bluuebunny/crossref_metadata_2025 huggingface dataset:
Control of reproduction and a survival cost to mating in female Bicyclus anynana butterflies
Authors: FISCHER KLAUS
Published: November 2007

Abstract 1. Given that sexual conflict is all pervasive, investigating potential costs to mating and the control of female reproduction are important issues.

2. Here, female reproductive output and longevity are investigated in relation to mating status (virgin vs. once‐mated females) and host‐plant availability in the tropical butterfly Bicyclus anynana.

3. Both factors significantly affected realised fecundity in a manner demonstrating that female reproduction is not entirely under control of the female herself, but is rather subject to additive contributions of the female, her male partner, and intrinsic physiological processes. As evident from the deposition of significant egg numbers by virgin, host‐deprived females, B. anynana is effectively unable to completely inhibit oogenesis.

4. Mated females suffered a reduction in adult life span, which cannot be explained as a side‐effect of variation in egg size, lifetime, or early fecundity.

5. Such detrimental effects of mating per se are indicative of the cooperation–conflict balance between sexes being shifted towards conflict in B. anynana.
SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honey
Authors: Mannaş Demet , Altuğ Tomris
Published: November 2007

Volatiles of six commercially obtained thyme honey samples and a pure thyme honey sample were extracted and analysed by Solid phase micro extraction (SPME)/Gas chromatography (GC)/Mass spectrometry (MS) procedure. Excess amount of volatiles such as thymol (trace) and carvacrole (0.66%) that originate from thyme plants indicated adulteration by thyme essential oil in one of the commercial samples. Sensory flavour profile analysis showed that the flavour of pure thyme honey sample consisted of: sweet, honey, lilac, bitter almond, thyme, violet, waxy, sour, ginger, caramel and rose characters. Adulterated honey was detected to be the sweetest sample involving intense thyme flavour without honey character. 3,4,5‐Trimethoxybenzaldehyde which is a volatile not found in other unifloral honeys, seems to be a possible marker, but further studies with certified thyme honey samples are necessary in order to confirm the utility of this compound in estimation of authenticity.
Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention
Authors: Lilie Markus , Hein Sven , Wilhelm Patrick , Mueller Ulrich
Published: November 2007

A novel decontamination method, a modification of the well‐known vacuum‐steam‐vacuum (VSV) procedures characterised by a rapid evacuation after a short‐steam treatment, is presented and tested with natural inoculated whole black pepper (1 × 107–6 × 107 CFU g−1) as model material. The reduction of aerobic mesophile bacteria as well as moisture, volatile oil content and volatile oil composition were investigated. The pepper was treated at steam temperatures of 100–130 °C and steam treatment‐times of 5–20 s. A steam treatment of 10 s at 125 °C or 20 s at 120 °C resulted in a decontamination rate of 3 logs CFU. The decontamination results of the steam treatments for 10, 15 and 20 s were almost identical, which may follow a so‐called mechanical effect. For all tests carried out changes in moisture and volatile oil content were acceptable. Changes in the volatile oil composition were not detectable.
Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. ‘Mayocoba’
Authors: Carmona‐García Roselis , Osorio‐Díaz Perla , Agama‐Acevedo Edith , Tovar Juscelino , Bello‐Pérez Luis Arturo
Published: November 2007

Common beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bicarbonate increased in relation to the non‐soaked sample, a pattern that may be associated with lixiviation of other bean components, which leads to increased TS content. Soaking also affected available starch (AS) levels, because beans soaked in sodium bicarbonate solution exhibited the lowest AS; on the contrary, beans soaked in water and sodium chloride showed higher AS contents than non‐soaked beans. In agreement with AS content, beans soaked in bicarbonate solution presented the highest resistant starch values. Soaking in diverse solutions did not affect the hydrolysis index and consequently the predicted glycaemic index(pGI). pGIs of Mayocoba beans reiterate the well‐known beneficial ‘slow digestion’ features of starch in pulses.
Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh‐cut Conference pears
Authors: Soliva‐Fortuny Robert , Ricart‐Coll Marc , Elez‐Martínez Pedro , Martín‐Belloso Olga
Published: November 2007

Conference pear cubes processed at partially ripe maturity could preserve an acceptable sensory quality during 3‐week storage. A processing treatment consisting of a dip in 10 g L−1ascorbic acid and 5 g L−1calcium chloride and a packaging atmosphere of 2.5 kPa O2 + 7% CO2preserved the overall sensory shelf life without significant changes in relation to untreated freshly prepared samples. However, high CO2conditions were responsible for a rapid degradation of the product during the following days. Under 0 kPa O2atmosphere, the product underwent a progressive but slight loss of flavour; but colour and firmness variations were not detected through sensory tests.
Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): a positive criterion for the future development of the European production of Siluroidei
Authors: Rosa Rui , Bandarra Narcisa M. , Nunes Maria Leonor
Published: November 2007

The aims of this study were to evaluate the nutritional quality (proximate composition, amino and fatty acid profiles, cholesterol and mineral contents) of African catfish (Clarias gariepinus) and determine the effect of different cooking methods (grilling, boiling and frying) on biochemical composition. Frying produced the highest water loss and fat gain (P < 0.05). Frying also affected the fatty acid composition significantly (P < 0.05), increasing oleic (18:1n‐9) and linoleic (18:2n‐6) acid contents. The major essential amino acids were arginine and lysine, and the limiting was the sulphur amino acid methionine. The changes in the cholesterol and mineral contents (K > P > Na > Mg > Ca > Zn > Fe > Cu > Mn) and nutrient‐recommended dietary intakes are discussed and several indices (chemical score, amino acid score, essential amino acid index, biological value, nutritional index, retention values, atherogenic index, thrombogenic index and hypercholesterolaemic potential) are presented. The valorisation of these products may stimulate the development of aquaculture production and consumers’ interest in Europe.
Effect of fat and non‐fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process
Authors: Gün Özlem , Işıklı Nursel Develi
Published: November 2007

The effect of fat and non‐fat dry matter (NFDM) of milk, and starter type, on the rheological properties of set yoghurt during the coagulation process was studied using a rotational viscosimeter. The pH was monitored simultaneously with viscosity readings. Recombined milk was cultured with yoghurt starter culture (YC), consisting of Streptococcus thermophilus and Lactobacillus bulgaricus, or ABT1, consisting of S. thermophilus, Lactobacillus acidophilus and bifidobacteria, at 40 °C until the pH dropped to 4.7. Yoghurt made with ABT1 had higher viscosity values than yoghurt made with YC. The NFDM content of milk had a major effect on the viscosity of curd made using YC or ABT1. For YC and ABT1, three stages were identified on the viscosity–incubation time curves and viscosity behaviour was different in each stage.
Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology
Authors: Yusnita Hamtah , Wan Aida Wan M. , Maskat Mohamad Y. , Aminah Abdullah
Published: November 2007

A study was carried out to evaluate the effects of three types of flours, namely wheat (W), rice (R) and sago (S) on the processing parameters of fried battered chicken wing. The parameters were coating pickup, cooked yield and cooking loss. The batter formulation includes 85% of flour and 15% of other ingredients. A mixture design was used to model the processing parameters of the battered fried product with single, binary and ternary combinations of wheat, rice and sago flour. Viscosity measurement of the batter was conducted using Brookfield viscometer. Results showed that, coating pickup and percentage of cooked yield of the product improved when wheat flour was increased in the mixture. Cooking loss of fried battered product increased when sago flour was increased. The higher the viscosity of the batter, the higher the coating pickup and cooked yield, whereas lower viscosity resulted in higher cooking loss of the final product. Incorporation of rice and sago flours resulted in a less viscous and more pourable batter.
Mass spectrometric determination of dabsyl‐chloride derivatised anserine, carnosine and taurine in commercial chicken essences
Authors: Chen Yi‐Hong , Lin Ya‐Ping , Liou Su‐Er , Chen Chu‐Chin
Published: November 2007

In order to analyse the anserine, carnosine and taurine contents in chicken essences, a high performance liquid chromatograph coupled with an electrospray ionisation (ESI) tandem mass (MS/MS) detector was used. Standards of anserine, carnosine and taurine were derivatised with dabsyl‐Cl and their charged states during MS/MS analyses were detected before selected reaction monitoring (SRM) settings were determined. It was found that taurine exhibited exclusively as dabsyl‐taurine with one charge at ESI+ mode. The major derivatives of anserine and carnosine showed coupling to one and two dabsyl groups, respectively, and both exhibited double charges at ESI+ mode. The SRM settings of 413 > 224, 265 > 121 and 401 > 224 were therefore selected for the dabsyl derivatives of taurine, anserine and carnosine, respectively, and they gave very good identification of those compounds found in chicken essence. The concentrations of taurine, anserine and carnosine in several commercial chicken essences determined with this MS monitoring method were much lower than those determined with traditional UV monitoring method, which was thought to result from the better identification of MS.
Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties
Authors: Marmesat Susana , Rodrigues Eliana , Velasco Joaquín , Dobarganes Carmen
Published: November 2007

Most of the present regulations or guidelines on used frying fats and oils for human consumption establish that the content of polar compounds should not be higher than 25% of the oil weight. The standard method for the determination of polar compounds, which is based on adsorption chromatography, is time‐consuming and needs laboratory facilities. Thus, rapid and simple methods are necessary to evaluate the quality of frying oils in fried food outlets. In this study, rapid tests based on chemical reactions (Fritest and Oxifritest) and on physical properties (Viscofrit and food oil sensor) have been evaluated in a set of 105 used frying oils as alternative methods to the determination of polar compounds. The results demonstrated that any of the rapid tests assayed are of great utility to determine the point at which frying fats and oils should be discarded. The tests based on physical properties showed better results than those based on chemical reactions, as the number of false results was lower. Furthermore, they can be useful to gain information on the changes in the frying oil quality, as their results showed high correlation coefficients with the determination of polar compounds.
Evaluation of quality of chicken emulsions stored refrigerated (4 ± 1 °C) for chicken patties
Authors: Kala Rajani K. , Kondaiah Napa , Anjaneyulu Anne S.R. , Thomas Rajendran
Published: November 2007

The present study has been devised to prepare prime (67% lean), choice (57% lean + by‐products) and economy (47% lean + by‐products + extenders) chicken emulsions from broiler spent hens and to evaluate quality of these emulsions at refrigerated (4 ± 1 °C) storage to be used as semi‐convenience product by preparing chicken patties. The variables studied were, pH, emulsion stability, proximate composition, TBARS number, colour and odour changes and microbiological parameters [standard plate count (SPC), psychrotrophic count, staphylococcal count, streptococcal count, Coliform count, yeast and mould count and detection of salmonella], patties yield, texture and acceptability. Prime and choice emulsions were found superior to economy both in fresh and stored conditions. SPCs increased during storage period and approached 7 log10 CFU g−1 counts in choice and economy formulations, while psychrotrophic counts exceeded 6 logs on day 12. Counts of pathogens (streptococci and staphylococci) decreased during storage indicating decreased risks of stored emulsions from these microbes and salmonella were absent. Refrigerated storage of prime, choice and economy formulations up to 12 days resulted in chicken patties of high acceptability without adverse effect on any of the sensory attributes. All the three emulsions were found suitable as semi‐convenience product both on microbial quality of emulsions and yield and palatability of patties for prestoring at 4 ± 1 °C for 9 days.
The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)
Authors: Tokur Bahar
Published: November 2007

In this study, the effects of frying, oven‐baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in the moisture content were observed in all the cooking methods. A decrease in the protein content was found in barbecued and smoked samples, but not in fried or oven‐baked, on dry‐weight basis. Regarding the lipid quality, the free fatty acids (FFA, grams of oleic acid per 100‐g lipid), peroxide values (POV, meq active oxygen per kg lipid), and thiobarbituric acid values (TBA, mg malonaldehydeper kg fish muscle) were analysed. The FFA contents in fresh, fried, oven‐baked, barbecued and smoked trout on wet‐weight basis were found to be 8.76, 0.76, 5.05, 0.81, and 9.44‐g oleic acid per 100‐g lipid, respectively. POV in fried, oven‐baked, and barbecued samples increased significantly, while POV in smoked samples decreased significantly. An increase was observed in the TBA value in trout cooked with all methods. The results of this experiment showed that heating accelerates lipid oxidation.
Rheological study of ternary mixtures and pectic gels of red fruit pulps
Authors: Haminiuk Charles Windson Isidoro , Sierakowski Maria‐Rita , Branco Ivanise Guilherme , Maciel Giselle Maria , Masson Maria Lucia
Published: November 2007

In this work, the rheological behaviour of ternary mixtures of strawberry, blackberry and raspberry pulps in steady shear was studied using the response surface methodology. In addition, the rheology of pectic gels extracted from these pulps was investigated by means of oscillatory shear tests. The flow curves were adequately described by the rheological model of Herschel–Bulkley. All the formulations analysed exhibited shear‐thinning behaviour. The rheological responses were influenced by the difference in pulp proportions and also by the temperatures (20 and 60 °C). The quadratic and cubic models used to fit the response were considered suitable owing to the higher values of determination coefficient (R2). The pectic gels from strawberry, blackberry and raspberry showed a strong gel character, with strawberry presenting the stronger gel, which was confirmed by the Cox–Merz experiment, degree of esterification and average molecular weight data.
Influence of protein level and starch type on an extrusion‐expanded whey product
Authors: Allen Karin E. , Carpenter Charles E. , Walsh Marie K.
Published: November 2007

A whey‐based puffed snack food was produced on a twin‐screw extruder to determine the effect of varying starch type (normal corn and pregelatinised waxy), protein type (regular and instantised whey protein concentrate) and protein concentration (16%, 32% and 40%) on the physical and chemical characteristics of an extruded‐expanded snack food. Increasing protein concentration and normal cornstarch significantly reduced extrudate expansion ratio, air cell size, water solubility index and increased extrudate density, and breaking force. Protein concentration and starch type significantly affected the water absorption index and water‐soluble carbohydrate. Total soluble protein was influenced by protein concentration and the interaction of starch type and protein type. With normal corn starch, a covalent complex between amylose and protein was likely formed while protein:protein interactions were favoured with low pregalatinised waxy starch concentrations.
Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis‐inhibiting formulations during chilled storage
Authors: López‐Caballero Maria Elvira , Martínez‐Alvarez Oscar , Gómez‐Guillén Maria del Carmea , Montero Pilar
Published: November 2007

This work investigates how the treatment of thawed deepwater pink shrimp (Parapenaeus longirostris) with several melanosis‐inhibiting formulations, affects the quality of the shrimp during chilled storage. Formulations were as follows: a formulation containing 4‐hexylresorcinol (0.1 and 0.05%), in combination with organic acids and chelating agents, a commercial formula based on sulphites, and a mixture of gluconic acid and commercial sulphites. No noticeable differences were observed for both trimethylamine and total volatile bases during chilled storage. pH evolution was irrespective of the treatment condition. Microbial load enlarged after the sixth day of chilled storage. Higher total bacteria counts were associated with the control and sulphite treatment conditions, while lactic acid bacteria growth seemed to be favoured under formulations based on 4‐hexylresorcinol. The appearance of melanosis occurred more rapidly in control shrimp or in shrimp treated with commercial sulphites. 4‐hexylresorcinol formulations preserved the quality of thawed shrimp and could replace traditional sulphites.
Effects of different drying methods of cauliflower waste on drying time, colour retention and glucoamylase production by Aspergillus niger NCIM 1054
Authors: Oberoi Harinder Singh , Kalra Krishan Lal , Uppal Dewinder Singh , Tyagi Sanjeev Kumar
Published: November 2007

The non‐edible portion of cauliflower (cauliflower waste) was subjected to drying by different methods. While conventional sun drying (CSD) took 1920 min to dry the waste, microwave drying (MWD) took only a few minutes. As against the L value of 41.27 in samples with fresh cauliflower waste, the sample dried at 50 °C showed L value of 38.16, and those dried at 200 °C indicated an L value of 16.61. Highest glucoamylase (GA) activity was found in the samples containing waste dried at 50 °C and the least in samples dried at 200 °C. However, in samples containing waste dried at 70 °C, using combinations, such as MWD and CSD, MWD and drying at 50 °C, CSD showed comparable GA activity. The results indicate that the sample dried using the combination of MWD and drying at 50 °C resulted in shorter drying period, good colour retention in the final product, and its incorporation resulted in significant enzyme production.
Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants
Authors: Amr Ayed , Al‐Tamimi E.
Published: November 2007

Crude extracts of Ranunculus asiaticus anthocyanin pigment were obtained using several solvents, and their stability to light and heat with varying pH and water activity (aw) levels was studied. Yield of the crude pigments was approximately 48 mg g−1 petals as cyanidin‐3‐glucoside equivalents in HCl: methanol (1:99, v:v). The pigment was moderately stable to heating at 50 °C and 80 °C, with its degradation curve showing two linear stages with heating time. The heat stability of the pigment extract in a buffer system was reduced by increasing the pH and water activity of the heating medium, and by inclusion of sugar. Light had a highly significant (P ≤ 0.01) negative effect on the pigment stability during storage especially in the presence of sugar. The pigment used in the colouring of a carbonated beverage was more stable during long time storage at 4 °C than at room temperature. The ethanolic pigment extract could be used successfully in the colouring of gelatine desserts and carbonated beverages, as well as yogurt.
Antioxidant activity of ethanolic extracts of propolis by high hydrostatic pressure extraction
Authors: Xi Jun , Shouqin Zhang
Published: November 2007

The in vitro antioxidant activity of the ethanolic extracts of propolis by high hydrostatic pressure extraction (HHPE) was investigated in relationship to its total polyphenol and flavonoid content by β‐carotene bleaching and 1,1‐diphenyl‐2‐picrylhydrazyl free radical scavenging assay systems. The results showed that the antioxidant activity of ethanolic extracts of propolis (EEP) samples gradually increased with increasing concentration of the extracts in the concentration range tested. The EEP by HHPE have the same relatively strong antioxidant activities as that by leaching at room temperature (LRT). LRT usually needs 7 days, while HHPE needs only 1 min. From the viewpoints of extraction time, and strong antioxidant activity of its extracts, HHPE was more effective than the conventional extraction methods studied.
Biochemical characterisation of rice protein fractions
Authors: Chandi Gurpreet K. , Sogi Dalbir S.
Published: November 2007

Two rice cultivars were studied for their protein characteristics. Osborne classification of protein fractions albumin, globulin, prolamin and glutelin was observed as 11:10:4:75 and 16:13:4:67 for brown rice of Basmati 386 and HBC 19, respectively. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS–PAGE) patterns were unique for both the cultivars. Glutelin the dominant protein fraction resolved into subunits ranging from 22–88 kDa. Pepsin hydrolysed the protein more thoroughly when compared with trypsin and chymotrypsin. In the 2‐h course of digestion, pepsin digested 85.1% and 95.6% protein of Basmati 386 and HBC 19 respectively.
Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking
Authors: Nurhan Unusan
Published: November 2007

Changes in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were analysed. Rainbow trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven‐cooked samples. The amounts of essential and nonessential amino acids were not different between cooking methods, but the difference between raw and cooked samples was significant. Lysine, leusine, methionine, threonine, valine, arginine and histidine were found most in microwave‐cooked rainbow trouts whereas isoleucine, tyrosine and phenylalanine were found most in electrical oven‐cooked samples. As total saturated fatty acid and total monounsaturated fatty acids amount were not statistically different between the cooking methods, the difference between raw and cooked fillets was found statistically significant (P < 0.05). There was no statistically significant difference between raw and cooked fillets in total n‐3 and n‐6 contents.
Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter‐type sausages
Authors: Cengiz Emel , Gokoglu Nalan
Published: November 2007

Some quality characteristics of frankfurters manufactured in three different fat levels (20%, 10% and 5%) and added citrus fibre (CF) and soy protein concentrate (SPC) were investigated. While moisture content of frankfurters increased with decreasing fat levels, protein contents increased. Lower fat levels resulted in lower water‐holding capacity (WHC), cooking losses and penetrometer values. Lower L* values and higher a* values were obtained in low fat frankfurters. SPC significantly increased the cooking losses in the sausages with 5% and 20% fat, but decreased in the sausages with 10% fat. The lower cooking loss values were obtained in sausages added CF for all fat levels. Addition of fat replacers decreased the L values but did not affect the a and b values. Addition of fat replacers increased hardness in case of low fat levels. The softer product was obtained with high‐fat formulation than low‐fat formulation. Lower taste scores were observed with addition of fat replacers.
Initial evaluation of a field‐friendly extraction procedure for the enzymatic assay of cassava cyanogens
Authors: O'Brien Gerard M. , Chow Emily P. L. , Price Ruth K.
Published: November 2007

A novel ‘field friendly’ extraction procedure has been developed for the enzymatic colorimetric determination of cyanogenic potential (CNP) in fresh cassava root parenchyma. The novel procedure does not require electrical power or vacuum, and employs inexpensive lightweight equipment, making it suitable for remote field sites. Testing of the procedure involved ten fresh roots (24–80 mg kg−1 total CNP, as HCN, fresh basis). From the parenchyma of each root, one extract was made using the novel procedure, and a ‘control’ extract was made using a traditional laboratory‐based procedure. Total CNP assay of the extracts indicated strong (y = mx) or very strong (y = mx + c) correlation of results obtained using the two procedures, while a very strong correlation (y = mx) was obtained for free HCN. Based on this preliminary evidence, the novel procedure is satisfactory at least for total CNP assay of fresh low‐CNP cassava roots.
Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview
Authors: Ramadan Mohamed Fawzy
Published: November 2007

Non‐conventional seeds are being considered because their constituents have unique chemical properties and may augment the supply of nutritional and functional products. Black cumin (Nigella sativa L.) seeds and its crude or essential oils have been widely used in traditional nutritional and medicinal applications. Consequently, black cumin has been extensively studied for its nutritional value and biological activities. The black cumin oilseed had been shown to be anticancer, antidiabetic, antiradical and immunomodulator, analgesic, antimicrobial, anti‐inflammatory, spasmolytic, bronchodilator, hepatoprotective, antihypertensive and renal protective. Moreover, black seeds have many antioxidative properties and activities. In consideration of potential utilisation, detailed knowledge on the composition of black cumin oilseed is of major importance. The diversity of applications to which black cumin can be put gives this oilseed great industrial importance. This review summarises the nutritional value, functional properties and nutraceutical applications of black cumin (N. sativa L.) oilseeds.
Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity
Authors: Asha Mysore Ramaswamy , Susheelamma Nuggehally Sampathkumarachar , Guha Manisha
Published: November 2007

Rheological properties of black gram batter as a function of soaking time, and effect of flour from native and thermally modified rice on black gram batter have been studied. Greater increase in hydration capacity of black gram dhal was observed during 5–15 min of soaking, a gradual increase up to 90 min and a marginal increase beyond this period. Apparent viscosity of batter showed 100% increase up to 90 min and less than 20% increase beyond 120 min, and shear‐thinning nature of batter indicated that they were pseudo‐plastic in nature. Yield stress and consistency index showed greater changes after 90 min, while flow behaviour index did not show significant change beyond 90 min of soaking. Compared with the addition of native rice flour, incorporation of flaked rice flour and expanded rice flour into black gram batter significantly increased the cold paste viscosity of the batter, probably because of their greater water‐holding capacity, compared with that from native rice. Differences in physicochemical characteristics and pasting behaviour of these flour slurries, as studied by Rapid Visco Analyser, corroborated these results by the typical profile of pregelatinised products for flaked rice and expanded rice in comparison to native rice.
Nutritional composition and safety of Patagonotothenramsayi, a discard species from Patagonian Shelf
Authors: González María Jesús , Gallardo Jose Manuel , Brickle Paul , Medina Isabel
Published: November 2007

Patagonotothen ramsayi, a nototheniid discard species from the southwest Atlantic, was studied to evaluate its composition, quality and suitability for human consumption. The chemical composition of the flesh revealed that P. ramsayi is a valuable food with protein and fat contents ranging between 16–19% and 0.78–1.34%, respectively. It has a high amount of unsaturated fatty acids, especially docosahexaenoic acid (30–42%) and eicosapentaenoic acid (12–18%). It is also a potential source of minerals, with important amounts of magnesium, potassium and phosphorous. The microbial quality of P. ramsayi was good and the detection of toxic metals such as Pb, Cd and Hg revealed that there is no intrinsic risk associated with its consumption. Additionally, no parasites with potential public health implications were found in the flesh. Finally, its flesh is white, with a shellfish odour, and has a firm and elastic texture. The present study shows that P. ramsayi is a nutritious species of high value for human consumption.
Sheeting of wheat flour dough
Authors: Xiao Wenfeng , Charalambides Maria N. , Gordon Williams J.
Published: November 2007

A combined experimental, analytical and numerical study of sheeting of wheat flour dough was performed. The material behaviour was defined using a non‐linear viscoelastic model calibrated with data obtained from uniaxial compression, loading–unloading and stress relaxation tests. Tests were performed using an instrumented small‐scale rolling rig. The roll speed and roll gap were varied to determine the effect on the steady‐state vertical force and exit thickness. Experiments were performed using one‐stand as well as a two‐stand roll set up. The analytical model which assumed perfect plasticity led to significantly lower forces than the experimental data. The numerical predictions were accurate at small reduction ratios. The exit thickness of the dough sheet was predicted accurately from the numerical model. For the two‐stand rolling, the numerical data were not accurate when a significant level of stress developed in the dough between the two roll stands.
Changes in salted yoghurt during storage
Authors: Güler Zehra
Published: November 2007

The study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9‐octadecenoic (C18:1), hexadecanoic (C16), tetradecanoic (C14) and decanoic (C10) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C14, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.
Effect of cassava varieties on the sorption isotherm of tapioca grits
Authors: Adebowale Abdur Rasaq , Sanni Lateef , Awonorin Samuel , Daniel Isaac , Kuye Ayoade
Published: November 2007

Cassava (Manihot esculenta Cranzt) deteriorates rapidly. Hence it is processed into various products within 2 to 3 days after harvesting. For this work, tapioca was produced from three different varieties of cassava. They are Odongbo, Okoiyawo and TMS30572. The sorption isotherm for the tapioca grits from three different varieties of cassava at temperatures 25, 32 and 45 °C were determined experimentally and modelled using five different models. Using analysis of variance at 0.01 level, it was shown that the experimental sorption isotherms of the tapioca from the various cassava varieties are not significantly different from each other. However, the Guggenheim (1966), Anderson (1946) & de Boer (1953) (GAB) model gave the best fit for sorption isotherm of tapioca from either the Odongbo or Okoiyawo varieties, while the exponential model was the best for that from TMS30572 variety.
Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine‐scented tea
Authors: Liang Yuerong , Wu Ying , Lu Jianliang , Zhang Lingyun
Published: November 2007

Infusion chemical composition, colour difference indicators and volatile constituents of seventeen jasmine‐scented tea samples and their correlation with sensory total quality score given by tea‐tasting panel were studied by techniques of HPLC, colour difference metre and gas chromatograph. Spearman's linear correlation analysis showed that concentration of nitrogen, caffeine, catechin, epicatechin, catechin gallate, total catechins, terpineol, nerol and infusion light‐black indicator ΔL, yellow‐blue indicator Δb, total colour difference indicator ΔE were significantly correlated with sensory total quality score, respectively. Regression of the total quality score upon twelve components extracted from thirty‐six tested indicators by principal component analysis could properly estimate total quality score of two jasmine‐scented tea samples which were not included in the seventeen samples used to construct the regression model.
Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time
Authors: Mounigan Pascale , Badrie Neela
Published: November 2007

The effects of pretreating red sorrel (Hibiscus sabdariffa L.) calyces on the physicochemical and sensory quality of wines were investigated. Sorrel calyces were processed at 60 °C for 3.5 h or 90 °C for 30 min at 0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes (P < 0.01) in all physicochemical parameters of sorrel wines were found during fermentation, but not (P > 0.05) because of temperature/time effects. Colour (P < 0.01) became redder with pectolase and on storage at 23 °C for 2 months. Significant differences (P < 0.01) were noted in sensory quality for taste and flavour, balance, duration and overall quality. Higher (P < 0.01) overall sensory quality scores were obtained for wines by pretreatment at 90 °C for 30 min (10.44–11.06/20) when compared with wines at 60 °C for 3.5 h (6.88–9.06/20). Colour of wines from 90 °C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01, 0.43 ± 0.07% citric acid, 10.53 ± 0.53 °Bx and 15.29 ± 0.71% alcohol.
The effects of preparatory procedures and storage temperature on the quality of carrot discs packaged in modified atmospheres
Authors: Cliffe‐Byrnes Valerie , Brennan Louise , O’ Beirne David
Published: November 2007

Carrot discs were produced by combinations of hand or machine abrasion peeling followed by either manual or machine slicing. Machine slicing was carried out using either sharp or blunt blades. The carrot discs were then packaged into a micro‐perforated oriented polypropylene film (PA‐60) and stored for 6 days at 4 or 8 °C. Sensory descriptive analysis showed that more severe processing resulted in a greater loss of appearance and colour with increased surface whitening compared with the manually processed carrot discs. Machine prepared carrot discs had a higher degree of lightness, with lower colour hues. Initially, carrot discs produced by the more severe processing had higher levels of headspace volatiles. However, during storage greater reductions in headspace volatiles occurred compared with those manually peeled or sliced. Principal component analysis confirmed that minimal processing had a large influence on quality with the milder processing treatments providing a better retention of shelf‐life. Of the treatments examined, the combination of manual peeling and slicing and storage at 4 °C allowed better preservation of sensory quality.
Physicochemical and sensory analysis of dry bean landraces in conjunction with multivariate analysis: an exploratory approach
Authors: Arvanitoyannis Ioannis S. , Mavromatis Athanassios , Rodiatis Anestis , Goulas Christas
Published: November 2007

Five landraces of Greek common dry bean (Phaseolus vulgaris L.), were analysed for thirteen physico‐chemical and eighteen sensory variables. Brightness, acceptance, odour and hardness were the most important sensory variables for the overall acceptability of the cooked product. Application of principal component analysis revealed a rather weak relationship between the sensory attributes and the physico‐chemical variables. However, a certain grouping of cultivars with corresponding properties [(PC1 vs. PC2, Kastoria with saltiness, hardness, grassiness, intensity, protein and metal; Byzitsa bushy with fat, odour and sourness; Ksanthi and Belestino with tenaciousness, chroma, pH and overall impression), (PC1 vs. PC3 Byzitsa bushy with odour and acridness; Ksanthi with metal, hardness and pH; Kastoria with colour, protein and intensity)] was made. On the contrary, cluster analysis showed a much more satisfactory grouping of dry bean varieties based on their geographical origin. The multiple regression equation explained 72.3% of the variation in total acceptance of dry beans. The relative importance of brightness, acceptance, smell and hardness in predicting the overall impression of dry beans was 13%, 13.7%, 26% and 10%, respectively. These results may indicate that smell, brightness and acceptance are the most important factors determining dry bean total acceptability, so effort should be directed at improving these attributes in an attempt to satisfy consumer experience.
Thermal conductivity of South African sauces in a shear flow field
Authors: Ikhu‐Omoregbe Daniel I.O.
Published: November 2007

The objectives of this work were to determine the thermal conductivity of sauces obtained from a South African supermarket in a shear flow field and to develop theoretical models to predict their thermal conductivities under these conditions. A coaxial cylinder apparatus with a rotating outer cylinder was used to measure the thermal conductivity. The thermal conductivities of the substances were determined as a function of temperature (20–50 °C) and shear rates (0–1 000 s−1). The fluids were observed to be shear thinning and their thermal conductivity values increased with both temperature and shearing rate. The thermal conductivity was also observed to increase asymptotically with time of shear to a constant value. Temperature and shear rate‐dependent models, which correlate the observed thermal conductivity data fairly well, were proposed and tested for the materials.
Incidence and sources of Listeria monocytogenes in a traditional hot‐smoked rainbow trout processing plant in Turkey†
Authors: Kışla Duygu , Üzgün Yasemin , Demirhisar Melek A.
Published: November 2007

In recent years, microbial fish safety is getting a close attention from regulatory agencies and consumers. Therefore, fish farm raising rainbow trout and affiliated slaughterhouse and smoking plants were evaluated for the occurrence of Listeria monocytogenes. Samples including raw fish, swabbings of equipment or other surfaces, as well as processing water, salt, fish feed and fish samples taken after various stages of processing were collected from thirty different locations in the plant. For the detection of L. monocytogenes, both conventional and Listeria Rapid Test (LRT) were used. L. monocytogenes was detected in thirty out of sixty samples (50%) by LRT, while it was detected in thirty‐four out of sixty samples (57%) by conventional method. No L. monocytogenes was detected from raw fish, smoked fish (before handling) and processing water, but it was detected in all environmental samples including swabbings of equipment or other surfaces and smoked fish samples after filleting.
Holding together: caring for clients undergoing assisted reproductive technologies
Authors: Payne Deborah , Goedeke Sonja
Published: November 2007

Title.  Holding together: caring for clients undergoing assisted reproductive technologies

Aim.  This paper is a report of a study to investigate the roles and experiences of nurses caring for clients undergoing assisted reproductive technologies.

Background.  Little has been written on nurses’ experiences of assisted reproductive technologies. Such interventions are emotionally fraught for clients, and working in areas of high emotional intensity can also be emotionally difficult for staff. Nurses are in a potentially unique position in the assisted reproductive technology environment in that, unlike other professionals who move in and out during the treatment cycle, they maintain a more constant contact with the client.

Method.  A qualitative approach was taken and a convenience sample of 15 nurses from New Zealand was interviewed in 2005. Data were analysed using interpretive description.

Findings.  The overarching theme identified was that of the potential role of the nurse to ‘hold together’ multiple components of the assisted reproductive technology process: holding together clients’ emotional and physical experiences of assisted reproductive technologies; holding together the roles of different specialist team members; and holding together personal own emotions. It encompasses practices such as information‐giving, interpreting, supporting and advocating.

Conclusion.  Assisted reproductive technologies nurses require recognition of their role and how it may positively contribute to clients’ experiences, as well as adequate preparation and ongoing support. Nurses need to be educated in both the emotional and medical aspects involved in caring for clients being treated with these technologies.
EPUAP classification system for pressure ulcers: European reliability study
Authors: Beeckman Dimitri , Schoonhoven Lisette , Fletcher Jacqui , Furtado Kátia , Gunningberg Lena , Heyman Hilde , Lindholm Christina , Paquay Louis , Verdú José , Defloor Tom
Published: November 2007

Title.  EPUAP classification system for pressure ulcers: European reliability study

Aim.  This paper is a report of a study of the inter‐observer reliability of the European Pressure Ulcer Advisory Panel pressure ulcer classification system and of the differential diagnosis between moisture lesions and pressure ulcers.

Background.  Pressure ulcer classification is a valuable tool to provide a common description of ulcer severity for the purposes of clinical practice, audit and research. Despite everyday use of the European Pressure Ulcer Advisory Panel system, its reliability has been evaluated in only a limited number of studies.

Methods.  A survey was carried out between September 2005 and February 2006 with a convenience sample of 1452 nurses from five European countries. Respondents classified 20 validated photographs as normal skin, blanchable erythema, pressure ulcers (four grades), moisture lesion or combined lesion. The nurses were familiar with the use of the European Pressure Ulcer Advisory Panel classification scale.

Results.  Pressure ulcers were often classified erroneously (κ = 0·33) and only a minority of nurses reached a substantial level of agreement. Grade 3 lesions were regularly classified as grade 2. Non‐blanchable erythema was frequently assessed incorrectly as blanchable erythema. Furthermore, the differential diagnosis between moisture lesions and pressure ulcers appeared to be complicated.

Conclusion.  Inter‐observer reliability of the European Pressure Ulcer Advisory Panel classification system was low. Evaluation thus needs to focus on both the clarity and complexity of the system. Definitions and unambiguous descriptions of pressure ulcer grades and the distinction between moisture lesions will probably enhance clarity. To simplify the current classification system, a reduction in the number of grades is suggested.
Direct dating of the Sete Lagoas cap carbonate (Bambuí Group, Brazil) and implications for the Neoproterozoic glacial events
Authors: Babinski Marly , Vieira Lucieth Cruz , Trindade Ricardo I. F.
Published: November 2007

The end of the Neoproterozoic is punctuated by glacial deposition, but the chronology of these deposits is hindered presently by the paucity of geochronological data. Here, we present new radiometric dating for the basal Sete Lagoas cap carbonate deposits that overlie glacial units in the São Francisco craton. Six samples from aragonite‐pseudomorph crystal‐rich facies, showing pristine textures and constant 87Sr/86Sr ratios around 0.7075, yielded a Pb–Pb isochron age of 740 ± 22 Ma, which is interpreted as the depositional age for these remarkably preserved rocks. This age can be used to infer a low‐to‐moderate palaeolatitude of 20–30° for carbonate (and glacial) deposition. In addition, as it overlaps the ages obtained for the oldest Neoproterozoic glacial successions, our result reinforces the idea of a long‐standing ‘Sturtian’ interval, suggesting that this event represents either different discrete glaciations or a protracted event encompassing almost 80 Ma.
Diminutive trace fossils in the Chengjiang Lagerstätte
Authors: Zhang Xi‐guang , Bergström Jan , Bromley Richard G. , Hou Xian‐guang
Published: November 2007

Diminutive trace fossils described here have been well preserved in connection with certain pliable carapaces or skeletons of the Chengjiang animals. Taphonomic evidence suggests that these traces were formed in situ. The peculiar preservation indicates that some bilaterians of uncertain affinities seem to have been active at the burial site, constituting an important group of the hidden majority of Cambrian marine community. This may be an essential feature closely associated with the palaeoecology and exceptional preservation of the Cambrian fossil Lagerstätten. The rare preservation of such millimetre‐sized trace fossils raises further doubts about the timing of the initial benthic bilaterians by applying trace fossil evidence.