bluuebunny/crossref_metadata_2025 huggingface dataset:
Forage plant cyclitols are readily fermented by the ruminant
Authors: Lowry J Brian , Kennedy Peter M
Published: November 2006

In an in vitro rumen fermentation system the plant cyclitols, inositol, pinitol and quebrachitol were degraded within 48 h with gas evolution, an index of fermentation, comparable to that from mannitol and cellulose. Most of the cyclitol ring carbons appeared as volatile fatty acids (acetate, 1.2–1.5 mol; propionate, 0.8–1.0 mol). Their value as an energy source for the ruminant can thus be equated with soluble sugars, in marked contrast to their role in monogastric animal nutrition. They may be important in dry‐season tropical pastures because of their high levels in water‐stressed legumes.
Extending the storage life of ‘Khao Kriap Waue’–A traditional Thai glutinous rice‐based snack
Authors: Jomduang Somchai , Mohamed Suhaila , Muhammad Kharidah , Bakar Abdullah Abu
Published: November 2006

Khao Kriap Waue (KKW) containing the usual 200 g kg−1 sugar, can be stored for 1 week at ambient temperature (28 ± 2°C) in the unpuffed, intermediate moisture form (170 g kg−1 moisture) before mould growth becomes apparent (104 colonies g−1 moist weight or higher). Reducing its moisture content to <130 g kg−1 made the product brittle, with poor puffing ability. The use of butyl parabenzoate extended the storate life to 2 weeks by delaying but not preventing mould growth. Storage in high barrier vacuum packaging extended the shelf‐life to 12 weeks, compared with 1 week in manually air‐expelled polyprophylene (PP), low‐density polyethylene (LDPE) or high‐density polyethylene packaging. Increasing the sugar content of 350 g kg−1 glutinous‐rice, lowered awto 0.65. made the product pliable and puffable, and increased the storage life of the unpuffed KKW to about 4 weeks. Puffed KKW which usually would not stay crunchy for more than 3 h after puffing, can be stored for less than 2 months in LDPE, but remained crunchy and acceptable for more than 6 months in aluminium/polyethylene laminate or PP. The use of PP, however, is more economical than aluminium/polyethylene laminate.
The potential of NIR spectroscopy for the detection of the adulteration of orange juice
Authors: Twomey Michael , Downey Gerard , McNulty Paul B
Published: November 2006

Near‐infrared spectroscopy was used to investigate the adulteration of 65 authentic concentrated orange juice samples obtained from Brazil and Israel. These samples were adulterated with 100 g kg−1 additions (ie 100 g added to 900 g) of (1) orange pulpwash, (2) grapefruit juice, and (3) a synthetic sugar/acid mixture and with 50 g kg−1 additions (ie 50 g added to 950 g) of (4) orange pulpwash, and (5) grapefruit juice. All samples were scanned on the NIR systems 6500 spectrophotometer over the 1100‐2498 nm wavelength range. Principal component analysis was used to reduce each spectrum to 20 principal components. Factorial discriminant analysis was used to distinguish between the different sample groups. Using orange juice and orange juice adulterated at the 100 g kg−1 level, accurate classification rates of 94–95% were obtained. To classify samples adulterated at the 50 g kg−1 level, the calibration development sample set had to be augmented by the inclusion of samples adulterated at this lower level—after this augmentation, an accurate classification rate of 94% was obtained. The results demonstrated that the application of principal component and factorial discriminate analysis to NIR reflectance spectra can detect the adulteration of orange juice with an average accuracy of 90%. Furthermore, not one adulterated sample was predicted as being an authentic orange juice throughout the entire test regime.
Screening legume forages for soluble phenols, polyphenol oxidase and extract browning
Authors: Jones Beth A , Hatfield Ronald D , Muck Richard E
Published: November 2006

Red clover (Trifolium pralense) is a legume that will brown quickly upon harvesting. This browning of red clover has been correlated to a reduction in proteolysis and requires the presence of a polyphenol oxidase and soluble phenol substrates. A method was developed to screen forages for soluble phenols, soluble polyphenol oxidase activity and extract browning. Fourteen different legumes and 24 red clovers (22 plant introductions and two cultivars), field grown in replicated plots, were screened. Of the different legumes, only red clover had measurable soluble polyphenol oxidase activity (7.70 abs g−1leaf) and underwent browning (0.245 abs g−1 leaf). This extract browning and polyphenol oxidase activity were present in all red clovers tested and ranged from 0.153 to 0.458 and 6.00 to 9.00 abs g−1 leaf, respectively. All of the legumes, including all red clovers, gave a positive response for soluble phenols.
Sensory evaluation of a hard white compared to a hard red winter wheat
Authors: McGuire Charles F , O'Palka Jacquelynn
Published: November 2006

Traditionally bread wheats grown in the USA have been hard red genotypes. Introduction of hard white genotypes provides an opportunity for the comparison of the products and evaluation of consumer acceptance. MT 7811, a hard white wheat, and ‘Norwin’, a hard red winter wheat, were grown in adjacent plots in each of two years. Grain from each was divided, with half milled into whole wheat flour (wholemeal) and the other half milled into white flour (milled flour). Breads made from wholemeal and milled flour from each wheat genotype were tested by panelists for differences. Color differences were easily detected. The Wilcoxon‐Mann Whitney rank sums test was used to evaluate signal detection data. Both crust and crumb differences between the two wheats could be detected by some panelists. Differences could be detected between the two wheat types in either wholemeal or milled flour bread. Crust differences were often greater than crumb differences. Trained panelists commented on some bitterness in red wheat products and a sweetness in white wheat products.
Modified atmosphere packaging technology: A review
Authors: Church Ivor J , Parsons Anthony L
Published: November 2006

Modified atmosphere packaging is becoming increasingly common. It has been claimed that the technique enables significant shelf‐life extension but in so doing presents an increased public health risk. This paper reviews the literature relating to the scientific basis of these claims. It demonstrates that shelf‐life, sensory quality and safety of packaged products may be optimised only by harmonising a complex relationship between product and process.
Chemical characterisation of Tylosema fassoglensis (Kotschy) Torre & Hillc oilseed
Authors: Dubois M , Lognay G , Baudart E , Marlier M , Severin M , Dardenne G , Malaisse F
Published: November 2006

Tylosema fassoglensis seeds contain high levels of lipids (240–300 g kg−1) and proteins (446 g kg−1 dry weight). Major fatty acids contained in the oil are linoleic (36–42% of the total fatty acids) oleic (32–35%) and palmitic (11.5–15.7%) acids. The proteins are characteristic with their high levels of lysine, proline and tyrosine. Due to their very low content, both methionine and cystine appear to be the limiting amino acids. Tylosema fassoglensis defatted meal contains substantial amounts of trypsin inhibitors and phytates 295 TUI mg−1 and 35 g kg−1 dry weight, respectively.
The composition of Indian foods—mineral composition and intakes of Indian vegetarian populations
Authors: Pushpanjali  , Khokhar Santosh
Published: November 2006

The trace element (Fe, Mn, Zn and Cu) and Ca and P contents of cereals, legume grains, vegetables, milk products and oilseeds commonly consumed by Indian vegetarians were determined. Green leafy vegetables contained the highest amounts of Fe, Mn and Cu (15–171, 90–133 and 4–21 mg kg−1, respectively); buffalo milk, buttermilk and curd contained most zinc (53–63 mg kg−J). Legumes contained the highest levels of P, whilst buffalo milk and curd, and leafy vegetables possessed most Ca. The levels of these elements in prepared foods and diets were entirely consistent with the above findings. In general, the mineral intakes of the populations of children (4–9 years), adolescents (10–19), adults (20–45) and older adults (45–60) examined in this study were lower for Zn and Ca, similar for Fe and Ca, and higher for Mn and P than the recently prescribed Indian Recommended Dietary Allowances (RDAs). It is likely that other constituents of cereals and pulses, such as fibre and phytate, will greatly reduce the bioavailability of trace minerals and Ca in Indian vegetarian diets. In contrast to earlier studies, no significant overall differences were observed between populations from farming and non‐farming backgrounds.
Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis
Authors: Ferreira Vicente , Fernández Purificación , Peña Cristina , Escudero Ana , Cacho Juan F
Published: November 2006

The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of young wines from neutral grape varieties has been investigated. The statistical methods used have been stepwise linear regression and principal components analysis. Very significant conclusions have been reached. The role played by these compounds depends on the type of wine. In white wines their main role is in the perception of tree fruit and tropical fruit notes. It has been demonstrated that the former notes are linked to ethyl esters, while the latter are linked mainly to acetates of higher alcohols. In rose wines the intensity of tree fruit aroma was correlated with ester content, however no clear conclusion was reached about the role of various compounds on the perception of quality. Finally, in red wines these compounds do not determine the intensity of fruit aromas, and they only play a modulating role on aroma quality. This indicates that red grape varieties must have other aroma compounds which are responsible for the fruity characteristics of wines.
An analytical study of gums from Leucaena glabrata and Spondia purpurea
Authors: Perez G R M , Sanchez A J , Perez G S , Vargas S R
Published: November 2006

Analytical data are presented for the polysaccharide and proteinaceous components of the gum from the seed of Leucaena glabrata, and gum exudate from Spondia purpurea. The yield on hydrolysis of the polysaccharide was β‐galactose, 25% and 61%, L‐arabinose, 60% and 17%, and D‐galacturonic acid, 12 and 22%, respectively. The methoxy and nitrogen values for S purpurea are in the intermediate range, and for L glabrata they are in the low range. Both gums contain a low proportion of hydroxyproline. Aspartic acid and valine are the major aminoacid constituents present in S purpurea and glycine and aspartic acid for L glabrata. The gums have good solubility in water.
A model of temperature effects on microbial populations from growth to lethality
Authors: Peleg Micha
Published: November 2006

The propagation/destruction rate constant of microbial populations over the entire temperature range from growth (k(T) > 0) to lethality (k(T) < 0) can be described by a single mathematical model in the from:

where b is a dimensionless constant related to the height of the growth peak, Tm and Tc temperatures characteristic of the growth and lethal regimes and a1 and a2 constants (temperature units) indicating the span of the growth region and the steepness of k(T) in the lethal temperature region respectively. The fit of the model is demonstrated with published data on the effect of heat on two bacteria. Since bacterial spores, unless germinated, do not multiply, a reduced version of the model is sufficient to describe their destruction rate at moderate (almost no effect) and high (lethal) temperatures ie

. The fit of this equation is demonstrated with published data on the heat destruction kinetics of two bacilli spores. If the relationship between the model's constants and environmental conditions such as pH, aw, salts concentration, etc can be expressed algebraically the model can be used to describe the combined effect of the various factors within the frame work of a single mathematical equation. Although the model's applicability is only demonstrated with a limited number of microorganisms the concept that a single model can describe both the propagation and lethal regimes can be useful in other types of biological populations, eg insects.
Photo‐induced changes in the total chlorogenic acid content of potato (Solanum tuberosum) Tubers
Authors: Griffiths D Wynne , Bain H , Dale M F B
Published: November 2006

The exposure of potato tubers to light resulted in a significant cultivar‐dependent increase in chlorogenic acid content. The magnitude of the observed increase resulting from 48 h light exposure was significantly correlated with the initial chlorogenic acid content of the tubers and also with the previously reported photo‐induced increases in total glycoalkaloids. Time‐course studies indicated that the greatest rate of increase occurred between 8 and 16 h continual exposure. Prolonged storage under light revealed that chlorogenic acid values in some cultivars reached a maximum value after 48 h, whilst in others these continued to increase almost linearly until the end of the experiment 5 days later.
Influence of solvent extraction on the dietary fibre fractions of alfalfa protein concentrates
Authors: Hernández Teresa , Martínez Carmen , Hernández Amelia
Published: November 2006

“Freezing curd” was prepared from alfalfa juice and extracted with 2‐propanol, either untreated or after washing with water. The soluble and insoluble dietary fibre fractions of the two extracted concentrates and the unextracted freezing concentrate were analysed to assess the effect of extraction on fibre content. Compared with unextracted “freezing curd”, direct extraction with 2‐propanol without washing increased the insoluble and soluble dietary fibre fractions by approximately 55% and 52% respectively, while washing with water followed by extraction with organic solvent led to an increase of about 79% and 28%, respectively. Thus, the washing with water lowered the soluble fibre by around 16%. Analysis of the ash and proteins in the crude fibre residues showed that while the ash content was similar in the residues for both the soluble and insoluble fibre, the protein content was much higher in the insoluble fibre residue.
High levels of glycoalkaloids in the established swedish potato variety magnum bonum
Authors: Hellenäs Karl‐Erik , Branzell Carina , Johnsson Håkan , Slanina Premysl
Published: November 2006

In 1986, potentially toxic levels of the glycoalkaloids α‐solanine and α‐chaconine were unexpectedly found in tubers of the established Swedish consumer potato variety Magnum Bonum, leading to the imposition of a conditional sales ban on such potatoes. The combined amounts of α‐solanine and α‐chaconine in more than 300 commercial lots of Magnum Bonum potatoes analysed as a consequence of the ban ranged from 61 to 665 mg kg−1 fresh weight with an average of 254 mg kg−1. Sixty‐six percent of the samples exceeded a temporary maximum residue limit of 200 mg kg−1, 8% were above 400 mg kg−1. Peeling did not significantly remove the glycoalkaloids in tubers with a high content. The occasional glycoalkaloid elevation was initially attributed to the unusually cold and rainy conditions during the late part of the season in 1986, but subsequent investigations have failed to confirm this hypothesis. Varietal characteristics are likely to have been involved since most other common Swedish varieties seemed to have had normal glycoalkaloid levels in 1986. There were no indications of serious or widespread adverse health effects in consumers due to the high glycoalkaloid levels, although there was circumstantial evidence that a few cases of temporary gastrointestinal disturbances were caused by consumption of Magnum Bonum potatoes with glycoalkaloid concentrations in the range 310–1000 mg kg−1.
The effect of pH on the formation of maillard‐derived aroma volatiles using a cooked meat system
Authors: Madruga Marta S , Mottram Donald S
Published: November 2006

The effect of pH on the formation of volatile compounds was investigated using minced beef in which the pH was adjusted within the range 4.0–5.6, by the addition of hydrochloric acid before cooking. The strong buffering capacity of the meat ensured that the pH did not vary during heating. Volatiles were analysed using headspace concentration and gas chromatography‐mass spectrometry. The total quantity of volatile compounds increased as the pH decreased. A number of furanthiols and their oxidation products were preferentially formed at acid pH; some of these compounds had strong meaty aromas. The formation of other heterocyclic compounds such as thiazoles and pyrazines were favoured by higher pH.
Gradient density isolation and fractionation of haze‐causing solids of canola oil
Authors: Gao Zhihong , Ackman Robert G
Published: November 2006

An occasional problem in retail canola (Brassica sp) oil is a precipitate or haze. By combining centrifugation at 2°C and an aqueous‐methanol flotation medium of an appropriate density the bulk of the triacylglyceride oil could be cleanly removed from the haze solids. The residue of solids could then be divided, also at 2°C, into a hexane‐insoluble fraction (HIP) of C42‐C63 normal and branched‐chain wax esters, and a hexane‐soluble fraction (HSP) including steryl esters and sometimes shorter chain (C42‐C63) wax esters. However, the HSP was primarily composed of triacylglycerides with an unremarkable fatty acid composition similar to that of the original oil. The application of infrared and nuclear magnetic resonance spectroscopy. of gas chromatography, and of Chromarod‐latroscan thin‐layer chromatography with flame‐ionisation detection to the HIP and HSP identifications is described. Phospholipids were found only in crude oils and do not appear to contribute to the haze in refined retail oils.
Neutral and acidic ascorbate oxidases from satsuma mandarin (Citrus unshiu Marc): Isolation and properties
Authors: Saari Nazamid Bin , Fujita Shuji , Haraguchi Kazuyuki , Miyazoe Ryuichi , Tono Tetsuzo
Published: November 2006

The neutral and acidic forms of ascorbate oxidase (AAO) were isolated and purified from young fruits of satsuma mandarin by a combination of (NH4)2SO4 fractionation, ion‐exchange and hydrophobic chromatography, and gel filtration. The neutral and acidic AAO were both diamers of two subunits with native molecular weights of 133 and 136 kDa, respectively. Neutral AAO was stable in the range of pH 5 and 8 and exhibited optimal activity at pH 5.5 and 45°C. In contrast, acidic AAO was stable between pH 5 and 10 and exhibited optimal activity at pH 5.5 and 50°C. When L‐ascorbate and D‐isoascorbate were used as substrates, Km values of neutral AAO were 2.98 × 10−4 M and 3.36 × 10−4 M and those of acidic AAO were 1.99 × 10−4 M and 1.86 × 10−3 M, respectively. The activities of the two forms of AAO were totally inhibited by metabisulphite and cyanide, substantially suppressed by higher concentrations of diethyldithiocarbamate and fluoride, and not inhibited at all by monovalent and divalent metal ions tested.
Absence of a hypocholesterolaemic action of chitosan in high‐serum‐cholesterol rabbits
Authors: Hirano Shigehiro , Akiyama Yasutoshi
Published: November 2006

In rabbits fed a 0.9% cholesterol‐enriched (to 9 g kg−1) and 20 g kg−1 chitosan‐supplemented diet, total faecal bile acid and sterol levels increased 1.2‐1.4 times (cholic acid 5.0 times, and cholesterol 1.5 times) those in rabbits fed a cholesterol‐enriched (to 9g kg−1) diet. The serum cholesterol and triacylgiycerol levels of high‐serum‐cholesterol rabbits were affected neither by feeding with a 20 g kg−1 chitosan‐supplemented diet nor by intravenous injection with chitosan of low molecular weight (c3000) or chitosan oligosaccharides (300‐1162) daily. These data indicate that chitosan plays a hypocholesterolaemic action only in the intestine.
Degradation characteristics of isolated and in situ cell wall lucerne pectic polysaccharides by mixed ruminal microbes
Authors: Hatfield R D , Weimer P J
Published: November 2006

Two pectic polysaccharide fractions were isolated form lucerne (Medicago sativa L) leaves and used in fermentation experiments with mixed ruminal microbes. Both fractions were similar in chemical composition, containing galacturonic acid (52‐58 mol%) and the neutral sugars arabinose (14‐18 mol%), galactose (6‐8 mol%) and rhamnose (8‐12 mol%). Fermentation of both fractions was rapid and complete with a half‐life of approximately 4 h. Production of total volatile fatty acids matched the degradation profile reaching a maximum level shortly after the rate of degradation began to decrease. The fermentation characteristics of citrus pectin and polygalacturonic acid were similar to those of the lucerne pectic fractions but galacturonic acid was much slower in its rate of degradation while soluble arabinogalactan from larchwood was virtually undegraded. Leaves of early bud stage lucerne and lower nodes and internodes of stems from full bloom lucerne were also fermented by mixed ruminal microbes. Pectic polysaccharides were rapidly and extensively degraded from both tissues. Initial rates were faster for leaves than for stems and the extent of pectic degradation was greater in leaves (8% residual) than in stems (17% residual). Selection of forage lines with increased pectic polysaccharides would provide greater amounts of rapidly available energy that could result in more efficient utilisation of the rapidly degraded protein in lucerne.
Sweet taste and solution properties of α,α‐trehalose
Authors: Portmann Marie‐Odile , Birch Gordon
Published: November 2006

α,α‐Trehalose, a naturally occurring non‐reducing disaccharide (α, D‐glucopyranosyl 1–1 α‐D‐glucopyranoside) is investigated by solution parameters and sensorial effects. Interactions between α, α‐trehalose and water give rise to hydration effects which are measurable by intrinsic viscosity [n], apparent specific volume V°2, and NMR relaxation times. Water‐solute interactions are prime determinants of taste qualities. An interpretation of sweetness intensity and persistence of α,α‐trehalose is therefore offered, based on its solution properties and its effect on water structure. From the results, it appears that α,α‐trehalose undergoes a better packing among water molecules than other sugars. α,α‐Trehalose is found to be less sweet but more persistent than sucrose, fructose, glucose or maltose.
Analysis of variation and multivariate relationships among analytical and sensory characteristics in whole apple evaluation
Authors: Dever Marjorie C , Cliff Margaret A , Hall John W
Published: November 2006

Sources of variation affecting assessment of whole apple fruit quality were identified and multivariate relationships between analytical and sensory characteristics examined. Fourteen analytical measurements (pH, soluble solids (SS), titratable acidity (TA), flesh L, flesh b, flesh a, flesh hue angle, weight, internal ethylene, skin L, skin a, skin b, starch skin hue‐angle) and six sensory characteristics (jiciness, crispness, firmness, fruit flavour, sweetness and sourness) were evaluated on samples from the same apple quarters. Variation in fruit quality among apples of three red categories (15–25%, 50–60%, 85–95%) and within apples due to side‐to‐side (blush versus non‐blush) and top‐to‐bottom were documented. Highly coloured ‘McIntosh’ apples (85–95% red) were significantly heavier, sweeter, and had a higher pH than those with less colour development. The non‐blush sides of the apples were significantly more crisp and less sweet than the blush sides. Highly coloured ‘Jonagold’ apples (85–95%) were significantly sweeter and fruitier. The bottom sections of both the ‘McIntosh’ and ‘Jonagold’ apples had significantly lower pH than the top. The bottom sections of ‘McIntosh’ apples were sweeter; whereas the bottom sections of ‘Jonagold’ were less crisp and more fruity. For ‘McIntosh’ and ‘Jonagold’ cultivars, canonical correlation analyses elucidated three and two underlying dimensions, respectively, that characterised the relationships among the analytical and sensory variables. For both cultivars, discriminant analysis was successful in differentiating the red classifications using the analytical and sensory variables.
Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements
Authors: Fresno José M , Prieto Bernardo , Urdiales Rosa , Sarmiento Roberto Martin , Carballo Javier
Published: November 2006

The content in nine mineral elements (P. Ca, Na, K, Mg, Zn, Fe, Cu and Mn) was determined in 153 units of cheese belonging to nine Spanish varieties: two unripe cows milk varieties (Cebreiro and Pasiego), three ripened cows milk varieties (Ahumado de Aliva, Leon and Quesucos), three ripened goats milk varieties (Armada‐Sobado, Babia‐Laciana and Valdeteja), and one blue‐veined cows milk variety (Picón). Using a Kruskal‐Wallis one‐way analysis of variance, only significant differences were observed in P. K, Mg. Zn, Fe and Mn contents associated to animal milk species used in the manufacture. When the two varieties of unripened cheeses were compared, significant differences in all the elements were observed. The same happened when the three varieties of ripened cows milk cheeses were compared. On comparing the three varieties of ripened goats milk cheeses, only significant differences were observed in P, Ca, Na, K, Mg, Zn and Mn contents. Using stepwise discriminant analysis 76–31% of cases were correctly classified when the cheeses were differentiated according to milk species used in their manufacture. When we differentiated the cheeses according to the variety, 91–66% of cases were correctly classified in the unripe cows milk cheeses, 85% of cases were correctly classified in the ripened cows milk cheeses, and 92–59% of cases were correctly classified in the ripened goats milk cheeses.
Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions
Authors: Van Ruth Saskia M , Roozen Jacques P , Posthumus Maarten A
Published: November 2006

The influence of storage conditions on the flavour of stored French beans after rehydration was evaluated by gas chromatography—sniffing port analysis (GC‐SP) and GC‐mass spectrometry of volatile compounds, and by quantitative descriptive analysis (QDA) and hedonic sensory evaluation. The dried beans were stored at three water activities (aw), two different temperatures and in presence or absence of light. In French beans 18 odour active volatile compounds were detected and a common odour profile of 10 compounds was shown. At elevated temperature and aw 0.3 and 0.5, GC‐SP showed an increase in the number of assessors perceiving chemical, rotten odours at the sniffing port. The number assessors perceiving chemical odours at the sniffing port was increased by light exposure at aw. 0.1. QDA revealed a significant decrease in intensities for the attributes ‘French bean’ and ‘sweet’, and an increase for ‘chemical’, ‘burned’, ‘musty’ and ‘bitter’ at the elevated temperature and aw. 0.3 and 0.5. Exposure to light at aw 0.1 decreased ‘French bean’ scores and increased scores for ‘chemical’ and ‘burned’. French beans stored at 20°C in absence of light and at aw 0.3 were more appreciated by the hedonic panel than those stored at 40°C. GC‐SP and QDA revealed relationships between differently stored French beans, sensory attributes and volatile compounds. Therefore, volatile compounds are expected to be responsible for the change in flavour and appreciation of dried French beans by storage conditions.
The effect of castration on the headspace aroma components of cooked lamb
Authors: Sutherland Michelle M , Ames Jennifer M
Published: November 2006

Minced lamb samples (lean meat or adipose tissue) from 12‐week‐old ram lambs and wethers were fried in the absence of added fat. The headspace aroma components were isolated onto Tenax GC prior to thermal desorption. A total of 132 compounds were identified and a further 31 were partially characterised by GC‐MS, 49 of which are reported here for the first time as components of sheep meat aroma. One of these, 4,6‐dimethyl‐1,3‐oxathiane, which has not previously been reported in any meat, was associated with a ‘stale/wet animal’ odour. All aroma isolates were dominated by products of lipid degradation with aliphatic aldehydes present in the highest relative amounts. Certain branched‐chain fatty acids have been implicated in the characteristic aroma of sheep meat, and 4‐methyloctanoic and 4‐methylnonanoic acids were identified at higher levels in the adipose tissue from entires than from wethers.
Effects of hardshell character on cooking time of common beans grown in the semiarid highlands of Mexico
Authors: Castellanos Javier Z , Guzmán‐Maldonado Horacio , Acosta‐Gallegos Jorge A , Kelly James D
Published: November 2006

The present study was undertaken to develop a protocol to screen bean germplasm for the hardshell character, evaluate the effect of hardshell on cooking time and study the relationship between hardshell and other seed characteristics in bean genotypes grown in the semiarid highlands of Mexico. Between 50 and 75% of the variation in cooking time of recently harvested beans was explained by differences in the degree of water absorption after soaking for 18 h. Seed coat brightness was negatively correlated with water absorption and increased cooking time in two of the three populations evaluated. The difference in cooking time and water absorption between scarified (hilum perforated) and unscarified seed of different genotypes would indicate that the hardshell characteristic plays a major role in extending the cooking time of beans. This study indicates that when seeds have an initial moisture content of 90 g kg−1 seed or less, the hardshell problem is easily detected after soaking for 18 h, while the problem is rarely detected when initial seed moisture levels are 120 g kg−1 or higher. Selection against the hardshell characteristic could be practised in bean germplasm using this information as part of a protocol to shorten the cooking time of beans grown in the Mexican highlands.
In vitro effects of and interactions between tannins and saponins and fate of tannins in the rumen
Authors: Makkar Harinder P S , Blümmel Michael , Becker Klaus
Published: November 2006

The rate of fermentation of hay was not affected by purified tannins from Ouercus incana and Dichostachys cinerea at 0.13 mg ml−1 of the in vitro medium whereas a decrease of 4% in the rate was observed for Acioa barteri tannins at this level. At 0.23 mg and 0.47 mg of tannins per ml, the decrease in rate varied from 4 to 13% and 13 to 20%, respectively. The decrease in in vitro true digestibility of dry matter was 3, 6 and 7% for Q incana, D cinerea and A barteri, respectively, at a tannin concentration of 0.47 mg ml−1, and 17, 21 and 27%, respectively, at 0.93 mg ml−1. There was no change in the potential extent of digestion up to 0.47 mg ml−1 for any of the tannins studied. These results suggested that the rate of digestion is affected to a greater extent than the potential extent of digestion or the in vitro true digestibility and that different tannins even at the same level have different degrees of effect. Tannin‐saponin interactions were studied using tannic acid (TA), quebracho tannin (QT) and quillaja saponin (S) at different concentrations (0.2, 0.4 and 0.6 mg ml−1) alone and in combination with each other. The decrease in the rate of digestion and true digestibility was additive when both the TA and the S were present. Similar results were obtained when TA was replaced by QT except that the effects with QT were more marked as compared to TA at the same concentration. Saponins had little effect on the potential extent of digestion and true digestibility. These tannins also decreased the production of short‐chain fatty acid (SCFA) and their molar proportions (acetate decreased whereas propionate increased). Efficiency of microbial protein synthesis, expressed as the ratio of 15N incorporation per unit of SCFA production, was higher with both S and the tannins studied. A substantial amount (71–93%) of tannins soluble in aqueous acetone was released from leaves of some trees and shrubs on incubation in the in vitro medium for 48 h. The rumen liquor was not capable of degrading oligomeric condensed tannins.
Degradation of condensed tannins by rumen microbes exposed to quebracho tannins (QT) in rumen simulation technique (RUSITEC) and effects of QT on fermentative processes in the RUSITEC
Authors: Makkar Harinder P S , Becker Klaus , Abel Hj , Szegletti Csaba
Published: November 2006

In an earlier study it was observed that the rumen microbes from cattle which had never consumed tannin‐containing diets do not have enzymes for degrading condensed tannins. In this study, rumen microbes were exposed to small amounts of quebracho tannins for 8 days using a rumen simulation technique (RUSITEC). The levels maintained in the RUSITEC were 0.1, 0.2 and 0.4 mg of the spray‐dried quebracho powder (SDQT) per ml of the medium. After 8 days of tannin exposure, the liquor containing ‘exposed/adapted’ microbes from RUSITEC was incubated for 40 h without and with purified tannins of quebracho and Dichostachys cinerea leaves in in vitro gas method. There was no degradation of condensed tannins. The enzymes for degradation of condensed tannins were not induced in rumen microbes by exposure to different concentrations of tannins for 8 days in the RUSITEC. In the RUSITEC, SDQT significantly reduced the number of total protozoa, entodiniomorphs and holotrichs; effect was higher on holotrichs. There was no significant change in the levels of short chain fatty acid but the molar proportion of propionate was significantly higher and of butyrate significantly lower at 0.4 mg SDQT ml−1. Significantly lower levels of ammonia in the medium was also observed on injection of tannins. Microbial mass production, calculated using 15N incorporation, was similar at 0.1 and 0.2 mg SDQT ml−1 but significantly lower (13%) at 0.4 mg SDQT ml−1. The dry matter digestibility of the feed (80% hay and 20% barley) was not significantly affected by SDQT.
Properties of InGaAs/GaAs QW coupled edge and surface emitting tilted cavity lasers
Authors: Kováč, Jr. J , Kováč J , Pudiš D , Šatka A , Uherek F , Gottschalch V , Rheinländer B , Herrnberger H , Zajadacz J , Zimmer K , Schindler A
Published: November 2006

We report on a new structure design and optical properties of the coupled edge and horizontal cavity vertical emitting laser (CE-HCSEL) with emission wavelength of ∼1160 nm based on InGaAs/GaAs double quantum well structure in the active layer. The CE-HCSEL incorporates two oxide stripe lasers coupled through the air slit terminated by 45° etched front facet that produce total internal reflection perpendicular to the surface. The front mirror facet were fabricated using chemically assisted ion beam etching while the cleaved rear facets were coated with SiOx/Si Bragg mirrors. The presented devices are characterized by improved slope efficiency documented in L-I characteristics and the stable single-longitudinal mode operation at 1165.22 nm with narrow line width of 0.1 nm. The etched air slit in the laser cavity and a dielectric Bragg mirrors at the rear facet improved the filtering and reflection of the propagated light, what preferred the single-longitudinal mode operation accompanied by an increase of the side-mode-suppression ratio. In addition we found that the deflection part acts as an amplifying region with the measured maximal optical enhancement of 3.
CuCl2-based liquid electrolyte precursor for laser-induced metal deposition
Authors: Manshina A , Povolotskiy A , Ivanova T , Kurochkin A , Tver'yanovich Y , Kim D , Kim M , Kwon S C
Published: November 2006

The possibility of the copper precipitation from the CuCl2-based liquid electrolyte precursor on the SiO2 substrates with Laser-induced Chemical Liquid phase Deposition (LCLD) method has been demonstrated. Focused beam of the CW Ar+ laser generated in multiwave regime was used for the initiation of the deposition process. Laser-assisted photothermal chemical reaction yields deposition of the metal structures on the substrate with high degree of adhesion. The experiments on the copper deposition from the CuCl2-based electrolyte solution were carried out for the first time at the different solution temperatures what permitted decreasing of the laser power threshold. The dependence of the characteristics of the copper deposits on the laser power, the scan velocity, the number of scans, the temperature of the electrolyte precursor was examined. The surface morphology and the chemical composition of the deposits were analyzed with scanning electron microscope and energy dispersive X-ray spectrometer (EDX). The possibility of creation of the continuous copper deposits was demonstrated not only in multi-scan but also in a single-scan regime.
A new fast finite element method for dislocations based on interior discontinuities
Authors: Gracie Robert , Ventura Giulio , Belytschko Ted
Published: November 2006

A new technique for the modelling of multiple dislocations based on introducing interior discontinuities is presented. In contrast to existing methods, the superposition of infinite domain solutions is avoided; interior discontinuities are specified on the dislocation slip surfaces and the resulting boundary value problem is solved by a finite element method. The accuracy of the proposed method is verified and its efficiency for multi‐dislocation problems is illustrated. Bounded core energies are incorporated into the method through regularization of the discontinuities at their edges. Though the method is applied to edge dislocations here, its extension to other types of dislocations is straightforward. Copyright © 2006 John Wiley & Sons, Ltd.
Development of active safety surveillance system for traditional Chinese medicine: an empirical study in treating climacteric women
Authors: Hsieh Shu‐Ching , Lai Jung‐Nien , Chen Pau‐Chung , Chen Huey‐Jen , Wang Jung‐Der
Published: November 2006

Purpose

Traditional Chinese medicines (TCM) prescribed by doctors are regularly reimbursed by the National Health Insurance (NHI) in Taiwan. The safety of TCM should undergo the same scrutiny that most western medicines do. This study was to monitor adverse events (AEs) associated with a new mixture of TCM, TMN‐1, used to treat climacteric symptoms.

Methods

For this multi‐center, prospective observational study, we recruited 134 women with climacteric symptoms. During this 12‐week study, the subjects made nine visits, took TMN‐1 three times a day, and received routine hematologic tests, biochemical tests, and tests for gynecologically relevant hormones at baseline and after 4 and 12 weeks of beginning medication. At every visit, the subjects were asked by questionnaire about any AEs. All AEs were examined through a process of causality assessment (CA) by a research team.

Results

In total, we recorded 203 AEs, in order of decreasing incidences—cough, pharyngitis, rhinitis, abdominal pain, abdominal fullness, diarrhea, and pruritus with incidence rates of 2.57, 2.47, 1.88, 1.78, 1.68, 1.58, and 1.58 per 103 person‐days, respectively. Most AEs were tolerable. Five of the AEs were judged to be “probable” adverse drug reactions (ADRs): Two events of diarrhea and one event each of nausea, abdominal pain, and abdominal fullness.

Conclusion

This study demonstrates the effectiveness using active safety surveillance to document safety of TCMs. This surveillance system could probably be useful to document the safety of other alternative or complementary medicines. Copyright © 2006 John Wiley & Sons, Ltd.
Persistence, distribution and dislodgeable residues of 2, 4‐d following its application to turfgrass
Authors: Thompson Dean G. , Stephenson Gerald R. , Sears Mark K.
Published: November 2006

In growth room studies, total recoverable 2, 4‐D residues on or in turfgrass (Kentucky bluegrass, Poa pratensis) declined from 92% of that originally applied, to less than 66% by day 15. Although a high proportion of the applied chemical remained associated with the leaf surface under growth room conditions, only 10% was dislodged by vigorous mechanical wiping of the leaf surfaces with moistened cheese‐cloth. In field studies with 1 kg acid equivalent (a.e.) ha−1, less than 5% of the chemical originally applied could be dislodged with a cheese‐cloth wipe at day 0. Disappearance of dislodgeable residues was very rapid. Less than 0.01% of the applied chemical was dislodgeable after 1 day in turf that received 18 mm of rainfall 1 h after spraying. Residues in turfgrass that received no rainfall required 7 days to dissipate to the same level. In a study in which the clippings were not removed, the disappearance of dislodgeable residues, when the turf was mowed at 3, 7, and 11 days after application, was nearly as rapid as in unmowed turf. In turf treated with 2.24 kg a.e. ha−1 of liquid or granular formulations, dislodgeable residues were less than 1% by days 5 and 3, respectively.
Time trends in mortality of Conophthorus ponderosae (Hopkins) exposed to insecticide residues
Authors: Haverty Michael I. , Dell Tommy R.
Published: November 2006

The protection of the female cones of Pinus monticola (Dougl. ex D. Don) from attack by Conophthorus ponderosae (Hopkins) requires that the beetles be killed before they enter the cone. This encourages consideration of the distributions of length of time to death and how these distributions are changed with different concentrations of various candidate insecticides. In this study a three‐parameter Weibull function was employed to depict the distributions for data originally collected for a probit analysis. The time to achieve 90% mortality as defined by the Weibull function was taken as a dependent variable, and a regression evaluation was used to define relationships with concentration for selected insecticides. The mode Y = b0 + b1 · X−1, in which Y = LT90 and × = insecticide concentration in g litre−1, proved useful when a sufficient range of concentrations was included in the testing.
Examination of bound (non‐extractable) residues of MCPA and flamprop in wheat straw
Authors: Pillmoor John B. , Gaunt John K. , Roberts Terry R.
Published: November 2006

The long term metabolism of [14C]MCPA and [14C]flamprop in wheat (Triticum aestivum) straw was found to involve incorporation of radioactivity as residues that were insoluble in acetone+water (1+1 by volume). A chemical and an enzymic solubilisation procedure were critically evaluated in attempts to release these residues for further examination. The chemical procedure resulted in complete solubilisation of all the radioactivity of both compounds in association with more than one cell wall fraction. However, routine quantitative analysis was found to be difficult for some fractions. Furthermore, the extracts did not appear to be suitable for investigation of the nature of the binding with the plant constituents. None of the enzymes employed in the enzymic procedures released significant amounts of the residues insoluble in the aqueous acetone. Despite these problems, the residues of MCPA that were insoluble in aqueous acetone were found to contain both the parent MCPA and its major metabolite 4‐chloro‐α‐hydroxy‐o‐tolyloxyacetic acid.
Pesticide residues in foodstuffs in England and Wales. Part I: Inorganic bromide ion in lettuce grown in soil fumigated with bromomethane
Authors: Roughan John A. , Roughan Patricia A.
Published: November 2006

Surveys of lettuce, produced commercially in England and Wales, were carried out during the years 1977–82 to determine residues of inorganic bromide ion, following soil sterilisation with bromomethane. Lettuce grown on unfumigated soil contained less than 10 mg bromide ion kg−1, while most lettuce grown on bromomethane‐fumigated soil were found to contain higher levels of bromide ion, with a proportion in excess of 1000 mg kg−1. The accumulation of bromide ion appeared to be related to the interval between soil fumigation and planting, and also to the frequency of bromomethane application to the soil. A limited amount of data is presented on the levels of bromide ion in imported lettuce.
Physicochemical structure‐activity relationship of DDT congeners and the inhibition of mitochondrial ATPase
Authors: Dary Curtis C. , Cutkomp Laurence K.
Published: November 2006

Structure‐activity relationships were used to determine the physicochemical properties of DDT that are important in the inhibition of oligomycin‐sensitive mitochondrial ATPase activity of red coxal muscle tissue homogenates of the American cockroach (Periplaneta americana). The results were compared with structure‐activity relationships derived from toxicity values for houseflies (Musca domestica) and blowflies (Phormia regina), reported in the literature. Toxicity was found to be promoted by hydrophobicity and electron donation. Toxicity was concluded to be a route of action process involving the distribution and partitioning of insecticide to active sites and apart from them. Enzyme inhibition, in contrast to factors contributing to toxicity, was determined to be a mode of action process predicted by the lipophilic parameter (π) and the steric constant, van der Waals radii (VWR), and represents action upon a sterically sensitive, hydrophobic site in the membrane sector of mitochondrial ATPase.
Organophosphorus and synergised synthetic pyrethroid insecticides as grain protectants for stored sorghum
Authors: Bengston Mervyn , Davies Richard A. H. , Desmarchelier James M. , Phillips Mervyn P. , Simpson Bruce W.
Published: November 2006

A field experiment was carried out on bulk sorghum stored for 26 weeks in concrete silos in South Queensland. No natural infestation occurred. Laboratory bioassays of treated grain, in which malathion‐resistant strains of insects were added to grain samples, indicated that all the treatments were generally effective. Deltamethrin (2mg kg−1)+piperonyl butoxide (8mg kg−1), fenitrothion (12mg kg−1)+fenvalerate (1 mg kg−1)+piperonyl butoxide (8mg kg−1), and fenitrothion (12mg kg−1)+phenothrin (2mg kg−1)+piperonyl butoxide (8mg kg−1) controlled typical malathion‐resistant strains of Sitophilus oryzae (L.), Rhyzopertha dominica (F.), Tribolium castaneum (Herbst) and Ephestia cautella (Walker). Pirimiphos‐methyl (6mg kg−1)+permethrin (1mg kg−1)+piperonyl butoxide (8mg kg−1) allowed some survival of adults and progeny production by S. oryzae after 12 weeks, and by one strain of R. dominica throughout. Chemical assays established that the residues and rates of breakdown of these grain protectants on sorghum conformed to the general pattern on other cereal grains. Residues at the conclusion of the experiment were below the individual Maximum Residue Limits recommended by the Codex Alimentarius Commission.
Synthesis and fungitoxicity of O,O‐diaryl S‐ethyl phosphorothioates
Authors: Gupta Rameshwar L. , Roy Nripendra K.
Published: November 2006

Twenty new O,O‐diaryl S‐ethyl phosphorothioates were synthesised and tested for fungitoxicity in vitro against Pyricularia oryzae, Helminthosporium oryzae, Alternaria alternata, Rhizoctonia bataticola, and Pythium aphanidermatum. Of these compounds, S‐ethyl O,O‐bis(2, 4,5‐trichlorophenyl) phosphorothioate and S‐ethyl O,O‐bis(pentachlorophenyl) phosphorothioate exhibited high activity against all the test species.