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  • Articles  (2,582)
  • Blackwell Publishing Ltd  (2,582)
  • 2010-2014
  • 1980-1984  (2,582)
  • Process Engineering, Biotechnology, Nutrition Technology  (2,582)
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  • Articles  (2,582)
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  • 1
    Electronic Resource
    Electronic Resource
    Changes in Sucrose, Fructose and Glucose Content of Frozen Strawberries with Thawing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 sugar composition of strawberries during thawing and up to 5-hr after-thaw storage was studied. Sucrose content of drained fruits and juice decreased by 70% whereas fructose and glucose content increased during thawing at 4 °C. Total free sugar content remained constant. Sucrose degradation caused by invertase activity in the strawberry fruit rather than by sucrose synthase activity or acid hydrolysis was demonstrated. The sucrose inversion was more pronounced in drained fruits than in juice. Sucrose inversion also occurred when fruit was thawed by a current of air, microwave heating, or 35 °C water, but to a lesser extent. The 5-hr holding period after thawing resulted in comparable sugar composition with all thawing procedures. For best preservation of the free sugar composition a fast thawing method should be chosen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09168.x
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  • 2
    Electronic Resource
    Electronic Resource
    Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 treatment of kiwifruit juice caused formation of a heavy protein precipitate. Celite filtration removed the precipitate giving a clear, heat-stable juice which could be readily concentrated and reconstituted. Hollow fibre ultrafiltration was used to clarify and nonthermally sterilize kiwifruit juice. Virtually all the soluble proteolytic enzyme, actinidin, remained in the retentate although there was some loss of enzymatic activity. Some sedimentation was observed in both conventionally prepared and ultrafiltered juices prepared in the 1980 season, but not in 1981. A procyanidin: protein haze formed immediately in certain clarified kiwifruit juice: apple juice blends.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09170.x
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  • 3
    Electronic Resource
    Electronic Resource
    Computerized Image Analysis of Surface Browning of Pizza Shells (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An objective measurement using computerized image analysis techniques was developed for determining the level of brownness on the bottom surface of pizzas. Infrared heat processing (327/332°C) was investigated for both wheat and soy-fortified, wheat pizza shells. Moisture, fat, total and unavailable lysine were determined by chemical analysis. A linear function was developed which shows promise for predicting the available lysine content for soy-fortified shells. This function utilizes information taken from the image of the bottom of the pizza. This technique could be useful in cases where a rapid, nondestructive test for available lysine in baked dough is needed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09173.x
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  • 4
    Electronic Resource
    Electronic Resource
    Capsule-Packed Freezing of Cooked Rice and Glutinous Rice Cakes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 rice and commercial glutinous rice cakes were frozen by a capsule-packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C). Texturometer measurements, glucoamylase digestion, and X-ray diffraction analysis of specimens thawed to room temperature indicated that the samples prepared by our new method were superior to those frozen in conventional freezers or chilled in refrigerators. Simulation experiments in a program freezer showed that rapid freezing and adequate tempering were characteristic of our capsule-packed method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09177.x
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  • 5
    Electronic Resource
    Electronic Resource
    Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fiber-supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose-supplemented dough and bread resembled the straight-grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber-supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09180.x
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  • 6
    Electronic Resource
    Electronic Resource
    Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Qualitative and quantitative effects of the common antioxidants, BHA, BHT, PG and TBHQ on the rate of dissolved free oxygen disappearance in soybean oil during storage were studied. The order of effectiveness was BHA, BHT, PG and TBHQ with TBHQ as the most effective. Statistical analyses of the results showed that the effects of BHA and BHT were not significantly different from each other at the 5% level, but BHA or BHT was different from PG or TBHQ, and PG was different from TBHQ. The antioxidant effectiveness of levels of 0, 50, 100, 150 and 200 ppm BHA, BHT, PG or TBHQ was significantly different from one another at the 5% level. The higher the amounts of antioxidants added, the slower the rate of dissolved oxygen disappearance in the oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09185.x
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  • 7
    Electronic Resource
    Electronic Resource
    Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Sixteen “bite and two chew” sounds were evaluated for hedonic quality by 52 subjects using both a magnitude estimation and a category scaling technique. Each subject then evaluated, by the same two scaling methods, the eight sounds they liked most and the eight sounds they liked least. The amount of shift in the subjects' scores produced by the changed sample set was the same for both scaling techniques. Both scaling techniques were also very similar in their reproducibility and variability. The function relating the magnitude estimation data to the category scaling data was linear as contrasted to curvilinear functions shown in other studies. This linearity may be related to the bipolar nature of the magnitude estimation scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09187.x
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  • 8
    Electronic Resource
    Electronic Resource
    Preparation and Chemical Composition of Orange Oil Concentrates (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Flavor and color concentrates were prepared by a vacuum distillation process from cold pressed Valencia and midseason orange oils and were analyzed quantitatively by gas chromatography. Twenty-five major and minor constituents were identified by mass spectrometry. The influence of the concentration process on oxygenated flavor compounds, primarily aldehydes and alcohols, was evaluated. Aldehydes and color values were determined by chemical and spectrophotometric methods. When compared with midseason orange oils, 25–35% higher concentration of oxygenated flavor compounds and of total aldehydes were found in Valencia orange oils. Midseason oils had 20–30% higher color values when compared with Valencia oils. Cold pressed oils concentrated to 25-fold had an increase in color value of 20-fold, while the concentration of oxygenated flavor compounds increased about 10 times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09190.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Interaction of Zinc Ion with Phytic Acid (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 combination of zinc (II) with phytic acid has been investigated under a variety of reaction conditions. With the P:Zn ratios used, i.e. 1:1 or 6:1, in the preparations elemental analyses of the isolated products indicated P:Zn ratios of either 1, 1.2 or 1.5 dependent upon the initial P:Zn ratios and the various bases and salts used in the preparations. Of the total number of experiments carried out elemental analyses indicated that only about 25% of the isolated complexes had stoichiometric atomic ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09193.x
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  • 10
    Electronic Resource
    Electronic Resource
    Power and Cooking Time Relationships for Devitalization of Trichinae in Pork Roasts Cooked in Microwave Ovens (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Power and cooking time combinations necessary to devitalize trichinae in pork roasts were determined using three power levels in each of two microwave ovens. The combinations obtained for an oven listed as producing 700 watts were: 100% power, 19.8 min/kg; 70%, 24.2 min/kg; and 30%. 55.0 min/kg. Those for a listed 625 watt oven were: 100% power, 24.2 min/kg; 70%, 26.4 min/kg; and 30%, 55.0 min/kg. Inadequate doneness in many roasts cooked with the safe combinations would necessitate additional cooking time before procedures could be recommended. Post-cooking temperatures during a 20-min standing period may either increase or decrease with no predictability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13221.x
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  • 11
    Electronic Resource
    Electronic Resource
    Ascorbic Acid and Folic Acid Content and Sensory Characteristics of Dehydrated Green Peppers (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Moisture content, water activity, ascorbic and folic acid content, and color of blanched and unblanched green peppers, dried for 8 or 9 hr at 60°C or 12 hr at 49°C, were determined before and after 8 wk storage at room temperature. Sensory characteristics of the peppers were evaluated after storage. Blanching influenced ascorbic acid content, color, firmness, and intensity of green pepper, sweet and bitter flavor. Time and temperature of drying influenced water activity and some texture attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09202.x
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  • 12
    Electronic Resource
    Electronic Resource
    Effects of Dehydration and Soy Fortification on Physicochemical, Nutritional and Sensory Properties of Ghanaian Fermented Maize Meal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air-dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze-dried unfortified control and air-dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09205.x
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  • 13
    Electronic Resource
    Electronic Resource
    Activities of Enzymes of Sugar Metabolism in Gamma-Irradiated Potato Tubers (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 sucrose content of potato tubers was increased by gamma-irradiation. The activities of enzymes responsible for sugar metabolism in irradiated potato tubers were measured during storage after irradiation. The activities of phosphorylase, sucrose synthase and sucrose phosphate synthase were significantly enhanced by irradiation and remained at a high level while sucrose was accumulated in irradiated tubers. The activities of phosphoglucomutase and phosphoglucose isomerase were little influenced by irradiation. The activity of UDP-glucose pyrophosphorylase was enhanced slightly by irradiation and decreased to a level lower than unirradiated tubers depending upon irradiation dose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09201.x
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  • 14
    Electronic Resource
    Electronic Resource
    Molecular Structure and Functionalities of Protein Isolates Prepared from Defatted Cottonseed Flour Succinylated at Various Levels (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein isolates were prepared from glandless cottonseed flour succinylated at various levels. Succinylation levels of the resultant proteins followed first order kinetics with respect to succinic anhydride concentration added. Succinylation decreased the amount of free sulfhydryl, as well as ξ-amino groups of proteins, but did not change intermolecular disulfide bonds. Protein isolate prepared from highly succinylated flour consisted of one homogeneous protein agglomerate, while isolate from unmodified flour contained several heterogeneous proteins. Water solubility of the isolates increased logarithmically with respect to degree of succinylation, with the sharpest increase at 95% succinylation or higher. Heat coagulability had an inverse-linear relationship with amounts of negative charges on protein molecules. Emulsion capacity and oil absorption capacity were not significantly changed at less than 60% succinylation. However, these increased markedly at greater than 60% succinylation. Emulsion capacity had a positive, but not linear correlation with water solubility of proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09210.x
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  • 15
    Electronic Resource
    Electronic Resource
    Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 pH and heat treatments on the binding of iron, calcium, magnesium and zinc and the loss of phytic acid in defatted soy flour was investigated. The soy flour was found to bind more iron, calcium, and magnesium at pH 6.8 than at pH 5.0, but the reverse situation occurred with zinc. Boiling caused a significant increase in binding of zinc and magnesium at both pH values, but was pH dependent for iron and calcium. Toasting caused a significant increase in binding of zinc and calcium at both pH values and a pH variable effect on iron and magnesium. Phytic acid analysis under the same conditions suggested that the degree of binding of these minerals did not correlate with the presence of phytic acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09209.x
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  • 16
    Electronic Resource
    Electronic Resource
    Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09212.x
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  • 17
    Electronic Resource
    Electronic Resource
    Comparison of HPLC and Mouse Bioassay Methods for Determining PSP Toxins in Shellfish (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Paralytic shellfish poisoning (PSP) toxins in shellfish were analyzed and quantified using both a high pressure liquid chromatographic (HPLC) technique and the standard AOAC mouse bioassay. Good correlation between the two assays was obtained at or below the limit of 80 μg toxin/100g, while at higher levels of toxicity, the HPLC technique tended to underestimate total toxicity slightly. Advantages and disadvantages of both techniques are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09218.x
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  • 18
    Electronic Resource
    Electronic Resource
    Heat Treatment and Drying of Capelin Mince. Effect on Water Binding and Soluble Protein (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Capelin mince was heated and dried and the two functional properties, water holding and soluble protein, were measured as functions of time, temperature, moisture content in the mince, and rate of drying. Heating and drying reduced water holding and soluble protein. Loss of water holding started between 30 and 35°C while soluble protein was first reduced between 40 and 50°C. The effects increased with increasing time and temperature but were almost independent of moisture content in the range 30–70% water. Heat stability increased at low moisture contents. Water holding and soluble protein in dried samples were generally a little higher than in samples which were heat treated at corresponding times and temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09220.x
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  • 19
    Electronic Resource
    Electronic Resource
    Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Treatment of ground beef samples with heat (conventional and microwave), ascorbic acid, or H2O2 increased nonheme iron concentrations. The increases ranged from less than 10% to more than 100% depending on the type, length, and severity of the treatment. Cooking of fresh beef round using common household methods (braising, roasting, microwave cooking) resulted in nonheme iron increases that were generally less than 10%. Treatment of hemin and meat extract solutions with heat and H2O2 resulted in destruction of the iron-porphyrin complex. Oxidative cleavage of the porphyrin ring followed by release of the iron is probably the mechanism for the observed increases in nonheme iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09225.x
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  • 20
    Electronic Resource
    Electronic Resource
    Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13231.x
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  • 21
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P 〈 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P 〈 0.05) these values in both ESHB and ESCB sides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13230.x
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  • 22
    Electronic Resource
    Electronic Resource
    Flow Properties of Low-Pulp Concentrated Orange Juice: Serum Viscosity and Effect of Pulp Content (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: 65° Brix serum samples from four concentrated orange juice (COJ) samples, between -19 and 30°C, were mildy shear-thinning fluids with negligible yield stress. The power law model described well the flow data. For one sample, the Powell-Eyring model also described the data. The activation energy of flow (Ea) for the samples was between 11.2–13.6 kcal/gmole. The power law parameters were determined for a 65°Brix sample as a function of pulp content (0–11%) between −19 and 30°C. At a fixed temperature, the apparent viscosity and the consistency index increased exponentially with pulp content. Ea decreased with increase in pulp content and reached a constant value of about 10.2 kcal/gmole. Data on a high-pulp (21.2%), 65° Brix, sample indicated the presence of yield stress, particularly at low temperatures. The Mizrahi-Berk model predicted reliable values of the yield stress.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13232.x
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  • 23
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    Flow Properties of Low-Pulp Concentrated Orange Juice: Effect of Temperature and Concentration (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 65° Brix low-pulp concentrated orange juice (COJ) samples, between −19 and 30°C were shear-thinning (pseudoplastic) fluids with negligible magnitudes of yield stress. The simple power law model fit welt the shear rate-shear stress data. For one sample, the Powell-Eyring model also described the data well. The Arrhenius model described the effect of temperature on the apparent viscosity and the consistency index of the power law model. The activation energy of flow (Ea) was 10.7 ± 0.2 kcal/g mole. The models of Harper and El Sahrigi and Christiansen and Craig were suitable for describing the combined effect of temperature and shear rate. The magnitude of Ea decreased with decrease in concentration. Apparent viscosity and K increased exponeitially with concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13233.x
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    Storage Study of a Gas-Packaged Bakery Product (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: English style crumpets were packaged in the atmosphere of CO2 and N2 (3:2) and stored at 20°, 22°, 24° and 30°C. In all cases, package volume and headspace CO2 concentration decreased during the first week of storage. At 30°C, the volume started to increase after 12 days due to production of CO2 and other metabolites by microorganisms. At 24°C, the volume did not start to increase until after 25 days, while at 22° and 20°C it remained stable or gradually decreasing. Aerobic plate counts and metabolites were higher in the product stored at 30°C for 19 days than those stored at 20°C for 1 month. Product pH after 1 month at 20°C was lower (5.9) than that at 30°C for 19 days (6.5) due, essentially, to the absorption of CO2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09239.x
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  • 25
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    A Method for Predicting Gelation of Aseptically Packaged Steam Injected UHT Milk (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 gelation of sterile UHT steam injected dairy products was investigated by determining the time of gelation onset and the gelation rate. Fat percentages of the products were 0.5, 3.25, and 10.5. Each product was processed at 411°K for 20.3 sec, 416°K for 6.9 and 20.3 sec and 422°K for 3.4, 6.9, and 20.3 sec. Products were stored at 277 and 297°K. Viscosity measurements were taken with four commercial viscometer assemblies and viscosity data compiled at a shear rate of 1 sec-1. Velocity rate constants (k) were determined using regression analysis. Prediction equations were formulated for the time of gelation onset and the rate of gelation depending on the severity of the thermal treatment, percent fat and storage temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09242.x
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  • 26
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    Effect of Milling Extraction on the Inositol Phosphates of Wheat Flour and Bread (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: SRW wheat was experimentally milled to 70%, 80%, 90% and 100% extraction flours, and “standard” bread was prepared from these flours. Six inositol phosphates and inorganic phosphate were found in all flours and breads. Inositol hexaphosphate, inorganic phosphate and total P increased with the degree of extraction. About 2/3 of the inositol hexaphosphate disappeared as a result of bread making, but an overall phosphate balance was possible only after taking into account the intermediate inositol phosphates. Commercial white bread and whole wheat bread were also analyzed for the entire spectrum of phosphates.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09246.x
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  • 27
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    Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4-benzene solution, 0.355 cm3/g in 50% glycerol-water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14878.x
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  • 28
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    Tenderness and Sodium Content of Pectoralis superficialis from Broilers Chilled in Potassium or Sodium Chloride Ice Slush (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice-slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14873.x
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  • 29
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    A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Assessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon-hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner-Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.
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  • 30
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    Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 water activity (“dry”– 0.84) and moisture content on the stability of beet pigments (betanine and vulgaxanthine I) was investigated in beet powder stored at 35°C. Pigment deterioration followed a first order reaction. Water activity and moisture content had a pronounced exponential effect on pigment stability. A decrease of approximately one order of magnitude in pigment stability was observed when aw was increased from 0.32 to 0.75. Storing the powder at aw of 0.12 or below resulted in practically no deterioration of the pigments over a period of several months. Profound differences in pigment stability were attributed to sorption hysteresis and system composition.
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  • 31
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    Improvement of the Functionalities of Soy Protein Isolate through Chemical Phosphorylation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 method of chemical phosphorylation was developed to modify soy protein so as to improve its functional properties. The reaction was carried out by incubating soy protein isolate and cyclic sodium trimetaphosphate in an aqueous solution at pH 11.5 and 35°C for about 3 hours. The reactions ensued were the phosphoesterification of serine residues and the phosphoramidation of lysine residues in soy protein. The phosphorylated soy protein isolate prepared there-from exhibited much improved functional properties in terms of aqueous solubility, water-holding capacity, emulsifiability and whippability. The nutritive bioavailability of soy protein isolate was not impaired by phosphorylation.
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  • 32
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    Fiber Constituents and Fibrous Food Residue Effects on the In Vitro Enzymatic Digestion of Protein (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In vitro digestibility of casein was significantly (P 〈 0.05) reduced as the fiber weight-to-protein weight ratio increased from 0.0:1.0 to 1.0:1.0 for isolated fiber constituents and fibrous food residues. For casein digestibility in the presence of fiber constituents, the reduction ranked in the following order: karaya gum 〉 xylan 〉 pectin 〉 lignin 〉 holocellulose. The order of reduction by fibrous food residues ranked as follows: kernel corn 〉 blackeye pea 〉 broccoli 〉 brown rice 〉 wheat bran. Gel filtration profiles of casein hydrolysates were generally not affected by the fiber constituents whereas significant alterations to greater molecular weight peptides occurred in the presence of food residues. The data supported the interaction of dietary fiber components by interference of the enzyme-substrate complex formation in proteolytic digestion.
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  • 33
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    Evaluation of a Modified AOAC Determination for Thiamin and Riboflavin in Foods (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Modifications of the AOAC thiamin and riboflavin methods allow determination of the two vitamins from aliquots of a single food sample with alternatives to obsolete or dangerous reagents. Mylase 100, an α-amylase enzyme which hydrolyzes thiamin esters, was shown to be effective at releasing thiamin in 3 hr over a pH range of 3.5–5.5, at 35 and 42°C. In thiochrome extraction, anhydrous isopropanol can be substituted for isobutanol, a suspected carcinogen.
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  • 34
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    Iron Binding by Sodium Alginate (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Sodium alginate was dispersed in iron chelate solutions and incubated for 10 min. The alginate was precipitated with acetone and the iron in the supernatant measured. Bound iron was calculated. The effects of pH, iron: alginate ratio, chelator, and competing cation on iron binding by alginate were determined. Binding increased as the pH decreased and as the iron:alginate ratio increased; the chelator used (EDTA, NTA, ascorbic acid, citrate) affected complexing. Binding decreased in the presence of calcium. In vitro iron availability studies indicated that alginate-iron complexes are disrupted during digestion.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14891.x
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  • 35
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    Immunochemical Studies on the Denaturation of Ovalbumin Stored with Glucose (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 ovalbumin denaturation induced by Maillard reaction with glucose was investigated by immunochemical methods. The storage for either 2 or 10 days at 50°C and 65% relative humidity decreased the maximum immunoprecipitation to 90 and 80% of that by native protein, respectively. Ten day-stored ovalbumin was separated into two fractions with antigenicity (fr-II) and without (fr-I) by the immunoaffinity chromatography of antiovalbumin-coupled Sepharose 4B. The circular dichroism (CD) analysis showed that fr-II, containing amino groups in almost the same amount as fr-I, retained a large amount of ordered structure. Ovalbumin molecules were presumably not denatured by only the modification of amino groups with glucose in an early stage of Maillard reaction.
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  • 36
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    Influence of Temperature, pH, Water Activity and Antifungal Agents on Growth of Aspergillus flavus and A. parasiticus (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effect of temperature, pH, water activity, and nine antifungal agents on growth of Aspergillus flavus and A. parasiticus was determined on Sabouraud-Dextrose Agar and on corn. Maximal growth of the two molds occurred at 33°C, the highest temperature used, pH of 5.0 and aw of 0.99. At 15°C, growth was observed at aw of 0.95 but not 0.90. Slight growth was observed at an aw, of 0.85 at 27°C and 33°C. Nine antifungal agents (Botran, Orthocide, Poly-ram 80, Topsin-M, Thiram, Imazalil, sodium propionate, sodium sulfite and DDVP) were tested for inhibition of growth. Activity of the antifungals increased as the aw was decreased. All antifungals showed inhibitory activity, but Imazalil and DDVP were the most effective agents at the lowest concentrations.
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  • 37
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    Factors Controlling the Deterioration of the Spiny Dogfish Squalus acanthias, during iced storage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 gutting, bleeding, and delay of chilling on the deterioration of the quality of dogfish during iced storage were investigated. The rapid chilling of dogfish prevented the formation of ammonia and trimethylamine in the muscle for at least 12 days; however, the deterioration of flavor, texture, and autolytic changes tended to limit iced storage time to 8–10 days. The changes in muscle lipids presented no serious problem during this period of iced storage. Gutting retarded the sensory changes and bleeding was effective in decreasing the occurrence of blood staining of the subcutaneous muscle.
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  • 38
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    Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 development of indole, total volatile nitrogen, trimethylamine and total aerobic plate count (APC) in shrimp stored in ice, at 4°C, 12°C and 22° C were investigated. At low temperature storage, final indole levels in severely decomposed shrimp (APC 〉108/g) were much lower than the 25 μg indole/100g shrimp which has been suggested as the defect action level for shrimp decomposition by the Food & Drug Administration. At higher storage temperatures, (12° and 22°C), indole formation was greatly accelerated resulting in very high indole levels. The net result is that while indole levels indicate decomposition, decomposed shrimp may not necessarily contain indole. Frozen storage and cooking had little effect on indole levels in acceptable quality shrimp. Indole is of value in assessing the history of shrimp if high temperature abuse is suspected.
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  • 39
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    Composition of Red Delicious Apples (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 proximate composition and the water soluble vitamin and elemental composition of Red Delicious apples purchased from six marketing locations at marketing times near maximum and minimum product availability was determined. Ascorbic acid, niacin, vitamin B6, thiamin, folacin, Ca and Na were significantly (P 〈 0.01) higher in apples purchased in May (minimum availability) compared to those purchased in November (maximum availability). Values for ascorbic acid, vitamin B6, folacin, Ca and Fe were lower and Mg and Na were higher than tabulated values. The proximate composition and mean values for other micronutrients approximated those in Handbook 8.
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  • 40
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    Softening of Cucumber Pickles by Cx-Cellulase and Its Inhibition by Calcium (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 polygalacturonase free Cx-cellulase alone or in combination with CaCl2 on softening of cucumber pickles during brine storage were examined. Treating Cx-cellulase preparations with urea eliminated polygalacturonase activity. Pickles exposed to Cx-cellulase remained firm for 4 months. After 4 months, Cx-cellulase mediated softening became apparent. Calcium substantially increased firmness. Cx-cellulase did not reduce the level of firmness attained in pickles exposed to calcium during 12 months of storage.
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  • 41
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    Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 fatty acid (FA) of neutral lipids (NL) and phospholipids (PL) and this composition's relationship to rancidity score and TBA values of cooked beef patties, during frozen storage at times up to 4½ months under vacuum and nonpackaged conditions were studied. The predominant FA in the NL was C18:1 (46.0%), followed by C16:0 at 29.2%. However, the PL fraction gave a more balanced distribution of FA. In the neutral lipid fractions, reduction in the C16:1 and C18:2 fatty acids made significant contributions to increased rancidity scores and TBA values but in the phospholipid fraction, changes in the C18:3 and C20:4 were of greatest importance. After 3 months of frozen storage a regression model containing the neutral lipid fatty acids C18:1 and C18:2 and the phospholipid fatty acids C18:3 and C20:4 accounted for 88% and 85% of the variation in rancidity score and TBA value.
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  • 42
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    Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Portion-controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P 〈 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β-carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
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  • 43
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    Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Ground pork shoulders were combined with 50/50 pork trimmings to achieve fat levels of 20.0, 23.3, 26.6, and 30.0%. Salt/phosphate (NaCl/PO4) combinations of 0/0, 1/0, 1/0.25 and 2%/0.5% were blended with each fat level. Each treatment combination was stored at 3°C for 7 days in air-permeable film (AP), 21 days in vacuum pouches (VP) and at −23°C for 90 days in double-wrapped (DW) freezer paper. Fat level did not affect pH, expressed moisture (EM), peroxide value (PV), 2-thiobarbituric acid (TBA) values or cooking losses. Patties with 30.0% fat were jucier and required less energy to compress. A combination of 1%NaCl/0.25%PC4 reduced cooking losses, enhanced sensory properties and moderated the oxidation effects of NaCl up to 60 days of frozen storage. The NaCl treatment accelerated lipid oxidation most during all storage conditions while the control remained the least oxidized.
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  • 44
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    Alkaline Extraction of Protein from Spent Honey Bees (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Adult honey bees killed after honey harvest were analyzed and evaluated as a raw material for protein extraction. Bees collected were 49.8% crude protein, 7.54% total lipid, and 27.1% reducing sugar (moisture-free basis). Whole bees were homogenized, body proteins solubilized in alkali, chitin removed by filtration, and protein recovered by acid precipitation. Amount of protein solubilized by NaOH addition varied from negligible without alkali (pH 6.1) to 93% of body crude protein with severest treatment at pH 11.2. With alkali extraction at pH 10.5 and acid precipitation at pH 5.5, 59% of total solids were found in the precipitate and 41% remained in the supernatant. The precipitate was 66.3% crude protein, 9.4% total lipid and 7.9% ash. Heads, thoraces and abdomens were separated and each separately extracted (pH 10.5) and precipitated (pH 5.5). Amino acid analyses of heads (70.1% protein), thoraces (54.9% protein) and abdomens (36.6% protein) permitted evaluation of protein quality. Thorax protein was most homogeneous for amino acids analyzed, and all were nutritionally limited by sulfur containing amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14923.x
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  • 45
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    A Hybrid Solar-Biogas System for Food Drying: Biogas Generation From Processed Papaya Wastes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 solar-biogas system was designed to dry food more efficiently than with solar energy alone. Processed papaya waste was anaerobically fermented to produce methane to augment solar energy for food drying. A gas with a minimum of 50% methane was produced at a rate of 0.38 liter methane per liter of digester volume per day with an organic loading rate of 1.60g of total volatile solids in the waste per liter of digester liquid volume per day in a once-through system. Results indicate technical feasibility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14927.x
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  • 46
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    Vitamin Retention, Color and Texture in Thermally Processed Green Beans and Royal Ann Cherries Packed in Pouches and Cans (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Thiamin (B-1) ascorbic acid (AA) and vitamin B-6 (B-6) were determined in pouched and canned green beans immediately after processing and after storage at 24–26°C or 38°C. AA and B-6 were also determined in pouched and canned cherries before and after storage at 24–26°C. There was significantly more B-1 and AA in drained pouched green beans, and more AA in drained pouched cherries than in canned ones. B-6 values in the solids of the pouched and canned products were not significantly different. These three vitamins were significantly reduced in drained pouched and canned green beans after storage at 38°C. B-6 was significantly reduced in the stored cherries. Compared to canned, the pouched products were brighter and firmer in texture.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14930.x
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  • 47
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    Organic Acid, Sugar and Amino Acid Composition of Bamboo Shoots (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 major organic acid in bamboo shoots (Phyllostachys pubescens) was oxalic, ranging from 462 (top) to 157 mg (base) per 100g fresh weight. Citric was rich in the upper half, while malic was rich in the lower 3/4 ths. Fructose, glucose and sucrose were contained with approximately equal amounts in the top quarter section, the former two sugars were also abundant in the lower half. Tyrosine was the most abundant component in the free amino acid. GC-MS determination revealed that tyrosine was the major component of white clumpy substances produced after blanching, and its content comprised 89% of the total material. In addition the material contained 5.5% starch, 4.9% moisture, and 0.6% minerals.
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  • 48
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    Chemical and Nutritional Studies on Mesquite Beans (Prosopis juliflora) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Mesquite beans (Prosopis juliflora) consisted of pericarp, hulls and kernels. With the exception of kernels, composition of beans and their fractions were protein, 10–15%; fat, 2–3%; crude fiber, 20–30%; sucrose, 21%; reducing sugars, 2–6%. Kernels contained 38% protein, 3% fat and 9% crude fiber. Bean trypsin inhibitor content was 1.4 TIU/mg. Bean protein isoelectric point was pH 5. Mesquite protein concentrate and isolate were prepared, however, by increasing solubility at the extraction pH (pH 10) with NaCl and decreasing it at the isoelectric point with (NH4)2SO4. First and second limiting amino acids for bean protein were threonine and isoleucine, respectively; the protein was high in total sulfur amino acids and tryptophan. Corrected PER was 1.4.
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  • 49
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    Radiation Disinfestation of California Stone Fruits Infested by Medfly—Effectiveness and Fruit Quality (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 effectiveness of radiation disinfestation of California peaches, nectarines and plums infested by Mediterranean fruit flies (Ceratitis capitata) and the effects of gamma-radiation up to 1 kGy (100 krad) on the sensory qualities of these fruits were studied. Medfly eggs in infested peaches and nectarines treated at 0.4–0.5 kGy (40–50 krad) in a Cobalt-60 irradiator did not hatch. Results in irradiated plums were inconclusive. Results of triangle tests with a taste panel of 15–20 show no differences in sensory qualities between plum and nectarine samples irradiated at 0.3 kGy and their controls. Some differences were detected between irradiated samples and controls: color and flavor of peaches at 0.3 kGy; color of plums and peaches 0.5 kGy; aroma of peaches and texture of plums at 0.5 kGy. At 1 kGy, differences were found in the texture of plums, nectarines, and peaches, and color and flavor of nectarines. Better control of harvesting, shipping and handling would help retain the qualities of these irradiated fruits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14932.x
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  • 50
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    Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Natural lactic acid fermentation of corn significantly reduced phytate levels and thus increased the amount of Fiske-Subbarow positive phosphorus (free). Sixteen bacterial strains isolated from a natural lactic fermentation of corn meal had active phytases.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14938.x
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  • 51
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    Identification of Tomato Catsup Comminution Process Using Sucrose Velocity Gradient Centrifugation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Sucrose gradients 5–60% were used to determine the method of comminution used for preparing catsup. Unmilled samples showed a very broad centrifugation pattern while milling or low-speed horhogenization showed a narrower centrifugation pattern. High pressure (210 kg/sq cm) homogenization caused discrete bands upon centrifugation. Results of standard samples were compared to catsup produced by midwest processors.
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  • 52
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    Effect of Gamma-Radiation on Gossypol in Cottonseed Meal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of gamma–radiation, in the range 5–30 KGy on free, total and pure gossypol was investigated in an attempt to reduce or eliminate gossypol from cottonseed meal using different solvent systems. Maximum reduction in gossypol concentration was attained at a dose of 25 KGy of gamma-radiation with chloroform as a solvent, a spectrometric method was used for analysis. The reductions attained for pure, free and total gossypol were found to be 96%, 60% and 80%, respectively.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14948.x
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  • 53
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    Antioxidative Arginine-Xylose Maillard Reaction Products: Conditions for Synthesis (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Antioxidative Maillard reaction products can be formed from arginine and xylose. The effects of time, initial pH and molar ratio of arginine to xylose on the yield of antioxidative activity were investigated. The best results were obtained by refluxing 1M arginine HCl with 1M xylose in water at 100°C for 10–20 hr at an initial pH of 5. The use of 1:1 pyridine/water reaction medium produced a twofold increase in activity suggesting the role of a base catalyst for the production of maximum yields.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14952.x
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  • 54
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    Effect of Prerigor Pressurization on the Retail Characteristics of Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Loin steaks were obtained from eight utility cows and ground beef from the bottom round of four choice steers. One side was randomly assigned to be prerigor pressurized (PRP) and the other side served as control (CON). Steaks and ground beef were displayed under simulated retail conditions for 5 and 3 days, respectively. PRP significantly improved lean color of the steaks for the first 4 days of display period. PRP steaks were significantly less discolored at the 5th day. No significant difference for any of the measured traits was observed for samples of ground beef. PRP had no detrimental effect on the case-life of steaks or ground beef.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14953.x
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  • 55
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    Variability of Amino Acids, Protein, Vicine and Convicine in Vicia faba (L) Cultivars (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 10 varieties of broad bean were analyzed for dry matter, crude protein, amino acids and alkaloid glucosides. The varieties “Korunde” and “Supersimonia” showed the highest protein content; the amino acid composition was similar in all varieties. Sulfur-amino acids were limiting in all tested varieties. The varieties “Gemini” and “Locale di Putignano” showed the highest content of total alkaloid glucosides. It was noticed that variety “Supersimonia”, able to produce 1870 kg/ha, shows also a high protein content and a low antinutritional factor content. The results of this work supply information to the breeder about varieties with low content of antinutritional factors.
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  • 56
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    Effects of Processing and Storage on the Water-Soluble Vitamin Content of Human Milk (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 four heat treatments (62.5°C, 30 min; 72°C, 15 sec; 88°C, 5 sec; and 100°C, 5 min) and frozen storage (−20°C, 4 wk) on water-soluble vitamin content of composite samples of mature human milk were determined. No changes in riboflavin, biotin, and total pantothenic acid content were observed after any of the treatments. Heating at 100°C for 5 min decreased thiamin, vitamin B12, and vitamin C contents. Vitamin Bs content was reduced by heating at 88°C and 100°C. Free folate was not affected by heating while total folate concentration was decreased similarly by all heat treatments. During frozen storage at −20°C, niacin and free pantothenic acid concentrations were reduced; riboflavin, vitamin Bs, biotin, total pantothenic acid, vitamin C, and vitamin B12 were unaffected; while measurable thiamin and free folate concentrations increased. Overall, the two lower temperature treatments were less detrimental to the water-soluble vitamins in human milk.
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  • 57
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    A New Procedure for the Differentiation of 01 Vibrio cholerae and Non-01 V. cholerae Recovered From Oysters (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Live oysters were inoculated with 01 V. cholerae or non-01 V. cholerae and the liquor from the oysters was spread onto thiosulfate citrate bile salts agar plates. After incubation the colonies with yellow centers were picked and streaked onto sheep blood agar plates. Biochemical tests were performed on all colonies. Isolates exhibiting characteristic V. cholerae reactions were checked for serological identity and inoculated into a vibrio medium. After incubation, the isolates were further analyzed for lactic and succinic acids by gas-liquid chromatography. Peak height ratios of lactic/succinic acid provided a testing parameter to distinguish all isolates of 01 V. cholerae from non-01 V. cholerae isolates recovered from the oysters.
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  • 58
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    Physical Properties of Dietary Fiber and Binding of Mutagens (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Some characteristics of dietary fiber that may contribute to the epidemiology of intestinal disease including colon cancer were investigated. Soft white wheat bran (AACC), hard red wheat bran (AACC), corn bran, and cellulose were tested for their ion exchange capacity and ability to bind mutagens (benzopyrene, 2-amino anthracene (2-AA), and mutagens extracted from fried ground beef. The wheat brans had the highest ion exchange capacity and were effective in binding the 2-AA. Benzopyrene and the fried ground beef mutagens were not effectively bound by fibers. The results suggest that dietary fibers may modify the levels of some intestinal mutagens, but may be ineffective for fried ground beef mutagens.
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  • 59
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    Canned Shrimp Texture as a Function of Its Heat History (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Texture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp packed in 2.6% brine in 307×113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (30°C).
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  • 60
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    Changes in the Starch Fraction During Extrusion-cooking of Corn (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Whole ground corn was extruded at 23.7, 18.5, 15.4,13.9 and 7.6% moisture contents (EMC). Decreasing EMC resulted in increases in water solubility index (WSI), enzyme susceptibility (ES), degree of gelatinization and blue values, while water absorption index and water insoluble carbohydrates decreased. ES and WSI of several blends prepared by combining raw (R), gelatinized (G), and dextrinized (D) corn were compared to those of extruded products. Corn extrudates had properties similar to blends containing G and D corn only. The relative proportion of D corn increased from about 10 to 60%, as EMC decreased. “Dextrinization” appears to become the predominant mechanism of starch degradation during low-moisture, high-shear extrusion. Viscoamylographs, scanning electron and light photomicrographs support these findings.
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  • 61
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    Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P〈0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
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  • 62
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    Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Wine model systems containing equimolar quantities of malvidin-3-glucoside and d-catechin, with and without acetaldehyde, were stored anaerobically at 22, 32, 42, and 52°C. Malvidin-3-glucoside and d-catechin disappearance and polymer appearance were monitored by HPLC and colorimetric methods. Reaction rates and activation energies were calculated. The malvidin-3-glucoside and d-catechin condensation reactions showed pseudo first order kinetics both with and without the presence of acetaldehyde. However, activation energies were not significantly different.
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  • 63
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    Stability of Color in‘Concord’Grape Juice and Expression of Color (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 experiment was designed to determine the influence of chemical additives, ascorbic acid and storage time on‘Concord’grape juice color. Adding low concentrations of CaSO4 and SnCl2 increased retention of color as measured by Color Difference Meter (CDM) L, a and b values and by color expression a/L, aL and ab/L. Rapid color changes occurred during storage after 3 months except in juice with added CaSO4 and SnCl2. Ascorbic acid fortification accelerated color loss in some of the treatments. The highest correlations between sensory quality and instrumental color were those between sensory ratings for browning, flavor and hue and CDM L values, anthocyanins and absorbancíes at 535/430 nm.
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    Detection and Control of Soymilk Astringency (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Soymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO4 or citric acid. The additions of CaSO4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO4, or citric acid but not with subsequent additions.
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    Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Newly harvested and cured cv. Florunner jumbo (〉8.33 mm dia), split (〉6.75 mm dia) and no. 1 (〈7.14, 〉6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed-coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap-bag storage yielded the darkest raw seed coats, while plastic bag-CO2 generally maintained the highest moisture level and produced the darkest butter.
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    Kinetics of Protein Quality Loss in Enriched Pasta Stored in a Sine Wave Temperature Condition (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 rate of loss of protein quality in enriched pasta was studied at constant temperature (30, 37 and 45°C) and under a continuous sine wave temperature fluctuation (25/45°C with a 24-hr period). Both loss of lysine by the fluoro-dinitro benzene (FDNB) method and a bioassay (Tetrahymena thermophila growth) for protein quality were employed. Significant loss of protein quality occurs in about 1 yr at temperatures above 30°C. The bioassay method showed that nutrient losses other than lysine could be occurring. Data from the constant temperature studies were used to predict the losses that occurred for the sine wave condition using the Hicks-Schwimmer model as modified with an Arrhenius approach. The prediction model gave about 15% error in comparison to actual losses. In addition, the rate of loss for the sine wave (25/45°C) was greater as predicted than the rate of loss at a constant mean temperature of 35°C.
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    Study of the Evolution of Tyramine Content During the Vinification Process (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 preliminary study is described of the evolution of tyramine in four different brands of wine, starting from the must and sampling at different times during the vinification process. In the samples of two of the brands, other parameters are also studied (sulphur dioxide and alcoholic contents and density) with the purpose of considering the relationship between the alcoholic fermentation and the appearance of relatively important amounts of tyramine. The relationship between the variations in the content of this amine and its metabolic precursor, tyrosine, is also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10755.x
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    Application of Enzymes in Soy Milk Production to Improve Yield (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 milk was produced from full fat flour by preparing a slurry in water at a water to flour ratio of 10 to 1. The slurry was heated to 50°C, and different enzymes were evaluated in order to optimize protein and solids yields in the milk. The reaction period was 1 hr and after inactivation of the enzymes by boiling for 15 min the mixtures were centrifuged at 1500 ×g and the protein and dry matter solubility indices (PSI and DSI) were calculated together with protein and dry matter yields in the obtained milk. The best results were obtained with a neutral proteinase, increasing the protein and solids yields from 33% and 42%, respectively, to 73% and 66%, respectively, at 0.5% dosage level compared to the control sample with no enzyme treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10762.x
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  • 69
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    Evaluation of A Modified Gradient Feed Culturing System for Growth of Lactobacillus plantarum Sausage Starter Organism (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An internally controlled gradient feed culturing technique, where a nutrient gradient was initiated and subsequently controlled by the lactic acid synthesis, was compared to conventional batch culturing for growth of a sausage starter organism, Lactobacillus plantarum. Significantly higher cell densities (p 〈 0.01) were observed with twice the culturing time for gradient feed culturing compared to batch culturing. Cell yields within batch or gradient feed culturing system were not affected by pH control at 5.8 or 6.0. Significantly higher (p 〈 0.05) cell yields, however, were obtained for gradient feed cultures (pH 6.0) with NH4OH addition at 50% theoretical lactic acid (TLA) level than were obtained at 10% TLA or without NH4OH addition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10767.x
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  • 70
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    Electron Microscopic Investigation of Pseudomonas fragi ATCC 4973 on Intact and Sarcoplasm-Depleted Bovine Longissimus dorsi Muscle at 21°C (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Scanning and transmission electron microscopy were used to investigate formation and role of glycocalyx material involved in adhesion of Pseudomonas fragi to intact and sarcoplasm-depleted beef surfaces. Depletion of sarcoplasm did not decrease attachment of P. fragi to bovine muscle. P. fragi caused a rapid increase in pH of only intact muscle. Examination of inoculated muscle (washed and intact) by SEM after 1, 2, 3, or 5 day incubation period, revealed a pebbling effect on the bacterium surface as well as a coiling of glycocalyx material. TEM showed two types of polymeric material; one was adherent to the bacterial surface while the other was amorphous. The amorphous type probably corresponded to the coiled glycocalyx revealed by SEM. Close association between glycocalyx and bleb-like evaginations on P fragi reinforces previous hypotheses concerning their role and functions in attachment and meat spoilage.
    Type of Medium: Electronic Resource
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  • 71
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    Determination of Hypoxanthine in Fish Meat with an Enzyme Sensor (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An enzyme sensor specific for hypoxanthine (Hx) was developed using immobilized xanthine oxidase-membrane and an oxygen probe. Xanthine oxidase (E.C. 1.2.3.2.) was covalently immobilized on a membrane prepared from cellulose triacetate, 1,8-diamino-4-aminomethyloctane, and glutaraldehyde. Hx is oxidized to uric acid by the immobilized enzyme, the output current of the oxygen probe decreasing due to oxygen consumption. A linear relationship was obtained between current decrease and Hx concentration in the range 0.06–1.5 mM. The enzyme sensor could be used for more than 100 assays without decrease of output current After 30-day-storage at 5°C, no remarkable decrease of output current was observed. The enzyme sensor system was applicable to the simple, rapid, and economical determination of Hx in several fish meats including sea bass, saurel, mackerel, yellowfish, and flounder.
    Type of Medium: Electronic Resource
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  • 72
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    Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 use of resonance Raman spectroscopy in the determination of food dyes was studied with the yellow, orange and red dyes registrated by the European Economical Community. The natural dyes studied did not exhibit a resonance Raman spectrum, but most of the artificial dyes give spectra that can be used for analytical determinations. The detection and identification limits are sufficiently low for practical use. The identification capability and its advantage over absorption spectrometric measurements are demonstrated on a commercial bubble gum sample. Quantitative measurements indicated a good accuracy for this method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10780.x
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  • 73
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    Inter- and Intra-Laboratory Variation in Amino Acid Analysis of Food Proteins (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Amino acid compositions of casein, egg white, beef, soy isolate, rapeseed concentrate, pea flour and wheat flour were studied by seven collaborating laboratories. Samples were hydrolyzed with 6N HCl, performic acid + 6N HCl, and (with one exception) 4.2N NaOH. Amino acids were then determined by ion-exchange chromatography using automatic analyzers. One laboratory, however, determined tryptophan by treatment with p-dimethylaminobenz-aldehyde. The colorimetric determination of tryptophan was comparable to the tryptophan values determined by ion-exchange chromatography. Interlaboratory variation of tryptophan (coefficients of variation, CV, up to 24%), cystine and methionine (CV up to 17%), was greater than that of most other amino acids (CV up to 10%). Intralaboratory variation for all amino acids was less than 5%.
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  • 74
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    Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Comparison was made of the extent of browning during accelerated storage tests of glucose/aspartame and glucose/glycine model systems under steady state conditions of 70, 80, 90, and 100°C and an aw of 0.80. Browning of aspartame followed zero order kinetics with a time to 0.1 absorbance units at 420 nm of 11.40, 5.3, 2.15 and 1.0 hr for each respective temperature. The activation energy (EA) was 22.0 Kcal/mole for the glucose/aspartame system and 15.5 Kcal/mole for the glucose/glycine system. The temperature sensitivities (Q10) for the model systems were 2.4 and 1.9, respectively. The predicted shelf life to reach 0.1 absorbance units in an aqueous system at 45°C is 62 days compared to the actual value of 60 days.
    Type of Medium: Electronic Resource
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  • 75
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    Freezing Time Prediction for Slab Shape Foodstuffs by an Improved Analytical Method (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: An improved analytical method for predicting the freezing time with one dimensional heat transfer for slabs was developed. Tylose- MH-1000 was used as a model test material. The new model is similar to Plank's equation, but has a more theoretical basis. Total enthalpy difference instead of latent heat and weighted average temperature difference instead of the temperature difference between initial freezing point and freezer temperature were used in the improved prediction method. Linear regression was used to estimate shape parameters. Four different foods were used to test the model. Predicted times for foods were within 6% of the measured times.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10789.x
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  • 76
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    Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Histochemical studies carried out in fresh green pepper berries at different stages of maturity showed that phenolic compounds distributed throughout the berries at a very young stage were confined to the epicarp and mesocarp alone at full maturity. The blackening that occurs in pepper on drying or on injury also showed a similar distribution pattern. Flavanols were not found in the young stage but appeared in the innermost cells of mesocarp covering endocarp after fertilization. Spores of Glomerella cingulata, present even in healthy pepper berries, were found to be the source of phenolase enzyme taking part in the blackening. Phenols in pepper were enzymatically oxidized and gave rise to black color when the cells were disturbed by dehydration or maceration.
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    Almond Nutmeat Moisture and Water Activity and its Influence on Fungal Flora and Seed Composition (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Higher moisture in almonds, a possible result of rain during harvest, was studied. Water activity (aw) was positively correlated with moisture, increased reducing sugar and free fatty acid, and negatively correlated with total fat of almond kernels. These parameters indicate increased metabolism in the moist kernel and may be the cause of “concealed damage” a defect evidenced by brown centers in heated almonds. An almond water sorption isotherm has been developed and compared to mathematical equations. Fungal growth occurred at aw 0.75 and above. Time for visible growth development was related to aw and moisture. Fungal growth on the kernel depended upon aw and time. Static flora did not change at aw 0.70 and below. Aspergillus glaucus group was most frequently isolated at aw 0.75–0.80 and other storage fungi more frequently as the aw increased to 0.9. A. niger was the most frequent isolate.
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    Characteristics of California Navel Orange Juice and Pulpwasn (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: California navel orange juice, two-stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically significant differences (P 〈 0.01) were found between single-strength orange juice and pulpwash in the concentration of nitrate, sulfate, phenolics, carbohydrates, protein, pectin, UV/VIS absorption characteristics, minerals and carotenes. Seasonal variations were found in carbohydrates, organic acids, minerals, microbiological data, UV/VIS absorption characteristics, carotenoids, protein and phenolics. This report outlines methods of analysis, summarizes analytical results and discusses application of these findings to the detection of pulpwash adulteration of orange juice.
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    ERRATA NOTICE (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10820.x
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  • 80
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    Volatile Flavor Components of Nira (Allium tuberosum Rottl.) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide.
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  • 81
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    Postmortem Muscle Metabolism and Meat Tenderness (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Left sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower-metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tenderness.
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    Characterization of Lupine Proteins (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Proteins of eight cultivars of two lupine species (Lupinus albus and L. angustifolius) were examined by several procedures. Differences in protein solubility between the species and among varieties within a species were observed. Defatting of the lupine flour altered protein solubility. Amino acid compositions of total protein and protein fractions showed only minor differences between the species and among varieties within a species (except for cv. Kali). Sodium dodecylsulfate polyacrylamide gel electrophoresis patterns of protein fractions revealed both qualitative and quantitative differences between species and among varieties.
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    Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Effect of Ca++ on the heat aggregation of whey protein concentrates (WPC) was compared with that of Na+ and Mg++. On the alkaline side of the isoelectric zone, aggregation of WPC was increased by the addition of CaCl2, MgCl2 or NaCl, among which CaCl2 showed the greatest effect. The denaturation temperature of WPC determined by differential scanning calorimetry significantly decreased in the presence of CaCl2 or MgCl2, but increased slightly in the presence of NaCl. In the electrophoretic patterns of heated WPC, the most sensitive protein to Ca++ was β-lactoglobulin.
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    Determination of Foaming Properties of Proteins by Conductivity Measurements (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat-denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat-denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.
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    Temperature Response of Frozen Peas to Di-Thermal Storage Regimes (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 mathematical model was developed for prediction of temperature fluctuations in warehouse stacks of frozen peas subjected to dithermal storage regimes. The model was tested by comparing its predictions with temperatures measured in frozen peas packed into a slab-shaped container. Satisfactory agreement was found between model and experiment. Other model predictions indicate that large container sizes and rapid fluctuation regimes result in the greatest thermal stability at interior locations in bulk-stored peas. Thermal properties of frozen peas were also determined as part of the experimental verification. The model can be used to evaluate quality changes in frozen products due to di-thermal storage and the energy needed to maintain a certain final quality.
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    Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
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    Efficacy of Hydrogen Peroxide as a Bactericide in Poultry Chiller Water (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Hydrogen peroxide (H2O2) as a bactericide in poultry chiller water reduced aerobic organisms by 95–99.5% with 6,600 ppm or higher H2O2, and E. coli by 97–99.9% with 5,300 ppm or higher. Even higher concentrations were required for similar bacterial reductions on carcasses; aerobic organisms on carcasses were reduced by 94% with 11,000 ppm and E. coli were reduced by 80% with 12,000 ppm. However, the reaction of H2O2 with catalase from the blood resulted in a bleached and bloated carcass which would be commercially undesirable for fresh or frozen retail sales, but may not be objectionable when used for deboned meat.
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  • 88
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    Moisture Loss in Tray-Packed Fresh Fish During Eight Days Storage at 2°C (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of moisture loss in tray-packed fresh fillets of Flounder (Pogonias cromis), Red Snapper (Litjanus blackfordii), Croaker (Micropogon undulatus) and Ocean Perch (Sebastes marinus) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine-Nitrogen concentrations increased.
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  • 89
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    Parametric Analysis for Predicting Freezing Time of Infinitely Slab-Shaped Food (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 computer program was developed in order to predict freezing times of homogeneous food which may be approximated by infinite slabs. For this solution we assume temperature dependent thermophysical properties, together with symmetric or nonsymmetric convective and radiative heat exchange imposed at the boundaries. Through application of a statistical analysis, all dimensionless groups that have a significant influence in the rate of heat transfer were selected and used to develop a regression equation for the prediction of freezing times, by applying a central composite experimental design. This equation is applicable to the wide range of parametric values encountered during commercial operations. The reliability of the computer program and regression equation developed was verified experimentally.
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    A Manual Method for Predicting Nutrient Retention During Thermal Processing of Conduction-Heating Foods in Rectangular Containers (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 objective of this research work was to develop and evaluate simple manual procedure for the prediction of the retention of nutrients with first order kinetics of thermal degradation, during thermal processing of conduction-heating foods packed in rectangular containers. An equation was developed that permits the estimation of the integrated nutrient retention over the volume by means of Stumbo's formula method. The procedure was compared with literature data for thiamin retention in various thermal processes. Results obtained from the application of the method were within the 90% confidence interval of the experimental values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12445.x
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  • 91
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    Studies on Turpentine-Like Off-Odor in Cola (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 turpentine-like off-odor and unusual taste development can occur in some colas held to the end of their normal shelf-life and stored at temperatures of 20°C and warmer. Extended storages (up to 8 wk) at 20° or 40°C under fluorescent or ultraviolet light have been conducted on colas bottled with closures containing different liner materials. Results suggest off-odor development is due to excess p-cymene in the cola. The p-cymene appeared to be a product of the dehydrogenation of γ-terpinene and limonene with titanium dioxide (TiO2) in the ethylene vinyl acetate (EVA) white liner acting as a catalyst. Butylated hydroxytoluene (BHT) at levels of about 750 ppm greatly reduced this reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12447.x
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  • 92
    Electronic Resource
    Electronic Resource
    Use of Defatted Corn Germ Flour in Pasta Products (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Macaroni was produced from commercial durum semolina blended with 10, 20, and 30% defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavor and texture of conventional macaroni evaluated by taste panels; it greatly affected physical measurements of cooked product texture causing an increase of firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12446.x
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  • 93
    Electronic Resource
    Electronic Resource
    Antithiamin Activity of Polyphenolic Antioxidants (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two flavonoids, quercetin and dihydroquercetin, and two cinnamic acid derivatives, caffeic acid and chlorogenic acid, were selected as being representatives of plant phenolic antioxidants. Tests of antioxidant activity showed the two flavonoids were more effective than the two cinnamic acid derivatives. However, in thiamin degradation tests, cinnamic acid derivatives showed a greater degradation of thiamin than did the flavonoids. The effect of caffeic acid on thiamin degradation was found to be pH dependent. The influence of phenolic compounds at pH 5.5 was extremely slight; the degradation of thiamin was considerably more rapid at pH 7 than at pH 5.5. Spectral and thin-layer chromatographic analyses demonstrated that thiamin disulfide was the major product of thiamin degradation created by phenolic oxidation compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12448.x
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  • 94
    Electronic Resource
    Electronic Resource
    Fluorescence and Aflatoxin Content of Individual Almond Kernels Naturally Contaminated with Aflatoxin (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: An effort was made to relate the aflatoxin content of individual almond kernels to their fluorescent color. The fluorescence of individual blanched almonds and defective almonds, most of which lack an intact pellicle, was described by means of Methuen color charts before each kernel was analyzed for aflatoxin. Almonds that fluoresced violet-purple under long-wave UV light were found to contain high levels of aflatoxins B1 and B2 but, with perhaps one exception, no measurable amounts of aflatoxins G1 and G2. Some diced almonds with blue fluorescence had all four aflatoxins present but at much lower levels than in the violet-purple kernels. Aflatoxin ranged from 1.0 × 105 to 2.5 × 106 ppb in the violet-purple kernels. These values agree with previous estimates of aflatoxin concentration per contaminated nut. Almond kernels with violet-purple fluorescence should be culled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12449.x
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  • 95
    Electronic Resource
    Electronic Resource
    Effect of Buffering Capacity on a Commonly Used Assay of Protein Digestibility (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 commonly used in vitro assay of protein digestibility depends upon the measurement of pH change as the protein is digested by a multi-enzyme preparation. This report presents evidence demonstrating that the buffering capacity of the protein under assay can have a major effect on the digestibility value assigned using this method. A modification of the assay using an automatic titrator has overcome this problem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12450.x
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  • 96
    Electronic Resource
    Electronic Resource
    Application of Two-Level Fractional Factorial Designs in Development of a Soybean Whipped Topping (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 feasibility of developing a whipped topping formula based on Illinois Soybean Beverage was investigated. Two-level fractional factorial designs were shown to be efficient for statistical analysis of a large number of ingredients. Foam stability was the major consideration in selecting ingredients for a formula. Rapid cooling of the homogenized mix was the processing factor controlling overrun while stability depended on composition of the mix. A hydrophilic-hydrophobic emulsifier blend was most effective. The model system thus derived contained 3% soybean solids, 30% fat, 7% sucrose, 1% emulsifier, and 59% water; it gave 270% overrun, complete stability over 2 hr and stiffness similar to commercial products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14830.x
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  • 97
    Electronic Resource
    Electronic Resource
    Effects of Heat and Hydrogenation on Cyclopropenoid Fatty Acid Composition of Baobab (Adansonia Suarezensis) Seed Oil (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 seeds of the baobab Adansonia suarenzensis (Bombacaceae) contain 46.2% oil used for cooking by the malagasy population. This oil gives a positive Halphen test showing the presence of cyclopropenoic fatty acids (CPEFA). Composition analysis of derivatized fatty acid methyl esters was done by gas-liquid chromatography (GLC). The A. suarenzensis seed oil contains mainly palmitic (46%) stearic (3.5%) oleic (21%) and linolenic (12%) acids. Effect of heat on CPEFA content of boabab oil was studied at 133°C and 180°C. Major decomposition of CPEFA at 180°C shows that deodorisation would be the main step in the oil refining process. Hydrogenation of the baobab oil using an industrial hydrogenating catalyst results in CPEFA content decreasing rapidly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14837.x
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  • 98
    Electronic Resource
    Electronic Resource
    Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 investigates sensor contamination of an electric hygrometer by organic volatiles during water activity (aw) measurement in foods and volatile-containing model systems. Various aromatic and flavor chemicals in aqueous solutions, at a concentration of O.1-0.5%, may contaminate the sensor leading to erroneous results in aw measurement. Various condiments and seasonings also contain volatile compounds which produced a significant effect on sensor performance. Some glycols were also found to contaminate the sensor during aw measurement.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12455.x
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  • 99
    Electronic Resource
    Electronic Resource
    A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 paper presents and discusses the results of a world survey of water activity (aw) of selected saturated salt solutions used as standards by different researchers engaged in aw determinations for food-related applications. Salt slurries cover the range of aw about 0.57-0.97 at 25°C and are NaBr, NaCl (NH4)2SO, KCl, BaC12. 2H2O, KNO3 and K2SO4. The results indicate that there is a good agreement on the exact value to be assigned to NaBr, NaCl, KC1 and BaC12.2H2O, and to a lesser extent, to K2SO4. However, a significant discrepancy exists between researchers on the aw value assigned to (NH4)2SO4 and KNO3.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12454.x
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  • 100
    Electronic Resource
    Electronic Resource
    Effects of Dietary Fiber from Shredded and Puffed Wheat Breakfast Cereals on Intestinal Function in Rats (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Rats were fed a semi-purified diet containing 63% puffed wheat (PW) or 63% shredded wheat (SW) breakfast cereals for 6 wk. A 16% unprocessed wheat bran (WB) diet was used as control. The neutral detergent fiber (NDF) content was 3.2%, 1.9%, and 1.9% in diets PW, SW, and WB, respectively. Feces were collected during three 96-hr periods: fecal weight and volume were lower (P 〈 0.001), fecal density was higher (P 〈 0.001), and intestinal transit time was longer (P 〈 0.01) in group PW than in groups SW and WB. Results indicate that the dietary fiber content of puffed wheat breakfast cereals is lower than that of shredded wheat breakfast cereals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12453.x
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