bluuebunny/crossref_metadata_2025 huggingface dataset:
Bioavailability of iron in selected cereal based preparations — An in vitro study
Authors: Sunitha S. V. , Urooj Asna , Puttaraj Shashikala
Published: November 2006

The percent available iron was determined in some commonly consumed cereal‐based Indian food preparations using an in vitro method. Proximate composition, including ash content (by both dry and wet methods) of the food preparations was analysed. In rice‐based preparations total iron content analysed after dry and wet ashing showed significant differences. Total iron content (by dry ashing) of the foods ranged from 5.0 (Pongal) to 42.3 mg (upittu). The percent soluble iron ranged from 74.2% (rice flakes upittu) to 12.2% (upittu). However, ionizable iron which ranged from 52.1% (Pongal) to 6.3% (upittu) depending on the food preparation, did not show similar pattern. Ionizable iron which varied significantly between foods showed a significant positive correlation with energy. The results not only emphasize the fact that it is important to understand the interaction between different foods but also that of meal composition for bioavailability of iron.
Effect of various domestic processing and cooking methods on the HCl‐extractability of minerals from pea seeds
Authors: Bishnoi S. , Khetarpaul N.
Published: November 2006

Various domestic processing and cooking methods like soaking (6, 12 and 18 h), dehulling of soaked pea seeds, ordinary and pressure cooking of unsoaked, soaked and soaked‐dehulled pea seeds and sprouting for varying periods (12, 24 and 48 h) brought about a significant (P < 0.05) improvement in HCl‐extractability of minerals, an index of their bioavailability to the human system. Sprouting was noticed to be the best processing method followed by pressure cooking and ordinary cooking of soaked‐dehulled pea seeds for remarkably enhancing the availability of dietary essential minerals i.e. calcium, phosphorus, iron, copper and zinc.
Lipid oxidation in chicken as affected by cooking and frozen storage
Authors: Abdel‐Kader Z. M.
Published: November 2006

Oxidative rancidity in fresh, frozen and cooked chicken breast and leg meat was evaluated by measuring malondialdehyde (MDA) in fat from meat with an improved 2‐thiobarbituric acid (TBA) assay with antioxidant protection, and by measuring the relative fluorescent products of organic and aqueous layers from Folch extracted meat. Fresh samples were frozen for 3 and 6 months at −18 °C and cooked in convection and microwave ovens. Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat, whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TBA numbers in chicken meat between convection and microwave cooking methods. The certain secondary fluorescent products were significantly higher in meat cooked by convection oven. The initial levels of either MDA or fluorescent products in meat are of primary importance in determining the final MDA and fluorescence levels after processing.
Comparing effects of washing, thermal treatments and gamma irradiation on quality of spieces
Authors: Zaied S. E. A. Farag , Aziz N. H. , Ali A. M.
Published: November 2006

Selected five spices were treated with simple natural methods as washing with pure tap water then drying at room temperature, thermal treatment at 70 °C/15 minutes besides irradiation with 5.0 and 10 kGy. The evaluation of the used treatments efficiency depends on microbiological and chemical studies. The results show that untreated samples were highly contaminated with pathogenic and toxigenic microbes. Gamma irradiation was effective in decontamination especially 10 kGy but caused losses in major components of flavour as anethol, mechavicul, anise‐aldehyde in anise, β‐pinen and cineol in black pepper. Also, irradiation induced the changes of monoterpene hydrocarbons to alcohol terpens in essential oils of black pepper.

Thermal treatment reduced the microbial count and pathogenic microbes to the same safe range as an irradiation dose of 5 kGy. Thermal techniques improved the flavour, as anisealdehyde in fennel, anethol in anise and B‐pinen in black pepper. Washing of the spices removed slightly the microbes but revealed no changes in flavour except the anise flavour which increased markedly.

Finally, thermal and washing treatments could be recommended as simple natural techniques to produce spices with good flavour and in safe range for hygienic quality comparing with sterilized dose 10 kGy.
Composition and some physical properties of different pea cultivars
Authors: Borowska J. , Zadernowski R. , Konopka I.
Published: November 2006

The basic composition and physical properties such as firmness and cookability were determined for eight varieties or lines of pea and field pea. The discriminant components of peas were protein (19.5–28.9%), starch (46.1–54.6%) and in a less extent acid detergent fibre (10.0–11.6%) and dietary fibre (18.1–21.1%). The resistance of raw peas to crushing, expressed by the minimum destruction force, was highly differentiated (286–468 N).

The relationships between the firmness of peas and their size, and the content of protein or acid detergent fibre, were found. High differences in cookability of peas did not correlate with either the firmness of raw peas or their use value.
Effectiveness of microwave based digestion procedures for the demineralization of human milk and infant formulas prior to fluorometric determination of selenium
Authors: Alegría A. , Barberá R. , Farré R. , Lagarda M. J. , Lorente R. M. , Torres A.
Published: November 2006

The use of two types of microwave oven, one domestic (A) and the other specially designed for laboratory (B) for microwave‐based digestion, to destroy the organic matter in milk and infant formulas prior to fluorometric determination of selenium is studied in order to check their applicability and reliability.

In both systems the best results were obtained using the acid mixture HNO3—H2O2, and additional treatment with perchloric acid (60%) in a Thermoblock. The application of two different microwave‐based digestion procedures to infant formulas was free of interferences. In the case of human milk, it was necessary to use the standard addition method.

Values obtained for detection and quantification limits, precision and accuracy of the fluorometric determination of selenium show the usefulness of both digestion procedures. The oven designed for laboratory use (B) is preferential as it permits simultaneous digestion of eight samples.
Rheological and microstructural characterization of double cream cheese
Authors: Sanchez C. , Beauregard J. L. , Bride M. , Buchheim W. , Hardy J.
Published: November 2006

Firmness at 5 °C, dynamic viscoelastic moduli (G' G) and capillary extrusion profiles at 20 °C, were obtained on double cream cheese after the different steps of processing (curd obtention, mixing at 70 °C and 500 r.p.m. with heat‐denatured WPC, heating at 85 °C, homogenizing at 20 MPa (1st stage) and 5 MPa (2nd stage) and cooling to 20 °C and 13 °C) and storage 7–9 days at 5 °C. It was found that double cream cheese became firmer and more elastic after heating and homogenization, although it became softer and more viscous after mixing and cooling. Transmission Electron Microscopy (TEM) and cryo‐Scanning Electron Microscopy (SEM) micrographs showed that rheology results could be related to aggregation (during heating and homogenization) and disruption (during cooling) of milk fat globule/casein complexes. Dispersion of homogenization clusters after cooling, and aggregation of milk fat globules during storage caused double cream cheese structural instability to appear. It was suggested that the heterogeneity of capillary extrusion profiles could be quantified through application of fractal concepts and Fourier analysis and related to structure and texture of double cream cheese.
Limited tryptic hydrolysis of legumin from faba bean (Vicia faba L.): formation of an [unequal] subunit pattern
Authors: Dudek Steffi , Horstmann Ch. , Schwenke K. D.
Published: November 2006

One‐dimensional and two‐dimensional SDS‐PAGE and Hydrophobic Cluster Analysis (HCA) were used for investigating the course of limited tryptic hydrolysis of faba bean legumin.

SDS‐PAGE revealed the formation of an “unequal” subunit pattern, characterized by 30 and 50 kDa subunits, which could be related to the A‐ and B‐type subunits of legumin. These subunits followed different pathways during the non‐cooperative part of the tryptic hydrolysis.

HCA revealed structural differences between the subunit types and gave arguments to predicted potential splitting sites. A‐ and B‐subunits differ in extension and composition of the flexible segments as well as in the interior of the C‐terminal side, as in the C‐termini of the α‐chains which confirmed the observed non‐uniform hydrolysis pattern. The HCA plot demonstrated that the number and exposition of flexible surface elements was changed by limited hydrolysis. This result was discussed with regard to the influence of tryptic modification on the emulsifying properties of legumin.
Recent advances in enzymatic modifications of food proteins for improving their functional properties
Authors: Chobert J. M. , Briand L. , Guéguen J. , Popineau Y. , Larré C. , Haertlé T.
Published: November 2006

The tailoring of food proteins by enzymes is a powerful tool to improve their functional properties. Mainly proteinases from various origins have been used for such purposes. Controlled proteolysis leads generally to more soluble products with improved emulsifying properties but relatively poor foaming properties. This latter was the case in our studies on proteolysis of wheat gluten. We also have demonstrated that polypeptides characterized by a high functionality could be produced by proteolysis of wheat gluten. Depending on the conditions of the proteolytic attack, the cleavage sites as well as the type of generated peptides could be modified. In the case of milk proteins, peptic action on the proteins in ethanolic medium or on moderately esterified proteins results in unique fragmentation. Besides fragmentation achieved by proteases, the cross‐linking of proteins to yield higher molecular size forms with transglutaminases was shown to improve the functional properties of proteins. These enzymes catalyse the binding of amines to proteins, cross‐link the polypeptide chains and deamidate the glutaminyl residues. In the case of soybean isolates, gelification was obtained with lower protein concentrations. In the case of wheat gliadins, enzymatic deamination increased drastically the solubility in a wide range of pH. Additionally, enzymatically deaminated gliadins were shown to be very efficient in stabilizing emulsions, due to the formation of soluble polymers.
Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutrition
Authors: Braudo E. E. , Danilova I. V. , Dianova V. T. , Kobak V. V. , Plashchina I. G. , Sidorov E. V. , Bogatyrev A. N.
Published: November 2006

An approach to the analysis of isotherms of cooperative binding is developed that allows to calculate approximately affinity profiles, i.e. dependencies of binding constants on binding densities. The comparison of the affinity profiles of the interactions of Ca2+ and Sr2+ ions with sodium pectate as well as sodium alginates with the different content of the blocks of α‐L‐guluronic acid residues (GG‐blocks) and blocks of mixed composition showed that (1) pectate has higher affinity to both ions as compared with alginates; (2) the affinity of pectate to Ca2+ ions is comparable to its affinity to Sr2+ ions but in the case of Ca2+ ions the maximum of the affinity profile falls on the substantially lesser value of the binding density in comparison to Sr2+ ions that seems to be unfavorable from the standpoint of the use of this polyuronide in preventive or medicinal nutrition; (3) the affinity of both alginates to Sr2+ ions at relatively low binding densities exceeds their affinity to Ca2+ ions; (4) the affinity of alginates to Sr2+ ions increases with the increase in the content of GG‐blocks, whereas the affinity to Ca2‐ ions practically does not depend on the composition of the alginate; (5) the maximum binding density of Sr2+ ions to the alginates approximately corresponds to the content of GG‐blocks. These results corroborate the practice of the use of alginates rich in residues of α‐L‐guluronic acid for the removal of radioactive strontium from the digestive tract. The binding constants of Pb2+ ions to pectate over a wide range of binding densities are more than an order of magnitude greater than those of alkali‐earth metal ions.
Wheat flour starch granule‐size distribution and rheological properties of dough. Part 4. Farinographic measurements
Authors: Šebečić Bl. , Šebečić B.
Published: November 2006

To examine how granulometric composition of wheat flour starch affects the rheological properties of dough in conditions of farinographic measurement, the content of starch fractions, i.e. the granulometrical and statistical parameters of granule‐size distribution determined previously (Nahrung 39 (1995) 106), were correlated with farinograms evaluated after AACC and ICC criteria as well as after criteria proposed by Pinter et al. (Bull. Sci. Sect. A Yougosl. 21 (1976) 217) and suggested as the most exact ones. Data show that fraction of very small granules causes weakening of dough while the most represented granules sized 5–16 μm in diameter (mean content 47.3%) influence the shape of the first part of farinographic curve causing dough development time, stability, time to breakdown and quality number to be higher. The higher the content of larger granules (>16 μm) the lower the softening of dough and farinographic area. The higher the mean value of granules' size the higher the time to breakdown and the lower dough weakening; the higher the most frequently occurring granule size the smaller the degree of weakening of dough and farinographic area. Significant correlation between parameters of farinogram and different statistical, i.e. granulometrical parameters of granule‐size distribution (0.05 ≥ P < 0.005) confirm that granule‐size distribution can affect behavior of dough during mixing in the farinograph.
Decomposition of betacyanins and betaxanthins by heat and pH changes
Authors: Pátkai G. , Barta J.
Published: November 2006

Authors investigated the decomposition of the main beetroot colourings betanin and vulgaxanthin I as a function of temperature and pH value in acetate and citrate buffer solutions, in a temperature‐range between 60 °C and 80 °C and pH range of 3.3–6.2.

The temperature dependence of betain decomposition is characterized by a Q10 value of 2.23 ± 0.45, and the reaction rate was doubled by reducing the pH value from 6.2 to 3.3 independent from the type of acid used. Also the interaction between temperature and pH value on colour decomposition was verified. Investigations were carried out at low oxygen content, and under this conditions the reaction was exactly described ‐ considering the time interval of 20 min ‐ by a linear function at 60 °C, pH value 3.3–6.2 and by an exponential function at 70 °C and 80 °C and pH 3.3–4.65. Activation energy for betain degradation is 77.5 ± 6.76 kJ/mol.
Moisture sorption of cellulose based edible films
Authors: Ayranci E.
Published: November 2006

Moisture sorption behaviour of cellulose based edible films was investigated. Methyl cellulose and varying amounts of polyethylene glycol‐400 (PEG) were used in preparation of films. Moisture sorption isotherms of these films were derived at 10 °C and 25 °C. It was found that equilibrium moisture contents of edible films are very low at low water activities and increase sharply above the water activity of about 0.8. In the higher water activity region, the moisture content was found to increase with increasing PEG content of the films. The results were tried to be correlated with the water vapour permeability of films. Heat of sorption for the films at some selected moisture contents were also calculated and presented in graphical form.
Effect of high fat diets with and without cholesterol on erythrocyte and tissue fatty acids in rats
Authors: Hariharan K. , Raina P. L.
Published: November 2006

Male weanling wistar rats were fed synthetic diets containing 20% safflower oil (SFO) or palm oil (PO) with and without cholesterol for a period of six weeks. Erythrocyte membranes were isolated and their fatty acid composition were determined at the end of the experiment. Besides the fatty acid composition of the kidney and spleen lipids were also determined. Erythrocyte membrane, kidney fatty acids of rats fed safflower oil (SFO) had in the majority of variants a higher level of n‐6 fatty acids when compared to palm oil group. However, in the spleen, the level of n‐6 fatty acids in the palm oil groups were higher than in the safflower oil group. In general the arachidonic acid [20:4 (n‐6)] levels were higher in the spleen and erythrocytes particularly in the cholesterol fed groups when compared to the kidney levels. Palm oil fed rats had a higher level of palmitic (16:0) and oleic [18:1 (n‐9)] acids. Rats fed diets containing cholesterol significantly reduced the level of stearic (18:0) but increased the level of oleic [18:1 (n‐9)]. linoleic [18:2 (n‐3)], and arachidonic acids [20:4 (n‐6)]. The ratios such as 18:1 (n‐9)/18:2 (n‐6), 18:1 (n‐9)/18:0, 18:2 (n‐6)/20:4 (n‐6) and 20:4 (n‐6)/18:2 (n‐6) are all indicative of the normal activity of enzymes involved in the desaturation and elongation. Thus these studies indicate that addition of cholesterol can modify the fatty acid composition in erythrocytes, kidney and spleen lipids.
Magnesium, calcium and phosphorus contents in daily food rations in primary school children: Questionnaire and analytic studies
Authors: Szajkowski Z.
Published: November 2006

Aims of the performed studies included working out a technique of determining representative rations on the basis of questionaire studies on school children in Wielkopolska west region of Poland. The reconstructed representative daily food rations provided grounds for analytic studies. The studies were performed in the four seasons of the year.

The studied food rations failed to cover the recommended daily intake of Mg and Ca. On the other hand, the daily intake of P transgressed the food norms. The inadequate Ca to Mg and Ca to P ratios were interpreted as deserving special concern when confronted with the market situation in Poland and as creating particular health hazards for the studied school children. The employed statistical analysis demonstrated that the suggested technique of determining representative rations may be employed in evaluation of Mg, Ca and P intake.
Development of products incorporating fermented rice‐dehulled blackgram‐whey blends; their sensory and nutritional evaluation
Authors: Sharma Anshu , Khetarpaul Neelam
Published: November 2006

Products like biscuits and weaning mixture incorporating fermented rice‐dehulled blackgram‐whey slurries were developed and analysed for sensory and nutritional evaluation. Rice and dehulled blackgram flour blend mixed in 70:30 proportion and fermented with whey at 35 °C for 18 h was the most acceptable blend for the preparation of biscuits as well as weaning mixture. Crude‐protein, true‐protein, non‐protein nitrogen, fat and ash contents of the developed products whether incorporating fermented or unfermented cereal‐legume‐whey blends did not differ significantly. Antinutritional factors were significantly less and in vitro digestibilities of starch and protein were re‐.
Effect of high‐fat cholesterol enriched diets on hypolipemic action of Oenothera paradoxa oil in rats. Part 1. Blood serum and liver lipids
Authors: Biernat Jadwiga , Grajeta Halina
Published: November 2006

The effect on Oenothera paradoxa oil on blood serum and liver lipids metabolism in rats fed a semisynthetic high‐fat cholesterol enriched diets was investigated. The source of fats was sunflower oil or lard in 15% quantities and the source of protein was soybean protein isolate in 27% quantity. The diets were enriched with 0.5% cholesterol. This dietary experiment was carried on for 8 weeks. For the first 4 weeks rats were fed standard diet and for the next 4 weeks Oe. paradoxa oil (300 mg/day/rat) was additionally given by stomach‐tube. At the end of experiment the contents of total cholesterol, HDL‐cholesterol, triglycerides and free fatty acids in blood serum as well as cholesterol and triglycerides level in liver were determined. It was found, that the addition of cholesterol to the diet decreased the hypocholesterolemic and hypotriglyceridemic effects of Oe. paradoxa oil both in blood serum and liver. It have not had any significant effect on the free fatty acid concentration in blood serum decrease by Oe. paradoxa oil intake.
Isolation and some properties of plastochromanol‐8
Authors: Olejnik D. , Gogolewski M. , Nogala‐Kałucka M.
Published: November 2006

Conditions suitable for preparative isolation, quantitative separation and determination of plastochromanol‐8 (PC‐8), and their mild oxidation products were elaborated. Mild oxidation of PC‐8 alone and with gammatocopherol (gamma‐T) equimolare mixture by benzoquinone gives four and two new products, respectively. These products give Emmerie‐Engel reaction. Four of gamma‐T, three of PC‐8 and two mixed mild oxidation products were found in linseed (Lea number = 49). It was also found that PC‐8 derived from plant oils was a natural antioxidant better inhibiting autoxidation than alpha‐tocopherol in the model system in which lard was the substrate.
Mold spectrum of four cereal brands of the German crop 1995
Authors: Weidenbörner M. , Berleth M. , Krämer J. , Kunz B.
Published: November 2006

The concentration of extracellular polysaccharides (EPS) of 80 cereal grain samples of the German harvest 1995 was investigated. In addition to this, the total as well as the inherent mycoflora of two winter wheat and two winter rye brands which showed the highest EPS‐concentration was detected on maltsalt agar (NaCl 5%). Surface disinfection with 1% NaOCl for the determination of the internal mycoflora caused a significant reduction in number and kind of fungi. However, the mycoflora of all samples was dominated by fungi of the generaAlternaria spp.andCladosporium spp., Aureobasidium pullulans, Fusarium spp.andEpicoccum purpurascens(in decreasing order) occurred to a minor extent. A possible contamination of the cereal grains with mycotoxins ofAlternariaandCladosporiumis discussed.
Phenolic composition of wine vinegars produced by traditional static methods
Authors: Parrilla M. C. García , Heredia F. J. , Troncoso Ana M.
Published: November 2006

Phenolic composition of wine vinegars produced in a zone placed in the South of Spain, El Condado de Huelva, has been studied by HPLC coupled with a photodiode array detector and direct injection of the sample. A few compounds not identified in other traditional wine vinegars (Sherry wine vinegars) have been found. Criteria to distinguish those vinegars from Sherry wine vinegars are reported.
Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland
Authors: Leonhardt M. , Kreuzer M. , Wenk C.
Published: November 2006

The objective of the present study was to analyze iron and zinc in major lean meat cuts in order to estimate the contribution of the average lean meat consumption in Switzerland (1995) for these trace elements. Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulder), beef (longissimus dorsi muscle and shoulder), veal (longissimus dorsi muscle) and chicken (breast and thigh). Beef and pork shoulder were the best sources of iron, heme iron and zinc. Pork and veal longissimus dorsi muscle and chicken were relatively poor in these trace elements. With an average daily lean meat consumption of 105 g, iron and zinc intake were about 1.1 mg/d and 3.8 mg/d, respectively. Recommendations for daily iron intake were met to 11% (men) and 7% (women) and for zinc to 25% (men) and 32% (women). Applying a modified Monsen model, the requirements for absorbed iron were met in the range of 10‐30% and 7‐20% for men and women, respectively. Taking into account a zinc absorption rate from meat of about 20‐36%, the daily requirements for absorbed zinc were covered to 32‐56%. In conclusion, the average amount of lean meat as consumed in Switzerland was high enough to be an important source of available iron and zinc, particularly for people with low iron and zinc status.
Einfluß der Haltungsbedingungen und des Genotyps auf das Elektrophoreseverhalten von Schweinefleischproteinen
Authors: Szerdahelyi E. , Hajós Gy. , Dworschák E.
Published: November 2006

Die Anwendung elektrophoretischer Methoden ermöglicht nicht nur die Tierartidentifizierung, sondern auch den Nachweis verschiedener möglicher Einflüsse auf die Proteinmuster. Die Untersuchungen wurden durchgeführt, um die Fleischeiweißbanden von unter großbetrieblichen bzw. ökologischen Bedingungen gezüchteten Schweinen zu vergleichen und den Einfluß der Haltungsbedingungen sowie des Genotyps auf das Elektrophoreseverhalten zu prüfen. Zur Untersuchung der gemeinsamen Wirkung dieser zwei Faktoren eignet sich nach unseren Erfahrungen die isoelektrische Fokussierung besser als die SDS‐PAGE. Die optimale Trennleisung wurde bei Verwendung einer Ampholytmischung (pH‐Bereiche 2‐11, 5‐7 und 7‐9) erreicht. Zur Differenzierung der nur in den Haltungsbedingungen verschiedenen Tiere wurde die elektrofokussierten Myoglobine aus Fleischproben aufgound ihrer Peroxidaseaktivität spezifisch sichtbar gemacht. Die mit o‐Dianisidin gefärbten Myoglobinbanden wurden densitometrisch ausgewertet. Bei den Ökofleischproben waren die Myoglobinzonen bedeutend intensiver, und die Proportion der zwei Myoglobinzonen war im Vergleich mit den Kontrollproben abweichend.
Investigation of colour changes of some tomato products during frozen storage
Authors: Biacs P. , Wissgott U.
Published: November 2006

The colour changes of frozen tomato pulp were investigated under different conditions of frozen storage (−25°C; in open bags with presence of O2 and in artificial light or darkness; in closed bags also in artificial light or darkness). In addition the antioxidative effect of tomato seeds and spices (sage, thyme, rosemary, oregano, majoram) was studied. The colour change of tomato pulp was determined with instrumental colour measurement, the carotenoid pigments loss was measured with UV/VIS spectrophotometry. It was found that exposure to light and oxygen accelerated the colour loss and oppositely packaging and storage in darkness had a colour saving effect. The ground tomato seeds (5%) could stabilize the carotenoid pigments after longer time frozen storage (min. 10 weeks). The commercial spices (0.2%), mainly rosemary and marjoram significantly reduced the pigment degradation. The tomato seeds and the spices did not change significantly the taste of tomato pulp.
Influence of vegetarian and mixed nutrition on selected haematological and biochemical parameters in children
Authors: Krajčovičová‐Kudláčková M. , Šimončič R. , Béderová A. , Grančičová E. , Magálová T.
Published: November 2006

To evaluate the health and nutritional status of children with two different nutritional habits, the authors examined 26 vegetarians (lacto‐and lacto‐ovo; an average period of vegetarianism 2.8 years) and 32 individuals on mixed diet (omnivores) in the age range 11 ‐ 14 years. Vegetarian children had significantly lower erythrocyte number as well as reduced levels of haemoglobin and iron compared to omnivores. The average level of iron did not reach the lower limit of the physiological range and hyposiderinemia was found in 58% of vegetarians vs 9% of omnivores. Reduced iron levels were observed in spite of increased intake of vegetable iron sources and vitamin C (which facilitates the conversion to ferro‐form). This reduction can be attributed to the absence of animal iron sources with high utilizability and to lower iron utilization in the presence of phytic acid (higher intake of grains compared to omnivores). The incidence of hypoalbuminemia and hypoproteinemia in vegetarian children was 38 and 12%, respectively, compared to 0% in omnivores. The protein mixture from milk, eggs and vegetable sources is complete, but vegetarian children had significantly reduced intake of milk and dairy products. Favourable lipid and antioxidant parameters in vegetarian children reflect the optimal nutrition composition with respect to the prevention of free radical diseases. Such a nutrition results in significantly lower levels of cholesterol and LDL‐cholesterol compared to omnivores and significantly higher and over threshold values of essential antioxidants ‐ vitamin C, vitamin E/cholesterol (more effective protection against LDL oxidation), β‐carotene, vitamin A.
Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration
Authors: Sanchez C. , Schmitt C. , Babak V. G. , Hardy J.
Published: November 2006

Flow properties at pH 5.5‐7.5 of whey protein isolate (WPI)‐xanthan solutions containing 0‐0.5 w/w% xanthan were studied by viscosimetry, although rigidity and fracture properties of the corresponding heat‐set gels (90°C, 30 min) were determined by uniaxial compression. All the studied solutions displayed generalized shearthinning flow behaviour. Synergistic WPI‐xanthan interactions has been revealed by observing that rheological parameters [σmsf, K, n, η (γ)] characterizing blends were larger than those calculated from the two separated solutions. Such a behaviour was attributed to segregative phase separation of whey proteins and xanthan.

Effects of xanthan on WPI‐xanthan gel properties both depended on pH and xanthan concentration. Simultaneous increased xanthan concentration and decreased pH inhibited gelation of WPI‐xanthan blends. Regarding gel strength, synergistic WPI‐xanthan interactions were observed at pH >7.0 and low xanthan concentration (0.05 or 0.1 w/w%). Antagonism between the two macromolecules occurred at low xanthan concentration and pH ≤6.5, and high xanthan concentration (0.2 or 0.5 w/w%) at all pH tested. Low xanthan concentration rendered mixed gels more brittle than protein gels, and high xanthan concentration decreased pH effects on gel stress‐strain relationships. The balance between strong thermal aggregation of concentrated whey proteins ‐ in presence of incompatible xanthan ‐, high viscosity of blends and repulsive surface forces of protein molecules was thought to be at the origin of WPI‐xanthan gel mechanical properties.
Effect of blanching, drying, freezing and storage on degradation of β‐carotene in different fruits
Authors: Vedrina‐Dragojević I. , Šebečić B. , Horvatić M.
Published: November 2006

Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of β‐carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time‐limit. The β‐carotene content was determined by means of the spectrophotometric method measuring adsorbance intensity at 450 nm. The results of investigation reveal that the decomposition degree of β‐carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time it ranged from 6.10% to 68.74%. No significant differences have been found after a longer storage between blanched and non‐blanched fruits, either dried or frozen.
Effectiveness of MR imaging for diagnosing the mild forms of acute pancreatitis: Comparison with MDCT
Authors: Kim Young Kon , Ko Seog Wan , Kim Chong Soo , Hwang Seung Bae
Published: November 2006

Purpose

To assess the usefulness of MRI and determine which MR sequence is most effective for diagnosing the mild forms of acute pancreatitis.

Materials and Methods

Forty subjects (20 normal volunteers and 20 patients with a mild form of acute pancreatitis) underwent MRI with fat‐suppressed T1‐weighted fast low‐angle shot (FLASH), half‐Fourier acquisition single‐shot turbo spin‐echo (HASTE), and TSE short TI inversion recovery (TSE‐STIR) sequences. The 20 patients with a mild form of acute pancreatitis underwent multidetector CT (MDCT) and MRI within a 24‐hour interval. We qualitatively analyzed all of the images by assessing inflammatory changes in the pancreas and peripancreatic fat. We quantitatively compared differences in pancreas‐liver contrast between the control and patient groups for each MR sequence by measuring the signal intensities of the pancreas and liver.

Results

TSE‐STIR was the best of the four modalities for delineating peripancreatic and pancreatic inflammation (P < 0.01). TSE‐STIR depicted definitive peripancreatic and pancreatic inflammation in 18 and 15 patients, respectively. MDCT depicted only three cases of peripancreatic inflammation. TSE‐STIR was also produced the best the best quantitative results of the MR sequences (P = 0.09).

Conclusion

MRI is helpful for diagnosing the mild forms of acute pancreatitis. We recommend the use of TSE‐STIR imaging as part of the routine protocol for evaluating pancreatitis. J. Magn. Reson. Imaging 2006. © 2006 Wiley‐Liss, Inc.
Effect of heating cast kafirin films on their functional properties
Authors: Byaruhanga Yusuf B , Erasmus Corinda , Naushad Emmambux M , Taylor John RN
Published: November 2006

Edible films can be produced from kafirin but the diverse food product requirements necessitate modification of the films. To modify their functional properties, kafirin films were cast, with and without plasticizer, from glacial acetic acid (GAA) and aqueous ethanol (AE), then heated using microwave energy. A power of 80 W for 2 min caused an approximately two‐ and fourfold increase in the tensile strength of non‐plasticized and plasticized films, respectively. Film glass transition temperature increased by about 15%. Film biodegradability was slowed. However, only the digestibility of the non‐plasticized films cast from AE heated for the longest time (4 min) was decreased, by about 25%; while that of the other films was not affected. GAA cast films had higher digestibility than AE cast ones, possibly as a result of acid‐mediated deamidation of kafirin. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis indicated heat‐induced kafirin oligomers. Scanning electron microscopy of heated plasticized films showed more wrinkled structures compared to non‐heated films, whereas the non‐plasticized films appeared more brittle with heating. The results indicate that heat‐induced intermolecular disulfide cross‐linking was involved in modifying the properties of kafirin films. Copyright © 2006 Society of Chemical Industry
Neuzeitliche Haushalts‐Waschmethoden
Authors: Lindner K.
Published: November 2006

Nach einer Übersicht über die Entwicklung der modernen Haushalt‐Waschmittel wirft Vf. die Frage auf, inwieweit der aktive Sauerstoff dieser Mittel die Fasern schädigt. 5 typische Handelsprodukte wurden analysiert und praktisch erprobt in ihrer Wirkung auf Waschgut aus Baumwolle und Regeneratcellulosen. Die letzteren werden durch die modernen Stabilisatoren noch nicht ausreichend gegen den schädigenden Einfluß von Aktivsauerstoff bei Warm‐ oder Koch‐Waschprozessen geschützt und sollten dem Feinwaschprozeß zugewiesen werden.
Entwicklung des Anstrichs von Karosserien im In‐ und Ausland
Authors: Herrmann E.
Published: November 2006

Vom Standpunkt des Verarbeiters aus wird die Frage der Zweckmäßigkeit von Kunstharz‐ oder Nitro‐Lackierungen kritisch beleuchtet. Während die Vorteile für die Großserienfabrikation und vornehmlich bei einer mittleren und kleinen Karosse auf seiten der Kunstharz‐Lackierung liegen, ist bei Fahrzeugen der großen und größten Klasse eine Nitro‐Lackierung vorzuziehen. Auf die Probleme der Lackprüfung wird hingewiesen und schließlich die Verwendung von Kunststoffen als Baustoff von Karosserien kurz behandelt.
Gemeinschaftsarbeiten der DGF, 29. Mitteilung Neubearbeitung der »Einheitlichen Untersuchungsmethoden für die Fett‐ und Wachsindustrie« XIX: Stellungnahmen zu dem Entwurf »Spezielle Verfahren zur Untersuchung von Fetten«
Authors: Baltes J.
Published: November 2006

Zu dem in der 28. Mitteilung veröffentlichten Entwurf1 sind noch einige Ergänzungsvorschläge eingegangen, die in der Sitzung der Fachgruppe III am 28. 5. 1954 beraten wurden. Die Abänderungen des ersten Entwurfs werden nachstehend mit der Bitte veröffentlicht, letzte Verbesserungswünsche dem Berichterstatter bis zum 20. August 1954 zur Kenntnis zu bringen (Münster/Westf., Piusallee 76).
Über die Fettresorption im Darm
Authors: Bergström S. , Borgström B.
Published: November 2006

Vff. geben eine Übersicht über ihre Arbeiten auf dem Gebiet der Fettresorption, wobei sie von C14‐markierten Fettsäuren und markiertem Glycerin ausgingen. Sie besprechen die Theorien von Pflüger‐Verzar und von Frazer, die beide nicht länger als Arbeitshypothese brauchbar bleiben. Die Fettresorption ist zu kompliziert, als daß sie in einer einzigen „Theorie”︁ beschrieben werden könnte.
Chemische Untersuchungen an Kakaobohnen, die einer Hydrolyse unterzogen wurden
Authors: Bäucker A.
Published: November 2006

Feuchtwarme Behandlung von Kakaobohnen führt zu gewissen geschmacklichen Veränderungen. Das Verfahren kann durch chemische Analyse gesteuert werden, wobei jede gewünschte Geschmacksrichtung erzielt werden kann. Durch die gesammelten Erkenntnisse könnte auch die Fermentation des Roh‐Kakaos verbessert und rationalisiert werden.
Gebrauchswert‐Bestimmung von Aluminiumbronzen
Authors: Boller C.
Published: November 2006

Es werden Untersuchungen beschrieben, die die Stabilität von Aluminiumpulvern in flüssigen Bindemitteln zu dem Redoxpotential in Beziehung setzen. Als Redox‐Indikatoren waren Toluylenblau, 2,6‐Dichlorphenol‐indophenol und Safranin T gut geeignet. Die neue Methode ermöglicht zusammen mit der Edwardsschen Probe auf das Spiegelbildungsvermögen eine sichere Gütebeurteilung von Aluminiumpulver.
Über die Bildung freier Radikale aus phenolischen Antioxydantien
Authors: Baltes J.
Published: November 2006

2‐tert.Butyl‐4‐methoxy‐phenol, 2,6‐Di‐tert.butyl‐p‐kresol und α‐di‐Tocopherol bilden bei Dehydrierung tief blaufarbene, freie Radikale von unterschiedlicher Lebensdauer. Während die Derivate der beiden letztgenannten Stoffe kurzlebig sind und unter Bildung von 2,2 ′,6,6 ′‐Tetra‐tert.butyl‐stilbenchinon bzw. α‐Tocopherylchinon weiterreagieren, zeigt das Radikal des Butylhydroxyanisols eine bemerkenswerte Beständigkeit. Darstellung und einige Eigenschaften werden beschrieben. Die verschiedentlich beobachtete Blaufärbung von stabilisierten Fetten ist auf die Bildung die ses Radikals, nicht auf die Entstehung von Eisensalzen zurückzuführen. Das Radikal besitzt starke antioxydative Eigenschaften.
Über das synthetische β‐Carotin und seine Verwendung als Lebensmittel‐Farbstoff
Authors: Schuchardt W.
Published: November 2006

Nach einem historischen Überblick über die β‐Carotin‐Chemie wird über die der technischen Carotin‐Gewinnung zugrunde liegende Synthese berichtet und die Eigenschaften des synthetischen trans‐β‐Carotins angegeben. Seine Vorteile und seine Verwendung als Lebensmittel‐Farbstoff werden an Hand der vorliegenden Erfahrungen mitgeteilt.
Thymolblau als Reagens auf anionaktive Kolloid‐Elektrolyte
Authors: Peter K.
Published: November 2006

Es wurde eine Methode entwickelt zur Bestimmung anionaktiver Kolloid‐Elektrolyte in saurer Lösung mit Thymolblau, die Auf der Änderung des Umschlagintervalls dieses Indikators durch Adsorptionswirkung beruht.
Aminolyse als Hilfsmittel bei der chemischen Analyse von Kunstharzen
Authors: Kappelmeier C. P. A.
Published: November 2006

Die beschriebene Methode gestattet die Bestimmung des in einer Mischung vorliegenden Harnstoffharzes sowie den Nachweis der in Alkydharzen vorhandenen Polyalkohole.
Zur Beurteilung der hygienischen Beschaffenheit von Lebensmitteln: Die Bewertung apathogener Keime
Authors: Hückstädt J.
Published: November 2006

Neuere wissenschaftliche Erkenntnisse haben gezeigt, daß gewisse, in Nahrungsmitteln vorhandene apathogene Keime mit der obligaten Bakterienflora der menschlichen Körperhöhlen verwandt oder sogar identisch sind. Wenn für ihre Anwesenheit in unbegrenzten Mengen auch nicht plädiert werden kann, so ist eine Überbewertung bei der hygienischen Beurteilung von Nahrungsmitteln jedoch nicht zweckmäßig.
Über essentielle Fettsäuren
Authors: Thomasson S. H. J.
Published: November 2006

Mit Hilfe einer neuen biologischen Methode zur Bestimmung der Wirksamkeit von essentiellen Fettsäuren (Vitamin F) wurde eine große Anzahl von Fetten und Fettsäure‐Präparaten geprüft. Die Versuchsergebnisse deuten darauf hin, daß das Vorhandensein von Doppelbindungen in den Stellungen 6:7 und 9 : 10 (von der endständigen Methylgruppe aus gezählt) für die essentielle Wirkung von Bedeutung ist.
Filtrierpapier‐Test zum Nachweis peroxydischer Verbindungen
Authors: Täufel K. , Vogel R.
Published: November 2006

Für die Zwecke von Forschung, Betriebskontrolle und Beurteilung ist ein neues Prüfverfahren zur Ermittlung der Oxydationsanfälligkeit von Fetten entwickelt worden, das mit den einfachsten Arbeitsmitteln unter Einsatz von 1.0 bis 1.5 mg Fett bei Einhaltung der Bedingungen der natürlichen Autoxydation im Schnellversuch arbeitet. Vff. geben Arbeitsweise sowie Anwendungsmöglichkeiten bekannt.
Zur Phenol‐Bestimmung in Bier
Authors: Gorbach G. , Dedic G. , Koch O. G.
Published: November 2006

Es wird eine empfindliche quantitative Methode beschrieben, bei der das Phenol mittels Wasserdampf übergetrieben und im Destillat bei pH 9.4 mit 2,6‐Dibromchinon‐4‐chlorimid kolorimetrisch bestimmt wird.
Die papierchromatographische Analyse von Aldehyden und Ketonen II: Die quantitative Auswertung der Papierchromatogramme der Aldehyde und Ketone
Authors: Schulte K. E. , Storp C. B.
Published: November 2006

Die photometrische Ausmessung der Papierchromatogramme von Aldehyden und Ketonen gestattet deren quantitative Auswertung. Zweckmäßig erwies sich die Anfertigung von photographischen Negativen bzw. Photodrucken der Papierchromatogramme. Hierdurch wird der durch die Unbeständigkeit der Farbreaktionen mögliche Fehler ausgeschaltet und außerdem die Auswertung weniger kontrastreicher Flecke ermöglicht.
Zersetzung und Bestimmung von Pentaerythrit in Alkydharzen
Authors: Mleziva J.
Published: November 2006

Die Abnahme des Pentaerythrit‐Gehaltes bei der Herstellung von Alkydharzen ist auf eine Wärmezersetzung von Pentaerythrit zurückzuführen. Die Wärmebeständigkeit steigt durch die Veresterung einer oder mehrerer Hydroxylgruppen.
Biochemische Studien an Gramineen‐Lipase
Authors: Rothe M.
Published: November 2006

Die Arbeitsbedingungen für die Bestimmung der Lipase‐Aktivität pflanzlicher Produkte werden diskutiert. Neben der Bebrütungszeit ist besonders der Wassergehalt des Substrates von Bedeutung. Vergleichende Untersuchungen an Cerealien werden heschrieben.
Neuere Entwicklungen auf dem Gebiet der kondensierten Alkaliphosphate
Authors: Pfrengle O.
Published: November 2006

Moderne analytische Verfahren haben die Kenntnisse auf dem Gebiet der kondensierten Phosphate wesentlich erweitert. Die anwendungstechnisch besonders interessanten Polyphosphate werden eingehend besprochen.
Reinheit und thermische Beständigkeit von Pentaerythrit
Authors: Müller H.
Published: November 2006

Ausführliche Untersuchungen zeigen, daß nicht der Gehalt an Dipentaerythrit für eine geringere thermische Beständigkeit verantwortlich ist, sondern daß Verunreinigungen (hoher Asche‐Gehalt) die Zersetzung des Pentaerythrits katalysieren.
Zum Nachweis von raffiniertem Schmalz
Authors: Kaufmann H. P. , Thieme J. G. , Volbert F.
Published: November 2006

UV‐spektroskopische Methode auf Grund der Absorption bei 232 und 268 mμ.
Zur Wirkung von Ascorbinsäure auf die Fettautoxydation. Versuche mit Salzheringen
Authors: Marcuse R.
Published: November 2006

Unter den gegebenen Versuchsbedingungen bedarf es — vor allem bei normalem pH (ca.6) — verhältnismäßig hoher Ascorbinsäure‐Konzentrationen, um eine antioxydative Wirkung zu erzielen, während geringe Mengen prooxydativ wirken könne. Die Ascorbinsäure‐Wirkung ist stark pH‐abhängig: Die antioxydative Wirkung steigt mit zunehmendem pH, und auch die Grenze zwischen prooxydativ und antioxydativ wirkenden Konzentrationen wird vom pH beeinflußt.
Röntgenographische Untersuchungen an wasserfreien und wasserhaltigen Alkylpolyäthylenoxyden I. Literaturübersicht
Authors: Kehren M. , Rösch M.
Published: November 2006

Nach einem Literaturbericht über allgemeine rötgenographische Untersuchungen an Waschmitteln und deren Lösungen sowie über speziellen Untersuchungen an polyoxäthylierten Substanzen werden die Ergebnisse eigener Versuche an Alkylpolyäthylenoxyden des Myristyl‐ und Stearylalkohols in wasserfreier und wasserhaltiger Form beschrieben.
Feinstruktur‐Probleme an Polyoxy‐Verbindungen
Authors: Rösch M.
Published: November 2006

Betrachtungen über die Feinstruktur von Polyoxy‐Verbindungen mit Hilfe der Stuart‐Brieglebschen Molekül‐Modelle ergaben die höchsten Symmetrieverhältnisse für das Polyoxyäthylen gegenüber seinem niedrigeren und seinen höheren Homologen. Hierdurch erscheint beim Polyoxyäthylen einerseits die gute Löslichkeit erklärlich, andererseits eine Kettenkontraktion von der Zickzack‐ in die Mäander‐Form.
Die Untersuchung von Kakaokernfett, Kakaopreßbutter, Kakaofett und Schokoladenfett
Authors: Fincke H. , Brüchner R. , Elben E.
Published: November 2006

Auf Vorschlag des an erster Stelle genannten Verfassers wird die bereits 1944 als II. Mitteilung im Rahmen der Serie »Neubearbeitung der, Einheitlichen Untersuchungsmethoden für die Fett‐ und Waschsindustrie« erfolgte Veröffentlichung*, der als Grundlage die Abhandlung „Zur Vereinheitlichung der Untersuchungsverfahren für Kakaobutter und Schokoladenfette** vorausging, nochmals gedruckt vorgelegt. Der Inhalt entspricht erklärlicherweise nur dem seinerzeit geltenden Stand der Kenntnisse und Anschauungen. Diese sind inzwischen, vor allem hinsichtlich der Höhe des Gehaltes einzelner Kakaobutter‐Sorten an ungesättigten Fettsäuren und der Höhe der entsprechenden Kennzahlen, verändert, doch werden davon nur vereinzelte Werte betroffen. Die Arbeit von 1944 ist durch ihren bei aller Kürze der Fassung umfassenden Inhalt und auch durch ihre systematische Ordnung des Stoffes bemerkenswert; bisher wurde sie aber auch bei den internationalen Bestrebungen zur Vereinheitlichung der Untershungsverfahren für Kakao‐ und Schokoladenfette zu wenig beachtet.

Außer der Berücksichtigung der Änderung der Kakaobutter‐Beschaffenheit, vor allem bei Bahia‐Kakao, ist noch festzustellen, ob bzw. in welcher Art gegebenenfalls die angegebene Vorbehandlung des Fettes für die Bestimmung seines Schmelzverhaltens, des Fließ‐ und Klar‐Punktes, geändert werden sollte. Herr Dr. H. Fincke erklärt als Urheber des in der Abhandlung vorgeschlagenen Verfahrens zur Vorbehandlung des Fettes, in Anbetracht der verschiedenen inzwischen vorgeschlagenen Abänderungen bestehe er nicht auf seinem Verfahren; doch macht er darauf aufmerksam, daß Veränderungen, die zugleich eine Änderung von Kennzahlen bewirken, nicht unbedenklich sind. Ferner weist er darauf hin, daß ein geändertes Verfahren nicht nur bei Kakaobutter bzw. Fetten des Handels, die als Kakaobutter in Verkehr kommen, brauchbar sein muß, sondern vielmehr auch bei Fett‐Gemischen, die aus Schokolade gewonnen sind und — abgesehen von der Prüfung auf Verfälschungsmittel ‐‐ auf die Höhe ihres Gehaltes an Milchfett, Mandel‐ oder Haselnuß‐oder Walnußöl oder einer Mischung solcher Fette untersucht werden sollen. Erwünscht ist es weiterhin, daß das Verfahren auch unmittelbar zur Prüfung von Kakaoblöcken des Handels anwendbar ist, ohne eine Probe derselben schmelzen und dann in den richtigen Erstarrungszustand bringen zu müssen.