bluuebunny/crossref_metadata_2025 huggingface dataset:
Hyperinsulinämie und B‐Zellproliferation in postnatal mit L‐Glutamat behandelten Ratten
Authors: Pöge A. , Remke H. , Hahn H.‐J. , Lucke S. , von Dorsche H. Hahn , Müller F.
Published: November 2006

Postnatal mit L‐Glutamat behandelte Ratten (GOR) entwickeln innerhalb der ersten 2 Monate nach der Behandlung ein Fettsuchtsyndrom, aber keine Hyperinsulinämie. Ab dem 3. Monat nach der Behandlung wurde ein Anstieg der Insulinkonzentration auf den doppelten Wert und der Glucosekonzentration im Blutplasma gefunden. Insulinbestimmungen im Blutplasma aus der Pfortader zeigen, daß die Insulinkonzentration auch hier etwa doppelt so hoch liegt wie bei den Kontrolltieren. Die portale Insulinkonzentration steigt altersabhängig bei GOR und Kontrollen weiter an, im peripheren Blut bleibt die Insulinkonzentration nur bei den Kontrolltieren konstant. Bei 8 Monate alten GOR ist die Differenz der Insulinkonzentrationen im Hohlvenen‐ und Pfortaderblut niedriger als bei den Kontrolltieren, und die Glucosetoleranz ist vermindert. Mit morphometrischen und immunhistochemischen Untersuchungen der Langerhansschen Inseln des Pankreas wurde eine Proliferation von B‐Zellen und eine Vergrößerung des Inselorgans gefunden. Gleichzeitig ist eine Verminderung der Somatostatin‐produzierenden D‐Zellen nachgewiesen worden. Als Ursache für die Hyperinsulinämie in GOR wird eine permanente Insulinübersekretion diskutiert.
Anwendung einer graphisch‐rechnerischen Methode zur Optimierung von Mehrkomponenten‐Eiweißgemischen
Authors: Kovalev N. I. , Karzeva N. J. , Fiterer V. O. , Smolenzeva A. A.
Published: November 2006

Es werden die Grundlagen der Berechnung der Eiweißausnutzung von Gemischen tierischer und pflanzlicher Lebensmittel dargelegt. Die Brauchbarkeit der Methode zur Optimierung hinsichtlich der Aminozusammensetzung der rohen Produkte ist durch Bestimmung der Wachstumseffizienz bei Ratten bestätigt worden. Die vorgeschlagene graphisch‐analytische Methode gestattet es, einen Bereich zu ermitteln, in dem Kombinationen eiweißhaltiger Lebensmittel hinsichtlich der Eiweißzusammensetzung einem Optimum nahe sind. Dies wiederum bietet die Möglichkeit, Nahrungskompositionen unter Berücksichtigung der Geschmacksbesonderheiten zusammenzustellen. Die Methode ist mittels Computer realisiert worden.
Determination of Antimony in drinking waters by an inexpensive, reproducible hydride generator for atomic spectroscopy
Authors: Barbera R. , Farré R. , Romero I.
Published: November 2006

A method for determining antimony in drinking waters is described. In order to prevent a substantial error caused by the different oxidation states of antimony, Sb(V) is reduced to Sb(III) with potassium iodide‐ascorbic acid. Covalent hydride is generated with a home made device by adding NaBH4. The hydride is then atomized in a flame‐heated silica tube and atomic absorption is measured spectrophotometrically. The optimal conditions for this determination are discussed and interference effects are described.

Results obtained by determining linearity range (0–200 ng), detection (LOD) and quantitation (LOQ) limits (LOD = 0.347 ng/ml, LOQ = 1.158 ng/ml), precision (instrumental CV 4.08% and method CV 7.74%) and accuracy performed by recovery assays (96.1%) show that the method is useful for antimony determination at the concentration usually present in drinking water.
Results of chemical analysis of prawn muscle as influenced by sex variations
Authors: Amer H. A. , Sedik M. F. , Khalafalla F. A. , Awad Hoda Abd El‐Ghany
Published: November 2006

The main muscle constituents in 100 male and female prawn as related to their moisture contents were analysed. The study was aimed to assess the nutritional state in which prawn exists and determine which sex is the more susceptible to changes. Significant higher levels of ash and water in males and relatively greater contents of fat, protein, carbohydrates, phosphorus and gross energy in females were determined. The data given in this study can establish the non starved condition in which the prawn exist. The variation in muscle constituents between male and female prawn reflects the differences in the sex development and their energy requirements during maturation.
Improving fresh and processed garlic by irradiation under different storage conditions
Authors: Farag S.
Published: November 2006

Hungarian garlic bulbs were irradiated with gamma rays (0.15 kGy) and stored at 20, 4 and −20 °C for 8 months. At the end of storage period, marketable value of bulbs increased especially with those kept under low temperatures, whereas the storage at room temperature (20 °C) produced high losses in bulbs due to infestation and/or infection in unirradiated but less in irradiated samples.

Gas chromatographic analysis of volatile oils revealed the presence of 18 compounds. Diallyl disulphide and diallyl trisulphide compounds were cleary identified. Irradiation induced reduction in the percentages of these compounds especially for the first one. Cold or freezing treatment preserved the volatile sulphur contents on garlic cloves at their maximum value. Also, subsequently drying of irradiated cloves resulted in better quality than those unirradiated before drying process. It is concluded that irradiation as an alternative preservation method is useful in the improvement of storeability of fresh or dried garlic bulbs during long storage period.
Massenspektrometrische Strukturanalyse von Fettsäuregemischen aus biologischem Material nach kapillargaschromatographischer Trennung
Authors: Petrzika M. , Engst W. , Macholz R.
Published: November 2006

Die Identifizierung von Fettsäuregemischen aus biologischem Material gelingt nach kapillargaschromatographischer Trennung anhand der Elektronenstoßionisationsmassenspektren der Fettsäuremethylester ohne weitere Derivatisierung. Diese Massenspektren lassen jedoch keine Aussage zur Lage der Doppelbindungen in ungesättigten Fettsäuren zu. Deshalb werden hierfür Pyrrolidinderivatspektren herangezogen. Auf Grund der Untersuchung von Hefe‐ und Bakterien‐Biomassen, lipidenthaltenden tierischen Gewebeproben und Humanseren sowie Fischölen und pflanzlichen Ölen (77 Präparate) sind 97 verschiedene Lipide (gesättigte, ungesättigte, verzweigte, cyclische, Hydroxy‐, Oxo‐, Epoxy‐ und Methoxy‐) neben anderen Verbindungen (Alkane, Halogene, Phthalate, Ketone, Aldehyde) identifiziert worden.
Untersuchungen zur Lagerstabilität von Enzymen eines Pektinenzym‐Präparates durch Bestimmung der Inaktivierungsgeschwindigkeit bei erhöhten Temperaturen
Authors: Behnke U. , Schönfeld A.
Published: November 2006

Die Lagerstabilität eines Pektinenzym‐Präparates wird unter Ausnutzung der schnelleren Inaktivierung bei erhöhten Temperaturen bestimmt. Die ermittelten Geschwindigkeitskonstanten werden im Arrhenius‐Diagramm auf die Lagertemperatur extrapoliert. Hierdurch wird eine Voraussage der Langzeitstabilität von Polygalacturonase und der als Nebenenzym auftretenden Xylanase innerhalb einer sehr kurzen Zeit ermöglicht. Für die Pektinesterase ist dieses Verfahren wegen eines abweichenden Inaktivierungsverlaufes nicht anwendbar.
The effect of squalene on the heat stability of rapeseed oil and model lipids
Authors: Malecka M.
Published: November 2006

The heat stability of oils and fats is believed to depend not only of their fatty acid pattern but also on the composition on the unsaponifiable fraction. The addition of the unsaponifiables isolated from wheat germ oil, corn oil, Vernonia anthelmintica or olive oil was found to retard oxidative polymerization in vegetable oils and model lipids subjected to heating (1‐41. The protective effect of the non‐glyceride fraction is ascribed to sterols and methylsterols containing the ethyliden group in the side chain [1, 2]. There is scant information on squalene as a potential oxidation inhibitor. According to Sims et al. a addition of 0.5 96 squalene markedly retarded the degradation of unsaturated fatty acids in safflower oil heated at 180°C [11]. As reported by Go‐wind et al. squalene initially showing antioxidant properties for methyl oleate and methyl linoleate heated at 63°C was found to promote their oxidation at prolonged heating [IS].

This paper contains the results of the experiments carried out to reveal the effect of squalene on the heat stability of rapeseed oil and two model lipids.
Determination of preservatives in some food products by capillary isotachophoresis
Authors: Karovicova J. , Polonsky J. , Simko P.
Published: November 2006

In the food and especially preserving industry several chemical preservatives are used by which the storage life of foods is prolonged. Each preservative must fulfill hygienic and health demands. For the chemical preservatives there are determined the highest allowable quantities for concrete kinds of semiproducts and ready‐made products, as well.

The most used preservatives in our country are: formic acid, benzoic acid, sorbic acid, sulphur dioxide, acetic acid.

Several methods were developed for the determination of the individual preservatives. Some methods do not enable the simultaneous determination of several preservatives. The chromatographic methods remove these lacks and some authors used in the determination of preservatives especially high performance liquid chromatography, as well [1, 2].
Adaptation of protein synthesis to protein diets in rats
Authors: Petzke K. J. , Proll J. , Albrecht V.
Published: November 2006

Protein synthesis and breakdown may change with alterations in diet, especially in response to altered protein intakes [1]. But studies of the dietary effects on protein metabolism were mainly concentrated on the response to a prolonged period after dietary change and on low protein diets. It has been demonstrated that acute supply of amino acids enhances the incorporation of amino acids into proteins. Moreover, protein synthesis rates change with the intermittent ingestion of protein meals [1–3].

Little, however, is known concerning changes in protein metabolic parameters during adaptation in response to an altered protein diet. The present study gives some preliminary information about changes in fractional rates of protein synthesis in liver and skeletal muscle after different time intervals of exchanging a pelleted standard diet by qualitatively different isonitrogenous experimental protein diets.
Citrate metabolism in Lactococcus lactis subsp. lactis var. diacetylactis strains
Authors: Libudzisz Z. , Galewska E.
Published: November 2006

The formation of diacetyl, acetoin, 2,3‐butylene glycol, acetaldehyde, ethanol and lactic acid during 24 h of cultivation in milk with 0.19 and 0.5 % of citrate has been studied. Depending on the strain, bacteria produced 1.5 ‐ 1.9 mg of diacetyl, 212 ‐ 311 mg of acetoin and 137 ‐ 156 mg of butylene glycol in 1 1 milk. An increase of the citrate concentration in milk to 0.5 % resulted in an increase in the production of diacetyl from 58 to 74 % and of acetoin by 2.8 ‐ 3.7 times. The strains of distinct activity of acetoin reductase produced in these conditions 2.3 ‐ 2.7 times as much as 2,3‐butylene glycol. The recovery of citrate in the from of C4‐compounds ranged from 76 to 98 %, yet barely 0.18 ‐ 0.44 % in the from of diacetyl. Increased concentration of citrate in milk stimulated the production of diacetyl and acetaldehyde to the similar extent, thereby it did not result in the deterioration of organoleptic qualities of starters and milk products. Within the doses used citrate did not significantly affect growth and acidifying activity of the bacteria.
Biochemical aspects of the lipids in Vitis vinifera grapes (Macabeo variety). Part 1. Linoleic and linolenic acids as aromatic precursors
Authors: Iglesias J. L. Mesias , Dabila F. Henao , Marino J. I. Maynar , de Miguel Gorrdillo C. , Exposito J. Marin
Published: November 2006

The aim of this work has been to study the temporal evolution during the vegetative stages of the composition of linoleic and linolenic acids, lipoxygenase activity and C6 aldehyde content in Macabeo grapes. Linoleic acid was found to be the main fatty acid, especially in skin and pips, and higher levels of linolenic acid have been found in the polar lipid fraction, and in the pulp. Lipoxygenase activity is higher during the semi‐ripe stage, and the aldehydes are not direct products of lipoxygenase action. There appears to be no direct relationship between the contents of linoleic and linolenic acids, lipoxygenase activity and C6 aldehydes in Macabeo grapes during their vegetative stages. All these results suggest that in addition to lipoxygenase other enzyme systems must be involved in the metabolic processing of unsaturated fatty acids to C6 aldehydes.
Zur Bedeutung des Luftraumes bei Dosenwürstchen
Authors: Pipek P. , Fort I. , Pavelka T. , Smid V.
Published: November 2006

Bei Dosenwürstchen wurden die Temperaturverläufe im Würstchenkern mit denen der sich im Luftraum befindenden Würstchenspitzen verglichen und die entsprechenden F‐Werte berechnet. Da der Sterilisationseffekt in den Spitzen niedriger ist, muß man hier mit für das Weichwerden günstigeren Bedingungen rechnen. Anhand eines mathematischen Modells wurde ermittelt, daß die Erwärmung in den Spitzen nicht nur durch Wärmeübertragung von der Luft, sondern auch durch Wärmeleitung in Richtung der Würstchenachse erfolgt.
Untersuchungen über die Beeinflussung des Fettsäuremusters von Karpfen durch n‐Alkanhefefütterung
Authors: Göbel R. , Lusky K. , Stoyke M. , Bohme R. , Beining K. , Schreckenbach K. , Rennert B.
Published: November 2006

Eine Verfütterung von Karpfenaufzuchtfutter mit einem Anteil von 40 % n‐Alkanhefe an Karpfen über 350 Versuchstage führt nicht zu einer negativen Beeinflussung des Gesundheitszustandes und der chemischen Zusammensetzung der Fische. Die festgestellte Erhöhung des Anteils an Gesamtkohlenwasserstoffen ist toxikologisch als nicht relevant anzusehen, der 3,4‐Benzpyrengehalt liegt in der Kontroll‐ und Versuchsgruppe unter 1 μg/kg. Die über das paprinhaltige Futter zugeführten Anteile an ungeradzahligen Fettsäuren führen erwartungsgemäß im Muskelfleisch der Versuchsgruppen zu einer Erhöhung dieser Fettsäuren. Die beobachteten Verminderungen an n3‐Fettsäuren und teilweise Erhöhung an n6‐Fettsäuren stehen in ursächlichem Zusammenhang mit der Paprinfütterung. Eine endgültige Interpretation dieser Ergebnisse kann derzeit nicht gegeben werden.
Untersuchungen zur Rückstandsdynamik von Monoethanolamin in Sommergerste
Authors: Müller H. , Eckert H. , Eckert G.
Published: November 2006

Es wurden die Rückstandsdynamik und die im reifen Erntegut enthaltenen Rückstände von Monoethanolamin (MEA), dem Wirkstoff des für Sommergerste zugelassenen Bioregulators “Cekamin”, in Sommergerste auf zwei Standorten nach Applikation im Wachstumsstadium DC 32 untersucht bzw. bestimmt. Die Quantifizierung des Monoethanolamins erfolgte nach dünnschichtchromatographischer Auftrennung densitometrisch, die Vorreinigung der gewonnenen Pflanzenextrakte mittels Ionenaustauschchromatographie. Die ermittelte Konzentration von MEA in grünen Sommergerstenpflanzen liegt bei ca. 200 mg/kg Trockenmasse. Die Applikation von “Cekamin” erhöht diesen Gehalt kurzfristig auf ca. 450 mg/kg Trockenmasse. Dieser Gehalt vermindert sich auch ohne Niederschlagsbeeinflussung innerhalb einer Woche auf den Wert der Kontrollpflanzen. Eine Erhöhung des endogenen MEA‐Gehalts durch eine zu DC 32 erfolgte Cekaminapplikation war weder im Korn noch im Stroh nachweisbar. Damit dürfte der Wirkstoff Monoethanolamin die rückstandstoxikologischen Anforderungen erfüllen, die das Pflanzenschutzgesetz von 1986 an Pflanzenstärkungsmittel stellt.
Determination of stability of food emulsions Part 1. The influence of the type and concentration of protein on creaming stability determined by analytical ultracentrifugation
Authors: Seifert A. , Strenge K. , Schultz M. , Schmandke H.
Published: November 2006

A centrifugal method is presented for the determination of emulsion stability against creaming (separation of continuous phase). It is based on the centrifugation to final values (equilibrium) for the separated continuous phase and cream. On this methodical basis two indices for the characterization of this kind of stability are obtained, the cream‐ or continuous phase‐quotient. The influence of the type and concentration of protein on the emulsion stability has been investigated with O/W emulsions containing acetylated (AFBPI) and non‐acetylated (FBPI) faba bean protein isolate in a concentration range of 0.1–4 %.

The emulsions containing the two types of protein show a clear raise in stability with increasing AFBPI‐ and FBPI‐concentration with the exception of that with 2 % AFBPI at a short storage period of the emulsion.

The method is sensitive and indicates small changes in stability during storage, for example. It can be applied to emulsions which show different final values with stepwise increasing centrifugal fields. The method proposed is particularly interesting for preparation and characterization of high concentrated emulsions.
HPTLC and electrochromatography of rapeseed peptides
Authors: Amarowicz R. , Kmita‐Glaźewska H.
Published: November 2006

Peptides belong to the little investigated nitrogen compounds of rapeseeds. Finlayson [2] reports that their content in rapeseed flour is ab. 2% including free aminoacids. According to Schwenke et al. [5] 13% of rapeseed nitrogen compounds are peptides and aminoacids. In the studies of Sosulski [6] rapeseed meal nitrogen soluble in 70% EtOH amounted 3.3 to 4.4% of total nitrogen depending on the rapeseed variety. The same factor determined for the Skrzeszowicki variety by Kostyra et al. [3] was 2.6%.

Isolation as well as chromatographic and spectroscopic analysis of rapeseed peptides is difficult because the EtOH solution commonly applied in extraction extracts also sugars, phenolic acids and glucosinolates occurring in rapeseed in considerable amounts. These difficulties were mentioned by Leman et al. [4].

The aim of this work was to suggest a method of rapeseed peptides isolation and to analysis using HPTLC and electrochromatographic methods.
Studies on trace elements content in some cereal products
Authors: Krełowska‐Kułas M.
Published: November 2006

The aim of the investigations was the determination of the lead, cadmium, copper, zinc, iron and manganese content in some cereal products. It was found that all the analysed cereal products contained lead and cadmium contaminations. The content of the tested metals found in cereal products remained within the range of the minimum and the maximum values given for the Polish commercial products by other authors.
Vergleichende Untersuchungen zum thermischen Verhalten von Maisproteinen 1. Mitt. Modelluntersuchungen an Maisalbumin
Authors: Rawel H. , Kroh L. , Zeise S. , Westphal G.
Published: November 2006

In der vorliegenden Arbeit wurde an Maisalbumin der Einfluß thermischer Behandlungsverfahren und die Wechselwirkungen mit D‐Glucose als Modellfall der Maillard‐Reaktion untersucht. Einbezogen sind insbesondere die untersuchten Aminosäuren Lysin, Arginin und Prolin, bei denen neben Asparagin und Glutamin in quasi wasserfreiem Milieu die größten Verluste auftreten. Die Ergebnisse zeigen die Ausbildung von Vernetzungsstrukturen zwischen Proteinuntereinheiten bzw. über proteineigene und/oder zugesetzte D‐Glucose infolge Maillard‐Reaktion bei gleichzeitiger Abnahme der Subfraktionen unter 20 kD.
Effects of 5‐vinyloxazolidine‐2‐thione on lactating rats and their sucklings
Authors: Lewerenz H.‐J. , Bleyl D. W. R. , Schnaak W.
Published: November 2006

5‐vinyloxazolidine‐2‐thione (VOT) administered orally to lactating rats was found to be efficiently transferred to the sucklings via the milk. In mothers the exposure to VOT resulted in an increased percentage of neutrophils, a decreased percentage of lymphocytes and increases in the relative weights of liver and thyroid. Suckling rats showed a decreased number of leucocytes, increases in the relative weights of liver and thyroid and structural changes in the thyroid. Male sucklings were more affected than female pups. The antithyroid effects were clearly related to the maternally administered VOT doses.
Manganese in natural mineral waters from Germany
Authors: Dieter H. H. , Rotard W. , Simon J. , Wilke O.
Published: November 2006

154 commercially available natural mineral waters were analysed for their content of dissolved manganese (Mn(II)). 114 bottles were marked “deironized” (geogenic iron removed). Unexpectedly, waters rich in mangenese were more frequent among the deironized waters than among the non‐deironized ones. Almost 20% of all waters contained more than 0,20 mg/l Mn(II), a toxicologically justified limit value with respect to formula‐fed infants. Two waters which were declared as “adapted for the preparation of infant food” contained even more than 1,0 mg/l Mn(II). It is proposed to legally prescribe the declaration of manganese on the bottle. For reasons of preventive public health care, waters with more than 0,20 mg/l Mn(II) are not considered as suitable for the preparation of infant food.
Spoilage moulds and aflatoxins from poultry feeds
Authors: Adebajo L. O.
Published: November 2006

Aflatoxin producing strains of Aspergillus flayus Link (IMI 280819) and A. oryzae (Ahlb.) Cohn (IMI 280831) were among the eleven spoilage moulds isolated from five types of poultry feeds. The recorded pH and moisture content values of the various feeds are conducive to mould deterioration. All the four principal aflatoxins (B1, B2, G1, G2) were detected in the analysed feeds though at toxicologically ‘safe’ levels for most farm animals. Significant quantities of aflatoxin B1 were produced by the two fungal isolates in all the five classes of poultry feeds with A. flavus yielding the larger amounts. Optimum aflatoxin B1 production and mycelial growth in chick mash infusion medium were recorded for both species at 30 and 35 °C, respectively and similarly on the 8th and 6th day respectively when cultures were incubated at 30 °C.
Mechanolytischer Abbau von Eiklarproteinen
Authors: Kroll J. , Kröck R.
Published: November 2006

Über Möglichkeiten zur Verbesserung ausgewählter funktioneller Eigenschaften von Proteinpräparaten (dabei handelt es sich ausschließlich um Mischfraktionen, die hinsichtlich ihrer spezifischen Proteinzusammensetzung nicht bestimmt waren) durch mechanolytischen Abbau ist von uns an anderer Stelle berichtet worden [1]. Die vorliegende Arbeit befaßt sich mit der Mechanolyse von definierten Eiklarproteinfraktionen mit dem Ziel, den Einfluß dieses mechanischen Behandlungsverfahrens auf charakteristische Proteingruppen (NH2‐, SH‐, SS‐Gruppen) und auf die Löslichkeit der Proteine zu ermitteln.
Extrusion influence on the nutritive value of casein preparations
Authors: Szpendowski J. , Amarowicz R. , Śmietana Z. , Kozikowski W.
Published: November 2006

Effect of extrusion (120 °C; 8–12 s; extruder S 45‐12‐10 U) on amino acids and nutritive value of casein preparations in the form of calcium and low‐calcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the range 57.4–58.8 to 57.2–58.1; essential amino acids (EAA) from 86.1–88.3 to 84.9–88.1; NPU from 61.4–67.6 to 60.2–66.6; PER from 2.40–2.47 to 2.38–2.45; apparent digestibility (AD) from 84.9–87.2 to 84.8–87.2; true digestibility (TD) from 90.7–95.3 to 90.4–92.8 and biological value (BV) from 66.6–71.0 to 65.8–69.6. These results prove that the extrusion at 120 °C does not result in a significant lowering of the protein quality in the casein preparations.
Microsomal alkaline phosphatase activity in retinol deficiency induced albino rats
Authors: Kaul Sangeeta , Krishnakantha T. P.
Published: November 2006

The investigations showed a significant decrease in the alkaline phosphatase activity of retinol deficient liver (48.6%), kidney (65.8%) and spleen (61.9%), as compared to the controls (100%). An increase in Vmax and Km by 12 to 51.5% and 90.4 to 189%, respectively, was observed in all the tissues in the retinol deficient group, as compared to the controls. Subsequent freezing and thawing reduced the activity of alkaline phosphatase by 22.5 to 35.8% in the experimental group; whereas the reduction in the control group ranged from 8.8 to 21.5%. In the presence of lectins and detergents the activity of alkaline phosphatase decreased in both the groups to different levels.
Fungi associated with post‐harvest rot of sweet orange (Citrus sinensis) and aflatoxin B1 production by isolates of Aspergillus flavus on plain and supplemented orange juice
Authors: Bankole S. A.
Published: November 2006

Samples of rotting sweet orange (Citrus sinensis) were obtained from the depots, sales counters and waste baskets. Fungi associated with rotting fruits were isolated and identified. Out of 12 species of fungi isolated, 8 are known to be producers of toxins. The 7 isolates of Aspergillus flavus obtained were screened for aflatoxin production in a nutrient solution, and 4 were found to be aflatoxigenic, producing primarily aflatoxin B1. Aflatoxin B1 production of the toxigenic isolates were further studied on plain juice and juice separately supplemented with 2.0% yeast extract and 2.0% sucrose. The highest yield of aflatoxin B1 was produced on juice supplemented with yeast extract by the 4 toxigenic A. flavus isolates, followed by sucrose supplementation while the lowest amount of aflatoxin B1 was detected on plain juice. Optimum temperature for aflatoxin B1 production by A. flavus isolate (IBA‐O1) was 25 °C to 30 °C, for an incubation period of 7–11 days on plain and supplemented juice media.
Technological properties of microwave parboiled rice
Authors: Doos H. A. , Rizk L. F. , El‐Shirbeeny M.
Published: November 2006

Two rice varieties, a short grain (Giza 175) and a long grain (Giza 181), were parboiled by soaking in water at 80–85 °C for 1.5 h and then dried in the microwave oven for 3, 5, 6 and 8 min. The effect of such parboiling treatment on milling output and technological properties (cooking and eating quality) of milled rice were studied. There was a negative significant correlation between head rice and the drying time and a positive correlation between the drying time and the broken grains. The effect of such treatment on the chemical composition of milled parboiled rice, i.e. amylose, protein, fat and ash contents, showed that the amylose content of Giza 175 variety significantly decreased while not affect in Giza 181 variety. No significant differences were obtained in protein, fat and ash contents by increasing drying time.

Microwave drying was more pronounced on Giza 175 variety rather than Giza 181 one. However, the optimum cooking time of the parboiled samples of the two varieties was not affected as a result of increasing the microwave drying time.
Effect of thermal processing on the nutritive value of wheat germ protein
Authors: Jurkovic N. , Colic I.
Published: November 2006

Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130–150 °C for 20 min). Protein quality evaluation has been determined by a biological method ‐ feeding young growing rats. The rats were fed 10% level protein diets, based on raw and roasted wheat germs. The results show that protein of roasted wheat germs has higher digestibility (D) and protein efficiency ratio (PER) than the raw wheat germs which proves that roasting destroyed digestion enzymes inhibitors. Furthermore, the net protein utilization (NPU) has also been improved by roasting. Biological value (BV) of raw germs approximates to the value of roasted germs. The results lead us to the conclusion that roasting saves and improves protein parameters in wheat germs.
Influence of water and ethanol extracts of the oyster mushroom (Pleurotus ostreatus) on serum and liver lipids of the Syrian hamsters
Authors: Bobek P. , Ozdin L. , Kuniak L.
Published: November 2006

Extracts from the dried and ground fungus were prepared with water and with 30%, 60% and 85% ethanol, and thickened in vacuum. The whole fungus and extracts were added to the hyperlipemizing diet in amounts equivalent to 3% of the whole fungus. After 6 weeks the whole fungus, its water as well as 30% and 60% ethanol extracts have significantly reduced the contents of cholesterol (C) and triacylglycerols (TG) in the serum. The C and TG contents of the liver were reduced by 34–48% (in the case of TG insignificantly when applying the water and 60% ethanol extracts). The 85% ethanol extracts reduced the C and TG levels in both serum and liver statistically insignificantly by 18–22%. The reduction of serum C by addition of the whole fungus and its water and 30% ethanol extract was decisively affected by the reduction in the C contents in the very low density fraction of lipoproteins.
Biochemical studies of some non‐conventional sources of proteins Part 6. Physicochemical properties of apricot kernel proteins and their changes during detoxification
Authors: Rahma E. H. , El‐Adawy T. A. , Lásztity R. , Gomaa M. A. , El‐Badawey A. A. , Gaugecz J.
Published: November 2006

The physico‐chemical properties of apricot kernel proteins before and after detoxification treatments with water and ammonium hydroxide were determined. Water treatment shifted the λmax to 278 nm while ammonium hydroxide has no effect. Fluorescence spectrum showed emission red shift and quenching for both detoxification treatments. Sedimentation velocity pattern of the untreated proteins contained two peaks having S20,w values of 6.8S and 11.1S. Detoxified kernels showed aggregates of 15.4S and 16.9S due to water and ammonium hydroxide treatment, respectively. Gel filtration pattern consisted of three peaks for all samples, meanwhile ion‐exchange chromatography showed an additional peak. HPLC, SDS‐PAGE and isoelectric focusing‐PAGE proved dissociation of the high molecular weight proteins as well as removal of the low molecular weight protein fractions due to detoxification treatments.
Investigation on the toxicity of fungi from rootstock snacks
Authors: Adebajo L. O. , Oyesiku O. O.
Published: November 2006

Chicken embryo bioassay was used to monitor the toxicity of extracts from rootstock snack samples during a 210‐day storage period. Results show that the relative toxicity values which were initially very low increased significantly as from 120th day (when 32% mortality was recorded) up till the last day when 73% was obtained. Toxicity of extracts from axenic cultures of 12 fungal species isolated from the snack samples was also determined. The strains of Aspergillus chevalieri, Rhizopus nigricans and Rhizopus sp investigated were nontoxic. A. niger, A. flavus, A.fumigatus, Penicillium chrysogenum, A. parasiticus, P. citrinum, A. ochraceus, Fusarium monifilorme and A. candidus were found to be toxic in decreasing order of potency as recorded after 30 days of growth at room temperature on substrate of 0.90 water activity level.

Trends in the moisture content levels, pH and the incidence of fungal growth on the snack samples were also studied. Results suggest that storage for a period not exceeding 90 days and maintenance of safe moisture level would control mould growth and the associated mycotoxins in the snack.
Mathematical models for maximum improvement of in vitro protein digestibility of high dietary fibre cookies
Authors: El‐Moniem G. M. Abd
Published: November 2006

Via substituting with wheat flour some high dietary fibre cookies were prepared (with 6, 12, 18 and 24%) from cereal industry by‐products: corn bran (CB), rice bran (RB) and barley husk (BH). In vitro protein digestibility assay was used to examine the effect of substituting on protein digestibility. The applied nonlinear mathematical models indicated a higher determination coefficient between experimental and predicted data (R2 ≥ 0.999). A maximum in vitro protein digestibility (IVPD) of 88.4, 84.1, 85.2% was obtained when using optimum level substituting with wheat flour (7.9, 9.3 or 5.2%) in the CB, RB or BH respectively for producing cookies. The maximum improvement or minimum reducing IVPD by using fibre sources in producing cookies ranged from −0.25% in RB to 4.9% in CB.
Qualitätsveränderungen während der langfristigen Lagerung von Knoblauch (Allium sativum L.) 1. Mitt. Äußere Qualitätsmerkmale
Authors: Böttcher H. , Günther I.
Published: November 2006

Zweijährige Versuche mit Winterknoblauch (Pflanzung Oktober) ergaben relativ hohe Frischmasseverluste im außenluftgekühlten Lager (+ 6,5 bzw. 8,3 °C; φ = 69 bis 71%) von 0,76 bis 0,81 Masse‐%/Lagerwoche und im maschinengekühlten (−1 bis −2 °C) von 0,50 M‐%/Lagerwoche. Ursache sind eine sehr beachtliche Atmungsintensität und Transpirationsneigung (4 … 10‐fach bzw. 4,6‐fach höher als Dauerzwiebeln). Sproßaustrieb setzte nur im außenluftgekühlten Lager ab Ende Oktober ein (1,7 bis 3,0 M‐%/Lagerwoche). Fäuleverluste (vorwiegend Penicillium‐ und Botrytis spp.) stiegen während 24 Wochen Lagern mit Außenluftkühlung um 0,38 bzw. 0,81 M‐%/Lagerwoche an, im Kaltlager dagegen um 1/3 weniger. Bei Außenluftkühlung ist ein steiler Rückgang des Anteiles der Marktware um 3,8 bis 4,5, im maschinengekühlten dagegen nur um 0,8 bis 1,1 M‐%/Lagerwoche bestimmt worden. Die physiologischen und parasitären Eigenarten von Knoblauch erfordern spätestens ab Mitte September Maschinenkühlung bei −1,0 bis −2,0 °C.
Rheological properties of O/W emulsions stabilized by soybean total globulins
Authors: Bogracheva T. Ya. , Tolstoguzov V. B.
Published: November 2006

O/W emulsions, stabilized by soybean globulins, are able to posses a shear strength limit as well as the capacity for thixotropic recovery. The pseudoplastic properties of the emulsions depend on the NaCI concentration. Shear strength limit and emulsion elasticity index have maximum at a salt concentration of 0.12 mol/1.
Spezifik der Ernährung in einigen Haushaltsgruppen der ehemaligen DDR — eine abschließende Dokumentation
Authors: Ulbricht G. , Pfaff G. , Seppelt B. , Vulprecht D.
Published: November 2006

Vorhandene Erhebungsdaten über die Ernährung in individuellen Haushalten der ehemaligen DDR wurden mit dem Ziel aufbereitet und interpretiert, die Spezifik der Ernährung einzelner Bevölkerungsgruppen zu charakterisieren. Es wurden einige deutliche Unterschiede im Verbrauch von Lebensmitteln sowie in der Aufnahme von Energie und Nährstoffen festgestellt: in Haushalten von LPG‐Mitgliedern höherer Verbrauch an Kartoffeln, Brot, Nährmitteln und Milch (insbesondere wegen der Verfütterung dieser Produkte) sowie höherer Anteil selbst erzeugter Lebensmittel (insbesondere Eier, Obst und Gemüse); höherer Lebensmittelverbrauch je Person in kleinen Haushalten (insbesondere in Rentnerhaushalten); höhere Beteiligung der Beschäftigten (Personen aus Haushalten von Arbeitern/Angestellten sowie LPG‐Mitgliedern) an der Gemeinschaftsverpflegung; stark überhöhte Aufnahme an Energie und Fett, insbesondere bei Rentnern.
Determination of Cd, Cu, Pb and Zn content of infant formulas by differential pulse anodic stripping voltammetry (DPASV)
Authors: Esteve M. J. , Farré R. , Frigola A.
Published: November 2006

The differential pulse anodic stripping voltammetry (DPASV) method described is based on the one reported by Hasse et al., but adapted to normal laboratory conditions. The values obtained in the estimation of the analytical parameters (linearity, detection and quantification limits, precision and accuracy) show that in the conditions described the method is sensitive enough, reliable and useful for determining these elements in infant formulas. A comparison between DPASV and atomic absorption spectroscopy (AAS) methods in the conditions described here shows that the former is less sensitive but that they are similar in precision. The cadmium, copper, lead and zinc contents of different types of infant formulas marketed in Spain are reported.
Use of hydrogenated rapeseed oil for French frying in household fryers
Authors: Kouřimská L. , Pokorný J.
Published: November 2006

Both solid and liquid partially hydrogenated rapeseed oils were tested for deep intermittent French frying in a household fryer. The frying time could be estimated on the basis of viscosity or trichromatic colour changes, or of the content of polar compounds in frying oil. Still better results were obtained by combining several variables and their combinations in one expression. The frying time could be determined by means of an expression based on sensory profiles of French fries. The regressions were different for different oils used for frying.
Ultrastructure of o/w emulsions stabilized by faba bean protein isolates
Authors: Krause J.‐P. , Buchheim W.
Published: November 2006

An ultrastructural comparison is given for dispersions of a protein isolate (FBPI) from faba beans (Vicia faba L.) and its highly acetylated derivative (AFBPI) as well as for various o/w emulsions stabilized by FBPI and AFBPI. Both protein isolates contain substantial amounts of surface‐active phospholipids (about 3%) which occur as vesicles (diameter 30 … 500 nm). Their membranes and rather cores contain protein. Interfacial protein layers of Triolein/Water‐emulsion droplets possess smooth external surfaces and rather coarse internal surfaces with peculiar paracrystalline structured areas. Tangible differences are found in the droplet‐size distribution and ultrastructure of sunflower‐oil/water emulsions due to both the homogenization process (high pressure homogenizer or ultrasonic disintegrator) and the acetylation of the isolate. The modification by acetylation increases the emulsifying activity of the isolate and prevents the strong aggregation of oil droplets observed in FBPI‐stabilized emulsions.
A health‐sanitary evaluation of lacteal desserts for consumption in Santa Cruz de Tenerife
Authors: Rodríguez C. , Alvarez R. , Hardisson A. , Arias A. , Sierra A.
Published: November 2006

The consumption of lacteal desserts in the province of Santa Cruz de Tenerife is notably high. However, there are no legal standards in Spain regarding microbiological quality. For this reason, we have decided that it would be of interest to carry out a health‐sanitary study of these products, with the aim of discovering their microbial content. 330 samples of lacteal desserts on sale in the province of Santa Cruz de Tenerife have undergone analysis. They have been divided into three groups: cream caramel (egg and vanilla) (80), mousse (60) and the third group, known as “other desserts”, which includes custard and the rest of lacteal desserts not included in the previous groupings (190). Neither E. coli, Salmonella spp., Shigella spp., nor Staphylococcus aureus have been detected in any of the samples analysed. In spite of the fact that the results obtained do not reflect high microbiological contamination, we consider it necessary to lay down legal standards, with reference values, for these lacteal products, which will guarantee good microbiological quality.
Die quantitative Bestimmung des Proteingehaltes der Milch mittels Ultraviolettspektralphotometrie 7. Mitt. Das Milchanalysengerät MAG 100 (Carl Zeiss Jena GmbH) — eine Möglichkeit zur simultanen Analyse des Protein‐und des Fettgehaltes von Rohmilch im Erzeugerbetrieb
Authors: Reichardt W. , Krauss M. , Gernand U. , Klauke G. , Grau W.
Published: November 2006

Es wird ein neues Analysengerät vorgestellt, das auf der Grundlage der Ultraviolettspektralphotometrie die gleichzeitige quantitative Bestimmung des Protein‐ und des Fettgehaltes im Milcherzeugerbetrieb gestattet. Hierzu ist die Verdünnung der Milchprobe mit Tensidlösung im Verhältnis 1 : 100 sowie eine nachfolgende Homogenisierung erforderlich. Die Richtigkeit und Präzision der Analysenresultate werden von der Tensidart, von der Qualität des für die Tensidlösung verwendeten Wassers, vom Tensidschaum, vom Luftgehalt und pH‐Wert der Tensidlösung, von der Konstanz der Homogenisatorfunktion und der Meßtemperatur, von der Photometerstabilität sowie von der Dosiergenauigkeit beeinflußt. Für die Anwendung im Milcherzeugerbetrieb wurde ein Milchstandard zur täglichen Kalibrierung des Milchanalysengerätes geschaffen.
Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature
Authors: Szmańko T. , Honikel K.‐O. , Hofmann K.
Published: November 2006

The aim of the study was to determine the effects of unintended freezing during cold storage (deep chilling conditions) and low freezing temperatures (−10 °C) of raw pork loins, cured and smoked, on their histological structure and some physicochemical characteristics. The experimental products after freezing at −10 °C, were stored at the same temperature for 0, 2, 4 and 6 days, thawed thereafter and immediately deep chilled at near cryoscopic temperature (−3 °C) for 0, 2, 4 or 6 days.

These conditions were changing the histological structures of pork loin, the water holding capacity (WHC) was reduced by frozen storage but improved by deep chilling; the maximum shear force and energy were increased. The more the freezing at −10 °C was prolonged, the more unfavourable were the changes in structure, WHC and tenderness. Deep chilling at −3 °C after thawing of the experimental material on the other hand favourably affected the parameters measured. Freezing at −10 °C and deep chilling at −3 °C did not affect the electrophoretic picture of pork loin proteins nor the water activity. Freezing itself had no influence on WHC. Changes were due to storage.
Preparation of protein from lupin seeds
Authors: Lampart‐Szczapa E.
Published: November 2006

Different methods based on the protein extraction from undefatted and defatted lupin flour in alkaline medium and neutral environment using water and NaCl solution were investigated. The highest yield and protein content were obtained using combined extraction with water and NaCl solution. This method also resulted in the highest level of sum of the sulphur amino acids. Digestibility of protein of the lupin preparations was high.
Determination of porosity and particle size of natural bulk materials using image analysis
Authors: Hinz T. H. , Eggers R.
Published: November 2006

Porosity and particle volume are important properties of solids in numerous technical processes. Dehydration in food technology often leads to a decrease of particle size, combined with a change of porosity. Knowledge of the moisture dependence of these properties helps to avoid quality losses during drying. Common methods of porosity determination like mercury porosimetry or B.E.T. gas adsorption do not allow moisture variation. Therefore, a porosity evaluation method consisting of a combination of image analysis and gas displacement in a pycnometer is developed. Taking helium as the gas allows to measure open as well as encapsulated pore volume of the biological product. With particular consideration of basic geometrical particle shape of the investigated natural bulk materials, the disadvantage of image analysis being a two‐dimensional measuring method is limited. Experimental results are of high reproducibility and show good agreement with literature data and a standard porosimetry method. Particle size prediction derived from a combination of particle volume balance and estimated porosity shows good agreement between calculated and measured particle size, even under variation of moisture content. This comparison also indicates the high reliability of the presented porosity analysis.
Recovery of proteinaceous substances from chicken heads by proteolysis with trypsin
Authors: Surówka K. , Fik M.
Published: November 2006

Trypsin was used to hydrolysis of chicken heads under various conditions. It was found, using response surface methodology, that hydrolysis conducted at 60 °C following the addition of 750 g water and 2.5 g enzyme per kg raw material yielded after 4 h 88 g of dry hydrolysate containing 83% protein which amounts to 50.7% of nitrogen recovery. The final freeze‐dried product was cream coloured, had flavour typical for poultry products and was of high microbiological quality. Its nutritive value was limited by sulphurous amino acids (chemical score = 70.9). It also revealed good solubility in water (Nitrogen solubility index [NSI] = 94.1). The obtained hydrolysate may be useful as a protein fortification agent for concentrated soups as well as a component of seasonings and other food products.
Charakterisierung einiger Bacteriocine im Hinblick auf mögliche Anwendungen im Lebensmittelbereich. 1. Mitt. Stammauswahl
Authors: Mattern P.‐C. , Runge H. , Idler F. , Schade W. , Annemüller G.
Published: November 2006

Bei Milchsäurebakterien ist die Fähigkeit zur Bacteriocinbildung weit verbreitet. Von 223 Milchsäurebakterienstämmen aus der Stammsammlung der Universität Potsdam konnten 34 Bakterienstämme mit Bacteriocinaktivität gegen einen oder mehrere Indikatorstämme ermittelt werden. In den Gattungen Lactobacillus und Enterococcus die meisten Bacteriocinbildner vertreten. Als Indikatorstämme wurden 20 grampositive und gramnegative Bakterienstämme ausgewählt, die vor allem als Schadorganismen in vielen Bereichen der Lebensmittelindustrie vorkommen. Von diesen ausgewählten Indikatorbakterienstämmen sind 11, darunter auch 2 gramnegative, durch einen oder mehrere Bacteriocinbildner gehemmt worden. Dabei zeigten die Bacteriocine der Arten Enterococcus faecium und Pediococcus acidilactici die breitesten Hemmspektren. Die Bacteriocine der Enterococcus faecium‐Stämme 10.211 und 10.051 wurden in ihren Eigenschaften näher untersucht, um ihren potentiellen Einsatz als natürliches Konservierungsmittel für Lebensmittel einschätzen zu können. Das Bacteriocin des Stammes 10.211 besaß ein breites Hemmspektrum gegenüber lebensmittelschädlichen Keimen und war gegenüber Hitze sowie in einem weiten pH‐Bereich stabil (T = 60 min bei 100 °C; pH = 1.2–10). Dagegen wies das Bacteriocin des Stammes 10.051 ein schmaleres Wirkungsspektrum auf, und auch seine Temperatur‐ und pH‐Stabilitäten waren viel geringer als beim Bacteriocin des Stammes 10.211. Beide Bacteriocine wurden durch Proteinase K, Pronase E sowie durch α‐Chymotrypsin inaktiviert. Das Bacteriocin des Stammes 10.211 wird als Ausgangsprodukt weiterer Untersuchungen zum Einsatz von Bacteriocinen in der Lebensmittelindustrie vorgesehen.
Effect of oyster mushroom (Pleurotus Ostreatus) and its ethanolic extract in diet on absorption and turnover of cholesterol in hypercholesterolemic rat
Authors: Bobek P. , Ozdín L'. , Kuniak L'.
Published: November 2006

The effect of the diet containing 5% of powdered oyster mushroom (Pleurotus ostreatus) or an equivalent amount of mushroom ethanolic extract on cholesterol content in serum and liver, on its distribution in lipoproteins, absorption and turnover was studied in male Wistar rats (initial body weight about 70 g) fed a diet with 0.3% cholesterol. 12 weeks of feeding with whole oyster mushroom or mushroom extract reduced cholesterol level in serum by 52 and 33%, respectively. However, cholesterol content in liver was reduced only by whole oyster mushroom (by 20%). Diminished serum cholesterol level was mediated in 60% by reduction of cholesterol in very‐low‐density lipoproteins. Both whole oyster mushroom and mushroom extract increased the concentration of cholesterol in high‐density lipoproteins. Consuming whole oyster mushroom decreased cholesterol absorption (estimated by dual‐isotope plasma ratio method) by nearly 16% while no significant effect of mushroom extract could be demonstrated. Feeding the diet containing whole oyster mushroom or its extract reduced the half‐times of decay curve of cholesterol‐4‐14C by 29 and 35%, respectively and reciprocally increased the fractional catabolic rate of plasma cholesterol.