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  • Articles  (402)
  • Blackwell Publishing Ltd  (402)
  • American Institute of Physics (AIP)
  • American Physical Society (APS)
  • 2005-2009  (402)
  • Process Engineering, Biotechnology, Nutrition Technology  (383)
  • Sociology  (19)
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  • Articles  (402)
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  • 1
    Electronic Resource
    Electronic Resource
    Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : In this study a method to obtain native α-lactalbumin with a high degree of purity of 98% (m/m) and recovery of 75% (m/m) by selective denaturation of β-lactoglobulin was developed. To achieve this goal, the thermal pretreatment of whey protein concentrate was optimized varying the composition of the liquid whey protein concentrate in terms of total protein, lactose and calcium content, and pH value. The kinetics of the thermal denaturation of α-la and β-lg were then investigated at predetermined optimal composition (protein content 5 to 20 g/L, lactose content 0.5 g/L, calcium content 0.55 g/L, and pH 7.5). Using the activation energies and reaction rate constants obtained, lines of equal effects for targeted denaturation degrees of α-la and β-lg were calculated. Depending on total protein content, an area of optimal heating temperature/time conditions was identified for each protein concentration level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08319.x
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  • 2
    Electronic Resource
    Electronic Resource
    Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Frozen squid is susceptible to both lipid oxidation and yellow/brown discoloration during frozen storage. The involvement of lipid oxidation in the microsomal fraction of squid muscle on oxidative rancidity and discoloration was investigated using iron and either enzymatic or non-enzymatic redox cycling pathways. Lipid oxidation was measured by thiobarbituric acid-reactive substances (TBARS), and color changes were measured spectrophotometrically using an integrating sphere. The lipid oxidation was not observed in the squid microsomes in the presence of Fe3+ and β-nicotinamide adenine dinucleotide disodium salt (NADH) or β-nicotinamide adenine dinucleotide phosphate, reduced (NADPH), suggesting that the enzymatic redox cycling pathway was not active. Iron-promoted TBARS formation was observed in the non-enzymatic pathway when ascorbic acid was used as a reducing compound. Non-enzymatic lipid oxidation increased with increasing temperature (4 °C to 37 °C), iron (0 to 100 μM), and ascorbic acid (0 to 200 μM) concentrations. As lipid oxidation in the microsomes or isolated microsomal lipids increased, color changes were observed as could be seen by an increase in b* values (yellowness) and a decrease in a* (redness) values. The ability of iron and ascorbate to promote both lipid oxidation and pigment formation in the microsomal fraction suggests that this pathway could be responsible for quality deterioration of squid muscle during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11504.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3 (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 novel cysteine protease D3, which was purified from germinating soybean cotyledons, showed high homology with cathepsin L and cathepsin K. In our previous study, because of the specificity of the enzyme, hydroly-sates treated with D3 treatment showed a prominent property of less bitterness than other hydrolysates treated with commercially available proteases. However, active recombinant D3 prepared from Escherichia coli inclusion bodies was so intricate and less productive that it made further studies on this protease and hydrolysates difficult. In the concrete, the refolding process of the immature proD3 from inclusion bodies takes more than a day, and autocatalytic activation of refolded immature proD3 at low pH was difficult to control. In this study, we aimed to establish an efficient refolding and activating method of protease D3. In the refolding step, the procedures could be simplified by using a size-exclusive column-based method. In the activation step from immature proD3, we utilized another protease, subtilisin, rather than autocatalytic activation by D3 itself. After subtilisin treatment, the peptide having 12 amino acids-length of N-terminal pro sequence was initially cleaved, and residual proD3 showed only a half proteolytic activity of active D3. However, when the pH was shifted lower (pH4.5), D3 automatically changed to have the same proteolytic activity as active one, and this activated recombinant had the same N-terminal sequence as purified D3 from germinating soybean cotyledons. By using this method, all preparation processes of D3 from inclusion bodies to active D3 could be completed within a few hours, and it became possible to carry out the investigation on hydrolysates on a large scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11507.x
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  • 4
    Electronic Resource
    Electronic Resource
    Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: To determine whether detection of fecal contamination on cantaloupes is possible using fluorescence imaging, hyperspectral images of cantaloupes artificially contaminated with a range of diluted bovine feces were acquired from 425 to 774 nm in responses to ultraviolet-A (320 to 400 nm) excitation. Evaluation of images at emission peak wavelengths indicated that 675 nm exhibited the greatest contrast between feces contaminated and untreated surface areas. Two-band ratios compared with the single-band images enhanced the contrast between the feces contaminated spots and untreated cantaloupe surfaces. The 595/655-nm, 655/520-nm, and 555/655-nm ratio images provided relatively high detection rates ranging from 79% to 96% across all feces dilutions. However, both single band and ratio methods showed a number of false positives caused by such features as scarred tissues on cantaloupes. Principal component analysis (PCA) was performed using the entire hyperspectral images data; 2nd and 5th principal component (PC) image exhibited differential responses between feces spots and false positives. The combined use of the 2 PC images demonstrated the detection of feces spots (for example, minimum level of 16-μg/mL dry fecal matter) with minimal false positives. Based on the PC weighing coefficients, the dominant wavelengths were 465, 487, 531, 607, 643, and 688 nm. This research demonstrated the potential of multispectral-based fluorescence imaging for online applications for detection of fecal contamination on cantaloupes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11517.x
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  • 5
    Electronic Resource
    Electronic Resource
    Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this experiment was to quantify variation in bovine M. longissimus dorsi tenderness and determine the extent such variation is explained by variation in the ultrastructure of muscles after different postmortem treatments. Eight muscles were hot-boned and aged for 2 d at 2 °C (T1) to achieve very contracted actomyosin crossover and tough beef. Eight carcass sides were tenderstretched for 10 h at 10 °C and a further 38 h at 2 °C (T2) to achieve lengthened actomyosin crossover and tender beef. Both T1 and T2 were compared with conventionally hung carcasses, which underwent similar chilling regimes, C1 (n= 8) and C2 (n= 8), respectively. Measurements of sarcomere length, pH, Warner Bratzler shear force (WBSF), and sensory tenderness were taken, and transmission electron microscopy images analyzed. Variances of attributes were analyzed on Bartlett's test. Variances of the 4 groups were homogenous for all attributes except for pH after 24 h postmortem (with T1 [0.00] having lower variances than C1 = 0.04, T2 = 0.06, and C2 = 0.05) and WBSF after 2 d aging (with T2 [74.33] having lower variances than T1 = 236.76, C1 = 398.82, and C2 = 856.74). The variation in the tenderness of beef was quantified through ultrastructural variation in bovine muscle, with tenderstretched moderately chilled beef having the least variable tenderness as a result of more uniform overlap between actin and myosin filaments. Variation in the eating quality of beef was not reduced by hot-boning with fast chilling or conventional hanging with fast or moderate chilling. The development of the uniformity within filaments of tenderstretched muscle requires further analysis as residual variation remains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08322.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 feasibility of gamma radiation in combination with low temperature was studied to ensure microbiological safety and maintaining physicochemical and sensory characteristics of minimally processed bitter gourd. Radio sensitivity (D10 values, that is, irradiation dose required for 90% reduction of microorganisms) for Salmonella paratyphae A and Escherichia coli were 0.28 kGy and 0.23 kGy, respectively. On the basis of D10 values, 5D10 values were determined and samples of minimally processed bitter gourd were irradiated up to 5D10 values, stored for 14 d at 5 ± 1 °C, and analyzed for total bacterial, fungal, and coliform counts. Ascorbic acid, acidity, texture, and sensory qualities were also studied. Results showed that an irradiation dose of 2.0 kGy significantly reduced the microbial count to keep the samples microbiologically safe for 7d. Sensory evaluation revealed that the samples received maximum scores for appearance and flavor (7.8 and 7.9, respectively) with radiation dose of 2.0 kGy and minimum score for control (6.5). Firmness and ascorbic acid content decreased significantly with increase in storage time and irradiation dose. All the samples were discarded during the 2nd wk of storage due to high bio-burden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09980.x
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  • 7
    Electronic Resource
    Electronic Resource
    Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 proteins (whey protein isolate [WPI], Na-caseinate, and gelatin), drying method, storage relative vapor pressure (RVP), and time on lactose crystallization and crystals formed were investigated using x-ray diffraction (XRD). Crystallization was observed from increasing peak intensities of XRD patterns. Lactose in lactose/protein (5:1,3:1) mixtures crystallized in samples stored at RVP of 44.1% and above in both spray-dried and freeze-dried materials, except in freeze-dried lactose/Na-caseinate and lactose/gelatin mixtures, which showed lactose crystallization at 54.5% RVP and above. The rate of crystallization increased with increasing RVP and storage time. The rate of crystallization in spray-dried materials was higher than in freeze-dried materials, and the crystallization rate decreased with increasing protein content. Lactose crystallized mainly as α-lactose monohydrate in spray-dried lactose/WPI and lactose/gelatin mixtures. Crystals formed in freeze-dried lactose/WPI and lactose/gelatin mixtures were anhydrous β-lactose and α-lactose monohydrate crystals. Lactose crystallized as a-lactose monohydrate in both spray-dried and freeze-dried lactose/Na-caseinate mixtures. Trace amounts of anhydrous β-lactose were present in spray-dried lactose/WPI (5:1) and lactose/gelatin (5:1) mixtures. Peak intensities of XRD patterns for anhydrous β-lactose decreased with increasing protein content and storage time. The crystallization data were successfully modeled using Avrami equation at an RVP of 65.6% and above. These data are important in understanding and predicting storage stability of lactose- and protein-containing food and pharmaceutical materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09977.x
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  • 8
    Electronic Resource
    Electronic Resource
    A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 continuous high-pressure carbon dioxide system, run at ambient conditions, was tested on its performance in reducing both natural and inoculated microbial loads. The prototype system continuously processes orange juice with carbon dioxide (CO2) at high pressures. A central composite design was originally used to examine the variables of pressure, residence time, and CO2/juice ratio. For microbial reduction, residence time was the major factor followed by pressure. The CO2/juice ratio showed no influence on microbial load, and in this equipment, was difficult to control. The unit was able to cause a 5-log reduction of the natural flora in spoiled juice, and could attain a 5-log decrease in numbers of pathogenic Escherichia coli O157:H7, Salmonella typhimurium, and Listeriamonocytogenes. No viable cells of E. coli O157:H7 orS. typhimurium were cultured after the treated juices were stored at room temperature (22 °C) for 14 d. Thus, non-thermal pathogen reduction is possible with this system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09979.x
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  • 9
    Electronic Resource
    Electronic Resource
    Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 enzymatic reaction that produces 1 -octen-3-ol and 10-oxo-trans-8-decenoic acid was successfully scaled up from a 1 -L to a 10-L bioreactor using a crude mushroom homogenate of Agaricus bisporus. For this non-Newtonian reaction broth, the agitation rate was considered the most important controlling factor for the scale up. An agitation rate of 600 rpm, for an aeration rate of 0.44 m3/m3/h, was found to be the minimum to maintain the yield constant for the 1-L reactor. Subsequently, the agitation rate for the 10-L reactor was determined using 2 different approaches: a constant power per volume of liquid and a constant volumetric mass transfer coefficient (kLa). The constant power per volume of liquid approach predicted an agitation rate of 364 rpm that resulted in being too low to maintain the same yield obtained with the 1-Lreactor. Measurement of the kLa for the 10-Lreactor, at 364 rpm and an aeration of 0.44 m3/m3/h, produced a value of 11.7/h, thus confirming that the reaction in the larger reactor was oxygen-deprived. Therefore, the use of constant volumetric mass transfer coefficient (kLa) strategy was used instead. kLa was experimentally determined at different agitation rates for the 10-L reactor. It was found that 750 rpm produced a kLa of 40.2/h. Confirmatory reactions were run in both reactors with the same batch of mushrooms, and the results were equivalent, thus indicating that was a good criterion for scaling up this process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09978.x
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  • 10
    Electronic Resource
    Electronic Resource
    Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 purpose of this research was to improve probiotic microencapsulation using prebiotics and modern optimization techniques to determine optimal processing conditions, performance, and survival rates. Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-nate were incorporated as coating materials to microencapsulate 4 probiotics (Lactobacillus acidophilus, Lacto-bacillus casei, Bifidobacterium bifidum, and Bifidobacterium longum). The proportion of the prebiotics, peptide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface model, with sequential quadratic programming (SQP) subsequently adopted to optimize the model and evaluate the survival of microencapsulated probiotics under simulated gastric fluid test. Optimization results indicated that 1% sodium alginate mixed with 1% peptide and 3% fructooligosaccharides as coating materials would produce the highest survival in terms of probiotic count. The verification experiment yielded a result close to the predicted values, with no significant difference (P 〉 0.05). The storage results also demonstrated that addition of prebiotics in the walls of probiotic microcapsules provided improved protection for the active organisms. These probiotic counts remained at 106 to 107 colony-forming units (CFU)/g for microcapsules stored for 1 mo and then treated in simulated gastric fluid test and bile salt test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09981.x
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  • 11
    Electronic Resource
    Electronic Resource
    Transmissible Spongiform Encephalopathies (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 Institute of Food Technologists has issued this Scientific Status Summary to update our knowledge of transmissible spongiform encephalopathies and provide an authoritative perspective on the surrounding regulatory and trade landscape.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09983.x
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  • 12
    Electronic Resource
    Electronic Resource
    Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl-idene Chloride Films Containing Sorbic Acid (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Polyvinylidene chloride (PVDC, SaranR F-310) films containing sorbic acid (0%, 1.5%, and 3.0% w/v) were prepared with use of a solvent-casting method and were then placed between slices of commercially produced beef bologna that were previously surface-inoculated with L. monocytogenes at 103 or 105 CFU/g. In addition, cubes of commercial Cheddar cheese were surface-inoculated to contain 103 or 105Listeria monocytogenes colony-forming units (CFU) /g and then wrapped with the sorbic acid-containing films. Films containing 1.5% and 3.0% (w/ v) sorbic acid prevented growth of L. monocytogenes on bologna slices with populations as much as 7.1 logs lower after 28 d of storage at 4 °C compared with the sorbic acid-free controls. In contrast, numbers of Listeria remained relatively stable on Cheddar cheese with populations decreasing 〈 1.3 logs after 35 d of storage. With use of the sorbic acid-containing films, common spoilage organisms were also inhibited on both products. After 28 d of contact with bologna and Cheddar cheese, these films retained 7% and 60% of their original sorbic acid content, respectively, with the control film retaining 85% of its original sorbic acid content. Given these findings, sorbic acid-containing films may be useful in enhancing the safety and shelf-life of ready-to-eat delicatessen products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09982.x
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  • 13
    Electronic Resource
    Electronic Resource
    Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Development of fresh-cut apple products requires consideration of cultivars that store well as both intact and fresh-cut fruit. We compared the instrumental and sensory quality of 2 apple cultivars, Granny Smith and Fuji, that are used for fresh cutting with 2 new cultivars, Pink Lady and GoldRush, which were considered to have quality characteristics suitable for fresh cutting. Firmness, titratable acidity (TA), soluble solids content (SSC), and aromatic volatile concentration were measured in intact fruit of the 4 cultivars during 12 mo storage in air at 0 °C and during 3 wk storage at 5 °C as fresh-cut slices. After 1 wk storage as fresh-cut slices, sensory evaluations for acceptability of flesh and peel appearance, flavor, texture, and overall eating quality were performed. During storage, GoldRush apples maintained 〉 80 N firmness, approximately 17% SSC, 〉 0.5% TA, and had high aromatic volatile production, that is, maintained quality better than the other cultivars. The quality and shelf stability of GoldRush slices were also as good as or better than slices from the other cultivars, whereas Granny Smith slices generally rated lower than the other cultivars. The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good as that for Pink Lady and Fuji. The quality of GoldRush apples can be maintained throughout the year in refrigerated air storage and still remain suitable for fresh-cut processing. The results indicate that GoldRush and Pink Lady are 2 promising new, high-quality apple cultivars for fresh cutting. Keywords: fresh-cut fruit, Malus × domestica, postharvest quality, respiration rate, shelf life
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09985.x
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  • 14
    Electronic Resource
    Electronic Resource
    Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppma-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on he stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage. α tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when a-tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k270) values were more stable, with changes of 5.87 g I2/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09986.x
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  • 15
    Electronic Resource
    Electronic Resource
    Development and Evaluation of Iron-fortified Extruded Rice Grains (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were 〈3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09987.x
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  • 16
    Electronic Resource
    Electronic Resource
    Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 relationship between vitamin E and the oxidative stability of raw and dry roasted peanuts was studied during storage at 21°C under air and vacuum. Lipid oxidation was monitored by peroxide values (PVs) and conjugated diene values (CDVs). In air, PV (meq/kg) for roasted peanuts reached 47 by 12 wk, whereas that for raw peanuts was below 2 after 38 wk. Under vacuum, lipid oxidation was significantly retarded (P 〈 0.05). Tocopherols of raw and roasted peanuts exponentially decreased with increasing PV. After 12 wk, about 50% of α-tocopherol (α-T) was lost for roasted peanuts under vacuum compared with about 90% under air. For raw peanuts, more than 70% of each tocopherol remained after 38 wk under air and vacuum. In general, α-T showed the least stability in roasted peanuts compared with other tocopherols under the reported storage conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07176.x
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  • 17
    Electronic Resource
    Electronic Resource
    E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 antioxidant activities of E vitamer fraction extracted from rice bran were investigated and compared with α-tocopherol at 2 concentration levels (16 ppm and 160 ppm) in the emulsified cholesterol and linoleic acid systems. 7-Ketocholesterol, 7α-hydroxycholesterol (7α-OH), 7β-hydroxycholesterol (7β-OH), 25-hydroxycholesterol (25-OH), and 5,6-epoxycholesterol (5,6-EP) were found at different incubation times (0, 6, 12, 24, and 48 h) in the emulsified cholesterol system accelerated by using 2, 2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH) at 80°C and pH 5.5. Samples treated with 160 ppm of E vitamer fraction exhibited a significant antioxidant activity by inhibiting the formation of cholesterol oxidation products (COPs). Addition of E vitamer fraction to the emulsified linoleic acid model at 37°C significantly inhibited the hydroperoxide formation and decomposition more than that of α-tocopherol. The former was more effective in inhibiting the primary and secondary oxidations of the polyunsaturated fatty acid (PUFA). No significant differences (P 〈 0.05) were found in inhibition of the linoleic acid autoxidation between the E vitamer fraction and the α-tocopherol at 16 and 160 ppm, respectively. E Vitamer fraction was most effective in inhibiting both emulsified cholesterol and linoleic acid. These results suggested that compounds inhibiting cholesterol autoxidation and PUFA autoxidation in both food and biological systems were present in the rice bran extract. Thus, the addition of E vitamer fraction to animal- derived muscle food may be a more compelling way to replace the synthetic antioxidants currently used in the food industry because the former is both natural and effective in inhibiting both cholesterol and PUFA autoxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07175.x
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  • 18
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    A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Channel catfish muscle was subjected to 2 novel protein extraction and precipitation techniques using acid (pH 2.5) or alkaline (pH 11) pH and compared with surimi processing (3 wash cycles). Solubility of catfish proteins was found to be highest at pH 2.5 and 11, and at these pH levels, viscosity was found to be low enough to cause separation of proteins from insoluble materials via centrifugation. Both the acid-aided and alkali-aided processes led to higher recoveries (P 〈 0.05) of protein and larger reduction (P 〈 0.05) in lipids compared with surimi processing. The protein recovery could be increased even more with a modified version of the acid-aided and alkali-aided processes. There was no hydrolytic breakdown detected during low and high pH. The acid-aided process recovered more protein types than the alkali-aided process during isolelectric precipitation (pH 5.5), which indicated that it led to more protein denaturation and thus more aggregation at pH 5.5. The alkali-aided process had more soluble proteins (including heme proteins) at isoelectric precipitation than the acid-aided process, and the soluble proteins were of the same type as the soluble proteins for non-pH-treated catfish muscle at pH 5.5. This suggested the alkali-aided process led to less denaturation than the acid-aided process. Both acid-aided and alkali-aided processes recovered proteins of higher (P 〈 0.05) whiteness scores than surimi. The alkali-aided process recovered proteins of higher whiteness (P 〈 0.05) than the acid-aided process. The acid-aided process led to higher yellowness (P 〈 0.05) than the other 2 processes. All processes led to minimal levels of lipid oxidation as assessed by secondary oxidation products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07177.x
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  • 19
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    Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit (Citrus paradisi Macf.) Juices (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Grapefruit (Citrus paradisi Macf.) sales and crop value have declined during the last decade. One reason is consumer concerns about possible drug interactions. Coadministered grapefruit increases the bioavailability of some medicines because it contains furanocoumarins that inhibit an intestinal enzyme (cytochrome P450-3A4 or CYP3A4) that normally metabolizes these drugs. Only drugs metabolized by intestinal CYP3A4 are significantly affected when taken with grapefruit juice, but the magnitude of the effect varies considerably between studies, indicating that there are differences in the amount of components responsible for CYP3A4 inhibition in commercial grapefruit juices. Content variation of 6,7-dihydroxybergamottin, bergamottin, and 6 furanocoumarin dimers were determined for 58 commercial grapefruit juices collected over 2 seasons. The content of 6,7-dihydroxybergamottin ranged from 0.2 to 7.7 ppm in all juices tested, and averaged 1.8 ± 0.85 ppm in the red compared with 2.9 ± 2.07 ppm for white grapefruit juices. Bergamottin content ranged from 1.6 to 7.3 ppm for all juices and averaged 3.4 ± 0.98 and 4.2 ± 1.23 ppm and in red and white grapefruit juices, respectively. Only 1 dimer varied significantly between the red and white juice types. Dihydroxybergamottin and 2 dimer compounds were significantly lower in shelf-stable or nonrefrigerated products compared with refrigerated products whereas bergamottin and 1 dimer compound occurred at higher levels in the shelf-stable products. Individual measured dimer compounds varied up to 60-fold in all juices, but the sum of all 6 dimers varied only 14-fold. The clinical significance in terms of CYP3A4 inhibition is uncertain. The presence of 3 new furanocoumarin dimers are also reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07178.x
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  • 20
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    Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 quantitative procedure was developed to predict the composition of ternary ground spice mixtures using an electronic nose. Basil, cinnamon, and garlic were mixed in different compositions and presented to an e-nose. Nineteen training mixtures were used to build predictive models. Model performance was tested using 5 other mixtures. Three neural network structures—multilayer perceptron (MLP), MLP using principal component analysis as a preprocessor (PCA-MLP), and the time-delay neural network (TDNN)—were used for predictive model building. All 3 neural network models predicted the testing mixtures' compositions with a mean square error (MSE) equal or less than 0.0051 (in a fraction domain where sum of fractions = 1). The TDNN provided the smallest MSE.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07180.x
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  • 21
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    Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 studies of natural actomyosin (NAM) extracted from normal and pale, soft, and exudative (PSE) pork longissimus muscle stored at -20°C for up to 6 mo, revealed that the surface hydrophobicity (S0-ANS) of NAM from PSE pork was significantly (P 〈 0.05) higher than that from normal pork indicating greater conformational changes in proteins from PSE meat that resulted in the exposure of hydrophobic aromatic amino acid residues on the surface. Also, the S0-ANS of NAM was a function of storage time. The equations were as follows: S0-ANS = 16.9 × storage mo + 123 for normal and S0-ANS = 17.5 × storage mo + 164 for PSE. NAM from frozen normal pork had lower α-helical content than comparable fresh pork. With extended frozen storage, viscosity of NAM from PSE meat was lower than that from normal pork. The sulfhydryl and disulfide contents were unchanged. Electrophoresis revealed an extra 95 to 100 kDa band from PSE meat NAM, possibly from α-actinin or myosin degradation. Water-binding capacity (WBC) of normal and PSE meat decreased with increasing storage time; however, there were only minor changes in thaw loss. The decrease of WBC of pork meat partially can be explained by the increase of S0-ANS observed for the NAM. These results suggest that proteins from PSE pork are more susceptible to denaturation and degradation in fresh meat and following frozen storage.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07179.x
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  • 22
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    Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 accuracy and efficiency of gas chromatography (GC) and sensory methods in predicting spice mixture compositions were investigated and compared with those of an electronic nose (e-nose) reported in part I of this study. Triangle tests were performed to estimate difference thresholds of spice mixtures. It was found that the prediction errors of the e-nose methods were lower than sensory thresholds. The GC method provided a more accurate but much less efficient prediction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07181.x
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  • 23
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    Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images of bread crumb microstructure. After image acquisition, numerical algorithms were used for the slice reconstruction. Successively, 3D images were rendered and quantitatively analyzed. Stereological analyses were performed to determine the void volume fraction and some directionally dependent parameters, such as cell wall number, cell wall thickness, cell wall spacing, and specific surface. Moreover, the favorite orientations of the cell structure and the degree of anisotropy related to the arrangement of the solid phase around the main directions were also determined. Results from statistical analysis suggest that in addition to the void volume fraction, the parameters describing anisotropy or the favorite orientation of cell structure are crucial in understanding the differences observed in crumb architecture. Indeed, the latter parameters can explain more than 50% of whole structural variance existing between bread samples. The ability to reflect the bread crumb compression behavior proved the effectiveness of the microstructural descriptors, as obtained from image analysis, to give representative information on the inner architecture of bread crumb.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07182.x
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  • 24
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    The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Commercially produced sliced ham and all-pork frankfurters were obtained from a national meat processor and irradiated at 1.6 kGy. The samples were evaluated for color, lipid oxidation, odor, flavor, and the production of volatiles over an 8-wk storage period. Irradiation processing did not affect color values for the ham or frankfurters. Lipid oxidation as measured by 2-thiobarbituric acid-reactive substances (TBARS) did not increase for either the ham or frankfurters. Irradiation processing increased off-odor scores for the ham but not for frankfurters. On the other hand, off-flavor scores were not significantly different for ham but were higher in frankfurters after irradiation processing. Dimethyl disulfide content increased as a result of irradiation in both the ham and frankfurters but decreased during the 8-week storage period. Irradiation processing resulted in the formation of new volatile compounds in the ham samples including heptane, trans-1-butyl-2-methylcyclopropanone, 2-octene, and toluene, which were not present in nonirradiated ham. In the case of frankfurters, irradiation treatment resulted in the formation of 2-butanone, which was not present in the nonirradiated frankfurters. Most volatile compounds that were affected by irradiation processing of either the ham or frankfurters were increased when compared with nonirradiated controls. Although color and lipid oxidation (TBARS) did not seem to be affected by irradiation processing at 1.6 kGy, changes in odor, flavor, and the production of volatiles are of concern if irradiation is to be used to control microbial growth in ready-to-eat pork products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07200.x
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  • 25
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    Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Alicyclobacillus acidoterrestris can produce sufficient guaiacol (methoxyphenol), a metabolic by-product of the bacterium, in apple juice to cause a detectable taint characterized by an antiseptic off-odor or distinct medicinal flavor and lingering aftertaste. Bacterial spoilage may not be visibly detectable. The objective of this study was to determine the best estimate threshold (BET) for detection of guaiacol in water and commercial pasteurized apple juice from concentrate using the forced-choice ascending concentration method of limits with an experienced 17-member sensory panel. The mean BET for aroma detection of guaiacol in water and apple juice was 0.48 ppb and 0.91 ppb, respectively. The mean BET for taste detection of guaiacol in water and apple juice was 0.17 ppb and 0.24 ppb, respectively. Individual aroma BET values ranged from 0.06 ppb to 4.71 ppb guaiacol in water and 0.17 ppb to 4.71 ppb for guaiacol in apple juice. Individual taste BET values ranged from 0.01 ppb to 4.71 ppb for guaiacol in water and apple juice. The taste BET was equal to or lower than the aroma BET for guaiacol in both water and apple juice for all panelists. There was about a 500-fold range in guaiacol taste detection between panelists, with some individuals exhibiting a BET value as low as 10 ppt (trillion). The information should be useful for developing quality assurance sensory methodology to evaluate potential apple juice flavor spoilage by Alicyclobacillus spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07201.x
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  • 26
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    Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Water, an inexpensive and environmentally friendly solvent is an ideal solvent for industrial extraction of phenolics, but its use is limited due to poor extraction efficiency at low temperatures. In this study, subcritical water (SW) and subcritical sulfured water (SSW) (containing 1400 μg/mL sodium metabisulfite) extractions of grape skin phenolics were conducted over the temperature range of 100 to 160°C in 10°C increments for a short time (40 s), and compared with conventional hot water or aqueous 60% (v/v) methanol extractions (50°C, 1 h). The composition and contents of anthocyanins, flavonols, hydroxycinnamates, phenolic acids, and antioxidant capacities (Oxygen Radical Absorbing Capacity [ORAC]) in the extracts were determined. Increasing SW extraction temperature from 100 to 160°C resulted in a linear increase in ORAC values, but extraction temperatures 〉 110°C resulted in decreased contents of individual and total anthocyanins. Subcritical sulfured water extracts had higher levels of total anthocyanins and total phenolics than SW extracts. The SW and SSW extracts had comparable or higher levels of anthocyanins and ORAC values than extracts obtained using conventional hot water or 60% methanol. Subcritical water at 100 to 110°C appears to be an excellent alternative to organic solvents to extract anthocyanins and other phenolics from dried red grape skin and possibly other grape processing byproducts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07202.x
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  • 27
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    Design of a Beverage from Whey Permeate (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Wheypermeate (WP) is a byproduct ofwhey protein ingredient production, and primarily contains water, lactose, and minerals, with minimal fat and protein. The majority of the WP produced in the United States is disposed of via land-spreading or is used as a component in animal feed. However, WP could be utilized in the growing beverage industry. The objectives of this study were to conduct descriptive sensory analysis of a wide selection of commercial beverages and to design a beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouth-feel) of fifteen commercial beverages were determined using a trained descriptive panel (n= 11).WP with and without hydrolysis of lactose was subsequently incorporated into a basic beverage formula, substituted for 0%, 25%, 50%, 75%, or 100% of water. Consumers (n = 100) evaluated beverages withWP and commercial beverages for overall acceptability, flavor liking, and thirst-quenching ability. Drinks made with lower levels (25% and 50%) of either hydrolyzed or unhydrolyzed WP were more similar to the commercial beverages in visual and flavor properties than beverages containing higher percentages (75% and 100%) ofWP. All drinks made withWP were higher in electrolyte (Na, K, Zn, Mg, P) content compared with a commercial sports beverage (P 〈 0.05). Beverage incorporation represents a value-added utilization for low levels ofWP
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07203.x
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  • 28
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    Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Response surface methodology was used to evaluate the effects of processing variables, such as ripening time (20 to 60 d), ripening temperature (6 to 10°C), level of rennet added (1 to 2 g/100 kg milk), and brine concentration (8% to 14%, w/v), on the sensorial quality of Iranian pickled cheese (feta type). Optimization of sensorial quality was performed by canonical analysis to derive the stationary point. Based on contour plots and canonical analysis, optimum conditions were ripening time 32 d, ripening temperature 8.3°C, level of rennet added 1.6 g/100 kg of milk, and brine concentration 11%. Predicted sensory score was 20.76 from maximum score of 25.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07206.x
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  • 29
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    Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07204.x
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  • 30
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    Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : An association has been identified between the extent of roasting and the amount of extractable protein from the cocoa bean, its nutritive value, and the sensorial quality of the liquor. Cocoa nibs from fermented seeds (Theobroma cacao L.) were precision-roasted at 150°C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total soluble protein determination and albumin concentration of the roasted nibs diminished slightly until minute 38, when acceptable sensory characteristics were obtained for the liquor. Both total nitrogen and capillary-electrophoretic separation and quantification of the albumin showed that the amounts of extractable protein in this fraction consistently followed a cyclic pattern until minute 42, irreversibly decreasing thereafter. Biological evaluation of the protein from the cocoa nibs roasted for the various times showed that at the point that the sensory rating approached that of a commercial liquor, the albumin content and nutritive value were still high. The findings suggest that with moderate, uniform roasting it may not be necessary to sacrifice the protein's biological value for the sensorial attributes of chocolate in a standard commercial roast.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07205.x
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  • 31
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    Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 hot and cold (nonheated) pressing on yield, quality components, and nutraceutical content of juice, grapes, and press fractions (seeds and skins) from Black Beauty (Vitis rotundifolia) and Sunbelt (Vitis labruscana L.) grape cultivars were evaluated. Heating the must before pressing increased juice yield, titratable acidity, red color, brown/yellow pigments, and darkness and decreased the press fraction yield and juice pH in both cultivars. Sunbelt juice from the heated must had the highest yield (786 L/metric ton), red color, brown/yellow pigments, and darkness. Black Beauty nonheated must had the largest press fraction (43%) but the lowest red color, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins than the skins. The highest total phenolic level (95338 mg/kg) equivalents and ORAC level (1100 μmol trolox/g) was in Black Beauty seeds from nonheated must. The skins of nonheated Sunbelt had the highest anthocyanins (11889 mg/kg). Because the press fractions of both cultivars had high ORAC values and total phenolic levels, products with nutraceutical benefits could be developed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07152.x
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  • 32
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    Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Strawberries (Fragaria ananassa) are highly perishable and characterized by a short shelf-life. Chitosan has been found to be an ideal preservative coating material for fresh berries due to its antifungal and film-forming properties. However, acid-dissolved chitosan solutions develop bitterness and astringency tastes, making chitosancoated foods less practical on the real market. Three 1% chitosan-based solutions were developed for coating strawberries: chitosan in 0.6% acetic acid solution, in 0.6% lactic acid solution, and in 0.6% lactic acid solution plus 0.2% vitamin E. Coated strawberries were packed in clam-shell boxes and stored at 2°C and approximately 88% to 89% RH for 1 wk, at which time they were evaluated by consumers for “liking” or acceptance attributes and by trained panel for describing the appearance, texture, and flavor of the strawberries. Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries. Chitosan coatings did not change consumer acceptability of flavor, sweetness, or firmness of the samples. Trained panel results after 1 wk of storage showed that chitosan-coated strawberries have similar sensory descriptors as those of fresh berries, whereas coatings containing vitamin E developed the waxy-and-white surface of the samples. The trained panel did not detect astringency difference among all samples, indicating that 1% chitosan coating did not change astringency of strawberries.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07153.x
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    In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : To predict physiologic functions of recrystallized amylose (RCA), the true resistant starch (RS) content of RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anastomosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (∼50%). RCA resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed foods, and a bread containing 20% RCA showed a significantly lower glycemic response in rats compared with that of a control bread. Also, RCA ingestion significantly and dose-dependently decreased the body fat accretion and lowered serum concentrations of cholesterol and triglycerides in rats compared with cornstarch. These lipid-lowering effects of RCA were comparable to those obtained with high-amylose cornstarch. The restricted energy value as well as suppressed insulin response with RCA ingestion might be related to preferable changes in lipid metabolism. These nutritional properties of RCA may suggest a possible benefit as an alternative source of resistant starch for preventing diabetes, hyperlipidemia and obesity, and so on.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07154.x
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    Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : To improve the quality of fish muscle, mackerel muscle protein was hydrolyzed by proteases from Aspergillus oryzae, and then fermented by lactic acid bacteria (LAB). The highest protease activities were obtained from A. oryzae after 72 h incubation at 25°C. Acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the degradation of muscle proteins after 1 or 2 h hydrolysis by A. oryzae proteases at 50°C. During 48 h fermentation by Pediococcus pentosaceus L and S at 37°C, rapid growth of LAB, decline in pH, and suppression in the growth of microflora, Enterobacteriaceae, Staphylococcus, and Pseudomonas, occurred while increases in whiteness, nonprotein nitrogen, sensory quality, and free amino acids were observed. These data suggested that the acceptability of LAB -fermented mackerel hydrolysates could be substantially improved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07155.x
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  • 35
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    Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Chicken bouillon is well accepted all over the world, but dried bonito stock is only preferred by the Japanese, and only the Japanese use dried bonito as material for soup stock. To learn the reason, we compared the sensory responses to the taste of dried bonito stock and the chicken bouillon by employing Japanese and Chinese as panelists for sensory evaluation. The descriptive terms were 1st designed and used for sensory analysis of food action rate scaling and paired comparison. The Japanese panel evaluated dried bonito stock as less greasy, no odd taste, weaker in fishy flavor, more well-balanced taste, and preferable to chicken bouillon. The Chinese panel evaluated dried bonito stock as less greasy, stronger in odd taste, stronger in fishy flavor, less well-balanced taste, and less preferable to chicken bouillon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07156.x
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  • 36
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    A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile and furanic compounds, and low-molecular mass polyphenols. Principal Component Analysis established relationships between sensory attributes and the cider distillates on the basis of the raw material used in their manufacture and aging level. Three sensory descriptors (smoothness, nutty, and toasty) were predicted with good accuracy using 7 aromas as predictor variables and a Partial Least Squares (PLS) model with 2 principal components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07158.x
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  • 37
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    Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Oil-in-Water (O/W) emulsions are mainly produced by application of high mechanical stress or by membrane emulsification processes at low pressures. Advantages such as narrower droplet size distribution and lower operating costs make membrane emulsification processes more suitable for producing astaxanthin-loaded O/W emulsions. The characteristics of 1 of these membrane emulsification methods, called repeated premix membrane emulsification, are studied in this work. In this emulsification process, a pre-emulsion is repeatedly pushed through a hydrophilic or hydrophobic membrane. In this research, ahydrophilic membrane was used because the objective was to obtain an O/W emulsion. Pre-emulsions were produced by dispersing palm oil containing dissolved astaxanthin in water. The oil droplets were stabilized with a combination of 2 emulsifiers. Each O /W emulsion passed the membrane 3 times underpressures and disperse phase fractions of 5 to 15 bar and from 10 wt% to 40 wt%, respectively. To investigate the production of O/W emulsions by repeated premix membrane emulsification, mean Sauter diameters and fluxes were measured. To find the optimal ranges of pressure and dispersed phase fraction, a “2-level factorial design with central composite and stars points” experimental design was applied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07083.x
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  • 38
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    Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Evolution of carbon dioxide and water vapor during roasting of coffee was followed in an isothermal high-temperature short-time and a low-temperature long-time roasting process. In addition, CO2 release during storage of roasted beans was followed. CO2 and water vapor concentration were assayed in the exhaust air by nondispersive infrared gas analysis. Although CO2 evolution rates differed in the 2 processes, the final total amount of CO2 released after 63 d of storage remained equal. CO2 evolution and differentiation between evaporation of initial water and chemically formed water showed that chemical reactions leading to relevant amounts of CO2 and water start at ap -proximately 180°C. A mass balance established on the present measurements was able to account fairly well for the gravimetrically measured roast loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07084.x
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  • 39
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    State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as X′s (characteristic water content) = 0.82 [X′g (characteristic solids content) = 0.18] with the characteristic temperature of glass formation being T′m (characteristic glass transition) =−38.6°C and T′m (characteristic end point of freezing) =−26.0°C. Other characteristic glass transitions T″g and T‴g equal to −29.3°C and −48.6°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07086.x
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  • 40
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    Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Minced goat meat (Black Bengal variety) was stored aerobically and refrigerated at 4°C for 15 d after washing with hot water followed by different combination pretreatments including acetic acid-glucose, a curing mixture, and tea liquor and honey mixture. It was observed that pretreated samples exhibited better physicochemical (pH, water-holding capacity, thiobarbutyric acid value, and extract release volume), sensory, and microbial characteristics compared with the control goat meat samples, which were not washed and pretreated (P 〈 0.05). Microbial characterization of goat meat samples was evaluated with respect to aerobic bacterial, yeast, and mold growth during its storage. Microbial growth characteristics were modeled by 2 nonlinear regression models of sigmoidal functions, specifically, a logistic equation and modified Gompertz equation. In this study, the modified Gompertz equation was found to be more suitable to explain the microbial growth characteristics. Tea liquor and honey pretreatment was most effective in controlling aerobic bacterial growth, whereas acetic acid-glucose pretreatment was most effective in controlling yeast and mold growth. Storage life of pretreated samples was 〉15 d, whereas storage life of the control sample was 〈5 d.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07099.x
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  • 41
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    Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Growth of Lactobacillus casei ASCC 292 was optimized in the presence of 2 prebiotics, namely fructooligosaccharide (FOS) and maltodextrin, and the patterns of organic acids produced was monitored. Perturbation plot, response surface, and coefficient estimates showed that inoculum size and concentration of prebiotics had significant quadratic effects on growth, with FOS showing the most prominent quadratic change. The second-order polynomial regression model estimated the optimum inoculum size and the concentrations of FOS and maltodextrin for the growth of L.casei ASCC 292 to be 1.67% w/v, 4.82% w/v, and 6.93% w/v, respectively.Validation experiments showed that the predicted optimum condition was better than the high and low levels of the factors, and at center points. Response surface methodology (RSM) was reliable in developing a model, optimizing factors, and analyzing interaction effects. Analysis of individual organic acids production by L. casei ASCC 292 showed that highest amount of lactic acid was produced, followed by propionic, acetic, formic, and butyric acid. The production of lactic acid was greatly influenced by the inoculum size, and the organism was relatively sensitive to the end-product of maltodextrin fermentation. Production of acetic acid was greatly influenced by the inoculum size and was inhibited by end-product of the maltodextrin fermentation. Increased concentration of FOS contributed to the increased production of propionic acid. The response surface of butyric and formic acid showed that the production of these acids were growth associated.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07100.x
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  • 42
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    The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 combined effect of marination and different cooking regimes on the cooking yield and palat-ability of bison and beef top round roasts was investigated. Semimembranosus (SM) muscles from beef and bison top rounds were injected with a marinade to achieve 20% extension by weight and 0.5% sodium chloride and 0.3% sodium tripolyphosphate levels and then subdivided into 4 roasts and cooked by following 4 cooking regimes: cooking at a constant temperature of 75°C (control; C); similar to the control treatment except that roasts were held at an internal temperature of 55°C for 45 min (Hold45) or 90 min (Hold90) prior to final cooking at 75°C; initial cooking at 55°C with a 5°C increase in oven temperature every hour (Step-up) until the 71°C internal temperature was achieved. Cooking yield, expressible moisture, purge, and shear force of processed roasts were determined. Marination by injection improved the yield and tenderness of beef and bison SM roasts. The cooking yield for injected samples (78%) was significantly (P 〈 0.05) higher compared with noninjected controls (68%). Injected SM roasts from bison had lower cooking losses than those from beef, whereas control samples from these 2 species did not differ in their cooking yields. Injected beef SM was more tender than bison SM; however, marination significantly reduced the shear force values of SM roasts for both species (i.e., shear force values of 82 N in control samples was reduced to 63 N in injected ones). The cooking regimes, Hold45, Hold90, and Step-up (which allowed a longer time at 55 to 60°C), gave products with lower (P 〈 0.05) shear force values than those of the controls. Based on the cooking yield and time involved, the Hold 45 treatment performed the best.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07112.x
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  • 43
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    Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N4−acetyl Sulfamethazine in Chicken Breast Muscle Tissue (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : An anti-sulfamethazine monoclonal antibody was developed in a BALB/c mouse immunized with sulfamethazine (SM2) -human serum albumin (HSA). Using this monoclonal antibody, an indirect competitive enzyme-linked immunosorbent assay (cELISA) was developed to detect SM2 and its metabolites in chicken breast muscle tissue. The 50% inhibition value (IC50) was 9.3 ng/mL. When SM2 was spiked at levels of 20 to 200 ng/g, recoveries ranged from 81.3% to 104.2% with coefficients of variation (CVs) of 4.3% to 19.3%. The metabolite N4−acetyl SM2 was also evaluated by the same assay. When it was fortified atlevels of 20 to 200 ng/g, recoveries ranged from 80.4% to 100.8% with CVs of 3.0% to 14.2%. The results were confirmed with analysis by high-performance liquid chromatography (HPLC). In an actual residue study, the results obtained by cELISA did not correlate well with those obtained by HPLC (P 〈 0.05). This might be due to the coextraction of cross-reactive SM2-related residues that were not quantified by the HPLC method. The study indicated that the presence of residues should be anticipated when considering the maximum residue limit of SM2 residue.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09012.x
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  • 44
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    Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0° to 4 °C for 12 h followed by 90°C for 15 min) were increased (P 〈 0.05) on addition of additives with the exception of WPC 76, which decreased (P 〈 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09014.x
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  • 45
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    Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Volatile compositions of‘Marion’and‘Thornless Evergreen’blackberries from 3 growing seasons were analyzed using gas chromatography-flame ionization detection (GC-FID) and GC-mass spectrometry (GC-MS). Although seasonal variations were present for both cultivars, it was generally observed that the most abundant volatiles in‘Marion’blackberry were acetic, 2/3-methylbutanoic, hexanoic and decanoic acids, ethanol, and linalool, whereas the most abundant volatiles in‘Thornless Evergreen’were 2-heptanol, hexanol, octanol, α-pinene, nopol, and p-cymenol. Compared with‘Marion,’‘Thornless Evergreen’contained significantly more total volatiles, especially in alcohols, terpenoids, and phenols, whereas‘Marion’contained more organic acids. Odor activity values (OAVs) were determined to identify each cultivar's most potent odorants. The compounds with the high odor activity values (OAV 〉 10) in‘Marion’were ethyl hexanoate, β-ionone, linalool, 2-heptanone, 2-undecanone, α-ionone, and hexanal. The compounds with the high odor activity values (OAV 〉 10) in‘Thornless Evergreen’were ethyl hexanoate, 2-heptanone, ethyl 2-methylbutanoate, 2-heptanol, 3-methylbutanal, α-pinene, limonene, p-cymene, linalool, t-2-hexenal, myrtenol, hexanal, 2-methylbutanal, and sabinene.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09013.x
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  • 46
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    Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 capabilities of mass spectrometry for microscale determination of anthocyanins were investigated using high-performance liquid chromatography electrospray ionization mass spectrometry (LC-ESI/ MS) and tandem mass spectrometry (MS-MS). Four anthocyanins [cyanidin 3-glucoside, cyanidin 3-sambubioside, cyanidin 3–(2G−xylosylrutinoside) and cyanidin 3-rutinoside] were characterized in black raspberry samples by LC-ESI/MS-MS using both positive and negative ion analyses. Quantification of anthocyanins was conducted using ESI/MS-MS with selected reaction monitoring (SRM). Linear responses of several anthocyanins were determined during MS-MS analyses. Detection limits as low as 1 femtomol for most anthocyanins were obtained during ESI/MS-MS. Compared with other quantitative procedures such as high-performance liquid chromatography (HPLC) and ultraviolet/visible spectrophotometry, the current method provides an improved sensitive, specific technique for direct determination of intact anthocyanins. The developed methodology was successfully applied to analysis of trace levels of anthocyanins in human plasma and epithelial cells.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09018.x
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  • 47
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    Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe Melon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 effect on sensory attributes and shelf life of fresh-cut cantaloupe melon subjected to pre-cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors such as musty, sour, bitter, chemical and fermented. The study suggests that heat treatment would be useful in improving shelf life of fresh-cut fruit.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09020.x
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  • 48
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    Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 rapid measurement of phytate from soybean and its products, such as soy flour, defatted meal, soymilk, and tofu, was investigated using Fourier transfer infrared spectroscopy (FT-IR) with an attenuated total refraction accessory. The phytate, separated from protein by trichloroacetic acid (TCA), was precipitated completely by the addition of calcium, pH 〉 7.0, even in the presence of TCA. The precipitate was dissolved in citrate buffer (pH 6.0) and then used for infrared measurement. The absorbance at 1070 cm−1 correlated well the phytate content of the each sample. The measurement of phytate can be done rapidly by FT-IR with an ATR accessory and gives reproducible values.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09022.x
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  • 49
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    Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate Lyase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 production of alginate lyase using genetically modified Escherichia coli was superior to the purification of alginate lyase from a culture medium of Pseudoalteromonas elyakovii regarding production efficiency. When alginate oligosaccharide (AO) prepared using genetic recombinant alginate lyase was introduced to fish myofibrillar proteins, the protein obtained high water solubility and improved thermal stability, similarly to AO prepared using wild-type lyase. Therefore, the use of genetic recombinant technology for the production of alginate lyase would be useful for the functional improvement of fish myofibrillar proteins by conjugation with AO.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09021.x
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  • 50
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    Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl2 concentrations. An increase in CaCl2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl2 concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09023.x
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    ANNOUNCEMENT (2005)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Journal of food safety 25 (2005), 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.0149-6085.2005.25101.x
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  • 52
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    THERMAL INACTIVATION OF SALMONELLA ENTERITIDIS BY BOILING AND FRYING EGG METHODS (2005)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Journal of food safety 25 (2005), 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: Salmonella enteritidis was cultivated in egg yolks and submitted to boiling and frying methods commonly used in domestic conditions in the south of Brazil. The results have demonstrated a rapid growth of the microorganism reaching counts of 9.0 log10at 168 h. When contaminated shell eggs were placed in water and slowly heated, a population of approximately 7.0 log10was completely inactivated after boiling for 1 min. However, in eggs placed directly in boiling water, the reduction was only 1.35 log10after 1 min, and the entire population was eliminated after 3 min. A reduction of approximately 2.78 log10was observed after frying for 1.5, 2.0 and 2.5 min. Even though the solidification of yolk has been pointed out as an indicator of S. enteritidis elimination in egg yolks, attention should be given to frying procedures, as considerable high levels of this microorganism could be recovered even from solidified yolks.
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    REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES DURING STORAGE (2005)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Journal of food safety 25 (2005), 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: In this study, the reduction of patulin content in apple juice concentrates during 6 months of storage at 22 and 30C was investigated. Results demonstrated that reduction in patulin content was dependent on the storage temperature and time. Patulin reductions after 1 month of storage at 22 and 30C were in the ranges of 45–64% and 66–86%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30C.
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    QUANTITATIVE, QUALITATIVE AND TOXIGENIC EVALUATIONS OF XEROPHILIC MOLD IN TRADITIONAL EGYPTIAN SALTED FISH, MOLOUHA (2005)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Journal of food safety 25 (2005), 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: Sixty samples of salted fish (Molouha) were randomly collected from Ismailia City, Egypt to evaluate the quantitative, qualitative and toxigenicity of xerophilic mold. The results revealed that 50 (83.3%) out of 60 salted fish analyzed were contaminated by xerophilic mold, while 16.7% were negative. The mean value of total xerophilic mold was 2.45 ± 0.95 log10 cfu/g. Aspergillus spp. was the most predominant xerophilic mold (58.2%) in the fish followed by Penicillium spp. (32.7%). Aspergillus niger and P. verrecosum var. verrecosum were the most predominant mold strains in investigated samples. Thirty-one (18.8%) toxigenic xerophilic mold strains out of 165 isolated xerophilic mold species found to be Sterigmatocystin and Aflatoxin B2, G1mycotoxin producers. Salted fish processing should be controlled by the authority in concern to solve the poor mycological quality of retail salted fish in Ismailia city. Measures must be developed to control the growth and activity of xerophilic mold in salted fish.
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    THE INCIDENCE AND LEVEL OF LISTERIA SPP. AND LISTERIA MONOCYTOGENES CONTAMINATION IN PROCESSED POULTRY AT A POULTRY PROCESSING PLANT (2005)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Journal of food safety 25 (2005), 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: To estimate the incidence and levels of Listeria spp. in an industrial poultry processing plant, samples of chicken breast meat, livers, surfaces of saws and tables, hands and gloves were analyzed. Forty percent of the breast samples presented Listeria: L. monocytogenes, L. innocua and L. grayi. Liver samples were contaminated by L. innocua and L. grayi. High levels of Listeria monocytogenes were found on saws (〈30–2400 MPN/equipment) and tables (〈30–11,000 MPN/equipment). Hands were contaminated by L. monocytogenes, L. innocua and L. grayi and gloves with L. innocua and L. grayi. The levels of Listeria on hands and gloves were low (〈110 MPN/hand). L. monocytogenes serotypes were 1/2a, 1/2b, 1/2c and 4b. Overall, the study demonstrated the high prevalence of Listeria spp. and specifically L. monocytogenes in chicken breast meat, equipment and hands. Improvements and innovations at the poultry processing plant may effectively reduce final production contamination with Listeria.
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    INACTIVATION OF ESCHERICHIA COLI O157:H7 DURING THE STORAGE UNDER REFRIGERATION OF APPLE JUICE TREATED BY PULSED ELECTRIC FIELDS (2005)
    Oxford, UK and Malden, USA : Blackwell Publishing Ltd
    Journal of food safety 25 (2005), 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: The sensitivity of pulsed electric fields (PEF)-treated E. coli O157:H7 cells to subsequent holding in apple juice has been evaluated. Escherichia coli O157:H7 cells in apple juice were resistant to PEF. A PEF treatment of 400 µs at any electrical field strength was not sufficient to inactivate one log10cycle of cells. However, PEF injured a large proportion of E. coli O157:H7 cells that became sensitive to a subsequent storage under refrigeration in apple juice. The total lethal effect of the combined process depended on the electrical field strength and storage time. The combination of a PEF treatment at 25 kV/cm for 400 µs and a subsequent storage of the apple juice under refrigeration for 48 h allowed five log10cycles of inactivation to be achieved. The combination of PEF and maintenance under refrigeration has been demonstrated to be an effective pasteurization method, by sufficiently reducing the presence of E. coli O157:H7 in apple juice in order to meet U.S. FDA recommendations.
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    Cathedral Building as an Entry-Deterring Device (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This paper suggests that, while medieval cathedrals served many purposes and, indeed, were some of the greatest technical achievements of their time, they served a rational economic purpose as well. Protestant entry into the market for Christian religion finally materialized in the early sixteenth century. The Roman Catholic Church did not make a ‘mistake’ in failing to forestall entry. We argue that the Church made a conscious rational effort to do so by supplying excess capacity and particular forms of capital in medieval cathedrals. While the attempt to forestall entry was ultimately unsuccessful, the extent of cathedral building helps explain why some areas of Europe remained Catholic and alternative forms of Christianity took hold in other locales.
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    Climate Policy Beyond Kyoto: Quo Vadis? (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: We investigate the possible future of Post-Kyoto climate policies until 2020. Based on a cross-impact analysis, we first evaluate an expert poll to identify the most likely Post-Kyoto climate policy scenarios. We then use a computable general equilibrium model to assess the economic implications of these scenarios. We find that Post-Kyoto agreements will include only small reductions in global greenhouse gas emissions, with abatement duties predominantly assigned to the industrialized countries, while developing countries remain uncommitted, but can sell emission abatement to the industrialized world. Equity rules to allocate abatement duties are mainly based on sovereignty or ability-to-pay. Global adjustment costs to Post-Kyoto policies are very moderate, but regional costs to fuel exporting countries can be substantial because of distinct terms-of-trade effects on fossil fuel markets.
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    Fancy a Stay at the ‘Hotel California’? The Role of Easy Entry and Exit for FDI (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Investment incentives targeted at attracting multinational firms have been extensively researched, and empirical evidence has shown them to be influential. The same is not true of exit restrictions. Yet, as recent theory suggests, there may be a trade-off between entry incentives and ease of exit. This paper focuses on that trade-off in the case of US multinationals in 33 host countries. An indicator of labour market regulations is used as a measure of ease of exit. Results suggest that both entry incentives and labour market regulations are important and ignoring the latter neglects an important dimension in firms' location decision.
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    Nominal Versus Real Convergence – EMU Entry Scenarios for the New Member States (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This paper explores the conflict of real and monetary convergence during the EMU run-up of the Central and Eastern European member states. Using a Balassa-Samuelson model of productivity driven inflation, we find a high probability of higher inflation in the new member states. We compare the policy options which make the compliance possible, i.e. fiscal tightening and nominal appreciation within the ERM2 band. Nominal appreciation within ERM2 seems the better option to achieve the compliance with the Maastricht criteria, as no discretionary government intervention is necessary, and losses in terms of real growth are smaller. Having once opted for nominal appreciation by fixing the ERM2 entry rate as the central rate (Irish model), a high degree of flexibility is provided in coping with erratic short-term capital inflows. The strategy of setting the ERM2 entry rate above the central rate (Greek model) implies a clear exchange rate path within ERM2 and thereby less exchange rate volatility. Despite the merits of nominal appreciation, countries committed to hard euro pegs, or with high budget deficits, may choose fiscal contraction as a solution.
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    The Impact of Public Ownership and Competition on Productivity (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Are private firms more efficient than public ones? Does privatisation improve performance? In order to answer these questions, it is necessary to disentangle the impact of ownership and competition upon business performance. This paper presents empirical evidence relating to the hypothesis that public ownership and competition are determinants of firms' productivity. It concludes that public ownership has a significant negative effect on productivity and also that privatisation has a positive impact on efficiency. Furthermore, increased competition is found to have a positive effect on productivity. These results are interpreted as confirming that privatisation is effective as a means of increasing firms' efficiency, at least in a non-regulated and relatively competitive sector, such as manufacturing.
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    Getting along with Colleagues – Does Profit Sharing Help or Hurt? (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Theory presents two channels through which profit sharing can cause workers to increase their coworkers' productivity: greater cooperation and increased peer pressure. This paper argues that these generate opposite influences on coworker relations, and that which dominates varies according to circumstances and type of worker. Using German data, we show that, for non-supervisory men, profit sharing increases cooperation, but that for those who highly value success on the job, it has no influence on cooperation, and for supervisors it reduces cooperation. Moreover, the findings show striking gender differences in the effect of profit sharing. We contend these patterns fit with underlying theoretical expectations.
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    ‘Market Discipline’, Lending Ceilings and Subnational Finance (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: The ‘market discipline’ approach to subnational finance requires that moral hazard derived from the possibility of a central government bailout be made insignificantly small. Therefore, governments interested in following this approach and willing to abide by its rules should start by creating the conditions for a default and its resolution to be possible. This article discusses the use of lending ceilings as an instrument to allow the default, without dragging in the central government.
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    KYKLOS Editorial Policy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
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    Integrating the Empirical Tests of the Natural Rate Hypothesis: A Meta-Regression Analysis (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: A meta-analysis of thirty-four restriction tests from nine studies of the natural rate of unemployment hypothesis (NRU) finds the statistical trace of a false empirical hypothesis. A theme of bias and misspecification among those studies that tend to be more supportive of NRU emerges. When combined with a separate meta-analysis of NRU's falsifying hypothesis, unemployment ‘hysteresis’ (Stanley 2004a), the natural rate hypothesis may be regarded as empirically ‘falsified’ (Popper 1959). Monte Carlo simulations validate the meta-regression methods used here to integrate different restriction tests and to identify their limitations.
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    Is Sectoral Diversification a Solution to Unemployment? Evidence from EU Regions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: There is a growing interest in the academic and policy making communities in understanding the effects of sectoral specialisation on labour market performance. The existing empirical evidence, mainly based on US data, generally finds a positive correlation between sectoral specialisation and labour market indicators such as wages and unemployment. The policy implication one can draw from these results is that fostering sectoral diversification may reduce unemployment. However, this lesson may not hold for all countries. In particular, in the case of Europe, the diversity of labour market institutions may play a distinct role in shaping the relationship between sectoral specialisation and labour market performance.In this paper, we investigate the relationship between regional sectoral specialisation and regional unemployment rate in the context of different collective bargaining institutions in the EU countries. We find that collective bargaining institutions do play a role in shaping the unemployment rate differentials across regions belonging to the same country. Furthermore, the relationship between regional specialisation and the regional unemployment rate is stronger in countries with intermediate and decentralised collective bargaining institutions in comparison to countries with centralised collective bargaining institutions.Our results suggest that labour market institutions are likely to influence the outcome of policies aiming at fostering regional diversification. While such policies may result in reducing regional unemployment in countries with decentralised and intermediate levels of collective bargaining, they may not make a big difference in countries with centralised collective bargaining institutions.
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    Hints for Prospective Authors of KYKLOS (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
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    The Dilemma of the Prisoners’ Dilemmas (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This paper distinguishes four types of ‘Prisoners’ Dilemma games – provision, the commons, selfishness, and altruism – based on the public character of benefits and costs. Although each of these four games has the same 2 × 2 ordinal game form, each differs in terms of strategic, dynamic, and policy implications. Similar differences characterize the n-person representations of the four games. When paired in 3 × 3 representations, the least-desirable Nash equilibrium of the two embedded 2 × 2 games results. The four types of PD games also have different evolutionary and informational requirements for cooperation. Applications include the environment, biology, counterterrorism, and international relations.
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    A Rawlsian Approach to International Cooperation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Both the economic theory of federalism and international environmental economics are interested in finding conditions under which countries or groups of countries would like to start cooperation with other countries. In the framework of the standard public-good model this paper presents a criterion for individually rational and thus voluntary international cooperation aiming at the provision of an international public good. This basic criterion can be traced back to Wicksell and Rawls and reflects the idea of reciprocity. In a further step, it is used to specify determinants that affect the decision of a group of countries to enter a coalition. It turns out that in this context the adjustment behavior of the original coalition members as well as that of the remaining outsiders is of particular importance. Finally the theoretical considerations are confronted with actual behavior of countries and groups of countries (as the EU, US and the developing countries) in the Kyoto process leading to a discussion of further prospects for global climate-change policy.
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    Has the Tradeoff Between Productivity Gains and Job Growth Disappeared? (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: ‘Policymakers’ efforts to boost trend output growth may be hampered by the presence of a trade-off between productivity gains and job creation. This paper presents empirical evidence that the negative relationship between productivity growth and employment growth that prevailed in the 1960s and 1970s has disappeared since then. This finding is robust to using alternative measures and including other explanatory variables. The improved trade-off may be good news for policymakers who aim at raising the ‘speed limit’ of the economy.
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    Beauty and the Economist: The Role of Aesthetics in Economic Theory (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: The importance of aesthetic considerations is widely acknowledged in mathematics and the natural sciences. Beauty motivates mathematical and scientific discoveries and serves as a criterion for their acceptance by the scientific community. In contrast, there is little attention to beauty in the models, theorems and other objects of economic theory. This holds even though mathematics is an important tool of economic analysis. The pure theory of international trade provides useful examples to discuss the role of aesthetics in economic theory. The central feature of the discipline of economics which distinguishes it from the natural sciences and appears to explain the paucity of beauty in economics is that economic models lack generality.
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    A Note on the Measurement of Bias in Stated Willingness to Pay for Public Goods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
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    Turkish Delight: Does Turkey's Accession to the EU Bring Economic Benefits? (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    ISSN: 1467-6435
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: We explore the economic implications of the possible Turkish accession to the European Union. We focus on three main changes associated with Turkish membership: (i) accession to the internal European Market; (ii) institutional reforms in Turkey triggered by EU-membership; and (iii) migration in response to the free movement of workers. Overall, the macroeconomic implications for EU countries are small but positive. European exports increase by around 20%. Turkey experiences larger economic gains than the EU: consumption per capita is estimated to rise by about 4% as a result of accession to the internal market and free movement of labour. If Turkey would succeed in reforming its domestic institutions in response to EU-membership, consumption per capita in Turkey could raise by an additional 9%. These benefits would spill over to the EU.
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    The Internal Organization of the Family: Economic Analysis and Psychological Advice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Kyklos 58 (2005), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This article shows that therapeutic advice for behavior within the family is to create a functioning property-rights system and to emulate voluntary transactions within a competitive economic market. The optimal organization of the family requires that relations are structured so that non-cooperative game playing is minimized and transaction costs are reduced. The article employs economic analysis to explain why ‘setting limits’ is preferred to punishment (Pigouvian taxes). It also explains why there is conflict between children and their parents even when the parent's utility is the present discounted value of the child's utility function.
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    Index 2004 (2005)
    Oxford, UK : Blackwell Publishing Ltd
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
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    Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : This study was designed to evaluate the bactericidal or bacteriostatic effect of chitosan, an allyl isothiocyanate (AIT) product, and nisin for the artificially inoculated pathogenic bacteria (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes) or natural microflora of fermented Chinese cabbage. Addition of 0.1% chitosan decreased the population of pathogens from 0.7 to 1.7 log colony-forming units (CFU)/g after 4 d of storage at 10 °C. The bactericidal activity of chitosan was found to be stronger than that of nisin (0.05 mg/g). Addition of 0.2% of the AIT product (containing AIT and hop extract) exhibited a bacteriostatic effect. However, a combination of AIT product and chitosan enhanced bactericidal efficacy against L. monocytogenes. The addition of chitosan or AIT product was observed to suppress the populations of mesophilic and coliform bacteria during storage at 10 °C for 4 d. Moreover, the use of chitosan or the AIT product did not change the sensory quality of the lightly fermented vegetable. Therefore, these results suggest that chitosan or the AIT product could be useful to improve the microbial safety and quality of lightly fermented vegetable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08323.x
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  • 77
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    Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : ε–polylysine is a homopolymer of L-lysine, an essential amino acid, with a reportedly wide antimicrobial spectrum. This study evaluated the antimicrobial activity of ε–polylysine, as compared with known preservatives and organic acids, against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, in culture broth. The compounds tested included ε–polylysine (0.0025% to 0.05%), sodium diacetate (0.25%), sodium lactate (3.0%), lactic acid (0.1%), and acetic acid (0.1%), alone, as well as in combination with ε– polylysine (0.0025% to 0.03%); all treatments were evaluated in tryptic soy broth supplemented with 0.6% yeast extract. Treatments were inoculated (approximately 2 log colony-forming units [CFU]/mL) with 5-strain (E. coli O157:H7, S. Typhimurium) or 10-strain (L. monocytogenes) mixtures of the pathogens. Survival/growth of the inoculated bacteria was periodically monitored during incubation at 4 °C (30 d) and 24 °C (48 h). Bactericidal effects of ε–polylysine were obtained against E. coli O157:H7 and S. Typhimurium at 4 °C. At the same temperature (4 °C), ε–polylysine alone or in combination with other compounds tested inhibited growth or was bactericidal against L. monocytogenes. All 3 pathogens were inhibited by ε–polylysine at 24 °C; however, L. monocytogenes was the most sensitive and S. Typhimurium the most resistant. The antimicrobial activity of ε–polylysine against E. coli O157:H7 and S. Typhimurium was enhanced (P 〈 0.05) when tested in combination with sodium diacetate or acetic acid. Combination treatments with sodium lactate resulted in loss of ε–polylysine activity by the end of the incubation period. Overall, under the conditions of this study, ε–polylysine exhibited antimicrobial effects against the 3 pathogens tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08325.x
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  • 78
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    A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 study was made of the effect on melanosis, biochemical indexes, and microbial growth in tiger prawns (Marsupenaeus japonicus) from aquaculture, using a formulation containing 4-hexylresorcinol (0.1% and 0.05%) in combination with organic acids (citric, ascorbic, and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and disodium dihydrogen pyrophosphate [PPi]). In vivo and postmortem application of treatment was evaluated. Prawns with no additives or treated with 4% of a commercial formula based on sulfites were used to compare with 4-hexylresorcinol. The formulations based on 4-hexylresorcinol or sulfites inhibited the polyphenoloxidase (PPO) activity under 0.2 (Δoptical density [OD]/min/mL), instead of 1 (ΔOD/min/mL) achieved by prawns without additives, with the consequent delay in the appearance of melanosis during the 1st wk of storage. Prawns treated with sulfites showed initially better protection; however 4-hexylresorcinol proved to be more effective at the end of storage. The formulation based on 4-hexylresorcinol at 0.1% concentration, provided in vivo, inhibited the microbial growth (total bacteria count, H2S-producer microorganisms, lactic acid bacteria, enterobacteria, and pseudomonads), whereas the commercial sulfites inhibited the luminescent bacteria growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08327.x
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  • 79
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    Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Oolong tea contains polyphenolic catechins that can act as antioxidants and improve blood lipid status. The purpose of this study was to investigate the effect of a daily intake of Oolong tea for 30 d on the cholesterol profiles, lipid peroxidation level, and superoxide dismutase activity in athletes before and after exhaustive exercise. Twenty-two male rugby players served as the experiment subjects. They were divided into 2 groups: the tea-supplement group and control group. The results showed that there was a significant increase in total plasma cholesterol for both groups after training. There were no significant differences in the high-density lipoprotein (HDL) cholesterol level and low-density lipoprotein (LDL) cholesterol level after tea supplementation. However, ingestion of Oolong tea resulted in significantly lower resting and post-exhaustive exercise level of plasma malondialdehyde, and significantly lower resting level of superoxide dismutase activity. The results suggest that supplementation with Oolong tea for rugby players can decrease oxidative stress, and this can be explained by the decrease of lipid peroxidation level in cooperation with Oolong tea supplementation against the free radicals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08332.x
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  • 80
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    Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : As increasing evidence supports the role of lutein and zeaxanthin in reducing the risk of cataract and macular degeneration, food sources of these carotenoids are being sought. In the present study, the lutein content of the edible flowers and leaves of Tropaeolum majus L. was determined by high-performance liquid chromatography-photodiode array detector (HPLC-PDAD), complemented by HPLC-mass spectrometry (MS) for identification. Chemical reactions were also used as identifying parameters. The yellow and brownish orange flowers had 450 ± 60 μg/g and 350 ± 50 μg/g lutein, respectively. Violaxanthin, antheraxanthin, zeaxanthin, zeinoxanthin, β-cryptoxanthin, α-carotene, and β-carotene were also detected at very low levels. The leaves had 136 ± 18 μg/g lutein, 69 ± 7 μg/g β-carotene, 74 ± 23 μg/g violaxanthin, and 48 ± 13 μg/g neoxanthin. Lutein was partly esterified in the flowers and unesterified in the leaves. The flowers of T. majus are therefore excellent food sources of lutein and the leaves good sources of both lutein and the provitamin A β-carotene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08336.x
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  • 81
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    Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this study was to determine the effects of pre-rigor treatment of lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations of 0.1% and 0.3% were prepared in 0.9% saline solution and injected into lobster before processing. Controls were injected with 0.9% saline solution. Lobsters were then steam-cooked, cryogenically frozen, and stored at −15 °C. Chemical and textural analyses were conducted on reheated samples at storage months 0, 2, 4, and 6, and sensory analyses were conducted at months 2 and 6. Cook loss results showed the 0.3% STP-treated lobsters had a 5% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) lower cook loss than the 0.1% STP and control samples. Yield results revealed that STP-treated tails had a 0.7% to 0.8% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) higher meat yield than control samples. Total moisture results showed that STP-treated lobster tail and claw meat had higher total moisture levels compared with control samples at month 6. Sensory results revealed that panelists rated both 0.1% and 0.3% STP-treated lobster tails significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.01) higher for flavor and texture, and significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.001) higher for overall acceptability than control samples at month 6. The results indicated that STP added at low concentrations may extend the shelf life of whole cooked cryogenically frozen lobster, decrease lipid oxidation over frozen storage time, maintain texture, color, and flavor attributes, increase yield, and decrease drip loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08299.x
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  • 82
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    The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Spectral changes produced in the oxidation of eriodictyol by peach polyphenol oxidase were followed over time. A product with λmax= 390 nm was seen to appear before another with λmax= 475. The product absorbing at 390 nm must correspond to the o-quinone derived from eriodictyol. The compound absorbing at 475 nm must be derived from this eriodictyol-o-quinone. Progress curves at this wavelength revealed a lag, the length of which varied with enzyme and substrate concentrations. This lag must have been caused by chemical reactions taking place after the enzymatic reaction. When eriodictyol oxidation was studied in the presence of 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH), a potent nucleophilic reagent that reacts with the eriodictyol-o-quinone to form a dark pink product absorbing at 508 nm, the lag disappeared. When the kinetic parameter was evaluated in the presence of MBTH (Km= 0.6 mM), the results was similar to those obtained without MBTH. Eriodictyol oxidation was inhibited by tropolone, which behaved as a classic competitive inhibitor (KI= 15 μM). The inhibition results reported show that eriodictyol oxidation was strictly dependent on the presence of polyphenol oxidase. In addition, other oxidase activities, such as laccase and H2O2 independent phenol oxidase, were not detected in the enzyme extract.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08302.x
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  • 83
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    Development of a Model System to Mimic Beef Bone Discoloration (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (−20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O2/20% CO2) and displayed in a retail case (4 °C, 24 h). Visual discoloration occurred during the 1st 10 h of display. More darkening (brown, green/black) was observed in previously frozen samples, whereas samples held at refrigeration temperature were redder. CIE L*, a*, and b* values determined after 24 h indicated that samples held in refrigeration before packaging were lighter and redder. After 24 h at 4 °C, previously frozen samples contained more methemoglobin/g protein in the bone marrow than did bone samples that had never been frozen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08307.x
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  • 84
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    Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) Starch (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Carboxymethyl starch (CMS) with degree of substitution (DS) ranging from 0.1 to 0.32 was prepared from sago (Metroxylon sagu) starch in non-aqueous medium using isopropanol as a solvent. The physico-chemical, rheological, and thermal properties of the starches were investigated. At room temperature (25 °C), CMS hydrated readily, resulting in higher swelling power compared with native (unmodified) starch. Light microscopy revealed that CMS granules imbibed more water than native starch at room temperature and thus caused a larger increase in granule size. Some of the CMS granules lost their integrity. Scanning electron microscopic observation revealed fine fissures on the surface of CMS (DS 0.32) granules compared with a relatively smooth surface of native starch granules. Carboxymethylated sago starch exhibited excellent dispersibility and cold water solubility as judged by the absence of peak viscosity in the pasting profile (determined by Rapid ViscoAnalyzer). Pasting profile of CMS was qualitatively similar to pregelatinized starch. Despite exhibiting greater swelling power, CMS showed significantly lower pasting viscosity compared with the native starch. Intrinsic viscosity was also greatly reduced by carboxymethylation. Studies using differential scanning calorimetry (DSC) showed that transition temperatures and enthalpies decreased with an increase of degree of substitution. CMS at higher substitution levels (DS 0.27 and 0.32) showed significantly lower retrogradation tendency, as indicated by lower setback, absence of DSC endotherm upon storage at 4 °C and lower syneresis upon repeated freeze-thaw cycles. The results suggested that retrogradation might be effectively retarded by the presence of the bulky carboxymethyl group.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08305.x
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  • 85
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    Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Recent studies have shown that subjecting foods to high temperatures during cooking processes such as frying gives rise to the formation of acrylamide. Several factors including product composition and processing conditions affect the rate of formation of this chemical in starch-rich foods. Low reducing sugar and the amino acid asparagine content is desired when cooking because the formation of acrylamide is attributed to the Maillard reaction that occurs between these food components. The cultivar ‘Atlantic’ was used to determine the effect of potato components (reducing sugars and asparagine) on acrylamide content during frying in a traditional fryer. A model system was developed by infusing leached potato slices with predetermined amounts of glucose and asparagine. Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips. Color could not be used as an indication of acrylamide content because potato chips with similar color had very different acrylamide concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08313.x
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  • 86
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    Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Cutting with tools excited by ultrasound is increasingly applied in the food industry, especially for cheese, confectionary, and bakery products. Due to the lack of a thorough understanding of the separation process, most of the ultrasonic cutting systems are designed and applied on the basis of empirical knowledge. The aim of the study was to elaborate the impact of ultrasonic parameters, that is, amplitude and frequency, on the cutting process, and special emphasis was placed on resulting effects in the close vicinity of the cutting edge, which are reflected by the separation forces. To allow a direct investigation of the mechanical separation without artifacts due to secondary effects such as melting and cavitation, the crumb of different bakery products (for example, dark and white bread, yeast dumplings, and cake) were analyzed. The results show that the influence of ultrasonic amplitude and frequency can be expressed by the maximum vibration speed on the cutting edge. For each product, an increasing maximum vibration speed results in a particular reduction of the cutting force and an increased quality of the cut. The magnitude of the cutting force reduction is inversely related to a material-specific parameter cx, which was calculated from the mechanical properties according to the speed-of-sound concept. Therefore, the determination of cx allows a specific adjustment of ultrasonic amplitude and frequency to achieve optimum cutting quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08311.x
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  • 87
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    Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Thermal and calcium pretreatments applied to preserve the sweet cherry texture by the freezing/thawing process produced biochemical changes in the pectic substances and ultrastructural alterations to the cells and tissues, which were visible under scanning electron microscopy. Partial dehydration of the epidermic tissue caused by calcium (100 mM CaCl2) and thermal (50 °C/10 min) pretreatment attenuated the surface damage produced by freezing. However, pretreatment at 70 °C/2 min caused partial destruction of the epidermic tissue and plasmolysis of the parenchymatic cells. After freezing, the cell walls in the parenchymatic tissue of the fruits pretreated with 100 mM CaCl2 exhibited swelling as a result of gelling of the cell-wall pectic material. Thermal pretreatments increased the ethylenediaminetetraacetic acid (EDTA)-soluble pectin fraction and reduced the degree of pectin esterification. Thermal treatments at 70 °C, without immersion in calcium, reduced the water- and pectinase-soluble pectin fractions, whereas immersion in calcium prevented depolymerization of these fractions. Immersion in 100 mM CaCl2 increased the water-soluble pectin fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08314.x
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  • 88
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    Limiting Partition Coefficient in Progressive Freeze-concentration (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : In the progressive freeze-concentration, limiting partition coefficient, K0, is a very important process parameter, which corresponds to the partition coefficient of a solute between the ice and liquid phase assuming the infinitesimal ice growth rate and/or the infinite mass-transfer rate at the ice-liquid interface. K0 was determined for glucose and various electrolytes in the single-component and multi-component systems. K0 was dependent both on the concentration and the type of solute. In the single-component system, osmotic pressure was proved to be the major determinant of K0. In the multi-component system, K0 for a solute was affected by the coexisting solute through the osmotic pressure of the total system. K0 was also dependent on viscosity when the change in the osmotic pressure was limited but the change in the viscosity was considerable because of the coexisting solute.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08317.x
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  • 89
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    Physical Properties of Co-crystalline Sugar and Honey (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Clear and partially granulated honeys, were co-crystallized with sucrose in 3 proportions, 90:10, 85:15, 80:20, respectively. The products obtained by centrifugal filtration from both honeys were found by high-performance liquid chromatography to contain between 1% and 2% of honey. The moisture content of the products increased with the amount of honey added, whereas their powder flowability decreased. Differential scanning calorimetry showed a decrease in the overall crystallinity of the solidified products with an increase in the amount of honey added. Neither crystalline fructose nor glucose was detected by powder X-ray diffraction in any of the co-crystalline products. Glucose monohydrate crystallized on storage in some co-crystalline materials prepared from granulated honey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08320.x
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  • 90
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    Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Mushrooms were packaged in polypropylene, low-density polyethylene, linear low-density polyethylene (LLDPE) packages after washing with 0.5% calcium chloride and 0.5% citric acid (CA), and based on off-color and off-odor development, suitable packaging material and washing solution were selected. Effectiveness of magnesium oxide in modifying the in-package gaseous atmosphere and thereby extending the postharvest life was tested by monitoring the physicochemical properties. Oxygen concentration was 5.5% and 9.9% and carbon dioxide concentration was 8.1% and 4.5%, in the control and packages containing 3 g of magnesium oxide, respectively, on day 12 in storage. Packaging mushroom in 0.015 mm LLDPE packages with 3g of magnesium oxide after washing with 0.5% calcium chloride and 0.5% CA was successful in extending the postharvest life at 8°C and 70% RH from 6 d in commercial samples to 12 d.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08321.x
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  • 91
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    Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 antilisterial bacteriocin-like inhibitory substance (BLIS) produced by Pediococcus parvulus VKMX133 was incorporated into protein film matrices of ethanol-soluble corn zein (CZ), and water-soluble whey protein isolate (WPI). Various BLIS concentrations were added to film-forming solutions (FFS), cast, dried, and cut in circular sections (28.27 mm2). Antimicrobial activity of films was evaluated by measuring inhibition zones against Listeria innocua ATCC 33090 on tryptic soy broth (TSB) agar. BLIS released from films into water at 10 °C was determined. Film effectiveness was evaluated by measuring the reduction of L. innocua population (108 colony-forming units [CFU]/mL) in peptone water where film sections were immersed. Film topography was analyzed by scanning electron microscopy (SEM). The minimum BLIS concentration in FFS to generate films with antimicrobial activity was 833 and 3333 arbitrary units per milliliter (AU/mL) for CZ and WPI, respectively. BLIS released into water was detected only for CZ films. Antimicrobial CZ films were more effective in reducing L. innocua population than WPI films at the same BLIS concentrations. SEM showed that surface topography was porous for CZ and more closed and compact for WPI films. BLIS can be entrapped into film protein matrices to produce edible antimicrobial packaging. However, BLIS inhibitory action against L. innocua and release were dependent on film nature and topography, and probably on hydrophobic and electrostatic interactions arising between the protein matrices and BLIS. High concentration of bacteriocin in films does not necessarily improve their effectiveness against L. innocua.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08324.x
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  • 92
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    Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : This review covers developments in the field of noninvasive techniques for quality analysis of fresh fruit and vegetables over the past decade up to the year 2005. A chapter on the concept of quality is followed by a discussion of various methods and applications including optical, spectroscopic, and mechanical techniques but also the application of X-rays and some noninvasive methods of minor dispersal. An extra section on research needs reflects on possible future developments. It is concluded that during the last year, much progress has been made in developing nondestructive techniques for the assessment or inspection of quality parameters of fruits including internal disorders but also taste, sugar content, and so forth. As sensors often measure only a single constituent or quality property, combined techniques have to be optimized to measure overall quality. Commercial application of these techniques will be beneficial for the consumer as well as the producer and for trades in which merchants will be able to comply with consumer demands for uniform high-quality products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08328.x
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  • 93
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    Production of an Isoflavone Concentrate from Red Clover Flowers (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Red clover flowers are a rich source of isoflavones in the forms of biochanin A, formononetin, genistein, and genistin. A simple process was developed to recover isoflavones from red clover flowers as a nutraceutical product. Isoflavones were 1st extracted in alkaline water and insoluble polyvinylpolypyrrolidone (PVP) was then added to the extract for adsorbing isoflavones. The adsorbed isoflavones were subsequently eluted with ethanol and dried. The main steps of this process were optimized for the product yield and quality. The final product was an isoflavone concentrate, containing more than 20 wt% isoflavones, which represented a recovery of greater than 50% of the total isoflavone amount in red clover flowers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11534.x
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  • 94
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    Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid-phase microextraction, except 2-tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11466.x
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  • 95
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    Electronic Resource
    Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Potato quality includes a low incidence of colored bruises resulting from bad storage or manipulation practices. We developed a procedure to process and segment potato images by using Kohonen's self-organizing map. Anomalous regions could be distinguished on 3 potato varieties. Bruises that were very dissimilar in appearance were correctly identified, and some particular defects such as green spots could be located as well.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11469.x
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  • 96
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    A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 novel technique, using an X-ray micro-computed tomography system (X-ray micro-CT system) has been developed for visualization of the two- (2-D) and three-dimensional (3-D) ice crystal structures formed during freezing. The system reconstructs all 3-D images based on a set of 2-D images obtained by multiple slicing of an X-ray shadow image. This study demonstrates the capability of the technique to characterize the ice crystal microstructure of mycoprotein products after freezing. Results are presented for the 2-D ice crystals formed within mycoprotein frozen at different rates. The method requires freeze-drying of the sample to remove frozen water before scanning to indicate ice crystal and internal structure of the material at a depth of 1 cm. The dendrite spacing of ice crystals has been related to the freezing conditions of the material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11473.x
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  • 97
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    Electronic Resource
    Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Shelf-stable intermediate-moisture (IM) meat products were developed using a combination of hurdles such as reduced aw, active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The aw of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan-coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan-coated products showed lower thiobarbituric acid-reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11475.x
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  • 98
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    Antioxidant Properties of Flavone C-Glycosides from Atractylodes japonica Leaves in Human Low-density Lipoprotein Oxidation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Three antioxidant flavone C-glucosides, isoorientin, vitexin, and isovitexin, were identified for the 1st time from Atractylodes japonica leaves by an activity-guided fractionation with various analytical techniques including column chromatography, high-performance liquid chromatography (HPLC), fast atom bombardment mass spectrometry (FAB-MS), and nuclear magnetic resonance (NMR). Hydroxyl and superoxide anion radicals scavenging activities of these compounds were examined using electron spin resonance (ESR). Inhibitory activities of these compounds on human low-density lipoprotein (LDL) oxidation were evaluated by malondialdehyde (MDA) and thiobarbituric acid-reactive substances (TBARS), both representing intermediates of lipid peroxidation. These flavone C-glucosides displayed about 50% of scavenging activity against hydroxyl radicals at the concentrations below 10 μM. The superoxide dismutase (SOD)-equivalent activities of isoorientin, vitexin, and isovitexin at 1 mM were 31.37, 2.71, and 2.63 unit/mL, respectively. Isoorientin at 1 μM exhibited over 60% inhibition of MDA formed during copper-mediated human LDL oxidation. Amounts of free MDA in LDL treated with isoorientin, vitexin, isovitexin, and control were 20.06, 40.73, 34.08, and 48.03 nM/mg protein, respectively. These compounds also prolonged the lag phase time of the conjugated diene formation. There was a positive correlation between the free radical scavenging activities and the inhibitory effects on the LDL oxidation of these compounds. These results suggest that the flavone C-glucosides isolated from the leaves of A japonica possess beneficial antioxidant properties against free radicals as well as LDL oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08331.x
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  • 99
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    Electronic Resource
    Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 effect of Ca2+ on physicochemical and conformational changes of threadfin bream (TB) myosin and actin during setting at 25 and 40°C was investigated. Ca2+ ion at 10 to 100 mM induced the unfolding of myosin and actin as evident by an increase of surface hydrophobicity (So ANS) at 40 °C. Total SH groups also decreased with an increased Ca2+ concentration, suggesting that Ca2+ promoted the formation of disulfide bonds during setting at 40 °C. Both hydrophobic interactions and disulfide linkages were involved in formation of myosin aggregates at 40 °C and were enhanced by addition of 10 to 100 mM Ca2+. Myosin Ca-ATPase activity decreased when Ca2+ was greater than 50 mM, indicating conformational changes of myosin head. Circular dichroism spectra demonstrated that Ca2+ reduced the α-helical content of myosin and actin incubated at either 25 or 40 °C. Ca2+ induced conformational changes of TB myosin and actin incubated at 40 °C to a greater extent than at 25 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11500.x
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  • 100
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    Validation of a High-performance Liquid Chromatography-Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone-Enriched Supplements (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: An increasing number of studies investigating the health effects of soy phytochemicals has led to the commercialization of many soy-based products. Due to its particularly high concentration in many secondary metabolites, the use of soy germ as raw material is emerging for the processing of soy dietary supplements. However, the soybean seeds and germs do not exhibit the same major phytochemical profiles. This is particularly the case for soy saponins. Due to their structural diversity, the analysis of each individual soy saponin remains difficult. In this study, the total amount of these health-protective phytochemicals was determined through the quantification of their aglucon precursors, soy sapogenols A and B. A simple and rapid analytical method was developed using high-performance liquid chromatography coupled with an ultraviolet detection. The within-day and between-day variabilities of total soy sapogenol concentration were 7.3% and 10.9% in the whole seed and 3.3% and 4.7% in the germ, respectively. The total soy sapogenol contents investigated among the germs from 43 cultivars ranged from 32.8 μmol/g to 63.1 μmol/g. High amounts of soy saponins were also observed in several soy-based dietary supplements, from 5.5 μmol/g to 107.8 μmol/g, with an A/B ratio varying from 0.3 to 8.6, showing large differences between the raw materials and concentration process used. These results indicate that these compounds have to be clearly determined when discussing the biological activity of dietary supplements issued from soy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11503.x
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