Food Science Commons^™

Microstructure Of Nunas: Andean Popping Beans (Phaseolus Vulgaris L.), Stephen C. Spaeth, Daniel G. Debouck, Joseph Tohme, Janny Van Beem

Food Structure

Nunas, popping beans (Phaseous vulgaris L.), burst and expand when heated rapidly. Differences in seed microstructure between popping and conventional (non-popping) bean genotypes conceivably contribute to popping in nunas However, the microstructural characteristics which contribute to the popping attribute and sites of expansion have not been identified. Seeds and excised cotyledons of unpopped and popped nunas were examined using scanning electron microscopy (SEM). Protoplasts of unpopped nunas were similar to protoplasts of conventional beans. Intercellular spaces of unpopped nunas were occluded by schizogenous cell walls. The occluded form of intercellular spaces differed distinctively from the open form in popped nunas …

The Effect Of Chloride Salts On The Texture, Microstructure And Stability Of Meat Batters, A. Gordon, S. Barbut

Food Structure

The stability, texture and microstructure of six mechanically deboned chicken meat bat.ters prepared with NaCL (1.25 and 2.5%) and replacement of the 2. 5 NaCl with HgC12 , CaC12 , KCl and LiCl based on isoionic strength were examined . The uncooked HgCL2 batter showed the poorest fat binding, The monovalent chloride salts produced stable cooked batters, whereas both divalent salts did not, CaC12 produced a more unstable batter than MgC1 2 High correlation was found between water and fat loss and total cookout losses from cooked batters. Texture was significantly affected by the type of chloride salt used. The …

Composition And Some Properties Of Spray-Dried Retentates Obtained By The Ultrafiltration Of Milk, Miloslav Kalab, Marijana Caric, Mansour Zaher, V. R. Harwalkar

Food Structure

Retentates containing 20, 27, and 34% total solids, obtained on commercial scale by the ultrafiltration of milk were spray-dried on laboratory scale using centrifugal atomization and single stage drying with the inlet air temperature of 220 C and the outlet air temperature of 90 C.

The protein content in the powders was 31% to 35% compared to 24.8% protein in the control whole-milk powder. Lactose contents were markedly lower in the retentate powders (-10.6%) than in the milk powder (40.4%). Storage of the powders at 37 C resulted in a marked increase in the 5-hydroxmethylfural contents with doubling of this …

Capretto : A New Meat Industry, R J. Suiter

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

Capretto is the term the Italians use for the meat from a goat upto 20 weeks old. For centuries goat meat has featured on tables from the Mediterranean to asia and the Pacific Islands.

Western Australian premium quality capretto has a dressed weight of between 6 and 1kg. Its pinkish flesh is tender and leaner than sheep meat, so it's ideal for the health conscious.

This article describes a market development programme undertaken by the Department of Agriculture's Goat Industry Development Unit (GIDU) and the Australian Cashmere Growers Association's (ACGA) Meat Marketing Committee to establish a premium market for capretto …

Direct Selling Is A Plus For Cattle Producers, P G. Frapple

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

The aim when marketing cattle is to maximise the net return with the minimum level of risk. To do this a producer needs an accurate description of the stock for sale and information on the likely gross returns and costs of selling through the different marketing systems.

Since producers' selling costs and processors' buying costs are lower in direct sales, it is more likely that net returns from direct delivery will be higher.

Function Of Preliminary Incubation Of Raw Milk Samples For Quality Control, R. Burt Maxcy, Michael Liewen

Department of Food Science and Technology: Faculty Publications

Preliminary incubation of raw milk samples to evaluate bacterial quality has been a commonly recommended practice. The presumption has been that selective growth of a segment of the microflora associated with unsanitary methods and conditions would be enhanced. The present work involved a theoretical approach to evaluate this presumption. Pure cultures of Pseudomonas aeruginosa, P. fluorescens, and Escherichia coli as well as enriched mixed cultures of psychrotrophs and mesophiles were used. The generation time of each culture was determined at various temperatures. An analysis of covariance showed the coefficients of generation time related to temperature were not significantly different. …

Menu, 1989, Gallagher's Boxty House

Gallagher's Boxty House

No abstract provided.

Apples, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives information on apples, including seasons, storing, canning, freezing, and whitening.

Utah Tart Cherries, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives information and instruction on how to select, handle, serve, freeze, and can Utah Tart Cherries.

Utah Peaches, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives information on selecting, freezing, canning, drying, and consuming peaches.

The Fibers, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives information on the different types of fiber and how the body uses each of them. It also lists common foods that provide fiber for the body.

Sensitivity To Sulfited Foods Among Sulfite-Sensitive Subjects With Asthma, Steve L. Taylor, Robert K. Bush, John C. Selner, Julie A. Nordlee, Matthew B. Wiener, Karen Holden, Jerald W. Koepke, William W. Busse

Department of Food Science and Technology: Faculty Publications

Eight individuals with asthma who had been diagnosed as sulfite sensitive on the basis of double-blind capsule-beverage challenges were subjected to challenges with various sulfited foods, including lettuce, shrimp, dried apricots, white grape juice, dehydrated potatoes (as mashed potatoes), and mushrooms. Four of these patients failed to respond to challenges with any of the sulfited foods. The other four patients experienced a decrease in pulmonary function on double-blind challenges with sulfited lettuce. Two of three of these patients reacted to challenges with dried apricots and white grape juice; the fourth patient has not yet been challenged with these products. Only …

The Estimation Of Free Aluminium And The Competition Between Fluoride And Humate Anions For Aluminium, G. S.P. Ritchie, M. P. Nelson, M. G. Whitten

Food Science and Nutrition

Three equations for estimating the concentration of free aluminium, [Al³⁺], from the activity of free fluoride, (F^-), were compared to assess their suitability for estimating [Al³⁺] in acid soil solutions and in competition studies. We then studied the ability of humic acids to compete with F for Al by comparing the behaviour of the humic acids in the presence of F and Al with that of several carboxylic acids under the same conditions. All three methods of estimating [Al ] were limited in their applicability to acid soil solutions but were uitable for estimating …

The Bioavailability Of Iron From Meat, Spinach, Soy Protein Isolate, Meat:Spinach And Meat:Spi Mixtures Fed To Anemic And Healthy Rats, Dejia Zhang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two Experiments were conducted to investigate the effect of iron status and iron source on iron bioavailability using the rat model. Beef was proportionally mixed with spinach (Experiment I) or soy protein isolate (Experiment II) to test if meat enhances the absorption of iron from spinach or SPI. Five diets with the iron from meat:spinach (or SPI) ratios of 100:0, 75:25, 50:50, 25:75 and 0:100 were prepared and fed to rats. FeS04 was used as a reference. Two trials of rats were used in Experiment I. In trial I, half of the rats were made severely iron deficient (Hb 6.3 …

Evaluation Of Frogurt: A New Product Prepared By Fermentation Of Ice Cream Mix, Morteza Mashayekh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring.

Starter culture populations and lactase activity …

Measurement Of Proteins In Milk And Dairy Products, Marie K. Walsh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added …

A Preliminary Evaluation Of Resin Extractable Molybdenum As A Soil Test, G. S.P. Ritchie

Food Science and Nutrition

Resin extractable Mo explained 72% of the variation in yield of wheat (Triticum aestivum) grown on ten acid soils as measured by the relative yield of the tops or by the uptake of Mo by the youngest emerged blade.

Eat A Healthful Diet- An Absolute Cure, Georgia C. Lauritzen Ph.D

Archived Food and Health Publications

Publication gives tips and suggestions for eating a healthful diet.

The Retention Of Contractility Of Rabbit Myofibrils During Storage At 25 C, Makoto Nakamura, Michio Muguruma, Toshiyuki Fukazawa, Mamoru Yamaguchi

Food Structure

During postmortem storage of muscle at 25 degrees C, myofibrils retained the ability to contract for more than 400 hours under experimental conditions used to prevent bacterial contamination of the meat surface. During t his time, rapid breakdown of troponin T was observed. Storage beyond 500 hours resulted in rapid loss of contractility correlating with proteolysis of the heavy chain of myosin, an din this stage some granules were observed along the whole A-band within the sarcomere.

Microstructure Of Shortenings, Margarine And Butter - A Review, A. C. Juriaanse, I. Heertje

Food Structure

Fat spreads are composed of liquid oil, fat crystals and water. The fat crystals in these products give the product the required consistency and stabilize the water droplets. Shortenings are waterfree products , the rheology of which depends on the solid fat content and interactions between fat crystals. Size and interaction between crystals is influenced by both composition and processing. Crystals form a three - dimensional network. Recrystallization phenomena, especially formation of large beta- crystals , can create product defects like sandiness. Margarines and halvarines are water- in - oil emulsions and have a relatively simple product structure. Because of …

Proceedings From The 25th Annual Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Porosity, Specific Gravity And Fat Dispersion In Blue Cheeses, K. M. K. Kebary, H. A. Morris

Food Structure

Porosity was measured in Blue cheeses made from (i) homogenized butter oil - reconstituted nonfat dry milk (4% fat). (ii) homogenized butter oil reconstituted nonfat dry milk (14% fat) standardized to 4% fat with reconstituted nonfat dry milk , (iii} homogenized raw c ream (14% fat) standardized to 4% fat with raw skim milk , and (iv) homogenized pasteurized cream (14% fat) standardized to 4% fat with pasteurized skim milk. Cheeses made from (i) were the most porous and were significantly different from the other cheeses . In cheeses made from (i) and (ii) , about 40% of the holes …

Development Of Microstructure In Raw, Fried, And Fried And Cooked Paneer Made From Buffalo, Cow, And Mixed Milks, Miloslav Kalab, S. K. Gupta, H. K. Desai, G. R. Patil

Food Structure

Paneer was made from cow, buffalo, and mixed cow and buffalo milk by coagulation with citric acid at pH 5.5. All milk samples were heated to 90°C. Cow milk was coagulated at this temperature but buffalo and mixed milks were cooled to 70°C before coagulation. Differences in the composition and the treatments of the cow and buffalo milks were reflected in the composition and structure of the paneers. Electron microscopy revealed that raw paneer samples had a granular structure consisting of protein particles having a core-and-lining ultrastructure. Deep-frying in vegetable oil at 175'C for 4-5 min led to the compaction …

Functional And Microstructural Effects Of Fillers In Comminuted Meat Products, Frederick W. Comer, Paula Allan-Wojtas

Food Structure

Fillers are used in comminuted meat products such as wieners to increase yield, improve stability, and modify textural properties. Light microscopy, scanning electron microscopy and transmission electron microscopy show that comminutred meat products are mechanical mixtures in which the microstructural features of starch and insoluble protein ingredients are largely retained. The water absorption and gelation properties of these ingredients contribute to the stability and textural firmness. Soluble proteins may improve stability through emulsion formation but the role of emulsion formation i s clearly secondary to that of gelation. The characteristic springy gel structure of wieners is determined by the gelation …

The Use Of Transmission Electron Microscopy To Study The Composition Of Pseudomonas Fragi Attachment Material, Paula J. Herald, Edmund A. Zottola

Food Structure

Electron microscopy techniques were used to study the attachment matrix of Pseudomonas fragi used to demonstrate the presence of attachment fibrils of P. fragi adhered to stainless steel. Transmission electron microscopy (TEM) was used to examine thin sectioned cells strained with ruthenium red or alcian blue. Extracellular substances surrounding cells stained with ruthenium red or alcian blue had a mat- or spike-like morphology. This indicated that these substances were acidic mucopolysaccharides that may be involved in the attachment of P. fragi to food contact surfaces.

Changes In The Ultrastructure Of Emulsions As A Result Of Electron Microscopy Preparation Procedures, M. Liboff, H. D. Goff, Z. Haque, W. K. Jordan, J. E. Kinsella

Food Structure

Various methods of preparing emulsions for electron microscopy were examined with peanut oil/protein and ice cream mix emulsions. For transmission electron microscopy {TEM) , fresh peanut oil/bovine serum albumin emulsions were mixed with 2% agar , fixed in phosphate-buffered (pH 7 . 0) 4% glutaraldehyde solution and postfixed in phosphate-buffered (pH ? . 0) 1% osmium tetroxide alternatively , the glutaraldehyde- fixed samples were briefly rinsed in acetone prior to postfixation . Both preparations yielded satisfactory fat globule preservation. Similar emulsions were prepared on loops and suspended over vapors of 25% gJ nt.RrBl r'lehyr'le Rnc'l 1% oRmi urn tetroxide . …

Ultrastructural And Textural Properties Of Restructured Beef Treated With A Bacterial Culture And Splenic Pulp, E. A. Elkhalifa, N. G. Marriot, R. L. Grayson, P. P. Graham, S. K. Perkins

Food Structure

Scanning electron microscopy (SEM), transmission electron microscopy (TEM) and Instron measurements were used to evaluate the effects of an Achromobacter iophagus culture {BC) and splenic pulp (SP) treatments one structural and textural properties of flaked and restructured beef steaks. Both treatments improved the textural character is tics of the product when conditioned at 35°C . Electron microscopy studies revealed that the bacterial culture treatment caused a greater effect than SP on the connective tissue elements, with a degradation of the endomysial sheath and sarcolemma. Treatment with splenic pulp produced an overall excessive disruption a t the Z-lines with little definition …

Scanning Electron Microscopy Of Cellular Structure Of Granny Smith And Red Delicious Apples, Gassinee Trakoontivakorn, Max E. Patterson, Barry G. Swanson

Food Structure

Immature and mature Granny Smith and Red Delicious apples (Malus domestica Borkh . ) were studied with scanning electron microscopy (SEM). Parenchyma cells were observed to form a net-like pattern in sections transverse to the stem-calyx of the apple. Bundles of about six intact cells were connected, creating large intercellular spaces. The intercellular spaces were different in shape from different perspectives to the cut surfaces ; round in stem-calyx transverse sections and elliptical in stem-calyx cross sections. Cell areas, cell lengths and intercellular space areas were determined with image analysis. The patterns of mature apple cell structure of both cultivars …

Sample Holders For Solid And Viscous Foods Compatible With The Hexland Cryotrans Ct 1000 Assembly, Miloslav Kalab, Paula Allan-Wojtas, Ann Fook Yang

Food Structure

A brass block., 3 .7 mm high and 10 mm in diameter, which has three openings to accommodate rivet-type or plain tubular specimen holders for scanning electron microscopy at low temperature, has been designed to fit the Hexland Cryotrans CT 1000 assembly in place of the original aluminum disc. Viscous food samples are placed in two-piece tubular holders (0.9 mm inner diameter, 1.2 mm outer diameter) made from sterling silver, and rapidly frozen. The holders are inserted into the brass block under 1 iquid nitrogen and tightened with individual setscrews. A handle screwed into the central hole of the block …

The Application Of Cold Stage Scanning Electron Microscopy To Food Research, J. A. Sargent

Food Structure

Host foods and associated microorganisms contain water which in the vacuun of an electron microscope would rapidly evaporate at ambient temperature . In addition constituent fats may melt under the electron beam. Cryopreservation and examination at low temperature avoids these problems. The structure of emulsified or foamed products can be revealed by freeze-fracture techniques. Products such as ice cream which are not stable even under normal pressures at ambient temperature can be prepared rapidly and examined for prolonged periods.