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The Effect Of Citrate And Ph On Zinc Uptake By Wheat, P. Chairidchai, G. S. P. Ritchie

Food Science and Nutrition

Zinc uptake by plants may be influenced by its reaction with organic ligands in the rhizosphere. Therefore, four experiments were conducted to examine the effects of an organic ligand (citrate) and pH on the uptake of Zn by wheat (Triticum aestivum L. emend. Thell). Plants were grown for 21 to 28 d in a nutrient solution (containing 0-0.05 µmol L^-1 Zn) in a temperature controlled tank, either in the absence or presence of citrate and at constant or variable pH (3.7-7.1). Dry matter weights of plant parts and Zn content in the shoots were determined. The activities of Zn …

Effect Of Gypsum And Lime On Wheat Growth In Pots Containing An Acidic Subsoil, C. D.A. Mclay, G. S. P. Ritchie

Food Science and Nutrition

A pot experiment was conducted to establish whether gypsum or lime could increase wheat growth in an acid subsoil. Wheat (Triticum aestivum c. v. Gutha) was grown in 3 kg of soil which had been mixed with basal nutrients and different rates of gypsum and lime. Wheat in the treatment which received no gypsum or lime showed the most severe nutrient deficiency symptoms and had the lowest shoot and root dry weights. Lime treatments increased shoot and root growth 2 to 3 fold and decreased the concentration of total Al and the calculated activities of all Al species. Gypsum increased …

Food Microscopy And The Nutritional Quality Of Cereal Foods, Suk Hing Yiu

Food Structure

The nutritional quality of cereal foods is directly related to the nature of nutrient storage in cereal grains. Most cereal nutrients, such as carbohydrates and minerals , are st ructurally bound. Processing alters the structural organization of the cereal grain. Results obtained from many nutritional studies indicate that the structure and physical form of a cereal food greatly influence the availability of its nutrients.

Using oats and wheat as examples, this review demonstrates how microscopy contributes to understanding the relationship between cereal structures and the availability of nutrients in cereal foods. Various forms of food microscopy play important roles in …

Water-Holding Properties Of Milk Protein Products - A Review, W. Kneifel, A. Seiler

Food Structure

Water-holding properties have been well recognized by food technologists among !he diversity of functional properties attributed to milk protein products. In general , water-holding is accomplished by a complexity of interactions between water and milk proteins. Besides the term water-holding, synonyms such as water retention, imbibing and hydration have been used to describe this phenomenon. This paper provides a clearer understanding of this parameter by considering some fundamentals of both the molecular structure of milk proteins and the physical in terrelationships between water and milk protein powder particles. Differences in water-holding properties of milk protein products are frequently observed and …

Baking Properties And Microstructure Of Yeast-Raised Breads Containing Wheat Bran: Carrageenan Blends Or Laminates, P. R. Belisle, B. A. Rasco, K. Siffring, B. Bruinsma

Food Structure

Breads prepared using a commercial prototype sponge-and·dough formulation with no added gluten and containing white wheat bran:carrageenan blends or white wheat bran:carragcenan laminates (I 0% by weight nour replacement) had acceptable loaf volumes and crumb grain scores. Doughs con taining white wheat bran:carragccnan blends had a hi gher water absorption and longer mi xing time than doughs con taining wheat bran: carragecnan laminates wi th the same quantity of carrageenan . The addi tion of carrageenan to doughs resu lted in a hi gher water absorpti on va lue compared to the doughs contai ning wheat bran only. Breads made …

High-Resolution Scanning Electron Microscopy Of Milk Products: A New Sample Preparation Procedure, William R. Mcmanus, Donald J. Mcmahon, Craig J. Oberg

Food Structure

A metal-impregnation technique (tannin-ferrocyanide- osmium tetroxide) and thin metal coating imparted excellent preservation , and electric and thermal properties to milk products for scanning electron microscopy, resulting in high- resolution images. Three nanometer resolution was obtained, with minimal edge effects, charging , thermal drift, and decoration. Samples were fixed in 2% gluta raldehyde, cryoprotected in 70% ethanol, and cryofractured, exposing internal structure. Fat was extracted with Freon 113 and the sample were metal -impregnated with 1.0% osmium tetroxide and 1.5% potassium ferrocyanide, reduced with 1% hydroquinone, dried using !he critical-point drying melhod , and ion beam sputter-coated with 2-5 nm …

Microstructure Of Black, Green And Red Gram, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson

Food Structure

The three most commonly consumed legumes (grams or pulses) in India, black gram (Vigna mungo (L.) Hepper), or urd , green gram (Vigna radiata (L.) Wilczek) or mung, and red gram (Cajanus cajan (L.) Millsp.) or tur, were examined by scanning electron microscopy . Seed coat and internal features were examined to differentiate these legumes from common beans (Phaseolus vulgaris) , adzuki beans (Vigna angu/aris) and lentils (Lens culinaris). Cross-sections of the seed coats of black, green and red gram contained single layers of columnar palisade cells extending as double palisade layers at the hilum regions. The funiculi located above …

The Influence Of Ph On The Forms Of Cadmium In Four West Australian Soils, S. S. Mann, G. S.P. Ritchie

Food Science and Nutrition

The forms of cadmium in soils affect its uptake by plants and hence its potential toxicity to animals and humans. We studied the effect of pH on the forms of native and added Cd in four West Australian soils which differed in their clay, hydrous oxide and organic matter content. The forms of Cd were extracted sequentially by KCl, BaCl₂, NaOCl, ammonium oxalate and concentrated acids.
The majority of Cd applied to a sandy soil was found in the soluble (KCl) and the exchangeable (BaCl₂) forms at all pH values. In the siliceous sand, the proportion …

Phosphorus Retention And Release From Sandy Soils Of The Peel-Harvey Catchment, G. S.P. Ritchie, D. M. Weaver

Food Science and Nutrition

In order to manage phosphorus (P) losses from soils to waterbodies, knowledge of the mechanisms through which P is retained or released from the soil is essential. Sandy soils of the Peel-Harvey catchment (Western Australia) were subjected to a range of environmental and management factors in the laboratory and field in order to gain an understanding of the mechanisms that affect the magnitude of P losses. Sandy soils accumulated P, despite having little sorption capacity, and this accumulation could be monitored by measuring an acid-extractable fraction. The potential, short-term P loss could be estimated by determination of water-soluble soil solution …

Al Toxicity Of Wheat Grown In Acidic Subsoils In Relation To Soil Solution Properties And Exchangeable Cations, S. J. Carr, G. S.P. Ritchie

Food Science and Nutrition

Toxic concentrations of soluble A1 in the subsoil decrease the yield of wheat grown on many yellow earths in the eastern wheatbelt of Western Australia. In our previous research (Carr et al. 1991), we observed variable plant response to high concentrations of soluble Al in subsoils of yellow earths in different regions of the wheatbelt. Environmental conditions (e.g. water supply) and/or an unidentified soil mitigating factor may have contributed to the variable plant response to soluble Al in some of the regions studied.
We collected ten soils from four regions of the eastern wheatbelt of Western Australia. In a glasshouse …

The Long-Term Fate Of Copper Fertilizer Applied To A Lateritic Sandy Soil In Western Australia, R. G. Mclaren, G. S.P. Ritchie

Food Science and Nutrition

A soil copper fractionation was carried out on soils sampled from plots in a long-term copper fertilizer trial on a lateritic sandy soil in Western Australia. At copper application rates up to 8.25 kg copper sulphate ha^-1, a high proportion of the applied copper was initially associated with the soil organic matter. During the course of the trial (20 years), a substantial proportion of this copper became redistributed to a residual soil fraction, i.e. the residue remaining after extractions to remove organic matter and iron oxides. However, significant redistribution of copper with time was not detected in plots …

Microstructural Approach To Legume Seeds For Food Uses, Kyoko Saio, Michiko Monma

Food Structure

This review summarizes the microstructures of several seed legumes based on previous work and some new findings. Fifteen species of tropically grown legumes , adzuki bean and soybeans (a leading variety and two local va rietie s) were examined by light and transmission electron microscopy in relation to food uses. Processing of adzuki beans to form Q!l bean paste is dis cussed to illustrate the effects of processing on microstructure of starch g rains. Differences in contents, shape and size of starch grains are emphasized in a comparison of soybeans wi th other legumes.

Microstructure Of Idli, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson

Food Structure

The microstructure of idli prepared from seeds of common beans (Phaseolus vulgaris) and rice, and Indian black gram seeds ( Vigna mungo) and rice in the ratio 1:2 was examined . Intact starch granules and protein bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesive , dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans …

An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman

Food Structure

The role of fat in nutrition and health is complex but one about which consumers have only recently become aware. As a consequence of changing consumer attitudes and because fat affects many physical attributes in food, raw material suppliers and food manufacturers have attempted to improve the range and nutritional composition of available foodstuffs. However, with a substantial price difference between fat and lean, and ever-increasing demands for improved throughputs and operational cost performance, producer and manufacturing sectors require rapid, accurate methods of fat measurement suitable for commercial application. These are only just beginning to become available but should ultimately …

H+/Oh- Excretion And Nutrient Uptake In Upper And Lower Parts Of Lupin (Lupinus Angustifolius L.) Root Systems, S. P. Loss, A. D. Robson, G. S.P. Ritchie

Food Science and Nutrition

The cultivation of narrow-leafed lupins (Lupinus angustifolius L.) increase rates of subsoil acidification, and this is thought to be partly related to their pattern of nutrient uptake and H⁺/OH^- excretion. The main hypothesis of this study was that H⁺ and OH^- excretion is not distributed evenly over the entire length of the root system but is limited to zones where excess cation or anion uptake occur. Seedlings of nodulated lupins were grown in solution culture using vertically split pots that allowed the upper and lower zones of the root system to be supplied with …

Frequently Asked Food Safety Questions, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Distribution And Intracellular Localization Of Titanium In Plants After Titanium Treatment, G. Kelemen, A. Keresztes, E. Bacsy, M. Feher, P. Fodor, I. Pais

Food Structure

The physiological role of titanium in plants has not been elucidated yet, but a higher rate of growth , greater chlorophyll content and higher productivity, among others , may be attributed to this element. We have investigated the distribution of titanium in wheat seedlings after Titavit (a Ti ·ascorbate containing plant conditioner) treatment applied either through the leaf or through the root. In field experiments, we also sprayed spinach plants with Titavit. We have found a practically unidirectional tran slocation of Ti from the shoot into the root, and a preferential local ization of Ti in the nuclear cell fraction …

Microstructure Of Mozzarella Cheese During Manufacture, Craig J. Oberg, William R. Mcmanus, Donald J. Mcmahon

Food Structure

Scanning electron microscopy was used to examine structural developments during the manufacture of low-moisture, part-skim Mozzarella cheese made by a stirred curd procedure. The micrographs showed changes in the protein matrix , dispersion of fat globules, and bacteria during processing. Most curd knitting occurred during the curd stirring step, particularly dry stirring. A thin (5 ,urn) curd skin was observed on curd particles at the end of dry stirring. Dry salting prior to stretching resulted in the rapid loss of whey from the curd particle. Protein fibers were aligned and longitudinal columns of whey and fat were formed when the …

Vegetable Freezing Methods, Georgia C. Lauritzen, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Critical Point Drier As A Source Of Contamination In Food Samples Prepared For Scanning Electron Microscopy, Gisele Larocque, A. F. Yang

Food Structure

A valve in a critical-point drier regulating the flow of liquid carbon dioxide was found to be the source of minute metal particles which contaminated the fragments resulting from freeze-fracturing of food samples.

Interfacial Interactions, Competitive Adsorption And Emulsion Stability, Jianshe Chen, Eric Dickinson, Graeme Iveson

Food Structure

Food emulsion stability is strongly influenced by the interactions in the adsorbed layer around emulsion droplets. Competitive adsorption of pure milk proteins (13-casein or 13 -lactoglobulin) with nonionic surfactants in oil-in-water emulsions is shown to depend on the age of the adsorbed protein layer. Evidence is presented for slow accumulation of protein at the oil-water interface and/or partition of protein into the oil phase of emulsion droplets containing oil-soluble surfactant associated in reversed micelles. Small amounts of added water-soluble surfactant or calcium ions are shown to have a pronounced effect on the droplet coalescence rate under turbulent shear flow conditions. …

An Apparatus For A New Microcube Encapsulation Of Fluid Milk In Preparation For Transmission Electron Microscopy, M. C. Alleyne, D. J. Mcmahon, N. N. Youssef, S. Hekmat

Food Structure

A simple apparatus has been developed for a new "microcube" encapsulation of fluid milk samples in their prefixation preparation for electron microscopy. The new technique is based on making cubic wells in an agar gel layer, filling them with fluid milk samples, and sealing them with another agar gel layer . The individual wells are then separated by cutting from the initial block, providing 0.5 mm walls around the samples. The embedded material (milk, buttermilk, yogurt, etc.) is fixed, dehydrated , and embedded in a resin for transmission electron microscopy. The procedure is simpler, and more versatile, reliable, and reproducible …

Microstructure And Rheological Properties Of Composites Of Potato Starch Granules And Amylose: A Comparison Of Observed And Predicted Structures, K. Svegmark, A.-M. Hermansson

Food Structure

Potato starch granules were gelatinised in amylose solution to study the effect of adding amylose to a highswelling granular starch system. The effects of varying the amount of potato starch from 1-10% , added to a solution of 2% amylose, were studied by means of dynamic viscoelastic measurements and light microscopy.

The granules gelatinised in amylose solution had a lower degree of swelling than those gelatinised in water. The restricted swelling in amylose was reflected in a decrease in the complex shear modulus (G*) at 75'C. GeJatinisation in 2% amylopectin also caused a decrease in G*, but gelatinisation in 2% …

Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab

Food Structure

Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations …

Fluidization And Its Applications To Food Processing, N. C. Shilton, K. Niranjan

Food Structure

This paper is a comprehensive review of the science behind fluidization of food materials, and its applications in food processing. Fluidization is a process by which a bed of particulate materials exhibts fluid -like behaviour as a result of fluid flowing through it. Fluidization can be carried out by liquids or gases and different forms of fluidization occur depending on the type of fluidizing medium and the properties of the particulate material , this can have an important effect on the type of processes that can be carried out using fluidization.

Typical food processing applications of fluidization include freezing and …

Hydrocolloids As Food Emulsifiers And Stabilizers, Nissim Garti, Dov Reichman

Food Structure

Hydrocolloids are water-soluble biopolymers consisting of high molecular weight polysaccharides known as viscosity builders, gelification agents and stabilizers of food systems.

Several hydrocolloids such as gum arabic (acacia), tragacanth, xanthan and certain modified gums have been mentioned as food additives having special functions such as: "retardation of precipitation of dispersed solid particles and coalescence of oil droplets". The role of these gums as emulsifiers remained somewhat obscure. The present review is an attempt to bring the relevant studies together and to throw some light on the functionalities of the gums as surface active agents and food emulsifiers. In addition, some …

A New Method For Measuring Macroparticulate Systems Applied To Measuring Syneresis Of Renneted Milk Gels, Jonathan R. Maynes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Syneresis is an integral part of cheese manufacture. The rate and extent of syneresis affect the properties of cheese. There are many factors that affect syneresis, but measured results vary because of inaccuracies in measuring techniques. To better control syneresis, an accurate mathematical description must be developed. Current mathematical models describing syneresis are limited because of inherent error in measuring techniques used to develop them. Developing an accurate model requires an accurate way to measure syneresis.

The curd becomes a particle in a whey suspension when the coagulum is cut. The most effective technique to measure particle size, without interference, …

Effects Of Stabilizers And Ph Adjustments On Milk Proteins In Uht-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A UHT-processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that …

Changes Over Time In Sensory Thresholds Of Individuals With Diabetes Mellitus And The Relationship To Food Preference, Marnie Ricks Spencer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of time on taste threshold was examined in 30 diabetics and 30 control subjects (ages 22-30) who had participated in a sensory study 14 years previously. Detection and recognition taste thresholds for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine sulfate) were assessed using triangle testing. Food preferences related to concentration of the stimuli in model food systems were tested using a nine-point hedonic scale. Mashed potatoes were used as the carrier for different levels of salt. A beverage composed of water, sucrose, and citric acid was varied to measure preferences for sweet and sour …

Zeta-Potential Of Casein Micelles As A Factor In Age Gelation Of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of ultra-high temperature processing by direct steam injection and room temperature storage of pH-adjusted and unadjusted 3X (volume reduction) skim milk retentate and the effect of storage at various temperatures of 3X skim milk retentate without pH adjustment on their ζ-potential, viscosity, and pH were determined. Pasteurized skim milk was concentrated to 3X by ultrafiltration. In the pH study portions of skim milk retentate were adjusted to pH 6.38 ± .02 with HCl and 6.85 ± .01 and 7.32 ± .02 with NaOH between ultrafiltration and ultra-high temperature processing. In the storage temperature study, storage temperatures used for …