bluuebunny/crossref_metadata_2025_split huggingface dataset:
Post‐harvest pod storage: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia
Authors: Meyer Bernd , Biehl Böle , Said Mamot Bin , Samarakoddy Rodney Jayasiri 
Published: October 2006

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

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

AbstractThe syringaldazine assay was adapted for quantitative determination of laccase (EC 1.10.3.2) activity from Botrytis cinerea Pers in musts and new wines. This colorimetric method is fast, specific and sensitive. It makes it possible to assess the level of contamination of crops by Botrytis cinerea.The assay can be performed in the presence of tyrosinase but the phenolic compounds of the grape must first be eliminated because of their inhibition of syringaldazine oxidation by laccase.When measured in botrytised grape, laccase activity is related to the stages of development of the fungus.
Functional properties of native and carboxymethyl guar gum
Authors: Sajjan S Umadevi , Rao M R Raghavendra 
Published: October 2006

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

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

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

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

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

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

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

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

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

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

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

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

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

AbstractExplants from guava Pridium guajava L fruit, when cultured on Murashige and Skoog media containing different combinations of IAA, NAA, 2,4‐D and kinetin, yielded unorganised callus cultures. Light (>2000 lux) and kinetin (>5 mg litre−1) promoted chlorophyllous callus. However, none of the tested variations yielded organised cultures. Increase in kinetin from 0.2 to 0.8 mg litre−1 resulted in a slight increase in the growth of the callus.There was perceptible guava fruit flavour in all three passages of callus cultures, all of which exhibited a slow growth rate. GC‐MS analysis of the volatile flavour fraction of the callus tissue revealed (Z)hex‐3‐en‐1‐ol, 3‐phenylpropyl acetate, (E)hex‐3‐en‐1‐ol, hexan‐1‐ol, (Z)hex‐3‐ynyl acetate, (E)hex‐2‐enal and cinnamyl acetate as prominent peaks. Incorporation of 14C glucose, 14C phenylalanine and 14C acetate from the growth medium into the volatile fraction of the callus cultures was 0.07, 0.09 and 0.14% respectively during a 4‐day incubation.
Composition of clove (Syzygium aromaticum) bud oil extracted using carbon dioxide
Authors: Gopalakrishnan Narayanan , Shanti Padmanabha Pillai V , Narayanan Cadavallur Subrahmanian 
Published: October 2006

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

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

AbstractProcessed cheese analogues were made with different fat and moisture in nonfat solids (MNFS) contents and used to study relationships between composition, microscopic structure, rheological properties and sensory texture. Fat contents ranged from 58 to 230 g kg−1 and MNFS from 487.6 to 603.3 g kg−1. Regressions showed that those rheological parameters measured by uniaxial compression at large deformations and moderately high rates were best explained by linear combinations of MNFS, protein and fat. The moisture in the protein network acted as a plasticiser lowering the rheological parameters. Fat alone had little direct effect on the rheological characteristics under these conditions but at small deformations and low deformation rates it formed elastic inclusions that contributed to the properties. Examination of fracture surfaces in the SEM suggested that, during fracture, fat was squeezed out and acted as a lubricant.Maximum stress and work to maximum stress measured at moderately high deformation rates related best to the sensory results and described fracture of the cheeses.From the regressions, for 95% confidence limits, sensory analysis could theoretically measure changes within the range of composition tested of <0.1% in MNFS or fat. Of the rheological parameters only work to maximum stress was as sensitive. However, interaction between these compositional factors reduced the sensitivity in practice.
Quantitation of soya protein by enzyme linked immunosorbent assay of its characteristic peptide
Authors: Yasumoto Kyoden , Sudo Miki , Suzuki Tetsuya 
Published: October 2006

AbstractAn enzyme linked immunosorbent assay (ELISA) is described for the quantitative measurement of soya proteins in processed food products. The peptide fragment bearing an antigenicity against anti‐glycinin (soya bean 11S globulin) antibody was purified from the trypsin digests of autoclaved glycinin and used as an indicator antigen for soya proteins. ELISA samples were prepared also by a combination of autoclaving and tryptic digestion. Quantitation of soya proteins by ELISA was found to resist interference by other food materials, and the ELISA signal was independent of soya bean cultivar. The ELISA method was evaluated on pork sausages which were prepared in the laboratory to contain 0 to 20·8% soya protein isolate. With commercial soya protein isolate as reference standard, the results showed that the detected amounts were in quantitative agreement with the added amounts of soya protein isolate.