bluuebunny/crossref_metadata_2025 huggingface dataset:
Modification of the low‐molecular weight basic albumin fraction from rapeseed (Brassica napus L.) by acetylation. Part 2. Selected functional properties
Authors: Schwenke K. D. , Kim Y. H. , Kroll J. , Lange Erika , Mieth G.
Published: November 2006

The influence of acylation on surface functional properties, solubility and heat‐induced aggregation of the low‐molecular weight basic protein fraction (napin) from rapeseed was studied. While the native protein was soluble over the whole pH‐range, the exhaustively acetylated one became precipitable in the weakly acidic range. Acetylation of 70–80% of the protein amino groups caused a stabilizing against heat‐induced aggregation. The native protein had a high foam capacity and stability which were only slightly changed after acylation. Decreasing volume specific work in the order native>acetylated>succinylated protein pointed, however, to an improved foamability of acylated napin. Succinylation increased the interfacial tension on the oil/water interface, while acetylation gave both an increasing and a decreasing effect depending on the degree of modification. The emulsifiying capacity decreased after acylation in the order native>acetylated>succinylated.
A study concerning a method for the rapid determination of semolina colour
Authors: Acquistucci R. , Pasqui L. A.
Published: November 2006

Semolina colour is a technological parameter very useful for pasta makers. Studies to test the possibility of measuring semolina colour by employing the b and the L value (yellowness and lightness) for the routine analysis were carried out. Factors which could systematically affect this measurement were also investigated. For this purpose, the relationship between the chemical method of pigments extraction (AACC) and reflectance measurements was examined. The investigation showed that the b value is the most suitable parameter for the evaluation of semolina colour which can be employed for the classification of products.

Several variables affect the reflectance measurement but the results of this work suggest that ash and protein amount did not have a recognizable effect on the measurement of b. On the contrary, the L measurement was influenced by the extraction rate of semolina because of the ash amount in flours.
Antimutagenic activity of lettuce and chard extracts
Authors: Pèrez A. , Gago G.
Published: November 2006

The ability of lettuce and chard extracts to reduce the mutagenic activity of Benzo[a]pyrene was studied. In this experiment several groups of male Balb/C mice were treated with different doses of the substances under study. B[a]p was administered at doses of 36 and 72 mg/kg of body weight to groups II and III, respectively. The lettuce extract combined with the doses of B[a]p were administered to groups IV and V. The experiment was performed again under the same conditions to test the effect of chard extract. Urine samples were tested by means of the Ames assay. The results show that the mutagenic activity of the urine samples from groups treated with B[a]p was reduced when the treatment also included any vegetable extract.
Analysis of vitamin A in eggs by high pressure liquid chromatography
Authors: Ötles Semih , Hisil Yasar
Published: November 2006

A high speed liquid chromatographic method was described for the rapid determination of vitamin A in eggs. After saponification and extraction, the sample was separated on a reversed‐phase column (C18) with acetonitrile ‐ methylene‐chloride ‐ methanol as the mobile phase. Quantitative determination was accomplished by monitoring the ultraviolet absorbance of retinol at 280 nm. Recovery of vitamin A was 97.1 %.
Untersuchungen über die Zusammensetzung der Polysaccharide und Ballaststoffe von Kakaoschalen sowie in deren Extraktionsrückständen und Extraktstoffen
Authors: Dongowski G. , Kruse H.‐P. , Petrzika M. , Bock W.
Published: November 2006

Von Kakaoschalen wird der Gehalt an Gesamtpektin, löslichen Pektinfraktionen, Hemicellulose‐Pentosen und ‐Hexosen, Cellulose, Protein, Rohfett und Theobromin sowie der Ballaststoff‐Fraktionen Neutral Detergent Fiber (NDF), NDF‐Filtrat, Acid Detergent Fiber (ADF) und Lignin bestimmt. Weiterhin erfolgt eine Charakterisierung der Rückstande nach Extraktion der Kakaoschalen mit heißem Wasser, Ethanol, Säure und Lauge. Die Zusammensetzung polysaccharidhaltiger wäßriger Extraktstoffe aus Kakaoschalen wird mittels kolorimetrischer Methoden und durch GC/MS ermittelt.
Influence of ouabain of electrolyte and water transport in the rabbit ileum and colon in vitro and in vivo
Authors: Galindo M. C. , Campos M. S. , Garcia J. A. , Lisbona F.
Published: November 2006

We studied the influence of the Na+‐K+ pump inhibitor ouabain on water and electrolyte transport in the rabbit distal ileum and proximal colon in vitro and in vivo. Under in vitro conditions, ouabain markedly reduced the absorption of water, sodium, chloride and bicarbonate, and reduced potassium secretion in both the ileum and the colon. In vivo results were similar but less marked than those obtained in vitro, with significant differences only at the level of the distal ileum.
Composition of fatty acids and triglycerides in human adipose tissue ‐ Results from North‐East Poland
Authors: Amarowicz R. , Sulik M. , Korczkowska B. , Brykalska A.
Published: November 2006

The composition of fatty acids of human adipose tissue reflects the composition of fatty acids in diet [5, 7, 8, 10, 11]. It also depends to different extent on such factors as age [11, 13], sex [4, 11, 13], race [4, 13, 14], physical activity [18], physical condition (heart diseases) [14, 19] or adipose tissue kind [13].

Lack of data concerning the composition of fatty acids in adipose tissue of Poles made us undertake such studies. As there are no literature data available on triglyceride composition of human adipose tissue we decided to include this subject in our investigations.
The biochemical role and hypocholesterolaemic potential of the legume Cassia fistula in hypercholesterolaemic rats
Authors: El‐Saadany S. S. , El‐Massry R. A. , Labib S. M. , Sitohy M. Z.
Published: November 2006

The hypocholesterolaemic effect of Cassia fistula was investigated using hypercholesterolaemic male albino rats. Hypercholesterolaemia was induced by feeding on a mixture of cholesterol plus cholic acid for a 12 weeks period. Hypercholesterolaemia was characterized by significant increase in the average levels of total lipids, total cholesterol, and triglycerides and significant decrease in phospholipids content. Administration of Cassia fistula significantly reduced blood and liver total lipids. Brain, spleen, kidneys and heart followed nearly the same trend but with moderate effect. Blood, liver, kidneys, spleen and heart total cholesterol was significantly reduced, while that of brain was not affected. The level of triglycerides was markedly improved. There was a moderate rise, however, in phospholipids content in all studied organs. That is to say a marked progress in the correction of lipid metabolism occured. Also, administration of Cassia fistula induced a significant decrease in the high activities of serum GOT, GPT, alkaline and acid phosphatase and the values nearly returned the initial values. Total serum protein, albumin (A), globulin (G), A/G, free amino acids, uric acid and creatinine were also determined and their values were improved and attained nearly the normal values of the control group.
Influence of different levels of peanut hull flour on physical and sensory evaluation of low calorie cakes
Authors: Hegazy Nefisa A. , Mekawy Afaf A. , Hassona Hassan Z.
Published: November 2006

Peanut hull flour (49 % fibre content) was used in preparation of low calorie cakes by replacing wheat flour by different levels of peanut hull flour (10, 20 and 30 %). The cakes were subjected to physical and sensory evaluations. The study revealed that flavour and general acceptability of cakes prepared with 30 % peanut hull flour was significantly less accepted compared to those prepared with 10 and 20 % which scored higher values closer to the values of the control cakes. The cakes were fed to rats for 30 days and plasma total lipids and growth were evaluated. The results indicated reduced levels for plasma total lipids for rats fed the cakes containing 30 % peanut hull flour (‐6.34 %), compared with those containing 10 % or control which showed increasing levels for plasma total lipids (7.14 % and 16.9 %, respectively). It was also noted that impaired growth was associated with decreasing levels of total lipids. It is evident that peanut hull flour could be useful for preparation of dietetic foods of potential value for those suffering from hyperlipidemia.
Effect of blanching on the diffusion of glucose from potatoes
Authors: Abdel‐Kader Zakia M.
Published: November 2006

Glucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90 °C were studied after 10, 20, 30, 40, 50 and 60 min. In general, an increase of temperature during the considered times produced a higher glucose loss. The apparent diffusion coefficients (D) for glucose losses from potatoes were calculated under the blanching conditions. The D‐values were found to be in the range of 3 × 10−10 to 8 × 10−10 m2 · s−1 and could be related to temperature by an Arrhenius equation, having an activation energy of 29.1 kJ/mol. The results will allow the prediction of mean glucose concentration in potato tissues, and hence the overall losses incurred, after a given blanch treatment in this time and temperature range.
Quality changes during the storage of apple puree
Authors: Opatová H. , Voldřich M. , Dobiáš J. , Čurda D.
Published: November 2006

The stability of apple puree at different constant temperatures (‐18°C, 4°C, 20°C, 50°C and 60°C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, the sucrose inversion, the formation of furfural and levulinic acid as well as sensory properties were followed as criteria of the puree quality. From obtained data the temperature dependence of these reactions was derived. On this base the shelf life of apple puree (the time, after which the sensory differences became significant) was estimated. This period was relatively short, i.e. less than 100 days at 20°C. The changes in puree at variable temperature were similar to those at higher storage temperatures (40°C–50°C).
Effect of cell‐free milk culture liquid of Enterococcus faecalis subsp. liquefaciens on growth, acid production and proteolysis of some commercial starter cultures in milk
Authors: Hegazi F. Z.
Published: November 2006

Inclusion of 50 μl/ml cell‐free culture liquid of Enterococcus faecalis var. liquefaciens in skim milk intended for culturing separately 20 multi‐ and single‐strain starters did not increase the acid production by the starters and neither the cell growth nor the proteolysis was stimulated. On the contrary, both growth and acid production were variably inhibited, with the reduction in acid production not always resulting from growth inhibition. The inhibition ranged from 0 to 99% for growth and 0.5 to 62% for acid production and was maximum by heating the cell‐free culture liquid at 100°C for 5 min. Growth of the single‐strain starter cultures was affected by the heated but not the unheated culture liquid in general.

The crude inhibitor proved to be non‐neutralizable, non‐dialyzable, sensitive to proteolysis and resistant to heat (100°C for 30 min) at 0.59% acidity, implicating bacteriocin‐like agent as a participant in the antimicrobial activity. Enterococcin positive strains of Enterococcus faecalis are, therefore, unsuitable for inclusion in the multi‐strain starter cultures in cheese making even though these variants might have a good ability to grow at low temperatures and exhibit excellent fermentative and proteolytic characteristics in addition to high salt‐tolerance. Multiplication of these strains in raw milk might also result in failure of the growth and acid production by the starter cultures.
Inhibition by gamma‐irradiation and antimicrobial food additives of aflatoxin B1 production by Aspergillus flavus in poultry diet
Authors: El‐Far F. , Aziz N. H. , Hegazy S.
Published: November 2006

The effect of gamma‐irradiation and the antimicrobial food additives on growth and aflatoxin B1 production by A. flavus NRRL 5520 in poultry diet was investigated. By increasing the irradiation doses the viable population as well as aflatoxin B1 production decreased greatly. No growth and no detection of aflatoxin production occurred in poultry diet after treatment with 6 kGy. The addition of the antimicrobial food additives resulted in a significant decrease in aflatoxin B1. Growth and toxin production was completely inhibited by 0.64% sodium propionate, 0.134% potassium sorbate and 0.1% sodium bisulfite. The combination treatments between gamma‐irradiation (3 kGy) and sodium propionate (0.48%), potassium sorbate (0.022% and 0.044%) and sodium bisulfite (0.0334% and 0.0667%) inhibited completely the fungal growth and aflatoxin B1 production. At 5 kGy, no growth was recorded and aflatoxin B1 production was completely inhibited at all tested levels of priopionate, sorbate and bisulfite. The combined effects between gamma‐irradiation and the antimicrobial agents had a synergistic effect on the mould growth and aflatoxin production in poultry diet.
Subacute oral toxicity study of benzyl isothiocyanate in rats
Authors: Lewerenz H.‐J. , Bleyl D. W. R. , Plass R.
Published: November 2006

The subacute toxicity of benzyl isothiocyanate (BITC) was investigated in male rats given oral doses of 0, 50, 100 and 200 mg/kg body weight/day for 4 weeks. Body weight gain and food consumption were decreased with increasing doses of BITC. Haematological changes of toxicological relevance were observed in the highest dose group. BITC administration resulted in increased serum cholesterol level in all treatment groups and decreased serum triglycerides level at 200 mg/kg. Renal dysfunction was indicated by reduced urine volume, proteinuria and enhanced urinary lactate dehydrogenase activity. BITC exposure also affected the weights of various organs and caused histological changes in the ductus choledochus, liver, ileum and mesenteric lymph nodes.
Kinetische Untersuchungen zur thermischen Mikroorganismenabtötung im Eigelb
Authors: Mohr K.‐H. , Simon S.
Published: November 2006

Eigelb ist aufgrund seiner Keimbelastung und Enzymaktivität nur begrenzt lagerstabil. Unpasteurisiertes Eigelb ist bereits nach wenigen Stunden bis Tagen verdorben. Dieser schnelle Verderb kann durch eine Pasteurisierung und anschließende Kühllagerung stark eingeschränkt werden. Durch lebensmittelrechtlich erlaubte Zusätze zum Eigelb, wie Kochsalz oder Saccharose, kann die Lagerstabilität erhöht werden.

In diesem Artikel werden Ergebnisse zur Kinetik der thermischen Mikroorganismenabtötung im Eigelb ohne und mit lagerstabilisierenden Zusätzen vorgestellt. Es wird gezeigt, daß die Auswertemethode nach Reichart auch für Mischkulturen repräsentative Ergebnisse liefert. Eine weitere Methode zur Auswertung mittels Differentialgleichung wird vorgestellt und diskutiert.
Study on some trace elements content of certain internal organs and muscles of lambs
Authors: Krełowska‐Kułas M.
Published: November 2006

The aim of the investigations was the determination of the lead, cadmium, copper, zinc and iron content. It was found that lead and cadmium content in the kidneys and livers of lambs from the Sędziszów region was by several times higher than in the case of lambs from an agricultural region (control). The average lead concentration in 31% of kidneys and livers coming from the lambs of the Sędziszów region exceeded the permissible norm.
Qualitätsveränderungen während der Lagerung von Speisezwiebeln (Allium cepa L.) 1. Mitt. Ernährungsphysiologische Qualitätsmerkmale
Authors: Böttcher H.
Published: November 2006

Es werden die Veränderungen der Inhaltsstoffe einjähriger Säzwiebeln unter außenluft‐ (NL) und maschinengekühlten Bedingungen (KL) während 7 bzw. 8 Monaten Lagerdauer (x) im Mittel von 4 bis 7 Versuchsserien dargelegt. Der Trockenmassegehalt zeigt infolge Nährstoffkonzentration (Frischmasseverluste) keine Veränderung. Die Menge der Disaccharide (einschließlich eines Teiles der Oligosaccharide) nimmt pro Lagermonat ausgeprägt um 0,266 bzw. 0,337 g/100 g FM ab (NL allerdings gegen Lagerende degressiv entsprechend der Funktion y = α0 − β1x + β2x5). Die Monosaccharide unterliegen einem deutlichen Anstieg um 19 bzw. 38% bis April bzw. Mai, um dann wieder leicht abzufallen (Funktion y = α0 + β1x − β2x5). Der Gehalt an Gesamtsacchariden geht daher im abgeschwächten Ausmaß bei NL linear, bei KL progressiv zunehmend (y = α0 − β1x2) zurück. Der Gehalt an Gesamt‐Vitamin C steigt unabhängig von der Lagertemperatur pro Lagermonat linear um ≈0,5 mg/100 g FM an. Die physiologischen Einflüsse werden ausführlich diskutiert.
Feeding differently processed soya bean Part 1. Effect on performance, protein utilization, relative organ weights, carcass traits and economics of producing broiler‐chickens
Authors: Aletor V. A. , Olonimoyo F. I.
Published: November 2006

The comparative utilization of differently processed (roasted, cooked and oil cake) soya bean base diets and groundnut cake diet were evaluated in a feeding trial using 100 day‐old Anak broiler‐chicks. The response criteria included performance, protein utilization, relative organ weights, carcass traits and economy of production.

At the end of the feeding trial, the average weight gains of chicks fed processed soya bean diets were significantly (P < 0.05) higher than those fed groundnut cake and raw soya bean diets. Both feed consumption and efficiency were significantly (P < 0.05) enhanced by processing. For example, feed consumption was highest in the chicks fed soya bean oil cake and least in those fed raw bean. Feed efficiency was best in chicks fed roasted soya bean.

The relative weights [g/100g body wt.] of the liver, kidneys, lungs, heart, gizzard and bursa were not significantly affected by the differently processed soya bean while the raw bean (unprocessed) significantly (P < 0.01) increased pancreas weight. The dressed weight [%], eviscerated weight [%] and the relative weight of the thigh, drumsticks, chest, back and head were not significantly influenced by the dietary treatments. However, the relative weights of the shank and belly fat were significantly (P < 0.05) affected. Cost‐benefit analysis showed that the processed soya bean gave higher profit than groundnut cake diet. Among the soya bean diets, profit was in the order: roasted > cooked > oil cake > raw bean.
Compatible solutes produced by Zygosaccharomyces mellis 3296 in response to osmotic stress
Authors: Bhajekar D. V. , Kulkarni P. R.
Published: November 2006

In Zygosaccharomyces mellis 3296 accumulation of polyhydric alcohols as compatible solutes, in response to decreasing water activity (Aw) systems adjusted with glucose and sucrose was detected and quantified. Effect of aeration and time of incubation on polyol production was determined. The possibility of extraction of all intracellular polyol by washing technique was also explored.
Feeding differently processed soya bean Part 3. Effect on serum constituents and bone mineralization in the chicken
Authors: Aletor V. A. , Osungwu C. I.
Published: November 2006

The effect of feeding differently processed soya bean on serum constituents and bone mineralization in the chicken was investigated in growing chickens. The response parameters were total serum protein (TSP), albumin, globulin, albumin: globulin ratio and urea. Others were phosphorus, calcium and calcium: phosphorus ratio in the tibia and femur.

The results indicated that TSP was significantly increased (P < 0.05) in the heat processed soya bean diets but decreased in the chicks fed raw soya bean diet. Albumin and globulin were not significantly affected. However, albumin: globulin ratio was significantly (P < 0.05) influenced. Serum urea was generally higher (P < 0.05) in the chicks fed processed soya bean diets. Significant (P < 0.01) decrease was observed in the total ash [%] of the bones in the chickens fed raw soya bean diet. The phosphorus [%] and Ca:P ratio in both tibia and femur were not significantly affected by dietary treatments.
Einfluß der Gamma‐Bestrahlung auf die Lipidkomponente von Sojaproteinprodukten
Authors: Grüner M. , Horvatić M. , Kujundžić D. , Magdalenić B.
Published: November 2006

Es werden Untersuchungen über den Einfluß von Gammastrahlen auf die Lipidkomponente der mit Dosen von 1, 3 und 5 kGy bestrahlten Sojaproteinprodukten durchgeführt. Nach der Gamma‐Bestrahlung treten keine deutlichen Veränderungen des Rohfettgehaltes sowie des Gesamtphospholipidgehaltes auf. Demgegenüber werden hochsignifikante (p ≦ 0,05 und p ≦ 0,01) Veränderungen der relativen Fettsäurenanteile und Fettsäurenkorrelationen in Lipiden bei Strahlendosen von 3 und 5 kGy, verglichen mit den unbestrahlten Kontrollproben, festgestellt. Bei der Dosis von 1kGy verändert sich die Fettsäurenkorrelation nicht signifikant. Es besteht ferner ein deutlicher Zusammenhang zwischen dem Ausmaß der Lipidoxydation und der Strahlendosis. Der Gehalt an Gesamt‐Carotenoiden nimmt bei den bestrahlten Proben ab; die durchschnittliche Abnahme beträgt 6,0% bis 16,8%. Bei den bestrahlten Proben tritt sowohl eine wesentliche Reduktion der vermehrungsfähigen Keime und der Sporen von aeroben Bakterien und Schimmelpilzen auf.
Metabolic interaction between Streptococcus thermophilus and Lactobacillus bulgaricus in single and mixed starter yoghurts
Authors: El‐Abbassy M. Z. , Sitohy M.
Published: November 2006

Yoghurt was manufactured with mixed starter of S. thermophilus and L. bulgaricus or a single starter of either in the presence or absence of 600 ppm free amino acids mixture (glutamic acid, histidine, cysteine, valine, methionine and tyrosine) and/or 600 ppm of sodium formate. Results showed that the acidity, total volatile fatty acids (TVFA), NPN, total free amino acids and soluble tyrosine contents of different yoghurt samples increased gradually during storage at 5–8 °C for 7 days especially in the mixed starter yoghurt fortified with free amino acids mixture and Na formate. Organoleptic evaluation showed that the flavour of single strain starter yoghurt with free amino acids mixture of Na formate gave nearly the flavour of control yoghurt samples. However, the mixed starter yoghurt fortified with free amino acids mixture and Na formate gave more acceptable flavour. It could be concluded that addition of free amino acids mixture and/or Na formate to yoghurt stimulated the activity of starter bacteria. Also manufacture of yoghurt using a single starter of S. thermophilus or L. bulgaricus should be associated with addition of free amino acids mixture or Na formate to yoghurt milk respectively.
The thermostability of paperboard food packing
Authors: Dobiáš J. , Voldřich M. , Pudil F. , Čurda D.
Published: November 2006

Three different methods of isolation of volatiles released by heating of the paperboard were compared. The volatiles produced by 30–60 min of heating at 150 °C were isolated by: 1) extraction with diethyl ether 2) distillation with trapping in cooled diethyl ether and 3) adsorption on TENAX GC. The isolated volatiles were analyzed by gas chromatography coupled with the mass spectroscopy detection.

The TENAX adsorption seems to give the best results, better than the other methods, by use of which not only volatiles were isolated and some part of volatiles was lost also by subsequent reactions of those.
Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley
Authors: Gupta Manju , Khetarpaul Neelam
Published: November 2006

Rabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 °C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types of rabadi were prepared i.e. autoclaved and unautoclaved. In autoclaved type of rabadi cereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type of rabadi was precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclaved rabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type of rabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 °C for 48 h in both the types of rabadi. Phytic acid had a significant (P < 0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flour rabadi.
Kinetic analysis of the loss of some B‐vitamins during the cooking of macaroni
Authors: Ayranci G. , Kaya S.
Published: November 2006

The kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50, 75, 80, 85, and 90 °C. Simultaneous analysis of the vitamins was achieved by HPLC using a μ‐Bondapak column. The activation energies for the losses of thiamin, niacinamide, and riboflavin were determined as 25 kJ/mol, 22 kJ/mol, and 11 kJ/mol, respectively. It was concluded that the leaching of these vitamins into cooking water was the main pathway for their loss during macaroni preparation.
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 6. Mitt. Weitere lokale Operatoren zur Linien‐ und Kantendetektion
Authors: Fromhold‐Treu I.
Published: November 2006

Verschiedene Gradienten‐Operatoren werden in einer einheitlichen Schreibweise dargestellt und deren Eigenschaften untersucht. In Bezug auf die Qualität der detektierten Kanten unterscheiden sich die Operatoren nur gering. Größere Unterschiede treten in der Rauschempfindlichkeit und im Rechenzeitaufwand auf. Sind die Bilder nicht verrauscht, so liefern der Roberts‐Gradient und der 3 × 3‐Mittelwerts‐Differenzen‐Operator gute Ergebnisse bei geringem Zeitbedarf.
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 7. Mitt. Kantendetektion unter Ausnutzung von Richtungsinformationen
Authors: Fromhold‐Treu I.
Published: November 2006

Die meisten Algorithmen zur Kanten‐ und Liniendetektion verwenden als Kriterium für das Auftreten von Kanten‐ und Linienelementen den Betrag des Gradienten der Grauwertfunktion. Faßt man dagegen die Grauwertfunktion in einem quadratischen Bildausschnitt als eine n × n‐Matrix eines n2‐dimensionalen Vektorraumes auf, so kann die Richtung der Elemente dieses Vektorraumes in Bezug auf spezielle Unterräume als ein weiteres Kriterium angesehen werden. Weiterhin werden zwei Methoden zur Rauschminderung in Gradientenbildern beschrieben.
Oral intake of cadmium, cobalt, copper, iron, lead, nickel, manganese and zinc in the University student's diet
Authors: Barberá Reyes , Farré Rosaura , Mesado Delfina
Published: November 2006

A duplicate diet meal study was carried out with a group of university students living in a hostel, in order to estimate the intake of Zn, Cd, Co, Cu, Fe, Mn, Ni and Pb. Zn, Cu, Fe, Mn and Ni were determined by flame atomic absorption spectrophotometry and Cd, Co and Pb by graphite furnace atomic absorption spectrophotometry after a nitric acid wet digestion procedure. The estimated intake values from the contents of breakfast, lunch, dinner and drinks were compared with the values of the Provisional Tolerable Daily Intake (PTDI) in the case of Cd and Pb, Recommended Dietary Allowances (RDA) of Co, Fe and Zn and Estimated Safe and Adequate Dietetic Daily Intake (ESADDI) of Cu and Mn. Neither excessive intake of Pb and Cd nor deficiencies in Zn, Co, Fe, Mn or Ni were observed, but Cu intake was lower than the ESADDI.
Physico‐chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.)
Authors: Schwenke K. D. , Dudek St. , Mothes R. , Raab B. , Seifert A.
Published: November 2006

Selected physico‐chemical properties of a faba bean protein isolate before and after being acetylated have been investigated using analytical ultracentrifugation, SE‐ and RP‐HPLC, viscometry and hydrophobicity measurements using fluorescence probe techniques. The time course of relative chymotryptic hydrolysis rates was followed by means of the TNBS method and RP‐HPLC analysis.

The extensive decrease of the 11 S and 7 S protein components of the isolate in favour of a low molecular weight 2 S component after exhaustive acetylation is the proof of the dissociated state of the highly modified derivatives. Both the viscometric measurement and the study of proteolysis breakdown give arguments for a rather unfolded state both of the unmodified and the modified protein isolates. The course of relative chymotryptic hydrolysis rate points to a successive transition from a globular state into a more unfolded one depending on the degree of acetylation. Both the viscometric data and the hydrophobicity measurements revealed a conformational transition at about 60% N‐acetylation. This level of modification corresponds to that where a sharp increase of OH‐acetylation takes place.
Effect of dietary protein on the absorption and retention of Zn, Fe, Cu and Mn in pre‐adolescent girls
Authors: Randhawa R. K. , Kawatra B. L.
Published: November 2006

Three experimental diets, viz. habitually consumed diet (D1), D1 + 34 g pulses (D2), D1 + 190 ml milk (D3) were fed to 18 healthy pre‐adolescent girls of low socio‐economic group. The additional amount of pulses/milk provided 8 g of additional protein/day. The overall results indicate that the supplementation of habitually consumed diet with a small amount of milk greatly improved the absorption and retention of trace minerals. Minimum daily intake of Zn, Cu and Mn required to maintain equilibrium of these minerals in pre‐adolescent children was calculated using the prediction equations and was found to be 8.77, 2.01 and 1.91 mg, respectively. The requirement of Fe could not be calculated due to wide variations among the subjects.
Biochemical changes during the preservation stage of ripe olive processing
Authors: Garrido A. , García P. , Montaño A. , Brenes M. , Durán M. C.
Published: November 2006

The influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were investigated. Glucose, fructose and sucrose were completely consumed during preservation. Mannitol and malic acid were metabolized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and acetic acid in aerobic or anaerobic treatments inoculated with Lactobacillus plantarum. Methanol and ethanol were present in all the brines although in a lower concentration when conditions were aerobic. Thus, induced lactic fermentation led to the most efficient utilization of carbohydrates and yielded the most suitable physicochemical characteristics for ripe olive preservation.
Biochemical studies of some non‐conventional sources of proteins Part 7. Effect of detoxification treatments on the nutritional quality of apricot kernels
Authors: El‐Adawy T. A. , Rahma E. H. , El‐Badawey A. A. , Gomaa M. A. , Lásztity R. , Sarkadi L.
Published: November 2006

Detoxification of apricot kernels by soaking in distilled water and ammonium hydroxide for 30 h at 47 °C decreased the total protein, non‐protein nitrogen, total ash, glucose, sucrose, minerals, non‐essential amino acids, polar amino acids, acidic amino acids, aromatic amino acids, antinutritional factors, hydrocyanic acid, tannins and phytic acid. On the other hand, removal of toxic and bitter compounds from apricot kernels increased the relative content of crude fibre, starch, total essential amino acids. Higher in‐vitro protein digestibility and biological value was also observed. Generally, the detoxified apricot kernels were nutritionally well balanced. Utilization and incorporation of detoxified apricot kernel flours in food products is completely safe from the toxicity point of view.
A study of stability of O/W emulsions stabilized by soybean and pea globulins
Authors: Bogracheva T. Ya. , Davydova N. I. , Bespalova N. Yu. , Kondrashina S. A. , Bezrukov M. G. , Braudo E. E. , Tolstoguzov V. B.
Published: November 2006

Flotation stability of O/W emulsions, stabilized by total globulins of soybean and peas increases with an increase in protein concentration and diminishes with NaCI concentration. Stability increases significantly as a result of long emulsion storage (24 h and 72 h) at room temperature, that is most likely caused by the flocculation process. Heating of emulsions, stabilized by soybean globulins at 100 °C and 120 °C results in an increase in their flotation stability. Emulsion heating during the first 10 min is associated with diminishing in stability to coalescence, that becomes more pronounced as protein concentration decreases. At further heating the resistance to coalescence remains unchanged apparently because of interface adsorption layers gelation.
Winter season krill (Euphausia superba D.) as a source of n‐3 polyunsaturated fatty acids
Authors: Kolakowska A. , Kolakowski E. , Szczygielski M.
Published: November 2006

Krill (Euphausia superba D.) caught in winter near South Georgia were examined as a raw, intermediate product, precipitate and by product. The following assayes were performed: lipid composition (TLC), fatty acid composition (GC), lipid susceptibility to oxidation, and carotenoids content. The krill harvested in July/August was found to contain about 3% of lipids. The amount of n‐3 polyunsaturated fatty acids (PUFA; eicosapentaenoic and docosahexaenoic acids) in total lipids of whole krill accounts for 19.0 ± 1.7% of fatty acids. There was no any lost of n‐3 PUFA during processes used to obtain the precipitate and the lipid formula. Euphausia superba is a valuable source of n‐3 PUFA, primarily because of their stability in krill.
Iron status in a population of Spanish schoolchildren
Authors: Aguilera F. , Lupiañez L. , Magaña D. , Planells E. , Mataix F. J. , Llopis J.
Published: November 2006

Iron status was assessed in a population of 196 schoolchildren and adolescents divided into three age groups: 6–7 years (n = 60), 10–12 years (n = 63) and 13–15 years (n = 73). All subjects were from the Vélez‐Málaga area (province of Málaga) in southern Spain. Nutrient intakes and biochemical parameters related with iron status (number of red cells, hematocrit, hemoglobin, serum iron concentration, total iron‐binding capacity and transferrin saturation) were measured. The results showed a lack of correlation between the nutrient intake and biochemical findings. Food intake calculations suggested that adolescent girls between 13 and 15 years of age were at greatest risk for iron deficiency (intakes covered only 71.6% and 84% of the iron and folic acid RDAs, respectively), followed by 10–12 year old girls and 6–7 year old boys. However, groups in which iron deficiency was most frequent according to the biochemical data were 6–7 year old boys (10%), followed by 13–15 year old adolescent boys (2.9%).
Availability of calcium from kilkeerai (Amaranthus tricolor) and drumstick (Moringa oleifera) greens in weanling rats
Authors: Pankaja N. , Prakash J.
Published: November 2006

The present study was undertaken to determine the extent of calcium absorption in weanling rats from two types of greens rich in oxalates. The edible portions of greens namely kilkeerai (Amaranthus tricolor) and drumstick (Moringa oleifera) were analysed for moisture, calcium and total and soluble oxalates. Three groups of 6 male weanling albino rats were fed ad libitum on milk diet and two experimental diets containing greens. Urine and faecal samples were collected for a period of 7 days after 5 days of acclimatization period and were analysed for calcium. From the values obtained percent absorption and retention of calcium were calculated. Results revealed that calcium absorption and retention from milk diet (92 and 78%, respectively) were significantly higher than greens. Average calcium absorption and retention from greens diet were 75.5 and 60%, respectively. Presence of oxalates inhibited intestinal absorption of calcium.
Structuration of graphical scales in the sensory difference testing affects the distribution of results
Authors: Ledahudec J. , Pokorný J.
Published: November 2006

Differences between the reference and the test samples were determined by the sensory analysis using two graphical scales: (1) unstructured one‐way or two‐way scales provided with verbal descriptions of the end points; (2) structured scales provided with 5 or 7 anchoring points with verbal descriptions. The anchoring points attracted the rating signs in the case of trained, and still more of untrained persons. Differences between the scales were found statistically significant by Kolmogorov‐Smirnov One‐Sample or Two‐Sample tests.
Mould contamination and the influence of water activity and temperature on mycotoxin production by two aspergilli in melon seed
Authors: Adebajo L. O. , Bamgbelu O. A. , Olowu R. A.
Published: November 2006

Both the moisture levels and the incidence of mould contamination recorded for shelled water melon seed samples (22) obtained from 9 markets were generally higher as those recorded for the unshelled seed samples. 16 fungi, mostly toxigenic, were isolated from the surface‐disinfected mouldy seeds. Of these isolates, 7, 3 and 2 species belonged to Aspergillus, Penicillum and Fusarium genera, respectively, while Botryodiplodia, Rhizopus, Sclerotium and Syncephalastrum had one respresentative each. Production of aflatoxins (B1, B2) by 5 toxigenic strains of Aspergillus flavus and of ochratoxin A by 4 toxigenic strains of A. ochraceus in melon seed at varying water activity (aw) and temperature levels were investigated. Of the aw levels (0.65, 0.70, 0.80, 0.90 and 0.98) provided, toxins were detected only at and above 0.80 with the peak production recorded at either 0.90 or 0.98 aw level. Whereas aflatoxins were produced and detected under all the test temperatures (15, 20, 25, 30, 35, and 40 °C), the elaboration of ochratoxin A was detected only as from 25 to 40 °C. Optimum temperature for toxin production by all the strains of the two fungi used was 30 °C.
Die Bedeutung von Sterilisationswerten für das Ultrahocherhitzen von Milch
Authors: Biewendt H.‐G.
Published: November 2006

Seit Anfang der 20er Jahre wird der Sterilisationswert F0 (F‐Wert), der sich auf die Abtötung von Clostridium botulinum‐Sporen bezieht, herangezogen, um die mikrobiologische Wirksamkeit von Sterilisationsverfahren zur überprüfen. 1980 wurden erstmals milchspezifische F‐Werte zur Beurteilung von UHT‐Verfahren auf der Grundlage hitzebedingter chemischer Veränderungen von Milchinhaltsstoffen vorgestellt. Zur F‐Wert‐Berechnung können alle Inhaltsstoffe herangezogen werden, die im halblogarithmischen Zeit‐Temperatur‐Diagramm ein lineares Abbau‐ bzw. Bildungsverhalten aufweisen. Systematische Untersuchungen haben gezeigt, daß dies für zahlreiche Milchinhaltsstoffe zutrifft. Da die Abtötungskurven der Mikroorganismen erheblich steiler verlaufen als die Kurven für chemische Reaktionen von Inhaltsstoffen, können UHT‐Verfahren hinsichtlich ausreichender Keimabtötung bei geringstmöglicher Produktbeeinträchtigung optimiert werden.

Die wesentlichen Grundlagen zur Berechnung von Sterilisationswerten sowie zur Ermittlung mikrobiologischer und chemischer Reaktionen werden vorgestellt.
Changes in oil and potato chips during frying
Authors: Hebash K. A. , Fadel H. H. M.
Published: November 2006

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of each sample were isolated and their oxime derevatives were prepared and subsequently estimated by UV absorption for the total oximes and conjugated diene carbonyl oximes. The development of the volatile carbonyl compounds in both frying oil and fried potato chips was increased on continued frying. Concerning the frying oil this increase was found to be in coincident with the decrease in the linoleic and linolenic acid percent.
Chromatographic separation of flaxseed phenolics
Authors: Amarowicz R. , Wanasundara P. K. J. P. D. , Shahidi F.
Published: November 2006

A column chromatography method for separation of phenolic compounds from flaxseed using Sephadex LH‐20, RP‐8 and silica gel is described. TLC analysis proved that separated fractions contained numerous phenolic compounds. All fractions exhibited a maximum UV absorption between 270 and 290 nm. Additional shoulders were observed between 274 and 350 nm. These results imply that lignans and their derivatives are the main phenolic compounds present in flaxseed.
Comparison of processing treatments on the composition and functional properties of rapeseed preparations (Brassica campestris L. var. toria)
Authors: Mahajan A. , Dua S.
Published: November 2006

Rapeseed preparations viz. rapeseed meal, concentrates and isolates were prepared using different processing treatments involving organic solvents, acids, alkali, steaming and boiling. Their antinutritional constituents and functional properties were studied in comparison to undefatted meal. Percent decrease in phytic acid and phenolic content was maximum in seeds boiled for 30 min and isolates, respectively. Isolate II prepared by sodium hexa‐metaphosphate had minimum glucosinolates, maximum content of total proteins and much improved nitrogen solubility, emulsifying and foaming properties. Water absorption and fat absorption capacities were enhanced by boiling seeds prior to grinding and ammonia‐methanol extraction, respectively. Viscosity decreased in all the treatments as compared to control.
Rapeseed meal‐Glucosinolates and their antinutritional effects Part 6. Taint in end‐products
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H.
Published: November 2006

From the present review it is clear that glucosinolates and their breakdown products may pass in small amounts into such products as meat, milk or eggs without noticeable deterioration in their taste. When applying low glucosinolate rapeseed meal (LG‐RSM) as the sole high protein component of concentrate mixture for cows, the level of rapeseed glucosinolates breakdown products should not exceed 0.1 μmol/1 oxazolidinethione, 10 μmol/1 unsaturated nitriles and 100 μmol/1 thiocyanate. At these levels no evidence has been found to indicate the negative influence of glucosinolates breakdown products on the sensory properties of milk or threat for consumers.

No published information appears to be available suggesting that glucosinolates have any deleterious effect on the carcass flavour in cattle. Even at a 20% inclusion of LG‐RSM in diets no impairment on visual scores or sensory evaluation was found in pig's or broiler's carcass.

Glucosinolated, chiefly progoitrin, which depress trimethylamine oxidation thus clearly affect the taint in eggs. In birds with genetically conditioned susceptibility (brown layers) fishy taint can be observed even at 0.3 μM progoitrin, i.e. approximately 0.5 μM total glucosinolates in 1 g diet. Assuming a threefold higher threshold for white layers (1 μM progoitrin in 1 g diet) fishy taint can be expected at a 10% LG‐RSM level in diet, and only very low glucosinolate rapeseed meals can be fed to layers without the risk of fishy taint in eggs.
Wheat flour starch granule‐size distribution and rheological properties of dough. Part 2. Extensographic measurements
Authors: Šebečič Bl. , Šebečič B.
Published: November 2006

To examine the interdependence of granulometric composition of wheat flour starch and rheological properties of dough, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule‐size distribution determined in previous work (Nahrung 39 (1995) 106), were correlated with extensograms evaluated after AACC and ICC criteria as well as after recently proposed criteria by Balint et al. (Nahrung 35 (1991) 721). Data show that smaller granules (6.5–19.5 μm in diameter) significantly increase the extensibility of dough (r – 0.600, P < 0.05) and decrease resistance to extension (r = 0.756, P < 0.005) as well as the ratio between resistance and extensibility (r = 0.855, P < 0.005), respectively. Granules > 27.5 μm increase resistance to extension (0.1 > P > 0.005). Significant correlation between parameters of extensograms and different statistical, i.e. granulometrical parameters of granule‐size distribution suggests the possibility that granule‐size distribution can influence the visco‐elastic properties of dough (elastic deformation in particular) under the conditions of extensographic measurements, as well.
Influence of harvesting and drying techniques on microflora and mycotoxin contamination of figs
Authors: Özay G. , Aran N. , Pala M.
Published: November 2006

Mould growth and mycotoxin (aflatoxins and ochratoxin A) formation were examined in the 1993 dried figs crop. The relationships between mould/mycotoxin contamination and orchard conditions, different harvesting techniques, harvesting time and intactness of fruits were investigated. The fruits were examined during drying and effects of different pretreatments, sun drying and solar drying on the mould and mycotoxin contamination in figs were also studied.

Aflatoxins (B1, B2, G1 and G2) were not present in the firm or shrivelled ripe figs. Among the samples examined during drying, only one of the 32 samples was found to be aflatoxin positive. Ochratoxin A was not detected in any of the samples analysed. The moisture content, aw and pH values of full ripe and shrivelled fruits were suitable for mould growth and mycotoxin formation while these parameters in pretreated and dried fruits were found to be too low to allow such outcome. It was observed that harvesting the fruit by hand‐treating with different solutions and application of solar drying were effective in reducing contamination level.
Equilibrium moisture characteristics of dried eggplant and okra
Authors: Ayranci E.
Published: November 2006

Equilibrium moisture characteristics of dried eggplant and dried okra were studied at 20 °C and 27 °C Moisture sorption isotherms of these dried vegetables were derived using the static method. Sorption data were treated according to some well‐known isotherm equations. The parameters of these equations were obtained and goodness of fit of data to these equations were tested. The trends in monolayer moisture contents at different temperatures were examined. Finally, the heat of sorption data were derived with the use of Clausius Clapeyron type equation and presented in graphical form.
Preparation and characteristics of coprecipitate proteins from oilseeds and legumes seeds
Authors: Youssef A. M. , Abu‐Foul N. S. , Moharram Y. G.
Published: November 2006

The chemical composition as well as functional and nutritional properties of the coprecipitated proteins from a mixture of legumes and oilseeds sources and of the protein isolates of each vegetable source were studied. The results indicated that the protein coprecipitates of the vegetable sources blends show higher nutritional values, better functional properties, lower levels of antinutritional factors, better in vitro protein digestibility and better composition of essential amino acids than those of their individual protein isolates.