bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of nutrition variables on solid state alcoholic fermentation of apple pomace by yeasts
Authors: Gupta L K , Pathak G , Tiwari R P 
Published: October 2006

AbstractThe fermentation of apple pomace to ethanol via solid state fermentation has been studied using Saccharomyces cerevisiae, S. diastaticus, Pichia fermentans, Candida utilis and C tropicalis. The effect of nitrogen, phosphate and trace elements has been compared in selected strains (S cerevisiae T2 and S diastaticus) on the basis of the fermentation efficiency of apple pomace. An improvement in fermentation efficiency was observed with both the strains on adding various phosphates, nitrogen sources or trace elements. However, the extent of stimulation in most cases was higher when the test strain was S diastaticus.
Reducing gaseous losses of nitrogen from cattle slurry applied to grassland by the use of additives
Authors: Pain Brian F , Thompson Rodney B , Rees Yvonne J , Skinner Jonathon H 
Published: October 2006

AbstractLosses of nitrogen (N) through ammonia (NH3) volatilisation and denitrification were determined following the application of cattle slurry to grassland in autumn or spring. Denitrification was examined on two contrasting soils. A system of small wind tunnels was used to measure NH3loss and an acetylene inhibition technique for denitrification. Between 31 and 84% of the ammonium N (NH‐N) applied in slurry was lost through NH3volatilisation. Acidifying the slurry to pH c 5.5 prior to application reduced these losses to between 14 and 57%. On a freely drained loam soil, denitrification from unacidified slurry applied in the autumn at 80 m3ha−1was continuous throughout the winter, with the maximum rate of 0.91 kg N ha−1day−1occurring a few weeks after slurry application. The total denitrification losses were equivalent to about 29% of the NH‐N applied for this treatment and 41% for the acidified slurry. The nitrification inhibitor dicyandiamide reduced the amount of N lost through denitrification by 70% when applied with the slurry at 25 kg ha−1, by 55% at 20 kg ha−1and by 30% at 15 kg ha−1. The nitrification inhibitor nitrapyrin did not appreciably reduce denitrification. Denitrification losses were consistently small from slurry applied to the freely drained loam soil in spring, or to a poorly drained, silty clay in autumn or spring. Neither nitrification inhibitor was of benefit in these situations.
Metabolism of small peptides in rumen fluid. Accumulation of intermediates during hydrolysis of alanine oligomers, and comparison of peptidolytic activities of bacteria and protozoa
Authors: Wallace R John , McKain Nest , Newbold C James 
Published: October 2006

AbstractOligopeptides of L‐alanine up to ala5, were incubated in vitro in either strained rumen fluid or suspensions of mixed rumen bacteria. The disappearance of substrates and formation of products were measured for 40 min, by which time ala3, ala4 and ala5 were almost totally hydrolysed. Ala2 was more slowly hydrolysed, and accumulated in incubations with the other peptides. The pattern of formation of ala2 but not ala3 from ala4, and ala3 and ala2 but not ala4 from ala5, suggested that the peptides were being hydrolysed by a dipeptidyl peptidase mechanism. Three different sheep receiving different diets gave similar results. Neither substrates nor products appeared to be accumulated intracellularly, except for ala2, and then only if protozoa were present. Protozoa were more active than bacteria in ala2 hydrolysis, whereas bacteria had greater activities with higher homologues. Similar preferences were observed with glycine peptides, although unlike alanine peptides gly3 and gly5 were more slowly degraded than the dimer. These experiments suggest that protozoa are of importance in the accumulation and hydrolysis of dipeptides, whereas bacteria are responsible for the breakdown of larger molecules by a dipeptidyl peptidase mechanism that does not appear to involve accumulation within the cell.
Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase HPLC
Authors: McCarthy P Kieran , Scanlon Bernard F , Lumley Ian D , Griffin Martin 
Published: October 2006

AbstractWhen common wheat (Triticum aestivum L) gliadins were separated by RP‐HPLC, a major doublet peak eluted at 47.20 and 47.94 min. This peak was consistently found to be absent in Durum wheat (Triticum durum Desf) gliadins separated under identical conditions. In Durum wheat gliadins a characteristic small peak eluted at 48.30 min followed at 50.47, 510.37, 52.80 min by larger peaks. The peak area ratio of the peaks eluting at 50.47 and 51.37 min was found to be 2.18 (±0.14). This ratio was found to decrease proportionally on contamination of Durum wheat flour with flour from some common wheat varieties. This ratio alone was not enough to detect and quantify adulteration by all varieties of common wheat. An alternative method was found whereby the peak emerging between 47 and 49 min in the Durum wheat gliadin elution profile was expressed as a ratio of the total protein applied. This ratio was shown to increase when Durum wheat flour was adulterated with flour from common wheat thus enabling quantitative estimation of the level of adulteration. A third method of detecting adulteration of Durum wheat flour is also proposed in which the peak emerging between 47 and 49 min is collected and the protein separated by PAGE. The presence of more than one band of γ/β‐gliadins is indicative of adulteration.
Protein quality of parched immature durum wheat (Frekeh)
Authors: Takruri Hamed R , Humeid Muhammad A , Umari Muhammad A H 
Published: October 2006

AbstractThe protein quality of parched immature Durum wheat (frekeh) produced from Deir Alla‐2 variety was evaluated. Frekeh from two maturity stages was used: one at the end of the milk stage (F1) and the other at the end of the dough stage (F6). Two animal experiments were carried out in which net protein utilisation (NPU) was determined for the two samples and for mature wheat using Sprague Dawley rats, the first for 12 and the second for 11 days. Additionally, the chemical scores for these cereals were calculated.The results indicated that the protein of F1 was of higher quality than that of F6 or mature wheat; the protein efficiency ratio adjusted values for F1, F6 and wheat were respectively 2.70, 1.93 and 1.45, and the NPUop values were 53, 46 and 44 respectively. There was agreement between these results and the chemical score values as they were 54, 41 and 42 for F1, F6 and wheat respectively. There was a significantly higher voluntary intake of cereal‐based diets in comparison with the casein‐based diet (P <0.05).Thus it is shown that frekeh produced from wheat harvested at an early stage of maturity was of higher protein quality than that produced at a late stage of maturity or mature wheat.
Hydrolysis of grape monoterpenyl glycosides by Candida molischiana and Candida wickerhamii β‐glucosidases
Authors: Gunata Y Z , Bayonove C L , Cordonnier R E , Arnaud A , Galzy P 
Published: October 2006

AbstractThe exocellular β‐glucosidases of Candida molischiana and Candida wickerhamii are able to hydrolyse geranyl, neryl, citronellyl, linalyl and α‐terpinyl‐β‐D‐glucopyranosides. The nature of the aglycone residue greatly affects the rate of hydrolysis. Glucosides with a tertiary alcohol as aglycone residue are more slowly hydrolysed than those with a primary alcohol. The β‐glucosidase from C molischiana is also able to hydrolse α‐L‐arabinofuranosides. This results in the release of monoterpenols from a glycoside extract from grape juice.
Effects of postharvest treatment on the sensory qualities of kiwifruit harvested at different maturities
Authors: MacRae Elspeth A , Stec Margaret G H , Triggs Chris M 
Published: October 2006

AbstractThe effects of various postharvest treatments on the sensory qualities of eating‐ripe kiwifruit (Actinidia deliciosa var deliciosa (A Chev) Liang et Ferguson cv Hayward) were compared. When fruit from early harvests (5.3, 6.4% w/v soluble solids (SS) at harvest) were treated with ethylene immediately after harvest, eating‐ripe fruit were more juicy and generally had fewer off‐odours than fruit not ripened by ethylene.A short period (4‐6 weeks) of storage at 0° C was beneficial to fruit quality, particularly when applied to fruit from early harvests. Flavour intensity was enhanced, and off‐flavours, greenness and acidity were decreased.There was variation in fruit quality between orchards. The poorest quality fruit were those from one orchard after storage at 4° C for 4 weeks or at 0° C for 12 weeks prior to ripening. The fruit stored at 4° C was notable for its lack of sweetness and high incidence of earthy off‐flavours. Fruit from both these treatments also had a higher incidence of caramel/burnt sugar flavours than fruit from other treatments.There was no relationship between perceived sweetness and fruit sugar content, SS or sugar/acid ratios, and only a minimal relationship between perceived acidity/tang/sourness and concentrations of each acid. Some suggestions are offered to explain these findings.
Lipid levels in cabbage leaves (Brassica oleracea)
Authors: Komaitis M E , Melissari‐Panagiotou E 
Published: October 2006

AbstractCabbage (Brassica oleracea L, var Glory) is one of the cruciferous vegetables. The objective of this study was to investigate the neutral, glyco‐ and phospholipids of cabbage and their fatty acid composition. Lipids from its leaves were extracted and fractionated into neutral lipids, glycolipids and phospholipids. The fatty acids of each fraction were analysed by gas liquid chromatography.
Analysis of carbohydrates in seven edible fruits of Bangladesh
Authors: Nahar Nilufar , Rahman Shakila , Mosihuzzaman M 
Published: October 2006

AbstractDry matter, ash, lignin, starch and soluble and insoluble dietary fibre contents of the edible parts of seven fruits of Bangladesh were determined. Analysis of the low molecular weight carbohydrates showed that all the fiuits, except lukluki and hogplum, contained substantial amounts of these materials of which glucose and fiuctose were the main components. The main constituent of the polysaccharides in all the fruits was glucose. The dietary fibre contents of the dry fruits ranged from 29% to 79%. Lukluki has by far the best combination of low fiee sugars and high dietary fibre, and pineapple the worst.
Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum)
Authors: Kjølstad Lise , Isaksson Tomas , Rosenfeld Hans J 
Published: October 2006

AbstractFrozen, green peas (Pisum sativum L ) of different varieties and different levels of maturity were evaluated by sensory analysis using a panel of ten trained judges. Two texture variables (hardness and mealiness) and four flavour variables (pea flavour, sweetness, fruity flavour, off flavour) were considered. Near infiared reflectance ( N I R ) analysis was performed with the same material, on both the fiozen and fieeze dried peas. The N I R instrument was calibrated to predict the sensory variables using the multivariate analytical method of principal component regression. Tenderometer readings of the same peas were also calibrated to predict the sensory variables. N I R analysis on the fieeze dried peas showed relative ability of prediction (RAP) values for the sensory variables which were higher than those for the tenderometer readings. The sensory attributes pea flavour and hardness were predicted with higher RAP values by tenderometer readings than by N I R analysis on fiozen peas.For the rest of the attributes, N I R analysis on fiozen peas gave higher RAP values than tenderometer readings. N I R generally gave high RAP values, and this tentative study suggests that N I R analysis could be a useful tool in instrumentally assessing the quality of frozen peas.
Quantitative determination of suberin deposition during wound healing in potatoes (Solanum tuberosum L)
Authors: Sukumaran Narakkat P , Jassal Jagdish S , Verma Sirish C 
Published: October 2006

AbstractQuantitative determination of suberin deposition during wound healing of potatoes (Solanum tuberosum L ) has shown that at RH> 90 % a maximum amount of suberin was deposited at 25°C. A significantly greater amount of suberin was deposited at the basal region of the tuber as compared with the apical and middle regions.
Effect of calcium on the storage life of oro (Antiaris africana)
Authors: Lasekan Olusegun O 
Published: October 2006

AbstractThe effects of calcium on the ascorbic acid, chlorophyll, titratable acidity and texture (firmness) of stored oro (Antiaris africana (Mill)) friuits (average weight 100 g ) were studied. Three groups of the fruits were dipped in 20 g litre−1, 40 g litre−1 CaCl2 solutions and deionised water respectively for I0 min. The fourth group, which was untreated, served as the control and was also packaged in heat‐sealed cellophane bags. The fruits were displaced and stored at ambient temperature (28 ± 2°C). The calciumtreated fruits which kept better were firmer and had a slight colour change (chlorophyll) which also produced a progressive increase in ascorbic acid level during storage. The titratable acidity of the fruits did not fluctuate as signijcantly as that of the untreated (control) fruits.
Variability in the saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans
Authors: Drumm Terri D , Gray J Ian , Hosfield George L 
Published: October 2006

AbstractThe content and composition of the saccharides, protein and amino acids, phenolic acids, and saponins of four market classes (navy, dark red kidney, pinto and Black Turtle Soup) of edible dry beans (Phaseolus vulgaris L) were determined. These compounds are potential precursors of flavour development in the processed beans and may contribute to the unique flavour characteristics of the various bean classes.The contents of sucrose and stachyose were significantly different (P < 0.05) for the four bean classes and ranged from 2.63 to 4.80 g per 100 g and 2–81 to 4–21 g per 100 g, respectively. Total nitrogen contents ranged from 3–92 to 4–71 g N per 100 g and were significantly different. The distribution of the amino acids was similar for the four bean classes. Coumaric, ferulic, sinapic and cinnamic acids were identified. The phenolic acid soluble esters were the predominant fraction, with lesser amounts of the free and insoluble phenolic acids. The total saponin contents of the bean classes were similar. Significant (P <0–05) differences in the distribution between the three major saponin components were observed.
Effect of sulphur dioxide on microbial growth in refrigerated pre‐peeled potatoes packaged in plastic films
Authors: Giannuzzi Leda , Zaritzky Noemi 
Published: October 2006

AbstractMicrobial growth in pre‐peeled potatoes was analysed to determine the simultaneous effect of sodium bisulphite concentration (105–219 mg kg−1), storage temperature (4, 7 and 10°C) and gaseous permeability of the packaging plastic film (polyethylene and EVA—SARAN—EVA used in vacuum) on product storage life.Composition of the microbial flora was determined at the beginning and the end of the storage period, and the principal microorganisms causing spoilage of the product were observed to be Pseudomonas spp and Enterobacteriaceae. Lag phase duration and specific rate constants were determined for these microorganisms in samples stored at each condition.In polyethylene‐packaged samples microbial growth was observed at various temperatures and SO2 concentrations were tested. With vacuum packaging in low oxygen permeability films and residues of 100 mg SO2 kg−1, microbial counts were maintained in the lag phase; larger residues produced microbial inhibition at 4, 7 and 10°C.
Preparation of detoxified high functional rapeseed flours
Authors: Schwenke Klaus Dieter , Kroll Jürgen , Lange Reinhard , Kujawa Manfred , Schnaak Werner , Steinert Albert 
Published: October 2006

AbstractFunctional rapeseed flours were prepared by a mild soaking process using citric acid or ammonium carbamate. This treatment was effective in lowering the content of sinapine, glucosinolates and their hydrolysis products. A post‐treatment with alcohol/ammonia/water removed vinyloxazolidinethione, nitrites and isothiocyanates totally and left traces only of the glucosinolates. The treated flours possessed increased water and oil absorptions and excellent foaming properties. The soaking process also resulted in decrease of cooking loss in model meat systems of the Frankfurter type. The treatment did not change the amino acid composition which gave an essential amino acid index of 86–89.
The problem of refolding and reassembling recombinant vicilin subunits
Authors: Chambers Stephen J , Carr Helen J , Plumb Geoffrey W , Lambert Nigel 
Published: October 2006

AbstractThe reassociation of a storage protein (pea (Pisum sativum L) vicilin) expressed in yeast (Saccharomyces cerevisiae MC16 (ade 2–1, leu 2–3, lys 2–1, his 4–712FS, SUF 2)) was investigated. The corresponding protein in French, bean (Phaseolus vulgaris L), termed phaseolin, was used as a model to produce a methodology for the refolding of the recombinant protein. Phaseolin was successfully renatured from its dissociated state in 5 M guanidinium chloride. Application of this rationale to yeast‐derived vicilin proved unsuccessful. The nature of the yeast vicilin and its failure to refold and reassemble correctly are discussed together with the further experimental approaches required.
Individual variation in the amino acid and chemical composition of defatted cocoa bean meal of three varieties of cocoa (Theobroma cacao) from south‐eastern Nigeria
Authors: Offem John O 
Published: October 2006

AbstractCocoa in the world market is the ripened bean of the cocoa tree (Theobroma cacao L) that has been properly fermented and dried. A number of varieties are found such as Amelonado and F3Amazon which are considered ‘bulk’ cocoas by the FAO. Chocolate produced by these cocoas does not, possess the additional flavours associated with the ‘finey’ types such as Trinitario and Criollo. Literature exists on the composition of cocoa bean meal but the work reported has been on bulk samples received by chocolate manufacturers or found in warehouses. These are beans harvested from several trees and of varied and unknown species growing in different localities. Therefore differences due to environmental and varietal factors will be masked. This work, which was carried out on cocoas from south‐eastern Nigeria, is aimed at highlighting the variation in composition (if any)of the cocoa bean between (a)individual species, (b) individual trees of each species planted at the same time and in the same geographical area, (c) individual trees of the same species, planted in the same area but having an age difference of some ten years.
Endogenous flow of total lysine and other amino acids at the distal ileurn of the protein‐or peptide‐fed rat: The chemical labelling of gelatin protein by transformation of lysine to homoarginine
Authors: Moughan Paul J , Rutherfurd Shane M 
Published: October 2006

AbstractEndogenous total lysine flow at the distal ileum was determined directly with seven 200‐g male rats fed a gelatin‐based diet in which all the lysine had been transformed to homoarginine. The latter lysine flow was compared with one determined indirectly with seven rats given a partially guamdinated gelatin‐based diet. There was no significant difference (P > 0.05) between the direct (469 ± 27.9 μg g−l freeze dry matter intake (FDMI);x̄ ± SE) and indirect (506 ± 44.2 μg g−1 FDMI) estimates. The overall mean endogenous lysine flow for the 14 rats receiving the guamdinated gelatin‐based diets was compared with flows determined with six rats given a diet the sole nitrogen source of which was enzyme hydrolysed casein (EHC) and six rats fed a protein‐free diet. The EHC, a mixture of free amino acids and oligopeptides, was assumed to be completely digested and absorbed by the end of the small intestine of the rat. The mean flow of lysine for the EHC‐fed rats(522 ± 24.8 μg g−l FDMI) was not significantly different (P > 0.05) from that for the rats given the guanidinated gelatin‐based diets, but the flow for those on the protein‐free diet was significantly lower (238 ± 9.4 μg g−l FDMI). The endogenous flows of the amino acids other than lysine for the EHC‐fed rats, were higher (P < 0.05) than values found for rats on the protein‐free diet, except for glycine where there was no significant difference. It was concluded that there is a direct effect of dietary protein and peptides on the net loss of endogenous lysine and other amino acids from the small intestine of the growing rat. Endogenous amino acid flow at the terminal ileum may be underestimated when measurement is made using the traditional protein‐free method.
Effect of gamma irradiation parameters on the in‐vitro digestibility of β‐lactoglobulin
Authors: Voisine Richard , Parent Guy , Savoie Laurent 
Published: October 2006

AbstractRadiation level and protein conformation during irradiation may modify a protein's response to ionising energy and change its nutritional value. Effects of gamma irradiation on protein in‐vitro digestibility and amino acid release were investigated using β‐lactoglobulin as a model protein. Irradiation with 60Co was performed at a range of 1–50 kGy on liquid or frozen samples atAw 0.93, with pH adjusted to 5.2 or 7.0, and on dry samples atAw 0.13. Amino acid composition, in‐vitro protein digestibility and amino acid release were not impaired by irradiation at the highest dose of 50 kGy. Thus the nutritional quality of β‐lactoglobulin was not affected by irradiation in a dose range likely to be used in food processing.
A new method for manufacture of lactose‐hydrolysed fermented milk
Authors: Toba Takahiro , Hayasaka Ibuki , Taguchi Shigekatsu , Adachi Susumu 
Published: October 2006

AbstractLactose‐hydrolysed fermented milk was manufactured by sonication in the course of fermentation. The milk was inoculated with Lactobacillus delbrueckii subsp bulgaricus or L helveticus, incubated for 4 h, sonicated, and incubated for an additional 12 h. The sonication resulted in 71–74% depletion of the initial lactose whereas 39–51% lactose hydrolysis was obtained in non‐sonicated milk.
Silver ion chromatography of triacylglycerols on solid phase extraction columns packed with a bonded sulphonic acid phase
Authors: Christie William W 
Published: October 2006

AbstractSolid phase extraction columns packed with a stationary phase with bonded benzene sulphonate groups can be converted to the silver ion form and utilised for the separation of molecular species of triacylglycerols. Stepwise elution with dichloromethane/methyl acetate mixtures gave pure trisaturated‐ and disaturated‐monoene species, together with a mixed fraction containing saturated‐dimonoene and disaturated‐diene; the remaining more highly unsaturated species were recovered by elution with a solvent containing a high proportion of acetonitrile. Fractions were identified and quantified by gas chromatography after transmethylation in the presence of an internal standard. This permitted calculation of the relative proportions of the two species in the third fraction. The procedure was applied to cocoa butter, palm oil and sheep subcutaneous adipose tissue.