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  • 1
    Electronic Resource
    Electronic Resource
    Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : In this study a method to obtain native α-lactalbumin with a high degree of purity of 98% (m/m) and recovery of 75% (m/m) by selective denaturation of β-lactoglobulin was developed. To achieve this goal, the thermal pretreatment of whey protein concentrate was optimized varying the composition of the liquid whey protein concentrate in terms of total protein, lactose and calcium content, and pH value. The kinetics of the thermal denaturation of α-la and β-lg were then investigated at predetermined optimal composition (protein content 5 to 20 g/L, lactose content 0.5 g/L, calcium content 0.55 g/L, and pH 7.5). Using the activation energies and reaction rate constants obtained, lines of equal effects for targeted denaturation degrees of α-la and β-lg were calculated. Depending on total protein content, an area of optimal heating temperature/time conditions was identified for each protein concentration level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08319.x
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  • 2
    Electronic Resource
    Electronic Resource
    Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen squid is susceptible to both lipid oxidation and yellow/brown discoloration during frozen storage. The involvement of lipid oxidation in the microsomal fraction of squid muscle on oxidative rancidity and discoloration was investigated using iron and either enzymatic or non-enzymatic redox cycling pathways. Lipid oxidation was measured by thiobarbituric acid-reactive substances (TBARS), and color changes were measured spectrophotometrically using an integrating sphere. The lipid oxidation was not observed in the squid microsomes in the presence of Fe3+ and β-nicotinamide adenine dinucleotide disodium salt (NADH) or β-nicotinamide adenine dinucleotide phosphate, reduced (NADPH), suggesting that the enzymatic redox cycling pathway was not active. Iron-promoted TBARS formation was observed in the non-enzymatic pathway when ascorbic acid was used as a reducing compound. Non-enzymatic lipid oxidation increased with increasing temperature (4 °C to 37 °C), iron (0 to 100 μM), and ascorbic acid (0 to 200 μM) concentrations. As lipid oxidation in the microsomes or isolated microsomal lipids increased, color changes were observed as could be seen by an increase in b* values (yellowness) and a decrease in a* (redness) values. The ability of iron and ascorbate to promote both lipid oxidation and pigment formation in the microsomal fraction suggests that this pathway could be responsible for quality deterioration of squid muscle during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11504.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3 (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel cysteine protease D3, which was purified from germinating soybean cotyledons, showed high homology with cathepsin L and cathepsin K. In our previous study, because of the specificity of the enzyme, hydroly-sates treated with D3 treatment showed a prominent property of less bitterness than other hydrolysates treated with commercially available proteases. However, active recombinant D3 prepared from Escherichia coli inclusion bodies was so intricate and less productive that it made further studies on this protease and hydrolysates difficult. In the concrete, the refolding process of the immature proD3 from inclusion bodies takes more than a day, and autocatalytic activation of refolded immature proD3 at low pH was difficult to control. In this study, we aimed to establish an efficient refolding and activating method of protease D3. In the refolding step, the procedures could be simplified by using a size-exclusive column-based method. In the activation step from immature proD3, we utilized another protease, subtilisin, rather than autocatalytic activation by D3 itself. After subtilisin treatment, the peptide having 12 amino acids-length of N-terminal pro sequence was initially cleaved, and residual proD3 showed only a half proteolytic activity of active D3. However, when the pH was shifted lower (pH4.5), D3 automatically changed to have the same proteolytic activity as active one, and this activated recombinant had the same N-terminal sequence as purified D3 from germinating soybean cotyledons. By using this method, all preparation processes of D3 from inclusion bodies to active D3 could be completed within a few hours, and it became possible to carry out the investigation on hydrolysates on a large scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11507.x
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  • 4
    Electronic Resource
    Electronic Resource
    Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine whether detection of fecal contamination on cantaloupes is possible using fluorescence imaging, hyperspectral images of cantaloupes artificially contaminated with a range of diluted bovine feces were acquired from 425 to 774 nm in responses to ultraviolet-A (320 to 400 nm) excitation. Evaluation of images at emission peak wavelengths indicated that 675 nm exhibited the greatest contrast between feces contaminated and untreated surface areas. Two-band ratios compared with the single-band images enhanced the contrast between the feces contaminated spots and untreated cantaloupe surfaces. The 595/655-nm, 655/520-nm, and 555/655-nm ratio images provided relatively high detection rates ranging from 79% to 96% across all feces dilutions. However, both single band and ratio methods showed a number of false positives caused by such features as scarred tissues on cantaloupes. Principal component analysis (PCA) was performed using the entire hyperspectral images data; 2nd and 5th principal component (PC) image exhibited differential responses between feces spots and false positives. The combined use of the 2 PC images demonstrated the detection of feces spots (for example, minimum level of 16-μg/mL dry fecal matter) with minimal false positives. Based on the PC weighing coefficients, the dominant wavelengths were 465, 487, 531, 607, 643, and 688 nm. This research demonstrated the potential of multispectral-based fluorescence imaging for online applications for detection of fecal contamination on cantaloupes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11517.x
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  • 5
    Electronic Resource
    Electronic Resource
    Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The objective of this experiment was to quantify variation in bovine M. longissimus dorsi tenderness and determine the extent such variation is explained by variation in the ultrastructure of muscles after different postmortem treatments. Eight muscles were hot-boned and aged for 2 d at 2 °C (T1) to achieve very contracted actomyosin crossover and tough beef. Eight carcass sides were tenderstretched for 10 h at 10 °C and a further 38 h at 2 °C (T2) to achieve lengthened actomyosin crossover and tender beef. Both T1 and T2 were compared with conventionally hung carcasses, which underwent similar chilling regimes, C1 (n= 8) and C2 (n= 8), respectively. Measurements of sarcomere length, pH, Warner Bratzler shear force (WBSF), and sensory tenderness were taken, and transmission electron microscopy images analyzed. Variances of attributes were analyzed on Bartlett's test. Variances of the 4 groups were homogenous for all attributes except for pH after 24 h postmortem (with T1 [0.00] having lower variances than C1 = 0.04, T2 = 0.06, and C2 = 0.05) and WBSF after 2 d aging (with T2 [74.33] having lower variances than T1 = 236.76, C1 = 398.82, and C2 = 856.74). The variation in the tenderness of beef was quantified through ultrastructural variation in bovine muscle, with tenderstretched moderately chilled beef having the least variable tenderness as a result of more uniform overlap between actin and myosin filaments. Variation in the eating quality of beef was not reduced by hot-boning with fast chilling or conventional hanging with fast or moderate chilling. The development of the uniformity within filaments of tenderstretched muscle requires further analysis as residual variation remains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08322.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The feasibility of gamma radiation in combination with low temperature was studied to ensure microbiological safety and maintaining physicochemical and sensory characteristics of minimally processed bitter gourd. Radio sensitivity (D10 values, that is, irradiation dose required for 90% reduction of microorganisms) for Salmonella paratyphae A and Escherichia coli were 0.28 kGy and 0.23 kGy, respectively. On the basis of D10 values, 5D10 values were determined and samples of minimally processed bitter gourd were irradiated up to 5D10 values, stored for 14 d at 5 ± 1 °C, and analyzed for total bacterial, fungal, and coliform counts. Ascorbic acid, acidity, texture, and sensory qualities were also studied. Results showed that an irradiation dose of 2.0 kGy significantly reduced the microbial count to keep the samples microbiologically safe for 7d. Sensory evaluation revealed that the samples received maximum scores for appearance and flavor (7.8 and 7.9, respectively) with radiation dose of 2.0 kGy and minimum score for control (6.5). Firmness and ascorbic acid content decreased significantly with increase in storage time and irradiation dose. All the samples were discarded during the 2nd wk of storage due to high bio-burden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09980.x
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  • 7
    Electronic Resource
    Electronic Resource
    Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Effects of proteins (whey protein isolate [WPI], Na-caseinate, and gelatin), drying method, storage relative vapor pressure (RVP), and time on lactose crystallization and crystals formed were investigated using x-ray diffraction (XRD). Crystallization was observed from increasing peak intensities of XRD patterns. Lactose in lactose/protein (5:1,3:1) mixtures crystallized in samples stored at RVP of 44.1% and above in both spray-dried and freeze-dried materials, except in freeze-dried lactose/Na-caseinate and lactose/gelatin mixtures, which showed lactose crystallization at 54.5% RVP and above. The rate of crystallization increased with increasing RVP and storage time. The rate of crystallization in spray-dried materials was higher than in freeze-dried materials, and the crystallization rate decreased with increasing protein content. Lactose crystallized mainly as α-lactose monohydrate in spray-dried lactose/WPI and lactose/gelatin mixtures. Crystals formed in freeze-dried lactose/WPI and lactose/gelatin mixtures were anhydrous β-lactose and α-lactose monohydrate crystals. Lactose crystallized as a-lactose monohydrate in both spray-dried and freeze-dried lactose/Na-caseinate mixtures. Trace amounts of anhydrous β-lactose were present in spray-dried lactose/WPI (5:1) and lactose/gelatin (5:1) mixtures. Peak intensities of XRD patterns for anhydrous β-lactose decreased with increasing protein content and storage time. The crystallization data were successfully modeled using Avrami equation at an RVP of 65.6% and above. These data are important in understanding and predicting storage stability of lactose- and protein-containing food and pharmaceutical materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09977.x
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  • 8
    Electronic Resource
    Electronic Resource
    A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A continuous high-pressure carbon dioxide system, run at ambient conditions, was tested on its performance in reducing both natural and inoculated microbial loads. The prototype system continuously processes orange juice with carbon dioxide (CO2) at high pressures. A central composite design was originally used to examine the variables of pressure, residence time, and CO2/juice ratio. For microbial reduction, residence time was the major factor followed by pressure. The CO2/juice ratio showed no influence on microbial load, and in this equipment, was difficult to control. The unit was able to cause a 5-log reduction of the natural flora in spoiled juice, and could attain a 5-log decrease in numbers of pathogenic Escherichia coli O157:H7, Salmonella typhimurium, and Listeriamonocytogenes. No viable cells of E. coli O157:H7 orS. typhimurium were cultured after the treated juices were stored at room temperature (22 °C) for 14 d. Thus, non-thermal pathogen reduction is possible with this system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09979.x
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  • 9
    Electronic Resource
    Electronic Resource
    Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The enzymatic reaction that produces 1 -octen-3-ol and 10-oxo-trans-8-decenoic acid was successfully scaled up from a 1 -L to a 10-L bioreactor using a crude mushroom homogenate of Agaricus bisporus. For this non-Newtonian reaction broth, the agitation rate was considered the most important controlling factor for the scale up. An agitation rate of 600 rpm, for an aeration rate of 0.44 m3/m3/h, was found to be the minimum to maintain the yield constant for the 1-L reactor. Subsequently, the agitation rate for the 10-L reactor was determined using 2 different approaches: a constant power per volume of liquid and a constant volumetric mass transfer coefficient (kLa). The constant power per volume of liquid approach predicted an agitation rate of 364 rpm that resulted in being too low to maintain the same yield obtained with the 1-Lreactor. Measurement of the kLa for the 10-Lreactor, at 364 rpm and an aeration of 0.44 m3/m3/h, produced a value of 11.7/h, thus confirming that the reaction in the larger reactor was oxygen-deprived. Therefore, the use of constant volumetric mass transfer coefficient (kLa) strategy was used instead. kLa was experimentally determined at different agitation rates for the 10-L reactor. It was found that 750 rpm produced a kLa of 40.2/h. Confirmatory reactions were run in both reactors with the same batch of mushrooms, and the results were equivalent, thus indicating that was a good criterion for scaling up this process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09978.x
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  • 10
    Electronic Resource
    Electronic Resource
    Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The purpose of this research was to improve probiotic microencapsulation using prebiotics and modern optimization techniques to determine optimal processing conditions, performance, and survival rates. Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-nate were incorporated as coating materials to microencapsulate 4 probiotics (Lactobacillus acidophilus, Lacto-bacillus casei, Bifidobacterium bifidum, and Bifidobacterium longum). The proportion of the prebiotics, peptide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface model, with sequential quadratic programming (SQP) subsequently adopted to optimize the model and evaluate the survival of microencapsulated probiotics under simulated gastric fluid test. Optimization results indicated that 1% sodium alginate mixed with 1% peptide and 3% fructooligosaccharides as coating materials would produce the highest survival in terms of probiotic count. The verification experiment yielded a result close to the predicted values, with no significant difference (P 〉 0.05). The storage results also demonstrated that addition of prebiotics in the walls of probiotic microcapsules provided improved protection for the active organisms. These probiotic counts remained at 106 to 107 colony-forming units (CFU)/g for microcapsules stored for 1 mo and then treated in simulated gastric fluid test and bile salt test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09981.x
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  • 11
    Electronic Resource
    Electronic Resource
    Transmissible Spongiform Encephalopathies (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Institute of Food Technologists has issued this Scientific Status Summary to update our knowledge of transmissible spongiform encephalopathies and provide an authoritative perspective on the surrounding regulatory and trade landscape.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09983.x
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  • 12
    Electronic Resource
    Electronic Resource
    Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl-idene Chloride Films Containing Sorbic Acid (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Polyvinylidene chloride (PVDC, SaranR F-310) films containing sorbic acid (0%, 1.5%, and 3.0% w/v) were prepared with use of a solvent-casting method and were then placed between slices of commercially produced beef bologna that were previously surface-inoculated with L. monocytogenes at 103 or 105 CFU/g. In addition, cubes of commercial Cheddar cheese were surface-inoculated to contain 103 or 105Listeria monocytogenes colony-forming units (CFU) /g and then wrapped with the sorbic acid-containing films. Films containing 1.5% and 3.0% (w/ v) sorbic acid prevented growth of L. monocytogenes on bologna slices with populations as much as 7.1 logs lower after 28 d of storage at 4 °C compared with the sorbic acid-free controls. In contrast, numbers of Listeria remained relatively stable on Cheddar cheese with populations decreasing 〈 1.3 logs after 35 d of storage. With use of the sorbic acid-containing films, common spoilage organisms were also inhibited on both products. After 28 d of contact with bologna and Cheddar cheese, these films retained 7% and 60% of their original sorbic acid content, respectively, with the control film retaining 85% of its original sorbic acid content. Given these findings, sorbic acid-containing films may be useful in enhancing the safety and shelf-life of ready-to-eat delicatessen products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09982.x
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  • 13
    Electronic Resource
    Electronic Resource
    Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Development of fresh-cut apple products requires consideration of cultivars that store well as both intact and fresh-cut fruit. We compared the instrumental and sensory quality of 2 apple cultivars, Granny Smith and Fuji, that are used for fresh cutting with 2 new cultivars, Pink Lady and GoldRush, which were considered to have quality characteristics suitable for fresh cutting. Firmness, titratable acidity (TA), soluble solids content (SSC), and aromatic volatile concentration were measured in intact fruit of the 4 cultivars during 12 mo storage in air at 0 °C and during 3 wk storage at 5 °C as fresh-cut slices. After 1 wk storage as fresh-cut slices, sensory evaluations for acceptability of flesh and peel appearance, flavor, texture, and overall eating quality were performed. During storage, GoldRush apples maintained 〉 80 N firmness, approximately 17% SSC, 〉 0.5% TA, and had high aromatic volatile production, that is, maintained quality better than the other cultivars. The quality and shelf stability of GoldRush slices were also as good as or better than slices from the other cultivars, whereas Granny Smith slices generally rated lower than the other cultivars. The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good as that for Pink Lady and Fuji. The quality of GoldRush apples can be maintained throughout the year in refrigerated air storage and still remain suitable for fresh-cut processing. The results indicate that GoldRush and Pink Lady are 2 promising new, high-quality apple cultivars for fresh cutting. Keywords: fresh-cut fruit, Malus × domestica, postharvest quality, respiration rate, shelf life
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09985.x
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  • 14
    Electronic Resource
    Electronic Resource
    Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppma-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on he stability of the lipidic fraction of minimally processed avocado purées were evaluated throughout storage. α tocopherol, followed by ascorbic acid, reduced oil rancidity processes during storage. Peroxide formation was minimal when a-tocopherol was added to avocado pulp, prolonging the induction stage of oils for at least 12 wk. When preserved in vacuum, iodine and specific extinction coefficient at 270 nm (k270) values were more stable, with changes of 5.87 g I2/100 g oil and 0.237, respectively, during 24 wk. On the other hand, EDTA was not shown to be effective in preserving the stability of the lipid fraction of avocado preserved by combined methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09986.x
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  • 15
    Electronic Resource
    Electronic Resource
    Development and Evaluation of Iron-fortified Extruded Rice Grains (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were 〈3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09987.x
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  • 16
    Electronic Resource
    Electronic Resource
    Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The relationship between vitamin E and the oxidative stability of raw and dry roasted peanuts was studied during storage at 21°C under air and vacuum. Lipid oxidation was monitored by peroxide values (PVs) and conjugated diene values (CDVs). In air, PV (meq/kg) for roasted peanuts reached 47 by 12 wk, whereas that for raw peanuts was below 2 after 38 wk. Under vacuum, lipid oxidation was significantly retarded (P 〈 0.05). Tocopherols of raw and roasted peanuts exponentially decreased with increasing PV. After 12 wk, about 50% of α-tocopherol (α-T) was lost for roasted peanuts under vacuum compared with about 90% under air. For raw peanuts, more than 70% of each tocopherol remained after 38 wk under air and vacuum. In general, α-T showed the least stability in roasted peanuts compared with other tocopherols under the reported storage conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07176.x
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  • 17
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    E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The antioxidant activities of E vitamer fraction extracted from rice bran were investigated and compared with α-tocopherol at 2 concentration levels (16 ppm and 160 ppm) in the emulsified cholesterol and linoleic acid systems. 7-Ketocholesterol, 7α-hydroxycholesterol (7α-OH), 7β-hydroxycholesterol (7β-OH), 25-hydroxycholesterol (25-OH), and 5,6-epoxycholesterol (5,6-EP) were found at different incubation times (0, 6, 12, 24, and 48 h) in the emulsified cholesterol system accelerated by using 2, 2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH) at 80°C and pH 5.5. Samples treated with 160 ppm of E vitamer fraction exhibited a significant antioxidant activity by inhibiting the formation of cholesterol oxidation products (COPs). Addition of E vitamer fraction to the emulsified linoleic acid model at 37°C significantly inhibited the hydroperoxide formation and decomposition more than that of α-tocopherol. The former was more effective in inhibiting the primary and secondary oxidations of the polyunsaturated fatty acid (PUFA). No significant differences (P 〈 0.05) were found in inhibition of the linoleic acid autoxidation between the E vitamer fraction and the α-tocopherol at 16 and 160 ppm, respectively. E Vitamer fraction was most effective in inhibiting both emulsified cholesterol and linoleic acid. These results suggested that compounds inhibiting cholesterol autoxidation and PUFA autoxidation in both food and biological systems were present in the rice bran extract. Thus, the addition of E vitamer fraction to animal- derived muscle food may be a more compelling way to replace the synthetic antioxidants currently used in the food industry because the former is both natural and effective in inhibiting both cholesterol and PUFA autoxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07175.x
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  • 18
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    Electronic Resource
    A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Channel catfish muscle was subjected to 2 novel protein extraction and precipitation techniques using acid (pH 2.5) or alkaline (pH 11) pH and compared with surimi processing (3 wash cycles). Solubility of catfish proteins was found to be highest at pH 2.5 and 11, and at these pH levels, viscosity was found to be low enough to cause separation of proteins from insoluble materials via centrifugation. Both the acid-aided and alkali-aided processes led to higher recoveries (P 〈 0.05) of protein and larger reduction (P 〈 0.05) in lipids compared with surimi processing. The protein recovery could be increased even more with a modified version of the acid-aided and alkali-aided processes. There was no hydrolytic breakdown detected during low and high pH. The acid-aided process recovered more protein types than the alkali-aided process during isolelectric precipitation (pH 5.5), which indicated that it led to more protein denaturation and thus more aggregation at pH 5.5. The alkali-aided process had more soluble proteins (including heme proteins) at isoelectric precipitation than the acid-aided process, and the soluble proteins were of the same type as the soluble proteins for non-pH-treated catfish muscle at pH 5.5. This suggested the alkali-aided process led to less denaturation than the acid-aided process. Both acid-aided and alkali-aided processes recovered proteins of higher (P 〈 0.05) whiteness scores than surimi. The alkali-aided process recovered proteins of higher whiteness (P 〈 0.05) than the acid-aided process. The acid-aided process led to higher yellowness (P 〈 0.05) than the other 2 processes. All processes led to minimal levels of lipid oxidation as assessed by secondary oxidation products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07177.x
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  • 19
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    Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit (Citrus paradisi Macf.) Juices (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Grapefruit (Citrus paradisi Macf.) sales and crop value have declined during the last decade. One reason is consumer concerns about possible drug interactions. Coadministered grapefruit increases the bioavailability of some medicines because it contains furanocoumarins that inhibit an intestinal enzyme (cytochrome P450-3A4 or CYP3A4) that normally metabolizes these drugs. Only drugs metabolized by intestinal CYP3A4 are significantly affected when taken with grapefruit juice, but the magnitude of the effect varies considerably between studies, indicating that there are differences in the amount of components responsible for CYP3A4 inhibition in commercial grapefruit juices. Content variation of 6,7-dihydroxybergamottin, bergamottin, and 6 furanocoumarin dimers were determined for 58 commercial grapefruit juices collected over 2 seasons. The content of 6,7-dihydroxybergamottin ranged from 0.2 to 7.7 ppm in all juices tested, and averaged 1.8 ± 0.85 ppm in the red compared with 2.9 ± 2.07 ppm for white grapefruit juices. Bergamottin content ranged from 1.6 to 7.3 ppm for all juices and averaged 3.4 ± 0.98 and 4.2 ± 1.23 ppm and in red and white grapefruit juices, respectively. Only 1 dimer varied significantly between the red and white juice types. Dihydroxybergamottin and 2 dimer compounds were significantly lower in shelf-stable or nonrefrigerated products compared with refrigerated products whereas bergamottin and 1 dimer compound occurred at higher levels in the shelf-stable products. Individual measured dimer compounds varied up to 60-fold in all juices, but the sum of all 6 dimers varied only 14-fold. The clinical significance in terms of CYP3A4 inhibition is uncertain. The presence of 3 new furanocoumarin dimers are also reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07178.x
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  • 20
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    Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A quantitative procedure was developed to predict the composition of ternary ground spice mixtures using an electronic nose. Basil, cinnamon, and garlic were mixed in different compositions and presented to an e-nose. Nineteen training mixtures were used to build predictive models. Model performance was tested using 5 other mixtures. Three neural network structures—multilayer perceptron (MLP), MLP using principal component analysis as a preprocessor (PCA-MLP), and the time-delay neural network (TDNN)—were used for predictive model building. All 3 neural network models predicted the testing mixtures' compositions with a mean square error (MSE) equal or less than 0.0051 (in a fraction domain where sum of fractions = 1). The TDNN provided the smallest MSE.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07180.x
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  • 21
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    Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The studies of natural actomyosin (NAM) extracted from normal and pale, soft, and exudative (PSE) pork longissimus muscle stored at -20°C for up to 6 mo, revealed that the surface hydrophobicity (S0-ANS) of NAM from PSE pork was significantly (P 〈 0.05) higher than that from normal pork indicating greater conformational changes in proteins from PSE meat that resulted in the exposure of hydrophobic aromatic amino acid residues on the surface. Also, the S0-ANS of NAM was a function of storage time. The equations were as follows: S0-ANS = 16.9 × storage mo + 123 for normal and S0-ANS = 17.5 × storage mo + 164 for PSE. NAM from frozen normal pork had lower α-helical content than comparable fresh pork. With extended frozen storage, viscosity of NAM from PSE meat was lower than that from normal pork. The sulfhydryl and disulfide contents were unchanged. Electrophoresis revealed an extra 95 to 100 kDa band from PSE meat NAM, possibly from α-actinin or myosin degradation. Water-binding capacity (WBC) of normal and PSE meat decreased with increasing storage time; however, there were only minor changes in thaw loss. The decrease of WBC of pork meat partially can be explained by the increase of S0-ANS observed for the NAM. These results suggest that proteins from PSE pork are more susceptible to denaturation and degradation in fresh meat and following frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07179.x
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  • 22
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    Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The accuracy and efficiency of gas chromatography (GC) and sensory methods in predicting spice mixture compositions were investigated and compared with those of an electronic nose (e-nose) reported in part I of this study. Triangle tests were performed to estimate difference thresholds of spice mixtures. It was found that the prediction errors of the e-nose methods were lower than sensory thresholds. The GC method provided a more accurate but much less efficient prediction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07181.x
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  • 23
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    Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the computerized reconstruction of three-dimensional (3D) images of bread crumb microstructure. After image acquisition, numerical algorithms were used for the slice reconstruction. Successively, 3D images were rendered and quantitatively analyzed. Stereological analyses were performed to determine the void volume fraction and some directionally dependent parameters, such as cell wall number, cell wall thickness, cell wall spacing, and specific surface. Moreover, the favorite orientations of the cell structure and the degree of anisotropy related to the arrangement of the solid phase around the main directions were also determined. Results from statistical analysis suggest that in addition to the void volume fraction, the parameters describing anisotropy or the favorite orientation of cell structure are crucial in understanding the differences observed in crumb architecture. Indeed, the latter parameters can explain more than 50% of whole structural variance existing between bread samples. The ability to reflect the bread crumb compression behavior proved the effectiveness of the microstructural descriptors, as obtained from image analysis, to give representative information on the inner architecture of bread crumb.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07182.x
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  • 24
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    The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Commercially produced sliced ham and all-pork frankfurters were obtained from a national meat processor and irradiated at 1.6 kGy. The samples were evaluated for color, lipid oxidation, odor, flavor, and the production of volatiles over an 8-wk storage period. Irradiation processing did not affect color values for the ham or frankfurters. Lipid oxidation as measured by 2-thiobarbituric acid-reactive substances (TBARS) did not increase for either the ham or frankfurters. Irradiation processing increased off-odor scores for the ham but not for frankfurters. On the other hand, off-flavor scores were not significantly different for ham but were higher in frankfurters after irradiation processing. Dimethyl disulfide content increased as a result of irradiation in both the ham and frankfurters but decreased during the 8-week storage period. Irradiation processing resulted in the formation of new volatile compounds in the ham samples including heptane, trans-1-butyl-2-methylcyclopropanone, 2-octene, and toluene, which were not present in nonirradiated ham. In the case of frankfurters, irradiation treatment resulted in the formation of 2-butanone, which was not present in the nonirradiated frankfurters. Most volatile compounds that were affected by irradiation processing of either the ham or frankfurters were increased when compared with nonirradiated controls. Although color and lipid oxidation (TBARS) did not seem to be affected by irradiation processing at 1.6 kGy, changes in odor, flavor, and the production of volatiles are of concern if irradiation is to be used to control microbial growth in ready-to-eat pork products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07200.x
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  • 25
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    Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Alicyclobacillus acidoterrestris can produce sufficient guaiacol (methoxyphenol), a metabolic by-product of the bacterium, in apple juice to cause a detectable taint characterized by an antiseptic off-odor or distinct medicinal flavor and lingering aftertaste. Bacterial spoilage may not be visibly detectable. The objective of this study was to determine the best estimate threshold (BET) for detection of guaiacol in water and commercial pasteurized apple juice from concentrate using the forced-choice ascending concentration method of limits with an experienced 17-member sensory panel. The mean BET for aroma detection of guaiacol in water and apple juice was 0.48 ppb and 0.91 ppb, respectively. The mean BET for taste detection of guaiacol in water and apple juice was 0.17 ppb and 0.24 ppb, respectively. Individual aroma BET values ranged from 0.06 ppb to 4.71 ppb guaiacol in water and 0.17 ppb to 4.71 ppb for guaiacol in apple juice. Individual taste BET values ranged from 0.01 ppb to 4.71 ppb for guaiacol in water and apple juice. The taste BET was equal to or lower than the aroma BET for guaiacol in both water and apple juice for all panelists. There was about a 500-fold range in guaiacol taste detection between panelists, with some individuals exhibiting a BET value as low as 10 ppt (trillion). The information should be useful for developing quality assurance sensory methodology to evaluate potential apple juice flavor spoilage by Alicyclobacillus spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07201.x
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  • 26
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    Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Water, an inexpensive and environmentally friendly solvent is an ideal solvent for industrial extraction of phenolics, but its use is limited due to poor extraction efficiency at low temperatures. In this study, subcritical water (SW) and subcritical sulfured water (SSW) (containing 1400 μg/mL sodium metabisulfite) extractions of grape skin phenolics were conducted over the temperature range of 100 to 160°C in 10°C increments for a short time (40 s), and compared with conventional hot water or aqueous 60% (v/v) methanol extractions (50°C, 1 h). The composition and contents of anthocyanins, flavonols, hydroxycinnamates, phenolic acids, and antioxidant capacities (Oxygen Radical Absorbing Capacity [ORAC]) in the extracts were determined. Increasing SW extraction temperature from 100 to 160°C resulted in a linear increase in ORAC values, but extraction temperatures 〉 110°C resulted in decreased contents of individual and total anthocyanins. Subcritical sulfured water extracts had higher levels of total anthocyanins and total phenolics than SW extracts. The SW and SSW extracts had comparable or higher levels of anthocyanins and ORAC values than extracts obtained using conventional hot water or 60% methanol. Subcritical water at 100 to 110°C appears to be an excellent alternative to organic solvents to extract anthocyanins and other phenolics from dried red grape skin and possibly other grape processing byproducts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07202.x
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  • 27
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    Design of a Beverage from Whey Permeate (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Wheypermeate (WP) is a byproduct ofwhey protein ingredient production, and primarily contains water, lactose, and minerals, with minimal fat and protein. The majority of the WP produced in the United States is disposed of via land-spreading or is used as a component in animal feed. However, WP could be utilized in the growing beverage industry. The objectives of this study were to conduct descriptive sensory analysis of a wide selection of commercial beverages and to design a beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouth-feel) of fifteen commercial beverages were determined using a trained descriptive panel (n= 11).WP with and without hydrolysis of lactose was subsequently incorporated into a basic beverage formula, substituted for 0%, 25%, 50%, 75%, or 100% of water. Consumers (n = 100) evaluated beverages withWP and commercial beverages for overall acceptability, flavor liking, and thirst-quenching ability. Drinks made with lower levels (25% and 50%) of either hydrolyzed or unhydrolyzed WP were more similar to the commercial beverages in visual and flavor properties than beverages containing higher percentages (75% and 100%) ofWP. All drinks made withWP were higher in electrolyte (Na, K, Zn, Mg, P) content compared with a commercial sports beverage (P 〈 0.05). Beverage incorporation represents a value-added utilization for low levels ofWP
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07203.x
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  • 28
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    Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Response surface methodology was used to evaluate the effects of processing variables, such as ripening time (20 to 60 d), ripening temperature (6 to 10°C), level of rennet added (1 to 2 g/100 kg milk), and brine concentration (8% to 14%, w/v), on the sensorial quality of Iranian pickled cheese (feta type). Optimization of sensorial quality was performed by canonical analysis to derive the stationary point. Based on contour plots and canonical analysis, optimum conditions were ripening time 32 d, ripening temperature 8.3°C, level of rennet added 1.6 g/100 kg of milk, and brine concentration 11%. Predicted sensory score was 20.76 from maximum score of 25.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07206.x
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  • 29
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    Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07204.x
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  • 30
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    Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : An association has been identified between the extent of roasting and the amount of extractable protein from the cocoa bean, its nutritive value, and the sensorial quality of the liquor. Cocoa nibs from fermented seeds (Theobroma cacao L.) were precision-roasted at 150°C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total soluble protein determination and albumin concentration of the roasted nibs diminished slightly until minute 38, when acceptable sensory characteristics were obtained for the liquor. Both total nitrogen and capillary-electrophoretic separation and quantification of the albumin showed that the amounts of extractable protein in this fraction consistently followed a cyclic pattern until minute 42, irreversibly decreasing thereafter. Biological evaluation of the protein from the cocoa nibs roasted for the various times showed that at the point that the sensory rating approached that of a commercial liquor, the albumin content and nutritive value were still high. The findings suggest that with moderate, uniform roasting it may not be necessary to sacrifice the protein's biological value for the sensorial attributes of chocolate in a standard commercial roast.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07205.x
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  • 31
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    Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effects of hot and cold (nonheated) pressing on yield, quality components, and nutraceutical content of juice, grapes, and press fractions (seeds and skins) from Black Beauty (Vitis rotundifolia) and Sunbelt (Vitis labruscana L.) grape cultivars were evaluated. Heating the must before pressing increased juice yield, titratable acidity, red color, brown/yellow pigments, and darkness and decreased the press fraction yield and juice pH in both cultivars. Sunbelt juice from the heated must had the highest yield (786 L/metric ton), red color, brown/yellow pigments, and darkness. Black Beauty nonheated must had the largest press fraction (43%) but the lowest red color, brown/yellow pigments, and darkness in the juice. The juice generally had less total phenolics, total anthocyanins, and oxygen radical absorbance capacity (ORAC) than the whole grapes. The juice from heated Black Beauty and Sunbelt musts had the highest total phenolics (1354 and 1937 mg/L, respectively) and anthocyanins (414 and 513 mg/L, respectively). Although the data for seeds and skins are on a dry basis, the press fractions had higher levels of phenolics and ORAC than the whole grapes and juice. The dried seeds had more phenolics and less anthocyanins than the skins. The highest total phenolic level (95338 mg/kg) equivalents and ORAC level (1100 μmol trolox/g) was in Black Beauty seeds from nonheated must. The skins of nonheated Sunbelt had the highest anthocyanins (11889 mg/kg). Because the press fractions of both cultivars had high ORAC values and total phenolic levels, products with nutraceutical benefits could be developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07152.x
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  • 32
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    Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Strawberries (Fragaria ananassa) are highly perishable and characterized by a short shelf-life. Chitosan has been found to be an ideal preservative coating material for fresh berries due to its antifungal and film-forming properties. However, acid-dissolved chitosan solutions develop bitterness and astringency tastes, making chitosancoated foods less practical on the real market. Three 1% chitosan-based solutions were developed for coating strawberries: chitosan in 0.6% acetic acid solution, in 0.6% lactic acid solution, and in 0.6% lactic acid solution plus 0.2% vitamin E. Coated strawberries were packed in clam-shell boxes and stored at 2°C and approximately 88% to 89% RH for 1 wk, at which time they were evaluated by consumers for “liking” or acceptance attributes and by trained panel for describing the appearance, texture, and flavor of the strawberries. Results from consumer testing at 1 d and 1 wk after coating indicated that chitosan coatings increased the appearance acceptance of the strawberries, but coatings containing vitamin E decreased acceptable appearance of strawberries. Chitosan coatings did not change consumer acceptability of flavor, sweetness, or firmness of the samples. Trained panel results after 1 wk of storage showed that chitosan-coated strawberries have similar sensory descriptors as those of fresh berries, whereas coatings containing vitamin E developed the waxy-and-white surface of the samples. The trained panel did not detect astringency difference among all samples, indicating that 1% chitosan coating did not change astringency of strawberries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07153.x
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    In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : To predict physiologic functions of recrystallized amylose (RCA), the true resistant starch (RS) content of RCA in the small intestine was directly measured using ileorectostomized rats where the distal ileum was anastomosed to the rectum (the cecum and colon were surgically resected together). The estimated in vivo resistant starch content of RCA was the same as the value obtained from the in vitro enzymatic RS determination (∼50%). RCA resistance to amylolytic enzymes in the small intestine was retained even after RCA incorporation into processed foods, and a bread containing 20% RCA showed a significantly lower glycemic response in rats compared with that of a control bread. Also, RCA ingestion significantly and dose-dependently decreased the body fat accretion and lowered serum concentrations of cholesterol and triglycerides in rats compared with cornstarch. These lipid-lowering effects of RCA were comparable to those obtained with high-amylose cornstarch. The restricted energy value as well as suppressed insulin response with RCA ingestion might be related to preferable changes in lipid metabolism. These nutritional properties of RCA may suggest a possible benefit as an alternative source of resistant starch for preventing diabetes, hyperlipidemia and obesity, and so on.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07154.x
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  • 34
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    Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : To improve the quality of fish muscle, mackerel muscle protein was hydrolyzed by proteases from Aspergillus oryzae, and then fermented by lactic acid bacteria (LAB). The highest protease activities were obtained from A. oryzae after 72 h incubation at 25°C. Acidic protease activity was much higher than neutral and alkaline proteases. SDS-PAGE indicated the degradation of muscle proteins after 1 or 2 h hydrolysis by A. oryzae proteases at 50°C. During 48 h fermentation by Pediococcus pentosaceus L and S at 37°C, rapid growth of LAB, decline in pH, and suppression in the growth of microflora, Enterobacteriaceae, Staphylococcus, and Pseudomonas, occurred while increases in whiteness, nonprotein nitrogen, sensory quality, and free amino acids were observed. These data suggested that the acceptability of LAB -fermented mackerel hydrolysates could be substantially improved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07155.x
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  • 35
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    Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Chicken bouillon is well accepted all over the world, but dried bonito stock is only preferred by the Japanese, and only the Japanese use dried bonito as material for soup stock. To learn the reason, we compared the sensory responses to the taste of dried bonito stock and the chicken bouillon by employing Japanese and Chinese as panelists for sensory evaluation. The descriptive terms were 1st designed and used for sensory analysis of food action rate scaling and paired comparison. The Japanese panel evaluated dried bonito stock as less greasy, no odd taste, weaker in fishy flavor, more well-balanced taste, and preferable to chicken bouillon. The Chinese panel evaluated dried bonito stock as less greasy, stronger in odd taste, stronger in fishy flavor, less well-balanced taste, and less preferable to chicken bouillon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07156.x
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  • 36
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    A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile and furanic compounds, and low-molecular mass polyphenols. Principal Component Analysis established relationships between sensory attributes and the cider distillates on the basis of the raw material used in their manufacture and aging level. Three sensory descriptors (smoothness, nutty, and toasty) were predicted with good accuracy using 7 aromas as predictor variables and a Partial Least Squares (PLS) model with 2 principal components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07158.x
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  • 37
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    Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Oil-in-Water (O/W) emulsions are mainly produced by application of high mechanical stress or by membrane emulsification processes at low pressures. Advantages such as narrower droplet size distribution and lower operating costs make membrane emulsification processes more suitable for producing astaxanthin-loaded O/W emulsions. The characteristics of 1 of these membrane emulsification methods, called repeated premix membrane emulsification, are studied in this work. In this emulsification process, a pre-emulsion is repeatedly pushed through a hydrophilic or hydrophobic membrane. In this research, ahydrophilic membrane was used because the objective was to obtain an O/W emulsion. Pre-emulsions were produced by dispersing palm oil containing dissolved astaxanthin in water. The oil droplets were stabilized with a combination of 2 emulsifiers. Each O /W emulsion passed the membrane 3 times underpressures and disperse phase fractions of 5 to 15 bar and from 10 wt% to 40 wt%, respectively. To investigate the production of O/W emulsions by repeated premix membrane emulsification, mean Sauter diameters and fluxes were measured. To find the optimal ranges of pressure and dispersed phase fraction, a “2-level factorial design with central composite and stars points” experimental design was applied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07083.x
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  • 38
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    Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Evolution of carbon dioxide and water vapor during roasting of coffee was followed in an isothermal high-temperature short-time and a low-temperature long-time roasting process. In addition, CO2 release during storage of roasted beans was followed. CO2 and water vapor concentration were assayed in the exhaust air by nondispersive infrared gas analysis. Although CO2 evolution rates differed in the 2 processes, the final total amount of CO2 released after 63 d of storage remained equal. CO2 evolution and differentiation between evaporation of initial water and chemically formed water showed that chemical reactions leading to relevant amounts of CO2 and water start at ap -proximately 180°C. A mass balance established on the present measurements was able to account fairly well for the gravimetrically measured roast loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07084.x
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  • 39
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    State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as X′s (characteristic water content) = 0.82 [X′g (characteristic solids content) = 0.18] with the characteristic temperature of glass formation being T′m (characteristic glass transition) =−38.6°C and T′m (characteristic end point of freezing) =−26.0°C. Other characteristic glass transitions T″g and T‴g equal to −29.3°C and −48.6°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07086.x
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  • 40
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    Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Minced goat meat (Black Bengal variety) was stored aerobically and refrigerated at 4°C for 15 d after washing with hot water followed by different combination pretreatments including acetic acid-glucose, a curing mixture, and tea liquor and honey mixture. It was observed that pretreated samples exhibited better physicochemical (pH, water-holding capacity, thiobarbutyric acid value, and extract release volume), sensory, and microbial characteristics compared with the control goat meat samples, which were not washed and pretreated (P 〈 0.05). Microbial characterization of goat meat samples was evaluated with respect to aerobic bacterial, yeast, and mold growth during its storage. Microbial growth characteristics were modeled by 2 nonlinear regression models of sigmoidal functions, specifically, a logistic equation and modified Gompertz equation. In this study, the modified Gompertz equation was found to be more suitable to explain the microbial growth characteristics. Tea liquor and honey pretreatment was most effective in controlling aerobic bacterial growth, whereas acetic acid-glucose pretreatment was most effective in controlling yeast and mold growth. Storage life of pretreated samples was 〉15 d, whereas storage life of the control sample was 〈5 d.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07099.x
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  • 41
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    Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Growth of Lactobacillus casei ASCC 292 was optimized in the presence of 2 prebiotics, namely fructooligosaccharide (FOS) and maltodextrin, and the patterns of organic acids produced was monitored. Perturbation plot, response surface, and coefficient estimates showed that inoculum size and concentration of prebiotics had significant quadratic effects on growth, with FOS showing the most prominent quadratic change. The second-order polynomial regression model estimated the optimum inoculum size and the concentrations of FOS and maltodextrin for the growth of L.casei ASCC 292 to be 1.67% w/v, 4.82% w/v, and 6.93% w/v, respectively.Validation experiments showed that the predicted optimum condition was better than the high and low levels of the factors, and at center points. Response surface methodology (RSM) was reliable in developing a model, optimizing factors, and analyzing interaction effects. Analysis of individual organic acids production by L. casei ASCC 292 showed that highest amount of lactic acid was produced, followed by propionic, acetic, formic, and butyric acid. The production of lactic acid was greatly influenced by the inoculum size, and the organism was relatively sensitive to the end-product of maltodextrin fermentation. Production of acetic acid was greatly influenced by the inoculum size and was inhibited by end-product of the maltodextrin fermentation. Increased concentration of FOS contributed to the increased production of propionic acid. The response surface of butyric and formic acid showed that the production of these acids were growth associated.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07100.x
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  • 42
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    The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The combined effect of marination and different cooking regimes on the cooking yield and palat-ability of bison and beef top round roasts was investigated. Semimembranosus (SM) muscles from beef and bison top rounds were injected with a marinade to achieve 20% extension by weight and 0.5% sodium chloride and 0.3% sodium tripolyphosphate levels and then subdivided into 4 roasts and cooked by following 4 cooking regimes: cooking at a constant temperature of 75°C (control; C); similar to the control treatment except that roasts were held at an internal temperature of 55°C for 45 min (Hold45) or 90 min (Hold90) prior to final cooking at 75°C; initial cooking at 55°C with a 5°C increase in oven temperature every hour (Step-up) until the 71°C internal temperature was achieved. Cooking yield, expressible moisture, purge, and shear force of processed roasts were determined. Marination by injection improved the yield and tenderness of beef and bison SM roasts. The cooking yield for injected samples (78%) was significantly (P 〈 0.05) higher compared with noninjected controls (68%). Injected SM roasts from bison had lower cooking losses than those from beef, whereas control samples from these 2 species did not differ in their cooking yields. Injected beef SM was more tender than bison SM; however, marination significantly reduced the shear force values of SM roasts for both species (i.e., shear force values of 82 N in control samples was reduced to 63 N in injected ones). The cooking regimes, Hold45, Hold90, and Step-up (which allowed a longer time at 55 to 60°C), gave products with lower (P 〈 0.05) shear force values than those of the controls. Based on the cooking yield and time involved, the Hold 45 treatment performed the best.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07112.x
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  • 43
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    Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N4−acetyl Sulfamethazine in Chicken Breast Muscle Tissue (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : An anti-sulfamethazine monoclonal antibody was developed in a BALB/c mouse immunized with sulfamethazine (SM2) -human serum albumin (HSA). Using this monoclonal antibody, an indirect competitive enzyme-linked immunosorbent assay (cELISA) was developed to detect SM2 and its metabolites in chicken breast muscle tissue. The 50% inhibition value (IC50) was 9.3 ng/mL. When SM2 was spiked at levels of 20 to 200 ng/g, recoveries ranged from 81.3% to 104.2% with coefficients of variation (CVs) of 4.3% to 19.3%. The metabolite N4−acetyl SM2 was also evaluated by the same assay. When it was fortified atlevels of 20 to 200 ng/g, recoveries ranged from 80.4% to 100.8% with CVs of 3.0% to 14.2%. The results were confirmed with analysis by high-performance liquid chromatography (HPLC). In an actual residue study, the results obtained by cELISA did not correlate well with those obtained by HPLC (P 〈 0.05). This might be due to the coextraction of cross-reactive SM2-related residues that were not quantified by the HPLC method. The study indicated that the presence of residues should be anticipated when considering the maximum residue limit of SM2 residue.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09012.x
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  • 44
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    Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0° to 4 °C for 12 h followed by 90°C for 15 min) were increased (P 〈 0.05) on addition of additives with the exception of WPC 76, which decreased (P 〈 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09014.x
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  • 45
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    Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Volatile compositions of‘Marion’and‘Thornless Evergreen’blackberries from 3 growing seasons were analyzed using gas chromatography-flame ionization detection (GC-FID) and GC-mass spectrometry (GC-MS). Although seasonal variations were present for both cultivars, it was generally observed that the most abundant volatiles in‘Marion’blackberry were acetic, 2/3-methylbutanoic, hexanoic and decanoic acids, ethanol, and linalool, whereas the most abundant volatiles in‘Thornless Evergreen’were 2-heptanol, hexanol, octanol, α-pinene, nopol, and p-cymenol. Compared with‘Marion,’‘Thornless Evergreen’contained significantly more total volatiles, especially in alcohols, terpenoids, and phenols, whereas‘Marion’contained more organic acids. Odor activity values (OAVs) were determined to identify each cultivar's most potent odorants. The compounds with the high odor activity values (OAV 〉 10) in‘Marion’were ethyl hexanoate, β-ionone, linalool, 2-heptanone, 2-undecanone, α-ionone, and hexanal. The compounds with the high odor activity values (OAV 〉 10) in‘Thornless Evergreen’were ethyl hexanoate, 2-heptanone, ethyl 2-methylbutanoate, 2-heptanol, 3-methylbutanal, α-pinene, limonene, p-cymene, linalool, t-2-hexenal, myrtenol, hexanal, 2-methylbutanal, and sabinene.
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  • 46
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    Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The capabilities of mass spectrometry for microscale determination of anthocyanins were investigated using high-performance liquid chromatography electrospray ionization mass spectrometry (LC-ESI/ MS) and tandem mass spectrometry (MS-MS). Four anthocyanins [cyanidin 3-glucoside, cyanidin 3-sambubioside, cyanidin 3–(2G−xylosylrutinoside) and cyanidin 3-rutinoside] were characterized in black raspberry samples by LC-ESI/MS-MS using both positive and negative ion analyses. Quantification of anthocyanins was conducted using ESI/MS-MS with selected reaction monitoring (SRM). Linear responses of several anthocyanins were determined during MS-MS analyses. Detection limits as low as 1 femtomol for most anthocyanins were obtained during ESI/MS-MS. Compared with other quantitative procedures such as high-performance liquid chromatography (HPLC) and ultraviolet/visible spectrophotometry, the current method provides an improved sensitive, specific technique for direct determination of intact anthocyanins. The developed methodology was successfully applied to analysis of trace levels of anthocyanins in human plasma and epithelial cells.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09018.x
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  • 47
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    Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe Melon (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect on sensory attributes and shelf life of fresh-cut cantaloupe melon subjected to pre-cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors such as musty, sour, bitter, chemical and fermented. The study suggests that heat treatment would be useful in improving shelf life of fresh-cut fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09020.x
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  • 48
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    Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The rapid measurement of phytate from soybean and its products, such as soy flour, defatted meal, soymilk, and tofu, was investigated using Fourier transfer infrared spectroscopy (FT-IR) with an attenuated total refraction accessory. The phytate, separated from protein by trichloroacetic acid (TCA), was precipitated completely by the addition of calcium, pH 〉 7.0, even in the presence of TCA. The precipitate was dissolved in citrate buffer (pH 6.0) and then used for infrared measurement. The absorbance at 1070 cm−1 correlated well the phytate content of the each sample. The measurement of phytate can be done rapidly by FT-IR with an ATR accessory and gives reproducible values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09022.x
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  • 49
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    Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate Lyase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The production of alginate lyase using genetically modified Escherichia coli was superior to the purification of alginate lyase from a culture medium of Pseudoalteromonas elyakovii regarding production efficiency. When alginate oligosaccharide (AO) prepared using genetic recombinant alginate lyase was introduced to fish myofibrillar proteins, the protein obtained high water solubility and improved thermal stability, similarly to AO prepared using wild-type lyase. Therefore, the use of genetic recombinant technology for the production of alginate lyase would be useful for the functional improvement of fish myofibrillar proteins by conjugation with AO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09021.x
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  • 50
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    Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl2 concentrations. An increase in CaCl2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl2 concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein.
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    Topics: Philosophy , Economics
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    Serenity, courage and wisdom: changing competencies for leadership (2005)
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    Business ethics 14 (2005), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Philosophy , Economics
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    Executive summaries (2005)
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    The importance of context, beliefs and values in leadership development (2005)
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    Business ethics 14 (2005), S. 0 
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    A framework for organizational virtue: the interrelationship of mission, culture and leadership (2005)
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    Business ethics 14 (2005), S. 0 
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
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    Families, Children and Probabilities (1982)
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    What's in the Package? Sample and See! (1982)
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    A Class Exercise Concerning the Distribution of Plants (1982)
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    The Pie Chart: A Piece of Cake (1982)
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    Letters (1982)
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    Statistics on a Circle (1982)
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    Putting the Shoe on the Other Foot (1982)
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Notes: An example of the use of an induction proof in elementary probability theory and its application in proving a theorem in number theory.
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    On an Awareness of Alternative Approaches to Index Numbers (1982)
    Oxford, UK : Blackwell Publishing Ltd
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    News and Notes (1982)
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    Book Reviews (1982)
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    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Notes: Introductory Statistics: Volume 1, Probability and Distribution TheoryWorked Examples in Probability and Distribution Theory.Elementary Statistics Tables. By Henry R. Neave.Ideas of Statistics. By J. Leroy Folks.Advanced Mathematics Book 1. By M. Perkins and P. Perkins.
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    Probability and The F.A. Cup (1982)
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    Height, Weight, Expectation and Variance (1982)
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    Do-it-yourself Opinion-poll Sampling Experiments (1982)
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    Balancing a Skew Distribution (1982)
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    Neat Data for Teaching Statistics (1982)
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    An Area Approach to Probability (1982)
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    Exploring a Random Sampling Method used in Biology (1982)
    Oxford, UK : Blackwell Publishing Ltd
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    What's in the Package—On Average? (1982)
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    Do Men have more Sisters than Women? (1982)
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    Letters (1982)
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    News and Notes (1982)
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    Editorial (1982)
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    The Role of Practicals in Statistics (1982)
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    A Stimulating Simulation (1982)
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    Statistics and Probability before the age of 15 at Decroly School (1982)
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    Notes: Statistics is not usually taught to pupils below 15 years old in the majority of secondary schools in Belgium. One school does include it in its curriculum for such pupils und this article outlines the reasons and methods involved.
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    The Birthday Problem: Some Empirical Data and Some Approximations (1982)
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    Probability: A Project Approach (1982)
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    Areas Under the Regression Curves (1982)
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    Australia-England Test Cricket (1982)
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    Interpreting Statistical Significance (1982)
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    An Unusual Weekend for Second Division Football (1982)
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    Letters (1982)
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    Book Reviews (1982)
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    Topics: Mathematics
    Notes: Advanced Level Statistics. By A. Francis.Studying Society. By Jane L. ThompsonElementary Statistics for Business. By J. S. CroucherStatistics: An Introduction. By J. S. Croucher and E. OliverBasic Business Statistics. Concepts and Applications. By M. L. Berenson and D. M. Levine.
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    News and Notes (1982)
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    Editorial (1980)
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    Teaching Statistics Teaching (1980)
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    Judgment by Sampling (1) (1980)
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    Pictorial Representation of Kendalls Rank Correlation Coefficient (1980)
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    A Matter of Intuition—Replies (1980)
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    Minimise Your Losses (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Teaching statistics 2 (1980), S. 0 
    Details
    ISSN: 1467-9639
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Notes: Teaching Elementary Statistics Through the Concept of “Loss-Function”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9639.1980.tb00397.x
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  • 98
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    Electronic Resource
    Teaching Statistics in Argentina (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Teaching statistics 2 (1980), S. 0 
    Details
    ISSN: 1467-9639
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9639.1980.tb00400.x
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  • 99
    Electronic Resource
    Electronic Resource
    On Scales of Measurement (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Teaching statistics 2 (1980), S. 0 
    Details
    ISSN: 1467-9639
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9639.1980.tb00399.x
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  • 100
    Electronic Resource
    Electronic Resource
    Is Statistics Really a Soft Option ? (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Teaching statistics 2 (1980), S. 0 
    Details
    ISSN: 1467-9639
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mathematics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1467-9639.1980.tb00394.x
    Location Call Number Expected Availability
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