ALBERT

Notes: Styrene-acrylic resin paints having a pigment volume concentration of 31 per cent and consisting of a constant level of ethylene glycol, titanium oxide, water, rheological agent, inhibitor and defoamer and variable levels of dispersant (x), anticorrosion pigment (y) and wollastonite (z) were prepared. Such emulsion paints were applied to the flat carbon steel test panels. The dried paint films were subjected to various standard anticorrosion tests. The results obtained showed different types of relationship between the anticorrosive behaviour of the paints and variables x, y and z. The antifouling properties of the paint films were obtained through corrosion tests in a marine-industrial environment at ambient temperatures.

Notes: The effects of natural Artemisia oil on the corrosion of steel in molar hydrochloric acid were studied by the measurements of weight loss, electrochemical and EIS polarisation. The results obtained revealed that Artemisia oil reduced the rate of corrosion. The corrosion inhibition efficiency increased with the increase of inhibitor concentration. Potentiodynamic polarisation studies clearly revealed that the presence of the natural Artemisia oil did not alter the mechanism of the hydrogen evolution reaction and acted essentially as a cathodic inhibitor. Good agreement between gravimetric and electrochemical polarisation results was noted. The effect of temperature on the corrosion behaviour of steel in 1M HCl, with and without the oil in the temperature range of 308-353?K, indicated that inhibition efficiency increased with temperature. The adsorption of Artemisia oil on the steel is followed by Frumkin adsorption isotherm.

Notes: Oligomer (semicarbaside-phethalic acid) and its complexes with Fe(III), Co(II) and UO2(II) chloride were prepared and characterised using elemental analysis, spectral (1H NMR, infrared and UV-Vis) and magnetic measurements. Extensive studies suggested that the Fe(III), Co(II), and UO2(II) oligomer complexes were octahedral dimers. Thermal analyses (thermal gravitational analysis (TGA) and differential thermal analysis (DTA)) of the complexes were carried out and the relevant activation energies were calculated. The effect of the oligomer on the corrosion of iron metal in acidic media (2?M H2SO4) was studied. It was found that the oligomer inhibited the corrosion of iron metal in acid media. The corrosion inhibition efficiency of these compounds was calculated based on weight loss and potentiostatic measurements.

Notes: A series of novel halamine polymers known as pyrimidinone biocidal polymers were prepared by reacting poly-4-vinylacetophenone with urea and benzaldehyde to form 1H,3H,6H,-4(4'-polystyreno)-6-phenyl-pyrimidin-2-one, which on chlorination yielded 1Cl,3H,6H,-4(4'-polystyreno)-6-phenyl-pyrimidin-2-one. The same reaction was also carried out using the derivatives of benzaldehyde such as p-nitrobenzaldehyde and p-methoxybenzaldehyde under the same reaction conditions. .

Notes: Studies were carried out on the modification of silica with 3-aminopropyltriethoxysilane in various solvents. The modified silica obtained was subjected to comprehensive evaluations of physicochemical properties, including the bulk density and the capacities to absorb water, dibutyl phthalate and paraffin oil. Particle size, particle size distribution, uniformity of the particles, tendency to form agglomerates, as well as particle surface morphology, were also examined using SEM and dynamic light scattering (DLS) techniques. The properties of the modified silica obtained were compared to evaluate the effects of the solvents used during the surface modification of the silica.

Notes: The influence of addition of the natural material, jojoba oil, on the corrosion of iron in molar hydrochloric acid had been studied using weight loss measurement and electrochemical polarisation methods. It was found that the corrosion rate was significantly reduced in the presence of jojoba. It was also found that the corrosion inhibition efficiency increased with the concentration of the jojoba oil to attain a 100 per cent inhibition at 0.515?g/l of jojoba oil, indicating that jojoba oil was an excellent corrosion inhibitor. The effect of temperature on the corrosion behaviour of iron indicated that the inhibition efficiency of jojoba oil decreased very slightly with the rise of temperature. It was found that the adsorption of jojoba oil on the iron, which followed the Frumkin isotherm, was the main cause to the corrosion inhibition.

Notes: Several new arylazopyrazolo[1,5-a]pyrimidine derivatives were obtained from 4-arylazo-3,5-diaminopyrazoles. The application and dyeing characteristics of the dyes synthesised were also reported.

Notes: A range of methine dyes has been synthesised by condensation of electronegative active methylene compound, 4-nitrophenylacetonitrile with substituted benzaldehydes. The electronic absorption spectroscopic properties of the dyes were investigated. It was found that in general, substituents on the aromatic aldehyde moiety had a significant effect on the visible absorption maxima of the dyes.

Notes: This paper reports on the preparation of six formulations (G1-G6) containing mixed soap greases based on cotton soap stock, aromatic extract, heavy alkylate and lube base oil. The physicochemical properties of these ingredients were characterised. The consistency, dropping point and mechanical stability of the formulated greases were assessed and tested in accordance with the National Laboratory for Grease Institute standards, and compared with the Egyptian Standards. The properties of the formulated grease G4 proved to be the best. The work reported also includes preparation of itaconyl-o-tolidine-, itaconyl bisaniline- and itaconyl m-phenylene- amide polymers. The structure of these polymers was investigated using infrared spectroscopy, micro analysis and gel permeation chromatography. The polymers prepared were evaluated as antioxidants for the optimum formulated grease G4. The study revealed that the itaconyl m-phenylene amide polymer was a weak antioxidant, while itaconyl bisaniline- and itaconyl-o-tolidine amide polymers showed good anti-oxidation property.

Notes: The inhibition of corrosion of steel in 1?M HCl solution by newly synthesised pyrazole derivatives has been studied by weight loss and polarisation techniques at 308°K. Its inhibitory power is compared to N,N'-bis(3,5-dimethylpyrazol-1-yl-methyl)-pentanolamine (Bipyr). The results obtained reveal that tripyrazole exhibits a good protection. Inhibition is found to increase with increase in inhibitor concentration. The inhibition behaviour of the compound has been explained on the basis of molecule size and charge density of adsorption active centres. The adsorption phenomenon obeys the Langmuir adsorption isotherm model.

Notes: The effects of polyol types, polyol molecular weights, NCO/OH molar ratio, solvent types, and resin solid contents of the one-part ambient temperature curing adhesives were studied. The results showed that the one-part ambient temperature curing polyurethane prepared had fast rate of setting and good bonding, meeting the requirements of a typical structural adhesive.

Notes: Slow release insecticidal paint formulations had been prepared by incorporating deltamethrin, an additive to impart insecticidal property to the paint formulation. The effects of the mode of incorporation of deltamethrin on the retention of the insecticide in the paint matrix, on drying, had been studied. Deltamethrin had been introduced (1 per cent by wt) in the grind and let-down portions of the paint formulation. Extraction and high performance liquid chromatography studies of the insecticide had been carried out. It has been found that after drying, the paint samples contained a very high concentration of deltamethrin where the insecticide had been added in the grind portion instead of in the let-down portion of the paint formulation.

Notes: Linseed oil was employed to modify polyesteramide resin via the condensation of hydroxyethylamide derivatives of fatty acids of linseed oil, i.e. {N, N'-bis(2 hydroxylethyl) linseed amide} and phthalic anhydride and dicarboxylic acids such as adipic acid, succinic acid and sebacic acid. The polyesteramide resins obtained were tested for their application as a vehicle/binder in the preparation of surface coatings. The resins obtained were also characterised for their physico-chemical properties, film forming properties and chemical resistance.

Notes: New types of amide polymers have been prepared and evaluated as corrosion inhibitors for steel protection. Such polymers included o-, m-, and p- itaconyl phenylene amides, itaconyl o- tolidine amide and maleiyl phenylene amide polymers. The polymers were prepared by condensation of equimolar ratios of diamine with itaconic or maleic acids in non-polar solvents of high boiling point (〉135°C) using the Dean and Stark apparatus. The amide polymers obtained were characterised and their structures confirmed based on the micro-analysis of C, H, and N, the estimated amount of water liberated from the condensation reaction, the IR spectrophotometric measurements and the molecular weight determined by gel permeation chromatography (GPC). The amide polymers obtained were incorporated into paint formulations as corrosion inhibitors for steel protection.

Notes: A series of azo dye systems, namely, 5-arylazo-pyridin-2-one dye systems (5a-k), was synthesised and characterised. The effects of the structural configuration of the pyridinone dye systems on the shifts of the ultraviolet-visible absorption maxima were investigated. The structural effects of the polyfunctionally substituted pyridinone dye systems on the intensity of colour and fastness properties of the dyed fabrics were also discussed.

Notes: Long afterglow Sr2MgSi2O7 (SMS) phosphor was prepared by Douby's methods at high temperature and reductive atmosphere. The excitation and emission spectra of this phosphor showed that both had broad bands and that the main emission peak at 469?nm was due to 4f-5d transitions of Eu+2 and implied that the luminescence centres Eu+2 occupied the Sr+2 sites in the Sr2MgSi2O7 host. The phosphor doped only with Eu ions did not demonstrate the long afterglow phenomenon, but when co-doped with Dy+3 ions in the SMS matrix, significant long afterglow was observed.

Notes: The market for ultraviolet curing technology has been growing at double-digit rates in the last 10 years. The main reason for such a rapid technological growth of UV curing is its unique process characteristic, which allow UV-coating to be applied on virtually any substrates, including plastic, metal, composite, wood, paper, leather, vinyl, glass, magnetic recording tape and even human teeth. The original driving forces behind the commercialisation of UV-technology were energy saving and freedom from solvents. These benefits are complemented by high productivity and subsequently higher profits that can be achieved with the increased line speed, just-in-time benefits and immediate "pack and ship" capabilities. This paper gives a review of the development of the UV curing technology, with emphasis placed on relevant chemistry.

Notes: Commercial pressure has forced improvements in the reduction of press down time. One restraining factor for the flexographic printing process has been the lack of predictability and consistency. The results of a factorial designed experiment, are reported in this paper. Investigations into the complex interactions of many variable factors that take place during the printing process were carried out. Various statistical methods were employed for the design of the experiment and for the interpretation of experimental data generated. The results of the investigation have been used to optimise the flexographic printing techniques to significantly manipulate the properties of various production components for the end-use application to enhance the plates printing performance and consistency.

Notes: Zinc potassium chromate (4Zn·O4CrO3·K2O·3H2O) was prepared using zinc salt solution, sodium hydroxide and potassium dichromate solutions. The pigment synthesised was investigated by various methods. Upon heating, this pigment underwent decomposition to form ZnCr2O4, K2CrO4 and ZnO. The pigment obtained was successfully used in the preparation of glaze and then on a tile. The L*, a* and b* values of the fired glaze were 71.607, 2.695 and 67.327, respectively.

Notes: Historically, paints designed to protect steel and other metals have been formulated using anticorrosive chromate pigments, which are currently under environmental restrictions. During the investigation reported here, various phosphate compounds. The pigments prepared were characterised using a variety of chemical and spectrophotometric methods of analysis including emission atomic absorption, transmission electron microscope, X-ray diffraction, in addition to thermal gravimetric analysis. The pigments were also evaluated according to relevant international standard testing methods. The phosphates prepared were incorporated into anticorrosive paint formulations, to replace the imported zinc phosphate pigment, containing medium oil alkyd resin, and melamine formaldehyde resin. Paint films obtained were tested in artificial seawater for 28 days for anticorrosion properties. The results indicated that the paint films had good anticorrosive protection properties that could be attributed to the pigments prepared and the resins used.

Notes: This paper presents a method for the determination of the kinetic parameters for the oxidation-reduction hardening reactions of unsaturated polyesters with styrene. The method was based on the measurement of the change in the specific internal electric resistance during the hardening. This paper discusses the accelerating effects of ferrocene and some of its derivatives (acetylferrocene, benzoylferrocene, 1,1'-diethylferrocene) on the hardening of unsaturated polyesters.

Notes: Molecular charge transfer complexes of some thiazolazo compounds with Cu2+, Ni2+, Co2+, Zn2+, La3+ and Zr3+ complexes with iodine have been studied spectrophotometrically. The stoichiometry and formation constants of the complexes formed were determined. The effect of solvents, effect of buffer (pH 2-11) and the energy of transition (E) were calculated. The optimum conditions favouring the formation of the coloured complexes were extensively studied by Beer's law and Ringbom method. Furthermore, the spectral characteristics, IR, UV-Vis and 1H NMR of the complexes were investigated and discussed in terms of donor molecular structure.

Notes: Recent years have seen a rapid development of ink-jet printing technology. This paper reviews the state-of-the-art in ink-jet printing technology and gives an overview of ink-jet printing into the immediate future. The focus is placed on various applications of jet printing technology. The potential of applying jetting technology in the conventionally surface coating dominated applications will also be explored.

Notes: Impermeability tests had been carried out to compare the moisture resistance of two wood finish paints available on the Cameroonian market. Two types of paints had been used namely, an oil-based paint and an emulsion paint, both manufactured in Cameroon by SMALTO Company. It appeared that the oil-based paint gave better protection to wood in wet environments, areas with strong pluviometry (where the quantity of humidity in the air is very high). The emulsion paint was found to be suitable for use for interior decorative purpose. It was suggested that a glycerophthalic lacquer could be used for wood finishing in areas subjected to the emissions of water vapour or requiring frequent washing (bathroom, kitchen, WC, etc.). In addition, the number of coating layers should be increased to enhance the moisture resistance of such paint films.

Notes: UV curing technology has a number of unique advantages over the conventional curing technologies. However, until very recently, there had been few successful examples of the application of UV curing technology in ink-jet printing. Several reasons, including the requirement of low viscosity for ink-jet printing inks, were responsible for the lack of development of UV curable ink-jet printing inks. This paper describes, in some details, the challenges that a formulator had to face in developing UV curable ink-jet printing inks, together with information on the status quo of UV curable ink-jet printing technology.

Notes: A soluble polyschiff base containing triarylamine unit in backbone was synthesised by condensation polymerisation. The hole transport properties of such polyschiff base were studied. The mobility of the hole carrier in the polyschiff base film was also measured and found to be µ=1.68×10-4?cm2/V?s by means of time of flight technique. A polymer electroluminescence device was prepared with the polyschiff base used as hole transporting moiety by spin coated.

Notes: Development of new radiation-curable materials for the application in radiation curing technology is of significant importance. Most of the commercially available radiation-curable resins are derived from synthetic raw materials. The synthesis of acrylated, epoxidised soybean oil (ESO) from ESO had been carried out by reacting acrylic acid with the oxirane group in ESO. The acrylated ESO products were characterised using a variety of analytical techniques. Thus, the oxygen value, the iodine value, the acid value and the infrared spectra of the acrylated ESO products were obtained. Pigmented acrylated ESO systems were prepared and found to cure on exposure to UV radiation.

Notes: New N-halamine polymeric compounds were prepared by reacting cyanuric acid and polyacrylonitrile. Grafting of acrylonitrile monomer onto cotton linters was carried out and the product was reacted with cyanuric acid and finally was chlorinated. Cyanoethylation of polyvinyl alcohol was performed using acrylonitrile monomer to give polyvinylcyanoethyl ether, which, in turn, was reacted with cyanuric acid. The biological activity of the various chlorinated compounds obtained was examined against Gram (+) and Gram (-) bacteria using columns and dishes methods. A high disinfecting power of the chlorinated compounds obtained was observed. Thus, the bacteria was deactivated after the first cycle without contact with the product. All of the compounds prepared were insoluble in water and most of inorganic solvents. These compounds were also found to be very stable and did not decompose to give any toxic compounds. Thus, the chlorinated compounds prepared had no harmful effects on humans.

Notes: : Water-in-oil-in-water (W1/O/W2) multiple emulsions with 25% and 35% solids contents were spray-dried producing microcapsules with 3.9:1, 2.6:1, and 1.4:1 biopolymers blend to primary emulsion ratios and 0.25% (w/w) theoretical carotenoids concentration. Microcapsules with better morphology, encapsulation efficiency, and larger particle size were those obtained from higher biopolymers blend to primary emulsion ratios and solids content, but showed relatively higher carotenoids degradation kinetics than microcapsules made with lower biopolymers blend to primary emulsion ratios and solids content, which exhibited poorer morphology, encapsulation efficiency, and smaller particle size. Microcapsules stored at different water activities showed maximum carotenoids degradation at a water activity (aw) of 0.628, with lower carotenoids degradation occurring at lower or higher aw.

Notes: : The present study investigates the effect of flour and dough characteristics on the baking performance of hearth loaves, which are proved and baked without a tin. A number of experiments were performed at different scales. The most significant and consistent observation was a positive relationship between the protein quality and the form ratio of the loaves (height/width), in which the protein quality was evaluated by both large and small strain rheology, as well as by size distribution of the gluten proteins and other protein quality parameters. The volume of hearth loaves and the slice area are complex characteristics because they are combined functions of loaf height and loaf width; the loaf height was positively related to protein quality, whereas loaf width was negatively related. The total effect of this is not obvious. In general, the loaf volume is more strongly related to the loaf width than is the slice area. For the present material, differences in protein quality were not manifested as significant differences in loaf volume, whereas the slice area was positively correlated to the protein quality. The results obtained at different scales of the baking experiment agreed well with each other.

Notes: : The effectiveness of temperature, SO2, citric acid, and industrial juice-processing enzymes (n= 9) for producing extracts of blueberries (Vaccinium corymbosum, cv. Rubel) and blueberry skins that are rich in anthocyanins and polyphenolics were evaluated individually and/or in combination. Enzyme treatment had little effect on total monomeric anthocyanins and on total phenolics recovery. Various combinations of heat, SO2, and citric acid yielded extracts with higher concentrations of ACY and TP than the control. The distribution of anthocyanins and polyphenolics in ‘Rubel’ was also investigated. Anthocyanins existed almost exclusively in the skins, and polyphenolics were mostly in the skins with lesser amounts in flesh and seeds. Skins were also highest in antioxidant activity. All portions contained the same individual anthocyanins but in varying amounts. Cinnamic acid derivatives and flavonol-glycosides were found in the skins and seeds, whereas the flesh contained only cinnamic acids.

Notes: : Our objective was to develop a reduced-fat deep-fried carrot chip. Moisture contents of the carrot slices were altered, and fat uptake and quality parameters were measured. Decreasing moisture content of carrot slices significantly decreased (P 〈 0.05) the yield, hue∘ value, and fat uptake, and increased the redness value, which correlated with increased carotenoid content, but did not influence chip lightness, yellowness, water activity, and moisture content. Removing 50% of the initial moisture content of the carrot slices decreased the chips' fat content from 57% to 38.5%. Adjusting the moisture level of the carrot slices appears to influence fat uptake and carotene content of deep-fried carrot chips.

Notes: : The effect of calcium treatment temperature on cut cantaloupe fruit during storage was determined. Fruit dipped in calcium solution at 4°C had lower respiration and moisture loss rates than treated fruit at ambient temperature. Calcium treatment lowered lipase activity at both temperatures, but the effect was more notable in fruit treated at the lower temperature where lipase activity was undetectable in the freshly processed fruit and after storage for 24 h. The ability of calcium to confer rigidity to the tissue components at low temperatures, possibly through improved covalent crosslinking, was indicated by viscosity measurements indicating higher values for pulverized cantaloupe melon with added calcium at 4°C than fruit blended under similar conditions at ambient temperature.

Notes: : Oxidative modification of low-density lipoprotein (LDL) appears to play a pivotal role in atherosclerosis. In the present study the effect of several concentrations of rutin, its aglycon quercetin, cyanidin 3-O-β-d-glucoside, its aglycon cyanidin, hydroxycinnamic acids, and a standardized red orange (Citrus sinensis varieties) extract (ROE) on LDL oxidation was tested. Lipid peroxidation was monitored by conjugated diene formation and by different electrophoretic mobility of native LDL and oxidized LDL. Results obtained in the present study suggest specific effects of flavonoids tested and, in particular, of ROE on the prevention of LDL oxidation involved in the development of cardiovascular diseases.

Notes: : Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh-cut surfaces was evaluated visually and quantitatively by observing changes of CIE L* values and evaluating temporal changes in color spectra based on experimental variables, oxalic acid concentration, and storage time. Browning inhibition was most prominent on banana and apple slices treated with oxalic acid solutions at concentrations of 60 and 5 mM, respectively. Oxalic acid was a more potent antibrowning agent compared with other structurally related acids. Average residual oxalic acid levels in the tissues for an effective antibrowning activity were measured.

Notes: : The objectives of this study were to develop descriptive terms for Chardonel wines and to characterize twelve Chardonel wines from different Midwestern states. Thirteen trained panelists desribed the aroma, flavor-by-mouth, texture/mouthfeel and aftertaste characteristics. Analysis of Variance (ANOVA) results revealed that wines were a significant source of variation for 13 of the 23 attributes used. These 13 attributes were used to conduct cluster analysis and principal component analysis (PCA). Two major clusters were observed by cluster analysis. PCA biplot of facrot 1 and 2 explained 77% of the total variation. These descriptive terms can aid in further studies on various Midwestern wines.

Notes: : Flat oysters, Ostrea edulis, were emersed and stored for 23 d in freshwater ice and cold stored without ice. A control group was maintained in running seawater. Death, histological changes, bacterial growth, and changes in sensory profile were measured and described. Death of the oysters could be determined by measuring tissue pH. The sensory profiles of iced and cold-stored oysters were significantly different from the controls, and changes in sensory profile correlated with the appearance of spoilage bacteria and degradation of digestive tissues. Changes were most pronounced in iced specimens. Freshness of the oysters was correlated to the smell of sea, fresh fish, and shellfish and the appearance of the mantle.

Notes: : To assess the ability of whey protein films to act as antimicrobial carriers, the effect of film composition on preservative diffusion was investigated. Preservative diffusion coefficients were measured at 24°C in whey protein isolate (WPI) films with different WPI-glycerol plasticizer ratios (1:1 to 15:1), beeswax (BW) content, 0% to 40% w/w dry solids, and preservative addition of 0.3% (w/w) natamycin or 1.6% (w/w dry solids) potassium sorbate. Diffusion coefficients for potassium sorbate and natamycin were in the ranges 1.09 × 10−11 to 13.0 × 10−11 m2/s and 6.16 × 10−14 to 37.8 × 10−14 m2/s, respectively, and significantly decreased as the WPI-glycerol ratio increased. No significant difference in sorbate diffusion was seen with the addition of BW.

Notes: : The oxidative stability of polyunsaturated lipids can be improved by incorporating them in oil droplets surrounded by positively charged whey protein isolate (WPI) membranes. This study dealt with the factors that influence the physical properties of WPI-stabilized oil-in-water emulsions at pH 3. Emulsions containing 5 to 50 wt% corn oil and 0.5 to 5.0 wt% WPI (protein-to-oil ratio of 1:10) were prepared at pH 3. The apparent viscosity of the emulsions increased appreciably at oil concentrations ≥ 35 wt%; however, the particle size was relatively independent of oil concentration. The influence of NaCl (0 to 250 mM) on the physical properties of 28 wt% emulsions was examined. Significant increases in mean particle size, apparent viscosity, and creaming instability occurred at ≥150 mM NaCl, which were attributed to flocculation induced by screening of the electrostatic repulsion between droplets. The influence of heat treatment (30°C to 90°C for 30 min) on 28 wt% emulsions was examined in the absence and presence of salt, respectively. At 0 mM NaCl, heating had little effect on the physical properties of the emulsions, presumably because the electrostatic repulsion between the droplets prevented droplet aggregation. At 150 mM NaCl, the mean particle diameter, apparent viscosity, and creaming instability of the emulsions increased considerably when they were heated above a critical temperature, which was 70°C when salt was added before heating and 90°C when salt was added after heating. These results have important implications for the design of WPI-stabilized emulsions that could be used to incorporate functional lipids that are sensitive to oxidation, for example, ω-3 fatty acids.

Notes: : Breast rolls with 6 antimicrobial additive treatments—no preservatives (control), 0.1% potassium benzoate (PB), 2% sodium lactate (SL), 0.1% potassium benzoate plus 2% sodium lactate (PB + SL), 2% sodium lactate plus 0.1% sodium diacetate (SL + SDA), and 0.1% potassum benzoate, 2% sodium lactate, and 0.1% sodium diacetate (PB + SL + SDA)—were prepared. Samples were irradiated at 0, 1.0, or 2.0 kGy, and then the quality characteristics of turkey rolls were analyzed. Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls. Addition of PB or SDA, and irradiation had no significant effect on texture. Adding 2% SL affected color values. The color a* and b* values of turkey rolls with 2% SL added were significantly lower than those of the control, and this difference was maintained after irradiation and during storage. No difference in color and texture was observed between turkey rolls added with SL and those added with SL + PB + SDA. Breast rolls containing antimicrobials had more lipid oxidation than control. Irradiation and storage slightly enhanced lipid oxidation, although the overall lipid oxidation was very low. Irradiation promoted the formation of dimethyl disulfide and dimethyl trisulfide. Adding PB in breast rolls greatly increased the formation of benzene during irradiation, whereas other antimicrobial additives had no significant effects on volatiles.

Notes: : Lipid oxidation and carotene content changes in fried dough containing carrot powder during storage at 60°C in the dark were studied. Flour dough containing carrot powder at 0%, 10%, 20%, or 30% was fried in 160°C soybean oil and stored in a 60°C incubator in the dark for 12 d. As storage time of the fried dough increased, conjugated dienoic acids and β-anisidine values of the fried dough increased. Addition of carrot to the dough lowered CDA and PAV of fried dough during storage and improved the lipid oxidative stability of the fried dough in the dark. Carotenes in the fried dough containing carrot powder were decomposed during storage, and faster decomposition rate was found in the dough containing less carrot powder.

Notes: : Carrots (Daucus carota) pretreated under different high-pressure conditions were thermally processed at temperatures in the range of 90°C to 110°C. Texture degradation (hardness) was monitored objectively using a texture analyzer. For a given thermal treatment, the rate constant (k-value) decreased with increasing pretreatment pressure. A high-pressure pretreatment (200 to 500 MPa) at 60°C for 15 min resulted in a more pronounced texture improvement compared with the same pretreatment at 20°C and 40°C, respectively. Calcium impregnation conferred more beneficial effects when applied immediately after the high-pressure pretreat-ment. The observed changes in texture characteristics were associated with the degree of methylation of carrot pectins, which is dependent on pectinmethylesterase (PME) activity.

Notes: : The application of high hydrostatic pressure (HHP) technology as a seed decontamination technique was evaluated. Alfalfa seeds inoculated with Escherichia coli O157 and Listeria monocytogenes were air-dried and subjected to independent HHP treatments of 275 to 575 MPa for 2 min or at 475 MPa for 2 to 8 min (40°C). There were 1.4-log and 2.0-log reductions in E. coli O157 populations at 575 MPa (2 min) and 475 MPa (8 min), respectively. However, these treatments caused only 0.8-log and 1.1-log reductions in L. monocytogenes counts. Treated seeds took longer to germinate, achieving germination rate of up to 34%, whereas 95% of the control germinated. Results suggest that L. monocytogenes is more resistant to the bactericidal effects of HHP than E. coli O157. Although HHP treatments achieved a greater reduction in E. coli O157, it was at the expense of seed germination. Overall, our results indicate that although HHP treatments reduced the populations of E. coli O157 and L. monocytogenes in alfalfa seeds, they did not completely eliminate these microorganisms.

Notes: : Interactions between microbes and host have recently prompted active research subsequent to the demonstration that the generation of immunophysiological regulation in the gastrointestinal tract depends on the establishment of indigenous microbiota. The gut microflora provides maturational signals for the gut-associated lymphoid tissue, particularly for the IgA plasma cells, conferring the first line of host immunological defense. The probiotic effects in allergic disease have been attributed to restoration to normal of increased intestinal permeability and unbalanced gut microecology, improvement of the intestine's immunological barrier functions, alleviation of the intestinal inflammatory response, and reduced generation of proinflammatory cytokines characteristic of local and systemic allergic inflammation. Moreover, the potential of specific strains of the gut microbiota to contribute to the generation of TH1- and TH3-type immune responses counter-regulating the TH2-type immune responses in atopic disease may create optimal conditions to redirect the polarized immunological memory of the newborn to a healthy balance and thereby reduce the risk of atopic disease. The objective of probiotic intervention in allergy is to control the allergic inflammatory response before the TH2-type immune responsiveness to environmental antigens is consolidated.

Notes: : Functional foods are intended to help consumers manage or reduce disease risks or support the structure or function of the body. In the U.S.A., the term functional food is an intellectual concept that has not been defined in either statute or regulation. Functional foods are treated as conventional foods for purposes of determination of safety and, as such, are subject to the same regulatory approval process. Interest in and demand for more information concerning the health promoting properties of foods and dietary supplements has steadily increased. However, inequities in the regulatory process including the differing treatment of efficacy claims for dietary supplements and functional foods, confusion between structure/function, health claims, and qualified health claims, and the constraints of severely limited resources have all had an impact on the delivery of accurate information to consumers. Although their efforts are coordinated, different agencies view efficacy claims differently, employing different standards for levels of scientific evidence, and different processes for evaluation. A third-party review process that could provide a consistent and sound scientific basis to the evaluation of the evidence would be desirable. Recent proposals by the U.S. Food and Drug Administration concerning qualified health claims may help consumers get more of the information they need and enable them to make informed decisions.

Notes: : Consumer preference and acceptance sensory tests and volatile flavor analyses of apple cider (irradiated and pasteurized with potassium sorbate) were conducted in 2001 (599 panelists) and 2002 (577 panelists). In 2001, irradiated cider was preferred at 2 locations, whereas at the other 2 locations, neither sample was preferred. In 2002, the acceptability rating was 6.24 for irradiated cider and 6.41 for pasteurized cider, rating on a 7-point hedonic scale (1 = dislike very much; 7 = like very much). Acceptability of the pasteurized cider was significantly higher at 1 location. In both years, ciders with higher levels of esters and other compounds typical of apple flavor had higher preference and acceptability ratings.

Notes: : Mathematical modeling of food freezing has been limited to the modeling of the internal heat transfer where the external convective heat-transfer coefficients are assumed or empirically estimated. Previous procedures followed to solve the external boundary layer in tandem with the internal heat transfer were constrained by numerical complexities due to the transient nature of the heat transfer, requiring unsteady formulation for the flow. In this article, attempts have been made to decouple the flow and heat transfer equations for the external boundary layer flow over a food product being frozen. The flow equations have been solved as a steady-state problem using Falker-Skan transformations of the boundary layer equation. The heat-transfer equation for fluid flow is solved as an unsteady-state problem in conjunction with the internal heat transfer and phase change inside the product undergoing freezing. The model is validated for a case of air-impingement freezing.

Notes: : A subjective method was used to evaluate rigor mortis in 50 Gulf sturgeons distributed into 5 weight categories. Duration of rigor increased with fish weight. Onset of rigor ranged from 12 to 24 h. A new method to determine onset and resolution of rigor in cultured Gulf sturgeon was studied using analysis of video images. Insight on the progress of rigor through the fish body is provided. In 10 different time intervals from 0 to 67 h after death, fish were temporarily secured to the edge of a table by the head, with the body free to droop, and video images were taken. Rulers in the background allowed quantification of body position. The extent of deflection of various points along the body length was analyzed. New parameters based on maximum deflection and integral deflections were developed. Rigor in Gulf sturgeon took an average of 24 h to onset and 67 h to resolve and was not a uniform process: the tail reached maximum rigor later than the middle of the fish.

Notes: : The influences of ionizing radiation on volatile sulfur compounds in fresh Valencia orange juice were analyzed using gas chromatography (GC)-pulsed flame photometric detection and sensory evaluation. Methyl sulfide (MS) and methanethiol (MT) were induced most, followed by dimethyl disulfide and dimethyl trisulfide. Carbon disulfide was reduced by irradiation, while hydrogen sulfide was not consistently affected. Sensory evaluation indicated that the odor of irradiated juice differed from the nonirradiated samples at 0.5, 1, 2, or 3 kGy. Addition of the 2 major irradiation-induced sulfur compounds (MS and MT) into fresh juice changed the juice odor, indicating that those 2 compounds were probably involved in the development of irradiation-induced off-odor.

Notes: : Cooked meat color is an important quality attribute for consumers. This study compared color and thiobarbituric acid (TBA) values of cooked ground beef (internal temperatures of 49 to 79 °C), after storage of raw product in atmospheres of 0.4% carbon monoxide (CO), 80% oxygen, or vacuum at 2 °C for 7 to 21 d. Premature browning, observed as a brown cooked color at internal temperatures as low as 49 °C, was found in patties made from meat stored in 80% oxygen. At all cooking temperatures, samples stored in high oxygen had less internal red color, higher myoglobin denaturation values, and were more rancid with higher TBA values than CO or vacuum-packaged ground beef. Raw ground beef held in 0.4% CO modified-atmosphere packaging (MAP) remained bright red throughout the 21-d storage period. Premature browning and high TBA values in cooked patties were avoided by use of this packaging system. However, internal patty color remained somewhat red even at the highest internal cooking temperature of 79 °C. The persistent pink color observed in CO-treated patties cooked to 79°C internal temperature was likely due to development of heat-denatured CO-hemochrome, rather than the presence of undenatured CO myoglobin. The problems of PMB and high TBA values of cooked patties were also avoided by vacuum packaging. However, the development of dark purple color associated with vacuum packaging of raw beef limits the use of this packaging method for products in retail display. Keywords: beef, packaging, carbon monoxide, oxygen

Notes: : Inhibition of melanosis in shrimp (Parapenaeus longirostris) captured at different times of year and treated with different 4-hexylresorcinol-based formulations onboard ship was studied. Melanosis inhibition increased with inhibitor concentration. The 4-hexylresorcinol proved effective at extending shelf life over that of untreated shrimp at all the concentrations tested. Combining the inhibitor with citric acid, ascorbic acid, and acetic acid did not increase the extent of melanosis inhibition but did noticeably improve shrimp appearance. Adding ethylenediaminetetraacetic acid (EDTA) and sodium pyrophosphate to the formulation enhanced melanosis inhibition at all times of year. Spray application of the inhibitor formulation extended shelf life compared with dipping and dusting, but dusting resulted in the lowest melanosis levels for a given formulation composition and concentration.

Notes: : Frozen fish usually have a much lower market price than fresh fish; therefore, adulteration could occur. This article focuses on the use of near infrared (NIR) spectroscopy to detect whether fish has been frozen-thawed because NIR spectroscopy has demonstrated the potential for addressing some authenticity issue in foods and is known to be a nondestructive rapid technique. Horse mackerel (n = 162) were evaluated as fresh and frozen-thawed fish sample. Dry extract spectroscopy by infrared reflection (DESIR) of fresh and frozen-thawed fish samples was performed on the meat juices then discriminated by principal component analysis (PCA) and multiple linear regressions (MLR). In DESIR spectra, the overall absorbance level was found to decrease in frozen-thawed samples, indicating the different chemical composition of juice, amount of dry matter, particle size, and their scattering properties. The spectral changes that take place between fresh and frozen-thawed samples are clearly seen in the 1920- to 2350-nm region. The spectra are dominated by peaks attributed to proteins, in particular, peaks at 1510, 1700, 1738, 2056, 2176, 2298, and 2346 nm. It was found that fresh and frozen-thawed fish could be separated 100% correctly by DESIR technique.

Notes: : A noninvasive method based on fluorescence polarization spectroscopy was developed to measure the fiber formation of extruded meat analogs. Soy protein, wheat gluten, and unmodified wheat starch were mixed and extruded at high moisture conditions to form meat analogs with 60% to 72% moisture (w.b.). This newly developed method and a texture analyzer were used to analyze the fiber formation of extruded products as well as samples collected from different zones in the extruder and cooling die upon a dead-stop operation. The results indicated that the texture profile analysis could not adequately describe the fiber formation while the new method showed good agreements with results obtained from visual inspection and digital imaging of the dissected samples.

Notes: : Fresh ground pork patties from longissimus dorsi muscle were cooked to endpoint temperatures of 54.4 °C, 60.0 °C, 65.6 °C, 71.1 °C, 76.7 °C, or 82.2 °C. After cooking, patties were immersed in a solution of sodium nitrite (125 ppm) and water for 24 h. All patties then were heated again to a final endpoint temperature of 82.2 °C to allow possible formation of nitrosohemochrome. Instrumental color data, spectrophotometric 650/570 nm reflectance ratio, and visual panelists’ scores on both exterior and interior surfaces revealed greater redness (pinking) at the lower initial cooked temperature endpoints. Most importantly, this study showed that all patties developed pink color on reheating, regardless of initial endpoint cooked temperature.

Notes: : Proteolysis of soy protein isolates (SPI) was investigated by using pepsin with a pH of 1.5 to 4.0 at 37°C and papain at a temperature of 37°C to 80°C with pH 7.0. The glycinin fraction in native SPI was selectively hydrolyzed by pepsin in the pH 1.5 to 2.5 range. On the other hand, the p-conglycinin fraction in native SPI was selectively hydrolyzed by papain at 70°C. This selective proteolysis would be significantly correlated with the denaturation of glycinin and β-conglycinin in SPI. A protocol for preparing hydrolysates selectively enriched with glycinin or β-conglycinin was proposed.

Notes: : Seven potential variables, pretreatment temperature, pretreatment time, concentration of OH−, concentration of H+, extraction temperature, extraction time, and skin/water ratio, were investigated by a 27-3 fractional factorial design to identify critical control factors for pollock skin gelatin extraction, and 3 responses, yield, gel strength, and viscosity, were evaluated. The results suggest that 4 variables, pretreatment temperature, concentration of OH−, concentration of H+, and extraction temperature, have significant effects on gelatin extraction, and these key factors were then selected for the subsequent optimization using response surface methodology with a 4-factor, 5-level central composite rotatable design. It suggests that a concentration of OH− at 0.25 mol/L, a concentration of H+ at 0.09 mol/L, a pretreatment temperature at 2°C, and an extraction temperature at 50°C, will give the highest values for the 3 responses. The predicted responses for these extraction conditions are that the yield will be 18%, gel strength will be 460 g, and viscosity will be 6.2 c P.

Notes: : A reversed-phase high-performance liquid chromatographic (HPLC) method is described for the simultaneous determination of spiramycin and josamycin in milk. The extract obtained from milk, using liquid-liquid extraction, was treated with cyclohexa-1,3-dione in ammonium acetate buffer (pH 7.0) for 60 min at 90°C. The derivative was chromatographed on an octadecylsilane (ODS) column at 45°C. Separation was performed by using a mobile phase consisting of an acetonitrile-methanol-phosphate buffer (pH 6.0) mixture. Fluorescence detection was achieved at 375 nm for the excitation wavelength and 450 nm for the emission wavelength. Linearity was demonstrated between 50 and 500 μg/L. Recoveries were about 90% and the detection limits were 8 and 13 μg/L for spiramycin and josamycin, respectively.

Notes: : A mathematical model was developed to simulate non-isothermal plug flow of granular starch in feed zone, melting in transition zone, and non-Newtonian melt flow in metering zone and die channel during single-screw extrusion processing. The maximum deviations between the predicted and experimental pressure at the die entrance, product temperature at the die entrance, and minimum residence time were about 20%, 2.5%, and 8%, respectively, of the measured values when the barrel temperatures were 50°C in the feed zone and 120°C in the rest zones. The deviations were within 40%, 4%, and 15%, respectively, of the measured values when the barrel temperatures were 50°C in the feed zone and 140°C in the rest zones. Simulations were carried out to investigate the operating characteristics of an extruder, the melting degree, and profiles of pressure and bulk temperature during extrusion.

Notes: : Ten fresh cabbage genotypes (Brassica oleraceavar capitata) representing fresh-market, processing, and storage types were evaluated for total phenols, antioxidant capacity, and flavonoids at the 3-wk juvenile stage, at which time plants are uniform in size when grown under identical soil and environmental conditions. The genotypes studied, ‘Bobcat,’‘Fresco,’‘Little Rock,’‘Marvelon,’‘Rinda,’‘Ramada,’‘Transam,’‘Genesee,’‘Huron,’ and ‘Octoking,’ showed significant variations in concentration of phenolic phytochemicals and antioxidant capacity. Total phenols ranged from 110.2 mg gallic acid equivalents/100g in ‘Genesee’ to 153.3 mg gallic acid equivalents/100 g in ‘Bobcat’. Total antioxidant capacity varied from 108.4 to 176.1 mg vitamin C equivalents/100 g, and flavonoids from nondetectable to 2.61 mg quercetin/100 g and from 1.30 to 7.03 mgkaempferol/100 g. Apigenin, luteolin, and myricetin were not detected. Five nutritional soil supplements from agricultural and food processing sources (quer-cetin flavonoid complex, commercial vegetable juice, crushed onion, crushed garlic, and green tea) were added to the cabbage genotype ‘Rinda’ once a week for 3 wk to assess their efficacy in increasing phenolic concentrations in cabbage leaves. Addition of the supplements generally resulted in increased levels of total phenols (97% with commercial vegetable juice), antioxidant capacity (41% with crushed onion), and quercetin plus kaempferol (110% with commercial vegetable juice) in the juvenile ‘Rinda’ plants with no significant increase with the addition of green tea. Nutritional soil supplements could provide enhanced levels of bioactive phenolic compounds as antioxidants in cabbage and therefore to consumers.

Notes: : Coarse chop partially deodorized tomato puree was spiked with 1 to 3 levels of individual food-grade volatiles, reported to contribute to tomato flavor or volatile mixes and presented to a trained descriptive panel for flavor analysis in 2 different years. Six to eight panelists rated 9 aroma, 8 taste, and 1 aftertaste descriptors on a 15-cm unstructured line scale. Panelists detected significant differences (P ≤ 0.15) in concentration for various individual aroma compounds for a range of descriptors. Various descriptors also had correlations with levels of individual volatiles, including acetaldehyde, linalool, citral, trans-2-trans-4-decadienal, furaneol, 1-octen-3-one, and benzaldehyde. Of the combined volatile mixes in either year 2000 or 2001, spiked levels of the “green” mix (including with isobutylthiazole) resulted in increased perception of overall green and vine aromas as well as decreased perception of floral aroma, sweet taste, and overall aftertaste. The “earthy” mix resulted in increased perception of vine, earthy, and musty aromas as well as sweet taste, and decreased perception of overall and sour tastes. The “fruity” mix increased perception of overall, sweet tomato, tropical, and floral aromas as well as sweet, tropical, fruity, and overall aftertastes. The “fruity” mix also decreased green and musty aromas as well as sour and ripe tomato tastes. Principle component analysis (PCA) revealed that spiking with “earthy” and “green” mixes and 1-penten-3-one were drivers for high loadings on the earthy and green descriptors, whereas the “fruity” mixes, furaneol, β-ionone, benzaldehyde, and 2-phenylethanol were drivers for high loadings on sweet tomato and floral aromas.

Notes: : Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid-rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C30 reversed-phase high-performance liquid chromatograph with a photodiode array detector, UV-visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly (P 〈0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra-cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all-trans lycopene in other tomato varieties. Addition of α-tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin.

Notes: : Apple cider, with (0.1%) and without potassium sorbate, was packaged in 3 different materials to evaluate the effects of irradiation (2 kGy) and storage on flavor. Irradiated apple cider samples were compared with unirradiated samples stored in glass jars. Volatile flavor compounds, soluble solids, and titratable acidity were determined weekly throughout 3 wk of refrigerated storage. Oxygen permeability of the packaging materials was important in the retention of flavor during storage. Cider irradiated and stored in polystyrene containers or nylon-6 packaging materials (low oxygen permeability) had lower rates of loss of characteristic flavor compounds compared with unirradiated apple cider and cider irradiated and stored in low-density polyethylene (high oxygen permeability). The presence of sorbate, functioning as a yeast and mold inhibitor, reduced the rates of loss of the characteristic flavor compounds and the fermentation of sugars to acids. Principal component analysis resulted in several esters characteristic of apple flavor, soluble solids, and titratable acidity loading onto the 1st principal component (PC-1). Packaging material and sorbate treatment had the greatest effect on the compounds that loaded onto PC-1.

Notes: : We evaluated the effect of growth environment on morphology and fatty acid (FA) profiles of 2 strains of Campylobacter jejuni (ATCC 29428 and 33560) grown under various gaseous conditions. Viable counts were determined by plate count and percentages of coccoid cells. FA profiles were measured by gas chromatography. Plate counts were lowest when cultures were grown in air and highest in CO2 (10%), O2 (5%), and N2 (85%). For 29428, percentages of coccoid cells did not differ among treatments. For 33560, percentages of coccoid cells were greater than for 29428 and varied among treatments (13% to 87%). There were no significant (P 〉 0.05) relationships between percentages of coccoid cells and amounts of individual or combinations of FA either between or within strains.

Notes: : Re-evaluation of food processes seems to be a useful effort regarding current safety, environmental, and quality concerns in the food industry. Reverse engineering seems to be one of the ways to perform such a goal. There are only a few sets of applications with respect to food. Thermal unit operations are a good subject for this purpose. For baking and frying, for example, questions have arisen about acrylamide in heated foods. Some other examples lie with drying operations where a compromise must be found between drying ability and intensity and final food quality. Recently, we have developed a case study for a meat product produced in tropical countries. Traditional techniques for processing meat there usually involve salting, drying, and/or smoking. There is a wide range of beef products, such as charqui and carne-de-sol in South America, nham in Southeast Asia, and biltong in South Africa. Little is known of the traditional processing of pork other than the Nigerian product unam inung. Traditional processes for making boucané, a salted/dried/smoked pork belly product from Ré union Island, has not been the focus of any other scientific studies to date. Pork meat is salted and in the smoking oven, the boucan, smoke and heat from the hearth slowly cook the meat hanging over the fire. The product is stored beside the oven where smoke keeps flies away and the heat prevents moisture uptake by the product during the rainy season.

Notes: : Trials were conducted to evaluate the potential for using bacteriophages to control Salmonella in sprouting seeds. Two phages (Phage-A, capable of lysing S. Typhimurium and S. Enteritidis, and Phage-B, capable of lysing S. Montevideo) were isolated and characterized as members of the Myoviridae and Siphoviridae families, respectively. Salmonella counts increased in all inoculated seeds during soaking and mustard seeds supported greater growth of the inoculated Salmonella than broccoli seeds. A 1.37 log suppression of Salmonella growth was achieved by applying Phage-A on mustard seeds. The mixture of Phage-A and Phage-B caused a 1.50 log suppression of Salmonella growth in the soaking water of broccoli seeds. Host specificity observed in the study stresses the importance of developing phage mixtures that can control a broad range of potential contaminants.

Notes: : Solubility of rockfish whole muscle and actomyosin was minimum at pH 5 and gradually increased as the pH was shifted to acidic or alkaline pH. Acidic and alkaline solubilization was followed by isoelectric precipitation induced degradation of myosin heavy chain, resulting in a protein band of about 120 kDa. Both myofibrillar and sarcoplasmic proteins underwent denaturation after acidic and alkaline treatment, exhibiting minimal solubility and absence of endothermic peaks. Acid- and alkali-treated muscle proteins readily aggregated upon heating, showing different dynamic rheological patterns compared with whole muscle and washed mince. Disulfide linkages occurred at a greater extent in gel prepared by alkaline solubilization, resulting in higher breaking force and deformation.

Notes: : Mutagenicity and acute toxicity of 2-dodecylcyclobutanone (2-DCB), a unique radiolytic product, were evaluated. Mutagenicity was evaluated by the Ames assay using 5 standard Salmonella tester strains with S9 enzyme activation and 5 concentrations of 2-DCB. Sodium azide (NaN3), fenaminosulf, and2-aminofluorene (2-AF) served as positive controls. The Ames assay showed no difference between the 5 concentrations of 2-DCB and the controls, including samples incubated with S9. The results indicate that 2-DCB does not produce point or frameshift mutations in Salmonella and is not activated by S9. Acute toxicity of 2-DCB was evaluated by the Microtox acute toxicity system and compared with cyclohexanone and 2-nonenal (both GRAS additives). The effective concentrations that caused a 50% reduction in light emission by Vibrio fischeri cells (EC50) were; 21.72 6 14.57 ppm for 2-DCB, 37.40 6 0.45 ppm for cyclohexanone, and 1.65 6 0.26 ppm for 2-nonenal. The maximum number of cells affected by 2-DCB was 65% 6 4%, while it reached 90% to 100% for the other 2 compounds. Our results suggest that even though the EC50 for 2-DCB is lower than that for cyclohexanone, it was not toxic enough to decrease light emission of V. fischeri beyond 60% to 70%. These results indicate that the potential risk from 2-DCB, if any, is very low.

Notes: : Soymilks with or without added riboflavin in serum bottles were stored under light or in dark at 20 °C. The headspace oxygen and volatile compounds were determined by gas chromatography. Riboflavin had significant effects on the headspace oxygen depletion and volatile compounds formation in soymilk under light (P 〈 0.05). Riboflavin did not have significant effects on the formation of volatile compounds and the depletion of headspace oxygen in dark (P 〉 0.05). The volatile compounds increased under light, but not in dark as the added riboflavin increased. Storage temperature at 4 °C or 20 °C did not have significant difference in the effect of riboflavin on the headspace oxygen depletion in soymilk under light. Hexanal, an important beany flavor compound, was identified as the major volatile compound in the riboflavin photosensitized soymilk. Singlet oxygen oxidation was involved in the formation of volatile compounds in soymilk under light. Hexanal could be formed by singlet oxygen oxidation. Ascorbic acid, a quencher for singlet oxygen and the excited triplet sensitizer, significantly inhibited the formation of hexanal and total volatiles in soymilk under light.

Notes: : Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) has been suggested as a fortification compound for fish sauce and soy sauce. Its susceptibility to photodegradation in aqueous solutions however is a potential disadvantage. We determined the photostability of NaFeEDTA in fish and soy sauce stored under well-defined conditions. No degradation of NaFeEDTA was observed during storage of fortified soy sauce. Losses of up to 35% NaFeEDTA, however, occurred within 2 to 6 wk in fortified fish sauce stored in clear bottles exposed to direct sunlight. Losses were prevented by storage in amber bottles or by storing the clear bottles under indirect sunlight or in the dark.

Notes: : Four cultivars of sour cherries (Balaton, Karneol, Kroeker and Northstar), 2 cultivars of plums (BY 8158.50 and Methley), and 1 red raspberry cv. Prelude were analyzed for total phenolics, antioxidant capacity, and total anthocyanins before and after jam production to evaluate their changes after thermal processing. Fruits had total phenolics ranging from 245.7 to 398.5 mg gallic acid equivalent (GAE)/100 g. Antioxidant capacity of fruits ranged from 354.8 to 692.3 mg/100 g, expressed as vitamin C equivalent antioxidant capacity (VCEAC). Total anthocyanins of fruits ranged from 30.9 to 67.1 mg cyanidin 3-glucoside equivalent (CGE)/100 g. In 100 g of jam, total phenolics varied from 132.9 to 218.9 mg GAE, while antioxidant capacity ranged from 205.6 to 373.5 mg/100 g VCEAC. Jams had total anthocyanins of 5.4 to 30.4 mg CGE/100 g. On the basis of fresh fruit (100 g), the processing and heating during jam making generally decreased the contents of total phenolics, VCEAC, and total anthocyanins. Major losses occurred in anthocyanin content where overall retention varied from 89% to 21%. HPLC analysis of individual anthocyanins from cherry cv. Balaton to its jam showed that processing caused 90% decrease in anthocyanins. The results indicated that more than 73% total phenolics and more than 65% antioxidant capacity were retained after processing fruits into jams. Optimization of food processing would help to conserve the bioactive phenolic compounds in fruits.

Notes: : Pasteurized fluid milk samples were systematically collected from 3 commercial dairy plants. Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that caused undesirable flavors in milk. The predominant microorganisms identified were Gram-positive rods including Paenibacillus, Bacillus, and Microbacterium. Principal component analysis of sensory data collected using quantitative descriptive analysis showed that attributes related to milk flavor defects explained the largest amount of variance. These findings highlight the need to develop specific strategies for excluding bacterial contaminants from milk to further extend product shelf lives.

Notes: : Morphological changes produced in Saccharomyces cerevisiae IFI473 and 2 autolytic mutants derived from it (M1 and M2 mutants) were studied during yeast aging in 2 model systems (rich medium and model wine). Different conditions affecting autolysis, including temperature, culture media, nitrogen starvation, or phenyl-methylsulfonylfluoride addition, were analyzed. In rich medium, morphological changes mainly consisted in variation of cell size, presence of autophagic bodies inside the cytoplasm, detachment of the cytoplasm from the cell wall, spore formation, and loss of cytoplasmic material. Morphological changes were greater for mutant M2 than for the rest of the strains studied. In the wine medium, a decrease in cell size was the most relevant feature and the morphological changes observed were similar for all strains. Results obtained show morphological differences between autophagy and autolysis suggesting that yeast cells with accelerated autolysis could also present accelerated autophagy.

Notes: : Formulae for the prediction of inactivation and accumulated lethality of bacterial spores under moist heat and high pressures were derived on the basis of classic thermodynamic and kinetics principles. The capability of the model to describe the inactivation of bacterial spores was verified using 2 independent data sets corresponding to Clostridium botulinum processed at 60°C to 75°C and Bacillus stearothermophilus processed at 92°C to 110°C. Both sets included pressures between 5 × 108 Pa and 7 × 108 Pa. The equation fit explained more than 86% of the variation of the rate constant data. The developed equations establish a strong foundation on which to compare high-pressure processing treatments of different systems. This is especially useful because most systems have different transient temperature-pressure conditions.

Notes: : Osmotic evaporation (OE) was applied to grape juice to increase the sugar content and thus to improve the quality of wine obtained after fermentation. The use of aqueous solutions of glycerol as extractant avoids corrosion and scaling, which are the main problems in OE with brines. Preliminary experiments were performed on lab scale using water or glucose solutions as feed, and NaCl or glycerol as extractant. The runs with NaCl allowed measurement of the membrane transport properties, whereas glycerol was used to quantify the concentration polarization phenomena involved. The extract side concentration polarization severely limited the flux achievable for glycerol concentration above 50% wt, while the extract side concentration was negligible in the OE with NaCl. The feed side concentration polarization played a minor role for glucose content up to 40% wt. Experiments with grape juice were performed on pilot scale equipped with plate and frame modules. The performance were in good agreement with lab results on glucose model solutions, the lower flux observed was due only to the low temperature of operation. The process was tested on 3 types of grape juice (white, rosé, and red). Treated and control juices were fermented, and corresponding wines were analyzed for selected parameters and evaluated by sensory analysis. The OE treatment removed water from grape juice and increased both the total soluble solids and sugar content of juice, thus ethanol content and dry extract in wine always increased. The osmotic evaporation significantly improved sensory quality of red wine that was judged as having a full body, more structure, and persistence.

Notes: : A fast and easy-to-operate Fourier Transform Infrared (FTIR) spectrometry-based approach was developed for microbial differentiation and quantification in apple juice. Eight different microorganisms were evaluated: Enterobacter cloacae, Salmonella typhimurium, Enterobacteraerogenes, Salmonella choleraesuis, Serratia marcescens, Pseudomonas vulgaris, Vibrio cholerae, and Hafnia alvei. FTIR spectroscopy combined with chemometrics could differentiate the microorganisms studied at low concentration level of 103 colony-forming units (CFU) /mL in apple juice. The chemometric models developed to count microorganisms in apple juice were validated by an independent test set consisting of 18 samples and correlated against plate counts satisfactorily up to a detection limit of 103 CFU/mL.

Notes: : Influence of ripeness state of Conference pears on the respiration and quality changes of the minimally processed fruit was studied. The fruits processed at partially ripe maturity were the most suitable to obtain fresh-cut products. Slightly under-ripe pears exhibited less browning and firmness degradation. Treatments consisting of dips in 10 g/L ascorbic acid and 5 g/L calcium chloride and packaging in 15 cm-2× m-2× 24 day-1× bar-1 preserved the initial appearance of pear cubes for at least 14 d. Because of a significant inhibition of ethylene production, 0 kPa O2 initial atmosphere was effective in preventing quality changes. Presence of ethanol, as a result of fermentative anaerobic processes, increased with ripeness, especially beyond the 1st 21 d of storage at 4 °C. On the contrary, acetaldehyde was less affected than ethanol by processing and storage conditions.

Notes: : Crude enzyme from Bacillus cereus NTU-FC-4 was used to hydrolyze chitosan of 66% deacetylation in a membrane reactor, operated at 45 °C and pH 5, to continuously produce chitooligosaccharides. Major oligomers in the product from the reactor were chitobiose, chitotriose, chitotetraose, chitopentaose, and chitohexaose. When the membrane reactor was operated at an enzyme/substrate ratio of 0.2 (unit/mg) and residence time of 100 min, it reached steady state in 2.5 h. The system could be operated for 15 h and still maintained a stable product composition. When the volume replacement exceeded 2.5, the productivity of the membrane reactor became higher than that of the batch reactor, and the difference between them became even greater when the volume replacement was further increased. The apparent Michaelis constant (Km) for the enzyme in the membrane reactor was 18.8 mg/mL, but the apparent Km was 5.4 mg/mL for the batch reactor, suggesting that the affinity of the enzyme for chitosan was lower in the membrane reactor compared with the enzyme in the batch reactor. The estimated values of apparent Vmax were 0.18 and 0.20 mg reducing sugar/mL/min for the enzyme in the membrane reactor and in the batch reactor, respectively, indicating that the enzyme activity was not greatly altered when used in the membrane reactor.

Notes: : An industrial mussel cooking juice was treated by a 3-step process to produce a natural aroma concentrate and a cleaned water stream. The juice was centrifuged before being desalinated by electrodialysis and then concentrated by reverse osmosis. As a result of this combined process, most of the physicochemical properties of the reverse osmosis permeate were reduced below the discharge standards. The concentrate was examined by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography/mass spectrometry. The sensory profile of the concentrate was shown as slightly different from the unprocessed mussel cooking juice one. Nevertheless, the concentration process preserved the native characteristic aroma of the cooked mussel, of interest to human or pet food industries.

Notes: : Cereal β-glucan is regarded as a soluble dietary fiber, which has potential nutritional benefits within the food industry. This article explores the possibility of using a β-glucan rich fraction (BGF) extract from barley (Hordeum vulgare) in bread products. BGF was incorporated into bread mixes at 2.5% and 5% inclusion rates. Analysis of the pasting characteristics of BGF and wheat flour mixes revealed a decrease in peak and final viscosity related to the level of BGF addition. Dough extendibility increased with addition of 5% BGF compared with the control, probably because of the weak gel-forming capability of β-glucan, creating an elastic dough. However, loaf volume and height decreased with the addition of BGF. Analysis of the bread samples illustrated that 5% BGF inclusion resulted in a significant decrease in the release of reducing sugars over a 300-min digestion, compared with the control bread sample. The results showed a potential for the use of low levels of β-glucan to improve the nutritional quality of bread products.

Notes: : The sources and mechanisms of gas production by irradiation were determined using model systems prepared with fatty acid, phospholipids, oil, sugars, glycolysis and TCA cycle intermediates, nucleic acids, amino acid monomers and homopolymers, and proteins. The model systems were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator and the amounts of CO, CO, and CH produced were determined using gas chromatography. The productions of CO, CO2, and CH4 in all samples were irradiation-dose dependent. Glycine, asparagine, and glutamine were the major sources of CO production among amino acids, and glyceraldehydes, pyruvate, and α-ketoglutarate were the major sources of CO among glycolysis intermediates. Phosphatidyl choline, phosphatidyl ethanolamine, and lysophosphatidyl choline produced the greatest amounts of CO among the phospholipids. The major sources of CO2 production were pyruvate, threoine, and methionine, and those of CH4 were methionine and acetone. The amounts of CO produced from these sources were significant, and the production of gas compounds via radiolytic degradation appears to be closely related to the structure of molecules.

Notes: : The water-vapor permeability (WVP) and mechanical properties of edible films formed from dry blends or co-dried preparations of protein-polysaccharide powders prepared from whey protein concentrate (WPC)-45 and alginate, pectin, carrageenan, or konjac flour (WPC-45-to-polysaccharide ratio of 95:5 w/w) were investigated. Films were prepared from 8% WPC using WPC-45 (45% protein powder), consisting of 17.76 g of WPC-45 in 82.84 g of water per 100 g solution to give 8% protein w/w. Films formed from co-dried powders had lower WVP and higher tensile strength (TS), elastic modulus (EM) (P 〈 0.05), and elongation (EL) than equivalent films formed from the dry blended powders. Films containing alginate had lower WVP and higher TS, EM, and EL than films containing pectin, carrageenan, or konjac flour. There is potential to alter the physical properties of hydrophilic films by combining whey protein and polysaccharide components.

Notes: : During the past several years, the nutrition community has recognized the importance of the nonnutritive components of plant foods. These nonnutritive components are commonly called phytochemicals. One of the most exciting developments in the phytochemicals field is the beneficial biological activity of isoflavones from soy. Benefits include the potential reduced cancer risk, cholesterol homeostasis, and other hormone replacement therapy treatments. Yet, very little attention has been given to the interactions of bioactive phytochemicals with other food ingredients. Various studies demonstrated the loss of soy isoflavones during storage and the effect of processing conditions on specific modifications of soy isoflavones. Beyond apparent 1st-order degradation kinetics, there is a change in the isoflavones profile according to processing and storage conditions. This change in chemical structure is very likely to affect the bioavailability and bioactivity of soy isoflavones. Understanding the reactions that affect soy isoflavones bioactivity will provide a basis for developing food with the beneficial quality of isoflavones. This article presents current information on the stability of soy isoflavones and highlights how these changes may affect their bioavailability and biological activity. Most importantly, the aim of this article is to point out the fact that much more data are required to fully understand the chemistry and the kinetics of isoflavones reaction in model systems and food.

Notes: : Ingestion of probiotics can be recommended as a preventative approach to maintaining intestinal microflora balance and thereby enhance‘well-being'. Undoubtedly, probiotic bacteria will vary in their efficacy. The literature indicates positive results in over 50 human trials with prevention/treatment of infections the most frequently reported. In theory, increased levels of probiotics may induce a ‘barrier’ influence against common pathogens. Mechanisms of effect are likely to include the excretion of acids (lactate, acetate), competition for nutrients and gut receptor sites, immuno-modulation and the formation of specific antimicrobial agents. An alternative, or additional, approach is the prebiotic concept. This takes the view that probiotics are present indigenous to the gut and that a rational approach towards increasing their numbers would be to consume food ingredients (carbohydrates) that have a selective metabolism in the lower gut. A prebiotic is‘a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon that can improve the host health.' In particular, the ingestion of fructo-oligosac-charides, galacto-oligosaccharides, and lactulose has shown to stimulate bifidobacteria in the lower gut.

Notes: : The tensile properties, water vapor permeability, oxygen permeability at different relative humidities (RH), and water solubility of edible films made of high-amylose rice starch (RS) or pea starch (PS) were measured and compared with the most commonly used edible films. Photomicrography of starch films shows amylopectin-rich gels and amylose-rich granules. The addition of glycerol into starch films made amylose-rich granules swollen and continuously dispersed between amylopectin-rich gels. Tensile strength of RS and PS films decreased when RH increased from 51% to 90%, whereas elongation-at-break (E) of both films increased when RH increased. Water vapor permeabilities of both films were similar, resulting in 130 to 150 g mm/m2/d /kPa. Oxygen permeability of RS and PS were very low (〈 0.5 cm3μm/m2/d/kPa) below 40% RH, and 1.2 to 1.4 at 45% RH. Water solubility of PS film was 32.0%, which is lower than that of RS film (44.4%). Overall high-amylose rice and pea starch films possess an excellent oxygen barrier property with extremely high stretchability.

Notes: : The influence of chemical composition on the isothermal cocoa butter crystallization was investigated quantitatively. Apart from the fatty acid and triacylglycerol profile, the amounts of some minor components (diacylglycerols, free fatty acids, phospholipids, soap, unsaponifiable matter, iron, and primary oxidation products) were determined. With the forward model selection technique, a multiple linear regression model was established, showing the influence of chemical characteristics on the different crystallization parameters of the new model to describe the fat crystallization kinetics as developed by Foubert and others (2002). The ratios of saturated to unsaturated fatty acids and monounsaturated to diunsaturated triacylglycerols have the most important effect on the amount of crystallization, the induction time of the 2nd step of the crystallization process, and the order of the reverse reaction. The more unsaturated fatty acids and the more diunsaturated triacylglycerols, the lower the amount of crystallization; the higher the induction time for the 2nd step of crystallization, the lower the order of the reverse reaction. The amount of diacylglycerols has the most important (negative) influence on the rate constant. Other minor components with a rather pronounced influence on different crystallization parameters are the free fatty acids, phospholipids, and traces of soap.

Notes: : A recently reported, miniaturized method can simultaneously enumerate 4 critical indicator microorganisms in 24 h on a single 96-well microtiter plate, and is a convenient monitoring system for ensuring food plant hygiene. However, the utility of this method is limited by the necessity of plates being freshly prepared prior to each use. This study was undertaken to develop a method that would permit these plates to be prepared and stored in a stable form that could be conveniently used later. A microtiter plate filled with media dedicated to enumerating 4 specific classes of bacteria was freeze-dried. A given series was dedicated to enumerating either, total mesophilic bacteria, Gram-negative bacteria, coliform bacteria, or Escherichia coli. Freeze-dried plates were reconstituted simply by adding 100 μL of sterile water to each well. After adding samples, two-fold serial dilutions were performed, and the plate was incubated for 24 h at 32 °C. Growth of 4 indicator microorganisms was detected in each series using metabolic indicators. The numerical estimates that these procedures yielded correlated very closely with numbers gained from conventional spread-plating methods (r2 〉 0.90). Additionally, the estimates obtained from liquid media microtiter plates and freeze-dried media plates showed a significantly strong relationship (r2 〉 0.92). Analysis of commercial ground beef showed a highly associated relationship (r2 〉 0.94) between the liquid four-culture and freeze-dried four-culture plate methods. The greatly enhanced facility of using premanufactured, freeze-dried microtiter plates would make this a most convenient way to perform microbial food quality analysis.

Notes: : The influence of gel structure type and amount of lipid on texture of whey protein isolate (WPI) gels was evaluated by descriptive sensory analysis and determination of fracture and water-holding properties. A series of 16 gels of varying structure (particulate or stranded) and lipid composition (0% to 20%) were developed at a constant protein concentration (12% w/v). Stranded gels had higher values for fracture strain, strain hardening, and held-water. Particulate and stranded gels were similar in fracture stress. Eighteen sensory texture attributes were used to evaluate gels throughout the mastication process that was separated by the following phases: prefracture, 1st bite, chew-down, and preswallowing. The 1st bite property of firmness and preswallowing properties of number of chews and time to swallow were the only sensory properties associated with lipid content. Fracture stress was correlated with these properties. The remaining 15 texture terms were primarily determined by gel structure type. It appears that gel structure type determines the primary texture properties of WPI emulsion gels. An increase in lipid content increases gel firmness and amount of chews required; however, it did not change the primary texture sensation.

Notes: : Soymilk enriched with dairy proteins was subjected to pulsed electric fields (PEF) to evaluate the inactivation of Escherichia coli 8739 and the extension of microbial shelf-life. The maximum thermal exposure level of sample was 60 °C for 1.6 s during a PEF treatment. A 5.7-log reduction was achieved using PEF at 41.1 kV/cm for 54 μs. PEF inactivation of E. coli 8739 followed a 1st-order kinetic model. D-values of E. coli 8739 were 31.9,18.6, and 11.0 μs at 30,35, and 40 kV/cm, respectively. PEF treatment at 41.1 kV/cm for 54 μs significantly extended the microbial shelf-life at 4 °C (P 〈 0.05). No significant change in brightness and viscosity of PEF-treated samples was observed during a 30-d storage at 4 °C. PEF was found effective in inactivation of E. coli in and extension of microbial shelf-life of enriched soymilk.

Notes: : The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve.

Notes: : Octopus (Eledone moschata) muscle is tougher than muscle from other aquatic organisms and requires pretreatment for tenderization. Response surface methodology was applied to evaluate and model the effect of NaCl, vinegar (acetic acid), mechanical tumbling, and thermal processing on the texture (toughness) of octopus muscle (four-factor, three-level Box-Behnken design). The force required for a 2-mm probe to fully penetrate a 20-mm-long, 10-mm-wide, and 5-mm-thick mantle muscle segment was measured with aTA-XT2i texture analyzer. Prolonged tumbling and heating of octopus muscle resulted in decreased toughness. Addition of NaCl during tumbling did not affect toughness consistently. When acetic acid was introduced, very significant reduction in toughness of octopus muscle was observed. The statistical model was further used for optimization of levels of experimental parameters to achieve the desired texture.

Notes: : Generally recognized as safe (GRAS) antimicrobial ingredients were applied to the surface of frankfurters with or without lactate to control the growth of Listeria monocytogenes and ensure the safety of ready-to-eat meat products. The sensory and physicochemical properties of the frankfurters were evaluated. Two frankfurter formulations with no potassium lactate (KL) or 3.3% KL were prepared, and each batch was treated for 30 s with 1 of 4 dips: (1) control (saline solution), (2) acidified calcium sulfate with propionic acid (ACSP), (3) 3.3% KL, or (4) 3.4% lactic acid. Samples then were vacuum-packaged, stored at 4.5°C for 12 wk, and evaluated at 2-wk intervals. The addition of KL slightly decreased aw and percent moisture in franks. Vacuum-package purge was slightly higher in samples treated with ACSP. Descriptive attribute sensory results indicated minimal effects on the sensory properties of the frankfurters containing KL and dipped in antimicrobial solutions.

Notes: : Qualitative and semi-relative quantitative changes in flavor profiles associated with the storage of raw sardine (Sardina pilchardus) were investigated. A sensory panel generated a list of 20 odorant descriptors of raw sardine. Forty-seven volatile components were identified by gas chromatography-mass spectrometry and were quantified by gas chromatography-flame ionization detector (GC-FID). Among them, 34 were highlighted as potent odorants using an olfactometric method. (E,E)-2,4-octadienal, E-2-penten-1-ol and 2,3-butanedione are the most potent odorants of raw sardine. The odor-active compounds responsible for oxidized flavors increased during storage, whereas sulfur-containing compounds associated with marine odors decreased. These results could be related to the increase in rancidity aroma and the decrease in marine/iodized aroma identified by the sensory panelists in stored raw fish.

Notes: Small amounts (10–25 g; 6.3–20.8 cm2 inoculated area) of raw ground beef, intact beef, pork and chicken (dark and white meat),and bratwurst and cured corned beef were inoculated with Salmonella serovars and Escherichia coli O157:H7, refrigerated 24 h at 5C, and then held either at 10C (± 1C) for up to 8 h or at room temperature (22C ± 2C) for up to 2 h. Except for a 0.2 log CFU increase in Salmonella serovars in ground beef during 2 h at room temperature, pathogens did not grow. Results of trials with commercial amounts of beef, pork, chicken, ground beef and bratwurst exposed to 10C for 8 h or 22C for 2 h also showed no pathogen growth. Potential critical limits for processing of previously refrigerated raw meat products are exposure temperatures between 5 and 10C for not more than 8 h or between 5 and 22C for not more than 2 h.

Notes: Control of Clostridium perfringens germination and outgrowth by the following salts of organic acids, sodium lactate [Purasal™S/SP (Purasal); 1.50, 3.00 and 4.80%], sodium lactate supplemented with sodium diacetate [Purasal™ Opti.form™ (Optiform), 1.50, 3.00 and 4.80%], buffered sodium citrate [Ional™ (Ional), 0.75, 1.00 and 1.30]) and buffered sodium citrate supplemented with sodium diacetate [Ional Plus™ (Ional Plus), 0.75, 1.00 and 1.30%] was evaluated during continuous chilling of a model roast beef product. Beef rounds were ground through an 1/8′’ plate and NaCl, potato starch and potassium tetra pyrophosphate were added to final concentrations of 0.85, 0.25 and 0.20%, respectively, and mixed. Portions (250 g) of the meat were mixed with either Purasal (1.5, 3.0 or 4.8%), Optiform (1.5, 3.0 or 4.8%), Ional (0.75, 1.0 or 1.3%) or Ional Plus (0.75, 1.0 or 1.3%) along with a control that did not have any added antimicrobials. Each product (10 g) inoculated with C. perfringens spores (ca. 2.2 log10 spores/g) was packaged into vacuum bags (2 in. × 3 in.), vacuum sealed, heated to 60C within 1 h, and subsequently chilled from 54.4C to 7.2C in 18 or 21 h following exponential chilling rates. Products were sampled immediately after cooking to enumerate the C. perfringens populations (spores surviving heat treatment) and subsequent to chilling (total C. perfringens populations, including spores and vegetative cells resulting from germination and outgrowth of the spores). Chilling of cooked, model ground roast beef resulted in germination and outgrowth of C. perfringens spores; the population densities increased by 4.13 and 4.40 log10 CFU/g, following 18 and 21 h chill rates, respectively. Incorporation of Purasal (1.5–4.8%), Optiform (1.5–4.8%), Ional and Ional Plus (0.75–1.3%) substantially (P ± 0.05) inhibited germination and outgrowth of C. perfringens spores. Incorporation of antimicrobial ingredients resulted in ± 1.0 log10 CFU/g increase of the pathogen, except for model roast beef with Ional Plus at 0.75% concentration, following 18 h chilling rate. Similar results were obtained when 21 h chilling rate was followed, with roast beef containing ingredients (at all the concentrations) resulting in either reductions or ± 1.0 log10 CFU/g growth in total C. perfringens populations, except for Purasal and Ional Plus at 1.5 and 0.75% concentrations, respectively. Use of sodium salts of organic acids in formulation of model roast beef can reduce the risk of C. perfringens spore germination and outgrowth during extended chilling rates.

Notes: Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in apple juice without the preservatives at pH 3.3 or 3.8, with minimal population reductions. In the juices with the incorporation of potassium sorbate or vanillin, L. innocua behavior depended on the pH value, the type of antimicrobial and its concentration. At pH 3.3, the presence of vanillin (3,000 ppm) or potassium sorbate (1,000 ppm or 500 ppm) decreased L. innocua counts, with population reductions ranging from 4 to 5 log cycles after a 4 h – 8 h exposure at 30C. However, at pH 3.8, L. innocua showed sensitivity only to 3,000 ppm vanillin. Survival curves were successfully fitted using a Weibull type distribution of resistances. The results suggest that the use of potassium sorbate or vanillin could prevent the survival of L. innocua in contaminated unpasteurized and pasteurized apple juice. Vanillin, a natural antimicrobial, would be particularly suitable as an antilisterial additive for less acidic apple juice.

Notes: To determine the taste components of Cheddar cheese, we fractionated one mild Cheddar cheese and one aged Cheddar cheese by water extraction, freeze-drying and gel filtration. Salty, sour and umami were the three predominant tastes present in the fractions. Neither trigeminal sensations nor astringency was perceived. We used response surface methodology to reconstruct a mild Cheddar cheese taste and an aged Cheddar cheese taste in water. Less salt and less acid were needed to simulate the taste of mild Cheddar cheese, compared with aged Cheddar cheese. Our optimized water solutions (containing sodium chloride, lactic acid and monosodium glutamate) were as similar to the real cheese samples as were the water extracts of the standard cheeses. However, neither our optimized solutions nor the water extracts matched the taste of the actual cheeses.

Notes: Roasted peanuts were stored at 20 treatment combinations of water activities (0.33, 0.44, 0.54, 0.67, 0.75) and temperatures (23, 30, 35, 40C), and evaluated after storing for 0, 20, 40, 60, 80, 100, and 110% of estimated shelf life, ranging from 0 to 91 days. Regression models indicated that increasing storage time and storage water activity resulted in decreasing crispness, crunchiness, hardness, roasted peanutty, sweet aromatic, salty, bitter and sweet attributes and increasing fracturability, chewiness, tooth packing and cardboard flavor. Storage temperature did not contribute to regression models of textural properties of roasted peanuts. Increasing storage temperature resulted in a faster rate of decrease for roasted peanutty and faster rate of increase of cardboard flavor. Roasted peanuts stored between 0.33 and 0.41 a w at 23C are predicted to have the least change in sensory properties after 68 and 91 days respectively.