bluuebunny/crossref_metadata_2025_split huggingface dataset:
Decomposition of betacyanins and betaxanthins by heat and pH changes
Authors: Pátkai G. , Barta J. 
Published: November 2006

AbstractAuthors investigated the decomposition of the main beetroot colourings betanin and vulgaxanthin I as a function of temperature and pH value in acetate and citrate buffer solutions, in a temperature‐range between 60 °C and 80 °C and pH range of 3.3–6.2.The temperature dependence of betain decomposition is characterized by a Q10 value of 2.23 ± 0.45, and the reaction rate was doubled by reducing the pH value from 6.2 to 3.3 independent from the type of acid used. Also the interaction between temperature and pH value on colour decomposition was verified. Investigations were carried out at low oxygen content, and under this conditions the reaction was exactly described ‐ considering the time interval of 20 min ‐ by a linear function at 60 °C, pH value 3.3–6.2 and by an exponential function at 70 °C and 80 °C and pH 3.3–4.65. Activation energy for betain degradation is 77.5 ± 6.76 kJ/mol.
Moisture sorption of cellulose based edible films
Authors: Ayranci E. 
Published: November 2006

AbstractMoisture sorption behaviour of cellulose based edible films was investigated. Methyl cellulose and varying amounts of polyethylene glycol‐400 (PEG) were used in preparation of films. Moisture sorption isotherms of these films were derived at 10 °C and 25 °C. It was found that equilibrium moisture contents of edible films are very low at low water activities and increase sharply above the water activity of about 0.8. In the higher water activity region, the moisture content was found to increase with increasing PEG content of the films. The results were tried to be correlated with the water vapour permeability of films. Heat of sorption for the films at some selected moisture contents were also calculated and presented in graphical form.
Effect of high fat diets with and without cholesterol on erythrocyte and tissue fatty acids in rats
Authors: Hariharan K. , Raina P. L. 
Published: November 2006

AbstractMale weanling wistar rats were fed synthetic diets containing 20% safflower oil (SFO) or palm oil (PO) with and without cholesterol for a period of six weeks. Erythrocyte membranes were isolated and their fatty acid composition were determined at the end of the experiment. Besides the fatty acid composition of the kidney and spleen lipids were also determined. Erythrocyte membrane, kidney fatty acids of rats fed safflower oil (SFO) had in the majority of variants a higher level of n‐6 fatty acids when compared to palm oil group. However, in the spleen, the level of n‐6 fatty acids in the palm oil groups were higher than in the safflower oil group. In general the arachidonic acid [20:4 (n‐6)] levels were higher in the spleen and erythrocytes particularly in the cholesterol fed groups when compared to the kidney levels. Palm oil fed rats had a higher level of palmitic (16:0) and oleic [18:1 (n‐9)] acids. Rats fed diets containing cholesterol significantly reduced the level of stearic (18:0) but increased the level of oleic [18:1 (n‐9)]. linoleic [18:2 (n‐3)], and arachidonic acids [20:4 (n‐6)]. The ratios such as 18:1 (n‐9)/18:2 (n‐6), 18:1 (n‐9)/18:0, 18:2 (n‐6)/20:4 (n‐6) and 20:4 (n‐6)/18:2 (n‐6) are all indicative of the normal activity of enzymes involved in the desaturation and elongation. Thus these studies indicate that addition of cholesterol can modify the fatty acid composition in erythrocytes, kidney and spleen lipids.
Magnesium, calcium and phosphorus contents in daily food rations in primary school children: Questionnaire and analytic studies
Authors: Szajkowski Z. 
Published: November 2006

AbstractAims of the performed studies included working out a technique of determining representative rations on the basis of questionaire studies on school children in Wielkopolska west region of Poland. The reconstructed representative daily food rations provided grounds for analytic studies. The studies were performed in the four seasons of the year.The studied food rations failed to cover the recommended daily intake of Mg and Ca. On the other hand, the daily intake of P transgressed the food norms. The inadequate Ca to Mg and Ca to P ratios were interpreted as deserving special concern when confronted with the market situation in Poland and as creating particular health hazards for the studied school children. The employed statistical analysis demonstrated that the suggested technique of determining representative rations may be employed in evaluation of Mg, Ca and P intake.
Development of products incorporating fermented rice‐dehulled blackgram‐whey blends; their sensory and nutritional evaluation
Authors: Sharma Anshu , Khetarpaul Neelam 
Published: November 2006

AbstractProducts like biscuits and weaning mixture incorporating fermented rice‐dehulled blackgram‐whey slurries were developed and analysed for sensory and nutritional evaluation. Rice and dehulled blackgram flour blend mixed in 70:30 proportion and fermented with whey at 35 °C for 18 h was the most acceptable blend for the preparation of biscuits as well as weaning mixture. Crude‐protein, true‐protein, non‐protein nitrogen, fat and ash contents of the developed products whether incorporating fermented or unfermented cereal‐legume‐whey blends did not differ significantly. Antinutritional factors were significantly less and in vitro digestibilities of starch and protein were re‐.
Effect of high‐fat cholesterol enriched diets on hypolipemic action of Oenothera paradoxa oil in rats. Part 1. Blood serum and liver lipids
Authors: Biernat Jadwiga , Grajeta Halina 
Published: November 2006

AbstractThe effect on Oenothera paradoxa oil on blood serum and liver lipids metabolism in rats fed a semisynthetic high‐fat cholesterol enriched diets was investigated. The source of fats was sunflower oil or lard in 15% quantities and the source of protein was soybean protein isolate in 27% quantity. The diets were enriched with 0.5% cholesterol. This dietary experiment was carried on for 8 weeks. For the first 4 weeks rats were fed standard diet and for the next 4 weeks Oe. paradoxa oil (300 mg/day/rat) was additionally given by stomach‐tube. At the end of experiment the contents of total cholesterol, HDL‐cholesterol, triglycerides and free fatty acids in blood serum as well as cholesterol and triglycerides level in liver were determined. It was found, that the addition of cholesterol to the diet decreased the hypocholesterolemic and hypotriglyceridemic effects of Oe. paradoxa oil both in blood serum and liver. It have not had any significant effect on the free fatty acid concentration in blood serum decrease by Oe. paradoxa oil intake.
Isolation and some properties of plastochromanol‐8
Authors: Olejnik D. , Gogolewski M. , Nogala‐Kałucka M. 
Published: November 2006

AbstractConditions suitable for preparative isolation, quantitative separation and determination of plastochromanol‐8 (PC‐8), and their mild oxidation products were elaborated. Mild oxidation of PC‐8 alone and with gammatocopherol (gamma‐T) equimolare mixture by benzoquinone gives four and two new products, respectively. These products give Emmerie‐Engel reaction. Four of gamma‐T, three of PC‐8 and two mixed mild oxidation products were found in linseed (Lea number = 49). It was also found that PC‐8 derived from plant oils was a natural antioxidant better inhibiting autoxidation than alpha‐tocopherol in the model system in which lard was the substrate.
Mold spectrum of four cereal brands of the German crop 1995
Authors: Weidenbörner M. , Berleth M. , Krämer J. , Kunz B. 
Published: November 2006

AbstractThe concentration of extracellular polysaccharides (EPS) of 80 cereal grain samples of the German harvest 1995 was investigated. In addition to this, the total as well as the inherent mycoflora of two winter wheat and two winter rye brands which showed the highest EPS‐concentration was detected on maltsalt agar (NaCl 5%). Surface disinfection with 1% NaOCl for the determination of the internal mycoflora caused a significant reduction in number and kind of fungi. However, the mycoflora of all samples was dominated by fungi of the generaAlternaria spp.andCladosporium spp., Aureobasidium pullulans, Fusarium spp.andEpicoccum purpurascens(in decreasing order) occurred to a minor extent. A possible contamination of the cereal grains with mycotoxins ofAlternariaandCladosporiumis discussed.
Phenolic composition of wine vinegars produced by traditional static methods
Authors: Parrilla M. C. García , Heredia F. J. , Troncoso Ana M. 
Published: November 2006

AbstractPhenolic composition of wine vinegars produced in a zone placed in the South of Spain, El Condado de Huelva, has been studied by HPLC coupled with a photodiode array detector and direct injection of the sample. A few compounds not identified in other traditional wine vinegars (Sherry wine vinegars) have been found. Criteria to distinguish those vinegars from Sherry wine vinegars are reported.
Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland
Authors: Leonhardt M. , Kreuzer M. , Wenk C. 
Published: November 2006

AbstractThe objective of the present study was to analyze iron and zinc in major lean meat cuts in order to estimate the contribution of the average lean meat consumption in Switzerland (1995) for these trace elements. Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulder), beef (longissimus dorsi muscle and shoulder), veal (longissimus dorsi muscle) and chicken (breast and thigh). Beef and pork shoulder were the best sources of iron, heme iron and zinc. Pork and veal longissimus dorsi muscle and chicken were relatively poor in these trace elements. With an average daily lean meat consumption of 105 g, iron and zinc intake were about 1.1 mg/d and 3.8 mg/d, respectively. Recommendations for daily iron intake were met to 11% (men) and 7% (women) and for zinc to 25% (men) and 32% (women). Applying a modified Monsen model, the requirements for absorbed iron were met in the range of 10‐30% and 7‐20% for men and women, respectively. Taking into account a zinc absorption rate from meat of about 20‐36%, the daily requirements for absorbed zinc were covered to 32‐56%. In conclusion, the average amount of lean meat as consumed in Switzerland was high enough to be an important source of available iron and zinc, particularly for people with low iron and zinc status.
Einfluß der Haltungsbedingungen und des Genotyps auf das Elektrophoreseverhalten von Schweinefleischproteinen
Authors: Szerdahelyi E. , Hajós Gy. , Dworschák E. 
Published: November 2006

AbstractDie Anwendung elektrophoretischer Methoden ermöglicht nicht nur die Tierartidentifizierung, sondern auch den Nachweis verschiedener möglicher Einflüsse auf die Proteinmuster. Die Untersuchungen wurden durchgeführt, um die Fleischeiweißbanden von unter großbetrieblichen bzw. ökologischen Bedingungen gezüchteten Schweinen zu vergleichen und den Einfluß der Haltungsbedingungen sowie des Genotyps auf das Elektrophoreseverhalten zu prüfen. Zur Untersuchung der gemeinsamen Wirkung dieser zwei Faktoren eignet sich nach unseren Erfahrungen die isoelektrische Fokussierung besser als die SDS‐PAGE. Die optimale Trennleisung wurde bei Verwendung einer Ampholytmischung (pH‐Bereiche 2‐11, 5‐7 und 7‐9) erreicht. Zur Differenzierung der nur in den Haltungsbedingungen verschiedenen Tiere wurde die elektrofokussierten Myoglobine aus Fleischproben aufgound ihrer Peroxidaseaktivität spezifisch sichtbar gemacht. Die mit o‐Dianisidin gefärbten Myoglobinbanden wurden densitometrisch ausgewertet. Bei den Ökofleischproben waren die Myoglobinzonen bedeutend intensiver, und die Proportion der zwei Myoglobinzonen war im Vergleich mit den Kontrollproben abweichend.
Investigation of colour changes of some tomato products during frozen storage
Authors: Biacs P. , Wissgott U. 
Published: November 2006

AbstractThe colour changes of frozen tomato pulp were investigated under different conditions of frozen storage (−25°C; in open bags with presence of O2 and in artificial light or darkness; in closed bags also in artificial light or darkness). In addition the antioxidative effect of tomato seeds and spices (sage, thyme, rosemary, oregano, majoram) was studied. The colour change of tomato pulp was determined with instrumental colour measurement, the carotenoid pigments loss was measured with UV/VIS spectrophotometry. It was found that exposure to light and oxygen accelerated the colour loss and oppositely packaging and storage in darkness had a colour saving effect. The ground tomato seeds (5%) could stabilize the carotenoid pigments after longer time frozen storage (min. 10 weeks). The commercial spices (0.2%), mainly rosemary and marjoram significantly reduced the pigment degradation. The tomato seeds and the spices did not change significantly the taste of tomato pulp.
Influence of vegetarian and mixed nutrition on selected haematological and biochemical parameters in children
Authors: Krajčovičová‐Kudláčková M. , Šimončič R. , Béderová A. , Grančičová E. , Magálová T. 
Published: November 2006

AbstractTo evaluate the health and nutritional status of children with two different nutritional habits, the authors examined 26 vegetarians (lacto‐and lacto‐ovo; an average period of vegetarianism 2.8 years) and 32 individuals on mixed diet (omnivores) in the age range 11 ‐ 14 years. Vegetarian children had significantly lower erythrocyte number as well as reduced levels of haemoglobin and iron compared to omnivores. The average level of iron did not reach the lower limit of the physiological range and hyposiderinemia was found in 58% of vegetarians vs 9% of omnivores. Reduced iron levels were observed in spite of increased intake of vegetable iron sources and vitamin C (which facilitates the conversion to ferro‐form). This reduction can be attributed to the absence of animal iron sources with high utilizability and to lower iron utilization in the presence of phytic acid (higher intake of grains compared to omnivores). The incidence of hypoalbuminemia and hypoproteinemia in vegetarian children was 38 and 12%, respectively, compared to 0% in omnivores. The protein mixture from milk, eggs and vegetable sources is complete, but vegetarian children had significantly reduced intake of milk and dairy products. Favourable lipid and antioxidant parameters in vegetarian children reflect the optimal nutrition composition with respect to the prevention of free radical diseases. Such a nutrition results in significantly lower levels of cholesterol and LDL‐cholesterol compared to omnivores and significantly higher and over threshold values of essential antioxidants ‐ vitamin C, vitamin E/cholesterol (more effective protection against LDL oxidation), β‐carotene, vitamin A.
Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration
Authors: Sanchez C. , Schmitt C. , Babak V. G. , Hardy J. 
Published: November 2006

AbstractFlow properties at pH 5.5‐7.5 of whey protein isolate (WPI)‐xanthan solutions containing 0‐0.5 w/w% xanthan were studied by viscosimetry, although rigidity and fracture properties of the corresponding heat‐set gels (90°C, 30 min) were determined by uniaxial compression. All the studied solutions displayed generalized shearthinning flow behaviour. Synergistic WPI‐xanthan interactions has been revealed by observing that rheological parameters [σmsf, K, n, η (γ)] characterizing blends were larger than those calculated from the two separated solutions. Such a behaviour was attributed to segregative phase separation of whey proteins and xanthan.Effects of xanthan on WPI‐xanthan gel properties both depended on pH and xanthan concentration. Simultaneous increased xanthan concentration and decreased pH inhibited gelation of WPI‐xanthan blends. Regarding gel strength, synergistic WPI‐xanthan interactions were observed at pH >7.0 and low xanthan concentration (0.05 or 0.1 w/w%). Antagonism between the two macromolecules occurred at low xanthan concentration and pH ≤6.5, and high xanthan concentration (0.2 or 0.5 w/w%) at all pH tested. Low xanthan concentration rendered mixed gels more brittle than protein gels, and high xanthan concentration decreased pH effects on gel stress‐strain relationships. The balance between strong thermal aggregation of concentrated whey proteins ‐ in presence of incompatible xanthan ‐, high viscosity of blends and repulsive surface forces of protein molecules was thought to be at the origin of WPI‐xanthan gel mechanical properties.
Effect of blanching, drying, freezing and storage on degradation of β‐carotene in different fruits
Authors: Vedrina‐Dragojević I. , Šebečić B. , Horvatić M. 
Published: November 2006

AbstractSince biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of β‐carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing of blanched fruits has been researched in order to prolong their consumption time‐limit. The β‐carotene content was determined by means of the spectrophotometric method measuring adsorbance intensity at 450 nm. The results of investigation reveal that the decomposition degree of β‐carotene increases significantly with storage time. Depending on the kind of fruits, treatment and storage time it ranged from 6.10% to 68.74%. No significant differences have been found after a longer storage between blanched and non‐blanched fruits, either dried or frozen.
Effectiveness of MR imaging for diagnosing the mild forms of acute pancreatitis: Comparison with MDCT
Authors: Kim Young Kon , Ko Seog Wan , Kim Chong Soo , Hwang Seung Bae 
Published: November 2006

AbstractPurposeTo assess the usefulness of MRI and determine which MR sequence is most effective for diagnosing the mild forms of acute pancreatitis.Materials and MethodsForty subjects (20 normal volunteers and 20 patients with a mild form of acute pancreatitis) underwent MRI with fat‐suppressed T1‐weighted fast low‐angle shot (FLASH), half‐Fourier acquisition single‐shot turbo spin‐echo (HASTE), and TSE short TI inversion recovery (TSE‐STIR) sequences. The 20 patients with a mild form of acute pancreatitis underwent multidetector CT (MDCT) and MRI within a 24‐hour interval. We qualitatively analyzed all of the images by assessing inflammatory changes in the pancreas and peripancreatic fat. We quantitatively compared differences in pancreas‐liver contrast between the control and patient groups for each MR sequence by measuring the signal intensities of the pancreas and liver.ResultsTSE‐STIR was the best of the four modalities for delineating peripancreatic and pancreatic inflammation (P < 0.01). TSE‐STIR depicted definitive peripancreatic and pancreatic inflammation in 18 and 15 patients, respectively. MDCT depicted only three cases of peripancreatic inflammation. TSE‐STIR was also produced the best the best quantitative results of the MR sequences (P = 0.09).ConclusionMRI is helpful for diagnosing the mild forms of acute pancreatitis. We recommend the use of TSE‐STIR imaging as part of the routine protocol for evaluating pancreatitis. J. Magn. Reson. Imaging 2006. © 2006 Wiley‐Liss, Inc.
Effect of heating cast kafirin films on their functional properties
Authors: Byaruhanga Yusuf B , Erasmus Corinda , Naushad Emmambux M , Taylor John RN 
Published: November 2006

AbstractEdible films can be produced from kafirin but the diverse food product requirements necessitate modification of the films. To modify their functional properties, kafirin films were cast, with and without plasticizer, from glacial acetic acid (GAA) and aqueous ethanol (AE), then heated using microwave energy. A power of 80 W for 2 min caused an approximately two‐ and fourfold increase in the tensile strength of non‐plasticized and plasticized films, respectively. Film glass transition temperature increased by about 15%. Film biodegradability was slowed. However, only the digestibility of the non‐plasticized films cast from AE heated for the longest time (4 min) was decreased, by about 25%; while that of the other films was not affected. GAA cast films had higher digestibility than AE cast ones, possibly as a result of acid‐mediated deamidation of kafirin. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis indicated heat‐induced kafirin oligomers. Scanning electron microscopy of heated plasticized films showed more wrinkled structures compared to non‐heated films, whereas the non‐plasticized films appeared more brittle with heating. The results indicate that heat‐induced intermolecular disulfide cross‐linking was involved in modifying the properties of kafirin films. Copyright © 2006 Society of Chemical Industry
Neuzeitliche Haushalts‐Waschmethoden
Authors: Lindner K. 
Published: November 2006

AbstractNach einer Übersicht über die Entwicklung der modernen Haushalt‐Waschmittel wirft Vf. die Frage auf, inwieweit der aktive Sauerstoff dieser Mittel die Fasern schädigt. 5 typische Handelsprodukte wurden analysiert und praktisch erprobt in ihrer Wirkung auf Waschgut aus Baumwolle und Regeneratcellulosen. Die letzteren werden durch die modernen Stabilisatoren noch nicht ausreichend gegen den schädigenden Einfluß von Aktivsauerstoff bei Warm‐ oder Koch‐Waschprozessen geschützt und sollten dem Feinwaschprozeß zugewiesen werden.
Entwicklung des Anstrichs von Karosserien im In‐ und Ausland
Authors: Herrmann E. 
Published: November 2006

AbstractVom Standpunkt des Verarbeiters aus wird die Frage der Zweckmäßigkeit von Kunstharz‐ oder Nitro‐Lackierungen kritisch beleuchtet. Während die Vorteile für die Großserienfabrikation und vornehmlich bei einer mittleren und kleinen Karosse auf seiten der Kunstharz‐Lackierung liegen, ist bei Fahrzeugen der großen und größten Klasse eine Nitro‐Lackierung vorzuziehen. Auf die Probleme der Lackprüfung wird hingewiesen und schließlich die Verwendung von Kunststoffen als Baustoff von Karosserien kurz behandelt.
Gemeinschaftsarbeiten der DGF, 29. Mitteilung Neubearbeitung der »Einheitlichen Untersuchungsmethoden für die Fett‐ und Wachsindustrie« XIX: Stellungnahmen zu dem Entwurf »Spezielle Verfahren zur Untersuchung von Fetten«
Authors: Baltes J. 
Published: November 2006

AbstractZu dem in der 28. Mitteilung veröffentlichten Entwurf1 sind noch einige Ergänzungsvorschläge eingegangen, die in der Sitzung der Fachgruppe III am 28. 5. 1954 beraten wurden. Die Abänderungen des ersten Entwurfs werden nachstehend mit der Bitte veröffentlicht, letzte Verbesserungswünsche dem Berichterstatter bis zum 20. August 1954 zur Kenntnis zu bringen (Münster/Westf., Piusallee 76).
Über die Fettresorption im Darm
Authors: Bergström S. , Borgström B. 
Published: November 2006

AbstractVff. geben eine Übersicht über ihre Arbeiten auf dem Gebiet der Fettresorption, wobei sie von C14‐markierten Fettsäuren und markiertem Glycerin ausgingen. Sie besprechen die Theorien von Pflüger‐Verzar und von Frazer, die beide nicht länger als Arbeitshypothese brauchbar bleiben. Die Fettresorption ist zu kompliziert, als daß sie in einer einzigen „Theorie”︁ beschrieben werden könnte.
Chemische Untersuchungen an Kakaobohnen, die einer Hydrolyse unterzogen wurden
Authors: Bäucker A. 
Published: November 2006

AbstractFeuchtwarme Behandlung von Kakaobohnen führt zu gewissen geschmacklichen Veränderungen. Das Verfahren kann durch chemische Analyse gesteuert werden, wobei jede gewünschte Geschmacksrichtung erzielt werden kann. Durch die gesammelten Erkenntnisse könnte auch die Fermentation des Roh‐Kakaos verbessert und rationalisiert werden.
Gebrauchswert‐Bestimmung von Aluminiumbronzen
Authors: Boller C. 
Published: November 2006

AbstractEs werden Untersuchungen beschrieben, die die Stabilität von Aluminiumpulvern in flüssigen Bindemitteln zu dem Redoxpotential in Beziehung setzen. Als Redox‐Indikatoren waren Toluylenblau, 2,6‐Dichlorphenol‐indophenol und Safranin T gut geeignet. Die neue Methode ermöglicht zusammen mit der Edwardsschen Probe auf das Spiegelbildungsvermögen eine sichere Gütebeurteilung von Aluminiumpulver.