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  • Articles  (491)
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  • Blackwell Publishing Ltd  (491)
  • Bornträger
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  • 1980-1984  (491)
  • 1980  (491)
  • Process Engineering, Biotechnology, Nutrition Technology  (491)
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  • Articles  (491)
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  • 1980-1984  (491)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF ADDED CYSTEINE AND LYSINE UPON LYSINOALANINE LEVELS IN VARIOUS ALKALINE TREATED FOOD PROTEINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of lysinoalanine (LAL) in casein, zein, and wheat gluten was studied in relation to varied levels of alkali, added cysteine, and added lysine. Protein suspensions were heated in alkali, subjected to acid hydrolysis conditions, and then analyzed for LAL using high-pressure liquid chromatography. Cysteine generally decreased LAL formations while lysine decreased formation in casein and increased the LAL level in zein and gluten. In a separate experiment, samples of normal and high lysine corn varieties were heated in a calcium hydroxide solution. Low levels of LAL were formed (200–217 ppm) but there was no significant difference between the two varieties in the amount of LAL found. Lysine fortification of the normal corn did not increase LAL formation. The addition of cysteine to high lysine corn caused increased levels of LAL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00406.x
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  • 2
    Electronic Resource
    Electronic Resource
    SAFETY EXAMINATION OF SOME EDIBLE OR MEDICINAL PLANTS AND PLANT CONSTITUENTS, PART 3 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The carcinogenicity of vicia, galanga, lathyrus and lycium, which are plants used as human food or in folk medicine, and of caffeic acid and prunasin, which are plant constituents, was examined in an inbred strain of ACI rats. Fresh plant materials were dried, milled and mixed with the rat basal diet in the ratio of 16% and 33% of the total. The plant constituents, caffeic acid and prunasin, were mixed with the basal diet in the ratio of 0.5% and 0.03%, respectively. These diets were administered to rats for periods ranging upward from 180 days. Carcinogenic activity was not observed with any of the plants or plant constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00397.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF DIETARY CABBAGE (BRASSICA OLERACEA L.) ON THE TUMORIGENICITY OF 1, 2-DIMETHYLHYDRAZINE IN MICE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diets containing dehydrated cabbage (Brassica oleracea L.) were fed to weanling male C57 BL/6 mice for nine months. Diets known to be adequate in all nutrients for mice were modified to include ground dehydrated cabbage leaves to 0, 10, 20, and 40% of their diet while holding protein, crude fiber, and lipid at constant levels. The animals were subcutaneously injected with 20 mg of 1, 2-dimethylhydrazine (DMH) per kg body weight at weekly intervals for 36 weeks. The DMH carcino-genicity varied with the proportion of cabbage in the diet and the tissue. Diets containing 10 and 20% cabbage enhanced DMH tumorigenicity while cabbage at 40% provided a protective effect. Tumors on the spermatic cord were the most predominant with occasional occurrence of kidney and liver tumors. Tumorigenicity is discussed in terms of two hepatic enzymes, cytochrome p-450 and p-nitroanisole-o-demethylase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00400.x
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  • 4
    Electronic Resource
    Electronic Resource
    EVALUATION OF PLASTICS PACKAGING MATERIALS FOR FOOD PACKAGING APPLICATIONS: FOOD SAFETY CONSIDERATIONS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In evaluating a packaging system for food packaging applications, consideration must be given to the physical properties, chemical composition and extractivity of the packaging material. The last point, extractivity, or migration from the packaging material to a food contact phase, is of major concern in the selection and use of plastics packaging materials for food packaging.The present article deals specifically with migration of indirect food additives from plastics packaging materials and the scientific principles related to migrant transport or diffusion, as they apply to food safety. These principles and their experimental basis are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00402.x
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  • 5
    Electronic Resource
    Electronic Resource
    PESTICIDE RESIDUES IN THE TOTAL DIET IN CANADA, V: 1976 TO 1978 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foods, representative of Canadian eating habits as determined by a national nutritional survey were prepared for eating, categorized, and blended into eleven different groups or composites representing the dietary intake for each of five geographical regions. Portions were analyzed for pesticides, their derivatives and some industrial contaminants. Twenty-four different residues representing organochlorine, organophosphorus, sulfur, nitroaniline, phthalonitrile and carbamate compounds were detected. Compounds reported for the first time are chlordane, methidathion, phosalone, toxaphene, chlorthalonil, dichloran, quintozene, sulfur, chlorpropham and PCB. Data are presented to show residue levels in different food composites, on a regional and seasonal basis. The average daily dietary intake is compared to previous survey data and indicates a general reduction in levels of organochlorine pesticides. All residues detected were within the FAO/WHO proposed acceptable daily intakes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00392.x
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  • 6
    Electronic Resource
    Electronic Resource
    USE OF MICROPOROUS PLASTIC FOR IN-PACKAGE CONTROLLED ATMOSPHERES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef packaged and stored with carbon dioxide-generating reagent packets made from (1) microporous plastic film or (2) non-woven cellulose cloth had significantly (p〈0.01) lower bacterial counts than ground meat packaged and stored without packets. There was no significant difference (p〉0.05) in bacterial counts of samples stored with the 2 types of packets. Samples with in-package generated carbon dioxide atmospheres had approximately 2–3 days additional shelf-life before spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00396.x
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  • 7
    Electronic Resource
    Electronic Resource
    SUB-ACUTE TOXICITY STUDIES OF GLANDLESS COTTONSEED KERNELS FED TO RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Glandless cottonseed kernels were fed as raw, cooked or roasted ground flours. The glandless cottonseed flour (20%) was added to laboratory chow (80%). The control was lab chow (94%) plus cottonseed oil (6%). Sexually mature rats (F-O) were fed the diets for two weeks prior to being bred, and through lactation. From their offspring (F-1) 50 males and 50 females were selected from each group. The F-1 rats were fed the diets from weaning until 24 weeks of age. At 13 weeks of age, the rats were bred, and their offspring (F-2) were raised to weaning. There were no statistically significant differences due to treatment in the number of litters born, litter size, or weights of the young of the F-O or the F-1 females. Growth and food consumption were similar for F-1 rats in all treatments. There were no detrimental effects due to feeding glandless cottonseed kernels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00532.x
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  • 8
    Electronic Resource
    Electronic Resource
    TISSUE DISTRIBUTION OF 14 C-SULFAMETHAZINE RESIDUES IN SWINE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 14 C-Sulfamethazine was administered to Yorkshire-Hampshire pigs and the amount of radioactivity present in liver, kidney, shoulder, rear leg, loin, fat and blood was determined in pigs sacrificed 0.125, 2, 5, 10, and 15 days after withdrawal of the drug. Rapid depletion of the drug was observed from all tissues. Liver was the site of the largest concentration of radioactivity, containing an average of 30.2 and 10.1 ppb sulfamethazine (assuming all radioactivity due to parent drug) after 10 and 15 days withdrawal, respectively. Thin-layer chromatography of liver, shoulder and kidney tissues revealed that the major portion of the radioactivity was due to metabolites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00535.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF α-CHACONINE ON BRAIN BIOGENIC AMINES, ELECTROENCEPHALOGRAM, CARDIAC RATES AND RESPIRATORY RESPONSE IN RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of various doses of α-chaconine were examined in the central nervous system by electrophysiological tests and by determining levels of several neurotransmitters. Assays of acetylcholine, norepinephrine, dopamine, serotonin, and the serotonin metabolite, 5-hydroxyindoleacetic acid, failed to show significant trends following intraperitoneal injections of up to 20 mg/kg α-chaconine. Symptoms observed at relatively low doses (8 or 10 mg/kg) included sedation, respiratory impairment, and constriction of abdominal muscles. At the same dosage the electroencephalogram pattern showed a significant increase in the proportion of low-frequency activity. Tachycardia was observed at both low (10 mg/kg) and high doses (40 mg/kg), whereas intermediate doses (20 or 30 mg/kg) were associated with bradycardia. Unchanged acetylcholine levels after α-chaconine administration did not correlate with previous reports of brain cholinesterase inhibition produced by α-chaconine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00388.x
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  • 10
    Electronic Resource
    Electronic Resource
    DETECTION OF STAPHYLOCOCCUS AUREUS PRODUCTS IN FOODS USING ENZYME LINKED IMMUNOSORBENT ASSAY AND SPECTROPHOTOMETRIC THERMONUCLEASE ASSAY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The comparative sensitivity of an enzyme linked immunosorbent assay (ELISA) using four different antistaphylococcal antisera and a spectrophotometric assay for thermonuclease were determined using cheese and ravioli samples seeded with strains of Staphylococcus aureus and S. epidermidis. The ELISA used antisera to enterotoxin A, enterotoxin B, S. aureus strains 14609 (human), and UNH-570 (bovine). The 570 ELISA and spectrophotometric thermonuclease assay were of comparable sensitivity and detected seeded culture in concentrations as low as 2 × 107 CFU/g of cheese. A simple two hour method for extracting thermonuclease from foods was 50% efficient when as little as 50 ng of purified enzyme was seeded per g of cheese. Analyses of 43 commercial cheeses for viable S. aureus found five (12%) positive with 3 × 104 CFU/g of cheese being the highest counts detected. All samples were negative by ELISA and thermonuclease assay. A simple screening procedure for demonstration of S. aureus contamination of foods is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00405.x
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  • 11
    Electronic Resource
    Electronic Resource
    EFFECT OF CHLORINATING CHILL WATER ON BROILER NECK SHELF-LIFE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of improving broiler neck shelf-life by chlorinating chill water with sodium hypochlorite at 65 and 190 ppm residual chlorine was investigated. An initial reduction in bacterial counts was obtained with both concentrations, but a residual effect on counts was obtained only with 190 ppm chlorine during 20 days of storage at 2°C ± 1. This additional count reduction was somewhat off-set by a residual chlorine odor in the product. Because of the high level of organic matter found in giblet and neck flume and chill water coupled with little or no improvement in shelf-life of necks chilled in water containing 65 ppm residual chlorine, it was concluded the use of 50 ppm or less chlorine in chiller input water as recommended by FDA and FSQS, would not result in effective bactericidal action. Other means will have to be sought to extend shelf-life of giblets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00408.x
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  • 12
    Electronic Resource
    Electronic Resource
    INHIBITION OF AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS IN A MODEL SAUSAGE SYSTEM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sodium nitrite, potassium sorbate, and glycerol monolaurate all inhibited anaerobic growth of Staphylococcus aureus more than its aerobic growth in an agar-meat model sausage system, and all were more inhibitory when lactic acid was added. Whereas anaerobic growth of S. aureus was inhibited by concentrations of 100, 2500, and 2500 ppm, respectively, of nitrite, potassium sorbate, and glycerol monolaurate, corresponding concentrations of 150, 5000, and 5000 ppm were required to inhibit aerobic growth ((20 meq lactic acid added).Sorbic acid, a 3:1 mixture of sorbic acid and glycerol monolaurate by weight, and butylated hydroxyanisole (BHA), however, did not show differential inhibitory effects toward aerobic and anaerobic growth of S. aureus and also were more effective inhibitors with addition of lactic acid. Sorbic acid suppressed staphylococcal growth in the model sausage system at 500 ppm, the mixture of sorbic acid and glycerol monolaurate at 750 ppm, and BHA at 10,000 ppm (20 meq lactic acid added).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00399.x
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  • 13
    Electronic Resource
    Electronic Resource
    BOOK ANNOUNCEMENT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00403.x
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  • 14
    Electronic Resource
    Electronic Resource
    THERMAL DESTRUCTION OF PATULIN IN BERRIES AND BERRY JAMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal destruction rates for patulin in blackcurrant, blueberries and strawberries and berry jams made of these materials with an addition of 440 g sucrose per kg were tested. Half-lives were calculated to be 31, 65 and 77 min for unsweetened blackcurrants, blueberries and strawberries. For sweetened berry mixtures the corresponding values were 113, 144 and 112 min, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00393.x
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  • 15
    Electronic Resource
    Electronic Resource
    EFFECT OF DIETARY PROTEIN AND FAT LEVELS ON LIVER AND URINARY BLADDER NEOPLASIA IN MICE FED 2-ACETYLAMINOFLUORENE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Weanling female BALB/c mice were continuously fed diets containing combinations of 12 or 24% protein, 4 or 24% fat and 500 ppm of 2 acetylaminofluorene (2-AAF) for 78 weeks. Mice on the high fat diets demonstrated a significant increase in the incidence of hepatocellular neoplasms and urinary bladder carcinomas. The incidence of both liver tumors and bladder tumors was reduced in the mice fed low fat and low protein diet compared to the other three diets. The protein levels alone appeared to have no effect on the incidence of bladder tumors or liver tumors. Mice fed the diet with lower levels of fat and protein showed a significant decrease in the incidence of bladder carcinomas compared to the mice fed the higher levels of fat andlor protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00395.x
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  • 16
    Electronic Resource
    Electronic Resource
    STREPTOCOCCUS FAECALIS AND STREPTOCOCCUS FAECIUM IN FROZEN VEGETABLES. INCIDENCE AND SURVIVAL AFTER TREATMENTS COMMONLY USED AT THE VEGETABLE FREEZING PLANTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: S. faecium predominated in fresh vegetables which were not irrigated with sewage treatment plant water. Vegetables which were irrigated with waste water from a sewage treatment plant contained equal numbers of the two species.S. faecium survived the effect of chlorination better than S. faecalis. The tendency for chain aggregate formation was more prominent in S. faecalis especially during exponential growth. This affected the recoveries after freezing but not after the chlorination treatment. With exponential cultures which were treated for aggregate dispersal and with stationary cultures, S. faecium survived the effect of freezing better. This indicates a higher resistance of this organism and that the vegetable treatments in the freezing plant may result in a relative enrichment in S. faecium. Thus, enterococcal count in frozen vegetables is comprised to a large extent of this group, a fact which reduces the significance of the enterococci as a sanitary indicator.A specific S. faecalis count may be a better indicator of the sanitary quality of frozen vegetables and may be performed with KF agar supplemented with 0.04% K2 Te03.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00530.x
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  • 17
    Electronic Resource
    Electronic Resource
    MULTIELEMENT ANALYSIS OF FOODS STORED IN THEIR OPENED CANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A multielement analysis of canned foods was performed on foods stored in their opened containers. Canned fruits and fruit juices were sampled upon initial opening as well as two and five days after opening. After mineralization, the samples were analyzed for 25 elements using an inductively coupled argon plasma. The following elements were quantitated: Al, Ca, Cu, Fe, Mg, Mn, Ni, P, Sn, Ti, and Zn. The concentration of Fe and Sn increased between successive sampling days. These increases did not exceed permissible limits of Sn in canned foods and the Fe concentrations may be of nutritional interest. A decrease in the concentration of P between successive sampling days was associated with insoluble material formation. Scanning electron microscope micrographs coupled with X-ray fluorescence analysis of the can interior surfaces were used to characterize the corrosion of the interior surface of the cans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00534.x
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  • 18
    Electronic Resource
    Electronic Resource
    INCIDENCE OF MYCOTOXIC MOLDS IN DOMESTIC AND IMPORTED CHEESES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Domestic and imported cheeses were studied to determine the incidence of mycotoxin producing molds. The total incidence of molds in visibly non-moldy cheese was very low. Isolation of molds from plate counts, and directly from samples, showed that the major portion of the flora was made up of Penicillium species; 86% in domestic cheeses and 80% in imported cheeses. Many of the Penicillium isolates were capable of growing at low storage temperatures. Mold counts done at 5°C, and prolonged storage of cheese samples at 5°C indicated a potential for considerable mold growth on cheese during refrigerated storage. While the overall incidence of known mycotoxin producing molds was low, a number of potentialy toxic species were found, including P. cyclopium, P. viridicatum, A. flavus and A. ochraceus. These species accounted for 4.4% of all the isolates from domestic cheeses and 4.0% from imported cheeses. Screening of all mold isolates for production of several known mycotoxins showed that a number of isolates (14.1% of all molds in domestic cheeses and 11.5% in imported cheeses) were capable of producing certain mycotoxins including patulin, penicillic acid, ochratoxin A, citrinin and aflatoxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00390.x
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  • 19
    Electronic Resource
    Electronic Resource
    PREPARATION AND CHARACTERIZATION OF AFLATOXIN B2a-HEMIGLUTARATE AND ITS USE FOR THE PRODUCTION OF ANTIBODY AGAINST AFLATOXIN B1 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hemisuccinate (HS) and hemiglutarate (HG) of aflatoxin B2a (afla B2a) were prepared by refluxing afla B2a with the corresponding anhydride and 4-N, N-dimethylaminopyridine in tetrahydrofuran. Two epimers of the respective HS or HG which show different chromatographic behavior and physiochemical properties were isolated and characterized. Afla B2a-HS hydrolyzes very rapidly in aqueous solution and was not used for further study. Afla B2a-HG hydrolyzes at a much slower rate and was selected for the coupling to protein. Using the mixed anhydride method, as much as 12 moles of afla B2a-HG were conjugated to each mole of bovine serum albumin (BSA). The antibody obtained from rabbits immunized with afla B2a-HG BSA is most specific to afla B1 and shows little cross reaction with afla G1 and aflatoxicol. The lower limit for detection of afla B1 by radioimmunoassay using this antibody is in the range of 30–50 pg per assay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00404.x
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  • 20
    Electronic Resource
    Electronic Resource
    PRODUCTION OF ALTERNARIOL AND ALTERNARIOL METHYL ETHER BY ALTERNARIA SPP. (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Five isolates of Alternaria alternata, five isolates of A. tenuis, one isolate of A. hemicota and three isolates of unidentified Alternaria spp. were examined for their production of alternariol methyl ether (AME) and alternariol (AOH) in complex liquid media. The data were compared with the production of these two toxins on solid substrate rice cultures. A new high-performance liquid chromatography method with minimum detection levels for AME and AOH of 20 ng and 40 ng, respectively, was used to quantitate the toxins. All isolates produced AME and AOH, but the amount varied considerably with the isolates and media tested. Of the three different liquid media tested, the highest quantity of AME and AOH was produced in a modified Czapek-Dox broth. The highest yield of toxins was obtained in the solid rice cultures. As much as 125 mg of AME and 16 mg of AOH were produced by one A. tenuis isolate on 300 g of rice after 14 days of incubation at 25°C in darkness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00407.x
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  • 21
    Electronic Resource
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    TOXIGENIC FUNGI ISOLATED FROM LATE-SEASON PECANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Of 1978 fungal colonies isolated on malt-salt agar from twenty 5-kg samples of pecans harvested late in the season, 39% were Cladosporium, 21% were Penicillium, 9% were Alternaria or Epicoccum, 8% Pestalotia or Monochaeta, 4% Trichothecium, 4% Aspergillus niger, and less than 2% were Fusarium, Phomopsis, Rhizopus, Aspergillus, and miscellaneous genera. Forty-four of 260 representative isolates were persistently toxic to day-old cockerels. Toxigenic Penicillium spp. included P. citrinum, P. terrestre, P. cyclopium, P. funiculosum, P. roquefortii, P. purpurogenum, P. rubrum, and P. rugulosum. Toxigenic isolates of other genera included Aspergillus fiavus, A. cervinus, Alternaria alternata, Trichothecium roseum, Pestalotia sp., and Fusarium spp. Additional key words are Carya illinoensis, mycotoxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00398.x
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  • 22
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    UPTAKE AND METABOLISM OF 1,3-DICHLOROPROPENE IN PLANTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bush beans, carrots and tomatoes were shown to absorb 1,3-dichloro-propene from vermiculite, solution culture and sand. The dichloropro-pene was translocated and metabolized rapidly in the plant to 3-chloroallyl alcohol. The 3-chloroallyl alcohol itself is similarly absorbed by these plants. Subsequent metabolism involved transformation to 3-chloro-1-propanol and 3-chloroacrylic acid enroute to a central metabolite and eventual incorporation into normal plant products. The dichloropropene isomers and chloroallyl alcohol had short half-lives in the plant and were not measurable by 120 h after initial administration of these compounds to the plant. The plant residues appear to be of no environmental concern.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00401.x
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  • 23
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    ANTIMICROBIAL ACTION OF SHORT CHAIN ALCOHOLS AND GLYCOLS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antimicrobial activities of various short chain alcohols and diols against a staphylococcus, a lactobacillus and a yeast, have been determined using a liquid culture system. There appears to be a relationship between carbon chain length and antimicrobial activity, and between molecular asymmetry and antimicrobial activity. Microorganisms which are resistant to the antimicrobial activity of propylene glycol have been found to be resistant to that of ethanol as well, as demonstrated by dilution plating of suspension cultures, and observations of single cells or small groups of cells in hanging drops. Cell membrane function interference is suggested as a mechanism of action since the inhibitory activity increases directly with reduced surface tension capability in the alcohol series.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00391.x
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  • 24
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    DETERMINATION OF ALDICARB SULFONE IN HYDROPONICALLY GROWN CUCUMBERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: During a two week period, several residents of a small Nebraska community experienced violent illnesses with short duration following ingestion of locally grown hydroponic cucumbers (Goes et al. 1979). Approximately a year later during another two week period, a second similar outbreak occurred. In each incident those who ingested hydroponic cucumbers experienced similar illnesses. All of the cucumbers were grown at the same greenhouse. The carbamate insecticide aldicarb, was detected in some cucumbers grown at the hydroponic greenhouse.The aldicarb was determined as aldicarb sulfone (a metabolite) by gas chromatography employing a flame photometric detector (FPD) with a 394 mμ filter selective for sulfur-containing compounds. Separate calibration curves, derived from aldicarb sulfone, are required for the quantitation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00394.x
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  • 25
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    “NEW MYCOTOXINS” AND THEIR POTENTIAL SIGNIFICANCE IN FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mycotoxins, other than aflatoxin, are reviewed for their potential implication as food contaminants. Additionally, diseases possibly caused by unknown mycotoxins, are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00531.x
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  • 26
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    TOXICITY OF SELECTED COMPOUNDS FOUND IN THE SECRETION OF TENEBRIONID FLOUR BEETLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The acute oral LD 5 0 for a single administration of p-benzoquinone, 2-methyl-1, 4- benzoquinone, or 2-ethyl-1, 4-benzoquinone was: 165, 145, or 205 mg/kg, respectively in the male rat. Analysis of the dose percent lines for p-benzoquinone and substituted p-benzoquinones demonstrated that the curves did not deviate significantly (P 〉 0.05) from parallelism within this study. 2-Methyl-1,4-benzoquinone was 0.4 times more potent than 2-ethy1, 4-benzoquinone. Subjective evaluation based on animal observations suggest that the quinones exert toxicity by respiratory impairment. The acute oral toxicity of a single dose of 1-pentadecene was estimated to be greater than 10 g/kg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00533.x
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  • 27
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    NITROSAMINES IN ALCOHOLIC BEVERAGES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A limited survey was carried out to determine the nitrosamine content of several varieties of alcoholic beverages (beer and ale, whiskey, wine, cider, etc.) sold in Canada. Of 22 samples of different beers and ales analyzed all but one contained traces of dimethylnitrosamine; the overall mean level found was 1.5 ppb. Only one Canadian rye and one Scotch whiskey out of a total of 13 samples contained traces of either dimethylnitrosamine or diethylnitrosamine. All the 8 wines and 7 cider samples were negative.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00387.x
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  • 28
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    PREVENTION OF CROSS-REACTIONS IN THE ENZYME LINKED IMMUNOSORBENT ASSAY (ELISA) FOR THE DETECTION OF STAPHYLOCOCCUS AUREUS ENTEROTOXIN TYPE B IN CULTURE FILTRATES AND FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigations were performed to avoid cross-reactions in the enzyme linked immunosorbent assay, using the sandwich technique, for detection of Staphylococcus aureus enterotoxin type B. Non-specific reactions can be caused by cross-reacting antigens and by Protein A, produced by S. aureus. The former reactions can be prevented by adsorption with culture filtrate of non-toxin type B producing strains. The latter reaction is caused by the binding of Protein A to the Fc fragments of the IgG antibodies. Interference by Protein A was completely eliminated by using the F(ab')2 fragments of the IgG antibodies.ELISA experiments in which these purified F(ab')2 fragments were used resulted in a highly specific detection of entertoxin type B, both in culture filtrates and in foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00389.x
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  • 29
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    COLIFORM CONTENT OF FROZEN BLANCHED VEGETABLES PACKED IN THE UNITED STATES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 575 packages of frozen blanched vegetables representing 17 products packed in 24 factories located in 12 states were examined for numbers and kinds of coliforms. The organisms were recovered from over 90% of the samples with the average counts of total coliforms being over 100 per g. Thirty-seven percent were positive for fecal coliforms (FC) using a 44.5°C incubation, with all products except broccoli yielding an average count of less than 50 per g. Escherichia coli was recovered from only 29% of the FC-positive samples. Other species which were responsible for a positive fecal coliform test were Klebsiella pneum oniae, Enterobacter cloacae, E. agglomerans, E. aerogenes, and Citrobacter freundii. Incubation at 45.5°C eliminated only C. freundii. Fecal coliforms in vegetables negative for E. coli may be the result of raw vegetable transmission to processing equipment followed by culture development and transfer to foods being processed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00386.x
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  • 30
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    INFLUENCE OF MICROWAVE REHEATING ON SELECTED QUALITY FACTORS OF ROAST BEEF (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Roast beef slices (longissimus muscle), when reheated by microwaves after 2 days storage (4°C), compared favorably with conventionally reheated samples. Sensory evaluation indicated significantly less intense “warmed-over” aroma in microwave reheated than in conventionally reheated samples. No differences in “warmed-over” flavor of the slices or in lipid oxidation (TBA numbers) were evident in the meat reheated by the two methods. No significant losses of thiamin or riboflavin resulted from either microwave or conventional reheating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07539.x
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  • 31
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    CHEMICAL AND PHYSICAL CHARACTERISTICS OF FRANKFURTERS PREPARED WITH MECHANICALLY PROCESSED PORK PRODUCT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Frankfurters were prepared with frozen beef trim, pork fat, and 0, 10, 20, 30, 40, and 50% mechanically processed pork product (MPPP) produced by a hydraulic press deboner. Beef trim, salt, and ice were chopped to 8°C in a laboratory chopper, the appropriate amount of MPPP and pork fat added to maintain 25% fat, and the mixture was chopped to a final temperature of 135°C. Emulsion stability tests indicated that formulations with 30% or less MPPP were similar in smokehouse yield and percentage of water and fat lost during processing. Water-holding capacity increased with increasing levels of MPPP, but frankfurters containing greater than 30% MPPP were softer in texture as determined by Warner-Bratzler shear force values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07538.x
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  • 32
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    MINERAL CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM TWO STRAINS AND THREE REGIONS OF PRODUCTION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Contents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing 15-bird lots in a factorial design of two sexes × two commercial strains × three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07543.x
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  • 33
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    FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 the study was to evaluate the effects of frozen lean addition, patty size, and surface perforation on the palatability and cooking properties of ground beef patties. Eighteen ground beef formulations were prepared at a commercial plant from various raw material sources. Frozen lean from domestic, Mexican, and Australian sources were added at the 40% level. Control formulations were comprised of 40% unfrozen U.S. Cutter cow lean and 60% unfrozen U.S. Choice trimmings. Immediately after the patties were formed, the surface was treated in one of three ways: (1) “knife-like” perforations; (2) “waffle-like” perforations, and (3) no perforations. Patties were evaluated for differences in sensory, cooking, and physical properties. Use of frozen lean had no important effects on ground beef palatability or cooking properties. There was no advantage to subjecting the surface of the patty to a knife or waffle treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07540.x
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  • 34
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    EFFECT OF BAKING ON THE FORMS OF IRON IN IRON-ENRICHED FLOUR (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 baking processes on the chemical forms of iron were investigated. Various iron enrichment sources were shown to exist initially in distinct chemical forms. These sources were then added to flour and baked as biscuits, and the resulting distribution of iron forms, or “iron profile,” measured. The baking generated large amounts of insoluble iron, independent of the identity of the iron source added. Thus the large differences found between iron sources prior to baking had vanished in the final product. Similar iron profiles were shown to exist in commercial samples of flour and bread.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07549.x
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  • 35
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    OPTIMAL STERILIZATION TEMPERATURES FOR SENSORY QUALITY IN CYLINDRICAL CONTAINERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Optimization calculations are presented for sterilization of foods in cylindrical cans. The C-value is used to describe the sensory quality changes during processing. The optimal temperatures for sensory quality were the same as for maximal thiamin retention. They were 116–119°C for conduction heated foods of commonly used can sizes. The calculations showed that variations in the retort temperature program or starting temperature have minor effects on the optimal temperatures. The results are generalized using the f-slope-value of heat penetration measurements. It is proposed that optimal sterilization temperatures may be determined for any product or can size using presented diagrams. Its practical application is examplified.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07553.x
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  • 36
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    FLUIDIZED BEDS AS TURBULENCE PROMOTERS IN THE CONCENTRATION OF FOOD LIQUIDS BY REVERSE OSMOSIS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Fluidized beds offer a potential improvement of reverse osmosis processes for food liquids, less fouling of the membrane, and reduced energy consumption. Our experiments were concerned with tubular systems in which fluidized beds of glass, steel, and lead beads were used. Glass beads appeared to be preferable, since they caused little damage to the membrane. Only with the larger glass beads (3 mm) did the membrane skin become corrugated, so that the rejection decreased. The permeate flux for Gouda cheese whey was almost equal to that of an empty tube for which the velocity was about thirty times higher. The erosive action of the glass beads on the fouling layer was partially responsible for this effect. For reverse osmosis of skim milk and potato fruit water the bed did not reduce the fouling layer to a sufficient extent and, therefore, had a lower permeate flux than an empty tube.
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  • 37
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    SCANNING ELECTRON MICROSCOPY OF THE Theobroma cacao SEED (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Scanning electron microscopy (SEM) of raw, roasted, unfermented and fermented cocoa beans (Theobroma cacao L.) revealed differences in morphology as a result of treatment. A 6-day microbial fermentation caused the testa to change from a leathery and continuous, closely adhering skin to a friable, more easily removable shell. Changes in the cotyledons were less obvious. When beans were roasted at 150°C for 20 min, the testa and endosperm became porous and brittle, and cellular contents of the germ and cotyledon became thermally coagulated. Also noted in the roasted shell were dissolution of the cutin layer accompanied by hairline fissures in the surface. Both these developments, as well as the increase in porosity, undoubtedly contribute to shell brittleness, and facilitate shell removal. Observations by SEM of the cocoa bean during various treatments may be considered useful in future quality control evaluations.
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  • 38
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    EFFECT OF ACID DIP ON THE SHELF LIFE OF COLESLAW (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of acid treatments on coleslaw in relation to its shelf life was studied. The results indicated that citric acid, ascorbic acid, malic acid, and their combinations with 200 ppm potassium metabisulfite could slightly improve the keeping quality (mainly color) and concomitantly decrease polyphenol oxidase activity of coleslaw. There were no changes in pH and total acidity.
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  • 39
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    PROTEIN DISPLACEMENT DURING CLASSIFICATION OF GLANDED COTTONSEED (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 classification of glanded cottonseed flour on protein displacement were studied. Media were liquid (nonpolar solvent) and air. The fines and coarse fractions had different ratios of water-soluble functional and storage proteins than the starting material. The difference in protein distribution was reflected in the contents of essential amino acids of each fraction. Fines or “overs” fractions had lower amounts of some limiting essential amino acids such as lysine, threonine and leucine as compared with the coarse fraction. Degossypolised cottonseed flour therefore had lower protein quality than the starting material. Although the fines fractions have lower amounts of essential amino acids as compared with the coarse fractions, they did not differ in the type of proteins as shown by gel electrophoresis.
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  • 40
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    LIPIDS IN FAST FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The lipid composition of food items from three hamburger-type fast food chains has been determined. Samples obtained over-the-counter were extracted with chloroform/methanol and analyzed for total fat, fatty acids, cholesterol, plant sterols, and tocopherols. Fatty acids were determined by an internally standardized gas chromatographic procedure on glass capillary columns coated with SP2340. Cholesterol, tocopherols and plant sterols were also determined by gas chromatography as trimethylsilyl ether derivatives. Condiments were analyzed separately. Limited data on the variability of French fries and plain hamburgers is also given.
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  • 41
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    BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Replacement of the internal gas atmosphere of pickling cucumbers with O2 (O2-exchanged) greatly altered their brining properties. Oxygen-exchanged cucumbers absorbed brine rapidly, apparently as a result of reduced pressure inside the cucumbers due to respiratory conversion of O2 to CO2. The brine uptake reached a maximum and approximated the gas volume reported for fresh cucumbers (4-5%) within 24 hr. Upon brining, the O2 -exchanged cucumbers acquired a translucent internal appearance of fully-cured, brine-stock cucumbers within a few days, as compared to several months for untreated brine stock. The O2 -exchanged cucumbers were less susceptible to bloater damage than control cucumbers during brine fermentation. The density of O2 -exchanged cucumbers was significantly greater than that of control cucumbers within a day after brining, due to the greater brine absorption. No important effects of O2 treatment were noted regarding rate and extent of fermentation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07567.x
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  • 42
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    EFFECT OF VARIOUS TREATMENTS OF PULSES ON IN VITRO GAS PRODUCTION BY SELECTED INTESTINAL CLOSTRIDIA (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Studies were performed to find out the effect of different treatments of pulses, like cooking, fermentation, incorporation of spices like raw garlic, and ginger powder on in vitro gas production by selected intestinal Clostridia. All treatments had profound influence on gas production; the amount of gas was reduced between 30–60%. Maximum reduction was noticed at 1.0% concentration of spices. Lag phase of growth was prolonged considerably, suggestive of temporary suppression of gas production. C. perfringens produced the highest amount of gas in all control samples and all treatments had maximum inhibitory effects on this organism.
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  • 43
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    EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Sweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi-solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre-storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07574.x
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  • 44
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    AVOCADO CELLULASE EXTRACTION AND PURIFICATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Optimum conditions for the extraction and purification of avocado cellulase have been established. The best quantiative recovery of the cellulase from avocado tissue was obtained with a 0.04M acetate buffer, pH 5.0, containing 0.4M NaCl and 0.25% (v/v) Triton X-100. The isoelectric point of the enzyme was 4.7 and the molecular weight, based on SDS gel electrophoresis, was 49,000. The enzyme was purified on a cellulose column to a single protein band on SDS gel electrophoresis. Rabbit antibody produced to the cellulase gave further proof of the enzyme's purity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07577.x
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  • 45
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    WHEAT BRAN'S EFFECT ON DIGESTIVE ENZYME ACTIVITY AND BILE ACID LEVELS IN RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Rats were fed either a fiber-free control diet or a diet containing 5% wheat bran. After 10 days the total activity of lipase, amylase, trypsin, and chymotrypsin, and total protein were elevated in pancreatic tissue. Activity per mg protein of lipase and amylase was also elevated in the pancreas. However, there were no differences in activity of these enzymes nor in bile acid levels in the small intestine after consuming a meal. Wheat bran may alter pancreatic secretion or absorption of digestion products leading to adaptive changes in the pancreas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07581.x
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  • 46
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    CONVERSION OF CYSTINE OR CYSTEINE TO THE ANTIBACTERIAL COMPOUND BIS-(2-AMINO-2-CARBOXYETHYL) TRISULFIDE (BACTIN) ENHANCED BY FERRIC CHLORIDE AND SODIUM NITRITE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Heating of cystine at pH 6 or in hydrochloric acid, yielded Bis-(2-amino-2-carboxyethyl) trisulfide (Bactin), which had a bacteriostatic action on Lactobacillus plantarum. Heating of cysteine did not yield this compound, unless ferric chloride was present and the pH was low. In the presence of nitrite and ferric chloride, cysteine was efficiently converted to Bactin, also at pH 6. The bacteriostatic action was abolished by cysteine. We suggest that the bacteriostatic action of nitrite is due to facilitated conversion of cysteine to Bactin and a concommitant removal of thiol compounds, which otherwise abolish the bacteriostatic action.
    Type of Medium: Electronic Resource
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  • 47
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    AMYLASE ACTIVITY IN STERILE SPOILED PUDDING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Ultrahigh temperature sterilized canned puddings occasionally exhibit spoilage in the form of a dramatic loss of viscosity or thinning. Studies on a concentrated fraction of spoiled pudding indicate that thinning was due to a heat-resistant amylase. The concentrate was obtained by centrifugation and ultrafiltration of the thinned pudding. Ultrafiltration characteristics of the active agent indicate a molecular weight of 1–30 × 104 daltons. The agent attacked starch with a decrease in iodine-binding capability and an increase in reducing units. Treatment of the concentrate with proteolytic enzymes decreased enzymatic activity by 50%; treatment with sodium ethylene diaminetetraacetate decreased activity by 80%. The levels of starch and pH of the spoiled puddings were suitable for action of the amylase, and the enzyme was quite active at normal and elevated room temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07584.x
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  • 48
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    INFLUENCE OF VARIOUS PURIFIED AND ISOLATED CELL WALL FIBERS ON THE UTILIZATION OF CERTAIN NUTRIENTS BY SWINE AND HAMSTERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Four metabolism trials were conducted using swine and hamsters to evaluate the effects of isolated and purified dietary fibers on the utilization of fiber, nitrogen, and minerals. Swine fed a 16% crude protein diet and various types of purified celluloses absorbed less nitrogen than did pigs fed a control diet containing silica flour. No differences in nitrogen metabolism were noted when the crude protein concentration was reduced to 9% although fiber digestion was decreased at the lower protein level. Animal performance, nutrient digestibilities, nitrogen balance, and mineral balance were markedly affected when hamsters were fed silica flour, cellulose, and up to 30% lignin or lignin-hemicellulose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07587.x
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  • 49
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    DIETARY FIBER, LIGNOCELLULOSE AND HEMICELLULOSE CONTENTS OF SELECTED FOODS DETERMINED BY MODIFIED AND UNMODIFIED VAN SOEST PROCEDURES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Neutral detergent residues (NDR) of 6 vegetables, 3 fruits, and 3 grain products were determined by the unmodified Van Soest ND procedure and by modifications which incorporated starch-or protein-hydrolyzing enzymes. Modification of the procedure significantly lowered NDR weights of several foods, with the greatest effect on grain products and high starch vegetables. Incubation with B. subtilis amylase and pancreatin (1 hr) yielded NDR which generally were not different from those incubated with hog amylase (18 hr). Modification of the procedure had little effect on lignocellulose values, determined by treating NDR with acid detergent solution, and more effect on hemicellulose values. Results suggest that amylase treatment, but not a long incubation, may be necessary for some foods.
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  • 50
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    PHENOLIC COMPONENTS OF RAPESEED MEAL (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The phenolic components of several rapeseed meals were studied in base hydrolyzed extracts as free acids and in 70% aqueous acetone extracts as intact compounds. Thin-layer chromatography, gas chromatography, and mass spectroscopy were used for compound purification and identification. The free acids in the hydrolyzed extracts in order of concentration were: sinapic 〉〉 protocatechuic 〉 ferulic 〉 p-hydroxybenzoic 〉 vanillic 〉 syringic. Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts although there was at least seven other compounds that upon hydrolysis yielded Sinapic acid. Neither chlorogenic acid or caffeic acid were detected in any of the meals although they had previously been reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07592.x
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  • 51
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    EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quantitative changes in phosphorus compounds and mineral content of black gram, rice, and black gram and rice blends were investigated during fermentation. Black gram cotyledons and polished Texas long-grain rice had phytate phosphorus content of about 4.80 and 0.97 mg/g, respectively, on a dry weight basis. Phytate phosphorus accounted for about 51% of total phosphorus in rice. Fermentation of rice alone for 8 hr resulted in complete hydrolysis of phytate phosphorus with simultaneous increase in the quantities of nonphytate phosphorus. At 45 hr fermentation, about 13.33% and 48.80% of phytate phosphorus was hydrolyzed in black gram and black gram and rice blends, respectively, with subsequent increases in non-phytate phosphorus. No apparent changes were observed in the concentrations of calcium, magnesium, zinc, and iron; the inorganic sulfur content was decreased in black gram, rice, and black gram and rice blends as the fermentation progressed to 45 hr. The 20-hr fermented black gram and rice batter was judged to produce an optimum quality of steamed product (Idli) which contained about 1.51 mg/g of phytate phosphorus. Scanning electron microscopy was employed to study the physical changes in the black gram and rice fermented batters and Idli. The Idli had a fine net work (spongy) type of texture and did not contain the starch granules compared to corresponding unsteamed samples.
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  • 52
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    INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Of the main ingredients (pork liver, pork-trim, and salt-spice mixture) used for manufacturing braunschweiger, pork liver had the most influence on the microbial numbers in the raw emulsion. The microflora of the raw sausage emulsion consisted mainly of entero-cocci, bacilli, lactobacilli, and pediococci. At 5°C, the raw emulsion underwent souring within 4 wk. Freshly cooked liver sausage usually contained 103 organism/g; the most frequently recovered bacteria, in this instance, were bacilli, enterococci, and pediococci. Nitrite was effective in inhibiting growth of enterococci capable of producing a perfumy odor in liver sausage. Sausage made from raw emulsion of good bacterial quality and stored at 5°C had a shelf life exceeding 16 wk.
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  • 53
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    A COMPARISON OF Microbacterium thermosphactum AND LACTOBACILLI AS SPOILAGE ORGANISMS OF VACUUM-PACKAGED SLICED LUNCHEON MEATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 spoilage of vacuum-packaged sliced luncheon meats at 5°C by Microbacterium thermosphactum and lactobacilli was studied using analytical taste panels. M. thermosphactum caused rapid spoilage. “Off” aroma was significant at about the time the bacterial population reached 108/g and “off” flavor 2–3 days later. In contrast homofermentative lactobacilli caused spoilage much more slowly. No “off” aroma was detected with products which had carried a population of 108/e. for 21 days the time at which “off” flavor first became significant. Heterofermentative lactobacilli were intermediate in their effect. Thus shelf life is dependent upon the types of bacteria present. Under such circumstances a “total count” microbiological standard is of little value.
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  • 54
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    EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Because of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids.
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  • 55
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    CHEMICAL AND PHYSICAL PROPERTIES OF APOLIPQPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLF GRANULES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Tetramethylurea (TMU) was used to delipidate very low density lipoprotein from egg yolk granules [VLDL(MF)] and dissociate the apoproteins into subunits prior to gel electrophoresis. Electrophoretic analysis indicated the presence of three apoproteins, one of which was a complex of the other two. SDS disc gel electrophoresis of the proteins extracted from the TMU gels demonstrated that each band was heterogeneous, containing many polypeptide bands. SDS polyacrylamide gel electrophoresis dissociated apoVLDL(MF) into 22 polypeptides (molecular weights ranging from 9,600-136,000) in the presence of urea, dodecyl sulphate and 2-mercaptoethanol. Fourteen of these bands were glycoproteins reacting positively with the Schiff reagent. This heterogeneity of polypeptides is due in part to slight differences in the carbohydrate bound to the apoprotein. Electrophoresis devoid of 2-mercaptoethanol resulted in resolution into only 18 bands, most of which contained higher molecular weight aggregates not present in the reduced samples. The apo-VLDL(MF) was fractionated on 6% agarose columns containing 8M urea or 2 mM dodecyl sulphate. TWO apoprotein fractions were eluted from the SDS column, and three from the urea column. The protein eluted at the void volume of the urea column was a complex aggregate of the other two proteins; urea was not as good a dissociating agent as dodecyl sulphate. A similarity was found between the fractions eluted from the SDS column and the proteins extracted from the TMU gels; the polypeptides identified by SDS gel electrophoresis had identical electrophoretic patterns. The molecular weights of the two apoproteins from the SDS column were analyzed by sedimentation equilibrium techniques. The molecular weight range for the high molecular weight component was 33,300-165,800 and 5,800-28,100 for the low molecular weight component. It appears that the apoprotein isolated from egg yolk granules has similar protein moiety to that from egg yolk plasma and hen's plasma.
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  • 56
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    STUDIES ON RELEASE OF COMPONENTS FROM FROZEN-THAWED LOW-DENSITY LIPOPROTEIN (LDL) OF EGG YOLK (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This experiment was carried out to confirm that the components of low-density lipoprotein (LDL) are not released from LDL during freezing and thawing. With the aid of ultrafiltration and gel filtration with Sephadex G 25, it was found that low molecular weight material was not liberated from frozen-thawed LDL. However, in centrifugation, a small amount of precipitate was found in unfrozen LDL and frozen-thawed LDL, and this amount was greater in the frozen-thawed LDL than in the unfrozen LDL. Specific gravities ranged from 1.02-1.04, and the phospholipid and protein contents of frozen-thawed and unfrozen LDL were higher than in the parent LDL. However, the SDS polyacrylamide gel electrophoretic patterns of the precipitates were the same as that of apo-LDL.
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  • 57
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    CAULIFLOWER LYSOZYME (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An enzyme capable of lysing the cell walls of Micrococcus lysodeicticus was isolated from cauliflower. In SDS polyacrylamide gel electrophoresis at pH 7.2, this enzyme behaved like a basic polypeptide with 21,700 MW. The pH optimum for activity was 6.0, the Km was 0.33 mg dry cell walls per ml, and the Vmax was 0.2 A5 4 0 units per min.
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  • 58
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    GELATINIZATION AND IN VITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The extent of gelatinization and in vitro digestibility of starch in shortbread, hard sweet cookies, soda crackers, a crispbread type product based on wheat, sugar wafer base, fruit cake and bread were determined. The first three products differed little in either starch gelatinization or digestibility from raw wheat starch. Among the other products, these two properties increased in the order of crisp-bread, wafer base, fruit cake, and bread. These variations were explained in terms of prebaking water content, baking time at high moisture level which favored higher values and the presence of other ingredients such as sugar and fat which decreased both parameters.
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  • 59
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    FLATULENCE IN RATS FOLLOWING INGESTION OF COOKED AND GERMINATED BLACK GRAM AND A FERMENTED PRODUCT OF BLACK GRAM AND RICE BLEND (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The extent of hydrogen production by cooked black gram (Phaseolus mungo L.) seeds and cotyledons, germinated black gram seeds (24 hr), and a black gram and rice (Oryza sativa L.) fermented steamed product (Idli) was investigated with rat bioassay method. Whole black gram seeds had 3.4% verbascose, 0.9% stachyose, traces of raffinose, and 1.5% sucrose, while black gram cotyledons contained 4.0% verbascose, 0.7% stachyose, traces of raftinose, and 1.5% sucrose on dry weight basis. Maximum hydrogen production was obtained with 60% cooked black gram cotyledons in the diet. Germinated black gram seeds and fermented steamed product significantly produced lower flatus than the cooked black gram products. A positive significant correlation (r = 0.90) was found between oligosaccharides of the raffinose family of sugars of black gram and hydrogen production by rats.
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  • 60
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    LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extractability of total, nonpolar, or polar lipids from five hard red winter (HRW) wheat flours increased linearly with extraction temperature. Any increases in amounts of total extracted lipids, by varying solvent or extraction temperature, were mainly due to increases in the extracted polar lipids. Proper selection of solvent and/or extraction temperature was of major importance for polar lipid extractability. Extractability of lipid-phosphorus increased with temperature more rapidly than extractability of lipid-galactose, and the effect of temperature on the extractability of lipid-galactose was more pronounced with Skellysolve B or benzene than with acetone or 2-propanol. The amounts of polar lipids extracted with 2-propanol by a shaker at 75°C or by a Soxhlet were the most effective in differentiating the HRW flours according to their mixing times. The ratio of nonpolar to polar lipids extracted with petroleum ether or Skellysolve B, which extract free lipids, or the galactose content of free lipids best differentiated the HRW flours according to loaf volume potential.
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  • 61
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    RELATION OF MOISTURE TO WATER ACITIVITY IN PRUNES AND RAISINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Moisture sorption isotherms were determined for raisins and prunes, with raisins producing hysteresis at the lower and higher ends of the curves. Maturity of the fresh fruit influenced the sorption isotherms but not storage time. Optimum water activities for minimizing a product's degradation rate during storage were determined for prunes and raisins to be about 0.1.
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  • 62
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    ZINC AND MAGNESIUM BIOAVAILABILITY FROM ACID-PRECIPITATED AND NEUTRALIZED SOYBEAN PROTEIN PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The bioavailability of zinc (Zn) and magnesium (Mg) from soy protein products freeze-dried at different pH's was investigated. Soy concentrates and isolates were produced by both acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO3 or MgCO3) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (zinc studies), log tibia Zn (or Mg), or serum Mg. Experiments I, II, IV, and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO3 or MgCO3. Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO3. Results of experiments I, II, and IV testing the bioavailability of endogenous zinc showed growth for rats on acid soy was equal to growth from ZnCO3 and greater than from neutral soy. Log tibia zinc analysis demonstrated zinc from both acid and neutral soy products to be less available than ZnCO3 Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. It was concluded that neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.
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  • 63
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    ORANGE PECTINESTERASE: PURIFICATION, PROPERTIES, AND EFFECT ON CLOUD STABILITY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Orange pectinesterase was isolated by ammonium sulfate fractionation followed by ion exchange on CM-Sephadex column. Two pectinesterase peaks were observed, The same pH and temperature optima (pH 7.5, temp 60°C), almost equal Michaelis constants (0.029%, 0.031%) and energy of activation values (5,600 cal mol-1, 5,740 cal mol-1) were obtained for the two pectinesterase fractions. Both enzyme fractions were inhibited by EDTA and polygalacturonic acid and were found to cause clarification of orange juice in a pattern similar to that obtained with natural juice. It can be assumed that the two pectinesterase chromatographic entities have similar catalytic properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06521.x
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    EFFECT OF SODIUM CHLORIDE ON RESIDUAL NITRITE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of sodium chloride on residual nitrite was studied in a model system, ground meat and bacon. The model system contained 10% bovine serum albumin, 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. The ground pork system consisted of 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. Bacon was made under pilot plant conditions to contain 156 ppm sodium nitrite and 0, 1.5, or 3.0% sodium chloride. The results showed that residual nitrite was lower in the presence of larger amounts of sodium chloride; however, if the effect of sodium chloride in decreasing pH and the effect of loss of water during cooking and storage were excluded, then sodium chloride did not cause significant decreases in residual nitrite.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02592.x
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  • 65
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    OXIDATIVE RANCIDITY IN STORED GROUND TURKEY AND BEEF (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oxidative rancidity in stored cooked ground turkey and beef was determined by the thiobarbituric (TBA) test and sensory evaluations. There was an increase in rancidity with storage for all samples; however, beef treated with onion juice or textured vegetable protein showed a slower rate of deterioration. Rancidity in turkey was effectively controlled by hot-water extracts of eggplant tissue, peels of yellow onions, potatoes, and sweet potatoes, although initial values were high. There were high positive correlations between TBA values and panel scores for cooked ground beef. Panel members were less sensitive to the rancid odor in turkey and failed to give low sensory ratings even though TBA numbers were high.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02594.x
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  • 66
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    RECOVERY OF VITAMIN A IN PROCESSED FOODS MADE FROM FORTIFIED FLOURS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90% or more (range 79-105%) in fresh products made from flours stored less than 6 months, with similar retentions (range 72-108%) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than 50%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06576.x
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  • 67
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    DEHYDRATION OF HORSERADISH ROOTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Horseradish roots dehydrated by freeze-drying and conventional methods were analysed for allyl- and phenylethyl-isothiocyanates by gas chromatography (CC) and evaluated for odor and color. The identities of the isothiocyanates were confirmed by combined gas chromatography-mass spectroscopy (GC-MS). The endogenous enzyme, myrosinase, plays a critical role in the development of characteristic odor. It was demonstrated that in processing horseradish to a dried product one must process cleaned roots immediately after dicing or cutting and maintain the temperature below 65°C to yield a product with the desired flavor and acceptable color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06577.x
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  • 68
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    ABSENCE OF MUTAGENIC RESPONSE FROM EXTRACTS OF MAILLARD BROWNED EGG ALBUMIN (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 mutagenicity of a Maillard browned egg albumin/glucose mixture was evaluated using the Salmonella-mammalian microsome plate assay. Three parts of egg albumin were mixed with two parts glucose and the moisture content adjusted to 15%. The mixture was browned by storage at 37°C and 68% relative humidity for 0, 20, or 40 days. The samples were fractionated into lipid-soluble and water-soluble components and each fraction was tested for mutagenicity. No mutagenic response was observed in any of the samples tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06578.x
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  • 69
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    A POTENTIAL PROCESSED CARROT PRODUCT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Carrot pie fillings were prepared from carrots that did not meet fresh market standards but were otherwise of good quality. The pie fillings were prepared by mixing carrot puree, sugar, salt, and ground spices or oil extract spices. Nutrient composition analysis showed that vitamin A was five times higher in carrot pie fillings than in pumpkin pie filling. Thiamin, niacin, and total carbohydrates were higher in carrot pie fillings. Sensory panel scores show that carrot pie was preferred over pumpkin pie and ground spices over oil extract spices. The results of this work indicate that an acceptable carrot pie filling of equal or better nutritional value than pumpkin pie can be prepared.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06579.x
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  • 70
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    THEOBROMINE AND CAFFEINE CONTENT OF CHOCOLATE PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial chocolate products were analyzed for theobromine and caffeine content by High Performance Liquid Chromatography, Levels in 22 samples of chocolate liquor averaged 1.22% theobromine and 0.21% caffeine. Commercial cocoas contained, on the average, 1.89% theobromine and 0.21% caffeine. Sweet chocolate averaged 0.46% theobromine and 0.07% caffeine, while milk chocolate averaged 0.15% theobromine and 0.02% caffeine. Hot cocoa (chocolate) beverages averaged 65 mg of theobromine and 4 mg of caffeine per 5 ounce serving and chocolate milk prepared from a variety of cocoa-sugar mixes averaged 58 mg of theobromine and 5 mg of caffeine per 8 ounce serving. Theobromine and caffeine levels varied widely in individual samples within the product categories examined. Also, the ratio of theobromine to caffeine varied widely among different chocolate liquors ranging from a low of 2.5:1 to a high of 23.0:1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02603.x
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  • 71
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    NUTRITIVE VALUE OF TRITICALE AND THE EFFECTS OF ITS SUPPLEMENTATION TO WHEAT AND BENGAL GRAM (Cicer arietinum) FLOUR (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 object of the investigation was to study the nutritive value of triticale and to ascertain the effect of its supplementation to wheat and bengal gram, flours. The different flours were analysed for lysine, methionine, and cystine content. Protein and lysine contents of triticale flour were higher as compared to wheat flour. The blend of wheat flour and triticale flour in the ratio 60:40 for the preparation of chapati (unleavened bread) was found acceptable. Acceptability of the chapati was slightly improved by supplementing the bengal gram flour at 20% level to the blend of wheat + triticale flour. The PER value of triticale flour was higher than that of the wheat flour. The PER value, plasma protein, and plasma lysine content of the wheat flour + triticale flour + bengal gram flour (40:40:20) diet fed group were higher than the other test diets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02607.x
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  • 72
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    ENZYMATIC BROWNING OF PEACHES: EFFECT OF GIBBERELLIC ACID AND ETHEPHON ON PHENOLIC COMPOUNDS AND POLYPHENOLOXIDASE ACTIVITY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Foliar sprays of gibberellic acid and ethephon applied to Redhaven peach trees at 21 and 46 days after bloom caused a reduction of enzymatic browning in mature fruit tissue. A replicate from each treatment was analyzed by two-dimensional thin-layer chromatography and polyacrylamide disc gel electrophoresis. Twenty-one polyphenolic compounds were separated. Eight were oxidized by PPO, and were tentatively identified as four chlorogenic acid isomers, three leucoanthocyanidins, and catechin. No differences in qualitative distributions of phenolic compounds were observed which would account for the inhibition of browning in peach tissue. Polyacrylamide disc gel electrophoresis of peach PPO preparations showed the presence of up to 11 multiple forms displaying activity toward catechol. The bands had different substrate specificities and were present in different amounts, but PPO from peaches treated 21 days after bloom appeared to have a catechol reactive band not present in untreated peaches or peaches treated 46 days after bloom. One band from peaches treated 46 days after bloom with 150 ppm ethephon appeared to have decreased substrate specificity toward pyrogallol. Crude PPO preparations from untreated fruit and fruit receiving the 46-day treatments oxidized o-dihydroxyphenols only, and the relative PPO activities varied with treatment. These PPO preparations exhibited two pH optima; pH 4.4 and 6.2 for untreated and GA-treated peaches (46-day treatment), and pH 4.4 and 6.6 for peaches treated with ethephon (75 or 1.50 ppm, 46-day treatment). PPO from the treated peaches had a lower proportion of total activity at pH 4.4 than PPO from untreated peaches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02610.x
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    A DIRECT IMMUNOENZYME METHOD FOR THE DETECTION OF SALMONELLAE IN FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An immunoenzyme conjugate was prepared by labeling the immunoglobulin G fraction of Salmonella polyvalent flagella1 anti-serum with horseradish peroxidase. The immunoenzyme conjugate, when reacted with pure cultures of bacteria and stained with 3–3′diaminobenzidine was found to specifically stain the cell wall and flagellae of salmonellae. Cells of salmonellae were stained brown after the immunoenzyme reaction and could be differentiated from unstained organisms under a light microscope at 1000X magnification. The immunoenzyme technique was applied to the rapid detection of salmonellae in meats and poultry products and the specificity and sensitivity of the method was donipared to that of the fluorescent antibody technique and conventional cultural technique. The immunoenzyme procedure was found to give good correlation with the conventional cultural procedure. Its sensitivity was comparable to that of the fluorescent antibody technique.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02613.x
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  • 74
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    TEXTURAL PROPERTIES OF COTTONSEED PROTEINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Methods of texturing and gelling cottonseed protein isolates without extrusion were investigated as a means of extending the use of cottonseed derivatives as food ingredients. Water suspensions of storage protein isolates with a pH of 4.5–9.0 heated to 90°C while being stirred had the mouthfeel and chewiness of cooked meat; suspensions at pH values above and below this range formed self-sustaining gels. Isolates containing both nonstorage and storage proteins required suspension in 0.3% NaCl solutions between pH 4.0 and 9.0 for texturing. The textured products can be dehydrated for storage and rehydrated as needed. Meat products containing 10–20% textured cottonseed proteins had acceptable texture, color, flavor, and chemical properties; blandness was a problem with 30% products. Gel electrophoretic techniques elucidated some of the interactions of meat and cottonseed proteins during processing and also showed the usefulness of these procedures in identifying vegetable proteins in food systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02619.x
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  • 75
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    CALORIC VALUE OF FIBER-CONTAINING CEREAL FRACTIONS AND BREAKFAST CEREAL'S (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: By means of a rat growth method it was estimated that the caloric values of fiber-containing materials were, in kcal/g: barley hulls, 1.2; corn bran, 1.4; rice bran, 2.4; wheat bran, 2.5; All Bran, 2.7; Corn Bran, 3.4; 40% Bran Flakes, 3.5; and oat bran, 3.8. These caloric values were generally inversely related to the dietary fiber contents of the test materials. It was concluded that caloric values are overestimated when crude fiber contents are used in calculating the available carbohydrate contents of fiber-containing substances and that dietary fiber values should be used instead.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02617.x
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    OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS-2,6,6-TRIMETHYL-l-CROTONYL-CYCLOHEXA-1,3-DIENE, IN ALCOHOLIC BEVERAGES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 aroma compound, damascenone, was found in many alcoholic beverages such as whiskey, brandy, rum, wine, and beer, and was considered to be significant to flavor. Damascenone in whiskey was formed from its precursor that came from barley during distillation. Beer contained none or very little, but it was formed by heating. In brandy production damascenone was present in grape and wine together with its precursor, and the precursor changed to it during distillation. It was also found in cane molasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02626.x
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  • 77
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    ORGANIC FLOCCULANTS SPEED SPENT PICKLE CURING BRINE RECYCLING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A refinement of the technique for recycling spent curing pickling brines has been developed and is described. The technique involves the addition of 6 ppm of anionic polyelectrolyte and reduces settling time to 2 hr. The large floe produced excellent removal of suspended solids, a high retention of salt in a reusable brine and was low cost. The reconditioned brine had no adverse effect on quality of the cured product. Processors should assess each lot of brine to be recycled for the presence of pectinase enzymes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02629.x
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    EFFECT OF GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 germination, cooking and canning on the changes in total phosphorus, inorganic phosphorus and phytate retention in black-eyed, red kidney, mung, and pink beans were determined in this study. Soaking the dry beans in water for 12 hr at 24°C resulted in a slight decrease in phytate. After germination for 96 hr or longer there was a significant breakdown in phytic acid, and an increase in inorganic phosphorus. Cooking the dry beans at 100°C for 3 hr had little effect on phytate retention. Heat processing the dry beans at 1155°C for 3 hr in cans resulted in some increase in inorganic phosphorus and a reduction in phytate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02631.x
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    CHICKEN BLOOD PLASMA PROTEINS: PHYSICOCHEMICAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken blood plasma protein was prepared by collecting blood during the slaughter of animals using 0.5% sodium citrate solution as an anticoagulant. The blood cells were separated by centrifugation, and the plasma recovered by freeze drying either before or after dialysis. Disc polyacrylamide gel electrophoresis gave a pattern with nine protein bands, which were reduced to seven bands when the sample and gels were treated with urea. Sodium dodecyl sulfate (SDS) gel electrophoresis furnished nine protein bands with molecular weights ranging from 24,000-l15,000. Gel electrofocusing revealed three protein bands with isoelectric points of 5.7, 5.3 and 4.8, respectively. Digestibility of the proteins was above 90%, and the protein efficiency ratio (PER) was 2.8 in comparison with 2.5 for casein. Addition of plasma to wheat flour for bread making at 2.5 and 5% levels raised the PER of bread from 0.87 to 1.67 and 2.02, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03860.x
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    GROWTH CHANGES IN BOVINE MUSCLE FIBER TYPES AS INFLUENCED BY BREED AND SEX (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of the biceps femoris were collected at 56-day intervals from 28 days of age to slaughter from 24 Hereford, Angus, Holstein heifer and steer twin calves to define the effects of age, sex, and breed on histochemically estimated muscle fiber type patterns. Red, white, and intermediate fiber types doubled in mean cross-sectional area during growth in all calves, while encounters of white fibers slightly increased and encounters of red fibers slightly decreased. In general, heifers had larger muscle fibers than steers, and Holstein steers had smaller fibers than Hereford or Angus steers.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03863.x
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    PENTANE PRODUCTION AS AN INDEX OF. RANCIDITY IN FREEZE-DRIED PORK (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Levels of hydrocarbon in the headspace over freeze-dried pork was measured to evaluate rancidity. At the same time, the pork was given to a sensory panel to describe the degree of rancid odor. When the pentane level in the headspace reached about 0.05 μ1, 100% of the. panel described the pork as rancid. In the early stage of rancidity, the pentane production levels were not correlated with the rancid odor scores. However, overall pattern of the pentane production was significantly correlated with that of the rancid scores. The correlation coefficient (0.88) was significant at the 99% level. Serum rubber caps used for sealing the sample containers to facilitate headspace gas sampling absorbed hydiocarbons significantly. The extent of the hydrocarbon absorption increased with increasing chain length of the hydrocarbons, i.e., hexane 〉 pentane 〉 butane 〉 propane. Teflon tape-covered silicone rubber septa could alleviate this problem.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03862.x
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  • 82
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    SUBJECTIVE AND OBJECTIVE EVALUATION OF STRAWBERRY POMACE ESSENCE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship of incubation parameters (time, temperature, and pH) to the intensity and quality of the aroma of essences distilled from a commercial strawberry pomace was studied. Analysis of variance of sensory panel scores indicated that incubation temperature of the pomace prior to distillation affected the intensity and quality of essence aroma more than holding time or pH. Aroma intensity showed a marked decrease as the pH of incubation of the pomace was increased above pH 4.0. Sensory panels were able to detect statistically significant differences (p 〈 0.01) in the quality of aroma of essences obtained from pomace incubated above pH 4.0 at 20-50°C. Optimum intensity and quality of essence production was obtained in pomace adjusted to pH 4.0 and incubated at 40°C for 4 hr or longer. Gas chromatographic (CC) analysis of several essences collected from strawberry pomace processed under different conditions revealed dissimilar patterns. Essences of highest quality, as determined by the sensory panel, had GC patterns similar to that of essence produced from whole strawberries. All essences obtained from strawberry pomace contained high concentrations of benzaldehyde, 2-heptenal, ethyl hexanoate, limonene, 2-octenal, linalool, benzyl acteate, and ethyl cinnamate. Presence of these compounds may be responsible for the reduced quality of essence produced from strawberry pomace.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03866.x
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    STUDIES CONCERNING THE DETERMINATION OF LYSINOALANINE IN FOOD PROTEINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was made on the use of an amino acid analyzer for determining lysinoalanine (LAL) in food proteins. Protein bound lysinoalanine is liberated by acid hydrolysis, separated on a high pressure cation exchange column with a sodium citrate buffer (0.35N sodium; pH 5.30), and detected calorimetrically after reaction with ninhydrin. The procedure is sensitive to concentrations of 50 pg LAL/g sample and concentrations as low as 20 μg/g sample have been detected. Application to food products, problems encountered, and the use of two different column temperatures (52 and 65°C) for different products to achieve better separation are described.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03869.x
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    EFFECTS OF pH AND SODIUM CHLORIDE ON Yersinia enterocolitica GROWTH AT ROOM AND REFRIGERATION TEMPERATURES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 pH level and sodium chloride concentration on clinical and environmental strains of Yersinia enterocolitica at 3° and 25°C were determined. Bacteriostatic and bactericidal inhibition was observed at 7% w/v sodium chloride at both 3° and 25° C in Brain Heart Infusion Broth. Growth was observed at pH 4.6-9.0. Clinical strains showed significantly greater tolerance to pH level and sodium chloride concentration than did the environmental strains of Y. enterocolitica at 25° C. These findings suggest that Y. enterocolitica may be resistant to some common methods of food preservation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03871.x
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  • 85
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    BIOAVAILABILITY OF VITAMIN B-6 IN NONFAT DRY MILK AND A FORTIFIED RICE BREAKFAST CEREAL PRODUCT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 results of microbiological and high performance liquid chromatographic (HPLC) methods for total vitamin B-6 were compared with rat bioassay results for biologically available vitamin B-6 in nonfat dry milk and a rice base breakfast cereal product. Excellent agreement was observed between assay values for total and available vitamin B-6 in the nonfat dry milk, indicating full bioavailability. In contrast, the rat bioassay results indicated that the bioavailability of the vitamin B-6 in the cereal product was low. The factors responsible for the apparently poor absorption or utilization of the vitamin B-6 from the cereal product are not known. The results of this study indicate that the bioavailability of vitamin B-6 may be strongly influenced by food composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03876.x
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  • 86
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    EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water at 2-hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 15% levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03877.x
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  • 87
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    MODIFIED ATMOSPHERE STORAGE OF ROCKFISH (Sebastes miniatus) AND SILVER SALMON (Oncorhynchus kisutch) (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Rockfish (Sebastes miniatus) fillets and salmon (Oncorhynchus kisutch) steaks were held in atmospheres containing 20% or 40% carbon dioxide, with or without 1% carbon monoxide. Controls were stored similarly in air. At intervals of refrigerated storage up to 14 days, samples were removed for sensory, chemical, and microbiological analyses. At 7 days, all treatment groups were significantly different visually, with appearance of slime on the air controls, but not on samples in the gas treatments. Samples held in air were judged by panelists to have stronger aromas than others held under carbon dioxide at either level. The higher level of carbon dioxide was more effective. Values for thiobarbituric acid were low in all groups; hypoxanthine values varied widely, with no particular effect due to modified atmospheres. Storage under carbon dioxide was effective in reducing the formation of trimethylamine and ammonia, and markedly inhibited microbial growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03878.x
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  • 88
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    Electronic Resource
    EFFECT OF SODIUM ERYTHORBATE AND PACKAGING CONDITIONS ON COLOR STABILITY OF SLICED BOLOGNA (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Retention of cured color and shelf life of sliced bologna manufactured with various erythorbate levels and packaged with different films and vacuum levels were studied. Good barrier films (7.0 ml/m2/24 hr or less oxygen permeability), film rigidity, and high vacuum levels (686-737 mm) are most critical for less faded color, higher cured pigment conversion, and lower TBA numbers. Erythorbate aided curing developments but could not compensate for low barrier films or low vacuum levels during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03883.x
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  • 89
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    MODELING AND SIMULATING A DISTRIBUTED PARAMETER TUNNEL-DRIER (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 paper a distributed parameter model is proposed for the discontinuous drying operation of a tunnel-drier. This model is more complete than the previous ones in which continuous loading is currently assumed. The model is used for spherical fruits placed in a California tunnel of the parallel flow type. Numerical results are in good agreement with experimental information. The model can be used for optimum designing and automatic control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03885.x
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  • 90
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    Electronic Resource
    PARTIAL REPLACEMENT OF NONFAT MILK SOLIDS AND CANE SUGAR IN ICE CREAM WITH LACTOSE HYDROLYZED SWEET WHEY SOLIDS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Evaluation of vanilla-flavored ice creams that contained either 67 or 79% lactose hydrolyzed sweet whey solids (LHW) as a replacement for both milk solids nonfat (MSNF) and cane sugar showed that replacement of 2.75% of combined MSNF and cane sugar solids (13.6% of the total MSNF and 8.3% of the total cane sugar solids) with LHW can be made with no loss of ice cream quality. Increasing levels of LHW above 2.75% progressively lowered the quality of ice creams stored at -20°C. Replacement with 5.5% of 67% LHW produced significant losses of flavor quality but did not change hedonic texture. Replacement with 5.5% of 79% LHW did not change either hedonic flavor or texture. Replacement with 8.25 and 11% LHW significantly decreased mix viscosities and freezing points, ice cream flavor scores (increased saltiness and caramel-like flavors) and consistencies although hedonic texture ratings were not always significantly lowered. Except for the 11% substitution of LHW for MSNF, ice creams had satisfactory heat shock stabilities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03887.x
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  • 91
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    SOME FLAVOR AND COLOR CHANGES DURING LOW TEMPERATURE DEHYDRATION OF GRAPES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Seedless grapes were dried at 45-50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun-dried grapes in having a lighter color, sweeter flavor, and better sanitation. Development of color in the raisin product is strongly affected by the water activity of the grape tissue during drying. Raisin color can be controlled by adjusting drying time and water activity in and near the skin to affect the enzymatic browning rate. Carbohydrates are converted to free sugars during the drying process and storage. As raisin production is being shifted from solar to mechanical drying, these mechanisms become important.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03892.x
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  • 92
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    RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal degradation rates of ascorbic acid in peas during a simulated retort operation were investigated at various temperatures. Fresh peas were blanched and vacuum sealed in thermal death time cans with brine. The canned peas were processed at ll0-132°C for different time intervals. The ascorbic acid degradation reaction was found to be first order with an activation energy of 41 kcal/mole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03895.x
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  • 93
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    FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 relatively simple fragmentation procedure using raw bovine muscle has been refined for use in predicting tenderness of broiled loin steaks. Fragmentation measures were obtained on muscle tissue by stirring homogenates through nylon cloth screens of specific pore sizes (250 km, 149 pm, and 88 pm). Raw muscle from “tough” steaks produced higher quantities of muscle fragments greater than 250 pm in size than did “tender” steaks. Fragmentation is best expressed by use of a fragmentation index which accounted for approximately 50% of the observed variation in loin steak tenderness for carcasses of A maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07470.x
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  • 94
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    HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 sterilization value (Fo) and heat penetration factors (fh and j) were determined from time/temperature data as a function of container headspace, reel speed, and product consistency for cans of condensed cream of celery soup heated in an FMC Steritort. The product was formulated in the laboratory, and water was added to control consistency. Two commercial instruments were used to measure product consistency. Fill weight (headspace) was the most critical processing parameter for the simulated Sterilmatic (individual-serving-size cans) and Orbitort (institutional-size cans) processes. As the headspace bubble was eliminated, the product was heated by conduction in a manner similar to a still process. The degree of agitation of the product was also directly affected by reel speed and consistency. The integrated sterilization value (IS) was determined from the spore count reduction technique of process determination for selected processes and normally exceeded Fo. The difference was as much as 6.9 min in the 603 × 700 can.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07468.x
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  • 95
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    ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSIS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of varying levels of nitrite on the development of cured meat flavor in hams was investigated. Sensory evaluation studies demonstrated that concentrations of sodium nitrite as low as 50 mg/kg developed a significant (p 〈 0.05) cured meat flavor. In addition, this level of nitrite was as equally effective as 500 mg/kg of nitrite in retarding the development of off-odors and flavors during aerobic storage of hams for 7 days at 4°C. Reduced off-flavor formation was also observed in meat samples. treated with 0.02% butylated hydroxytoluene or 1000 mg/kg of citric acid although these compounds were not as effective as 50 mg/kg of nitrite in producing a typical ham aroma or flavor. The intensity of cured meat aroma/flavor as well as overall palatability was found to be directly related to a decrease in off-odors/flavors present in the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07471.x
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  • 96
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    ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Hams treated with 2.5% salt and varying concentrations of sodium nitrite, butylated hydroxytoluene (BHT), and citric acid were evaluated by means of thiobarbituric acid (TBA) values, formation of fluorescent products, hexanal and 2,4-decadienal, and sensory analyses. Results demonstrate that nitrite significantly reduces (p 〈 0.05) lipid oxidation in pork stored aerobically at 4°C. Meat treated with 0.02% BHT or 1000 mg/kg of citric acid also reduced TBA values, although these compounds were not as effective as 50 mg/kg of sodium nitrite. A significant relationship (p 〈 0.05) was established between off-odor/flavor formation and both TBA values and the production of fluorescent products during the first 7 days of storage. However, the relationship between fluorescent products and off-odors/flavors was not significant at 14 days. Significantly lower (p 〈 0.05) levels of hexanal and 2,4-decadienal were found in meat treated with nitrite, BHT or citric acid compared to samples containing only salt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07472.x
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  • 97
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    ROLE OF NITRITE IN CURED MEAT FLAVOR: ANTIOXIDANT ROLE OF NITRITE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 activity of nitrite was investigated in model systems containing linoleic acid, Tween 20, and phosphate buffer. Results indicated that nitrite by itself can act as a prooxidant especially at concentrations greater than 25 mg/kg (parts per million). However, the addition of nitrite to model systems containing prooxidants such as Fe++ or Fe++-EDTA substantially reduced the rates of oxidation. Lipid oxidation catalyzed by aqueous beef extract also showed a marked decrease upon the addition of nitrite. Nitrite also produced a significant effect (p 〈 0.05) on heme-catalyzed lipid oxidation although the nature of this effect was not established. Further studies with an aqueous extract of pork demonstrated that dialysis removes a fraction which is largely responsible for the catalytic effect of meat extracts on lipid oxidation. Trace metal analysis revealed the presence of iron in the dialyzates from these extracts. Nitrite may function as a metal chelator to tie up these trace metals present in meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07473.x
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  • 98
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    QUANTITATIVE DETERMINATION OF LOW-SALT SOLUBLE PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Muscle samples from bovine animals were cooked for 10 min from 60–90°C with intervals of about 2°C. Samples were homogenized and centrifuged and the low-salt soluble proteins were obtained thereafter. Photodensitometry was used for the quantitation of proteins on SDS polyacrylamide gels with the enzyme enolase as an internal standard. It was found that a linear relationship existed between peak areas and the enolase concentration up to 60 μg. Enolase was found to be a useful internal standard yielding narrower bands in the middle of the gel than other tested proteins. When muscles were cooked at temperatures between 60–80°C, low-salt soluble proteins gradually disappeared and could not be detected above 80°C. From 68°C towards higher temperatures, protein bands of the following molecular weights were observed: 130,000; 85,000; 72,000; 55,000; 40,000, and 18,000. A quantitative relationship was established between the bands of 55,000 and 40,000. The ratio between these two bands went from a value higher than one to a value lower than one, at 68–72°C. Since the foot-and-mouth disease virus is inactivated at about 70°C, the present method could be applied in studies on the effectiveness of heat processing in destroying the infective virus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07475.x
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  • 99
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    VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Broilers of two strain crosses, of both sexes and from three production regions, were analyzed for their total vitamin B, and niacin contents. Overall average values and standard deviation for breast meat without skin on a wet basis were 0.583 ± 0.045 mg/100g for B, and 11.39 ± 0.79 mg/100g for niacin. Vitamin B, content of thigh meat was 0.257 ± 0.020 mg/100g and niacin content was 5.21 ± 0.60 mg/100g. Broilers from one production region had up to 16% less niacin and 10% less vitamin B, in the thigh and breast tissues than broilers from the other two regions. On regional average basis, 100g of raw breast meat contributed about 27–30% of U.S. RDA of B, and 53–6070 of U.S. RDA of niacin; corresponding values for thigh meat were 13% and 23–28%. There were no significant differences in the vitamin content between sexes or between strains. However, there were interactions of strain × region, strain × sex, region × sex, and strain × region × sex for each of the vitamins in breast or thigh meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07474.x
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  • 100
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    EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Sodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color. The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum-sealed packages of frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07476.x
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