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  • Articles  (394)
  • Blackwell Publishing Ltd  (394)
  • 1990-1994  (394)
  • 1970-1974
  • 1992  (394)
  • Process Engineering, Biotechnology, Nutrition Technology  (394)
  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF A HIGHWAY'S TRAFFIC ON THE LEVEL OF LEAD AND CADMIUM IN FRUITS AND VEGETABLES GROWN ALONG THE ROADSIDES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of fruits (grapes, pomegranates, and tomatoes), and vegetables (onions, potatoes, and spinach) were collected directly from randomly selected commercial farms along the Tripoli-Zawiya major road, at the appropriate harvest seasons, during the period of May through November 1988. The objective was to determine the extent of contamination of the crops with toxic heavy metals, lead and cadmium, from traffic emissions. For the purpose of comparison, similar crops were collected, within the same periods, from farms in Waddy Al-Rabia, far away from any major road.The samples were dry-ashed, and analyzed using flameless Atomic Absorption Spectrophotometer (AAS).The statistical analyses of the experimental data showed that the major road contributed significantly (P 〈 0.05) to higher concentrations of lead in all the crops examined; and also cadmium in all the crops except in potatoes. Vegetable crops were found to have higher contents of these two metals than the fruits. Substantial amounts of these metals could be removed by washing the samples with triple distilled water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00090.x
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  • 2
    Electronic Resource
    Electronic Resource
    USE OF MEAT ISOLATE, LACTOBACILLUS BAVARICUS MN, TO INHIBIT LISTERIA MONOCYTOGENES GROWTH IN A MODEL MEAT GRAVY SYSTEM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability of Lactococcus lactis 11454, Pediococcus pentosaceus 43200 and Lactobacillus bavaricus MN, originally isolated from dairy, vegetable, and meat products, respectively, to inhibit growth of Listeria monocytogenes Scott A in a model beef gravy was examined. In the first series of experiments, where the lactic acid bacteria and L. monocytogenes were inoculated at levels of 105 CFU/mL and 103 CFU/mL, respectively only L. bavaricus inhibited listerial growth at 10C. Subsequent experiments using L. bavaricus MN confirmed that the inhibition was caused by a bacteriocin, occurred at temperatures at low as 4C, and could be initiated by 103 CFU/mL L. bavaricus in the presence of L. monocytogenes at levels 10-fold higher. Although the inhibitory agent was protease-sensitive and inhibition occurred in the absence of a fermentable carbohydrate, the presence of acid enhanced efficacy of the bacteriocin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00091.x
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  • 3
    Electronic Resource
    Electronic Resource
    CONSUMER WILLINGNESS TO PAY FOR SAFER FOOD PRODUCTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Existing estimates of societal costs of food-borne pathogens use only out-of-pocket expenses, such as hospital charges, and ignore the cost of (or willingness to pay to avoid) the pain and suffering associated with a food-borne disease. This paper develops and implements a method to determine consumers’willingness to pay for safer food products. The results show that, for each meal that may be contaminated, participants in this study would pay 55 cents to eliminate Salmonella and 81 cents to eliminate Trichinella spiralis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00094.x
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  • 4
    Electronic Resource
    Electronic Resource
    SEAFOOD ALLERGY: PREVALENCE AND TREATMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seafood is a common cause of food allergy. Allergic reactions are reported by consumers following ingestion of seafood meat and by processing workers after occupational exposure to seafood by inhalation of vapors generated during cooking. Although seafood allergy is commonly observed in clinical practice, its precise prevalence is not established. Based on our estimates, approximately 100,000 to 250,000 Americans are at risk of developing allergic reactions to seafood products. In this study, skin testing, in vitro assays and double-blind, placebo-controlled food challenge were employed to investigate seafood allergy in shrimp-allergic individuals. As in most food allergy studies only 1/3 of the alleged shrimp-sensitive subjects had a positive shrimp challenge test. The combination of a positive shrimp skin test and shrimp RAST (〉11% bound) had the best predictive value (87%) for a positive challenge response. Although occupational seafood allergy is not well-studied, based on a Canadian investigation, it can be estimated that 57,000 American seafood workers are at risk of developing work-related allergic reactions. Since seafood is a major food allergen in consumers and industrial workers, further studies are necessary. Despite developments of new antiallergic therapies, avoidance continues to be the best “treatment”for allergic ingestive, inhalative and occupational disease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00095.x
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  • 5
    Electronic Resource
    Electronic Resource
    CONSUMER RESPONSE TO INFORMATION ON INTEGRATED PEST MANAGEMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Risk communication theory is used to address consumer concerns about food safety and pesticide residues. Risk perception is a function of actual hazard and “outrage”factors. If concerns are acknowledged and information is provided on how risks are being addressed, the outrage component of perception is reduced. Two 2-min videos were prepared to present information on the environmentally responsive integrated pest management (IPM) approach to farming. The video was shown to a total of 197 consumers in controlled group settings. Although about 90% of participants expressed confidence in the safety of produce grown in California and the United States, 40% said they avoided some produce items due to safety concerns. Pre-and post-attitude assessments and group discussions documented a significant change in attitudes toward food safety, farming practices, and university efforts to help farmers. This project indicates that consumer concerns are significantly reduced when their knowledge of IPM practices is increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00087.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability. In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film. Greater disconfirmation resulted in lower acceptance and purchase intent. In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage. Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low. A contrast effect was observed for bitterness judgments when expectations of bitterness were high. Associative effects resulting from the expectation manipulation were observed on other sensory attributes. In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages. Results provided further support for an assimilation model of these effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00194.x
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  • 7
    Electronic Resource
    Electronic Resource
    USE OF THE RECEIVER OPERATING CHARACTERISTIC IN THE STUDY OF TASTE PERCEPTION (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies of the Receiver Operating Characteristic (ROC) for taste are reviewed and new data on its shape are presented. What evidence there is suggests that ROCs for taste conform to the normal-normal equal variance model of signal detection theory. Few ROCs for taste have been reported, probably because the large number of trials required by detection theory makes the task arduous for subjects in taste experiments. However, pooling ratings from several subjects and estimating the parameters of the pooled ROC by jackknife techniques circumvents that problem to some extent. Because experiments on taste are often based on a small number of trials, it is especially useful to determine the standard errors of ROC parameters. Methods for estimating these standard errors, including that of the area measure, p(A), are therefore presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00196.x
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  • 8
    Electronic Resource
    Electronic Resource
    DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pungent spices are well-recognized for their aromatic and pungent nature; however, relatively little is known about their pungent or ‘burning’ responses. Therefore, this research was undertaken to characterize oral pungency of the principal irritants or red pepper (capsaicin), black pepper (piperine), cinnamon (cinnamaldehyde), cumin (cuminaldehyde), cloves (eugenol), ginger (ginger oleoresin), and alcohol (ethanol). These compounds were evaluated for four pungent qualities (burning, tingling, numbing, overall), two temporal qualities (lag time, overall duration), and three spatial qualities (longitudinal location, lateral location, localized/diffuse). The pungency of cinnamaldehyde was primarily burning and tingling. It had a quick onset and rapid decay. The pungency of eugenol had a long-lasting, predominantly numbing effect. The pungency piperine, capsaicin and ginger were primarily burning, but had different temporal and spatial responses. The pungency of ethanol was most diffuse in nature, with some burning and tingling sensations. It had the shortest perceived onset and overall duration. The pungency of cuminaldehyde was equally burning, tingling and numbing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00195.x
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  • 9
    Electronic Resource
    Electronic Resource
    RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [VIGNA RADIATA (L.) WILCZEC] NOODLES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two commercial samples were evaluated in five focus group sessions to determine the reliability of the focus group technique in identifying the desirable and important sensory characteristics of dry and cooked mungbean noodles and to determine its quality characteristics. Each focus group consistently identified a similar list of desirable and undesirable characteristics. These results indicated that the focus group technique was a reliable method for determining consumer criteria for quality for mungbean noodles. When there is a need to determine consumers’ definition of product quality at a stage when consumer testing is not desired, the focus group technique can be used as a valuable tool. Mungbean noodle quality was found to have two distinct aspects: appearance of the dry noodles and eating quality of the cooked noodles. Color, glossiness, and transparency are the most important characteristics of dry starch noodles while mouthfeel or texture is considered the most important characteristic of cooked starch noodles. Color, taste, and odor of the cooked noodles were considered not as important.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00197.x
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  • 10
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24 factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression.Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00531.x
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  • 11
    Electronic Resource
    Electronic Resource
    A STATISTICAL APPRAISAL OF THE PROBLEM OF SENSORY MEASUREMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The problem of sensory measurement has been tackled using a wide range of methods, from sophisticated systems of scaling to simple ranking. This paper focuses on the problems arising from the fact that the units of sensory scales are frequently arbitrary. It looks at alternative methods of scale design and statistical analysis as a response to the problem and, in particular, introduces a novel combination of scale design and statistical analysis, which may be collectively described as a self-adjusting scale method. The self-adjusting scale method has particular appeal when there is little opportunity for the training of panelists in the use of a particular sensory scale and, though it was originally developed and evaluated in the context of laboratory assessment, may actually have its greatest application in the realm of consumer testing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00533.x
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  • 12
    Electronic Resource
    Electronic Resource
    FREE-CHOICE PROFILING OF MILKS AND OTHER PRODUCTS PREPARED WITH MILKS OF DIFFERENT FAT CONTENTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Free-choice profiling was used to develop a sensory profile of milks of different fat content and a range of food products prepared from them. The products were cornflakes, flavored milk, instant coffee, oat cereal, savory sauce, tea, and whipped dessert. The aim of the work was to investigate whether or not sensory differences brought about by using milk with a different fat content are noticeable in the context of use, and, if so how the differences can best be described. The milks of different fat content, the flavored milk and the cornflakes, savory sauce, and tea to which milk was added were significantly different from each other but the instant coffee, oat cereal, and whipped desserts were not. The differences found between the samples of different fat content were most often described with mouthfeel terms pertaining to viscosity, i.e., “thin/watery,”“buttery/fatty/ greasy/oily,”“coating/clinging,” and “creamy/rich.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00532.x
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  • 13
    Electronic Resource
    Electronic Resource
    PERFORMANCE ASSESSMENT OF SENSORY PANELISTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The replication variance of individual stimulus evaluations and scale utilization across a panelist's stimulus profile are simultaneously employed to develop statistics for assessing performance of panelists. The approach provides opportunities for comparison of panelists to each other, determination of attributes for which panelist confusion is observed, isolation of stimuli presenting unstable properties, and engagement of influence weights (based on relative precision) in subsequent analyses of data. Although the methodology has been developed for applications involving sensory panelists, the statistical concepts may be extended to other data collection scenarios involving replicated determinations from bounded quantitative measurement scales.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00534.x
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  • 14
    Electronic Resource
    Electronic Resource
    A NEW SIGNIFICANCE TEST FOR CONSENSUS IN GENERALIZED PROCRUSTES ANALYSIS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Generalized Procrustes Analysis is frequently used to find a consensus from sensory panel data. Recently King and Arents (1991) have proposed a goodness of fit of the consensus configuration based on Monte-Carlo simulations. A modified test is developed that retains the original assessor configurations by permutation of the data rows. This leads to a more powerful statistical test as is shown by application to data collected in the free-choice profiling of eight milk products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00526.x
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  • 15
    Electronic Resource
    Electronic Resource
    CONSUMER PREFERENCE OF DULCE DE LECHE AMONG STUDENTS IN THE UNITED KINGDOM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dulce de Leche is a dairy-based confectionary product virtually unknown outside Latin America. A 24 factorial design was implemented to study the influence of sugar composition, type of neutralizer, cooking time and presence of vanilla essence on the preference of Dulce de Leche by UK university students. A fractional factorial pattern was used in sen'ing samples to assessors. Analysis of variance showed that the preferred levels were: 40% replacement of sucrose by glucose syrup, 100% sodium bicarbonate as neutralizer, and no vanilla essence. Cooking time did not significantly affect preference. Partial least squares regression was used to relate preference to sensory profile scores. The correlation was good for appearance and texture, not so for flavor and aftertaste. A mapping technique showed consumers to be uniformly grouped for appearance and texture, not so for flavor. Results from preference and general acceptability were encouraging in promoting this new dairy product in Great Britain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00528.x
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  • 16
    Electronic Resource
    Electronic Resource
    MULTIVARIATE ANALYSIS OF CONVENTIONAL PROFILING DATA: A COMPARISON OF A BRITISH AND A NORWEGIAN TRAINED PANEL (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many studies have shown that conventional profiling provides reproducible and meaningful results. However, comparison of the technique as used in different countries appears to be nonexistent. In addition, data analysis is often approached differently, and this aspect is also addressed. This paper describes a study to compare the results obtained from profiling milk chocolate samples, using trained panels in Britain and Norway. Data were analyzed using principal component analysis, generalized Procrustes analysis and partial least squares regression. Results indicate that the underlying perceptual structure of the sample spaces obtained from both panels were similar, however, the emphasis on the underlying sensory dimensions differed. Moreover, it was possible to calibrate the two profiles, which has implications for marketing products for export, as well as providing a potential tool for panel monitoring and calibration across cultures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00527.x
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  • 17
    Electronic Resource
    Electronic Resource
    A COMPARISON OF FREE-CHOICE PROFILING AND THE REPERTORY GRID METHOD IN THE FLAVOR PROFILING OF CIDER (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Free-choice profiling has been used to collect descriptive sensory data from both trained and untrained assessors, though untrained assessors may have difficulty in generating sufficient and adequate descriptors. The more structured repertory grid method has been used as an alternative procedure, and is thought to help assessors in vocabulary development. To compare these two procedures, panels of assessors used them to describe the sensory properties of 25 ciders. Generalized Procrustes analyses of the two data sets provided broadly similar results, but the repertory grid method yielded more descriptors and interpretation of the resulting product space was slightly easier. However, the repertory grid method took slightly longer to carry out, and it was concluded that neither method was clearly superior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00529.x
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  • 18
    Electronic Resource
    Electronic Resource
    IMPORTANCE OF SENSORY FACTORS IN PROCESSED SEAFOOD: METHODS AND RESULTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper considers “importance” of sensory attributes from the consumer point of view, with emphasis on processed seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) “drive” overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute. It shows which specific attributes drive liking, how liking varies with the specific sensory attribute, and whether (and at what sensory level) there exists an optimal level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00530.x
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  • 19
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    SENSORY DIFFERENCE TESTING: RANKING R-INDICES ARE GREATER THAN RATING R-INDICES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: R-index measures obtained by rating and by ranking were compared using a model system. Tne prediction that R-indices obtained by ranking should exceed values obtained by rating was confirmed for both ranking computations: RJB and RMAT-
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00521.x
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  • 20
    Electronic Resource
    Electronic Resource
    SENSORY OPTIMIZATION OF PROCESS VARIABLES FOR PREPARING ROASTED GRAIN POWDERS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quality of roasted grain powders is greatly affected bythe roasting process variables; viz., initial moisture content (IMC), grain-to-sand ratio (GSR), sand temperature (ST) and roasting time (RT). The sensory optimization for these variables was done in two phases. The IMC (12 ± 0.2%) and GSR (1:4) were standardized in the first phase, whereas ST (215C) and RT (1.5–2.0 min), in the second. The overall quality of the roasted grain powders was found to be greatly affected by ST followed by RT.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00520.x
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  • 21
    Electronic Resource
    Electronic Resource
    UNDERSTANDING DISCRIMINATION TESTS: A USER-FRIENDLY TREATMENT OF RESPONSE BIAS, RATING AND RANKING R-INDEX TESTS AND THEIR RELATIONSHIP TO SIGNAL DETECTION (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aproblem central to sensory difference testing is response bias. There are two experimental strategies for dealing with this problem. The first is to use forced choice procedures, like the common duo-trio or triangle tests, while the second is to use signal detection measures like d′, P(A) and the R-index. These strategies are explained and discussed. The relationship between the R-index and the other signal detection measures is explained. The relationship between R-index values obtained by rating and ranking is explored, as are the alternative computations of the R-index by ranking: Rjb and Rmat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00519.x
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  • 22
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    RESPONSE TO COMMENTS ON SCRIVEN AND MAK (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00524.x
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  • 23
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    MEETINGS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00525.x
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  • 24
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    COMMENTS ON SCRIVEN AND MAK (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In their article Scriven and Mak (1991) claim to have used Generalized Procrustes Analysis (GPA) to analyze their data. However, the Consensus program they used does not perform a GPA. Since 1989 there is a very fast GPA program that runs on microprocessors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00523.x
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  • 25
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    A COMPARISON OF PERFORMANCE OF PANELS SELECTED USING ANALYSIS OF VARIANCE AND CLUSTER ANALYSIS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison of one-way analysis of variance (ANOVA) and cluster analysis as statistical methods for selecting members of a descriptive panel was conducted. Using 150–mm unstructured line scales, 10 panelists evaluated the performance in coffee of 2 whiteners on 14 sensory attributes. Factor analysis showed that 5 factors were adequate to model the data. The sensory ballot used had a reliability coefficient omega (Ω) equal to 0.93. One-way ANOVA and cluster analysis resulted in 2 different panels consisting of 9 judges each. Means and standard deviations of the scores showed that greater variability among panelists’ ratings resulted when the panel was selected using one-way ANOVA than when cluster analysis was used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00522.x
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  • 26
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    EFFECT OF REDUCED pH ON SECRETION, STABILITY AND ACTIVITY OF LISTERIA MONOCYTOGENES LISTERIOLYSIN O (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of environmental parameters on secretion, stability and activity of Listeria monocytogenes listeriolysin O (LLO) was examined. Increasing the initial glucose concentration in proteose peptone medium resulted in reduced LLO activity and lower final pH. Yield of LLO was substantially increased when the medium was buffered with ß-glycerophosphate. Extended storage of active LLO in growth medium adjusted to pH 5.3 resulted in loss of only 10% LLO activity; however, up to 90% activity was lost during storage atpH 〈 4.5. In contrast, LLO activity was maximal at pH between 4.0 and 5.5. When the initial pH of culture medium was adjusted to give a final pH after growth of 5.3, as little as 10% of the maximum LLO activity was obtained. The results suggest that the degree of acidity may control both secretion and stability of LLO.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00084.x
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  • 27
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    INHIBITION OF LISTERIA MONOCYTOGENES BY LACTOCOCCUS LACTIS SUBSP. LACTIS ISOLATED FROM ITALIAN RAW HAM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 168 strains of lactic acid bacteria were isolated from Italian raw ham and screened for antagonistic activity against Listeria monocytogenes by using an agar spot assay. Only one strain of Lactococcus lactis subsp. lactis produced antagonistic effects other than inhibition by low pH and hydrogen peroxide. The proteinaceous nature of the compound produced by L. lactis B10 was demonstrated by its inactivation by proteolytic enzymes. The cell-free culture super-natants (filtered and heat-treated) showed a bactericidal mode of action. Bacteriocin produced by L. lactis B10 was inhibitory to other lactic acid bacteria and one strain of Staphylococcus aureus, but not to the gram-negative bacteria tested.
    Type of Medium: Electronic Resource
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  • 28
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    EFFECT OF PENCILLIN ON FREE OR IMMOBILIZED LACTOCOCCI: MILK ACIDIFICATION AND RESIDUAL ANTIBIOTIC LEVEL (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Five lactic acid cultures were added to milk containing penicillin, and the effect of immobilization on acidification and residual penicillin concentration were determined. Cells of Lactococcus lactis subsp. cremoris CRA-1 immobilized in calcium alginate beads were less sensitive to penicillin than free cells, and inhibition occurred later in the fermentation. The lactococci were less sensitive to penicillin when high cell densities were inoculated (109 CFU/mL). There was a significant reduction of penicillin (up to 0.3 IU/mL) when milk was inoculated with high populations of Lac. cremoris and incubated at 30C for 6 h. The drop in penicillin concentration was not related to adsorption to the alginate or to the presence of β-lactamase on the cultures. When free cells of Lac. cremoris, Streptococcus salivarius subsp. thermophilus or Lactobacillus delbrueckii subsp. bulgaricus were added to milk containing antibiotics, and incubated at 4 or 10C for 48 h, significant reduction of penicillin levels did not occur in the contaminated milk. Milks containing more than 4 × 106 lactococci CFU/mL can give false positive results in the antibiotic disk assay using Bacillus subtilis.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00088.x
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  • 29
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    DEVELOPMENT OF A TROPICAL FISH ASSAY FOR SAXITOXIN (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The tropical fish Notropis atherimoldes (0.2–0.4 g) was found to be highly sensitive to saxitoxin (STX) and well-suited for use in the biological estimation of saxitoxin. STX in distilled water at a concentration of 3.3 ng/mL resulted in a paralytic end-point being reached in 17.5 min. The assay is ideally suited for initially detecting the presence of paralytic shellfish toxins in bacterial culture supernates.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00089.x
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  • 30
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    MICROBIOLOGICAL QUALITY OF TRADITIONAL MARKET CURED FISH IN TANZANIA (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The microbiological quality of six varieties of retail market traditionally cured fish in Morogoro, Tanzania was investigated over a five-month period. The fish were contaminated with bacteria and molds at levels of: total aerobes, 106 - 1.7 × 107 c.f.u/g; faecal coliforms, 1.1 × 101 - 2.5 × 103 MPN/g; faecal streptococci, 1.4 × 101 - 1.3 × 103 MPN/g; Staphylococcus aureus, 1.3 × 103 - 8.6 × 103 c.f.u/g; Aspergillus flavus group, 2.1 × 101 - 2 × 102 c.f.u/g of fish. Of faecal coliform, 45% of the isolates were Escherichia coli. Twenty-five percent of the S. aureus isolates were coagulase positive. Sixteen percent of A. flavus isolates were aflatoxigenic. Aflatoxin contamination ranged from O to 18.5 μg/kg of fish. Insect infestation by Dermestes spp. and mites was observed. The results of this preliminary study emphasize the importance of proper processing and handling offish in the tropics in order to safeguard public health.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00092.x
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  • 31
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    TRIALS ON THE ANTIBACTERIAL EFFECT OF GLUCOSE OXIDASE ON CHICKEN BREAST SKIN AND MUSCLE (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Use of glucose oxidase as a possible means to inhibit microbial growth on processed poultry was evaluated. Muscle and skin sections of chicken breast were inoculated with Pseudomonas spp. or Salmonella typhimurium and subjected to either: (1) 60 s dip in 2 units of glucose oxidase without glucose supplementation or (2) 60 s dip in 2 units of glucose oxidase with 4% glucose supplementation. Control groups were dipped in sterilized, distilled water. The Pseudomonas and Salmonella populations were determined for each section. Neither enzyme treatment reduced the initial Pseudomonas or Salmonella populations nor did the treatments inhibit the growth of Pseudomonas during the storage period. Salmonella was inhibited by the low temperature. Therefore, a glucose oxidase enzyme treatment has little potential for extending the shelf-life of chicken.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00093.x
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  • 32
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    PHYSICOCHEMICAL AND SENSORY ANALYSES ON EGG POWDER IRRADIATED TO INACTIVATE SALMONELLA AND REDUCE MICROBIAL LOAD (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Egg powder was treated with 0, 2, 5 and 10 kGy of gamma radiation at 20C to inactivate Salmonella and to stabilize its microbial load. Microbial, physicochemical and sensory determinations were performed during 4 months of storage to select the optimal radiation dose to attain the objective without significantly reducing egg quality. Microbial results show that 2.0 kGy inactivated Salmonella and reduced microbial load to levels below those stipulated by the Argentine regulations. Physicochemical determinations of egg powder extracts for peroxide number, spectrophotometric measurements in the visible and ultraviolet regions, functional properties on sponge cakes made with egg powder (height, comprssion-relaxiation cycle parameters), foam stability and viscosity showed that gamma radiation at the dose of 2 kGy, did not cause significant changes in these parameters. Higher radiation doses (5 and 10 kGy) did increase rancidity, pigment loss and protein chain scission. Sensory determinations performed on egg powder, and on cakes manufactured with it, agreed with the physicochemical results. After 110 storage days, 2 kGy was the most suitable of the tested doses.
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  • 33
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    INHIBITION OF LISTERIA MONOCYTOGENES BY LIQUID SMOKE AND ISOEUGENOL, A PHENOLIC COMPONENT FOUND IN SMOKE (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The behavior of Listeria monocytogenes was monitored in wiener exudate or Tryptose Broth (TB) in the presence of liquid smoke (CharSol Supreme) or smoke ingredients (i.e., phenols and acetic acid). L. monocytogenes grew in untreated exudate held at 25C, but was inactivated in the presence of 0.2 and 0.6% liq'iid smoke (D-values of 36 and 4.5 h, respectively). Of 11 individual phenols tested, only isoeugenol exhibited antilisterial activity in TB at 37C. Growth of the pathogen in the presence of isoeugenol (100 ppm) was inhibited to a greater extent in TB acidified with acetic acid to pH 5.8 compared to pH 7.0. These studies confirm the potent antilisterial activity of liquid smoke and establish the potential of isoeugenol for controlling the growth of L. monocytogenes in certain processed meats.
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  • 34
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    Thermophysical Properties of Extruded Beef/Corn Flour Blends (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 properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m3; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0-7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06837.x
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  • 35
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    Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation (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: Salt-soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho-, pyro-, tripoly- and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15-0.25% tripolyphosphate and low pH (〈6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat products.
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  • 36
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    Thermal Aggregation Properties of Duck Salt-Soluble Proteins at Selected 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: Thermal aggregation properties of duck breast and leg salt-soluble proteins (SSP) were studied at pH 5.50, 5.75 and 6.00. At pH 5.50, a major transition for breast was observed at 60.3°C and for leg at 41.8°C. At pH 5.75, major transitions at 44.6 and 43.2°C were obtained, respectively, for the breast and leg SSP. Three transitions at 46.0, 53.0 and 59.0°C were exhibited by breast SSP at pH 6.00, whereas only two major transitions at 47.4 and 54.0°C were identified in leg SSP. Changes in transition peak heights and shifts in transition temperatures as a result of pH changes indicated that, depending on fiber type, pH may enhance or suppress the aggregation behavior of specific constituents of the myosin/actomyosin complex, thereby altering the overall aggregation pattern of the protein preparation.
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  • 37
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    Rapid p-Nitroaniline Test for Assessing Microbial Quality of Refrigerated Meat (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 p-nitroaniline test, a rapid method to estimate microbial quality of refrigerated meat, was applied to many retail meat samples from several animal species to confirm its applicability. This method allows determination of psychotroph levels between 104 and 108 CFU/cm2 in about 2.5 hr. A good correlation was found (r = 0.88, p 〈 0.001) between this method and the standard plate count technique. Because of the yellow color of the p-nitroaniline released during reaction, bacterial loads higher than 10s CFU/cm2 develop a color intense enough to be detected visually.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06849.x
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  • 38
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    Sodium Asocorbate Affects Surimi Gel-forming 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: Effect of sodium-L-ascorbate (SA) on the gel-forming properties of Alaska pollock surimi was studied with respect to optimum level, surimi quality, gel setting, vacuum chopping, freeze-thaw and thermal stabilities, and salt and moisture levels. SA significantly improved gel cohesiveness and sensory firmness of fiberized products with maximum strengthening effect at a 0.2% level. Its effectiveness was directly related to surimi quality regardless of vacuum treatment indicating the unimportance of airborne oxygen. Freeze-syneresis promoted by ascorbatc during frozen storage was moderated by the use of hydrox-ypropylatcd-modified starch.
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  • 39
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    Moisture Retention and Textural Properties of Ground Chicken Meat as Affected by Sodium Tripolyphosphate, Ionic Strength and pH (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: Batches of ground chicken meat were mixed with 10% solutions containing 0.0–5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from 〈0.7 to 6.0 at pH 6.5 to 9.5 in a 6 × 4 × 7 factorial experimental design. Patties prepared from the mixtures were evaluated for pH, cooking loss, and objective texture characteristics. Most effects of STPP were attributable to the direct effect of STPP on IS. However the ability of the phosphate to alter textural properties was greater at a pH value near the pKa of the phosphate.
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  • 40
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    Metallic Cations Affect Functional Performance of Spray-Dried Heat-Treated Egg White (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 functional performance of four metallic cations (Cu++, Al+++, Fe+++, Zn++) in spray-dried, heat-treated egg white were evaluated. Cu++ excelled in all functional categories involving foams and angel food cakes. Zn++ was least effective. These data suggest that Cu++ would be a suitable additive to spray-dried egg white systems.
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  • 41
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    Water Vapor Adsorption Isotherms of Guava, Mango and Pineapple (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: Isotherms were determined at 25° and 50°C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze-dried pineapple was higher than that for vacuum dried. The higher sorption capacity of mango and pineapple in comparison to guava corresponded to the respective sugar contents of the fruits.
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  • 42
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    Textural Changes of Canned Chum Salmon Related to Sexual Maturity (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: Eating quality of chum salmon decreases as the fish migrate towards natal streams to spawn. Fish were assigned to maturity grades according to outward appearance and processed according to normal commercial practice. Texture of the canned product was assessed by nine trained sensory judges and by instrumental texture profile analysis (TPA). Both methods revealed significant differences between grades but the sensory method was more sensitive. Standardization of scores of each judge reduced error due to tendency of judges to use different portions of continuous scoring lines. Major textural changes in canned salmon were not evident before the transition from grade 3, dark to grade 4, spawning fish.
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  • 43
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    Nutritional Evaluation of Breadfruit-containing Composite Flour Products (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: Composite flours containing wheat, breadfruit flour and soy protein, whey or peanut meal were formulated and incorporated into western style bread and biscuits. Bread containing 10% breadfruit flour and 5% whey, and biscuits containing 10% breadfruit flour and 5% soy protein were judged most acceptable in flavor, color, and texture. Breadfruit flour contained 4.4% protein and was lower in sulfur containing amino acids and higher in lysine than wheat flour. Breadfruit containing bread and biscuits had low amino acid scores. The protein efficiency ratio (PER) of the biscuit product, however, was similar to that of the casein control while the PER of bread was significantly lower. Results suggest that acceptable products can be made with composite flours containing 10% breadfruit flour.
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  • 44
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    Physical and Sensory Characteristics and Microbiological Quality of Beef from a 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: Vacuum storage, retail display, microbial content, and palatability were evaluated for beef which had excess fat and muscles from the thin cuts and chuck removed after longissimus pH reached 5.8. Some hot processed cuts were darker in lean color. Deep pectorals and ribeye rolls had minor shape distortions but the physical appearance of these and other cuts was little affected. The partial hot fabrication procedure did not adversely affect sensory attributes including tenderness of the final product.
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  • 45
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    Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture (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 laboratory thermal processing unit and reactor cell were adapted to aseptically process browned and unbrowned cubes from Choice an Utility Grade beef. Processing parameters of heating medium flow rate, time and temperature were established. Processed product was analyzed for changes in flavor and texture on day 0 and after 30 days refrigerated storage. Because sterility of each sample was not verified, sensory evaluation was only performed at day 0. Pre-browning improved flavor quality and did not reduce tenderness or yield. Low quality beef could be effectively utilized with proper processing parameters. Lipid oxidation and loss of sulfur compounds during storage were limiting factors in aseptically processing beef particulates.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11258.x
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  • 46
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    Reaction of Nitrite with Ascorbic Acid or Ascorbic Acid-2-Derivatives (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 decrease in free nitrite in aqueous solutions of nitrite and ascorbic acid (AsA), ascorbic acid-2-phosphate (AsA-2-P) or ascorbic acid-2-sulfate (AsA-2-S) was studied. Both AsA-2-P and AsA-2-S reacted with nitrite as did AsA. The rate of the reaction followed the order AsA 〉 AsA-2-P 〉 AsA-2-S. The reaction solution of AsA and nitrite did nitrosate cytochrome c and regenerate nitrite, but the reaction solution of nitrite with either AsA-2-P or AsA-2-S did not. When surimi with myoglobin added as a pigment was used as a model meat curing system, the addition of AsA-2-P and AsA-2-S did not participate in the reactions resulting in development of cured meat color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11264.x
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  • 47
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    Ovalbumin thermal Gelation Prediction by Application of Temperature-Time History (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 model for characterizing changes in viscosity of soy protein during extrusion was adapted to predict apparent viscosity ratio of gelling ovalbumin. For ovalbumin (87% purity) the temperature time histories of 3,5, and 7% gel formation were determined at 85, 90 and 95°C. A back-extrusion method was used to determine apparent viscosity ratios during gelation. Activation energy for denaturation/gelation was estimated at 159 kJ/mol. The model parameter a (degree of molecular entanglement) was 0.75, 0.75, and 1.0 for 3, 5, and 7% gels, respectively. Reaction rate constants were similar for samples with different protein concentrations. Maximum apparent viscosity ratio increased as protein concentrations increased. The mathematical model was verified by determining apparent viscosity ratios at 86 and 93°C and water holding at 90°C, resulting in R2-0.93. This model may be useful in predicting ovalbumin thermal gelation apparent viscosity ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11271.x
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  • 48
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    Glutathione Peroxidase of Fish (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: Glutathione peroxidase (GSH-Px) activity was detected in the muscle and skin tissues from several fish species. The muscle GSH-Px showed an optimum pH at 8.0 for salmon and 8.5 for carp. Stability of salmon muscle enzyme was enhanced in the presence of reduced glutathione (GSH), but considerably decreased in the presence of tert-butylhydroperoxide. When salmon fillets were stored at -50°C, the GSH-Px activity increased gradually during storage. Fish muscle GSH-Px shows potential for preventing oxidative deterioration in muscle during storage and processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11276.x
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  • 49
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    Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching (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 carrots were blanched at four temperatures for five time periods, then blanched again for 6 min at 100°C. A control sample was blanched 8 min at 100°C. All samples were then dehydrated. Very slight differences in rehydration ratios between treatments were observed. The 50°C blanch gave a firmness equal to or less than the control for all blanch times. The carrots blanched at 55°C for 15, 30 and 45 min were less firm than the control while the 60 and 90 min blanched samples were firmer than the control. The 60 and 65°C blanched samples had significantly firmer texture than the control when blanch time was 〉 30 min. Blanching carrots for 45 min at 65°C increased firmness of the rehydrated product by 51% for uncooked and 27% for cooked.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11279.x
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  • 50
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    Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules (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 reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt-treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11283.x
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  • 51
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    Optimization of a Diced Tomato Calcification Process (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 calcium concentration (0.05-1.45% CaCl2), temperature of dipping solution (35-65°C), and contact time (0.5-3.5 min) on calcium uptake, firmness and pH of diced tomatoes was evaluated during a calcification process using response surface methods. Temperature had no significant effect on the process. Application of graphical optimization techniques revealed that processing in a solution of relatively low calcium concentration (≃0.43% CaCl2) at ambient temperature (≃ 35°C) for about 3.5 min would yield a product with Ca++ content below the legal limit (〈800 μ-g/g), improved firmness (shear force value 〉 20 N/g), and with pH low enough (〈3.95) to eliminate any requirement for acidification treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11284.x
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  • 52
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    Propyl Gallate and Ascorbyl Palmitate Affect Stability of Canola Oils in Accelerated Storage (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 propyl gallate (PG) with and without ascorbyl palmitate (AP) and monoglyceride citrate (MGC) on the stability during accelerated storage (Schaal and fluorescent light) of canola oil were determined by sensory, chemical and gas liquid chromatographic (GLC) evaluations. After 12 days of Schaal storage, analyses indicated that additions of PG + AP to oils at 200/200 ppm and 100/200 ppm were most effective in retarding oil deterioration. Sensory data showed that additions of either PG + MGC or PG + AP to oils, were ineffective in delaying deterioration in fluorescent light exposed samples. Chemical data indicated that 200 ppm PG + 200 ppm AP and 100 ppm PG + 200 ppm AP were somewhat effective in retarding oil photooxidation.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11306.x
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    Predicting Thermophilic Spore Population Dynamics for UHT Sterilization Processes (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 mathematical model of Bacillus stearothermophilus spore populations during lethal heating treats activation of dormant spores and inactivation mechanisms affecting dormant/activated spores. Rate constants of activation/inactivation processes were determined from isothermal survivor curves of experiments in 105, 110, 115, and 120°C and corresponding simulations with the model. Variations of rate constants with temperature were incorporated by Arrhenius equations responding to general temperature regimes. Tests demonstrated high correspondence between experimental survivor curves and those generated by simulations with the model for isothermal and dynamic, lethal heating. Tests also indicated Arrhenius rate constants at low lethal temperatures (105-120°C) and the model may apply to ultra high temperature. The new model was more effective than the traditional model in representing and predicting spore population dynamics during lethal heating.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11310.x
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  • 54
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    Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to 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: Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P 〈 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb11313.x
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  • 55
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    Hydrolysis and Maillard Reactions During Ripening of Iberian 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: Thirty-eight hams from Iberian breed were processed by the traditional dry-curing procedure. Active proteolysis and autooxidation occur during the first period, as revealed by the accumulation of peptide, nitrogen and carbonyl compounds. In the second step a strong increase in amino acid nitrogen was observed, whereas the content of all the aldehydes studied decreased notably. This could be due to condensations between carbonyls and free amino acids during the summer period. While hams were kept in the cellar, the overall increase of amino acid nitrogen was in contrast to the slow rate of accumulation of some individual amino acids. This was presumably due to degradation to volatile derivatives, where Maillard reactions could be involved.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14300.x
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  • 56
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    Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy Proteins (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: Wheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF) were used as additives at a level of 3.5% in comminuted meat products (CMP). Frankfurters with protein additives showed increased water-holding capacity and batter stability and decreased cooking loss. Improved viscosity and adhesiveness were observed with protein additives when the level of added water was constant. Protein additives also influenced textural and sensory properties of frankfurters. WGPF at a level of 3.5% was found similar to effects of SF and CGPF. WGPF is a potential nonmeat protein additive that can be utilized as an extender in CMP such as frankfurters and bologna.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14304.x
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  • 57
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    Carbonated Milk: Proteins (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 of carbonated milk have been examined. Carbonated milk had higher viscosity and longer shelf-life than non-carbonated milk. The size of casein micelle particles in milk was reduced upon carbonation. Consequently, the amount of total casein in the smallest casein micellar fraction was greatly increased. This change in casein micelle distribution was not reversed after carbon dioxide was removed. These changes in micellar distribution were not simply due to pH decrease in the carbonated milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14314.x
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    Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture (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 addition of live and heat-shocked Lactobacillus casei-casei L2A and Neutrase© was tested for its ability to accelerate the maturation of Cheddar cheese. An evaluation of physicochemical and rheological properties showed that cheese pH was decreased by bacterial and enzymatic additives, while fracturability and cohesiveness were influenced principally by Neutrase. The integrated process recommended is composed of three parts: first, the addition of live L. casei-casei L2A to control the undesirable microflora, second, heat-shocked cells of the same species at a concentration of 1.0%, and third, Neutrase at a concentration not higher than 1.0 × 10-5 AU/g of cheese. This process led to a good-quality sharp Cheddar cheese with 60% increase in flavor intensity compared to control cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14318.x
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  • 59
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    Freezing Influences Diffusion of Reducing Sugars in Carrot Cortex (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 loss of reducing sugars from raw and previously frozen carrot cortex tissue immersed in warm water was studied as a function of temperature (40–100°C). Leaching was described as a diffusional mechanism by application of Fick's 2nd law. This approach successfully modeled losses from raw carrots at temperatures higher than 60°C. At low temperatures diffusion was much slower, due to a high resistence of the tissues to mass transfer, and Fick's 2nd law could not be applied. Previously frozen carrots showed a Fickian behaviour through the range of temperatures and diffusivities were much higher. Dependence of diffusivity on temperature followed an Arrhenius type equation for the two cases. However, the activation energy of pre-frozen carrots was lower, indicating loss of sensitivity to temperature variations.
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    Stable Clouding Agent from Isolated Soy Protein (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 a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short-term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in the incubation medium as the particles were forming. In the absence of soluble pectin the nascent soy protein particles rapidly aggregated. This soy protein based clouding agent may provide a natural and healthy alternative to oil-derived clouding agents. The stabilization of such suspended soy protein particles also provides a model system that may be comparable to orange juice cloud for stability studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb14330.x
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    Misting Affects Market Quality and Enzyme Activity of Broccoli During Retail Storage (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: Vitamin C, enzyme activities, color and texture changed in misted and nonmisted broccoli at 0, 24, 48 and 72 hr intervals during display cabinet storage (18°C). Reduced ascorbic acid (RAA), ascorbate oxidase and peroxidase activities, total chlorophyll extractions, Hunter-lab color and Instron texture measurements were followed. Misting significantly enhanced RAA (p=0.0001), and retention of chlorophyll (p=0.0001), and green color as measured by hue angle (p=0.0021) during 72 hr storage. RAA degradation in misted and nonmisted broccoli and total chlorophyll degradation in nonmisted samples followed first order kinetics. Peroxidase activity was significantly greater in both the nonmisted broccoli floret/stem (p = 0.0221) and stalk tissue (p=0.0079). No significant differences were found between misted and nonmisted broccoli for ascorbate oxidase activity (p = 0.9426) or Instron shear values (p = 0.3652).
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  • 62
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    Adulterants in Whiskey: Detection and Identification by Principal Component Analysis (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: Model adulterants such as gasoline, phenol, rubber hose, and hair were added to whiskies to prepare adulterated samples. Methylene chloride extracts of these and of the unadulterated whiskies were separated by capillary column GC. Principal Component Analysis was applied to the gas chromatograms, and the resulting scores were used to decide upon product acceptability. Using a series of standards, scores were also the basis for identification of adulterants in rejected samples. In the largest of three data sets, decisions were correct for over 95% of samples, and all adulterated samples were correctly identified.
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  • 63
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    Comparison of Sound and Shriveled Peanut Kernels from Sized Commercial Lots (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: Sound and shriveled peanut kernels obtained from sized commercial lots were subjected to compositional analyses, and roasted at 150°C for 25 min before subjecting to analysis of sugars, total and free amino acids, protein patterns and oven test. Shriveled raw peanuts contained higher moisture, free amino acid, sucrose, and glucose, and lower lipid contents than sound peanuts. Shriveled kernels underwent greater decreases in total and free amino acids, less increase in sucrose, and more protein denaturation after roasting. Shriveled kernels were more susceptible to oxidative deterioration.
    Type of Medium: Electronic Resource
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  • 64
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    Changes in Starch Pasting Properties Due to Sugars and Emulsifiers as Determined by Viscosity Measurement (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 effects of sugars, emulsifiers, and their interactions on starch pasting properties were determined by the Rapid Visco-Analyser (RVA). Solutions of 50% sugars in water were used. The disaccharides, sucrose and lactose, delayed pasting more than did the monosaccharide, dextrose. Sugars’effects on starch pasting delay and on starch paste consistency varied with the starch. Addition of the same emulsifier (1%) to different starches did not result in the same change in paste consistency in the presence of high amounts of sugar. Both sucrose ester F-160 (SE) and polysorbate 60 (PS) reduced the hot paste consistency of starch-sugar mixtures, with SE having a greater effect than PS.
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    Help us Minimize Your Manuscript Review Time (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.tb08036.x
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  • 66
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    Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses (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: Bull (n = 30) and steer (n = 30) carcasses were measured for meat quality in the longissimus muscle after 48 hr on electrically stimulated (ES) sides or after 6 days on their unstimulated counterparts. Electrical stimulation and 48 hr aging had the same tenderizing effect as a 6 day aging period on both bulls and steers. Compared to meat from steers, that from bulls was tougher and had higher ultimate pH values and collagen contents. On an overall quality basis however, ES meat aged for 48 hrs was equivalent to nonstimulated meat aged for 6 days.
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  • 67
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    TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging (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: Ground pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap™(S), aluminum foil (A), or Saran™-aluminum foil combination (SA) and frozen at - 17°C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were steam distilled, volatilized at 60°C, and 1 mL samples of headspace gas was analyzed using gas chromatography and mass spectrometry. Spectra for individual peaks on the total ion chromatograms were identified with spectra from known standards. Ground pork (cooked to 75°C) was evaluated by a trained sensory panel for flavor and texture. Rancid and acid odor and flavor scores and TBA values increased over time regardless of packaging treatment; however, V-packaged pork had lower scores and P-packaged had higher scores at all time periods than did that in other materials. Eighteen volatiles were identified and quantified using GC/MS; 3-hydroxy-2-butanone had the highest correlation coefficients with TBA value, odor, and flavor scores.
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  • 68
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    Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissue (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: Removal of kidney material was essential for a higher quality cod frame mince. The removal of kidney tissue before deboning eliminated typical “chemical” and “petroleum” type flavors and resulted in a white, less red, and higher quality unwashed frame mince. Those samples without kidney tissue had good frozen storage stability, (particularly at -40°C) and could be used as an ingredient in apropriate meat products. The length of iced storage of frames or whole cod had little effect on frame mince quality during frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08046.x
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    Microbiological Method to Identify Irradiated Meat (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: Beef, chicken, mutton and pork exposed to -γ-radiation doses of 0–5 kGy were inoculated with Aeromonas hydrophila initially, after 7 days and 15 days of storage at 3°C and -11°C. After 18 hr incubation at 30°C TVBN values of nonirradiated samples were found to be 210 mg% and TVA value were 205 while the corresponding irradiated samples showed 30–80 mg% and 40–80. A similar pattern was observed in stored samples. A rapid method was developed by incubating chicken meat at 37°C for 6–7 hr with bacteria followed by estimation of volatile acids (TVA) and bases (TVBN). A 40–50% reduction in TVA and TVBN in irradiated samples was observed suggesting its possible application for detecting irradiated meat samples.
    Type of Medium: Electronic Resource
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  • 70
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    Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk (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 defect-oriented sensory terminology system traditionally used in the dairy industry was compared with a panel-generated consumer-oriented terminology system for the quantitative sensory description of fluid milk characteristics. Samples were treated to produce light-oxidized, metallic-oxidized and rancid flavors. The discriminative sensitivity of two panels, one using each terminology system, was compared using sets of six treated milk samples. Given the same amount of training, the panel generating their own terminology system was more sensitive than the panel using the traditional terms, showing better differentiation of treated samples from controls, between levels of sample treatments, and among types of defects. These results suggest that a descriptive analysis procedure is a feasible alternative to a traditional defect-oriented system for sensory analysis of milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08051.x
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  • 71
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    Microcoagulation of a Whey Protein Isolate by Extrusion Cooking at Acid pH (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 whey protein isolate (WPI) was coagulated by thermomechanical processing in a twin screw extruder. Nonaggregated semi-solid spreads were obtained only in the pH range 3.5–3.9, at ca 20% protein (77% water), a barrel temperature of 90–100°C and a screw speed of 100–200 rpm. WPI extrusion-coagulated at pH 3.9 displayed a high nitrogen solubility (NSI) (43–47%). Electrophoresis indicated that the β-lactoglobulin constituent was entirely soluble in 1% SDS, while scanning calorimetry revealed about 82% protein unfolding. WPI extrusion-coagulated at pH 4.5–6.8 displayed lower NSI (25%), were less soluble in 1% SDS, were 88% unfolded and had grainy texture. Light microscopy, centrifugation in glycerol solutions, and laser diffractometry indicated the acid spread (pH 3.9) was composed of small coagulated particles, mean diameter 11.5 μm (volume basis).
    Type of Medium: Electronic Resource
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  • 72
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    Immunoglobulins from Egg Yolk: Isolation and Purification (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: Simple water dilution was employed for the separation of water-soluble plasma proteins from egg yolk granules. An optimum recovery of immunoglobulin Y (IgY, 93–96%) in water-soluble fraction was obtained by sixfold water dilution at pH between 5.0–5.2 with incubation time of 6 hr at 4°C. Among the factors studied, pH was found to be the most important factor affecting IgY recovery. Active IgY of high purity with good recovery was obtained by a combination of several techniques including salt precipitation, alcohol precipitation, ultrafiltration, gel filtration and ion exchange chromatography. Salt precipitation, ultrafiltration, and get filtration is the recommended sequence. Over 100 mg of electrophoretically pure IgY was routinely obtained from one egg.
    Type of Medium: Electronic Resource
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  • 73
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    Difference Thresholds in Texture Evaluation of Edible Fats: Firmness and Spreadability (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: Weber ratios for firmness and spreadability of edible fats were determined at six stimulus intensities with the appropriate instrumental methods being sectility testing and cone penetration, respectively. The results provided good support for Weber's law except, in the case of firmness, for deviations at low stimulus intensities. The derived just noticeable difference scales approximated Fechner's law. In the linear range the mean Weber ratios were 0.196 for firmness and 0.272 for spreadability. Individual differences among the subjects up to 50% were observed. The results of previous magnitude estimation experiments and the present study suggest that firmness and spreadability are prothetic continua and that the just noticeable differences increase with increasing stimulus intensity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08061.x
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  • 74
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    Ineffectiveness of a Fluorometric Method for Identifying Irradiated Food Based on Thymine Glycol (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: At dosages used for food irradiation, some of the thymine present in the DNA of irradiated food may be converted to thymine glycol. A fluorometric assay for thymine glycol was investigated as a possible method of detecting irradiated foods based on this effect. Experiments were performed on homogenates of irradiated chicken breast meat and on DNA isolated from irradiated chicken breast meat. In both cases the assay was subject to interference from one of the reagents, o-aminobenzaldehyde, and lacked the necessary sensitivity to detect the thymine glycol produced by radiolysis of the DNA at relevant dosages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08065.x
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  • 75
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    Controlled Fermentation of Caperberries (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 effects of concentration (0, 4, 7 and 10% NaCl) and buffering of brines on the fermentation of caperberries were studied. In all cases, lactic acid bacteria were the main microorganisms responsible for the processes. The evolution of the samples in water and 4% salt was similar, while 7 and 10% levels delayed fermentation depending on concentration. The buffered series fermented more strongly than unbuffered treatments. Color and texture were similar in all treatments. An increase of salt level up to 10% NaCl at equilibrium was found to be suitable for bulk storage.
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  • 76
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    Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits (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: Chemical and biochemical changes in Lippens and Smith mango cultivars stored at 12°C and 85–90% RH were studied. The observed chemical changes were similar in both varieties. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. In a parallel way, the quantity of extractable proteins decreased from preclimacteric to ripe or senescent fruits. Polyacrylamide gel electrophoresis of the extracts from Smith mangoes revealed three isoenzymes of POD which moved towards the anode at pH 8.3. The isoenzyme pattern of POD of Lippens mango extracts was quite different, showing four faster moving bands in addition to the above mentioned three characteristic bands of Smith mango fruits. Relative activity of the different isoenzymes changed during ripening may provide insight into the ripening process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08073.x
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  • 77
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    1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus (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: Enzymatic formation of l-octen-3-ol in the cultivated mushroom, Agaricus bisporus, was studied. The optimal activity of lipoxygenase-hydroperoxide lyase enzymes for l-octen-3-ol formation was observed over the pH range 5.0 to 7.0. The highest amount of l-octen-3-ol was produced at pH 6.0. During the crop cycle, the l-octen-3-ol content of mushrooms varied from 19.3 to 37.2 ppm. More l-octen-3-ol was produced in the gills than other morphological tissues. During post-harvest storage at 12°C, enzyme activity as well as l-octen-3-ol content decreased dramatically over time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08077.x
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  • 78
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    Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour (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: Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08082.x
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    In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources (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: An in vitro method was used to assess interaction between whole fiber (WF) sources and vitamin E under simulated physiological conditions (pH 2, pH 7, pH 2–7; bile salt 5–15 mM; 37°C). Dose-response and binding characteristics (via Scatchard analysis) were examined. Binding of vitamin E by lupin and gum were higher (p≤0.05) at pH 2 and pH 7 than at the sequential treatment. Oat bran, treated at pH 7 or sequentially, showed increased (p≤0.05) binding of vitamin E as fiber level increased (25 - 100 mg). Scatchard plots revealed two specific noninteracting binding sites for sugarbeet and barley bran. Affinities (Kd) and capacities (n) were compared among fibers. Affinities for vitamin E were: sugarbeet〉oat〉lupin〉barley〉gum. Capacities were: barley 〉 gum 〉 lupin 〉 sugarbeet 〉 oat. Vitamin E binding to DF is complex, multifactorial, and not due to a single mechanism.
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    Filtration of Soy Sauce by Ceramic Membrane (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: Ceramic membrane was used for clarifying soy sauce. The raw soy sauce was cooked, large particles removed by sedimentation, and the supernatant filtered through a 0.2 μm ceramic membrane. At 861 L/hr feed rate, 11 bar operating pressure, and 25°C, the cooked soy sauce was filtered to a permeate/retentate ratio of 2, while maintaining a permeate flux of approximately 15 L/hr.m2. Ceramic membrane filtration did not alter the general composition of soy sauce, but significantly reduced turbidity and count of aerobic microorganisms in the product.
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  • 81
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    Anthocyanin Pigments of Sweet Potatoes–Ipomoea batatas (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 anthocyanin pigments of red sweet potato roots (Impomoea batatas) were isolated, purified and identified by HPLC and conventional paper chromatographic, spectral and chemical methods. Two major pigments and two minor pigments were present in fresh tissue slices extracted with boiling 1% HAc methanol. Tissues extracted cold yielded 11 or more pigments probably from degradation of the two major pigments. One major pigment was identified as peonidin-3-diglucoside-5-glucoside with three molecules of ferulic acid and one molecule of caffeic acid. The other major pigment was peonidin-3-diglucoside-5-glucoside with two molecules of ferulic acid and one caffeic acid.
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    Staphylococcus aureus Growth and Enterotoxin Production in Mushrooms (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: An enterotoxin A (SEA) producing strain of Staphylococcus aureus was inoculated onto mushrooms and incubated under simulated pre-and post-canning conditions. S. aureus grew and produced SEA in mushrooms incubated at 25°C in 10% to 20% NaCl. Growth and SEA production occurred when mushrooms were stored in plastic bags at 37°C, but not at 25°C. Mushrooms heat-processed at 121.1°C supported S. aureus growth and SEA production. No SEA was recovered from mushrooms inoculated with 1 or 10 ng SEA/g and heated at 121.1°C for 4.5 min. At higher inoculated SEA levels (100 and 1,000 ng/g), SEA was detectable after 10 min of heating. Staphylococcal enterotoxin could be present in canned mushrooms as a result of pre-, but more likely post-processing contamination.
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    Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization (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: Application of nanofiltration membranes to processing sweet whey and skim milk ultrafiltration permeate increased lactose crystal yield by about 10 and 8 %, respectively, at a concentration factor of 3.0. These increases were attributed to depletion of minerals, especially monovalent cations such as sodium and potassium, by the partial demineralization effect of the nanofiltration membrane. These membranes may be incorporated into current industrial processes for producing lactose from whey and milk permeates.
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    Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non-Sugar Drink Model and Protein Model Systems (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 Tradescantia pallida anthocyanins were about 29 times more stable in a nonsugar drink model system than red cabbage (Brassica oleracea) anthocyanins, and 15 times in a fish protein system. The degradation of the anthocyanins from both sources in a nonsugar drink model was logarithmic rather than linear. The mechanism for logarithmic relationship was assumed to be the difficulty of water molecules diffusion to the hydrophobic center formed by the acyl groups and the aglycone.
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    Growth and Metabolism of L-malic Acid by Lactobacillus plantarum CECT 220 in a Defined Medium (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: Malic acid can be metabolized by lactic acid bacteria by two main pathways. Previous studies in malic acid degradation by malic and malolactic enzymes in wines and complex media have not been carried out in completely defined media. Some novel aspects of growth and metabolism of a L. plantarum strain in a defined medium were found. One of the most relevant results was that the strain could grow with malate as sole energy source added to the medium.
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  • 86
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    Listeria monocytogenes Inactivation in Turkey Rolls and Battered Chicken Nuggets Subjected to Simulated Commercial Cooking (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: Cured and uncured turkey rolls inoculted with 107Listeria monocytogenes CFU/g were vacuum packaged and cooked to internal temperatures of 68°C and 74°C, respectively, in a steam-injected chamber. Samples were stored up to 15 wk at 4°C. Battered chicken nuggets were also inoculated internally with about 107L. monocytogenes CFU/ g. Nuggets enclosed in bags were cooked under moist heating conditions in a convection oven to an internal temperature of 71°C. Nuggets were flushed with 30% CO2, 70% N2 atmosphere and sealed. Chicken nuggets were stored at 4°C up to 30 days. No Listeria monocytogenes were recovered from the cooked products suggesting that similar commercial processes are adequate to reduce populations of L. monocytogenes below detection limits.
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    Differential Insolubilization of Red Hake Muscle Proteins During 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: Contractile proteins were more susceptible to insolubilization than sarcoplasmic proteins. Some proteins of both the sarcoplasmic and contractile fractions were more susceptible than others. Proteins of molecular weights 102K-, 82K- and 73K-daltons in sarcoplasmic fraction were most susceptible while myosin heavy chain, M-proteins, tropomyosin and troponins I and C were, in descending order, the most susceptible among contractile proteins.
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    Tauropine and D-Lactate as Metabolic Stress Indicators during Transport and Storage of Live Paua, (New Zealand Abalone) (Haliotis iris) (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: Pyruvate reductase end products were evaluated as specific indicators of anaerobic stress in the New Zealand paua (Haliotis iris). The foot and shell adductor muscles contained D-lactate and tauropine dehydrogenases: the latter was isolated for the enzymatic determination of tauropine in muscle extracts. Enforced exercise and prolonged exposure to air led to accumulation of tauropine, and to a lesser extent D-lactate, in the foot and adductor. Exercise decreased the glycogen content of both muscles and adenylate energy change in the adductor. Monitoring tauropine and D-lactate should prove useful for quality control of live abalone during culture, transport and storage.
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    Lysosomal Enzyme Effects on the Postmortem Changes in Tilapia (Tilapia nilotica X T. aurea) Muscle Myofibrils (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: To investigate the effects of lysosomal proteases on myofibril fragmentation, tilapia (Tilapia nilotica X T. aurea) muscle myofibrils were incubated with isolated lysosomal fraction containing 12 units of cathepsin D/mL (G-II) and pure cathepsin D (12 units/mL G-III) at pH 5.5, 6.0, and 6.5 for 3 days at 4°C. Among samples incubated at pH 5.5, the degree of myofibril fragmentation (DMF) of G-III was highest, while, at pH 6.0 and 6.5, that of G-II was highest. At pH 6.5, the higher DMF of G-III than that of G-I suggested that cathepsin D still had proteolytic activity on myofibrils. Difference in the decrease of protein content between G-III and G-I, and between G-II and G-I indicated that proteolysis caused by cathepsin D was highest at pH 5.5, while that caused by lysosomal enzymes was highest at pH 6.5. This suggested the participation of lysosomal enzymes in the fragmentation of myofibrils.
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  • 90
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    Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal (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: Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P〈0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4° C storage (P〈0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P 〈 0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P〈0.05). The results indicate that while red veal has a more limited shelf-life than white veal, it also has potential nutritional advantages.
    Type of Medium: Electronic Resource
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    Bind, Sensory and Chemical Properties of Restructured Dry-cured Hams (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: Restructured, boneless, dry-cured ham product was processed from intact, bone-in, dry-cured hams (DC). Processing variables included tumbling and addition of ground, dry-cured ham meat. Restructured treatments were more tender (P〈0.05), less salty (P〈0.01), and had less off-flavors (P〈0.05) with similar country ham flavor compared to the DC control. Addition of ground meat decreased tenderness (P〈0.05) and increased Instron binding values. Tumbling decreased off flavors (P〈0.05). Sensory bind scores of restructured hams were greater (P〈0.05) than fresh, restructured controls (FR); however, Instron binding values were higher (P〈0.001) for FR. An acceptable restructured product could be made from traditionally processed dry-cured hams.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05485.x
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  • 92
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    Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions (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 influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) prepared for lactic bacterial fermentation was investigated. Soaking peanuts in 1.0% NaHCO3 before extraction resulted in a lighter colored milk, and homogenization enhanced lightness. Cooking peanuts before grinding reduced total solids and protein contents of milk. Hexanal concentration was greatly reduced by cooking peanuts for 10 min. The most satisfactory conditions for preparing peanut milk consisted of soaking peanuts in 0.5% NaHCO3, cooking for 10 min and homogenizing the extract at 4000 psi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05503.x
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  • 93
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    Micronization Effects on Composition and Properties of Tofu (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 infra-red heating (micronization) was investigated on the composition and textural, biochemical and nutritional properties of soymilk and tofu. The yield, protein content and textural properties of tofu made from micronized beans using the common procedures (70°C as coagulating temperature and CaSO42H 2O as coagulating agent) were lower than those of tofu from unprocessed beans; tofu prepared from micronized beans and coagulated at 90°C using a mixture of citric acid (0.01M) and calcium sulfate (0.03M) showed improved characteristics. The microstructure of tofu prepared from micronized beans lacked the regularity of the honeycomb-like structure shown by tofu from unprocessed beans. The heat treatment by micronization had little effect on the protein components of soymilk and tofu as determined by polyacrylamide disc gel electrophoresis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05507.x
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  • 94
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    Stabilization of Vitamin A in a Synthetic Rice Premix (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: Vitamin A (VA) fortification of rice for developing countries has been attempted by formulating a synthetic rice grain containing VA (called UltrariceR) to be used as a premix with ordinary rice. VA was stabilized with a combination of tocopherol, ascorbic acid and saturated lipids in the formulation. Washing stability of VA was 100%. Cooking stability was greater than 80% retention of VA. ΔH
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05511.x
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  • 95
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    Sugar and Soluble Solids Changes in Refrigerated Sweet Corn (Zea mays L) (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 sweet corn (Zea mays L) genotypes, one cultivar each, were tested for sugar and soluble solids changes at 6°C for 5 days. Genotypes and cultivars were sugary (su), ‘Silver Queen’; sugary enhanced (se), ‘Incredible’ and super sweet (sh 2), ‘How Sweet It Is.’ Fructose, glucose, sucrose, maltose, total sugars and °Brix were measured. Sucrose predominated. Generally, °Brix, fructose, glucose and sucrose decreased and maltose increased, sh 2 had lowest °Brix and highest sucrose and total sugars, and su had highest °Brix and lowest sucrose and total sugars, su consisted of 3.8% total sugars (DWB); se, 7.2% and sh 2, 10.9%. Overall correlation coefficient between °Brix and total sugars was −0.99.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05515.x
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  • 96
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    Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours (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 performance of seven muffin formulations predicted by computer models to perform similarly to a 100% wheat flour control was studied. An additional formula close to but not within the predicted optimum ranges was included. The nonwheat flours tested were cowpea, peanut, sorghum, and cassava. No significant differences were observed between the formulations for 22 of 31 sensory, physical and compositional characteristics. Two formulations, one containing 25% each of wheat, peanut, sorghum and cassava flours, and the other containing 66.7% wheat and 16.6% each of cowpea and peanut flours differed most from the control. Significant correlations between some sensory attributes and physical and compositional measurements were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05519.x
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  • 97
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    Two Dimensional Simultaneous Heat and Moisture Transfer in Composite 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 computerized method was developed to predict two dimensional, simultaneous heat and moisture transfer in a composite food with chemical reactions, based on the use of the chemical potential as the mass transfer potential. Thermodynamically interactive heat and mass fluxes were included in the mathematical model. Composite cylindrical samples in three layers prepared from a high amylose starch granule hydrate and a mixture of the same dhydrate and sucrose were dried in a forced air dryer to experimentally verify values predicted by the computerized method. The central temperatures and average moisture contents of the samples determined experimentally, agreed well with those predicted theoretically.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05520.x
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  • 98
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    Ascorbic, Dehydroascorbic and Isoascorbic Acid Simultaneous Determinations by Reverse Phase Ion Interaction HPLC (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: Detection was by UV absorbance (after pre-column derivatization of dehydroascorbic acid with 1,2-phenylenediamine). When absent, isoascorbic acid could be used as internal standard. Isocratic separation was accomplished in 11 min using the eluent, methanol-water (5:95, v/v) containing potassium dihydrogen phosphate (50 mM) and the counterion hexadecyltrimethylammonium bromide (5 mM). Sample preparation steps using Sep-pak C18 cartridge were minimal. Ten ppm could be detected for each compound with good reproducibility (c.v. 〈2%). The method was used to determine vitamin C content in selected foods and beverages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05527.x
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  • 99
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    Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity (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 flavor of cooked, ground turkey patties, with and without sodium tripolyphosphate, was profiled by two panels. One panel had a lower threshold for STP in ground turkey. Flavor profiles indicated that turkey patties without phosphate had more intense protein, serumy, brothy, and metallic character and less intense turkey and soapy character than the samples with phosphate. Both panels found similar characteristics for turkey with added phosphate, although the characteristics had a slightly different order of appearance. The panel with a lower threshold for STP found a more intense soapy character that tended to linger in the phosphate-treated samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05531.x
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  • 100
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    Temperature and NaCl Affect Growth and Survival of Escherichia coli 0157:H7 in Poultry-Based and Laboratory Media (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: In tryptic soy broth (TSB) and a poultry extract broth (PB) with 0 to 10% (w/v) NaCl incubated at 37°C, growth of E. coli 0157:H7 was inhibited at 28% NaCl whereas at 10°C, growth was inhibited at 24% NaCl in TSB and at 26% NaCl in PB. The bacterium did not grow at 4°C. Increased NaCl-sensitivity observed at 10°C was a bacteriostatic effect that was ineffective with increasing incubation temperature. At 10°C, E. coli 0157:H7 was more salt-tolerant in PB than in TSB, although PB growth rates were lower. Findings suggest that PB may be a more suitable medium for testing E. coli 0157:H7 in poultry products. Cells of E. coli 0157:H7 that were exposed to refrigeration (4°C) and/or NaCl for 24 days did not grow on MacConkey agar with 1% sorbitol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05535.x
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