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  • Articles  (7,924)
  • Blackwell Publishing Ltd  (7,924)
  • 1995-1999  (4,424)
  • 1980-1984  (3,500)
  • 1925-1929
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (7,924)
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  • Articles  (7,924)
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  • 1
    Electronic Resource
    Electronic Resource
    Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non-stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15900.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Iron fortification could reduce the high prevalence of iron deficiency in countries where diets are cereal-based. The sensory quality and storage stability of iron-fortified maize were evaluated by descriptive analysis and hexanal production. Porridge was prepared from maize either unfortified or fortified with 30 or 60 mg iron/kg as ferrous sulfate, bisglycinate, trisglycinate, or NaFeEDTA, then stored at 30,40 or 50°C for 20 days. Fifteen judges, trained in descriptive analysis rated the intensity of 20 sensory attributes of 28 samples. Hexanal production was measured by static headspace gas chromatography. Bisglycinate produced the most rancidity. Iron fortification with bisglycinate lowered the sensory quality and storage stability of maize.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15903.x
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  • 3
    Electronic Resource
    Electronic Resource
    Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09849.x
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  • 4
    Electronic Resource
    Electronic Resource
    Pulse NMR Study of Glass Transition in Maltodextrin (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A pulse nuclear magnetic resonance (NMR) technique was used to study the glass transition in maltodextrins. The spin-lattice relaxation time (T1 and spin-spin relaxation time (T2) of different molecular weight maltodextrins at different moisture contents and temperatures were measured using the pulse NMR tech nique. T1, and T2 were plotted against temperatures. From the resultant curves, the state transitions were observed and the corresponding state transition temperatures were determined. The state transition temperatures were very close to the glass transition temperatures (Tgs) determined with differential scanning calorimetry, suggesting a strong relationship between glass transition and proton relaxation behavior. Results indicate pulse NMR-based instrumentation could be very effective for the study of glass transition in food polymers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09850.x
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  • 5
    Electronic Resource
    Electronic Resource
    Color in Concentrated Milk Proteins with High Sucrose as Affected by Glucose Replacement (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model system of sucrose, whole dry milk powder, and distilled water was used to evaluate color development during heating. Sucrose replacement by glucose and moisture were the selected variables in a second-order central composite design. The main color response was the Kubelka-Munk index K/S calculated from reflectance colorimetric measurement using the Self-Backing Reflectance Transformation (SBRT) procedure. Browning reached a zone of maximum K/S when sucrose replacement increased. Additional replacement in the maximum zone did not increase browning, but produced an opposite effect decreasing browning, depending on moisture content. Chromophore group formation was higher between 40 and 75% of sucrose replacement by glucose and at 20-30% moisture content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09867.x
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  • 6
    Electronic Resource
    Electronic Resource
    Modeling Respiration of Apple Slices in Modified-Atmosphere Packages (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Modified-atmosphere packaging was used to provide respiratory data for apple (Malus xdomestica Borkh.) slices at 0, 5, 10 and 15°C. The maximum rate of O2 uptake increased with increasing temperature. The lowest O2 partial pressure to which fruit could be exposed without fermentation also increased with increasing temperature. A mathematical model of film permeability data characterized the effect of fruit mass, film permeability to O2, activation energy of O2 permeation, temperature, and the film type, area, and thickness on O2 partial pressure for hermetically packaged apple slices. The model identified a minimum (fruit mass filmthickness)/(film area) ratio for apple slices, which would simplify package design calculations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09870.x
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  • 7
    Electronic Resource
    Electronic Resource
    Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross-linking was investigated using SDS-PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS-PAGE indicated that improved gel functionality was likely due to Ca++-dependent trans-glutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15835.x
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  • 8
    Electronic Resource
    Electronic Resource
    Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein-based edible films were studied to determine the effect of protein to plasticizer ratio (0.6:1, 1:1, 1.4:1) and plasticizer type (sorbitol, glycerol) on these properties. TS increased (p〈0.05) with increase in protein to plasticizer ratio. Sorbitol plasticized films were stronger (p〈0.05) than glycerol plasticized films. However, films plasticized with glycerol were more extensible (p〈0.05). Film %E decreased with increase in protein/plasticizer ratio for lactic acid casein films, whereas it increased for rennet casein films. Films plasticized with sorbitol were more effective (p〈0.05) moisture and oxygen barriers than glycerol plasticized films. Overall, lactic acid casein films plasticized with sorbitol had the most effective mechanical and barrier properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15846.x
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  • 9
    Electronic Resource
    Electronic Resource
    Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5-fold at 1 and 10°C and by 2-fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5-fold compared to unwrapped strawberries stored at 20°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15848.x
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  • 10
    Electronic Resource
    Electronic Resource
    Heating Rates of Peach Juice in an Agitated Jacketed Vessel (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15851.x
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  • 11
    Electronic Resource
    Electronic Resource
    Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of acid (acetic, formic, lactic, propionic) concentrations, plasticizer concentrations, and storage time (up to 9 wk) on mechanical properties, water vapor permeability, and oxygen permeability of solution-cast chitosan films were determined. Measured water vapor permeability coefficients ranged from 5.35 to 13.20 × 10−1 g/m·day·atm. Oxygen permeated coefficients ranged from 0.08 to 31.67 × 10−3 cc O2 m·day·atm. Neither property was affected by storage time. Tensile strength (6.85–31.88 Mpa) also was not time dependent, but elongation (14–70%) decreased with storage time. Lactic acid solutions produced the lowest oxygen permeability values, formic acid the highest. Films formed with 7.5% lactic acid solutions had uniquely high values for elongation at break.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15852.x
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  • 12
    Electronic Resource
    Electronic Resource
    True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thermal conductivity (k) of bread samples, moisture content 5% to 44%, (w/w, wet basis) and porosity 0.18 to 0.90, was measured in a sealed stainless steel vessel using the probe method from 25 to 85°C. Significant differences were observed in measured thermal conductivity before and after air pressure was applied to the sample indicating the influence of vapor phase moisture migration on thermal conductivity. The difference increased as temperature and moisture content were increased. True thermal conductivity of bread was found to agree with predictions using a volume fraction model when moisture migration was completely suppressed at an applied air pressure of 18 atm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15855.x
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  • 13
    Electronic Resource
    Electronic Resource
    Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reducing oil content has produced pecans with extended shelf-life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced-oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylinders taken from full-oil and reduced-oil pecans sprayed with water or with a water-based flavoring, then dried to 15 final moisture contents ranging from 2.43 to 19.85%. Wetting and partial drying increased hardness to 87%, Area 1 to 89%, and fracturability to 79% of the value for full-oil pecans. Springiness and Area 2 were practically fully restored after redrying to 5% MC.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15856.x
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  • 14
    Electronic Resource
    Electronic Resource
    Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in domoic acid levels of toxic scallops (Pecten maximus) were monitored during the standard canning processes of pickled scallops and scallops in brine after 60 and 180 days of frozen storage. The concentration of domoic acid in whole scallops decreased by 43% after 180 days of frozen storage, the decrease being mostly in the hepatopancreas. No significant destruction of domoic acid was observed during the canning process but the transfer of toxin to packing media exceeded 30% of total toxin content in the canned product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15859.x
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  • 15
    Electronic Resource
    Electronic Resource
    Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soymilk made from lipoxygenase-free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase-free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase-free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native-born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15860.x
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  • 16
    Electronic Resource
    Electronic Resource
    Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We extended the application of a commercial finite-element computer program package, PDEase, to the simulation of chilling and freezing of albacore tuna. Tuna was described as an infinite elliptical cylinder, where nonuniform boundary conditions present complications in computer simulation. Equations were developed to define the elliptical boundary. Temperature-dependent thermal properties and time-dependent ambient temperature conditions were used. Onboard experiments were conducted to measure the core temperature of individual tuna in slush ice tanks and in air-blast and brine-spray freezing systems. Measured time-temperature profiles were compared with those of the simulation. Predicted chilling and freezing curves agreed with experiments ±3 to 6%. This program enables testing of important fish industry operation strategies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17892.x
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  • 17
    Electronic Resource
    Electronic Resource
    Extrusion of Apple Pomace Facilitates Pectin Extraction (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twin-screw extruder was employed to disintegrate apple pomace (AP) to facilitate production of apple pectins by hot water extraction. AP was extruded under different conditions of screw speed, 250-350 rpm; feed rate, 30-40 kg/h; moisture, 20-30%. The yield of water soluble polysaccharides (WSP) increased with increasing specific mechanical energy (SME), but intrinsic viscosity decreased with increasing SME. Considering both the WSP yield (g/dL) and intrinsic viscosity (dL/g), a dimensionless term, product yield ∞ intrinsic viscosity (Y[]), was an objective function for optimizing conditions for the solubilization of AP polysaccharides. Y[] of pectins in extruded WSP ranged 0.59-1.34, while acid extracted WSP had Y[] of 1.12. Extruded WSP with Y[] comparable to acid extraction was obtained in the SME ranges of 110-170 kWh/h.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17911.x
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  • 18
    Electronic Resource
    Electronic Resource
    Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of corn particle size and distribution on the ex trusion-cooking process was studied. Extrusion cooking was carried out in a twin-screw corotating extruder. The effects of particle characteristics were studied by analyzing process responses on-line, by expansion indices, mechanical (puncture test) and structural (computerized image analysis) prop erties of the extrudate. An increase in particle size for a given biochemical composition gave extrudates that were harder, with a modified expansion and lower cell density. The par ticle size distribution in the range studied was not significant. Correlations were found between expansion indices and process responses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17914.x
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  • 19
    Electronic Resource
    Electronic Resource
    Nutrient-based Corn and Soy Products by Twin-screw Extrusion (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Blends were developed to provide 20% protein, 12% fat, 68% carbohydrate and 8% moisture. High protein soy products (full fat flakes, protein isolate and/or concentrate) were formulated with corn meal and soybean oil to provide high protein and fat. The blends were extruded to provide pre-cooked foods that could be reconstituted at 40°C to a porridge or gruel, eliminating prolonged cooking or degradation of heat labile nutrients. Two types of soy isolate and concentrate were evaluated under extrusion temperatures from 100 to 130°C and feed moistures 8.5 to 18%. The extrusion of lower valued concentrates at 100 to 115°C with moisture from 12 to 18% produced a precooked mix that was high in nutrients and contained the most available lysine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17915.x
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  • 20
    Electronic Resource
    Electronic Resource
    High Hydrostatic Pressure Effects on Vegetable Structure (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cryo-fracture scanning electron microscopy revealed the changes that cauliflower and spinach leaves undergo after treatment with high hydrostatic pressure. High pressure changed cell permeability and enabled movement of water and metabolites from inside to outside of the cell. The ultrastructure showed that parenchyma organization disappeared in spinach leaf and cavity formation occurred after treatment. However, cauliflower exhibited a firm structure with a soaked appearance and would be more suitable than spinach for high hydrostatic pressure treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17918.x
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  • 21
    Electronic Resource
    Electronic Resource
    Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v).Treatments S-4 and S-3 resulted in higher syneresis. No differences were found among color ‘L*’,‘a*’, and ‘b*’ values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17922.x
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  • 22
    Electronic Resource
    Electronic Resource
    Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium Benzoate (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Survival of Escherichia coli O157:H7 in apple cider containing no preservatives, 0.025% dimethyl dicarbonate (DMDC), 0.045% sodium benzoate (SB), 0.0046% sodium bisulfite (NaS; 65.5% sulfur dioxide), or a combination of NaS and SB (NaS/SB) and stored at 4, 10, and 25°C was evaluated. E. coli O157:H7 survived for up to 18 days at 4,10, and 25°C in unpreserved apple cider. At 4 and 10°C, DMDC was most efficient at inactivating E. coli O157:H7, generally followed by NaS/SB SB, and NaS (p〈0.05). E coli O157:H7 was more resistant to preservatives at 4°C than at 25°C (P 〈 0.05). E. coli O157:H7 was sublethally injured in cider containing preservatives, and to a lesser extent, in unpreserved cider. Generally, injury was more pronounced in cider containing DMDC, followed by NaS/SB, SB, and NaS (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17923.x
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    Light-Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light-oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light-oxidized flavor (p〈0.05). Neither carrageenan nor chocolate color prevented development of light-oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17929.x
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  • 24
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    α-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α-Tocopherol (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental α-tocopherol/kg feed produced egg yolks with 25,30,35,45,50 and 75 μg/g yolk, respectively. The correlation coefficient between dietary α-tocopherol (mg/kg diet) and egg yolk α-tocopherol (μg/g egg yolk) after 28 days feeding was 0.99. The supplemented dietary α-tocopherol had an effect on the α-tocopherol in egg yolk (p〈0.05). The oxidative stability of yolk was determined by measuring the oxygen and volatile compounds in the headspace of bottled yolk. α-Tocopherol had an effect on the stability of yolk as an antioxidant at 25, 45 and 50 μg/g yolk and a prooxidant at 75 μg/g or above (p〈0.05). The addition of 60.0 mg α-tocopherol/kg diet resulted in the best egg yolk stability. The correlation coefficient between headspace oxygen disappearance and volatile compound formation in the headspace of bottled egg yolk was 0.84.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17927.x
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  • 25
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    Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Textural and physicochemical characteristics of selected hydrocolloids incorporated into low-fat, precooked, beef patties were investigated. Patties with an alginate/carrageenan combination had higher yields and percent moisture but lower shear force values than those of alginate or carrageenan treatments within the same fat level. Alginate appeared to improve texture slightly more than carrageenan, but carrageenan tended to release more free water after cooking and reheating. Patties with 10% fat were generally lower in shear value, cooking yield and percentage free water released as compared to their 5% fat counterparts with the same added ingredient. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15787.x
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  • 26
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    Heat-induced Gelation Properties of Salt-Soluble Muscle Proteins as Affected by Non-Meat Proteins (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Addition of whey protein concentrate (WPC), whey protein isolate (WPI) or soy protein isolate (SPI) to salt-soluble muscle proteins (SSP) decreased the gel strength. WPI:SSP gels had higher water-holding capacity than SSP, SSP:WPC or SSP:SPI gels. Myosin heavy chain was a principal contributor to gel network formation in SSP, SSP:WPC, SSP:WPI and SSP:SPI systems. The characteristic fibrous network formed by SSP was the dominant feature of the microstructure of SSP:WPC and SSP:WPI gels. SSP:SPI gels had a more aggregated appearance due to the occurrence of clusters of SPI throughout the gel matrix.
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  • 27
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    Disulfide Bonds Influence the Heat-induced Gel Properties of Chicken Breast Muscle Myosin (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The functions of thiol groups in the denaturation, aggregation and gelation of chicken breast muscle myosin during heating in 0.6M NaCl, 50mM sodium phosphate buffer, pH 6.5, was investigated by inhibiting disulfide (SS) bond formation using dithiothreitol (DTT). The endotherm of myosin heated in the presence or absence of DTT had similar thermal transition temperatures. Preventing SS bond formation increased the onset temperature for aggregation and gelation and decreased the elastic-like properties of the final gel matrix. Results indicated that SS bond formation was not a prerequisite for the gelation of chicken breast myosin. However, intermolecular SS bonds, especially from thiol groups on subfragment-1, contributed to gel network formation.
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  • 28
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    Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Incorporation of palm oil (PO) increased the α-and γ-tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α-and β- carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15792.x
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  • 29
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    Structural and Compositional Profiles in Osmotically Dehydrated Apple (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentration profiles in apple tissue during osmotic dehydration were studied and compared with simultaneous structural changes. Experiments were conducted in apple slices (20 and 30 mm thick) at 20, 30, 40 and 50°C. After treatments, water and solutes were analyzed in serial slices 1.5 mm thick. The occurrence of an “Advancing Disturbance Front,” (ADF) was proposed to describe the mass transfer. The ADF is located at a distance df to the interface, where the reduced driving force (Y) was 0.99. At distances d〉df (undisturbed zone) neither compositional nor structural changes were observed. Advancing constant rates for the ADF were determined, showing slight temperature dependence. A generalized equation Y=f(d/df) described and fitted all the experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15795.x
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  • 30
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    Postharvest Gibberellin and Heat Treatment Effects on Polyamines, Abscisic Acid and Firmness in Lemons (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lemons at two ripening stages were vacuum-infiltrated with 100 ppm of gibberellin A3 (GA3) or heat-treated at 45°C, and then stored at 15°C for 3 wk. Both treatments increased fruit firmness either in stage 1 or in stage 2. Also, the levels of free putrescine and spermidine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. GA3 treatment was the most effective in retarding the color change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15796.x
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  • 31
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    Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L-cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf-life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04433.x
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  • 32
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    Antimicrobial Properties of Sinigrin and its Hydrolysis Products (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sinigrin, a thioglucoside of Cruciferae plants, may be enzymatically hydrolyzed to yield up to four distinct aglycones when the plants are injured or mechanically disrupted. These aglycones, allyl isothiocyanate (AITC), allyl cyanide (AC), 1-cyano-2,3-epithiopropane (CETP), and allyl thiocyanate (ATC), were tested for their minimum inhibitory concentration (MIC) in broth to 9 species of bacteria and 8 species of yeasts. Sinigrin, AC, and CETP at 1,000 ppm were not inhibitory to any of the bacteria or yeasts tested. The inhibitory activity of ATC was uncertain due to its gradual conversion to AITC. AITC had an MIC of 50 to 1,000 ppm for bacteria and 1 to 4 ppm for nonxerotolerant yeasts, and, against xerotolerant yeasts at 50 ppm, it retarded but did not prevent growth.
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  • 33
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    Hydrolysis of Milk Protein by a Bacillus licheniformis Protease Specific for Acidic Amino Acid Residues (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A serine protease, which preferentially cleaves peptide bonds at the carboxylic site of Glu and Asp was evaluated with milk proteins as substrate. The enzyme hydrolyzed casein almost 10 times more efficiently than whey protein. In the casein assay, whey protein did not inhibit the protease, but the enzyme activity in a chromogenic assay was severely inhibited by one whey protein, β-lactoglobulin. Capillary electrophoresis of β-lactoglobulin hydrolysate revealed a peptide profile corresponding to the numbers of susceptible bonds, The enzyme may provide advantages in preparation of functional protein fractions and in cheese ripening.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04435.x
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  • 34
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    Simple, Sensitive Assay for Microbial Aminopeptidase (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A fluorimetric assay has been developed using several aminoacyl-7-amido-4-methyl coumarin (AMC) substrates (L-leucine-, L-alanine-, L-arginine-, L-tyrosine-, L-phenylalanine-, L-serine- and L-valine-AMC) in black multi-well plates to measure microbial aminopeptidase activity in lactobacilli intact cell suspensions (109–1010 CFU/mL). The fluorescence emission was visually evaluated by panelists and showed that substrate concentrations of 0.01 mM were optimal for visual detection and thus useful for rapid screening of many strains. The different ratios of activities quantitated in a multiscan fluorimeter showed a potential for differentiation among strains.
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    Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4°C. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.
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  • 36
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    Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Isolates of lactic acid bacteria were obtained from non-dairy fermented foods (Mettwurst salami, Prosciutto ham and black olives). Their species were identified and they were investigated for their ability to produce exopolysaccharides. A reference yoghurt culture (Streptococcus thermophilus) and an exopolysaccharide producing isolate (Leuconostoc mesenteroides - Isolate 3) were grown in mESM broth under aerobic conditions at 25°C. They produced up to 600 mg/L and 530 mg/L of exopolysaccharide, respectively. Viscosities of the final fermentation broths were much higher in comparison to the isolated exopolysaccharide solutions. The addition of whey protein concentrate (0.2% w/v) to the extracted exopolysaccharides slightly increased the viscosity of the solutions.
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  • 37
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    Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (aw) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.
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  • 38
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    Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A test chamber was designed and constructed and prechill chicken carcasses inoculated with Salmonella typhimurium were treated in it. They were sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% trisodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylpyridinium chloride (CPC), or 1% lactic acids (LAC) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salmonella. Compared to tap water spraying, 0.85% NaCl spraying did not significantly reduce Salmonella. The greatest reductions of S. typhimurium, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1.6 or 1.6 log in 90 sec treatments, respectively.
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  • 39
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    Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 102 CFU/cm2 to 108 CFU/cm2, FDA activity (A490) increased from 0.1 to 0.6 units and RR decreased from 22 hr to 〈1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r-values of 0.94 (P〈0.001) and 0.92 (P〈0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.
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  • 40
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    Disinfection of Rice Seeds Prior to Sprouting (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Different methods of rice seeds disinfection were investigated in order to limit the development of micro-organisms during sprouting. At room temperature, sodium hypochlorite at 1000 ppm or hydrogen peroxide resulted in a 2 to 3 log decrease in aerobic plate counts. Ethanol was found to inhibit germination, thus prohibiting its use. The limited effectiveness of decontaminating solutions could be because they did not access the bacteria, which was supported by the results of washing with benzalkonium chloride. Greater reduction (up to 5 log) was obtained by soaking seeds for 5 min in a sodium hypochlorite solution at 60°C.
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  • 41
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    Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4°C, 12°C and 20°C. Microbiological, appearance, odor and headspace gas analysis were evaluated throughout storage. S. hadar and mesophilic aerobic and psychrotrophic microorganism growth was affected by storage time and temperature. S. hadar counts were lower (p〈0.05) at 4°C than at 12°C and 20°C. The score ratings for general appearance, wilting, browning and off-odor showed that all samples were commercially acceptable. Results indicated that S. hadar could survive and proliferate on minimally processed cabbage, thereby posing a potential hazard to consumers.
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  • 42
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    Calcium Bioavailability of Vegetarian Diets in Rats: Potential Application in a Bioregenerative Life-Support System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Calcium bioavailability of vegetarian diets containing various proportions of candidate crops for a controlled ecological life-support system (CELSS) was determined by femur 45Ca uptake. Three vegetarian diets and a control diet were labeled extrinsically with 45Ca and fed to 5-wk old male rats. A fifth group of rats fed an unlabeled control diet received an intraperitoneal (IP) injection of 45Ca. There was no significant difference in mean calcium absorption of vegetarian diets (90.80 ± 5.23%) and control diet (87.85 ± 5.25%) when calculated as the percent of an IP dose. The amounts of phytate, oxalate, and dietary fiber in the diets did not affect calcium absorption.
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  • 43
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    Chemical, Physical and Sensory Attributes of Noodles with Added Sweetpotato and Soy Flour (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Noodles were prepared with sweetpotato flour or puree and defatted soy flour (DSF) added to all-purpose wheat flour. These ingredients provided β-carotene for vitamin A and protein. Test samples were compared with control noodles. Combinations of sweetpotato and DSF increased protein, ash and total dietary fiber and decreased fat and carbohydrates. Sweetpotato contributed orange color and β-carotene, while DSF reduced lightness and added no β-carotene. Both ingredients increased cooking loss—10.4% from sweetpotato to 12.0% from sweetpotato and DSF combinations. Sweetpotato increased color acceptability with no change in flavor or overall acceptabilities. Sweetpotato decreased stickiness and DSF had no effect on acceptability.
    Type of Medium: Electronic Resource
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    Sensory and Chemical Characteristics of Selected Gulf of Mexico Coastal Herring Species (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gulf of Mexico coastal herrings may become an important alternative fisheries resource for U.S. commercial fisherman. Effects of on board handling on sensory characteristics of chub mackerel (Scomber japonicus) and rough scad (Trachurus lathami) were investigated. Proximate and fatty acid composition of chub mackerel, rough scad, round scad (Decapturus punctatus), round herring (Etrumeus teres), and silver rag (Ariomma bondi) were determined to provide nutritional and product formulation data. Chub mackerel and rough scad had similar sensory characteristics found in other commercial species, which, with proper on board handling, could be maintained during frozen storage. Proximate and fatty acid compositions of the fish varied by species, season, and year.
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  • 45
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    Immobilized Glucose Isomerase Use in Mirin Production (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The conversion of glucose in mirin (an alcoholic seasoning) to fructose using immobilized glucose isomerase (IGI) was studied in order to produce sweetened mirin without chill haze. The initial conversion velocity (Cm/tm) with IGI was affected by temperature, pH, and ethanol concentration. This reaction was first order, for which the temperature coefficient (Q10) over the range 20–55°C was 2.0. The value of Cm/tm was a maximum at pH 8.0, and decreased with an increase in ethanol. Conversions carried out in a continuous column reaction system had Cm/tm values 36 times higher than that in a batch system. Mirin treated with IGI did not form chill haze.
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    Citrus Tissue Extracts Affect Juice Cloud Stability (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salt extractable proteins were isolated from hand expressed juice, rag and peel of Valencia oranges. Each tissue extract was divided into dialysis supernatant (DS) and precipitate (DP) (forms during dialysis). DP, DS and DS heated for 2 min at 80°C (HDS) were added to pasteurized, reconstituted frozen concentrated orange juice at 5 U · mL−1 of pectinmethylesterase. Samples were incubated either at 25°C for 14 days or 4°C for 28 days and periodically sampled to determine the effects of tissue extracts on juice cloud stability. Tissue specific differences were observed for the rate of juice cloud precipitation and among the HDS, DS, and DP fractions of a given tissue. HDS fractions destabilized juice cloud more rapidly than DS or DP at both 25 and 4°C.
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    Properties of Anthocyanins from Grape Cell Culture (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color and thermal- and pH-stability of anthocyanins from a grape cell suspension culture were compared with those of commercial food colorants using Hunter and spectrophotometric analysis. At pH 3, grape cell anthocyanins showed color vividness (Chroma) similar to red cabbage and higher than that of other samples and a hue (Theta) similar to purple corn and redder than other samples. Brown oxidized phenolics were absent from the cell culture and red cabbage preparations, but were found in other samples. Color loss during incubation at 30 and 95°C, pH 3 and during an increase in pH from 3 to 5 was more severe for cell culture than red cabbage anthocyanins probably indicating they were intrinsically more sensitive.
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  • 48
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    Raw and Processed Oat Ingredients Lower Plasma Cholesterol in the Hamster (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine if Oatrim, a product developed for use as a fat substitute, could also reduce plasma cholesterol due to its soluble dietary fiber content. Diets with soluble fiber contents of 0% (oat hydrolyzate) or 4.2–4.3%β-glucan from oat or Oatrim were fed to hamsters for 21 days. All oat derived diets reduced serum cholesterol compared to a control diet containing cellulose (p≥0.05). The available carbohydrate produced by the Oatrim process correlated inversely (r20.95) with low density lipoproteincholesterol concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15820.x
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  • 49
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    Properties of Cysteine-Added Soy Protein-Wheat Gluten Films (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy and wheat proteins as film ingredients are advantageous due to relative abundance, biodegradability, and their renewable nature. Research objectives were to evaluate effectiveness of gluten and cysteine addition in improving properties of soy protein-based films. Thickness, mechanical, and barrier properties were evaluated. Gluten addition and pH 3.0 lowered water vapor permeability and thickness. Mechanical properties were enhanced at pH 7.0 with cysteine addition. Cysteine increased tensile strength of some treatments due to increase in disulfide bond formation. Best compromise between barrier and mechanical properties was observed for the cysteine-added soy:gluten (4:1) film at pH 7.0. These films could find application as primary packaging for low moisture foods.
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  • 50
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    Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.
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    Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Production of microbial rennet, a milk clotting enzyme, from a commercial strain of Mucor miehei (NRRL 3420) was investigated in a continuously fed fermenter system for prolonged periods. The spherical film-wise growth of the culture has been accomplished and the effects of medium pH, mixing and dilution rates, and feed of D-glucose concentration on milk clotting activity was investigated. In model simulation studies, maximum milk clotting activity was generated from a multiple linear function. This was expressed in terms of fermentation medium pH, D-glucose, dissolved oxygen concentrations and dilution rate at the time of maximum milk clotting activity.
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    Production and Evaluation of Yogurt with Concentrated Grape Juice (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fruit yogurt was prepared by adding concentrated grape juice (pekmez) CGJ, to milk. Optimum CGJ concentration and its influence on quality and fermentation process of yogurt were evaluated. The pH, titratable acidity, protein content, viscosity, whey syneresis, starter bacteria, mold and yeast counts were determined weekly at 4°C for 1 month. Addition of 10% CGJ provided desired sweetness. After 4h incubation of 5–10–15% CGJ-added yogurts the pH was 4.44, 4.98 and 5.90, respectively, and the control was pH 4.26. CGJ addition increased fermentation time and decreased viscosity. During storage, acidity of 10% CGJ-added yogurt remained lower (P〈0.05) than controls. CGJ did not affect (P〉0.05) protein content and molds or yeasts were not detected.
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    High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High pressure inactivation kinetics (D and z values) of Saccharomyces cerevisiae ascospores were determined in fruit juices and a model juice buffer at pH 3.5 to 5.0. Approximately 0.5 to 1.0 × 106 ascospores/mL were pressurized at 300 to 500 MPa in juice or buffer. D-values ranged from 8 sec to 10.8 min at 500 and 300 MPa, respectively. The range for z-values was 115 to 121 MPa. No differences (P≥0.05) in D (at constant pressure) or z-values among buffers or juices at any pH were determined, indicating little influence of pH in this range and absence of protective or detrimental effects of juice constituents.
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    Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. A first-order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.
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    Dystrophin Cleavage and Sarcolemma Detachment are Early Post Mortem Changes on Bass (Dicentrarchus labrax) White Muscle (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using specific dystrophin antibodies directed against a conserved C-terminal sequence, we demonstrated that dystrophin of fish white muscle was quickly degraded by 50% within 24h and by 100% within 2 days, in parallel with titin cleavage and alpha-actinin release from Z-disks. These changes were accompanied by sarcolemma detachment from the myofibers in costameres (the structures containing dystrophin) and Z-disks weakening. For muscle stored during 2 to 6 mo before thawing, total dystrophin disappearance was observed at 4°C in 〈8h. Dystrophin may serve as a marker for stored fish to evaluate post mortem changes or detect a thawing-freezing process.
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    Measuring Texture of Crackers with a Multiple-point Sheet Sensor (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A multiple-point sheet sensor was used to observe the distribution of pressure on the surface during fracture of food. This multiple-point measurement was compared with a single-point measurement of uniaxial compression for crackers with different water activities. Textural characteristics were clearly reflected in the pressure distribution data successively detected by the multiple-point sensor. Little pressure distribution appeared during compression of a homogeneous sample. Crackers with low water activity showed a wide pressure distribution both with time and at different positions. The multiple-point measurement directly determined textural differences caused by the mechanical and geometrical properties of the crackers.
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  • 57
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    Prediction Equations for Gases in Flexible Modified-Atmosphere Packages of Respiring Produce are Different Than Those for Rigid Packages (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Total pressure generally decreases in a sealed rigid package containing respiring produce, whereas total pressure is essentially constant and free volume decreases in a flexible package. We found that predicted O2, CO2, and N2 partial pressures were different for similarly designed (same surface area, thickness, film permeabilities and produce mass) flexible and rigid packages at “quasi steady state” and steady state, respectively. Predicted O2 and CO2 partial pressures were slightly higher in a flexible package than in a rigid package and were a function of the film permeability ratio of N2 to O2 and of CO2 to O2. They also related to the ratio of product CO2 production rate to O2 uptake rate, target steady-state O2 partial pressure, and respiration characteristics. Differences were slight for films such as low-density polyethylene.
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  • 58
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    Antioxidant Effects of L-Carnosine on Liposomes and Beef Homogenates (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antioxidant activity of camosine (β-alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 μM ascorbic acid, carnosine inhibited metal ion-catalyzed deoxyribose degradation in a dose-dependent manner, indicating its hydroxyl radical-scavenging activity. Carnosine strongly inhibited metal ion-catalyzed liposomal lipid peroxidation in the presence of 100 μM ascorbic acid or 100 μM H2O2. Carnosine also inhibited thiobarbituric acid-reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.
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    Metal-Catalyzed Oxidation of Ascorbate, Deoxyribose and Linoleic Acid as Affected by Phytic Acid in a Model System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antioxidant activity of phytate was investigated in metal-catalyzed model systems. In a dose-dependent manner, phytate facilitated oxidation of Fe (II) to Fe (III) and inhibited formation of thiobarbituric acid-reactive substances (TBARS) from Fe (II)- or hemeprotein-catalyzed deoxyribose degradation. In the presence of 100 μM Fe (III), phytate inhibited reduction of Fe (III) to Fe (II) by 100 μM ascorbic acid and it consequently inhibited ascorbate oxidation. Phytate inhibited hemeprotein- and H2O2-catalyzed TBARS formation from linoleic acid micelles. Inhibition by phytate of iron + ascorbate-dependent lipid peroxidation depended on the concentration of ascorbate. These results indicate that phytate may be a useful antioxidant in the protection against oxidative deterioration of foods.
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  • 60
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    Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sucrose, sorbitol). Samples were stored at -15, -29, and -70°C for 0.2, 2, 4, 12, 26 and 52 wk to observe oxidative changes in lipids (TBARS and dienes) and proteins (sulfhydryl, carbonyl, surface hydrophobicity, and myosin ATP-ase). Lipid and protein oxidation was minimal at -70°C. The freeze-thaw process caused lipid and protein oxidation in control samples at -15 and -29°C. Oxidation increased rapidly after 4 wk. Propyl gallate inhibited lipid oxidation but was ineffective against protein changes. After 12 wk, cryoprotectants promoted lipid and protein oxidation in the absence of propyl gallate.
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    Micro-scale Method for Determining Foaming Properties of Protein (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A 5% protein suspension (4 mL) was whipped in a modified 50-mL centrifuge tube using a tissumizer equipped with a flat-bottom generator. Drainage time at 50% liquid weight and the weight of the foam formed/unit volume were used for calculating foam stability and foam overrun, respectively. The foaming properties of a variety of milk proteins were determined using this method. This method distinguished differences in foaming properties among the proteins. Values for overrun confirmed published results. Compared with standard methods, this method required much less sample (about 1/20) and less measuring time (about 1/5 to 1/10).
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    Anisotropy in Tensile Properties of Mozzarella Cheese (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of sampling direction (parallel or perpendicular to protein fiber orientation), cheese type (low-moisture, part-skim, LMPS and reduced fat, RF) and deformation rate (5 and 25 cm/min) on fracture properties of Mozzarella cheese were determined with tensile tests. The fracture toughness, stress, and strain in the parallel direction were, respectively, 2.8, 2.1 and 1.4 times greater than those in the perpendicular direction. This verified that the Mozzarella cheese had anisotropic tensile properties. A composite-material approach was used to explain the direction-dependent properties. The toughness, stress, and strain values for RF cheese were, respectively, 5.9, 5.4, and 1.3 times those of LMPS cheese. The tensile properties of Mozzarella were also affected by deformation rate.
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  • 63
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    Control of Decay in Modified-atmosphere Packages of Sliced Apples using 2-Nonanone Vapor (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A flow-through vapor exposure system was developed to evaluate the effects of 2-nonanone vapor on the decay of apple slices inoculated with Penicillium expansum Link, and Botrytis cinerea Pers. Treatments with 2-nonanone at 130 to 300 μL (STP)/L of air at 23°C retarded growth of fungi on PDA. At 300 μLL-1, fungal growth was completely suppressed; however, it re-grew when transferred to air. At 5°C, exposure to 50 μL.L-1 suppressed, and at 100 μL.L-1 apparently killed, P. expansum on PDA and apple slices. For P. expansum at 5°C, only 25% of the 2-nonanone used at 23°C was needed. Physiological damage occurred on the peel of treated apples.
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    Optimum Measure of Cap Color in Agaricus bisporus Wild and Cultivated Strains (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cap color was characterized on a wide range of Agaricus bisporus strains. L, a and b tristimulus coordinates were tested by linear model analysis to determine color information related to each parameter. One model was retained: log(L/(100-L)) =α* H +β. Visual cap color variation was continuous and well described by log(L/(100-L)) or H parameters. In the wild, the range of color varied from white to dark brown which would enable mushroom breeding for cap color adapted to the market.
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    Vapor Pressure of Allyl Isothiocyanate and Its Transport in PVDC/PVC Copolymer Packaging Film (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Equilibrium vapor pressures of allyl isothiocyanate (AIT) above pure AIT and AIT/canola oil mixtures from 15 to 45°C were estimated from AIT vapor densities using gas chromatography. Canola oil was an effective diluent for depressing AIT vapor pressure. Permeation of AIT in a PVDC/PVC copolymer film was measured using the dynamic quasi-isostatic method, and kinetics of AIT vapor sorption in the polymer were studied gravimetrically. Experiments were carried out at 25, 35 and 45°C with vapor pressures from 50 to 800 Pa. At fixed vapor activity, diffusion and permeability coefficients increased with temperature, but a decrease was observed for solubility coefficient. An empirical equation was used to describe the sorption kinetics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15038.x
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    Lactic Fermentation of Media Containing High Concentrations of Yeast Extracts (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Yeasts extracts (YE) were supplemented with whey permeate and citrate (YPC) as substrates for lactic acid and diacetyl production. Lactococcus lactis ssp. lactis AD was selected for high production of lactic acid and diacetyl. High correlation (r2= 0.88) occurred between acidification and population increases in YPC containing 70 g/L YE. Media with 100 g/L YE were inhibitory to growth. YPC supplementation with M17 or MRS had little effect on growth but reduced diacetyl. Increasing incubation temperature to 25°C stimulated fermentation but a temperature rise to 30°C only increased lactic acid. With 2L fermenters (20°C/110 rpm) on YPC (70 g/L YE) maximal diacetyl was obtained between 12–16h, and maximal population was obtained after 22h. Fermenter-production of diacetyl in YPC was comparable to that in milk (1 to 10 ppm) but less than that in shake flasks (32 ppm).
    Type of Medium: Electronic Resource
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  • 67
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    Residence Time Distribution of Particles during Two-Phase Non-Newtonian Flow in Conventional as compared with Helical Holding Tubes (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The residence times of multiple particles during the flow of a non-Newtonian suspension through a conventional holding tube assembly were compared with that in a helical holding tube assembly of identical length and tube diameter. The residence times were measured for different combinations of process parameters (viscosity, flow rate of fluid, size and concentration of particles). The effects of these parameters on Residence Time Distribution (RTD) of particles was determined and dimensionless equations were developed to predict the mean, minimum and standard deviation of residence times. The RTDs in the helical holding tube were found to be narrower than in the conventional holding tube. The RTD of particles at all combinations of process parameters were normally distributed. The ratio of mean to minimum residence time was within 1.05 to 1.11 in the helical holding tube and 1.06 to 1.16 in the conventional holding tube for the range of parameters studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15428.x
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  • 68
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    Debittering Casein Hydrolysates with Octadecyl-Siloxane (C18) Columns (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three casein hydrolysates (degree of hydrolysis (DH) of 23, 47, and 65.5 (%)) were debittered using three different hydrophobic adsorption columns, C18, C8, and phenolic resin (PR). Higher DH hydrolysates resulted in higher total nitrogen yields through the debittering process. The C18 and PR columns had more effective debittering than the C8 column, which had the highest processing yield. The PR column had much lower processing yield than the C18 column. Q-value correlated with bitterness in the hydrolysates. Antigenicity of treated hydrolysates was reduced by the debittering process.
    Type of Medium: Electronic Resource
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  • 69
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    Acid Milk Gel Formation as Affected by Total Solids Content (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reconstituted skim milk with varying concentrations of total solids was coagulated using glucono-δ-lactone (GDL). Microscopic, turbidimetric and rheological procedures were used to examine mineral solubilization, buffering capacity, casein dissociation and micellar solvation during gelation. Total solids of the milk affected pH of the onset of gelation attributable to differences in colloïdal calcium phosphate in the casein particles during acidification. Firmness and elasticity of the resulting gel increased with total solids from a more direct contribution of dry matter during the last stage of acid milk gel formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15432.x
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  • 70
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    Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC-MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin-contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin-contact wines.
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  • 71
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    Gelling Properties of Gellan Solutions Containing Monovalent and Divalent Cations (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gelling temperatures of gellan solutions with the addition of Na+ and K+ ranging from 15 to 450 mM or Ca++ and Mg++ from 2 to 40 mM were determined by dynamic rheological testing at four polymer concentrations between 0.4 and 2.0% (w/w). Gelling temperatures were much higher for gellan solutions containing divalent cations than for those containing the same amount of monovalent cations. Solutions containing K+ gelled at higher temperatures than those containing Na+. Effects of Ca++ and Mg++ on gelling temperatures were not significantly different. A general model was developed to predict the gelling temperature of gellan solutions as functions of cation and polymer concentrations.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15436.x
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  • 72
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    Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color changes in irradiated meat were species-dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin-like pigment in pork and beef, whereas the pigment in turkey was unchanged.
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  • 73
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    Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.
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  • 74
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    Butter Microencapsulation as Affected by Composition of Wall Material and Fat (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A second-order central composite design was used to evaluate the influence of capsule wall materials on yield (MEY) and efficiency (MEE) of the spray-drying butter microencapsulation process. Variables were: maltodextrin concentration of wall material, emulsion solids content, and butter fat concentration related to emulsion solids. All powders showed no stickiness. MEY was always 〉85% and wall material composition had little influence. MEE was strongly affected by butter concentration. MEE increased as emulsion solids increased, reaching 95% at 22% of emulsion solids. Best results, MEY = 97.22% and MEE = 91.72% were obtained spray-drying an emulsion of 30 % total solids (3.6% maltodextrin and 40% butter).
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  • 75
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    Compression Properties of Fish-Meat Gel as Affected by Gelatinization of Added Starch (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of starch addition on the elastic properties of fish-meat gel was studied by measuring dynamic viscoelasticity, microscopic observation, and compression tests. Samples with pregelatinized starch, and with and without raw starch were studied. The temperature dependence varied according to the size of the starch granules. Starch granule-size/temperature dependence in the free swellable state was higher than in the fish-meat sol (surimi) protein in the heating process. Results indicated that raw starch affected the surimi protein network with a possible “packing effect” of starch granules, which increased the elastic modulus of the fish-meat gel.
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  • 76
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    Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture, color and microbiological characteristics of surimi seafood were measured at three processing temperatures (93°, 85°, and 75°C) and various times (0–120 min). The time required to provide a zero aerobic plate count at 93°, 85°, and 75°C was 5,15, and 15 min, respectively. Both thermal processing temperature and time affected whiteness and shear strain of surimi seafood. As the thermal processing temperature and time increased, the shear strain and whiteness decreased. The higher the thermal processing temperature and longer time, the lower were the shear strain and whiteness. Results indicated 15 min at 75° or 85°C were the optimum thermal processing conditions.
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  • 77
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    Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G′ and G″ values continued to decrease up to 30°C and then increased at 〉30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3–5%) had been added. Nonlinear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15885.x
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  • 78
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    Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A multi-frequency ohmic heating system with 30 Hz∼1 MHz range which could deliver 250 watts was developed for measuring electrical conductivity and absolute dielectric loss of food samples. Pacific whiting surimi paste and stabilized mince in the 20∼70°C range were tested at frequencies from 55 Hz to 200 kHz. Sample impedance decreased slightly with frequency. The DC electrical conductivity (σdc) and absolute dielectric loss (ε″) of Pacific whiting surimi paste increased with temperature and salt concentration; adc and ε″ of the stabilized mince increased with temperature. Empirical models of electrical properties for surimi paste (moisture content 79% and salt at 1, 2 or 3%) and stabilized mince (77% moisture and 0.74% salt) were derived. Electrolytic corrosion diminished with frequency.
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  • 79
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    Quality of Strawberries Automatically Packed in Different Plastic Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The quality of strawberries (Fragaria ∞ ananassa Duch. cvs. Oso Grande and Camarosa) non wrapped or packed in cellulose, perforated polypropylene, nonperforated polypropylene (automatically), and polyvinylchloride (manually) during storage at 18°C was compared. Nonperforated polypropylene packages of fruit had the highest CO2 and the lowest O2 content, and the most desirable quality parameters. However, this type of package had undesirable appearance due to water condensation. Cellulosic films maintained a well balanced internal atmosphere, but were wrinkled. Perforated polypropylene and polyvinylchloride packages exhibited the best appearance, but fruits packed in perforated polypropylene o films rapidly deteriorated. Unwrapped fruits had the least desirable quality in both varieties.
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  • 80
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    Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat, high hydrostatic pressure (HHP) and high pulsed electric field (PEF) inactivations of Zygosaccharomyces bailii ascospores and vegetative cells suspended in apple, orange, pineapple, cranberry and grape juices were investigated. The ascospores exhibited a heat resistance that was more than 5–8 times greater than the vegetative cells. After 5 min of pressurization at 300 MPa, the population of vegetative cells decreased almost 5 log cycles, while the population of ascospores decreased between 0.5-1 log cycles. In each fruit juice studied, two pulses of 32–36.5 kV/cm decreased the population of vegetative cells or ascospores 3.5 to 5 log cycles.
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  • 81
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    Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine effects of high-pressure thawing on quality of high-pressure frozen tofu, kinu-tofu (soybean curd) was frozen 90 min at ca −20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at the same pressure. Texture and structure of this tofu (D) were compared with high-pressure-frozen tofu thawed at atmospheric pressure (A: 90 min frozen; B: 90 min frozen then 2 days at −30°C; C: 160 min frozen). When tofu was frozen at 200- 500 MPa, ice crystals were largest to smallest in B 〉 A and C 〉 D; pore size of D was the same as untreated tofu. Results indicated ice crystals never grew when frozen at 200–500 MPa. Growth occurred during reduction of pressure at ca −20°C, frozen storage or while thawing at atmospheric pressure due to phase transition.
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  • 82
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    Extrusion of Soybean and Wheat Flour as Affected by Moisture Content (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of moisture content (MC) on texture and properties of extrudates with varied ratios of soybean flour (SF) and wheat flour (WF) was studied. A single-screw extruder was used at screw speed 200 rpm. MCs of blends were 16, 17 or 18%, w.b. The properties of extrudates depended on flow rate of the material during extrusion. The flow rate revealed a nonlinear dependence on the blend composition and the MC at the same volume of filling of the screw feeding section. The expansion ratio of WF or SF extrudates increased with lowering of the MC. Unexpectedly, the expansion ratio decreased with lower MC for the composite extrudates. Optimal extrudate properties at 16% (w.b.) MC corresponded to 80, 90 or 100% (d.b.) WF and 20, 10% or no SF, respectively. At 17 and 18% MC, optimal properties were found for products containing 80 or 90% WF and 20 or 10% SF, respectively.
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  • 83
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    Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cells of Lactobacillus delbrueckii subsp. lactis I produced hydrogen peroxide at 5°C in sodium phosphate buffer (0.2M, pH 6.5) with or without glucose. However, if the cells were starved by preincubation in buffer alone, glucose or sodium lactate were necessary to cause hydrogen peroxide production at 5°C. Hydrogen peroxide production by nonstarved cells was confirmed to be in part due to a NADH oxidase. The production of hydrogen peroxide by starved cells in buffer plus glucose in the early stage of incubation was associated with the production of a small portion of lactic acid which disappeared upon further incubation. Additional experiments revealed that hydrogen peroxide was produced in buffer containing sodium lactate added in place of glucose. Results suggested the presence of a lactate oxidase in the organism which used D-lactate to produce hydrogen peroxide.
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  • 84
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    Stability of Shredded Mozzarella Cheese Under Modified Atmospheres (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO2 atmospheres. Levels of 75%CO2 were optimal to repress undesirable organisms and reduce gas formation.
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  • 85
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    Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of high fructose corn syrup (HFCS) and corn oil (CO) on volume and deformation and effects of mono- and diglyceride (MDG) and sucrose ester (SE) emulsifiers on volume and sensory properties of yellow cakes were studied. 50% HFCS gave the greatest volume; 100% HFCS decreased volume; CO increased volume. Deformation was greatest in 50% HFCS cakes with 50% or 100% CO. Simultaneous optimization of volume and deformation was predicted at 35% HFCS and 67% CO levels. HFCS affected tenderness and aftertaste but not sweetness in cakes formulated with 100% CO. SE emulsified cakes were sweeter than unemulsified or MDG emulsified 100% CO cakes when formulated with 50% and 100% HFCS.
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  • 86
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    Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze-Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Progressive freeze-concentration was effectively applied to concentrate glucose in a model solution. Effective partition constants of the solute between the liquid and solid phases were determined experimentally. The constant was strongly dependent on the stirring rate at the ice front and the advance rate of the ice front. Increasing stirring rate and reduced rate of advance lowered the effective partition constant: an improvement in freeze concentration performance. A concentration polarization model was useful to describe the effects of the operating conditions on the effective partition constant.
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  • 87
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    Discoloration of Fresh Pork as Related to Muscle and Display Conditions (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pale, soft, exudative (PSE), normal, and dark, firm, dry (DFD) pork was held 7 days at 4°C under light or dark then color was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate color changes due to oxymyoglobin. PSE pork was lighter (high L*) than normal and DFD pork, but did not change over time. An increase in a* and R630-R580 occurred the first day for normal and DFD, but not for PSE samples. A subsequent increase in hue angle and decrease in R630-R580 (loss of redness) occurred in PSE and normal, but not in DFD samples. Changes in hue angle and R630-R580 were more rapid in PSE than in normal samples. Light exposure accelerated all changes except L*. Visual redness inversely correlated with L* value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17895.x
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  • 88
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    Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in concentration of adenosine triphosphate (ATP) and related compounds were examined as well as free amino acids, organic acids, betaines, glycogen and glycolytic metabolites in the Japanese baking scallop (Pecten albicans) during storage at 0° and 5°C. High amounts of free amino acids and glycine betaine were found. Adenosine monophosphate, inosine and hypoxanthine accumulated during storage, but inosine monophosphate was not detected. Hypoxanthine concentration was considered more appropriate as a freshness index than K value. Taurine, glycine and arginine were the main free amino acids and accounted for 91% of the total immediately after death. D-lactate increased, but no substantial change of L-lactate was detected during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17897.x
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  • 89
    Electronic Resource
    Electronic Resource
    Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary Electrophoresis (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The potential utility of capillary electrophoresis (CE) for differentiation between natural and artificial shark fins was established. Three major protein components (peaks I-III) of shark fins were well-separated and used as parameters for differentiation between natural and artificial shark fins. The height ratio of protein peak III to protein peak I was higher in natural shark fins than that in artificial products. Further, the profile of amino acids in natural dried shark fins was somewhat different from that in artificial samples. The level of tyrosine was especially high (5.11-8.11%) in natural dried shark fins, but low or not detectable (0-0.22%) in artificial samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17899.x
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  • 90
    Electronic Resource
    Electronic Resource
    Maillard Reaction in Glassy Low-Moisture Solids as Affected by Buffer Type and Concentration (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study's objectives were to investigate the effects of buffer type and concentration on the kinetics of the Maillard reaction in low-moisture solids. Glucose loss and brown pigment formation were evaluated in low-moisture glassy systems obtained by lyophilizing solutions containing various concentrations of phosphate or citrate buffer at pH 7 and 25°C. Rate constants for glucose loss decreased as buffer concentration increased, suggesting that a change in the system pH had occurred. Rate constants for browning increased with increasing phosphate buffer concentration and decreased with increasing citrate concentration. Phosphate buffer appeared to catalyze later pathways of the Maillard reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17900.x
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  • 91
    Electronic Resource
    Electronic Resource
    Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounted for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17902.x
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  • 92
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    Electronic Resource
    Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a Konjac Blend (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low-fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat 〈 2.0% and protein 17 to 18%. Prehydrated KB had higher (p〈0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (p〈0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17904.x
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  • 93
    Electronic Resource
    Electronic Resource
    Physical Properties of Extruded Products as Affected by Cheese Whey (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corn, rice and potato flour were extruded with sweet whey solids (SWS) or whey protein concentrate (WPC) using low and high shear extrusion processing conditions. WPC added at product content of 25% had minimal effect on the texture of extruded products. Expansion and breaking strength were improved in some processes through changes in extrusion shear and moisture. Whey product incorporation resulted in reduced specific mechanical energy input to the process. Increasing whey product concentration beyond 25% reduced expansion and water absorption indices significantly, affecting textural hardness. Product quality characteristics were directly related to the whey product content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17906.x
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  • 94
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    Electronic Resource
    Whey Protein Edible Film Structures Determined by Atomic Force Microscope (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Atomic force microscopy was used to study edible films produced from whey proteins. The films were imaged under ambient conditions with no special sample preparation. Low resolution imaging of areas from 10 μm to 150 μm on a side was performed in the contact mode. Higher resolution scans of 350 nm to 2,700 nm required use of the noncontact imaging mode. Features about the same size as the primary protein in whey, beta-lactoglobulin (7 nm), were identified in the film samples. Molecular aggregates in the range of 1 μm, reported in other studies using transmission electron microscopy of whey protein gels, were combined in results from atomic force microscopy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17908.x
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  • 95
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    Electronic Resource
    Effects of Long-Grain Rough Rice Storage History on End-Use Quality (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p〈0.005) and peak viscosity (p〈0.005). Drying treatments affected head rice yield (p〈0.05), cooking properties (p〈0.001), and peak viscosity (p〈0.05). Storage temperature was related (p〈0.05) to cooking properties and peak viscosity via a second-order relationship. Head rice yield and cooking properties were also affected (p〈0.05) by storage duration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17910.x
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  • 96
    Electronic Resource
    Electronic Resource
    Kinetic and Thermodynamic Parameters for Heat Denaturation of Bovine Milk IgG, IgA and IgM (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: For heat denaturation of bovine milk immunoglobulins (IgG, IgA and IgM) in the temperature range 62 to 81°C, the D values were IgG 〉 IgA 〉 IgM at any temperature. The Z values were 6.29, 4.00 and 5.17°C for IgG, IgA and IgM, respectively. Heat denaturation of bovine milk immunoglobulins followed a reaction kinetics in the order of n= 1.5. The highest value for apparent energy of activation was observed for IgA, and the lowest for IgG. Bovine milk immunoglobulins could resist the HTST pasteurization treatment at 72°C for 15 sec without affecting their structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15032.x
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  • 97
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    Electronic Resource
    Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near-Infrared Spectroscopy (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooking history at the center point in chicken patties was quantified in terms of both time-temperature integrated indices (C and F) and endpoint temperature (Tmax). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near-infrared (1100 to 2500 nm), and visible/near-infrared (400 to 2500 nm), were evaluated, and visible/near-infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log10(min) for log10C, 0.25 log10(min) for log10F, and 2.54°C for Tmax on an independent validation sample set.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15450.x
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  • 98
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    Electronic Resource
    Microstructure of Yolk from Fresh Eggs by Improved Method (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Methods were examined to fix hen's egg yolk while retaining its original sol structure and to elucidate the fine structure of fresh yolk by using the freeze-cutting fixation method with liquid nitrogen. In fresh native yolk, histological differences were observed in the yolk spheres in each layer and latebra part. These spheres were closely packed in the vitelline membrane, with various sizes and shapes. Protein granules with high electron density were noted in the yolk sphere and their distribution and shape differed between the outer and inner layers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15451.x
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  • 99
    Electronic Resource
    Electronic Resource
    High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15468.x
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  • 100
    Electronic Resource
    Electronic Resource
    Optimization of Yogurt Production Using Demineralized Whey (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation time to reach pH 4.3, instrumental consistency and appearance, visual consistency and taste of the product were evaluated. Product consistency increased as mix treatment temperature increased and demineralized whey powder decreased. The powder had a stronger influence on instrumental consistency than did temperature. Appearance was better when whey powder was used at 1.4 to 1.6%. Visual consistency decreased as whey powder increased but addition of demineralized whey powder did not negatively affect yogurt flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15469.x
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