bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in the softening and composition of kiwifruit(Actinidia deliciosa) Affected by Maturity at Harvest and Postharvest Treatments
Authors: Macrae Elspeth A , Lallu Nagin , Searle Ann N , Bowen Judith H
Published: October 2006

Kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) were harvested at a range of maturities, from 4.4‐8.9% w/v soluble solids, and ripened, with or without ethylene, after harvest or after storage for up to 12 weeks at 0 or 4°C.

During maturation, the internal ethylene concentration of the fruit increased, and the lag before the onset of rapid softening decreased. Fruit harvested late in the season and ripened at 20°C softened as rapidly as similar fruit treated with ethylene. This occurred both immediately after harvest and after 6 weeks in storage at 0°C. In more mature fruit, and fruit stored at 0°C, the difference between core and flesh firmness was greater than in immature fruit or that ripened at 20°C immediately after harvest. After 6 weeks in storage, softening of the flesh was almost complete and core firmness had the greatest influence on fruit firmness.

Soluble solids concentration increased as fruit softened, but during the first phase of softening soluble solids concentration was higher if the fruit were at low temperatures (or at 20°C without ethylene treatment) than if they were ethylene treated and held at 20°C. Sucrose increased and starch decreased during softening regardless of treatment. Citrate decreased during softening at 20°C and 12 weeks in storage at 0°C. Fructose/glucose ratios were lower in ethylene‐treated fruit than in untreated fruit. Malate did not change much on ripening after harvest but increased in response to low temperature, especially during storage at 4°C. These differences were also found in the eating‐ripe fruit.
Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods
Authors: Duhan Arti , Chauhan Bhag Mal , Punia Darshan , Kapoor Amin Chand
Published: October 2006

Phytic acid content of various cultivars showed a narrow variation: 7.48‐8.00 g kg−1 and 6.47‐6.68 g kg−1 for chickpea (Cicer arietinum L) and black gram (Vigna mungo L), respectively. Phytic acid was lowered significantly by the common methods of domestic processing and cooking including soaking, cooking, autoclaving and sprouting of the legume grains. Sprouting had the most marked phytic acid lowering effect followed by autoclaving and soaking. Cooking of soaked seeds lowered phytic acid by 20‐26% in chickpea and 35‐40% in black gram grains whereas the loss was 7‐11% and 6‐9% in these pulses, respectively, when unsoaked seeds were cooked.
Effect of fermentation on HCl extractability of minerals in Rabadi‐an indigenous fermented food of India
Authors: Dhankher Neerja , Chauhan Bhag Mal
Published: October 2006

Pearl millet flour/buttermilk mixture was fermented at 35, 40, 45 and 50°C for 3, 6 or 9 h to prepare rabadi. Fermentation at all temperatures decreased phytate P, increased non‐phytate P and increased HCl extractability of P, Ca, Fe, Zn and Cu; the extractability increased with an increase in the period of fermentation. The largest improvement was seen in extractability of Fe, followed by that of P, Zn, Ca and Cu. Mn extractability did not change as a result of fermentation.
Spoilage of vacuum‐packed beef by a clostridium sp
Authors: Dainty Richard H , Edwards Robert A , Hibbard Christine M
Published: October 2006

An unusual spoilage condition of chill‐stored normal pH vacuum‐packed beef characterised by gross distension (blowing) of the packs and off‐odours perceived on initial opening of the packs as ‘sulphurous’ and subsequently as ‘fruity’, ‘solvent‐like’ and ‘strong cheese’ has been chemically defined. Hydrogen and carbon dioxide were the major components of the headspace gases. Other components included hydrogen sulphide, methanethiol, dimethyl sulphide, dimethyl di‐ and trisulphides, methylthioacetate, l‐butanol, acetic and butanoic acids, and l‐butyl esters of a range of C1‐C6 fatty acids. Published sensory data are consistent with components of this mixture being responsible for the off‐odours detected. When grown in pure culture on beef under identical storage conditions, a Clostridium sp isolated from one of the blown packs produced the same chemical and sensory spoilage characteristics.
Colour stability of blackcurrant (Ribes nigrum)juice
Authors: Taylor Judith
Published: October 2006

Forty blackcurrant (Ribes nigrum L) genotypes, including cv Baldwin and cv Ben Lomond as standards, were assessed for juice processing qualities. Regression analyses showed no significant variation in the rate of loss of total pigments but significant variation in the rate of loss of individual major pigments. Genotypes with a high delphinidin to cyanidin ratio showed no greater colour stability than genotypes with low ratios, which indicated that the difference between the stability of the major pigments was not great enough to exert a stabilising effect on the total pigment concentration. The variation in total pigment concentration appeared to be the main factor contributing to the greater stability of cv Ben Lomond juice colour compared with cv Baldwin juice colour.
Functional properties of air‐classified yellow pea (Pisum sativum)fractions
Authors: Horváth Erika , Ormai‐Cserhalmi Zsuzsanna , Czukor BÁLint
Published: October 2006

The objective of the present investigation was the characterisation of yellow pea (Pisum sativum L) fractions obtained on a commercial scale by air classification of the milled peas. Some analytical aspects of the process were investigated including particle size distribution of fractions and their functional properties.
In‐vitro availability of starch in cereal products
Authors: François Patrice Le
Published: October 2006

The in‐vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi‐sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro.
Effect of triacontanol on sprout growth in potatoes (Solanum tuberosum)
Authors: Shashirekha Mysore N , Narasimham Pattisapu
Published: October 2006

The effects of a 3‐min dip in various concentrations (0–1–100 mg litre−1) of a triacontanol emulsion on sprout growth from single‐eye pieces of seed potato (Solanum tuberosum L) tubers were assessed after 10 days' growth in acid‐washed sand. Treatment effects were compared with those resulting from immersion for 3 min in a mixture of gibberellic acid (6 mg litre−1) and ethrel (4 mg litre−1).

Triacontanol dips were more effective than gibberellic acid and ethrel. Treatments increased the fresh weight of sprouts but had little effect on sprout number per tuber fragment. The optimum concentration of triacontanol was 10 mg litre−1.
Analysis of phenolic acids and carbohydrates in pigeon pea (Cajanus cajan) plant
Authors: Nahar Nilufar , Mosihuzzaman M , Theander Olof
Published: October 2006

Protocatechuic, p‐hydroxybenzoic, vanillic, caffeic, p‐coumaric and ferulic acids were identified and quantified in bark, stem and leaf of the pigeon pea plant (Cajanus cajan (L) Millsp). Glycerol, erythritol, threitol, arabinitol, xylitol, mannitol, galactitol, glucitol, myo‐inositol, glucose, fructose and sucrose were the alditols, cyclitols and free sugars present in varying amounts in the three parts of the plant. Uronic acid, ash, Klason lignin and polysaccharides in the plant fractions were determined on the extractive‐free dried materials. The stem and bark contained 40·1 and 39·2% of α‐cellulose, respectively.
Comparison of the polyphenol profiles of apple fruit cultivars by correspondence analysis
Authors: McRae Kenneth B , Lidster Perry D , Demarco Alphonse C , Dick Arthur J
Published: October 2006

Concentrations of the major flavonoids and phenolic acids in the peel and cortex of fruit of eight commercial apple cultivars were determined by HPLC. The multivariate statistical technique of correspondence analysis was applied to the polyphenol profiles to describe distinctive groups of cultivars and of polyphenols, and their joint correspondences.

Cultural and growing conditions had a limited effect on the polyphenol profiles of the cortex and peel. Chlorogenic acid was the principal polyphenol in the cortex with the lowest levels being in Red Delicious and the highest in Jerseymac, which were compensated by changes in phlorizin. Cortland had low levels of chlorogenic acid and Gravenstein had high levels, but these were offset by the levels of catechins.

The quercetin, rhamnoside, was the principal phenolic compound for the peel data with low levels in Red Delicious, Cortland, Spartan and Jerseymac and high levels in Golden Delicious, Gravenstein and Northern Spy. Levels of chlorogenic acid, offset by levels of phlorizin and catechins, distinguished between Red Delicious and Cortland. Rutin was important in distinguishing between Jerseymac and Spartan.
Screening of aflatoxins in duck feedstuffs in West Java, Indonesia
Authors: Sutikno A Irawan
Published: October 2006

During the period 1979‐1985, incoming feed ingredients (some of imported origin) for duck diets were screened for their aflatoxin level. As a result. records of aflatoxin data from 533 corn, 88 rice, 136 rice bran, 47 wheat pollard, 207 soya bean meal. 55 copra meal and 166 fish meal samples were obtained.

Aflatoxin B1 was the predominant form, the incidence of samples containing it ranging from 69 to 94%; then accompanied by aflatoxin G1, 37 to 81%: by B2, 33 to 70%; by G2, 13 to 66%.

Levels of total aflatoxin > 20 μg kg −1 were most frequently encountered in corn (71%) and copra meal (58%), followed by soya bean meal (20%), wheat pollard (15%), rice bran (12%), fish meal (10%) and rice (4%). Most feed ingredients contained aflatoxins < 100 μg kg−1 except in corn of which 202 samples (38%) had a higher level. Corn is concluded to be the main source of alfatoxin contamination in corn‐based mixed feeds.
Variability in the major lipid components of four market classes of dry edible beans
Authors: Drumm Terri D , Gray J Ian , Hosfield George L
Published: October 2006

The lipid composition of dry edible beans (Phaseolus vulgaris L) was characterised and the variability between four US market classes (navy, dark red kidney, pinto and Black Turtle Soup) was determined. The total lipid content of the beans ranged from 1–8 to 2–6 g per 100 g dry weight. Triacylglycerol esterified sterified glucoside and phosphatidylcholine were identified as the major lipid class components of the neutral lipid, glycolipid and phospholipid fractions, respectively. The fatty acids were highly unsaturated: linolenic acid was the major fatty acid. Three sterols, campesterol, stigmasterol and β‐sitosterol, were identified. The lipid and fatty acid contents of the bean classes were significantly (P <0–05) different. Principal component analysis of the total lipid components resulted in the extraction of four factors, which accounted for 93.3% of the variability of the data set. These factors were characterised as the (I) fatty acid. (II) sterol. (III) lipid class, and (IV) oleic acid factors.
Black tea thearubigins—their HPLC separation and preparation during in‐vitro oxidation
Authors: Opie Shaun C , Robertson Alastair , Clifford Michael N
Published: October 2006

A reverse phase, gradient elution HPLC method has been developed to separate black tea thearubigin compounds. Using diode array spectroscopy, spectral data are provided for the major pigment peaks. The analytical method has been used to monitor the formation of the thearubigin compounds during black tea fermentation. In‐vitro model fermentation systems using partially purified tea polyphenol oxidase and mixtures of six pure catechins have also been analysed. Data are presented to relate many of the thearubigins in black tea liquors to their catechin precursors. Manipulation of the in‐vitro model system conditions will be used to prepare various thearubigins for further structural studies.
Proteolytic enzymes in Carica candamarcensis
Authors: Baeza Gustavo , Correa Duberlis , Salas Carlos
Published: October 2006

Papain is a protease(s) derived from the unripe fruit of the papaya tree. It has several applications in the food and pharmaceutical industries. The main source of the enzyme is from Carica papaya L (papaya) grown in Africa, with Zaire producing 60% of the total world supply.

The aim of the present study was to evaluate the properties of papain derived from C candamarcensis L, a species abundant in the IV and V region of Chile (latitude 29° to 34°s). The data reveal that C candamarcensis proteinase has high esterase and proteolytic activities, which range between five‐ and eightfold higher than in the case of its counterpart from African countries.

Alternative procedures currently applied to obtain dried papain were compared to determine their injluence on the quality of the final product, lyophilisation by far being the best procedure to retain original activity.

Stability of the dried product following storage at different temperatures was also assayed, as well as microbial contamination. Low doses of gamma irradiation eliminate organic contamination in the dried product without affecting enzyme activity.

Compositional analysis reveals that 70% of the dried product is protein, and polyacrylamide gel electrophoresis shows the presence of two main peptides under denaturing conditions.
Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea
Authors: Thanaraj S N Stephen , Seshadri Ramachandran
Published: October 2006

Variation in polyphenot oxidase activity and levels of total polyphenols and catechins with respect to different clones and shoot components, and its effect on quality of black tea (Camellia sinensis (L) 0 Kuntze, were studied. There was a wide variation in polyphenol oxidase activity of the different clones tested. The optimum fermentation time and polyphenol oxidase activity of different clones exhibited a hyperbolic relationship, viz y = 2.36 + 1129/x, where y = optimum fermentation time in minutes and x = polyphenol oxidase activity in μM catechol oxidised g−1 acetone powder min−1, with an r value of −0.98, which is signi Jicant at P ≤ 0.001. A good non‐linear relationship was found between polyphenol oxidase activity of ji‐esh tea shoots of different clones and the theajavins content of corresponding black teas. Among different shoot components, bud and first leaf had higher levels of polyphenols and catechins than internodes. However, the polyphenol oxidase activity showed a reverse trend: the internodes exhibited a higher enzyme activity compared with other components. Formation of theajavins during fermentation of different shoot components was in good agreement with polyphenol oxidase activity. High performance liquid chromatographic analysis of the theaflavins fraction in tea brew of black teas made from different components of tea shoot showed that buds resulted in black tea with the highest amount of theaflavin gallates, whereas teas produced from internodes had the lowest amount of theaflavin gallates. A new factor, viz theaflavin digallate equivalent, was developed, and the significance of this factor for chemical evaluation of black tea quality is discussed in this paper.
Origin of variable extraction of myosin from myofibrils treated with salt and pyrophosphate
Authors: Parsons Nick , Knight Peter
Published: October 2006

When isolated myofibrils are treated with solutions containing NaCl and pyrophosphate to imitate conditions in meat being cured, considerable dijfirences are observed between myofibrils in the concentration of NaCl required for extraction of the myosin‐containing A‐band. The diferences in extent of extraction at an intermediate concentration of NaCl are between bundles of myofibrils rather than within them, indicating that the variation derives from differences between muscle fibres. The extraction behaviour is determined by the myosin isoenzyme content of the muscle fibre. Thus, the proportion of myofibrils extracted at an intermediate concentration of NaCl in preparations from various bovine and rabbit muscles reflects the documented proportion of fast‐contracting fibres in each muscle. Rabbit M plantaris myofibrils from fast white fibres are extracted in a low concentration of NaCl, whereas those myofibrils containing slow myosin are extracted only in a high Concentration of NaCl. Myofibrils probably from fast red fibres require an intermediate concentration of NaCl for extraction.
Fatty acid and free amino acid content of some mushrooms
Authors: Senatore Felice
Published: October 2006

Free amino acids and fatty acids of seven Basidiomycetes belonging to the families Hygrophoraceae and Russulaceae were determined. Pro, Glu, Ser and Val are the main free amino acids. Linoleic, oleic and palmitic acids are essentially the only fatty acids.
A chemical study of Tamarindus indica (Tsamiya) fruits grown in Nigeria
Authors: Ishola Muinat M , Agbaji Edith B , Agbaji Abel S
Published: October 2006

The edible part (pulp) of Tamarindus indica L fruit is relatively poor in protein (87.9 g kg−1) and oil (25.3 g kg−1) but the seed is a good source of both (269.3 g kg−1 protein and 109.1 g kg−1 lipid). Both the pulp and seed are good sources of calcium, and the seed of phosphorus, magnesium and potassium. Low levels of phytic acid and heat‐labile trypsin inhibitors are present.
Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana (Musa cavendishii, var enana)
Authors: Cano Pilar , Marín M Antonia , Fúster Carmen
Published: October 2006

Polyphenoloxidase (EC 1.14.18.1) and peroxidase (EC 1.11.1.7) activities were evaluated during cold storage of banana (Musa cavendishii, L var enana). The effects of some thermal treatments (blanching of peeled bananas, microwave treatment of banana slices and storage of banana slices at −24°C) were studied. Inactivation of both enzymes by blanching was very effective (96–100 %) at all maturity levels. Microwave treatment showed differing efficiency depending on banana ripeness, and produced non‐enzymic darkening due to Maillard reactions mainly in green and full‐yellow bananas. Freezing of fruit slices without previous thermal treatment produced different effects in polyphenoloxidase and peroxidase activities. It was concluded that immersion in boiling water of peeled bananas with 70 % green/30% yellow peel colour maturity index is the optimal pretreatment for the preservation of frozen banana slices.
Energy values of lactitol and lactulose as determined with miniature pigs and growing rats
Authors: Bird Susan P , Hewitt David , Gurrf Michael I
Published: October 2006

Digestible and metabolisable energy values were determined by the metabolic balance method. The mean (and SEM) metabolisuble energy values for lactitol were 11.8 (0.8) arid 9.8 (1.5) kJ g−1, respectively, for the laboratory rat arid the miniature pig. For lactulose, metabolisable energy values were 8.4 (1.0) and 9.0 (0.8) kJ g‐−1, respectiuely, for the rat and pig. Digestible energy vulues were little different from these metabolisable energy values indicating that the efficiency o f utilisation of the digestion products absorbed may be high.
Influence of age on muscle connective tissue in trout (Salmo irideus)
Authors: Montero Pilar , Borderías Javier
Published: October 2006

The physicochemical properties of the connective tissue in the muscle of trout (Salmo irideus Gibb) from four different age groups were studied. Solubility, thermal denaturation and the yields of the α, β and γ components were used as indices of collagen aggregation. Shear strength of connective tissue fiom different locations in trout jllets was also measured. Muscle connective tissue in the larger trout (1800 g ) was more abundant and the collagen exhibited a lower level of crosslinking. However, shear strength values were significantly different only for the youngest specimens (200 g). Collagen crosslinking increased with size in the other three groups studied (200,800 and 1200 g); the connective tissue from the 800‐g and 1200‐g specimens had similar shear strength values which were higher than those for the 200‐g specimens.
Primary metabolites and organic acid metabolism in apple (Malus sylvestris) fruit callus culture
Authors: Prabha T N , Salimath P V , Patwardhan M V
Published: October 2006

In‐vitro culture cells were obtained from seven different varieties of Indian apples (Malus sylvestris L). The cultivar Golden Delicious showed the highest yield of callus tissue followed by Maharaji and American Epirouge. Cultured apple cells exhibited some deviation from the apple fruit in primary metabolism as well as primary metabolite profiles.

In callus cultures, the pool size of free amino acids and organic acids increased considerably while the free sugar pool decreased drastically compared with apple fiuit. There was higher incorporation of 14C acetate, 14C citrate, 14C malate and 14C succinate into the CO2, lipid, protein, carbohydrate and amino acid fractions and lower incorporation into the free sugar fraction in cultured cells compared with the explant. The incorporation of 14CO2 showed a similar trend. Qualitatively, there was some similarity between the callus and explant in free amino acid and sugar profiles and dissimilarity in organic acids. Compounds such as citrate, succinate and fumarate and also some amino acids (methionine, arginine, leucine and proline) were present at higher concentration in callus cultures whereas they were almost absent in the original tissue. There were also differences in the carbohydrate and protein profiles of explant ana callus as judged by their sugar and amino acid make‐up respectively.
Rheology and baking potential of wheat/plantain composite flour
Authors: Bamidele E Afolabi , Cardoso Anthonia O , Olaofe Olorunfemi
Published: October 2006

The possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour. With increasing levels of supplementation with plantain the water absorption capacity and dough development time of the composite flour decreased. However, the mixing tolerance time increased and the mixing quality decreased. It was found that the baking quality decreased with increasing level of supplementation and when unblanched plantain flour was used. The blend with 100 g kg−1 blanched plantain and 900 g kg−1 wheat flour was found to be internally and externally better than other blends and the bread was of acceptable quality.
Effects of selected trace elements on plant growth
Authors: Aller A Javier , Bernal J Luis , Nozal M Jesus Del , Deban Luis
Published: October 2006

Trace elements in plants are of general concern because of their importance in both animal nutrition and plant growth. Consequently, these elements are the most extensively studied in plants and foodstuffs. We surveyed those other elements which have been shown to have some beneficial effects on the growth of a few plant species only, and, although evidence for this essentiality continues to accumulate, their conclusive essentiality for higher plants still needs confirmation. Plants use these trace elements in small quantities, and we include the following in our review: titanium, vanadium, cobalt, nickel, aluminium, silicon, arsenic, selenium, fluorine and iodine. Their effects on plant growth are evaluated, covering the following: absorption, transport and accumulation, biochemical functions, deficiency and toxicity.
Lignin in wheat internodes. Part 1: The reactivities of lignin units during alkaline nitrobenzene oxidation
Authors: Iiyama Kenji , Lam Thi Bach Tuyet
Published: October 2006

The alkaline nitrobenzene procedure for determining lignin building units has been applied to wheat internodes. The effect of reaction time and temperature on the rate of reaction has been measured and the nature of the aldehyde and acid products determined by gas‐liquid chromatography. Survival factors for individual phenolic compounds were determined and found to be in the range 0.85–4.99, and were constant for each compound under the reaction conditions (c 6 % nitrobenzene in 2 M NaOH, 170°C, 2 h in a stainless steel pressure vessel), optimised for maximum recovery of products using wood and wheat internode meals. The reaction products fiom 24 monomeric and dimeric lignin model compounds were quantitativety determined to provide information on the susceptibility of various lignin structures to alkaline nitrobenzene oxidation. The results of these and earlier studies by other authors suggest that at the higher temperature a heterolytic reaction mechanism is operating on nitrobenzene oxidation conditions. On nitrobenzene oxidation, ferulic and p‐coumaric acids survived in amounts which allowed the procedure to be used, with appropriate correction factors, to determine the nature and amount of these cinnamic acids associated with walls of grasses.
Effect of preslaughter transport on carcass yield and indices of meat quality in sheep
Authors: Warriss Paul D , Kestin Steven C , Young Ceridwen S , Bevis Edward A , Brown Steven N
Published: October 2006

One hundred and sixty castrated male crossbred lambs were fed a complete pelleted diet ad libitum for 4 weeks prior to slaughter at a live weight of about 32 kg in two trials carried out in June and November 1984. They were killed after having been subjected to withdrawal of food, but not water, for 21 h and either no transport on the day of slaughter or a journey lasting for 1, 3 or 6 h. Transport had no signijicant effect on the weights of any body components measured. However, although the effect was not statistically significant (P=O.25), sheep transported for 3 or 6 h produced slightly lighter (1.7%) carcasses than those either not transported or subjected to a 1‐h journey. Transported sheep had higher concentrations of plasma glucose and liver glycogen, and lower levels of plasma jkee fatty acids and urea N. Muscle glycogen, pHu or water holding capacity were not influenced by transport, but fibre optic probe value was lower in sheep transported for 1 h than in those transported for 6 h. No differences were found between the results of the two trials, suggesting that season was not important in determining the responses of sheep to transport.
Studies on characterisation of thermostable antigens of adrenals and muscle tissues of meat animals
Authors: Bhilegaonkar Kiran N , Sherikar Adagonda T , Khot Jayakumar B , Karkare Umesh D
Published: October 2006

The characteristics of heat‐stable, ethanol‐precipitable antigens (BE) of adrenals and muscle tissues of cattle, buffalo, sheep, goat and pig were studied. The antigens were subjected to protein analysis. The distribution patterns of the antigens employing sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) as well as polyacrylarnide gel isoelectric focusing revealed that the heat‐stable antigens of a dreds contained only one component corresponding to troponin T, whereas muscle BE showed associated low molecular weight components along with troponin T as major component. Negative results of thymol‐H2SO4 staining of SDS‐PAGE gels indicated that the thermostable antigens did not belong to the mucoprotein class.
Effect of gamma irradiation on microorganisms and components in empty fruit bunch and palm press fibre of oil palm wastes
Authors: Kume Tamikazu , Ito Hitoshi , Ishigaki Isao , Lebaijuri Muhamad , Othman Zainon , Ali Foziah , Mutaat Hassan H , Awang Mat R , Hashim Ahmad S
Published: October 2006

The effects of irradiation on microbiological load and chemical components of empty fruit bunch (EFB) and palm press fibre (PPF) were investigated as the preliminary study for upgrading of oil palm wastes to animal feeds by fermentation. The initial contamination of microorganisms in both EFB and PPF was very high and there is no significant difference between the samples collected from various palm oil mills. The dose required to eliminate below the detectable level was more than 15 kGy for total aerobic bacteria, but 5–6 kGy is enough for fungi. The contents of holocellulose and lignin were c 60% and 25%, respectively, in both EFB and PPF, and the change in components by irradiation was small. EFB and PPF have a high water holding capacity suggesting that they are suitable substrates for fermentation. These results show that the irradiation by 5–10 kGy on EFB and PPF is applicable for the pasteurisation of fermentation media without any significant change in components.
Starch determination in horticultural plant material by an enzymic‐colorimetric procedure
Authors: Rasmussen Trevor S , Henry Robert J
Published: October 2006

The starch content of horticultural plant material (including leaves and woody tissues such as roots, stems, twigs, trunks and bark) was determined by an enzymic procedure. A heat‐stable α‐amylase and amyloglucosidase were used to hydrolyse the starch in the finely ground plant material to glucose. The glucose produced was measured colorimetrically using a coupled glucose oxidase/peroxidase reaction. Conditions necessary for maximum glucose recovery were established. Plant material analysed included samples from macadamia (Macadamia integrifolia Maiden and Betche, trunk and bark), mango (Mangifera indica L; stems and roots), lychee (Litchi chinensis Sonn; leaves, stems, twigs and roots), pineapple (Ananas comosus (L) Merrill; leaves, stems and roots) and nectarine (Prunus persica (L) Batsch var nucipersica (Suckow) C K Schneid; twigs, shoots, branches, limbs, roots and trunk). Starch values ranged from less than 14% to greater than 30%. The method allows assessment of variations in the starch content of perennial plants and may be used in crop management.
Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes
Authors: Roe Mark A , Faulks Richard M , Belsten Joanne L
Published: October 2006

The use of total reducing sugars to predict the fry colour of potato chips may lead to anomalous results because both sugars and amino acids are involved in the Maillard reactions responsible for the production of the colour of fried potato. To clarify the roles of both sugars and amino acids, potatoes were grown under different levels of nitrogen fertilisation to induce different levels of free amino acids and sugars. The potatoes were harvested at maturity and stored at 10°C for up to 10 months, which served to induce further changes in both sugar and amino acid content. At harvest and at intervals during the storage period, potatoes were analysed for total reducing sugars, glucose, fructose and amino acids. Chips from the potatoes were fried and their colour was scored by comparison with standard colour cards. Potatoes grown under high nitrogen had lower amounts of free sugar at all times, and consequently‐tended to have lower colour scores. However, in high nitrogen potatoes there was more colour per unit of sugar indicating that amino acids may be playing a synergistic role. Statistical analysis of the data indicated that around 90% of the variation in the colour could be accounted for by variation in the sugars but that 98% of the variation could be accounted for by including amino acids in the regression analysis.
Sorghum gluten feed in poultry diets: Effect on broiler performance and sensory evaluation of carcasses
Authors: Zubeir Elfadil A El , El Bashir Tag E , Salih Amer M
Published: October 2006

Chicks, Gallus domesticus (Lohmann) were randomly allocated at 240 days of age to one of four dietary treatments and fed ad libitum for 7 weeks. The diets, fed as mash, were a control and three other diets with increasing levels of added sorghum gluten feed (SGF‐100, 200, 300 g kg−1). The L‐lysine and DL‐methionine contents of the diets were raised to the level recommended for starter broiler chicks. There were no significant (P > 0.05) effects of dietary SGF on feed intake, weight gain, feed conversion efficiency and mortality rate throughout the experimental period. Chicks given SGF diets had significantly (P < 0.05) lower meat/bone ratios. Dietary SGF had no detectable effects on the colour, flavour or texture of roasted chicken meat when evaluated by semi‐trained panellists. It is concluded that SGF at the levels tested can be included in the diets of broiler chicks.
Effects of nitrogen fertiliser on yield, dry matter content and flouriness of potatoes
Authors: O'Beirne David , Cassidy J Cyril
Published: October 2006

The effects of incremental amounts of nitrogen fertiliser in the range 0–200 kg ha−1 on yield ha−1, tuber dry matter (DM), DM ha−1and flouriness were evaluated in five potato cultivars over three seasons. In general, yield increased with the use of up to 100–150 kg N ha−1and remained constant thereafter; % DM of tubers was significantly diminished by amounts of nitrogen > 150 kg ha−1. In a single poor growing season, yields were small and both yield and% DM were less affected by nitrogen. The mean flouriness score of cooked tubers was highly correlated with specific gravity (SG) class (r = 0.94); tubers with SG > 1.08 were scored floury to very floury. Moderate nitrogen fertiliser use (⩽ 100 kg ha−1) had little effect on weight per cent of crop > SG 1.08; large amounts of N (200 kg ha−1) resulted in a substantial decline in the size of this fraction; the effects of intermediate amounts varied with season and cultivar.
Changes in the volatile composition of La France pear during maturation
Authors: Shiota Haruyasu
Published: October 2006

Volatile constituents were separated from fully ripe La France pear by using simultaneous distillation and extraction. The principal volatile components were ethyl, propyl, butyl and hexyl acetates, which accounted for 70.6%. Hex‐5‐enyl acetate was detected as an interesting component and probahly contributes to the ketonic estery odour of this pear.

The changes in the composition of volatile components during maturation were also investigated. The concentrations of the esters, especially acetates, increased markedly with increasing maturity of the fruit. These results were compared with those obtained from Bartlett pear.
Effects of alterations in the source‐sink ratio on various dates after anthesis on the amino acid composition of wheat grains
Authors: del Molino Isabel M Martín , Rojo Bárbara , Martínez‐Carrasco Rafael , Pérez Pilar
Published: October 2006

In an experiment with three winter wheat (Triticum aestivum L)varieties (Splendeur, Hobbit and Maris Huntsman) cultivated after anthesis in a growth chamber, the upper part of the ear was removed on several dates after anthesis (halving). The remaining grains accumulated more nitrogen, especially between days 5 and 25 after anthesis; the increase depended on variety, the date of halving and the stage of development. The relative composition of the protein was also affected, since the amino acid composition of the grain varied. In the remaining grains the relative amounts of glutamate and, in general after 15 days, those of proline and phenylalanine increased; by contrast those of aspartate, lysine and arginine, among others, decreased. The response of the three varieties was similar. At maturity, the magnitude of the response was related to the variations occurring in the nitrogen (% DW). The stage of development in which the grain accumulated nitrogen supplement did not affect the regressions between the relative amounts of each amino acid and the nitrogen (% D W). However, when the ears were halved on day 25 after anthesis, the relative amounts of glycine, lysine and arginine tended to be slightly higher, especially in the case of Hobbit, than the values that would correspond to these regressions. The departure from regression increased with increasing accumulations of nitrogen in the grain between day 25 and maturity.
Relationship among compositional data of fibrous by‐products as determined by two different extractions in the detergent system of analysis. Influence on the prediction of the digestibility
Authors: Rebolé Almudena , Alvira Pilar , González Gaspar
Published: October 2006

Both direct and sequential extractions in the detergent system of analysis were applied to some fibrous by‐products (cereal and legume straws, legume bagasse, vine branch silage and poplar bark) to determine which gave the better prediction of the digestibility through the summative equation, and to study the interferences of fibre‐bound nitrogen and tannins.

Permanganate lignin gave a lower correlation than acid‐detergent lignin when figures from direct and sequential extractions were compared. Fibrebound nitrogen (as N × 6.25) was positively correlated to permanganate lignin, whereas tannins were positively correlated to acid‐detergent lignin. Figures for permanganate lignin from sequential extraction and aciddetergent lignin from direct extraction gave a good prediction of in‐vitro digestibility when they were used in the summative equation.

More research into lignin, tannins and the detergent system of analysis of fibrous by‐products should be done in order to improve and clarify the prediction of digestibility.
Measurement of purine derivatives in urine of ruminants using automated methods
Authors: Chen Xue Bin , Mathieson John , Hovell F Dickon Deb , Reeds Peter J
Published: October 2006

Automated methods based on the Auto Analyzer have been developed for the analysis of allantoin, uric acid and xanthine plus hypoxanthine in urine of sheep and cattle.

Allantoin is determined by a modification of an existing method. Recovery of allantoin added to urine was 99.7% ± 3.2 SD. Uric acid is determined using a phosphotungstic acid method, and xanthine and hypoxanthine together are determined as uric acid after treatment with xanthine oxidase. The enzymic conversion is integrated into the automated procedure of uric acid analysis. Recovery of uric acid, xanthine and hypoxanthine, all as uric acid, was 97–99%. The relative proportions of allantoin: uricacid: xanthine plus hypoxanthine in urine of sheep differed from those in urine of cattle. Xanthine and hypoxanthine were almost absent from urine of cattle.
Determination of egg and egg white content of food products by means of immunochemical assessment of ovalbumin
Authors: Sajdok Jiří , Rauch Pavel , Paluska Eduard , Káš Jan
Published: October 2006

The content of eggs and egg white, respectively, in various foods (pastes, mayonnaises, dressings, confections containing egg white, various ready‐to‐ cook mixtures, ice creams, omelettes, custards, pie fillings etc) was assessed by radial immunodiffusion and preferably by rocket immunoelectrophoresis. The problem of partial ovalbumin denaturation during processing of dried eggs or egg white was overcome by using these products for the calibration of the method used. The method may also be applied to assess the degree of egg white contamination in mayonnaises in order to control the yolk and egg white separation during processing.
Evaluation of acid and enzyme hydrolytic methods for the determination of edible aroid starch content
Authors: Agbor‐Egbe Tom , Rickard June E
Published: October 2006

The starch content of four edible aroid (Araceae) cultivars was determined using acid and enzyme methods of hydrolysis. Hydrolysates were analysed using ferricyanide reduction, glucose oxidase and high performance liquid chromatography methods. Differences in starch values were obtained between the method of sugar analysis used when acid hydrolysis of samples was employed. The results obtained using enzyme hydrolysis, however, showed no significant differences between the methods of sugar analysis used. The results of these experiments indicate that, to obtain accurate starch values for edible aroids using the least expensive options, it is recommended that acid hydrolysis and the glucose oxidase‐peroxidase glucose‐specific assay methods or enzyme hydrolysis and ferricyanide sugar analysis be used. Starch degradation of ungelatinised samples by enzymic hydrolysis was very limited and showed considerable cultivar variation.
Astringency and bitterness of selected phenolics in wine
Authors: Robichaud Jane L , Noble Ann C
Published: October 2006

Trained judges rated intensities of astringency and bitterness of four phenolic substances in white wine by scalar and time—intensity methods. According to scalar rating, astringency and bitterness increased as a linear function of concentration for catechin, gallic acid, grape seed tannin and tannic acid. The polymeric tannic acid and grape seed tannin were rated more astringent than bitter; the reverse was found for their respective monomers, gallic acid and catechin. Similar results were obtained for maximum intensity ratings by time—intensity methods. As maximum intensity of astringency or bitterness increased directly with concentration, the total duration of aftertaste increased; however, little or no changes in time to maximum were observed. A slightly longer time to maximum perception for bitterness was observed than for astringency.
Breadmaking quality of ten greek breadwheats—baking and storage tests on bread made by long fermentation and activated (chemical) dough development processes, and the effects of bug‐damaged wheat
Authors: Matsoukas Nikitas P , Morrison William R
Published: October 2006

Bread was made using a long fermentation process and an activated (chemical) dough development process from four soft‐milling and six hard‐milling varieties of Greek wheat. Breadmaking quality was reliably predicted using results from sedimentation tests and Farinograph dough mixing tests. The damaging effects of proteolytic enzymes in flour from insect‐damaged wheat, added at the 3% level, were evaluated. The superior qualities of the newer harder wheats were confirmed and it seems that their loaf volume may be unaffected by moderate levels of insect damage. The activated dough development process seems to be very suitable for hard Greek wheats.
Evaluation of the chemical composition of fresh and stored edible aroids
Authors: Agbor‐Egbe Tom , Rickard June E
Published: October 2006

The chemical compositions of 32 cultivars of two edible aroid species (Colocasia esculenta var antiquorum and Xanthosoma sagittifolium) were determined. Mean values obtained for both species in g kg−1 dry weight were: crude protein 37.5–73.6, total fat 0.9–8.7, ash 28.7–77.7, crude fibre 4.3–42.0, total sugars 5.9–42.5 and starch 509.1–705.7. The mam sugars identified by HPLC were fructose, glucose, sucrose and maltose. The amino acids with the highest concentrations were aspartic acid, glutamic acid and arginine. A significant reduction in starch content (to 39.8–47.4 g kg−1) and increase in total sugars content (to 8.0–11.6 g kg−1) occurred during the storage of cormels for two weeks under tropical ambient conditions (24–29°C; 86–98% RH). No significant differences (P> 0.05) between fresh and stored cormels were found in crude protein and amino acid contents.
Effect of baking temperature/time conditions and dough thickness on arabic bread quality
Authors: Quail Ken J , McMaster G J , Tomlinson J David , Wootton Michael
Published: October 2006

A new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries.

Dough thickness and baking temperature/time conditions were varied: doughs sheeted to <3.0 mm thick require baking temperatures higher than 500°C whereas doughs that are thicker than this will benefit from temperatures lower than 500°C. Thinner doughs baked at higher temperatures for shorter times produced better quality bread.

The processing variables identified as being optimal in this study were incorporated into a test baking method. This method gave reproducible results and greater discrimination between flour samples than a previous method.
A study on chemical composition of two special green teas (Camellia sinensis)
Authors: Liang Y R , Liu Z S , Xu Y R , Hu Y L
Published: October 2006

An HPLC method has been used to separate and determine quality‐related chemical components in Zhenong‐xiangya and Zhenong‐cuiliu, two special green teas from Zhejiang, China. Seventeen or eighteen amino acids and five catechins were detected. Theamine was the major amino acid by far, its content reaching 37.7% and 54% of the total amino acids in these teas, respectively. The catechin content was 154.4 mg g−1 in Zhenong‐xiangya and 170.7 mg g−1 in Zhenong‐cuiliu. Caffeine contents in the teas studied were all above 75 mg g−1 which was much higher than those previously reported in green teas. The vitamin C contents were all about 2 mg g−1. Seven peaks were resolved in the HPLC profiles of the flavonoid extracts of the two teas and three of them were identified as rutin, myricetin and quercetin using reference compounds.
Effects of grazing and nitrogen fertiliser on the soil microbial biomass under permanent pasture
Authors: Bristow Andrew W , Jarvis Stephen C
Published: October 2006

Carbon and nitrogen in the soil microbial biomass were measured on eight occasions during a grassland production season, under swards of perennial ryegrass receiving 210 or 420 kg N ha−1 per year or of ryegrass/white clover receiving no fertiliser N. The swards were either cut or grazed at monthly intervals. Soil microbial biomass C increased under all treatments in late April before declining until late July and rising slowly towards the end of the season. Values for microbial C under cutting and grazing were not significantly different but were usually larger under grass/clover than under grass. In contrast, the smallest values for soil microbial biomass N were recorded in late April. Larger N values were again recorded under grass/clover, and although values were nearly always smaller under grazing than under the corresponding cut treatment the differences were not significant.

Soil biomass N comprised a large reservoir of mobile N, and at any one time contained 11, 3 and 5 times more N than was present in the mineral N component of the soil, the standing crop or excretal returns, respectively. It did not appear to be responsive, within a season, to the considerable returns of C and N from grazing animals or to N fertiliser management.
Sorption of volatile compounds into electron beam irradiated EVA film in the vapour phase
Authors: Matsui Toshirou , Inoue Masahiro , Shimoda Mitsuya , Osajima Yutaka
Published: October 2006

In order to investigate the sorption of volatile compounds by electron beam irradiated ethylene/vinyl acetate copolymer (EVA) films, permeation measurements in the vapour phase were carried out. The diffusion coefficients of octane, ethyl hexanoate, octanal, octan‐1‐ol and d‐limonene increased with an increase in the irradiation dose. The sorption of all volatile compounds in this study was depressed in electron beam irradiated film: the decreases in solubility coefficients for 20 Mrad EVA film were 15% for octane and ethyl hexanoate, 45% for octan‐1‐ol and octanal, and 50% for d‐limonene. The enthalpy change in sorption (ΔH) of ethyl hexanoate was −13·4 kJ mol−1 for 50 g kg−1 EVA film at a dose of 20 Mrad compared with −27·6 kJ mol−1 for the unirradiated one. In a homologous series of aliphatic alcohols, sorption was significantly depressed with increasing carbon chain length. Judging from both heat‐seal strength and sorption behaviours, the most appropriate irradiation dose for the practical usage of irradiated EVA film was less than 15, 10 and 5 Mrad for 50, 95 and 150 g kg−1 EVA film, respectively.