bluuebunny/crossref_metadata_2025_split huggingface dataset:
Recovery of depleted Baltic Sea fish stocks: a review
Authors: Aps Robert , Lassen Hans 
Published: August 2010

Abstract
Aps, R., and Lassen, H. 2010. Recovery of depleted Baltic Sea fish stocks: a review. – ICES Journal of Marine Science, 67: 1856–1860. Attempts to recover some depleted Baltic fish stocks between 1995 and 2008 are reviewed. Management measures aimed at recovery were adopted by competent authorities (until 2005 the International Baltic Fisheries Commission, IBSFC), including the Baltic Salmon Action Plan (1997), Long-Term Management Strategy for Cod Stocks in the Baltic Sea (1999), Long-Term Management Strategy for the Sprat Stock in the Baltic Sea (2000), Recovery Plan for Baltic Cod (2001), and the Long-Term Objectives and Strategies for the Management of Baltic Sea Herring (2000–2002). For all stocks, TACs have been set systematically more than the scientific advice based on sustainable exploitation. We interpret this as “decision overfishing”. There is also evidence of extensive underreporting of catches, which is interpreted as “implementation overfishing”. This means that a management body is knowingly maintaining a situation of overfishing. Nevertheless, measures have also been taken to combat the situation. Our analysis suggests that decision overfishing is related strongly to overcapacity of the fleets. The combination of decision overfishing and implementation overfishing, and not the management measures per se, could be the reason for the failure of depleted stocks to recover.
First Report of Group 16SrXII Phytoplasma Causing Stolbur Disease in Potato Plants in the Eastern and Southern Anatolia Regions of Turkey
Authors: Eroglu S. , Ozbek H. , Sahin F. 
Published: August 2010

In recent years, a stolbur-like disease has had devastating effects on the yield and marketable quality of potato production in Erzurum (Eastern Anatolia) and Akcakale-Sanliurfa (Southern Anatolia) regions of Turkey. Potato plants exhibited several different symptoms including stunting, upward rolling of the top leaves along with reddish or purplish coloration, chlorosis, shortened internodes, swollen nodes, proliferated axillary buds, aerial tubers, and early plant decline. An extensive survey from 2003 to 2010 was performed and diseased plant samples were collected. Total genomic DNAs were isolated from the leaf mid-veins of the six different symptomatic and two symptomless plants selected. Nested-PCRs, carried out by using phytoplasma-universal primer pair P1/P7 followed by R16F2n/R16R2 (2), amplified 16S rDNA fragments (F2nR2) from only templates derived from symptomatic plants. F2nR2 PCR products from two independent symptomatic plants were cloned and sequenced from both directions with M13 universal primers. The obtained 16S rDNA sequence (GenBank Accession No HM485579) was subjected to virtual restriction fragment length polymorphism (RFLP) analysis using iphyclassifier software (3). Results indicated that the phytoplasma, here identified in association with potato plants, shared best sequence identity (99%) with members of subgroup 16SrXII-A (e.g., GenBank Accession No. EU010006). Moreover, collective RFLP pattern of potato-associated phytoplasma differed from digestion profiles of previously described 16SrXII subgroups, sharing best similarity coefficient (0.94) with the reference phytoplasma strain of subgroup 16SrXII-A (GenBank Accession No. AJ964960). Thus, it was confirmed that potato-associated phytoplasma represents a new 16SrXII subgroup (16SrXII-N). Furthermore, a new primer set (PatsecF/PatsecR) was designed for priming specific PCR-amplification of potato-associated phytoplasma 16S rDNA sequence. PCR reaction was successfully used for specifically detecting stolbur phytoplasma in infected potato plants. The use of this method may help to determine possible alternative hosts and vectors of potato phytoplasma, which is important for development of an integrated management strategy for effective control of this disease in the future. Presence of potato stolbur diseases in the Eastern Anatolia Region of Turkey has previously been reported (1). To our knowledge, this is the first report of occurrence of a 16SrXII group phytoplasma causing potato stolbur diseases caused in the Eastern and Southern Anatolia regions of Turkey. References: (1) A. Citir. J. Turk. Phytopathol. 14:53, 1985. (2) D. E. Gundersen and I. M. Lee. Phytopathol. Mediterr. 35:144, 1996. (3)Y. Zhao et al. Int. J. Syst. Evol. Microbiol. 59:2582, 2009.
First Report of Fusarium Wilt of Lavandula pubescens Caused by Fusarium oxysporum in Saudi Arabia
Authors: Perveen K. , Bokhari N. 
Published: August 2010

In November 2008, a wilt of lavender (Lavandula pubescens) seedlings was observed in the greenhouse at King Saud University, Riyadh, Saudi Arabia. Affected seedlings were wilted and the root system was poorly developed. Diseased stems developed a dark coloration that extended down to the roots. Vascular tissue of the affected seedlings appeared red or brown. Isolations consistently yielded a fungus growing from the discolored stem tissue when placed on potato dextrose agar. The macroscopic characteristics of the colony, as well as microscopic structures, were used to identify the fungus as Fusarium oxysporum (2). Oval to elliptical microconidia without septa and originating from short phialides were used to distinguish the species from F. solani (1). The fungus was authenticated by the ITCC (Indian Type Collection Centre), Indian Agricultural Research Institute, New Delhi, India, and given I.D. No. 7532.09. For conducting further experiments, healthy seedlings of L. pubescens were obtained from the botanical garden of the King Saud University and grown in steam-sterilized soil. Healthy seedlings of lavender were inoculated using a root-dip method with a conidial suspension (1 × 107 CFU/ml) of one strain of F. oxysporum obtained from infected plants. Inoculated seedlings were then transplanted into steam-sterilized soil. Plants inoculated with sterilized water (1 ml per plant) served as control treatments. Wilt symptoms and vascular discoloration in the roots and crown developed within 20 days on all plants inoculated with the pathogen, while control plants remained asymptomatic. F. oxysporum was consistently reisolated from symptomatic plants. The pathogenicity test was conducted twice. To our knowledge, this is the first report of F. oxysporum on L. pubescens in Saudi Arabia or elsewhere in the world, and this newly identified disease may be a potential threat to commercial production of lavender. References: (1) J. F. Leslie and B. A. Summerell. Page 212 in: The Fusarium Laboratory Manual. Blackwell Publishing Professional, Hoboken, NJ, 2006. (2) P. C. Nelson et al. Clin. Microbiol. Rev. 7:479, 1994.
First Report of Tomato torrado virus Infecting Tomato in Italy
Authors: Davino S. , Bivona L. , Iacono G. , Davino M. 
Published: August 2010

In 2009 and 2010, approximately 2% of plants had disease symptoms, including initial leaflet chlorosis that later developed into necrotic spots and general necroses along the leaflet. Fruit production on affected plants was substantially reduced and necroses were also present. Total RNA was extracted from five symptomatic plant samples using the RNeasy Plant Mini Kit (Qiagen, Hilden, Germany) and analyzed by reverse transcription (RT)-PCR with specific primer pair: TR2F (5′ GAAGGACGAAGAGCGACTG 3′), and TR2R (5′ AAGGTAGGTATGCGTTTGC 3′) (1). The primers amplified a 575-bp fragment within the coat protein Vp23 of Tomato torrado virus (ToTV). No RT-PCR products were observed when water or asymptomatic tomato plants were used as controls. The RT-PCR products were purified and directly sequenced in both directions. Pair-wise similarity analysis confirmed the presence of ToTV with 99% similarity to isolate PRI-ToTV0301 (GenBank Accession No. DQ388880) and 98% similarity to isolate Kra (Accession No. EU652402). A representative sequence was deposited with GenBank (Accession No. GU903899). To further confirm the presence of ToTV, dsRNA analysis was conducted on all five symptomatic plants and one healthy tomato plant (2). Electrophoresis of dsRNA showed two bands of approximately 5,400 and 7,800 nucleotides long, typical of ToTV in all samples, while a third band between the other two (approximately 6,400 nt) was detected. Serological testing using double-antibody sandwich-ELISA was also conducted on the five symptomatic and 25 additional plants from the same greenhouse that displayed typical Pepino mosaic virus (PepMV) symptoms only. Antibodies used for serological testing screened for the presence of PepMV, Tomato spotted wilt virus, Cucumber mosaic virus, and Tomato mosaic virus (Loewe Biochemica, Sauerlach, Germany). These tests detected PepMV in all samples with disease symptoms typical of PepMV, and in three of the five samples with the newly described symptoms. To our knowledge, this is the first report of ToTV in Italy, and in some plants, co-infection with PepMV was likely. All ToTV-infected tomato plants in the greenhouse were destroyed. References: (1) H. Pospieszny et al. Plant Dis. 91:1364, 2007. (2) J. Sambrook et al. Molecular Cloning. A Laboratory Manual. 2nd ed. Cold Spring Harbor Laboratory Press, Woodbury, NY, 1989.
Molecular Properties of Post‐Mortem Muscle. II. Phase Microscopy of Myofibrils from Bovine Muscle
Authors: STROMER MARVIN H. , GOLL DARREL E. 
Published: August 2010

SUMMARY—The structural appearance of homogenized myofibril suspensions from seven heifers was studied using phase microscopy at various times post‐mortem with three different extracting solutions: 1) 0.25M sucrose, 1mM ethylenedi‐aminetetraacetic acid (EDTA), 0.05M Tris‐(hydroxymethyl) aminomethane (Tris), pH 7.6; 2) 0.15M KCI, 1mM EDTA, 0.05M Tris, pH 7.6; and 3) 50% glycerol, 1miZl EDTA, 0.05M Tris, pH 7.6. Samples were examined at death and 24 hr and 312 hr post‐mortem with storage at 2 and 16°C. The 16°‐24‐hr samples exhibited a marked thickening of the A‐band, a shortening of the l‐band, and a replacement of the H‐zone by a dark line or band. The 2°.24‐hr samples showed only alternating light and dark bands of nearly equal width, which has been described as a typical supercontracted pattern. At 312 hr, more variability in banding pattern and fragmentation is encountered, but the trend is to preserve the pattern observed in the 24.hr samples. Occasionally, a narrow H‐zone is seen in the center of a thickened A‐band in the glycerol preparations sampled 312 hr post‐mortem. The results suggest that cold shortening of bovine muscle is structurally identical to contraction and substantiate the view that shortening is minimal at 16° storage temperatures.The sucrose extracting solution consistently gave the best preservation and was used for subsequent experiments. Although banding patterns at death and in the 24‐hr samples obtained with glycerol showed reliable consistency, these preparations at times exhibited a disturbing fuzziness. Results with KCI solutions were least desirable, because of repeatedly poor structural preservation, as indicated by variability in sarcomere lengths within and between fibers, as well as lack of clarity in banding.
Reaction of Malonaldehyde with Protein
Authors: CRAWFORD DAVID L. , YU T. C. , SINNHUBER RUSSELL O. 
Published: August 2010

SUMMARY—Malonaldehyde was shown to react with bovine plasma albumin under aqueous conditions by a pH‐dependent reaction exhibiting first‐order kinetics. The maximum reaction rate observed was near pH 4.30. The reaction was shown to involve the e‐amino lysine and N‐terminal amino aspartic acid groups on the protein as judged by their loss to reaction with 1‐fluoro‐2,4‐dinitrobenzene. Malonaldehyde did not appear to participate in an intermolecular cross‐linking reaction with gelatin sols over a wide pH range. Presumptive evidence was obtained for the reaction of malonaldehyde, derived from autoxidized lipid, with the c‐amino lysine functions on bovine plasma albumin.A nucleophilic 1,4‐addition of the free amino functions on the protein to the end carbon atom of the α,β‐unsaturated carbonyl system of the free enol of malonaldehyde to form an enamine linkage is postulated to be the mechanism for this reaction.
Effect of Refined Menhaden Oils on the Flavor and Fatty Acid Composition of Broiler Flesh
Authors: MILLER DAVID , GRUGER EDWARD H. , LEONG KAM C. , KNOBL GEORGE M. 
Published: August 2010

SUMMARY—Three menhaden oil preparations–(1) destearinated, (2) molecularly distilled triglycerides, and (3) ethyl esters of menhaden fatty acids—were fed to broilers at a 5% level to determine their effect on the flavor and fatty acid composition of the flesh. Corn oil and tallow were fed as controls. The flavor‐contributing component(s) in the menhaden oil preparations apparently resided in the fatty acids regardless of whether the preparations were fed as the triglyceride or as the ethyl ester. Four marine fatty acids (18:4ω3, 20:4ω3, 20:5ω3, and 22:5ω3),c deposited in the flesh of the broilers, were highly correlated with the occurrence of the unacceptable flavor.
Overcoming the Bacteriostatic Activity of Onion in Making Standard Plate Counts
Authors: WEI L. S. , SIREGAR J. A. , STEINBERG M. P. , NELSON A. I. 
Published: August 2010

SUMMARY—The bacteriostatic activity of onion homogenates in making standard plate counts as reported in the literature was confirmed. It was found that potassium sulfite counteracts this activity. The sulfite must be added to the blending solution instead of to the petri plate. Five‐tenths percent sulfite is sufficient and the concentration may be as high as 1.6%. Variety of onion did not appear to be a factor. This treatment was of value with both laboratory and commercially dehydrated onions. Coliform organisms were not inhibited by sulfite. It is recommended that all standard plate counts of onion be made with 0.5% K2SO8, in the blending solution.
Effect of Storage Conditions on Standard Plate Counts of Raw Onions
Authors: SIREGAR J. A. , STEINBERG M. P. , WEI L. S. , NELSON A. I. 
Published: August 2010

SUMMARY—Eight different storage conditions were applied. The storage variables were air temperature, air movement and initial bruising of the onions. Storage time was three weeks. Standard plate count and percent spoiled onions were combined into an expression termed the microbial quotient. Moving air at 34°F was the best storage condition and even bruised onions kept well. At room temperature bruised onions showed a greatly increased microbial quotient. Statistical analysis showed that air temperature and bruising were highly significant factors.
Factors Influencing the Transport of Air‐Borne Bacteria at Openings
Authors: HELDMAN D. R. , HEDRICK T. I. , HALL C. W. 
Published: August 2010

SUMMARY—The factors causing transport of air‐borne microorganisms from a high concentration space to a low concentration space were investigated in an aerosol chamber. The transport of bacterial aerosol through an opening between the compartments of the chamber was expressed in terms of a turbulent transfer coefficient.The experimental transfer coefficients increased significantly as the ventilation rates increased from 20 to 40 ft3/min and increased slightly between 40 and 60 ft3/min. Results obtained with ventilation rate gradients ranging from − 30 to +30 ft3/min indicated that the coefficient was maximum at equal rates.An increase in the opening height from 3 to 9 in. produced a significant decrease in the turbulent transfer coefficient. Temperature gradients ranging from −14 to +12S°F with respect to a reference temperature of 75°F resulted in an increase in the turbulent transfer coefficients from 2.09 to 8.09. The effect of temperatures between 75 and 95°F and corresponding relative humidities between 31 and 60%, on aerosol viability did not account for the entire influence of the temperature gradient on aerosol transport.
ESTIMATION OF THE CENTRAL TEMPERATURE OF THERMALLY CONDUCTIVE FOOD IN CYLINDRICAL AND RECTANGULAR CANS DURING HEAT PROCESSING
Authors: LEONHARDT GUSTAVO FERREIRA 
Published: August 2010

ABSTRACTThe author proposes a classification of cylindrical and rectangular cans in can‐shape‐groups in order to reduce the number of temperature response curves necessary to carry out an accurate estimation of the central temperature of thermally conductive foods.
ESTIMATION OF THE AVERAGE TEMPERATURE OF THERMALLY CONDUCTIVE FOOD IN CYLINDRICAL AND RECTANGULAR CANS DURING HEAT PROCESSING
Authors: LEONHARDT GUSTAVO FERREIRA 
Published: August 2010

ABSTRACTA classification of cylindrical and rectangular cans in can‐shape‐groups is proposed in order to reduce the number of temperature response curves necessary to carry out an accurate estimation of the average temperature of thermally conductive foods.
TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE
Authors: PELEG M. 
Published: August 2010

ABSTRACTA method for the interpretation of the force‐deformation curves obtained by the Instron Universal Testing Machine is suggested. The method provides a more specific physical meaning to the experimental parameters and treats separately the mechanical aspects of the recoverable and nonrecoverable deformations. The method also provides for the possibility of the introduction of new mechanical parameters and terms which might represent textural properties.
THE RELATIONSHIP OF CARDIAC SHEAR AND TRACE ELEMENT CONTENT TO BEEF MUSCLE TENDERNESS
Authors: VAVAK L. D. , SATTERLEE L. D. , ANDERSON P. C. 
Published: August 2010

ABSTRACTThe purpose of this investigation was to determine whether mechanical shear values of the cardiac muscle could be useful in predicting skeletal muscle tenderness as measured by mechanical shear and sensory evaluation methods. The metal ion content of bovine skeletal muscle was also determined and evaluated for its ability to predict skeletal muscle tenderness. W‐B shear results indicate cardiac muscle tenderness is related to semimembranosis tenderness, but the magnitude of the correlation coefficient is not high enough for adequate prediction capabilities. However, the predictive capability of element content is very good for all three tenderness measures‐sensory panel, W‐B and rotary shear. These results indicate the good potential of this approach to tenderness prediction.
PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEAT
Authors: BALDWIN RUTH E. , KORSCHGEN BERNICE M. , RUSSELL MARY S. , MABESA LINDA 
Published: August 2010

ABSTRACTBeef, pork and lamb roasts were cooked by two 2450 MHz microwave ranges, one operated at 220V (1054W cooking power) and one at 11SV (492W cooking power) and by a conventional gas oven (163 ± 3°C). The only significant effect related to power level of microwave ranges was retention of thiamine, riboflavin and niacin which was less in meat cooked by the microwave 115 V than by the other two methods. There was a trend toward less retention of sodium, chloride, phosphorus and iron in meat cooked by microwaves than by the conventional method. Also, microwave cooking resulted in less formation of free amino acids than conventional cooking but total protein did not differ significantly.
ELECTRODIALYSIS OF RAW WHEY AND WHEY FRACTIONATED BY REVERSE OSMOSIS AND ULTRAFILTRATION
Authors: JOHNSON KEVIN T. , HILL CHARLES G. 
Published: August 2010

ABSTRACTElectrodialysis is a unit operation which removes ionic species from a solution through the use of an imposed voltage and ion‐selective membranes. The temperature, flow rate, and composition of the feed, and the applied voltage all influence the rate of ionic transport in electrodialysis systems. The effects of the aforementioned process parameters on the performance of an electrodialysis system were investigated using cottage cheese whey as the process feed. Increasing the flow rate proved to be of little value in decreasing the membrane stack resistance for a given run, but it significantly retarded the rate at which the stack resistance increased in repeated runs. The effect of increasing the total solids concentration of the whey without altering the solute composition was to increase the potential rate of demineralization through an increase in conductivity. Prefractionation of the feed by ultrafiltration enhanced the value of the whey solids by increasing the protein concentration and decreasing the ash concentration. However, the electrodialytic process was less efficient in removing the remaining ash in this case than it was in demineralizing other feeds.
CONDITIONING PECANS WITH STEAM TO IMPROVE SHELLING EFFICIENCY AND STORAGE STABILITY
Authors: FORBUS W. R. , SENTER S. D. 
Published: August 2010

ABSTRACTInshell pecans (Curya illinoensis, cvs. Stuart and Schley) were conditioned for cracking and shelling by a 3‐min atmospheric‐steam process and by two processes used commercially. Conditioned and untreated pecans were evaluated for shelling efficiency and for storage stability of the meats. Shelling efficiency was based on percent halves obtained; and storage stability, on changes in peroxide and free fatty acid values, sensory evaluations, and Hunter a/b values during accelerated storage of the halves at 21°C‐65% RH. Steam‐treated pecans yielded 12‐17 percentage points more halves than pecans conditioned by the other processes, and 19 percentage points more halves than the untreated nuts. Halves from steam‐treated nuts were less susceptible to oxidative and hydrolytic deterioration during storage.
OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION
Authors: CLUSKEY J. E. , WU Y. V. , INGLETT G. E. , WALL J. S. 
Published: August 2010

ABSTRACTUp to 4% oat protein concentrates can fortify either neutral or acidic beverages. The concentrate was produced in good yield from both defatted and non‐defatted oat groats by alkaline extraction. If desired, the gum and water‐soluble protein fractions can be removed by a preliminary water extraction yielding a concentrate with a higher percentage of protein. Nitrogen solubility of protein concentrate from defatted groats in dilute phosphoric acid was considerably higher than one from nondefatted groats. Fortified acidic beverages (pH 3) prepared with oat concentrate from laboratory ground groats were slightly astringent in taste. However, astringency was eliminated if the concentrate was produced from commercial oat flour (heat treated during production). Milklike and breakfast‐type beverages fortified with oat protein concentrate would be nutritious, palatable and easily prepared and flavored.
LOSSES IN AVAILABLE LYSINE DURING THERMAL PROCESSING OF SOY PROTEIN MODEL SYSTEMS
Authors: JOKINEN J. E. , RElNECCIUS G. A. , THOMPSON D. R. 
Published: August 2010

ABSTRACTThis study was conducted in order to develop a mathematical model for predicting lysine losses during processing of soy products. Model systems used in this study consisted of micro crystalline cellulose, glucose, sucrose, potato starch and soy protein. System composition, water activity, pH and time and temperature of heating were varied and available lysine was monitored by the fluoro‐2,4‐dinitro benzene method of Carpenter. In the first set of experiments, statistical analysis of the data obtained resulted in an equation which shows the effects of the variables used on available lysine retention: Fraction available lysine remaining = 0.58 + 0.047 pH ‐ 0.093 glucose ‐ 0.059 temperature —0.0068 time + 0.031 (water activity)2+ 0.025 aw sucrose + 0.033 sucrose starch. These data were collected at heating times well in excess of that required to destroy all reducing sugars present. Heating times were reduced in the second experiments such that kinetic data could be obtained. The average Ea was 28,500 calories/mole°K and the average reference reaction rate at 100°C (K100) was 0.036 mg lysine/min.