bluuebunny/crossref_metadata_2025 huggingface dataset:
Accuracy of amino acid analysis of fish meals by ion‐exchange and gas chromatography
Authors: Miller Eric L , Juritz June M , Barlow Stuart M , Wessels Jacobus P H
Published: October 2006

Variations in amino acid content of fish meals can be due to differences between meals or to analytical shortcomings. The purpose of the cooperative study reported here was to compare the accuracy of the ion‐exchange (IE) and gas Chromatographic (GC) methods when applied to fish meal. The between‐laboratory and within‐laboratory variations were determined by analysing hidden duplicates of eight meals in four laboratories using IE and in a further three laboratories using GC.

The work exposed certain pitfalls and inconsistencies in replicating results. A major source of variation in the IE method was identified as the instability of the ninhydrin reagent leading to the consequent variation in the colour yield of some amino acids which was not compensated by the use of norleucine as an internal standard. Significant between‐laboratory variations and fish meal × laboratory interactions for certain amino acids existed. The work confirmed a need for replicate analysis of samples, whether done by IE or GC.

Without discarding any outlying values, coefficients of variation for repeatability (Within‐laboratory variation) varied from 3.5 to 9.7% for IE and 3.5 to 8.4% (histidine at 20%) for GC. coefficients of variation for reproducibility (between‐laboratory variation) varied from 4.1 to 14.4% for IE and 4.5 to 11.9% (20% for histidine) for GC. The values for lysine reproducibility were 10.8% and 4.8% and for methionine wee 13.6% and 8.2% respectively for IE and GC.

Neither of the methods was clearly superior for determining the amino acid content of fish meals. It would appear, however, that the GC method tended to result in lower within‐laboratory variance, with arginine and histidine as exceptions.

An amino acid mixture, a centrally prepared hydrolysate and a protein of known composition were also studied.
In‐vitro digestibility of kale (Brassica oleracea) secondary xylem and parenchyma cell walls and their polysaccharide components
Authors: Wilson Wilma D , Jarvis Michael C , Duncan Henry J
Published: October 2006

The cell walls of forage kale (Brassica oleracea L cvs Maris Kestrel, Vulcan and Thousandhead) stems were separated into parenchyma and secondary xylem fractions of high and low digestibility respectively. Previous work had shown that the lignified secondary xylem cell walls were the main components of the plant indigestible to ruminants. The cell walls were subjected to in‐vitro digestion with fungal ‘cellulose’ and with rumen liquor. These two methods gave well correlated results except when secondary xylem cell walls were first delignified with chlorite, when their mean digestible organic matter in the dry matter (DOMD) was 41·9% with cellulase but 64·6% with rumen liquor. Chemical fractionation of the cellulase‐digested residues showed that all fractions of the parenchyma cell walls, except the hemicelluloses from cv Thousandhead, were of high digestibility. In the secondary xylem cell walls the α‐cellulose fraction had DOMD about 50%, the pectic fraction being more digestible and the hemicelluloses less digestible: but no one polysaccharide fraction in these cell walls was completely digested or untouched by digestion.
Vanillin: More than a flavouring agent—a potent antioxidant
Authors: Burri Josef , Graf Manfred , Lambelet Pierre , Löliger Jürgm
Published: October 2006

Vanillin is probably the most widely used flavouring agent for sweet foods such as biscuits, desserts, ice cream etc. It has been argued, however, that vanillin is used not only as a flavouring ingredient but also to mask undesirable off‐flavours developed during storage by products susceptible to oxidative degradation.

This paper shows that vanillin not only adds its pleasant flavour note, but also acts as an antioxidant in complex foods containing polyunsaturated fatty acids. It is shown that the keeping quality of precooked dried cereal flakes was considerably increased by the addition of 0·01–0·5% (on a dry matter basis) of vanillin.
Immunocytochemical and biochemical studies of the mobilisation of storage oil‐bodies and proteins in germinating cotyledons of oilseed rape, Brassica napus
Authors: Murphy Denis J , Cummins Ian , Kang Angray S
Published: October 2006

Seeds of Brassica napus L cv Mikado contain about 25% w/w protein in addition to 40–50% w/w storage oil. About 50% of the seed protein is the legumin‐like neutral protein, cruciferin, and a further 20% is the small basic protein, napin. The only other major seed protein (20% of total) is a polypeptide of apparent molecular mass (Mr) 19 000±200, which is associated with the membranes of the storage oil‐bodies. The purification of this protein and preparation of monospecific antibodies have recently been reported. The kinetics of protein and oil mobilisation and the subcellular distribution of the Mr 19 000 oil‐body protein have been studied by techniques including sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), gas‐liquid chromatography (GLC), sucrose density gradient fractionation, and electron microscop‐immunocytochemistry. The results show that the mobilisation of the storage products of rapeseed occurs in at least three distinct phases: (1) a lag phase of 10–15 h, (2) breakdown of cruciferin and napin from 12 h until day 3, (3) breakdown of storage oil and oil‐body membranes from day 2 until day 7. The Mr 19000 protein was localised on oil‐body membranes in early stages of germination but was later associated with a light membrane fraction, which probably contained oil‐body ghosts. Relatively little difference in the kinetics of the mobilisation of storage oils and proteins was found whether seedlings were grown in the light or in the dark. The implications of these results for the mechanism of storage oil mobilisation in oilseeds are discussed.
Post‐harvest pod storage: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia
Authors: Meyer Bernd , Biehl Böle , Said Mamot Bin , Samarakoddy Rodney Jayasiri
Published: October 2006

In Malaysia, pulp preconditioning by post‐harvest storage of cocoa pods leads to the reduction of nib acidification during subsequent fermentation, reduction of the acid note and an increase in cocoa flavour in the resulting raw cocoa. Data from several shallow‐box fermentations, with material from unstored and stored pods, are compared and interpreted, obtained in the years 1984 to 1987 in a cooperational investigation of the Malaysian Agricultural Research and Development Institute (MARDI), Malaysia, and the Botanical Institute, Technical University of Braunschweig (TUBS), FRG. Prior to and during fermentation, pulp volume and pulp sugars; pH value, acetic acid and lactic acid content in the pulp and nibs; and oxygen concentration and temperature in the mass were determined. Some flavour assessments from selected samples are given. The great reduction in pulp volume per seed rather than the decrease of pulp sugars per seed during pod storage was found to be of the most importance. Pulp‐volume reduction enhances mass aeration and increases the ratio of respiration to ethanol fermentation and its subsequent oxidation to acetic acid. As a consequence, the acidification of the seeds during the formative stages of flavour precursors (after the death of the seeds) is strongly reduced. With effectively dry stored pods (pulp volume per gram of seed ≤0·6 ml) the anaerobic phase during the initial stages of fermentation which is common with unstored pods is suppressed. Under these conditions the nib pH value does not fall below 5·0 and no drastic acid (and flavour) degradation at the end of fermentation is necessary to reduce the acidity in the seeds.
Lipid and fatty acid composition of oat (Avena sativa) cultivars grown in three Australian states
Authors: Karunajeewa Hector , Tham Sing H , Brouwer Jan‐Bert , Barr Andrew R
Published: October 2006

The free and bound lipid content, and the fatty acid composition of these lipids, in 11 oat (Avena sativa L) cultivars grown in three Australian states were determined. There were significant differences between cultivars in both the free and bound lipid content and in the proportion of fatty acids in these lipids. The proportion of linolenic acid in the lipids of some oat cultivars grown in Western and South Australia was greater than that in the same cultivars grown in Victoria. There was a positive correlation between the free lipid content and the proportion of linoleic acid in the Swan cultivar.
Quantitative determination of Botrytis laccase in musts and wines by the syringaldazine test
Authors: Grassin Catherine , Dubourdieu Denis
Published: October 2006

The syringaldazine assay was adapted for quantitative determination of laccase (EC 1.10.3.2) activity from Botrytis cinerea Pers in musts and new wines. This colorimetric method is fast, specific and sensitive. It makes it possible to assess the level of contamination of crops by Botrytis cinerea.

The assay can be performed in the presence of tyrosinase but the phenolic compounds of the grape must first be eliminated because of their inhibition of syringaldazine oxidation by laccase.

When measured in botrytised grape, laccase activity is related to the stages of development of the fungus.
Functional properties of native and carboxymethyl guar gum
Authors: Sajjan S Umadevi , Rao M R Raghavendra
Published: October 2006

Guar gum in its native form exhibits a very good thickening capacity and hence is used as a thickener or agent for ‘binding’ water in food, cosmetics and toiletries, in pharmaceuticals and in the mining, paper and textile industries (Glicksman 1976). This communication reports the effect of introducing an anionic carboxymethyl group upon the thickening capacity of guar gum and the related secondary functional properties of stabilising foams and suspensions. Compared with native guar gum, carboxymethyl guar gum with a degree of substitution of 0·68 exhibited a higher viscosity and an enhanced ability to stabilise foams and suspensions. Both native and carboxymethyl guar gum induced a non‐Newtonian pseudoplastic behaviour to casein (100 g litre−1) suspension. At the same time only carboxymethyl guar gum containing suspensions above 1 g litre−1 exhibited measurable yield value.
Studies on the physicochemical characteristics of volatile oil from pepper (Piper nigrum) extracted by supercritical carbon dioxide
Authors: Sankar K Udaya
Published: October 2006

Pepper (Piper nigrum L) volatile oil was extracted with supercritical fluid carbon dioxide at pressures of 8 and 10 MPa and at two different temperatures, 40°C and 60°C. The mass transfer rates are presented at different supercritical conditions of extraction, together with the fractionation effect that was observed. The volatile oil obtained was analysed for its physical constants: specific gravity, refractive index and optical rotation. The samples were fractionated by column chromatography, and both the samples and fractions were subjected to TLC, gas chromatography and sensory analysis. It was observed that pepper oil obtained with supercritical fluid carbon dioxide at 10 MPa and 60°C was superior to steam‐distilled oil.
Fractionation of hydrogenatd milk fat using thin layer chromatography
Authors: Banks William , Clapperton John L , Girdler Anne K , Steele William
Published: October 2006

Thin layer chromatographic separation of various hydrogenatd milk fats on activated silica gel yielded three distinct bands in each case. Fatty acid and triglyceride analyses showed that fraction I was composed of high molecular weight material whereas fraction III was of low molecular weight and virtually all the triglycerides contained 4:0 or 6:0 fatty acids. The molecular weight range of fraction II overlapped those of fractions I and III, and the reasons for its forming a distinct band remain obscure. However, fraction II had neither the fatty acid composition nor the triglyceride distribution that would allow it to be merely a mixture of fractions I and III. Thermal analysis by means of differential scanning calorimetry showed the three fractions to have different melting characteristics, fraction I meltin at the highest temperature and fraction III at the lowest. Hydrogenation markedly increased the heat of melting (ΔH) of the milk fat. However, values of ΔH were approximately constant across the three fractions.
Improvement in HCI extractability of minerals from pearl millet(Pennisetum typhoideum) by fermentation with yeasts and lactobacilli
Authors: Khetarpaul Neelam , Chauhan Bhag Mal
Published: October 2006

Single and mixed culture fermentations with yeasts (Saccharomyces diastaticus (Andrews et Gilliland ex V d Walt 1965) and S cerevisiae (Hansen 1883)) and lactobacilli (Lactobacillus brevis (Orla Jensen 1919) and L fermentum (Beijerinck 1901)) brought about a significant increase in inorganic, HCL‐extractable and non‐phytate phosphorus with a corresponding decline in phytate phosphorus content of pearl millet (Pennisetum typhoideum (Burm) Stapf et C E Hubb) flour. The pure culture fermentation also improved the HCL extractability of calcium, iron, zinc, copper and manganese from the millet pour. The higher HCL extractability of the minerals may be partly ascribed to the decreased content of phytic acid in the
fermented pearl millet.
Influence of soil carbon content on denitrification from fallow land during autumn
Authors: Webster Colin P , Goulding Keith W T
Published: October 2006

Denitrification in autumn removes nitrate from soil which may limit subsequent crop growth but also lessens the nitrate available for leaching. Autumn denitrification may therefore play a significant role in determining water quality because autumn and winter leaching of nitrate probably provides the greater part of the nitrate reaching groundwater from arable agriculture. The influence of soil carbon content on rates of denitrification during October and November 1987 was investigated in field plots of a continuous spring barley experiment which had large differences in soil organic matter content. Denitrification occurred between early autumn, when the warm soil became saturated with water, and late autumn when its temperature dropped to 6‐8°C. Gaseous N losses from plots with a low carbon content and given inorganic nitrogen were equivalent to 4.5 kg N ha−1, but those from farmyard‐manure‐treated plots with a high carbon content were 29 kg N ha−1, approximately six times greater. Measurements indicated that the high carbon content plots contained twice the denitrifying biomass of the low carbon content plots. The initial denitrification rate (Phase 1) of a laboratory measurement of potential denitrification gave a good estimate of denitrification in the field.
Degradation of starch by incubation with rumen fluid. A comparison of different starch sources
Authors: Cone John W , Cliné‐Theil Wilhelmina , Malestein Aart , van 't Klooster Arie Th
Published: October 2006

The degradability of starch from various feedstuffs was investigated in vitro by incubation of 500‐mg amounts in 50 ml of a 3:1 rumen fluid/buffer solution at 39°C for 6 h. The rumen fluid was obtained from one of three cows fed on hay or hay and concentrate. The degree of degradation after 6 h incubation varied strongly for the 23 feedstuffs investigated. The degradation of starch from the same feedstuff in rumen fluid from a hay‐fed cow was significantly lower than in rumen fluid from a concentrate‐fed cow. It seemed that differences in degradability between feedstuffs were not determined by the ration of the donor cow, but merely by the properties of the starch. Processed feedstuffs showed a higher degradation of their starch than the unprocessed feedstuffs, independent of the ration of the donor cow. Particle size influenced degradation, but not of the starch of tapioca meal. A fairly constant ranking in degradability between the various feedstuffs was found. Fermentation of mixtures of feedstuffs showed about the same rate of degradation as found for the single products. Only when great differences in the degree of degradability existed was the degradation of the total starch enhanced. The time of collection of rumen fluid strongly influenced the in‐vitro degradation of starch.
Effect of temperature and dietary energy on live performance blood chemistry and organ proportions in broiler chickens
Authors: Sonaiya Emmanuel B
Published: October 2006

Two thousand commercial broiler chickens of both sexes were used to study the effect of temperature (21°C constant (LT) vs 21 to 30 to 21°C cycling (HT)), and dietary energy (13.0 MJ ME kg−1 (LE) vs 13.8 MJ ME kg−1 (HE)) on the live performance, blood pH, Pco2, Po2 and HCO3 and on heart, liver, gizzard and abdominal fat weights as proportions of body weight. Weights and analytical samples were taken at 34 and 54 days. Daily gain was depressed by HT (P < 0.05) but HE overcame this depression in female broilers. The HT treatment reduced (P < 0.05) blood pH and Po2, but increased (P < 0.01) Pco2 and HCO3 levels especially when LE diets were fed. Heart, liver and abdominal fat proportions were all reduced (P < 0.05) by HT in male broilers. Female broilers on HT had reduced heart proportions whereas liver and abdominal fat proportions were increased (P<0.001) especially in those fed HE diets. Gizzard proportions were increased (P<0.05) by HT, and reduced (P<0.05) in birds fed HE diets. Up to 34 days, for both sexes, a combination of LT × LE was superior to all the other combinations. By 54 days, LT × HE and HT × HE were advantageous for males and females, respectively.
Conformational stability of 11 s globulins from seeds
Authors: Grinberg Valery Ya , Danilenko Anatoly N , Burova Tatiana V , Tolstoguzov Vladimir B
Published: October 2006

The effect of pH, neutral salts and ethanol on the conformational stability of 11 S globulins from some seeds have been investigated by the method of differential scanning microcalorimetry. For six proteins it has been shown that a molecule of 11 S globulin may be regarded as an ensemble of 12 thermodynamically equivalent domains, which may possibly be identified with the constituent chains of this protein. As a first approximation the unfolding of each constituent chain may be considered as a transition between two states. The dependencies of the excess free energy of denaturation for 11 S globulins on the pH, salt concentration and ethanol concentration have been obtained within the two‐state model for protein unfolding. The natures of the above factors influences on the conformational stability of 11 S globulins are discussed.
Chufa (cyperus esculentus): A new source of dietary fibre
Authors: Linssen Jozef P H , Cozijnsen Jan L , Pilnik Walter
Published: October 2006

Chufa (Cyperus esculentus var sativus Boeck) could be a new source of dietary fibre. The total dietary fibre content of chufa is very high: 19.0% (w/w) average (calculated on dry matter). The neutral sugar composition of the dietary fibre consists mainly of glucose and xylose. The average content of phytic acid is 724 mg per 100 g.
Heavy metal uptake from greenhouse border soils for edible vegetables
Authors: Zurera‐Cosano G , Moreno‐Rojas R , Salmeron‐Egea J , Lora R Pozo
Published: October 2006

Six essential elements, cadmium and lead were determined in some horticultural species cultivated in greenhouse borders by atomic absorption spectrophotometry to evaluate the contribution of these vegetables to the daily intake of cadmium and lead in Spain. The existence of significant differences (P <0.001) in the levels of metallic concentration found among the vegetable species has been proved, and the greater capacity of concentration of heavy metals, except copper, in green beans was observed. No statistically significant correlation (P > 0.05) between the concentration of the soil and that of corresponding vegetable species was found. The heavy metal uptake from soil to plants is a function of the physical and chemical nature of the soil and is altered by innumerable environmental and human factors. If the mean levels of cadmium and lead (0.029 mg kg−1 and 0.221 mg kg−1 respectively) are taken into account, the daily intake contribution of these metals will be 1.4 μg day−1 for cadmium and 11 μg day−1 for lead.
Fungi isolated from packaging materials: Their role in the production of 2, 4, 6‐trichloroanisole
Authors: Tindale C Ross , Whitfield Frank B , Levingston Shona D , Nguyen T H Ly
Published: October 2006

Fungi isolated from fibreboard cartons, paper sacks and jute sacks were assessed for their ability to methylate 2, 4, 6‐trichlorophenol in a defined, reduced‐water‐activity growth medium. When extracts of individual cultures were analysed by gas chromatography‐multiple ion monitoring mass spectrometry, 17 of the 31 species, initially selected by sensory techniques, were found to produce 2, 4, 6‐trichloroanisole. Quantitative analyses showed that the most efficient methylators in the defined liquid medium were Paecilomyces variotii, Fusarium oxysporum, Penicillium crustosum, Pen citrinum, Pen brevicompactum and one strain of Aspergillus flavus. The role of these fungi in the production of 2, 4, 6‐trichloroanisole in packaging materials contaminated with 2, 4, 6‐trichlorophenol is discussed.
Rates of fermentation and short chain fatty acid and gas production of six starches by human faecal microbiota
Authors: McBurney Michael I , Cuff Darcye J , Thompson Lilian U
Published: October 2006

Six starches (wheat, kidney bean, rice, corn, amylopectin and amylose) were fermented in vitro with mixed human faecal microbiota for 2, 4, 6, 8, 12 and 24 h to determine differences in rates of fermentation, and production of short chain fatty acid (SCF A) and gas. The starches differed significantly in rates of fermentation with wheat and rice starches being completely fermented by 12 h whereas all other starches had disappeared by 24 h. However, individual and total SCF A production g−1 starch fermented did not differ with starch source. Gas production was significantly correlated with SCF A production (P <0.0001). Although all starches were 100% fermentable by 24 h and produced similar types and quantities of SCF A, differences in the profiles, ie rates of gas and SCF A production, were observed.
Preliminary studies on the traditional processing of Kilishi
Authors: Igene John O , Farouk Mohammed M , Akanbi Charles T
Published: October 2006

Kilishi is a sun‐dried traditional African meat product whose origin is lost in antiquity, but there is a dearth of scientific information regarding its physical, chemical and nutritional attributes and method of processing. This paper reports results of preliminary work carried out to study ingredient formulation, drying characteristics, chemical composition, taste‐panel evaluation and lipid stability at room temperature for 60 weeks. Results of two 4‐kg batches of kilishi formulated using beef showed that fresh slices (0.17 ± 0.05 cm thick) gave a final product (0.31 ± 0.05 cm thick) consisting of 46.3% beef and 53.4% non‐meat ingredients. Proximate chemical composition in the finished product (g kg−1) was 75 ± 3.2 moisture, 502 ± 19 protein, 178 ± 2.5 fat and 96 ± 1.1 ash. The production process involved two drying stages. In the first, with the product before infusion, the critical moisture content was 1.75 kg H2O kg−1 solid, and in the second, after infusion, the moisture content before drying was below the critical moisture content of the fresh meat. The formulated product was organoleptically superior to a commercial sample and was remarkably stable given an initial 2‐thiobarbituric acid test number of 1.53 and of 2.01 after 60 weeks of storage.
Flavour formation in callus cultures of guava (Pridium guajava) fruit
Authors: Prabha Tyakal N , Narayanan Manbaym S , Patwardhan Madhav V
Published: October 2006

Explants from guava Pridium guajava L fruit, when cultured on Murashige and Skoog media containing different combinations of IAA, NAA, 2,4‐D and kinetin, yielded unorganised callus cultures. Light (>2000 lux) and kinetin (>5 mg litre−1) promoted chlorophyllous callus. However, none of the tested variations yielded organised cultures. Increase in kinetin from 0.2 to 0.8 mg litre−1 resulted in a slight increase in the growth of the callus.

There was perceptible guava fruit flavour in all three passages of callus cultures, all of which exhibited a slow growth rate. GC‐MS analysis of the volatile flavour fraction of the callus tissue revealed (Z)hex‐3‐en‐1‐ol, 3‐phenylpropyl acetate, (E)hex‐3‐en‐1‐ol, hexan‐1‐ol, (Z)hex‐3‐ynyl acetate, (E)hex‐2‐enal and cinnamyl acetate as prominent peaks. Incorporation of 14C glucose, 14C phenylalanine and 14C acetate from the growth medium into the volatile fraction of the callus cultures was 0.07, 0.09 and 0.14% respectively during a 4‐day incubation.
Composition of clove (Syzygium aromaticum) bud oil extracted using carbon dioxide
Authors: Gopalakrishnan Narayanan , Shanti Padmanabha Pillai V , Narayanan Cadavallur Subrahmanian
Published: October 2006

Analysis of clove (Syzygium aromaticum L) bud oil extracted with liquid and supercritical carbon dioxide shows significant qualitative and quantitative compositional differences compared with oil obtained by the conventional hydrodistillation process. The parameters of pressure, temperature, contact time etc, and also the clove oil components, affect the extraction of the bud flavour from the spice.
An in‐vitro method for prediction of the digestible crude protein content in pig feeds
Authors: Babinszky Laslo , Van Der Meer Jos M , Boer Hugh , Den Hartog Leo A
Published: October 2006

An in‐vitro method using commercially available enzymes for the prediction of the in‐vivo digestible crude protein content was developed and tested on seven feedstuffs and 16 diets for pigs. Fat‐extracted feed samples were consecutively incubated with pepsin at pH 1 and pancreatin at pH 6.8. From the nitrogen content of the feed sample and of the residue after incubation the in‐vitro digestibility of the crude protein was calculated. Using the linear regression of in‐vitro on in‐vivo digestible crude protein of samples obtained in feeding trials, the in‐vivo digestible crude protein content (DXPp) in g kg−1 dry matter could be predicted. For feedstuffs and diets the correlation was 0.99 and 0.95 and the residual standard deviation 17 and 6 g kg−1 dry matter, respectively. In a similar procedure the nitrogen solubilised during incubation with enzymes was analysed. The regression value was similar to that of the original procedure. However, this procedure was abandoned because it was more laborious.
Composition, structure, rheological properties, and sensory texture of processed cheese analogues
Authors: Marshall Richard J
Published: October 2006

Processed cheese analogues were made with different fat and moisture in nonfat solids (MNFS) contents and used to study relationships between composition, microscopic structure, rheological properties and sensory texture. Fat contents ranged from 58 to 230 g kg−1 and MNFS from 487.6 to 603.3 g kg−1. Regressions showed that those rheological parameters measured by uniaxial compression at large deformations and moderately high rates were best explained by linear combinations of MNFS, protein and fat. The moisture in the protein network acted as a plasticiser lowering the rheological parameters. Fat alone had little direct effect on the rheological characteristics under these conditions but at small deformations and low deformation rates it formed elastic inclusions that contributed to the properties. Examination of fracture surfaces in the SEM suggested that, during fracture, fat was squeezed out and acted as a lubricant.

Maximum stress and work to maximum stress measured at moderately high deformation rates related best to the sensory results and described fracture of the cheeses.

From the regressions, for 95% confidence limits, sensory analysis could theoretically measure changes within the range of composition tested of <0.1% in MNFS or fat. Of the rheological parameters only work to maximum stress was as sensitive. However, interaction between these compositional factors reduced the sensitivity in practice.
Quantitation of soya protein by enzyme linked immunosorbent assay of its characteristic peptide
Authors: Yasumoto Kyoden , Sudo Miki , Suzuki Tetsuya
Published: October 2006

An enzyme linked immunosorbent assay (ELISA) is described for the quantitative measurement of soya proteins in processed food products. The peptide fragment bearing an antigenicity against anti‐glycinin (soya bean 11S globulin) antibody was purified from the trypsin digests of autoclaved glycinin and used as an indicator antigen for soya proteins. ELISA samples were prepared also by a combination of autoclaving and tryptic digestion. Quantitation of soya proteins by ELISA was found to resist interference by other food materials, and the ELISA signal was independent of soya bean cultivar. The ELISA method was evaluated on pork sausages which were prepared in the laboratory to contain 0 to 20·8% soya protein isolate. With commercial soya protein isolate as reference standard, the results showed that the detected amounts were in quantitative agreement with the added amounts of soya protein isolate.
Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps
Authors: Ramteke Ramesh S , Eipeson Waliaveetil E , Patwardhan Madhav V
Published: October 2006

The dynamics of aroma separation from some tropical fruit juices and pulps was studied using a thin film evaporator. In the case of mango (Mangifera indica Linn, Alphonso and Totapuri varieties) and guava (Psidium guajava Linn) pulps, 90% of each of the volatile fraction, esters, carbonyls and alcohols, was removed at 30–35% evaporation of the water in a single pass. In the case of pineapple (Ananas sativa Schult F) juice, 90% separation of esters and carbonyls required about 80% and 47% evaporation, respectively. However, the behaviour of alcohols in pineapple juice was found to be similar to that of mango and guava. Mango pulp from Alphonso and Totapuri varieties on 60% evaporation showed a loss in oxygenated terpenes of 80% and 63%, respectively, while guava pulp lost about 58% oxygenated terpenes on 60% concentration.

The dynamics of the total aroma volatiles separation from the fruit juices and pulps showed that, in a single pass evaporation, 85–90% volatiles were removed at a juice evaporation degree of 60% water, while the same extent of aroma removal occurred at 32–35% total evaporation by multiple pass.
Acid hydrolysis prior to automatic analysis for starch
Authors: Faithfull Nigel T
Published: October 2006

The determination of starch in potatoes (Solanum tuberosum L) by enzymic hydrolysis with amyloglucosidase (Hudson et al 1976), compared with the acid hydrolysis procedure suggested here, has several disadvantages. The extraction and hydrolysis stage is slower (21 h cf 5 h per batch of 30), activity of the enzyme may vary, reagents are more expensive, and complete hydrolysis is more difficult. Its main advantage is that it is more specific, not hydrolysing the non‐cellulosic polysaccharides of the cell walls. This communication examines whether an acid hydrolysis method is an acceptable, even preferable, method for determining starch in freeze dried potato samples. Effects of drying, hydrolysis and associated errors are quantified.
Effect of shaking procedures on the neutral ammonium citrate soluble phosphate fraction in fertiliser materials
Authors: MacKay Alec D , Brown Michael W , Currie Lance D , Hedley Michael J , Tillman Russell W , White Robert E
Published: October 2006

The effect of four types of shaker, extraction time and temperature on the quantity of phosphate extracted by neutral ammonium citrate was evaluated at two research laboratories. Six unprocessed phosphate rocks, and five partially acidulated and four fully acidulated phosphate fertilisers were investigated. Compared with the more than 10‐fold variation in the solubility of the two reactive phosphate rock materials, Sechura and North Carolina, that resulted from using different types of shaker, the solubility of the unreactive phosphate rock materials and the partially and fully acidulated phosphate fertilisers in citrate was influenced to a much smaller degree by the action of the shaker. Sechura was less soluble in citrate that all four unreactive phosphate rock materials when either of the two horizontal shakers were used. This is totally at odds with the documented differences in the chemical reactivity' and agronomic effectiveness of these phosphate rock materials. Not until a wrist‐action shaker was used did the solubility of Sechura and North Carolina exceed that of the unreactive materials and approach that obtained with a full end‐over‐end shake. The neutral ammonium citrate procedure needs to include a more precise definition of the type of shaker and its speed. In laboratories where temperature‐controlled extraction is not available, a 24‐h shake at 20°C using an orbital or end‐over‐end apparatus could be an alternative to the standard 1‐h extraction at 65°C.
Application of near infrared reflectance spectroscopy to protein analysis of grassland herbage samples
Authors: Garcia‐Criado Balbino , Garcia‐Ciudad Antonia
Published: October 2006

Near infrared reflectance spectroscopy (NIRS) was evaluated for the prediction of the protein content in samples of grassland herbage taken at different stages of maturity (flowering to fruiting stage) in ‘Dehesa’ zones of Central‐Western Spain. A Technicon Infra Alyzer model 500 scanning monochromator interfaced with a Hewlett‐Packard 1000 minicomputer was used for the study. Protein content was predicted with NIRS data treated as log I/R using six or seven wavelengths. Calibrations were evaluated by comparing Kjeldahl analyses with those predicted by NIRS. The prediction of protein was found to be acceptable, the standard error carying between 0.56 and 0.68% in a range of protein content from 6.76 to 13.98%.
Depression of sorption of volatile compounds into EVA film by electron beam irradiation
Authors: Matsui Toshirou , Mizumoto Seiya , Kotani Akitada , Imakura Hiroki , Shimoda Mitsuya , Osajima Yutaka
Published: October 2006

Decrease in solubility of volatile compounds (octan‐l‐ol, octanal, ethyl hexanoate, octane and d‐limonene) into a film liner was studied after electron beam irradiation up to 20 Mrad of ethylene vinyl acetate copolymer (EVA) film. The solubility coefficient decreased gradually during ageing despite no change immediately after the irradiation. In all films dosed with 5‐20 Mrad the sorption was depressed about 40% in comparison with the unirradiated one after 4 months. The behaviour was consistent with that of the decay of the radicals in the films. The enthalpy change in sorption (ΔH) was −18.0 kJ mol−1 for 5 Mrad ethylene vinyl acetate copolymer film compared with −48.1 kJ mol−1 for the unirradiated one. In a homologous series, sorption was significantly depressed with increasing carbon chain length of the volatile compound. The specific sorption depression effect was observed for low polarity compounds such as hydrocarbons, aliphatic esters and d‐limonene. The diffusion coefficient of the sorbed compounds increased about 1.6 times after 3 months when irradiated to 20 Mrad.
The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezing
Authors: Douillard Catherine , Guichard Elisabeth
Published: October 2006

The volatiles of six strawberry (Fragaria ananassa Duch) cultivars, both fresh and deep‐frozen, were isolated by direct dichloromethane extraction. Sixty compounds were identified and quantified by GC—MS.

Characterisation of cultivars was achieved by applying principal component analysis to the chromatographic data. Great differences were observed. Maxim and Directeur Paul Wallbaum are rather low in volatiles while Gariguette and Tioga are rich in mesifurane (2,5‐dimethyl‐4‐methoxy‐2,3‐dihydrofuran‐3‐one), furaneol' (2,5‐dimethyl‐4‐hydroxy‐2,3‐dihydrofuran‐3‐one) and nerolidol. Esters are the major compounds in Senga Sengana and Vicomtesse Hericart de Thury. This last cultivar is also characterised by high concentrations of γ‐decalactone. Trans‐hex‐2‐enal and hexanal are found mainly in fresh fruits.

Determinations of volatiles in stored frozen fruits have shown only slight influence on mesifurane and furaneol while the concentration of nerolidol increases and that of esters decreases.
Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil
Authors: Yen Gow‐Chin
Published: October 2006

The composition and quality changes of sesame oils prepared at different roasting temperatures (180–260°C) from sesame seed were evaluated and compared with an unroasted oil sample. There were no apparent differences in characteristics, such as acid value, iodine value, saponification value and refractive index, of sesame oils prepared at a roasting temperature between 180 and 220°C. The colour units and total polar content of oils increased in relation to an increase in roasting temperature. The phospholipid content was reduced from 690 mg kg−1 in unroasted oil to 0 mg kg−1 in the oil prepared using a 260°C roasting temperature. The fatty acid content of the oil was reduced markedly, especially in oleic and linoleic acids, when the roasting temperature was over 220°C. The amounts of chlorophyll and sesamolin decreased with increasing roasting temperature. However, the highest level of sesamol and γ‐tocopherol was found in oils prepared with a 200–220°C roasting temperature. The sesame oil prepared at a 200°C roasting temperature had the best flavour score when compared with the other samples.
Intrinsic viscosities and apparent specific volumes of amino acids and sugars. ‘Effective size’ and taste of sapid molecules
Authors: Kemp S E , Birch G G , Portmann M O , Mathlouthi M
Published: October 2006

Intrinsic viscosities ([η]) and apparent specijic volumes (V) are compared for a number of amino acids and simple sugars and their derivatives. While the sugars and their derivatives fit within a narrow range for both parametevs ([η])=2.27–2.61 cm3 g−1; V=0.60–4.69 cm3 g−1), the amino acids cover a much wider band ([η]) = 1.29–4.20 cm3 g−1; V=0.562–0.712 cm3 g−1). The intrinsic viscosity value of any particular amino acid is always greater than the corresponding apparent specijc volume, and ranges (at 10 mg g−1) between two and seven times the value of the apparent specific volume. For the sugars and sugar derivatives, on the other hand, the intrinsic viscosities are always three to four times greater than the values of the corresponding apparent specijic volumes. When concentration is increased, all apparent specific volumes increase but they remain relatively constant if they are expressed as parachors (Vγ1/4). Differences between the sugars and amino acids originate in the greater structural diversification of the latter molecules which in turn accords with their greater range of taste qualities.
Content of various elements in different parts of the tea plant and in infusions of black tea from Southern India
Authors: Natesan S , Ranganathan V
Published: October 2006

Contents of various elements in dyferent parts of the tea plant (shoot, mature leaf, small stem, thick wood and root), black tea manufactured by the crush‐tear‐curl and orthodox processes, and tea brew after 1 and 5 min of infusion were determined by inductively coupled plasma atomic emission spectrometry. From these, the amount of each element assimilated in the production of 1000 kg of marketable tea, as well as the quantity of each element brought into infusion and thus possib f y taken up through drinking tea, were calculated and discussed. Among the various elements assimilated by the tea plant, the shoot jraction (economically important for manufacturing commercial tea) contained high concentrations of N, P, K and Mg while the mature leaf accumulated Al, Bu, Ca, Cd, Mn, Pb and Sr. Of the dgerent elements brought into infusion while brewing black tea, the amount of K was found to be the largest (> 10000 μg g−1 tea) followed by P (700–1200 μg g−1), Mg (300–700 μg g−1), Ca and A1 (each 150–300 μg−1), Mn (60–150 μg g−1), Cu, Na, Si and Z n (each 6–50 μg g−1), B, Ba, Cr, Fe, Ni and Pb (each Id μg g−1), and Sr, Co and Gd (each <1μg g−1). The proportion of the totalamount of an element brought into infusion showed that the elements Ba, Ca, Fe and Sr were less soluble (<10 % of total amount), Al, B, Cd, Co, Cr, Cu, Mg, Mn, P, Pb, Si and Zn were moderately soluble (10–50 %), and K, Nu and Ni were highly soluble (>50%). The overall mean of the extent of solubility of all elements in 1 and 5 min showed that, out of the amount soluble in 5 min, about 68% was dissolved within 1 min.
Determination of phosphorus status of wheat and barley crops using a rapid root bioassay
Authors: Harrison A F , Dighton J
Published: October 2006

A root bioassay of soil P availability, based on the amount of 32P‐labelled phosphorus taken up in 15 min from a solution in the laboratory, has been tested on seedlings of winter wheat (Triticum aestivum L) and spring barley (Hordeum vulgare L). The seedlings were taken in spring from six different fertiliser plots, selected to give an extreme range of P availability, from the Broadbalk and Hoosfield experiments at Rothamsted. The results showed a negative relationship between the rate of phosphorus uptake and (a) the phosphorus contents of plants, and (b) Olsen's bicarbonate extractable phosphorus of the soils. This pattern is consistent with the results previously obtained when determining the phosphorus status of trees and grasses. This rapid bioassay procedure may therefore be applicable to agricultural crops.
Identification of phenolic compounds in edible aroids
Authors: Agbor‐Egbe Tom , Rickard June E
Published: October 2006

The objective of these experiments was to study the phenolic compounds present in the cormels of the edible aroids, Colocasia spp and Xanthosoma spp. This investigation shows the existence of a range of phenolic compounds which includes gallic acid, chlorogenic acid, ( + )‐catechin, ( − )‐epicatechin and ( − )‐epigallocatechin and the possible presence of proanthocyanidins and jlavonols. Aqueous acetone extracts were examined by thin layer chromatography and high performance liquid chromatography for their phenolic constituents.
Fluoride content of some common South Indian foods and their contribution to fluorosis
Authors: Rao K Venkateswara , Mahajan Chaman L
Published: October 2006

Fluoride contents of 98 food items commonly used in South India were determined with special reference to the feeding habits of remote rural populations in 41 villages of Anantapur District, Andhra Pradesh, India, where dental and skeletal fluorosis is endemic. Fluoride up to 4.5 mg kg−1 was found in irrigation and drinking water supplies. Thirty‐two locally grown food items had generally higher fluoride contents (ranging jiom 0.2 to 11.0 mg kg−1) with the notable exception of coconut water where even traces of fluoride could not be detected. The combined daily intake of fluoride jiom food and drinking water in the local population was found to range jiom 2.2 mg to 7‐3 mg (0.05–0.32 mg kg−1 BW). The role played by food composition, cooking habits of the local population, general poverty and illiteracy in contributing to the prevalence of fluorosis in schoolchildren in the age group 6–18 years (even in areas with drinking water supplies within the permissible levels as per WHO standards) is discussed.
Changes in forage and oilseed rape (Brassica napus) root glucosinolates in response to attack by turnip root fly (Delia floralis)
Authors: Birch A Nicholas E , Griffiths D Wynne , Smith William H Macfarlane
Published: October 2006

Three genotypes of forage rape and two of winter oilseed rape (Brassica napus L), grown in a glasshouse, were inoculated with Delia floralis Fall eggs at 5 weeks and their roots were sampled after a further 6 weeks of larval attack. Individual and total glucosinolates were examined in seed and roots using HPLC. No clear relationship was found between seed and root total or individual glucosinolate content. Major differences in glucosinolate composition were found between uninoculated control roots. In two doublezero oilseed rapes, phenylethyl glucosinolate was predominant whereas, in the three forage rapes, 2‐hydroxy‐but‐3‐enyl was the major glucosinolate.

Attack by D floralis larvae considerably modified both concentrations and relative proportions of individual glucosinolates in roots. The total glucosinolate content decreased for all of the rapes except double‐zero oilseed rape WRG35. In all rapes the proportion of aromatic to aliphatic glucosinolates increased after attack, largely due to increased levels of indolebased glucosinolates; 1‐methyoxy‐3‐indole methyl glucosinolate increased by over 88%. The total aliphatic glucosinolate content of all rape roots with the exception of WRG35 was reduced by 39–56% after attack. Possible causes for altered glucosinolate metabolism are discussed in relation to observed differences in levels of susceptibility to turnip root fly attack.
Dependence of wine sensory attributes on vine water status
Authors: Matthews M A , Ishii Rie , Anderson M M , O'Mahony Michael
Published: October 2006

The dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.
Optimising process for making pasta from maize in admixture with durum wheat
Authors: Mestres Christian , Matencio Françoise , Faure Jacques
Published: October 2006

Processing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66:33 w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with low lipid content and very fine granulometry produced pasta with good colour characteristics and high cooking quality (with especially good surface conditions). The use of white maize varieties was preferred; they produced pasta which, after heat treatment, had colour indices close to those of durum wheat pasta. Extrusion conditions affected the colour characteristics and cooking quality of the pasta. The cooking qualities of macaroni products were better than those of spaghetti. In all cases, heat treatment (90°C for 2 h) improved the cooking quality of the pasta: it reduced cooking losses but did not alter the surface condition and viscoelasticity index.