bluuebunny/crossref_metadata_2025 huggingface dataset:
Measurement of some antinutritive factors in meat products containing texturated vegetable protein (TVP)
Authors: Komándi K. , Dworschák E.
Published: November 2006

The α‐(1,6)‐galactosyl oligosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the oligosaccharide and phytic acid contents of the end‐products. According to these experiences, the small quantities present in the end‐products are not considered to be harmful to health but may show unexpected effects when compared to traditional products.

With the knowledge of the concentrations of the measured oligosaccharides and phytic acid, after adequate calibration, the real TVP content of the finish‐product can be determined according to the method elaborated by the authors.
Metallic contaminants in Andalusian vinegars
Authors: González A. M. Troncoso , Chozas M. Guzmán
Published: November 2006

A study on the content of several metallic ions and arsenic in Andalusian vinegars has been carried out. The technique employed was atomic absorption spectrophotometry. The measurements were performed directly in the samples. The determination of these ions is interesting since they can produce in certain amounts undesirable organoleptic effects or even make an attempt on the health (toxic elements). No kind of relevant contamination was found.
Untersuchungen zur Maillard‐Reaktion. 17. Mitt. Zur Inhibierung der Maillard‐Reaktion durch Schwefel‐Verbindungen
Authors: Kroh L. , Zeise S. , Westphal G. , Macholz R.
Published: November 2006

Am Modellsystem D‐Glucose/Glycin wird gezeigt, daß Thiolverbindungen wie L‐Cystein nichtenzymatische Bräunungsreaktionen vom Typ der Maillard‐Reaktion zu hemmen vermögen. Die “Inhibierungsrate” (IR) ist pH‐ und offensichtlich ionenstärkeabhängig und wird durch Art und Konzentration des Inhibitors beeinflußt.
The determination of milk powder added to whole milk
Authors: Madkour Mohamed A. M. , Moussa Brince M. I.
Published: November 2006

The objective was to determine the adulteration of fresh milk with reconstituted full fat milk powder. The ultra violet and visible spectra (700 to 240 nm) indicated two empirical parameters which are used to detect and quantify adulteration. Each parameter was calibrated against standards of adulteration and then tested against samples of known adulteration. One parameter, tested against two known series (5, 10, 20, 40 and 80 % adulteration) gave the best correlation (coefficient of variation, 2.9 %) between 20 and 60 % adulteration. Correlation decreased at 80% adulteration (coefficient of variation 6.7%) and at 0 to 20% adulteration (coefficient of variation 35.9%). The second parameter, used in the range of 0 to 10% adulteration, when tested against 14 known samples gave results with an average of 12.5 % below the true values. Sensitivity was 2.5% added reconstituted milk powder. The effect of low fat values (less than 2.3 %) is discussed and a correction factor derived. The method when tested against 12 known samples gave the correct result in all cases within the limitations of the method; 4 commercial samples of milk were also analyzed.
Untersuchungen über Zusammenhange zwischen den SDS‐löslichen und —nichtlöslichen Weizenproteinfraktionen und der Mehlqualität
Authors: Örsi F. , Pallagi E.
Published: November 2006

Die Qualität von Weizen zur Herstellung von Brot‐ und Mehlspeisen wird in erster Linie von der Quantität und Qualität der Eiweißstoffe bestimmt. Die Eiweißstoffe von 38 Mehlproben wurden mit 1,5%iger SDS‐Lösung und die verbleibenden Reste mit 2,5%iger SDS‐Lösung, die 5% β‐Mercaptoethanol enthielt, extrahiert. Der Eiweißextrakt wurde mit Hilfe der Hochdruckflüssigchromatographie auf einer TSK G 3000 SW‐Gelsäule getrennt; die Eiweißstoffe wurden mit UV‐Detektor bei 280 nm gemessen. Die Korrelationen zwischen den makroskopischen Qualitätsparametern (Brotvolumen und Valorigraphwert) und die Zusammensetzung der Eiweißfraktionen wurden mittels multivariabler statistischer Verfahren untersucht. Das Brotvolumen und der Valorigraphwert waren anhand der Quantität der Fraktionen gut abschätzbar.
Comparative study on breast milk of mothers delivering preterm and term infants — Protein, fat and lactose
Authors: Darwish Abd El‐Moneim Hassan , Dakroury Ahmed Mohamed , El‐Feel Mohamed Sobhi , Nour Nadia Maher
Published: November 2006

Milk samples were collected from 35 mothers delivering preterm infants and from 35 mothers delivering term infants at 3 time intervals over the first 3 weeks of lactation. The samples were collected by manual expression from both breasts into polyethylene containers and were frozen at −20 °C and stored for analysis. The protein content of preterm milks during the first and second weeks is higher than that of term milk (P < 0.05) The fat and lactose contents during the first week are slightly more in term milk than in preterm milk. During the third week the fat content of preterm milk is higher but its lactose content was lower. All these differences are not significant. These results are discussed.
Fate of aflatoxins in soybeans during the preparation of „Soyogi”︁
Authors: Ogunsanwo B. M. , Faboya O. O. , Ikotun T. , Idowu R.
Published: November 2006

“Soyogi” is the patent name given to a fermented soybean flour produced by the Federal Institute for Industrial Research, Lagos, Nigeria. Natural occurrence of aflatoxin in soybeans have been reported [4, 5]. However, little information is available on the loss of aflatoxin from contaminated seeds as a result of food processing. The objective of this study is to investigate the effect of autoclaving and fermentation on the aflatoxin content in contaminated soybeans, all the more since Wei et al. [9] had earlier reported the presence of aflatoxin in fermented soybean paste.
Direct sampling gas‐liquid chromatographic — mass spectrometric analysis of hexanal from non‐nitrite and nitrite‐cured bacon during storage
Authors: Ihekoronye A. I.
Published: November 2006

Direct sampling gas‐liquid chromatography‐mass spectrometry was used to quantitate hexanal levels in nitrite and non‐nitrite cured loin bacon stored for two weeks at 4°C. The objective was to evaluate the effect of varying levels of sodium nitrite on the flavour of cured bacon. Non‐nitrite cured bacon yielded greater amounts of hexanal than bacon cured with 40, 120 and 1000 ppm sodium nitrite. Initially the differences were not significant but became evident during storage. Hexanal produced by samples during storage paralleled subjective undesirable flavour estimates (r = −0.88) and would undoubtedly be useful as an indicator of oxidative deterioration or rancidity for this product.
The influence of CDTA and DPTA on ethanol production from sugar cane molasses using Saccharomyces cerevisiae
Authors: Oderinde R. A. , Okogun J. I. , Esuoso K. O.
Published: November 2006

Effects of complexing agents on the sensitivity of ethanol production using Saccharomyces cerevisiae were investigated using trans‐1,2‐diamino‐cyclohexane‐N,N,N′,N′‐tetraacetic acid (CDTA) and diethylene triamine pentaacetic acid (DPTA). Addition of 600 ppm CDTA during inoculation produces a maximum stimulation; ethanol production at this concentration was 1.5% (v/v) more than the control cultures (∽ 6%). 1000 ppm CDTA produces maximum effect during propagation which was 2.3% more than the control cultures. When DPTA was introduced during inoculation, 800 ppm DPTA produces a maximum effect, which was 2.9% more than the control cultures. 200 ppm DPTA produces a maximum stimulatory effect of 1.0% more than the control cultures. No significant effect was observed when DPTA was added during fermentation but 700 ppm CDTA increased ethanol production by 1.3% more than the control cultures.
Effect of pretreatments on quality characteristics and water activity of air‐dried litchis (Litchi chinensis Sonn.) cv. Rose Scented
Authors: Agarwal N. , Nath Nirankar
Published: November 2006

The effect of pretreatments on the quality of dried litchis was studied. Dried whole litchis were brown, blanching in boiling water reduced browning but colour was still disliked. Peeling and destoning fruits before drying gave superior product (extent of browning or EB: 0.27, mean sensory score or MSS: 6.74) and they dried faster. Pre‐drying dip of peeled and destoned litchis for 10 min in 2% Na2SO3 + 1% sodium metabisulphite at room temperature improved colour (EB 0.03) but reduced MSS (5.80). Litchis syruped in 40% syrup containing 0.5% citric acid and 3000 ppm SO2 for 30 days gave best dried product (EB: 0.08, MSS: 8.08). They dried faster for first 4h after which untreated peeled and destoned (control) litchis dried faster. Dried syruped litchis were hygroscopic, water activity for product of 11.1% moisture (moisture free basis) was 0.27 and critical moisture content was 20g H2O per 100g solids.
Psychological aspects of launching new products
Authors: Haenel H.
Published: November 2006

Consumer acceptance of a new product is largely a psychological category. Decisive in this process is the correspondence of the trias flavour challenge — appetite — hedonic reward, is the meeting of relevant needs, leading to new consumption habits.

The modern food assortment, the pressure to innovation, the introduction of a new product are integral parts or processes of our changed world, of its social dynamics, of its contradictions. „Fast Foods”︁ and „Wholesome Food and Nutrition”︁ are given as examples for successful new developments with strong psychological background.
Die quantitative Bestimmung des Proteingehaltes der Milch mittels Ultraviolettspektralphotometrie 5. Mitt. Möglichkeiten zur gemeinsamen Analyse des Protein‐ und des Fettgehaltes von homogenisierter Vollmilch
Authors: Reichardt W. , Schüler E.
Published: November 2006

Es wird ein neues Prinzip der gemeinsamen Bestimmung des Protein‐ und des Fettgehaltes von Milch aus einer Probe vorgestellt, das auf der Anwendung der Ultraviolettspektralphotometrie beruht. Hierzu muß die Milch bis zu einem mittleren Fettkügelchendurchmesser von ⩽ 1 μm homogenisiert und mit 0,6%iger Alkylsulfat‐ oder Alkylpolyglykolethersulfatlösung verdünnt werden. Unter den zahlreichen geprüften Wellenlängen, Absorptionsdifferenzen und Absorptionssummen weist A205‐A233die höchste Beziehung zur Proteinkonzentration auf, während die Absorbanz bei 295 nm zum Fettgehalt am besten korreliert. Meßgrößen wie A205‐A233oder A210‐A233zeigen auch einen engen statistischen Zusammenhang zum Proteingehalt von Molkereiprodukten oder von Fleisch‐ und Wurstproben.
Composition of organic acids of Sambucus nigra and Sambucus ebulus
Authors: Karovičová J. , Polonský J. , Príbela A.
Published: November 2006

Fruits of Sambucus nigra L. and Sambucus ebulus L. are known by high content of anthocyanine pigments. Hence, these fruits are possible sources of natural pigments because of the limited use of some synthetic foodstuff pigments. The mentioned fruits also include additional components important in terms of nutrition, thus the chance of utilizing the fruits or juices in the foodstuff industry is given here [1, 2].

The chemical composition has been studied recently especially of Sambucus nigra, to a lesser degree of Sambucus ebulus. Recently we have studied the presence of amino acids in both fruits and juice [3] and the presence of lower fatty acids [4]. In this paper the composition and concentration of organic acids, determined by capillary isotachophoresis, are presented.
Browning reactions of Heyns rearrangement products
Authors: Pilková L. , Pokorný J. , Davídek J.
Published: November 2006

The browning rate of Heyns rearrangement products at 110°C under free access of oxygen is slower that that of Amadori rearrangement products. The maximum browning rate was observed at pH = 8.0. The browning was accelerated by Fe(III) and Cu(II) ions. The presence of Fe(II) ions, propyl gallate, and rutin caused lag periods but had no pronounced effect during the subsequent browning. Hydrogen peroxide bleached the melanoidin pigments but did not destroy the browning precursors. Sulphites inhibited the browning reaction. Fluorescence spectra differed from those of the respective Amadori products.
The natural occurrence of unusual fatty acids. Part 2. Even numbered fatty acids with unusual position of the double bond
Authors: Diedrich M. , Henschel K.‐P.
Published: November 2006

Unsaturated even numbered fatty acids (C10 to C32) with uncommon position of the double bond (not ω‐3, 6 or 9) belong to the unusual fatty acids. It seems, that these fatty acids are ubiquitous in small amounts in nature with priority of microorganisms and animal kingdom. Nearly all positions are possible.
Effect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product
Authors: Kivanç Merih , Akgül A.
Published: November 2006

The effect of Laser trilobum spice on natural microflora of „köfte”︁, a Turkish ground meat product, prepared using three beef samples and stored at 7 °C and 20 °C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts‐moulds, was significantly inhibited by 2.0% of the spice, especially at 7 °C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and stored at 7 °C.
Qualitätsveränderungen während der Lagerung von Rosenkohl (Brassica oleracea L. gemmifera DC). 2. Mitt. Ernährungsphysiologische Qualitätsmerkmale
Authors: Böttcher H.
Published: November 2006

In mehrjährigen Versuchen wurden die unter maschinengekühlten (0° und + 4°C) und außenluftgekühlten Bedingungen (+ 0,5 bis 4 °C) eintretenden Lagerveränderungen von Rosenkohl, der ohne Sproßstengel aufbewahrt wurde, in Abhängigkeit von der Lagerdauer (x in Lagertagen) analysiert: Der ablaufende Atmungsvorgang führt zu einem linearen Rückgang des Gehaltes an Trockenmasse und einem zumeist linearen Anstieg des Trockenmasseverlustes im Produkt. Die typischen Verluste an Vitamin C (Ascorbinsäure + Dehydroascorbinsäure) und Gesamt‐Caroten folgen bei tieferen Temperaturen einem linearen Anstieg, bei +4 °C dagegen einem progressiven entsprechend y = β1x2. Der Anteil an Dehydroascorbinsäure an der Gesamtmenge nimmt mit der Lagerdauer geringfügig ab. Während die Monosaccharide einen zwischenzeitlich typischen Anstieg unter allen Bedingungen entsprechend y = α+β1x − β2x2 aufweisen, nehmen die Disaccharide bei 0 °C verzögert (y = α ‐ β1x3) und bei höheren Temperaturen linear ab. Die titrierbare Gesamtsäure erhöht sich linear bis zu etwa 6,62 mmol/100 g FM (= +23%). Die große Temperaturempfindlichkeit von Rosenkohl wird durch die signifikanten Abstufungen der Regressionskoeffizienten für die Veränderung zwischen den Bedingungen von 0–4 °C belegt, nicht aber in allen Fällen zu den außenluftgekühlten Bedingungen. Bei den Sacchariden sind aber auch starke Auswirkungen der jährlichen Anbaubedingungen gegeben. Die physiologischen Zusammenhänge werden diskutiert.
The natural occurrence of unusual fatty acids Part 3. Acetylenic fatty acids
Authors: Diedrich M. , Henschel K.‐P.
Published: November 2006

Acetylenic compounds especially acetylenic fatty acids (C17 to C21) were first of all identified in higher plants. Their structure is very different with regard to the number of the double and triple bonds per molecule, and the functional groups.

The mechanism of the biogenesis and the influencing factors are not definitely clarified. A side pathway of the biogenesis of the saturated fatty acids is supposed. Various physiological effects of the acetylenic fatty acids are presented.
Amino acid pattern in eggs as influenced by supplementation of dopamine agonists and antagonists in laying hens
Authors: Amer H. A. , El‐Hindi H. M. A. , Awad ElS. T. , Nour A. M. , Abd ElMinem M. A.
Published: November 2006

A total of thirty laying hens divided into 3 equal groups was used. The 1st group served as control and was fed a basal ration. The 2nd and 3rd groups received L‐Dopa and reserpine, respectively. The goal of the study was devoted to determine the effects of these additives on the rate of egg production, weights of eggs and yolks as well as yolk proteins and their amino acid pattern.

In the reserpine‐treated hens the rate of egg production was increased whereas in the L‐Dopa‐treated group, the weights of eggs and yolks, food intake as well as the amino acids aspartate, glutamate, glycine, alanine and methionine were significantly increased. The levels of tyrosine and histidine were decreased in both treatments while methionine was decreased by reserpine only. The addition of dopamine antagonist to a ration containing lysine and leucine in concentrations of 0.55% and 0.9% did not influence their levels in eggs.

The increment of methionine, aspartate, glutamate and glycine by the dopamine agonist and their decrease by antagonist revealed that these amino acids are excitatory neurotransmitters in brain.
Investigation of selected toxicological parameters of γ‐pentachlorocyclohexene (γ‐PCCH)
Authors: Mazzag E. , Nagymajtenyi L. , Huszta E. , Desi I. , Macholz R.
Published: November 2006

The toxic effects of the γ‐hexachlorocyclohexane metabolite γ‐pentachlorocyclohexene (γ‐PCCH) were studied by acute and subacute (6 weeks) experiments. The investigations included cerebral convulsibility with chemoshock (Tetrazolium), reactivity with hot plate method, the learning ability with learning tests, and peripheral nervous activity (EMG). Nociceptive reaction time was not influenced, the learning process (6 weeks) was inhibited by γ‐PCCH. The conduction velocity of the peripheral nerve was decreased. At the end of the 6th week liver enlargement was found.
Zur Kenntnis der Schwefelverbindungen in Raps‐(Brassica napus) Varietäten und Verarbeitungsprodukten 6. Mitt. Hochleistungsflüssigkeitschromatographisch‐massenspektrometrische Erfassung der Glucosinolate
Authors: Lange R. , Petrzika M. , Raab B. , Linow F.
Published: November 2006

Es wird die Erfassung von Glucosinolaten in Rapssaaten mittels HPLC‐Thermospray‐Massenspektrometrie diskutiert. Dazu werden die chromatographischen Trennparameter (relative Responsezeit) dieser Verbindungen und die charakteristischen Ionen der Thermospray‐Massenspektren beschrieben. Die Einsatzfähigkeit des Verfahrens wird anhand der Analyse der Glucosinolatmuster aus Saaten verschiedener lizensierter Rapsvarietäten geprüft.
Toxikologische Wirkungen eines Fettsäuregemisches bei Ratten
Authors: Lewerenz H.‐J. , Bleyl D. W. R. , Ozierenski B. , Plass R. , Macholz R.
Published: November 2006

Die Wirkungen eines Fettsäuregemisches mit einem Gehalt an ungeradzahligen Fettsäuren von annähernd 50 % (PC‐Säure) wurden in einem subchronischen Toxizitätsversuch mit männlichen und weiblichen Ratten untersucht. Die Tiere erhielten PC‐Säure mit dem Futter in Beimengungen von 0; 1,25; 2,5 und 5 % über einen Zeitraum von 13 Wochen. Die Futteraufnahme war bei den Männchen mit 5 % PC‐Säure erhöht. Die Futterverwertung war anfänglich in dieser Gruppe bei Männchen und Weibchen verringert. Die Aufnahme von PC‐Säure resultierte bei beiden Geschlechtern in einem Anstieg des Harnvolumens und der Aktivität der Lactatdehydrogenase im Harn. Mit PC‐Säure gefütterte männliche und weibliche Ratten zeigten im Serum erhöhte Aktivitäten der alkalischen Phosphatase und Leucinaminopeptidase und verminderte Cholesterol‐ und Triglyceridkonzentrationen. PC‐Säure erhöhte den Serumkreatiningehalt bei den Männchen mit den beiden höchsten Beimengungen. Eine zwischenzeitliche Erhöhung der Alaninaminotransferaseaktivität im Serum wurde bei den Weibchen mit 5 % PC‐Säure beobachtet. Leber‐ und Nierenmassenzunahmen traten bei beiden Geschlechtern auf.
Zur Bestimmung des Proteingehaltes von Milch, Käse und Fleisch mit Hilfe der Biuret‐Reaktion
Authors: Reichardt W. , Eckert Bärbel
Published: November 2006

Es wird eine Übersicht über die unterschiedliche Zusammensetzung von Biuret‐Reaktionslösungen gegeben und über Versuche zur Bestimmung des Proteingehaltes von Milch, Käse und Fleisch mit Hilfe der Biuret‐Methode berichtet. Mit einer Kaliumhydroxid und ein Detergens enthaltenden Biuretlösung ließ sich der Reinprotein‐ und der Caseingehalt von entrahmter Milch sowie der Proteingehalt von Vollmilch bestimmen. Besonders vorteilhaft ist die Anwendung der Biuret‐Methode bei Käse‐ und Fleischproben nach deren Auflösung in Kalilauge oder alkalischer Detergenslösung. Störungen der Biuret‐Methode durch Lactose, Fett oder Trübung konnten durch Zusatz von Wasserstoffperoxid, Extraktion oder zusätzliche Absorbanzmessungen mit kupferfreien, zinkhaltigen Biuret‐Reagenslösungen unterdrückt werden. Die Schwankungen der Farbintensität der entstehenden Biuret‐Komplexe wurden durch Einbeziehung von Standards in die Meßreihen berücksichtigt.
Chemical and gel electrophoretic characterization of acetylated faba bean protein isolates
Authors: Schwenke K. D. , Anders Katrin , Junker Bettina , Schneider Ch.
Published: November 2006

The extent of modification of amino and hydroxyl groups in acetylated faba bean protein isolates was determined. Gel electrophoretic studies of unmodified and acetylated faba bean legumin and protein isolates were carried out in acidic and alkaline buffer systems as well as in a SDS‐containing system.

A remarkable increase of O‐acetylation was found after the N‐acetylation has reached a degree of about 60%. Structure changes of the proteins were indicated from the gel electrophoresis patterns in the same region of modification. The quantity of acetyl residues fixed on hydroxyl groups in exhaustively modified protein isolates corresponds to 40 % of the total amount of acetyl groups introduced into the proteins.

The SDS electrophoresis of the acetylated legumin and protein isolates revealed a remarkable increase of the molecular mass of the acidic α‐polypeptide chains only, which is an experimental proof of a preferential acetylation of the latter ones. This gives confirmation of the structural model in which the α‐chains are proposed to be situated on the surface of the protein.
The correlation between serum total cholesterol and some trace elements in serum, liver and heart of rats fed high cholesterol diet
Authors: Abu‐El‐Zahab H. S. H. , Aal Wafaa E. Abdel , Awadallah R. , Mikhail Tahani M. , Zakaria K.
Published: November 2006

The work indicates the link between the serum cholesterol, atherosclerosis and certain metal metabolism. 122 adult albino rats were used in this study and classified into 5 groups: Control group, 29 rats fed the stock diet; group I, 32 rats fed the stock diet with 1 % cholesterol for 6 weeks; group II, 36 rats fed the stock diet with 1 % cholesterol for 8 weeks; group IIIA, 17 rats fed the stock diet and 0.2 ml oil/day orally for 8 weeks and group IIIB, 18 rats fed the stock diet and 0.2 ml oil with cholesterol daily (50 mg cholesterol/1 ml oil) for 8 weeks. The results obtained showed that: 1. A positive correlation was found between serum total cholesterol and serum copper, cadmium and Cd/Zn ratio, whereas a negative correlation occurred between serum total cholesterol and serum Zinc and Zn/Cu ratio. 2. A positive correlation was found between serum total cholesterol and cadmium, Zn/Cu and Cd/Zn ratio in liver. On the other hand, a negative correlation occurred between serum total cholesterol and copper in liver. 3. A positive correlation was found between serum total cholesterol and Zn/Cu ratio in heart which was negative in heart copper, cadmium and Cd/Zn ratio. Histopathological examination of liver sections of animals treated with cholesterol revealed the presence of mild degree of fatty change, while the kidney tissues showed glomerular lesion in the form of obliteration of Bowman's capsule with increased cellularity inside, beside degenerated tubules and interstitial fibrosis.
Lactose ‐ ein potentieller Ballaststoff. Zur Regulierung ihrer mikroökologischen Wirksamkeit im Intestinaltrakt 3. Mitt. Ballaststoffwirkung der Lactose als Folge mikrobieller Aktivität
Authors: Schulze J. , Zunft H.‐J.
Published: November 2006

In Caecum und Colon ist die mucosale ß‐Galactosidaseaktivität keimfreier wie konventioneller Tiere gering. Die chymale ß‐ Galactosidaseaktivität findet sich auch unter keimfreien Bedingungen. Sie steigt nach Monoassoziation und ist bei konventionellen Tieren höher als bei keimfreien. Der in das Caecum und Colon eintretende Ballaststoff Lactose wird maßgeblich durch die Intestinalflora hydrolysiert. Die Caecal‐ und Colonflora der Ratte wird von aeroben Lactobazillen‐ und Bacteroides‐Keimen beherrscht. Lactosefutter erhöht die Gesamtkeimzahl und begünstigt das Anwachsen von Bifidobakterien. Unter speziellem, protein‐ und phosphatarmem, lactosereichem Futter (Frauenmilch und ähnlich zusammengesetzte Nahrungen) werden Bacteroides und weitere fäulnisaktive Keime zurückgedrängt. Außerdem wirkt sich lactosehaltige Nahrung auf die Stoffwechselaktivität der Makroorganismen aus (mikrobielle ß‐ Galactosidaseaktivität, Säurebildung and pH‐Senkung im Chymus, Wasserstoffproduktion, proteolytische Aktivität). Lactose als Ballaststoff verringert die Harn‐Stickstoff‐ und erhöht die Faeces‐Stickstoff‐Ausscheidung bei konventionellen Ratten.
Lactose ‐ ein potentieller Ballaststoff. Zur Regulierung ihrer mikroökologischen Wirksamkeit im Intestialtrakt 4. Mitt. Ballaststoffwirkung der Lactose: Bewertung mit multivariaten statistischen Verfahren
Authors: Zunft H.‐J. , Schulze J.
Published: November 2006

Es werden Bedingungen und intestinale Vorgänge beschrieben, die für die Wirkung der Lactose als potentieller Ballaststoff bedeutsam sind. Die chymale ß‐Galactosidaseaktivität in Caecum und Colon der Ratte wird durch Nahrungsfaktoren beeinflußt: Steigender Lactosegehalt der Nahrung senkt, steigender Protein‐ und Phosphatgehalt hebt sie. Die Enzymaktivität korreliert mit den Chymusmerkmalen Lactosegehalt negativ, Protein‐ und Phosphatgehalt positiv. Die Hydrolyseprodukte der Lactose unterliegen in Caecum und Colon der mikrobiellen Glycolyse. Die Glycolyseprodukte werden großenteils vom Makroorganismus absorbiert und energetisch genutzt. Phosphat stimuliert den mikrobiellen Stoffwechsel und beschleunigt damit den Verbrauch des Energiesubstrats Lactose. Durch mathematische Optimierung läßt sich für eine beabsichtigte mikroökologische Wirkung die erforderliche Nahrungszusammensetzung angeben. Zur Einstellung minimalen chymalen pH‐Werts (im Colon ascendens pH 5,1; im Colon descendens pH 4,6; in den Faeces pH 4,3) muß der Lactosegehalt des Futterns bei ≧ 160 μMol/g, der Proteingehalt bei ≧ 10 mg/g, der Phosphatgehalt bei ≧ 5,5 μMol/g liegen. Der minimale pH‐Wert reagiert empfindlich auf variierende Protein‐ und Phosphatzufuhr, weniger sensibel auf Änderungen der Lactosekonzentration in der Nahrung.
Fungi and decay associated with wild mango fruits (Irvingia gabonensis) under different postharvest conditions
Authors: Joseph J. K. , Aworh O. C.
Published: November 2006

Fungi and percentage decay associated with wild mango fruits during storage at different postharvest conditions were monitored. In addition the effect of chemical treatments (hot water, solutions of benomyl, sodium acetate and sodium metabisulphite) and film packaging on percentage rate of decay was investigated.

The characteristic brownish black rot, brownish discolouration and rotting of tissue, and greenish‐black soft rot common in wild mango fruits during storage are associated with fungi of the genera Aspergillus, Botrytis and Penicillium. The use of hot water, hot benomyl, hot sodium dehydroacetate and hot sodium metabisulphite (55 °C each) dips alone, or in combination with film packaging helped in reducing postharvest decay of wild mango fruits. Varietal differences in susceptibility of wild mango fruits to decay was also observed.
Production of guava seed protein isolates: Yield, composition and protein quality
Authors: Abd El‐Aal M. H.
Published: November 2006

The optimum conditions were determined for the preparation of protein isolates from ground, defatted guava seed flour. The isolates were obtained by micellisation and isoelectric precipitation techniques. The isoelectric point of guava seed protein was found to be pH 4.5 with a protein solubility of more than 85% above pH 9. Using 40–80 mesh particle size and extracting at pH 10 for 30 min, an isoelectric isolate was obtained by acidification to pH 4.5 which was 85.4% of the starting protein compared to 18.3% for micellisation protein obtained by twofold dilution with cold distilled water of 5% NaCl protein extract. The isolates were easily digested by the pepsin‐pancreatin enzyme system and were comparable to casein. The amino acid composition showed that guava seed flour and isolates were deficient in sulphur‐containing amino acids and in lysine, but contained the other essential amino acids in adequate levels. The micellisation isolate had higher fat absorption and emulsion stability than the isoelectric isolate, while other functional properties were almost similar.
Organic acids in malt sprouts
Authors: Karovičová J. , Polonský J. , Šimko P.
Published: November 2006

The malt sprouts is gained from dryed malt by picking of sprouts. The malt sprouts are employed as highly valuable proteinic feed stuffs [1]. In malt producing technology as main waste products the crushed and back fraction barley, barley sediments, malt glumes and malt sprouts are formed. The chemical composition of malt sprouts has been investigated very poorly. It seems be necessary to establish the detailed chemical composition of malt sprouts and on the basis of obtained results to search and propose possibilities of utilization of this product.

The malt sprouts are employed in various branches of industrial fermentation production and in food industry a proposal of the dark malt sprouts utilization was elaborated [2].

For dark and light malt sprouts a method of benzo[a]pyrene determination was elaborated. Total content of saccharides, coarse fibrous material, total nitrogen content, amino acids and fatty acids content were investigated [3].

We focused our attention to determination of organic acids in dark and light malt sprouts using capillary isotachophoresis.
Mikrobielle Produktion von Aromastoffen unter besonderer Berücksichtigung von Fruchtnoten
Authors: Quehl A. , Ruttloff H.
Published: November 2006

Mikroorganismen sind in der Lage, eine große Anzahl von Aromastoffen bzw. von Aromen als Sekundärmetabolite zu synthetisieren. Daraus resultiert ein zunehmendes Interesse an der biotechnologischen Produktion solcher Verbindungen. In dieser Arbeit wird der Kenntnisstand zur mikrobiellen Aromastoffsynthese unter besonderer Berücksichtigung von Fruchtnoten mitgeteilt.
Spoilage moulds and deterioration of the Nigerian groundnut cake snacks under three storage methods
Authors: Adebajo L. O.
Published: November 2006

Twelve species of toxigenic and zoopathogenic fungi were isolated from three major types of the Nigerian groundnut cake snacks. All the isolates grew well on groundnut cake infusion medium and induced changes in the oil (decrease) and free fatty acid (increase) contents of groundnut seed medium with time. The largest changes were induced by Aspergillus flavus, A. niger and A. fumigatus. Mould deterioration of groundnut cake snack samples kept under traditional, “industrial” and retailer's storage methods was studied. Mouldiness was first recorded on the 5th day for samples stored under the retailer's method and on the 10th day for samples from other storage methods. The odour and taste acceptability values, although partly affected by the different storage techniques decreased rapidly with storage period. The overall results suggest the need for research into the processing and packaging to extend the shelf life of the snacks.
Production of aflatoxins in sausage, salami, sucuk and kavurma
Authors: Kivanc̨ Merih , Sert S. , Hasenekoǧlu I.
Published: November 2006

Forty nine meat product samples were examined for the fungal genera. Penicillium sp. was detected in 74.8% of samples. No sample contained Aspergillus parasiticus or Aspergillus flavus.

Production of aflatoxins in sausage, salami, sucuk and kavurma by A. parasiticus and A. flavus was studied at different temperatures. A. parasiticus and A. flavus produced no aflatoxins on meat products samples at 15°C. Sucuk was a poor substrate for A. parasiticus and A. flavus at 25°C. Sausage, salami and kavurma were favorable substrates for aflatoxin production by A. parasiticus at 25°C.
Technological evaluation of new cultivars for potato chips manufacturing
Authors: Bakr A. A. , Gawish R. A.
Published: November 2006

Potato tubers of cvs. Condor, Diamont, Baraka, Mondial and Draga were used to produce chips of 1.0 mm slice thickness using an industrial slicer. Half of the slices quantity was immediately blanched in water at 100°C for approximately 5 min. Frying was carried out at 165–170°C in cotton seed oil. Both cvs. Diamont and Condor were the best varieties in the nutritional composition, since they contained the highest content of total solids (24.2 and 22.8%), crude protein (10.9 and 10.2%), total free amino acids (270 and 246 μmol/g DM), ascorbic acid (1.5 and 1.4 mg/100 g DM) and digested protein (49.8 and 49.6% for pepsin enzyme as well as 76.0 and 78.3% for trypsin enzyme). In contrast, they contained the lowest level of reducing sugars i.e. 0.8 and 0.9%, respectively. The same both varieties produced the maximum final yield of chips from both unblanched and blanched slices (50.0 and 47.4% as well as 48.9 and 45.8%, respectively) with the lowest final oil content i.e. <42%. Slightly differences in the final moisture content of chips were noticed. Blanching before frying led to a decrease in the final oil content of chips produced from all potato varieties. Sensory evaluation of the produced chips revealed that the favourable chips with the best quality attributes i.e. lighter and uniform in colour, lower final oil content, natural odour, more crisp and better in taste can be produced by using slices from cvs. Condor and Diamont. Furthermore, blanching before frying reduced significantly the oil content of chips and improved both colour and texture (more crispness) of the produced chips.
Vergleichende Untersuchungen zur Qualität nach traditionellen und neuartigen Verfahren gewonnener Rohöle und Proteinisolate 3. Mitt. Über prozeßspezifische Einflüsse auf chemische, physikochemische und funktionelle Eigenschaften der Proteinisolate aus Sonnenblumensamen
Authors: Lange E. , Mieth G.
Published: November 2006

Es werden Proteinisolate aus Sonnenblumensamen nach unterschiedlichen Verfahrensprinzipien gewonnen, wobei zum einen die traditionelle Technologie der Ölsamenaufbereitung (Vorpressung, Extraktion), zum anderen unkonventionelle Verfahren der Direkt‐ oder Verdrängungsextraktion zur Anwendung kommen. Die Proteine werden anhand ihrer Zusammensetzung und ihrer Eigenschaften qualitativ beurteilt.

Proteinisolate aus traditionell durch Vorpressung und Lösungsmittelextraktion resultierenden Extraktionsrückständen entsprechen hinsichtlich Zusammensetzung und Eigenschaften nur mit Abstrichen den Anforderungen an ein in der Lebensmittelindustrie einsetzbares Produkt. Ähnliches trifft für nach der Raffinatvariante einer Verdrängungsextraktion gewonnene Isolate zu. Demgegenüber sind aus der Direkt‐ oder Verdrängungsextraktion nach hydrothermischer Samenvorbehandlung resultierende Proteinisolate als qualitativ hochwertige Lebensmittelzusatzstoffe zu bewerten.
Fungal contamination of Kashar cheese in Turkey
Authors: Kivanç Merih
Published: November 2006

Fifty random samples of Kashar cheese were collected from shops in different localities in Erzurum, all contained moulds. Mean count of total surface mould was 3.02 × 1010/g cheese and that of inner mould was 3.02 × 103/g cheese. The genera Penicillium, Aspergillus, Mucor, Rhizopus and Geotrichum sp. were isolated from cheese samples. Aflatoxins were not detected in cheese samples. Potassium sorbate inhibited mould growth and sporulation in YES broth. The public health importance and economic significance of fungal contamination, and suggested measure for cheese quality are discussed.
Effects of glucosinolate breakdown products on the hepatic biotransformation system in male rats
Authors: Ozierenski B. , Plass R. , Lewerenz H.‐J.
Published: November 2006

The effects of 5‐vinyloxazolidine‐2‐thione (VOT), 1‐cyano‐3‐butene (CYB) and various isothiocyanates on parameters of hepatic phase I and phase II biotransformation were investigated in male rats after oral treatment for 3 consecutive days. The compounds with the exception of CYB caused increases in liver weight and glutathion S‐transferase activity. Cytochrome P‐450 level and monooxygenase activities were decreased by the isothiocyanates and CYB. Administration of VOT resulted in contrasting response of monooxygenases: reduced aminopyrine N‐demethylation and enhanced aniline hydroxylation. Possible mechanisms were discussed.
Zur Bewertung des Nährwertes von Gemüse
Authors: Böttcher H.
Published: November 2006

Der Nährwert des Gemüses ist an seinem spezifischen Beitrag zur menschlichen Ernährung zu messen, wobei dem Gehalt an Vitamin C, Caroten, Rohfaser, Calcium und Eisen besondere Bedeutung zukommt und in einem “Wesentlichen Nährwertfaktor” zusammengefaßt wird. Die während der Lagerung ablaufenden Stoffwechselvorgänge und anderen biochemischen Umsetzungen erfordern allerdings eine dynamische Betrachtung des Nährwertfaktors im Hinblick auf die variablen Nährstoff‐komponenten. Auf der Basis der in Abhängigkeit von der Lagertemperatur (Θ) und der Lagerdauer in Tagen (xi) eintretenden Qualitätsveränderungen wird das Modell eines “dynamischen wesentlichen Nährwertfaktors WNFΘ;xi” für verschiedene Gemüsearten vorgelegt und durch die zugehörigen Regressionsfunktionen und Nomogramme für eine Berechnung ergänzt. Dabei wird von der ernte‐frischen Qualität ausgegangen. Bei leicht verderblichen Gemüsearten werden Abnahmen des WNFΘxi bis zu 27% nachgewiesen. Bei gut lagerfähigen Arten und unter günstigen optimalen Lagerbedingungen sind die Abnahmen dagegen sehr viel geringer. Die Einführung der dynamischen Bewertung des Nährwertes ist ein Beitrag zur Präzisierung des ernährungsphysiologischen Wertes des Gemüses.
Die Wirkung von α‐Amylasen auf β‐Cyclodextrin und der Nachweis von α‐Amylasefremdaktivitäten in ausgewählten Enzympräparaten
Authors: Schumacher D. , Westphal G.
Published: November 2006

Die Wechselwirkungen zwischen Cyclodextrinen und α‐Amylasen verschiedener Herkunft sind widersprüchlich in der Literatur beschrieben. Einige α‐Amylasen wie isoliert aus Aspergillus niger, Pankreas und Speichel hydrolisieren Cyclodextrine zu Glucose. Die Literaturangaben zur Wirkung von α‐Amylasen aus Bacillus‐Species auf Cyclodextrine sind widersprüchlich dargestellt.

In der vorliegenden Arbeit wird die hydrolytische Wirkung verschiedener α‐Amylasepräparate auf β‐Cyclodextrin untersucht. Es wird nachgewiesen, daß Rohalase M3 (α‐Amylase aus Aspergillus oryzae) Cyclodextrine spaltet. 2 α‐Amylasen aus Bacillus subtilis sind nicht in der Lage, β‐Cyclodextrine zu hydrolysieren. Die Ursache für die unterschiedliche Hydrolysenwirkung wird mit der Größe und Struktur der aktiven Zentren des Enzyms diskutiert.

Im 2. Teil werden verschiedene Hydrolasepräparate auf α‐Amylase‐Fremdaktivitäten untersucht. 2 Glucoamylasepräparate aus Aspergillus oryzae zeigen α‐Amylasefremdaktivitäten. Mit den Hydrolase‐präparaten α‐Glucosidase aus Pilzen, β‐Amylase aus Gerstenmalz, Saccharase aus Hefen, Invertase aus Saccharomyces cerevisiae und Pullulanase aus Aerobacter aerogenes wird keine Spaltung des β‐Cyclodextrins nachgewiesen.
Rapeseed meal‐glucosinolates and their antinutritional effects Part 1. Rapeseed production and chemistry of glucosinolates
Authors: Mawson R. , Heaney R. K. , Piskula M. , Kozlowska H.
Published: November 2006

This review, which will be presented in seven parts is concerned with the use of rapeseed meal as an animal feeding stuff. The presence of glucosinolates in the meal limits its use due to a number of antinutritional and physiological effects. Whilst not in itself exhaustive, this review updates earlier reviews by reference to recent papers on the above topics.

In this first paper the history of the crop and the current production situation are presented and the nature of glucosinolates and methods for their analysis are reviewed in order to facilitate a better appreciation of the problems referred in later sections.
Untersuchung der energetischen Verwertung von L‐Fructose bei Ratten
Authors: Klein M. , Hoffmann L. , Block H.‐J. , Herrmann U.
Published: November 2006

Die energetische Verwertung von L‐Fructose (LF) und D‐Fructose (DF) wurde mittels indirekter Kalorimetrie in einem Differenzversuch an 9 männlichen Ratten (Wistarstamm) im Lebendmasseabschnitt von 250–300 g untersucht. Die täglichen Rationen in den beiden zu vergleichenden Fructose‐Zulageperioden bestanden aus 10 g Grundfutter und 2,7 g LF bzw. 2,5 g DF. Die Verdaulichkeit der Energie der LF‐Ration war um etwa 4%, die Umsetzbarkeit um 6% niedriger als die der DF‐Ration. Die Gesamtverwertung der Energie (Energieansatz/Bruttoenergie) betrug (7 ± 3)% für die LF‐ und (10 ± 3)% für die DF‐Ration. Die niedrigere Verdaulichkeit der Energie der LF‐Ration war im wesentlichen auf eine Depression der scheinbaren Verdaulichkeit von Rohprotein, Rohfett und Rohfaser — offensichtlich als Folge einer verstärkten mikrobiellen Fermentation — zurückzuführen. Bei Korrektur dieser Verdaulichkeitsdepression ergab die Differenzauswertung die folgenden energetischen Verwertungsgrößen für LF bzw. DF: Verdaulichkeit (90 ± 8)% bzw. (100 ± 6)%, Umsetzbarkeit (85 ± 8)% bzw. (102 ± 5)% und Verwertung von Bruttoenergie und umsetzbarer Energie für den Ansatz (69 ± 11)% bzw. (86 ± 11)% und (81 ± 7)% bzw. (84 ± 11)%.
Peptidase and esterase activities from mutant strains of Lactobacillus casei
Authors: El‐Soda M. , Ezzat N.
Published: November 2006

Cell‐free extracts from four Lactose‐negative strains of Lactobacillus casei and their parents were evaluated for peptidase and esterase activity. The four strains showed aminopeptidase (AP), dipeptidase (DP), carboxypeptidase (CP), aryl‐peptidyl amidase (APA) and caseinolytic activities. Very little differences can be noticed between the AP and DP levels of the different strains. On the other hand there were significantly higher CP activities in the Lac(+) strains 64H and ATCC 4646 when compared to the Lac(‐) derivatives. A difference in activity between the Lac(+) and its Lac(‐) derivative was also observed for the APA and caseinolytic activities.

Parent and mutant strains of Lactobacillus casei posessed three active AP bands, with RF values of 0.18, 0.21 and 0.31 and one DP band with RF value of 0.25. An additional band (0.32) was detected in strain Lactobacillus casei ATCC 4646 Lac(+) and its mutant.

As a general rule the rate of hydrolysis of the p‐nitrophenyl esters of fatty acids for the parent and mutant strains of Lactobacillus casei was higer than that of the o‐nitrophenyl derivatives. All the strains tested exhibited an esterase band with an RF value of 0.3, while only one substrate was hydroysed by the band showing a lower RF value. α‐Naphthyl butyrate was the only substrate hydrolysed by this enzyme in the case of Lactobacillus casei 64H and 11578 while it was α‐naphthyl acetate for ATCC 4646.
The microbial spoilage of ‘soft’ melon ball snack under tropical conditions
Authors: Adebajo L. O.
Published: November 2006

19 microorganisms, mostly hazardous and spoilage species were isolated from ‘soft’ melon ball snack samples in the humid Western Nigeria. Physical biodeterioration was recorded from the 6th day of storage with the early occurring rope (slime) of Bacillus sp. found to be a faster visible objectionable indicator than the commonly used fungal growth. All the 14 isolated fungi grew though, to varying extents on the snack agar and in the melon seeds infusion medium in which they also induced significant changes in the oil (decrease) and free fatty acids (increase) contents after 10 days of incubation at 30 °C. The results implicated Rhizopus arrhizus, R. nigricans, Aspergillus flavus, A. ochraceus, A. tamarii, A. niger, Mucor fragilis and Penicillium citrinum as the major fungal deteriogens. Isolation of the coliform bacterium (Escherichia coli) suggested the need for a more hygienic handling of the snack. Addition of varying amounts of breadfruit nuts mash as adjunct to melon seeds mash in order to enhance mastication of snacks with lower moisture content was investigated. Samples prepared with 20% adjunct recorded mean acceptability rating of 178 and keepability period of 10 days while 200 and 5 days were obtained respectively for the control.
Zur Gewinnung von Ballaststoffpräparaten aus extrahierten Zuckerrübenschnitzeln
Authors: Dongowski G.
Published: November 2006

Es wird die labormäßige Gewinnung von Ballaststoffen aus extrahierten Zuckerrübenschnitzeln durch eine Behandlung mit Peressigsäure (PES) unter Anwendung der statistischen Versuchsplanung zweiter Ordnung untersucht. Zur Optimierung der Präparierung wird der Einfluß der Reaktions‐temperatur, der Reaktionszeit und der PES‐Konzentration auf die Ausbeute an Alkohol‐unlöslicher Substanz, den PES‐Verbrauch, den Gehalt an Gesamtpektin und Rohprotein, den Weißgrad und die Wasserbindungkapazität ermittelt.

Ausgehend von den hierbei erzielten Resultaten wird eine größere Menge eines sensorisch guten Ballaststoffpräparates aus Zuckerrübenschnitzeln hergestellt, das (bezogen auf Trockensubstanz) 56,1% unlösliche und 16,1% lösliche Ballaststoffe, 36,7% Cellulose, 9,7% Hemicellulose‐Pentosen und 7,1% Hexosen, 16,9% Pektin, 11,0% Rohprotein und 1,1% Rohfett enthält. Als neutrale Saccharidbausteine werden 36,1% Glucose, 8,6% Arabinose, 5,8% Galactose, 1,1% Rhamnose, 0,7% Xylose und < 0,5% Mannose gefunden.
Effect of freezing and mincing technique on microbial load of minced meat
Authors: Khalafalla F. , Gergis A. F. , El‐Sherif A.
Published: November 2006

This experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in manufacturing of minced meat; in this connection the role of the mincer and the hygienic condition of handling as well as of the temperature under which the raw material and product was handled should be investigated. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, the mincing at butcher's shops may expose the meat to more sources of contamination than that minced at home (self‐made mincing). The handling of raw meat either fresh or frozen in butcher's shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed.
Coagulation of buffaloe's milk and resultant Domiati cheese characteristics as affected by salting and replacement with sour cream butter milk
Authors: Farag A. A. , Okashad A. L. , Emara E. A.
Published: November 2006

The action of rennet on buffaloe's milk replaced by 5, 10 or 15% of sour cream butter milk salted by either 6 or 10% before renneting or after the rennet action was studied as the non protein nitrogen (NPN) content. Buffaloe's milk without replacement of butter milk was taken as a control. Results revealed that addition of salt to milk before renneting inhibited the rennet action and consequently increased the coagulation time. The inhibition increased with the increase in the salting percent. In contrast, replacement of buffaloe's milk by sour cream butter milk enhanced the rennet action and shortened the coagulation time compared with the control. This effect was increased proportionally by the increase in sour cream butter milk. Enhanced protein breakdown, slightly higher accumulation of free fatty acids and good quality were observed in Domiati cheese treated with sour cream butter milk compared with the control. This effect was pronounced in case of 15% sour cream butter milk.