bluuebunny/crossref_metadata_2025 huggingface dataset:
Measurement of non‐enzymic browning of dehydrated and intermediate moisture meat
Authors: Buckle Ken A. , Purnomo Hari
Published: October 2006

Non‐enzymic browning (NEB) of a traditional intermediate moisture meat (den‐deng) and dehydrated meat was measured by both aqueous trypsin digestion and lead acetate‐ethanol precipitation methods. Trypsin digestion did not interfere with NEB determination, and the addition of a glucose‐glycine NEB mixture to dendeng had no effect on NEB measured by the lead acetate‐ethanol precipitation method. Comparison of NEB measurements by the lead acetate‐ethanol precipitation method and an aqueous trypsin digestion method on dendeng containing added myoglobin and/or haem pigments showed that only the lead acetate‐ethanol precipitation method overcame errors which were due to the presence of these pigments. Spice pigments present in dendeng also interfered and led to high NEB values, while NEB increased markedly in the presence of coconut sugar. Results for NEB of dendeng and dehydrated meat stored for up to 12 weeks at 50°C were lower when measured by the lead acetate‐ethanol precipitation method compared to results by the aqueous trypsin digestion method, although both methods showed that NEB increased with storage time.
Studies of incorporation and stability of model flavouring compounds on black tea
Authors: Dhanaraj Nagalakshmi , Nataraj Coimbatore P. , Seshadri Ramachandran
Published: October 2006

Flavoured teas have a good potential and popularity in the export market. In the present studies, four model flavouring compounds, i.e. citronellol, phenylethylalcohol, citral and bergamot oil, were incorporated in black tea and their storage characteristics were studied at three temperature conditions, 5°C, ambient and 37°C, using laminated aluminium foil, metal can and metallised polyester as packaging materials, for a period of 90 days. These were evaluated by instrumental (gas chromatography/ultraviolet) and sensory methods. Considerable flavour loss was observed in metallised polyester package, at 37°C and during the first month of storage. The first three flavoured teas showed a shelf life of 90 days while the bergamot flavoured tea had a shelf life of only 60 days. Highly significant linear correlation was established between the instrumental and sensory values.
Some observations on the ISO 658 (1980) method for determination of the impurities content in commercial oilseed samples
Authors: Kershaw Stephen J.
Published: October 2006

Data are presented on the chemical analysis of oilseeds and their associated impurities. These data are used to support a discussion of the way different impurities components are currently considered. In particular, it is noted that the oil and free fatty acid contents of shell and fines should be carefully taken into account.
Interrelationships between the concentrations of total condensed tannin, free condensed tannin and lignin in Lotus sp. and their possible consequences in ruminant nutrition
Authors: Barry Thomas N. , Manley Timothy R.
Published: October 2006

Interrelationships between the concentrations of total condensed tannin (TCT), free condensed tannin (FCT) and lignin were studied to gain knowledge of how to manipulate nutritive value of fresh herbages containing condensed tannins fed to ruminants. FCT was defined as condensed tannin not bound by macerates of fresh plants, with both FCT and TCT being determined with vanillin HCl. Effects of spraying lotus with polyethylene glycol (mol. wt 3350; PEG) upon the relationship between FCT and TCT was also studied. Increasing soil nutrient and climatic stress caused large and similar increases in the concentrations of TCT and of lignin. Over the range 0–90 g kg−1 DM, 10% of TCT in Lotus sp. was detected as FCT, with increments in TCT above 90 g kg−1 DM being released almost entirely as FCT. PEG formed much stronger chemical bonds with condensed tannins than did plant proteins, and did not release FCT; consequently PEG application reduced the concentration of condensed tannin that was detectable with vanillin HCl. After disintegration of plant material, it is proposed that most condensed tannin is bound and co‐precipitated as an insoluble complex with protein, that FCT is in equilibrium with this complex, and that bound and free tannin are indices of nutritionally beneficial and detrimental effects produced by condensed tannins in fresh forages eaten by ruminants. It was concluded that growing Lotus pedunculatus under conditions of stress leads to depressions in nutritive value through simultaneously increasing concentrations of lignin and FCT, both of which depress rumen carbohydrate digestion and voluntary intake, and that treatment with PEG offers a convenient method of separating effects due to condensed tannins from other factors influencing nutritive value.
Comparison of two standard methods for determination of free fatty acids content in oils extracted from oilseeds and vegetable oils
Authors: Kershaw Stephen J.
Published: October 2006

Two standard titrimetric procedures for determination of free fatty acids in vegetable oils and in oils extracted from oilseeds were examined using rapeseed oil, illipe nuts and fat, and groundnuts and groundnut oil as test materials. Both procedures involve dissolution of the fat in an organic solvent and titration with standard alkali solution using phenolphthalein as indicator. Results obtained using each of the two methods agree closely in most cases and certainly for commercial contractual purposes the two methods are interchangeable. Suggestions are made for modification of these methods particularly in regard to solvents and allowed variation in analysis results.
O‐dihydroxyphenoloxidase action on natural polyhydric phenolics and enzymic browning of edible yams
Authors: Ozo Ozo. N. , Caygill John C.
Published: October 2006

Ten cultivars of five edible yam species were examined for o‐dihydroxyphenoloxidase (o‐DPOase) activity against yam extracts containing phenolic compounds, and for their propensity to brown when cut slices are exposed to air. (+)‐Catechin levels in Dioscorea cayenensis (260 mg kg−1) and D. bulbifera (240 mg kg−1) were similar to those in D. dumetorum (270 mg kg−1), but the latter contained less o‐DPOase and showed less tendency to browning. D. alata contained more (+)‐catechin than other yams, and one cultivar with a higher (+)‐catechin content (660 mg kg−1) showed more browning than another cultivar containing 430 mg kg−1 (+)‐catechin. Five cultivars of D. rotundata showed less tendency to brown, and had lower (+)‐catechin content (90–190 mg kg−1) than the other yams examined, but showed marked variation in o‐DPOase activity. o‐DPOase activity, assayed by recording the rate of oxygen consumption, varied between 75 units (1 unit=μmol O2 consumed min−1 100 g−1 fresh yam tissue) in D. dumetorum and 2380 units in one D. rotundata cultivar when a crude extract of phenolic compounds diluted to contain 10 mM (+)‐catechin was used as substrate and from 60 to 3480 units for these same two enzyme extracts when assayed using crude extracts of phenolic compounds (also adjusted to contain 10 mM (+)‐catechin) prepared from the same yam as the enzyme extract. However, in general, the o‐DPOase activities recorded using the D. alata extract showed little correlation with the activity when the phenolic extract was prepared from the same yam as the enzyme extract. Incubation of crude extracts containing phenolics with crude extracts of o‐DPOase at 20°C for 24 h resulted in a decrease in the quantity of (+)‐catechin estimated by h.p.l.c. Cyanidin released by hydrolysis with HCl under mild conditions was also measured. The level in D. alata was sufficiently high to account for ‘pinking’ when this species is boiled. It is concluded that the o‐DPOase‐catalysed oxidation of (+)‐catechin is largely responsible for the browning of yams. The possible influence of other factors, including the reducing agent ascorbic acid in moderating the rate and extent of browning observed, is discussed.
Chemical composition and in‐vitro digestibility of biologically degraded peanut hulls
Authors: Kerr Thomas J. , Benner Ronald , Woodward Janet H. , Rigsby William E. , Windham William R.
Published: October 2006

Changes in the chemical composition of peanut hulls inoculated with the white‐rot fungus, Coriolus versicolor, the brown‐rot fungus, Poria placenta, the imperfect mould, Trichoderma reesei, the bacterium Arthrobacter sp. KB‐1, a mixture of the four organisms, and the natural microflora associated with freshly shelled hulls were monitored over a 90 day period. At the conclusion of the incubation period, the in‐vitro digestibility of the hulls was determined. Although there was a substantial increase in protein content of all samples, there was drastic reduction in the in‐vitro digestibility. Of the four components monitored, lignin content was found to be significantly negatively correlated with digestibility. These results suggest that pretreatment of peanut hulls with microorganisms alone will not increase the ruminant digestibility of the hulls.
Directed interesterification of a brazilian palm oil and analysis of the original and interesterified oil and its fractions
Authors: Lago Regina C. A. , Hartman Leopold
Published: October 2006

A commercial sample of the Brazilian palm oil from the north eastern State of Bahia after neutralisation, washing and drying was interesterified in the presence of sodium‐potassium alloy (NaK) at 30°C in a nitrogen atmosphere. The catalyst was destroyed by addition of water in a carbon dioxide atmosphere and the interesterified oil was crystallised from light petroleum, yielding an olein and stearin fraction. The fatty acid and triacylglycerol composition of the neutralised oil was determined by gas chromatography (g.c.) and high‐performance liquid chromatography (h.p.l.c.) respectively and was shown to be similar to that of Malaysian and African palm oil. The compositions of the interesterified Brazilian oil and its liquid and solid fractions were also determined. The physicochemical characteristics of the olein obtained by interesterification with NaK, such as iodine value (96.8) and its softening point (below −8°C) indicated its suitability for the use as salad oil.
Determination of plant iron, manganese and zinc by wet ashing procedures
Authors: Wikoff Larry R. , Moraghan John T.
Published: October 2006

The efficacy of HNOHClO4 and HNOHClO4‐HF digestion mixtures for wet ashing of selected plant samples of field and greenhouse origin for Fe, Mn and Zn analyses was studied. The ternary digestion mixture was required for the determination of Fe, but not of Mn and Zn, in six unwashed field‐grown samples, including four botanical Standard Reference Materials from the US National Bureau of Standards. The ternary digestion mixture was also required for the analysis of Fe in both washed and unwashed tops of field‐grown flax (Linum usitatissimum L.). However, washing appreciably reduced plant Fe and Mn, presumably by removing soil contamination. In addition, the superiority of the ternary digestion mixture for Fe analysis was much less for the washed samples. The contents of Fe, Mn and Zn in washed tops of greenhouse‐raised flax and soya beans (Glycine max L. Merr.) were similar with both digestion mixtures. It is recommended that in plant nutrition studies involving Fe, the efficacy of HNOHClO4 digestion procedures be routinely checked by completely dissolving any siliceous residue with HF.
Functional properties of meal products of the nigerian ‘red skin’ groundnut (arachis hypogaea L.)
Authors: Ihekoronye Alfred I.
Published: October 2006

Three products were prepared from the Nigerian red skin groundnuts; undefatted flour (UGF), hexane‐extracted defatted flour (DGF), and a protein concentrate made by isoelectric centrifuging (GPC). Their functional properties were examined and compared with those of egg white powder and yolk to characterise their potential use in food preparations. The GPC performed better in functional properties than DGF and UGF. Emulsification capacity was higher than that of UGF and DGF but comparable to that of egg yolk. A 5% dispersion whipped better than egg white powder and produced more stable foams over a 3‐h period. Both water and fat absorption capacities were better and a 10% aqueous dispersion of the GPC was more viscous than similar dispersions of DGF and UGF respectively. Least gelation concentrations were 5, 3 and 4% for GPC, DGF and UGF. The high emulsification capacity, water and fat absorption capacities suggest that the GPC could be used in processed meat products, confections and beverages while the good whipping properties point to its potential use in products like meringue, bread and hot cakes.
Presence of quercetin‐3‐O‐glucuronoside in Spanish table wines
Authors: Alonso Emilia , Estrella Isabel , Revilla Eugenio
Published: October 2006

Quercetin‐3‐O‐glucuronoside has been identified in several Spanish table wines by thin‐layer (t.l.c.) and high‐performance liquid (h.p.l.c.) chromatographic methods. This is thought to be the first report of its occurrence in wine.
Traffic‐induced compaction in maize, cowpea and soya bean production on a tropical alfisol after ploughing and no‐tillage: Crop growth
Authors: Kayambo Benedict , Lal Rattan , Mrema Geofrey C.
Published: October 2006

An experiment was conducted over three consecutive seasons during 1982 and 1983 to evaluate the effects of traffic‐induced compaction on growth and yield of maize, cowpea and soya bean grown in a tropical Alfisol for no‐tillage and ploughed systems. Compaction treatments of no, two and four passes of a 2‐tonne roller were used on the sub‐plots. The roller was 60 cm in diameter, 180 cm long, with a contact area of 0.1729 m2 and was pulled by a 33.6 kW tractor. The four‐pass treatment reduced percentage emergence, plant height, leaf number, leaf area index, and dry matter yield of maize, cowpea and soya bean. These reductions were more marked on ploughed than on no‐till plots. The two‐and four‐pass treatments significantly reduced root growth of maize, cowpea and soya bean in the 0–70 mm depth, but the reduction in root density was greater in ploughed than in no‐tillage. The two‐and four‐pass compaction treatments reduced plant nutrient uptake and grain yield of maize, cowpea and soya bean. The four‐pass treatment reduced maize grain yield by 48% in all seasons under no‐tillage and by 53, 61 and 75% after ploughing in the first, second and third consecutive cropping seasons respectively, compared to the yield of the relevant non‐compacted treatment. Cowpea yield was reduced by 38% in all seasons after no‐tillage and by 39, 50 and 57% after ploughing during the first, second and third consecutive cropping season respectively. The response of soya bean to four‐pass compaction resulted in yield reduction by 50,64 and 25% after no‐tillage and by 47, 48 and 65% after ploughing in the first, second and third consecutive cropping season, respectively. Crop yields were found to be negatively correlated with soil bulk density, penetrometer resistance, and relative compaction, and positively correlated with infiltration rate, soil moisture content and specific volume. Multiple regression equations were also developed between crop yield and soil properties.
Log‐linear response functions and their use to model data from plant nutrition experiments
Authors: Ali Asghar , Clarke Geoffrey M. , Trustrum Kathleen
Published: October 2006

Inverse polynomial response surfaces have been very useful as models for data when responses are not symmetrical about their optimum value or when they approach an asymptote. But a special computing routine is required, and the parameter estimates do not have exactly known distributions. An alternative family of models having the same flexibility of shape is the family of log‐linear response functions, which may be fitted using standard multiple regression routines. They provide parameter estimates with very good statistical properties and have been used to explain several sets of data. Examples are given of their fit to data from an experiment on the nutrition of black currants grown under controlled conditions. From contour diagrams, it is easy to propose the best levels of fertilisers to be applied so as to obtain maximum crop and healthy growth.
Effects of controlled atmosphere on the storage of new apricot cultivars
Authors: Andrich Gianpaolo , Fiorentini Roberto
Published: October 2006

The storage in refrigerated (0‐0.5°C) and controlled atmospheres (5% O2 and 0‐7.5% CO2) of fruit belonging to two new late‐ripening cultivars of apricots (ICAPI‐17‐COL and ICAPI‐30‐COL) has been studied to determine their storability and to examine the effect of the CO2 level on weight decrease, firmness, total titratable acidity (TTA), pH, refractometric degree (RD) and physiological and pathological changes. Both cultivars, but particularly ICAPI‐30‐COL, proved suitable to store for up to 3 weeks under controlled conditions. Only for ICAPI‐30‐COL did the development during storage of some ripening parameters (firmness, TTA, pH and RD) seem to be related to CO2 concentration, showing the importance of varietal influence.
The effects of the rate of addition of formic acid and sulphuric acid on the ensilage of perennial ryegrass in laboratory silos
Authors: Chamberlain David G. , Quig Jan
Published: October 2006

Perennial ryegrass was ensiled in laboratory silos after addition of formic acid (850 g kg−1) or sulphuric acid (906 g kg−1) at rates of 0, 2, 4 and 6 litres t−1 fresh grass. Silos were opened after 6, 18 and 90 days and the silage subjected to chemical and microbiological analysis. The untreated control was poorly fermented with a final pH of 4.7, a butyric acid concentration of 19 g kg−1 dry matter (DM) and an NH3‐N content of 275 g kg−1 total nitrogen (TN). For the formic acid treatments the 2 litre t−1 and 6 litre t−1 levels both produced well‐preserved silages but they were of different types. The silage treated with 2 litre t−1 had a pH of 4.0, a lactic acid concentration of 92 g kg−1 DM and 161 g NH3‐N kg−1 TN, whereas with the 6 litre t−1 treatment, fermentation had been severely restricted. The pH was 4.2, the lactic acid concentration was only 8 g kg−1 DM and the NH3‐N content was 80 g kg−1 TN. However, formic acid at 4 litre t−1 produced a badly fermented silage of final pH 5.0 with lactic acid and butyric acid concentrations of 16 and 15 g kg−1 DM, respectively, and an NH3‐N content of 149 g kg−1 TN. Sulphuric acid at 2 and 4 litres t−1 produced silages of low lactic acid contents, 36 and 24 g kg−1 DM, and they also contained butyric acid in concentrations of 13 and 11 g kg−1 DM; respective NH3‐N contents were 206 and 114 g kg−1 DM. When sulphuric acid was added at 6 litres t−1, despite a reduction in the pH of the grass to 3.5, fermentation was not restricted as it was with the equivalent level of formic acid. Lactic acid was present at 27 g kg−1 DM and the ethanol concentration was very high at 66 g kg−1 DM; the sulphuric acid‐treated silages were characterised by high yeast counts. At the higher rates of addition, formic acid reduced the.
Determination of moisture in white flour, ground wheat and whole wheat by near infrared reflectance using a single calibration
Authors: Osborne Brian G.
Published: October 2006

A single calibration for the determination of moisture in white flour, ground wheat and whole wheat by near infrared (n.i.r.) reflectance analysis is presented. The predictive accuracy of the calibration compared with moisture determined by oven drying on 68 samples was 0.22%.
The availability to pasture plants of native and applied soil cobalt in relation to extractable soil cobalt and other soil properties
Authors: McLaren Ronald G. , Lawson David M. , Swift Roger S.
Published: October 2006

In pot trials using a range of soils from South‐East Scotland, plant cobalt concentrations were significantly correlated with the amounts of cobalt extracted from soil with 0.05 M calcium chloride. Plant cobalt concentrations were also correlated with soil pH, showing a decrease with increasing soil pH. There were no significant correlations between plant cobalt concentrations and 0.5 M acetic acid‐extractable cobalt, 0.04 M EDTA‐exttactable cobalt, isotopically exchangeable cobalt or total soil cobalt.

Uptake of cobalt by ryegrass from cobalt added to the soil was inversely related to both the ability of the soil to sorb cobalt and to soil pH.
The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta
Authors: Alary Rémi , Kobrehel Károly
Published: October 2006

Semolina samples were obtained from several durum wheat cultivars. The cooking quality of the spaghetti prepared from the semolina showed both inter and intravarietal differences. Proteins from semolina were extracted sequentially and both the reactive and total SH plus SS content of the protein extracts determined amperometrically. The albumin‐globulin fractions contained the highest amounts of both reactive and total SH plus SS groups. The total SH plus SS content was higher in the gliadins than in the glutenins but the latter contained higher amounts of reactive SH plus SS groups. A highly significant correlation was found between the total amount of SH plus SS content of the glutenins and the cooking quality of the samples (r=0.835): This might be a functional relation.
Intestinal disaccharidase and dipeptidase activities in growing rats fed on a raw field bean diet
Authors: Villanueva M. Rosario , Martínez J. Alfredo , Larralde Jesús
Published: October 2006

The effect of a faba bean diet on disaccharidase and dipeptidase activities in rat small intestine has been studied. Both maltase and sucrase activities significantly decreased in rats fed on the faba bean diet as compared with the controls. The inhibition seems to follow a non‐competitive or mixed non‐competitive pattern. On the other hand, legume‐fed rats showed a slightly higher activity for intestinal glycyl‐l‐valine hydrolase. It has been suggested that the low nutritional value of diets containing Vicia faba, as a source of protein, was due to a reduction in both nutrient utilisation and intestinal enzymic activity, where polyphenolic compounds are possibly involved.
Total sugar content in sorghum stalks and grains of selected cultivars from the world germplasm collection
Authors: Subramanian Vaidyanathan , Rao K. Eswara Prasada , Mengesha Melak H. , Jambunathan Ramamurthi
Published: October 2006

Seventy sorghum cultivars from the world germplasm collection maintained at the International Crops Research Institute for the Semi‐Arid Tropics (ICRISAT) were screened for total sugar content of the stalks. The total sugar content in stalks harvested after physiological maturity ranged from 17.8 to 40.3% on dry weight basis. The total sugar content in grains of 15 selected cultivars ranged from 1.02 to 2.23%. Nine cultivars having more than 34% total sugar content in stalks showed consistency for sugar content when grown for two seasons. Juiciness of stalks from five cultivars as estimated by the quantity of juice extracted varied from 266 to 464 ml per kilogram of fresh stalks. The total sugar content in the juice of five cultivars varied from 7.0 to 15.9%.
Influence of food withdrawal at various times preslaughter on carcass yield and meat quality in sheep
Authors: Warriss Paul D. , Brown Steven N. , Bevis Edward A. , Kestin Steven C. , Young Ceridwen S.
Published: October 2006

Castrated male crossbred lambs were fed a complete pelleted diet ad libitum for 4 weeks prior to slaughter at a liveweight of about 32 kg. Forty lambs were killed directly off feed and forty each after 24, 48 and 72 h from food withdrawal. They had access to water at all times. Fasting had a significant effect on the weights of all body components examined except the combined fleece and feet. Liveweight was lost slightly more rapidly over the initial 24 h after food withdrawal, and this was attributable mainly to a 20% decrease in the weight of the gut contents. The overall rate of liveweight loss between 0 and 72 h was 0.14% h−1. The corresponding loss of carcass weight was 0.085% h−1, some reduction in yield being evident by 24 h of fast although a significant effect was seen only after 48 h. Liver weight was lost most rapidly (0.69% h−1) over the initial 24 h but continued to be lost throughout fasting. Associated with the initial decrease in liver weight was a rapid loss of glycogen to very low levels by 24 h after food withdrawal. Fasting also reduced muscle glycogen concentrations but had no large or consistent effects on ultimate pH, reflectance or water‐holding capacity.
Microbiological evaluation of cereal protein
Authors: Kaur Jasvinder , Murgai Usha , Bajaj Satinder
Published: October 2006

The protein quality of twenty‐three varieties of wheat, ten varieties of rice and seven varieties of triticale was evaluated microbiologically using Tetrahymena pyriformis W. The wheat varieties CBW 12, CBW 392, CBW 396 and C 306, the rice varieties Jay a and PR 228, and the triticale varieties TC 174 and TCB 692 were found to be best nutritionally. The relative nutritive value showed a positive correlation with lysine for wheat, rice and triticale. The relative nutritive values for wheat, rice and triticale were found to be quite close to the reported net protein utilisation values.
Short‐term manipulation of egg weight
Authors: Balnave Derick
Published: October 2006

Commercial pullets were fed diets containing low or high concentrations of linoleic acid during consecutive 4‐week periods. These diets were formulated either by the substitution of coconut oil or sunflower oil in proprietary formulations or by using wheat or rice pollard as major dietary feed ingredients. Results obtained from studies carried out at low and moderate temperatures in a commercial layer shed and at high temperatures in controlled‐environment rooms showed that variations in the linoleic acid concentration of layer diets can be used to manipulate the short‐term (4‐week) egg‐weight responses of commercial pullets.
Role of lipolytic enzymes in the deterioration of groundnut (Arachis hypogaea) cakes: A comparison with fresh milk
Authors: Adoga Godwin I.
Published: October 2006

The free fatty acid (FFA) content of fresh milk and groundnut (Arachis hypogaea) cakes, released by the activity of lipases, was used to assess their deterioration at 26°C and 4°C. Lipolysis of the fresh milk as measured by the level of FFA content was about 69% complete in 24 h and 86% complete in 48 h at 26°C. In groundnut cakes, lipolysis was 15% complete in 48 h and 80% complete after 4 days at 26°C. The rates of lipolysis at 4°C for groundnut cakes (under dry conditions) and fresh milk were minimal. It is therefore recommended that groundnut cakes be stored at below ambient temperatures under dry or reduced humidity conditions.
Glycosidases of wheat
Authors: Fox David J. , Walsh Therese , Marsh Sue , Annuk David
Published: October 2006

Glycosidases isolated from the mill fractions made from soft and hard wheat grists were studied. α‐Arabinosidase, α‐galactosidase, β‐galactosidase, β‐glucosidase, β‐glucuronidase, β‐mannosidase and β‐xylosidase activities in wheat flour, germ and bran were determined under standard dough conditions. There were no significant differences between the level of glycosidase activities from hard and soft grists. The level of a particular glycosidase activity was generally highest in the germ and lowest in the flour.
H.p.l.c. Determination of trace levels of succinic acid in orange juice from Freeze‐damaged and undamaged fruit
Authors: Shaw Philip E. , Wilson Charles W. , Hansen Ross W.
Published: October 2006

Succinic acid was determined by high‐performance liquid chromatography (h.p.l.c.) in juice from oranges subjected to freeze damage on the tree and by storage at below freezing temperatures. Succinic acid levels did not change in fruit subjected to freezing temperatures while on the tree or in storage. In order to measure succinic acid at these low levels (5–180 mg litre−1 juice) an earlier h.p.l.c. procedure was modified.
The effects of dietary level of sunflower seeds and lysine on egg quality and laying performance of White Leghorn hens
Authors: Karunajeewa Hector , Abu‐Serewa Samir , Tham Sing H. , Eason Paul
Published: October 2006

In a 4×2 factorial experiment, 672 White Leghorn hens were given diets with four levels (0, 10, 20 and 40 g kg−1) of sunflower seeds and two levels (7.0 and 8.0 g kg−1) of dietary lysine from 43 to 67 weeks of age. The inclusion of increasing levels of sunflower seeds in the diet increased (P<0.01) egg weight and reduced (P<0.01) albumen height and Haugh units of eggs. The diets with sunflower seeds increased (P<0.01) the proportion of 65 g grade eggs and reduced (P<0.01) that of 55 g and 50 g grades. Rate of egg production, mortality rate, feed conversion efficiency, specific gravity of eggs and yolk colour were not significantly affected by the level of sunflower seeds in the diet. Increasing the dietary level of lysine in a diet based on wheat and meat‐and‐bone meal increased (P<0.05) egg weight, egg mass, and feed conversion efficiency. Supplemental lysine reduced (P<0.05) the feed intake of hens given the diet with 40 g kg−1 of sunflower seeds. Egg quality characteristics were not affected by the dietary level of lysine.
Digestion in sheep of diets containing barley chemically treated to reduce its ruminal degradability
Authors: van Ramshorst Hendrikus , Thomas Phillip C.
Published: October 2006

Sheep fitted with cannulas in the rumen and proximal duodenum were used to study the digestion of two diets of rolled barley and dried grass (39:61 on a dry matter basis) which were given in 24 meals (at 1‐h intervals) each day. The two diets contained the barley either in untreated form or treated with an acidic formaldehyde reagent which was designed to cross‐link the barley protein and starch and thereby reduce its rate of degradation in the rumen.

There were no significant (P<0.05) differences between the diets in rumen pH, protozoal numbers and concentrations of ammonia N and total and individual volatile fatty acids. However, the diet containing the treated barley increased (P<0.05) duodenal passage of total N from 17.4 g day−1 to 20.5 g day−1 and duodenal passage of starch from 8g day−1 to 16 g day−1, the latter representing a change from 0.038 to 0.074 of the dietary starch intake. For both constituents there were associated increases in the amounts absorbed in the intestines. There were no significant differences between treatments in the digestion of acid detergent fibre.
Phenolic acids in fresh and retted jute plants (Corchorus capsularis and Corchorus olitorius)
Authors: Mosihuzzaman M. , Hoque M. Fazlul , Chowdhury Tofail A. , Theander Olof , Lundgren Lennart N.
Published: October 2006

Fresh and retted bark and stem of the Corchorus capsularis and Corchorus olitorius species of jute plant were analysed for their phenolic acid contents. Free and bound phenolic acids were identified and quantitatively determined by means of HPLC. Ferulic and p‐coumaric acids were the main components, whereas p‐hydroxybenzoic, protocatechuic, vanillic and caffeic acids were present in varying amounts in different jute fractions. The stem contained more free phenolic acids than the bark, and the differences were very pronounced in the retted samples. On the other hand, the bark from all four samples contained more extractable ester‐bound phenolic acid than the stem. The stem of fresh C. olitorius and retted bark (fibre) of both species contained more non‐extractable bound phenolic acids, in particular p‐coumaric acid, than the other fractions.
Chicken pancreatic enzymes for clinical use: 2. Preparation and storage stability of lipase‐rich pancreatin
Authors: Madhusudhan K. T. , Cogan U. , Mokady S.
Published: October 2006

A lipase‐rich pancreatin was prepared from chicken pancreas by extracting the pancreatic pulp with phosphate‐buffered saline (pH8·0), precipitating the soluble enzyme by cold isopropanol, and drying under vacuum. Loss of lipase activity was 8% on a laboratory scale (20 g) and 43% on a pilot scale (200 g). Precipitation of the enzyme by acetone resulted in lipase activity losses of 35 and 70%, respectively. Protease and lipase activity was compared with that of several commercial preparations of porcine origin. The chicken pancreatin exhibited good stability when stored over a period of 4 months at 45°C. However, storage in an atmosphere of high water activity (aw = 0·8) resulted in the activation of trypsinogen and chymotryp‐sinogen and consequent inactivation of amylase and lipase.
Nutrient content of milk and milk products: Vitamins of the B complex and vitamin C in retail creams, ice creams and milk shakes
Authors: Scott K John , Bishop Dinah R
Published: October 2006

A study was undertaken to update and extend information on the water‐soluble vitamin content of creams, ice creams and take‐away milk shakes on retail sale in the UK. The concentration of water‐soluble vitamins in creams reflected to varying extents the level of fat and the type of heat processing. The concentration of vitamins in both dairy and non‐dairy ice creams were generally similar. The amounts of vitamins in milk shakes were similar to those in pasteurised milk.
Oxalate accumulation in napier grass and pearl millet × napier grass interspecific hybrids in relation to nitrogen nutrition, irrigation and temperature
Authors: Kipnis Tal , Dabush Levana
Published: October 2006

The oxalate content of napier grass and of pearl millet × napier grass interspecific hybrids was studied in plants grown in midsummer in the field and in a phytotron under three temperature regimes. The plants in the field were irrigated every 3, 7 or 14 days and given at each irrigation a heavy application of nitrogen, not less than 5 kg N ha−1 day−1. The plants in the phytotron were irrigated daily with a complete nutrient solution containing 200 mg l−1 of nitrogen.

The highest total and soluble oxalate contents in the dry matter of field grown plants were 2·6 % and 1·3%, respectively. The oxalate status of the plant was not affected by the irrigation or N fertilisation. In contrast, plants grown in the phytotron accumulated as much as 4·4 % of total and 3·4% of soluble oxalates, and both decreased with advancing maturity irrespective of the temperature regime.

The content of sodium + potassium in the dry matter was linearly correlated with oxalate content (r2 = 0·78) in the pooled data of all four experiments reported herein. There was no change in oxalate with N content above 2·0 % of the dry matter. Below that level oxalate increased Steeply with N content. However, in this range, N content is linearly correlated with (Na + K) content, and so its relation with oxalate is indirect.

Oxalate levels in the leaves were higher than in the stems and decreased in both plant parts with advancing maturity. Only small differences in oxalates were found between the hybrids tested. Napier grass accumulated more oxalate in the stem than its F1 hybrid, both having higher concentrations in tounger stem internodes. NO differences in ozalate levels were found between the leaves of he parent grass and its hybrid

It is concluded that a hazardous concentration of oxalate in millet × napier hybrids is unlikely even under intensive N fertilisation. Consequently, consideration of oxalate accumulation need not be a constraint in breeding for imporved hybrids of this grass.
A chemiluminescence study of the oxidation of vegetable oils and model compounds and the effects of antioxidants
Authors: Cash Gregory A , George Graeme A , Bartley John P
Published: October 2006

Chemiluminescence was used to study the course of oxidation of sunflower oil samples at a number of temperatures between 70 and 121°C. The induction time was determined for each sample and used to estimate the shelf life of the oils at 25°C.

In addition, Chemiluminescence during oxidation in air on alumina at 80°C was used to study both sunflower oil and, as a model compound, methyl linoleate with and without added artificial antioxidants. By using the method of inhibitors, the reaction rate and level of hydroperoxide were determined. It was also possible to determine the level of naturally occurring antioxidant in the vegetable oil.
Structure and properties of sugar beet fibres
Authors: Bertin Chantal , Rouau Xavier , Thibault Jean‐François
Published: October 2006

Fibrous fractions were prepared from sugar beet pulp (RF) by sequential extractions with potassium oxalate, 0.05 M hydrochloric acid at 85°C and 0.05 m sodium hydroxide at 4°C. The overall composition, polysaccharide structure and some physico‐chemical properties (cation exchange capacity, CEC; water holding capacity, WHC; swelling) of each fraction were determined.

RF was mostly composed of carbohydrates (66.3 %) with minor amounts of ash, proteins and lignin. The main polysaccharides were highly methylated and acetylated pectins, cellulose and arabinans. The oxalate residue (82.1 % of RF) exhibited only minute differences from RF whereas the acidic and alkaline residues, accounting for 42.8 % and 35.5 % of RF, respectively, were enriched in cellulose and hemicelluloses (xylans, xyloglucans, mannans) and mostly devoid of pectins and arabinans.

CEC and WHC of fractions were closely related to the content of unmethylated galacturonic acid residues. The influence of the ionic form of ionisable groups was demonstrated, the Na+ form giving the highest WHC. The ionic strength of the medium can reduce the WHC, especially in the case of the acid and alkali‐extracted fibres.
Evaluation of a general method for measurement of (1→3), (1→4)‐β‐Glucans
Authors: Henry Robert J , Blakeney Anthony B
Published: October 2006

A method for determination of total (1→3), (1→4)‐β‐D‐glucans, involving the reduction of all endogenous reducing sugars in the sample with sodium borohydride, hydrolysis of the β‐glucan with a specific (1→3), (1→4)‐β‐glucanase (EC 3.2.1.73)and measurement of the reducing sugars produced by reaction with p‐hydroxybenzoic acid hydrazide (PAHBAH), was shown to be suitable for application to both solid (ground grain) and liquid (beer) samples. The colour response of PAHBAH with the major oligosaccharides produced by the β‐glucanase was determined. Calibration of the method against a β‐glucan standard has advantages over methods that assume complete hydrolysis and involve calibration with glucose. The method has high precision and accuracy. The reduction step allows the method to be applied directly to beer samples without the prior isolation of the β‐glucan. Beer samples were found to contain total β‐glucan concentrations between 0.15 and 0.73 g litre−1.
Location of enzymes responsible for autolysis in bulk‐stored capelin (Mallotus villosus)
Authors: Aksnes Anders
Published: October 2006

Severe autolysis may occur in bulk‐stored raw material used for the production of fish meal and oil, especially when the content of feed in the gut is high. The autolysis was mainly due to solubilisation of muscle protein caused by proteolytic enzymes which leaked from the intestinal tract. These enzymes were of the trypsin type and accounted for about 70% of the total proteolytic activity in capelin with low gut content (5 % of total fish weight). Enzymes from stomach and intestines were of about equal importance. Enzymes located in the muscle, kidney or gonads made only a minor contribution to the total autolysis. Higher gut content (11% of total fish weight) increased the proteolytic activity in the stomach and intestines and the autolysis of the capelin. Microbial proteolytic enzymes accounted for 20‐30 % of the total protein solubilisation.
Antinutritional effects of the rapeseed meals, darmor and jet neuf, and progoitrin together with myrosinase, in the growing rat
Authors: Vermorel Michel , Heaney Robert K , Fenwick G Roger
Published: October 2006

The antinutritional effects of rapeseed meals from cvs Darmor (‘low’ glucosinolate) and Jet Neuf (‘high’ glucosinolate), both fed for 30 d, and of the purified rapeseed glucosinolate, progoitrin (fed for 23 d), have been examined in rats, with and without the glucosinolate‐degrading enzyme, myrosinase. With all of the experimental diets, feed intake was significantly reduced, the effects being more pronounced in the final period of the experiment. Both types of rapeseed meal significantly reduced live weight gain, and addition of myrosinase enhanced this effect during the second half of the experiment. Organ weights were usually increased in animals fed the experimental diets. The diet containing progoitrin and myrosinase increased liver weight by 58%. In agreement with other workers, thyroid weights were found to be greatly increased by the feeding of rapeseed meals or progoitrin together with myrosinase, although large increases in the size of this organ are also observed in the absence of this enzyme. The major antinutritional effects observed in this study became evident after 10‐15 d, explaining the lack of such effects in earlier, short‐term experiments. The results support the view that progoitrin is a major factor limiting the more extensive use of rapeseed as an animal feedingstuff.
New hydrophobic lipid interactions in tea cream
Authors: Seshadri Ramachandran , Dhanaraj Nagalakshmi
Published: October 2006

Tea cream, obtained by cooling tea infusions, has earlier been reported to be a complex between caffeine, tea polyphenols and proteins. Now a lipid complex comprising components such as 1‐triacontanol, α‐spinasterol, dihydro‐α‐spinasterol and others earlier reported in the tea plant have been isolated from tea cream and identified. Hydrophobic interactions between the lipids and other components of tea cream are envisaged.
Effect of blanching on loss reduction in orange peel storage
Authors: Ashbell G , Weinberg Z G , Azrieli A
Published: October 2006

Orange peels were blanched for 2.5, 5.0 and 7.5 min, reacling temperatures of 54, 75 and 81°C before being ensiled in 18‐litre containers. All blanching treatments reduced dry matter (DM) losses in the first 5 days of storage. After 30 days, only the highest temperature was effective in reducing DM losses (from 35.3 to 9.3%). Chemical analysis revealed that such treatment arrested most fermentative activity, with very little conversion of watersoluble carbohydrates into lactic acid or ethanol. Microbial examination indicated large numbers of yeasts, the activity of which was probably inhibited by the blanching treatments.
Rational potassium manuring for arable cropping systems
Authors: Johnston A Edward , Goulding Keith W T
Published: October 2006

Interest in potassium (K) manuring has decreased in recent years because applying K leads to no environmental problems, few soils are K deficient and K is cheaper than N. However, fresh K optimises yields, especiatly with high‐yielding crops and through its interaction with N, and K residues benefit crops in a way that often cannot be offset by fresh K. To achieve a rational basis for K manuring, the various sources of K and demands for K by the crop must be considered and used, together with soil and crop analyses, to predict K fertiliser requirements. K should be applied annually, perhaps as an NK compound, on light‐textured soils. On heavier soils it can be applied at any convenient point in a rotation, probably just before the most K‐sensitive crop is grown. Applications should match or slightly exceed crop requirements. There is little to gain from omitting K and every reason, both economic and agronomic, to include it. Such a rational policy will provide due reward in current crop yields and quality and in future soil productivity.
Effect of maturation on nutrient composition of selected vegetable legumes
Authors: Geervani Pasala , Devi Uma
Published: October 2006

Five legume vegetables harvested at the immature green and mature stages were analysed for weight and nutrient composition. In some types the seed weight increased up to seven‐fold in the last 10 days of maturation. The protein, fat, carbohydrate and thiamin contents increased on maturation. However, the proportional increase varied widely from 10 to 100 % in the case of protein and carbohydrates. The changes observed in the nutrient composition and weight of vegetable legume seeds in the last 10 days of maturation suggest that it is advantageous to harvest vegetable legumes when mature.
Lipid determination in fish meal: An investigation of three standard methods applied to stabilised and non‐stabilised anchovy meals at increasing stages of maturity
Authors: de Koning Adrianus J , Mol Theodora H
Published: October 2006

An investigation into the relative merits of three standard laboratory procedures for lipid determination in fish meal is described. It was found that the amount of lipid extracted by these methods from both stabilised and non‐stabilised anchovy meals decreased on storage of the meals.

The decrease in lipid yield as a function of the storage time may be approximated by straight lines, which reveal clear distinctions between the three methods as well as the two types of meal. The cold Bligh and Dyer method gave consistently higher lipid yields than either the hot hexane or a modified EEC method, and the decrease in the Bligh and Dyer lipid content with storage was less than that found in the hot hexane or the EEC lipid content. This difference was more pronounced in the non‐stabilised than in the stabilised meals.

No fundamental difference between the hot hexane and the modified EEC lipid extraction method could be established since the hydrolysis step in the EEC procedure does not de polymerise the lipid portion which is unextractable by hot hexane.

The effectiveness of the antioxidant ethoxyquin in protecting polyunsaturated fatty acids in anchovy meal from oxidation is demonstrated.
Carob bean germ seed (Ceratonia siliqua): Study of the oil and proteins
Authors: Maza María P , Zamora Rosario , Alaiz Manuel , Hidalgo Francisco J , Millán Francisco , Vioque Eduardo
Published: October 2006

The oil and flour of the seed germ of carob bean (Ceratonia siliqua L) were studied. The fatty acid composition included, as main components, palmitic (14·2%), stearic (3·0%), oleic (38·5%) and linoleic (43·6%) acids. Lipolysis with pancreatic lipase shows the following glyceride composition: S3 (0·0%), US2 (2·7%), SU2 (27·9%) and U3 (63·7%). The protein flour was separated into protein classes according to their solubility and molecular weight, and the preparation of an isolate (with more than 90% protein) is described.
Chromium in the gastrointestinal tract of the rat
Authors: Chen Ying , Stoddard‐Gilbert Kay , Blincoe Clifton
Published: October 2006

Chromium from feed intrinsically labelled with 51Cr was either fed to laboratory rats or mixed in vitro with gastrointestinal tract contents. The solubility, protein association and molecular size were measured. Chromium from intrinsically labelled feed did not appear as inorganic chromium in the gastrointestinal tract of the rat. One‐fourth to one‐half of the chromium in the small intestine remained in solution after centrifugation for 10 min at 12000 × g. The chromium in solution had the same exclusion volume on gel filtration chromatography throughout the gastrointestinal tract. Any protein association was quite labile. With high‐fibre feed, more chromium was not soluble and probably was not available for absorption. Chromate administered with feed formed complexes with the feed and behaved similarly to intrinsically labelled feed. Chromate fed to fasted rats associated with large, possibly protein‐containing, sedimentable particles in the gastrointestinal tract of the rat.