bluuebunny/crossref_metadata_2025 huggingface dataset:
Toxicological evaluation of rapeseed products in a subacute feeding study in rats
Authors: Plass R. , Bleyl D. W. R. , Lewerenz H.‐J. , Kroll J.
Published: November 2006

Groups of 15 male rats were fed ad libitum for 4 weeks standard diet containing 0, 2.5, 5 or 10% rapeseed protein isolate (RPI), 2.5, 5 or 10% rapeseed extraction residue (RER) or 10% casein. Body weight gain and food intake were recorded weekly. Clinical chemistry analyses, haematology, urinanalysis, organ weights and histology were performed terminally. Serum alanine aminotransferase was decreased by RPI, RER and casein, while serum albumin only increased in rats fed RER. Microscopic examinations revealed abnormalities in liver and kidneys of animals at the 10% RPI, RER and casein levels. The absolute liver weights showed increases in the 5 and 10% RER groups and in the 10% RPI group. The relative kidney weights were reduced at all RER levels and in the 2.5% RPI group. Antithyroid activity of the rapeseed products were not noted.
Biological study on the effect of supplementing wheat flour with fish protein concentrate
Authors: Shehata Nazira A.
Published: November 2006

The protein quality of 4 Egyptian pastries made from different combinations of flour and fish protein concentrate (0%, 4% and 6%) was measured by rat growth study. Weight gain, feed consumption and PER were determined. Weight gain of rats fed cottage cheese crescents was higher than that fed date bars followed by that fed brouche, then rats fed salty sticks. Feed consumed by rats fed with the corresponding commercial pastries was low except in date bars group. Commercial pastries led to low weight gain and low PER values. Supplementing wheat flour with 6% fish protein concentrate gave the highest weight gain and the highest PER values.
Some specific features of the thermotropic gelation of carp actomyosin
Authors: Pavlova Ludmila A. , Damshkaln Lilija G. , Vainerman E. S.
Published: November 2006

This paper is devoted to the study of the heat treatment regime affection on the rheological properties of the actomyosin (AM) thermotropic gels of the muscle tissue of carp. It is shown, that systems containing AM undergo several conformational transitions during heating. These transitions make the essential contributions into the gelation process since they predetermine the dissociation, reassociation and aggregation of AM, i.e. they determine in the end the nature of the physicomechanical properties of the spatial network. The two‐ or three‐staged heat treatment of the AM dispersions at narrow temperature intervals was found to be optimal in order to obtain the more elastic thermotropic gels.
Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions
Authors: Lorenzen P. Chr. , Reimerdes E. H.
Published: November 2006

αs‐ and β‐casein were treated with acid or alkaline phosphatase. The dependence of the dephosphorylation on incubation time was investigated by electrophoresis and by determination of the residual phosphate content. The degree of dephosphorylation is correlated with the stability of emulsions prepared with the modified proteins. Incubation of αs‐ and β‐casein with alkaline phosphatase increased the creaming stability 6‐ and 10‐fold respectively.
Potentiometric stripping analysis of selected heavy metals in biological materials
Authors: Sattar Abdus , Ahmad N. , Khan L. A.
Published: November 2006

Different biological materials such as edible oils, refined and unrefined cane and beet sugar and tea (black and green) leaves were assayed for the heavy metals cadmium, copper, lead and zinc. The results revealed significant differences in heavy metal contents within each class of the biological materials (P < 0.05). Cadmium was not detectable in sugar samples. Among the oils, highest amounts of copper (0.263 μg/g) and lead (0.154 μg/g) were in corn oil and zinc in olive oil (3.01 μg/g) whereas cadmium exhibited a narrow range (0.023–0.033 μg/g). The samples of beet‐sugar generally contained higher levels of the heavy metals than cane‐sugar. Black and green tea leaves contained 0.411–0.908 μg Cd/g, 6.500–9.220 μg Cu/g, 2.200–5.238 μg Pb/g, and 14.500–25.180 μg Zn/g.
Sensory evaluation of whey‐based fruit beverages
Authors: Vojnović V. , Ritz M. , Vahčić N.
Published: November 2006

Whey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey‐based products make them suitable for the normal nutrition as well as for application in diet therapy.

In this article practical realization of sensoric evaluation of some whey‐based fruit beverages is presented. Samples have been made from pasteurized whey permeate and five kinds of fruit juices at 20–40% with the addition of some corrigens (sucrose and ascorbic acid at 7 and 10% and 0.2 and 0.4% respectively). Property sheets for the sensoric characteristics of these beverages were made. Sensory evaluation was carried out by assessors (panel's groups of 5 experts) using scoring system (20‐point scale) and weighted factors. The results of investigation showed good sensoric quality of prepared whey beverages and the fact that the permeate obtained as a by‐product during cheesemaking can be successfully used to produce permeate‐based beverages.
Determination of chloride and nitrate in butter, margarine, cheese and meat products using ion selective electrodes
Authors: Ayranci E. , Balci Ö.
Published: November 2006

Chloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These interferences were tried to be eliminated using either Al2(SO4)3 and Ag2SO4 solutions or aluminium and silver resins. Results showed that the elimination of interferences is most effective with the use of resins in amounts of 3 g under the present experimental conditions. Nitrate contents of meat products analysed were found to be less than 20 ppm.
Selected physico‐chemical properties of succinylated legumin from pea (Pisum sativum L.)
Authors: Schwenke K. D. , Mothes R. , Raab Barbara , Rawel H. , Gueguen J.
Published: November 2006

Selected physico‐chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS‐PAGE, hydrophobicity measurements, SE‐HPLC and RP‐HPLC.

Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of legumin by increasing succinylation has been confirmed both by means of PAGE in a nondenaturing system, and by SE‐HPLC. The results of SDS‐PAGE provided evidence for the exposure of α‐polypeptide chains in the native legumin.

High succinylation resulted in a decrease of the surface hydrophobicity (S0) measured by both fluorescence probes (cis‐parinaric acid and anilino‐naphtalene sulfonic acid). RP‐HPLC gave a response both to conformational changes and the introduced succinyl residues.
Effect of processing on starch digestibility in some legumes — An in vitro study
Authors: Urooj Asna , Puttaraj Shashikala
Published: November 2006

The effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (Cicer arietinum L.), cowpea (Vigna unguiculata) and green gram (Vigna radiata) was studied using an in vitro dialysis system. The processes studied were fermentation, germination, pressure cooking and roasting. The released sugars measured as glucose equivalents after 3 h digestion were expressed as digestibility index (DI). All the processing treatments except roasting, increased the rate of starch digestibility in all the three legumes. Subsequent cooking of the germinated/fermented legumes lead to a further increase in starch digestibility. The results of the study indicate that ‘slow release’ property of legumes is heat labile and that loss of this property is independent of macro‐nutrient and starch content.
Effect of stabilization of rice bran on the extractability and recovery of proteins
Authors: Prakash J. , Ramanatham G.
Published: November 2006

The extractability profile of rice bran proteins under different conditions were studied to determine optimal conditions of extraction. Milling and differential sieving of rice bran increased the protein content in fine fraction by 7%. Maximum extractability of protein from defatted rice bran at pH 11.0 was 72%, out of which 70% could be precipitated at isoelectric pH 4.0. Increasing the time of extraction or using sodium chloride, sodium dodecyl sulfate or sodium hexametaphosphate were not effective in extracting more protein. The extraction and precipitation profiles of proteins from acid stabilized rice bran were comparable to untreated rice bran. However, it was very low for heat stabilized and parboiled rice bran. Denaturation of protein due to heat treatment affected the extractability of protein. Protein contents of protein concentrates obtained from untreated rice bran and acid stabilized rice bran were in the range of 71–73% whereas protein concentrates from heat stabilized rice bran and parboiled rice bran had lower protein contents of 39.5 and 54.5%, respectively.
Untersuchungen zur Belastung von Futtermitteln, Obst und Gemüse mit Benzo(a)pyren (BaP) im Land Brandenburg
Authors: Stoyke M. , Lusky K. , ÜTz K.‐D. Dobersch , Göbel Roswitha
Published: November 2006

Mit Hilfe einer dünnschichtchromatographischen Bestimmung des Benzo(a)pyren und der Analyse von weiteren polyzyklischen aromatischen Kohlenwasserstoffen (PAH) mittels kapillargaschromatographischer Trennung und massenselektiver Detektion wurde das BaP in 218 Proben von Gras, Heu, Stroh, Getreidekorn, Salat, Grünkohl und Äpfel analysiert. Trotz in der Regel relativ niedriger BaP‐Gehalte können an einzelnen Standorten bis zu 13,5 μg BaP je kg Heu (Trockensubstanz) und 19,3 μg BaP je kg Salat (Trockensubstanz) festgestellt werden.
Chemical composition and mineral content of rice bran of two egyptian rice varieties heated by microwave
Authors: Rizk Laila F. , Doas Hanaa A. , Elsakr A. S.
Published: November 2006

Two rice varieties, a short grain (Giza 175) and a long grain (Giza 181), were parboiled by soaking in water at 80—85 °C for 1.5 h, then dried in the microwave oven for 3, 5, 6 and 8 min. The effect of such parboiling treatment on the chemical composition and mineral content (Zn, Mn, Cu, Fe, Na, K, Ca, Mg and P) of rice bran were studied. The ash and protein contents of parboiled rice bran varieties decreased with microwave time. The oil extraction increased until 5 min, then decreased after 6 and 8 min microwave time, while acid value of the oils decreased gradually. Each of the mineral components of the brans exhibited different magnitudes of loss, but Mg loss was smaller.
Rapeseed meal‐glucosinolates and their antinutritional effects Part 5. Animal reproduction
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H.
Published: November 2006

Although there is no clear evidence to fully describe the mechanism involved in glucosinolate‐related effects on animal reproduction, lowered fertility in animals fed diets with rapeseed meal (RSM) inclusion is related to glucosinolate content in the diet. Negative effects can result both from multidirectional action of glucosinolates, malnutrition of mother due to the thyroid dysfunction, transfer of goitrogenic compounds to foetus and reduced transfer of nutritive compounds (e.g. iodine) through the placenta. The degree of reproduction impairment depends both on glucosinolate content and on the type of animal. Pregnant female rats are sensitive to the presence of glucosinolates, and the first symptoms of fertility impairment and lowering of offspring survival rate may occur at low glucosinolate levels, e.g. with diets containing low glucosinolate rapeseed meal (LG‐RSM).

In the case of swine, the limiting value above which sows fertility may be impaired is 4 μmol of total glucosinolates per g diet and 8 mmol of daily intake of these compounds.

Opinions on the permitted RSM inclusion in diet for hens are very divergent. Some authors recommend limiting of the RSM inclusion to 10%, while others did not find any lowering of egg production in hens fed diets with two‐ or three‐fold greater RSM inclusion rates.

Most long‐term experiments with heifers, cows and ewes indicate that ruminants tolerate the level of glucosinolate in LG‐RSM although feeding this fodder as the only high‐protein concentrate component may lead to impaired fertility.
Evaluation of functional properties of offal proteins
Authors: Krasnowska Grażyna , Górska Irena , Gergont Jolanta
Published: November 2006

Evaluation of functional properties of beef heart and lip tissue proteins was based on the data obtained in the following determinations: protein extractability, fat emulsifying capacity, emulsion stability, gel forming ability, and water holding capacity after heat treatment. Beef skeletal muscles were used as the control.

It was found that extractability of proteins of the raw materials was low as well as their ability to stabilize emulsions was on a low level. Proteins soluble at high ionic strength (fraction HIS) of beef heart and lip tissue emulsified 80.7 ml and 68.9 ml of oil/100 mg of protein, respectively, as compared to 106.6 ml in the control group. Analogically, protein soluble at low ionic strength (fraction LIS) emulsified 77.9 ml, 61.2 ml and 100.4 ml of oil, respectively. Emulsion stability of offal proteins appeared to be dependent on ionic strength. Generally at higher concentrations of salt their ability to stabilize emulsions was better as well as their water holding capacity increased. Their gelation properties as compared to control were also low. In each case, the functionality of cardiac proteins proved to be better than that of beef lip tissue.
Legumin‐T from faba bean legumin: Isolation, partial characterization and surface functional properties
Authors: Schwenke K. D. , Staatz Antonia , Dudek Steffi , Krause J.‐P. , Noack Jutta
Published: November 2006

Legumin‐T was prepared by limited tryptic hydrolysis of legumin from faba beans (Vicia faba L.) and was chromatographically purified. It is composed of two principle subunits consisting each of an intact β‐polypeptide chain and a nicked α‐chain of legumin besides minor polypeptides. The molecular mass was (250 ± 11) kDa estimated by gel chromatography. Amino acid analysis showed that the transformation of legumin to legumin‐T resulted in a loss of polar amino acids and an increase of non‐polar hydrophobic amino acids. The time‐dependent surface tension and the surface compressions isotherms showed a rather similar behavior of legumin and legumin‐T. The calculated ratio of the surface areas A/A0 revealed, however, difference between both proteins (legumin: A/A0 = 1, legumin‐T: A/A0 < 1) pointing to an irreversible desorption of legumin‐T from the surface due to compression. The emulsifying activity of legumin‐T was higher than that of the parent legumin.
Study of the antioxidative effects of thyme, sage, juniper and oregano
Authors: Takácsová M. , Príbela A. , Faktorová M.
Published: November 2006

In the available literary sources there are many works concerned with the antioxidative effects of spices involving mainly rosemary, sage, majoran, pepper, peppermint, ginger, etc. [1—6]. To extend the knowledge of the antioxidative effects of spices some changes of lipids occuring in the model sample of the low‐erucic rape‐seed oil “Vitol” with addition of extracts of thyme, sage, juniper and oregano were studied by defining the acid, peroxide, thiobarbituric acid numbers and the composition of fatty acids.
Beiträge zur Psychophysik des Süßgeschmacks 7. Mitt. Experimentelle Neubestimmung der Süßintensitätsparameter von Acesulfam, Aspartam, Cyclamat, Saccharin, Glucose und Sorbitol
Authors: Hoppe K.
Published: November 2006

Mit Hilfe einer neuen Methode (Double Staircase) wurden für die Verbindungen Acesulfam‐K, Aspartam, Cyclamat‐Na, Saccharin‐Na, Glucose und Sorbitol intensitätsgleiche Konzentrationspaare mit Saccharose auf 6 bzw. 7 äquidistant abgestuften Niveaus mit je 4 Wiederholungen bestimmt. Für die Exponentalfunktion R = Rm(1 ‐ e), welche die Süßintensität R in Abhängigkeit von der Konzentration S beschreibt, werden die Parameter Maximalintensität Rm und der Konzentrations‐koeffizient b bzw. der Mittelwert Rm/b für jede Substanz aus den bekannten Parametern für Saccharose berechnet. Zur Sicherung der Maximalintensität wurde das obere Konzentrationsniveau sehr hoch festgelegt. Zusätzlich wird die Süßkraft für jedes Konzentrationsniveau jeder Substanz berechnet. Die Exponentialfunktion ist in allen Fällen ohne Einschränkung gültig. Die statistischen Parameter sind homogen und liegen im Rahmen der eingesetzten Staircasemethode. Systematische Abweichungen sind nicht nachweisbar.
Changes in interfacial properties of legumin from faba beans (Vicia faba I.) by tryptic hydrolysis
Authors: Krause J.‐P. , Schwenke K. D.
Published: November 2006

Changes of the surface tension at a planar interface and of the emulsifying properties of tryptically digested legumin from faba beans (enzyme/substrate ratio = 1/40) were studied in terms of time of hydrolysis (0 – 48 h). Simultaneously, molecular changes of legumin were studied by determination of liberated amino groups, RP‐HPLC, and SDS‐PAGE analysis.

While the surface tension continuously decreases with increasing amount of liberated amino groups, improved emulsion properties, i.e. decreasing droplet size and increasing coalescence as well as creaming stability, were only observed during the first 240 min of hydrolysis, where increase in the content of free amino groups amounted to 18 – 24 free amino groups per protein subunit. The surface tension during the diffusion‐controlled phase reached the lowest value after a hydrolysis time of 24 h which corresponds to an increase of 44 – 50 free amino groups per protein subunit. Additionally, the results support the view that the interfacial adsorption at quiet interfaces and during emulsion formation are governed by different transport mechanisms.
Modified pectins in whey protein emulsions
Authors: Einhorn‐Stoll U. , Glasenapp N. , Kunzek H.
Published: November 2006

In the present work high methoxylic, low methoxylic and amidated pectins were tested for their actions in whey protein emulsions using a broad variation in the emulsion composition (content of protein, pectin, oil) and the solvent conditions (pH, ionic strength). Emulsifying activity index, long term stability and the particle size of the emulsions were determined, protein and galacturonan content of the serum were analysed after centrifugation. A strong relationship was found between emulsion stability and degree of esterification of the pectin, the influence of pectin amidation was relatively low. There were formed stable electrostatic complexes between the protein and the carboxylic groups of the pectin. They seemed to be much more important for emulsion stability than the hydrophobic or hydrogen bonds. The emulsion properties varied in dependence on the content of the single emulsion components and on the solution conditions. All pectins used stabilized the whey protein emulsions if their concentration was high enough. For any individual utilization it is necessary to choose the best suitable pectin.
Cultivar differences and effect of pigeon pea seeds boiling on trypsin inhibitor activity and in vitro digestibility of protein and starch
Authors: Rani S. , Jood S. , Sehgal S.
Published: November 2006

Soaking and ordinary boiling of soaked seeds of five cultivars of pigeon pea (Cajanus cajan L.) significantly (P ≤ 0.05) lowered trypsin inhibitor activity and improved protein and starch digestibility when compared to unprocessed seeds. Cultivar differences were also significant. Boiling of soaked seeds proved most effective in improving nutritional quality.
Antinutrients (phytic acid, polyphenols) and minerals (Ca, Fe) availability (in vitro) of chickpea and lentil cultivars
Authors: Sharma A. , Jood S. , Sehgal S.
Published: November 2006

High yielding cultivars of chickpea (Desi and Kabuli) (Cicer arietinum) and lentil (Lens esculenta) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari (Kabuli chickpea), Haryana channa (Desi chickpea) and La‐12 (lentil) were found superior. These cultivars contain highest per cent availability (in vitro) of calcium and iron and lowest values of phytic acid and polyphenols compared to other cultivan of chickpea and lentil.
Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers
Authors: Lee S. K. , Klostermeyer H. , Schrader K. , Buchheim W.
Published: November 2006

The influence of low molecular weight emulsifiers (SDS, CTAB, lecithin, mono‐diglycerides) on rheological properties and the microstructure of model processed cheese, made using rennet casein, at three different pH values was investigated. Interactions between the low molecular weight emulsifiers and rennet caseins in model processed cheese are consistent with those found in model food emulsions of liquid continuous phase. Compared with the control, the addition of CTAB (cationic) resulted in the hardest and most elastic processed cheese, while the incorporation of SDS (anionic) produced the softest and least elastic cheese. Processed cheese with added lecithin or mono‐diglycerides behaved much like the controls, but with an increase in syneresis level. No syneresis was observed with the SDS cheeses. In general, low pH cheeses (pH 5.45) were harder than high pH cheeses (pH 6.05). Rheologically, all the processed cheese samples can be described as [weak gels]. The protein matrix of the high pH processed cheese containing CTAB consisted mainly of protein particles linked into a chain‐like form, while those containing lecithin and SDS showed a mixture of individual as well as short chained protein aggregates, and the control had protein aggregates of intermediate size. The added low molecular weight emulsifiers resulted in a finer dispersion of the fat in the protein matrix. Protein‐emulsifier charge interactions seem to be the prime determinant of the rheological properties of these model processed cheeses.
Some quality characteristics of frozen sauces made with Polyporus squamosus
Authors: Popov‐Raljić Jovanka , Popov S. , Kelemen‐Mašić Djurdjica , Džinić Natalija
Published: November 2006

The possibility of use and production of freeze‐resistant sauces with the addition of 5.0% of proteinaceous preparation Polyporus squamosus was investigated. Polyporus squamosus is of microbiological origin (MMOL '87) and belongs to family Polyporacea, order Aphyllopharales, subclass Holobacidio‐Mycetide, class Bacidimycetesa and mould Mycophita

The colour of sauces was determined instrumentally on MOM Color D, and the results expressed in the CIE and CIE Lab system. According to the values of the mean reflectance y [%] and dominant wave length λ [nm], the investigated samples can be classified in the group of light coloured sauces.

The rheological experiments show that the investigated systems behave like pseudoplastic fluids, as approved statistically by mathematical calculation of flow index (n < 1).

The sensory evaluation of appearance, colour, layering, homogenity, smell and taste of sauces produced with the addition of Polyporus squamosus lead to the conclusion that these desirable characteristics remained unchanged during the whole period of frozen storage (till 90 days).
Comparative studies on protein fractions and amino acid composition from sorghum and pearl millet
Authors: Ahmed Zahra S. , Abd El‐Moniem G. M. , Yassen A. A. E.
Published: November 2006

A defatted flour sample of sorghum and pearl millet were separated into three fractions. These procedures involve extracting the defatted flour with aqueous sodium hydroxide (pH 11.9) followed by precipitation with diluted HCl acid (pH 4.8). The two protein fractions I (soluble at pH 4.8) and II (insoluble at pH 4.8) along with the remaining residues (fraction III) were lyophilized separately. The amino acid composition of the original flour and the three fractions were determined. Lysine seems to be the most deficient amino acid in the original flour and the remaining residues. Fraction I and II, in which the lysine accumulated, have essentially better amino acid profile and consequently nutritionally better quality than the protein of the original defatted flour. The recovered protein‐rich fractions I and II should be useful as a protein ingredient in foods. The remaining residues can be extruded into convenience foods.
Simultanbestimmungsmethoden für die Elemente Kupfer, Zink, Eisen und Mangan sowie Natrium, Kalium, Calcium und Magnesium mittels Flammen‐Atomabsorptionsspektrometrie (F‐AAS)
Authors: Gottelt U. , Henrion G. , Kalähne R. , Stoyke M.
Published: November 2006

Die Elemente Na, K, Ca, Mg, Cu, Zn, Fe und Mn sind insbesondere für die Lebens‐ und Futtermitteluntersuchung aus ernährungsphysiologischen Gründen von Bedeutung. Es werden zwei Simultanbestimmungsmethoden für diese Elemente mittels Flammen‐Atomabsorptionsspektrometrie (F‐AAS) vorgestellt. Die Empfindlichkeit der F‐AAS ist für diese Untersuchungen ausreichend. Die Elemente Na, K, Ca und Mg können nach Zusatz von Schinkellösung (Cäsiumchlorid‐Lanthanchlorid‐Pufferlösung) und erfolgter Kalibration bzw. Standardaddition simultan bestimmt werden. Die Nachweisgrenzen von Na, K, Ca und Mg werden durch die simultane Bestimmung der Elemente, die angewandten Wellenlängen und die Art der untersuchten Proben (30 mg Na, 24 mg K, 1,9 mg Ca und 0,46 mg Mg je kg Frischsubstanz) beschränkt. För Cu, Zn, Fe und Mn konnte ebenfalls eine Simultanbestimmungsmethode mit den Nachweisgrenzen von 0,61 mg Cu, 0,14 mg Zn, 3,8 mg Fe und 0,44 mg Mn je kg Probe erarbeitet werden.

Die Methoden wurden mit den Standardreferenzmaterialien CRM No 278 (Mussel Tissue), CRM No 185 (Bovine Liver) und CRM No 189 (Wholemeal Flow) überprüft und an ausgewählten Proben getestet.
Comparison of characteristic components from chickens of different genotype kept in intensive and extensive farming systems
Authors: Latif Souzan , Dworschák E. , Lugasi A. , Barna É. , Gergely A. , Czuczy P. , Hóvári J. , Kontraszti M. , Neszlényi K. , Bodó I.
Published: November 2006

Male and female Broiler chickens and male of Transylvanian naked‐neck chickens kept in extensive and intensive farming systems were investigated. The leg and chest muscle of these chickens were used for the analysis. Muscle weight and muscle to bone ratio were significantly higher but protein content had a lower tendence in the muscle of Broiler chickens kept intensively as compared to the extensive way. There was no difference in the level of cholesterol between the animals from the two farming systems although the fat contents were much higher in the chickens kept intensively. The level of conjugated dienes and thiobarbituric acid reactive substances (TBARS) were found significantly less in the muscles of Broiler chickens kept extensively than those raised intensively which may be related to the lower fat content. Extensive farming system proved to be superior for Broiler (mainly in legs) and Transylvanian naked‐neck chickens in the aspect of lowered lipid peroxidation and significant higher iron, zinc and thiamin levels. The higher protein and zinc levels showed a relationship with the better water binding capacity (WBC) in the legs of Broiler chickens kept extensively. Myristic and palmitic acid concentration in the fatty acid composition were higher in intensive Broilers as compared to the chickens kept extensively.
Beiträge zur Psychophysik des Süßgeschmacks, 8. Mitt. Zur interindividuellen Variabilität der Unterschiedsempfindlichkeit
Authors: Hoppe K.
Published: November 2006

Die Verschiedenheit der Sensitivität von Versuchspersonen ist für die Vergleichbarkeit sensorischer Untersuchungsergebnisse eine erhebliche Imponderabilität. In der vorliegenden Arbeit wird am Beispiel des Süßgeschmacks die Unterschiedssensitivität von 132 Personen, 38 Männern und 94 Frauen, im Alter zwischen 19 und 64 Jahren mit einer statistisch definierten Methode quantitativ bestimmt. Es werden für eine Testdifferenz von zwei Saccharosekonzentrationen für jede Person in 10 paarweisen Vergleichen und 4 Durchläufen die Fehlerzahlen ermittelt. Die mittlere Fehlerzahl für 10 Vergleiche ist die individuelle Maßgröße der Sensitivität. Die Gesamtverteilung besitzt einen Mittelwert von 1,54 und eine Standardabweichung von 1,19 Fehlern, was nur wenig über der binomial berechneten Zahl liegt. Frauen haben in der Stichprobe gegenüber Männern eine gut signifikant höhere Varianz bei statistisch gleichem Mittelwert. Eine Varianzanalyse im durch Kappung der Verteilungsränder erhaltenen Meßbereich von 0,5 bis 4,0 Fehlern kann einen stetigen Lerneffekt über die Durchläufe hochsignifikant nachweisen. Die Methode ist zur Untersuchung klassifizierbarer subjektiver Besonderheiten einsetzbar. Es werden Berechnungen von notwendigen Gruppenzahlen für solche Versuche auf der Basis der Binomialverteilung diskutiert.
Assessment of soyabean as partial or complete replacement for groundnut in coating meals for suya
Authors: Kembi S. O. , Odugbemi B. T.
Published: November 2006

Five vegetable protein suya coating meals were formulated to contain 100:0, 75:25, 50:50, 25:75 and 0:100% groundnut: soyabean in addition to a mixture of spices and seasonings used in traditional preparation of tsire‐type suya. Slices of beef loin muscles were coated with the formulated meals and roasted at 175 °C for 15 min. Samples of the hot freshly cooked tsire were held in heated (68 °C) dry or humidified holding chambers for 90 or 180 min. The amount of coating meals bound by the beef slices decreased significantly (P < 0.05) while cook yield was not affected (P > 0.05) as more soyabean replaced groundnut in the coating meals. Protein, fat and ash contents of the raw tsire, and moisture, protein and ash contents of the cooked tsire were not affected (P > 0.05) by variations in coating meal. However, moisture content in the raw tsire increased (P < 0.05) with increasing proportion of soyabean in the coating meals. Sensory qualities of tsire declined significantly (P < 0.05) only when the groundnut was completely replaced. Weight losses associated with hot chamber holding of the cooked tsire was significantly (P < 0.05) reduced by humidifying the chamber. Increased proportions of soyabean in coating meals reduced (P < 0.05) weight losses by tsire only after an extended holding period.
Inactivation of yeast and filamentous fungi by the lactoperoxidase‐hydrogen peroxide‐thiocyanate‐system
Authors: Popper L. , Knorr D.
Published: November 2006

The antifungal activity of the lactoperoxidase (LPO) system with glucose oxidase (GOD) as source of hydrogen peroxide was determined in salt solution and in apple juice. The test organisms Rhodutorula rubra and Saccharomyces cerevisiae were cultivated aerobically in apple juice, Mucor rouxii was grown on wort agar adjusted to pH 4.5. Aspergillus niger and Byssochlamys fulva were kept on malt extract agar. Spores of the filamentous fungi were harvested by suspension in salt solution supplemented with Tween 80® and checked microscopically. The antifungal activity of the combined enzyme system was tested with initial counts of approx. 105 cfu · ml−1 (yeast cells or spores) suspended in salt solution supplemented with 25 mg · l−1 thiocyanate and 20 g · l−1 glucose or in apple juice supplemented with the same amount of thiocyanate. The tests were performed with 25 ml of the medium in 100 ml Erlenmeyer flasks shaken at 28 °C under aerobic conditions. Inactivation was achieved for all test organisms in both media. The yeast strains were found to be least stable while B. fulva was most resistant. A combination of 5 U · ml−1 LPO with 0.5 to 1 U · ml−1 GOD was sufficient for complete inactivation of this mold in salt solution within 2 h. The enzyme system also showed antifungal activity in apple juice at acid pH (3.2), although its effectiveness was reduced. In this medium, B. fulva was inactivated by 20 U · ml−1 LPD and 1 U · ml−1 GOD within 4 h. R. rubra and S. cerevisiae were unable to survive in apple juice at 5 U · ml−1 LPO combined with 1 U · ml−1 GOD. For inhibition by GOD alone, higher amounts of this enzyme were needed and even then only M. rouxii and R. rubra have been affected within the concentration range tested (maximum 3 U · ml−1).
Chemometric identification of butter types by analysis of compositional parameters with neural networks
Authors: Meisel H. , Lorenzen P. Chr. , Martin D. , Schlimme E.
Published: November 2006

This paper reports on the chemometric identification of the 3 butter types (cultured cream‐, sweet cream‐ and mildly soured butter) by use of neural networks which is suitable to minimize the analytical expenditure. The results of compositional analyses of butter samples were used as inputs for a three layer feed‐forward back‐propagation network. The data were randomly divided in three sets for training, testing and validation. The network A with two inputs (pH‐value, citric acid) and two hidden nodes was sufficient to give correct results. Thereby, the differentiation of butter types is considerably minimized as compared with previous approaches, e. g. the calculation of butter type indices.
Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking
Authors: Chowdhury S. , Punia D.
Published: November 2006

Milling of pearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an unleavened bread) making lowered polyphenols and phytic acid and improved the protein digestibility and starch digestibility to a significant extent.
Study of chromium and nickel content in white asparagus (Asparagus officinalis, L.)
Authors: Amaro‐López M. A. , Moreno‐Rojas R. , Zurera‐Cosano G. , Sánchez‐Segarra P. S.
Published: November 2006

The modifications in the chromium (Cr) and nickel (Ni) content and the distribution of these trace elements in white asparagus spears (Asparagus officinalis, L.) were investigated. Samples were taken of two varieties of white asparagus, Desto and Ciprés, and grouped in function of their thickness in spears of <11 mm and of >14 mm. All the asparagus samples were cut in lengths of 20 cm and divided into 10 portions of 2 cm each. The determinations of chromium and nickel were carried out by atomic absorption spectrophotometry with air‐acetylene flame. The mean concentrations were 0.675 ± 0.19 and 5.578 ± 1.39 mg/kg dry weight for chromium and nickel, respectively. By means of three‐factor analyses of variance (varieties, thickness and portions), statistically significant differences were determined between the concentrations of chromium and nickel and each one of the sources of variation established. The chromium content showed a variable distribution throughout the white asparagus portions as a result of the notable differences between varieties and thickness. In the case of nickel, its levels underwent a generalized decrease as the spear portions were further and further away from the apical area or tip of the white asparagus.
Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.)
Authors: Raghavan B. , Rao L. J. , Singh M. , Abraham K. O.
Published: November 2006

Fresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis‐sabinene hydrate, trans‐sabinene hydrate and terpinen‐4‐ol were found to be the major components responsible for the characteristic flavour of the herb. The Indian marjoram contained more of cis‐sabinene hydrate (23.6%) compared to any other sample referred to in the literature and this compound was retained in the convection and microwave (175 W) dried samples to a great extent. Convection drying at ∼45°C preserved the flavour quality of marjoram better than microwave drying.
Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von Kartoffelwürfeln
Authors: Angersbach A. , Knorr D.
Published: November 2006

Am Beispiel von Kartoffelwürfeln (1 × 1 × 1 cm) wurde die Möglichkeit untersucht, den Trocknungsprozeß durch die Vorbehandlung mit elektrischen Hochspannungsimpulsen (HSI) zu verbessern. Mit einer Zentrifugationsmethode wurde der Einfluß der elektrischen Feldstärke (E = 0,35 ‐ 3,00 kV · cm−1) und der Impulsanzahl (n = 1 ‐ 70) auf den Permeabilisierungsgrad des Kartoffelgewebes untersucht. E und n wurden hinsichtlich eines maximalen Zellenaufschlusses optimiert und günstigste Bedingungen (E = 0,9‐2,0 kV · cm−1, n = 15‐30) ermittelt. Der notwendige Energiebedarf ist gering (6,4‐16,2 kJ · kg−1) und ergab im Produkt einen impulszahlabhängigen Temperaturanstieg von ΔT = 1,8‐4,5°C. Die HSI‐Behandlung ermöglichte im maximalen Permeabilisierungsbereich eine Abgabe der Zellflüssigkeit nach der Zentrifugation bei 700 × g von bis zu 27 ‐ 29% (unbehandelte Kontrolle 0%) bezogen auf den Gesamtwassergehalt. Durch die Behandlung mit optimalen HSI‐Prozeßparametern konnte der Stoff‐transport im Produkt verbessert und die Dauer bei Fließbetttrocknung (Ttr = 55°C und 70°C, Luftgeschwindigkeit 2 m · s−1) um bis zu 20‐25% reduziert werden. Die Rehydratationseigenschaften der Trockenkartoffeln und die Qualität des Produktes nach einem Garprozeß wurden durch die Vorbehandlung mit HSI nicht beeinträchtigt.
The microflora of Tilsit cheese. Part 1. Variability of the smear flora
Authors: Bockelmann W. , Krusch U. , Engel G. , Klijn N. , Smit G. , Heller K. J.
Published: November 2006

The microflora of 25 Tilsit cheeses from 2 cheese plants was analysed. Debaryomyces hansenii was found to be the predominant yeast in all stages of ripening. 75–95% of the bacterial flora consisted of coryneform bacteria. Several of the isolates were identified as Arthrobacter. Brevibacterium linens was found at 0‐15%. In all cheeses tested, 5‐15% of total cell counts were made up by staphylococci. They were determined as being not Staphylococcus aureus or other pathogenic staphylococci since all isolates were negative with respect to thermo‐nuclease, clumping, coagulase, and hemagglutination. Most of the isolates were hemolysis negative. By genetical analysis, several selected isolates were classified as Staphylococcus equorum, one isolate as S. sciuri. Contamination of cheeses with Fusarium moulds indicated the influence of the smearing strategy on spreading of undesirable microorganisms. In plant A, old cheeses were smeared first, then young cheeses were smeared with the same smear liquid. Fusarium contamination could be detected in all stages of ripening. In plant B, young cheeses (0‐3 weeks) were smeared with a commercial surface starter cocktail. In all cheeses of this age, problems with Penicillium contaminations were observed. Older cheeses (>3 weeks) were smeared according to the strategy applied in plant A. Consequently, Fusarium moulds were detected in cheeses 4‐8 weeks of age.
Evaluation of the quality of bread, biscuit and butcher's sausage supplemented with rootlets of malt sprouts
Authors: Salama A. A. , El‐Sahn M. A. , Mesallam A. S. , Shehata A. M. E.
Published: November 2006

The dietary fiber components of the rootlets of malt sprouts were determined. The rootlets were incorporated at different substitution levels in two types of bread (flattened and pan bread), biscuits and butcher's sausage. The proximate analysis of these products were also determined. Substitution levels of 5% and 10% gave good and acceptable bread of higher contents of protein and fiber. Although biscuits containing up to 15% rootlets were acceptable, yet their sensory qualities were adversely affected. Butcher's sausage containing up to 10% rootlets were of good sensory and cooking properties. Meat substitution with rootlets improved the cooking quality, reduced the cooking losses and lowered the cost of production of butcher's sausage.
Effect of feeding on conjugated cis Δ9, trans Δ11‐octadecadienoic acid and other isomers of linoleic acid in bovine milk fats
Authors: Precht D. , Molkentin J.
Published: November 2006

Almost 2000 bovine milk fats were analysed by gas chromatography to investigate the influence of typical barn and pasture feeding of cows on trans‐C18:2 isomers (with at least one trans double bond) including the conjugated linoleic acid cis Δ9, trans Δ11 (c9,t11) as well as the cis Δ9, cis Δ12 linoleic acid. Moreover, small cow herds were used to determine the influence of pasture feeding with young and older grass as well as the impact of an energy deficit or the variation of quantity and technical treatment of fed rape‐seed on the content of C18:2 isomers in milk fat. The contents of trans‐C18:2 (w/o c9,t11) and c9,t11 in 1756 milk fats on average amounted to 0.63% resp. 0.75%. These contents increased from barn feeding in winter with 0.46% resp. 0.45% over the transiton period in spring and late autumn with 0.66% resp. 0.76% to pasture feeding in summer with 0.87% resp. 1.20%. Milk fat samples from bulk milk obtained weekly during one year from 4 large West German milk collection areas confirmed and completed the data found for the 1756 milk fats. The percentage of linoleic acid with a mean value of 1.24 (n = 1756) varied irregularly during the different feeding periods. The content of the conjugated linoleic acid c9,t11 could be raised considerably up to triple the normal amount by different changes in feeding. However, the content of trans‐C18:1 fatty acids was strongly increased as well, respectively.
Einfluß der Temperatur auf die Gleichgewichtsfeuchte bei konstanter relativer Luftfeuchte
Authors: Menkov N. D.
Published: November 2006

Es wurde die Möglichkeit untersucht, die Gleichgewichtsfeuchte verschiedener Stoffe durch eine geringere Anzahl von Versuchen zu bestimmen. Bei einer großen Gruppe von Lebensmitteln ist festgestellt worden, daß die Gleichgewichtsfeuchte linear von der Temperatur bei konstanter relativer Luftfeuchte abhängt. Zur Bestimmung der Gleichgewichtsfeuchte dieser Lebensmittel bei verschiedenen Temperaturen und relativen Luftfeuchten sind experimentell nur zwei Gleichgewichtsisothermen zu ermitteln.
Biocompatible superparamagnetic iron oxide nanoparticle dispersions stabilized with poly(ethylene glycol)–oligo(aspartic acid) hybrids
Authors: Wan Shourong , Huang Junsheng , Guo Miao , Zhang Hongkai , Cao Youjia , Yan Husheng , Liu Keliang
Published: November 2006

Methoxypoly(ethylene glycol)–oligo(aspartic acid) (MPEG–Aspn‐NH2, n = 2–5) hybrid block copolymers were synthesized and used as stabilizers to prepare superparamagnetic Fe3O4 nanoparticles with magnetite as the inner core and and poly(ethylene glycol) as the hydrophilic outer shell. The aqueous dispersions of the nanoparticles were stable at pH 2–11 and in 1M NaCl solution, when repeat number, n, was 3 or more. Transmission electron microscopy showed that the nanoparticles, stabilized with MPEG–Asp3‐NH2, were about 14 nm in diameter. Magnetic measurements indicated that MPEG–Asp3‐NH2‐coated iron oxide nanoparticles showed superparamagnetic behavior. Cell adhesion assay and in vitro cell viability/cytotoxicity studies showed that MPEG–Asp3‐NH2‐coated iron oxide nanoparticles had less effect on cell adhesion/viability and morphology, and less cytotoxicity compared with uncoated, poly (acrylic acid)‐coated, and MPEG–poly(acrylic acid)‐coated iron oxide nanoparticles. © 2006 Wiley Periodicals, Inc. J Biomed Mater Res, 2006
Existence of 3‐chromatic Steiner quadruple systems
Authors: Ji L.
Published: November 2006

A Steiner quadruple system of order v (briefly SQS (v)) is a pair (X, $\cal B$), where X is a v‐element set and $\cal B$ is a set of 4‐element subsets of X (called blocks or quadruples), such that each 3‐element subset of X is contained in a unique block of $\cal B$. The chromatic number of an SQS(v)(X, $\cal B$) is the smallest m for which there is a map $\varphi : X \rightarrow Z_m$ such that $|\varphi(B)|\geq 2$ for all $B \in \cal B$, where $\varphi (B) =\{\varphi (x):x\in B\}$. The system (X, $\cal B$) is equitably m‐chromatic if there is a proper coloring $\varphi$ with minimal m for which the numbers $|\varphi^{-1}(c)|, c\in Z_m$ differ from each other by at most 1. Linek and Mendelsohn showed that an equitably 3‐chromatic SQS(v) exists for v ≡ 4, 8, 10 (mod 12), v ≥  16. In this article we show that an equitably 3‐chromatic SQS(v) exists for v ≡ 2 (mod 12) with v > 2. © 2006 Wiley Periodicals, Inc. J Combin Designs 15: 469–477, 2007
Dietary oligochitosan supplementation enhances immune status of broilers
Authors: Huang Rui‐Lin , Deng Zhe‐Yuan , Yang Cheng‐bo , Yin Yu‐Long , Xie Ming Yong , Wu Guo‐Yao , Li Tie‐Jun , Li Li‐Li , Tang Zhi‐Ru , Kang Ping , Hou Zheng‐Ping , Deng Dun , Xiang Hua , Kong Xiang Feng , Guo Yu‐Ming
Published: November 2006

Oligochitosan (COS) is a type of prebiotic, which favourably alters the intestinal microflora balance, inhibits the growth of harmful bacteria, promotes good digestion and boosts immune function. The effect of dietary COS supplementation on immune function in broilers was assessed by feeding graded levels (0, 50, 100, 150 mg kg−1) of COS. Two thousand four hundred male commercial Avian® broilers (1 day old) were assigned randomly to five dietary treatment groups (60 birds/pen with eight pens per treatment). Diet A was a typical maize‐ and soybean meal‐based diet supplemented with 6 mg kg−1 antibiotics of flavomycin (positive control). Diet B was the basal diet without any supplement. Diets C, D and E were formulated by addition of 50, 100, 150 mg kg−1 of COS to the basal diet, respectively. On the morning of days 21 and 42, a total of 64 (eight birds/pen with eight pens per treatment) of the growth experimental birds were killed by cervical dislocation, respectively for determination of serum concentrations of IgG, IgA and IgM, and weights of spleen, bursa and thymus. Compared with broilers fed the control and the positive control diets, dietary supplementation with COS increased (P < 0.001) serum concentrations of IgG, IgA, and IgM, with the greatest response for the 100 mg kg−1COS supplementation. Chitosan oligosaccharides supplementation also enhanced the immune organ development. Results suggest COS can improve immune response in birds. Through positive modulation of the immune response, COS has great potential as an effective, antibiotic‐like growth promoter for poultry. Copyright © 2006 Society of Chemical Industry
Einige neue Prüfmethoden für Anstriche
Authors: Roßmann Ernst
Published: November 2006

Eine einfach an die automatischen Prüfmaschinen anzubringende Vorrichtung gestattet es, die Staubtrockenheit zu bestimmen, indem ein rauher Faden ohne Belastung auf die nasse Filmfläche gelegt wird. Ein neues Prinzip zur Messung der Dicke von nassen frischen Filmen wird vorgeschlagen, das sich gezahnter Scheiben bedient. Das Instrument kann im Taschenformat hergestellt werden. Ein weiteres einfaches Verfahren dient der Bestimmung der Haftfestigkeit von Anstrichen.
Chemisch‐technische Rundschau Der britische Erdnußplan
Authors: Kaufmann H. P.
Published: November 2006

Einem wiederholt an uns herangetragenen Wunsch entsprechend, veröffentlichen wir nachstehend einen kurzen Bericht über den britischen Erdnußplan. Er entstammt der Feder eines in Afrika ansässigen Mitarbeiters. Neben dem gewaltigen Soja‐Anbau in USA handelt es sich hier wohl um den größten, wenn auch zunächst mißlungenen Versuch aller Zeiten, den Fetthunger der Welt zu stillen. Innerhalb weniger Jahre sollten 800 000 to Erdnüsse im jungfräulichen afrikanischen Busch erzeugt werden.