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  • Articles  (459)
  • Blackwell Publishing Ltd  (459)
  • Annual Reviews
  • Cambridge University Press
  • Oxford University Press
  • 1995-1999
  • 1980-1984  (459)
  • 1975-1979
  • 1984  (459)
  • Process Engineering, Biotechnology, Nutrition Technology  (459)
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  • Articles  (459)
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  • 1995-1999
  • 1980-1984  (459)
  • 1975-1979
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  • 1
    Electronic Resource
    Electronic Resource
    PERSISTENCE OF PHOSPHINE GAS IN FUMIGATED IRAQI DATES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Phosphine gas (PH3) is a widely used fumigant for stored fruits and grains. Previous studies indicated that all residues of this gas are eliminated by normal aeration but the exact time has never been determined.The objective of this work was to determine the time required for desorption of phosphine from fumigated dates relative to aeration time and temperature. Flame photometric detection by gas chromatography was used for the detection of sorbed phosphine.Results indicate that the initial residue level of PH3 falls rapidly within 24 h after fumigation but residues persist for at least nine days. Higher residue levels were found in dates stored at low temperatures (4°C) than at 28°C. It is recommend that fumigated dates be marketed after longer periods of aeration, especially those aerated at temperatures of 4°C or less.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00486.x
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  • 2
    Electronic Resource
    Electronic Resource
    HEAT STABILITY OF STAPHYLOCOAGULASE MEASURED BY A CAPILLARY TUBE METHOD (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Staphylocoagulase is highly heat resistant. Inactivation profiles of crude staphylocoagulase at 80, 100 and 121°C showed that total inactivation occurred after heating for 5 h,2 h and 30 min, respectively. Heat treated coagulase has the ability to reactivate when placed at 25°C for 24 hrs similar to previous observations on staphylococcal enterotoxins B and C. Staphylocoagulase could be recovered from beef broth and chicken broth before or after heating at 80°C for 5 min. Coagulase activities were measured by a quantitative capillary tube method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00480.x
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  • 3
    Electronic Resource
    Electronic Resource
    INHIBITION OF Staphylococcus Aureus IN A MODEL AGARMEAT SYSTEM BY MONOLAURIN: A RESEARCH NOTE (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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 sterile agar-meat was acidified with lactic acid and seeded with Staphylococcus aureus. Monolaurin (Lauricidin®), which is a GRAS emulsifier, caused both static and cidal effects on S. aureus 196E. When compared to potassium sorbate, Lauricidin® was slightly more active. The combination of sorbic acid and Lauricidin® (Lauribic™) gave a greater inhibitory effect than either of the substances alone. Inhibitory effects were greater on “anaerobic” than “aerobic” growth. These results indicate that monoglyceride emulsifiers like Lauricidin® alone or in combinations with other preservatives can be used in foods to create environments which are hostile to microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00482.x
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  • 4
    Electronic Resource
    Electronic Resource
    INTERVENTION AS THE RATIONAL APPROACH TO CONTROL DISEASES OF MICROBIAL ETIOLOGY TRANSMITTED BY FOODS. An actualization of the tale of the frog and the grouse—after Lafontaine (1621–1695). (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Even advanced countries suffer from infectious diseases spread by food animal origin. The underlying mechanism of this morbidity is known and is important to design measures to reduce the incidence via intervention sensu Wilson (1955).The classical defense lines which rely on high-level hygiene in the slaughter-house and during food preparation are insufficient to control these food transmitted enteric infections. Consequently, a third line of defense, processing for safety, is required here as it was in the dairy and the egg product industries. At least two effective modes of processing for safety of raw food animal origin are available to erect this third line of defense. These includ radicidation and lactic acid decontamination. The two procedures lead to marked reward in terms of control of infection, while they are both fully safe.It is the duty of Public Health bacteriologists to advise regulatory agenci and consumers in applying one or both of these measures for improved healt protection.The health profession cannot possibly hope to achieve this goal without recruiting the assistance of experts in human behavior and more particular in factors determining selection and rejection of foods by consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00606.x
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  • 5
    Electronic Resource
    Electronic Resource
    PRODUCTION AND CHARACTERIZATION OF ANTIBODY AGAINST STERIGMATOCYSTIN (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Conjugation of sterigmatocystin (ST) to bovine serum albumin (BSA) was achieved by converting ST to its hemiacetal followed by a reductive alkylation method under conditions similar to those for the preparation of afla B2a-BSA conjugate. Useful antibody was obtained from rabbits 6 weeks after they were immunized with BSA-ST conjugate. Antibody titers reached maxima (1:51,200) 10–12 weeks after immunization. ELISA analysis revealed that the dehydro-ST is about 16 times less reactive with the antibody than is ST. The antibody practically has no cross reaction with aflatoxins B1, B2a, G1, G2, and M1, and 6-0-methyl-ST.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00608.x
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  • 6
    Electronic Resource
    Electronic Resource
    NEUTRALIZATION OF ANTIMICROBIAL PROPERTIES OF LAURICIDIN BY TWEENS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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 antimicrobial activities of Lauricidin (glycerol monolaurate) and its formulations Lauricidin Plus F, and Lauricidin 812 were neutralized by Tweens 20 and 80. The quantitative relationship depended on the formulation of Lauricidin, the test organism and the concentration of the Tweens. In general Tween 20 and Tween 80 were similar in their abilities to neutralize the antimicrobial properties of Lauricidin. In most cases, (74% of the observations) 3.0% Tweens completely neutralized Lauricidin and its formulations.The effects of the Tweens on Lauricidin and Lauricidin Plus F were also studied quantitatively. In the presence of Lauricidin and Tweens, no inhibition was noticed and in most cases, the viable count was similar to the control. Lauricidin Plus F was much more potent than Lauricidin in inhibiting the organisms tested and the restoration of growth in the presence of the Tweens was not complete. The viable counts in the presence of Lauricidin Plus F and the Tweens were about two or more log cycles lower than the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00475.x
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  • 7
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute-water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00478.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGY OF VACUUM-PACKED POULTRY (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Treatment of vacuum-packed poultry pieces and muscle fillets with potassium sorbate decreased the rate of microbial development and increased shelf life when the substrates were stored at chill temperatures. Microbial growth on sorbate treated breast fillets was totally inhibited for up to 35 days at 2°C. The effect of sorbate was temperature dependent and completely negated by severe temperature abuse (storage at 12°C). Increased storage temperature also resulted in a greater proportion of gram-negative, facultatively anaerobic bacteria in the spoilage association. At each storage temperature where significant growth occurred, the effect of sorbate was to reduce the proportion of enteric organisms and increase the proportion of lactic acid bacteria in the spoilage association.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00487.x
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  • 9
    Electronic Resource
    Electronic Resource
    SURVIVAL AND GROWTH OF FREEZE-STRESSED Campylobacter jejuni CELLS IN SELECTIVE MEDIA (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Freezing and thawing of Campylobacter jejuni inflicted sublethal injury among survivors. About 95% or more of the survivors lost viability within 2 h of microaerobic incubation at 42°C in brucella broth containing a Campylobacter-selective antibiotic supplement of vancomycin, trimethoprim, polymyxin B, cephalothin and amphotericin. The remaining viable cells were able to multiply under these incubation conditions. The stressed cells were adversely affected by incubation at 42°C andpolymyxin B. A method consisting of incubating suspected samples microaerobically in brucella broth, supplemented with nutrients (succinate + cysteine) and antibiotics (vancomycin, trimethoprim, cephalothin and amphotericin) at 37°C for the initial 6 h and then adding polymyxin B and shifting the temperature to 42°C up to 24 h could improve detection of C. jejuni from frozen foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00481.x
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  • 10
    Electronic Resource
    Electronic Resource
    ENTEROTOXIN BIOSYNTHESIS BY PROGENY OF REPAIRED HEAT-INJURED CELLS OF STAPHYLOCOCCUS AUREUS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: By using a method which permitted the selection of repaired cells from a population of heat-injured and noninjured cells of Staphylococcus aureus 196E, we were able to determine that the progeny of repaired cells retained the ability to produce enterotoxin A (SEA). There were large variations in the amount of SEA produced by the progeny of individual colony forming units (CFU) before and after heating. The average amount of SEA produced by the progeny of noninjured and repaired staphylococci were similar and not significantly different.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00483.x
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  • 11
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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 21 food flavoring compounds tested against 39–40 organisms, 10 were ineffective at 1,000 ppm or 10 mM either at pH 6 or 8 and by either surface plating or in broth. The 11 effective compounds were d- and l-carvone, diacetyl, ethyl vanillin, eugenol, maltol, menthol, phenylacetic acid, phenylacetal-dehyde, 2,3-pentanedione and vanillin; with diacetyl and eugenol being the most effective. All were more effective at pH 6 than at pH 8. With the exception of maltol and phenylacetic acid, each was generally more effective against fungi than bacteria with the lactic acid bacteria being the most resistant. At pH 5.5 and 5°C, diacetyl was inhibitory to Pseudomonas fluorescens and P. geniculata at 〈 10 ppm. The findings suggest that compounds used in acid foods, ostensibly as flavoring agents, may exert antimicrobial effects when considered in context with all parameters of growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00609.x
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  • 12
    Electronic Resource
    Electronic Resource
    CONTAMINATION AND DECONTAMINATION OF POULTRY CARCASS NECK TISSUE (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Water absorption and changes in surface microtopography are major determinants of contamination of the underside of neck tissue. Salmonella cells adhere firmly to this tissue but cannot be effectively removed because of the major contribution of physical entrapment to the overall level of contamination. Heat and/or sorbate treatments can bring the bacteriological quality of neck tissue to that of the rest of the carcass but removal of this tissue is the most effective means of decontamination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00605.x
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  • 13
    Electronic Resource
    Electronic Resource
    AN ASSESSMENT OF AFLATOXIN B1 IN THE ENVIRONMENT OF A RICE GROWING COMMUNITY AND ASSOCIATED CANCER RISK (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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 study to assess possible exposure to carcinogenic metabolites (aflatoxins) from a mold Aspergillus flavus has been conducted in a rice producing area of Brazoria County, Texas. One hundred samples of unmilled rice were analyzed by thin-layer chromatography (TLC) for the amount of aflatoxin produced by the mold during rice growth and storage. Two well water samples and two rice elevator dust samples were also checked for possible aflatoxin content. The cancer mortality rates (gastrointestinal and urinary tracts cancers) in the rice-growing and nonrice-growing areas of the same county were compared.No aflatoxin was detected by TLC methods in rice, rice dusts or water samples. When extracts of rice dusts were checked for mutagenesis by the Ames Salmonella assay as a supplement to the TLC analysis, the results suggested that these dusts might have contained mutagenic material. This observation notwithstanding, we found no evidence that the rice produced in the studied part of the Gulf Coast had a problem of aflatoxin contamination. Also, cancer mortality rates for two major organ systems were not found to differ for rice-producing and nonrice-producing areas of rural Brazoria County.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00607.x
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  • 14
    Electronic Resource
    Electronic Resource
    INDIRECT ANTIMICROBIAL EFFECTS IN FOODS: PHOSPHATES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: This review supplements the review by Hargreaves et al. (1972). Phosphate selection in the U.S. continues to be based upon achieving specific functional objectives other than microbial control. Current federal regulations limit the addition of phosphates to those levels which will achieve functionality. One notable exception is shelf stable pasteurized process cheese, cheese food, and cheese spreads. Adding relatively high levels of phosphates for emulsification coincidentally provides microbiological stability; however, the minimum levels for stability remain uncertain.It is becoming increasingly evident that phosphates, under certain conditions, have potential value for enhancing the microbial safety and stability of foods. Certain phosphates or mixtures of phosphates are clearly more effective than others. Through future research, it should be possible to further exploit the potential value of phosphates. This review offers direction for such research.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00476.x
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  • 15
    Electronic Resource
    Electronic Resource
    SIGNIFICANCE OF STAPHYLOCOAGULASE IN FOOD MICROBIOLOGY: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Staphylocoagulase is an important enzyme for the identification of Staphylococcus aureus. It is also commonly related to pathogenicity of the organism. This review discusses the history of staphylocoagulase, its importance in the identification of staphylococci, its relationship with other important enzymes of staphylococci, and its role in food microbiology and food safety. Chemical properties, synthesis, mechanism of enzymatic activities, factors influencing detection, methods of detection, possible occurrence of the enzyme in foods, and its heat stability are also reviewed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00484.x
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  • 16
    Electronic Resource
    Electronic Resource
    EFFECT OF SPICES ON CAMPYLOBACTER jejuni AT THREE TEMPERATURES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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 study was conducted on the effects of oregano, sage and ground cloves on the growth of Campylobacter jejuni. Each spice was added individually to a liquid growth medium at levels of 0.1–1%. C. jejuni was added to the spice-broth mixture and incubated at 4°C, 25°C or 42°C. Colony forming units were determined at 0, 2, 4, 8, 16, 24 and 48 h. At 42°C and a level of 0.5% spice, cloves inhibited the growth of this organism at 16h. However, in the presence of either oregano or sage, an apparent reduction in colony forming units was noted. The presence of sage caused a greater reduction in colony forming units than did oregano. However, incubation beyond 16 h at 42°C, cell growth was noted in all three spice-broth mixtures. In the presence of either sage or oregano, a 〉 3-log decrease in colony forming units of C. jeiuni was observed when the spice-broth mixture was incubated at 25°C.A 〈 1-log reduction in colony forming units of C. jejuni in the presence of any of the three spices was revealed at 4°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00485.x
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  • 17
    Electronic Resource
    Electronic Resource
    ABILITY OF VARIOUS CARBON SOURCES TO INDUCE AND SUPPORT AFLATOXIN SYNTHESIS BY ASPERGILLUS PARASITICUS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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 ability of a wide variety of carbon sources to induce and support aflatoxin synthesis by Aspergillus parasiticus was examined using mycelia pregrown in a peptone-mineral salts medium that does not support aflatoxin synthesis. Sugars and derivatives of sugars supported widely varying amounts of aflatoxin production. Amino acids and tricarboxylic acid cycle intermediates except aspartate and malate, respectively, did not appear to support de novo aflatoxin synthesis. Embden-Meyerhoff pathway intermediates prior to, but not after, 3-phosphoglycerate supported aflatoxin synthesis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00488.x
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  • 18
    Electronic Resource
    Electronic Resource
    THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The antimicrobial activity of phenolic antioxidants appears to depend on the presence of a hydroxyl group on the molecule, the lipid solubility of the compound and the degree of steric hindrance. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product. Certain food products have special regulations. The antimicrobial activity of phenolic antioxidants has been studied in meat and its products, poultry and its products, milk and its products, seafood, rice, applesauce and food ingredients.The antimicrobial activity of phenolic antioxidants is modified by at least 10 factors such as microbial species/strain, stressed microorganisms, type and concentration of phenolic antioxidants, concentration of microbial challenge, combination of phenolic antioxidants, combination of phenolic antioxidants with other antimicrobials, combination of phenolic antioxidants with temperature and food additives, food components, carriers of phenolic antioxidants and the mode of addition of phenolic antioxidants.The antimicrobial activity of phenolic antioxidants in foods has been examined against growth and by-products of bacteria (gram positive and negative, spore and nonspore formers, spoilage and pathogenic), molds and yeasts. The concentration of phenolic antioxidants that had antimicrobial activity in food products was in the range of 30–10,000 ppm.The mechanism of inhibition by phenolic antioxidants has been found to affect the function and composition of the cellular membrane, the synthesis of DNA, RNA, protein and lipid, and the function of the mitochondrion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00479.x
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  • 19
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL EFFECTS OF SPICES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There is a renewed interest in the antimicrobial properties of spices. In vitro activities of several ground spices, their water and alcohol extracts, and their essential oils have been demonstrated in culture media. Studies in the last decade confirm growth inhibition of gram positive and gram negative food borne bacteria, yeast and mold by garlic, onion, cinnamon, cloves, thyme, sage and other spices. Effects in foods are limited to observations in pickles, bread, rice, and meat products. In general, higher spice levels are required to effect inhibition in foods than in culture media. Fat, protein, and water contents in foods affect microbial resistance as does salt content. Very few studies report on the effect of spices on spores, and on microbial inhibition in conjunction with preservatives and food processes. Of the recognized antimicrobial components in spices, the majority are phenol compounds with a molecular weight of 150 to 160 containing a hydroxyl group. Eugenol, carvacrol and thymol have been identified as the major antimicrobial compounds in cloves, cinnamon, sage and oregano.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00477.x
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  • 20
    Electronic Resource
    Electronic Resource
    Time and Temperature Parameters of Corn Popping (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High quality commercial popcorn containing 14.0% moisture was processed in a continuous hot air domestic corn popper. The time required to pop individual kernels ranged from 35 − 120 sec, with 43% of the corn being cooked between 60 and 75 sec. The temperature of the popping chamber ranged from 196 − 277°C. The average temperature at the center of the kernels when they burst was 187°C. The empirical parameters, f and j values for heat transfer were determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12810.x
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  • 21
    Electronic Resource
    Electronic Resource
    A Laboratory and Field Study of the Relationship Between Calcium Sources and Browning in Apple Juice (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Chloride ions added to freshly pressed apple juice at the rate of 0.2 mg/100 mL significantly slowed browning. Levels of chloride considerably higher than this were detected in juice produced from apples of the cultivar Northern Spy which had been sprayed with CaCl2 (44.8 Kg/ha). Juice containing these chloride spray residues browned at a significantly slower rate than juice from apples off control trees. Chelated CaCl2 sprays applied at considerably lower rates of chloride ion (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 10.1% chloride) and chelated Ca(NO3)2 (13.6 and 27.2 Kg/ha of formulation containing 6.0% calcium and 18.6% nitrate) did not significantly change the level of browning from that of the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12812.x
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  • 22
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    Kinetics of Hydrolyses of Sorghum Molasses with Dilute Mineral Acids and Oxalic Acid and Melibiose with Oxalic Acid (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Investigations were carried out on the kinetics of hydrolyses of sorghum molasses with dilute mineral acids and oxalic acid and melibiose with oxalic acid at relatively high temperatures. Kinetic equations for hydrolysis of sorghum molasses and melibiose have been derived from the experimentally determined hydrolysis rate constants as functions of the acid concentration and temperature. It has been shown that the hydrolysis activity of oxalic acid is weaker than those of hydrochloric and sulfuric acid, and that the second hydrogen atom in oxalic acid does not significantly participate in hydrolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12814.x
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  • 23
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    Preparation of a Yogurt-like Product Containing Egg White (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 fermentation of liquid egg white by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to develop a new yogurt-type product has been studied. Egg white was prepared by pasteurization, blending, and neutralization to minimize antimicrobial activity, and by combining additives to make the media more suitable for growth of lactic acid bacteria. Skim milk, gums (guar gum, CMC, xanthan gum), soymilk, and glucose were studied. Optimum results were obtained when 47.4% egg white was combined with 28.4% alkali treated soymilk. 19.0% skim milk. 1.9% glucose, 2.8% sucrose, 0.5% xanthan gum, and 0.01% vanilla extract. The composition per 100 gram of the final product included 7.52% protein, 0.57% fat, and 62 calories. Microbiological and sensory tests showed the product to be free of pathogens and to have an extended shelf life at refrigeration temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12817.x
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  • 24
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    Impedimetric Estimation of Coliforms in Dairy Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 impedance method was developed for the estimation of coliforms in raw and pasteurized milk, heavy cream, and ice cream mix. Impedance detection times (IDTs) in CM, a medium developed for the impedimetric detection of coliforms, were compared to confirmed Violet Red Bile Agar (CVRBA) plate counts. Correlations of 0.91–0.95 between the two methods were obtained for the four dairy products. The line equations of these relationships were similar for all products. An IDT shorter than 9 hr was indicative of coli- form levels 〉10/mL, while an IDT longer than 12 hr was indicative of levels 〈10/mL. The impedhnetric estimation of coliforms provided the same information as CVRBA counts from dairy products, offering a savings in time and labor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12818.x
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  • 25
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    Effects of Vacuum and Atmospheric Freeze-Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To assess a technique of freeze-drying at atmospheric pressure, the quality of shrimp, turkey flesh and carrot freeze-dried by the conventional method in vacua, was compared to that of the same products freeze-dried under atmospheric conditions. Shrinkage, ability to rehydrate, water retention, and color change as well as sensory analyses were used as indices to evaluate the effect of processing conditions. The atmospheric process induced greater quality loss than freezedrying in vacua. However, process techniques to improve upon the quality of the atmospheric freeze-dried products are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12820.x
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  • 26
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    Electrical Stimulation, Hot-Boning and Prerigor Cookery Effects on Lamb Longissimus Tenderness (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Paired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments: (1) hot-boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB-ARC); (3) hot-boned, frozen and cooked (HB); and (4) cold- boned, frozen and cooked (CB). Electrical stimulation lowered (P 〈 0.05) peak force (PF) of chops from CB-ARC, HB and CB treatments. Nonstimulated HB-PRC chops had a lower (P 〈 0.05) PF than ES, HB-PRC chops. Lower (P 〈 0.05) compression values were noted for HEPRC and CB-ARC chops than for HB and CB chops. Electrical stimulation reduced (P 〈 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P 〈 0.05) work values than chops cooked in the convection oven.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12822.x
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  • 27
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    Aeration and Its Influence on the Microbial Sequence in Cacao Fermentations in Bahia, with Emphasis on Lactic Acid Bacteria (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three aeration treatments on cacao fermentations in Bahia produced a basically similar microbial sequence which was influenced by the time and intensity of aeration. An initial, low temperature, semi-anaerobic phase dominated by yeasts and lactic acid bacteria, was superceded by aerobic and thermophyllic bacteria when the fermentations gained heat after aeration. Delay in aeration retarded this change in flora while over aeration accelerated it and, in addition, provoked a second lactic acid bacteria phase towards the end of fermentation. Lactobacillaceae were predominant during the anaerobic period and Streptococeaceae under aerated conditions. This marked, lactic acid bacteria population during the early stages of fermentation is not usual and would account for the lactic and acetic acids produced during this period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12823.x
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  • 28
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    Water Vapor Permeability of Edible Bilayer Films (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Edible films composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability. Films were tested at 25°C and a relative humidity differential of 85%. Films containing solid lipids, such as beeswax, paraffin, hydrogenated palm oil or stearic acid yielded permeabilities of 0.2 g · mil · day−1· mmHg−1 or less which is a smaller value than that for low density polyethylene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12825.x
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  • 29
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    Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: In view of the uncertainty aboui the exact water activity.(aw) of some solutions (saturated and unsaturated) used as references sources, the use of unsaturated NaCl solutions as isopiestic standards for calibration of hygrometers is proposed. It is shown that there is an excellent agreement on the exact value of NaCl solutions between various literature compilations and theoretical models. Further, it is also shown that in the important range (for food related applications) of 15–50°C the aw of NaCl solutions is almost invariant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12827.x
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  • 30
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    Partial Characterization of a Crude Enzyme Extract from the Freshwater Prawn, Macrobrachium rosenbergii (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 activity of a crude enzyme preparation extracted from hepatopancreas of the freshwater prawn, Macrobrachium-rosenbergii, was assayed for collagenolytic, trypsinolytic, α-chymotrypsinolytic, and pepsinolytic activities against collagen, lyophilized prawn tissue, and artificial substrates. At optimum pH for each activity, the enzyme preparation had collagenolytic activitiy, slight trypsinolytic and α-chymotrypsinolytic activities; and no pepsinolytic activity. Of the commercial enzymes tested, only collagenase significantly degraded lyophilized prawn tissue. These results suggest that the prawn enzyme preparation may contain a collagenolytic portion which might affect the texture of the prawn.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12829.x
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  • 31
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    Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Sols were prepared from comminuted fish (surimi), beef, pork and turkey muscles. Continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature-controlled Thermal Scanning Rigidity Monitor. Surimi presented major rigidity transitions at 40°. 48° and 65°C; beef at 43°. 56° and 69°C; pork at 44°, 53° and 69°C; and turkey at 50°, 53° and 79°C. All materials exhibited rapid decrease in energy damping (i.e. increase in elasticity) over a short temperature span. Failure testing of gels indicated differences in strength and deformability. SEM micrographs provided an insight into structural features of the gels.
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  • 32
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    Assessment of Autoxidation in Freeze-Dried Meats by a Fluorescence Assay (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 simple and sensitive fluorescence-measuring technique was developed to assess extent of lipid oxidation in freeze-dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex1= 308, λex2= 318 (max.), and λex3= 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex3 or λem over λex2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze-drying, which protect against oxidation also result in corresponding reductions of these ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12834.x
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  • 33
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    Functional Properties of Enzymatically Modified Beef Heart Protein (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 enzymatic modification on beef heart protein functionality was examined in model system and frankfurter experiments. Modification of heart myofibrils with ficin was effective in improving protein solubility and emulsification capacity compared to controls. Incorporation of enzyme-modified heart into a meat model system composed of 30% beef heart and 70% beef skeletal meat resulted in improved cooked yields which were equal to controls made with 100% skeletal meat, in both no-salt and 3% salt formulations. Normal (2%) and low (0.5%) salt frankfurters made with 30% enzyme-modified beef heart had significantly greater smokehouse yields and consumer cooked yields than frankfurters made with 30% unmodified heart.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12836.x
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  • 34
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    Effects of Dielectric and Steam Heating Treatments on the Pre-Storage and Storage Color Characteristics of Pecan Kernels (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Pecan kernels were subjected to steam conditioning and dielectric heating treatments and evaluated initially and during 16 wk of accelerated storage to determine temperature effects on color characteristics. Steam conditioning treatments, which raised kernel temperature to 93°C, caused significantly greater darkening of the kernels initially and during storage than did dielectric heating to 88, 136, and 156°C. Comparison of mean Hunter color values of stored dielectrically heat-treated kernels and kernels that were frozen and maintained as control samples showed a stabilizing influence on kernel darkening by these heat treatments. Lightness (L values) of the kernels was increased by dielectric heating, Hunter a values did not differ significantly from the control, and the hue (θ) of the kernels was increased only by the 156°C dielectric heating treatment.
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  • 35
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    Relative Tryptic Digestion Rates of Food Proteins (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 kinetics of tryptic digestion of different food proteins were studied by measuring trichloroacetic acid soluble peptide release and peptide bond splitting either by proton titration at constant pH or by recording the pH drop in nonbuffered suspensions. The theoretical basis of the pH drop assay was described. Application of this method for comparative studies requires complementary determinations of buffering capacities of the samples and the time course of the reference protein digestion. It was shown that milk powder preparations differed in digestion rates by a factor of two and various lots of commercial soy meals differed as much as by a factor of three. Relative digestion rates of some food proteins from different sources could not be characterized by a single figure.
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  • 36
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    Relative Bioavailability of Dietary Iron from Three Processed Soy Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 relative bioavailability of iron from soy flour (SF), freeze-dried soy beverage (SB) and soy concentrate (SC) was determined utilizing a hemoglobin repletion bioassay. Weanling male rats were fed a low iron depletion diet (3.5 ppm Fe) for 4 wk. For the next 2 wk groups of rats were fed repletion diets containing 0, 6, 12, or 18 ppm added iron from ferrous sulfate, SF, SB, or SC. Slope ratio analysis revealed that the relative iron bioavailabilities from SC (92%) and SF (81%) were not different from the reference standard, ferrous sulfate added to a casein-based diet, whereas that from SB (66%) was significantly less (P〈0.01) than the inorganic source of iron. Analysis of results at individual iron levels suggested an iron bioavailability of SC〉SF〉SB.
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  • 37
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    Kinetics of Tannin Deactivation during Anaerobic Storage and Boiling Treatments of High Tannin Sorghums (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Grain from three high tannin sorghums had their moisture contents raised by adding distilled water at 15, 20 and 25% W/W, respectively, and were stored under CO2 atmosphere at 25, 35 and 45°C respectively, for 1–20 days. In another trial, grain from the same high tannin sorghum sources was boiled in water at a ratio of 1g to 3 mL for periods of 10–60 min. Both anaerobic storage and boiling treatments deactivated the tannins with time. Moisture content and temperature levels influenced the rate of tannin deactivation during anaerobic storage. The process of tannin deactivation for both anaerobic storage and boiling treatments followed first order kinetics.
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  • 38
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    Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Contralateral beef muscles were prepared in either a 60°C waterbath or a 94°C conventional oven. Waterbath cooked muscles were placed in nylon bags and evacuated prior to cooking; some samples were held in the bath for 2 or 4 additional hours after reaching ternal end-point temperature. Yields were greatest for waterbath prepared samples which were removed from the bath immediately upon reaching internal end-point temperature. Extended cooking times increased collagen solubilization and decreased yields, overall rareness, panel scores for juiciness and flavor and Warner-Bratzler shear values.
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  • 39
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    Physical Characteristics of Pectoralis superficialis from Broiler Carcasses Chilled in Either Water or Sodium Chloride Solutions Under Commercial Conditions (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Broiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [21°C (prechill), 13°C, and 1°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P 〈 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.
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  • 40
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    Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 “Coagulation Test” was studied relative to the effect of variations in filtration treatments on the coagulation temperature and other properties of filtrates obtained from isotonic saline extracts of rare roast beef and cured pork shoulder picnics. As membrane filter pore size decreased and thickness of Celite pad increased, filtration time increased, coagulation temperature increased slightly, biuret protein values and spectrophotometric absorbance values decreased, changes occurred in the number and molecular weight of protein bands, but pH of filtrates was not markedly affected. Results indicated that filtration treatment had no marked effect on the coagulation temperature of filtrates which may be a reflection of the empirical and subjective nature of the “Coagulation Test.”
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  • 41
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    Chemical and Functional Properties of Blood Globin Prepared by a New Method (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Globin prepared from pig blood cell concentrate by a new method based on heme precipitation with dilute carboxymethylcellulose (CMC)-solution at acid pH showed very good water-binding capacity compared with soy protein, lactalbumin and glutein. Water-holding ability of globin decreased with increasing pH, drastically at pH-value over 6.0, and with increasing ionic strength. Preheating at different temperatures decreased water-binding capacity only slightly. A great increase in viscosity of 5% globin solution occurred between pH 5.2 and 5.8 at 95°C and a firm gel formed. Freeze-dried gels had excellent water-binding capacities compared with unheated samples or samples heated at other pH values. Isoelectric focusing studies showed three or four bands below Ip 7.4 for globins prepared by CMC-precipitation method or cold acetone method and one intensive band near 7.8 for heat-denatured globins.
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  • 42
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    Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Electrical stimulation, both high-voltage (HVES; 55OV) and low-voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat-ring” score. Contrasts were made between LVES-A (35V), LVES-B (60V) and nonstimulated sides. LVES-A resulted in brighter color of lean but lower marbling scores than did LVES-B. LVES-B produced brighter lean color and lower “heat-ring” scores as compared to that of controls. Use of LVES-A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two-toning than did the “Free” sides and the controls.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13229.x
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  • 43
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    Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13231.x
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    Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Thirty-two essential oils from plants were screened for inhibitory effects on 13 food-spoilage and industrial yeasts. Of these, essential oils of allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme were most inhibitory. Oils were subsequently tested for their effects on biomass production and pseudomycelium formation of eight genera of yeasts. Garlic oil was a potent inhibitor of yeast growth at concentrations as low as 25 ppm. The oils of onion, oregano and thyme were also strongly inhibitory. Essential oils (100 ppm) had no effect on pseudomycelium production by Candida lipolytica. However, all eight essential oils delayed pseudomycelium formation by Hansenula anomala, whereas six oils stimulated pseudomycelium production by Lodderomyces elongisporus. Cinnamon and clove oils were clearly stimulatory to pseudomycelium production by Saccharomyces cerevisiae.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12437.x
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  • 45
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    Use of a Milk Assay to Evaluate the Effects of Potassium on Commercial Yeast Lactases (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 reliable enzyme assay was developed that could routinely be used to accurately reflect lactase activity. The assay was performed with a nonfat dry milk substrate at 37°C. This procedure was then utilized to evaluate the effects of potassium ions as a stabilizer and activator on four yeast lactase enzymes. Low levels of potassium ions (K+), incorporated as potassium chloride (KCl), increased enzyme units by 20% and 30% in two liquid lactases derived from Saccharomyces lactis. Levels as high as 9.4% KCl increased the activity of one liquid lactase as much as 160%. The K+ activated and stabilized a powdered form of lactase isolated from Kluyveromyces fragilis. The activity of the fourth lactase tested, also derived from S. Zactis, was slightly enhanced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12438.x
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  • 46
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    Chemical Detection of Mold in Processed Foods (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Alternaria alternata, A. solani, Colletotrichum coccodes, Fusarium oxysporum, Geotrichum candidum, Rhizopus stolonifer and Drosophila flies were added to tomato and fruit purees and nectars at 0.1 - 10 mg (dry weight)/2g sample, hydrolyzed at 121°C in potassium hydroxide (KOH) and analyzed colorimetrically for glucosamine. Glucosamine varied with product, quantity of mycelium, hydrolysis time, KOH concentration, age (older cultures gave highest values), and mold species (R. stolonifer gave maximum and G. candidum, minimum values). When processed foods spiked with molds were analyzed, the mold concentration was linearly correlated to glucosamine but not to Howard mold count. Drosophila were barely detectable in hydrolyzed foods. Hydrolysis may be the critical step in this procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12439.x
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  • 47
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    Selenium in Foods Purchased or Produced in South Dakota (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Selenium contents of 222 foods obtained in east-central South Dakota are presented, the best sources being foods of high protein content, such as: meats; South Dakota cheeses; semolina products; breads; breakfast cereals prepared from soybeans, hard wheat, or oats; poultry and eggs; and some seafoods. Average values from this study are generally lower than those reported for similar foods from Canada, higher than those reported from Washington, DC, and considerably higher than those reported from Ohio. A study of milk samples from eight processing plants over the state, gave an overall average and standard deviation of 61 ± 12 μg/L. Values were highest in December and lowest in May.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12440.x
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  • 48
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    Degradation of Wheat Starch in a Single Screw Extruder: Characteristics of Extruded Starch Polymers (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Wheat starch was processed in a 19 mm diameter, single screw extruder to study the physical and structural modifications that occur during extrusion cooking. Structural modification of the starch polymers was investigated using gel permeation chromatography (GPC), enzymatic digestions and dilute solution viscometry. Both the GPC and intrinsic viscosity results showed that the average molecular size significantly decreased as a result of extrusion processing. The relative amount of material excluded by Bio-Gel A150m was considerably lower for extruded samples than for unprocessed wheat starch and this size reduction of the amylopectin fraction was attributed to mechanical rupture of covalent bonds. The characterization of the structural modifications of the starch polymers is reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12441.x
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  • 49
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    A Microbiological Study of Sudanese Date Wines (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Procedures followed in the home fermentations of three date wines were investigated. Two wines, 'sherbote', and‘nabit’prepared from date sirup, are produced by a relatively quick fermentation taking about 36-48 hr. The fermentation of the third wine;‘dakkai', prepared from whole date fruits, is a slow process taking about 96 hr. The samll amounts of spices and sorghum malt used as additives in the preparation of 'sherbote’and‘nabit', respectively, contribute to the inoculum. In‘dakkai’fermentation of the inoculum comes from the natural flora of the data fruit itself. Changes in the production of ethanol, acetic and lactic acids and pH as well as in microbial populations were followed during fermentation of each wine. The most important genera of yeast, acetic and lactic acid bacteria were identified.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12442.x
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  • 50
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    Sterilization of Food in Containers with an End Flat Against a Retort Bottom: Numerical Analysis and Experimental Measurements (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 heating characteristics of a metal container (filled with a conduction heating food) heated with one end flat against a retort bottom was simulated numerically using the Finite Element method. Results of heat penetration tests in a laboratory retort and in a commercial crateless retort were compared to results obtained in computer simulations. It was observed that semilogarithmic heating curves are curved under the conditions described. It was also shown that the slowest heating zone moves towards the container bottom during heating. Heat flux, which is initially directed from the retort bottom towards the can, is reversed at long heating times; i.e., heat flows from the container to the retort bottom. Suggestions are given for the handling of this type of situation in commercial practice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12443.x
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  • 51
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    Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12832.x
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  • 52
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    Storage Stability of a Puff Pastry Dough with Reduced Water Activity (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12808.x
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  • 53
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    Effects of Harvesting, Transportation, and Cryogenic Processing on the Microflora of Southern Peas (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 southern peas [Vigna unguiculata (L.) Walp., cv. Purple Hull Pinkeye] were obtained at critical stages in a normal harvesting, transportation, and cryogenic processing operation and microbiologically analyzed for total plate count (TPC), Enterobacteriaceae count (ENT), and yeast and mold counts. Molds were identified to genera while ENT were identified to species. Operations involving extended holding times tended to increase all counts significantly, although subsequent processing reduced these counts to an acceptable level. Predominant genera of ENT and molds appeared to be soil borne organisms such as Enterobacter agglomerans, Enterobacter cloacae, Klebsella pneumoniae, and Serratia liquefaciens, and Fusarium, Cladisporium, Alternaria, Phoma, and Aspergillus, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12809.x
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  • 54
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    Evaluation of Lye and Steam Peeling Using Four Processing Tomato Cultivars (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Fruit of four eastern tomato cultivars (cvs) were peeled using either high pressure steam or a lye bath under commercial conditions. Percent yield of whole fruit and finished product quality were determined. Yield of 5 sec steam-peeled fruit was 4.1% greater than lye-peeled fruit; no cvs differences were detected. Quantity of blossom-end peel was not affected by peel treatment, but differences among cvs were shown. Steam-peeled tomatoes averaged 6.2 cm2 and lye-peeled 〈 1 cm2 total peel/can. There were no differences among treatments or cvs in sensory color scores. Differences in surface bL/a values among cvs at the equator region of fruit were found. Although recovery was greater for steam-peeled than for lye-peeled fruit, canned product quality was better for lye-peeled fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12811.x
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  • 55
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    Control Studies in an Industrial Apple Juice Evaporator (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Real plant data were processed by using two available system identification techniques and the applicability and limitations of such techniques in an industrial scale unit were discussed. Empirical dynamic models obtained were used to compare alternative control configurations. Predictive strategies to compensate for delays are recommended and the use of secondary measurements with an adaptive set point configuration is proposed for future implementation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12813.x
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  • 56
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    Lemon Juice Color Evaluation: Sensory and Instrumental Studies (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability to use the Hunter Citrus Colorimeter D45 for the objective measurement of lemon juice color was studied. The correlation coefficient between 25 panelists’visual ranking of lemon juice lightness to darkness and the calorimeter D45 color scores was 0.98. This paper presents the methods used in preparing the lemon juice sample for color measurement and the implication of the sensory results for the potential use of the Hunter Citrus Colorimeter D45 for lemon juice color measurement by the citrus industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12815.x
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    Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Adulteration of frozen concentrated and single-strength orange juices with orange pulpwash (PW) have been detected regularly in samples obtained from the North American retail market. This practice is a direct economic fraud on the consumer and to the legitimate grower, processor and distributor. The addition of PW to frozen concentrated or single-strength orange juices may have a profound detrimental effect on the juice flavor and other quality factors. Turmeric, as colorant, alone and in combination with PW has been found in concentrated orange juice for manufacturing imported by some Florida processors. Sorbate preservative has been detected in single-strength orange juices from concentrate obtained from the retail market and packed out of Florida.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12816.x
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  • 58
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    Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Physical, sensory, microbiological and chemical analyses were carried out on jack mackerel during 23 days of storage in ice. Sensory results indicate that jack mackerel used in this trial had a shelf-life of 7 days. Aerobic plate counts never exceeded 106/g flesh during the first 11 days. The K value reached 20% after 7 days. Trimethylamine, total volatile base, pH and thiobarbituric acid analyses were not good indicators of changes in quality during the shelf-life. Proximate analyses were carried out on representative samples of the fish.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12819.x
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  • 59
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    A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Frankfurters, with and without 0.5% sodium tripolyphosphate (STPP), containing 3.5% vital wheat gluten (VWC), calcium reduced nonfat dry milk (RNFDM) and soy protein concentrate (SPC) were processed to an internal temperature of 72° or 82°C and compared to an all-meat control. Processing yields, textural profile analysis (TPA) and sensory textural attributes were not different among protein treatments, but SPCand VWG contributed slight-to-moderate off-flavor. VWG and SPC franks were acceptable, but slightly less desirable than the control and RNFDM treatments. Franks processed to 82°C were more desirable, but at the expense of reduced yields. STPP did not affect yields, but increased sensory firmness and TPA fracturability and hardness. VWG, RNFDM and SPC were comparable to the control for most traits studied, but alterations in spice formulation are needed to improve VWG and SPC flavor.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12821.x
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  • 60
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    Comparison Between Sensory Quality of Freshly Prepared Spaghetti with Meat Sauce Before and After Hot Hording on a Cafeteria Counter (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory quality of freshly prepared spaghetti with meat sauce entree was compared to that held hot on a cafeteria counter. A study of the time and temperature relationship indicated a steady decline in temperatures during the first 30 min of steam-table holding, although within safe limits. An experienced taste panel consisting of 8–10 members rated the samples for various sensory attributes. The freshly cooked product was rated significantly higher compared to the hot-held product for moistness, appearance of spaghetti, intensity of spice flavor in the sauce, spaghetti texture, meat texture, and general acceptability.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12824.x
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  • 61
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    Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature and relative humidity. This film exhibited permeability values (g · mil w m−2· day−1· mm Hg−1) of 0.5 at 40°C 0.3 at 25°C 1.7 at 5°C, and 6.0 at −19°C. This film would be expected to perform well at relative humidities below 90% and temperatures within the range of 40°C to -19°C.
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  • 62
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    Structural Stability of Fresh and Frozen-Thawed‘Valencia’(C. sinensis) Orange Juice (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Valencia orange juice was subjected to different freezing rates and different storage times to study the effects of those treatments on the structural and dispersion properties of the insoluble particles. Examination with an electron microscope revealed that the juice contained plastids, mitochondria, oil droplets and cell walls. Fragments consisting mainly of vesicular membranes were present both before and after freezing and thawing. A slow freezing rate resulted in plastids with various degrees of disintegration. Separation of insoluble particles from the juice serum increased with increasing frozen storage time and was especially apparent at slower primary freezing rates. A decrease in color intensity and deterioration in appearance is related to longer storage time and to slower primary freezing rates.
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    Semiautomated Method for the Analysis of PSP Toxins in Shellfish (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 method uses an autoanalyzer continuous flow reaction system to oxidize toxin in standard acid extracts of shellfish, prepared for mouse bioassay, to derivatives which are detected by fluorescence. Oxidation is by periodic acid under alkaline (NH4OH) conditions and is followed by acidification by acetic acid. Concentrations of 10 μg/100g toxin and above can be measured with good reproducibility and accuracy: coefficient of variation was 9.5% for samples with 60 μg/100g or greater. Correlation with the mouse bioassay was 0.82 for 204 samples (toxin from 0–2000 μg/100g). The method is proposed to screen shellfish samples for PSP toxins with only samples falling into the range 60–250 μg/100g being subject to the more tedious and expensive mouse bioassay.
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    Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5°C from 2–8 days postmortem resulted in a significant (P 〈 0.05) drop in the total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8° to 55.2°C while the actin transition increased from 81.8° to 83.2°C (P 〈 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneosus muscle. The decrease in °H of psoas major was optimal between 10° and 13°C. Total ΔH of semimembraneosus (3.9 J/g) was significantly greater (P 〈 0.05) than that of psoas major (3.4 J/g).
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    Determination of the Amount of trans-Octadecenoate and trans-9,trans-12-Octadecadienoate in Fresh Lean and Fatty Tissues of Pork and Beef (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Longissimus muscle and subcutaneous fat from 17 pork and 6 beef carcasses were analyzed for trans-octadecenoates and trans-9,trans-12-octadecadienoate (linolelaidate) content by argentation thin layer chromatography and/or glass capillary gas liquid chromatography. No detectable amount of trans-9,trans-12-octadecadienoate was found in pork or beef. In pork the amount of trans-octadecenoates ranged from 0.0074 – 0.0077 g/100g of fresh Longissimus muscle and 0.1453 – 0.1549 of fresh subcutaneous fat. The content of trans-octadecenoates in beef ranged from 0.0782 – 0.0839 g/100g of fresh Longissimus muscle and 2.4280 – 2.7368 g/100g of fresh subcutaneous fat. The content of trans fatty acids contributed by pork and beef to the human diet is negligible relative to that derived from other dietary sources.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12835.x
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    Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Contraction state of beef muscle at onset of rigor influences tenderness of cooked meat. Loss in tenderness during cooking has been related, through use of differential scanning calorimetry (DSC), to thermal denaturation of myofibrillar proteins. Contraction of beef sternomandibularis muscle was controlled at sarcomere lengths of 2.4, 2.1, 1.9, 1.7, and 1.4 μm. Samples were scanned from 25- 105°C at 10°C/min; ΔH (change in heat of transition) between 45° and 92°C dropped from ca. 4 J/g muscle at 2.4 μm to ca. 3 J/g at 1.4 μm. This difference (P 〈 0.05) amounts to less than 1% of the total energy resuired to heat meat from 45° to 92°C. The decrease is attributed to a greater actomyosin contribution to the overall thermal curve resulting from increased overlap of the filaments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12837.x
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  • 67
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    Processed Protein Foods Characterized by In Vitro Digestion Rates (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: In vitro tryptic digestion assays and determination of relative digestion rates of food proteins described previously were used to evaluate changes in the rate of digestion following processing technologies. If pH drop measurements are used, a simple mode for the determination of relative digestion rates is suggested based on the comparison with a single reference of the same protein source. The effect of processing technologies could be tested in vitro. Significant increase in the velocity of digestion was found on microwave treatment of lentil and raw soy bean as well as on acid treatment of commercial defatted soy meals. Increase in the in vitro digestion rates was reflected in decreased feed consumption per weight gain in pig feeding experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12840.x
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  • 68
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    Methionine Sulfoxide Determination After Alkaline Hydrolysis of Amino Acid Mixtures, Model Protein Systems, Soy Products and Infant Formulas (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Two previously reported methods (2M NaOH, 18 hr, 100°C; 3M NaOH, 16 hr, 110°C) for alkaline hydrolysis of proteins containing methionine sulfoxide (MetSO) were compared in free amino acid and model protein systems. Recoveries of MetSO from amino acid mixtures after 2M NaOH hydrolysis and ion-exchange chromatography were higher than after 3M NaOH hydrolysis. Recoveries of methionine (Met), MetSO and methionine sulfone (MetSO2) from model proteins after 2M NaOH hydrolysis suggested destruction of Met, no production of MetSO2 and, in the presence of glucose, possible production of small amounts of MetSO. Except for one soy isolate, measured MetSO was ≦ 7% of total methionine (oxidized plus unoxidized) in soy products. In milk- and soy-based infant formulas, measured MetSO ranged from 7 - 32% of totalmethionine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12841.x
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  • 69
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    Volatile Components of an Unflavored Textured Soy Protein (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Aroma volatiles of textured soy protein (TSP) were extracted and concentrated to a valid isolate using established techniques. By GC-MS mainly, 146 positive identifications and 26 partial characterizations were made. The majority have not been published previously as volatiles of TSP or relevant raw materials (raw soybeans, flakes, flours, concentrates, isolates). Some are probably natural soybean metabolites - β-damascenone and bovolide being reported here for the first time in soy. Many result from lipid oxidation/degradation and from heating sugars and/or amino acids. However, carotenoid degradation and aromatic ring fusion are also indicated, and could play a hitherto undetermined role in soy processing technology.
    Type of Medium: Electronic Resource
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  • 70
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    In Vitro Evaluation of the Effects of Ortho-, Tripoly- and Hexametaphosphate on Zinc, Iron and Calcium Bioavailability (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of orthophosphate, tripolyphosphate and hexametaphosphate on zinc, iron and calcium availability were evaluated following in vitro peptic and peptic-pancreatic digestions. Solubility was used as an index of potential availability for zinc and calcium; both total soluble and ionized levels were considered for iron. Orthophos-phate depressed zinc solubility while both polyphosphates enhanced it. All three phosphates depressed ionized, but not total, soluble iron, with the greatest effect exerted by tripolyphosphate. Results indicate that effects of phosphates on zinc and iron availability may be predicted by their effects on soluble zinc and soluble ionic iron levels following in vitro digestions. Effects on calcium availability were not explained by this method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12844.x
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  • 71
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    Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird-Carreau Constitutive Model (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 Bird Carreau constitutive model, a five parameter semi-empirical set of equations, was used to predict the steady shear viscosity, η′, the dynamic viscosity, η″, and the out-of-phase component of the complex viscosity divided by frequency, η″/ω. For most of the frequency/shear rate region in the range 0.1 - 100 set−1 for 1% and 1.25% guar, the models accurately predicted the experimental data. η″/ω data for 2.0% and 2.5% carrageenan dispersions were predicted accurately in the high frequency region but were not successfully simulated in the low shear rate/frequency region.
    Type of Medium: Electronic Resource
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    Factors Affecting Catalase Activity in Staphylococcus aureus MF-31 (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Selected conditions were examined for their possible roles in the regulation of catalase activity in Staphylococcus aureus MF-31. The addition of the heme precursor 5-aminolevulinic acid resulted in increased catalase activity whereas the addition of exogenous hydrogen peroxide did not. Catalase activity decreased when S. aureus MF-31 cells were grown in media containing glucose. Cells grown in media with succinate or citrate substituted for glucose exhibited increased catalase activity. Cells grown in tryptic soy broth (0.5% NaCl) supplemented with NaCl showed increased catalase activity at salt concentrations up to 3%.
    Type of Medium: Electronic Resource
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    Relationships Between the Hard-to-Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 high temperature, high humidity storage on cooking quality and physicochemical properties of dry, mature red kidney beans was evaluated over a storage period of 9 months. The rate of softening of beans during cooking, and the rate of dissolution of pectin during cooking followed apparent first-order kinetics and their apparent rate constants correlated highly with each other. The apparent softening rate constants decreased with increasing time of storage. The loss of cookability in mature bean seeds stored under high temperature-high humidity conditions probably results from a decrease in phytic acid phosphorus and alterations in the ratio of monovalent to divalent cations in the tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12848.x
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  • 74
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    Chemical Composition and Functional Properties of Acylated Low Phytate Rapeseed Protein Isolate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Protein isolates were prepared by isoelectric precipitation or dialysis of the first and second aqueous extracts of rapeseed flour which was unmodified or acylated by succinic or acetic anhydride. Acylation of the flour lowered the protein and phytic acid contents without significantly altering the amino acid composition of the isoelectrically precipitated protein isolates from the two extracts. The acylated protein isolates from the isoelectrically precipitated extracts had high nitrogen solubility, emulsifying and fat absorption properties. Isoelectrically precipitated and dialyzed acylated proteins did not differ in nitrogen solubility, but dialyzed unmodified protein isolates had nitrogen solubility which was considerably greater than that of isoelectrically precipitated proteins.
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    Inhibition of Clostridium botulinum Growth from Spore Inocula in Media Containing Sodium Acid Pyrophosphate and Potassium Sorbate with or without added Sodium Chloride (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 sodium acid pyrophosphate (SAPP), sodium chloride (NaCl) and/or potassium sorbate (PS) on the growth from heat-activated spores of three individual strains or a mixture of ten strains of Clostridium botulinum in peptone-yeast extract-glucose broth at pH 5.55 or 5.85 were measured spectrophotometricalty at A630nm. Growth ratios (GR = treatment/control) based on time to reach A630= 0.35 or 0.04 were calculated and used to compare effects of additives on strains. SAPP, NaCl, PS, and pH exhibited independent significant main effects (p≦0.01) on delaying growth in most C. botulinum strains tested. Combinations of additives without NaCl consistently caused an increase in the GR and an increase in organism sensitivity to additives in the medium. Treatments containing SAPP (0.2 or 0.4%) and PS (0.13 or 0.26%) were more effective for delaying growth than other formulations tested.
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    Sensory Analysis of Carbonated Apple Juice Using Response Surface Methodology (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Carbonated apple juice, produced at various levels of soluble solids (Brix) and carbonation, was studied using response surface methodology with treatment levels based on a rotatable design. Sensory attributes of aroma, sweeteners, sourness, body, carbonation level, and acceptability were evaluated and response models derived where appropriate. Aroma intensity was not significantly affected by level of soluble solids or carbonation level. A model including linear and quadratic effects was derived for sweetness response and perceived carbonation level. Sourness and body (mouthfeel) were modeled with significant linear effects. The model derived for the acceptability of the juice had a ridge of high acceptability running through the range of typical soluble solids and carbonation levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12851.x
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    Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft Drinks (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Sixteen soft drink samples, in which appearance (colorless or colored), fruity flavor (with or without a flavorant) and sweetness (5 or 9% sucrose) were systematically varied, were rated for their pleasantness of appearance, flavor (odor, taste and sweetness separately) and overall liking by 448 young adults and children. In terms of sample parameters sucrose concentration and the presence of a flavorant significantly influenced overall liking, whereas color had little significance. In terms of sensory attributes pleasantness of taste and sweetness mainly determined overall liking. The responses of young adults and of children were in the main rather similar, except that the children seemed to put more emphasis on sweetness.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12852.x
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    Determination of Individual Simple Sugars in Aqueous Solution by Near Infrared Spectrophotometry (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 approach is presented for using near infrared region (NIR) spectrophotometry to determine the individual simple sugars (glucose, fructose, and sucrose) in aqueous solutions ranging from 3 - 52% (w/w). The 95% confidence limits of the method for glucose, fructose, and sucrose were ≦ 1.3, 1.0, 0.9%, respectively.
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    Interaction of Sucrose with Starch During Dehydration as Shown by Water Sorption (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Component interactions in the sucrose-starch-water system were investigated. Starch, sucrose, a mechanical starch:sucrose mixture and four powders obtained by freeze drying dilute aqueous mixtures were equilibrated to aw ranging from 0.33–0.93. Both raw and gelatinized starch were included. Sucrose-starch interaction was determined by measuring the reduction in water sorption as compared to theoretical. Only the freeze-dried mixtures showed interaction. Interacted sucrose, calculated as the sucrose that did not bind water, (1) decreased from a maximum at 0.86 aw to zero at 0.936 aw, and (2) rose sharply with increasing sucrose-starch ratio to a maximum at a ratio of 0.4 and decreased to zero with further increase in ratio to 1.5. More sucrose interacted with gelatinized than raw starch.
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    A Simplified Method for Determination of Browning in Dairy Powders (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 improved method for the determination of nonenzymatic browning in dehydrated dairy powders is described. The method involves liberation of the brown pigments from the protein molecules by means of a proteolytic enzyme, pronase. For complete proteolysis, the pronase mixture (2.53 mg enzyme/U.lg dry powder) was incubated at 45°C for 2 hr. After clarification, the browning index (defined as the optical density difference measured at 420 nm and 550 nm) was determined spectrophotometrically. The suggested method proved to be straightforward, easy to employ, and showed high accuracy and reproducibility. The procedure is suitable for routine laboratory analyses and its repeatability, as expressed by the coefficient of variation, was below 3%.
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    Incidence of Enterococcal Thermonuclease in Milk and Milk Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Out of 728 enterococcal isolates recovered from 208 samples of milk and milk products, 216 isolates (29.7%) produced deoxyribonuclease (DNase), but among them only 31 (4.3%) were capable of exhibiting thermonuclease (TNase) activity. The incidence of DNase positive enterococci was maximum (63.4%) in Kulfi mix, but the number of thermonuclease positive enterococci was maximum (9.6%) in nonfat dry cow's milk. DNase positive enterococci were encountered in 78 (37.5%) samples, whereas only 22 (10.6%) of the samples showed the presence of thermonuclease producing enterococci. Although 30 samples (14.4%) contained staphylococcal TNase, thermonuclease of nonstaphyloccal origin was actually detected in 7 such samples. The latter, however, did not contain either Staphylococcus aureus or their enterotoxins.
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    Nondestructive Color Measurement of Fresh Broccoli (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 major limitation in the calorimetry of sfresh broccoli has been the curvature of the head. Total chlorophyll concentration and visual appearance have thus been the methods of choice for color measurement. Samples from six cultivars selected for obvious visual color differences were presented to an older (Gardner C-4) and a newer (Gardner XL-845) generation calorimeter using both whole head and shaved floret sample presentations. No significant differences were observed in the total chlorophyll concentrations of the cultivars, but distinction was made among the cultivars using the shaved floret presentation for the older model and the whole head presentation for the newer model. Newer generation calorimeters thus provide a rapid nondestructive means of assessing fresh broccoli color.
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    Isolation and Further Characterization of a Heat Resistant Peroxidase Isoenzyme from Cauliflower (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 heat resistant isoenzyme was isolated from the snowball cauliflower and was analyzed for its thermal inactivation characteristics. Although it exhibited less than 5% of the total peroxidase activity, it showed strong heat stability in that it took more than 30 min at 50°C to reduce activity by 50%. The rate of inactivation followed fist order kinetics with an Ea value of 21.3 Kcal/mol. In order to prevent all peroxidase catalyzed reactions in cauliflower during storage, this heat resistant isoenzyme must be completely inactivated.
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    Improved Sieve Method for Measurement of Lyophoresis in Applesauce (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Measurement of lyophoresis in applesauce may yield erroneous results due to variability in a previously accepted sieve method. To overcome this problem an improved sieve method is proposed in which the techniques and equipment were selected to give more accurate results over a larger range of applesauce types. Besides accuracy and simplicity, this new technique provides differentiation of samples where measurement of lyophoresis with the earlier method is barely detected. This new method with increased sensitivity brings a significant improvement to a technique familiar to the apple processing industry.
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    Peroxidase Fractions from Asparagus of Varying Heat Stabilities (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Chromatofocusing was used to fractionate asparagus peroxidases. Basic isozymes of pI greater than 9.0 predominated throughout the spear. In addition, a more acidic peroxidase fraction is found in the asparagus spear tip. The basic and acidic fractions were similar in heat stability, but the acidic fraction reactivated readily after heating at 70°C.
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    Digitizer Aided Determination of Yield Stress in Semi-Liquid Foods (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 yield stress of semi-liquid foods could be conveniently determined from their apparent viscosity vs shear stress relationship. The data source of these plots were experimentally recorded flow curves which were digitized and processed using a graphics tablet and a computer. The applicability of the procedure was demonstrated in simulated flow curves with known yield stress and in published rheological data where the yield stress was independently determined.
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    Amino Acid Content in Selected Breakfast Cereals (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Protein and 17 amino acids were determined in 11 commercial breakfast cereals. Total amino acid concentration ranged from 5,408–19,872 mg/100g dry weight. Lysine was the limiting amino acid in all the breakfast cereals except Apple Jacks in which methionine was the limiting amino acid. The chemical score ranged from 11–45 which reflected the low protein quality in the breakfast cereals.
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    Bonded Fused Silica Capillary Column GLC Determination of BHA and BHT in Chewing Gums (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 gas chromatographic method was developed for the quantitation of BHA and BHT in toluene plus 2-propanol extracts of chewing gum samples. The method uses a thick film (1.0 micron) bonded fused silica open tubular capillary column which resolves antioxidants from flavor oil volatiles and gum base components as confirmed by mass spectral analysis. The chromatographic method is reproducible at 4.0 ppm and detects as little as 2.0 ppm. Regression analysis of antioxidant-biphenyl internal standard peak area ratios to antioxidant concentrations resulted in a highly linear equation with a correlation coefficient (R) of 0.99 for the 10 - 150 ppm range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12862.x
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  • 89
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    Incidence of Toxic Alternaria Species in Small Grains from the USA (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 total of 230 small grain samples from me U.S.A. (148 wheat, 57 barley, 2.5 rye) were examined for the presence of species of Alternaria mold after surface disinfection with 5% sodium hypochlorite. One or more of nine different Alternaria species were detected in 184 of the samples. Of the eight species tested, all produced tenuazonic acid and seven produced alternariol and alternariol methyl ether. Production of these toxins by four of the species is reported for the fist time. Although extracts from cultures of the eight species were toxic to brine shrimp, the above three toxins were not involved, suggesting that additional toxic metabolites were present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12864.x
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  • 90
    Electronic Resource
    Electronic Resource
    Factors Affecting Storage of Orange Concentrate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 concentrate (OC) 66°Brix, was tested for effect of storage temperature and storage time on product quality. OC was stored at −12.2, −6.6, −1.1, and 4.4°C, and analyzed for °Brix, % acid, ascorbic acid, furfural, serum viscosity, apparent viscosity, browning, Hunter color values, and taste panel scores at monthly intervals for 1 yr. Significant (p 〉 0.01) decreases were found in ascorbic acid content and Hunter color value (Y) due to storage time, and temperature. Nonenzymatic browning increased and taste panel scores significantly decreased with storage temperature and time. Taste panelists were able to detect significant differences in flavor after 5 and 9 months at 4.4 and −1.1°C, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12865.x
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  • 91
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    Influence of Water Activity on the Nonenzymatic Browning of Apple Juice Concentrate during Storage (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: Highly concentrated clarified apple juice was kept in storage at 37°C over a period of 100 days. The soluble solids content ranged from 65–90.5°Brix. Color development was monitored as O.D. at 420 nm. A maximum nonenzymatic browning rate (NEBr) was found to occur between water activities 0.53 and 0.55. It was assumed that (1) dilution of reactants was responsible for the browning rate reduction at high water contents white (2) viscosity inhibited the color formation at low water activities. Viscosity ranged from 48 to 1.3 × 106 cp and increased sharply when the commercial levels of concentration (70–72°Brix) were exceeded.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12866.x
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  • 92
    Electronic Resource
    Electronic Resource
    Water Holding Capacity of Hemicelluloses from Fruits, Vegetables and Wheat Bran (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 water-holding capacities of freeze-dried bean, cabbage, lettuce, onion, peach, pear, pumpkin, tomato, wheat bran and their hemicelluloses were determined by the centrifugation method. Cabbage had the greatest water-holding capacity at 35.8g of water per gram of dry food; bran the lowest at 5.2g water per gram. The waterholding capacity (WHC) of the hemicelluloses from fruits and vegetables varied considerably from 3.3 g/g in beans to 12.0 g/g from cabbage. Hemicelluloses extracted from wheat bran showed a marked increase in WHC from 5.2 g/g of water per gram of‘whole’bran to 22.8 g/g for hemicellulose. This decreased to 15.3g of water bound by hemicellulose that had been extracted after chlorite delignification. WHC of hemicelluloses from wheat bran and cabbage may account for their ability to increase stool weight.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12867.x
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  • 93
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    Electronic Resource
    Effect of Tumbling and Tumbling Temperature on Surface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite in Cured Pork Shoulder (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 intermittent tumbling (up to 18 hr) was compared to a nontumbled treatment at processing temperatures of 3°C and 23°C on tissue surface inoculated with Lactobacillus plantarum. The surface and subsurface number of L. plantarum and the residual nitrite in boneless cured pork shoulder were determined. The L. pluntarum levels were significantly increased (P 〈 0.05) by tumbling, increased by time (linear, P 〈 0.01) and by sample location with levels de creasing from nontumbled exudate to surface samples to internal samples. Residual nitrite in cured pork shoulder tumbled intermittently for 18 hr at 23°C was significantly lower (P 〈 0.01) than in nontumbled tissue. Nitrite level interactions for tumbling time × temperature were highly significant (P 〈 0.01).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12868.x
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  • 94
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    Electronic Resource
    Institute of Food Technologists (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12872.x
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  • 95
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    Electronic Resource
    Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed-over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12869.x
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  • 96
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    Electronic Resource
    An Investigation into the Lipid Classes of Skipjack Tuna (Katsuwonus pelamis) (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 lipid classes of the muscle of Skipjack tuna (Katsuwonus pelamis) were investigated over a period of 10 months by thinlayer chromatography. Triglycerides, diglycerides, monoglycerides and phospholipids content varied between 48.36 ± 1.22% and 62.49 ± 3.40%; 20.04 ± 5.59 and 28.53 ± 4.50; 0.98 ± 0.20% and 4.84 ± 2.48% and 4.31 ± 0.96% and 9.26 ± 0.52%, respectively. Both triglycerides and diglycerides formed the major fractions (between 68 and 91%) of Skipjack muscle lipid. There was a good concentration of phospholipids. Free fatty acid levels were fairly low and varied between 0.62 ± 0.10% and 3.94 ± 0.31%. No levels of hydrocarbons were detected in lipid samples from May to September but fairly high levels of (14.97 ± 2.89% and 12.74 ± 2.68, respectively) were detected in November and January samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12870.x
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  • 97
    Electronic Resource
    Electronic Resource
    Role of Trimethylamine Oxide in the Freeze Denaturation of Fish Muscle–Is It Simply a Precursor of Formaldehyde? (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 possible alternative role for trimethylamine oxide (TMAO) in fish muscle “freeze denaturation” was tested. Since TMAO is known to stabilize proteins against conformational change, its enzymatic removal during frozen storage could cause protein destabilization and aggregation. However, addition of TMAO to muscle tissue did not influence the rate or extent of “freeze denaturation” as assessed by protein solubility measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12871.x
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  • 98
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    Electronic Resource
    Nutrient Composition of Lamb of Two Age Groups (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0-63.5%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14961.x
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  • 99
    Electronic Resource
    Electronic Resource
    Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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: 5α-Cholestan-5,6α epoxy-3β-ol (cholesterol α-oxide) and 5β-cholestan-5,6β-epoxy-3β-ol (cholesterol β-oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol α- and β-oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14963.x
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  • 100
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    Electronic Resource
    Modification of Egg White Proteins with Oleic Acid (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 on the chemical modification of egg white with oleic acid (5-50 moles/50,000g of egg white protein) revealed that the reagent partitioned equally between supernatant and precipitate. The mole ratio of oleic acid to protein in solution at the 20 mole level of treatment was 14.6:1. Oleic acid did not selectively precipitate ovalbumin, conalbumin, or lysozyme. An increase in negative charge of proteins was observed in the chromatograms of treated egg white. No difference in molecular weights of treated egg white proteins was observed. The viscosity varied with the concentration of the reagent. In cooked, frozen, and thawed egg white water retaining index was 1.5-10X greater for treated than untreated material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14962.x
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