bluuebunny/crossref_metadata_2025 huggingface dataset:
Determination of total nitrogen and cyanide nitrogen in cassava
Authors: Torres Elinor , Pereira José F. , Brinker Anita M. , Seigler David S.
Published: October 2006

Heating of intact cassava leaves causes liberation of hydrogen cyanide. This phenomenon appears to be caused by β‐glucosidase‐catalysed decomposition of the cyanogenic glycosides linamarin and lotaustralin. Because of these losses, many previously determined values for total nitrogen in cassava (and other cyanogenic plants) are probably in error as plant materials used for Kjeldahl determinations are often dried at 70–90°C. Liberation of cyanide from intact cassava leaves by heating at 80°C is more complete than liberation by the homogenisation methods commonly used. Homogenisation of cassava leaf tissues with liquid nitrogen or dry ice gives somewhat lower values, and these materials are often not readily available in areas where cassava is studied. The basis of a relatively simple procedure for the isolation of hydrogen cyanide from cassava leaves is suggested.
Cultivation of the shiitake mushroom (Lentinus edodes) on lignocellulosic waste
Authors: Pettipher Graham L.
Published: October 2006

The Shiitake mushroom (Lentinus edodes) was successfully grown and fruited on a substrate containing 7 parts hardwood sawdust and 3 parts oatmeal. Colonised blocks of substrate placed in a fruiting environment produced edible mushrooms in 9–15 days with an average total yield of c. 135% fresh weight mushrooms per unit dry weight of substrate. The mushroom fruited when daily temperatures ranged between 11 and 26°C.
Shelf life of shrimp (Penaeus merguiensis) stored in ice (0°C) and partially frozen (—3°C)
Authors: Fatima Riaz , Khan Muhammad A. , Qadri Rasheed B.
Published: October 2006

Sensory, biochemical and microbiological changes and changes in SDS‐PA GE patterns of myofibrillar and sarcoplasmic proteins were studied in shrimp (Penaeus merguiensis) muscle during storage at partial freezing temperature (—3°C; PFS) and in ice (0°C; IS).

During PFS up to 20 days there were slight changes in biochemical parameters, apparently no changes in microbiological populations, and no changes in electrophoretic protein patterns. Rapid changes in these parameters occurred in IS over the same period.

Sensory assessment of shrimps stored at PFS showed that a considerable increase in prime quality life was possible at this temperature over shrimps in IS. Prime quality life of shrimps in PFS was found to be 16 days, compared with 8 days in IS. Extension of prime quality life was attributed to the significantly slower rate of biochemical and microbiological changes at PFS compared with IS. Changes in sensory properties were associated with changes in some of the chemical properties.
Favism‐like effects of divicine and isouramil in the rat: Acute and chronic effects on animal health, mortalities, blood parameters and ability to exchange respiratory gases
Authors: Arbid Mahmoud S. S. , Marquardt Ronald R.
Published: October 2006

In vivo and in vitro experiments were carried out to establish the effects of divicine (DV) and isouramil (IU) on the rat when administered intra‐peritoneally (IP). The LD50for DV and IU was 148 and 183 mg kg−1 body weight, respectively. There was a high negative correlation between the amount of DV added in vitro to blood and the blood glutathione (GSH) concentration, the hemoglobin absorbance ratio (576 nm/630 nm) and the erythrocyte sedimentation rate. The same relationships occurred in vivo, with mortalities also being highly correlated with these factors. Intravenously injected DV completely disappeared from the blood within a few minutes, indicating a very short half‐life. The concentration of glutathione (GSH) in the red blood cells (RBC) was much higher and affected to a much greater degree in vivo by D V compared with GSH in the plasma. In the fourth experiment successive sub acute injections of DV and IU increased spleen weight and adrenal weights (IU only) and reduced kidney weights. Packed cell volume, hemoglobin concentration, leucocytes, lymphocytes, monocytes, and urea‐N were also affected. Blood gas analyses in the fifth study showed that both DV and IU markedly reduced the partial pressure of oxygen in the blood, the per cent oxygen saturation, the pH and the bicarbonate concentration. This suggests that these compounds impaired the functional capacity of the RBC. The concentration of GSH was lower in RBC from young rats, and young rats, as compared with more mature rats, were considerably more sensitive to the toxic effects of DV. This work provides direct evidence, for the first time, on many of the adverse effects of these compounds.
Redistribution of minerals in apple fruit during storage: Effects of storage atmosphere on magnesium and phosphorus concentrations
Authors: Perring Michael A , Pearson Keith
Published: October 2006

The median transverse redistribution of magnesium and phosphorus in Cox's Orange Pippin apples stored at 2·8°C or 4°C was investigated. The more detailed investigation at 4°C showed that phosphorus accumulated in the core zone throughout storage in air, but that the inward movement of magnesium was delayed in the early weeks when magnesium concentration increased in the peel. Storage atmospheres of 2 or 1·25% oxygen (<1% carbon dioxide) inhibited movement of both elements to the core zone and, for a few weeks following the establishment of a 1·25% oxygen atmosphere, magnesium was withdrawn from the core zone. An inward shift of magnesium from the peel to the inner cortex occurred several weeks prior to the development of visible low temperature breakdown symptoms in apples stored in 1·25% oxygen.

Similarities between the effects of low oxygen and low temperature storage on the redistribution of magnesium and phosphorus and on the induction of low temperature breakdown are discussed.
Use of response surface methodology in the development of guava concentrate
Authors: Yusof Salmah , Talib Zaharah , Mohamed Suhaila , Bakar Abdullah Abu
Published: October 2006

A response surface methodology (RSM) was used for the determination of optimum pH, processing temperature and ºBrix to produce an acceptable guava concentrate. These three factors were used as independent variables whose effects on colour and viscosity of the concentrate, as well as on titratable acidity, body (mouthfeel), flavour and overall acceptability of the reconstituted juice were evaluated. The R2 values for colour, titratable acidity and overall acceptability were greater than 0·9. Analysis of the regression coefficients showed that the pH of the concentrate was the most important factor affecting the characteristics of the product as it exerted a highly significant influence on the colour of the concentrate as well as on titratable acidity, flavour and overall acceptability of the juice. The colour, titratable acidity and overall acceptability were affected by ºBrix whereas temperature influenced only the colour of the product. The combinations required to achieve suitable colour were pH 2·4–2·9, 75–81°C and 48–55°Brix, orpH 4·0, 87–95°C and 46°Brix. For acceptable flavour, pH 3·3–3·6, 78–86°C and 50·9°Brix are required, and for maximum overall acceptability, pH 3·3–3·9, 79·l°C and 35–55°Brix.
Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle
Authors: Rehbein Hartmut
Published: October 2006

Minces were prepared from white muscle or fillets of gadoid and non‐gadoid fish species. After the addition of blood, kidney or formaldehyde the minces were stored frozen for 6 months at −8 and −30°C. Blood and kidney of the gadoid species contained trimethylamine oxide demethylase (TMAOase), whereas in the tissues of the other species no activity of this enzyme could be detected. The formation of dimethylamine (and formaldehyde) was correlated with the TMAOase activity of the added tissues. The concentration of haemoglobin in the minces had no influence on the dimethylamine and formaldehyde production during frozen storage. The formaldehyde production was accompanied by an increase in the firmness of the texture as measured by mechanical and sensory tests.
Triterpene saponins from the roots of Medicago lupulina L (black medick trefoil)
Authors: Oleszek W , Price K R , Fenwick G R
Published: October 2006

Four triterpene saponins have been isolated, separated and purified from the roots of black medick trefoil. These have been identified as soyasaponin 1, hederagenin 3‐O‐β‐D‐glucopyranoside, medicagenic acid 3‐O‐β‐D‐glucopyranoside and medicagenic acid 3,28‐di(O‐β‐D‐glucopyranoside). The biological significance of the presence of these compounds is discussed.
Effect of processing and storage on the protein quality of precooked dehydrated mutton mince
Authors: Prasad N Narayan , Rao M V Rama , Santhanam K
Published: October 2006

Protein quality of precooked dehydrated mutton mince, as evaluated by single determinations of NPU, has been found to remain unchanged compared with fresh mutton even after storing for six months under ambient conditions.
Seed protein characterisation and nitrogen fixation rates in the chickpea mutant hyprosola and its parent
Authors: Schroeder Hartmut E , Gibson Alan H , Oram Rex N , Shaikh M Anwarul Quader
Published: October 2006

The amino acid composition of the seed proteins of Hyprosola, a high protein, high yielding mutant of chickpea (Cicer arietinum L), differed little from that of its parental cultivar, Faridpur‐1. Oser's essential amino acid index was 76‐5 in the mutant and 76‐7 in the parent. Hyprosola seed has higher crude protein, extractable protein, globulin and albumin contents than Faridpur‐1. The mutant had an albumin/globulin ratio of 0‐23 compared with the parental value of 0‐21. The mutant oligomeric proteins differed quantitatively and qualitatively from the parent on cellulose acetate electrophoretograms. The polypeptide composition of globulins and albumins fractionated by SDS‐PAGE differed markedly in the intensity of many bands but not in the mobility of any polypeptides. Nitrogen fixation (acetylene reduction) rates were similar in the two cultivars, and in both hydrogen evolution utilised 45 % of the electron flow through nitrogenase.
Free‐choice flavour and odour profiling of fish spoilage: Does it achieve its objective?
Authors: Quarmby Anthony R , Ratkowsky David A
Published: October 2006

Free‐choice odour and flavour profiling of fish spoiling under different regimes leads to a wide range of descriptors which are difficult to collate and quantify. An attempt was made to gain an insight into the spoilage process by applying a variety of analytical techniques to the profile data including cluster analysis, principal coordinates analysis and especially generalised Procrustes analysis. However, it was concluded that manipulation of free‐choice profiles does not provide any additional information about the spoilage of fish that cannot be obtained from analytical taste panels, simple chemical tests and a cursory examination of the profiles themselves.
Composition and properties of seeds and pods of the tree legume Prosopis juliflora (DC)
Authors: And Alejandro Marangoni , Alli Inteaz
Published: October 2006

Seeds and whole pods of Prosopis juliflora were analysed for proximate composition, fatty acids, minerals and soluble sugars. Crude protein constituted 35 % and 10 % of the seeds and whole pods, respectively. Nitrogen free extracts (NFE) comprised approximately 45 % of the seeds and whole pods. In the case of the pods, sucrose represented approximately 75 % of the soluble sugars. The lipid of both the seeds and whole pods contained a relatively large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. Levels of the macronutrients Ca, Mg, K and P were relatively low in comparison with cultivated legumes. Alkaline extraction of the seeds and whole pods showed that more than 70 % of the proteins were extractable. Maximum precipitation of the proteins was observed in the pH range 4.0‐4.5. Amino acid analysis of the isolated proteins showed relatively high levels of lysine (312mg g−l N for the seed and 438 mg g−l N for the pod protein) and adequate levels of valine, leucine, tyrosine and phenylalanine. Methionine was the most limiting amino acid. The in vitro enzymic digestibility of the proteins of Prosopis seed was comparable to that of proteins of other legume seeds.
Dissociation and aggregation of pea legumin induced by pH and ionic strength
Authors: Gueguen J , Chevalier M , And J Barbot , Schaeffer F
Published: October 2006

The effect of pH and ionic strength on the association and dissociation phenomena of pea 11S‐type globulin (legumin) was investigated. It was shown by ultracentrifugation and HPLC that the native conformation was maintained only in the pH range 7 to 9. At extreme acidic or basic pH most of the molecules were dissociated. Below pH 3.4 the 12 S native form was completely dissociated, and at pH 2.4 only very slow sedimenting components (3.5S) were observed. At low ionic strength aggregation usually occurred.

These results were confirmed by UV difference spectroscopy, and it was observed that acidic conditions induced a drastic dissociation of legumin leading to completely unfolded subunits. In this conformation all the tyrosine and tryptophan residues were exposed as shown by second derivative spectra. This spectroscopic study led also to hypotheses on the native structure of legumin and especially on the respective positions of the basic and acidic polypeptides.
Protease digestion of the meals of ungerminated and germinated soya beans
Authors: Wassef Elham A , H Palmer Godfrey , Poxton Michael G
Published: October 2006

Proteolytic activities of papain and trypsin on soya meal were increased after the meals were defatted or prepared from germinated soya beans or digested for long periods. Germination and seedling growth of soya beans were accelerated by impaction, soaking in water and growth at a temperature of 30oC. Seedling growth repressed the inhibitors of the protease activities in the cotyledons and induced the development of high levels of α‐amino nitrogen. Scanning electron microscopy confirmed that protein bodies were degraded extensively during seedling growth of soya beans, whereas lipid degradation was restricted. The undegraded cell walls of the cotyledons may also limit protease digestion of soya meal in vitro.
Biogenic amines in alcoholic beverages produced in Taiwan
Authors: Yen Gow‐Chin , Chandra Trissia
Published: October 2006

The biogenic amines tyramine, putrescine, cadaverine, 2‐phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high‐performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml−1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml−1. The levels of the other five amines in the tested samples were 0‐7.0 μg ml−1 for 2‐phenylethylamine, 0‐3.0 μg ml−1 for putrescine, 0‐2.9 μg ml−1 for cadaverine, 0‐4.5 μg ml−1 for histamine, and 0‐1.4 μg ml−1 for tyramine. These levels seem unlikely to have adverse effects on human health.
Myosin thermal stability in fish muscle
Authors: Davies Janet R , Bardsley Ronald G , Ledward David A , Poulter R Guy
Published: October 2006

The thermal stability of fish muscle proteins varies between species with considerable implications for storage and processing properties. Myosins were isolated from cod and snapper, cold‐ and tropical‐water fish respectively, and their thermal melting characteristics were compared using differential scanning calorimetry over a range of pH and ionic strength conditions.

At pH 6 and ionic strength 0.06 M, cod myosin exhibited a thermal melting transition 10 K lower than snapper myosin, reflecting a comparable differential in transitions attributed to myosin in intact muscle from the two species at 315 and 325 K, respectively. However, with increasing pH and ionic strength, conditions favourable to disaggregation and dissolution of myosin in vitro, the snapper myosin transition decreased to that exhibited by cod myosin, which remained essentially unaffected by the conditions. It is suggested that differences in the aggregation characteristics of fish myosins may explain in part the different thermal melting properties in vitro.
Effect of drying and storage conditions upon extractable soil manganese
Authors: Berndt Gwendoline F
Published: October 2006

The effects of drying and storage conditions on the concentrations of extractable manganese in 16 Scottish soils were investigated. Air drying at 28°C caused an increase in extractable manganese, with even greater increases when soils were oven dried at 60°C. Further increases were observed when the soils were stored after air drying. These were a function both of the storage period and of the storage temperature, increases being greater at 20°C than at 4°C. Storage of field‐moist soils at 20°C gave rise to slight increases with two soils over a period of 82 days, and an increase in excess of 50‐fold with a third. Minimum changes were observed in field‐moist soils stored at 4°C, but even this type of storage gave rise to a three‐fold increase in one soil over the same period of time. The observed changes were not related to soil properties such as pH, texture, organic carbon content and soil series.
Mineral composition and distribution in lupin seeds and in flour, spray dried powder and protein isolate produced from the seeds
Authors: Hung Tran V , Handson Peter D , Amenta Vivian C , Kyle William S A , Yu Richard S T
Published: October 2006

The mineral composition and the distribution of mineral elements between the seed hull and endosperm was examined for 33 samples from two species of lupin seeds (Lupinus albus and L angustifolius) grown under field conditions in Victoria, Australia. With the exception of calcium and aluminium in both species and boron in L albus, minerals were present at a much higher concentration in the endosperm than in the hull. High concentrations of nitrogen and sulphur in the endosperm of both species reflect the fact that lopin seed protein and sulphur‐containing amino acids were stored mainly in the endosperm. All elements studied except sulphur, phosphorus and iron were present at much lower concentrations in lupin protein isolate than in spray dried lupin extract.

The mineral composition of lupin protein isolate prepared from both species can be compared favourably with that of soya bean protein isolate. The results of this study indicate a potential for replacing soya protein isolate with lupin protein isolate.
Seasonal variations in theaflavin, thearubigin and caffeine contents of argentinian black teas
Authors: Malec Laura S
Published: October 2006

Thirty‐three Argentinian black tea samples of three grades (BOP, BOPF and PF) obtained fortnightly were examined for their theaflavin (TF), thearubigin (TR) and total and extractable caffeine contents during the 1985/86 season. Total and extractable caffeine contents decreased gradually during most of the season after an early rapid increase. TF contents fluctuated following climatic variations, decreasing after rainy periods. Total colour and TF curves were consistent with there being a good linear correlation between them, whereas TR showed erratic fluctuations throughout the whole season.
A study of factors affecting in‐situ De‐esterification of mango (Mangifera indica) pectin
Authors: King Karen , Norton Grenville , Mitchell John R , Caygill John
Published: October 2006

De‐esterification of mango peel pectin in situ by the action of the enzyme pectinesterase (PE) has been investigated. The rate of enzymic deesterification was highest between pH 8.5 and 9.5 with chemical deesterification also being important. In‐situ PE activity declined with fruit ripening but remained relatively constant when assayed on citrus pectin. The most likely explanation for this difference is a change in suitability of the pectin substrate within the fruit during ripening. A reduction in the degree of esterification (DE) of the pectin to 36‐42% was obtained following incubation of the mango peels at pH 8.5 for 90 min. A crude preparation of exogenous PE from mango peel and lime pulp was incubated at pH 8.5 with heat‐treated (PE inactive) peel as a means of increasing the rate and extent of de‐esterification. The PE activity of both these exogenous enzyme preparations was lower on the peel than that of the in‐situ mango enzyme, but considerably higher on a hot‐water‐soluble fraction extracted from the peel. It is suggested that enzyme solubility and pectin accessibility are the major factors affecting in‐situ de‐esterification of pectin in mango peel.
Functional properties of sour cassava (Manihot utilissima) starch: Polvilho azedo
Authors: Camargo Celina , Colonna Paul , Buleon Alain , Richard‐Molard Daniel
Published: October 2006

Cassava (Manihot utilissima Pohl) starches (‘polvilho azedo’) from four different plants from Brazil were studied in order to determine starch modifications. The chemical composition was not significantly modified by the fermentation step whereas the granular structure was similar to that resulting from short periods of mild acid hydrolysis. Experimental samples were produced by acid or enzymic hydrolysis of industrial native cassava starch on the laboratory scale. Baking tests demonstrated that hydrolysis has to be very limited, and adsorbed carbonic gas and lactic and propionic acids are able to improve the formation of expanded structures.
Aerobic deterioration in maize silage stored in a bunker silo under farm conditions in a subtropical climate
Authors: Ashbell Gilad , Lisker Norberto
Published: October 2006

Whole maize plants at the milk and dough maturation stages were ensiled in August and October 1984, for periods of 45 and 40 days, respectively. Thirteen net bags containing herbage samples were buried at different locations within the silo to determine changes and losses during the conservation period. Thermocouple wires and small‐diameter plastic pipes were connected to every bag for temperature and gas measurements. Air penetration in the upper layer was much faster than in the inner parts. Losses in dry matter of 3.9‐7.4% were found in well sealed sites in the bunkers, and of up to 36% at locations where air penetrated. The rate of air penetration into the silage and temperature at various sites in the bunker were recorded. Correlation between CO2, and N2, contents in the silage was very high (r2 = 0.995) whereas oxygen levels were close to zero.
Changes in non‐polar lipid composition of developing oil palm fruit (Elaeis guineensis) Mesocarp
Authors: Bafor Maureen E , Osagie Anthony U
Published: October 2006

The pattern of accumulation and changes in non‐polar lipid composition in the developing oil palm fruit (Elaeis guineensis Jacq) mesocarp were studied 6 to 29 weeks after anthesis (W AA). Mesocarp lipid was predominantly membrane lipid shortly after anthesis. It formed 1.08% of mesocarp fresh weight but increased with fruit maturity and by 22 W AA accounted for about 60% of the mesocarp fresh weight. Non‐polar lipids accounted for about 97% of the total lipids formed. The triacylglycerol (TG) component of the non‐polar lipids increased with mesocarp age, accounting for over 90% of the mature mesocarp non‐polar lipids. Thin layer chromatographic (TLC) analysis of the non‐polar lipids showed that partial acylglycerols, sterols, free fatty acid (FFA) and green pigments (chlorophylls) characterised the immature fruit mesocarp but they diminished to undetectable levels during the period of active lipid formation (19‐22 W AA) with concomitant increase in the TG content.
Application of several statistical classification techniques to the differentiation of whisky brands
Authors: Martin‐Alvarez Pedro J , Cabezudo María Dolores , Sanz Jesus , Herranz Alberto , De La Serna Pilar , Barro Carmen
Published: October 2006

Several supervised (stepwise discriminant analysis (SDA), statistical isolinear multi category analysis (SIMCA) and nearest neighbour analysis (KNN)) and unsupervised (principal components analysis (PCA) and cluster analysis (CA)) classification techniques have been applied to analytical data from different whisky samples in order to distinguish between genuine whisky of a well known and expensive brand and other less expensive whiskies that could be used to replace the original contents of the bottle.
Nutritional and anti‐nutritional characteristics of mucuna (Mucuna utilis) bean seeds
Authors: Ravindran Velmurugu , Ravindran Ganesharanee
Published: October 2006

Some nutritional and anti‐nutritional characteristics of mucuna (Mucuna utilis (Wight) Burck) bean seeds were studied. The mature seeds contained 264 g crude protein, 63 g crude fibre, 41 g crude fat, 37 g ash and 595 g carbohydrates kg−1 DM. The essential amino acid profile compared well with the FAO/WHO scoring pattern except for a deficiency of sulphur‐containing amino acids. Mineral composition was similar to those reported for most tropical grain legumes.

Raw mucuna seed samples contained moderately high levels of anti‐tryptic activity (2170 trypsin units inhibited g−1 DM), but this was completely destroyed by cooking. The other anti‐nutritional factors (phytate, cyanide and tannins) are probably of little nutritional significance provided that the beans are properly processed. The in‐vitro protein digestibility of raw and cooked beans were 71·5 and 80·3 %, respectively. In view of the high L‐DOPA contents reported in some mucuna cultivars, overconsumption of mucuna beans should be viewed with some caution until suitable processing methods are developed.
Effect of added glucose and xylose on the fermentation of perennial ryegrass silage inoculated with Lactobacillus plantarum
Authors: Chamberlain David G
Published: October 2006

Perennial ryegrass (Lolium perenne L) was ensiled in laboratory silos after addition of glucose or xylose at rates of 0, 25, 35 and 45 g kg−1 fresh grass. In addition, an inoculum of Lactobacillus plantarum, supplying 106 organisms g−1 fresh grass, was applied to all treatments. Silos were opened after 7, 21 and 100 days and the silage was subjected to chemical and microbiological analysis. AH silages were well fermented with pHs between 3·60 and 3·70 and low NH3‐N concentrations (<95 g kg−1 total nitrogen) and an absence of butyric acid. Glucose was virtually completely consumed within 21 days but 0·30–0·50 of the xylose doses remained after 100 days. Lactic acid concentrations were not increased by the addition of sugars, but the glucose treatments were associated with very high concentrations of ethanol, 60–100 g kg−1 DM, and the xylose additions produced very high concentrations of acetic acid, 60–135 g kg−1 DM. Most(>0·80) of the glucose that disappeared could be accounted for in ethanol formation but the xylose consumed could be accounted for only if the lactic acid produced in its fermentation was metabolised further to acetic acid; indeed, for the two higher doses of xylose, the concentrations of lactic acid were reduced from the control value of 177 g kg−1 DM to 140 and 120 g kg−1 DM, respectively. The results indicate that the provision of extra sugar, as hexose or pentose, allows yeasts to assume a more prominent role in the fermentation with consequent wasteful fermentation of sugars. Furthermore, the suggestion is that xylose may indirectly, via a stimulation of lactate‐assimilating yeasts, encourage further metabolism of lactic acid to acetic acid.
Influence of the ripening environment on the development of finger drop in bananas
Authors: Semple Alison J , Thompson Anthony K
Published: October 2006

‘Finger drop’, which is the dislodgement of individual banana ‘fingers’ from the bunch during ripening and marketing, was shown to be related to the conditions during fruit ripening. At high ripening temperatures fruit are generally softer than those ripened at temperatures of 20°C or lower when they reach eating ripeness. This is reflected in the strength of the fruit pedicel and can result in their having a strength sufficiently low that the fruit can easily be dislodged in handling and transport during marketing. However, ripening at very high temperatures (40°C) did not result in development of finger drop, but fruit ripened at this temperature were unmarketable. No consistent effects of ripening humidity were shown on the development of finger drop. Prolonged exposure of fruit to ethylene gas during ripening could increase finger drop in certain circumstances. Possible reasons as to how finger drop might be related to the ripening physiology of the fruit are discussed, and recommendations are made for further studies.
GC/MS characterisation of cyclodimers from p‐coumaric and ferulic acids by photodimerisation—a possible factor influencing cell wall biodegradability
Authors: Ford Clive W , Hartley Roy D
Published: October 2006

The cyclodimerisation of trans‐p‐coumaric (tCA; (E)‐3‐(4‐hydroxyphenyl) propenoic acid) and trans‐ferulic (tFA; (E)‐3‐(4‐hydroxy‐3‐methoxyphenyl) propenoic acid) acids to form substituted truxillic and truxinic acids has been investigated since dimers of this type are present in graminaceous cell waits and are likely to be of importance in limiting wall biodegradability. Irradiation of a thin film of a mixture of tCA and tF A, under ‘daylight’ fluorescent tubes and incandescent lamps in a growth cabinet, produced three cyclodimers corresponding to 16 % conversion of monomers. Under the same conditions of irradiation, a thin film of FA alone yielded only 2% of F A‐F A. When tF A crystals were irradiated, no dimerisation occurred, whereas tCA crystals were totally dimerised to CA‐CA. Lower yields of dimers were obtained using UV irradiation. The dimers were shown, by capillary gas‐liquid chromatography and mass spectrometry, to be derivatives of truxillic acid (t‐2, c‐4‐diphenyl‐r‐1, t‐3‐cyclobutanedicarboxylic acid) composed of CA‐CA, CA‐FA and FA‐FA, and to have gas chromatographic retention times identical to those of dimeric compounds found in grass cell walls. The results are considered in relation to dimerisation of phenolic acids in plant cell walls under the influence of sunlight.
Relationships between amino acid composition and nitrogen of foxtail (Italian) millet (Setaria italica) grain of different varieties
Authors: Mossé Jacques , Baudet Jacques , Huet Jean‐Claude
Published: October 2006

The amino acid composition of 13 samples of foxtail millet (Setaria italica L) from six Chinese and one French varieties was determined as a function of their N content (N), which ranged from 1·82 to 3·65 g per 100 g of grain DM. The levels of amino acids in grain DM increased linearly with N with correlation coefficients close to 1 for most of them regardless of foxtail millet genotype or phenotype. Thus simply knowing N enables one to predict the amino acid composition of any foxtail millet grain sample. Amino acids in crude protein of grain (g 16 g−1N)changed as quadratic functions of N, which decreased for glycine, cysteine, tysine, histidine and arginine, remained nearly constant for valine, threonine, tyrosine, methionine and aspartate plus asparagine, and increased for other amino acids. Foxtail millet appeared as the only cereal in which lysine is the only limiting essential amino acid. However, the lysine score was low and intermediate between that of maize and sorghum, falling from 48 to 31 % when N increased from 1·82 to 3·65 g per WO g DM. The N‐to‐protein conversion factor strongly increased with N and was the highest of all cereals within the N range studied. The results also showed that the composition of storage proteins accumulated in grains remained constant, with a prolamin to glutelin ratio close to three and independent of grain protein content.
Water retention properties and solubility of the myofibrillar proteins: Interrelationships and possible value as indicators of the gel strength in cod surimi by a multivariate data analysis
Authors: Martinez Iciar
Published: October 2006

The quality of surimi made from fish aged on ice for up to 14 days was evaluated by compression test on a model product. Water holding capacity (WHC) and pH in the fish mince, and protein content, pH, salt solubility of the myofibrillar proteins and hydration index of the insoluble proteins (HUP) in the surimi, were determined. Their interrelationships and utility as indicators of surimi quality were evaluated by a multivariate data analysis. The main tendencies of variation among the chemical parameters were examined by the use of principal component analysis. Correlations between the chemical parameters (X‐variables) and the gel strength of surimis (Y‐variable) were studied by the use of partial least squares regression. Age of the raw material and protein content of the surimi seemed to be the main determinants of the gel strength. Among the remaining variables only HIIP showed a potential value as indicator of the gel strength. WHC and HIIP seemed to reflect two different water retention properties of the proteins.
Effect of slaughter method on bleeding efficiency in chickens
Authors: Gregory Neville G , Wilkins Lindsay J
Published: October 2006

The effect of inducing a cardiac arrest, at stunning, on the weight of blood collected at slaughter was examined in broiler chickens when using seven different neck cutting methods. Cardiac arrest resulted in a slower initial rate of bleeding for each neck cutting method, but by 2.25 min after neck cutting there was no effect on the amount of blood collected. The cardiac arrest treatments were associated with a higher incidence of haemorrhaging in the wings.
A chemical study of lupinus hispanicus seed—toxic and antinutritional components
Authors: Múzquiz Mercedes , Burbano Carmen , Gorospe M José , Ródenas Isabel
Published: October 2006

Ecotypes of the native Spanish species Lupinus hispanicus were analysed for the presence of the toxic and antinutritional factors in the seed. Comparisons were made between the two subspecies ( ssp hispanicus (Boiss et Reut) and ssp bicolor(Merino)). Other Lupinus species were also analysed.

Total alkaloid content was 20 g kg−1, similar to that of L luteus L. Of the main alkaloids, gramme is found in both subspecies, lupinine in ssp hispanicus and epilupinine only in ssp bicolor. The saponin content (12 g kg−1) is similar to that in the other species, as is the content of oligosaccharides of the raffinose family. Phytic acid values (9–20 g kg−1) were lower than in some varieties of L mutabilis (Sweet) and L albus L. Vicine and convicine were absent in all Lupinus species, and haemagglutinins were not found.
On the participation of fatty alcohols in the autoxidation of lipids
Authors: Yanishlieva Nedyalka Vl , Kortenska Vesela D
Published: October 2006

The influence of 1‐tetradecanol, 1‐hexadecanol, 1‐octadecanol and 1‐eicosanol in concentrations of 5 to 80 mmol kg−1 on the autoxidation of various types of lipid systems (sunflower and olive oils, lard, tristearin and olive oil methyl esters) is investigated at 70–135°C. A pro‐oxidative effect of the fatty alcohols introduced into the systems is established. The extent of this effect depends on the type and degree of unsaturation in the lipid system, its hydroperoxide content, and the chain length and concentration of the alcohols. A further factor is the valency of the alcohols with which the fatty acids are esterified; thus the pro‐oxidative effect of the fatty alcohols is less pronounced with triacyl glycerols than with fatty acid methyl esters given the same oxidation rate. The results obtained are explained on the basis of the theory of a radical chain process of lipid oxidation.
Variation in S‐methyl cysteine sulphoxide concentration with harvest date in forage rape (Brassica napus)
Authors: Griffiths D Wynne , Smith William H Macfarlane
Published: October 2006

Patterns of variation in glucosinolate concentrations of three forage rapes (Brassica napus L) over a 14‐week period suggest that a high frequency of sampling the crop is necessary to determine when animals are likely to have a minimum intake of such anti‐metabolites (Macfarlane Smith and Griffiths 1988). A study of S‐methyl cysteine sulphoxide (SMCO), which causes anemia in animals (Greenhalgh 1969), in the same three rapes showed similar variation in concentration with time in both the leaf and stem. However, for any given sampling date, SMCO concentrations were very similar throughout the plant. Variation in nitrogen concentration within the plant did not follow the same pattern as SMCO.
Effect of feeding tannic acid and kidney bean (Phaseolus vulgaris) on the intestinal absorption of D‐galactose and L‐leucine in chickens
Authors: Santidrian Santiago , Marzo Florencio
Published: October 2006

Weight changes, food intake, in‐vivo intestinal absorption of D‐galactose (2.77mm) and L‐leucine (5 mM) and in‐vitro intestinal absorption of d‐galactose (2 mm) were studied in male growing chickens fed ad libitum from hatching for periods of 21 and 49 days on 210 g kg−1 protein diets containing either heated soya bean (HSB, control) with or without added tannic acid (25 and 30 g kg−1) or raw kidney bean (RKB, Phaseolus vulgaris L) as the main sources of protein. As compared with HSB‐fed birds, weight gain was significantly smaller (P <0.05) in the HSB + tannic acid‐ and RKB‐fed birds; these chickens ate significantly more (P <0.05) than HSB‐fed birds. Regardless of the number of days of feeding, both HSB + tannic acid‐ and RKB‐fed birds showed a significant reduction (P <0.05) in the rates of in‐vivo intestinal absorption of galactose and leucine and in‐vitro intestinal absorption of galactose, as compared with HSB‐fed chickens, these effects being especially marked in the RKB‐fed birds. The possible implications of these findings are discussed.
Trypsin inhibitors from Pisum sativum L exhibit identical epitopes
Authors: Gaborit Therese , Delort‐Laval Jean , Thanh Luu Phan , Paraf Alain
Published: October 2006

Pea (Pisum sativum L) trypsin inhibitor, known to be a mixture of at least eight different peptides exhibiting different charges as shown by electrophoresis, was subjected to an immunochemical analysis. By PAGE‐SDS analysis, only one large diffuse band was detected showing that pea trypsin inhibitor peptides have a molecular weight between 12000 and 15000 amu. After preparative non‐denaturing electrophoresis, four major bands, as judged by Coomassie blue staining, were purified and each of them was used to raise specific antibodies in rabbits. By ELISA test, immunoelectrophoresis and absorption on an immunoaffinity column, it was shown that each antiserum directed against any one of the four bands completely cross‐reacted against each other. Thus, it can be concluded that each component of the pea trypsin inhibitor should exhibit a very strong sequence homology.
Analysis of headspace volatiles from entire black truffle (Tuber melanosporum)
Authors: Talou Thierry , Delmas Michel , Gaset Antoine
Published: October 2006

A dynamic headspace analysis is employed for isolating aroma volatiles directly from entire black truffles (Tuber melanosporum). The qualitative analysis is carried out by gas chromatography‐mass spectrometry. The formation of the major volatile compounds and their contribution to the final aroma impression is also discussed.
Purification of a cyanide‐sensitive superoxide dismutase from soya beans: A food‐compatible enzyme preparation
Authors: Clarkson Simon P , Large Peter J , Bamforth Charles W
Published: October 2006

A method of purifying superoxide dismutase (SOD; EC 1.15.1.1), free from lipoxygenase (EC 1.13.11.12) and catalase (EC 1.11.1.6), from ethanol‐treated soya beans is described, Preparations with the highest activity were obtained from new season's beans. Although not homogeneous by electrophoretic analysis, the preparation was 300‐fold purified. The enzyme has a molecular weight of 36 300 and a subunit molecular weight of 18 000. Its sensitivity to cyanide suggests that it is a typical cupro‐zinc SOD. Isoelectric focusing showed the presence of three separate charged species with isoelectric points of pH 4·73 (the major species), 4·55 (the minor species), and 4·37. The enzyme withstands 45 min at 65°C without loss of activity, and loses only half its activity in 30 min at 75°C at pH values between 5 and 8. Severe losses in activity at pH 4 and below are observed at 75°C. The enzyme can be stabilised for storage at 4°C in 60% (v/v) glycerol.
Factors affecting the properties of cohesive creams formed from cream liqueurs
Authors: Dickinson Eric , Narhan Sunit K , Stainsby George
Published: October 2006

A cohesive cream is a coherent structure of creamed emulsion droplets which cannot be redispersed by mild agitation. This paper describes the properties of cohesive creams produced by centrifugation of dairy‐based emulsions containing 140 g kg−1 alcohol (cream liqueurs). The effects of pH, calcium content and emulsifier concentration on the shear modulus and free fat content of the cohesive creams and the changes in these properties on temperature cycling are reported. The implications of the results for the development of cream plugs in cream liqueurs stored under market conditions are discussed. It is concluded that cream plug formation is likely to be enhanced by low pH, high calcium content, low concentration of caseinate emulsifier and temperature fluctuations during storage.
Changes in enzymic hydrolysis in vitro of thermoxidised canola oil
Authors: Yoshida Hiromi , Alexander J Craig
Published: October 2006

The hydrolysis of fractionated products from thermoxidised canola oil by pancreatic lipase was investigated in relation to chemical changes in the acylglycerols. After 70 h of heating, the amount of hydrolysis of the acylglycerol dimers was only about half, and that for the trimers about one‐third, that of the monomers. The higher polymers were the least hydrolysed and showed no further reaction after 5 min. The reduction in enzymic hydrolysis of isolated fractions from the thermoxidised oils indicates structural differences, related to formation of polar compounds and polymerisation products.
Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions
Authors: Aparicio‐Cuesta Pilar , Rivas‐Gonzalo Julián C , Santos‐Buelga Celestino , Garcia‐Moreno Concepción
Published: October 2006

The present work reports on the changes occurring in the contents of vitamin C, chlorophylls and carotenoids of frozen green beans Phaseolus vulgaris L stored at −22°C and under unsatisfactory conditions (with temperature fluctuations and at room temperature). The sensory quality of the product is also studied.

During storage at −22°C a 68% decrease occurs in the vitamin C content after 30 months. The pigments also decrease but the time course is irregular. The sensory quality of the product remains acceptable for at least 15 months at −22°C.

When green beans are stored under unsatisfactory conditions the content of the compounds studied decreases but loss of sensory quality is the major factor in the deterioration.

In green beans stored under conditions of fluctuating temperature, deterioration is most evident as a decrease in the characteristic flavour and an increase in the loss of the outer cuticle of the beans when boiled.
An investigation into the effect of sample preparation methods on the resulting ESR signal from irradiated chicken bone
Authors: Stevenson M Hilary , Gray Richard
Published: October 2006

Results are presented giving details of the effect of six different methods of sample preparation on the free radical concentration in irradiated chicken drumsticks. Comparisons were made using electron spin resonance spectroscopy. Freeze drying and grinding was found to be the preferred method of sample preparation.
Comparative study of carbohydrates in the two major species of jute (Corchorus capsularis and Corchorus olitorius
Authors: Mosihuzzaman M , Quddus Abdul , Nahar Nilufar , Theander Olof
Published: October 2006

Unretted and retted bark and stem of Corchorus olitorius L and retted stem of C capsularis L, two species of jute, were analysed for ash, lignin, low molecular weight carbohydrates and polysaccharides. The results are compared with those from C capsularis published earlier. The unretted bark and stem of C olitorius contained less low molecular weight carbohydrates than the corresponding fractions of C capsularis. C olitorius bark contained less cellulose and more hemicellulose than C capsularis, particularly after retting. Xylans isolated from the retted fibre and stem of C olitorius were found to have a similar composition to those from C capsularis.
Soluble lignin complexes isolated from wheat straw (Triticum arvense) and red clover (Trifolium pratense) stems by an in‐vitro method
Authors: Nordkvist Erik , Graham Hadden , Åman Per
Published: October 2006

Soluble degraded lignin complexes (LCs) were prepared using a two‐step incubation with buffered rumen fluid, and isolation of the LC from the latter liquid phase by filtration, dialysis and freeze drying. The yields of crude LC were 19 and 10 g kg−1 of initial dry matter for wheat straw (Triticum arvense L cv Holme) and red clover (Trifolium pratense L cv Hermes II) stems, respectively. Gel permeation chromatography of both LCs showed similar patterns with about 95% of the material having a molecular weight of 12 000 to 16 000 when compared with dextran standards. The total content of carbohydrates in the complexes was 82 g kg−1 DM in wheat straw LC and 50 g kg−1 DM in red clover stem LC. Uronic acid and arabinose residues dominated both species with xylose, galactose and glucose as important residues in wheat straw LC and galactose and glucose residues in red clover stem LC. The lignin content estimated by the acetyl bromide method was 328 g kg−1 DM in wheat straw LC and 139 g kg−1 DM in red clover stem LC, and nitrobenzene oxidation of both LCs yielded vanillin and syringic aldehyde in approximately equal amounts. NMR spectroscopy gave glycosidic, but not aromatic, signals, and ESR spectroscopy indicated the presence of stable radicals.
A cooking quality parameter as an indicator of adulteration of Basmati rice
Authors: Vaingankar Nutan M , Kulkarni Pushpa R
Published: October 2006

Among various cooking quality parameters, differential length/breadth ratio has been found to be a reliable indicator of adulteration of Basmati rice, with Improved Sabarmati, Pusa‐169, PR‐106, Kali‐much, Lakra and Parimal, which are the rice varieties used frequently for adulteration. A minimum value of length/breadth ratio of 3.92±0.09 to 4.09±0.09 was found to be indicative of pure Basmati.