bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine
Authors: Dallas Constantinos , Laureano Olga 
Published: November 2006

AbstractIn a young Portuguese red table wine (Douro Valley) a significant relationship between the colour composition (anthocyanins, polymeric pigment, colour density) and five parameters (pH, SO2, alcohol, temperature, time of storage) were found. Higher temperature increased the loss of individual and total anthocyanins (as measured fay HPLC) during the ageing, while the wines with higher SO2 content contained a greater amount of anthocyanins. Malvidin 3‐glucoside acetate was the only anthocyanin not affected by the SO2 content, but its concentration was related with the interaction term (time of storage × SO2 content). Peonidin and malvidin 3‐glucoside‐p‐coumarate were the two anthocyanins affected by the quadratic term of temperature. Three different groups of equations corresponding to the three different states of the glucoside moiety were found. The polymeric pigment absorbance increases daring conservation and with higher temperature, while the pH and SO2 content decreased the polymeric pigment formation. The colour density of the experimental wine was related significantly to the changes of the coloured anthocyanins and to the polymeric pigment content.
Fatty acid‐containing lipids of the yeast Saccharomyces cerevisiae during post‐fermentation decline in viability
Authors: Slaughter J Colin , Minabe Masaharu 
Published: November 2006

AbstractOn exhaustion of the sugar supply in the medium, cells of the yeast Saccharomyces cerevisiae maintained at 30°C lost most of their phospholipid content and their viability, as assessed by methylene blue staining, within a few days. Both processes occurred more rapidly in cells which had fermented glucose rather than maltose. During this period of decline the cell content of other fatty acid esters, mainly t riacylglycerols, increased. This seemed greater in cells grown with maltose than with glucose but the latter cells also synthesised distinct amounts of waxes. The total quantity of lipid per cell did not change significantly during loss of viability although the composition of the lipid fraction did.
The effect of dietary α‐tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat
Authors: Sante Véronique S , Lacourt A 
Published: November 2006

AbstractVitamin E was supplemented in the diet (250 mg kg−1) of turkeys or sprayed directly on turkey meat. Turkey breast muscles were cut into 1.5 cm slices, wrapped with oxygen‐permeable film and stored at 2–4°C for 1 week. Colour coordinates (L*, a*, b*), pH and reflectance values between 630 and 580 nm were determined at various times post mortem, TBARS (thiobarbituric acid‐reactive substances) values and vitamin E content were assessed immediately after slaughter and at 7 days post mortem for vitamin E‐supplemented, sprayed and control groups. Vitamin E supplementation or antioxidant spraying resulted in a lower myoglobin oxidation (P < 0.05) and a higher a* value at day 2, but not thereafter. No differences in TBARS values and ultimate pH were detected. When peroxidation was induced experimentally by addition of an activated mixture, vitamin E supplemented or antioxidant‐sprayed samples exhibited lower TBARS values than the controls. Vitamin E supplementation in the diet or antioxidant spraying of meat produced a temporary delay in the rate of discoloration of turkey meat.
Effects of various surface treatments on the storage life of guava (Psidium guajava L) at 10°C
Authors: Mohamed Suhaila , Kyi Khin Ma Ma , Yusof Salmah 
Published: November 2006

AbstractThe use or various surface treatments to prolong storage life of guavas at 10°C was examined. LDPE shrinkwrap was most effective in reducing weight loss and maintaining the firmness of guava (most likely indicating its effectiveness in alleviating water stress), followed by clingwrap packaging and 200 g litre−1 palm oil emulsion coating. The skin colour of guava was most effectively preserved by LDPE packaging, sucrose‐ester and 200 g litre−1 palm oil emulsion dips. Paraffin treatment caused the skin to turn brown after 2 weeks storage. The ascorbic acid content was highest in control followed by clingwrapped guava. Clingwrapped guava also received the highest organoleptic scores followed by shrinkwrapping and 200 g litre−1 palm oil treated guava.
Immunoaffinity chromatography purification and characterisation of pea trypsin inhibitors
Authors: Frøkiaer Hanne , Hørlyck Lene , Sørensen Susanne , Sørensen Hilmer 
Published: November 2006

AbstractTrypsin inhibitors from pea (Pisum sativum (L) cultivar Progreta grown in Denmark) have been isolated and shown to consist of at least nine pea proteinase inhibitors (PPI) with inhibitor activity toward both trypsin and chymotrypsin. The isoelectric points of the inhibitors were in the range 4.9–7.8. From this PPI mixture at least four inhibitors were isolated by immunoaflinity chromatography on a column containing immobilised monoclonal antibody (mAb) with inhibitor specificity. The PPI isolated by immunoaffinity chromatography were further separated by HPLC, and subsequent SDS‐PAGE analysis showed molecular weights for four of the PPI in the range 11.3–14.2 kD. Their pI were determined by isoelectric focusing, mAbs were used for immunochemical characterisation and their amino acid composition showed a high (14.7–21%) content of cysteine. Tryptophan was not present in any of the isolated PPI. The data now obtained support the resemblance of PPI with inhibitors of the Bowman‐Birk class and the differences in immunochemical properties of the various PPI indicate that pea has at least two gene loci coding for the inhibitors.
Flavour production in plant cell cultures of basmati rice (Oryza sativa L)
Authors: Suvarnalatha G , Narayan M S , Ravishankar G A , Venkataraman L V 
Published: November 2006

AbstractCallus cultures of naturally flavoured rice (Oryza sativa var 370) called basmati were obtained on Murashige and Skoog medium with 2,4‐dichlorophenoxyacetic acid and kinetin. There was a perceptible basmati flavour in fresh callus. The volatile flavour components of basmati rice and callus were obtained by steam distillation‐solvent extraction and were analysed on GC‐MS. A qualitative comparison of volatile flavour components of callus cultures and natural basmati rice was also made. The results show the presence of 29 major compounds in rice and 23 in callus. The identified compounds include hydrocarbons, ketones, aldehydes, alcohols and esters. This demonstrated the potential of callus of basmati rice for flavour development.
Nutritional quality of yam (Dioscorea dumetorum and D rotundata) flours for growing rats
Authors: Lape I Mbome , Treche S 
Published: November 2006

AbstractThe digestibility and metabolism of diets based on flours prepared from raw, boiled or steamed tubers of the sweet yam (Dioscorea dumetorum) were evaluated in growing albino rats by the balance method in comparison with diets containing similar flours from the popular white yam (D rotundata). The results show that whatever their method of preparation, flours from D dumetorum promote higher growth rate and have higher nutritional value in the growing rat than corresponding D rotundata flours. This can be attributed to the good digestibility of D dumetorum starch which facilitates digestibility and absorption of nitrogen and other nutrients. Moisture‐heat treatment of tubers before processing into flour improves the nutritional value, especially for D rotundata.
Fermentation of cassava into foofoo: Effect of time and temperature on processing and storage quality
Authors: Blanshard Alex F J , Dahniya Mohamed T , Poulter Nigel H , Taylor Andrew J 
Published: November 2006

AbstractThe preparation and distribution of foofoo comprises several stages, namely soaking, dewatering and storage prior to sale. The effects of four different time/temperature soaking processes on the quality of foofoo (pH, microbial load, residual cyanogens) were determined. The processes were chosen as they gave roughly equivalent degrees of retting (the softening of cassava during soaking) by which the progress of the initial fermentation is normally judged. Instrumental measurement of cassava hardness confirmed that the processes were equivalent within experimental limits. The four soaking processes had no significant effect on the water content of foofoo, nor did this change during storage. Processing did affect the pH, total titratable acidity and microbial profiles. Analysis of the aqueous extracts from the processes showed that the glucose present in the fresh cassava was fermented into a mixture of acetic, butyric, isobutyric and lactic acids with some ethanol. The lowering of the pH reduced the number of Enterobacteriaceae to the limit of detection and also affected the types of microbe present. The different processes also affected the removal of cyanogens from the product and the processes at 20°C and 35°C led to unacceptable levels of cyanogens (mainly cyanohydrin) in foofoo.
Distribution of linamarin and its metabolising enzymes in cassava tissues
Authors: Nambisan Bala , Sundaresan S 
Published: November 2006

AbstractThe levels of the cyanoglucoside linamarin and the activity of its major metabolising enzymes (linamarase, rhodanase and β‐cyanoalanine synthase) were studied in various tissues of the cassava plant. Leaf, stem and rind tissues contained very high levels of both linamarin and linamarase, while lower levels were observed in edible tuber. Rhodanese activity was detected only in leaf tissue. High activity of β‐cyanoalanine synthase in all tissues indicated that the major pathway of cyanoglucoside turnover in cassava was by conversion to asparagine.
A physico‐chemical study of nigerian velvet tamarind (Dialium guineense L) fruit
Authors: Arogba Sunday S , Ajiboro Adejoke A , Odukwe Ifeanyi J 
Published: November 2006

AbstractThe edible part (pulp) of ripe Dialium guineense fruit is sweet (total sugars 582.1 g kg−1) but acidic (pH 3.3) and relatively poor in protein (61.3 g kg−1) and oil (700 g kg−1), Fairly low levels of ascorbic acid and tannin are present. The seed, however, is mildly acidic (pH 5.5), poor in oil (60.1 g kg−1) but a fairly good source of protein (148.8 g kg−1) and minerals.
The influence of metal ions on concentrations of flavour‐active sulphur compounds measured in beer using dynamic headspace sampling
Authors: Walker Martin D 
Published: November 2006

AbstractAddition of copper(II) ions (≤1.6 mg litre−1) to beer significantly reduced (P ≤ 0.05) concentrations of hydrogen sulphide and ethanethiol measured in beer, but had no effect on methyl sulphide, methyl thioacetate and methyl disulphide. Zinc, iron(III), manganese(II), nickel, lead(II) and tin(II) ions, at similar concentrations, had no effect on any of the sulphur volatiles. When metal ions were added at a concentration of 1 glitre−1 zinc, iron(III) and lead(II) reversibly bound hydrogen sulphide and enthanethiol.
Sensory characterisation of virgin olive oil and relationship with headspace composition
Authors: Servili Maurizio , Conner John M , Piggott John R , Withers Stephanie J , Paterson Alistair 
Published: November 2006

AbstractThirty samples of virgin olive oil were analysed by sensory and instrumental methods. Free‐choice profiling and quantitative descriptive analysis were used for odour analysis, and GC‐MS for the analysis of headspace volatiles. Principal component analysis and partial least squares regression analysis were used for relating sensory and instrumental data. Similar clusters of samples were obtained from principal components analyses of both data sets. Partial least squares regression made good predictions from headspace data of some of the descriptors used in quantitative descriptive analysis. The prediction of cut grass odour was obtained in particular from five unidentified compounds. The five compounds had similar mass spectra, but GC‐sniffport analysis showed that only one of them (possibly isomers or homologues) gave an aroma that could be related to the cut grass descriptor.
Determination of the geographical origin of wine using joint analysis of elemental and isotopic composition. II—Differentiation of the principal production zones in france for the 1990 vintage
Authors: Day Martin P , Zhang Benli , Martin Gerard J 
Published: November 2006

AbstractStable isotope analysis of grape juices and fermented products involving 2H‐NMR spectroscopy and isotope ratio mass spectroscopy was carried out in combination with elemental determinations performed by atomic absorption spectroscopy using flame and thermal ionisation. One hundred and sixty five grape samples were carefully collected in well‐defined vineyards of France situated in Alsace, Burgundy, Beaujolais and the Loire Valley. Moreover, the samples from Burgundy were picked from four typical Appellations (Cǒtes de Nuits, Cǒtes de Beaune, Cǒtes Chalonnaises and Mǎconnais) in order to ‘zoom’ the approach to smaller production areas. An exhaustive statistical evaluation of the 165 ± 16 data set was carried out by analysis of variance and principal component analysis. To conclude this study, the classification of the samples in typical Appellations was carried out by discriminant analysis with a nearly 100% degree of achievement.
Effect of stabilisation treatment of rice bran on functional properties of protein concentrates
Authors: Prakash Jamuna , Ramanatham G 
Published: November 2006

AbstractThe functional properties of differently dried protein concentrates prepared from unstabilised, acid‐stabilised, heat‐stabilised and parboiled rice bran were evaluated. Freeze‐dried protein concentrates from all types of bran exhibited similar nitrogen solubilities. Both cabinet‐and roller‐dried protein concentrates had lower nitrogen solubilities than freeze‐dried samples except for cabinet‐dried concentrate from heat‐stabilised bran. The functional properties (bulk density, water and fat absorption, emulsification and foaming capacity) of protein concentrates prepared from acid‐stabilised rice bran were not significantly different from those prepared from untreated bran. Freeze‐dried protein concentrates from both heat‐stabilised and parboiled rice bran had low water absorption capacity and high fat absorption capacity. Cabinet‐dried samples did not exhibit any foaming or emulsification capacity, thereby indicating a greater extent of denaturation. Thus, the study indicated that in addition to stabilisation treatment functionality was also influenced by the drying technique employed.
A quality comparison of breads baked by conventional versus nonconventional ovens: A review
Authors: Yin Y , Walker C E 
Published: November 2006

AbstractUndesirable qualities of breads baked in nonconventional ovens have been observed by most researchers. The altered heat and mass transfer patterns and much shorter baking times associated with microwave radiation resulted in a crustless product with tougher, coarser, but less firm texture. Insufficient starch gelatinization, microwave‐induced gluten changes, and rapidly generated gas and steam caused by the heating mode could be reasons for quality changes in the microwave‐baked breads. Although breads baked in an electrical resistance oven did not brown, their interior characteristics and shelf‐life were superior to those of products baked in a conventional oven. Bread with a superior keeping quality was obtained using an air impingement convection oven. The determination and explanation of the physical and biochemical changes that occur in products during baking in conventional versus nonconventional ovens are fruitful areas for future research.
Effect of urea and by‐products on the in‐vitro fermentation of untreated and urea treated finger millet (Eleusine coracana) straw
Authors: Sampath Koratikere T , Wood Christopher D , Prasad Cadaba S 
Published: November 2006

AbstractThe in‐vitro fermentation characteristics of untreated and 50 g litre−1 urea‐treated finger millet (Eleusine coracana) straw with four supplements (urea, rice bran, cottonseed and groundnut cakes) at three different ratios of straw: supplement were investigated. Gas production was greater from treated than untreated straw; groundnut cake was the most rapidly fermented supplement followed by cottonseed cake and rice bran. Urea incubated alone inhibited gas production. Untreated and treated straws were incubated with 22, 30 and 37 g rumen degradable nitrogen from the supplements per kg organic matter digested. Significant (P < 0.05) positive interactive effects on gas production were observed with untreated straw at all three levels of groundnut cake supplementation after 12, 52 and 166 h incubation. Similar interactions were observed for cottonseed cake supplementation of untreated straw and groundnut cake supplementation of treated straw, although statistical significance was not achieved for all supplementation levels at the three times for which data were analysed. No consistent significant interactive effects in gas production were observed between cottonseed cake and treated straw. Rice bran inhibited gas production after 12 h but, subsequently, had little effect on either type of straw. Urea inhibited the gas production from both straws at all three ratios of supplementation. Urea also significantly reduced dry matter disappearance of treated straw at two of three levels of urea supplementation. Interactive effects on gas production were most pronounced in the early stages fermentation and appeared to be related to the high content of highly fermentable material particularly in groundnut cake but also in cottonseed cake.
Antioxidative activity and scavenging effects on active oxygen of xylose‐lysine maillard reaction products
Authors: Yen Gow‐Chin , Hsieh Ping‐Ping 
Published: November 2006

AbstractThe antioxidative activity and scavenging effects on active oxygen of Maillard reaction products (MRP) prepared by heating xylose and lysine (XL) at a molar ratio 1:2 and pH 9.0 for 1.5 h (XL‐1 to XL‐5) were investigated. The antioxidative activity and browning intensity of XL MRP increased with increasing duration of reaction, but XL‐1 and XL‐2 MRP showed greater reducing power than other samples (P < 0.05). All XL MRP showed scavenging activity on 1,1‐diphenyl–2‐picrylhydrazyl (DPPH) radical. XL‐1, XL‐2 and XL‐3 MRP exhibited about 50% reduction in absorbance of superoxide. Scavenging effects of XL MRP on DPPH radical and superoxide were markedly decreased after decolorization with Sep‐Pak Cartridge C18, indicating that the browning pigment might contain components that can scavenge superoxide or donate hydrogen atoms. The electron paramagnetic resonance spectra indicated that XL MRP had scavenging activity on the hydroxyl radical; this scavenging effect depended on dose (r = 0.99) and increased with increasing duration of reaction. Based on these data, the antioxidative activity of XL MRP may be attributed to the combined effects of reducing power, donation of hydrogen atoms and scavenging of active oxygen.
Mid‐infrared spectroscopy and chemometrics for determining the type of fruit used in jam
Authors: Defernez Marianne , Wilson Reginald H 
Published: November 2006

AbstractFourier transform infrared spectra of jams were analysed by chemometric methods with the aim of differentiating between ‘strawberry’ and ‘non‐strawberry’ containing jams. Spectra were subjected to a data reduction step, which was either principal component analysis (PCA)‐based or partial least squares (PLS)‐based, before being classified in one of the two jam types on the basis of the smaller distance to the group ‘means’. Diffuse reflectance infrared spectra of the insoluble materials of the jams led to a success in classification of almost 100%. However, the preparation method was lengthy and still needs some improvement. Attenuated total reflectance spectra of jams were classified according to fruit type with 91% success. This method was found to be strongly influenced by the spectral differences between ‘normal’ and ‘reduced’ total sugar content jams, which appeared in the first principal component in both the PCA‐based and the PLS‐based method.
Lipid oxidation in salted‐dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil
Authors: Davis Louise , Smith Gillian , Hole Michael 
Published: November 2006

AbstractThe contribution of photosensitised oxidation to the extent of lipid oxidation of a model fish oil system has been considered using a number of methods of measurement, namely peroxide value, polyene index and the initial rate of oxygen uptake. This represents the initial stages of the development of a model system which will eventually simulate the processing and storage of salted, sun‐dried fish. The effects of the photosensitisers, protoporphyrin IX, riboflavin and myoglobin on the rate of oxidation of a highly unsaturated fish oil in a model system, have been studied under dark or photosynthetic light conditions at 30°C. As has previously been established, the initial rate of oxygen uptake proved to be a more reliable method than the peroxide value or the polyene index in determining the extent of lipid oxidation of the oil in the model system. Protoporphyrin IX, riboflavin and myoglobin all increased the rate of oxygen uptake significantly in photosynthetic light at 30°C, from a rate of 0–158 μl O2g−1for the control to 0.335 μl O2g−1min−1, 0.308 μl O2 g−1min−1 and 0.461 μl O2g−1min−1, respectively. However, in the dark at 30°C their addition had no effect on the initial rate of oxygen uptake, showing that these components increased the rate via a photosensitised oxidation mechanism rather than by autoxidation. The addition of β‐carotene, a well‐established singlet oxygen quencher, to the systems containing the photosensitisers at 30°C in the light significantly reduced the rate of oxygen uptake, but not to the same rate as in the control. Photosensitised oxidation has been classified as Type I or Type II; the reduction observed in oxygen uptake rate in the presence of β‐carotene shows the Type II mechanism involving singled oxygen to be important. Studying β‐carotene on its own in the model system at 30°C showed an unexpected increase in the rate of oxygen uptake both in the light and in the dark.
Effect of phytate on the in‐vitro solubility of Al+, Ca2+, Hg2+ and Pb2+ as a function of pH at 37°C
Authors: Bullock Joseph I , Duffin Paul A , Nolan Kevin B , Smith Terence K 
Published: November 2006

AbstractThe effect of phytate on the solubility of Al3+ and Pb2 + has been investigated in vitro at 37°C across the pH ranges 3–7 (Pb2+) and 2–5 (Al3+). For both ions minimum solubility was found when the initial metal ion: phytate ratio was in the range 5:1–3:1 across the whole pH range. For Al3+ the solubility rose sharply either side of these ratios whereas for Pb2 + solubility rose only slowly as the metal ion: phytate ratio was reduced. Hg2+ was totally soluble under all conditions tested. At pH 7 Ca2+ solubility was found to be at a minimum when the initial Ca : phytate ratio was 5 :1 irrespective of the initial Ca2+ concentration.