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1. Microbial production of xylitol

Author:
Saha, B.C.; Bothast, R.J.
Source:
Fuels and chemicals from biomass pp. -
Subject:
xylitol; food additives; sweeteners; xylose; biomass; hemicellulose; microorganisms; lignocellulose; Candida; nitrogen; Saccharomyces cerevisiae; biotechnology
Abstract:
... Xylitol, a five-carbon polyalcohol, has attracted much attention because of its potential use as a natural food sweetener, as a dental caries reducer and as a sugar substitute in diets for diabetics. Currently, it is produced chemically by catalytic reduction of xylose. Various microorganisms can convert xylose to xylitol. The present review describes microbial production of xylitol from xylose an ...
Handle:
10113/26437

2. Stability of ascorbic acid in blends with wheat flour, CSM, and infant cereals

Author:
Vojnovich, C.; Pfeifer, V.F.
Source:
Cereal science today 1970 v.15 no.9 pp. 317-321
ISSN:
0009-0360
Subject:
water content; ascorbic acid; vitamin supplements; food additives; wheat flour; milk substitutes; infant foods; grain foods; blended foods; food fortification; fortified foods; food nutrient losses; vitamin content; storage temperature
Handle:
10113/31267

3. Odor and flavor responses to additives in edible oils

Author:
Evans, C.D.; Moset, H.A.; List, G.R.
ISSN:
0003-021X
Subject:
sensory evaluation; vegetable oil; cooking fats and oils; cottonseed oil; off flavors; deodorization; volatile organic compounds; odor compounds; flavor compounds; vinyl compounds; food additives; aldehydes; off odors
Abstract:
... The odor threshold was determined for a series of unsaturated ketones, secondary alcohols, hydrocarbons and substituted furans added to bland edible oil. Odor thresholds were taken as the point where 50% of a 15- to 18-member taste panel could detect an odor difference from the control oil. These additives are oxidative products of fats, but the concentrations investigated were far below any level ...
Handle:
10113/31711
DOI:
10.1007/BF02544669

4. The food additive petition process

Author:
John H. Nelson
Source:
Journal of milk and food technology 1971 v.34 no.3 pp. 142-144
ISSN:
0022-2747
Subject:
Food and Drug Administration; food additives; food technology; milk
Abstract:
... Development and filing of a Food Additive Petition for a new food additive requires close liaison between the Food and Drug Administration (FDA) and the manufacturer, beginning with development of a protocol for data which will be required for the petition. Informal FDA guidelines for Food Additive Petitions require information on the identity of the additive, usage and labeling, efficacy or perfo ...
DOI:
10.4315/0022-2747-34.3.142

5. Effect of condensed phosphates on pH, swelling and water-holding capacity of beef

Author:
Shults, G.W.; Russell, D.R.; Wierbicki, E.
Source:
Food research 1972 v.37 no.6 pp. 860-864
ISSN:
0022-1147
Subject:
beef; water holding capacity; phosphates; pH; food additives; food quality
DOI:
10.1111/j.1365-2621.1972.tb03688.x

6. Effects of sodium chloride and condensed phosphates on the water-holding capacity and swelling of chicken meat

Author:
Shults, G.W.; Wierbicki, E.
Source:
Food research 1973 v.38 no.6 pp. 991-994
ISSN:
0022-1147
Subject:
chicken meat; water holding capacity; sodium chloride; phosphates; pH; food additives; food irradiation; shrinkage
DOI:
10.1111/j.1365-2621.1973.tb02131.x

7. Defatted corn-germ flour as a nutrient fortifier for bread

Author:
Tsen, C.C.; Mojibian, C.N.; Inglett, G.E.
Source:
Cereal chemistry 1974 v.51 no.2 pp. 262-271
ISSN:
0009-0352
Subject:
breadmaking quality; high protein diet; corn germ; dietary minerals; fortified foods; food additives; monoacylglycerols; corn flour; breads; mineral content; food acceptability; defatted foods; food fortification; sucrose; sulfhydryl groups; defatting; dietary protein; volume; nutritive value; protein content
Abstract:
... Defatted corn germ, rich in minerals and protein with lysine content more than twice that of normal wheat flour, is suitable as a nutrient fortifier for bread. Under optimum conditions, acceptable bread could be made from wheat flour fortified with 12% defatted corn-germ flour. In many countries where loaf vol. is not emphasized, the fortified level could be raised to 24%. Defatted corn germ conta ...
Handle:
10113/31567

8. Soybean proteins: their production, properties, and food uses. a selected bibliography

Author:
Wolf, W.J.
Source:
Journal of the American Oil Chemists' Society 1974 v.51 no.1 pp. 63A-66A
ISSN:
0003-021X
Subject:
crop production; Glycine max; protein structure; protein value; soy protein; soybeans; physicochemical properties; food processing; agronomic traits; ingredients; food additives
Abstract:
... Important references on soybean have been selected and the bibliography is listed alphabetically by author or patent assignee. A classification and subject guide to the bibliography is provided so that references relating to the production of individual soybean protein forms, their properties and food uses can be easily obtained. ...
Handle:
10113/31731
DOI:
10.1007/BF02542093

9. Studies on the hygienic chemistry of Monascus pigments. I. Digestion of Monascus pigments-protein complex with proteases

Author:
Ishiwata, H.; Watanabe, M.; Tanimura, A.
Source:
Shokuhin Eiseigaku Zasshi 1974 v.15 no.1 pp. 36-42
ISSN:
0015-6426
Subject:
food additives
DOI:
10.3358/shokueishi.15.36

10. On the measurement of sulfate and viscosity of carrageenan

Author:
Ito, Y.; Iwaida, M.
Source:
Shokuhin Eiseigaku Zasshi 1975 v.16 no.2 pp. 116-118
ISSN:
0015-6426
Subject:
food additives
DOI:
10.3358/shokueishi.16.116

11. Food additives and hyperactivity

Source:
Science 1978 v.199 no.4328 pp. 516
ISSN:
0036-8075
Subject:
children; food additives; salicylates; diet therapy
Abstract:
... Benjamin Feingold reported that 50 percent of hyperactive children dramatically improve on a diet free from synthetic colors, synthetic flavors, and salicylates. A study conducted at the University of Wisconsin failed to confirm his claims. The study is described, and Dr. Feingold's evaluation of it is reported. The diet is regarded by some researchers as just another item in a long string of purp ...
DOI:
10.1126/science.199.4328.516

12. Fluorescence in candies caused by methyl anthranilate, a flavoring agent

Author:
Toyoda, Masatake.; Ito, Yoshio.; Iwaida, Masahiro.
Source:
Journal of food protection 1979 v.42 no.8 pp. 658-659
ISSN:
0362-028X
Subject:
food analysis; food additives; food safety; chromatography; flavorings; candy
Abstract:
... A fluorescent substance was found in imported fruit candy. In the elution test of the fluorescent substance, it reacted in the same manner as fluorescent dyes. Further pursuit revealed that the fluorescence was derived from the grape flavor preparation added during manufacture and the fluorescence spectra of the candy and the grape flavor were quite coincident with that of methyl anthranilate. Met ...
DOI:
10.4315/0362-028X-42.8.658

13. Microorganisms as food additives

Author:
Smith, James L.; Palumbo, Samuel A.
Source:
Journal of food protection 1981 v.44 no.12 pp. 936-955
ISSN:
0362-028X
Subject:
fermentation; fermented foods; food additives; bacteria; fungi
Abstract:
... Extract: Bacteria and fungi are used as additives in meats, milk, cereals, vegetables, and fruits to produce desirable fermented products. Fermentation causes changes in the nutritional content of foods; vitamin and amino acid levels may increase, decrease or remain static depending on the type of microorganism used and the product fermented. Microorganisms also impart desirable flavors, improve t ...

14. The DNA-damaging activity of natural food additives (flavoring agents). II

Author:
Ueno, S.; Oyamada, N.; Kubota, K.; Ishizaki, M.
Source:
Shokuhin Eiseigaku Zasshi 1984 v.25 no.4 pp. 378-382
ISSN:
0015-6426
Subject:
food additives; flavor enhancers; toxicology; DNA
DOI:
10.3358/shokueishi.25.378

15. Effects of coal tar dyes on viability, and RNA and protein synthesis in isolated rat hepatocytes

Author:
Yoshimoto, M.; Noda, K.; Hatano, S.; Watanabe, T.
Source:
Shokuhin Eiseigaku Zasshi 1984 v.25 no.4 pp. 347-351
ISSN:
0015-6426
Subject:
hepatocytes; proteins; biosynthesis; dyes; rats; RNA; food additives
DOI:
10.3358/shokueishi.25.347

16. Effects of oral administration of rose bengal on organ weight, liver components and RNA synthesis in rats

Author:
Yoshimoto, M.; Noda, K.; Hatano, S.; Watanabe, T.
Source:
Shokuhin Eiseigaku Zasshi 1984 v.25 no.4 pp. 352-355
ISSN:
0015-6426
Subject:
weight; liver; biosynthesis; glycogen; lipids; dyes; rats; RNA; food additives
DOI:
10.3358/shokueishi.25.352

17. Enzymatic degradation of alpha and beta-cyclodextrins by Bacteroides of the human colon

Author:
Antenucci, R.N.; Palmer, J.K.
Source:
Journal of agricultural and food chemistry 1984 v.32 no.6 pp. 1316-1321
ISSN:
0021-8561
Subject:
Bacteroides; colon; stabilizers; metabolism; hydrolysis; food additives
DOI:
10.1021/jf00126a025

18. Improved determination method for sodium carboxymethylcellulose in various foods

Author:
Yomota, C.; Toyoda, M.; Ito, Y.; Harada, M.
Source:
Shokuhin Eiseigaku Zasshi 1984 v.25 no.6 pp. 505-511
ISSN:
0015-6426
Subject:
food additives; ice cream; carboxymethylcellulose; analytical methods
DOI:
10.3358/shokueishi.25.505

19. Effects of hydrogenation and additives on cooking oil performance of soybean oil

Author:
Frankel, E.N.; Warner, K.; Moulton, K.J. Sr.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.9 pp. 1354-1358
ISSN:
0003-021X
Subject:
soybean oil; hydrogenation; food additives; cooking fats and oils; cooking
Abstract:
... Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu-2.4) and with Ni catalyst to 4.6 linolenate (Ni-4.6) had a significantly lower odor intensi ...
Handle:
10113/24044
DOI:
10.1007/BF02545957

20. High yield monoglycerides preparation from glycidol and carboxylic acids

Author:
Zlatanos, S.N.; Sagredos, A.N.; Papageorgiou, V.P.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.11 pp. 1575-1577
ISSN:
0003-021X
Subject:
food additives; monoacylglycerols; carboxylic acids; yields
DOI:
10.1007/BF02541689

21. Adulterated butterfat: fatty acid composition of triglycerides and 2-monoglycerides

Author:
Soliman, M.A.; Younes, N.A.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.2 pp. 248-250
ISSN:
0003-021X
Subject:
milk fat; adulterated products; cottonseed oil; tallow; testing; triacylglycerols; monoacylglycerols; chemical composition; fatty acids; food additives
DOI:
10.1007/BF02546149

22. Analysis of free and total sulfites in food by ion chromatography with electrochemical detection

Author:
Kim, H.J.; Kim, Y.K.
Source:
Journal of food science 1986 v.51 no.5 pp. 1360-1361
ISSN:
0022-1147
Subject:
food composition; food additives; sulfites; chromatography
DOI:
10.1111/j.1365-2621.1986.tb13122.x

23. Binding of diacetyl by pea proteins

Author:
Dumont, J.P.; Land, D.G.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.6 pp. 1041-1045
ISSN:
0021-8561
Subject:
Pisum sativum; diacetyl; binding proteins; flavor compounds; volatile compounds; food additives
DOI:
10.1021/jf00072a028

24. Determination of adulterated natural ethyl butyrate by carbon isotopes

Author:
Byrne, B.; Wengenroth, K.J.; Kruger, D.A.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.4 pp. 736-738
ISSN:
0021-8561
Subject:
food analysis; flavor; food additives; ethanol; adulterated products; detection; isotopes; carbon; artificial flavorings; United States
DOI:
10.1021/jf00070a036

25. Effect of TBHQ on quality characteristics of RBD olein during frying

Author:
Asap, T.; Augustin, M.A.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.9 pp. 1169-1172
ISSN:
0003-021X
Subject:
palm oils; olein; frying; food additives; food analysis; oxidation; iodine value; polymers; food quality
DOI:
10.1007/BF02663944

26. Effect of chain length and concentration on the degree of dissociation of phosphates used in food products

Author:
Trout, G.R.; Schmidt, G.R.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.1 pp. 41-45
ISSN:
0021-8561
Subject:
meat products; phosphates; food processing; pH; food additives; binding sites
DOI:
10.1021/jf00067a011

27. Hydrogenation of canola oil as affected by chlorophyll

Author:
Abraham, V.; DeMan, J.M.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.9 pp. 1185-1188
ISSN:
0003-021X
Subject:
rapeseed oil; hydrogenation; chlorophyll; fatty acids; food additives; food quality
DOI:
10.1007/BF02663948

28. Solid-phase extraction and HPLC determination of beta-cryptoxanthin and alpha- and beta-carotene in orange juice

Author:
Fisher, J.F.; Rouseff, R.L.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.6 pp. 985-989
ISSN:
0021-8561
Subject:
orange juice; rapid methods; beta-carotene; alpha-carotene; liquid chromatography; extraction; detection; food additives
DOI:
10.1021/jf00072a013

29. Synthesis and thermolysis of aryl hydroxyalkyl carbonates

Author:
Podraza, K.F.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.3 pp. 475-477
ISSN:
0021-8561
Subject:
carbonates; synthesis; heat treatment; food additives; flavor enhancers; phenols; flavorings
DOI:
10.1021/jf00069a026

30. Determination of L-ascorbyl 6-palmitate in bread using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detection

Author:
Hung, T.T.; Seib, P.A.; Kramer, K.J.
Source:
Journal of food science 1987 v.52 no.4 pp. 948-974
ISSN:
0022-1147
Subject:
food additives; food composition; liquid chromatography; breads
DOI:
10.1111/j.1365-2621.1987.tb14250.x

31. Determination of ascorbic acid, erythorbic acid, and uric acid in cured meats by high performance liquid chromatography

Author:
Kutnink, M.A.; Omaye, S.T.
Source:
Journal of food science 1987 v.52 no.1 pp. 53-56
ISSN:
0022-1147
Subject:
meat products; food additives; ascorbic acid; isoascorbic acid; uric acid; food composition; liquid chromatography
DOI:
10.1111/j.1365-2621.1987.tb13971.x

32. Incorporating L-ascorbyl 6-palmitate in bread and its shortening-sparing and anti-firming effects

Author:
Koch, R.L.; Seib, P.A.; Hoseney, R.C.
Source:
Journal of food science 1987 v.52 no.4 pp. 954-974
ISSN:
0022-1147
Subject:
food additives; physicochemical properties; breads
DOI:
10.1111/j.1365-2621.1987.tb14251.x

33. Antimicrobial activity of sodium bicarbonate

Author:
Corral, L.G.; Post, L.S.; Montville, T.J.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1988 v.53 no.3 pp. 981-982
ISSN:
0022-1147
Subject:
food additives; food preservation; sodium bicarbonate; antibacterial properties
Abstract:
... Sodium bicarbonate (SB) inhibited the growth of bacteria and yeasts in agar media model systems under certain conditions. Escherichia coli, Lactobacillus plantarum, Staphylococcus aureus, and Pseudomonas aeruginosa aerobic plate counts were reduced 10,000-fold by 0.12M (1% w/v) SB. Saccharomyces cerevisiae and Hansenula wingei were more sensitive; counts were reduced 100,000-fold by 0.06M SB. Pota ...
DOI:
10.1111/j.1365-2621.1988.tb09005.x

34. Comparison of the total protein, nitrogen, and amino acid composition of selected additives and ingredients used in composite meat products

Author:
Zarkadas, C.G.; Drouliscos, N.J.; Karatzas, C.N.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.6 pp. 1121-1131
ISSN:
0021-8561
Subject:
meat products; protein content; amino acids; food additives; myofibrils; nitrogen
DOI:
10.1021/jf00084a003

35. Effect of ethylenediaminetetraacetic acid (EDTA) and metal ions on growth of Staphylococcus aureus 196E in culture media

Author:
Kraniak, J.M.; Shelef, L.A.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1988 v.53 no.3 pp. 910-913
ISSN:
0022-1147
Subject:
food processing; food additives; culture media; Staphylococcus aureus; EDTA (chelating agent)
Abstract:
... The effects of ethylenediaminetetraacetic acid (EDTA) and its salts, alone or in combination with Mg2+, Fe3+, Zn2+ or Ca2+, on growth of S. aureus strain 196E, were studied. EDTA or its Na+ or K+ salts (0.8-1.7 mM), but not its Ca2+ or Fe3+ salts, inhibited cell growth in Brain Heart Infusion broth. Bacteriostatic effects in Casamino Acids-Yeast Extract (CasY) broth were produced by 0.17 mM EDTA. ...
DOI:
10.1111/j.1365-2621.1988.tb08983.x

36. Effect of laboratory-scale oil applications on quality factors of corn, soybeans, and wheat

Author:
Mounts, T.L.; Warner, K.; Lai, F.S.; Martin, C.R.; Pomeranz, Y.; Burkholder, W.E.; Peplinski, A.J.; Class, A.R.; Davis, C.W.
Source:
Cereal chemistry 1988 v.65 no.3 pp. 175-181
ISSN:
0009-0352
Subject:
soybeans; winter wheat; corn; food storage; food additives; soybean oil; food quality
Abstract:
... Previous research has demonstrated that application of 200 p.p.m. soyabean oil is 90% effective in controlling dust generated during handling of grain in elevator operations. Soyabeans, hard red winter wheat, soft red winter wheat and maize were treated with 200-800 p.p.m. soyabean oil, 2 mixtures of soyabean oil and lecithin, or mineral oil, stored at ambient temp. for ≤1 year, and then assessed ...
Handle:
10113/23782

37. Essential oil constituents of Ashanti pepper (Piper guineense) fruits (berries)

Author:
Ekundayo, O.; Laakso, I.; Adegbola, R.M.; Oguntimein, B.; Sofowora, A.; Hiltunen, R.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.5 pp. 880-882
ISSN:
0021-8561
Subject:
Piper; essential oils; flavor; toxicity; volatile compounds; food additives
DOI:
10.1021/jf00083a001

38. Evaluation of the mechanism of dilauryl thiodipropionate antioxidant activity

Author:
Karahadian, C.; Lindsay, R.C.
Source:
Journal of the American Oil Chemists' Society 1988 v.65 no.7 pp. 1159-1165
ISSN:
0003-021X
Subject:
food chemistry; hydroperoxides; lipids; fish oils; food additives
DOI:
10.1007/BF02660574

39. Extraction and quantitation of soy protein in sausages by ELISA

Author:
Medina, M.B.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.4 pp. 766-771
ISSN:
0021-8561
Subject:
monitoring; soy protein; enzyme-linked immunosorbent assay; sausages; food additives
DOI:
10.1021/jf00082a024

40. Nonchromatographic cyclodextrin assays: evaluation of sensitivity, specificity, and conversion mixture applications

Author:
Makela, M.J.; Korpela, T.K.; Puisto, J.; Laakso, S.V.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.1 pp. 83-88
ISSN:
0021-8561
Subject:
spectroscopy; oligosaccharides; food additives; food quality
DOI:
10.1021/jf00079a021

41. Approaching 1992--European developments in 1988

Author:
Jukes, D.J.
Source:
British food journal 1989 v.91 no.2 pp. 12-21
ISSN:
0007-070X
Subject:
trade policy; agricultural law; food packaging; flavorings; European Union; food inspection; food policy; food irradiation; food additives; nutrition labeling; Europe
Abstract:
... A target date of 31 December 1992 has been set for the abolition of many of the present controls on goods passing between member states of the European Community. For foods, as with other products the Commission has established a list of proposals that require adoption if the "internal market" is to function properly. Considerable progress was made on the new directives required during 1988. Infor ...
DOI:
10.1108/00070709010133784

42. Food industry faces 'chemophobia'

Author:
Gillis, A.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.5 pp. 626
ISSN:
0003-021X
Subject:
food additives; food industry
DOI:
10.1007/BF02669937

43. High-fiber, non-caloric flour substitutes

Author:
Gould, J.M.; Jasberg, B.K.; Dexter, L.; Warner, K.
Source:
Special report - New York State Agricultural Experiment Station, Geneva 1989 v.63 pp. 11-15
ISSN:
0886-7623
Subject:
chocolate; lignocellulose; sensory evaluation; dough; wheat flour; application technology; cakes; food additives
Handle:
10113/24234

44. High-fiber, noncaloric flour substitute for baked foods. Alkaline peroxide-treated lignocellulose in chocolate cake

Author:
Jasberg, B.K.; Gould, J.M.; Warner, K.
Source:
Cereal chemistry 1989 v.66 no.3 pp. 209-213
ISSN:
0009-0352
Subject:
cakes; food additives; wheat straw; alkali treatment; hydrogen peroxide; food quality; volume; sensory evaluation; dietary fiber
Abstract:
... Wheats straw was treated with hydrogen peroxide at pH 11.5, resulting in a partially delignified, highly water-absorbent and swellable fiber fraction that was used as partial replacement (2-50%) for flour in layer cakes. Volume of cakes prepared with less than 30% replacement of flour increased by 5 to 10% compared with controls. Taste panel flavor and texture scores indicated that cakes with as m ...
Handle:
10113/24227

45. High-fiber, noncaloric flour substitute for baked foods. Effects of alkaline peroxide-treated lignocellulose on dough properties

Author:
Jasberg, B.K.; Gould, J.M.; Warner, K.; Navickis, L.L.
Source:
Cereal chemistry 1989 v.66 no.3 pp. 205-209
ISSN:
0009-0352
Subject:
wheat flour; food additives; lignocellulose; alkali treatment; hydrogen peroxide; food quality; volume; dough; dietary fiber; breads
Abstract:
... Replacing up to 30% of the flour in a dough with alkaline hydrogen peroxide (AHP)-treated lignocellulose increased the height of the mixograph peak obtained during dough mixing by as much as 40% compared with an all flour dough. Substantially more water could be incorporated into the dough without loss of dough integrity when AHP-treated lignocellulose was used as a replacement for a portion of th ...
Handle:
10113/27614

46. Influence of straw feeding and growth-implant on veal meat quality

Author:
Renerre, M.; Touraille, C.; Bordes, P.; Labas, R.; Bayle, M.C.; Fournier, R.
Source:
Meat science 1989 v.26 no.3 pp. 233-244
ISSN:
0309-1740
Subject:
veal; meat quality; feeds; straw; food additives; sensory evaluation; lignocellulose
DOI:
10.1016/0309-1740(89)90022-3
PubMed:
22054980

47. Inhibition of growth and aflatoxin production of Aspergilli in medium containing phosphates

Author:
Lebron, C.I.; Molins, R.A.; Walker, H.W.; Kraft, A.A.; Stahr, H.M.
Source:
Journal of food protection 1989 v.52 no.1 pp. 4-6
ISSN:
0362-028X
Subject:
food additives; phosphates; Aspergillus flavus; Aspergillus parasiticus; aflatoxins; biosynthesis
Abstract:
... Mycelial growth and mycotoxin production of Aspergillus flavus and A. parasiticus were studied in Sabouraud dextrose agar containing pure or blended pyro-, poly- or meta-phosphates during 9 d of incubation at 30 degrees C. Pure tetrasodium pyrophosphate (TSPP) and sodium polyphosphate, glassy (SPG, formerly hexametaphosphate), as well as a commercial phosphate blend and three combinations all cont ...
DOI:
4315/0362-028X-52.1.4

48. Noodles. VIII. The effect of wheat flour lipids, gluten, and several starches and surfactants on the quality of oriental dry noodles

Author:
Rho, K.L.; Chung, O.K.; Seib, P.A.
Source:
Cereal chemistry 1989 v.66 no.4 pp. 276-282
ISSN:
0009-0352
Subject:
cooking quality; fractionation; corn starch; wheat flour; noodles; glycolipids; potato starch; wheat starch; wheat gluten; food additives; phospholipids
Abstract:
... Removal of free lipids from hard wheat and soft wheat flours increased the whiteness and strength of the dry noodles; it increased cutting stress but decreased surface firmness of cooked noodles. In fractionation and reconstitution studies, nonpolar lipids effectively restored surface firmness of cooked noodles, whereas nonpolar lipids and glycolipids reduced breaking stress of dry noodles. Gluten ...
Handle:
10113/23104

49. Quality characteristics of restructured turkey meat with variable alginate/calcium-lactate ratios

Author:
Ensor, S.A.; Ernst, E.A.; Sofos, J.N.; Schmidt, G.R.
Source:
Journal of food science 1989 v.54 no.3 pp. 558-560
ISSN:
0022-1147
Subject:
turkey meat; food additives; alginates; calcium; lactates; sensory evaluation
Abstract:
... Restructured ground turkey and turkey breast meat patties, formulated with combinations of 0-1.0% sodium alginate, 0-0.1875% calcium carbonate and 0-0.6% lactate, were compared to a no additive control. The ratio of sodium alginate to calcium carbonate was held constant at 5.3 to 1. Optimal sensory and instrumental raw and cooked product bind was achieved with combinations of 0.4-1.0% sodium algin ...
DOI:
10.1111/j.1365-2621.1989.tb04650.x

50. Staphylococcus aureus: production of extracellular compounds and behavior in foods -- a review

Author:
Halpin-Dohnalek, M.I.; Marth, E.H.
Source:
Journal of food protection 1989 v.52 no.4 pp. 267-282
ISSN:
0362-028X
Subject:
enterotoxins; Staphylococcus aureus; cell growth; food contamination; food processing; foodborne illness; growth factors; food additives
Abstract:
... Growth of Staphylococcus aureus is accompanied by production of such extracellular compounds as hemolysins, nuclease, coagulase, lipase, and enterotoxins. Enterotoxins that can cause food poisoning are produced by about one-third of the coagulase-positive strains of S. aureus. The enterotoxins are a heterogeneous group of heat-stable, water-soluble, single-chain globular proteins having a molecula ...
DOI:
10.4315/0362-028X-52.4.267

51. Structure-function relationships of alkaline peroxide-treated lignocellulose from wheat straw

Author:
Gould, J.M.; Jasberg, B.K.; Cote, G.L.
Source:
Cereal chemistry 1989 v.66 no.3 pp. 213-217
ISSN:
0009-0352
Subject:
food additives; wheat straw; lignocellulose; wood pulp; alkali treatment; hydrogen peroxide; anatomy and morphology; physicochemical properties
Abstract:
... Compared with wood pulp cellulose, alkaline H2O2-treated wheat straw [suitable for incorporation into baked foods, to reduce caloric density and increase dietary fibre levels] becomes more extensively hydrated, increases more in size when hydrated, and contains a larger glucose accessible internal vol. These and other data are interpreted, in terms of a model for alkaline H2O2-treated lignocellulo ...
Handle:
10113/24228

52. The responsibility of the food industry

Author:
Bender, A.E.
Source:
British food journal 1989 v.91 no.5 pp. 3-4
ISSN:
0007-070X
Subject:
food industry; food additives; food intolerance; food irradiation; foodborne illness; food handling; food safety
Abstract:
... Over the past few years the food industry has been criticized by the press for a massive list of problems, including allergies, irradiation, food poisoning and food additives. In this somewhat controversial article, the author considers just how far the industry is responsible for these "real or apparent" problems and what responsibility it has. ...
DOI:
10.1108/EUM0000000002294

53. High temperature-short time pasta, processing: effect of formulation on extrudate properties

Author:
Cole, M.E.; Johnson, D.E.; Cole, R.W.; Stone, M.B.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1990 v.55 no.6 pp. 1651-1656
ISSN:
0022-1147
Subject:
wheat; pasta; temperature; food processing; extrusion; texture; forces; organic matter; water uptake; food additives; food quality; duration
Abstract:
... Effects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature-short time twin-screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pre ...
DOI:
10.1111/j.1365-2621.1990.tb03592.x

54. In vivo and in vitro evaluation of betanine mutagenicity

Author:
Conforti-Froes, N.; Varella-Garcia, M.; Manzato, A.J.
Source:
Cytologia 1990 v.55 no.2 pp. 203-208
ISSN:
0011-4545
Subject:
food additives; Beta vulgaris; color; lymphocytes
DOI:
10.1508/cytologia.55.203

55. Inhibition of modori (gel weakening) in surimi by plasma hydrolysate and egg white

Author:
Hamann, D.D.; Amato, P.M.; Wu, M.C.; Foegeding, E.A.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1990 v.55 no.3 pp. 665-795
ISSN:
0022-1147
Subject:
texture; gels; fish; temperature; density; food additives; hydrolysates; egg albumen
Abstract:
... The effects of beef plasma hydrolysate and egg white solids were evaluated in surimi gels using measurements of torsional shear stress and strain, bound water, cook loss and SDS-PAGE. Treatments included level of protein addition, surimi type (by species and grade) and cooking schedule. Addition of proteins, regardless of type or level of addition, significantly increased torsional shear stress an ...
DOI:
10.1111/j.1365-2621.1990.tb05202.x

56. Selective inhibition of lectin induced rabbit erythrocyte agglutination by hydrolysates of skeletal beef protein

Author:
Medina, M.B.
Source:
Journal of food science 1990 v.55 no.3 pp. 867-884
ISSN:
0022-1147
Subject:
rabbits; lectins; soybeans; erythrocytes; beef; agglutination; protein content; food additives; hydrolysates
Abstract:
... Soybean lectin (SBL) induced agglutination of rabbit red blood cells (RRBC) was selectively inhibited by partial tryptic hydrolysates of beef protein isolate and all-beef frankfurter. These interactions have been utilized to design a noninstrumental agglutination method to detect nonbeef muscle protein in meat products. The presence of nonbeef muscle proteins in cooked sausages is reflected by a r ...
DOI:
10.1111/j.1365-2621.1990.tb05253.x

57. Some physical parameters involved in the addition of inorganic phosphates to reduced-sodium meat emulsions

Author:
Knipe, C.L.; Rust, R.E.; Olson, D.G.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1990 v.55 no.1 pp. 23-25
ISSN:
0022-1147
Subject:
sausages; food processing; food additives; sodium; inorganic phosphorus
Abstract:
... The effects of preblending, order of addition and the physical state of alkaline phosphates on the stability of reduced sodium chloride (0.75%) meat emulsions were determined. Preblending meat batches with reduced sodium chloride for 16 hr resulted in no significant effect upon the stability of meat emulsions, with or without the presence of alkaline phosphates. However, the addition of sodium tri ...
DOI:
10.1111/j.1365-2621.1990.tb06008.x

58. Water activity and moisture content of selected foods of commerce in Hawaii

Author:
Walter, R.H.; Seeger, S.C.
Source:
Journal of food protection 1990 v.53 no.1 pp. 72-74
ISSN:
0362-028X
Subject:
water content; food spoilage; food additives; temperature; traditional foods; laboratory techniques; Hawaii
Abstract:
... Refrigeration and the use of certain food additives were studied as optional means of influencing the water activity (a(w)) of a selection of ethnic foods in Hawaiian commerce. The a(w) was measured at 27.6 and 6.7 degrees C. The former temperature did not result in any of the a(w) less than 0.97, a value conducive to spoilage and the growth of Clostridium botulinum, whereas the latter temperature ...
DOI:
10.4315/0362-028X-53.1.72

59. Antioxidants to preserve rockfish color

Author:
Wasson, D.H.; Reppond, K.D.; Kandianis, T.M.
Source:
Journal of food science 1991 v.56 no.6 pp. 1564-1566
ISSN:
0022-1147
Subject:
fish; food processing; food additives; antioxidants; tocopherols; ascorbic acid; butylated hydroxytoluene; color
Abstract:
... Thornyhead rockfish, Sebastolobus alascanus, were treated with mixed tocopherols, alone or plus ascorbic acid (TCAA), butylated hydroxytoluene (BHT) and sodium erythorbate to preserve red skin color during frozen storage. While all treatments significantly improved color retention compared to the control, at 4 mo the TCAA treated fish had significantly higher red color scores than any other treatm ...
DOI:
10.1111/j.1365-2621.1991.tb08641.x

60. Assessment of sodium lactate addition to fresh pork sausage

Author:
Lamkey, J.W.; Leak, F.W.; Tuley, W.B.; Johnson, D.D.; West, R.L.
Source:
Journal of food science 1991 v.56 no.1 pp. 220-223
ISSN:
0022-1147
Subject:
pork; sausages; food additives; sodium; lactates; cold storage; food quality
Abstract:
... Sodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 454g chubs, surface discoloration was reduced (P<0.01) and off-odor development abated (P<0.01) with addition of sodium lact ...
DOI:
10.1111/j.1365-2621.1991.tb08015.x

61. Bioavailability of iron from ferric pyrophosphate

Author:
Tsuchita, H.; Kobayashi, A.; Kojima, T.; Kuwata, T.; Noguchi, T.; Koto, K.; Takahashi, T.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.2 pp. 316-321
ISSN:
0021-8561
Subject:
ferric phosphate; iron; pyrophosphates; bioavailability; food additives; food quality; infant formulas; skim milk; rats
Abstract:
... The iron bioavailability from ferric pyrophosphate was investigated by hemoglobin repletion assay. Three iron sources were prepared from the aqueous suspension of ferric pyrophosphate: mixed with skim milk and dehydrated (FP1), directly dehydrated (FP2), and FP2 mixed with skim milk and redehydrated (FP3). The relative bioavailability of FP1 was 100 of ferrous sulfate by slope ratio analysis. The ...
DOI:
10.1021/jf00002a020

62. Dietary Monitoring Studies on Lead and Cadmium Exposures in Poland

Author:
K. Karlowski; M. Wojciechowska-Mazurek
Source:
Chemical speciation and bioavailability 1991 v.3 no.3-4 pp. 21-29
ISSN:
0954-2299
Subject:
cadmium; food additives; food intake; foods; heavy metals; lead; monitoring; pollution; Poland
Abstract:
... The dietary intake of metals, especially lead and cadmium, in some regions of Poland exceeds Provisional Tolerable Weekly Intake (PTWI) allowances established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). This is mostly due to increased environmental pollution. The results of dietary monitoring studies to determine the heavy metals content in daily diets and in selected food pro ...
DOI:
10.1080/09542299.1991.11083150

63. Efficient one-step preparation of the beer additive tetrahydroiso alpha-acids

Author:
Hay, B.A.; Homiski, J.W.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1732-1734
ISSN:
0021-8561
Subject:
beers; food additives; hops; organic acids and salts; synthesis; isomerization; hydrogenation; extracts
Abstract:
... alpha-Acids from hop extracts are simultaneously isomerized and hydrogenated to yield tetrahydroiso alpha-acids, an important additive in beer. The alpha-acids can also be sequentially isomerized and hydrogenated to tetrahydroiso alpha-acids, provided the hydrogenation is done between pH 6.0 and pH 11.0. The process is ideally suitable to scale-up and is more cost effective than any other route. T ...
DOI:
10.1021/jf00010a007

64. Food safety assurance: revised specification for gum arabic

Author:
Anderson, D.M.W.
Source:
British food journal 1991 v.93 no.1 pp. 20-24
ISSN:
0007-070X
Subject:
gum arabic; food safety; food additives; guidelines; toxicity; European Union; food industry; laws and regulations
Abstract:
... The objectives of specifications published by the Joint FAO/WHO Expert Committee on Food Additives are examined, and an explanation is given of the justification for a recent revision of the specification for gum arabic (Acacia senegal). Differences from the earlier version are summarised. The Revised Specification is a considerable improvement in chemical terms and offers increased protection for ...
DOI:
10.1108/00070709110142981

65. Food standards, food manufacturers and 1992

Author:
Turner, A.
Source:
British food journal 1991 v.93 no.7 pp. 3-11
ISSN:
0007-070X
Subject:
food policy; agricultural law; European Union; food industry; nutrition labeling; food additives; food sanitation; food inspection; organic foods; Europe
Abstract:
... The harmonisation of food laws and regulations in Europe is focused on. The European Court's role as a catalyst for change and the strategy of the European Commission are outlined. The background to the various directives and regulations controlling food manufacture and production is described and the effect they will have on member countries is noted. ...
DOI:
10.1108/EUM0000000002350

66. Formation of meatlike aroma compounds from thermal reaction of inosine 5'-monophosphate with cysteine and glutathione

Author:
Zhang, Y.; Ho, C.T.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.6 pp. 1145-1148
ISSN:
0021-8561
Subject:
aromatic compounds; flavor enhancers; food additives; volatile compounds; cysteine; glutathione; heat treatment; Torula
Abstract:
... Sulfur-containing amino acid cysteine (Cys) and tripeptide glutathione (gamma-Glu-Cys-Gly) in its reduced form (GSH) were reacted with the flavor enhancer inosine 5'-monophosphate (IMP) in an aqueous medium. After mixing, the dissolved solution was heated for 1 h at 180 degrees C. A roasted coffee and cooked meat like aroma with strong sulfur notes was observed for both reaction masses. The volati ...
DOI:
10.1021/jf00006a031

67. Gelation of calcium alginate. Influence of rice starch or rice flour on the gelation kinetics and on the final gel structure

Author:
Chrastil, J.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.5 pp. 874-876
ISSN:
0021-8561
Subject:
alginates; calcium; food additives; gelation; gels; kinetics; rice flour; starch; temperature; viscoelasticity
Abstract:
... Gelation of calcium alginate in the presence of rice starch or flour was studied. Rate constants, structural diffusion resistance constants, diffusion coefficients, and activation energies of gelation were determined from the gelation time curves. The heterogeneous structural resistance constants were independent of temperature but in the mixtures of calcium alginate with starch depended strongly ...
DOI:
10.1021/jf00005a012

68. Gum arabic specifications: regulatory revisions and referrals

Author:
Anderson, D.M.W.
Source:
British food journal 1991 v.93 no.4 pp. 12-13
ISSN:
0007-070X
Subject:
consumer protection; Codex Alimentarius; gum arabic; microorganisms; food quality; food safety; food additives
Abstract:
... A recent Codex Alimentarius decision to refer the Joint Expert Committee on Food Additives (JECFA) 1990 Revised Specification for gum arabic (Acacia senegal) for reconsideration has been made in response to trade interests despite concerned comments by consumer associations. Although the 1990 JECFA Specification remains in force the Codex recognises only the 1978 JECFA Specification, which pre-dat ...
DOI:
10.1108/00070709110142972

69. Influence of sodium, potassium and magnesium chloride on thermal properties of beef muscle

Author:
Barbut, S.; Findlay, C.J.
Source:
Journal of food science 1991 v.56 no.1 pp. 180-182
ISSN:
0022-1147
Subject:
magnesium; food processing; potassium chloride; beef; sodium chloride; food additives; thermal properties
Abstract:
... Sodium, potassium and magnesium chloride, at 1.25, 2.50 and 5.00%, were studied using differential scanning calorimetry. Increasing NaCl resulted in decrease in myosin transition temperature (T1, first transition) and enthalpy (H1); both showed significant (P<0.05) linear response. The sarcoplasmic proteins and collagen denaturation temperature (T2, second transition) increased significantly over ...
DOI:
10.1111/j.1365-2621.1991.tb08006.x

70. Purification and debittering effect of aminopeptidase II from Penicillium caseicolum

Author:
Matsuoka, H.; Fuke, Y.; Kaminogawa, S.; Yamauchi, K.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.8 pp. 1392-1395
ISSN:
0021-8561
Subject:
bitterness; sensory evaluation; aminopeptidases; Penicillium camembertii; enzyme activity; food additives
Abstract:
... An extracellular aminopeptidase II was purified by chromatographic techniques from Penicillium caseicolum. The enzyme was most active at pH 8.0 and was stable over a wide pH range. The activity was inhibited by metal chelating agents and by 2-mercaptoethanol. The enzyme was remarkably activated by the addition of CO2+. The molecular weight of the enzyme was estimated to be 20 000 by Sephadex G-100 ...
DOI:
10.1021/jf00008a007

71. Reducing the sodium content of foods: A review

Author:
Reddy, K.A.; Marth, E.H.
Source:
Journal of food protection 1991 v.54 no.2 pp. 138-150
ISSN:
0362-028X
Subject:
sodium chloride; food additives; history; food choices; food processing; physiology; hypertension; potassium; calcium; nutrition labeling
Abstract:
... Salt (sodium chloride), a substance essential for life processes, is the second most-used food additive. It is added to foods as a flavoring or flavor enhancing agent, a preservative, or an ingredient responsible for desired functional properties in certain products. Excessive dietary sodium is believed to contribute to hypertension and development of cardiovascular disease which afflicts ca. 60 m ...
DOI:
10.4315/0362-028X-54.2.138

72. Stereostructure of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine

Author:
Kubota, K.; Takeuchi, M.; Kobayashi, A.; Kitahara, T.; Ohashi, Y.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.6 pp. 1123-1126
ISSN:
0021-8561
Subject:
shrimp; odors; concentrates; food additives; molecular conformation; stereochemistry; synthesis; volatile compounds; spectral analysis
Abstract:
... A bicyclic dithiazine with the estimated structure of pyrrolidino[1,2-e]-4H-2,4-dimethyl-1,3,5-dithiazine (I) was synthesized from ethanal, hydrogen sulfide, and 4-aminobutanal. The steric configuration of the structure was confirmed as 2R,4R,8S or its mirror image by an X-ray crystal structure analysis, which is the first determination of the most stable conformation of the dithiazine compounds. ...
DOI:
10.1021/jf00006a026

73. Sulfated polysaccharides inhibit browning of apple juice and diced apples

Author:
Tong, C.B.S.; Hicks, K.B.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1719-1722
ISSN:
0021-8561
Subject:
apples; sulfates; carrageenan; apple juice; food additives
Abstract:
... Browning of fresh Granny Smith apple juice was inhibited almost 100% for 24 h at room temperature by the addition of iota-, kappa-, or lambda-carrageenan, alone (0.25%) or in combination (0.05%) with 0.5% citric acid. The combination of 0.1% of any of the carrageenans and 0.5% sodium hexametaphosphate was slightly less effective. Browning was also inhibited by amylose sulfate (0.025%) or xylan sul ...
DOI:
10.1021/jf00010a004

74. Vitamins E and C improve pigment and lipid stability in ground beef

Author:
Mitsumoto, M.; Faustman, C.; Cassens, R.G.; Arnold, R.N.; Schaefer, D.M.; Scheller, K.K.
Source:
Journal of food science 1991 v.56 no.1 pp. 194-197
ISSN:
0022-1147
Subject:
ground beef; food additives; ascorbic acid; vitamin E; retail marketing; pigments; lipids
Abstract:
... Effect of vitamin E (Vit E), vitamin C (Vit C) and their combination (Vit E + C) on pigment and lipid stability in raw ground beef was studied during 7 days illuminated display at 4 degrees C. Oxidations of pigment and lipid were greatest in controls. Vit E treatment showed moderate pigment and lipid oxidation, and Vit C treatment showed low pigment and lipid oxidation. Vit E+C treatment resulted ...
DOI:
10.1111/j.1365-2621.1991.tb08010.x

75. The future role of the European consumer

Author:
Saunders, B.
Source:
British food journal 1991 v.93 no.2 pp. 21-24
ISSN:
0007-070X
Subject:
consumer protection; European Union; food industry; laws and regulations; consumer information; consumer attitudes; food additives; food safety; adverse effects; cost benefit analysis; Europe
Abstract:
... The article identifies and discusses the criteria by which consumer organizations (in particular the Consumers in the European Community Group) judge the use of food additives: safety, necessity, alternatives, cost, benefits, available information, possible harmful effects, and consumer redress. The author also summarizes the issues consumer groups are likely to be concerned with in future: repres ...
DOI:
10.1108/00070709110140028

76. Antioxidant efficacy of oleoresin rosemary and sodium tripolyphosphate in restructured pork steaks

Author:
Liu, H.F.; Booren, A.M.; Gray, J.I.; Crackel, R.L.
Source:
Journal of food science 1992 v.57 no.4 pp. 803-806
ISSN:
0022-1147
Subject:
pork; steaks; food additives; rosemary; oleoresins; sodium; polyphosphates; food storage; lipids; oxidation; sensory properties
Abstract:
... Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P < 0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (approximately 4 degrees C) for 8 days, and in raw steaks stored at -30 degrees C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. W ...
DOI:
10.1111/j.1365-2621.1992.tb14298.x

77. Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect

Author:
Nakamura, S.; Kato, A.; Kobayashi, K.
Source:
Journal of agricultural and food chemistry 1992 v.40 no.5 pp. 735-739
ISSN:
0021-8561
Subject:
lysozyme; galactomannans; food additives; antibacterial properties; emulsifiers
Abstract:
... Lysozyme-galactomannan conjugate prepared through controlled Maillard reaction revealed excellent emulsifying properties and antimicrobial properties. The lytic activity of the conjugate remained about 80% that of native lysozyme when measured by using Micrococcus lysodeikticus as a substrate. The emulsifying properties of the conjugate were superior to those of commercial emulsifiers. The emulsif ...
DOI:
10.1021/jf00017a005

78. Electroassisted glycosylation of bovine casein: an alternative to the use of reducing chemicals in N-alkylation of proteins

Author:
Tainturier, G.; Roullier, L.; Martenot, J.P.; Lorient, D.
Source:
Journal of agricultural and food chemistry 1992 v.40 no.5 pp. 760-763
ISSN:
0021-8561
Subject:
casein; toxicity; chemical treatment; food additives; analytical methods
Abstract:
... A new method of glycosylation of proteins is proposed. It uses a potential-controlled cathode as reducing agent instead of the usual borohydride. The method was applied to whole casein and ordinary carbohydrates (ribose, galactose, fructose). It led to modification rates bordering 30% in 24 h, comparable to those obtained by chemical reduction using dimethylamine borane. ...
DOI:
10.1021/jf00017a010

79. Encapsulated cured-meat pigment and its application in nitrite-free ham

Author:
O'Boyle, A.R.; Aladin-Kassam, N.; Rubin, L.J.; Diosady, L.L.
Source:
Journal of food science 1992 v.57 no.4 pp. 807-812
ISSN:
0022-1147
Subject:
ham; cured meats; food additives; pigments; encapsulation; color; nitrites
Abstract:
... The preformed cured-meat pigment dinitrosyl ferrohemochrome (DNFH) is an essential element of our nitrite-free meat-curing system. It undergoes rapid oxidation in the presence of air and light and must therefore be stabilized. DNFH was microencapsulated by a spray-drying technique. Suitable encapsulating materials were combinations of beta-cyclodextrin and the modified starches N-Lok or maltodextr ...
DOI:
10.1111/j.1365-2621.1992.tb14299.x

80. European consultation on dietary supplements

Author:
Fallows, S.J.
Source:
British food journal 1992 v.94 no.4 pp. 27-29
ISSN:
0007-070X
Subject:
food packaging; European Union; dietary supplements; food safety; food additives; nutrition labeling; Europe
Abstract:
... Identifies the products which may be considered as diet integrators/dietary supplements. Outlines the complex issues which need to be considered before the EC can draw up a proposal to control them. Questions to be considered come under the following headings: one directive or several?; consumer concerns; product purity; use of nutrients and other specified ingredients; addition of nutrients to fo ...
DOI:
10.1108/00070709210011543

81. Foodstuffs with additives: free movement within the EC

Author:
Fine, F.L.
Source:
British food journal 1992 v.94 no.8 pp. 25-40
ISSN:
0007-070X
Subject:
food additives; European Union; agricultural law; Europe
Abstract:
... Examines the applicability of EC rules on the free movement of goods to foodstuffs containing additives. Shows that the European Court of Justice has established an approach to disputes concerning additives which balances the interests of producers and consumers while giving manufacturers and traders a fair hearing. ...
DOI:
10.1108/EUM0000000002363

82. Protein displacement from the emulsion droplet surface by oil-soluble and water-soluble surfactants

Author:
Dickinson, E.; Tanai, S.
Source:
Journal of agricultural and food chemistry 1992 v.40 no.2 pp. 179-183
ISSN:
0021-8561
Subject:
emulsions; food additives; soybean oil; surfactants; beta-casein
Abstract:
... Competitive adsorption of beta-casein with a combination of oil-soluble and water-soluble surfactants has been investigated in emulsions (20 wt % oil, 0.4 wt % protein, pH 7) made with soya oil and with n-tetradecane at 20 degrees C. The oil-soluble surfactant present during emulsification is C12E2 (diethyl glycol dodecyl ether), glycerol monostearate (GMS), or glycerol monopalmitate (GMP). The wa ...
DOI:
10.1021/jf00014a003

83. Additives affect deoxynivalenol (vomitoxin) flour during breadbaking

Author:
Boyacioglu, D.; Hettiarachchy, N.S.; D'Appolonia, B.L.
Source:
Journal of food science 1993 v.58 no.2 pp. 416-418
ISSN:
0022-1147
Subject:
wheat flour; breadmaking; deoxynivalenol; food additives; oxidants
Abstract:
... The effects of oxidizing (potassium bromate and L-ascorbic acid) and reducing (sodium bisulfite and L-cysteine) agents, and ammonium phosphate, at varying levels, on deoxynivalenol (DON; vomitoxin: 3,7,15-trihydroxy-12,13-epoxytrichothec-9 en-8 one) in whole wheat flour were investigated during breadbaking. Baking of flour containing 3.13 micrograms/g DON brought about 7.0% toxin reduction in brea ...
DOI:
10.1111/j.1365-2621.1993.tb04288.x

84. Chemical properties of thiolated and succinylated caseins

Author:
Strange, E.D.; Holsinger, V.H.; Kleyn, D.H.
Source:
Journal of agricultural and food chemistry 1993 v.41 no.1 pp. 30-36
ISSN:
0021-8561
Subject:
casein; succinic acid; thiols; physicochemical properties; gelation; food additives; inorganic ions; calcium
Abstract:
... Gelation of casein may be improved by introduction of functional groups that are both hydrophilic and capable of forming disulfide bonds. Thiolated whole caseins were prepared with S-acetylmercaptosuccinic anhydride at four concentrations to study chemical properties related to gelation. Succinylated samples were prepared for comparison. Degree of modification was determined by decrease in reactiv ...
DOI:
10.1021/jf00025a007

85. Effect of dietary polysorbate 80 on the serum concentration of calcium and magnesium in the rat

Author:
Thoman, C.J.; Vermeulen, L.A.; Coffee, A.M.; DeSanto, R.J.
Source:
Journal of agricultural and food chemistry 1993 v.41 no.5 pp. 714-715
ISSN:
0021-8561
Subject:
rats; nonionic surfactants; food additives; magnesium; blood chemistry; blood serum; inorganic ions; calcium
Abstract:
... Test rats were fed a diet supplemented by 1% Polysorbate 80, and their serum was monitored for unbound and total calcium ion concentration, total magnesium ion concentration, and total unbound ion concentration. No significant difference compared to control animal was detected for the magnesium ion and total unbound ions concentrations, but significant drops in both the unbound and the total calci ...
DOI:
10.1021/jf00029a006

86. Effect of vacuum evaporation of liquid egg white on foaming properties

Author:
Conrad, K.M.; Mast, M.G.; MacNeil, J.H.
Source:
Poultry science 1993 v.72 no.9 pp. 1779-1788
ISSN:
0032-5791
Subject:
egg albumen; foaming; cakes; guar gum; freezing; temperature; food additives; sodium dodecyl sulfate
Abstract:
... Liquid egg white was concentrated under a vacuum (4.7 kPa) and at various water-jacket temperatures and processing times to 13.8 to 21.8% solids. One-half of the concentrated samples were frozen; furthermore, half of all samples were treated with sodium lauryl sulfate (SLS) or guar gum. Generally, higher water-jacket temperatures, longer processing times, and freezing of the concentrates had detri ...
DOI:
10.3382/ps.0721779

87. Mutagen formation in beefburgers processed by frying or microwave with use of flavoring and browning agents

Author:
Davies, J.E.; Chipman, J.K.; Cooke, M.A.
Source:
Journal of food science 1993 v.58 no.6 pp. 1216-1223
ISSN:
0022-1147
Subject:
microwave cooking; Salmonella; patties; mutagenicity; beef; ingredients; frying; food additives
Abstract:
... Traditional frying produced mutagens in a dose-dependent manner (0.5-4.0 g equivalents of beefburger extract) as detected by Salmonella typhimurium strains TA97 and TA98 (sensitive to frame-shift mutagens). Mutagenicity was associated with beefburger crusts. In beef burgers cooked by microwave, in presence or absence of browning agent and flavoring, bacterial mutagens were not detected at equivale ...
DOI:
10.1111/j.1365-2621.1993.tb06151.x

88. Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution

Author:
Bradford, D.D.; Huffman, D.L.; Egbert, W.R.; Mikel, W.B.
Source:
Journal of food science 1993 v.58 no.6 pp. 1245-1253
ISSN:
0022-1147
Subject:
pork; sausages; product development; ingredients; food additives; water; carrageenan; potassium; lactates; retail marketing; color; plate count
Abstract:
... Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (p > 0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (p < 0.05) pH decline in typical s ...
DOI:
10.1111/j.1365-2621.1993.tb06157.x

89. Properties of algin/calcium and salt/phosphate structured beef rolls with added gums

Author:
Shand, P.J.; Sofos, J.N.; Schmidt, G.R.
Source:
Journal of food science 1993 v.58 no.6 pp. 1224-1230
ISSN:
0022-1147
Subject:
food processing quality; texture; calcium; alginates; carrageenan; physicochemical properties; beef; phosphates; food additives
Abstract:
... Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (< 6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa-carrageenan improved (p < 0.001) cook yields and maintaine ...
DOI:
10.1111/j.1365-2621.1993.tb06153.x

90. Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E

Author:
Buchanan, R.L.; Smith, J.L.; McColgan, C.; Marmer, B.S.; Golden, M.; Dell, B.
Source:
Journal of food safety 1993 v.13 no.3 pp. 159-175
ISSN:
0149-6085
Subject:
food processing; food additives; temperature; pH; sodium chloride; sodium nitrate; Staphylococcus aureus; mortality; aerobiosis; anaerobic conditions
Abstract:
... The effects and interactions of temperature (12-45 C), initial pH (4.5-9.0), NaCl (0.5-16.5%), and sodium nitrite (1-200 micrograms/ml) on the aerobic and anaerobic growth of Staphylococcus aureus 196E were studied using 50 ml portions of Brain Heart Infusion Broth in 250 ml unsealed and sealed trypsinizing flasks, respectively. The flasks were inoculated to a level of approximately 10(3) cfu/ml, ...
DOI:
10.1111/j.1745-4565.1993.tb00103.x

91. The carrageenan connection III: recent regulatory revisions and recommendations

Author:
Anderson, D.M.W.
Source:
British food journal 1993 v.95 no.6 pp. 22-24
ISSN:
0007-070X
Subject:
food safety; carrageenan; food additives; laws and regulations
Abstract:
... In the recent 1993 round of regulatory meetings, the joint FAO/WHO JECFA awarded a temporary restricted ADI to Processed Eucheuma Seaweed (PES); the Codex Committee on Food Additives and Contaminants ruled that PES is different from carrageenan; and the UK Food Advisory Committee has now confirmed that studies on carrageenan requested in 1992 are still required; that carrageenan should not be used ...
DOI:
10.1108/00070709310040847

92. Antioxidative components, xanthone derivatives, in Swertia japonica Makino

Author:
Ashida, S.; Noguchi, S.F.; Suzuki, T.
Source:
Journal of the American Oil Chemists' Society 1994 v.71 no.10 pp. 1095-1099
ISSN:
0003-021X
Subject:
xanthone; plant extracts; Swertia japonica; food additives; antioxidants
DOI:
10.1007/BF02675902

93. Bioproduction of perillyl alcohol and related monoterpenes by isolates of Bacillus stearothermophilus

Author:
Chang, H.C.; Oriel, P.
Source:
Journal of food science 1994 v.59 no.3 pp. 660-686
ISSN:
0022-1147
Subject:
biosynthesis; Geobacillus stearothermophilus; biotechnology; limonene; food additives; flavor compounds; culture media; alcohols
Abstract:
... Bacillus stearothermophilus BR388 was isolated from orange peel by an enrichment culture using (+)-limonene. The thermophilic isolate exhibited growth between 45 and 68 degrees C, with optimum growth near 55 degrees C. BR388 could grow on limonene as a sole carbon source, but grew and degraded limonene more effectively when supplemented with small amounts of yeast extract. Perillyl alcohol was the ...
DOI:
10.1111/j.1365-2621.1994.tb05588.x

94. Caffeic acid activity against Clostridium botulinum spores

Author:
Bowles, B.L.; Miller, A.J.
Source:
Journal of food science 1994 v.59 no.4 pp. 905-908
ISSN:
0022-1147
Subject:
foods; preservatives; food additives; caffeic acid; antibacterial properties; Clostridium botulinum; spores
Abstract:
... Caffeic acid (CA) is widely distributed among higher fruits and vegetables. While CA has antimicrobial activity, little information exists on its utility as a food additive. As such, CA was tested for activity against Clostridium botulinum spores. At 0.78 and 3.25 mM, CA inhibited germination for 6 and 24 hr, respectively, with > 100 mM required to render spores nonviable. CA concentrations greate ...
DOI:
10.1111/j.1365-2621.1994.tb08154.x

95. Effect of maltol on the oxidation of ortho-dihydroxyphenols by mushroom tyrosinase and by sodium periodate

Author:
Kahn, V.; Schved, F.; Lindner, P.
Source:
Journal of food biochemistry 1994 v.17 no.4 pp. 217-233
ISSN:
0145-8884
Subject:
mushrooms; catechol oxidase; oxidants; oxidation; phenols; maltol; food additives
Abstract:
... Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) inhibits the rate of oxidation of different o-dihydroxyphenols by tyrosinase when assayed spectrophotometrically, but not when assayed polarographically. The spectral changes occurring during the oxidation of different o-dihydroxyphenols by tyrosinase (or by sodium periodate) in the absence or presence of maltol were different, suggesting that maltol conj ...
DOI:
10.1111/j.1745-4514.1993.tb00469.x

96. Effect of stabilizers and partially hydrogenated vegetable oils on the stability and quality of filled milk

Author:
Cordon, J.; Jeon, I.J.; Roberts, H.A.; Senecal, A.G.
Source:
Journal of food processing and preservation 1994 v.18 no.1 pp. 61-73
ISSN:
0145-8892
Subject:
food processing; ingredients; food additives; stabilizers; plant fats and oils; hydrogenation; food quality; shelf life
Abstract:
... The objective of this study was to examine the effect of stabilizers and emulsifiers on the stability and sensory quality of vegetable oils in filled milk. Four formulations selected in a preliminary study from a total of 31 different combinations were pasteurized using a high-temperature short-time pasteurizer and evaluated for stability and sensory quality during storage at 2 C. Results suggest ...
DOI:
10.1111/j.1745-4549.1994.tb00242.x

97. Effects of carrageenans and xanthan gum on the texture and acceptability of low fat frankfurters

Author:
Mittal, G.S.; Barbut, S.
Source:
Journal of food processing and preservation 1994 v.18 no.3 pp. 201-216
ISSN:
0145-8892
Subject:
texture; hot dogs; sensory evaluation; sensory properties; carrageenan; xanthan gum; pH; color; ingredients; low fat foods; water holding capacity; food additives; food acceptability
Abstract:
... The effects of fat level, kappa and iota carrageenans, and xanthan gum on the composition, hydration, textural properties, color, and sensory properties of pork/beef frankfurters were evaluated. Cooking losses and pH were not affected by fat levels or gums. Reheating losses were lower in the high fat products compared to low fat treatments. Iota reduced the water holding capacity of low fat produc ...
DOI:
10.1111/j.1745-4549.1994.tb00844.x

98. Emulsifying and bactericidal properties of a protamine-galactomannan conjugate prepared by dry heating

Author:
Matsudomi, N.; Tsujimoto, T.; Kato, A.; Kobayashi, K.
Source:
Journal of food science 1994 v.59 no.2 pp. 428-431
ISSN:
0022-1147
Subject:
food additives; proteins; galactomannans; mixtures; heat treatment; physicochemical properties; emulsifying
Abstract:
... Protamine was conjugated with galactomannan (GM) in a controlled dry state at 60 degrees C and 79% relaltive humidity. The covalent attachment of GM to protamine was confirmed by SDS-PAGE and gel chromatography. The resulting protamine-GM conjugate had excellent emulsifying properties without significant loss in bactericidal activity. The emulsifying activity was six times and the emulsion stabili ...
DOI:
10.1111/j.1365-2621.1994.tb06983.x

99. Flavor interactions with fat replacers: effect of oil level

Author:
Schirle-Keller, J.P.; Reineccius, G.A.; Hatchwell, L.C.
Source:
Journal of food science 1994 v.59 no.4 pp. 813-875
ISSN:
0022-1147
Subject:
foods; ingredients; food additives; lipids; proteins; carbohydrates; food composition; flavor; lipid content
Abstract:
... The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein-based fat replacers behaved more like fat than did carbohydrate-based products which had little interaction. Protein-based products had substantial effects on saturated and unsatura ...
DOI:
10.1111/j.1365-2621.1994.tb08134.x

100. Flavor modification by sodium chloride and monosodium glutamate

Author:
Kemp, S.E.; Beauchamp, G.K.
Source:
Journal of food science 1994 v.59 no.3 pp. 682-686
ISSN:
0022-1147
Subject:
foods; bitterness; sodium chloride; food additives; sweetness; monosodium glutamate; taste
Abstract:
... Five concentrations of sodium chloride or monosodium glutamate were added to pure taste or flavor substances. The five mixtures were ranked for pure taste or flavor intensity. No true potentiation was found. Suprathreshold sodium chloride or monosodium glutamate additions generally suppressed pure tastes and flavors. The extent of suppression depended upon the pure taste or flavor present. This di ...
DOI:
10.1111/j.1365-2621.1994.tb05592.x