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  • Articles  (394)
  • Blackwell Publishing Ltd  (394)
  • 1990-1994  (394)
  • 1970-1974
  • 1992  (394)
  • Process Engineering, Biotechnology, Nutrition Technology  (394)
  • 101
    Electronic Resource
    Electronic Resource
    Selective Extraction of Thermostable Pectinesterase (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermostable pectinesterase was estimated to represent 98% of total activity extracted from Marsh grapefruit pulp by 1M NaCl without pH adjustment or 17% when extracted with 1M NaCl, 0.25M Tris-Cl- pH 8.0. Total units of pectinesterase solubilized were less in 1M NaCl at endogenous pH values than at pH 8.0, but total thermostable pectinesterase units remained constant. No conversion of thermostable to heat sensitive isozymes was observed. Preparative isoelectric focusing indicated that most activity focused at alkaline pH values. The constant specific activity suggested co-migration of basic proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05536.x
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  • 102
    Electronic Resource
    Electronic Resource
    Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three-way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low-fat patties with ingredients. Texture modification of low-fat ground beef is possible with food-grade ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05415.x
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  • 103
    Electronic Resource
    Electronic Resource
    Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot-and-Mouth Disease Virus in Bovine Tissues (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Various traditional methods for processing meat products were examined for their virucidal effects on the A, O, and C serotypes of food-and-mouth disease virus. Aging, curing, heating at 78°C for 20 min or irradiation (1.5 Mrad, 2.5 Mrad) that did not alter the sensory characteristics of the product were used singly or in combination. The only processing treatment that was virucidal was the combination of heat and gamma irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05418.x
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  • 104
    Electronic Resource
    Electronic Resource
    k-Casein Heterogeneity and Mild Heating Effects on Susceptibility to Chymosin Action (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bovine SH-k-casein (k-C-pool) was fractionated into five components based on carbohydrate and sialic acid contents (k-C-P1 〈 k-C-P2 〈 k-C-P3 〈 k-C-P4 〈 k-C-P5) by ion-exchange chromatography (DEAE-cellulose). Chymosin susceptibility observed by monitoring changes in optical density during enzyme action, varied among the components. This was a reflection of the difference in self-association of the proteins in aqueous dispersion as determined by hydrophobic interaction chromatograph. There was an inverse relationship between surface hydrophobicity of the protein polymers (k-C-P2 〉k-C-P3 〉k-C-P4 〉 k-C-P5 〉 k-C-P4 〉 k-C-pool) and their susceptibility to chymosin at 37°C, pH 6.8 (k-C-pool 〉k-C-P1 〉k-C-P5 〉 k-C-P4 〉 k-C-P3 〉 k-C-P2). Mild heating decreased susceptibility and affected flocculation of all except the highly glycosilated components k-C-P4 and k-C-P5 reflecting amphipathicity imparted thermostability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05422.x
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  • 105
    Electronic Resource
    Electronic Resource
    Bacteriological Profile and Shelflife of White Amur (Ctenopharyngodon idella) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Our objective was to compile a bacteriological profile and determine the effect of several storage conditions on the shelflife of white amur (Ctenopharyngodon idella). The profile showed the presence of Acinetobacter, Citrobacter, Enterobacter, Escherichia, Micrococcus, Moraxella, Pseudomonas, Staphylococcus, and Streptococcus. Storage studies on white amur flesh indicated 4°C and 200 μg/mL sodium hypochlorite dip were most effective against coliforms. Packaging in 100% CO2 significantly reduced aerobic bacterial growth (APC) compared to air. Freezing the flesh for 8 wk at - 18°C reduced viable APC, psychrotrophs, and coliforms. Shelflife of white amur should be increased using storage conditions evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05426.x
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  • 106
    Electronic Resource
    Electronic Resource
    Effect of Frozen Storage on the Gel-forming Properties of Hoki (Macruronus novaezelandiae) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 possibility of using frozen hoki to make surimi was investigated. At intervals, fish were thawed under controlled conditions and gels were then made from minces of the flesh. Both puncture and torsion tests showed the quality of gels declined with duration of storage of frozen hoki. This decline was matched by a decrease in pH and an increase in formaldehyde concentration in the frozen flesh. The data suggest a land-based surimi plant could not be operated outside the harvesting season to any appreciable extent using frozen hoki stored at -29°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05427.x
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  • 107
    Electronic Resource
    Electronic Resource
    Influence of Shear Treatments on Consistency and Gelling Properties of Whey Protein Isolate Suspensions (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Suspensions of whey protein isolate (WPI) subjected to controlled shearing by capillary extrusion, and Theologically tested after shearing, showed increasing consistency index as applied shear rate increased. Sheared suspensions gelled more rapidly than unsheared ones and produced stronger gels. SEM micrographs showed the development of a fine fibrous-like structure in the sheared suspensions, indicating numerous sites of protein-protein interaction. Sheared WPI suspensions, added as a replacement for fat in frankfurter formulations, showed excellent water-holding capacity, producing low-fat frankfurters with elastic moduli in the same order of magnitude as commercial frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05430.x
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  • 108
    Electronic Resource
    Electronic Resource
    Hydrocolloid/Milk Gel Formation and Properties (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 rheological measurements, as well as cryo-scanning electron microscopy, were used to study the mechanism of gel formation and structure of a hydrocolloid-based milk gel. Processing conditions included combinations of pH level and total solids concentration as well as fat content. The first two variables and their interaction influenced gel point, gel strength, viscoelasticity and syneresis; while fat served primarily as a filler of the gel matrix, it also influenced those properties. In model studies of carrageenan and kappa-casein, calcium ions promoted gelation. Gel microstructure was dictated by processing variables and governed physical properties. The cold-setting mechanism occurred in three stages, hypothesized to include increased viscosity and molecular alignment, molecular interaction, and aggregation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05433.x
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  • 109
    Electronic Resource
    Electronic Resource
    Calcium Additives and Sprouted Wheat Effects on Phytate Hydrolysis in Whole Wheat Bread (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole wheat bread loaves were subjected to treatments of different fermentation periods, different sources and levels of calcium, and the addition of sprouted wheat. Phytate losses increased with increased fermentation time. Increasing the calcium level inhibited phytate hydrolysis when the calcium was provided by nonfat dry milk, CaCl2, or nonfat yogurt, whereas phytate hydrolysis in loaves supplemented with CaCO3 remained nearly constant. Milk-derived calcium exerted the greatest inhibition of phytate hydrolysis. The addition of sprouted wheat decreased absolute phytate losses. A comparison of phytate losses in yeasted vs nonyeasted loaves suggested that endogenous wheat phytase was quantitatively more important than yeast phytase during breadmaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05437.x
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  • 110
    Electronic Resource
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    Firmness Control of Sweetpotato French Fry-Type Product by Tissue Acidification (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 softening of a French fry-type product prepared from‘Jewel’ sweetpotatoes decreased linearly (P ≤ 0.01) when the tissue pH was incrementally lowered from ca. 6 to 3.8 prior to blanching. Tissue pH was decreased by vacuum infiltration of a series of organic and mineral acids of 0.01 to 0.4M. Firmness retention decreased when the ionic strength of the acidulant was increased by addition of NaCl. The structures of the pectic substances were affected by the tissue pH and starch hydrolysis decreased as tissue pH decreased from its normal value of ca. 6, reflecting partial inactivation of endogenous amylolytic enzymes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05441.x
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  • 111
    Electronic Resource
    Electronic Resource
    Detection of Color Changes in Green Vegetables (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 sensitivity of colorimetry and sensory evaluation for determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10°C for C and T, 4°C for B and S) and abuse (37°C for C and T, 21°C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05444.x
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  • 112
    Electronic Resource
    Electronic Resource
    Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Regression analysis was used to identify key textural attributes in the sensory evaluation of table syrups with varying viscoelastic properties. The syrups were sensorily evaluated in the mouth, while being poured out of a bottle and while the syrup was spreading on a flat surface. The triplet “Viscous,”“Smooth,” and “Slippery” gave the best average coefficient of determination (R2) in the mouth; the triplet “Watery,”“Even,” and “Drippy” gave the best R2 for pouring; and the triplet “Viscous,”“Even,” and “Smooth” the best R2 for spreading. The results suggested that there were significantly different texture perception cues in the three different evaluation procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05448.x
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  • 113
    Electronic Resource
    Electronic Resource
    Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene-divinylbenzene Resins (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Styrene-divinylbenzene (SDVB) resins were utilized for the recovery of coldpressed grapefruit oil constituents from model solutions and waste waters. Sorption rates and sorption capacities were determined for a series of resins with model solutions. Citrus oil processing waste water was passed through an upflow column extraction system. Adsorbed oil was desorbed using 95% ethanol and gas chromatographic analysis was performed to determine the quality of the extracted oil. The waste water samples contained suspended solids which reduced the extraction ability of the resins. Major compounds recovered from waste waters were d-limonene and alpha-terpineol. Nootkatone and linalool recovery levels varied, while octanal and decanal were present in extremely low levels in the recovered products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05452.x
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  • 114
    Electronic Resource
    Electronic Resource
    Preparation of Starch Phosphates by Extrusion (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physicochemical properties were compared on starch phosphates of cassava and corn, prepared by an extrusion process and by the conventional method, as well as their native starches. Results indicated that for preparing starch phosphates with similar degrees of substitution, the extrusion process required less reagent than the conventional method. The starch phosphates showed similar responses to heat treatment and pH changes. However, the starch phosphates made by extrusion had lower gelatinization temperatures, lower enthalpies and lower paste viscosities than those prepared by the conventional method. This result could be attributed to the high degree of damaged starch in the extruded products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05456.x
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  • 115
    Electronic Resource
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    Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray-dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p 〈 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000-29000 rpm range and volumetric flow rates 〉 1.80 L/hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05460.x
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  • 116
    Electronic Resource
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    Parametric Analysis for Thawing Frozen Spheroidal (Prolate and Oblate) or Finitely Cylindrical Food (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 screening analysis was performed to determine the influence of independent parameters (18) on thawing times of frozen spherical (prolate and oblate) and finitely cylindrical foods using a computerized simulation procedure assuming food volume shrinkage from density changes and temperature dependent physical properties. Of 18 independent parameters, 6 were significant for both foods: thawing medium temperature, initial freezing point, Biot number, radiative heat exchange, a parameter for effective specific heat and shape factor (nonsignificant influence of volumetric changes). Predictive regression equations were developed for estimating thawing time as function of significant parameters. Predictive equations were validated experimentally. A sensitivity analysis showed errors in thawing time were influenced most strongly by food dimensions, followed by operational temperatures, thermophysical properties and convective surface heat-transfer coefficient.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05463.x
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  • 117
    Electronic Resource
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    Sorption Isotherms and Light Stabilities of Aluminum Laked Riboflavin 5′-Phosphate (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aluminum oxide was used to insolubilize (i.e. to lake) riboflavin 5′-phosphate (FMN) to improve the light stability of vitamin B2. HPLC was used to determine adsorption percentage and light stabilities of laked FMN. The adsorption of FMN on aluminum oxide was very effective. An FMN content of 55% in lake was achievable, with adsorption of 91%. The adsorption isotherm was of the Langmuir class, and differed from the desorption isotherm. The stabilities of laked FMN at different light intensities and aw values were significantly (p=0.05) higher than those of free FMN.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05465.x
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  • 118
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    It's Not Easy—But Worth It! (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    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.1365-2621.1992.tb06834.x
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  • 119
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    Flavor Compounds of Beef Broth as Affected by Cooking Temperature (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Of various cooking temperatures studied, broth from beef obtained on heating at 85°C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r = 0.88, p〈0.005), camosine (r = 0.83, p 〈0.005) and inosine 5′-monophosphate (IMP) (r = 0.94, p〈0.005) was detected. Because these results correspond to those of sensory evaluation, it was concluded that a wide mixture of FAA, peptides of low molecular weight (〈 300 daltons) and IMP played an important role in the flavor intensity of beef broth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06838.x
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  • 120
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    Post-exsanguination Infusion of Ovine Carcasses: Effect on Tenderness Indicators and Muscle Microstructure (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lambs were assigned to 3 treatment groups: control (Ctr), infused with 10% volume (by wt) of a tenderizing blend (NCa), and NCa plus 0.015M CaCl2 (WCa). Compared to Ctr and WCa, NCa-treated samples had lower shear force values (P 〈 0.05) and higher percent change in myofibrillar fragmentation index (P 〈 0.05). SDS-PAGE of infused samples revealed the appearance at 24 hr postmortem of 22-30 kd protein components. Scanning electron micrographs of NCa myofibrils showed they were more fragmented, fractured, or split and had wider interfibrillar spaces compared to Ctr and WCa. The fracture plane of muscles immediately postmortem was along the endomysial-sarcolemmal sheath, while at 24 hr postmortem the sheath was weakened enough for the fracture to occur along the surface of the myofibrils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06844.x
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  • 121
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    Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Different assays were tested for the detection of proteolytic activity in both Pediococcus pentosaceus and Staphylococcus xylosus, two major microorganisms isolated from dry-cured ham. Absence of endopeptidase activity was found even when using raw sarcoplasmic and myofibrillar proteins. However, P. pentosaceus showed strong leucine and valine arylamidase activities while St. xylosus showed a very weak leucine arylamidase activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06843.x
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  • 122
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    Mineral Cations Affect Microstructure of Egg Yolk Granules (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Granule dialysis caused partial release of calcium and breakage of the granular structure. In the presence of sodium chloride, sodium replaced calcium bound to the proteins and destabilized the structure of granules. By contrast, iron binding was not modified by the presence of sodium. EDTA bound all the cations, broke the phosphocalcic bridges and destabilized the structure. On the other hand, the addition of bivalent or trivalent cations at low concentration strengthened the structure which resisted changes in pH or ionic strength. All data showed the importance of ionic bridges (especially phosphocalcic bridges) in the association of LDL, lipovitellin and phosvitin in the form of spherical structures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06847.x
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  • 123
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    Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Processing and subsequent frozen storage affected the iron content of cod (Gadus morhua) and mackerel (Scomber scombrus) muscle tissue. Frame mince was obtained from the bone rack, without the head or viscera remaining, after filleting. Frame mince had significantly higher iron levels than intact fillets with or without skin or fillets that were subsequently minced. Skin-on fillets had more iron than skin-off fillets. Cod frame mince had about 50% heme iron, while mackerel frame mince ranged from 20-64%. Nonheme iron increased during frozen storage due to heme breakdown. Storage above −14°C was more deleterious to the heme molecule than lower temperatures (−20°C or −40°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06850.x
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    Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 juice was stored in glass bottles and polyethylene/barrier material laminated cartons at 4°C for 24 wk. Studies were carried out on the absorption of 19 orange juice aroma compounds (e.g ethyl butyr-ate, d-limonene) into low density polyethylene (LDPE). Sensory evaluations were performed on the same orange juice in different packages over the storage period. A reduction of d-limonene of up to 50% by absorption into the LDPE inside coating was observed. However, an experienced sensory panel did not distinguish between orange juice stored in glass bottles and polyethylene laminated cartons.
    Type of Medium: Electronic Resource
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  • 125
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    Raw-Starch Degrading Amylase(s) Affect Enzyme-resistant Starch (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Enzyme-resistant starch (RS) was degraded, in part, by amylase(s) that act on raw starch. The degradation (solubilization) was accompanied by changes in several characteristics (peak temperature and enthalpy) and, probably, by the presence of a lipid-amylose complex. The degradation resulted in a significant reduction in one of the two main contiguous peaks of RS around 155°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06876.x
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  • 126
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    Extraction and Physicochemical Characterization of Pectin from Sunflower Head Residues (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectin was isolated from sunflower head residues, using 0.75% sodium hexametaphosphate extraction followed by acid precipitation. The yield of pectin was7.3% of the head residues. The isolated pectin contained 89.2% anhydrogalacturonic acid, 2% acetyl ester, and 4.2% neutral sugars, which were mainly rhamnose and glucose. The degree of methylation was 38.5%. The pectin had a high viscosity (527 cp at 1% level) at pH 3 and a high water-holding capacity (57g water/g organic matter). The peak molecular mass of the sunflower pectin was 〉 523,000 daltons.
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    You Contributors Can Help Us Help You– (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    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.1365-2621.1992.tb11253.x
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  • 128
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    Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: No major differences were noted for lean yield or development of USDA grade factors between control (CS) or partial hot fabricated (AS) beef sides. Less time (25%) was necessary for removal of the thin cuts from the AS vs CS sides. Also, AS sides required 67% less energy to chill than did CS sides. Fat removed hot contained more moisture, which could increase rendering costs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11256.x
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    Analysis and Thermal Stability of Porcine Thyroglobulin-Binding Lectins in the Major Phaseolus vugaris L. G2/Albumin Groups (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Porcine thyroglobulin (PTG)-binding lectins from cultivars representing the five major G2/albumin groups of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations of the five cultivars were 30, 25, 21, 21 and 15 mg g−1 dry flour, for Jamapa (MG2), ICA-Pijao (BG2), California Light Red Kidney (TG2), Black Turtle Soup (VG2) and Sanilac (SG2), respectively. Heat stabilities of the five major lectin-containing G2/ albumin groups were MG2= BG2〈VG2〈SG3〈TG2. Thermally processing whole beans at 89°C for 60-130 min inactivated the lectins in all G2/albumin groups.
    Type of Medium: Electronic Resource
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  • 130
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    Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ractopamine (RAC) enhances lipolysis and depresses lipogenesis in pigs. We hypothesized that depression of fatty acid (FA) formation from six carbon precursors may enhance enrichment of depot lipids from long chain FA in corn-soybean meal finishing diets. We tested that hypothesis as well as the effect of RAC on muscle cholesterol concentration. Finishing pigs were fed 16% protein corn-soybean diets containing 0 or 20 ppm RAC. RAC feeding had only a minor effect on fatty acid profiles (FAP) of lipid depots of finishing pigs. Adipose tissue lipids of pigs fed RAC had lower 18:0 (wk 4) and higher 18:3 (wk 4) and 18:2 (wk 6) compared to controls. Muscle lipid effects were quite variable. Total cholesterol concentration of muscle was not significantly affected by RAC feeding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11262.x
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  • 131
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    Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Retention of butter and coconut oil injected into the major breast muscles of uncooked turkey was examined. Fats were injected to 3% of thawed weight using carcasses differing in skin depots covering the breast of each sex. Cooking time was not influenced by fat injection nor was the yield of breast meat. Injecting fats led to a reduction in muscle moisture while petroleum ether extract increased. Fatty acid analysis of the extract indicated that the lipid increases were representative of the fat injected, and the extent of retention was equivalent with each fat source. Skin depots over the breast and sex of the turkey had little effect on muscle lipid and fat retention.
    Type of Medium: Electronic Resource
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    Modeling of Salt Diffusion in White Cheese during Long-Term Brining (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Salt transport in white cheese was investigated at two brine concentrations (15 and 20% w/w) and at three temperatures (4, 12.5 and 20°C) for each brine concentration. Two mathematical models were developed based on treating the cheese samples as finite or semi-infinite bodies. Theoretical and experimental salt concentration profiles were in good agreement. The semi-infinite model was valid only for low Fourier numbers, i.e., Fo≤0.07. Effect of convectional flow was insignificant. Salf diffusivity remained constant with time, and an Arrhenius-type equation described its variation with temperature. Salt diffusivity in white cheese was estimated as 0.21 × 10−9 m2/sec at 4°C and 0.31 × 10−9 m2/sec at 12.5°C for both brine concentrations and as 0.39 × 10−9 m2/sec for brine concentration 15% (w/w) and 0.34 × 10−9 m2/sec at 20°C for 20% (w/w).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11269.x
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    Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the aqueous and lipid phases, was most effective when added early in the processing of washed, minced mackerel muscle. Mince prepared from mackerel dark muscle showed greater propensity to oxidize than did the mince from light muscle. Washed mince from light muscle in the presence of the antioxidative system showed no loss of odor quality during 24 wk at -20°C. Postmortem age of the mackerel muscle had little effect on initial odor quality of the washed mince.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11273.x
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    Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oxidative deterioration of fish model systems stored at 25°C in the dark was investigated. Peroxide and TBA values and fluorescence intensities of organic solvent extracts did not correlate well with the extent of lipid oxidation determined by oxygen absorption. However, two types of organic solvent-insoluble fluorescences (I: ex. 370 nm, em. 460 nm; II: ex. 450 nm, em. 500 nm) were observed in fish meats by solid sample spectrofluorometry. Fluorescence II showed a high positive correlation with oxygen absorption. Measurement of protein-bound fluorescence could be useful for assessment of oxidative deterioration in freeze-dried fish muscle and other lipid foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11278.x
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  • 135
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    Interaction of Flavor Compounds with Microparticulated Proteins (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 vapor pressures of acetaldehyde, diacetyl, ethyl benzene, ethyl caproate, ethyl heptanoate, ethyl sulfide, hexanal, trans-2-hexenal, D-limonene, octanone, 1-pentanol, 2-pentanone, and styrene (50 ppm each) over a vegetable oil emulsion, water or selected fat replacer (aqueous solutions, 37°C) was monitored. The five fat replacers were a whey-based and an egg based microparticulated protein, a pregelatinized tapioca maltodextrin, microcrystalline cellulose (MCC) and a MCC/carboxymethyl cellulose blend. The flavor compounds interacted with oil in a predictable manner following Raoult's Law. The fat replacers generally had little influence on vapor pressure of the flavor compounds behaving as in a water system except for the Simplesse products which had substantial interaction with aldehydes.
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    Characterization of Polyphenoloxidase from Stanley Plums (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Five plum cultivars were investigated for polyphenoloxidase. Stanley cultivar, which showed highest PPO activity, was selected for characterization of this enzyme. The activity of crude enzyme was 3.5 times greater in the flesh than in the skin of the fruit. The enzyme showed a Km of 20 raM of catechol and Vmax of 5.41 × 10−1 O.D./ min at pH 6.0. Its pH and temperature optima were 6.0 and 20°C respectively. The enzyme lost activity below pH 4.5, but was stable even at 70°C. Among substrates, 4-methylcatechol was oxidized more rapidy, although catechol, dopamine, pyrogallol and caffeic acid were also good substrates. The enzyme was strongly inhibited by sodium metabisulfite (Na2S2O5), L-cysteine and ascorbic acid.
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  • 137
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    Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gel permeation chromatography was used for sample preparation of pectin. Refractive index and conductivity in series were applied for detection of the pectin. The ratio between the areas of the two chromatograms was used as an estimate of the degree (%) of esterification of the pectin sample in the range 10% - 75%. Compared to an established method this HPLC analysis was accurate, precise, and rapid.
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    Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fundamental rheological behavior of wheat flour doughs were compared with empirical results from a farinograph. Water contents of 42-47% and mixing times of 8, 16, and 24 min were examined. The storage modulus, G′, decreased when water content was increased from 42 to 45%. Dough produced from water extracted flours had high G′ and low δ. Increasing water content or mixing time decreased G′. There was a linear relationship (slope = 0.30) between G′ and the farinogram peak height for the reconstituted (water-soluble fraction added back), flour-water, and freeze-dried flour-water doughs. The extracted flour doughs also showed a linear relationship between G′ and farinogram peak height with slope = 1.07.
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    Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+-independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in breaking strength, strain and cohesiveness of the gels. The creep tests on emulsified gels prepared to two different enzyme concentrations showed that the gel made with a higher enzyme concentration was the more viscoelastic. For skim milk gels, the enzyme treatment in higher concentration caused substantial increase of the breaking and hardness while the strain and cohesiveness had little or no changes.
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  • 140
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    Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Pasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectro-photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L-1) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.
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    Apple Juice Flavor Compound Sorption by Sealant Films (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Heat sealant films investigated were: a commercial low density polyethylene (LDPE) and two developmental films, an ethylene/vinyl alcohol copolymer of high ethylene content and a co-polyester. Four flavor compounds, (ethyl-2-methylbutyrate, hexanal, trans-2-hexenal and 1-hexanol), were selected as representative of apple juice flavor components. Sorption was determined by a dynamic headspace technique, following direct contact between the polymer film samples and juice. Concentration of flavor compounds in the juice following contact with the film samples was determined as a function of time. Sorption of the components from juice was significant for LDPE, but not for the developmental films. Thus, either of the two developmental films would reduce loss of apple juice volatiles due to sorption.
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    Cross-Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cross-linking of myofibrillar proteins extracted from cod (Gadus morhua), herring (Clupea harengus) and silver hake (Merluccius bilinearis) was studied in 0.6M NaCl, pH 6.5 at 40°C and evaluated turbidimetrically and by SDS polyacrylamide gel electrophoresis coupled with l-ethyl-3-(3-dimethylaminopropyl) carbodiimide as a zero-length crosslinker. Turbidities of heat-treated cod and silver hake myofibril/myosin solutions were significantly higher than those of herring. Electrophoretic results showed that the myosin heavy chain (MHC) was the principal myofibrillar protein cross-linked to form a polymerized complex during the heat treatment. Cross-linking ability of MHC from the three fish species was different; herring MHC formed only small polymers (n≦3) but cod and silver hake MHC formed both small and large polymers (n≦6).
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    Selective Enrichment of Proteins Using Formed-In-Place Membranes (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process for selective enrichment of immunoglobulins has been developed using formed-in-place membranes on sintered stainless steel tubes. The process employs both size exclusion and protein charge manipulation around the isoelectric point of proteins to selectively reject or pass components of the stream. Volume recoveries of 95% (20X concentration) could be achieved with a single filtration without loss of fractionation capabilities. The large initial volume reduction allows for small subsequent diafiltration volumes and insures optimization of fractionation while minimizing total processing volume. The process has been used to enrich proteins representing a small percentage of the total protein from a large feed volume. As an example, immunoglobulin G (IgG) from cheese whey was enriched from 8% to 20% of total whey protein with a 90% recovery of the IgG.
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    Assay Conditions Effect on β-Galactosidase Activity from Kluyveromyces lactis (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: β-galactosidase, derived from Kluyveromyces lactis was assayed for activity using lactose, buffered at pH 6.5 with 0.02M potassium phosphate, and reconstituted nonfat dry milk (NFDM) substrates. Variations in buffer strength, potassium ion concentration and water quality were evaluated. Assay under similar conditions using NFDM and buffered lactose resulted in 4.3 and 6.6 units of activity, respectively. Increasing buffer strength to 0.1M potassium phosphate resulted in a 20% decrease in lactase activity units. Addition of potassium ions, as 0.5M KC1, in the enzyme preparation resulted in an increase in observed activity using both assay systems with a greater impact (160% increase) using NFDM vs buffered lactose (120% increase) as the substrate.
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    Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Snap beans and carrot tissues, deesterified at 1°C and pH 12.5, soften much more slowly than control tissues when cooked at neutral or slightly alkaline pH. High pH or NaCl during cooking had little effect on the degree of softening. Soaking in 0.05 M EDTA led to an 86% loss in firmness. The results were consistent with a reduction in the β-elimination depolymerization of pectin during heating as a result of deesterification in the alkali. Deesterified tissues remained susceptible to pronounced softening during cooking at pH 3.5. Potatoes, cauliflower and apples showed similar effects. Peas gave a reduced response. Beets and dry beans did not show a retardation of softening after an alkali soak.
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    Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 interfacial tension of vegetable oil (soybean oil or coconut oil)/ water interface decreased with the increase of cyclodextrin (CD) concentration. The interfacial excess and interfacial area were calculated from the Gibbs’ adsorption equation. The average number of CD molecules including a fatty acid residue of soybean oil at the interface was estimated at 2.4 for each of α-CD and β-CD. The average number of CD molecules complexed with a fatty acid residue of coconut oil was 1.8 for α-CD and 1.7 for β-CD. These results suggested that the CD molecules formed the inclusion complex with the triglyceride according to the chain length of fatty acid residue at the interface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08063.x
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    Solid State Ethanol Fermentation of Apple Pomace as Affected by Moisture and Bioreactor Mixing Speed (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Solid state ethanol fermentation was conducted on apple pomace in a 40 L capacity horizontal batch reactor at 30°C using apple pomace moisture contents of 77 and 85% wb, mixing speeds of 2, 20 and 40 rpm and Saccharomyces cerevisiae ATCC 24702. A higher mean maximum ethanol concentration of 19.26% db was obtained at 85% wb moisture, whereas a mean ethanol of 18.10% db was produced at 77% wb pomace moisture. Mean ethanol concentrations during fermentation of 10.79 and 10.27% db, at bioreactor mixing speeds of 2 and 20 rpm, respectively, were significantly higher than the corresponding value of 9.30% db obtained at 40 rpm mixing speed. Maximum ethanol concentrations were attained earlier at 2 and 20 rpm than at 40 rpm. A linear regression model for fermentation efficiency was fitted as a function of initial glucose and moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08067.x
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  • 148
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    Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Up to six-fold increase in plasmin activity in milk did not significantly (p〈0.05) affect the composition (moisture, protein, NaCl) of cheese, although a slight increase in moisture and decrease in protein content of the cheese was noted. Proteolysis in cheese increased with plasmin activity, resulting in improved flavor and overall quality of the cheese after 3 and 6 months ripening. Consistently, increasing the plasmin activity in milk about three-fold resulted in cheese of superior sensory quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08056.x
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  • 149
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    Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 impact of heating rate on the strength and type of networks formed with ovalbumin and vicilin were investigated at three pH levels. Changes in protein conformation and structure development were monitored with differential scanning calorimetry (DSC) and dynamic rheology. Networks were characterized by rheological properties and microstructure. Under conditions which promoted the formation of well crosslinked networks, slower heating rates resulted in stronger networks but had little impact on the type of network. As conditions were shifted to promote aggregation rather than network formation, the impact of heating rate was reduced so that for both ovalbumin and vicilin at pH 5, network characteristics were essentially independent of heating rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08060.x
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  • 150
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    Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 ammonia was studied by extruding mixtures of autolyzed yeast extract, glucose, and ammonium bicarbonate. The resulting extrudates were compared for degree of roast aroma generation by analysis of the pyrazine volatiles formed. In addition, the overall extent of the browning reaction was measured by monitoring brown color formation. Samples which contained ammonia exhibited a greater degree of brown color formation; however, ammonia adversely affected the total amount of pyrazines generated. The reactive nature of the free ammonia molecule was suspected to be the governing causative factor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08064.x
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  • 151
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    Packaging Effects on Applesauce in Multilayer Polymeric Films and Glass (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Four different multilayer polymeric films were assessed for suitability as packaging materials for hot-filled fruit products, by determining the effect of storage time and temperature on applesauce packaged in each film type, as compared to glass. Applesauce from each package type was assessed at S wk intervals for changes in sensory and analytical characteristics during 15 wks storage at 20°, 30°, 37° and 43°C. Films containing an ethylene vinyl alcohol or polyvinylidine chloride layer performed similarly to glass. Applesauce packaged in a nylon/ linear low density polyethylene film was less acceptable and had significantly greater browning at all temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08068.x
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  • 152
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    Muscadine Grape Polyphenoloxidase: Partial Purification by High Pressure Liquid Chromatography and Some Properties (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 rapid method of isolating grape polyphenoloxidase (PPO) was developed, using two muscadine cultivars, “Noble” and “Welder”. PPO extracts from acetone powders were partially purified followed by filtration through 0.2μ membrane filter by HPLC. Reactivity of the active fraction per unit protein, increased 10-fold for Noble and 33-fold for Welder cultivars over values for the corresponding crude extracts. Electrophoretic analysis and activity stain showed that the enzyme displayed a single band in Welder and two bands for Noble. Optimum pH for PPO activity in Welder was pH 4.5 while that for Noble was pH 4.5–5.5. The enzyme in the Noble cultivar was relatively more active at alkaline pH. Activites of the enzymes were stable at temperatures up to 30°C for both cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08072.x
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  • 153
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    Stability of Anthocyanins from Tradescania pallida (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 acylated, B-ring substituted anthocyanins of Tradescantia pallida (TPA) were extracted from the leaves with acidic water, purified on a Duolite-861 resin and incorporated into a model beverage. The beverage was composed of a citrate-phosphate buffer at pH values 3.5, 4.5 or 5.5, and 15% sucrose. Comparison samples contained cyanidin-3-glucoside from blackberries and a commercial sample of enocyanin from grapes. The TPA samples were much more stable than the other two, particularly at the higher pH values as judged by pigment retention and tristimulus color readings. The extra absorption band of the TPA samples at pH 5.5 indicated the samples were well colored. Addition of tannin and/or ascorbic acid resulted in marked pigment and color loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08089.x
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  • 154
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    Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pinto bean high starch fractions were extruded using a Wenger TX-52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence-causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to non-extruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08093.x
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  • 155
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    Enhancement of Release of Short-Chain Fatty Acids from Milk Fat with Immobilized Microbial Lipase (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Candida cylindracea or Rhizopus arrhizus lipase was entrapped in polymer gels prepared from photo-cross-linkable resin prepolymers. The immobilized enzyme was used in milk fat hydrolysis and effective in enhancing the release of short-chain fatty acids compared with free enzyme. The molar percentage of short-chain fatty acids (butyric acid to capric acid) released in the reaction increased significantly after enzyme immobilization. The gel composed of hydrophobic long-chain prepolymer gave the highest increase, with 5.9-fold and 4.5-fold increases for C. cylindracea and R. arrhizus lipase, respectively. Difference in substrate diffusion rate between milk fat triglycerides may be responsible for this behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08097.x
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  • 156
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    Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cottonseed oil containing commercial antioxidants was used for continuous (a 2-day time period; 〈 24 hr) frying of beef nuggets that were batter-breaded with either 100% commercial coating mix or a coating system containing defatted glandless cottonseed flour (GCF). Analyses of oil samples revealed that oil used for frying the nuggets with the GCF-containing coating was less susceptible to lipid hydrolysis and oxidation and color-darkening. GCF in the coating also minimized lipid oxidation in beef nuggets fried in the oil at various stages of heating time during the 2-day frying operation. Results indicated that GCF in the coating not only could enhance the oxidative stability of fried nuggets but also could decrease the breakdown of the frying oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08101.x
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  • 157
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    Subcellular Membrane Integrity of Atlantic Cod (Gadus morhua) Myotomal Tissue: Effects of Frozen Storage (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 influence of frozen storage on the ultrastructural integrity of Atlantic cod muscle tissue membranes was investigated following three methods of freezing and retention for 12 wk at - 12°C and - 35°C. In comparison to controls (0 wk), extensive membrane condensation associated with sarcoplasmic reticulum was apparent in samples stored for 12 wk at - 12°C. The effects were observed to a much lesser extent in samples retained for 12 wk at – 35°C. It was apparent that cryogenic, plate or blast freezing techniques showed no measurable influence on the observed membrane condensation and that such ultrastructural changes resulted as a consequence of relatively high (–12°C) subfreezing temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08104.x
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  • 158
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    Characterization of Minced Meat Extracted from Blue Crab Picking Plant By-Products (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Blue crab meat was mechanically extracted from picking-room byproducts to produce the following minced meat yields: 3.18%, white; 10.71%, mixed; 6.39%, claw, and 2.62%, leg. Each meat had distinct visual, textural, and flavor attributes. Aerobic plate counts of unpasteurized minced meat ranged from 105 to 107 CFU/g. Extraction within 1.5 hours of picking or icing of by-products prior to mechanical extraction stabilized microbial levels. Meat pasteurized at 80.6°C darkened or blued significantly less than meat processed at 83.3°C. Addition of citric acid-phosphate buffer to meat pasteurized at 80.6°C further reduced darkening of meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05473.x
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  • 159
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    Storage Quality Characteristics of Beef Rib Eye Steaks Packaged in Modified Atmospheres (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Microbiological, chemical, physical and sensory attributes of beef rib eye steaks packaged in air, vacuum or combinations of %O2-%CO2 (10–20, 20–20, 10–40, 20–40), were examined during storage at 2°–4° C. Modified atmosphere (MAs) changes over time were measured. Oxygen concentration decreased while CO2 increased during storage, for all MAs. Vacuum was superior to MAs in delaying bacterial growth other than that of Enterobacteriaceae, in protecting beef color and lipids against oxidation and in maintaining sensory attributes in steaks. MAs were superior to packaging in air for all parameters tested, and to vacuum only in that Enterobacteriaceae were strongly inhibited, purge losses decreased by 50% and cooking yields increased. High-CO2 MAs (40%) did not impair beef color, but CO2 promoted lipid oxidation. Volatile basic nitrogen (VBN) did not indicate beef freshness.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05477.x
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  • 160
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    Inhibition of Listeria monocytogenes on Beef Tissue by Application of Organic Acids Immobilized in a Calcium Alginate Gel (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Organic acids added to calcium alginate gels and immobilized on lean beef tissue inoculated with Listeria monocytogenes (Lm) reduced the population significantly more than did acid treatment alone. Lactic acid (1.7% v/v) immobilized in alginate reduced counts by 1.3 log10 units vs 0.03 log unit decrease from the acid treatment alone. Acetic acid (2% v/v) reduced counts 1.5 and 0.25 log units, respectively. Over 7 days, Lm proliferated in samples without acid and/or alginate treatment. Differential counts on selective and non-selective agars indicated sublethal cellular injury occurred. Alginate coatings did not enhance acid inhibition on fat tissue. Immobilized agents may have potential for raw meat decontamination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05479.x
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    Composition, Separation and Denaturation of Longissimus Muscle Proteins from Pigs Treated with Porcine Somatotropin (pSt) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Longissimus muscles from 36 pigs fed two different diets (16% or 19% protein) and injected daily with one of three levels (0, 4, or 8 mg/day) of recombinant porcine somatotropin (pSt) were evaluated for composition, myofibrillar protein characteristics and protein denaturation temperatures. Crude fat contents of the raw longissimus were 2.9, 2.5 and 1.8% for the pSt treatments, respectively. No differences in number of extracted proteins, calculated molecular weights or endothermic denaturation temperatures were attributed to pSt treatment. Cholesterol and iron contents of the cooked tissue were not affected by pSt treatment; thiamin content, however, decreased in response to pSt administration.
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  • 162
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    Silica-based and Polymeric Columns for Reversed-phase HPLC Analysis of Cheddar Cheese (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Octadecyl polymeric (ODP) vs octadecyl silica (ODS) reversed-phase high-performance liquid chromatography (RP-HPLC) columns were compared for analytical separation of water-soluble fractions extracted from Cheddar cheese. A polystyrene divinylbenzene copolymer-based column did not resolve cheese water-soluble components. Good resolution was achieved on a vinyl alcohol copolymer ODP column as well as two ODS columns under optimized conditions of gradient elution, using increasing concentrations of aqueous acetonitrile containing ion-pair reagent. However, the ODP column had longer useful life characteristics. Use of phosphoric instead of trifluoroacetic acid as ion-pair reagent produced a more stable chromatogram baseline and may prolong column useful life. ODP-RP-HPLC could be useful to monitor ripening of Cheddar cheese samples.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05492.x
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  • 163
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    Formation and Coalescence Stability of Emulsions Stabilized by Different Milk Proteins (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 volume fraction of oil emulsified, surface area, droplet diameter, and coalescence rates of emulsions stabilized by different milk proteins were studied at protein concentrations of 0.25, 0.5, 1.0, and 2.0% (w/w); pH 4, 5, and 7; and ionic strengths 0.1 and 0.2. The emulsion activity index (EAI) and coalescence stability generally increased with increasing protein solubility and hydrophobicity. The volume fraction of oil emulsified decreased with increasing ionic strength. Coalescence stability correlated with droplet diameter for emulsions stabilized by α-lactalbumin, β-lactoglobulin, and sodium caseinate (r2=0.96). With the exception of β-lactoglobulin-stabilized emulsions, coalescence stability was largely unaffected by pH.
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  • 164
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    Blackberry Juice and Wine: Processing and Storage Effects on Anthocyanin Composition, Color and Appearance (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high-temperature short-time (HTST)-treated and depectinized juice. The effects of fining and storage on pigment composition, color and appearance were investigated. Seven anthocyanin pigments (cyanidin-3-glucoside, cyanidin-3-rutinoside, a xylose-cyanidin derivative, two acylated cyanidin derivatives, cyanidin and a polymeric derivative) were detected in the juices and wines by HPLC. Cyanidin-3-glucoside was highly unstable during fermentation. Haze development and sediment formation occurred, and 85 to 100% of total anthocyanins degraded. Blackberry juice that had been HTST-pasteurized, depectinized and fined produced wine with the most stable color and best appearance after storage.
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  • 165
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    Characteristics and Functional Properties of Protein Isolates from Various Peanut (Arachis hypogaea L.) Cultivars (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 from 9 cultivars of peanut (Arachis hypogaea L.) were compared. Sephadex G-200 gel filtration and nondenaturing polyacrylamide gel electrophoresis (NPAGE) of the protein isolates showed very similar patterns of arachin and nonarachin fractions. The content of individual fractions was somewhat different among cultivars, possibly indicating genetic variability. Sodium dodecyl sulfate-PAGE (SDS-PAGE) showed that the protein isolates had extremely complex sub-unit compositions. The content of acidic amino acids of the protein isolates was 34–38%, basic was 15–17%. Differences in some functionalities such as solubility and emulsification activity were conspicuous among cultivars.
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  • 166
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    Molecular Forces in Thermal Association-Dissociation and Gelation of Legumin from Broad Beans (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 0.5% legumin solution when heated showed neither dissociation into constituent subunits of the legumin nor gel formation, but association of the legumin molecules to form soluble aggregates and network-like structures occurred. Sulfhydryl content of the protein were shown to possibly be responsible for the depression of dissociation. In the 12.5% legumin solution, gelling process and gel properties were affected by reagents such as NaSCN, N-ethylmaleimide and 2-mercaptoethanol. Results indicated that hydrophobic interactions and disulfide bonding helped to enhance the gelling process, where contributions of those forces to the rate of soluble aggregate formation and their junctures were notable.
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    Extraction of Triglycerides and Phospholipids from Canola with Supercritical Carbon Dioxide and Ethanol (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Phospholipids used as emulsifiers were sparingly soluble in supercritical CO2 (SC-CO2), but could be recovered with the addition of ethanol as an entrainer. Triglycerides and lipids containing phospholipids were extracted with SC-CO2 in two subsequent steps from both canola flakes and press cake containing 0 and 5% ethanol, respectively. 70°C, 62.0 MPa and addition of ethanol at an initial level of 5% gave maximum yield of lipids. TLC showed the presence of phospholipids in SC-CO2-ethanol extracts. SC-CO2 extracts of flakes did not contain long chain fatty acids (C20:0, C22:0, C22:1), but they were extracted when ethanol was added to flakes and when press cake was the raw material.
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  • 168
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    Mushroom (Agaricus bisporus), Its Polyphenoloxidase, and Polyphenolics Affect In Vitro Iron Availability (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 iron availability (IA) from egg white meals was 14–17% of total meal iron. When mushroom (Agaricus bisporus) was added to egg white meals, IA decreased. The initially low IA from whey protein concentrate meals (〈1% of meal iron) was enhanced by mushroom. Sodium benzoate or sodium bisulfite added to egg white/ mushroom meals increased IA. Addition of polyphenoloxidase (PPO) and gallic acid to egg white meals decreased IA; however, gallic acid alone increased IA. Blanching mushrooms eliminated PPO activity and increased IA of egg white/mushroom meals, but it was still less than for egg white meals. Sodium bisulfite added to blanched mushroom/egg white meals increased IA above that for egg white meals. Results are consistent with the interpretation that enzymatic browning can decrease IA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05516.x
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    Heating Rate, Lethality and Cold Spot Location in Air-entrapped Retort Pouches during Over-pressure Processing (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 entrapped air on the heating rate, lethality and cold spot in bricks packaged in retort pouches were determined using silicone rubber bricks (10 × 14.5 × 2cm), with 5 thermocouples positioned from the geometric center-point to near the top surface. The packaged bricks were processed in steam/air media at two temperatures (121.1°C and 115.6°C) and two levels of superimposed air overpressure (corresponding to 65% and 75% steam). With the exception of the highest level of over-pressure, (121.1°C, 65% steam content), entrapped air volumes 〉20 mL reduced heating rates and lethality, and shifted the cold spot from the geometric center. At 60 mL of entrapped air the point of least lethality was near the brick surface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05522.x
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  • 170
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    Sorption Behavior of Mechanically Mixed and Freeze-Dried NaCl/Casein Mixtures (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Adsorption isotherms of mechanically mixed and freeze-dried mixtures of NaCl/casein at solute percentages of 1, 5, 10, 15, and 20 (wet basis) were obtained over the aw range 0.23–0.927 at 20°C. Experimental isotherm values were compared to those calculated by a mass balance equation. The mechanically mixed samples sorbed additively as predicted by the mass balance equation below 0.755 aw, whereas the freeze-dried mixtures sorbed more water than predicted (positive interaction) below 0.755 aw, Both types of mixtures sorbed less water than predicted by the mass balance equation (negative interaction) above the saturation aw of the NaCl, 0.755.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05524.x
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  • 171
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    Step Changes in Screw Speed Affect Extrusion Temperature and Pressure and Extrudate Characteristics (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 first order lag with time delay was used to model dynamic responses of product temperature, torque, and mass pressure to step changes in screw speed. Transportation lag was evident in the mass temperature at the die, while the time constants generally decreased with increased magnitude of the step input. Dynamic responses indicated a more stable response to larger magnitude of step inputs! Product attributes and process variables were shown to be a function of the magnitude of the step input when final screw speed set points were identical.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05528.x
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  • 172
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    Time-Intensity Study of Prolonged Sweet Stimuli (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Prolonged intensity and hedonic (like/dislike) temporal responses and any associated adaptive behavior toward various sweet solutions (sucrose in water) were investigated with specific focus on factors that influenced the transition from “like” to “dislike”. Subjects evaluated the samples using computerized time-intensity (T-I) methods to produce sweetness intensity-time and like/dislike-time response curves. The higher concentration solutions resulted in adaptive behavior. Also, like-to-dislike transition times correlated with sucrose concentration, as did other defined parameters which characterized aspects of the responses, several of which displayed significant cross correlations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05532.x
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    Food Microbiology Papers: Is There a Home in JFS? (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    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.1365-2621.1992.tb05410.x
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  • 174
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    Identification of Meat from Game and Domestic Species (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Isoelectric focusing combined with specific enzyme staining for creatine kinase was used to characterize banding patterns in meat from pronghorn, mule deer, white-tailed deer, sheep, moose, pork, bison, elk, caribou, red deer, beef and goat. Processed and cooked pork was differentiated from all species and beef and elk were separated from pronghorn. It was not possible to differentiate beef from elk, or prong-horn from sheep. The inability to separate some game from some domestic species and the lability of the staining proteins after heating above 67°C limits the application of this technique.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05529.x
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  • 175
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    Infiltrated Biopolymers Effect on Quality of Dehydrated Carrots (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 penetration pattern of biopolymers in plant tissue during processing was studied. Carrot dices were infused with dye-dextran standards of different molecular weights (T10, T40, T70 and T500). Polymers of smaller size were found within the intercellular spaces and the cell walls. Larger polymers were found only in broken cells near the surface of the tissue. Biopolymers of small size were theorized to provide strength to the cell wall of plant tissue and assist in maintaining cellular integrity during dehydration. This was further verified in that the dextrans of molecular weight of 10,000 produced best quality dehydrated carrots with high rehydration ratio, more retention of carotenoids and high water-holding capacity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05533.x
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  • 176
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    Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Correlation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor-zones. Generation of such zones was also attributed to a structurally-dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05413.x
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    Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Means of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta-glucuronidase and hexosaminidase were increased (P 〈 0.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (P 〈 0.05) affected cathepsin D distribution patterns, meat color, Warner-Bratzler, myofibrillar fragmentation index and collagen data. Troponin-T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05417.x
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    Pilot Study of Cucumber Fermentation: Diffusing Gases and Bloater Damage (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 pilot study was made of the effect of temperature (17 and 26°C) and purging, with nitrogen (5-20 L/hr applied continuously and intermittently) or air (20 L/hr for 7 hr/day), o n the development of fermentation and on the incidence of bloater damage in cucumbers. Temperature affected the rate of fermentation and both temperature and purging strongly affected the incidence of bloater damage. At 17°C purging was not necessary, and at 26°C 10 L/hr was sufficient, applied for 7 hr/day for 7 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05445.x
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    Color Stability of Strawberry and Blackcurrant Syrups (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color stabilities were compared using various color indices-free an-thocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcurrant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05449.x
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    Rheological Characterization of Low-calorie Milk-based Salad Dressings (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oil-in-water emulsions of different quantitative composition, containing milk powder and locust bean gum. as stabilizing agents, showed similar rheological behavior: time-dependent thixotropic character and yield stress. Thixograms obtained for each sample could be modelled through the Hahn equation for the different shear rates. The analysis of the Hahn parameter variation for each sample as a function of shear rate led to a function σ= f(γ, t). Predicted shear stress values had relative errors lower than 10% in 99.9% of the samples studied. Analysis of composition influence on the rheological parameters showed an interactive role of gum, milk and acetic acid concentrations on emulsion consistency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05455.x
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    Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Leaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300-400°C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05459.x
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    Isolation of α-Terpineol Dehydratase from Pseudomonas gladioli (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An enzyme which converts the citrus by-product limonene to α-terpineol was purified 13-fold. After cell disruption of P. gladioli, α-terpineol dehydratase (α-TD) remained associated with a heterogeneous group of particulate material. α-TD was partially solubilized by extraction with 10 mM HEPES buffer, pH 7.0 containing 2.0% (w/v) Triton X-100 and 0.5M sodium trichloroacetate. Two soluble forms existed in 1.0% (w/v) Triton X-100 with apparent molecular weights of 94,500 and 206,500 daltons.
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    Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Steaks, fabricated from forequarters from field-slaughtered Alaskan reindeer, were prepared from meat flaked to two sizes (1.295 and 1.905 cm), with (0.5%) and without phosphate, and with (0.5%) and without salt. Phosphate did not appreciably affect sensory properties. Larger flakes and salt improved quality and acceptability, therefore, additional steaks were fabricated from meat flaked with a larger cutting head (4.064-cm) and with three levels of salt (0.0, 0.5 and 0.75%). Steaks containing 0.75% salt were less chewy, softer, juicier, and more acceptable than those made with 0.5% salt but did not differ from those containing no salt. Feasibility of producing restructured steaks from reindeer forequarters was demonstrated.
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    Thermal Resistance of Bacillus coagulans in Double Concentrated Tomato Paste (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal resistance was determined on a strain of Bacillus coagulans in double concentrated tomato paste (aw= 0.95 at 23°C, pH = 4.0, 30.3°Brix, 70.1% moisture and acidity 1.30 g/100g citric acid. A microsyringe method was used with an inoculum of 1.3 × 104 spores/ mL. Values of D90°c= 3.5 min and z = 9.5C° were obtained.
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    Biochemical Characterization of a Low Trypsin Inhibitor Soybean (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 low trypsin inhibitor soybean (LTI) was characterized using electrophoresis, enzyme activity measurements, and gel exclusion chromatography. The protein profiles were similar to a control soybean. Gel exclusion chromatography resulted in two peaks of trypsin inhibitor activity in the control. The first peak, absent in LTI, proved to be Kunitz trypsin inhibitor and was electrophoretically isomorphic. The second inhibitor consisted of at least five isotypes and co-eluted with Bowman-Birk trypsin inhibitor. Shorter heating times were required to inactivate both trypsin and chymotrypsin inhibitor activity in LTI compared to control soybeans. The use of LTI may increase the economic viability of soybeans as protein supplements for humans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06862.x
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    Kiwifruit Lipoxygenase: Preparation and Characteristics (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Kiwifruit were analyzed for the presence of lipoxygenase (LOX) after mass-spectrophotometric analysis of kiwifruit pulp showed the presence of hexanal and hex-2-enal, considered to be break-down products of the reaction initiated by LOX. A spectrophotometric assay showed high levels of LOX when compared to other fruits and vegetables. Kiwifruit have at least one isoenzyme belonging to the class II group of LOX iso-enzymes, similar to those identified in asparagus, cucumber, tomato and apple. The LOX required detergent-solubilization and was partially purified. Relative to other known lipoxygenases kiwifruit LOX is heat-stable. It catalysed the hydroperoxidation of free fatty acids but not trilinolein.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06866.x
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    Gelling Characteristics of Pectin From Sunflower Head Residues (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Gelling properties of sunflower head pectin were studied using two instrumental methods: the standard sag method and the Instron textural profile method. For the Instron method, the jellies were formulated with 0-60% sugar content with various amounts of calcium chloride (30 to 90 mg/g pectin) at pHs 5.4 and 6.0. Sunflower pectin had a gel power of 110 compared to 100 for a citrus low-methoxyl pectin and 120 for an amidated low-methoxyl pectin. Sunflower pectin formed jellies under all experimental conditions. Sunflower pectin has a high potential for producing low-caloric foods, particularly when a near-neutral taste is required.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06877.x
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    Fatty Acid Composition of Suspension Cell Cultures of Theobroma cacao are Altered by Culture Conditions (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 10% to 45% following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose.
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    Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Low-fat patties containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based patties) with 0, 1, 2 or 3% potassium lactate were compared to low-fat all-beef patties with no additives. Carrageenan-based patties had enhanced (P〈0.05) sensory properties (juiciness, tenderness, mealiness and beef flavor intensity) compared to all-beef patties. The bacterial populations of low-fat, carrageenan-based patties did not differ (P〈0.05) from low-fat all-beef patties. Bacterial growth in low-fat, carrageenan-based patties was reduced through the use of 2 or 3% potassium lactate with no deleterious effects on the sensory properties of the low-fat, ground beef. However, low-fat, carrageenan-based patties underwent greater (P〈0.5) discoloration and lipid oxidation during aerobic refrigerated storage than all-beef patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11255.x
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    Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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 red discoloration sometimes occurs in vacuum-packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74°C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74°C. In preventing red discoloration cooking to 74°C without lactate was as effective as cooking to 68°C with lactate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11260.x
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    Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Intermittent tumbling of prerigor porcine muscle maximized quality and yield in sectioned and formed ham when compared to a postrigor tumbled control. Intermittent tumbling affected precook salt-soluble protein, precook water-binding potential, tumbling yield, Instron bind, and sensory panel cohesion and tenderness scores. Tumbling did not affect sensory color distribution scores or cooked yield. A 3 hr intermittent tumbling cycle was adequate for producing prerigor and postrigor cured hams. Intermittent tumbling of prerigor or postrigor cured muscle tissue beyond 3 hr had no additional beneficial effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11263.x
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  • 192
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    Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Elimination of oxygen by “hot packaging” reduced the 2-thiobarbituric acid reactive substances (TBARS) value of meat patties by about 50% in control and myoglobin added, and between 30-40% in ferrous iron added turkey patties, as compared with “cold packaging.” The TBARS values of hot and cold vacuum packaged patties were significantly lower than those of loosely packaged patties after 1 wk refrigerated storage. Most lipid oxidation in meat patties occurred at day 0, and only small changes in TBARS values were observed after 1 wk storage. Although the prooxidants in meat were major factors in promotion of lipid oxidation of cooked meat, hot packaging minimized their effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11267.x
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  • 193
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    Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 were subjected to uniaxial compression at six deformation rates until fracture occurred. Fracture strain, stress and work, deform-ability modulus, and biaxial extensional viscosity were determined. No significant effect of surface lubrication was observed on magnitudes of the selected mechanical properties. Irrespective of deformation rate Cheddar cheese fractured at a strain of 55.5% when aspect ratio was 0.65, and at a strain of 59.7% when aspect ratio was 1.0. The fracture stress ranged from 34 to 107 kPa and fracture work from 22 to 63 kJ/m3. Mean deformability modulus of Cheddar cheese was 240 kPa. Biaxial extensional viscosity was a decreasing function of strain rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11268.x
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  • 194
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    Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Browning could be prevented in McIntosh apple juice by the addition of at least 200 ppm chitosan, irrespective of the chitosan product tested, followed by filtration with diatomaceous earth filter aid. Chitosan at 1000 ppm was required to prevent browning in juice from ripe Bartlett and Bosc pears. Juice from very ripe Bartlett pears did not respond to chitosan treatment. Chitosan addition interfered with the prevention of browning in apple and pear juice by centrifugation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11296.x
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  • 195
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    Foaming Properties of Proteins as Affected by Concentration (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial sodium caseinate and whey protein isolate were evaluated at protein concentrations 0.25 to 16% with ovalbumin solutions as reference. Logarithmic models were developed to express the effect of protein concentration on foam expansion and serum drainage. The kinetics of gas release from milk protein-stabilized foams followed a three-phase pattern. Low foam collapse rates were observed in initial and final phases while rapid collapse occurred during the transition phase. No transition was observed for ovalbumin-stabilized foams. Globally, foam collapse rate increased with increasing protein concentration. Apparent viscosity of protein-stabilized foams increased with concentration to a maximum; beyond which, a reverse trend was observed. Maximum viscosities of milk protein foams were at concentrations & lt;0.5%, while ovalbumin foams showed maximum viscosity around 2% protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11303.x
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  • 196
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    Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 regression coefficient (slope) of the calibration for determination of the protein content decreased as oil content increased. A corrected equation for the effect of oil was derived using optical intensities at 2170 nm (protein) and 2306 nm (oil). The accuracy of the corrected calibration was tested against separate data sets with each oil content. Standard errors of the corrected calibration were comparable to the standared regression equation over a wide range of oil content, suggesting that this corrected calibration is useful for determination of the protein content in oil/water emulsions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11307.x
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  • 197
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    Lethality Distribution within Particles in the Holding Section of an Aseptic Processing System (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Residence time distribution (RTD) affected lethal effects of heat on 1.27 cm diameter particles in the holding section of an aseptic processing system. The variations in particle center and particle surface F0 were determined as a function of particle density, flow rate, and particle to fluid heat transfer coefficient, hfp. Particles with density ratios of 1.00-1.04 relative to the carrier fluid showed diverse RTD characteristics in the hold tube. Particles with density ratio of 1.01 had the least residence time. The distribution of the particle center F0 value increased with increase in the hfp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11312.x
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  • 198
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    Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P〈0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (ε4°C) for 8 days, and in raw steaks stored at − 30°C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water-soluble OR/STPP did not result in significantly (P〉0.05) greater lipid stability than oil-soluble OR/STPP treatments. Hexanal content significantly (P〈0.01) increased after 8 mo frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14298.x
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  • 199
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    Encapsulated Cured-Meat Pigment and its Application in Nitrite-Free Ham (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 preformed cured-meat pigment dinitrosyl ferrohemochrome (DNFH) is an essential element of our nitrite-free meat-curing system. It undergoes rapid oxidation in the presence of air and light and must therefore be stabilized. DNFH was microencapsulated by a spray-drying technique. Suitable encapsulating materials were combinations of β-cy-clodextrin and the modified starches N-Lok or maltodextrin. β-cyclodextrin was an essential constituent of the coating. The encapsulated pigment remained stable for more than 1 yr. It was applied to ham muscle to produce a nitrite-free ham indistinguishable from its nitrite-cured counterpart. The pigment was sparingly soluble. The problem of DNFH dispersion was, for the most part, overcome with a judicious selection of processing steps.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14299.x
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  • 200
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    Dairy Ingredients effects on sausage sensory properties studied by principal component analysis (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    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 dairy ingredients (1, 3, 5%)–ordinary and high-viscosity sodium caseinate, skim-milk powder, whey protein or demineralized whey powder–on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82°C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14303.x
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