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  • Articles  (66,720)
  • 1995-1999  (66,720)
  • Process Engineering, Biotechnology, Nutrition Technology  (52,443)
  • Technology  (14,779)
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  • Articles  (66,720)
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  • 1
    Electronic Resource
    Electronic Resource
    INCIDENCE AND GERMICIDE SENSITIVITY OF SALMONELLA TYPHI AND VIBRIO CHOLERAE O1 IN ALFALFA SPROUTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 prevalence of some enteric bacteria in alfalfa sprouts obtained from public markets and supermarkets in Queretaro City was determined. In addition, the antimicrobial effect of several commercial germicides was tested on alfalfa sprouts for reduction of native coliforms and inoculated Vibrio cholerae Ol or Salmonella typhi. Escherichia coli and Salmonella sp. were detected in 74% and 1.1% of 90 of samples, respectively, and no sample tested positive to V. cholerae Ol. Coliforms ranged from 7.3 to 8.5 log10 CFU/g. Treatment of alfalfa sprouts with 200 mg/L of hypochlorite, of a commercial iodophor, or of chlorine dioxide, or with 100 mg/L of Citricidal® for 5 min, reduced native coliforms only by 1–2 log10 CFU/g. Reductions of S. typhi and V. cholerae O1 with 200 mg/L of sodium hypochlorite and 100 mg/L Citricidal® were also no more than J.5 log10 CFU/g. Sprouts from seeds contaminated with V. cholerae O1 that were irrigated daily with water containing 100 mg/L chlorine dioxide, showed significantly lower V. cholerae Ol counts than seeds irrigated with tap water (p〈0.05). However, V. cholerae O1 persisted after 8 days of sprouting, when the sprouts are ready for marketing. Treatment of seeds and sprouts with antimicrobials does not appear to be effective for reducing pathogens to safe levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00240.x
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  • 2
    Electronic Resource
    Electronic Resource
    PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM PYROPHOSPHATE ON THE HEAT RESISTANCE OF ESCHERICHIA COLI O157:H7 (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 effects and interactions of heating temperature (5–62.5C), pH (4 – 8), NaCl (0 – 6%, w/v), and sodium pyrophosphate (0 – 0.3%, w/v) on the heat resistance of a four strain mixture of Escherichia coli O157:H7 in beef gravy were examined. Thermal death times were determined using a submerged coil heating apparatus. The recovery medium was plate count agar supplemented with 1% sodium pyruvate. Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve fitting program. The D-values were analyzed by second order response surface regression for temperature, pH, NaCl and sodium pyrophosphate levels. The four variables interacted to affect the inactivation of the pathogen. Thermal resistance of E. coli O157:H7 can be lowered by combining these intrinsic factors. A mathematical model describing the combined effect of temperature, pH, NaCl and sodium pyrophosphate levels on the thermal inactivation of E. coli O157:H7 was developed. The model can predict D-values for any combinations of temperature, pH, NaCl and sodium pyrophosphate that are within the range of those tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00241.x
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  • 3
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL HAZARDS DURING PROCESSING OF CROQUETTES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Croquette is a prepared food made with meat or fish as its basic ingredients. Since it is a perishable, heavily handled product, microbiological hazards are associated with the process. Microbiological analyses were performed throughout the commercial processing of chicken croquettes to evaluate the microbial hazards. Moderately high levels of microorganisms were observed in raw materials, but the highest plate counts were noted following extrusion of the croquettes. Pathogenic bacteria, such as Clostridium perfringens, were detected during the process. The increase in the levels of microorganisms observed after extrusion and the presence of C. perfringens were associated with the semi-solid paste called bechamel. Rapid cooling of the bechamel was critical to avoid microbial proliferation and represented an effective critical control point for the implementation of a HACCP program in the processing of croquettes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00230.x
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  • 4
    Electronic Resource
    Electronic Resource
    USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log10 cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water-lettuce mixture while sonicating, high-speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high-speed stir.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00231.x
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  • 5
    Electronic Resource
    Electronic Resource
    SPOILAGE AND HISTAMINE IN WHOLE PACIFIC HERRING (CLUPEA HARENGUS PALLASI) AND PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day 7, while herring had detectable spoilage by day 4 and became potent by day 6. Aerobic bacterial counts increased from 4.0 × 102/g initially to 3.6 × 108/g in salmon fillets by day 14 and from 2.3 × 103/g initially to 2.7 × 107/g in whole herring by day 14. Total volatile nitrogen increased from 1.8 to 78.5 mg N/100 g in salmon and 2.2 to 23.6 mg N/100 g in herring. Histamine was not detected in salmon, while concentrations reached 54.9 ppm in herring at day 14. However, herring were considered spoiled by day 6.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00233.x
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  • 6
    Electronic Resource
    Electronic Resource
    RECOVERY AND GROWTH OF SOME FOOD-BORNE PATHOGENS IN IRRADIATED LOW AND HIGH FAT FISH DURING STORAGE AT 2-4C (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This report presents results of the investigations carried out to understand the role of fat levels in fish on postirradiation recovery/survival and growth of four pathogens generally encountered in seafoods. Fish of low [golden anchoy, (Coillia dussumierij, 0.39%] as well as high fat [Indian sardine, (Sardinella longiceps), 7.1 %] content (with endogenous biota were inoculated separately with cells of Listeria monocytogenes 036, Yersinia enterocolitica 5692, Bacillus cereus and Salmonella typhimurium; and irradiated at doses of 1 and 3 kGy. The number of viable organisms for each was monitored for two weeks at 2-4C on appropriate selective media. The four pathogens studied exhibited variation in their ability to recover from radiation damage as evidenced in terms of lag period; but their recovery and subsequent growth was not influenced by the fat levels offish. No increased growth of any of the pathogens tested was evidenced in irradiated fish, when compared with nonirradiated one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00232.x
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  • 7
    Electronic Resource
    Electronic Resource
    SPORULATION TEMPERATURE AND HEAT RESISTANCE OF BACILLUS SPORES: A REVIEW (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Sporulation temperature is one of the most important factors that determine the heat resistance of spores. Bacterial spores are usually more heat resistant when they are formed at higher temperatures. Sporulation temperature also influences the effect of pH of heating menstruum and the effect of different acids on spore heat resistance. Heat resistance is maximum at neutral pH and decreases with acidification, but when spores are sporulated at high temperatures the effect of acidic pH on heat resistance is lower at high heat treatment temperatures. Lactic and acetic acid decrease spore heat resistance more than other acidulants, but only when spores had been sporulated at high temperatures. These effects should be considered by canning factories of acid/acidified foods, especially in hot climate areas, where these high temperatures can be easily reached. The level of mineralization of spores obtained at different Sporulation temperatures seems to be the most important mechanism responsible for their heat resistance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00234.x
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  • 8
    Electronic Resource
    Electronic Resource
    CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00235.x
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  • 9
    Electronic Resource
    Electronic Resource
    A HIERARCHICAL APPROACH TO OPTIMIZING DESCRIPTIVE ANALYSIS MULTIRESPONSE EXPERIMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00127.x
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  • 10
    Electronic Resource
    Electronic Resource
    PATIENT PREFERENCE AND SENSORY COMPARISONS OF NASAL SPRAY ALLERGY MEDICATIONS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P〈0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P〈0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P〈0.04). Overall, triamcinolone was liked more than fluticasone (P〈0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00129.x
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  • 11
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING AND POSITIONING OF COMMERCIAL SAMPLES OF MILK POWDER (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00119.x
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  • 12
    Electronic Resource
    Electronic Resource
    THE DIRICHLET-MULTINOMIAL MODEL: ACCOUNTING FOR INTER-TRIAL VARIATION IN REPLICATED RATINGS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Differences in sensory acuity and hedonic reactions to products lead to latent groups in pooled ratings data. Manufacturing locations and time differences also are sources of rating heterogeneity. Intensity and hedonic ratings are ordered categorical data. Categorical responses follow a multinomial distribution and this distribution can be applied to pooled data over trials if the multinomial probabilities are constant from trial to trial. The common test statistic used for comparing vectors of proportions or frequencies is the Pearson chi-square statistic. When ratings data are obtained from repeated ratings experiments or from a cluster sampling procedure, the covariance matrix for the vector of category proportions can differ dramatically from the one assumed for the multinomial model because of inter-trial. This effect is referred to as overdispersion. The standard multinomial model does not fit overdispersed multinomial data. The practical implication of this is that an inflated Type I error can result in a seriously erroneous conclusion. Another implication is that overdispersion is a measurable quantity that may be of interest because it can be used to signal the presence of latent segments. The Dirichlet-Multinomial (DM) model is introduced in this paper to fit overdispersed intensity and hedonic ratings data. Methods for estimating the parameters of the DM model and the test statistics based on them to test against a specified vector or compare vectors of proportions are given. A novel theoretical contribution of this paper is a method for calculating the power of the tests. This method is useful both in evaluating the tests and determining sample size and the number of trials. A test for goodness of fit of the multinomial model against the DM model is also given. The DM model can be extended further to the Generalized Dirichlet-Multinomial (GDM) model, in which multiple sources of variation are considered. The GDM model and its applications are discussed in this paper. Applications of the DM and GDM models in sensory and consumer research are illustrated using numerical examples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00120.x
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  • 13
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00105.x
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  • 14
    Electronic Resource
    Electronic Resource
    Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Parameters of freezing of sucrose solutions and emulsions were evaluated using differential scanning calorimetry (DSC) at cooling rates of 1 to 20°C/min. The differential and cumulative nucleation spectra of extracellular ice nucleators (ECINs) were established using a w/o emulsion technique. Freezing curves were obtained in a cabinet at −7 and −12°C. The ECINs increased the ice nucleation temperature and reduced the time of the supercooling stage. Although the time of phase transition increased in the presence of ECINs, the total time of freezing decreased. The ECINs caused lower onset temperatures of freezing as compared to the original cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15066.x
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  • 15
    Electronic Resource
    Electronic Resource
    Heat Transfer Model Performance in Simulation of Process Deviations (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were tested for process deviations on canned products with a wide range of heating characteristics for computer-based on-line control of retorts. Static and agitated processes were tested with products exhibiting heating rate factors (fh) ranging from 2 to 70 min. Cans were fitted with thermocouples and subjected to deviations of various types. Center temperature profiles and lethalities predicted by the model in response to dynamic retort temperatures were compared with those measured by thermocouples. Profiles agreed, and process lethalities calculated from predicted and measured profiles agreed ±10% with the model slightly underpredicting measured lethality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15068.x
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  • 16
    Electronic Resource
    Electronic Resource
    Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold-Stored Broccoli After Transfer to Room Temperature (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Our objective was to determine if chlorophyll fluorescence could be used as an indicator of physiological changes in cold-stored broccoli after transfer to room temperature. Mass loss, respiration, and ammonia content increased when the broccoli were held at 18°C for 72h, whereas the chlorophyll fluorescence measurements (Fv/Fm, T½ and Fmd) decreased. Broccoli color began to change after 24h, as hue decreased rapidly and chroma increased. Fv/Fm decreased markedly only after the first 24h when the color changes began, whereas T½ and Fmd decreased continuously as the broccoli aged. Both T½ and Fmd correlated negatively with mass loss and respiration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15071.x
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  • 17
    Electronic Resource
    Electronic Resource
    Extrusion Texturization of Air-Classified Pea Protein (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water-holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15073.x
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  • 18
    Electronic Resource
    Electronic Resource
    Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15075.x
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  • 19
    Electronic Resource
    Electronic Resource
    Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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 electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for fresh-cut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh-cut vegetables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15079.x
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  • 20
    Electronic Resource
    Electronic Resource
    Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO2 and 60% N2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part-baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15081.x
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    Sensory Characteristics of Heat-processed and Fresh Tomato Salsa Containing Honey (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15085.x
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  • 22
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    Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not affected when heated under 69°C. Above 69°C, protein solubility dropped sharply and apparent viscosity rose sharply because of aggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76°C. The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72°C but remained steady for granules. Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76°C. Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties.
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  • 23
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    Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. Thereafter the cheeses were tempered under refrigeration for 1 mo and evaluated weekly. In general, cheeses presented low melting capacity as a result of low levels of proteolysis. This low intensity of proteolysis was probably a function of the destruction of the lactic starter and partial inactivation of the coagulant during stretching of the cheese. Free oil content increased during storage for both treatments, but more in the tempered samples.
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  • 24
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    Formation of Heterocyclic Amines in a Meat Juice Model System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5-180 min. Heated samples were subjected to solid-phase extraction and HPLC analysis. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first-order model Ct=B(1–ek1(t1-t0), and the temperature dependence followed the Eyring equation k=kbT/heΔS/Re-ΔH/RT. The parameters in the first-order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.
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  • 25
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    Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15870.x
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  • 26
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    Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Highly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage. Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (querce-tin-3-0-rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.
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  • 27
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    Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.
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  • 28
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    Shelf-Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere Packaging (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: American ginseng roots were treated with an antimicrobial agent, and stored under various CA (2,5, and 8% CO2) or MA conditions to extend the shelf-life. Changes in respiration rates during CA storage, gas composition in packages, saponin and free sugar content, and other quality factors were monitored during storage. The respiration rate of ginseng increased rapidly during the first month of high CO2 CA storage and then slowly decreased to stable levels after 3 mo storage. In MA studies, the equilibrium CO2 concentration was attained after 20 days. There were no noticeable changes in appearance, saponin content and free sugars after 3 mo CA (5% CO2) storage and MA packages.
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  • 29
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    Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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 rates were monitored on biomass increase, polysaccharide production and viscosity development of whey broth and a control synthetic broth during fermentation by Rahnella aquatilis and organic acids, lactose, peptides and free amino acids were measured. Growth curves were similar and characterized by maximum specific growth rates of 0.61 h−1 for whey and 0.63 h−1 for synthetic medium. The yields of polysaccharide were 0.59 g/glactose for the synthetic medium and 0.56 for whey. Small peptides (〈4,000 Da) and most free amino acids in both fermentation media were consumed within 24h.
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  • 30
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    Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface in a Model System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth of Escherichia coli and Staphylococcus aureuson the surface of Trypticase Soy Agar (TSA) packaged with various CO2 partial pressures (0, 20, 40, 60, 80, 100%, balance N2) was compared to the control (N2 100%) on TSA in which the pH was adjusted to equal that in CO2 atmospheres at 15°C and 30°C. At 15°C, the biostatic effect was noted with all CO2 partial pressures for both species. At 30°C, the biostatic effect of CO2 was almost completely nullified for E. coli, but that for S. aureus was still effective. S. aureus was more sensitive to the inhibitory effects of CO2 than E. coli at both the temperatures.
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  • 31
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    Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Nondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.
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  • 32
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    Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Experiments were conducted to measure the temperature and moisture content of starch and starch-fructose samples during drying. A two-dimensional finite element model was developed. An exhaustive parameter estimation technique was applied in conjunction with the model and drying data to estimate the moisture filtration coefficient kp and the surface heat and mass transfer coefficients, hq and hm. Minimization of the deviation between experimental and simulation data resulted in a kp value of 0.51*10−7 kg.m/N.h and 0.52*10−7 kg.m/N.h for the starch and starch-fructose samples. Corresponding values of hq were 15.8 W/m2K and 21.2 W/m2K and that of hm were 1.12*10−6 m/s and 0.94*10−6 m/s respectively.
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  • 33
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    Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Fresh camel meat samples were treated by dipping in solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspension (5%) and stored at 4°C. The pH, psychrotrophs, and sensory attributes were evaluated. Sodium acetate alone or combined with bifidobacteria maintained pH level, extended microbial shelf life (〉12 days) and minimized surface discoloration. Bifidobacteria cell suspension when applied alone had negligible effects on microbial and sensory attributes. However, when combined with sodium acetate or potassium sorbate, bifidobacteria exhibited an additive effect on suppressing spoilage microorganisms.
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  • 34
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    Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Time domain proton NMR was used to study translational diffusion and molecular mobility of sugar and water molecules in simple aqueous solutions to determine how the addition of hydrocolloid stabilizers affect their mobility. Results showed that addition of Locust Bean Gum (LBG) did not affect the diffusion or mobility of either the sugar or water molecules over distances up to 10μm in unfrozen solutions. The diffusion properties of the sugar and water molecules were not affected by either biopolymer cryogelation or the presence of ice. We hypothesized that retardation of the ice crystal growth rates in aqueous sugar solutions caused by the presence of LBG was not a bulk property of the solution. The most likely cause is a modification of the local interfacial region between the ice crystal surface and the surrounding unfrozen solution.
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  • 35
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    Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non-stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.
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    Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P〉0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at–2.2°C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P〈0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.
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    Rheological Properties of Chymosin-Induced Skim Milk Gels as Affected by Milk Storage Time and Temperature (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Fundamental dynamic rheological tests were used to measure the rigidity (|G*|) and viscoelasticity (tan δ) of gels made from skim milk samples that were (1) never cooled, (2) stored at 4°C, or 3) stored at 4°C and then rewarmed to 25°C. Milk cooled and held at 4°C prior to gel formation produced gels with lower |G*| and higher tan(δ) than fresh milk gels. Chilled milk samples that were rewarmed to 25°C for 16h prior to gel formation produced gels with rheological properties similar to fresh milk gels. The solubilization of β-casein during cold storage was hypothesized to be the cause of observed differences in gel rheology.
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  • 38
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    Tofu Production from Soybeans or Full-Fat Soyflakes Using Direct and Indirect Heating Processes (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: We compared processing yield, composition, and quality of tofu from soybeans and from full-fat soyflakes. Tofu was made using a steam-jacketed kettle and a commercial steam-injected cooker. Hydration time was 10 min for flakes and 12h for whole beans. Regardless of cultivar, a higher tofu yield was obtained from the steam-injected cooker system than from the steam-jacketed kettle system. Utilization of flakes required 62--65% less water during soymilk production. Independent of cultivar, tofu produced from full-fat soyflakes was lower in fat (26% d.b.) than whole soybean tofu (40% d.b.).
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  • 39
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    Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α-tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.
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  • 40
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    Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric Analysis (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: For nondestructive monitoring of meat tenderizing processes, factor analysis, and evolving factor analysis (EFA) were applied to successively collected attenuated total reflectance-infrared spectra of beef after treatment with pineapple juice. Absorption around 1600 to 1500 cm−1 and 1400 cm−1 regions increased with time. After subtracting the starting spectrum from each of the succeeding spectra, factor analysis and EFA were applied to the resulting data matrix. Factor scores showed a time dependent change, but a clear difference between treated and reference beef was observed in factor 1. Eigenvalues calculated from EFA showed the existence of two vigorous digestion periods during tenderization, which supported the results from biochemical analysis.
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  • 41
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    Effects of Onion Quercetin on Oxidative Stability of Cook-chill Chicken in Vacuum-sealed Containers (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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 onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post-cooking oxidative changes. Autooxidation was followed using the 2-thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P 〈 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing. The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high-performance liquid chromatography.
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  • 42
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    Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration-dependent manner in a ferrous chloride (FeCl2)-initiated liposome system at 37 °C (p 〈 0.05). CX delayed TBARS formation in minced flesh from rainbow trout (Oncorhynchus mykiss) at 6 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p 〈 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. CX concentration and a* value decreased in minced trout flesh during 6 days of 4 °C storage (p 〈 0.05). Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX-supplemented rainbow trout.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12264.x
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    Color Improvement and Metallo-chlorophyll Complexes in Continuous Flow Aseptically Processed Peas (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Fresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn-pheophytin a and Zn-pyropheophytin a were monitored. Quantitative analysis of the metallo-chlorophyll complexes was performed by high-performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn-pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Zn-pheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two-phase continuous aseptic processing of vegetables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12265.x
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    Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat Processing (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Heat processing enhanced firmness and degree of shrinkage deformation of kuruma prawn Penaeus japonicus meat. In histological experiments, most collagen fiber in perimysium, epimysium, and subcuticular connective tissue maintained structures after heat-processing in hot water at 70°C for 30 min. Crude collagen fiber fractions (residues after alkali extraction, RS-AL) prepared from the muscle were measured for hot-water solubility and compared with the RS-AL from the muscle of carp Cyprinus carpio. Collagen in the RS-AL of prawn muscle had very low hot-water solubility (about 23.5% at 70°C) compared with that of carp. These results suggested that collagen had important functions in promoting thermal shrinkage and hardening of prawn meat and in maintaining mechanical strength of heat-processed meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12266.x
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    Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Conventional canola oil (CO) and high oleic canola oil (HOCO) were stored under autoxidative and photooxidative conditions, β-carotene was added at 0 to 120 ppm. The oils were diluted in mobile phase and injected onto an HPLC column to track β-carotene changes over time. Peroxide values were followed to assess the oxidative stability of the oils. β-carotene was more stable in HOCO than in CO under autoxidative conditions, but no difference between oils was observed under photooxidative conditions. The HOCO was more stable against autoxidation, and CO was more stable against photo-oxidation. Antioxidant activity was shown by β-carotene in both oils, which contained natural tocopherols, during both autoxidative and photooxidative conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12267.x
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    Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus) (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Raw herring (Clupea harengus), a waste product from the roe industry, was hydrolyzed, using an endopeptidase preparation from Bacillus licheniformis. Aliquots were taken at 0, 5, 10, 20, 30, 45, and 60 min hydrolysis to measure the degree of hydrolysis. The functional properties tested were emulsifying activity index (EAI), foamability, and foam stability of the hydrolysate. At 36% hydrolysis, the herring hydrolysate presented good emulsifying stability (〉 120 minutes) and an adequate foam expansion (142%), as compared to the soluble fraction from the unhydrolyzed control herring. The lipid content decreased considerably to 0.77% for the fish protein hydrolysate, while its protein content increased to 77%. The amino acid composition remained similar to that of the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12268.x
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  • 47
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    Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Extractability of sarcoplasmic and myofibrillar proteins was reduced in postrigor turkey breast meat held at 40 °C for as short as 30 min. These reductions in protein extractability were successfully detected, using either a filtration-based methodology or one based on centrifugation. However, the coefficient of variation for the filtration method was as much as 4 times greater than for centrifugation. Additionally, the filtration method overestimated sarcoplasmic protein extractability due to the inability to exclude myofibrillar proteins. Centrifugation results indicated the extractability of proteins in 0.55 M KCl was reduced to 52% of controls for samples held at 40 °C for 120 min. Additionally, holding postrigor turkey breast muscle at 40 °C resulted in increased myosin degradation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12269.x
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    Glucose Loss and Maillard Browning in Solids as Affected by Porosity and Collapse (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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 porosity and collapse on the kinetics of glucose loss and brown pigment formation via the Maillard reaction were analyzed in solid low-moisture model food systems. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones having different porosities, ranging from high porosity to totally collapsed. Samples were equilibrated and stored in desiccators at water activity 0.33 or 0.44 and 25 °C. Glucose loss and brown pigment development were monitored for 3 months. Glucose loss rate constants were lower in collapsed systems compared to non-collapsed systems. The extent of porosity did not affect glucose loss rate constants. Collapse and porosity had minimal effects on the browning rate constants. Porosity and collapse affect chemical reactivity in low-moisture solids and should be considered during product development and shelf-life testing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12270.x
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    Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Crispness and crunchiness of 15 samples of roasted hazelnuts were investigated. Force deformation curves from compression cell testing were analyzed and mechanical response variables were determined for roasted hazelnuts. Regression equations based on roasting air temperature, air velocity, and roasting time explained (R2_0.9 –0.98, p 〈 0.001) the mechanical response variables. Samples were also evaluated by a quantitative descriptive panel. Among the mechanical response variables, the first fracture point (F1) observed on the force deformation curve and the slope (S2) for the line between the first and second fracture points strongly correlated (inverse) with sensory crispness (R =–0.96) and crunchiness (R _–0.92), respectively.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12271.x
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    Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with 〈 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(-B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12272.x
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    Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein Films (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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: Whereas native whey protein films were totally water soluble, heat denatured films were insoluble. Heat-denatured whey protein films had higher tensile properties than native whey protein films. However, native and heat-denatured films had similar water vapor permeability (WVP). The pH of the film-forming solution did not have any notable effect on film solubility, mechanical properties, or WVP. Results suggest that covalent cross-linking due to heat denaturation of the whey protein is accountable for film water insolubility and higher tensile properties but does not affect WVP of the films.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12276.x
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    Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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, boneless pork loins were needle-injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner-Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner-Bratzler shear was reduced approximately 50%. A salt-phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12278.x
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    Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added Starch (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    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 starch addition on the elastic properties of fish-meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish-meat gels with starch showed a higher modulus value at 80°C than at 90°C. The gelatinization of starch appeared to be prevented by surimi protein in the fish-meat gel, and so the sample that gelled at 90°C had a lower “packing effect” than the sample that gelled at 80°C. The optimum heating temperature indicated a higher “packing effect” on the surimi protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12279.x
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    REVIEWER ACKNOWLEDGMENT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00247.x
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    EFFECTS OF INTERSTIMULUS RINSING AND TIME ON MEASUREMENTS OF CAPSAICIN HEAT IN TOMATO SALSA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Currently no standard testing methods exist for finished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the effects of rinsing and interstimulus time on measurements of capsaicin heat in tomato-based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, 1, 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat burn, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium-heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00124.x
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    EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S-MILK CHEESE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study examined the effect of two different processing technologies in the manufacture of a ewe's-milk cheese. Two batches were manufactured, one from raw milk, the other from pasteurized milk. A starter culture consisting of Lactococcus lactis subsp. lactis var. diacetylactis and Lactobacillus casei subsp. casei was added to both batches. Descriptive analysis of the sensory characteristics was carried out for the two cheese batches at two different ripening times (90 and 180 days).Statistical analysis revealed differences both between the two batches and between the ripening times considered. The cheeses made from the raw milk were firmer, with a more characteristic odor, taste, and aftertaste. The cheeses made from the pasteurized milk were creamier with a sweeter odor and taste and a more bitter aftertaste. Irrespective of the cheese batch, at 180 days all the cheese samples were firmer and grainier with a more characteristic taste and aftertaste as well as a spicier taste and aftertaste.
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    DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.
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    INSTRUMENTAL AND SENSORY ANALYSIS OF VOLATILE AROMA OF COOKED RICE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the differences in aroma of cooked rice samples. The rice aroma of four popular rice varieties in Taiwan (TC 189, TNu 70, TNu 67 and TC Sen 10) at different temperatures (18C, 25C and 60C) were analyzed by GC-MS system (using headspace capture collection) and evaluated by trained and naive panels. The GC-MS results indicated that the composition of the volatile components of rice was complicated and no single volatile compound contributed to the characteristics of rice aroma. Fourteen attributes were developed using modified quantitative descriptive analysis and evaluated with line scaling method. The 60C samples were higher in hot-steam-bread aroma, corn aroma, corn-leaf aroma and brown-rice aroma, while the 18C samples were higher in cold-steam-bread aroma and fermented-sour aroma. Compared to the other varieties, the TC Sen 10 was uniquely higher in plastic aroma, sulfur aroma and gasoline aroma. As expected, hedonic results showed that naive panelists preferred the overall aroma perception of the 60C samples. The relationship between the volatile compounds and descriptive attributes is discussed.
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    THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA-TYPE’SAUSAGES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study's objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. The 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p〉0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00116.x
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    THE EFFECT OF INFORMATION RELATED TO FAT CONTENT AND TASTE ON CONSUMER RESPONSES TO A REDUCED-FAT FRANKFURTER AND A REDUCED-FAT CHOCOLATE BAR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of product information on responses to frankfurter sausages and chocolate bars were studied by comparing sensory and hedonic ratings in two conditions: blind tasting and tasting with information present. Furthermore, the effect of information alone was investigated by having the subjects rate the expected sensory and hedonic intensities of the products on the basis of packages with different claims. Three groups of subjects were tested by giving them different information: The basic group (no added claims, n=31), the reduced-fat group (products claimed to have reduced-fat, n=29) and the flavorful group (products claimed to have full meat/chocolate flavor, n=31). Product information increased the rated pleasantness of the frankfurter in all three information groups compared to the blind ratings. The information did not affect the pleasantness of the chocolate bars. The expected attribute intensities of the frankfurters and chocolates were rated lower by the reduced-fat group than by the other groups. Overall, the effect of product information was more clearly seen in ratings of sensory attributes than in pleasantness ratings.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00103.x
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    SENSORY EVALUATION BASED ON VERBAL JUDGMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), 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 repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale that subjects devised themselves prior to the experiment. The products (chocolate dessert creams) were evaluated using each of the two methods. The results show that the capacity to discriminate between products is better when verbal judgements are used. We discuss the advantages of hierarchical semantic scales for sensory profiling.
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    SENSORY ANALYSIS OF BURGUNDY PINOT NOIR WINES: A COMPARISON OF ORTHONASAL AND RETRONASAL PROFILING (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00107.x
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    COMPARISON OF MARGIN OF SAFETY BETWEEN SENSORY SPOILAGE AND ONSET OF CLOSTRIDIUM BOTULINUM TOXIN DEVELOPMENT DURING STORAGE OF MODIFIED ATMOSPHERE (MA)-PACKAGED FRESH MARINE COD FILLETS WITH MA-PACKAGED AQUACULTURED FISH FILLETS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 margin of safety between shelf-life (onset of sensory spoilage) and potential time to toxin production by Clostridium botulinum type E in retail type packages of fresh marine cod fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75% CO2:25% N2, and vacuum] and stored under refrigeration (4C) and temperature-abuse conditions (8 and 16C) was investigated. Margin of safety data of MA-packaged marine cod fillets was also compared with MA-packaged aquacultured tilapia, catfish, and salmon fillets. Sensory spoilage preceded onset of toxin presence for the marine cod fillets packaged in any of the atmospheres and storage temperatures tested. At 4C, none of the marine cod fillets packaged in either atmosphere developed toxin, even 20 days after spoilage, as determined by sensory characteristics. During storage at refrigeration and mild (8C) temperature-abuse conditions, MA-packaged marine cod showed a greater margin of safety compared to aquacultured tilapia, catfish, and salmon packaged under the same atmospheres and conditions. Fat content appeared to potentially influence the margin of safety in MA-packaged aquacultured fresh fish fillets during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00243.x
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    COMPARISON OF CHLORINE WITH AN IODINE-BASED COMPOUND ON EGGSHELL SURFACE MICROBIAL POPULATIONS IN A COMMERCIAL EGG WASHER (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Microbial contamination of egg shells is of great importance in the commercial production of table eggs. The objective of this project was to determine the effectiveness of an iodine-based disinfectant (IBD) on the microbial population of eggshell surfaces under simulated industry egg processing conditions with a commercial egg washer used as the delivery system for sanitizers. Recirculated egg washer water containing 3.69–5.81 log colony-forming units (CFU)/mL aerobic organisms and 2.02–2.47 g/L total dissolved solids (TDS) was obtained from a commercial egg processing facility and used to simulate conditions found in the commercial egg industry. Sanitizing treatments consisted of distilled deionized water (DDW), IBD, and chlorine (CL; 200 ppm). Enumeration of aerobic plate populations indicated that IBD and CL treatment significantly (p 〈 0.05) decreased microbial populations on the shell compared to DDW treatment when egg wash water TDS were lower (2.02 – 2.03 g/L) and wash water aerobic plate counts (APC) were higher (5.05 – 5.85 log CFU/mL). When egg wash water TDS was higher (2.47 g/L) and wash water APC were lower (3.69 log CFU/mL) sanitizers were not effective in reducing egg shell microbial populations. No difference in egg shell APC counts was detected between the IBD and CL. In a second trial, cycloheximide or tetracycline amendments were added to media to test the effectiveness of the treatments on either mold and fungi or bacteria alone. When wash water TDS were higher (2.44–2.46 g/L) the sanitizers were again less effective against bacteria compared to samples from lower TDS while fungal populations did not show any significant differences among the treatments. It was concluded from this study that the IBD is an effective sanitizer when used in conjunction with a commercial egg washer but potential efficacy is dependent on the level of TDS in the egg wash water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00244.x
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    IMMUNOLOGICAL AND CYTOPATHOGENIC PROPERTIES OF LISTERIA MONOCYTOGENES ISOLATED FROM NATURALLY CONTAMINATED MEATS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Meat products have been implicated as the potential source of Listeria monocytogenes infection in humans. Here, we investigated the incidence of this organism in raw beef and poultry meat products and assessed their biochemical, immunological and cytopathogenic properties. Forty meat samples (20 beef and 20 poultry) were analyzed and the isolates were tested for sugar fermentation, hemolysin production, phospholipase activity, serotype profile, abilities to react with Listeria-specific monoclonal antibodies (MAbs) EM-7G1 and C11E9, and cytotoxic effects on hybridoma Ped-2E9 cells. Thirteen (6 beef and 7 poultry) meat samples (32.5%) were positive for L. monocytogenes. A total of 276 Listeria isolates were obtained, of which 182 (66%) were confirmed to be L. monocytogenes, 80 (29%) were L. innocua, 12 (4.3%) were L. welshimeri and 2 (0.7%) were identified as L. grayi. Fifty six percent of the L. monocytogenes isolates were serotype 4, while 42% were serotype 1, and 2% were untypeable. All but two L. monocytogenes isolates were hemolytic and phospholipase positive (99%). In the ELISA assay, MAb C11E9 showed reaction with L. monocytogenes isolates from all 13 positive meat samples (100%), while MAb EM-7G1 reacted positively with 12 of 13 positive meat samples (92.3%). Hemolysin-positive L. monocytogenes isolates were cytopathogenic to Ped-2E9 cells, while hemolysin-negative strains showed no effect. This study demonstrated that 32.5% of commercially purchased raw meat products were contaminated with cytopathogenic L. monocytogenes strains, and could be a potential source for infection in susceptible populations if these meats were not processed or cooked properly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00245.x
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    EDIBLE COATING AS PRESERVATIVE CARRIERS TO INHIBIT YEAST ON TAIWANESE-STYLE FRUIT PRESERVES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Edible coatings composed of methyl cellulose, glycerol, and fatty acid (stearic acid or palmitic acid) were tested as the preservative carriers for inhibition of surface microbial growth on Taiwanese-style fruit preserves. These intermediate moisture foods, preserved by high sugar concentrations, spoil mainly by osmophilic yeasts growing on the surface. Two types of fruit preserves (Ten-shing mei and Ching-shuan mei) prepared from plum were covered with edible coatings containing benzoic acid. Two osmophilic yeasts (Zygosaccharomyces rouxii and Zygosaccharomyces mellis) were used as testing microorganisms. Yeast growth was inhibited when both fruit preserves contained 50–100 μg of benzoic acid (per gram). Furthermore, fruit preserves covered with edible coating showed no differences compared to uncoated samples in sensory evaluation. The results suggested that edible coating could serve as food additive carriers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00236.x
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    THE ANTIFUNGAL ACTIVITY OF BUTYLATED HYDROXYANIZOLE AND LYSOZYME (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 antifungal activity of butylated hydroxyanizole (BHA) and lysozyme alone and combined with ethylenediaminetetraacetic acid (EDTA), at different pH (3.5, 5.6 and 7), and different NaCl concentrations (0.5 to 20%) was screened on 12 fungi. The spiral gradient end point test was used to determine the minimum inhibitory concentration (MIC). BHA was effective against all the fungi tested in the range of 〈 12 to 460 μg/mL. In the presence of equal amounts of EDTA, the inhibitory effect was amplified (inhibition occurred between 〈 12 to 200 μg/mL). The inhibition was more pronounced at pH 5.6 and at higher NaCl concentrations especially when EDTA was present. Lysozyme alone was only effective against Fusarium graminearum PM162 and Aspergillus ochraceus MM 184, but was inhibitory for all fungi, except Candida lipolitica 1591, in the presence of EDTA. The inhibition was greatest at pH 5.6 and higher NaCl concentrations, especially when EDTA was present. These studies show that the antifungal properties of lysozyme and BHA can be greatly influenced by environmental factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00237.x
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    ANTIFUNGAL EFFECTS OF SORBIC ACID AND PROPIONIC ACID AT DIFFERENT pH AND NaCl CONDITIONS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 pH (7, 5.6, 3.5), NaCl concentration (3 to 20% w/v) and EDTA on the antifungal activity of sorbic acid and propionic acid (Ca salt) against Candida spp., Sporothrix sp., Fusarium sp., Penicillium spp., Paecilomyces sp. and Aspergillus spp. was investigated by the Spiral Gradient End Point Test. Sorbic acid was active against most yeasts and molds, and in the presence of EDTA, which enhanced the effect of sorbic acid, all the organisms tested were inhibited. Sorbic acid was most effective at low pH. The inhibitory effect of sorbic acid increased with increasing NaCl concentration for all test organisms. Propionic acid was not as active as sorbic acid, but when combined with EDTA the inhibition was improved for some of the molds tested. Increasing or decreasing the pH did not change the antifungal activity of propionic acid. Synergistic effects of NaCl occurred at concentrations higher than 10%, but when EDTA was added, the inhibition was seen even at the lower NaCl concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00238.x
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    CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOX (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Campylobacter jejuni has become recognized worldwide as a leading cause of diarrheal disease and foodborne gastroenteritis. Contaminated water, raw milk, and poultry appear to be the most common vehicles of transmission of C. jejuni in humans. It is estimated that C. jejuni causes between one to seven million cases of enteritis per year in the United States, resulting in 100 to 500 deaths. Although some people believe C. jejuni causes more cases of food poisoning than any other single agent, C. jejuni has been demonstrated to be extremely susceptible to a wide variety of antimicrobial treatments, food processing methods, and environmental stresses, in addition to being difficult to culture and maintain in the laboratory. The focus of this paper is to overview the current status of C. jejuni, its epidemiological aspects, the fundamentals of its virulent capabilities, as well as to address the paradox that presents itself: How can an organism of such limited hardiness and growth capabilities be responsible for an ever-increasing level of human foodborne disease?
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00239.x
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    EDITORIAL (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00229.x
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    EXTRACTING PARAMETERS FROM TIME-INTENSITY CURVES USING A TRAPEZOID MODEL: THE EXAMPLE OF SOME SENSORY ATTRIBUTES OF ICE CREAM (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aim of this work was to develop a new modeling method of time-intensity curves by utilizing the simple shape of a trapezoid. Using a computerized procedure, time-intensity data were collected from panelists evaluating sensory attributes of ice creams. The method was based on the extraction of four values on the time axis, corresponding to 5 and 90% of the maximum intensity value, both in the increasing and decreasing phases of the curve. These intensity levels were chosen because they permitted to rub out some artifacts for intensities close to zero and in the maximum intensity plateau region. Kinetic parameters (duration and rate of the increasing and decreasing phases of the sensation, duration of the maximum intensity) were calculated from the coordinates of the trapezoid, allowing to differentiate ice creams. They were found to bring complementary information in comparison with traditional intensity scaling. In the present paper, the fat content was identified as modifier of the maximum fruitiness intensity of ice creams and of the kinetic of flavor release.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00123.x
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    TASTE DISCRIMINATION BY THE 3-AFC METHOD: TESTING SENSITIVITY PREDICTIONS REGARDING PARTICULAR TASTING SEQUENCES BASED ON THE SEQUENTIAL SENSITIVITY ANALYSIS MODEL (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 3-AFC discrimination tests between‘threshold’concentration NaCl solutions and purified water stimuli were performed using a variety of interstimulus rinsing regimes to test predictions of test sensitivity based on the Sequential Sensitivity Analysis model. Superior performance on triads with NaCl as the‘odd’stimulus, over triads with water as the‘odd’stimulus, confirmed earlier research. It was possible, using SSA predictions, to find the right combination of rinses, to arrange for either set of triads to elicit strongly superior performance from judges. This manipulation was predicted by SSA but not by an unequal variance Thurstonian model. Failure of some SSA predictions highlighted the notion of stimulus enhancement by adaptation, leading to a modification of the model. Such manipulation of interstimulus rinses could form the basis for increasing or decreasing test sensitivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00117.x
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    VISUAL CUES IDENTIFIED BY A VISUAL PROFILE PANEL IN THE EVALUATION OF CHILLED DAIRY DESSERTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A visual profile panel (27 assessors) was developed for the evaluation of color and appearance properties of chilled dairy dessert gel products based on the Quantitative Descriptive Analysis (QDA) method (Stone et al. 1974). In the terminology development stage of the training procedure, assessors agreed on 29 visual cues to be used in the evaluation of chilled dairy desserts. Further training were based on these cues. Panel performance was analyzed using principal component analysis (PCA) and generalized Procrustes analysis (GPA). The panel exhibited good consensus over most of the color and appearance attributes with better agreement in attributes related to visual texture and flavor over color, gloss and opacity attributes. Assessors also displayed the ability to visually evaluate and discriminate between samples without the need to taste, smell nor touch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00122.x
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    INFLUENCE OF FERMENTATION AND STORAGE CONDITIONS ON THE SENSORY PROPERTIES OF PLAIN LOW FAT STIRRED YOGURTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Influence of strain association, temperature, pH and storage on the sensory properties of low fat stirred yogurt was studied through a factorial design including three associations of thermophilic lactic acid bacteria (one Lactobacillus delbrueckii subsp. bulgaricus, one ropy and one nonropy Streptococcus thermophilus strains), three incubation temperatures (39C, 42C and 45C), two final fermentation pH (4.4 and 4.8) and two storage times (7 and 21 days). The 36 formulated yogurts were assessed by Quantitative Descriptive Analysis and by instrumental measurements: apparent viscosity (modified funnel of Posthumus), lactate and pH. Texture perceptions and acid taste, rather than other flavor properties, gave the best discrimination between samples according to strain association, temperature and final pH. Significant two-factor interaction displayed the concomitant influence of strain association and temperature on the sample texture properties. Instrumental parameters correlated best with thickness and acid taste (pH and lactate) and mouthcoating (apparent viscosity).
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00109.x
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    SENSORY-RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel. The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00111.x
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    IMPACT OF DIFFERENCES IN TASTE TEST RATINGS ON THE CONSUMPTION OF MILK IN BOTH A LABORATORY AND A FOODSERVICE SETTING (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to observe the impact of a perceptible difference in the liking of milk on consumption of the milk in both laboratory and cafeteria settings. We produced milk with no flavor defects and milk with a light oxidized flavor. The defect-free milk scored about 1 point higher than the off-flavored milk on a 9-point hedonic scale. We placed the same two milk products in the milk dispenser in a dormitory cafeteria for a total of 32 dinner meals and measured the amount of milk consumed. A subset of subjects from the cafeteria population also consumed the milks in a laboratory consumption test. In a second laboratory consumption test a different group of subjects consumed the two milks. The liking difference had no impact on consumption in the dormitory food service setting and either no impact or a small impact on consumption in a laboratory setting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00115.x
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    NOTE ON COMPUTERIZED DATA COLLECTION IN CONSUMER SENSORY EVALUATION (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Panelists with computer experience (n = 24) and without (n = 26) rated three foods representing liked, neutral and disliked categories using a 9-point hedonic scale on computer and paper ballots. In paired t-test results between computer and ballot ratings, no differences were found in overall acceptance, flavor and appearance attributes. Regression analysis indicated a significant (p〈0.01) linear relationship between computer and paper ballot ratings. Computer ballot ratings for overall acceptance were comparable to paper ballot ratings in a consumer sensory evaluation test. Slight differences in overall acceptance were found between computer and paper ballot responses from panelists with and without computer experience. GLM indicated the group without computer experience rated overall acceptance and flavor attributes for cereal, and appearance and flavor attributes for potato chips significantly higher (p〈0.05) than panelists with computer experience.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00102.x
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    PRESENCE OF LISTERIA IN MEXICAN CHEESES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 presence of Listeria was investigated in ripened cheeses (Chihuahua, Manchego) and fresh cheese (Panela) from street vendors and retail stores in Mexico City. Cheeses were tested for Listeria, pH, NaCl, moisture and fat. Listeria selective cold enrichment was used to recover Listeria from positive samples. Fresh cheese had the lowest pH and NaCl contents and the highest moisture Chihuahua and Manchego cheeses made with pasteurized milk were negative for Listeria. Panela cheese samples were the most contaminated. The presence of Listeria was 65% in fresh cheeses: Listeria murrayi 20%, Listeria inoccua 15%, Listeria grayi 15%, and Listeria monocytogenes 15%. L. monocytogenes serotypes 1/2a, 1/2b and 4b were isolated from positive samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00249.x
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    EFFECT OF GAMMA IRRADIATION ON AFLATOXIN B1 PRODUCTION BY ASPERGILLUS FLAVUS IN GROUND BEEF STORED AT 5C (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 γ-irradiation for controlling the production of aflatoxin B1 by Aspergillus flavus in ground beef stored at 5C for 2 weeks was investigated. Aspergillus, Penicillium, Cladosporium, Mucor, Scopulariopsis, Candida and Rhodotorula were the most common fungal genera contaminating ground beef. A. flavus and A. niger were the most common Aspergillus spp. Aspergillus flavus isolates were able to produce aflatoxin B1 in ground beef. Only 3 (20%) samples of ground beef were contaminated with aflatoxin B1 (25–45 μg/Kg). Gamma irradiation dose levels resulted in an immediate reduction in the total numbers of A. flavus. No growth or aflatoxin B1 production occurred at 1.50 kGy during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00248.x
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    A MICROBIOLOGICAL SAFETY CONSUMER SURVEY ON THE HOUSEHOLD USE OF EGGS IN BELGIUM (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 survey of parents of higher education college students assessed the purchasing behavior, storage conditions and consumption of hen eggs in the household, to quantify microbiological unsafe handling. Analysis of the questionnaires indicates an average consumption of 6.4 eggs per month, which are kept at an average temperature of 9.7C for 2 weeks. An additional spot check showed that the interviewees probably underestimate the keeping temperature. The questionnaire also listed a series of egg dishes, which were afterwards categorized according to risk. The distributions of storage temperature, keeping time and type of dish were combined using a Monte Carlo resampling technique, which resulted in a hazard distribution. This distribution showed that the majority of the samples (98.2%) fell into a low hazard category.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00250.x
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    INJURY AND SURVIVAL OF AEROMONAS HYDROPHILA 7965 AND YERSINIA ENTEROCOLITICA 9610 FROM HIGH HYDROSTATIC PRESSURE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Responses of Aeromonas hydrophila 7965 and Yersinia enterocolitica 9610 to high hydrostatic pressure were investigated in microbiological media and meat. Cultures were pressurized from 51 to 304 megaPascals (MPa) for 15 min in 200 mM sodium phosphate buffer (pH 7.0), tryptic soy broth and radiation-sterilized ground pork. Trends in pressure response were similar in all three pressure menstrua. A 7-log10 CFU/g reduction of A. hydrophila in pork resulted from treatment of 253 MPa for 15 min. A 7-log10 CFU/g reduction of Y. enterocolitica in pork resulted from treatment of 304 MPa for 15 min. Pressure-induced injury of both pathogens was detected in all pressure menstrua at most pressure levels. No growth of either pathogen occurred in irradiated pork after pressurization of 128–203 MPa for 15 min and storage at 4C for 14 days; however, an upshift to 30C of cold-stored A. hydrophila in pork resulted in growth after a lag time of approximately 10 h, and an upshift to 30C of cold-stored Y. enterocolitica in pork resulted in recovery of injured cells within 2 h, and growth after a lag time of 4–6 h. This suggests that temperature abuse (30C) of pressure-processed pork for greater than 6 h would allow growth and possibly repair of A. hydrophila and Y. enterocolitica which survive following pressure treatment. Although neither the processor nor the consumer would likely abuse the product to such an extent, the results suggest that A. hydrophila and Y. enterocolitica have the ability to repair or grow following pressure treatment in pork.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00251.x
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    INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 high pressure treatments at various temperature combinations on the inactivation of Clostridium botulinum type E spores of strains, Alaska and Beluga in phosphate buffer (0.067 M, pH 7.0) was investigated. No reduction of spores was observed at any pressurization (Maximum = 827 MPa) for temperatures below 35C. At pressurization of 827 MPa for 5 min, log unit reduction of spores increased as temperatures increased from 35 to 55C. An increase in the processing time from 5 to 10 min at a combination of high pressure (827 MPa) and low temperature (40C) resulted in a 5-log reduction of Alaska spores. About 5-log reductions for strains Alaska and Beluga occurred at 50 and 55C, respectively, after processing at pressures of 827 MPa for 5 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00252.x
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    PREVALENCE OF SELECTED UNSAFE FOOD-CONSUMPTION PRACTICES AND THEIR ASSOCIATED FACTORS IN KANSAS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Results of a survey conducted between 1995 and 1996 in Kansas were analyzed to estimate the prevalence of four high-risk food-consumption practices and to identify population characteristics associated with each practice. The self-reported prevalences were 26.5% for home-canned vegetables, 8.7% for undercooked hamburger, 55.6% for raw or undercooked eggs, and 1.8% for raw milk. Rural residents and those who had a child between ages 13 and 17 were more likely to consume home-canned vegetables. The consumption of undercooked hamburger was low for respondents with a child from one to four years old but was high for overweight respondents. Those respondents who had higher education and a child between ages 13 and 17 were more likely to consume raw or undercooked eggs. Lower income respondents were more likely to drink unpasteurized milk. The population characteristics identified in this study could be incorporated in the formulation and implementation of educational programs aimed at changing these high-risk eating behaviors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00253.x
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    INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA IN SPANISH SOFT CHEESE MADE WITH LACTOCOCCUS LACTIS SUBSP. DIACETYLACTIS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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 inhibitory effects of a lactose-negative single-strain starter culture of Lactococcus lactis subsp. diacetylactis were evaluated in Spanish soft cheese (Queso fresco, pH 6.5) against Listeria monocytogenes, Escherichia coli O157:H7, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. Queso Fresco made without starter culture and stored at 3 and 7C supported growth of all bacteria tested, with the exception of E. coli and P. aeruginosa which were unable to grow at 3C. When cheese was made with the starter culture and stored at 7C, L. monocytogenes, P. aeruginosa and E. coli did not grow, the growth of E. cloacae was delayed, and P. fluorescens grew uninhibited. In cheese stored at 3C, only P. fluorescens was able to grow.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00242.x
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    A QUANTITATIVE RISK ASSESSMENT FOR BACILLUS CEREUS EMETIC DISEASE ASSOCIATED WITH THE CONSUMPTION OF CHINESE-STYLE RICE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00246.x
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    ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hand evaluation and mouth evaluation were compared for texture of cheese. Panelists (n = 11) identified seven mouth terms and five hand terms and developed definitions and standard procedures for evaluation during the course of training. The terms were used to evaluate texture properties of fourteen different types of natural and processed full fat and reduced fat cheeses. Hand and mouth evaluation were able to discriminate cheese texture (P≦0.05). Principal component analysis of data revealed that hand and mouth evaluation differentiated the cheeses in a similar manner. Correlation analysis, factor analysis, and canonical analysis revealed that mouth and hand terms were highly correlated (P≦0.05). Either hand or mouth evaluation can be used to discriminate cheese texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00126.x
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    COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors. These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group OR defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assessors. Finally, group OR was a discriminant as well a homogenous panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00128.x
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    ERRATUM (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), 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.1999.tb00130.x
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  • 89
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    THE POWER OF SENSORY DISCRIMINATION METHODS USED IN REPLICATED DIFFERENCE AND PREFERENCE TESTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Research on the power of discrimination methods in difference and preference tests has both theoretical and practical significance. Power is important to evaluate the sensitivities of tests and determine sample size. Ennis and Bi (1998, 1999) proposed the beta-binomial distribution to model replicated difference and preference tests with inter-trial variation and analyzed in general the power of the tests. In this paper, the power of discrimination methods for replicated difference and preference tests is discussed further. The equations for calculating power for methods based on the BB model are given. Examples with tables and charts for calculating and comparing the power of the methods are also given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00118.x
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    BETA-BINOMIAL TABLES FOR REPLICATED DIFFERENCE AND PREFERENCE TESTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ennis and Bi (1998) discussed the beta-binomial (BB) model for replicated difference and preference tests. Based on the BB model, tables of the minimum number of choice responses to achieve significance at α≦ 0.05 are provided for replicated 2-AFC, Duo-Trio, 3-AFC and Triangular tests. The theory underlying the tables, how to use the tables, as well as some examples to illustrate their use are given. The tables can be used to evaluate the results of replicated difference and preference tests using forced choice methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00121.x
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    APPLICATION OF FUZZY SETS AND NEURAL NETWORKS IN SENSORY ANALYSIS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), 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 describes an initial but fundamental attempt to lay some groundwork for a fuzzy-set-based paradigm for sensory analysis and to demonstrate how fuzzy set and neural network techniques may lead to a natural way for sensory data interpretation. Sensory scales are described as fuzzy sets, sensory attributes as fuzzy variables, and sensory responses as sample membership grades. Multi-judge responses are formulated as a fuzzy membership vector or fuzzy histogram of response, which gives an overall panel response free of the unverifiable assumptions implied in conventional approaches. Neural networks are used to provide an effective tool for modeling and analysis of sensory responses in their naturally fuzzy and complex forms. A maximum method of defuzzification is proposed to give a crisp grade of the majority opinion. Two applications in meat quality evaluation are used to demonstrate the use of the paradigm and procedure. It is hoped that this work will bring up some new ideas and generate interest in research on application of fuzzy sets and neural networks in sensory analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00108.x
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    A SIMPLE ALTERNATIVE TO GENERALIZED PROCRUSTES ANALYSIS: APPLICATION TO SENSORY PROFILING DATA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A statistical method for analyzing sensory profiling data obtained by means of fixed vocabulary or free choice profiling is discussed. The most interesting feature of this method is that it involves only simple statistical treatment and can therefore be performed using standard software packages. The outcomes of this method are compared to those of Generalized Procrustes Analysis on the basis of two data sets obtained, respectively, by means of fixed vocabulary and free choice profiling. A significance test is also discussed in order to assess whether the overall configuration of the products is meaningful. This significance test is based upon a simulation study involving the permutation procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00112.x
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    COMPARISON OF MONADIC AND SIMULTANEOUS SAMPLE PRESENTATION MODES IN A DESCRIPTIVE ANALYSIS OF MILK CHOCOLATE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Monadic (one sample served at a time, and all attributes rated for that sample) and simultaneous multiple (4 samples served together, and attributes rated one at a time across samples) presentation and evaluation procedures were compared in terms of descriptive profile generated, panel performance (ability to discriminate, reproducibility, concept alignment) and session duration, in a descriptive analysis of 9 milk chocolate samples by a panel of 18 trained judges. The sensory profiles obtained with the two presentation modes were very similar (as assessed by spider web and principal component plots). Time-wise, the simultaneous presentation procedure took significantly longer to complete (p〈0.001). Judges discriminated slightly better and were more reproducible with the simultaneous presentation mode, but quality of concept alignment did not differ between the two procedures. We conclude each method has its advantages and limitations, and choice of presentation procedure should be based on the type of descriptive analysis carried out and the time frame available.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00114.x
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    SAME-DIFFERENT DISCRIMINATION TESTS WITH INTERSTIMULUS DELAYS UP TO ONE DAY (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There are many ways in which a laboratory difference test differs from ‘real life’discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, Cubero et al. (1995) investigated interstimulus delays of up to 1 min. for the same-different test, using a citrus flavored beverage as a medium. The present study extended this research by increasing the interstimulus delays up to 1 day. For judges unfamiliar with the stimuli, performance deteriorated as the time interval increased. For judges more familiar with the stimuli, performance deteriorated but not as much. The results were compatible with Cubero et al.'s hypothesis that different types of memory trace for the first (standard) stimulus were utilized for comparison with the second (comparison) stimulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00101.x
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    DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART I. IN PORCINE MEAT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pork patties from Musculus semimembranosus, were utilized by a sensory panel to develop a descriptive vocabulary for the sensory profiling of warmed-over flavor. Patties were derived from the meat of nonstressed and stressed animals and were stored at 4C for up to 5 days. An initial list containing 45 descriptive terms developed from the literature and a preliminary sample evaluation was presented to the panel. This list was modified over a 7 session period to 16 terms each with a corresponding reference material. Selection criteria were that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. Criteria fulfillment was determined via representative sample and reference assessment, panel discussions and interpretation of Principal Component Analysis. During vocabulary development the panel showed dynamic changes in their use of the sensory vocabulary. Discriminative abilities were found to increase over the early sessions and appeared to stabilize in the final two sessions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00104.x
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    Airway Wall Mechanics (1999)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biomedical Engineering 1 (1999), S. 47-72 
    Details
    ISSN: 1523-9829
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Technology , Medicine
    Notes: Abstract The dimensions, composition, and stiffness of the airway wall are important determinants of airway cross-sectional area during dynamic collapse in a forced expiration or when airway smooth muscle is constricted. Under these circumstances, airway caliber is determined by an interaction between the forces acting to open the airway (parenchymal tension and wall stiffness) and those acting to close it (smooth-muscle force and surface tension at the inner gas-liquid interface). Experimental measurements and theoretical models of the airway tube law (relationship between cross-sectional area and transmural pressure) are presented. Data are presented for the elastic properties of the wall tissue. Simulations of airway constriction in normal and asthmatic airways are discussed. To the extent possible, comparisons are presented between the various models and existing experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bioeng.1.1.47
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    A Dedication in Memoriam of Dr. Richard Skalak (1999)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biomedical Engineering 1 (1999), S. 1-18 
    Details
    ISSN: 1523-9829
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Technology , Medicine
    Notes: Abstract Richard Skalak (1923-1997) played a leadership role in the formative decades of the discipline of biomedical engineering through his technical contributions in biomechanics, his educational influence on students, and his service to many developing societies and journals. But always, the distinguishing marks of his involvement with any activity or person were his generosity, respect and tolerance for others, integrity, and curiosity. These very qualities are what first brought him as a traditional engineer trained in engineering mechanics into the young field of biomedical engineering in the 1960s, and they are what led him to new approaches to cellular and molecular engineering, tissue engineering, and orthopedic biomechanics. His technical papers and lectures on blood cell mechanics, pulmonary circulation, dental implants, and tissue growth were models of clarity and often pointed the way to new areas of exploration, while his personal writings offer advice on life, academic organizations, and the pursuit of significant work. He would be deeply appreciative that this first volume of the Annual Review of Biomedical Engineering is dedicated to his memory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bioeng.1.1.1
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    Tissue Engineering: Orthopedic Applications (1999)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biomedical Engineering 1 (1999), S. 19-46 
    Details
    ISSN: 1523-9829
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Technology , Medicine
    Notes: Abstract Because of an aging population and increased occurrence of sports-related injuries, musculoskeletal disorders have become one of the major health concerns in the United States. Current treatments, although fairly successful, do not provide the optimum therapy. These treatments typically rely on donor tissues obtained either from the patient or from another source. The former raises the issue of supply, whereas the latter poses the risk of rejection and disease transfer. This has prompted orthopedic surgeons and scientists to look for viable alternatives. In recent years, tissue engineering has gained increasing support as a method to treat orthopedic disorders. Because it uses principles of engineering, biology, and chemistry, tissue engineering may provide a more effective approach to the treatment of musculoskeletal disorders than traditional methods. This chapter presents a review of current methods and new tissue-engineering techniques for the treatment of disorders affecting bone, ligament, and cartilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bioeng.1.1.19
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    Engineering and Material Considerations in Islet Cell Transplantation (1999)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biomedical Engineering 1 (1999), S. 103-127 
    Details
    ISSN: 1523-9829
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Technology , Medicine
    Notes: Abstract The successful application and optimization of cell transplantation will require quantitative engineering design and analysis of cells and materials in which relevant biological processes remain complex and incompletely defined. This report primarily reviews the engineering and material considerations in islet cell transplantation, including established biological constraints and biohybrid devices for cell delivery, as well as available barrier materials and the associated processing strategies directed at the control of solute transport, barrier permeability, and host responses at the biological-material interface. Also described are current areas of investigation with particular promise as enabling technologies for accelerating the clinical effectiveness of islet cell transplantation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bioeng.1.1.103
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    Bioreactors for Hematopoietic Cell Culture (1999)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Biomedical Engineering 1 (1999), S. 129-152 
    Details
    ISSN: 1523-9829
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Technology , Medicine
    Notes: Abstract Hematopoietic cell culture, or ex vivo expansion of hematopoietic cells, is an enabling technology with many potential applications in bone-marrow transplantation, immunotherapy, gene therapy, and the production of blood products. Hematopoietic cultures are complex, with many different cell types at different stages of development present at any given point in time and never in steady state. Moreover, these cells interact strongly with each other and the environment through cytokines (growth factors) and adhesion molecules, as well as through their metabolism. Despite these significant challenges, cell products produced in bioreactors have shown promise in recent phase 1 clinical trials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.bioeng.1.1.129
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