bluuebunny/crossref_metadata_2025 huggingface dataset:
Reserved carbohydrates of different Saccharomyces cerevisiae strains
Authors: Abd‐Allah M. A. , Rizk I. R. S. , Ramadan E. M. , Salem F. M. Abu
Published: November 2006

Three Saccharomyces strains were compared with commercial pressed yeast using the following criteria: rate of growth, crude protein, percentage of trehalose and glycogen, mannan plus glucan. Results proved that Sacch. cerevisiae 14 had better characteristic aspects than the other tested organisms. Its biomass reached 567 mg dried cells/100 ml culture, with the specific growth rate of 0.026. As a function of 120 h of incubation, Sacch. cerevisiae 14 showed the highest trehalose and glycogen, mannan plus glucan content being 21.1 mg/ 100 mg dried cells. On the other hand, the highest growth densities were obtained at 81 mg of O2/(600 ml culture. min). Thus, the highest trehalose and glycogen, mannan plus glucan contents were obtained at 81 mg O2/(600 ml medium. min) and 189 mg O2/(600 ml medium. min)
Some characteristics of Egyptian balady bread as affected by partial substitution of maize flour
Authors: Ramadan A. A. S.
Published: November 2006

Corn flour prepared by stone milling was used as a partial substitute for wheat flour 82% extraction in traditional balady bread at 5 different levels, namely 2, 3, 5, 7 and 10%. Substitution of corn flour for wheat flour led to an increase in ash and fat contents while there was no significant change in protein content. A panel test was used to select the acceptable level of substitution. All the tested levels gave accepted bread.
Gas‐chromatographic analysis of monoethanolamine for determination of its residual action in summer barley
Authors: Reissmann P. , Eckert H. , Eckert G.
Published: November 2006

A method of quantitative determination of monoethanolamine (EA) in vegetable material is explained. Subsequent to preliminary purification of the extract by means of ion‐exchange chromatography a quantitative gas‐chromatographical determination is carried out applying silylation of EA‐hydrochloride with N, O‐bis‐(trimethylsilyl)‐trifluoracetamide/trimethylchlorosilan. Using 14C‐EA as internal standard evaluation is performed by isotopic dilution analysis. The results obtained by this method show that the EA‐content in the summer barley grain exhibits differences depending on sort (2.5–5.3 ppm), and that the application of monoethanolamine at the Feekes stage 6 does not cause any increase of the endogene EA‐content.
Zum enzymatischen Abbau des DDT 6. Mitt. Verhalten der DDT‐Metabolite Dichlordiphenyldichlorethylen (DDE) und Dichlordiphenylmonochlorethylen (DDMU) in der Ratte
Authors: Kujawa M. , Macholz R. , Knoll R. , Plass R.
Published: November 2006

DDE wird im Rattenorganismus zum DDD hydriert. Die Verteilung der Verbindung in den Organen wird beschrieben. DDMU wird sowohl zum DBP abgebaut als auch in DDA und DDOH umgewandelt. Ausscheidungsverhalten und Verteilung werden mitgeteilt.
Proteolysis by toxigenic Aspergillus nidulans from Nigerian palm produce
Authors: Ogundero V. W.
Published: November 2006

The submerged cultures of Aspergillus nidulans had optimal growth and protease production at 37 °C and within 6 days of incubation. A rapid drop in pH of the growth medium from 6.9 to 4.8 and a subsequent gradual rise was recorded with the period of incubation. The acid‐protease produced was purified by a combination of ethanolic precipitation, ultrafiltration and fractionation on DEAE‐cellulose and Sephadex G‐200. A single peak showing protease activity was subsequently obtained with a 16‐fold increase in specific activity and a recovery value of 36%. The purified enzyme had optimal activity on casein and gelatin at pH 5.4 and a temperature of 40 °C.
Weitere Ergebnisse zur vergleichenden Bestimmung von Aminosäuren
Authors: Kreienbring F.
Published: November 2006

Für eine Aminosäurenvergleichsbestimmung wurden von 5 Untersuchern jeweils ein saures und ein oxidiertes Hydrolysat von einer Erbsenprobe, deren N‐Gehalt vorgegeben war, angefertigt. Jeder Teilnehmer erhielt aliquote Teile der Hydrolysate der anderen Teilnehmer, die unter Bezug auf einheitliche Standardlösungen auf den Gehalt an 17 Aminosäuren zu untersuchen waren. Ein Cystin‐'und 3 Methioninwerte mußten als Ausreißer von der statistischen Verrechnung der Versuchsergebnisse ausgeschlossen werden. Die von den Untersuchern aus den eigenen Hydrolysaten ermittelten Aminosäuregehalte stimmen in ihren Mittelwerten für die einzelnen Aminosäuren sehr gut mit denen aus der Gesamtzahl aller 25 Analysen überein. Dabei liegt der mittlere Variationskoeffizient mit 5,6% unter dem der Gesamtzahl aller Analysen, der 7,2% (bis auf Tyrosin zwischen 4 und 10%) beträgt.

Der Vergleich der sowohl nach Untersuchern als auch nach Hydrolysatherkunft geordneten und ausgewerteten Analysendaten bestätigt frühere Befunde, daß die Differenzen verschiedener Untersucher überwiegend aus der Gesamtheit aller analytisch notwendigen Arbeitsschritte nach der Hydrolyse herrühren. Die erhaltenen Ergebnisse werden mit neueren Angaben aus der Literatur verglichen und Schlußfolgerungen für weitere Enquéten gezogen.
Screening‐Methode zum Nachweis von Trichothecenen des Typs A und B in Getreide und Getreideprodukten (Wissenschaftlicher Kurzbericht)
Authors: Kroll J. , Giersch Ch. , Guth S.
Published: November 2006

Mycotoxine sind Stoffwechselprodukte von Schimmelpilzen, die für die Toxizität pilzbefallener Lebens‐ und Futtermittel verantwortlich sind. Derzeit sind etwa 300 Mycotoxine bekannt, die von ca. 350 Schimmelpilzen mit etwa 10000 Stämmen gebildet werden [1–3]. Für die Analytik der Mycotoxine sind in den letzten 20 Jahren verschiedene leistungsfähige Methoden entwickelt worden. Dabei zeigte es sich, daß insbesondere bei den Trichothecenen, einer Gruppe von Mycotoxinen, die bevorzugt von Pilzen der Gattung Fusarium gebildet werden, Probleme auftreten, da gegenwärtig 58 Verbindungen mit teilweise sehr unterschiedlicher Struktur bekannt sind und funktionelle Gruppen fehlen, die eine leichte Identifizierung mittels spektrometrischer bzw. fluorometrischer Methoden ermöglichen [4–5].

In der vorliegenden Arbeit wird eine Screening‐Methode für den Nachweis einiger besonders relevanter Trichothecene des Typs A und B in Getreide und ‐produkten beschrieben, die mit geringem Aufwand eine summarische Erfassung der jeweiligen Trichothecenalkohole gestattet. Ausgehend von entsprechenden Literaturhinweisen zur Extraktion der Trichothecene aus Lebens‐ und Futtermitteln, zur Reinigung der Extrakte mittels Flüssig‐Flüssig‐Verteilung [6–9] sowie zur Verseifung verschiedener Trichothecene [10–12] wird die Hypothese aufgestellt, daß ein dünnschichtchromatographischer Nachweis weniger Trichothecenalkohole (T‐2‐Tetraol, Scirpentriol, Nivalenol, Deoxynivalenol) einfacher zu realisieren ist als der Nachweis einer Vielzahl von Trichothecenen unterschiedlicher Struktur und Polarität (Tab. 1).

Zur Prüfung der Hypothese werden zunächst Untersuchungen über die Verseifbarkeit der Trichothecene mit verschiedenen alkalischen Reagenzien durchgeführt. Dabei wird festgestellt, daß mit einem Gemisch von Methanol/25%ige Ammoniaklösung (4:1 v/v) bei 60 °C über einen Zeitraum von 24 h eine nahezu vollständige Hydrolyse der Trichothecene T‐2‐Toxin, HT‐2‐Toxin und Diacetoxyscirpenol zu den entsprechenden Tricholthecenalkoholen erzielt wird. Auf der Grundlage weiterer Untersuchungen zur Extraktion, Reinigung und Dünnschichtchromatographie der Trichothecene bzw. ‐alkohole, die stellvertretend an verschiedenen Getreidesorten und mit den Trichothecenen T‐2‐Toxin, HT‐2‐Toxin und Diacetoxyscirpenol durchgeführt wurden, wird folgende Vorschrift zum Nachweis der Trichothecene erarbeitet.
Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐field bean protein isolate
Authors: Suchkov V. V. , Popello I. A. , Bikbov T. M. , Grinberg V. Ya. , Dianova V. T. , Polyakov V. I. , Muschiolik G. , Schubring R. , Schmandke H. , Tolstoguzov V. B.
Published: November 2006

The effects of pH, calcium chloride concentration and coagulation temperature on sol‐fraction yield during the formation of fibrous texturates from casein, field bean protein isolate (FBPI) and their mixtures have been studied. The optimal coagulation conditions in terms of least sol‐fraction yield were pH 7.0, 0.04 M calcium chloride and 100 °C. These conditions allow one to avoid neutralization and numerous washings of the texturates. Also studied were functional properties of texturates with varied content of the protein components as well as organoleptic properties of fish products in which 20% of fish was replaced with the texturates. Due to the effect of texturates the general acceptability of the products will be improved and the losses during cooking will be reduced.
Effect of interesterified fat mixtures on certain lipid indices in experimental fat metabolism disturbance
Authors: Zsinka Á. J. N. , Perédi J. , Szépvölgyi J. , Maucha É. , Földes V. , Biró Gy.
Published: November 2006

Groups of adult Wistar male and female rats were fed isoenergetically for a three and a six weeks period either with synthetic lipogenic diet containing 5% and 20% fat mixtures (in which sunflower oil and lard were blended according to the ratio of 35:65) or with the same synthetic diet containing the mixture of sunflower oil and interesterified lard in a similar ratio. A control group received a normal diet for 6 weeks, whereas one of the experimental groups (fed with the 20% fat mixture in the lipogenic diet for 6 weeks) was given the normal diet for an additional two weeks period.

After the feeding periods had been completed serum HDL‐C levels and the total lipid, triglyceride, total cholesterol, free fatty acid levels were determined in serum and liver. The distribution of fatty acids in liver and heart muscle was also evaluated.

In comparison to the control values it has been found.

1. Consumption of the lipogenic diet which is known to increase the serum total lipid and total cholesterol content induced in male rats a smaller augmentation in these indices when consuming the 20% fat mixture with a P/S ratio approaching the ideal 1 values, than in case of a 5% fat mixture consumption. In case of female rats, considerable increases of the serum values, could be observed at both fat consumption levels. The serum triglyceride and HDL‐C contents decreased for all experimental groups.

2. The total lipid and triglyceride content of the liver increased in a high degree, the fatty liver syndrome was developed — more rapidly in males than in females. The total lipid, triglyceride and total cholesterol contents of the liver of male rats exceeded those of females by 15—30%.

3. The interesterification of the lard component of fat mixture resulted in lipid indices similar to those without interesterification, or in certain cases, they were found to be even slightly more favourable, i.e. the biological effect of the technological change proved to be adequate.

4. After a two weeks regeneration period the serum values of the male rats approached closer the normal control values than those of the females which were decreasing from a very high level but the degree of decrease was greater for them than for the male rats. The lipid content of the liver showed similar values.

5. The lipogenic diet increased more significantly the amounts of simple unsaturated fatty acids (beside the reduction of arachidic acid) in the liver of the males in all groups than for the females, and in the heart muscle of males only, the polyunsaturated fatty acid ratio increased.
New approaches to raw meat processing as a result of recent studies of food exotrophia
Authors: Rogov I. A. , Tokaev E. S. , Kovalev Ju. I.
Published: November 2006

The general supremacy of classical theory of balanced nutrition entailed the tendency to remove ballast substances from food products. However, a new theory of adequate nutrition grounded a significant role of these substances in human ration. On the basis of experimental observations and theoretical theses of a new theory it was determined that animal connective tissue elements can be considered as ballast substances, that are physiologically useful for human organism. Proceeding from this a conclusion was made that a definite content of connective tissue in meat products does not reduce, but raises their nutritional value. A new level of knowledge made it possible to propose the modified method of integral score for food products nutritional value estimation.
Protein isolates from Egyptian sweet potato leaves
Authors: Ghazi A. , Metwali S. , Atta M. B.
Published: November 2006

The optimum conditions for protein extraction from sweet potato leaves were studied. The results obtained led to the following conclusions: pH 10 was found to be the best pH for maximum protein recovery after 4 h of extraction using distilled water in a ratio of 20:1 (v/w) solvent to sweet potato leaf powder; to increase the yield of the extractable protein (leaf protein concentrate, LPC) it was necessary to double the extraction steps. After extraction, the protein was precipitated according to its isoelectric point which was found at pH 4. The LPC yielded from sweet potato leaves had less value of antinutritional factors than found initially in the leaves. Also, the functional properties of the isolated LPC were studied: Oil holding capacity of LPC was higher than water holding capacity of the same protein, also it was higher than oil holding capacity of the albumin. The coagulated protein value of the LPC was much lower than that of albumin. The foaming capacity of LPC at pH 7 was higher than that found at pH 4 and both were much lower than those of albumin. On the other hand the foam of LPC was more stable at pH 7 than that found at pH 4.
Preparation of broad bean (Vicia faba L. minor) products Part 4. Effects of recirculation of waste water on the quality of protein isolates
Authors: Schneider Ch. , Schmandke H.
Published: November 2006

The isolation of proteins from broad bean flour is a water consuming process. The waste water of that consists of the supernatants after the isoelectric precipitation and washing. Different parts of those supernatant were recirculated into the process of protein extraction and isolation. The results show the possibility to recirculate 25% of the supernatant after the isoelectric precipitation and 100% of the supernatant after washing without any effect on the composition of the protein isolates.
Light induced oxidation of nut oils (Short communication)
Authors: Sattar Abdus , Jan M. , Ahmad A. , Hussain A. , Khan I.
Published: November 2006

The nuts are invariably sun‐dried in Pakistan, Iran, Afghanistan and adjoining areas of China and USSR. Their oils are generally kept in the unrefined form, being exposed to light during subsequent handling or marketing and consequently undergo changes in colour, flavour and chemical changes. Light induced reactions have been found to damage the quality and stability of edible oils, fats and fat containing food products [1, 2]. Oil characteristics of walnuts [3], and oxidation of almond and walnuts oils during heating have been studied [4]. Influence of clear flexible pouches and amber‐colour bottles on storage behaviour of groundnut oils was reported by Mahadevaiah et al. [5] and Nasirullah et al. [6]. Dry nut oils are generally sold in clear glass bottles in Pakistan and several other countries but their stability to fluorescent light in relation to different packages has not been tested, which is the object of these studies.
The activities of partially purified acid proteases of thermotolerant Aspergillus species from post harvest oil palm kernels
Authors: Ogundero V. W.
Published: November 2006

The production and activities of extracellular acid proteases of Aspergillus fumigatus Fres and Aspergillus nidulans (Eidam) Wint were studied. Both species grew readily on the palm kernel oil‐peptone medium resulting in peak protease production and biomass accumulation occurring within the incubation period of 10 dys. Partial purification of the crude protease from the culture filtrate of A. fumigatus on DEAE‐cellulose and on Sephadex G‐200 gave a single active protease peak being eluted with thF protein front at A280‐A 47‐fold purification was achieved with a recovery value of 2.1 %. The specific activity (22.4 U/mg protein) of A. fumigatus protease was much higher than that of A. nidulans protease (11.4 U/mg protein). Also, A. fumigatus protease was most active at 40 °C and pH 5.8 on casein and on gelatin. A. nidulans protease acted best at 45 °C and pH 5.4 on similar substrate. The proteases from both fungi showed no exoprotease activity when used to hydrolyze leucine amide, hippuryl phenylalanine and hippuryl arginine.
Effect of dietary sub‐lethal doses of lima bean lectin on relative organ weights, pancreatic and intestinal trypsin (EC 3.4.21.4) and chymotrypsin (EC 3.4.21.1) in the rat
Authors: Aletor V. A.
Published: November 2006

The dietary implications of feeding sub‐lethal doses of extracted and purified lectin from lima bean were assessed in weanling rats using changes in relative organ weights, pancreatic and intestinal trypsin and chymotrypsin activities as the response indices. Liver weights decreased significantly (p < 0.05) while the heart showed a slight but non‐significant increase in response to dietary lectin levels. The kidneys, pancreas and spleen were not significantly affected by dietary lectin. Although the activities of the pancreatic enzymes tended, for the most part, to decrease with increasing dietary lectin, such decreases were not significant when compared with the control. Intestinal trypsin and chymotrypsin activities were significantly (p < 0.05) decreased in the small intestine while the activity values in both the large intestine and caecum were relatively unaffected. Activities of both enzymes showed significant (p < 0.05) negative quadratic relationship with dietary lectin levels in the small intestine as judged by the magnitude of the R2, coefficients of multiple determination, of 0.77 and 0.76 for trypsin and chymotrypsin respectively.
Enzymatic hydrolysis of maize protein
Authors: Behnke U. , Jurišová E. , Belajová E. , Haas J. , Blumhagen H.
Published: November 2006

Maize proteins are hydrolyzed by proteinases to a much less extent than soy, wheat, meat, fish or milk proteins. An industrial use of this process has not become known yet. Own investigations with technical maize gluten deal with the comparison of the enzymatic hydrolysis of maize and wheat gluten and investigation of some functional properties of the hydrolyzates, the comparison of different proteinases, the influence of different kinds of pretreatment (HCI, α‐amylase, heating) on the enzymatic proteolysis of the starch containing gluten samples and the estimation of molecular weight distribution of maize gluten hydrolyzates.

From the results it is obvious that the solubilities of maize gluten hydrolyzates are significantly less than those from wheat gluten with comparable degrees of hydrolysis. Special investigations on the solubilities and the distribution of molecular weights reveal that preferably small peptides besides not or only little attacked proteins are found as hydrolysis products. Despite of using selected pretreatment methods the extent of hydrolysis can be increased only partly.
Investigation on the sensory properties of some taste enhancing food additives
Authors: Teleky‐Vámossy Gy. , Szepes‐Krell Gy.
Published: November 2006

The authors studied the sensory properties of L‐glutamic acid, monosodium glutamate (MSG) and disodium inosine‐5′‐monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method; the relationships between concentration and taste quality by the method of taste description; the relationships between concentration and taste intensity by the Stevens method of “magnitude estimation”. The effect of MSG on the 4 basic tastes (sweet, salty, sour and bitter) was also studied.
The relation between acidity and the representation of acids in red wines
Authors: Karovičová J. , Drdák M. , Polonský J. , Malík F.
Published: November 2006

Sensory analysis is an inevitable component of the compulsory evaluation of the quality of food. However, the final result of such evaluations is often influenced by a series of subjective factors. This is demonstrated by the fact that properties which are objectively identical fail to attract identical sensory phenomenons in individual assessors. The sensory analysis is aimed at the production of objective, and as far as possible, reproducible results in a set of individual assessments [1—3].

A special group of objectivizing represents the research related to correlations between sensory and non‐sensory data in order to replace sensory methods of analysis. The goal of such work is to find the suitable method for objectivizing a single qualitative parameter — acidity — from the selection and testing of assessors to the determination of correlation between the sensory assessment, and the values determined by objective methods.
Zur Gewinnung von n3‐Fettsäurekonzentraten aus Fischölen 1. Mitt. Aufkonzentrierung durch Harnstoffaddukt‐Bildung
Authors: Mieth G. , Wirth M. , Weigelt Ellen
Published: November 2006

Polyenfettsäuren der n3‐Fettsäurefamilie aus aquatischen Rohstoffquellen, speziell Eicosapentaen‐ und Docosahexaensäure, spielen bei der alimentären Prophylaxe und Therapie von Krankheiten des Herz‐Kreislauf‐Systems eine zunehmende Rolle [1]. In diesem Zusammenhang kommt der Gewinnung von Fettsäure‐konzentraten mit einem hohen summarischen Quotienten an “essentiellen” n3‐ zu n6‐Polyenfettsäuren besondere Bedeutung zu, wobei die Anreicherung mit verschiedenartigen physiko‐chemischen und/oder chemischen Verfahren praktizierbar ist [2].

Zielstellung unter diesem Aspekt durchgeführter Untersuchungen war die Ermittlung der Effektivtät einer Harnstoffaddukt‐Bildung hinsichtlich einer selektiven Fraktionierung der Fettsäuremethylester aus Lipiden von Silberkarpfen (Hypothalmichthys molitrix (Val)), die sich als Seastonfresser gegenüber anderen limnischen Fischspezies durch einen relativ hohen Anteil an n3‐Polyenfettsäuren auszeichnen [3].
Untersuchungen zur Aktivitätsbestimmung von Lipoxygenasen aus Sojabohnen
Authors: Rathmann K. , Mörsel J.‐Th. , Grunert S.
Published: November 2006

Lipoxygenasen sind für die Bewertung der Qualität von Ölen und Ölsaaten von großer Bedeutung. Deshalb ist die selektive Bestimmung der Aktivität verschiedener Isoenzyme mit einfachen analytischen Methoden Gegenstand dieser Arbeit. Es werden Methoden aus der Literatur auf ihre Anwendbarkeit untersucht und optimiert. Am Beispiel der Sojabohnen‐Lipoxygenase wird die getrennte Bestimmung der Isoenzyme L‐1, L‐2 und L‐3 mit einer UV‐photometrischen Methode vorgestellt. Als Substrat wird bei den Bestimmungen Linolsäure verwendet. Der relative Fehler der Bestimmung beträgt für L‐1 und L‐2 2%, für Lipoxygenase L‐3 etwa 2,1%.
Edible products from pelagic bissaria (Atherina mochon) fish
Authors: El‐Sahn M. A. , Youssef Ayyat M. M. , Moharram Y. G.
Published: November 2006

The study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted fish either alone or after mixing with different levels of plant sources (e. g. rice, wheat, potato, sesame butter, spices) in producing fresh fish ball, fish flour and spiced salted fish paste. Generally, the panelists preferred the products made from beheaded gutted fish mince above that prepared from whole one. The utilization of plant sources improved the technological properties of the products. The influence of processing on the chemical composition of these products was studied and tabulated.
Determination of aflatoxins and ochratoxin A in animal tissues
Authors: Ngiloriti E. M. , Kroll J.
Published: November 2006

Aflatoxins and ochratoxin A are mycotoxins which under certain conditions are produced by fungi species of the genera Aspergillus and Penicillium respectively. Because of the cancerogenic, teratogenic and nephrotoxic nature of these mycotoxins, they belong to the most dangerous contaminants in food‐ and feedstuffs. A number of cases of human and animal mycotoxicoses have been reported [1]. Deposits of the aflatoxins and of ochratoxin A in animal tissue can occur due to their binding to certain protein fractions and they could be identified in liver, kidney, blood and muscle tissues.

Several methods among them thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and immunological procedures (RIA, ELISA) for identification and determination of aflatoxins and ochratoxin A have been reported [2, 3]. We have been able to develop a new method for the determination of aflatoxins and ochratoxin A in animal tissue, based on described thin layer chromatographic methods [4–8]. The main innovation is a combination of simultaneous extraction and cleaning with a separate thin layer chromatographic separation and determination of the respective mycotoxins.

Experiments are carried out on a model system with pig liver, aflatoxin B1 and G1 and/or ochratoxin A. This new method has a sensitivity of 1 μg/kg for aflatoxins and 10 μg/kg for ochratoxin A with recoveries of 80% each.
The effect of storage of canned juices on content of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd, Sb and Ni
Authors: Arvanitoyannis I.
Published: November 2006

The increase in concentration of iron, copper, zinc, lead, antimony, aluminium, cadmium, tin and nickel over a 2 year's time of juices of peach (prunus persica), pear (pyrus communis), apricot (prunus vulgaris) and apple (malus pumila) was determined. The results show a considerable increase in Fe, Cu, Pb, Zn and Sn with time, while the change in Al, Cd, Ni and Sb is negligible.
Cooking effects on fat and fatty acids composition of chicken muscles
Authors: El‐Din Mohamed H. A. Shams , Ibrahim Hayam M.
Published: November 2006

Total lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lipolysis and oxidative deterioration of fat) as well as to estimate their fatty acids (saturated and unsaturated) composition. The obtained results were tabulated and discussed.
Lead, cadmium, iron, copper and zinc in fresh milk from the selected areas of the Cracow region
Authors: Krelowska‐Kulas M.
Published: November 2006

The aim of the experiments was to determine some metals in fresh milk. The content of lead and cadmium in cow's milk from 4 dairy centres situated in various distances from the iron and steel works „Lenin”︁ in Nowa Huta, a part of Cracow, was about ten times bigger than in milk from the control region (an agricultural area far from industrial influences). In many cases milk contains the upper admissible limit of lead and is questionable from the point of view of toxicology.
Berechnung des Garungswertes Co fester Lebensmittel
Authors: Mohr K.‐H. , Skrok S.
Published: November 2006

Für eine optimale Prozeßführung bei der Sterilisation ist der Temperatur‐Zeit‐Einfluß auf das Lebensmittel so zu gestalten, daß Sterilisationssicherheit erreicht wird, aber daß negative Produktveränderungen so gering wie möglich gehalten werden. Die Qualität sterilisierter Produkte wird durch den Garungswert Co charakterisiert. In dieser Arbeit werden Gleichungen und eine Tabelle zur Berechnung der Garungswerte Co für Gemüseprodukte unter Sterilisationsbedingungen vorgestellt.
Malted sorghum bicolor grains and physiology of associated microfungi
Authors: Fapohunda S. O. , Ogundero V. W.
Published: November 2006

Certain aspects of the physiology of 2 microfungi associated with degradation of malted grains of Sorghum bicolor are studied. Isolated organisms are Fusarium pallidoroseum and Alternaria tenuissima. Fusarium utilized nitrogen free extract more than Alternaria in an acid medium, temperature of 20°C and 50°C enhanced protease production in Fusarium and Alternaria respectively, and both fungi preferred a substrate of malt extract agar. Both fungi have an enhanced growth in the presence of sulphur.
The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni
Authors: Arvanitoyannis I.
Published: November 2006

The increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The results show a considerable increase in Fe, Cu, Pb and Sn content with time, particularly for pickles, while the change in Al, Cd, Zn and Ni content was rather negligible.
Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food
Authors: Kivanç Merih
Published: November 2006

The antibacterial properties of cell‐free filtrate from lactic cultures were assessed against 10 bacterial cultures. All the five species of lactic culture examined showed antimicrobial activity against tested bacteria. S. aureus was least sensitive of the tested bacteria, followed by E. coli and S. typhosa. E. aerogenes was the most sensitive one. L. casei had the greatest antimicrobial activity. Leu. mesenteroides weakly inhibited the growth of the tested bacteria. In general, inoculum density had little effect on inhibition.
A colorimetric method for the determination of glycerides
Authors: Mörsel J.‐Th. , Heyer R.
Published: November 2006

The quantitative determination of lipids is a universal and repeating problem of analytical chemistry in different fields, for example food‐ or biochemistry. Important criterions to value methods are the time needed for analysis, reproducibility and detection limit. The determination of glycerides can be performed by classical methods, for instance by the Weibull‐Stoldt method [1] or by extraction. HPLC and GLC can be used successfully, too. All these methods are expensive of time or equipment.

In this paper a colorimetric method is reported characterized by good reproducibility, great sensitivity and little time needed to perform. The determination, first time reported by Fletcher [2] is based on the oxidation of glycerol after saponification of the lipid with periodate. The formaldehyde produced is determined by coupling a dye in a Hantzsch condensation with ammonium ions and 2,4‐pentadione. The 3,5‐diacetyl‐1,4‐dihydrolutidin formed is measured in a photometer at 410 nm.
Zur Bestimmung von Pektin in Futtermitteln, Kot‐ und Chymusproben und zur Verdaulichkeit von Pektin
Authors: Wittenburg H. , Jentsch W.
Published: November 2006

Für eine Weiterentwicklung des DDR‐Futterbewertungssystems [2] wird neben der Kenntnis des Gehaltes der Futtermittel an Zucker, Stärke, Lignin, Cellulose, Hemicellulosen und Pentosanen die Kenntnis des Gehaltes an Pektin sowie die Untersuchung der Verwertung des Pektins durch das Tier erforderlich. Mit unseren Untersuchungen zur energetischen Verwertung von Zuckerrüben, Trockenschnitzeln, Rohrzucker und Apfelpektin durch wachsende Schweine[7] wird hierzu ein Beitrag geleistet. Nach Becker u. a. [1]gehen die Angaben in der Literatur über den Pektingehalt einzelner Materialien beträchtlich auseinander (Anwendung unterschiedlicher Bestimmungsmethoden).
Functional properties and protein extractability of dielectric heated soybeans
Authors: Horváth E. , Czukor B.
Published: November 2006

Soybeans with innata moisture (10%) and with moisture of 20% were treated in a dielectric heater up to final temperatures of soybeans 107°C and 127°C respectively. Functional properties and protein extractability of soybeans were determined. Water absorption capacity increased, fat absorption capacity, emulgation properties and Nitrogen Solubility Index of soy decreased after dielectric heating. The extractability of proteins by the methods of Osborne as well as Than and Shibasaki also decreased. The buffer containing sodium‐dodecyl sulphate and 2‐mercapto‐ethanol, could disrupt a part of bondings resulted during dielectric heat treatment.
Nutritive utilization of protein and digestive utilization of fat in two commercial diets designed for clinical enteral nutrition
Authors: Alférez M. J. M. , Campos M. S. , Barrionuevo M. , López‐Aliaga I.
Published: November 2006

The digestive and metabolic utilization of protein (50% lactoalbumin + 50% casein) and fat (43.0% butter, 29.5% olive oil, 14.7% soy oil, 9.8% MCT and 3.0% lecithin) provided by two commercial diets used in clinical enteral nutrition (normoproteic, 16.1% protein and 20.8% fat, and hyperproteic, 23.1% protein and 14.9% fat), was studied in adult rats (mean body weight 180 g). The diet containing the greater amount of protein improved the digestive utilization of nitrogen, and although nitrogen retention was optimal, it failed to rise further when the dietary protein supply was increased. The digestive utilization of fat in both diets was excellent.
Turbidimetric studies on sinapic acid — rapeseed protein interaction
Authors: Schwenke K. D. , Dąbrowski K.
Published: November 2006

The interaction of sinapic acid (SA) with the two main protein fractions from rapeseed, the 11 S globulin and the 2 S protein fraction (napin), was studied by means of turbimetry. The turbidity maximum (solubility minimum) of the 11 S globulin was shifted from pH 6.3 to pH 5.4–5.7 by an excess of SA (mass ratio 1:1). Titration of the 11 S globulin with SA at constant pH (4.0, 4.5, 5.0) pointed to an excess binding of SA to the protein without a clear stoichiometric ratio. Napin did not show a significant turbidimetric effect by SA at room temperature. The presence of SA changed, however, the heat induced aggregation of napin. The decrease of turbidity pointed to a drop of the size of aggregated particles by SA. These findings are discussed as the results of combined non‐covalent actions of SA to the proteins. Electrostatic interactions must play a certain role but not the dominant one.
Chemical composition of juice and seeds of pomegranate fruit
Authors: El‐Nemr S. E. , Ismail I. A. , Ragab M.
Published: November 2006

The edible parts of pomegranate fruit represented 52% of total fruit weight, comprising 78% juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and 0.05 g/100 ml ash. Meanwhile, the seeds are a rich source of total lipids, protein, crude fibers and ash representing 27.2, 13.2, 35.3 and 2.0%, respectively, and also contained 6.0% pectin and 4.7% total sugars. The iron, cupper, sodium, magnesium and zinc contents of the juice were lower than those of seeds, except potassium which was 49.2 ppm in the juice.

On the other hand, the physical and chemical properties of seed's lipids indicated that the refractive index was 1.518, melting point 13.0°C, iodine value 74.2, acid number 1.1, unsaponifiable matters 0.7%, saponification value 188.9, ester value 187.8 and glycerol content 10.3%. Moreover, the studied lipids contained 11 fatty acids, from them caprylic, the predominant acid, represented 36.3%, followed by stearic acid (22.5%). Furthermore, oleic and linoleic acids covered 5.1% and 10.3%, respectively. Otherwise, the saturated fatty acids of seed's lipids of pomegranate composed 83.6% of the total fatty acids content.
Influence of proteolytic and lipolytic enzymatic preparations on rheological properties of beef
Authors: Gudaszewski T. , Lesiów T.
Published: November 2006

Significant correlations between all corresponding rheological parameters for raw meat cured with participation of the enzymatic preparation and raw meat after heat treatment were found. Therefore rheological properties of heated meat can be predicted according to the rheological properties of raw meat. According to sensory evaluation samples cured with the participation of enzymatic preparation and following heat treatment had better consistency than control samples without participation of the enzymatic preparation. Likewise the lower values of π70 of the examined samples in comparison with control sample point to an improvement of meat tenderness.
The lipoxygenase activity of rapeseed
Authors: Meshehdani T. , Pokorný J. , Davídek J. , Pánek J.
Published: November 2006

Zero‐erucic rapeseed has both the lipoxygenase‐I and lipoxygenase‐II activities, both of which should be taken into account on storage of seeds. The lipoxygenase‐II activity (the maximum at pH = 6.5–6.8) is lower but the optimum pH is close to that of ground seed (pH = 6.3). The extent of lipoxygenase‐catalyzed oxidation increased in presence of natural rapeseed lipids. The content of conjugated double bonds of lipid hydroperoxides produced as primary reaction products was in close linear relation with the content of total oxidized products determined by HPLC. The content of conjugated double bonds in defatted rapeseed meal containing addition of linoleic acid, linolenic acid, or methyl linoleate, respectively, reached its maximum in 3–6 min. There was great variability among the lipoxygenase activities of different rapeseed samples.
Some viscosity characteristics of faba bean protein isolates within a pH range relevant for foods
Authors: Schneider Ch. , Schmidt G.
Published: November 2006

The rheological behaviour of concentrated aqueous dispersions of unmodified (FBPI I) and acetylated (FBPI I) faba bean (Vicia faba L. minor) protein isolates are investigated within a pH range of 4.0 up to 7.5. Besides the fact that equal concentrated dispersions of FBPI I show a much lower apparent viscosity η than those prepared with FBPI II, η and the flow behaviour index n depend also on the kind of preparation. Especially the direction of pH shifting and the mode of pH adjustment lead to marked differences of the rheological properties. In the case of FBPI II dispersions a maximum of η and n is shown at pH 5.5 to 6.5, seldom at pH 7.0, probably connected with a maximum of the hydrodynamic volume. Holding the aqueous dispersions for 24h causes mostly an increase of η and n.
Determination of nitrates in vegetables by capillary isotachophoresis
Authors: Karovičová J. , Polonský J. , Drdák M. , Príbela A.
Published: November 2006

The presented paper deals with the determination of nitrates by capillary isotachophoresis. The determination was tested on vegetable samples bought in the shop and the market hall.

High nitrates concentration in vegetable is mainly due to excessive nitrogen content in the soil system, thus deteriorating the nutritional and hygienic values of products and complicating the processing and storage. Hence, increased attention is paid to nitrates not only by medical staffs, especially by hygienists, but also by farmers, nutritionists and, to a certain degree, also by consumers.

At present, various analytical methods are used to determine nitrates in biological material, such as the spectrophotographic and potentiometric methods. Nitrates may also be estimated by polarography, atomic absorption spectrophotometry, gas chromatography, high performance liquid chromatography and capillary isotachophoresis (ITP) [1–3].
A method for the characterization of breakdown/reforming behaviour of faba bean protein dispersions
Authors: Krause J.‐P. , Schultz M. , Schmidt G.
Published: November 2006

The present paper is concerned with the Doherty/Hurd method [1] for the investigation of the influence of NaCl, CaCl2 and pectin on the structural breakdown/reforming behaviour of dispersions containing acetylated faba bean protein isolate (AFBPI).
Effect of dehydrated apple products on the serum and liver lipids in Syrian hamsters
Authors: Bobek P. , Ginter E. , Jurčovičová M. , Ozdín L. , Červeň J. , Babala J.
Published: November 2006

The effect of two dehydrated apple products (10% in diet) – apple pulp (crude fibre 3.5%, pectin 1.4%) and apple pomaces (crude fibre 13.5%, pectin 7%) – on the serum and liver lipids of growing Syrian male hamsters were studied. The animals were fed a natural diet (38% of energy substituted by milk fat; the diet contains 53 mg of cholesterol (CH) per 100 g) which resulted in an accumulation of CH and triacylglycerols (TG) in the serum as well as in the liver, and CH‐rich very low density lipoproteins (VLDL) in the circulation. After two months both apple products decreased the levels of CH and TG in serum (by 40–70%) and the content of CH in VLDL with similar efficiency. Both products reduced CH content in the liver, and the apple pulp also decreased TG content. Up to the 6th month the apple pulp studied suppresses accumulation of CH and TG in both the serum and the liver. A complete analysis of lipoproteins of main density class at that time showed that the decrease of serum CH and TG to a decisive extent is due to the decrease of their concentration in VLDL (by more than 50%). Therefore, the concentration of VLDL and the whole lipoprotein pool decreased by 50%. The apple pulp doubled the amount of CH transported by HDL. Three months after the replacement of butter in the diet by corn germ oil the CH and TG levels in the serum and TG also in the liver decreased to the physiological level. The apple pulp kept a higher level of the CH transport in HDL and decreased the CH content in the liver.
Interactions between proteins, peptides and amino acids. New advances 1986–1989
Authors: Cserháti T. , Szögyi M.
Published: November 2006

The paper deals with the recent achievements in the study of the various interactions between proteins, peptides and amino acids. The interactions are classified according to the hydrophilic, hydrophobic or mixed character of the interactive forces. The effect of the interaction on protein (peptide) association, structure and biological activity as well as the role of individual amino acid residues in the hydrophobic and hydrophilic interactions are discussed.
Comparison of isolation procedures for Mexican oregano oil
Authors: Pino J. , Hernández I. A. , Roncal Elda
Published: November 2006

The influence of distillation time on the composition of Mexican oregano oil was investigated. It was observed that the order of recovery of the components was determined by their solubility when water is in contact with the plant material as in hydrodistillation and simultaneous distillation‐solvent extraction, while in steam distillation the order was determined by their boiling points. The three methods produced the same composition.

The oil obtained by extraction method had higher proportion of hydrocarbons and lower amount of p‐cymene. As a result of this investigation it was shown that this compound was partly an artefact of distillation.
Einfluß eines Zusatzes von Phosphatiden zu hydrierten Ölen auf die Peroxidbildung
Authors: Vrbaški Ž. , Livada M. , Vranac K. , Budinčević M. , Backović M.
Published: November 2006

Es wurde die Oxydationsstabilität pflanzlicher Fette (Schmelzpunkt 28–30,5°C) untersucht, die vollständig hydrierte Fette (Iodzahl bis 1,0) und Lecithin enthielten. Die Untersuchungen bezogen sich auf die Konzentration der zugesetzten Stoffe und auf eine vorangegangene 60minütige Temperierung bei 150°C. Die Lecithin enthaltenden Proben zeigten bei 98 und 110°C eine erhöhte Oxydationsstabilität.
Einfluß der Lipidveränderungen auf den Geschmack und das Aroma von Lebensmitteln
Authors: Pokorný J.
Published: November 2006

Unter den Bedingungen der Lebensmittelzubereitung und ‐lagerung laufen in der Fettfraktion drei verschiedenartige Prozesse ab, die auf das Aroma und den Geschmack Einfluß haben: 1. hydrolytische, 2. oxydative, 3. pyrolytische Prozesse. Die beiden erstgenannten können auch enzymatisch katalysiert werden. Die Hydrolyse sowie die Oxydation haben einen günstigen Einfluß auf das Aroma. Wenn die Produkte aber in größeren Konzentrationen gebildet werden, werden sie meistens als negativ empfunden; die Produkte werden ranzig. Diese zum Ranzigwerden führenden Prozesse sollen womöglich, besonders während der Lagerung, inhibiert werden.
Studies on some water‐soluble vitamins retention in potatoes and cow peas as affected by thermal processing and storage
Authors: Abdel‐Kader Zakia M.
Published: November 2006

The effects of the commercial thermal processing and storage on the retention of ascorbic acid, thiamine and riboflavin in potatoes and cow peas have been studied. Samples have been collected after washing, blanching and thermal processing operations. Washing had no significant effect on the levels of these vitamins in both potatoes and cow peas. Either blanching (at 100°C for 2 min) or thermal processing (at 121°C for 20 min) had a great effect on the retention of ascorbic acid, thiamine and riboflavin. While the retention of ascorbic acid and thiamine had been affected by the storage conditions (at 25°C for 6 month), there was no significant change of riboflavin content in potatoes and cow peas. Based on a laboratory study, leaching was largely responsible for losses of these vitamins during water blanching, thermal processing and storage.
Interactions of oxidized lipids with protein. Part 17. Effect of protein on the decomposition of products of the lipoxygenase‐catalyzed oxidation in oilseeds
Authors: Meshehdani T. , Pokorný J. , Davídek J. , Pánek J.
Published: November 2006

Conjugated dienoic lipid hydroperoxides produced by lipoxygenase‐catalyzed oxidation of linoleic and linoleic acids may be decomposed during the reaction either by various enzymic reactions or by the reaction with protein. The interaction of hydroperoxides with protein is very rapid under the experimental conditions, i.e. at room temperature, and in the presence of water, so that 60–70% of the oxidation products become bound to proteins with in 5–20 min. Therefore, the content of free, extractable conjugated dienoic hydroperoxides reaches the maximum within 5–10 min in case of sodium salts of essential fatty acids, their methyl esters or the natural triacylglycerols, respectively. Both the conjugated double bonds and the hydroperoxy groups are eliminated from the reaction medium during the reaction but the formation of lipoprotein complexes is partially reversible. Differences in reactivities were observed in rapeseed, hazelnut or poppyseed mixed proteins, and in various other pure proteins.
The effect of different technological treatment upon the quality of milk protein
Authors: Parlapanova M.
Published: November 2006

The aim of the present investigation was to study the effect of industrial processing of milk upon the chemical indices, characterizing the biological value of milk protein. Specific processes for milk industry, such as heat treatment, fat reducing and lactic acid‐fermentation were traced out. The milk products studied were: raw fresh milk, nonfat mik, full fat dried milk “Vitalact 1” and dietetic curds.

The processing technology of “Vitalact 1” was found to be the least affecting with regard to the protein structure. With the exception of the aromatic amino acids, isoleucine and threonine, whose quantities were reduced by not more than 5%, the percentage of all the other essential amino acids was found to be increased as compared with their initial values in raw milk. The tryptophan relative increase attained as high a value as 10.9%. The quantity of the available lysine, which in fresh milk was 1.49 g/16 g N, rised almost twice, while that of sulfur‐containing amino acids was slightly reduced (7.5%) as compared with the raw milk values.

It was established that fat‐reducing had a manifest negative effect both on the spectrum of amino acids and upon the availability of lysine and sulfur‐containing amino acids. The lactic acid‐fermentation had a positive compensatory effect, although not sufficient to ensure attainment of the initial raw milk values.

Fat‐reducing, repeated heat‐treatment and fermentation provoked substantial changes in electrophoresis mobility of milk proteins.