Food Science Commons^™

The Structure-Function Relationship Of Polymeric Sorbents For Colloid Stabilization Of Beer, Gabriela Basarova

Food Structure

This review considers the research relating to the formation of non-biological haze in beer. The basic information regarding mutual interactions of haze-causing substances with precipitating, enzymatic, and adsorptive stabilizers of beer is discu ssed. The main haze-causing compounds in beer are polypeptides and polyphenols. To reduce the levels of these compounds in beer, adsorptive stabilizing agents are usually used during filt ration. Electron microscopy and methods measuring the surface and dimensions of adsorbent particles and the volumes and diameters of their pores make it possible to assess morphological properties and suitability of the stabilizers for beer filtration. Determination of the …

Effect Of High-Pressure Homogenization On A Sterilized Infant Formula: Microstructure And Age Gelation, Y. Pouliot, M. Britten, B. Latreille

Food Structure

Age thickening and gelation of an Infant formula was Induced by applying high pressure homogenization prior to in-can sterilization. The Initial viscosity of the preparation increased with Increasing homogenization pressure. Thickening rate upon storage, as monitored by viscosity changes, was also proportional to the pressure applied during homogenization. Optical and electron micrographs of 6 month-old samples showed evidence of aggregation. The effect of dissociating agents on the viscosity and microstructure of these samples suggested a contribution of hydrogen bonds and calcium bridges to the gel integrity. The alteration of the mineral balance of aged samples also Indicated a gel strengthening …

A Method For The Examination Of The Microstructure Of Stabilized Peanut Butter, Clyde T. Young, William E. Schadel

Food Structure

A method for light and scanning electron microscopy of damaged resting peanut seed tissue was adapted as a research tool for evaluating the microstructural features of commercially available stabilized peanut butter. This method was used in the present study to evaluate the degree of homogenization of stabilized peanut butter by examining the spatial relationship which exists among the microstructural features. Light and scanning electron microscopy of three commercially available stabilized peanut butters revealed varying degrees of homogenization of broken cell and tissue fragments, protein bodies, and starch grains within a matrix of stabilized oil.

The Effect Of Tumbling, Sodium Chloride And Polyphosphates On The Microstructure And Appearance Of Whole-Muscle Processed Meats, P. D. Velinov, M. V. Zhikov, R. G. Cassens

Food Structure

The properties of a whole-muscle processed meat were determined. The complex action of socium chloride, polyphosphates and mechanical agitation caused extraction of myofibrillar protein, swelling of fibers and loss of cross-strations. A new functional ability was found for the extracted proteins to form a fine cover or membrane on the surface of the whole muscle during cooking. These changes produced a product with improved cooking yield and color appearance.

Polymorphism Of Triglycerides A Crystallographic Review, L. Hernqvist

Food Structure

In order to understand I he role of fat in food systems detailed knowledge about the arrangement of triglyceride molecules is useful. The triglyceride molecules in a fat can be packed in alternative ways, each crystal form having different melting points. This phenomenon is called polymorphism.

Based mainly on X-ray studies (single-crystal, powder diffraction , scattering) and Raman spectroscopy the structure of the different polymorphic forms, a, sub-a, P'2. P't and~. are explained. The emphasis is on work done in the author's laboratory.

There is a close relationship between the polymorphic forms which is persistent also in the liquid state …

Particle Characteristics Of Flake-Cut Meat, P. R. Sheard, A. Cousins, P. D. Jolley, C. A. Voyle

Food Structure

The size of flake-cut meat is an Important quality determinant of comminuted meat products which. potentially. depends upon a large number of factors. Temperature and whether or not the meat is pre-broken have a major Influence on the resulting particle size distribution, as does aperture size. Meat flaked at -7'C produced two to three times more flakes than at -3' C. Under some conditions the particles produced were as little as 0.4 mm thick and characteristically were thicker at one end.

High speed photography, used to visualise the cutting action. Indicated that size reduction occurs In a controlled manner providing …

Preparation Of Cereals And Grain Products For Transmission Electron Microscopy, Donald B. Bechtel

Food Structure

This tutorial specifically addresses the techniques used in the processing of cereals and grain products for various aspects of transmission electron microscopy. Methods covered include sample treatment, chemical and physical fixation, dehydration, embedding, sectioning techniques, immunocytochemistry, enzymatic digestions, carbohydrate localization, and lectin binding. The primary goal is to provide information on the preparation of cereals and cereal-based products for microscopic analysis and to assist the reader in solving technical problems associated with studying cereals or other difficult-to-prepare samples.

Encapsulation Of Viscous High-Fat Foods In Calcium Alginate Gel Tubes At Ambient Temperature, Ivan A. Veliky, Miloslav Kalab

Food Structure

Viscous high-fat foods such as cream, egg yolk, or mayonnaise are co-extruded with a 3% sodium alginate solution from a syringe into a 50 mM calcium chloride solution. The food sample passes through the inner tube of a double needle assembly while the alginate solution is simultaneously extruded through a mantle surrounding the inner needle. As the sodium alginate solution forms a gel on contact with calcium ions, the food sample becomes encapsulated in the calcium alginate gel formed on the surface of the food sample. The encapsulation procedure may be carried out within a temperature range between 0 C …

The Segregation Of Wheat For Noodles, Graham Crosbie

Journal of the Department of Agriculture, Western Australia, Series 4

The Western Australian segregation of wheat of selected varieties to cater for the requirements of the established Japanese noodle wheat market and an emerging market for this type of wheat in South Korea started in the 1989-90 season. In this article, Graham Crosbie, who pressed strongly for this segregation, explains the background behind its introduction and the need to ensure its success.

Wheat Quality For The Japanese Flour Milling And Noodle Industries, Graham Crosbie, Dianne Miskelly, Tim Dewan

Journal of the Department of Agriculture, Western Australia, Series 4

About one-third of Australia's wheat production is used in the manufacture of Asian noodles. Japan is one of our most important noodle wheat markets. In that country much of the 900,000 to 1,000,000 tonnes of Australian wheat bought each year is used for noodle production. About 70 per cent of this wheat is Australian Standard White (ASW)from Western Australia. ASWis highly regarded for its suitability for the production of white, Japanese-style noodles. The remainder comprises mainly Australian Prime Hard (APH) which is valued for the production of yellow, Chinese-style noodles and for various breads. This article discusses quality aspects associated …

The Accumulation And Run-Down Of Dieldrin In Wethers Grazed On Paddocks Previously Treated With Dieldrin, Tony Albertsen, Roy Casey, Keith Croker

Journal of the Department of Agriculture, Western Australia, Series 4

In mid 1987, the organochlorines (O/Cs) DDT, dieldrin, heptachlor and chlordane were deregistered for agricultural and horticultural use in Australia. These chemicals had been used widely, and land on several hundred Western Australian farms, particularly where potatoes had been grown, was contaminated with chemical residues. Livestock grazing pastures on such land was also contaminated, and our beef exports were threatened. In 1988, the Western Australian Department of Agriculture started a two-year project to collect information from sheep which were grazed on land that had previously been treated with O/Cs, particularly dieldrin. The levels of O/Cs in body and wool fats …

The Pesticide Residue Problem In Beef Cattle : Success With Contaminated Power Poles In South Coastal Areas, Bob Mitchell

Journal of the Department of Agriculture, Western Australia, Series 4

Western Australian beef producers faced a major crisis in 1987 because of organochlorine pesticide residues in some Australian beef cattle. We had to react quickly to find the sources of these residues and to keep contaminated cattle out of our abattoirs. Trace-backs led to 269 Western Australian properties in quarantine by the end of 1987. About 85 per cent of quarantined properties had cattle contaminated with pesticide residues from 'broadacre' sources, especially from potato and other horticultural crops. Another 10 per cent of properties were in quarantine because of contamination from basal treatment of timber power poles

Comparison Of Methods For Purification Of Dna From Rice, Theresa L. Hines, Neela R. Patel, Daoud Abu-Diab, Michael Sikes, Alvan K. Karlin

Journal of the Arkansas Academy of Science

Three techniques were employed to purify genomic DNA from deomstic rice (Oryza sativa L). Following extraction, the DNA was electrophoresed through agarose to determine its integrity. We determined that spooling yielded better quality, through lower quantity DNA than either of the other two techniques.

Screening Rice (Oryza Sativa L.) Genotypes For Drought Tolerance Under Field Conditions, Mazo Price, Md. Jalaluddin, R. H. Dilday

Journal of the Arkansas Academy of Science

We evaluated the root pulling resistance (RPR) technique developed at the International Rice Research Institute (IRRI) for transplanted rice (Oryza sativa L.) to determine its applicability for assessing the drought tolerance of direct seeded rice. Experiments were conducted in 1988 and 1989 at the University of Arkansas at Pine Bluff Agricultural Research Farm. Fifty genotypes from four countries were grown with and without irrigation. The genotypes identified as drought tolerant germplasm by the RPR method in both years were significantly correlated. In both 1988 and 1 989, RPR was directly related to maximum root length, root number, and root dry …

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia

Theses : Honours

The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard …