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  • 101
    Electronic Resource
    Electronic Resource
    Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Color and its stability were evaluated in restructured steaks made with various binders (calcium alginate, crude myosin extract, whey protein concentrate, wheat gluten, soy isolate or surimi) vs controls (intact ribeye muscle, restructured steaks with no additives or with NaCl and sodium tripolyphosphate). Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory color attributes, except steaks made with calcium alginate or soy isolate protein. During 12-wk frozen storage, steaks made with various binders (except soy protein isolate) had similar color stabilities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08616.x
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  • 102
    Electronic Resource
    Electronic Resource
    Mitochondrial Activity and Beef Muscle Color Stability (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Concentration, oxygen consumption rate (OCR), oxygen consumption rate/g meat (OCRM) and metmyoglobin reducing activity (MRA) of muscle mitochondria were determined for beef longissimus dorsi and gluteus medius muscles of Holstein and crossbred steers which differed in color stability. OCR and OCRM decreased but no significant changes were observed in MRA during postmortem storage time. Significant effects of muscle and breed type on OCR, OCRM, and MRA were observed. Muscles and breeds of lower color stability had the highest levels of OCR, OCRM, and MRA. Differences in OCR of muscle mitochondria may be a contributing factor in the effects of muscle and breed on the rate of discoloration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08619.x
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  • 103
    Electronic Resource
    Electronic Resource
    Near-Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 qualities of beef cuts were compared with near-infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner-Bratzler shear value (R = 0.798−0.826), protein (R = 0.822−0.904), moisture (R = 0.895−0.941), fat (R = 0.890−0.965) and energy content (R = 0.899−0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08623.x
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  • 104
    Electronic Resource
    Electronic Resource
    Temperature, pH and Bacterial Populations of Meat as Influenced by Home Freezer Failure (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Consumers are concerned about the fate of frozen meat products in home freezers when electrical power is interrupted. We investigated this concern by using an upright home freezer. Fourteen trials were conducted with packages of either beef or pork with varying trial load weights (Range = 43–128 kg). Meat samples were frozen, power was disconnected, and packages within each lot were analyzed daily for 9 days for temperature, microbial count, and pH. After about 36 hr without electrical power, bacterial populations reached log 6 and the meat product's wholesomeness for consumption or possible refreeze became questionable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08627.x
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  • 105
    Electronic Resource
    Electronic Resource
    Salmonella Detection in Meat and Fish by Membrane Hybridization with Chromogenic/Phosphatase/Biotin DNA Probe (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 hybridization specificity of a biotin labeled 1.8 kb HindIII DNA fragment was confirmed by colony hybridization with Salmonella and non-Salmonella isolates. Culture conditions were then tested for the enrichment of salmonellae in foods with large populations of competitive flora. Different conditions of preenrichment and selective enrichment could be used for detecting low populations of salmonellae in foods. Enrichment using lactose combined tetrathionate (CTET) broth and Salmonella-Shigella (SS) agar followed by spotting the suspected isolates on a nitrocellulose membrane [CETE → SS (S)] was better. As low as 1.6 × 100 salmonellae/g food could be detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08630.x
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  • 106
    Electronic Resource
    Electronic Resource
    Fractionation of Water-Soluble and -Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 process was developed to fractionate both water-soluble and water-insoluble components from egg yolk with maximum retention of biological and functional properties. About 60–90% of the immunological activity of yolk was recovered in a supernatant after centrifugation of yolk diluted six- to tenfold with water. The remaining yolk pellet had excellent emulsifying properties for mayonnaise preparation. It was further fractionated by deoxycholate treatment to separate triglycerides (80% recovery). Ultrafiltration of the deoxycholate supernatant yielded protein (74% recovery) in the retentate, and phospholipids and cholesterol in the permeate. Phospholipids were then purified by dich-loromethane:ethanol (3:1) extraction, zinc chloride precipitation and acetone washing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08635.x
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  • 107
    Electronic Resource
    Electronic Resource
    Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo-shattering (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Our previous report on separating low fat flesh from fatty fish by cryo-shattering indicated that at appropriate temperatures, fat content in particles increased with particle size. The effect was temperature dependent; that effect of low temperature on fracture stress and elastic modulus of model fish flesh was further examined at - 60°C to - 196°C. The fish flesh showed abrupt changes in compression and tensile fracture stress at about - 90°C and - 150°C; such changes strongly affected fat content-particle size relations (FCPSR). Using measured fracture stress and elastic modulus values, FCPSR was successfully simulated when Bond's equation was linked with an empirical equation to estimate work index values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08642.x
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  • 108
    Electronic Resource
    Electronic Resource
    Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Ethylene had an undesirable effect on the quality of kiwifruits, bananas, broccoli, and spinach leaves that were prepared and stored as lightly processed products. A 2.or 20 ppm ethylene treatment hastened the softening of the pulp of kiwifruits and bananas held at 20°C. Use of charcoal with palladium chloride, as ethylene absorbent, prevented the accumulation of the ethylene and was effective in reducing the rate of softening in kiwifruits and bananas and of chlorophyll loss in spinach leaves, but not in broccoli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08647.x
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  • 109
    Electronic Resource
    Electronic Resource
    Inhibition of Undesirable Gas Production in Tofu (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Of 100 gas-producing bacterial isolates, 65% were Gram-negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained 〈 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08650.x
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  • 110
    Electronic Resource
    Electronic Resource
    Low Dose Irradiation Influence on Yield and Quality of Fruit Juice (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Granny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p〈0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p〉0.05) affect yield of orange juice (OJ). Acceptability significantly (p〈0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5°C for 8 wk showed similar results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08657.x
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  • 111
    Electronic Resource
    Electronic Resource
    Lipid Changes during Frying of Frozen Prefried Foods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Fat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods. Four frying oils were used to fry frozen potatoes and battered hake. Major and minor changes in food fats and frying oils were determined. Lipid determination after frying demonstrated significant differences in fat absorption due to the physical structure of foods. From quantitation of major fatty acids, lipid interchange between frying oils and food fats could be determined. Polar compound concentrations and distributions demonstrated no preferential adsorption on food surfaces during frying of these prefried foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08661.x
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  • 112
    Electronic Resource
    Electronic Resource
    Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 water, freeze-concentration and effective molecular weight (Me) on glass transition (Tg) of maltose and maltodextrins were studied, and methods to predict Tg were used to establish state diagrams. Tg of maximally freeze-concentrated solutes (T′g) and onset of ice melting (T′m) increased with Me, and for high molecular weight polysaccharides T′g and T′m were predicted to have the same temperature value. Ice formation at T′g〈T 〈 T′m was time dependent. Unfrozen water in maximally freeze-concentrated matrices was about 20% independently of Me. The state diagrams can be used to evaluate physical state of frozen and dehydrated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08669.x
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  • 113
    Electronic Resource
    Electronic Resource
    Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 proteic inhibitor of pectin methylesterase (PME), recently discovered in kiwi, was used to stabilize cloud of orange juice concentrate with “Cut-back,” 42° Brix. To concentrated and pasteurized orange juice were added increasing amounts of fresh juice (12° Brix) with PME 0.8 U/mL at the fresh to pasteurized ratios 6.6 to 38%. The PME inhibitor (65% pure), from kiwi, was added at 50 mg/L. After 8 mo at 5°C samples were compared with controls containing the same amount of fresh juice with PME inhibited by pasteurization. Pasteurized samples were not different from those treated with PME inhibitor. Conversely, where PME was not inhibited, cloud stability decreased with increasing amounts of fresh juice. Use of kiwi PME inhibitor in fruit juice production has potential advantages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08658.x
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  • 114
    Electronic Resource
    Electronic Resource
    Predictors of Beef Tenderness: Development and Verification (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Equations were developed to predict beef longissimus dorsi (LD) tenderness after postmortem refrigerated aging. Warner-Bratzler shear force (WBSF) and myofibril fragmentation indices (MFI) were determined at 1, 3, 7 and 14 days postmortem on LD of Angus-Hereford (AH, n = 8) and 5/8 Brahman crossbred (n = 8) heifer carcasses. Correlation coefficients between WBSF and MFI were −0.91, −0.74, −0.63, and −0.40 at 1, 3, 7 and 14 days postmortem, respectively. None of the traits measured correlated significantly with 14-day WBSF (P 〉 0.05). A three-variable prediction equation that included 24-hr calcium-dependent protease (CDP) inhibitor activity, 0-hr CDP-I activity and 24-hr cystatin activity accounted for 63% of the variation in 14-day WBSF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04718.x
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  • 115
    Electronic Resource
    Electronic Resource
    Moisture, Total Fat and Cholesterol in Goat Organ and Muscle Meat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Moisture, total fat and cholesterol of goat liver, kidney, heart, Longissimus dorsi (LD) and Biceps femoris (BF) muscles were determined. Samples were taken from 10 Alpine and 10 Nubian post-weaned goat kids that were fed a complete diet treated with 4 levels of Ca for 12 wk before slaughter. Mean moisture (%), total fat (%) and cholesterol (mg/100g wet tissue) for the respective tissues were: 75.9, 3.26, 214.2; 82.0, 3.14, 276.7; 79.2, 4.32,167.5; 79.2, 2.27, 57.8; 80.4, 2.03, 69.5. These goats contained less cholesterol in liver and more cholesterol in kidney and heart than the same organs in mutton samples reported previously. Fat and cholesterol were significantly (P 〈 0.01) influenced by dietary Ca, breed and tissue, while moisture was affected only by tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04731.x
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  • 116
    Electronic Resource
    Electronic Resource
    Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Egg yolk powder was partly defatted using hexane, 95% ethanol, isopropanol, chloroform-methanol (2:1, v:v) hexane-isopropanol (77:23, w:w) and hexane-ethanol (77:23, w:w). Hexane-isopropanol was most efficient, extracting more than 50% of the lipid. Protein solubility and emulsifying activity of the extracted powder decreased after extraction. Hexane-isopropanol reduced emulsifying activity about 14% and protein solubility to 13.8% from 15.7%. Extraction with other solvents resulted in up to 41% loss of emulsifying activity; protein solubility decreased to as low as 3%. Ovalbumin in the water-soluble fraction of extracted egg yolk powder reduced its emulsifying effectiveness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04746.x
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  • 117
    Electronic Resource
    Electronic Resource
    Static Headspace Gas Chromatographic Method for Volatiles in Canned Salmon (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Amount of fish placed in vials as well as incubation temperature and time were factors studied to improve a static headspace sampling method applied to analyze volatiles in canned salmon. A random-centroid optimization program (RCO) was used to simultaneously search for the optimal levels of other factors, namely, initial oven temperature, column headpressure, and total flowrate. RCO was an effective optimization program while allowing testing of several treatments at a time. The optimal conditions of operation permitted detection of 80 volatile compounds, 34 of which were identified including aldehydes, alkanes, aromatic compounds, sulfur-containing compounds, alkenes, ketones, several miscellaneous compounds plus an alcohol and an acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04750.x
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  • 118
    Electronic Resource
    Electronic Resource
    Effect of Heat Processing on Quality of Pasteurized Oysters (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Constant heating time at different temperatures and constant temperature with different heating times combinations were studied to determine optimum heat process for oyster pasteurization in plastic pouches. Heating 8 min at 75–76°C gave optimum product physical and sensory quality. Crude amylase and peroxidase extracts from oysters were inactivated by optimum treatment, but lipase retained about 15% of activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04755.x
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  • 119
    Electronic Resource
    Electronic Resource
    Thermal Processing of Cowpea Slurries (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Isochronal temperature profiles of 20% cowpea flour slurries showed conduction heating while the estimated Rayleigh numbers predicted natural convection heating; apparently, the flour particles suppressed convection. Magnitudes of fh of cowpea gels increased linearly with fat content, decreased with moisture content, and were independent of the cowpea flour particle size. The heating curve of a 10% cowpea flour slurry at 121°C showed one break due to gelation of protein and starch at about 66°C and another due to loss of rigidity at about 87°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04758.x
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  • 120
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    Electronic Resource
    Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and micro-structure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P 〈 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P 〈 0.05) fracturability and cohesiveness (P 〈 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300g/min, 120–125°C and 11% feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin-walled structure with decreased feed moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04762.x
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  • 121
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    Effect of Extrusion Variables on Cassava Extrudates (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cassava flour was extruded by varying parameters of feed moisture; temperature; screw speed and feed rate. We investigated significance of each variable and interactions between variables on each extrudate characteristic. Optimum expansion (2.82) was at 11% feed moisture 120–125 °C; screw speed, 520rpm; feed rate, 250g/min. Effect of feed moisture was most significant on expansion, bulk density and extrudate moisture. Increasing temperature, increased expansion and water solubility, but decreased bulk density, extrudate moisture and water absorption. Screw speed most influenced water absorption and solubility. Extrudate moisture correlated negatively (P〈0.01) with extrudate expansion. Water solubility index of extrudate negatively correlated (P〈0.05) with extrudate moisture and water absorption index but correlated positively (p〈0.05) with expansion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04766.x
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  • 122
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    Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Easy-and hard-to-cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean-liquor mixtures. Loss of phytic acid due to leaching was much higher for easy-to-cook beans than for hard-to-cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard-to-cook beans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04769.x
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    Conformation of Citrus Pectin Using Small Amplitude Oscillatory Rheometry (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Conformation of citrus pectin [uronide 93%, degree of esterification, 61.5%] solution was studied and experimental reduced storage [G′]R and loss moduli [G″]R were compared with random coil theories of Rouse and Zimm and the rodlike theory of Marvin and McKinney. The theory of Zimm best approximated experimental data. This suggested that components of the pectin molecule internally interact to form a compact random coil with conformation controlled by hydrodynamic interactions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04774.x
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    Processing, Packaging, and Storage Effects on Quality of Freeze-Dried Strawberries (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 sorption isotherms of freeze-dried strawberries were determined using the interval sorption technique. The surface temperature during freeze-drying (from 20°C to 60°C) affected the hygroscopicity of the strawberries, particularly below 0.40 aw. Over 1 yr, quality changes in dried strawberries were evaluated by sensory analysis at 3-month intervals. Crushing before drying and low processing temperatures improved sensory quality of dried strawberries and vacuum packaging improved storage stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04781.x
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    Legume Processing Effects on Dietary Fiber Components (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Effects of different processes were studied on neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, and lignin content of legumes. Chick peas, kidney beans, and lentils were soaked and cooked, simulating home processing. Values were recorded on a wet basis as a guide to calculating their contribution to the diet. Decrease in values was more pronounced in pressure-cooked chick peas and kidney beans with cooking liquid removed. In lentils, cooking liquid embedded, no difference between processes was observed. Amounts of dietary fiber components on a dry basis, of interest when legume meal is used as food supplement, increased for chick peas and beans, except for the hemicellulose of beans and lentils, which decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04770.x
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    Thermal Process Lethality Variability In Conduction-Heated Foods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: No single method is available to estimate the variability of thermal process lethality (WFp) as a function of all thermal process parameters which significantly influence WFp. Therefore, our work was conducted to develop such a method. This was accomplished through screening and regression simulations/analyses. From 19 independent parameters, 12 significant ones were selected through the analysis. The selected parameters included means of slope index of heating curve (fh), heating medium temperature, and slope index of thermal death time curve (z), and the coefficient variations of fh and z. A polynomial regression equation was developed for estimating WFp as a function of all parameters found significant through the regression simulation/ analysis. The equation was validated experimentally.
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  • 127
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    Lactose Crystallization from Whey Permeate in an Ethanol-Water Mixture (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: A 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a-lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first-order reaction-rate constant for crystallization ranged from 0.0178 to 0.200 hr−1 depending on conditions.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14609.x
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    “Degree of Elasticity” Determination in Solid Foods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Specimens of a variety of foods (banana, cheese, frankfurter, jelly candy, marshmallow, and potato) were subjected to four compression-decompression cycles at two prefailure deformation levels (12.5–15 and 20–25%). Total and percent recoverable work in each cycle were determined using a universal testing machine interfaced with a computer. The magnitude of recoverable work, its strain dependency and response to successive cycles were characteristic of each material. Percent recoverable work was unrelated, however, to strength (stress at failure), deformability, and stiffness. The general level of recoverable work was about 60–80% of total work in the materials commonly considered “elastic” and 20–50% in those known as “plastic.”
    Type of Medium: Electronic Resource
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    Effect of Added Lactobacilli on Composition and Texture of Cheddar Cheese During Accelerated Maturation (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 evolution of cheese composition and texture was studied in maturing Cheddar cheese supplemented with live cells and cell homogenates of Lactobacillus casei-casei L2A in order to accelerate maturation. The pH was significantly modified by the lactic acid of the bacterial additives. The Theological properties showed the same general pattern of evolution in experimental as in control cheeses. The process we developed has led to a good-quality matured cheese with 40% increase in flavor intensity compared to control cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05359.x
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    Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: A process combining affinity chromatography with membrane filtration was used to isolate lactoferrin and immunoglobulin G from Cheddar cheese whey. Heparin Sepharose, protein G Sepharose, and protein G bearing Streptococcal cells were used as adsorbents to form affinity complexes with target proteins. These could be retained by 0.2 μm microfiltration membranes and separated from unbound whey proteins. Binding capacities and binding constants of adsorbents determined by Langmuir-type adsorption isotherms were 124 mg/mL gel and 5.4 × 10−6M for heparin Sepharose, 17.8 mg/mL gel and 3.5 × 10−7M for protein G Sepharose, and 148 μ.g/mL cell suspension and 1.1 × 10−7M for protein G cells. Lactoferrin with 95% purity and 92% iron-binding capacity, and immunoglobulin G with 90% purity and 86% activity could be obtained with reasonable yields.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05360.x
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    Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Vacuum infiltration of Majestic peaches (Prunus persica) for 1 hr with a solution of Marsh grapefruit pectinmethylesterase (PME) containing 100 mg/L CaCl2 significantly increased firmness of canned peaches. Mean firmness of peaches infused 2 hr and thermally processed was 13.9 J/Kg as compared to 3.2 J/kg for noninfused, processed controls. The calcium content increased from 278 to 432 mg/kg during 2 hr infusion of blanched peaches. Specific activity of PME in peach halves increased more than 20 fold after infusion.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05371.x
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    Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Single strength orange juice was treated with supercritical carbon dioxide (CO2) and the effect of process time, temperature and pressure on pectinesterase (PE) activity was determined. PE could be inactivated with supercritical CO2 below temperatures necessary for thermal inactivation. Higher pressure, temperature and longer treatment time resulted in more inactivation. Inactivation kinetics showed activation energy was significantly reduced at SC C02 treatment at 31 MPa (97.4 KJ/mole), compared to identical treatments at atmospheric pressure (166.6 KJ/mole). D values ranged from 2673 min at atmospheric pressure and 40°C to 10 min at 31 MPa and 60°C. z value at atmospheric pressure was 8.8C°, and at 31 MPa 5.2C°.
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    Model for Evaluating Turbidity in Cloudy Beverages (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: A model was developed to simulate diluted emulsions of clouding agents in beverages using uniform latex particles (ULP) at different concentrations and particle sizes ranging from 0.10 to 5.85 μm. The model allows determination of optimum concentration and diameter of suspended particles in diluted suspensions. Turbidity measurements showed that, for a given particle concentration, the haze of a diluted suspension reached a maximum when the diameter of the ULP was decreased to 0.2-0.3 μm. A comparison of typical citrus oil in water beverage emulsions with diluted ULP suspensions showed that, when size of suspended oil globules was varied, a similar optimum particle size was found.
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    Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Yeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel-lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten-free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.
    Type of Medium: Electronic Resource
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    Comparison of Four Models for the Compressibility of Breads and Plastic Foams (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: The sigmoid compressive stress-strain relationship of lye bread, pumpernickel bread and two polyurethane foams (0-75% deformation) were fitted by four empirical models having three or four parameters. No unique model was inherently superior for goodness of fit or for strain definition, that is whether it was presented as an engineering or Hencky's strain. Two models, however, one with three and the other with four parameters, were easier to interpret in terms of stress-strain relationship shape characteristics and are recommended.
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    Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Cornmeal snacks containing blends of soy protein isolate (SPI) with cotton linter cellulose (CEL) or soy cotyledon fiber (SF) were produced with a twin screw extruder. SPI increased expansion and reduced collet bulk density. Samples containing soy materials were darker than those containing 10% CEL or only cornmeal. CEL reduced expansion and increased residual moisture. The effects of SF were intermediate between those of SPI and CEL. Samples containing either type fiber had slight increases in nitrogen solubility and higher losses of available lysine after extrusion. A sensory evaluation panel found samples with 15% SPI and 10% either fiber were tan and soft, with a nutty or grain flavor.
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    Rheological Properties of Heat-induced Gels from Egg Albumen Subjected to Freeze-thaw (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: A back-extrusion device was used to measure gel strength, elasticity, and viscosity index of heat-induced gels of albumen maintained at 80°C from 5 to 30 min. These rheological properties were the same in albumen refrigerated 24 hr at 3°C as those observed in gels from fresh albumen suspensions. Short term frozen storage (−10°C for 24 hr) significantly reduced each gel parameter compared with fresh (control) albumen gels. Incorporation of sucrose into fresh albumen protected rheological properties of the heat-induced gels from deleterious effects of freezing the albumen suspensions. Addition of 5 or 10% NaCl to albumen reduced or eliminated the ability of albumen to form heat-induced gels.
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    Curdlan: Properties and Application to Foods (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Gel formation of curdlan at 100–130°C and behaviors of curdlan gels under frozen state were investigated by measuring gel strength and syneresis. Even when aqueous suspensions of curdlan were heated to 100°C or higher, they formed a gel, and gel strength increased with temperature. Curdlan gel was also stable against freezing and thawing. The syneresis of a 4% curdlan gel after freezing and thawing was reduced from 20.6% to about 2.1% by addition of 5% waxy corn starch and to 8.9% by addition of 20% sucrose. Suggested by these findings, new applications to foods have been developed, especially those subject to retorting and/or freezing.
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    Thermal Conductivity of Gelatinized Starches (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: The thermal conductivity (k) of gelatinized high-amylose and high-amylopectin starches was determined, using the heated probe method. The granular starches, mixed with distilled water at 1 to 4 kg water/ kg dry solids, were gelatinized at 120°C. Similar k values which varied from 0.434 to 0.548 W/mK in the temperature range 30 to 70°C were obtained for both starch gels. Experimental data were fitted to six structural models, representing various geometries for mixtures of water and dry starch. The perpendicular model, based on heat conduction in series through layers of dry starch and water, yielded best correlations. The predicted thermal conductivity of dry gelatinized starch (ks) increased linearly with temperature T (K) according to the equation: 〈inlineGraphic alt="inline image" href="urn:x-wiley:00221147:JFDS773:JFDS_773_mu1" location="equation/JFDS_773_mu1.gif"/〉
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    α-Lactose Monohydrate from Ultrafiltered Whey Permeate in One-step Crystallization Using Ethanol-Water Mixtures (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: A one-step crystallization process was developed for production of edible grade a-lactose monohydrate from ultrafiltered sweet cheese whey permeate at room temperature. Concentration of permeate to 30% total solids followed by clarification lowered the ash of the permeate. Constant agitation during crystallization with 80% ethanol (v/ v) at pH 2.5 yielded almost 88% lactose in 3 hr. Alcoholic acid addition (1%) at the end of crystallization time and agitation for 10 min was optimum to reduce entrapped impurities in the form of ash and protein. Lactose quality factors were comparable to commercial edible grade lactose. United States Pharmacopeia grade lactose was also produced using the ethanol-water mixtures.
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    Role of Light Chains In Heat-Induced Gelation of Skeletal Muscle Myosin (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: More than 60% of alkali light chains were released from rabbit skeletal myosin during heating to form gel. The removal of about 1 mol of regulatory light chain (LC2)/mol of myosin (LC2-deficient myosin) resulted in major decrease of gel strength at low ionic strength. The F-actin concentration required to attain maximum gel strength of the LC2-deficient myosin was greater than that of control myosin. These changes in functional characteristics of myosin induced by removal of LC2 were restored by reassociation of LC2 to the LC2-deficient myosin. Results showed skeletal myosin LC2 has an important role in its heat-induced gelation.
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    Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Twenty-four barrows were randomly divided into two groups. One group received daily subcutaneous injections of 70 μg porcine somatotropin (pST)/kg body weight (BW) from 40 kg BW until slaughter (108 kg BW). The second group received daily equal volume injections of a sterile bicarbonate buffer, pH 9.4. The left side hams, loins, and bellies obtained conventionally, were processed into typical cured products. Warner-Bratzler shear values, % protein, % fat and visual fat to lean ratio were increased by pST (P〈0.05). The treated products had characteristics beneficial to both processors and consumers.
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    Determination of Sorbic Acid in Raw Beef: An Improved Procedure (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Various analytical methods for sorbic acid determination based on removal of the preservative by distillation or ether extraction, followed by UV or colorimetric analysis gave relatively poor recoveries (52–84%) when applied to raw beef. An improved procedure was developed based on disintegration and dispersion of beef with sand prior to steam distillation and colorimetric determination. This resulted in almost 100% recovery of sorbate, attributed to more efficient extraction because of increased surface area.
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    Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Chemical availability of calcium was measured with and without simulated digestion to determine processing effects. Available calcium was low in spinach and significantly higher in skim milk and whole milk, consistent with their known bioavailabilities. In nondigested processed milk it was significantly higher for whole milk than for skim milk. However, available calcium in digested whole milk was lower than in digested skim milk. Digestion increased available calcium in skim milk, dialyzable and ionic dialyzable calcium in whole milk and ionic calcium in spinach. Soluble and ionic soluble calcium were lowered in whole milk during digestion due to soap formation. Effects on % calcium were slight, but available calcium in nondigested skim milk was significantly lowered by processing.
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    Ascorbic Acid Retention in Orange Juice Stored under Simulated Consumer Home Conditions (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Ascorbic acid levels in 13 types of commercially packaged orange juices and a juice drink were monitored over 5–7 days at 4.5°C as stored in the original container. Comparable samples stored in an open plastic container were monitored for comparison. In both cases the average ascorbic acid loss was about 1.5–2% per day. These simulated consumer home conditions showed that juice retained an average of 88% of the original ascorbic acid after 1 wk, and 67% after 2 wk in opened containers stored at typical home refrigerator temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05404.x
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    Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Five levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or aw of the final product. TBA values were different (P〈0.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner-Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05277.x
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  • 147
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    Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 the milk fat globule membrane (MFGM) on oxidation of milk fat under various conditions was monitored by fatty acid analysis and oxygen consumption at 50°C. The rate of copper-catalyzed oxidation of cream containing the membrane was faster than when the membrane was removed. In the dry state, the isolated MFGM, membrane lipids (ML) and the nonlipid membrane solids (NLMS) inhibited oxidation at 50°C and 95°C. In the presence of water, however, all membrane components enhanced oxidation at 50°C. The balance between the accelerating effects of membrane components and the inhibiting influence of other factors appeared to depend on processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05289.x
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  • 148
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    Uptake and Fate of Ascorbic Acid-2-Phosphate in Infiltrated Fruit and Vegetable Tissue (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Ascorbic acid-2-phosphate (AAP) and ascorbic acid (AA) were infiltrated into apple and potato tissue to control browning. Apple tissue absorbed more AAP and AA than potato under similar conditions. AAP hydrolysis by endogenous acid phosphatase (APase) yielded AA which accumulated or became oxidized to dehydroascorbic acid, depending on the rate of hydrolysis and browning tendencies of samples. APase activity varied greatly with commodity, method of sample preparation and sample pH. Variation in the ability of AAP to inhibit browning in different products could be explained by these factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05294.x
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  • 149
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    Diffuse Reflectance Profiles of Eight Milk-Clotting Enzyme Preparations (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Eight milk-clotting enzyme prepartations were standardized to equal clot time and used to coagulate pasteurized whole milk. Diffuse reflectance profiles were monitored for 60-min using a fiber optic sensor sensitive to infrared light at 950 nm. Modified M. miehei and M. pusillus protease, recombinant chymosin and calf rennet produced similar profiles. Rates of increase in diffuse reflectance were E. parasitica recombinant chymosin 〉 calf rennet 〉 modified M. miehei, M. pusillus var. Lindt 〉 50:50 blend of calf rennet and bovine pepsin 〉 unmodified M. miehei 〉 pepsin. Monitoring milk coagulation as described may be useful during cheese making and allow setting optimal conditions for milk-clotting enzyme preparations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05292.x
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  • 150
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    Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05304.x
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  • 151
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    Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Hamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days after treatment. Methanol, methyl butyrate and hexanal were unchanged. Flavor evaluations of control versus treated juice showed no consistent changes from any treatment. Acetaldehyde vapors had little effect on flavor or compositon, except for Hamlins, where acetaldehyde and ethyl butyrate levels increased.
    Type of Medium: Electronic Resource
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    Chemical Changes during Storage of an Alcoholic Orange Juice Beverage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Chemical stability of a pasteurized, noncarbonated, alcoholic orange juice beverage, (8% ethanol and 30% reconstituted Valencia frozen concentrated orange juice), was investigated. It was hot-filled into clear glass bottles under nitrogen and subjected to 14-wk storage at 4, 25, and 40°C. pH, °Brix, titratable acidity, and % alcohol remained constant throughout storage. Accumulation of furfural and darkening paralleled ascorbic acid degradation. The beverage exhibited 25 times more browning at 40°C and 9 times more at 25°C than at 4°C after 14-wk. d-Limonene decreased at all temperatures. Nitrogen headspace slightly improved stability at 40°C. Time and temperature were most significant in storage and long-tem shelf-life could only be achieved with refrigeration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05307.x
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    Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus oryzae (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Orange finisher pulp, a juice processing by-product, was investigated as a substrate for polygalacturonase (PG) production by Rhizopus oryzae (ATCC 24563) via solid state fermentation. PG activity was indicated by increase in liquefaction and uronic acid solubilization and subsequent decrease in pectin content of the solid fraction over a 5-day fermentation. Partial characterization of the enzyme extract indicated pH optimum 5.0 for PG. Viscosity and reducing sugar measurements suggested endohydrolytic activity. Little or no pectinesterase, pectin or pectate lyase activities were detected; therefore, potential for direct utilization of the PG exists in the citrus industry. Orange finisher pulp was a suitable substrate for fungal PG production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05308.x
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  • 154
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    Reverse Osmosis and Flavor Retention in Apple Juice Concentration (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Plate-and-frame (PF) and spiral-wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective operating parameters for flavor recovery. Non-volatile flavor component RO losses were due to permeation. However, loss of volatile compounds through permeation was minor compared with equipment processing losses. Flavor compounds showed more rejection by polyamide than poly-ether-urea thin-film composite membranes. The SW configuration demonstrated greater flavor losses than did PF. Chemical structure of aldehydes and esters appeared to affect flavor compound retention. Volatile losses modified the flavor profile of RO concentrated apple juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05309.x
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  • 155
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    Sorption of Volatile Compounds in Aqueous Solution by Ethylene-Vinyl Alcohol Copolymer Films (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Sorption of volatile compounds by ethylene-vinyl alcohol copolymer (EVOH) films from an aqueous solution was investigated to evaluate the merit of their use for food packaging. With regard to EVOH, equilibrium swelling values gave rise to a bimodal solubility parameter distribution with maxima at δ values of 8.5 assigned to ethylene units and 14.5 to vinyl alcohol units. Comparing distribution ratios of EVOH with those of middle-density polyethylene (MDPE), the ratios were 1:100 for terpene hydrocarbons, 1:10 for esters, 1:2 for alcohols, and almost 1:1 for aldehydes. By biaxial orientation of EVOH film, the sorption could be depressed below 60%. These results suggested EVOH films are more appropriate than MDPE for food container lining.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05313.x
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  • 156
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    Analysis of Shear and Thermal History During Co-Rotating Twin-Screw Extrusion (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 computation procedure was developed for calculating contributions of frictional and viscous heat generation during co-rotating twin-screw extrusion. Application of energy balance to experimental data (mechanical energy input, feed rate, feed moisture, screw speed, die pressure, barrel wall and dough temperature profiles) indicated how conditions affected fill, filled length, shear and thermal energy inputs to the foods. Kneading blocks increased degree of fill in partially filled sections, and dissipated 4–6 times more viscous heat than conveying elements in completely filled sections. Energy input profiles along extruder screw axis clearly demonstrated how heat generation from shear and heat transfer between extruder and foods influenced total energy input.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05317.x
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    Isopropyl N-(3-chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of Potatoes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Potatoes treated with 1% or 3% CIPC and stored 16 weeks at 5°C and 20°C were analyzed for nitrogenous constituents. Treatment with 1% CIPC significantly (p 〈 0.025) increased total nitrogen and protein content in tubers of two cultivars compared to untreated control tubers following storage at 5°C and 20°C. Treatment with 3% CIPC increased total nitrogen and decreased protein in tubers stored at 20°C (p 〈 0.025), but decreased total nitrogen and protein in tubers stored at 5°C. Treating potatoes with CIPC prevented sprouting in both varieties and apparently caused the tuber to retain nitrogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05318.x
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  • 158
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    Heat Stability of Sunflower-Hull Anthocyanin Pigment (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Anthocyanin pigment was extracted from hulls of a sunflower genotype, Neagra de Cluj, using aqueous SO2 solutions of varying concentrations. Thermal stability of the pigment was studied between 65–95°C, and pH 1.0–5.0. Thermal degradation of the pigment followed first order kinetics. Calculated activation energy was 23.1 ± 2.2 kcal/ mole. Extraction of hulls with 1000 ppm SO2 solution gave highest anthocyanin content and best thermal stability. The pigment was most stable at pH 3.0.
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    Parametric Analysis for the Freezing of Spheroidal or Finitely Cylindrical Objects with Volumetric Changes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Parametric analyses were performed to examine heat transfer in freezing of spheroidal (including prolates and oblates) and finitely cylindrical foods through computerized simulation which considered volumetric changes. The boundary conditions included convective surface heat and moisture transfer and radiative surface heat transfer. Regression equations for freezing time estimation were developed through screening and central composite analyses and verified experimentally using a food simulator with physical properties similar to lean beef. Sensitivity analysis showed the convective surface heat transfer coefficient was the most significant factor affecting accuracy of calculated freezing time followed by operational temperatures, ther-mophysical properties and food dimensions. Effect of volumetric expansion on freezing time estimation was not significant.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05320.x
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  • 160
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    Feed-back Temperature Control System for Microwave Ovens Using a Shielded Thermocouple (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: A dynamic system was developed and evaluated to continuously monitor product temperature in ovens using an aluminum shielded thermocouple. The signal was processed by a computer controlled feedback relay to turn the magnetron on or off relative to a preselected setpoint. Results indicated the temperature of water (〉 100 mL) could readily be maintained within 1°C of the setpoint. Temperatures for small samples (∼5 mL) could also be controlled, however, they required use of an additional microwave heat-sink in the oven cavity to prevent temperature overshooting. The thermocouple based feed-back temperature control system worked well and provided a simple way to control sample temperature in a microwave oven.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05321.x
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    Aspartame Degradation Kinetics as Affected by pH in Intermediate and Low Moisture Food Systems (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Kinetics of aspartame degradation in low to intermediate moisture systems were evaluated by incorporating aspartame into agar/micro-crystalline cellulose model systems. They were prepared at pH 3, 5, and 7, equilibrated after freeze-drying to three water activities (0.34, 0.56, and 0.66), and stored at 25 to 45°C. Aspartame in such systems was most stable at pH 5 and became less stable as pH decreased or increased. As the molar buffer salt concentration increased, the rate of aspartame degradation increased. The activation energy ranged from 23 to 36 kcal/mole.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07964.x
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    Kinetics of Liquid Drainage from Protein-Stabilized Foams (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Drainage of 14 protein-stabilized foams was determined as a function of time. Drainage conformed to the empirical equation v = Vt/(B + t), where v is the volume of drained liquid at time t, V is the maximum drained volume, and B is the time needed to drain V/2. Rate constants and initial rates of drainage could be calculated from parameters V and B. However, B would be the preferred index of foam stability as it was not influenced by the initial volume of liquid in the foam.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07966.x
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    Degradation of Aspartame in Yogurt Related to Microbial Growth (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Three commercial yogurt cultures and strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated therefrom were evaluated for their effect on aspartame degradation during and after fermentation. The rate of aspartame loss was related to growth of the organisms. Differences in losses due to strain type did not appear signficiant. Aspartame degradation rates were correlated to metabolic rate of the culture. As the rate decreased, loss of aspartame decreased. As a result, less than 10% aspartame was degraded during 6 wk refrigerated storage. Results indicate aspartame should remain stable in yogurt, provided it is added after fermentation.
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    Effects of Steam/Air Mixtures on a Convection-Heating Product Processed in a Steritort (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Effects of residual air were evaluated on the heating rates of a convectionheating product processed in a continuous rotary sterilizer. Heat penetration tests were conducted in a Steritort at various reel speeds (1-10 rpm) and air overpressures (0-69.0 kPa) using 211 × 300, 300 × 407 and 603 × 700 cans containing Washington white beans in brine. Sterilization times calculated by Ball's formula method were longer for test cans processed with overpressure than those processed with no overpressure. Maximum reduction in calculated lethality for 69.0 kPa air overpressure was 15.2% for 211 × 300 and 300 × 407 experiments and 49.4% for 603 × 700 experiments. For each can size and reel speed, average process time was a linear function of overpressure.
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    Absorption of Citrus Flavor Volatiles by Low Density Polyethylene (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: The ability of low density polyethylene (LDPE) to absorb citrus flavor compounds was examined. The LDPE sample was mounted on an oxygen electrode. As volatiles were absorbed, oxygen permeation through the polymer increased. Limonene, ethyl butyrate, myrcene, and α-pinene were readily absorbed by LDPE. Octanal, citral, linalool, and α-terpineol were absorbed at much lower levels. Time-course changes in readings were used to calculate diffusion coefficients of volatiles in the polymer. Diffusion coefficients were proportional to the volatile's solubility in the polymer.
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    Limonin and Naringin Removal from Grapefruit Juice with Naringinase Entrapped in Cellulose Triacetate Fibers (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Naringin and limonin are two bitter components of some citrus products such as grapefruit juice. Naringin could be removed by hydrolysis with immobilized naringinase and limonin might be removed by adsorption with cellulose monoacetate gel beads. Cellulose triacetate fibers show a similar limonin adsorption capacity as cellulose monoacetate gel beads. Thus when naringinase from Penicillium sp. was entrapped in such fibers, an enzyme column was made which could remove both bitter components simultaneously. When grapefruit juice was debittered with this enzyme column, sugar components, total organic acids and turbidity were not affected. The enzyme column could be regenerated by washing with warm water. In addition, operational stability of the enzyme column was satisfactory. Such enzyme column could be considered for industrial use.
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    Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Dehydrated sugar solutions were used as models of thermal behavior of amorphous foods, and of the effect of temperature, moisture content and time on physical state of such foods. The transition temperatures determined were glass transition (Tg), crystallization (Tcr) and melting (Tm) which all decreased with increasing moisture. Tg of a sucrose/ fructose model had a slightly lower value than the empirical “sticky point,” at all moisture contents studied. Crystallization of sucrose was delayed by addition of fructose or starch. Crystallization above Tg was time-dependent, and the relaxation time of this process followed the WLF equation.
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    Chemical and Microbiological Analysis of Vacuum-packed, Pasteurized Flaked Imitation Crabmeat (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Various procedures were used to attempt to correlate spoilage of imitation crabmeat with sensory analysis after storage at 4°C, 10°C and 22°C. Total volatile acids, total volatile bases, cadaverine, putrescine, histamine, aerobic plate count, and proteolytic count correlated well with product spoilage at 22°C. Even though 22°C is considered abusive, the only pathogenic organism isolated was Bacillus cereus. In contrast, at 4°C and 10°C, neither the chemical nor microbial indicators were adequate to assess quality of the product. Thus sensory analysis, despite its limitations, remained the only method currently available to assess product acceptability after prolonged storage at reduced temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08002.x
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    Differential Scanning Calorimetric Studies of Meat Protein-Alginate Mixtures (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Differential scanning calorimetry thermal curves of beef semimembranosus muscle showed peaks at 58, 67 and 78°C. Addition of algin/calcium binder or 5-10% connective tissue increased magnitude of the 58°C peak. For crude myofibrillar, sarcoplasmic and connective tissue proteins thermal destabilization was lowered by 7.5, 23.6 and 8.6°C, respectively, with addition of algin/calcium binder. Destabilization of tendon by the binder from about 67°C to 58°C was similar in magnitude to the shift of the 67-68 and 58°C thermal transitions reported in semimembranosus and probably indicated collagen destabilization. Thermal destabilization by algin/calcium may indicate change in physical state of proteins which could influence texture of algin/calcium restructured meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08005.x
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  • 170
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    Control of Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli 0157:H7 on Beef in a Model Spray Chilling System (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Simulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimurium, L. monocytogenes, and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08009.x
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  • 171
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    Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Effect of vitamin E (Vit E), vitamin C (Vit C) and their combination (Vit E + C) on pigment and lipid stability in raw ground beef was studied during 7 days illuminated display at 4°C. Oxidations of pigment and lipid were greatest in controls. Vit E treatment showed moderate pigment and lipid oxidation, and Vit C treatment showed low pigment and lipid oxidation. Vit E+C treatment resulted in the lowest pigment and lipid oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08010.x
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  • 172
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    Microencapsulation of Bacterial Cell-Free Extract to Produce Acetic Acid for Enhancement of Cheese Flavor (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 cell-free extract (CFE) of Gluconobacter oxydans was encapsulated in milkfat, and used to generate acetic acid from ethanol as a means of enhancing flavor in foods, such as cheese. Factors affecting the activity of the CFE were evaluated to establish conditions that would allow gradual synthesis of acetic acid in milkfat microcapsules. Optimum pH for conversion of ethanol to acetic acid was 8.3. A pseudo Km and Vmax were determined as 7.6 ± 10-3 M and 55 μmol/1-min, respectively. Concentrations of acetic acid in microcapsules with the highest level of encapsulated CFE increased gradually over 40 hr to 75 μg/ml of capsules during incubation at 22°C. No measurable acetic acid was produced from appropriate controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12887.x
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  • 173
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    Fractionation and Characterization of Hen's Egg Yolk Phosvitin (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: TWO methods for phosvitin preparation were evaluated, based on purity of the products. Phosvitin was found to be heterogeneous in the polyacrylamide-gel electropherogram in which it migrated into two components designated α and β-phosvitin. They were partially fractionated using gel filtration. The β-phosvitin contained 9.20% phosphorus, while α had 2.97%. Phosvitin was dissociated into several bands ranging in molecular weights from 18,500—60,000 daltons, in the SDS polyacrylamide-gel electropherogram. Results indicate that phosvitin is composed of several subcomponents or polypeptides which interact or polymerize in aqueous solution to form larger molecular weight aggregates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12910.x
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  • 174
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    Inhibition of Clostridium botulinum by Antioxidants and Related Phenolic Compounds in Comminuted Pork (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Antioxidants, esters of p-hydroxybenzoic acid and gallic acid, and related phenolic compounds were evaluated for their activity against growth and toxin production of C. botulinum types A and B in comminuted pork. With an inoculum level of 8,000 spores/g of meat most of the chemicals at a concentration of 1,000 ppm delayed first swell formation for less than 3 days beyond the control. For most compounds, the time to first swell formation beyond that of the control increased as the spore level per g of meat decreased. 8-Hydroxyquinoline at a concentration of 200 ppm or in combination with sodium nitrite (40 ppm) inhibited the growth and toxin production of C. botulinum in comminuted pork for 60 days at 27°C. 8-Hydroxyquinoline was more active in inhibition of growth and toxin production of C. botulinum in comminuted pork than in prereduced Thiotone-yeast extract-glucose broth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12915.x
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  • 175
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    Fiber Optic Spectrophotometry and the Wetness of Meat (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using an evaporimeter, a reflectance spectrophotometer and a fiber optic spectrophotometer, observations were made of the causes of paleness in meat. Reflectance from the meat surface was minimized by recording from optical fibers which penetrated the meat. Absorbance peaks for myoglobin were greater in magnitude (± 1.28) than those obtained by reflectance spectrophotometry of the meat surface. However, variation in surface wetness due to intrinsic properties of the meat (pH-related effects) made only a small contribution (r = 0.20, P 〉 0.1, n = 40) to variation in surface paleness (CIE %Y). Fiber optic reflectance spectra had a very high absorbance peak at 420 nm which was lost when meat was washed with water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12918.x
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  • 176
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    Some Factors Influencing Aflatoxin Production in Fermented Sausages (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Aspergillus flavus NRRL-6549 and NRRL-6550 were tested for their ability to produce aflatoxins, but only NRRL-6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL-6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12879.x
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  • 177
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    Vitamin B12, E and D Content of Raw and Cooked Beef (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: The relationship of carcass grade, primal cuts and cooking to vitamin B12, E and D in separable lean beef was studied. The average vitamin B12 content in 471 samples of raw and cooked beef was 3.17 μg/100g. The vitamin B12 content of raw and cooked beef was similar; however, on considering the moisture and fat losses during cooking, there was a 27–33% loss of B12. The vitamin E content of raw and cooked beef was similar and averaged 133 μg/100g for 464 samples. From 33–44% of the original vitamin E in the meat was lost upon cooking. Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamins E and D in beef is low and of little nutritional importance; however, beef is an important dietary source of vitamin B12.〈section xml:id="abs1-2"〉〈title type="main"〉SUMMARY & CONCLUSIONSRAW OR COOKED separable lean contained approximately 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D being lost upon cooking. Raw and cooked separable lean contained approximately 40–800 μg of vitamin E/100g with a mean value of 133 μg for 464 samples. From 33–44% of the original vitamin E was lost during cooking. Fat trim contained 300–350 μg of vitamin E/100g. HPLC showed that α-tocopherol was the major E vitamer in meat. Vitamin B-12 content of raw and cooked separable lean ranged from 1 – 10 μg/100g, with a mean value of 3.17 μg B-12/100g for 471 samples. Fat trim contained approximately 1.5 μg of B-12/100g. RID was a feasible method for determining B-12 in meat, with the B-12 values reported herein being appreciably greater than typical values reported for B-12 in beef as determined by microbiological assays. Beef consumption makes an important contribution towards meeting an individual's dietary requirement for B-12.
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    Effects of Heating System, Temperature and Rate of Heating on Sensory Characteristics of Beef (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Sensory scores for appearance and texture of oven-roasted beef semitendinosus were compared with those of samples heated in glass tubes in a water bath. Roasts heated in 93 and 149°C ovens appeared to be less done and were moister than water bath samples heated at comparable rates. Samples heated to 60°C in both systems appeared to be less done and were moister and less mealy than samples heated to 70°C. Few differences in sensory scores for textural parameters were attributed to heating system, endpoint or heating rate. Correlations between scores for intact roasts and objective measurements for the small samples were not always of the same direction or strength as were the relationships between scores and objective values for roast samples.
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  • 179
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    Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P〈0.05); those made with KCl (100% or 50%) had the highest (P〈0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P〈0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.
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  • 180
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    Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Triplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS-approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.
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  • 181
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    Sensory Evaluation of the Texture and Appearance of 17 Species of North Atlantic Fish (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7-point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two-dimensional “fish map” that can be used to schematically represent the sensory relationships among species.
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  • 182
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    Alginate Immobilization of Banana Pulp Enzymes for Starch Hydrolysis and Sucrose Interconversion (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A model system has been established that utilizes the entrapment of whole banana pulp homogenates within a calcium alginate matrix in the form of bead that is effective in assaying for enzyme activity in the pulp of the ripe banana fruit. This medium retained enzyme activity for amylase, maltase and invertase and provided indirect evidence of sucrose synthetase activity. A cyclic pathway has been proposed for the biosynthesis and hydrolysis of sucrose in the pulp of ripening banana fruit.
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  • 183
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    Influence of the Extrusion Shear Environment on Plant Protein Texturization (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: The effects of total nominal shear strain, apparent shear rate, shear stress in the die, and an integral temperature-time history function on textured soy protein properties were studied. These variables are independent of extruder size and can potentially serve as machine independent correlating factors. Correlation models showed that increasing shear strain and temperature-time in the screw tended to enhance cross-linking between protein molecules, while increasing shear through the die tended to disrupt the linkages. Moisture probably increases the mobility of the protein species which could improve cross-linking and reduced density while increasing water absorption.
    Type of Medium: Electronic Resource
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    Oxidation-Reduction Potentials of Canned Foods and Their Ability to Support Clostridium Botulinum Toxigenesis (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Oxidation-reduction potentials (Eh) of canned foods ranged from -18 to -438 mV. Foods packed in glass had higher redox potentials than those packed in cans. Only 4 out of 26 products tested reached positive redox values after exposure to air for 24 hr at 4°C. Inoculated containers of mushrooms, whole corn, cream corn, asparagus, beef gravy, kidney beans, green beans, cream of mushroom soup, cheddar cheese soup, and lima beans supported toxin production by C. botulinum; potatoes and beets did not.
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    Production and Characterization of an Enzymatic Hydrolysate of Skim Milk Lactose and Proteins (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Enzymatic hydrolysis of skim milk lactose and proteins was investigated in a batch reactor; the final aim is to produce a predigested dietary product. The use of yeast β-galactosidase, a vegetable protease, a fungal protease, and a bacterial protease was investigated. Sequential and simultaneous lactose and protein hydrolysis were studied in order to diminish incubation times. In the lactose hydrolysis, 90% conversion was obtained after 4 hr using reconstituted spray-dried skim milk, and after 3 hr using fluid pasteurized skim milk. In the simultaneous hydrolysis, 82% lactose hydrolysis and a substantial peptide hydrolysis with 80% of material smaller than 5,000 molecular weight (and high in small peptides) was obtained after 5 hr. This was adequate for the preparation of a specialized dietary product to be used in enteral hyperfeeding.
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    Use of Oscillatory Deformation Technique to Determine Clotting Times and Rigidities of Milk Clotted with Different Concentrations of Rennet (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A curd firmness tester that measures rigidity of gels subjected to oscillatory deformation was used to determine clotting times and gel rigidities (G) of milk treated with different concentrations of rennet. Clotting times were directly related to reciprocal of enzyme concentrations. Increases in gel rigidity quite closely obeyed the relationship G = Ge-λ/t where λ is the time to attain a value of G/e and t is the time subsequent to clotting. Rates of increases in rigidity during the first half of gel assembly were increased by increases in rennet concentration but maximum gel rigidity (G) was not affected.
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    Effect of Hydrogenation on Some Physical Properties of Canola Oil (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Canola oil from mixed seeds of cultivars Regent, Tower and Candle and oil from cultivar Regent were hydrogenated under selective (200°C and 48 kPa hydrogen pressure) and nonselective conditions (160°C and 303 kPa) using two different commercial catalysts. The physical properties of the hydrogenated oils determined were dropping point (Mettler), solid fat content by wide-line NMR, solid fat index by dilatometry and melting behavior by differential scanning calorimetry. Hydrogenation conditions had an important effect on physical properties. Differences were also observed between the oils and the catalysts.
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  • 188
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    Use of the pH Stat to Evaluate Trypsin Inhibitor and Tryptic Proteolysis of Soy Flours (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Heated soy flours have been analyzed by the pH stat successfully for tryptic proteolysis and for residual trypsin inhibitor in previous studies. Unheated soy flours give a sudden release of hydrogen ion followed by a constantly decreasing proteolysis rate and consequently are difficult to analyze. We have found that by adjusting the pH of the trypsin preparation to 9 (the pH of the analysis) the pH stat method measured proteolysis and trypsin inhibitor in unheated soy flours. The unheated soy protein was hydrolyzed at 40% of the rate of heated soy protein and contained 68 mg/g of Kunitz trypsin inhibitor equivalents.
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    High Performance Liquid Chromatographic Determination of Agaritine in Cultivated Mushrooms (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A sensitive, high performance liquid chromatographic method is described for quantification of agartine, a naturally occurring phenylhydrazine derivative isolated from Agaricus bisporus. Freeze-dried mushrooms were extracted with methanol, evaporated to dryness, and the residue resuspended in 0.005N NaH2PO4, pH 4.25 and subsequently passed through a C18 reverse-phase SepPak. A mobile phase of 0.005N NaH2PO4, pH 4.25, was pumped through a Partisil SCX (25 cm × 4.6 mm i.d.) cation-exchange column at 0.6 ml/min. Agaritine was monitored at 237 nm and linear standard curves were observed over the range 0–2 μg. Recoveries of agaritine standards averaged greater than 90% while the lower limit of detectability was 0.006 μg. Co-chromatography and UV scans indicated that agaritine from mushroom extracts is the major component absorbing at 237 nm at the retention volume of authentic agaritine.
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  • 190
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    Factors Influencing the Production and Activity of a Streptococcus thermophilus Lipase (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 cells from 32 strains were disrupted by pressure. All the strains except two showed lipase activity. Optimum temperature for lipase production was 44°C. Production of lipase was inhibited by addition of butter oil (29%), milk (41%) and casein (12%) and stimulated by soybean oil (39%), cream (27%) and corn oil (21%) to the medium. The enzyme was stable when stored at 37°C and 45°C for 1 wk. The enzyme was partially inactivated by pasteurization treatment (65°C/30 min). Optimum temperature and pH for lipase activity was 45°C and 9.0, respectively. The enzyme was relatively more active toward tributryin than toward natural lipids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04986.x
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  • 191
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    Analysis of a Model for Water Sorption Phenomena in Foods (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 validity of the physical model on which the Hailwood and Horrobin (Trans. Far. Soc. 42B: 84; 1946) isotherm equation was developed was investigated. The results indicate that although the equation may fit sorption data for almost any type of food, it satisfies thermodynamic requirements (i.e. prediction of the temperature dependence) only for proteins and starchy foods. The results also show that plotting enthalpic changes against entropic changes for water sorption satisfies the enthalpy/entropy compensation phenomenon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04989.x
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  • 192
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    Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry Sausage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 natural spices and oleoresins on the fermentation properties of three commercially available starter cultures of Lactobacillus plantarum has been investigated. In liquid medium it was shown that natural spices stimulated growth of the three bacteria and thus enhanced the cultures to ferment glucose and form more lactic acid. When similar oleoresin spices were supplied to the growing bacteria no effect was seen. It was also found that natural spices accelerated the fermentation process in the production of salami dry sausage while the oleoresins showed no effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04996.x
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  • 193
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    Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3-month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05000.x
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  • 194
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    Chilled (5°C) and Frozen (−18°C) Storage Stability of the Purple-Hinge Rock Scallop, Hinnites multirugosus Gale (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Purple-hinge rock scallops (Hinnites multirugosus), native to northeast Pacific Coast waters and under evaluation for commercial aquaculture, were harvested wild and analyzed for storage stability. Over 2 wk of chilled storage at 5°C or 5 months of frozen storage at −18°C, scallops showed no appreciable lipid oxidation, proteolytic change, and ammonia development. Hypoxanthine fluctuated throughout fresh storage. Bacterial numbers were unchanged at −18°C but sharply increased during the second week at 5°C. Odor of raw scallops deteriorated somewhat at week 2 of chilled storage and month 4 of frozen storage. However, when cooked, scallops showed no significant differences for most sensory characteristics or for acceptability. Cooking losses were variable. Textural shear parameters changed with weight and frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05005.x
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  • 195
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    Effects of N6-Benzyladenine and Storage Temperature on Shelf-Life and Quality of Raw and Cooked Broccoli (Brassica oleracea L. var. italica) (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh broccoli heads were dipped in solutions containing 20 ppm N6-benzyladenine (BA) with 0.1% Tween-20 or water with 0.1% Tween-20 for 30 sec then stored for 5 wk at 2° and 5°C. Broccoli heads receiving BA treatments maintained higher subjective quality ratings for color, turgidity, aroma, flavor, and texture throughout the 5-wk period. Gardner color measurements and total chlorophyll were significantly higher for samples treated with BA and stored at 2°C than for controls. Samples stored at 2°C had lower shear resistance than those kept at 5°C. The content of hot water insoluble materials (fiber) was much less in broccoli heads treated with BA than in untreated heads. Maintenance of good quality by BA treatment and 2°C storage was reflected in all parameters of sensory evaluations for cooked broccoli. Loss of color and reduction of quality were observed in raw and cooked broccoli during 4 wk of storage. Evaluations of quality parameters and color measurements were greatly influenced by the turgidity factor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05009.x
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  • 196
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    Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.) (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Cookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a “hard shell” problem only.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05014.x
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  • 197
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    Effects of Acylation of Defatted Cottonseed Flour with Various Acid Anhydrides on Protein Extractability and Functional Properties of Resulting Protein Isolates (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Maleylation, succinylation, dimethylglutarylation, and sodium sulfite treatment of cottonseed flour increased protein extraction from the flour in suspension, and precipitated more protein in the extract at pH 4.0, compared to unmodified flour processed through conventional methods. However, acetylation decreased protein extraction and precipitation at this pH. Protein isolates from succinylated, maleylated and dimethylglutarylated flours were highly water-soluble, and did not coagulate by heating. Acetylation decreased heat coagulability of the resulting protein isolate, but did not affect water solubility of the isolate. Treatment of the flour with sodium sulfite markedly increased heat coagulability of the isolate, and decreased its solubility. Oil absorption capacity of the isolate was increased slightly by dimethylglutarylation, but other treatments did not affect the capacity significantly. Sensitivity of proteins in isolates to calcium ions was not affected by acylation or sodium sulfite treatment of the flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05018.x
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  • 198
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    Electronic Resource
    Effect of Oxygen, Carbon Dioxide, and Nitrogen on Maple Syrup Stored in Plastic Jugs (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Six maple syrups were stored in the dark for 6 months in pigmented and unpigmented high-density polyethylene jugs at room temperature (72°F) in three gas environments-nitrogen, oxygen, and carbon dioxide. The syrup was analyzed for changes in flavor, color, and pH. A taste panel, tasting syrup from pigmented jugs only, detected flavor change in both the oxygen and carbon dioxide environments. There were statistically significant interactions for changes in both color and pH between gas and syrup treatments. The greatest darkening of color and decrease in pH were associated with the carbon dioxide. Jug pigmentation had no detectable effect on the syrup.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05027.x
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  • 199
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    Electronic Resource
    Recalculated Nitrogen Conversion Factors for Several Soybean Protein Products (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Amino acid composition and micro-Kjeldahl N contents of various soybean protein products are used for calculating N conversion factors by the Factor Method and Kjeldahl Method. Efforts were made to refine these methods and to minimize the magnitude of the discrepancies within these N conversion factors. Recalculated N conversion factors by the Factor Method ranged from 5.66–5.80, and by the Kjeldahl Method from 5.66–5.79. It is recommended that these conversion factors be used (rather than the common 6.25 factor) for converting N values to protein content in soy protein-containing products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05032.x
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  • 200
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    ERRATA NOTICE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07616.x
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