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Headspace Volume and Percentage of Carbon Monoxide Affects Carboxymyoglobin Layer Development of Modified Atmosphere Packaged Beef SteaksEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Carboxymyoglobin (COMb) development of beef Longissimus lumborum as related to molecular CO availability and package headspace volume was evaluated. Steaks from six pairs of USDA Select strip loins were packaged in modified atmosphere packages with 0.2%, 0.4%, or 0.8% CO and 30% CO2 and balanced with N2 to obtain meat-to-gas ratios of 0.4, 0.7, and 1.1, and CO molar concentrations of 0.07, 0.10, and 0.20 mMol. Steak redness (CIE a*), COMb layer thickness, percentage of CO in the headspace, visual display color, and bloom intensity scores were evaluated 4 and 7 d after packaging. Greater concentration of CO in a smaller hea...
Source: Journal of Food Science - November 20, 2009 Category: Food Science Authors: Christopher R. Raines, Melvin C. Hunt Source Type: journals

Effect of Feed Liquid Temperature on the Structural Morphologies of d-Limonene Microencapsulated Powder and Its PreservationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The influence of the feed liquid temperature of the spray drying was investigated on the particle morphology (vacuole size and shell thickness of hollow particle) and the stability of encapsulated d-limonene. The feed liquid was the mixture of d-limonene emulsified in a wall material of blending gum arabic (GA) and maltodextrin (MD) at the mass ratio of 1 : 2, and the liquid temperature was varied from 40 to 80 °C. The percentage of the hollow particle in the spray-dried powder was over 40% and slightly increased with the rising of the feed temperature. Hollow particles have shells of different thickness, which was estima...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: V. Paramita, K. Iida, H. Yoshii, T. Furuta Source Type: journals

α-Mangostin, A Novel Dietary Xanthonew, Suppresses TPA-Mediated MMP-2 and MMP-9 Expressions through the ERK Signaling Pathway in MCF-7 Human Breast Adenocarcinoma CellsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study first investigates the anti-metastatic effect of [alpha]-mangostin on 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced matrix metalloproteinase-2 (MMP-2) and matrix metalloproteinase-9 (MMP-9) expressions in human breast adenocarcinoma cells, MCF-7. First, the result demonstrated [alpha]-mangostin could inhibit TPA-induced abilities of the adhesion, invasion, and migration by cell-matrix adhesion assay and Boyden chamber assay. Data also showed [alpha]-mangostin could inhibit the activation of extracellular signal-regulated kinase 1 and 2 (ERK1/2) involved in the downregulation the enzyme activities, protein, ...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Yuan-Bing Lee, Kung-Chung Ko, Ming-Der Shi, Yi-Chen Liao, Tai-An Chiang, Pei-Fen Wu, You-Xin Shih, Yuan-Wei Shih Source Type: journals

Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast StripsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 °C for 5 min. A Soxhlet-type extraction was performed to determine...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Ann M. Dragich, John M. Krochta Source Type: journals

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being th...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Joong-Han Shin, Alexandra C.M. Oliveira, Barbara A. Rasco Source Type: journals

Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and SournessEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to develop a model to predict taste-grouping assignation of cherries into the following categories: (1) low sweetness/high sourness, (2) balance between sweetness and sourness, and (3) high sweetness/low sourness. A sensory panel (n = 10) was trained to recognize sweetness and sourness in 5 cultivars of sweet cherries and assign a taste grouping based on the perceived balance of sweetness and sourness. Four of these same cultivars were then evaluated for sweetness and sourness by a consumer panel (n = 117) and instrumentally for titratable acidity (TA) and soluble solids concentration (SSC)....
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Carolyn F. Ross, Maite A. Chauvin, Matthew Whiting Source Type: journals

Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSGEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study indicates that GSH has potential as a flavor enhancer, but more tests in different food systems with additions of GSH at varying levels are required to elucidate its effectiveness as a flavor enhancer more clearly. (Source: Journal of Food Science)
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: D.W. Jung, J.H. Hong, K.O. Kim Source Type: journals

Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave OvenEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 °C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-valu...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: L. Cinquanta, D. Albanese, G. Cuccurullo, M. Di Matteo Source Type: journals

Optimization of the Enzymatic Hydrolysis of Mussel MeatEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Mussel meat was subjected to enzymatic hydrolysis using Protamex. The relationship of temperature (46 to 64 °C), enzyme : substrate ratio (0.48% to 5.52%), and pH (6.7 to 8.3) to the degree of hydrolysis were determined. The surface response methodology showed that the optimum conditions for enzymatic hydrolysis of mussel meat were pH 6.85, temperature 51°C, and enzyme : substrate ratio of 4.5%. Under these conditions a degree of hydrolysis of 26.5% and protein recovery of 65% were obtained. The produced hydrolysate, under optimum condition, was characterized in terms of chemical composition, electrophoretic profile, and...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Vanessa M. Silva, Kil J. Park, Míriam D. Hubinger Source Type: journals

Rheological Properties of Somen Noodles—A Traditional Japanese Wheat ProductEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
We investigated the rheological properties of the Japanese wheat product tenobe somen noodles manufactured using a unique traditional process[mdash]"Te-nobe (hand-stretched)." In an extension test, the maximum resistance to extension (Rmax) and extensibility until rupture (Erup) of boiled somen noodles were measured on a Texture Analyzer in the tension test mode and compared with those of machine-made somen noodles. The Rmax and Erup values per unit cross-sectional area were significantly higher for boiled tenobe somen noodles than for machine-made somen noodles, clearly indicating the higher resistance to extension and ex...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Mina Katagiri, Naofumi Kitabatake Source Type: journals

Determination of Trace Para Red Residues in Foods through On-Line Molecularly Imprinted Solid Phase Extraction Coupled with High-Performance Liquid ChromatographyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this article, we prepared a novel imprinted polymer by a room temperature ionic liquid-mediated surface molecular imprinting technique in combination with a sol[ndash]gel process. This polymer was characterized by static and kinetic adsorption experiments and exhibited good recognition ability and offered fast kinetics for the adsorption of Para Red. A simple and sensitive analytical method, based on the coupling of molecularly imprinted solid phase extraction with high-performance liquid chromatography (HPLC), had been developed for determination of trace Para Red. With a loading flow rate of 0.42 mL min[minus]1 for 25...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Z.X. Xu, J. Zhou, D.Y. Zhao, X.G. Qiao, J.M. Yang Source Type: journals

Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and VegetablesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study presents a comparison of various rapid spectrophotometric measurements to determine total carotenoid content in various fruits and vegetables and could aid in the selection of the appropriate method for individual plant foods with different carotenoid profile and matrices. (Source: Journal of Food Science)
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Eric Biehler, Frédéric Mayer, Lucien Hoffmann, Elmar Krause, Torsten Bohn Source Type: journals

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic PropertiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Gamma radiation is known to inactivate microorganisms in various foods and thus ensures their microbial safety. In the present study, process parameters were standardized for achieving microbial decontamination of honey of Indian origin. Study was also carried out to examine the effect of gamma radiation treatment on the biochemical, antioxidant, antibacterial, and organoleptic attributes of the honey. A 15 kGy dose of gamma radiation was found to be sufficient for complete microbial decontamination of honey including spores, thus improving its microbial safety without affecting the quality attributes. (Source: Journal of Food Science)
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Sudhanshu Saxena, Satyendra Gautam, Arun Sharma Source Type: journals

Use of Dacid-, Dbile-, zacid-, and zbile-Values in Evaluating Bifidobacteria with Regard to Stomach pH and Bile Salt SensitivityEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The survival of bifidobacteria in simulated conditions of the gastrointestinal (GI) tract was studied based on the D- and z-value concept. Some Bifidobacterium spp. are probiotics that improve microbial balance in the human GI tract. Because they are sensitive to low pH and bile salt concentrations, their viability in the GI tract is limited. The D- and z-value approach was therefore adopted as a result of observing constant log-cell reduction (90%) when Bifidobacterium spp. were exposed to these 2 different stressing factors. Survivals of one strain each or 4 species of Bifidobacterium was studied at pH between 3.0 and 4....
Source: Journal of Food Science - November 18, 2009 Category: Food Science Authors: Li Jia, Nditange Shigwedha, Osmund D. Mwandemele Source Type: journals

Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat NuggetsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F0 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 ± 0.0 Kg/cm3) followed by refined wheat flour (0.36 ± 0.010 Kg/cm3), tapioca starch (0.32 ± 0.010 Kg/cm3), and wheat semol...
Source: Journal of Food Science - November 18, 2009 Category: Food Science Authors: I. Prince Devadason, A.S.R. Anjaneyulu, Y. Babji Source Type: journals

Ingredients and pH are Key to Clear Beverages that Contain Whey ProteinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, 3 approaches were taken to reduce turbidity in heat-treated beverages that contain whey protein: (1) centrifugation to remove insoluble protein aggregates, (2) addition of ingredients, and (3) alteration of pH in the range from 3.0 to 4.0. At pH 3.6 and below, all samples were essentially clear both before and after heating for all ingredients. At a pH of 3.8 and above, ingredient selection was crucial to solution clarity after heat treatment. At a pH of 4.0, addition of salts at both 10 and 50 mM increased the turbidity significantly compared to the control, which contained only whey protein in water. Neith...
Source: Journal of Food Science - November 18, 2009 Category: Food Science Authors: Caitlin E. LaClair, Mark R. Etzel Source Type: journals

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical PlantsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Free radical scavenging activity of 21 tropical plant extracts was evaluated using 1,1-diphenyl-2-picrylhydrazyl assay (DPPH). Total phenolic compounds and flavonoids were determined using Folin[ndash]Ciocalteu and HPLC, respectively. Results of the study revealed that all the plants tested exhibited excellent antioxidant activity with IC50 in the range of 21.3 to 89.6 [mu]g/mL. The most potent activity was demonstrated by Cosmos caudatus (21.3 [mu]g/mL) and Piper betle (23.0 [mu]g/mL) that are not significantly different than that of -tocopherol or BHA. L. inermis extract was found to consist of the highest concentration ...
Source: Journal of Food Science - November 18, 2009 Category: Food Science Authors: R.A. Mustafa, A. Abdul Hamid, S. Mohamed, F. Abu Bakar Source Type: journals

Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough FermentationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
New producers of phytate-degrading enzymes, especially lactic acid bacteria (LAB), were used to improve mineral solubilization during dough fermentation. In all, among strains from different sources by microorganisms (150 lactic acid bacteria, 36 yeasts), 38 (24%) exhibited a clear zone around the colonies by hydrolyzing hexacalcium phytate contained in solid medium. When phytase-positive strains from plate assay were tested for phytase activity in liquid medium, 6 of the strains (37%) exhibited phytate-degrading activity in at least one of the 3 different media used. Of the LAB, the highest phytase values were found for E...
Source: Journal of Food Science - November 18, 2009 Category: Food Science Authors: Marilena Anastasio, Olimpia Pepe, Teresa Cirillo, Simona Palomba, Giuseppe Blaiotta, Francesco Villani Source Type: journals

Crystallization of High-Amylose Starch by the Addition of Plasticizers at Low and Intermediate ConcentrationsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The antiplasticization effect of plasticizers (that is, polyols and monosaccharides) in starch films was investigated. Pea starch films were plasticized by various polyols and monosaccharides at the levels of 0% to 25% (w/w, plasticizer/starch). After 14 d of storage at 50% relative humidity, the crystallinity of pea starch films increased with increasing concentration of plasticizers from 0% to 20%. Accordingly, moisture content, water vapor permeability, oxygen permeability, and elongation decreased with increasing plasticizer concentration from 0% to 20%, showing the antiplasticization effect. The addition of plasticize...
Source: Journal of Food Science - November 18, 2009 Category: Food Science Authors: Yachuan Zhang, J.H. Han Source Type: journals

Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food ProductsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article uses the benchmark dose (BMD) methodology to determine an appropriate reduction. Calculations of BMD and one-sided lower confidence limit of BMD are illustrated. The article also discusses how to calculate BMD and BMDL for overdispersed binary data in replicated testing based on a corrected beta-binomial model. USEPA Benchmark Dose Software (BMDS) were used and S-Plus programs were developed. Practical Application: The method discussed in the article is originally used to determine an appropriate reduction of certain ingredients, for example, sodium, sugar, and fat in food products, considering both health rea...
Source: Journal of Food Science - November 14, 2009 Category: Food Science Authors: Jian Bi Source Type: journals

Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean ProteinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a [beta]-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with lo...
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: F. Speroni, S. Jung, M. de Lamballerie Source Type: journals

Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei )Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, we compare the stability of raw and boiled shrimp TM of Litopenaeus vannamei and evaluate how boiling may alter the allergenicity of L. vannamei. Extracts were prepared from raw and boiled shrimp and analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and two-dimensional electrophoresis. The IgE-binding of the extracts was determined by western-blot and competitive inhibition enzyme-linked immunosorbent assay (iELISA). The TM was then purified from raw and boiled shrimp, the secondary structures analyzed by circular dichroism (CD) spectroscopy, and the IgE binding compared by slo...
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: Guang-Ming Liu, Hsiaopo Cheng, Jacqueline B. Nesbit, Wen-Jin Su, Min-Jie Cao, Soheila J. Maleki Source Type: journals

Phenolic Composition and Antioxidant Activities of 11 Celery CultivarsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin[ndash]Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS·+) methods. Apigenin was the major fl...
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: Yang Yao, Wei Sang, Mengjie Zhou, Guixing Ren Source Type: journals

Efficacy of Aqueous and Alcohol-Based Quaternary Ammonium Sanitizers for Reducing Salmonella in Dusts Generated in Almond Hulling and Shelling FacilitiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study evaluated the efficacy of 3 aqueous quaternary ammonium sanitizers (AQuats) and an isopropyl alcohol-based quaternary ammonium sanitizer (IPAQuat) for reducing Salmonella in dust collected from 2 HS facilities. Dust (1 g) was thoroughly mixed with 1 to 2 mL of inoculum (1 to 5 log CFU/g) before adding 1 to 7 mL of water, an AQuat (200 or 1000 ppm), or IPAQuat (200 ppm, 58.6% isopropyl alcohol) and incubated at 15 and 30 °C for up to 21 d. At either 15 or 30 °C increases in Salmonella populations in the dust were not significantly different following addition of either water or AQuats. No significant difference...
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: Wen-Xian Du, Michelle D. Danyluk, Linda J. Harris Source Type: journals

Analysis of Free-Radical Scavenging of Yerba Mate (Ilex paraguriensis) using Electron Spin Resonance and Radical-Induced DNA DamageEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study indicates that MT possesses potent antioxidant effects against hydroxyl and superoxide radicals in both chemical and cell culture systems, as well as DNA-protective properties. These data further clarify the reported antioxidant effects of Yerba Mate infusions. (Source: Journal of Food Science)
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: Stephen S. Leonard, Vallie J. Hogans, Zulema Coppes-Petricorena, Cody J. Peer, Timothy A. Vining, David W. Fleming, Gabriel K. Harris Source Type: journals

Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotypes in Ground Beef as Affected by Sodium Lactate and Oregano OilEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
We assessed the heat resistance of Salmonella in raw ground beef in both the absence and presence of sodium lactate, oregano oil, and in combinations of these 2 GRAS-listed ingredients, and determined their bactericidal or bacteriostatic activities during postthermal treatment storage at 15 °C. A cocktail of 8 serotypes of Salmonella spp. was inoculated into ground beef supplemented with sodium lactate (NaL) (1.5% and 3%) and/or oregano oil (0.5% and 1%) to obtain approximately 8 log CFU/g. The ground beef samples (3 g) were vacuum-packed and heated at 60, 65, or 71 °C in a circulating water bath for selected times to in...
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: Vijay K. Juneja, Cheng-an Hwang, Mendel Friedman Source Type: journals

Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef AnimalsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Biochemical and biophysical research tools are used to define the developmental dynamics of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to the adipose cell lineage, much of our present understanding of adipogenesis and lipid metabolism was initially determined through the use of these methods, even though the in vitro or molecular environments are far removed from the tissues of meat animals. This concise review focuses on recent cellular and molecular biology-related research with adipocytes, and how the research might be extended to the endpoint of altering red meat quality. Mo...
Source: Journal of Food Science - November 13, 2009 Category: Food Science Authors: Michael V. Dodson, Zhihua Jiang, Jie Chen, Gary J. Hausman, Le Luo Guan, Jan Novakofski, David P. Thompson, Carol L. Lorenzen, Melinda E. Fernyhough, Priya S. Mir, James M. Reecy Source Type: journals

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato ChipsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 °C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g...
Source: Journal of Food Science - November 10, 2009 Category: Food Science Authors: T. Koray Palazoğlu, Derya Savran, Vural Gökmen Source Type: journals

Optimization of Fruit Punch Using Mixture DesignEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A highly acceptable dehydrated fruit punch was developed with selected fruits, namely lemon, orange, and mango, using a mixture design and optimization technique. The fruit juices were freeze dried, powdered, and used in the reconstitution studies. Fruit punches were prepared according to the experimental design combinations (total 10) based on a mixture design and then subjected to sensory evaluation for acceptability. Response surfaces of sensory attributes were also generated as a function of fruit juices. Analysis of data revealed that the fruit punch prepared using 66% of mango, 33% of orange, and 1% of lemon had high...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: S. Bharath Kumar, R. Ravi, G. Saraswathi Source Type: journals

Analysis of Ingredient Functionality and Formulation Optimization of an Instant Peanut Beverage MixEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Powder for an instant shake-style beverage was created using partially defatted peanut flour (12% fat), granulated sugar, and nonfat dry milk (NFDM). The 3 main components, along with constant amounts of stabilizing gums and anti-caking silica, were mixed together and finely milled in a Super Wing Mill to further reduce the particle sizes. Drinks from each formula variation were prepared and analyzed for viscosity (digital viscometer), color (colorimeter), and separation rate. Each beverage was also analyzed by consumers to determine acceptability of flavor, mouth-feel, and color. Physical test results show that viscosity ...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: Brandy M. Howard, Yen-Con Hung, S. Kay McWatters Source Type: journals

Effect of Milk Pretreatment on the Whey Composition and Whey Powder FunctionalityEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, the characteristics of 4 demineralized whey powders (DWPs) were studied. DWPs were produced from partially high-temperature heat-treated (HH), ultrafiltered (UF), or ultrafiltered high-temperature heat-treated (UFHH) milk. DWP produced from pasteurized milk was used as a reference (REF). All experiments were carried out on industrial scale. The quantity of nonprotein nitrogen (NPN) in total protein (TP) was elevated by HH, and reduced by UF treatment. Whey protein content of whey was significantly elevated by UF, but reduced when HH treatment was applied. The volume and total solids of UFHH whey were signifi...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: M. Outinen, P. Rantamäki, A. Heino Source Type: journals

Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic ActivityEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fresh and dried raspberries prepared by freeze drying (FD), microwave-vacuum (MIVAC), hot-air drying (HAD), and a combination of hot-air drying and microwave-vacuum (HAD/MIVAC) drying methods were evaluated for polyphenol retention, total polyphenol and anthocyanin contents, total antioxidant capacity, and antiadipogenic activity (the inhibition of fat cell development). Ellagic acid and quercetin were present in the largest concentrations in fresh and dehydrated raspberries. Dehydration led to a loss of polyphenols and anthocyanins and antioxidant capacity. Polyphenols (aglycone form) were retained in the greatest amount:...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: E.I. Mejia-Meza, J.A. Yáñez, C.M. Remsberg, J.K. Takemoto, N.M. Davies, B. Rasco, C. Clary Source Type: journals

Antioxidant Properties of Edible Basidiomycete Phellinus igniarius in Submerged CulturesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Dried mycelia and mycelia-free broths produced by submerged cultures of Phellinus igniarius under optimal culture conditions were extracted using methanol and hot water and investigated for antioxidant properties. Methanolic extracts from dried mycelia (MEM) and mycelia-free broth (MEB) showed significant antioxidant properties for all EC50 values less than 10 mg/mL except for MEB in scavenging effects on DPPH radicals. Hot water extracts from dried mycelia (HWEM) were evidenced by their low EC50 values ( (Source: Journal of Food Science)
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: Ming Yeou Lung, Jie Chung Tsai, Ping Chang Huang Source Type: journals

Rheological and Functional Properties of Catfish Skin Protein HydrolysatesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objectives of this study were to isolate soluble and insoluble proteins from hydrolyzed catfish skin, study the rheological and functional properties of the protein hydrolysates, and evaluate the properties of emulsions made from the protein powders. Freeze-dried catfish skin soluble (CSSH) and insoluble hydrolysate (CSISH) powders were analyzed for proximate analysis, emulsion stability, fat absorption, amino acids, color, and rheological properties. CSSH had significantly (P < 0.05) higher protein, ash, and moisture content but lower fat content than that of CSISH. The yield of CSSH (21.5%± 2.2%) was higher than tha...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: Huaixia Yin, Jianing Pu, Yuting Wan, Bob Xiang, Peter J. Bechtel, Subramaniam Sathivel Source Type: journals

Nanocellulose Reinforced Chitosan Composite Films as Affected by Nanofiller Loading and Plasticizer ContentEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was conducted to evaluate the effect of different concentrations of nanofiller (cellulose nanofibers, CNF) and plasticizer (glycerol) on tensile properties (tensile strength[mdash]TS, elongation at break[mdash]EB, and Young's modulus[mdash]YM), water vapor permeability (WVP), and glass transition temperature (Tg) of chitosan edible films, and to establish a formulation to optimize their properties. The experiment was conducted according to a central composite design, with 2 variables: CNF (0 to 20 g/100 g) and glycerol (0 to 30 g/100 g) concentrations in the film (on a dry basis), which was produced by the so-ca...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: Henriette M.C. Azeredo, Luiz Henrique C. Mattoso, Roberto J. Avena-Bustillos, Gino Ceotto Filho, Maximiliano L. Munford, Delilah Wood, Tara H. McHugh Source Type: journals

Rheology and Oxidative Stability of Whey Protein Isolate-Stabilized Menhaden Oil-in-Water Emulsions as a Function of Heat TreatmentEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Menhaden oil-in-water emulsions (20%, v/v) were stabilized by 2 wt% whey protein isolate (WPI) with 0.2 wt% xanthan gum (XG) in the presence of 10 mM CaCl2 and 200 [mu]M EDTA at pH 7. Droplet size, lipid oxidation, and rheological properties of the emulsions were investigated as a function of heating temperature and time. During heating, droplet size reached a maximum at 70 °C and then decreased at 90 °C, which can be attributed to both heating effect on increased hydrophobic attractions and the influence of CaCl2 on decreased electrostatic repulsions. Combination of effects of EDTA and heat treatment contributed to oxid...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: Changhui Sun, Sundaram Gunasekaran Source Type: journals

Effect of Season on the Sensory Quality of Sea Urchin (Evechinus chloroticus) RoeEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The influence of season, gender, and reproductive maturity on the sensory properties (appearance, odor, taste, flavor, texture/mouthfeel, and aftertaste) of roe from sea urchins (Evechinus chloroticus) was investigated. A trained sensory panel applied descriptive analysis, with a comprehensive sensory vocabulary of 35 descriptors to analyze sea urchin roe obtained from samples collected during the austral autumn, winter, summer, and spring, over a 2-y period. Sensory differences between genders were less pronounced in autumn (March to May) and winter (June to August) when more nutritive cells were present in the roe, and m...
Source: Journal of Food Science - November 9, 2009 Category: Food Science Authors: Kylie Phillips, Nazimah Hamid, Patrick Silcock, Conor Delahunty, Mike Barker, Phil Bremer Source Type: journals

Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in Salmon during Simulated Smoking ProcessesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objectives of this study were to examine and develop a model to describe the survival of Listeria monocytogenes in salmon as affected by salt, smoke compound (phenol), and smoking process temperature. Cooked minced salmon containing selected levels of salt (0%, 2%, 4%, and 6%) and smoke compound (0, 5, 10, and 15 ppm phenol) were inoculated with a 6-strain mixture of L. monocytogenes to an inoculum level of 6.0 log10 CFU/g. The populations of L. monocytogenes in salmon during processing at 40, 45, 50, and 55 °C that simulated cold- and hot-smoking process temperatures were determined, and the effects of salt, phenol, ...
Source: Journal of Food Science - October 21, 2009 Category: Food Science Authors: Cheng-An Hwang, Shiowshuh Sheen, Vijay K. Juneja Source Type: journals

Impact of Vacuum Cooking Process on the Texture Degradation of Selected Apple CultivarsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 °C for 25 min. The raw material was characterized by penetrometry, uniaxial double compression, soluble solid content, and titrable acidity. Textural properties of processed apples were analyzed by uniaxial double compression. As expected, for all cultivars, fruit resistance was lower after processing than before. Results showed that texture degradation due to vacuum pasteurization was different from on...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: E. Bourles, E. Mehinagic, J.L. Courthaudon, F. Jourjon Source Type: journals

Production of Spherical Granule from Viscous Red Ginseng Extracts for Improving Product Fluency and Preservation and Its Physicochemical PropertiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Viscose red ginseng extracts dried and coated using fluidized bed coater may broaden their application in food processing industry and increasing the consumer acceptance. The operating conditions of fluidized bed coater were optimized for obtaining high yield and uniform spherical granule. The physicochemical properties and sensory characteristics among the concentrates, the fluidized bed dried core particle and the spherical granules of red ginseng extract were compared. The preservative properties of these materials were also analyzed. The predicted maximum yield of spherical granule was 85.42%, at a feeding rate (FR) of...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Gyu-Hee Lee, Myung-Gon Shin Source Type: journals

Antibrowning and Antimicrobial Properties of Sodium Acid Sulfate in Apple SlicesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
There are few available compounds that can both control browning and enhance microbial safety of fresh-cut fruits. In the present study, the antibrowning ability of sodium acid sulfate (SAS) on "Granny Smith" apple slices was first investigated in terms of optimum concentration and treatment time. In a separate experiment, the apple slices were treated with water or 3% of SAS, calcium ascorbate, citric acid, or acidified calcium sulfate for 5 min. Total plate count, color, firmness, and tissue damage were assessed during a 21-d storage at 4 °C. Results showed that the efficacy of SAS in inhibiting browning of apple slices...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Xuetong Fan, Kimberly J.B. Sokorai, Ching-Hsing Liao, Peter Cooke, Howard Q. Zhang Source Type: journals

Slow Molecular Mobility in the Amorphous Solid State of Fructose: Fragility and AgingEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The molecular mobility of [beta]-D-fructose was studied by thermally stimulated depolarization currents (TSDC) in the amorphous solid state. The amorphous solid samples were prepared in such a way that the tautomeric mixture was near the equilibrium composition. A broad secondary relaxation was observed, that merges, at high temperatures, with the alpha relaxation. The alpha relaxation temperature provided by the TSDC technique is Tg = 13 °C (at 4 K min[minus]1). The fragility index calculated from TSDC data is m = 34, significantly lower when compared with the values reported in the literature obtained from Dielectric Re...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Natália T. Correia, Hermínio P. Diogo, Joaquim J. Moura Ramos Source Type: journals

Quenching Mechanism and Kinetics of Ascorbic Acid on the Photosensitizing Effects of Synthetic Food Colorant FD&C Red Nr 3Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The pH effect on the oxidative stability of ascorbic acid in the presence of food colorant FD&C Red Nr 3 during storage with or without light was investigated. The quenching mechanism and kinetics of ascorbic acid on the FD&C Red Nr 3 photosensitized oxidation in an aqueous system at 25 °C were also studied by measuring the degradation of ascorbic acid or depletion of headspace oxygen. Red Nr 3 had no influence on the oxidation of ascorbic acid under dark storage, but accelerated its oxidation rate under light storage. The oxidative stability of ascorbic acid decreased as the pH increased from 4 to 7 under light without F...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Tsung-Shi Yang, David B. Min Source Type: journals

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on MeatEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, the potential of synchronous front-face fluorescence coupled with chemometrics has been investigated for the analysis of cooked meat. Bovine meat samples (thin slices of 5 cm diameter) taken from Longissimus dorsi muscle were cooked at 237 °C for 0, 1, 2, 5, 7, and 10 min under control conditions. Synchronous front-face fluorescence spectra were collected on meat samples in the excitation wavelength range of 250 to 550 nm using offsets ([Delta][lambda]) of 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, and 160 nm between excitation and emission wavelengths. The synchronous fluorescence landsc...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Amna Sahar, Tahar Boubellouta, Stéphane Portanguen, Alain Kondjoyan, Éric Dufour Source Type: journals

Effect of Gamma Radiation and Oregano Essential Oil on Murein and ATP Concentration of Staphylococcus aureusEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The study was carried out to evaluate the effects of gamma-irradiation alone or in combination with oregano essential oil on murein composition of Staphylococcus aureus and on the intracellular and extracellular concentration of ATP. The bacterial strain was treated with 3 irradiation doses: 1.2 kGy to induce cell damage, 2.9 kGy to obtain a viable but nonculturable state, and 3.5 kGy to cause cell death. Oregano essential oil was used at 0.010% and 0.013% (w/v), which is the minimum inhibitory concentration (MIC). All treatments had a significant effect (P [le] 0.05) on the murein composition, although some muropeptides d...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Stéphane Caillet, Laura Ursachi, François Shareck, Monique Lacroix Source Type: journals

Microbiological and Sensorial Quality Assessment of Ready-to-Cook Seafood Products Packaged under Modified AtmosphereEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of modified atmosphere packaging (MAP) (30:40:30 O2:CO2:N2 and 5:95 O2:CO2) on the quality of 4 ready-to-cook seafood products were studied. In particular, the investigation was carried out on hake fillets, yellow gurnard fillets, chub mackerel fillets, and entire eviscerated cuttlefish. Quality assessment was based on microbiological and sensorial indices determination. Both packaging gas mixtures contributed to a considerable slowing down of the microbial and sensorial quality loss of the investigated seafood products. Results showed that sensorial quality was the subindex that limited their shelf life. In fa...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: B. Speranza, M.R. Corbo, A. Conte, M. Sinigaglia, M.A. Del Nobile Source Type: journals

Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat ShockEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This research evaluated the inactivation of a heat-resistant Aspergillus niger conidia in mango nectar by high-pressure homogenization (HPH) combined with heat shock. A.niger were inoculated in mango nectar (106 conidia mL[minus]1) and subjected to HPH (300 to 100 MPa) and heat shock (80 °C for 5 to 20 min) before or after HPH. Processes were evaluated according to number of decimal reductions reached by each isolated or combined process. Scanning electron microscopy was performed to observe conidia wall after pressure treatment. Pressures below 150 MPa did not inactivate A. niger while pressures of 200 and 300 MPa result...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Alline A.L. Tribst, Mark A. Franchi, Marcelo Cristianini, Pilar R. de Massaguer Source Type: journals

Survival of Cronobacter Species in Reconstituted Herbal Infant Teas and their Sensitivity to Bovine LactoferrinEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study demonstrates that if present in reconstituted herbal infant tea, Cronobacter can grow and this may compromise the safety of these products. Therefore, addition of LF to reconstituted HIT may be a promising approach for the effective control of this organism. Practical Application: Cronobacter species can be isolated from herbal teas, and these products are claimed to relieve gastric disturbances in infants. This study demonstrates that Cronobacter cells present in reconstituted herbal infant teas (HITs) can grow if not held at acceptable temperatures. It was shown that reconstitution of these tea formulas with [...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Anas A. Al-Nabulsi, Tareq M. Osaili, Reyad R. Shaker, Amin N. Olaimat, Mutamed M. Ayyash, Richard A. Holley Source Type: journals

Mutagenicity and Safety Evaluation of Ethanolic Extract of Prunus mumeEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The ethanolic extract of Prunus mume (EPM) is a novel polyphenol preparation derived from branches (with leaves) of Prunus mume, which could be used as a functional ingredient for antioxidant and antiobesity therapy. The purpose of this study was to evaluate the safety of EPM. An EPM was prepared and evaluated for oral acute and subacute toxicity in Sprague[ndash]Dawley rats, while its mutagenic potential was assessed by a reverse mutation test using Salmonella typhimurium, by a bone marrow cell micronucleus test using ICR mice, and by a sperm abnormality test using ICR mice. The results showed no acute lethal effects at t...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Baiyi Lu, Xiaoqin Wu, Yuejie Dong, Jinyan Gong, Ying Zhang Source Type: journals

Thermodynamic Analysis of Water Vapor Sorption Isotherms and Mechanical Properties of Selected Paper-Based Food Packaging MaterialsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Adsorption isotherms of 3 selected paper-based packaging materials, that is, vegetable parchment (VP) paper, Kraft paper, and solid-bleached-sulfate (SBS) paperboard, were determined at 3 different temperatures (25, 40, and 50 °C). The GAB isotherm model was found to fit adequately for describing experimental adsorption isotherm data for the paper samples. The monolayer moisture content of the paper samples decreased with increase in temperature, which is in the range of 0.0345 to 0.0246, 0.0301 to 0.0238, and 0.0318 to 0.0243 g water/g solid for the MG paper, the Kraft paper, and the SBS paperboard, respectively. The net...
Source: Journal of Food Science - October 20, 2009 Category: Food Science Authors: Jong-Whan Rhim, Jun Ho Lee Source Type: journals