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  • Articles  (8,568)
  • Wiley  (5,617)
  • Blackwell Publishing Ltd  (2,951)
  • American Association for the Advancement of Science (AAAS)
  • American Association of Petroleum Geologists (AAPG)
  • 1985-1989  (6,256)
  • 1955-1959  (2,312)
  • Process Engineering, Biotechnology, Nutrition Technology  (8,568)
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  • Articles  (8,568)
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  • 1
    Electronic Resource
    Electronic Resource
    TRIANGULAR DIFFERENCE TESTING: REFINEMENTS TO SEQUENTIAL SENSITIVITY ANALYSIS FOR PREDICTIONS FOR INDIVIDUAL TRIADS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a model system of 3mM NaCl and purified water, predictions were made for subjects’ability to discriminate the odd sample in a set of nine triadic tasting sequences associated with the triangle test. With such individual triads rather than triangular testing protocols which involve more than one triad, it was found necessary to modify the regular Sequential Sensitivity Analysis. The modification required a consideration of sensory adaptation effects caused by repeated tasting of the same stimulus in some of the sequences. Further confirmation was also obtained for the order of magnitude of signal strengths of water and NaCl stimuli tasted after water or NaCl prerinses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00460.x
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  • 2
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING THE EFFICIENCY OF INCOMPLETE BLOCK DESIGNS IN SENSORY EVALUATION EXPERIMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficiencies of incomplete block designs were investigated by comparing two hundred and twenty eight analyses from eleven trials using hedonic scales with corresponding randomized complete block analyses. Of the ten explanatory factors examined, only the panelist, the product type, the number of samples per session and the average score of the data had an effect on the efficiency of incomplete block designs. The effect of product type was attributed to influences of produce consumed outside the trial, and the effect of the data mean reflected decreased conscientiousness with products the panelists disliked. With three and four samples per session, incomplete block designs were 31 % and 2 % more efficient, respectively, than randomized complete block designs. When five or more samples were tested, the incomplete block designs were markedly less efficient. The practical implications of all these effects on experimental design are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00462.x
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  • 3
    Electronic Resource
    Electronic Resource
    AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00461.x
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  • 4
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extrusion Technology for the Food Industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00464.x
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  • 5
    Electronic Resource
    Electronic Resource
    DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00463.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00454.x
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  • 7
    Electronic Resource
    Electronic Resource
    SINGLE-POINT VERSUS TIME-INTENSITY SENSORY MEASUREMENTS: AN INFORMATIONAL ENTROPY ANALYSIS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point sensory response measurement techniques such as magnitude estimation and category scaling only contain a limited amount of information. Time-intensity (T-I) data collection techniques provide much more information, addressing rate-related and duration aspects as well as intensity quantification. A theoretical analysis and comparison of single-point and T-I responses is presented from an informational (Shannon) entropy content viewpoint. The analysis is based on a hypothetical T-I response curve and a hypothetical series of single-point measurements attempting to approximate the T-I curve. Assuming a 15 s sensory event the associated T-I response of a single parameter is shown to contain a significantly greater amount of potential information storage capacity relative to the single-point or a small series of single-point measurements attempting to generate temporal behavior. Theoretically, the T-I response also displays greater quantities of a parameter called information density. Finally, it may be hypothesized that T-I techniques can be shown to be more efficient in terms of rate of information acquisition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00455.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perceived intensity of bitterness of caffeine (0.5 - 1.6 g/100 mL) and of quinine HCI (0.5 - 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00456.x
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  • 9
    Electronic Resource
    Electronic Resource
    FUZZY SET THEORY APPLIED TO PRODUCT CLASSIFICATION BY A SENSORY PANEL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is frequently impossible to meet the assumptions underlying the statistical approach to classification of food products by a sensory panel. To find an alternative, we have investigated the applicability of the fuzzy set theory. Within a fuzzy set framework it is acceptable that a product belongs to several classes simultaneously and no assumptions regarding the distribution of sensory properties for a product class are made. Fuzzy classification models can be constructed from a set of training objects by linking the soft class labels to the sensory attributes applying an inference procedure based on fuzzy logic. A number of fuzzy inference procedures has been evaluated using a number of attribute sets. A satisfactory classification has been found using a very simple implication rule and a set of three attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00457.x
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  • 10
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book Reviews in this Article:Quality Assurance of Food Ingredients, Processing and Distribution.Recent Advances in Chemistry and Technology of Fats and Oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00458.x
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  • 11
    Electronic Resource
    Electronic Resource
    PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00447.x
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  • 12
    Electronic Resource
    Electronic Resource
    CONTRASTING THE EFFECTS OF INGESTION AND EXPECTORATION IN SENSORY DIFFERENCE TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00448.x
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  • 13
    Electronic Resource
    Electronic Resource
    THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00450.x
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  • 14
    Electronic Resource
    Electronic Resource
    DETERMINATION OF GUSTATORY SUCROSE THRESHOLD IN WATER BY USE OF A LINEAR SUCROSE GRADIENT (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test-liquid is possible. A panel of 15 persons experienced in taste-testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN-Method (III: 0.32% (w/w)).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00449.x
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  • 15
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION SYMPOSIUM: ADVANCES IN SENSORY EVALUATION OF WINE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), 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.1989.tb00452.x
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  • 16
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point intensity scaling and time-intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth-burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth-burn but did not effect its duration. While single-point scaling averaged perceived intensity across time, time-intensity provided much more information by displaying perception from onset to decay. Eaters and non-eaters of chili peppers did not differ in their perception of mouth-burn.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00451.x
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  • 17
    Electronic Resource
    Electronic Resource
    EFFECTS OF TRIMMING AND COOKING BY SEVERAL METHODS ON POLYCHLORINATED BIPHENYLS (PCB) RESIDUES IN BLUEFISH (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), 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: Bluefish were captured in the Atlantic Ocean near Long Island to study the effects of trimming and cooking on reduction of residues of polychlorinated biphenyls (PCBs). The mean concentration (standard error) of PCBs in the raw untrimmed fillets of the fish captured was 1.76 ± 0.17 ppm on a dry weight basis with range of 0.58 to 7.47. A direct relation between the concentration of PCBs in the raw fish fillets and their fresh weight showed a correlation coefficient of only 0.39. About twice the concentration of PCBs were found in the skins as compared to the dorsal and ventral sections of the raw fillets. Trimming the fillets resulted in a reduction in PCB residues averaging 59.4% with a further average reduction of 7.4% from baking, broiling, frying or poaching. There were no significant (p 〉 0.05) differences among the combined trimming and various cooking methods in the magnitude of reduction of PCB residues. The total quantities of PCBs found in the oil collected after baking, broiling or frying the fillets were less than could be accounted for as total cooking losses thus indicating that vaporization of PCBs during cooking may also occur.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00523.x
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  • 18
    Electronic Resource
    Electronic Resource
    IDENTIFICATION OF SUPPLEMENTS THAT ENHANCE THE RECOVERY OF LISTERIA MONOCYTOGENES ON MODIFIED VOGEL JOHNSON AGAR (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Modified Vogel Johnson agar (MVJ) has high selectivity for Listeria monocytogenes; however, it does not permit the repair and subsequent colony formation of injured cells. By the addition of 0.4% Tween 80, 25 mL/L bovine fetal serum, or 50 mL/L egg yolk tellurite enrichment (50%), the ability of MVJ to detect heat injured L. monocytogenes (Scott A strain) was increased approximately 100–fold without loss of selectivity
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00016.x
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  • 19
    Electronic Resource
    Electronic Resource
    SURVIVAL AND GROWTH OF LISTERIA MONOCTYOGENES ON BEEF TISSUE SURFACES AS AFFECTED BY SIMULATED PROCESSING CONDITIONS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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 numbers of Listeria monocytogenes Scott A were followed on experimentally inoculated lean and fat beef tissue handled under a variety of simulated storage conditions at 5°C, including high and low moisture storage, simulated spray chilling, and vacuum packaging. Under high moisture storage conditions, L. monocytogenes increased approximately 3 log cycles on both lean and fat tissue after 21 days. Similar growth was observed with vacuum packaged lean tissue. Under dry storage conditions, the population decreased approximately 2 logs during the first 14 to 21 days, but the counts remained constant for 42 days. Simulated spray chilling did not affect the growth or survival of L. monocytogenes on either lean or fat tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00017.x
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  • 20
    Electronic Resource
    Electronic Resource
    ELIMINATION OF SALMONELLA FROM FROZEN SHRIMP BY GAMMA RADIATION (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Shrimp samples were found to be contaminated with Salmonella. The D10 values of S. typhimurium and S. enteritidis were between 0.225 to 0.250 kGy when cells were irradiated in frozen 0.1 M phosphate buffer. The radiation resistance of these Salmonella spp. increased marginally when cells were irradiated in shrimp homogenate. A radiation dose of 4.0 kGy completely eliminate Salmonella from frozen prepackaged shrimp, which was confirmed by inoculated pack studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00018.x
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  • 21
    Electronic Resource
    Electronic Resource
    REDUCING MICROBIAL POPULATIONS ON BEEF TISSUES: CONCENTRATION AND TEMPERATURE OF LACTIC ACID (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Cylindrical samples of beef semitendinosus muscle were dipped in inocula of diluted (1:8) fresh bovine manure or suspensions of Escherichia coli or Salmonella typhimurium. After air drying 15 min, samples were sanitized by dipping in lactic acid(0, 1, 2 or 3%)for 15 s at 25, 40, 55 or 70°C. The most effective treatment was dipping the lean beef muscle in 3% lactic acid solution at 70°C. In general, as the temperature of acid at each concentration was increased from 25 to 70°C, numbers of surviving test organisms were increasingly reduced. Overall, concentration was an insignificant variable at the higher temperatures but became significant as temperature was lowered. Treatment tended to affect aerobes most and E. coli least. Bacterial injury was shown to be a factor to be considered when conducting sanitizing studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00019.x
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  • 22
    Electronic Resource
    Electronic Resource
    ESTIMATION OF DAILY INTAKE OF FOUR KINDS OF TRIHALOMETHANE BY JAPANESE HOUSEWIVES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Duplicate portions of the daily meals consumed by 30 housewives were collected for 3 consecutive days in the cities of Nagoya and Yokohama in Japan.Meals were analyzed for chloroform, bromodichloromethane (BDCM), chlorodibromomethane (CDBM) and bromoform by using a purge-trap procedure. The average concentration (and the range) of these four kinds of trihalomethane in each of the 24 h duplicate meals were, chloroform 19.6±18.1 ppb(n.d.-106.8 ppb), BDCM 0.3±0.3 ppb(n.d.-1.7 ppb), CDBM 0.1±0.2 ppb(n.d.-0.6 ppb) and bromoform 0.5±1.3 ppb(n.d.-8.1 ppb).The mean daily dietary intake of the four kinds of trihalomethane by housewives were, chloroform 40.0±25.4 μg, BDCM 0.6±0.5 μg, CDBM 0.3±0.3 μg and bromoform 0.9±1.3 μg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00020.x
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  • 23
    Electronic Resource
    Electronic Resource
    GROWTH OF STAPHYLOCOCCUS AUREUS AND ENTEROTOXIN A PRODUCTION IN FOODS CONTAINING POLYPHOSPHATES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of pyro-, tripoly- and hexametaphosphates (0.5 and 1%, w/w) on growth of Staphylococcus aureus strain 196E and enterotoxin A (SEA) production were studied in cooked custard and beef at 22 and 30°C. No effect was observed in custard, where cell numbers/g increased from 103 to 108 and SEA reached 4.2 ng/g after 48 h at 22°C, irrespective of treatment. Cell numbers in cooked beef were ca. 109/g after 48 h, and reduced numbers (by 1.5–2 log cycles) were found in samples containing 0.5 and 1% pyrophosphate during incubation at 22%, but not at 30°C. SEA concentrations in beef were 28 ng/g after 48 h at 22°C, and 93 and 184 ng/g after 24 and 48 h, respectively, at 30°C. SEA concentration correlated with amount of growth, and was nondetectable when cell numbers were ± 106/g. Reduction of the meat pH by sodium acid pyrophosphate contributed to the observed inhibitory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00021.x
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    EFFECTS OF PLANT EXTRACTS ON ARYL HYDROCARBON HYDROXYLASE ACTIVITY AND 3H-BENZO(a)PYRENE BINDING TO DNA (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Eight plant species belonging to different families were extracted and fractionated by organic solvents and their total extracts were tested against aryl hyrocarbon hydroxylase (AHH) activity and 3H-benzo(a)pyrene binding to DNA in vitro. The n-butanol extract was more effective than the extracts of chloroform and petroleum-ether, respectively. None of the aqueous extracts showed any inhibitory effects on both AHH activity and 3H-benzo(a)pyrene binding to DNA. The extracts obtained from Cypressus sempevirens L., Anchusa strigosa L., Myrtus communis L., and Crataegus monogyna L. were more effective than the extracts from Achillea santolina L. and Thuja occidentalis L. However, extracts obtained from Adiantum capillus-veneris L. and Salsola rosamarinus L. exhibited no effects. The results suggest that the inhibitory effects of these plant extracts on AHH activity and 3H-benzo(a)pyrene binding to DNA might have similar effect in vivo and there might be used in the prevention of cancer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00022.x
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  • 25
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    SURVIVAL OF LISTERIA MONOCYTOGENES IN YOGURT WITH VARYING LEVELS OF FAT AND SOLIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Yogurts with varying levels of fat and solids were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus in the laboratory to a titratable acidity (TA) of .09%. Each yogurt was seeded with one of three strains of Listeria monocytogenes at two levels and survival was monitored at 1–7, 14, 21 and 28 days during storage at 4°C. All strains survived longer in the skim milk/high solids yogurts which had a higher pH than the whole milk/low solids yogurt. To determine the effects of pH, solids and fat, simulated yogurts, prepared by acidifying milk preparations to pH 4.2, 4.1 and 4.0, were inoculated with L. monocytogenes. Survival was affected by differences in pH and solids content and strain L. monocytogenes while fat content had no apparent effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00023.x
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  • 26
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    BOOK REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Book reviewed in this article.PROTECTING BIOTECHNOLOGY PATENTS. R. Saliwanchik.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00024.x
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  • 27
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    THE EVOLVING IMPACT OF BIOTECHNOLOGY ON FOOD MICROBIOLOGY (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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 tools of modern biotechnology are being increasingly adapted by food microbiologists. Genetic probes and monoclonal antibodies have become accepted methods for detecting pathogens and toxins in food. The success of molecular genetic approaches to the problems of traditional fermentations has provided the food safety community with a model for decreased reliance on plate counts and new emphasis on the activity and products of deleterious microorganisms. As the emphasis in all biological sciences becomes increasingly molecular, all microbiologists will come to share the same toolbox- a toolbox in which biotechnology comprises only some of the available tools. In the future, these tools may make it possible to genetically engineer resistance to pathogenic microbes into foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00011.x
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  • 28
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    SURVIVAL OF VIBRIO VULNIFICUS AT REDUCED TEMPERATURES AND ELEVATED NUTRIENT (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Studies were conducted on the survival of the human bacterial pathogen, Vibrio vulnificus, in heart infusion broth held at 5, 10 and 15°C. Culturability was monitored by plate counts on heart infusion agar, and viability by examination of electron transport activity. Whereas V. vulnificus demonstrated growth at 15°C, a rapid loss of culturability for cells held at the lower temperatures was observed. At all temperatures, however, a significant portion of the population was found to remain viable over the 28 day study period. The ability of V. vulnificus cells to metabolize exogenously supplied nutrient at reduced temperatures was also examined as an indicator of viability. Cells were able to rapidly take up and respire mixed amino acids at 9 and 13°C, whereas cells incubated at 2°C showed relatively little metabolism of the labeled substrates. Like the growth and viability study, the radiotracer study indicates survival of V. vulnificus at reduced temperatures, although with reduced rates of activity. The possible implications of these findings for the transport and storage of shellfish is discussed.
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  • 29
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    E. COLI 0157:H7 -CURRENT CONCEPTS AND FUTURE PROSPECTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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 list of food-borne pathogens now includes Escherichia coli serotype 0157:H7. This previously rare E. coli serotype was first recognized in 1982 as the causative agent of outbreaks of a bloody diarrheal syndrome known as hemorrhagic colitis. Since then, infection with this organism has been described throughout North and South America and western Europe, in healthy persons and those with chronic diseases, and in all age groups. Transmission appears to be largely food-borne through foods of animal origin; person to person transmission has occurred. The hemolytic uremic syndrome occurs as a complication in approximately 10% of infected persons and may result in chronic renal failure and death. Infection with E. coli 0157:H7 appears to be increasing and strategies for prevention of disease are urgently needed for this important public health pathogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00012.x
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  • 30
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    BIOLOGICAL COMPETITION AS A PRESERVING MECHANISM (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Biological competition is one “barrier'’against pathogenic growth which has been recommended for use in refrigerated foods. Historically used in fermented foods, lactic acid bacteria alter foods to preclude growth of pathogens. The primary mechanism of inhibition is pH reduction, although other contributing factors have been described. More recently, various lactic acid bacteria have shown potential for inhibiting spoilage bacteria in refrigerated foods, without pH reduction. Other studies have indicated successful inhibition of pathogenic growth by lactic acid bacteria during temperature-abuse of non-fermented, refrigerated foods.
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    EDITORIAL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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.1745-4565.1989.tb00001.x
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  • 32
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    POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF-LIFE REFRIGERATED FOODS: A REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Clostridium botulinum may pose a hazard in extended shelf-life refrigerated foods. Nonproteolytic strains ofC. botulinum, which can grow at refrigeration temperatures, may be given sufficient time to grow if the shelf-life is extensive. Proteolytic strains may grow in these products if temperature abuse occurs. Mild heat treatments and vacuum or modified atmosphere packaging may select for C. botulinum and allow toxicity to occur in organoleptically acceptable products. Multiple barriers and multifactorial experiments to generate predictive models are advocated to ensure safety of extended shelf-life refrigerated foods.
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  • 33
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    EFFECT OF SOME PRESERVATIVES AND FUNGICIDES IN ARRESTING FUNGAL INFESTATION OVER MARKETED BETEL NUT (ARECA CATECHU L.) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Betel nut, a common masticatory, extensively chewed in India and other countries, is usually infested by a number of fungi. Many of them produce toxins. Attempts were made to control the fungal infestation of betel nuts by temperature treatment, and the use of preservatives and fungicides. Varying degrees of control of fungal infestation were seen. A temperature treatment of 60°C for 6 h totally inhibited fungi. Boric and propionic acids at 5% and 1%, respectively, were effective in completely suppressing the fungal growth on nuts in 4 weeks. Except for potassium metabisulphite, which inhibited fungal populations up to 80%, other salts at .5% to 1% inhibited fungal infestation 50 to 70%. Among the fungicides, Dithane M-45 was quite effective at 0.2%, and was totally inhibitory at 5% in four weeks.
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  • 34
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    GROWTH OF STAPHYLOCOCCUS AUREUS IN KÖFTE, A TURKISH GROUND MEAT PRODUCT, CONTAINING LASER TRILOBUM SPICE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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 influence of Laser trilobum spice on the growth of Staphylococcus aureus was examined in köfte, a Turkish ground meat product, prepared from three beef samples containing different fat levels, and stored at 20°C and 10°C. Spice reduced the S. aureus counts under most conditions. The growth however, varied with holding temperatures, spice levels, inoculation and beef samples. It was concluded that the use of the spice may be useful in köfte stored at the low temperature and prepared from beef with medium or high levels of fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00003.x
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  • 35
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    POTENTIAL OF SMALL RIBOSOMALLY SYNTHESIZED BACTERIOCINS IN DESIGN OF NEW FOOD PRESERVATIVES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Nisin and subtilin are bacteriocins that are produced by Streptococcus lactis and Bacillus subtilis ATCC 6633, respectively. Nisin is important as a safe and effective food preservative. Both nisin and subtilin are ribosomally-synthesized peptides with broad spectrum activity against gram-positive bacteria. including many pathogenic food spoilage organisms. Since the structures of these antimicrobial bacteriocins are gene-encoded, they provide an attractive model system for developing ways to use genetic engineering for the design and synthesis of improved and novel food preservatives, and to examine the mechanism of antibacterial action by studying the relationships between structure and function. In order to exploit these possibilities, we have cloned and characterized the genes which encode the peptide precursors of nisin and subtilin. The nisin precursor is 57 amino acids long. with a 23-residue leader region and a 34-residue structural region. The subtilin precursor is 56 amino acids long, with a 24-residue leader and a 32-residue structural region. Both precursors contain serines, threonines, and cysteines at locations that are appropriate for their involvement in the post-translational processing events that form the unusual amino acids found in these bacteriocins. The organization of the nisin and subtilin genes was explored by SI-mapping of the transcripts. Evolutionary relationships were observed by comparing nucleic acid sequences, amino acid sequences, and hydropathic homologies. Nisin and subtilin appear to have a common ancestry, but have been evolving separately for a long time. The striking homology in the hydropathic profiles of the leader regions of the nisin and subtilin peptide precursors indicates that hydropathicity underlies the function of the leader region. which may include participation in post-translational processing. The similarities and differences between the structures of nisin and subtilin precursors and their respective genes provide insight about ways that their structures could be mutated without destroying processing signals in the precursor peptides. We accordingly conclude that this system will useful in the exploration of ways to use genetic engineering in the design and construction of new and improved food preservatives.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00014.x
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    GAMMA IRRADIATION, HOT WATER AND IMAZALIL TREATMENTS ON DECAY ORGANISMS AND PHYSICAL QUALITY OF STORED NETTED MUSKMELON FRUIT (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Nonchemical treatments of gamma irradiation (2 Kilograys) and hot water (57°C) and the fungicide imazalil (1000 ppm) were compared with and without shrink-film wrap for effects on decay and physical quality of netted muskmelon fruit stored at 4°C for 0 through 60 days. Gamma irradiation was ineffective in controlling decay and surface molds, and injurious to physical quality by decreasing firmness, increasing fresh weight loss, membrane leakage and vein track browning. Hot water treatment coupled with shrink-film wrap was effective in controlling decay activity and maintaining physical quality up to 20 days storage. Imazalil coupled with shrink-film wrap controlled the incidence and severity of decay and maintained fruit firmness, moisture loss, membrane permeability and vein track browning for almost 60 days storage.
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  • 37
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    BACILLUS CEREUS IN SOME INDIAN FOODS, INCIDENCE AND ANTIBIOTIC, HEAT AND RADIATION RESISTANCE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of 124 different foods purchased from local markets were examined to determine the incidence of Bacillus cereus. The foods examined were pulses, rice and rice products, oils, fish, meat, spices, milk and milk products and ice creams. Isolations were made on mannitol-egg yolk-polymyxin B agar medium and confirmed by morphological and biochemical tests. B. cereus was present in 28.5% of rice and rice products (100% of boiled rice), 40% of fish, 80% of chicken and meat products, 30% of spices and 87% of ice creams. Pasteurized milk and milk products and protein-rich food powders containing milk or cocoa were also contaminated with B. cereus. The average count of B. cereus varied from 2 × 102 to 5 × 105/g. The response of cells and spores from 6 randomly selected isolates of B. cereus to antibiotics and to heat treatment was identical. However, both vegetative and spore forms of these isolates exhibited subtle differences in radiation resistance. Pathogenicity of all isolates was determined by their ability to lyse human erythrocytes. Five of the six isolates selected produced a strong nonhemolytic toxin which is lethal to mice.
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  • 38
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    DECONTAMINATION OF SPICES BY IRRADIATION (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of inactivating microflora of foreign spices by means of gamma radiation, without causing significant organoleptic or chemical changes, was studied. Ground cinnamon, clove, coriander, nutmeg, white and black pepper were irradiated with doses of 7 and 10 kGy1 of 60Co.Chemical analysis were performed so as to verify the Argentine Alimentary Codex specifications and the effect of radiation on those characteristics by which spices are appreciated, such as color and volatiles. No differences between control and irradiated samples could be found in any of these parameters.Microbiological results showed that aerobic plate count was reduced by 2.5 to 4.0 log cycles with 7 kGy. At 10 kGy survivors could only be found in cinnamon (1.7 log cfu/g)2.Cinnamon and clove were sensorily evaluated. No differences due to irradiation were found.So, it can be concluded that 10 kGy of gamma radiation suffice the purpose of this work. This good market condition was held at least during one year.
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  • 39
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    BREWERS GRAINS AS A SOURCE OF SELENIUM IN BEEF CATTLE RATIONS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soils, and therefore crops, deficient in selenium in the Northeastern United States are well-known. Brewers grains containing barley grown on high-selenium western soils should serve as an efficient supplementary source of the element in cattle rations. In this study, beef cattle were fed a diet containing brewers grains for six months and their concentration of selenium in blood was compared to a control group of cattle fed a comparable diet but without brewers grains. The concentration of selenium in the blood of the cattle receiving brewers grains increased significantly (p 〈 0.01) from an initial level of 12.15 ± 2.74 (average ± standard deviation) micrograms/100 mL to 22.88 ± 3.54 at the end of the feeding period. The control group showed a nonsignificant increase from 15.35 ± 2.29 to 16.19 ± 2.08. There was no significant (p 〉 0.05) increase in average rate of weight gain between the two treatment groups.
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    EFFECT OF PAPAYA PULP ADDITION ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effect of papaya pulp addition to skim milk on the growth characteristics of five strains of Lactobacillus acidophilus was investigated. All the strains tested exhibited higher viable counts, shorter generation time, increased acid production, greater sugar utilization and fall in pH upon addition of papaya pulp. The generation time, acid production, sugar utilization and pH values at the end of 18 h fermentation of skim milk by different strains were 150–200 min, 0.29–1.73%, 0.39–2.22 g/100 mL and 3.85–6.10, respectively. The corresponding values for 10% papaya pulp added skim milk blend were 120–143 min, 0.51–1.84%, 0.70–2.79 g/100 mL and 3.70–5.10, respectively. Organoleptic evaluation revealed that papaya pulp addition imparted firmness to the coagulum and thus enhanced the acceptability of the product by eliminating the problem of wheying-off and improved flavor.
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    BOOK REVIEWS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book reviewed in this article: Adulteration of Fruit Juice Beverages Edited by: Steven NagyProtein Quality and the Effects of Processing. (Food Science and Technology Series, Vol. 29) Edited by R. Dixon Phillips and John W. Finley
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    LOGARITHMIC TRANSFORMATION OF MAGNITUDE ESTIMATION DATA AND COMPARISONS OF SCALING METHODS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent studies comparing magnitude estimation to other scaling methods have been criticized for failure to submit the data to logarithmic transformation before statistical analysis, a procedure which can improve the ability of magnitude estimation scaling to differentiate among products. Data from one of these studies was available for re-analysis, which was conducted both with and without logarithmic transformation of magnitude estimation, category scales and line scales. The ability of magnitude estimation to differentiate among products was improved by log transformation, while the other methods were not. Improvements were associated in pan with reductions in positive skew and improved approximation of the normal distribution. In spite of this improvement, magnitude estimation remained slightly inferior to the other methods especially in the hands of an untrained consumer sample.
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    INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Carbon dioxide under pressure killed bacteria, molds, and yeast. The effect was synergistic with raised temperature and acidic pH and antagonized by lowered Aw. Time of exposure was important, and conditions needed for the inactivation of different microbes varied, some organisms being much more resistant than others. The effect was tested on various foods, but disrupted the texture of some. Clostridial spores were very recalcitrant, but could be destroyed by further lowering the pH along with concurrent exposure at 70°C. The pH in media under pressure was measured and theories advanced for the antimicrobial effect.
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  • 44
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    RESTAURATEUR REACTION TO IRRADIATED SHELLFISH (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Forty-two restaurateurs in Wisconsin were interviewed to determine their awareness of food irradiation and use of shellfish. The restaurateurs were divided into control and test groups; the latter heard an explanation that favorably explained the process of food irradiation. This explanation had no effect (P〈 .05) on the reaction to six statements regarding food irradiation and contamination. Only 8% of all the respondents knew that the shellfish served in his/her restaurant were purchased from shippers listed on the approved interstate shellfish shippers’list. In addition, 24% of the respondents disagreed with the statement “I think that shellfish are carriers of organisms that can cause illness” and 57% had never heard of food irradiation. This pilot study showed that educational activities regarding food irradiation and shellfish purchasing and handling are needed for these important wholesale consumers of shellfish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00528.x
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    SURVIVAL OF SALMONELLA TYPHIMURIUM IN ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE, AND A CONVENTIONAL ELECTRIC OVEN (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), 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 whole roasting chickens were inoculated with Salmonella typhimurium and cooked either in a microwave, convection microwave, or conventional electric oven to an internal temperature of 74°C, 77°C, 79°C, or 85°C. Cooked chickens were tested for the presence of viable Salmonella organisms using an Enzyme Linked Immunosorbent Assay (ELISA). No chicken (0/12) cooked to ± 79°C in the convection microwave or conventional oven tested positive for Salmonella. Two out of three chickens cooked to 79°C and all three chickens cooked to 85°C in the microwave tested Salmonella positive. Tetrathionate broth dilutions from all 11 microwave cooked chickens produced isolated colonies on Brilliant Green Agar. No growth was observed on Brilliant Green Agar plates inoculated with tetrathionate broth dilutions from chickens cooked to an internal temperature of 79°C or 85°C in the conventional oven or to 85°C in the convection microwave.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00524.x
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    EXTINCTION OF LISTERIA MONOCYTOGENES IN SINGLE-STRENGTH ORANGE JUICE: COMPARISON OF METHODS FOR DETECTION IN MIXED POPULATIONS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), 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 FDA method of selective enrichment followed by selective plating on modified McBride agar was capable of detecting the presence of L. monocytogenes inoculated into a typical, commerical, reconstituted, single-strength orange juice at the 100 cfu/mL level. The KOH shock treatment, formerly recommended in the FDA protocol, negatively affected recovery of Listeria at 100 and 101 levels in juice which also had a low background microflora (102 cfu/mL total count); however, KOH treatment was required for Listeria detection in juice which had high background microflora (108 cfu/mL). Two other protocols for detection of Listeria which utilized cold enrichment or different selective enrichment media were less effective than the FDA procedure due to heavy growth of background microflora. No Listeria was detected in 100 commerical orange juice samples from dairy and nondairy processors in geographically distinct areas of North America using the FDA method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00526.x
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    ELEMENTAL ANALYSIS OF GRASSES AND LEGUMES GROWING ON SOIL COVERING COAL FLY ASH LANDFILL SITES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), 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: Forage grasses and legumes growing in the soil covering four coal fly ash landfill sites in Central New York were sampled and analyzed for 20 elements. Selenium, boron and molybdenum were most consistently higher in concentration in these crops than the corresponding control plants sampled from adjacent upwind locations. Legumes absorbed greater amounts of these elements than grasses probably owing to their deep-rooted penetration of the fly ash layer below. Factors affecting the extent of absorption of these elements by the crops and the agricultural significance as related to grazing farm animals are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00529.x
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    VARIATION IN THE SELENIUM CONTENT OF INDIVIDUAL BRAZIL NUTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), 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: Brazil nuts are high in selenium content relative to other human foods. Since the limits between human selenium essentiality and toxicity are narrow, it is important to know the variation in selenium content of individual nuts. Analysis was performed on 72 individual nuts obtained in stores as shelled nuts in bulk and shelled and unshelled nuts in packages. Their average selenium content was 14.66 ppm with a range of 0.2 to 253.0. The agronomic and health aspects of these findings are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00527.x
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    CHEMICAL SENSES DAY VI (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), 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.1989.tb00453.x
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    GUEST EDITORIAL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), 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.1989.tb00439.x
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    SENSORY STRATEGY FOR SUCCESS IN THE FOOD INDUSTRY (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fully integrating sensory resources with related business units represents a challenge for the sensory professional. As sensory evaluation provides actionable information in a timely, cost effective manner, developing resources that are consistent with corporate plans and impact on decision-making is essential. This discussion focuses on developing a sensory strategy for success and highlights strategic planning techniques designed to maximize sensory evaluation's contribution to the accomplishment of a company's mission.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00440.x
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    APPLICATIONS OF SENSORY SCIENCE WITHIN THE TOBACCO INDUSTRY (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory testing of cigarette smoke presents some unique problems to the sensory specialist. This is due to a variety of reasons including the high degree of similarity between blended cigarettes and a high degree of variability between individual cigarettes. In the cigarette industry, a large effort has been placed on adapting and developing new methods of collecting and analyzing sensory-data on both flavorants and cigarette smoke. These methods include odor profiling and multidimensional scaling based on attributes and acceptability scales. In addition, extensive research has been conducted to determine the number of relevent dimensions to smoking and the types of changes that could affect consumer acceptance or purchase behavior.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00441.x
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    APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 1 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The traditional methods for evaluating food and beverage products have been successfully adapted to the personal care industry over the past several years.Difference tests on odors of soaps, cosmetics, antiperspirants, and household products generate information that is useful to the cosmetic soap and detergent chemists.Experienced panels, known to be capable of detecting differences in personal care products, are used under controlled laboratory conditions. Similarly, personal care products are evaluated by consumers for various skin feel attributes after a single use in the laboratory, or after several uses in a home use situation.Finally, the descriptive analysis method has been applied to lotions, soaps, antiperspirants, shampoos, and hair mousses. This information is used for a variety of purposes including screening prototypes, competitive evaluations, product development, and claims substantiation. Because perceptions of personal care products present more variability than some food products, unique applications of established sensory methods are required.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00442.x
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    APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 2 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory testing has been applied to the testing of personal care products for more than 20 years in the form of deodorancy testing. Recently descriptive analysis techniques have been applied to lotions, soaps, antiperspirants, shampoos and other personal care products. Through careful selection, extensive training, control of variables and procedures, a panel of judges have been trained to evaluate these products for their skinfeel properties using anchored numerical scales.Trained odor judges are used by manufacturers to substantiate deodorant property claims. Judges are selected for their olfactory sensitivity and are trained to evaluate fragrance as well as malodor intensity in a wide variety of products.The personal care business has become aware that more information is needed to determine why products are perceived to be acceptable in the marketplace. Trained sensory panels are helping to supply marketing and management personnel with this information.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00443.x
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    ACADEMIC VS. INDUSTRIAL PERSPECTIVES ON SENSORY EVALUATION (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The current practice of sensory evaluation occurs in two general settings: the academic environment of a university laboratory and within the foods and consumer products industries. Sensory evaluation programs can differ in orientation, objectives, methodology and context, and viewed from the perspective of Brinberg's tripartite validity theory, focusing on experimental, theoretical and empirical paths. Differences in organizational goals and resources between academia and industry result in different uses of panels, statistics and collaborative efforts. Opportunities for advancement of the field of sensory science exist within the framework of academic training of and industrial demand for sensory professionals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00445.x
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    APPLICATIONS OF SENSORY SCIENCE WITHIN THE HOME CARE BUSINESS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory evaluation methods and procedures originally developed for the food and beverage industry are also utilized to conduct evaluations of products for furniture and floor care, laundry care, air care, and insect control. In addition to measuring sensory properties and dealing primarily with “the other senses,” home care product evaluations incorporate assessments of perceived performance as the product interacts with a substrate. Consequently, laboratory evaluations employ a variety of controlled usage conditions — each having specific physical requirements, and evaluations of total performance are conducted under multi-environmental conditions with product users. This presentation examines how traditional sensory methods have been modified and expanded to accommodate the multidimensional aspects of home care products and R&D decisionmaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00444.x
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    TIME-INTENSITY SCALING WITH JUDGES TRAINED TO USE A CALIBRATED SCALE: ADAPTATION, SALTY AND UMAMI TASTES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Time-Intensity scaling technique was modified for measurements of taste intensity. Instead of using the traditional procedure where intensities were estimated on the judges’ own internalized scales, judges were trained to estimate concentrations directly in millimolar concentration. Such training was seen to increase precision, although the general shapes of the Time-Intensity plots remained the same. The technique was applied to measurement of taste intensity change over time when NaCl or MSG stimuli were held in the mouth. Using this technique, it was possible to measure the relative effects, on taste intensity loss, of stimulus dilution by saliva and sensory adaptation; the latter had the greater effect. Accordingly, the disruption of adaptation was found to be more important than increased salivation when chewing movements were made.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00446.x
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    Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two edible, bilayer films, consisting of methylcellulose (MC) and polyethylene glycol 400 in the hydrocolloid layer, and beeswax, either applied molten (Wax-M film) or from an ethanol solution (Wax-S film), in the lipid layer, were evaluated as barriers to water vapor (WV) after abusive tests. The Wax-M film maintained its WV barrier properties better than the Wax-S film after mechanical abuse. The Wax-M film was also evaluated as a moisture barrier when formed-in-place on the surface of brownies. When brownies were stored at 100% relative humidity and 25°C, the Wax-M film significantly (P 〈 0.05) decreased moisture absorption as compared to that of control samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05121.x
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    Phosphate Type and Salt Concentration Effects on Shear Strength of and Packaging Film Adhesion to Processed Meat From a Cook-in Packaging System (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Shear force values of product slices and adhesion at packaging film-meat interfaces were measured for vacuum-packaged, cook-in-the-film prepared meat products. With 2.0% NaCl, phosphate addition at 0.4% increased both measures in the following order of effectiveness: sodium acid pyrophosphate 〉 sodium tripolyphosphate 〉 no phosphate. For NaCl effects, generally a 1% increase in concentration in the range of 0.5% to 4.0% was required to increase shear values of cooked products. Adhesion at the film-meat interface did not increase until the NaCl concentration was 〉3.0%. In studying type of phosphate or NaCl concentration effects, higher adhesion occurred for packaging films having a nylon sealant layer as compared to films with sealants of Surlyn or a nylon-Surlyn blend.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05125.x
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    Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of cooking methods, internal end-point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end-point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end-point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special-fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05131.x
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    Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Volatile chemicals in the headspace above heated pork fat were purged into aqueous solutions of cysteamine, sodium bisulfite, or methylhydrazine to trap aldehydes and ketones. Nine aldehydes and four ketones were determined as thiazolidine derivatives in traps containing aqueous cysteamine or aqueous sodium bisulfite. The major compounds produced were hexanal, heptanal, and pentanal. In general, aqueous cysteamine was more efficient at trapping carbonyl compounds than was aqueous sodium bisulfite. However, formalydehyde and acetaldehyde were trapped better by sodium bisulfite solution than by cysteamine solution. Acrolein and malonaldehyde were determined as l-methyl-2-pyrazoline and 1-methylpyrazole, respectively, from the trap containing methylhydrazine. This represents the first time that malonaldehyde has been determined in the vapor phase.
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    Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill (Anethum graveolens L.) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Sorption isotherms, color and sensory quality of the dill herb (Anethum graveolens L.) were determined over a 2-yr period in experiments investigating the effects of packaging and storage temperature and time for air-dried and freeze-dried dill. The intensity scoring of odor and taste was significantly (p 〈 0.01) poorer for the dried dills than for frozen dill. Drying with heated air and the subsequent deteriorative processes essentially altered the odor and taste. In the case of freeze-dried dill the storage conditions were important; when storage was at room temperature (23°C) the intensity of the odor and taste was better preserved in vacuum packages than in glass jars or paper bags.
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    Improvement of the Half-embryo Test for Detection of Gamma-irradiated Grapefruit and Its Application to Irradiated Oranges and Lemons (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 duration of the half-embryo test used for identification of gamma-irradiated grapefruit was shortened by increasing germination temperature to 35°C. Maximum shooting percentages were reached within 3 days. Gibberellin application reduced the required incubation time to 2 days. Half-embryos extracted from irradiated orange and lemon gave similar results to those of grapefruit. This half-embryo test is proposed as an identification method for irradiated citrus. Assessment can be made after 3 to 4 days when shooting percentage is greater than 50%.
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    Rheological Properties of Heat-Induced Ovalbumin Gels Prepared by Two-step and One-step Heating Methods (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Ovalbumin gave a transparent solution, transparent gel, or opaque gel on heating at low ionic strength, but a turbid gel, or turbid suspension at high ionic strength (one-step heating). The ovalbumin solution, once heated at low ionic strength, gave a transparent gel with a second heating at high ionic strength (two-step heating). Textural parameters of hardness and adhesiveness, viscoelastic parameters from creep curves, breaking energy and water-holding capacity of these gels were measured. Transparent gels by the one- or two-step heating were firm and elastic and had high water-holding capacity. Turbid gels by one-step heating were soft and less elastic and had low water-holding capacity. The relationship between gel properties and structure was discussed.
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    Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Results from polyacrylamide gel electrophoresis confirmed that proteins were more negatively charged in the presence of oleic acid. The electrophoretic mobility of unmodified and modified lysozyme was of opposite but similar magnitude. Critical micelle concentration (50.0 μ M) of oleic acid suggested that association between the fatty acid and proteins was mostly hydrophobic. Muramidase activity of modified lysozyme and difference spectra of modified ovalbumin suggested that oleic acid was partially or totally surrounding the proteins. Improved freeze-thaw characteristics of treated egg white were attributed to greater negative charge and instability of proteins produced by oleic acid.
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    Thermal Stability of Cathepsin D (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of pH and temperature on Cathepsin D stability was examined using a hemoglobin assay following preincubation of the enzyme at various pH and temperature combinations. The results of the study showed that the enzyme retained 87% of its activity at 45°C (pH 3.5) when compared to a control at 37°C (pH 3.5). Further increases in temperature and pH resulted in decreased enzyme activity and approximately 43% remained at 55°C (pH 5.5). The amount of activity remaining at higher temperatures decreased but suggests that the enzyme could contribute to textural changes in meat at temperatures up to 60°C.
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    ERRATUM NOTICE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05931.x
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    Proteolytic Activity of Surimi from Pacific Whiting (Merluccius productus) and Heat-Set Gel Texture (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 protease activity in mechanically deboned Pacific whiting flesh was reduced to 56.3% by two watenminced 3:1 (wt:wt) flesh wash exchanges and refining. Surimi (91.7% refined flesh, 4.0% sorbitol, 4.0% sucrose, and 0.3% condensed phosphate) produced very poor gels but the strength was markedly improved by the addition of egg white. Hardness increased 1.5-fold and elasticity 4.5-fold over the control with the addition of 3.0% egg white. Further improvement in gel strength was observed with the addition of 5.0% potato starch in combination with egg white. Sodium dodecyl sulfate polyacrilamide gel electrophoresis (SDS-PAGE) of heat-set gels verified the action of inhibitors in egg white on residual proteases contained in whiting surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05935.x
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    Factors Relating to Oxidative Stability of Cooked Broiler Breast Patties Treated with Sodium Tripolyphosphate (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Broiler breast meat patties were prepared with 0, 0.2, and 0.5% sodium tripolyphosphate (STPP) at 3 pH values and 3 ionic strengths (IOS). The concentrations of STPP and IOS were important factors in retardation of oxidation during cooking and storage after cooking as evaluated by the thiobarbituric acid-reactive substances (TBA-RS) test. The effect of STPP at 0.5% was enhanced (P〈 0.06) by raising its pH to 7.5 or 9. Increasing IOS by 0.6 raised TBA-RS values in raw meat and during cooking, but it had a reverse effect on cooked-stored patties, which was probably due to the lower nonheme iron content of cooked patties as the IOS increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05943.x
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  • 70
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    Fatty Acid Composition and Caloric Value of Ground Beef Containing Low Levels of Fat (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties containing five different levels of fat – 5, 10, 15, 20, and 25%– were cooked by boiling, browning, pan-frying, microwaving, roasting or broiling. Proximate composition, fat retention, energy content (kcal/100g), and fatty acid composition of raw and cooked patties were examined. Percentage fat retention decreased as fat content of the raw patty increased. Microwaving to “well done” and boiling resulted in ground beef with less fat than other methods of cooking at the higher fat levels. The proportion of fatty acids changed very little with increasing fat percentage and because of cooking method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05946.x
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    Physicochemical Parameters of Protein Additives and Their Emulsifying Properties (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 relationships between protein solubility, surface hydrophobicity (Ho), free sulfhydryl (SHF) and disulfide bond (SSB) content and time of emulsification that determine the emulsion activity index (EAI) and emulsion stability (ES) of five protein additives were investigated at two different ionic strengths (Z = 0.054 and Z = 0.46, pH 6.5). The variables that described EAI at Z = 0.054 were associated with protein disperability and Ho, while protein rigidity factors explained most of the EAI variability at Z = 0.46. The ES models showed similar variable relationships as the EAI models at the same Z. The differences between models at different Z indicated that the relationships between the variables were affected by the ionic strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05950.x
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    Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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-induced denaturation (determined by differential scanning calorimetry plus ANS fluorescence) and structure development (assessed by dynamic testing) were monitored for ovalbumin and vicilin to evaluate the importance of these processes on the rheological characteristics of resulting protein networks. Protein denaturation preceded structure development, based on an increase in the storage modulus (G′). Reduction of the temperature between denaturation and aggregation through pH manipulation or inclusion of stabilizing salts lowered G′ values in the resulting network. In contrast, in the presence of SDS, G′ values increased with (ovalbumin) or were unrelated to (vicilin) reduced temperature differences. This demonstrated the importance of a balance of attractive and repulsive forces when examining network characteristics.
    Type of Medium: Electronic Resource
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    Physicochemical Properties of the Sweetener Sucralose (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The physicochemical properties of the high intensity sweetener, sucralose, (1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside) were determined. A high solubility in water (28.3g/100 mL at 20°C) in combination with Newtonian viscosity characteristics, a negligible lowering of surface tension, and no pH effects demonstrated that sucralose was particularly suitable for use in liquid products. The refractive index of aqueous solutions was linear with respect to concentration confirming the usefulness of this technique for determining solution concentrations. A low octanol-water partition coefficient confirmed that sucralose was poorly soluble in lipids and was, therefore, likely to behave in a similar fashion to sugar in multiphase systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05179.x
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  • 74
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    Effect of Extraction Conditions on the Extractability of Winged Bean (Psophocarpus tetragonolobus (L) DC) Proteins (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Protein extractability from defatted winged bean flour was studied under various conditions of pH (2, 4, 6, 8, 10, 12), temperature (15°, 30°, 45°C) and time (10, 20, 30 min). Results indicated that protein extractability was strongly pH dependent. Maximum protein extract-ability was attained at pH 12 while the minimum extractability occurred at pH 4. Protein extractability was not significantly affected at the various temperature and time combinations; however, when extraction time was extended (at 15 min increments) from 30 min to 120 min, significantly higher (15%) protein was extracted at 30°C after an additional 60 min. Increased solvent-to-flour ratios resulted in increased protein extractability, but increased salt (NaCl and CaCl2) concentrations (1M) decreased extractability.
    Type of Medium: Electronic Resource
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  • 75
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    Evaluation of Venison Color by an Objective Method using CIELAB Values (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A trained color panel was used to score both venison color and color acceptability for comparison with instrumental color measurements. Panel color scores were highly correlated with acceptability (r = 0.97) and could be predicted from CIE L*, a* and b* values by regression (R2 (adj) = 0.84). The use of a* alone explained the greatest amount of variation R2 (adj) = 0.78), and the inclusion of both L* and b* significantly improved the model. The use of hue angle and chroma either individually or in combination with L* did not provide better relationships. The use of L*, a* and b* is recommended for satisfactory prediction of panel color scores of venison with no less than three observations per sample.
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    Spoilage Potential of Some Contaminant Bacteria Isolated from Indian Mackerel (Rastrelliger kanagurta) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Pseudomonas marinoglutinosa, Aeromonas hydrophila isolated from unirradiated spoiling Indian mackerel (Rastrelliger kanagurta) and Bacillus megaterium, Micrococcus colpogenes isolated from gamma-irradiated mackerel were examined for their spoilage potential in fish homogenate and fish muscle sarcoplasmic and myofibrillar protein fractions. Pseudomonas marinoglutinosa (0° -2°C), Aeromonas hydrophila (0° - 2°C) and Bacillus megaterium (26°C) proliferated in the fish homogenate and sacroplasmic protein fraction which was associated with losses in sensory attributes and increase in non-protein-nitrogen (NPN) compounds, total volatile acids (TVA) and total volatile basic nitrogen (TVBN) compounds. On the other hand, the organisms exhibited diminished growth in MF fraction which was also accompanied by less changes in sensory and chemical quality parameters. Growth of M. colpogenes was not accompanied by putrefaction of the fish media as assessed by sensory and chemical criteria, suggesting contribution of varying spoilage potentials of the bacterial isolates in the overall spoilage of the fish.
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    Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Changes in polyamines and amino acids were followed in scallop adductor muscle during storage at 5°C and 15°C. Agmatine, putrescine and cadaverine increased markedly as decomposition progressed. Arginine decreased noticeably during storage and was partly converted into ornithine and agmatine. Putrescine and ornithine were detected at levels of 0.5 to 0.7 mg/100g and 3.2 to 4.6 mg/100g, respectively, in the initial stage of decomposition and exceeded 2.2 and 15.0 mg/ 100g, respectively, at the advanced stage of decomposition regardless of the storage temperature. Putrescine and ornithine appeared to be useful as potential indicators for freshness of scallop adductor muscle.
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    Fate of Clostridium sporogenes PA 3679 in Fish Sausage Formulations with Adjusted aw using Food Binders (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Fish sausage from minced Spanish mackerel was formulated to aw of 097–0.92 using egg white solids alone and in combination with nonfat dry milk, alginate and soy protein isolate, without and with nitrite added at 150 ppm. The batter was inoculated with PA 3679 spores at ca. 105/g, chopped, stuffed in casing, cooked to a core temperature of 85°C, vacuum-packaged and stored at 25°C for 60 days. The test organism did not reproduce in formulations having aw 〈 0.95. Total counts decreased rapidly and spore counts were nil at the end of storage. Spores of PA 3679 germinated at aw as low as 0.924 but the cells failed to grow. Products with aw 〉 0.95 spoiled. Product stability was influenced by aw regardless of binder type and presence of nitrite.
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    Effect of Muscle pH and Calcium Content on Quality of Pre-and Postrigor Chicken Breast Muscle (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of calcium chloride and [ethylene-bis (oxymethylene-nitrile)] tetraacetic acid (EGTA) marination at pH 5.0 and 7.5 on quality of pre- and postrigor chicken muscles were determined. Marinade absorption was lower and shear resistance was higher for prerigor compared with postrigor muscles at both pH levels. Shear resistance of EGTA-pH 5.0 treated prerigor muscles was greater than those of all other prerigor muscles but that of EGTA-pH 7.5 treated prerigor muscles was similar to that of the controls. Calcium content and pH were related factors affecting muscle quality.
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    Analysis of ATP and Its Breakdown Products in Beef by Reversed-Phase HPLC (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Analytical conditions for the quantitative determination of adenosine 5′-triphosphate(ATP), adenosine 5′-diphosphate(ADP), inosine 5′-monophosphate(IMP), adenosine 5′-monophosphate(AMP), hypoxanthine(Hyp), xanthine(Xan), inosine(Ino) and adenosine(Ado) in meat extracts by reversed-phase high-performance liquid chromatography (HPLC) were examined. A commercial ODS column with a 5-μm particle diameter was used, and expeimental parameters affecting the separation were discussed. Peaks in chromatograms of meat extracts were identified by retention time, co-injection with standards, absorbance ratios and the enzymatic peak shift method. The procedure proposed was adaptable as an indication of freshness of meat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05948.x
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    Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka-Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).
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    Clarification of Cheese Whey by Aqueous Two-Phase Systems (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Aqueous two-phase systems comprising a pair of a polymer and a salt were investigated as a means to clarify Cheddar cheese whey. Fat in cheese why could partition exclusively into the bottom phase of a polyethylene glycol/KH2PO4 aqueous two-phase system, resulting in a clear top phase containing whey proteins. Several parameters have been studied to optimize the recovery of whey proteins in such a system. Decreasing solute concentrations to 11.7% polyethylene glycol/10% KH2PO4, lowering pH to 3.8, and lowering temperature to 7°C all contributed to enhance the yield. This method should be able to remove ca. 98% fat in Cheddar cheese whey and to recover 〉 90% whey proteins.
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    Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Tyrosinase activities and isoenzymes were examined in three strains of mushrooms. Using L-dopa as a substrate, the M9 strain contained more active and latent enzyme than M2 or M8 strains. Each strain showed a characteristic isoenzyme profile after electrophoresis. The M8 strain contained at least four isoenzyme forms while M2 and M9 strains contained fewer than three forms. In the M8 strain more tyrosinase was found in cap skin and flesh tissue than in stalk or gill tissue. Cap flesh also contained the greatest amount of latent enzyme. Each tissue showed a characteristic isoenzyme profile after electrophoresis. Tyrosine and dopa oxidation were associated with one isoenzyme form while another major form preferred dopa as substrate.
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    Reliability of Time-Temperature Indicators as Food Quality Monitors Under Nonisothermal Conditions (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Application of time temperature indicators (TTI) is based on response information or kinetic models from isothermal testing. The reliability of such models under variable temperature conditions was systematically studied. Nonisothermal experiments of two types were conducted involving prolonged exposures to high temperatures followed by storage at low temperatures to study the “history effect,” and storage at controlled, sinusoidaly varying temperatures. Three major types of commercial TTI were studied. Results showed that, although some types of TTI exhibit a significant “history effect,” the prediction models can be applied satisfactorily for the variable temperature storage.
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    Role of F-actin in Thermal Gelation of Fish Actomyosin (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The thermal gelation processes of the myosin-natural actomyosin system were investigated to determine the role of F-actin in thermal gelation of actomyosin. The dynamic viscoelastic behavior during thermal gelation changed considerably depending on the (F-actin)/ (myosin) ratio. F-actin gave the viscosity to an actomyosin sol but did not affect the elasticity development occurring in the 30 - 46°C range. The decrease in storage modulus in the 46 - 53°C range was directly induced by the presence of F-actin. The gel of myosin alone showed the highest elasticity, while that of myosin containing a small amount of F-actin had the highest elastic modulus.
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    Selection of Mixed Cultures for Meat Fermentation (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Strains of Pediococcus cerevisiae, Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus casei and Micrococcus varians were studied with the aim of preparing mixed cultures of compatible strains for meat fermentations. Addition of 0.18% nitrite was slightly inhibitory while addition of 7% of a spice mix proved stimulatory. Antibiosis was observed between lactobacilli and pediococci. Micrococcus varians did not produce inhibitory substances toward other cultures and was insensitive to bacteriocins produced by the lactobacilli or the pediococci. Antibioses observed using disk assays were confirmed in mixed acidification trials, and mixes of some fast-acidifying strains were unsuccessful.
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    Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B-30 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2°C or 11°C and were analyzed cither raw or after heating (40°C for 1 hr). Aerobic microbial load remained low (1–2X102 cfu/g) during the 24 hr 11°C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11°C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B-30 collagenase appeared to be efficacious for the tenderization of RSB products.
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    Effect of Storage Temperature, Time, and Method of Slicing on Microbial Population and White Film Development in Vacuum Packaged, Dry-Cured Ham Slices (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Aged ham slices, bone-in or boneless, were vacuum-packaged and stored at 2°C or 24°C for 8 wks. White film was more abundant on bone-in slices. Color was not affected by treatment. Aroma remained normal at 2°C for all slices but abnormal aromas developed in some 24°C packages by 2 wk and in all packages by 8 wk. Aerobic and staphylococci counts on bone-in and boneless slices at 24°C were high at 2 wk and remained high, while lactobacilli counts were highest at 2 wk, decreased to initial levels by 4 wk and increased again to 8 wk. Yeast and mold counts at both temperatures decreased with storage but at a faster rate in bone-in hams.
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    Radiolabelling Study of the Heat-induced Interactions Between α-Lactalbumin, β-Lactoglubulin and K-Casein in Milk and in Buffer Solutions (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Radiolabeled α-lactalbumin, β-lactoglobulin and κ-casein were added to milk prior to heating it at 95°C for up to 20 min. The distribution of these proteins between the micellar and serum phases and between various sized aggregates were determined chromatographically. The results from these and other supplementary experiments were consistent with a model of whey proteins denaturing in milk during heat treatment and using κ-casein as a nucleation site for the formation of heat-induced complexes involving disulfide bonding. These heat-induced complexes, like κ-casein itself, remained associated with the external surface of the casein micelle and continued to enlarge with additional heat treatment.
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    A Factorial Approach to Modeling aw of a Multicomponent Food in the High Moisture Range (aw 0.90–1.00) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Water activity (aw) depression in a multicomponent food such as fish sausage was investigated using a 4x3x3 factorial design on combinations of NaCl, nonfat dry milk (NFDM) and lard added to a fixed amount of minced fish. The effects of NaCl, NFDM, lard and the interaction NaCl x NFDM, were significant. The responses across levels of the above factors were linear. From the magnitude of effect of each factor, two extended models for predicting aw were derived in terms of molal salt concentration and two empirical parameters called water activity depressing capacity, di, and water binding capacity, WBC, respectively. Both were demonstrated to predict accurately aw of newly formulated fish sausage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07914.x
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  • 91
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    Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricus (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Lactobacillus bulgaricus-52 showed maximum growth and amine production in MRS broth in 24 hr at 37°C. The optimum pH for the production of histamine, tyramine, and tryptamine by L. bulgaricus-52 was 5.0. Highest yields of the different amines were obtained in the absence of NaCI in the growth medium. A concentration of even 0.5% NaCI had a slight inhibitory affect on the synthesis of amines. A similar trend was observed in terms of amine production by L bulgaricus-52 in milk samples held at 37°C for different time intervals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07917.x
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  • 92
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    Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 microwave heating and gamma irradiation treatments on phosphorus compounds of soybean seeds were studied. Inorganic phosphorus was significantly (P 〈 0.05) increased while, phytate and phospholipids were significantly decreased when soybean seeds were microwave-heated for 9 min or more. Furthermore, gamma-irradiation treatments of 20 KGy or more significantly increased inorganic phosphorus and decreased phytate and phospholipids of the beans. Two dimensional thin-layer chromatography was employed to study the phospholipid pattern. Gamma-irradiation at doses from 40 to 100 KGy produced lysophosphatidylcholine and phosphatidic acid. The data of this study showed that, the increase of inorganic phosphorus was mainly due to the decomposition of phytic acids and phosphates of inositol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07921.x
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  • 93
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    Electronic Resource
    Stability of Allicin in Garlic Juice (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Stability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2-vinyl-[4H]-1,3-dithiin and 3-vinyl-[4H]-1,2-dithiin but not 3-vinyl-l,2-dithi-4-ene as reported by other investigators. Unheated garlic juice did not contain detectable amounts of 2-vinyl-[4H]-1,3-dithiin and 3-vinyl-[4H]-1,2-dithiin as shown by HPLC analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07926.x
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  • 94
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    Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°C (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Experimental data for the leaching of glucose, potassium and magnesium from French fry cut Maine Russet Burbank and Maine Katahdin potatoes were modeled over the temperature range 45–90°C., using a one-parameter diffusion equation based on Fick's second law. Correlations for the dependence of the resulting effective diffusion coefficients on temperature were determined. At temperatures greater than 60°C., plots of the diffusion coefficients as a function of temperature showed a change in slope or a discontinuity in the slope of the curve. This reflected the change in the diffusion matrix which occurred when the starch began to gelatinize. The effect of cultivar differences on values of the diffusion coefficients might be linked to the concentrations of starch and electrolytes in the potato.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07928.x
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  • 95
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    Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A high performance liquid chromatographic method was developed for the quantitative analysis of organic acids in dairy products. A reverse-phase C8 column at room temperature, a mobile phase of 0.5% w/v buffer ((NH4)2HPO4 at pH 2.24 with H3, PO4)-0.4% v/v acetonitrile, UV detection at 214 nm and 1.2 mL/min flow rate were utilized. Formic, acetic, pyruvic, propionic, uric, orotic, citric, lactic and butyric acids were quantitated for raw milk, yogurt, Blue, Provolone, Port Salut and Quartirolo cheeses. Recoveries greater than 85.3% were observed for all acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07948.x
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  • 96
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    Electronic Resource
    Batch Hydrolysis of Lactose in Concentrated Whey Systems (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial preparations of acid and neutral β-galactosidases were assayed for their ability to hydrolyze lactose in wheys with varying total solids content. In wheys with 7.3 to 24.7% TS, at pH 4.5 and 55°C the lactose conversion obtained in 300 min with the acid lactase ranged from 92 to 75%. Similarly, the neutral lactase hydrolyzed between 92 and 79% of lactase in wheys adjusted to pH 6.5 and 35°C; however, the reaction appeared to reach its maximum after 90 min in contrast to the acid lactase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07953.x
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  • 97
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    Influence of Acidification on Texture of Canned Carrots (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Texture of acidified canned carrots was evaluated using a shear compression procedure. Carrots canned with as little as 0.77% gluconic acid in the brine retained firmer texture than those packed without acid. Softening phenomena of acidified carrots do not appear to be consistent with a two substrate first order rate expression model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07956.x
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  • 98
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    Electronic Resource
    Effects of Pre-chilling, Freezing Rate, and Storage Time on Beef Patty Quality (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 pre-chilling (air at −10°C or CO2 snow), freezing method or rate (liquid N2 immersion, CO2 snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water-holding capacity (WHC), pH, shrinkage, 2-thiobarbituric acid and textural properties. The liquid N2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2 snow pre-chilling provided lower total losses and more intense surface redness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04643.x
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  • 99
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    Electronic Resource
    Aqueous Extraction of Oil from Palm Kernel (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Aqueous extraction of oil from palm kernel was investigated on a laboratory scale, varying several processing parameters, with main emphasis on their effects upon oil yield. Oil was obtained as a clear, yellowish, separate phase. Maximum oil yield was obtained at 20 min of grinding with a Waring Blendor, extraction temperature 45°C, grinding temperature 60°C, and pH 7.0. Increasing the grinding time and extraction temperature did not improve the oil yield. On either side of pH 7.0 not only was the oil yield decreased but an emulsion tended to form. The dilution ratio had no effect on the oil yield. Oil yield was increased further by re-extraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03117.x
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  • 100
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    Palatability and Storage Characteristics of Precooked Beef Roasts (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate-salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off-flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate-salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08553.x
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