bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of fructans‐based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Authors: Capriles Vanessa D. , Soares Rosana A. M. , Pinto e Silva Maria E. M. , Arêas José A. G. 
Published: September 2009

SummaryTo develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non‐fat‐flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low‐fat levels (0.1%) and around a sevenfold increase in dietary fibre (15.3% of dietary fibre, being 13.3% of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25%, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans‐enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low‐fat fibre‐enriched snack produced presented the high sensory acceptability typical for this food product type.
Influence of pre‐treatments on microbial load of stored dehydrated onion slices
Authors: Kadam Dattatreya M. , Nangare Dhananjay Dhondiram , Oberoi Harinder Singh 
Published: September 2009

SummaryOnions slices were pre‐treated in potassium meta‐bisulphite (KMS) and sodium chloride with different concentration levels to study the microbial load of tray and greenhouse‐dried onion slices up to 6 months of storage. Data were analysed as per procedure of one‐way classified anova using DMRT of AgRes statistical package for bacteria, yeast, fungi and Lactobacilli. Results revealed that in almost all samples, permissible levels of bacteria [18.33 × 101 colony‐forming units (CFU) per gram], yeast (ND), fungi (0.5 × 101 CFU g−1) and Lactobacilli (0.25 × 101 CFU g−1) were observed after 5 months of storage. All the samples were also found to be free from Escherichia coli and no Mac Conkey growth was noticed. Onion slices pre‐treated in 0.25% and 0.50% KMS and dried in tray and greenhouse, respectively, were found best after 6 months of storage period.
Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese‐based dips
Authors: Tharmaraj Nalayini , Shah Nagendra P. 
Published: September 2009

SummaryThe antimicrobial properties of selected probiotic bacteria against Aspergillus niger, Penicillium roqueforti, Fusarium spp., Candida albicans and Saccharomyces cerevisiae were examined. Well diffusion and spot and streak methods showed strong inhibition effect of probiotic bacteria and their metabolites against moulds and minimal effect against yeasts. Among the moulds species tested, the inhibitory effect was strongest against Fusarium spp., moderate against Penicillium roqueforti and minimal against A. niger. All strains of Lactobacillus rhamnosus and L. paracasei subsp. paracasei showed maximum inhibitory effect. When probiotic bacteria and yeasts and moulds were co‐cultured in broth media, strains of L. rhamnosus showed maximum inhibitory effect, whereas L. paracasei subsp. paracasei, L. acidophilus, Bifidobacterium animalis and Propionibacterium showed moderate inhibitory effect against C. albicans. Saccharomyces cerevisiae was minimally controlled by probiotic bacteria. Pre‐grown probiotic bacterial culture metabolites controlled yeasts and moulds more effectively than their freeze‐dried or frozen forms. Adding metabolites of probiotic bacteria (5% w/w) showed an effective control against A. niger, Fusarium spp. and C. albicans during the shelf life of 10 weeks at 4 °C and no colonies of yeasts and moulds were formed on the surface of the dip.
Supercritical CO2 extraction of grappa volatile compounds
Authors: Da Porto C. , Decorti D. 
Published: September 2009

SummaryA first study on the recovery of aromatic extracts from grappa by means of supercritical fluid extraction (SFE) on a laboratory plant has been performed, to obtain aroma extracts at low ethanol content. The influence of extraction parameters like pressure, temperature and flow rate have been studied. Extraction yields have been evaluated for ethanol, higher alcohols and esters of short and medium chain acids. A higher aroma volatile compounds extraction has been obtained when the strongest extraction condition has been considered (200 bar, 60 °C, 0.3 kg h−1). Sensory evaluation has indicated as preferred the extract obtained under mild condition (80 bar, 40 °C, 0.3 kg h−1).
Use of specific PCR‐based molecular markers for discrimination, rapid analysis of purity and identification of six fragrant rice varieties
Authors: Minh Ho Ky Quang , Rakshit Sudip Kumar 
Published: September 2009

SummaryFragrant rice is high in quality and hence price. Therefore, fragrant rice is often mixed with non‐fragrant or low grade rice. The quality of fragrant rice depends on many factors such as variety, region in which it is cultivated, handling practices, etc. In this study, two specific primer pairs, including external sense primer, external antisense primer, internal non‐fragrant sense primer and internal fragrant antisense primer were used to differentiate fragrant and non‐fragrant rice based on the detection of 8‐bp deletion in betaine aldehyde dehydrogenase 2 gene. The purity of the fragrant rice can be detected at 1% and 2% level of adulteration with homogeneous and heterogeneous non‐fragrant rice varieties, respectively, using only one primer pair (internal non‐fragrant sense primer and external antisense primer). Furthermore, six particular fragrant rice varieties were identified using specific RM 1 microsatellite markers. Further analysis should be conducted to verify the discriminating power of this method of analysis for the traceability of fragrant rice varieties.
Diffusion and thermal degradation of ascorbic acid during canned fresh green peas sterilisation
Authors: Garrote Raúl L , Silva Enrique R. , Roa Rubén D. 
Published: September 2009

SummaryChanges of ascorbic acid (AA) during canned fresh green peas sterilisation in a rotary retort were predicted. It was considered that AA is thermally degraded in green peas and simultaneously diffuses to brine, where it is also degraded; heat transfer, mass transfer and kinetics equations were simultaneously solved during heating and cooling of the sterilisation process. Kinetic parameters of AA thermal degradation in brine were experimentally determined, while all other parameters needed were taken from bibliography. Simplified assumptions were made to explore diffusion and thermal degradation mechanisms relevance. Experimental runs were performed at different retort temperatures, end‐over‐end rotation speeds and headspaces in a pilot plant rotary retort; experimental data obtained on concentrations of AA in green peas and in brine were used to evaluate predictions goodness. Deviations between experimental and predicted results were 8.44% for AA in green peas and 13.79% in brine.
Some characteristics of polyphenol oxidase purified from edible yam (Dioscorea cayenensis‐rotundata cv. Longbô) cultivated in Côte d’Ivoire
Authors: Gnangui Sophie Nadège , Niamké Sebastien Lamine , Kouamé Lucien Patrice 
Published: September 2009

SummaryPolyphenol oxidase (PPOY) of edible yam (Dioscorea cayenensis‐rotundata cv. Longbô) cultivated in Côte d’Ivoire was purified to homogeneity by a procedure that included ion exchange chromatography, ammonium sulphate fractionation, gel filtration and hydrophobic chromatography using dopamine as a substrate. The relative molecular weight of the PPOY was estimated to be 94.75 ± 0.63 and 151.56 ± 2.75 kDa by SDS–PAGE and gel filtration on Sephacryl S100 HR, respectively, indicating this PPOY as a multimer. Maximal PPOY activity occurred at 30 °C and pH 6.6. The enzyme was stable at 25 °C and its pH stability was in the range of 6.0–7.0. The values Vmax/Km showed that the enzyme had the greatest reactivity towards dopamine among the substrates used. PPOY showed no activity toward the monophenols and was completely inhibited by beta‐mercaptoethanol, sodium thiosulphate, l‐ascorbic acid, sodium bisulphite and l‐cysteine. Data generated by this study might help to better prevent edible yam browning.
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
Authors: Abugoch Lilian , Castro Eduardo , Tapia Cristian , Añón María Cristina , Gajardo Pilar , Villarroel Andrea 
Published: September 2009

SummaryThe amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °C). Quinoa flour showed a protein content of 14.2 ± 0.1 g 100 g−1 and high levels of essential amino acids as lysine. SDS–PAGE of the QFP presented ten major band, and native‐PAGE of the QFP showed similar banding; there was a little variation due to time‐temperature. TCA‐protein solubility variation (%) was small and the values of water activity were low, a non‐significant endogenous hydrolysis was observed. Differential scanning calorimetry flour analysis allowed determining two endotherms, starch and protein. Important structural changes of protein soluble fractions were not detected by UV and fluorescence spectroscopy due to temperature and time of storage. It was found during storage time loss of protein solubility and water absorption. These changes could be to influence in the manufacture of quinoa flour based products. For avoid changes in these functional properties (solubility and water holding capacity), quinoa flour can be stored at ambient temperature (between 20 and 30 °C) and packed in double kraft paper bags (2 months).
Natural compounds to preserve fresh fish burgers
Authors: Corbo Maria Rosaria , Speranza Barbara , Filippone Alfonso , Conte Amalia , Sinigaglia Milena , Del Nobile Matteo Alessandro 
Published: September 2009

SummaryNatural antimicrobial compounds to control the quality decay of a fresh fish burger were studied. In particular, thymol, lemon extract and grape fruit seed extract (GFSE), at 20, 40 and 80 ppm, have been tested against the main spoilage microorganisms inoculated in fish burgers stored at 5 °C. The evolution of mesophilic and psychrotrophic bacteria was also monitored. The sensorial quality decay was determined by means of a panel test, which assessed odour, colour, texture, drip loss and general appearance during the storage period. Results show that all the active substances efficiently slowed down the growth of the spoilage microorganisms. In particular, GFSE was the most efficient against Photobacterium phosphoreum, Shewanella putrefaciens and mesophilic bacteria, whereas thymol was the most efficient against both psychrotrophic bacteria and Pseudomonas fluorescens. Microbial growth was the factor limiting fresh fish burger acceptability.
Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O′Neil
Authors: Vega‐Gálvez Antonio , López Jessica , Miranda Margarita , Di Scala Karina , Yagnam Francisco , Uribe Elsa 
Published: September 2009

SummaryThe sorption isotherms of blueberry variety O’Neil were determined at 20, 40 and 60 °C, for a range of water activity of 0.10–0.95. The isotherms showed that the equilibrium moisture content increased when temperature decreased at constant water activity. The BET, GAB, Halsey, Henderson, Caurie, Smith, Oswin and Iglesias‐Chirife equations were tested for modelling the sorption isotherms. The results showed that GAB, BET and Halsey models gave the best fit quality for the experimental desorption data, and BET, Oswin and Henderson for adsorption data as suggested by the statistical tests employed. The net sorption heat was calculated using the Clausius–Clapeyron equation giving 38.62 kJ mol−1(desorption) and 30.88 kJ mol−1(adsorption) at a moisture content of 0.01 g water (g d.m.−1). Tsami equation was applied to estimate the net isosteric heat of sorption as function of equilibrium moisture content with satisfactory results.
A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) assashimiwith focus on young adults in Japan
Authors: Sone Izumi , Nortvedt Ragnar 
Published: September 2009

SummaryThis study was the first consumer study done in Japan, which investigated consumer preferences of raw Norwegian rainbow trout with the use of an experimental design. A full factorial design with three variables (body part, body weight and freshness) was applied at two levels. The results showed that the variation in body part had the greatest effect on the expected and experienced eating quality of raw rainbow trout among seventy‐five young adult consumers. The effect was negative and it is possible that the high fat level observed in the belly region does not always lead to better overall likings. The high fat content could also result in the intense fishy odour distinctive to raw salmonidae at consumption and influence the perception of other quality attributes. The present study provides a new way of offering more practical and applicable suggestions to the fish farming industry.
Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants
Authors: Pino Antonio , Prados Francisco , Galán Elena , Vivo Rafael , Fernández‐Salguero José 
Published: September 2009

SummaryPowdered plant coagulant obtained from the cardoon flowers (Cynara cardunculus) was compared with calf rennet for the manufacture of traditional raw goats’ milk cheese, by determining differences in the profiles of the amino acids throughout the ripening period. Derivatisation with o‐phtaldialdehyde and a C18 column were used for chromatographic separations. In order to establish the relationships between the different variables and to detect the most important causes of variability, principal component analysis was applied to the free amino acids data, which reduced to two dimensions where cheese samples from 2 to 60 days and cheeses from 90 to 120 days were distributed dependently of ripening time and coagulant used. Leu, Val, Lys, Gly, Tyr and Asp were correlated with PC1, which separated the samples according to their ripening time. Arg, His, Trp, Ser and Thr were correlated with PC2, which separated the samples according to the coagulant used.
Studies on radical scavenging activity of tea leaves and effect of additives on activities of black tea liquor
Authors: Muthuiah Maria J. , Thomas Jibu , Kumar Rajagopal Raj , Azad Mandal Abul K. 
Published: September 2009

SummaryGreen tea is proved to be a source of various biochemicals, which projects tea to be a health drink. The study investigated free radical scavenging activity of leaf extracts of south Indian tea clones, individual catechin molecules and documented the influence of various additives on the scavenging activity of black tea infusion. Among the tea clones, UPASI‐17 contained higher quantum of catechins. Lower content of catechins correlated with low 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl scavenging activities. Low scavenging activity was noticed in gallocatechin. A wide variation was found in free radical scavenging activity of individual molecules, leaf extracts, tea liquor and its combination with the additives. Tea liquor along with lemon juice showed the highest free radical scavenging activity. When sugar and lemon juice were amended with tea liquor, free radical scavenging activity declined marginally. Addition of milk and sugar with tea liquor declined the free radical scavenging activity significantly.
Extrusion parameters and consumer acceptability of a peanut‐based meat analogue
Authors: Rehrah Djaafar , Ahmedna Mohamed , Goktepe Ipek , Yu Jianmei 
Published: September 2009

SummaryDespite its high protein content and low cost, defatted peanut flour (DPF) remains underutilised in human foods. The objectives of this study were to: (1) determine the best extrusion parameters for a peanut‐based textured meat analogue (TMA); (2) develop new TMA products from DPF and (3) evaluate their consumer acceptability. Preliminary runs using a wide range of extrusion parameters were conducted. A central composite RSM design was used to determine the optimal extrusion conditions within the best ranges revealed by the preliminary runs. Three levels of moisture, screw‐speed and barrel temperature were used in 31 runs. Expansion ratio, bulk density, texture profile, water absorption/solubility indexes of the extrudates were determined and used as indicators of product quality. Peanut‐based TMAs produced at optimal extrusion conditions were flavoured with beef flavour and evaluated by a 60‐member sensory panel for flavour, texture, and overall liking, using a 9‐point hedonic scale. Optimisation studies revealed that the most important extrusion conditions are in descending order: protein content, temperature, moisture and screw‐speed. Extrusion conditions that produced the best TMA were 60–65% protein, 50–55% moisture, 160–165 °C and 80–90 r.p.m. Sensory acceptability of snacks incorporating peanut‐based TMAs was similar or better than those containing soya‐based TMAs in terms of flavour, texture, off‐flavour and overall liking. TMA produced from inexpensive DPF has the potential to compete with commercial meat analogues, thereby adding value to the peanut industry.
Reproductive senescence in a cooperatively breeding mammal
Authors: Sharp Stuart P. , Clutton‐Brock Tim H. 
Published: September 2009

Summary 1. Senescence (or ‘ageing’) is a widespread and important process in wild animal populations, but variation in ageing patterns within and between species is poorly understood. 2. In cooperatively breeding species, the costs of reproduction are shared between breeders and one or more helpers. The effects of ageing in breeders may therefore be moderated by the presence of helpers, but there have been very few studies of senescence patterns in natural populations of cooperative breeders. 3. Here, we use 13 years of data from a long‐term study population of wild meerkats (Suricata suricatta) to investigate age‐related changes in several traits known to be key components of reproductive success in females of this species. 4. Four of the six traits studied exhibited significant declines with age, indicating senescence. Litter size, the number of litters produced per year and the number of pups that survived to emergence from the natal burrow per year all increased with female age up to a peak at c. 4 years, and declined steeply thereafter; the mean pup weight at emergence in a given litter declined steadily from age zero. 5. These results provide the first evidence of reproductive senescence in a wild population of a cooperatively breeding vertebrate. Breeding success declined with age despite the sharing of reproductive costs in this species, but further study is needed to investigate whether helping affects other aspects of senescence, including survival.
Neuronal cell replacement in Parkinson’s disease
Authors: Hedlund E. , Perlmann T. 
Published: September 2009

Abstract.Transplantation of foetal dopamine neurons into the striatum of Parkinson’s disease patients can provide restoration of the dopamine system and alleviate motor deficits. However, cellular replacement is associated with several problems. As with pharmacological treatments, cell therapy can lead to disabling abnormal involuntary movements (dyskinesias). The exclusion of serotonin and GABA neurons, and enrichment of substantia nigra (A9) dopamine neurons, may circumvent this problem. Furthermore, although grafted foetal dopamine neurons can survive in Parkinson’s patients for more than a decade, the occurrence of Lewy bodies within such transplanted cells and reduced dopamine transporter and tyrosine hydroxylase expression levels indicate that grafted cells are associated with pathology. It will be important to understand if such abnormalities are host‐ or graft induced and to develop methods to ensure survival of functional dopamine neurons. Careful preparation of cellular suspensions to minimize graft‐induced inflammatory responses might influence the longevity of transplanted cells. Finally, a number of practical and ethical issues are associated with the use of foetal tissue sources. Thus, future cell therapy is aiming towards the use of embryonic stem cell or induced pluripotent stem cell derived dopamine neurons.
Cellular origins of β‐cell regeneration: a legacy view of historical controversies
Authors: Granger A. , Kushner J. A. 
Published: September 2009

Abstract.Beta‐cell regeneration represents a major goal of therapy for diabetes. Unravelling the origin of β cells during pancreatic regeneration could help restore a functional β‐cell mass in diabetes patients. This scientific question has represented a longstanding interest still intensively investigated today. This review focuses on pioneering observations and subsequent theories made 100 years ago and describes how technical innovation helped resolve some, but not all, of the controversies generated by these early investigators. At the end of the 19th century, complete pancreatectomy demonstrated the crucial physiological role of the pancreas and its link with diabetes. Pancreatic injury models, including pancreatectomy and ductal ligation, allowed investigators to describe islet function and to assess the regenerative capacity of the pancreas. Three main theories were proposed to explain the origins of newly formed islets: (i) transdifferentiation of acinar cells into islets, (ii) islet neogenesis, a process reminiscent of islet formation during embryonic development, and (iii) replication of preexisting islet cells. Despite considerable technical innovation in the last 50 years, the origin of new adult β cells remains highly controversial and the same three theories are still debated today.
Morphology and nuclear markers reveal extensive mitochondrial introgressions in the Iberian Wall Lizard species complex
Authors: RENOULT JULIEN P. , GENIEZ PHILIPPE , BACQUET PAUL , BENOIT LAURE , CROCHET PIERRE‐ANDRÉ 
Published: September 2009

AbstractMitochondrial markers are still often used alone to identify evolutionary units, despite widespread evidence for processes such as incomplete lineage sorting or introgressive hybridization that may blur past population history. The combination of mitochondrial DNA data with other sources of information (morphology, nuclear genes) is a powerful tool to reveal when and why mitochondrial markers are potentially misleading. In this study, we evaluate the performance of mtDNA markers to unravel the evolutionary history of Spanish lizards from the Podarcis hispanicus species complex. We first uncover several cases of discordance between morphological and mitochondrial data in delimitation of taxa. To assess the origin of these discordances, we analysed the same populations using several independent nuclear loci. Both morphological and nuclear markers identified the same three evolutionary units in the region, while mitochondrial data revealed four deeply divergent lineages. We suggest here that the most likely scenario to explain this discordance is ancient mitochondrial introgression originating from a fourth evolutionary unit presently absent from the study area. Notably, this resulted in a complete replacement of the original lineage in a large part of the distribution of one of the taxa investigated. We discuss the potential evolutionary scenarios leading to this complete mitochondrial replacement and suggest why the previous studies have failed to recover the correct history of this species complex.