bluuebunny/crossref_metadata_2025_split huggingface dataset:
The origin of ethylphenols in wines
Authors: Chatonnet Pascal , Dubourdie Denis , Boidron Jean‐noël , Pons Monique 
Published: October 2006

AbstractEthylphenols are important aromatic compounds of red wines. These compounds are formed in wines by some yeast species belonging to the genusBrettanomyces/Dekkerain the presence of hydroxycinnamic acids. These volatile phenols are responsible for the ‘phenolic’, ‘animal’ and ‘stable’ off‐odours found in certain red wines. The results presented show that the synthesis of the high quantities of ethylphenols found in the ‘phenolic’ red wines can occur during the ageing of wines having normally completed their alcoholic and malo‐lactic fermentations. This olfactory fault caused byBrettanomyces/Dekkerais found more frequently than the classical ‘mousy‐taint’ attributed to this yeast genus. In addition, the study of the mechanisms of biosynthesis of ethylphenols byBrettanomyces/Dekkerahas shown the sequential activities of two enzymes. The first, is a cinnamate decarboxylase (CD), which assures the transformation of certain cinnamic acids into the correspondent vinylphenols; the second is a vinylphenol reductase, which catalyses the reduction of vinylphenols into ethylphenols. The CD activity ofBrettanomyces/Dekkerais not inhibited by the polyphenolic compounds of red wines (procyanidins and catechins) while these compounds do inhibit the CD activity ofSaccharomyces cerevisiae.On the other hand, the substrate specificities of the CD activities ofBrettanomyces/DekkeraandSaccharomycesare different.
Studies on the formation of histamine in must and wines from elderberry fruit
Authors: Pogorzelski Eugeniusz 
Published: October 2006

AbstractIn wines from elderberry fruit harvested in four successive years, 3.65–12.36 mg litre−1 of histamine were detected. Histamine content in the wines depended on the pulp treatment prior to processing and the yeast strain used for the fermentation. The investigation of factors affecting the formation of histamine has shown that it is formed as a result of the action of histidine decarboxylase (EC 4. 1. 1. 22) of elderberry fruit, enzymes contained in Polish pectolytic preparation ‘Pectopol PT’, and during fermentation under the effect of histidine decarboxylase produced by yeasts. The highest activity of this enzyme has been found in Bordeaux yeast, with decreasing activities in Burgundy, Malaga, Tokay and Syrena yeasts.
Epicatechin derivatives and fatty acid composition of a traditional product made in Sikkim from leaves of Camellia sinensis
Authors: Katiyar Santosh K , Bhatia Ashok K. 
Published: October 2006

AbstractA traditional product of Camellia sinensis leaves was recorded in tribal areas of Sikkim State, India. The product was analysed for its epicatechin derivatives, and for its neutral lipid, glycolipid and phospholipid contents together with their fatty acid compositions. (–)– Epigallocatechin‐3‐gallate (EGCG) was the main polyphenolic constituent present in this traditional product, accounting for 742 g kg−1 of total epicatechin derivatives. Glycolipids, which account for 570 g kg−1 of total lipid, contained a significantly greater amount of linolenic acid (C 18: 3, 546 g kg−1 of glycolipid) than the neutral lipids or phospholipids. Palmitic (C 16:0) and linoleic (C18:2) acids were in greater proportion in the phospholipid fraction, while myristic (C14:0) and lauric (C12:0) were abundant in the neutral lipid. Since EGCG is a known antimutagenic and anticarcinogenic agent, this traditional tea product may have considerable pharmacological significance.
The influence of different nitrogen and potassium fertilisation on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L)
Authors: Fischer Jörgen 
Published: October 2006

AbstractThe aims of this study were to investigate the influence of fertiliser treatments on the chemical flavour composition of kohlrabi (Brassica oleracea var gongylodes L). Increasing nitrogen and potassium supply resulted in variable amounts of isothiocyanates, organic cyanides, sulphides and aldehydes measured by headspace analysis. Therefore it could be suggested that the desirable flavour of kohlrabi is influenced by the level of fertilisation. The effect of applied potassium on flavour quality is less clear cut. The observed inverse relationship between the amounts of flavour compounds and nitrogen supply might be utilised in production practices to obtain an optimal flavour quality.
Nixtamalisation of maize (Zea maysL) using a single screw cook‐extrusion process on lime‐treated grits
Authors: Mensah‐Agyapong Johnson , Horner William F. A. 
Published: October 2006

AbstractThe tortilla flour market is expanding but present industrial production is lagging behind in the use of modern technologies to increase production and cut costs due to the maize steeping and drying operations. A process using a single‐screw cook‐extruder which eliminates the traditional steeping and drying operations was therefore explored. Lime (Ca(OH)2) suspension was absorbed onto commercial maize grits (2 g lime kg−1maize) and the resulting meal conditioned to various moisture contents. These samples and one which had not been lime‐treated were cook‐extruded through a Brabender Do‐corder extrusion cooker (Type 825602). The dry extrudate was milled through a 150 μm sieve and tortillas made from each sample. The tortillas prepared from the lime‐treated grits conditioned to 472 g kg−1moisture compared favourably with that prepared from traditionally prepared masa flour when organoleptically assessed. Flour pasting properties (viscosity) and water absorption index were not significantly different (P< 0.05) from the traditionally prepared products. Enzyme susceptible starch index did not correlate well with dough quality.
Soya‐yoghurt starter culture development from fermented tropical vegetables
Authors: Nsofor Leslie M. , Nsofor Obianuju N. , Nwachukwu Kingsley E. 
Published: October 2006

AbstractThe development of soya‐yoghurt starter culture from fermented tropical vegetables was initiated. Soya milk fortified with 10 g litre−1 sucrose was sterilised (121°C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the soya milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' milk based cultures. Aroma of the soya milk based and cows' milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced soya milk pH from 6′8 to 43 and 45, and significantly greater culture activity was observed in soya milk than in cows' milk. The culture from corn produced the most acceptable yoghurt‐like aroma in soya milk while that from African oil bean seed produced the least acceptable aroma. The consumer‐acceptable mild buttermilk‐like aroma of yoghurt was not produced in soya milk or cows' milk by the cultures evaluated.
In‐vitro and in‐vivo dephosphorylation of rapeseed meal by means of phytate‐degrading enzymes derived from Aspergillus Niger
Authors: Żyla Krzysztof , Koreleski Jerzy 
Published: October 2006

AbstractA meal of ‘double low’ rapeseed (var ‘Jantar’) was subjected to phytate hydrolysis using enzyme preparations derived from a mycelium of Aspergillus niger which contained phytase (EC 3.1.3.8) and acid phosphatase (EC 3.1.3.2) activities. The complete conversion of myo‐inositol hexa‐ and pentaphosphates present in rapeseed meal to lower phosphate esters of myo‐inositol was accomplished at 40°C, a pH value of 4.5, phytase dosage (in phytase units (PhytU)) 0.1 PhytU g−1 accompanied by acid phosphatase activity 37.1 units g−1, in 1 h. Under these conditions, complete dephosphorylation was observed in 4 h. Decreasing the pH value to 3.0 caused a rise in the amount of inorganic phosphorus released, while increasing to 5.5 resulted in substantial reduction in the reaction rate. Purification of phytase to a specific activity 0.375 PhytU mg−1 of protein exhibited a negative influence upon the yield of rapeseed dephosphorylation. The substitution of calcium phosphate for a preparation of phytase in feed containing rapeseed meal did not cause significant differences in the body weight gain or in tibia mineralisation of broilers (Gains galus, ‘Astra B’).
Effects of feeding an aquatic weed Lemna trisulaca as partial replacement of fish meal on the performance of growing ducklings
Authors: Hamid Md A , Chowdhury Sachchidananda D , Razzak Md A , Roy Chitta R 
Published: October 2006

AbstractGrowing ducklings were fed diets containing an aquatic weed Lemna trisulaca meal (LTM) replacing, on a protein basis, either 40, 60 or 80 g kg−1 of the fish meal (FM) from a control diet which contained 120 g FM kg−1. Partial replacement of FM (40 and 60 g kg−1 of the FM) by LTM on a protein basis showed good growth and low food consumption but food conversion efficiency was found to be comparable. It was concluded that LTM could be considered as a protein feed supplement for growing ducklings and also as a part replacement of animal protein (FM) in the nutrition of growing ducklings without deleterious effect on performance.
Chemical composition of tobacco seeds (Nicotiana tabacum L) from Argentina
Authors: Maestri Damián M , Guzmán Carlos A 
Published: October 2006

AbstractThe lipid constituents, free fatty acids, triglycerides, sterol esters and free sterols of 11 cultivars of tobacco from Argentina were investigated by gas‐liquid chromatography. Palmitic, oleic and linoleic acids were the major components in all fractions studied. Sitosterol was the main component of the free sterol and sterol ester fractions. Oil and protein contents, as well as some physicochemical characteristics of the oils, are also reported.
Resistance of the kidney bean reserve protein, phaseolin, to proteolysis in the porcine digestive tract
Authors: Begbie Robert , Ross Alexander W 
Published: October 2006

AbstractAbstract: Phaseolin, the major reserve protein of the seeds of the kidney bean, Phaseolus vulgaris L, was shown to be poorly degraded in the pig small intestine following an initial 7‐day exposure to casein‐based diets incorporating kidney bean meal. Substantial amounts of large polypeptide fragments, which were recognised by antibodies raised against native phaseolin, were identified in ileal digesta. Little of this immunoreactivity was detected in the faeces of these animals, suggesting that components of the hindgut microflora were able to degrade these fragments further. Prolonged exposure to dietary kidney beans resulted in an increase in the digestibility of phaseolin, suggesting that the small intestine and/or its microflora may possess significant adaptive capacity. In‐vitro digestion of purified phaseolin by a sequence of pepsin, trypsin and chymotrypsin yielded products which closely resembled those isolated from the ileal digesla; analysis suggested that degradation of native phaseolin by the major gastrointestinal endopeptidases is restricted to a vulnerable central region of its constituent polypeptides.
Modifications to the neutral detergent cellulase digestibility method for the prediction of the metabolisable energy of compound feedstuffs containing palm kernel meal
Authors: Dowman Late Mary G 
Published: October 2006

AbstractAbstract: Practical use of the prediction equation for metabolisable energy (ME) of ruminant feeds, which resulted from a study commissioned by the UK Agriculture Industry in 1986 (MAFF 1990), has produced low predictions for feeding stuffs containing palm kernel meal. This was found to be due to the presence of galactomannans which are not readily hydrolysed by the enzymes in the cellulase preparation used in the second stage of the neutral‐detergent cellulase digestibility method. An additional commercially available enzyme, Gamanase, was identified as capable of hydrolysing these compounds. Whilst Gamanase was active at the same temperature and pH range as cellulase it was found necessary to extend the incubation period from 24h to 40h to achieve adequate agreement with in‐vivo digestibility. Experiments showed that the modifications to the method had no significant effect on the predicted ME for feeding‐stuffs not containing palm kernel meal.
Phospholipid composition of canned peas by 31P‐NMR
Authors: Murcia M Antonia , Villalaín José 
Published: October 2006

AbstractAbstract: Phospholipid composition of canned peas has been studied on lipid extracts by 31P nuclear magnetic resonance (31P‐NMR). The most abundant phospholipids of canned peas are phosphatidylcholine and phosphatidylinositol in agreement with previous results obtained using other methods. It is possible to quantify individual main phospholipids from a single experiment using 31P‐NMR. This method offers important advantages over others usually employed in phospholipid determination.
Production of peroxidase enzyme by callus cultures of Citrus aurantifolia S
Authors: Agrawal Renu , Patwardhan M V 
Published: October 2006

AbstractAmmonium sulphate fractionation of citrus flavedo callus showed considerable peroxidase activity with hydrogen peroxide and guaiacol as substrates. The activity of the enzyme was comparable to that of Sigma horseradish peroxidase. Citrus callus may be a potential source of commercial peroxidase enzyme.
Effect of residual fertility and direct fertilisation on kernel, protein and oil yield of peanut (Arachis hypogaea L) grown in rice fallows
Authors: Thimmegowda S 
Published: October 2006

AbstractKernel (2814–3467 kg ha−1), protein (555–759 kg ha−1) and oil (124–1556 kg ha−1) yields of peanut (Arachis hypogaea L) varied significantly due to the residual effect of organic manures and inorganic fertilisers together. It was also observed that direct application of recommended fertilisers (25 N, 72 P2O5 and 37‐5 K2O kg ha−1) gave the highest kernel (3669 kg ha−1), protein (786 kg ha−1) and oil (1606 kg ha−1) yields. The reduction in kernel, protein and oil yield from the recommended level of fertilisers to half the recommended level of fertilisers was about 16, 15 and 12% while it was about 25, 33 and 27% with no fertiliser. Thus, the results revealed that the nutrients applied partly through organic manures and inorganic fertilisers to Kharif rice exhibits significant residual effects on the succeeding upland crop and hence the fertilisation must be considered not only for individual crops but also for the cropping system as a whole.
Impact of methyl 5‐O‐(E)‐feruloyl‐α‐L‐arabinofuranoside on in‐vitro degradation of cellulose and xylan
Authors: Deetz Donald A , Jung Hans‐Joachim G , Helm Richard F , Hatfield Ronald D , Ralph John 
Published: October 2006

AbstractAbstract: The potential for inhibition of ruminal cell wall degradation by soluble phenolic acid‐carbohydrate complexes was assessed using a synthetic molecule, methyl 5‐O‐(E)‐feruloyl‐α‐L‐arabinofuranoside (FA‐Ara). In‐vitro 24 and 72 h degradabilities of glucose from microcrystalline cellulose, and neutral sugars and uronic acids of oat spelts xylan were determined. Treatments included 0 (Control), 15, 150, 1500, and 4500 μmol liter−1 of methyl α‐L‐arabinofuranoside (Me‐Ara), FA‐Ara, or ferulic acid (FA). Additions of 1500 and 4500 μmol liter−1 Me‐Ara; 15 and 150 μmol liter−1 FA‐Ara; as well as 4500 μmol liter−1 FA significantly (P < 0·05) decreased 24 h cellulose degradation. Arabinose degradation from xylan after 24 h was decreased (P < 0·05) by 1500 and 4500 μmol liter−1 concentrations of Me‐Ara and FA‐Ara. No inhibitory effects of added compounds on 72 h glucose, xylose, or arabinose degradability were observed. Very little FA‐Ara remained intact after 24 h. Following 72 h, no added FA‐Ara was detectable, suggesting extensive degradation by microbial feruloyl esterases. Extent of polysaccharide degradation, in vitro, was not limited by a soluble phenolic acid‐carbohydrate compound, which accurately models a known cell wall complex.
Flour, starch and composite breadmaking quality of various cassava clones
Authors: Eggleston Gillian , Omoaka Paulyn E , Arowshegbe Aduni U 
Published: October 2006

AbstractBread was made using a straight‐dough baking process from a local soft wheat flour partially substituted at four levels with flour from nine different cassava (Manihot esculenta, Crantz) clones. The physicochemical properties of the blended flouts, including starch quality, were determined and related to dough rheology, bread volume and crumb characteristics. Breadmaking quality at substitution levels of 100 and 200 g kg−1 of mixed flour was reliably predicted from the cassava flour diastatic activity only. Flours with relatively high diastatic activities, ie above ∼ 145 mg of maltose, had deleterious breadmaking effects. Baking absorption effects were more critical at substitution levels of 300 and 400 g kg−1. Cassava flour diastatic activity was highly dependent on the moisture contents of the respective tuberous roots, and affected the extent of starch gelatinisation in the breadcrumbs.
A critical introduction to mathematical modelling of the aerobic deterioration of silage
Authors: Ruxton G D , Gibson G J 
Published: October 2006

AbstractThe last 3 years have seen the publication of a number of papers featuring mathematical models of the aerobic deterioration silage. Here, we provide an overview of this work. A brief summary is given of the reasons why quantitative understanding of the mechanisms behind aerobic deterioration is of interest. We discuss the use of modelling as an investigative tool, considering the modelling approaches which have been used and the limitations of these approaches. The previous publications in this field are considered chronologically. We describe each in depth, highlighting the assumptions they embody and their relation to each other. A highly‐simplified model is used to demonstrate shortcomings common to all the models described previously. The paper concludes by discussing the most interesting questions yet to be answered in this field and suggests some possible strategies for tackling them.
Effect of alkali halides on α‐chymotrypsin activity in the plastein reaction
Authors: Lozano Pedro , Combes Didier 
Published: October 2006

AbstractThe influence of different alkali halides (LiF, LiCl. LiBr, NaF, NaCl, NaBr, KF, KCl and KBr) on α‐chymotrypsin‐catalysed plastein synthesis has been studied in aqueous medium at different substrate concentrations. The results showed an enhancing effect on the plastein synthesis enzyme action by the presence of salts, proportional to salt concentration, which was decreased when the substrate concentration was increased. Additionally, these facts allowed the ions to be classified as a function of their activation power (F− > Cl− > Br−: K+ > Na+ > Li+), which was in agreement with the interpretation of the Hofmeister lyotropic series. The influence of the several phenomena produced by the presence of salts in the plastein reaction, such as, salt‐substrate interactions and water activity, as well as the presence of deactivated enzyme was also analysed. The obtained results showed that the substrate concentration is the most important factor, and the activating effect of salts could be simultaneously involved with both a structural change on the substrate conformation and a reduction of water activity into the reaction media, enhancing the catalytic capability of the α‐chymotrypsin towards a peptide synthesis action.
Effects of levels of fat, surimi from sardine (Sardina pilchardus) and heat processing on thermal gelation of meat batters
Authors: Colmenero Francisco JiméNez , Cavestany Marta , Carballo José 
Published: October 2006

AbstractThe object of the study was to analyse the Theological behaviour occurring during heat‐induced gelation (measured by thermal scanning rigidity monitor) of meat batters containing various proportions of fat (48, 106, 147 and 208 g kg−1) and sardine surimi (0, 100, 200 and 300 g kg−1 fish protein added with respect to total protein present) and subjected to different heat treatments (A, heating from 14 to 76†C at a rate of 1†C min−1; B, gradual temperature increase at a rate of 1†C min−1 up to 40†C, maintenance at this temperature for 30 min, then heating from 40 to 76†C at 1†C min−1; C, samples kept at 4†C for 20 h and then heated in the same way as process A). The results indicate that differences in levels of fat content significantly affect the gelation patterns of pork batters, gels being stiffer the higher the fat content and the lower the water content. A highly significant correlation (r = 0.78, P < 0.01) has been established between fat content and maximum values of G, which occur at the final experimental temperature of 76†C. In contrast, in general, neither addition of surimi nor variation in the heat treatment applied has any major effect on the gelation process in the system as formulated.
Survey on biogenic amines in Egyptian foods: Sausage
Authors: Shalaby A R 
Published: October 2006

AbstractA survey was conducted to determine the biogenic amine contents of Egyptian dry sausage. Histamine was found in 46% of the tested samples with an average of 5.25 mg kg−1, while putrescine and cadaverine were found in 96 and 94% of the tested samples, respectively. The corresponding average concentrations were 38.62 and 19.20 mg kg−1. Tyramine was found in 78% of the tested samples and tryptamine was found in 68% of the tested sausage, while 18% of the tested sausage samples were found to contain phenylethylamine. The average concentrations of 19.25, 12.70 and 33.25 mg kg−1 were obtained for tyramine, tryptamine and phenylethylamine, respectively. The polyamines, spermine and spermidine, were found in 54 and 44% of the tested samples, with an average of 1.75 and 2.30 mg kg−1, respectively.
Behaviour of tannic acid from various commercial sources towards redox, metal complexing and protein precipitation assays of tannins
Authors: Makkar Harinder P S , Becker Klaus 
Published: October 2006

AbstractTannic acid is the most commonly used standard for quantitation of tannins. Tannic acid from five commercial sources (Merck, Sigma, Aldrich, Fluka and Apin chemical companies) was tested towards a redox (Folin‐Ciocalteu method) and a metal complexing (ferric chloride method) assay, and three protein precipitation assays. Tannic acid from various commercial sources behaved differently towards these tannin assays showing that (i) tannic acid preparation differed from source to source, and (ii) tannic acid from different sources as a standard results in different tannin values for a given sample. It is suggested that the source of tannic acid used as a standard should be stated, and the assay values obtained by different workers should be compared with caution.
Thought suppression mediates the relationship between negative mood and PTSD in sexually assaulted women
Authors: Rosenthal M. Zachary , Cheavens Jennifer S. , Lynch Thomas R. , Follette Victoria 
Published: October 2006

AbstractSexually victimized individuals often report chronic attempts to avoid unpleasant internal experiences (e.g., thoughts, emotions, memories) as a means of affect regulation. The aim of this study was to expand upon previous findings by examining the relationships among negative mood, thought suppression, and posttraumatic stress disorder (PTSD) in a sample of adult women with a history of sexual assault after age 14 and assault‐related intrusions in the past week. Chronic thought suppression partially mediated the relationship between negative mood and PTSD symptom severity after covarying the use of worry to control unpleasant thoughts. Findings extend previous studies and suggest that chronic thought suppression may help explain the link between negative mood and PTSD.