bluuebunny/crossref_metadata_2025_split huggingface dataset:
A model of microbial survival after exposure to pulsed electric fields
Authors: Peleg Micha 
Published: November 2006

AbstractSurvival curves of microorganisms exposed to pulsed electric fields have a characteristic sigmoid shape when plotted in linear coordinates. They can be described by the phenomenological model S(V, n) ‐ 100/(1 + exp(V ‐ Vc(n)) /a((n))) where S(V, n) is the percent surviving organisms, V the field intensity, n the number of pulses, Vc(n) critical field intensity corresponding to 50% survival and a(n) a constant representing the curve's steepness (about 90% of the loss in number occurs within Vc ± 3a). Testing the model with published data showed an excellent fit. Moreover, both Vc(n) and a(n) could be described in terms of a single exponential decay term, indicative of the increased lethality of the field as the number of pulses increases. These enabled the creation of three dimensional plots of the survival‐field intensity‐number of pulses relationships, with linear or semi‐logarithmic scales, from which similarity and differences in resistance can be revealed at a glance. The tabulated model's constants can also be used for quantitative comparison of the survival curves of different organisms. WhenV ≫ Vc the model is reduced to log[S(V, n)/100] = ‐V/a(n), that is it entails the same type of semi‐logarithmic relationship between survival and field intensity, a relationship that is traditionally used to present survival curves.
Glycoalkaloid content of early potato varieties
Authors: Hellenäs K‐E , Branzell C , Johnsson H , Slanina P 
Published: November 2006

AbstractSamples of Swedish domestic early potatoes were collected from wholesalers and analysed for their content of glycoalkaloids (GA), α‐solanine and α‐ chaconine, using a modified HPLC procedure. The varieties included were, in order of increasing GA content; Maris Bard, Ukama, Pro vita, Evergood Eldorado, Maria, Early Puritan, Silla and Ulster Chieftain. The average total GA content (α‐solanine and α‐chaconine combined) for the different varieties ranged from 51 to 221 mg kg−1 fresh weight. α‐Solanine constituted on average between 35 and 41% of the GA detected. The GA concentrations in individual samples were in the range 31‐344 mg kg−1. The variety Ulster Chieftain accounted for 88% of the samples above 200 mg kg −1. The results obtained with tubers grown experimentally in field trials in two different years were consistent with the findings for commercially grown potatoes in terms of GA content rank among varieties.
Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems
Authors: Van Ruth Saskia M , Roozen Jacques P , Cozijnsen Jan L 
Published: November 2006

AbstractThe effect of artificial saliva components on flavour release from dehydrated diced red bell peppers (Capsicum annuum) was studied in a mouth model system. This measured the dynamic headspace under oral conditions, such as temperature, volume of the mouth, salivation, and mastication (DHM). The results were compared with a dynamic headspace (DH) and a purge‐and‐trap (PT) model system. Volatile compounds were analysed by gas chromatography, using flame ionisation detection (FID), mass spectrometry (MS), and sniffing port detection (SPD). SPD revealed that only 12 of the 47 compounds identified by MS and FID possessed odour activity. For all saliva compositions FID peak areas of volatile compounds were largest in the PT system, followed by DHM and DH, respectively. In the PT system the less volatile compounds were relatively better released than other volatile compounds in comparison with the DHM and DH system, for all salivas. The saliva components mucin and α‐amylase caused a relative decrease in release of the less volatile compounds in all model systems. An overall decrease in FID peak areas of volatile compounds by the latter components was observed in model system DH only.
Biochemical and nutritional changes in fish proteins during drying
Authors: Raghunath Magadi R , Sankar Thazhakote V , Ammu Kunhithyil , Devadasan Koodanchery 
Published: November 2006

AbstractBiochemical and nutritional changes in the muscle proteins of a lean marine fish Nempiterus japonicus during drying at 50, 60 and 70°C were investigated. Solubility of proteins in water, 0.6 M NaCl, 1.5 M urea, 8 M urea and 10 g litre−1 sodium dodecyl sulphate (SDS) decreased as drying progressed at all three temperatures; most of the decrease occurring in the initial 4 h of drying SDS‐polyacrylamide gel electrophoresis of 1.5 M urea, 8 M urea and SDS extracts showed that higher molecular weight (MW) protein fractions were more sensitive to drying and disappeared much earlier from electropherograms than the lower MW protein fractions. Residual solubility of proteins near the pH range of 4–6 was found to increase during drying, but solubility at acid and alkaline pH was adversely affected. Decrease of solubility by drying was more affected at acid pH, especially at higher temperatures than at alkaline pH. Sulphydryl groups registered a regular and sharp decrease with drying except at 50°C, where initially an increase was observed. Apart from disulphide and hydrophobic bonds, free amino groups also appear to be involved in denaturation reactions during drying. Pepsin digestibility of fish muscle decreased slightly during drying but a clear relationship with drying temperature was not evident. Highly significant differences in proteins between protein efficiency ratio (PER), net protein utilisation (NPU) and biological value were observed between the drying temperatures. The PER and NPU of fish dried at 60°C were significantly higher than those dried at 50 or 70°C.
Effect of long‐term application of animal slurries to grassland on silage quality assessed in laboratory silos
Authors: Anderson Roy , Christie Peter 
Published: November 2006

AbstractThe effect on silage quality of slurry type (pig or cow), rate of application of slurry (50, 100 or 200 m3 ha−1 year−1) and use of a bacterial silage inoculant, was assessed on grass from a long‐term slurry experiment ensiled in laboratory silos. There was no significant effect of slurry type or the quality of silage made from grass re growths. However, on the basis of ammonia‐N, lactate and volatile fatty acid contents, spring (first cut) grass treated with cow slurry in both years of the study produced significantly poorer fermentation (P < 0.001) than silage from grass treated with pig slurry. The quality of silage made from slurry‐treated swards compared favourably with that from swards treated with granular fertiliser. Although increasing the rate of slurry application was shown to reduce fermentation quality in most treatments, this was seen as an effect of increasing the total‐N content of the herbage rather than of slurry application per se. From a study, in selected treatments, of the bacterial flora at harvest, it was also observed that slurry application had little impact on either the composition or diversity of herbage enter bacteria at harvest, and therefore probably upon subsequent fermentation. No evidence was found for the occurrence of clostridia on herbage from slurry‐treated swards. Use of a bacterial inoculant (Ecosyl; ICI plc) improved fermentation quality significantly (P < 0.001) even where high rates of slurry (200 m3 ha−1 year−1) had been applied to swards. The high acetate and butyrate contents typical of laboratory silages untreated with additive were not seen in the inoculated silages.
Wafer batters: A rheological study
Authors: Oliver Ged , Sahi Sarabjit S 
Published: November 2006

AbstractThe performance of single wheat varieties in the production of wafer batters at a constant solids content has been studied. Following a standard mixing procedure dynamic oscillatory measurements were performed to obtain the phase angle and the elastic and viscous moduli. The effect of shear rate on batter viscosity was monitored as a function of increasing shear rate. Batters were centrifuged to obtain batter liquor, the liquid fraction of the batter mix, and its surface properties characterized. Surface tension values were measured and the surface rheology of the films formed at the air‐batter liquor interface determined using an oscillating ring surface shear rheometer. Compositional information of the batter liquor phase has been obtained using thin layer and gas chromatography. There was no direct relationship between the surface properties of the batter liquor and standard tests of wafer batter performance. Hard milling wheat varieties produced batters with stronger rheological properties than soft milling varieties. The bulk elastic moduli of the batters were correlated with the hydration of gluten proteins. The dispersion of gluten proteins was found to be dependent upon the phase angle of the batter. Low phase angle values, ie greater dominance of elastic properties, led to increased gluten dispersion times and potential difficulties in production.
Quantitative determination of the composition of individual pea seeds by fourier transform infrared photoacoustic spectroscopy
Authors: Letzelter Nathalie S , Wilson Reginald H , Jones Alan D , Sinnaeve Georges 
Published: November 2006

AbstractPhotoacoustic detection used in conjunction with multivariate partial least squares calibration showed a good predictive ability for the major components (starch, protein, lipid) of a single pea seed. Minimal sample preparation was required. The error of prediction achieved by photoacoustic spectroscopy was, for most components, close to the standard error of wet chemical methods but the technique had the advantage of a shorter analysis time and retained seed viability.
Sensory wheels: A statistical technique for comparing QDA panels—application to virgin olive oil
Authors: Aparicio Ramón , Morales María T 
Published: November 2006

AbstractThe classic sensory wheel is used and modified to improve the objectivity and predictability of its conclusions concerning the best clusters of attributes. The full procedure was applied to 45 virgin olive oil samples representative of the most important producer countries and the main varieties marketed. The samples were evaluated by four different panels—Spanish, Italian, Dutch and British—these being representatives of traditional and potential consumers of this foodstuff. Altogether each sample was initially characterised by 86 sensory attributes. The relationships between sensory attributes are interpreted during the refinement process. Directions which promise to improve the EC standard on the sensory quality of olive oil are also given.
Effect of weather conditions on concentration of calcium, manganese, zinc, copper and iron in green tea (Camellia sinensis (L) O kuntze) leaves of North‐Western India
Authors: Sud Ram G , Prasad Rajendra , Bhargava Manoj 
Published: November 2006

AbstractVariations of calcium, manganese, zinc, copper and iron contents in green tea leaves due to weather conditions were studied for three cropping seasons with a view to provide information on nutritional requirements to boost productivity. The concentrations of these micronutrients were related to the uptake capability of tea plants as affected by different weather parameters. High temperature and high atmospheric evaporative demand assisted calcium uptake whereas high humidity and high rainfall reduced it. Low temperature and high humidity reduced manganese uptake. High weekly evaporation, weekly relative humidity and accumulated rainfall depressed the uptake of zinc, copper and iron in green tea shoots.
Effect of some physico‐chemical treatments on the kinetics of autolysed‐yeast extract production from whey
Authors: Moresi Mauro , Orban Elena , Quaglia Giovanni B , Casini Irene 
Published: November 2006

AbstractIn this work, the effects of salt and mechanical cell breaking on the overall activity of the endogenous enzymes of Kluyveromyces fragilis grown on whey‐based media were studied at the optimal values of temperature (54°C) and initial concentration of yeast and whey protein (100 g dm−3) previously selected. An unstructured kinetic model of first order was found to be capable of simulating quite satisfactorily the time course of residual suspended solids (Y) in the slurry, as well as Kjeldahl (KP) and Lowry (LP) protein and total carbohydrates (G) accumulation in the clear extract. The autolysis kinetic rate constant (ka), and yield factors for Kjeldahl and Lowry protein and reducing sugars on total solids hydrolysed were found to be insensitive to the salt level and preliminary mechanical disruption of cells. Nevertheless, maximum production of yeast‐whey protein extracts was achieved when the endogenous enzymes of ground cells are induced by 5% w/v salt addition. Except for their respective salt contents, both autolysates exhibited no apparent difference in chemical composition.
Comparison of methods to determine the endogenous amino acid flow at the terminal ileum of the growing rat
Authors: Donkoh Armstrong , Moughan Paul J , Morel Patrick C H 
Published: November 2006

AbstractThe aim was to compare a recently developed peptide alimentation method and the protein‐free and regression methods for determining endogenous ileal nitrogen (N) and amino acid excretion in the rat, and to apply the endogenous loss estimates to determine the true ileal digestibility of a meat and bone meal (MBM). Preliminary investigations determined the effect of the time of sampling of digesta after a meal (slaughter method) for rats given a protein‐free or an enzymically hydrolysed casein (EHC) based diet, on ileal digesta and endogenous N excretion. There was a significant (P < 0.05) effect of the time of sampling on the amount of digesta collected and the endogenous N excretion for both the EHC and protein‐free fed rats. The amount of digesta collected from the terminal 20 cm of ileum and the endogenous N excretion for both the EHC and protein‐free fed rats were greatest and least variable at 3 h post‐feeding. In the main study, endogenous ileal amino acid excretions were determined in the growing rat fed an EHC‐based diet (n = 6) and with subsequent treatment of the digesta using ultrafiltration or in six rats given a protein‐free diet or by extrapolation from data for 30 animals given five diets which contained graded levels of MBM as the sole protein source. For the EHC treatment, the ileal digesta precipitate plus retentate was used to determine the endogenous flows. The ultrafiltration step excludes unabsorbed dietary amino acids from the measure of endogenous loss. Chromic oxide was the reference marker in all diets. The endogenous N flows determined by the protein‐free and regression methods were similar but both significantly (P < 0.01) lower than those for rats fed the EHC‐based diet. The mean endogenous ileal N flows determined by the peptide alimentation method, the protein‐free and regression approaches were 1866, 1103 and 1019 μg g−1 freeze dry matter intake, respectively. The endogenous amino acid flows at the terminal ileum were lower when determined using the traditional protein‐free or regression methods. The true ileal digestibility coefficients for MBM were considerably higher based on the EHC versus protein‐free endogenous flows.
Metabolism of dietary (Acetyl‐1‐14c)‐plant cell walls in the rat intestine
Authors: Buchanan Callum J , Fry Stephen C , Eastwood Martin A 
Published: November 2006

AbstractTo determine a fate of acetyl groups in intact dietary plant cell walls (PCW) spinach cells were labelled using [1‐14C]acetate as a precursor and the PCW isolated. The (acetyl‐14C)‐PCW were fed to rats by garage and the 14C traced in the rat gut and in the body tissues and excreta of the rat. Some label was solubilised during passage through the upper intestine of the rat, and subsequently incorporated into the body tissues of the rat. A small amount of the radioactivity was excreted as CO2 (4%) and in urine (<1%). (Acetyl‐14C)‐PCW which reached the caecum was solubilised and some [14C]acetate released. The solubilised 14C was incorporated in liver tissue mainly as amino acid present in protein.
Changes in the non‐structural carbohydrates associated with the field drying of oat forage
Authors: Treviño Jesús , Centeno Carmen , Ortiz Luis T , Caballero Rafael 
Published: November 2006

AbstractTwo trials were conducted to determine the sugars, fructans and starch in oat plants (Avena sativa L) and the changes occurring in these carbohydrate fractions during field drying in the haymaking process. The composition of oat herbage in non‐structural carbohydrates varied markedly between years; the contents of sugars, fractals and starch in both leaf blade and non‐leaf blade materials being nether in 1990–1991 than in 1991–1992. Field drying produced a significant decrease (P < 0.05) in the amount of soluble carbohydrates. For the whole aerial plant parts, the decline in the fructans concentration ranged between 42.8 and 38.2% and that of sugars between 16.5 and 5.8%. The total losses of sugars and fractions in hay, expressed as losses of dry matter, ranged from 88 to 63 g kg−1 depending on the year.
Variations in mass and enzyme activity of rumen microorganisms: Effect of barley and buffer supplements
Authors: Martin Cécile , Michalet‐Doreau Brigitte 
Published: November 2006

AbstractFour ruminally cannulated cows were used to investigate effect of barley with or without buffer on modifications of mass and enzyme activity in rumen microorganisms. Animals were given restricted feed (80% of ad libitum intake) of 7 kg DM day−1 and with three successive diets. The diet H consisted of 100% Cocksfoot hay. The diet HB was 65% hay with 35% pelleted ground barley with infusion of bicarbonate salt for the diet HBB. The rumen was sampled before (‐1 h) and after feeding (+ 5 h) to isolate liquid‐and solid‐associated microbial population. 15(NH4)2SO4 was continuously infused into the rumen as a microbial marker. For all diets microorganisms associated with particles constituted a mean of 74% of the total rumen microbial mass. The density of microorganisms adherent to particles was similar (P > 0.05) for the different diets and the two sampling times, but fibrolytic enzymes activities (xylanase, CMCase, glycosidases) in this microbial population were maximal (P < 0.001) 23 h after feed intake. Xylanase (P < 0.05) and CMCase (P < 0.01) activities just before feeding varied according to diet; they were highest with diet H and similar between barley supplemented diets. Higher glycosidase activities were measured with diet H and HBB than with diet HB 5 h after feeding.
Identification and characterisation of allergens related to Bet v I, the major birch pollen allergen, in apple, cherry, celery and carrot by two‐dimensional immunoblotting and N‐terminal microsequencing
Authors: Schöning Britta , Vieths Stefan , Petersen Arnd , Baltes Werner 
Published: November 2006

AbstractLow temperature extracts taken from Granny Smith and Braeburn apples, cherries, celery and carrots were separated by two‐dimensional electrophoresis. Bet v I, the major birch pollen allergen, related allergens in apple, cherry, celery and carrot extracts were detected by means of two‐dimensional immunoblotting with patients' sera containing IgE antibodies specific to Bet v I, a rabbit polyclonal antiserum raised against Bet v I, and two Bet vI specific mouse monoclonal antibodies. The major cross‐reacting allergen spots were observed with molecular weights/isoelectric points of 18.0 kDa/pI 5.5 for apple (Granny Smith and Braeburn) and 18.0 kDa/pI 5.8 for cherry, 15.5 kDa/pI 4.4–4.6 for celery and 16.0 kDa/pI 4.4 for carrot extract. Additional antibody reactivities with certain isoprotein spots were observed, which may indicate the presence of Bet v I‐related epitopes on these proteins. Based on the first 15 N‐terminal amino acid residues, the major allergen spots revealed 53% sequence identity between Bet v I and the Granny Smith apple allergen, 50% between Braeburn apple allergen and Bet v I, 67% between Bet v I and the cherry allergen, and 40 and 28% for celery and carrot, respectively. Furthermore, the N‐terminal sequences showed identities ranging from 40% (apple/cherry) to 66% (celery) with PcPR l‐l, a pathogenesis‐related protein in parsley.
Assessment of off‐flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation
Authors: Lai Shu‐Mei , Gray J Ian , Booren Alden M , Crackel Rhonda L , Gill John L 
Published: November 2006

AbstractThe hexanal contents of chicken nuggets treated with various anti‐oxidants were evaluated in relation to the development of warmed‐over flavor (WOF) during frozen storage. Of the antioxidant treatments tested, the sodium tripolyphosphate (STPP)/tertiary butylhydroquinone combination showed the greatest effect by decreasing hexanal production by 95%. Combinations of STPP/oleoresin rosemary, (0.5 g kg−1 and 1 g kg−1) decreased the hexanal contents by 85% and 91%, respectively. A higher correlation coefficient (pooled, within treatments) between hexanal contents and sensory scores for WOF (r = 0.68) relative to that between hexanal contents and thiobarbituric acid reactive substances values (r = 0.14) was obtained. A pooled, correlation coefficient within treatments and storage times (r = 0.56), was found between TBARS and sensory scores. It was concluded that the use of correlation coefficients calculated without pooling groups of data within each significant experimental factor to interrelate the results of different analyses may be inappropriate.
Nutritional properties of fibre‐rich barley products fed to broiler chickens
Authors: Sundberg Birgitta , Pettersson Dan , Åman Per 
Published: November 2006

AbstractThe chemical composition of roller‐milled fractions of barley from a commercial plant was studied and a fraction rich in mixed‐linked β‐glucans selected. This fraction contained 560 g kg−1 starch, 120 g kg−1 crude protein, 170 g kg−1 dietary fibre and 70 g kg−1 mixed‐linked β‐glucans. An unprocessed, drum‐dried or extrusion‐cooked fraction was used as the major ingredient in diets for broiler chickens. The diets were fed with or without a supplementary fibre‐degrading enzyme preparation in order to evaluate specifically the nutritional effects of the soluble dietary fibres. Processing significantly retarded growth, cumulative feed intake and feed conversion efficiency of the diets fed without enzyme supplementation, while the supplementation significantly improved all three parameters for each diet. Generally, processing decreased plasma triglycerides and total cholesterol and increased the ratio between high‐density lipoproteins (HDL) and total cholesterol of chickens fed diets without enzyme supplementation. The enzyme supplementation increased the triglyceride and total cholesterol values and decreased the HDL/total cholesterol ratio, with more pronounced effects for chickens fed the processed diets.
Properties of soya milk and tofu prepared with γ‐irradiated soya beans
Authors: Byun Myung‐Woo , Kang Ii‐Jim , Mori Tomohiko 
Published: November 2006

AbstractSoya beans (Glycine max) ‘hwang keum’ were γ‐irradiated at dose levels of 0, 2.5, 5, 10 and 20 kGy and the effects of the irradiated soya beans on soya milk and tofu properties were studied. An irradiation dose of 5 kGy caused an increase in yield of soya milk and tofu while having very little effect on their quality. The properties of tofu prepared with the soya beans irradiated at 2.5–5 kGy showed no significant difference from the non‐irradiated control. However, at higher doses (10–20 kGy), decreases in yield, water holding capacity and sag value of tofu were observed. Compared with the non‐irradiated control, hardness and fracturability in the texture of tofu were both significantly increased when the soya bean had been irradiated at 10–20 kGy, while cohesiveness and adhesiveness decreased. The changes in color values of soya milk and tofu were pronounced at 20 kGy.