bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of certain antibiotics on the keeping quality of bolti fish (Tilapia nilotica)
Authors: El‐Bedawey A.‐Elf. , El‐Sherbiny A. M. , Zaki M. S. , Khalil A. H. 
Published: November 2006

AbstractFresh bolti fish (Tilapia nilotica), caught in the river Nile was immersed in 10 and 20 ppm tetracycline (TC) solutions for 10 and 15 min respectively and in 500 and 1000 R.U. nisin/g fish for 20 and 30 min respectively. Total volatile bases (TVN) showed in both fish treated with TC and nisin a slow increase at the first stage and after that a fast increase. There was an increase in trimethylamine (TMA) during the storage period, but the fish treated with TC and nisin contained less TMA than the control. Starting from 6 h the residual TC decreased gradually till the third day, when it desappeared completely. There is no change in pH values in both control and treated fish. Optical density (OD) of gills extract increased gradually as the storage period progresses. The treated fish showed lower OD values than the controls. The refractive index of muscle fluids and the OD of muscle extract showed no significant differences between the control and treated fish.
Fortschrittsbericht Möglichkeiten der Proteinbewertung
Authors: Friedrich M. , Torres A. 
Published: November 2006

AbstractMit der Proteinbewertung werden die wechselnden Fähigkeiten von Nahrungsproteinen charakterisiert, den Protein‐ bzw. Aminosäurebedarf des Organismus zu erfüllen. Der ernährungsphysiologische Wert von Proteinen wird von einer Reihe von Faktoren beeinflußt. Die Summe aller Einflußfaktoren wird erfaßt, wenn die Reaktion des Gesamtorganismus (Mensch oder Tier) auf das Nahrungsprotein gemessen wird. Diesen direkten Bewertungsverfahren muß daher ein Vorrang eingeräumt werden. In der allgemeinen Dosis‐Reaktions‐Kurve werden die direkten Bewertungsverfahren veranschaulicht.Es werden.— die Bewertungskriterien Proteineffizienz oder minimaler Proteinbedarf dargestellt und.— die verschiedenen Interpretationsmöglichkeiten verglichen.Die meisten direkten Bewertungsverfahren werden unter suboptimaler Proteinversorgung durchgeführt, so daß Aussagen für eine optimale Proteinversorgung nur bedingt abgeleitet werden können. Verbesserte Aussagen zur Proteinbewertung lassen sich aus Untersuchungen zum Proteinstoffwechsel ziehen. Damit kann die substratbezogene Bewertung stärker auf eine organismusbezogene orientiert werden.Indirekte biochemische Bewertungsverfahren sind von untergeordneter Bedeutung. Das trifft nicht auf die in‐vitro Bewertungsverfahren durch Aminosäureanalyse und/oder in‐vitro Verdaulichkeitstests zu. Aussagemöglichkeit und Grenzen dieser Verfahren werden diskutiert.
Composition of fatty acids of spare fat of ducks fattened with feed with the addition of rapeseed meal subjected to various technological treatment
Authors: Smoczyński S. , Faruga A. , Borejszo Z. , Amarowicz R. 
Published: November 2006

AbstractThe composition of fatty acids of duck spare fats has been determined by gas‐liquid chromatography. The ducks have been fed for 8 weeks with feed containing rapeseed meal after various steam‐thermic treatment. The control group feed did not contain any rapeseed meal and that of group II, III and IV was after optimal, hard and mild steam‐thermic treatment, respectively. The composition of fatty acids of periintestinal, subcutaneous and suet fat tissue has been evaluated. The results of the experiment became the evidence that addition of rapeseed meal in ducks feed influenced the composition of fatty acids of spare fats, especially in the group of unsaturated fatty acids. No significant differences appeared in the fatty acid composition between the various kinds of spare fats. The univocal influence of various steam‐thermic treatment of rapeseed meal on changes of fatty acids composition of duck spare fats has not been revealed.
Zum Mechanismus der „frühen Phase”︁ der Maillard‐Reaktion 1. Mitt. Einfluß der Struktur des Kohlenhydrats und der Aminosäure auf die Bildung des N‐Glycosids
Authors: Westphal G. , Kroh L. 
Published: November 2006

AbstractDie Reaktion zwischen reduzierenden Kohlenhydraten und Aminokomponenten (Maillard‐Reaktion) kann über die Variation von inneren und äußeren Parametern kinetisch beeinflußt werden. Innere Parameter werden durch die Art und Struktur der Ausgangsstoffe, äußere Parameter durch Milieubedingungen wie pH‐Wert oder Temperatur bestimmt.Aus den experimentellen Befunden lassen sich zwanglos Aussagen zur Reaktivität der Zucker‐ und Amino‐komponente bezüglich der Maillard‐Reaktion ableiten. Vergleichende Untersuchungen an verschiedenen Modellsystemen Kohlenhydrat/DL‐Phenylalanin zeigten eine bevorzugte stereoselektive Reaktion der jeweiligen ß‐Anomeren.Neben dem Einfluß der Konformation der Kohlenhydrate sind auch die inneren Parameter Konstitution und Konfiguration der Aminokomponente für den Verlauf der nichtenzymatischen Bräunung von Bedeutung.
Effects of captan on the growth and cellulase production of Aspergillus aculeatus and Botryodiplodia theobromae
Authors: Adisa V. A. 
Published: November 2006

AbstractThe effects of captan on the production of mycelia and cellulolytic enzymes of Aspergillus aculeatus and Botryodiplodia theobromae were investigated in culture. There was decrease in mycelia of both fungi with increase in captan concentration in ppm. No fungal growth was recorded at 400 ppm. Captan at 10–50 ppm at 25 and 30 °C induced both fungi to produce more mycelia than in control cultures. The effect of captan concentration on the production of cellulases showed a decrease in quantity with increase in concentration. At 400 ppm no cellulase was produced by both fungi. There was a general decrease in cellulase production with increase in temperature either in control or experimental cultures. In cultures incorporated with captan, the cellulolytic activities of A. aculeatus (at 10 ppm) and B. theobromae (at 10 ppm, 50 ppm) were found to be relatively high.
Biotechnologisches Kombinat zur Aufarbeitung von Mais mit einer Tageskapazität von 400 Tonnen
Authors: Holló J. , Láśzló E. , Hoschke Á. , Bende P. , Bolgár P. , Wieg A. 
Published: November 2006

AbstractEs wird eine Übersicht über das 1981 in Ungarn errichtete Kombinat gegebenDer erste Schritt im technologischen Ablauf ist eine Naßvermahlung des Maises, bei der gereinigte Stärkemilch, Faserstärke, Maiskeime, Gluten, Maisquellwasser sowie eine rohfaserreiche Schalenfraktion gewonnen werden; von ihnen sind Maiskeime und Gluten gutverkäufliche Endprodukte. Aus gereinigter Stärke werden nach Verflüssigung mit thermostabiler α‐Amylase, Verzuckerung mit Glucoamylase und Vergärung mit Hefe 50 m3 reinen Alkohols pro Tag gewonnen. Aus der Schalenfraktion, dem eingeengten Maisquellwasser und der Hefe kann ein hochwertiges Pelletfutter gewonnen werden. Diese komplexe Maisverarbeitung stellt eine ökonomischere Technologie dar als die getrennten traditionellen Methoden zur Produktion von Glucose‐Fructose‐Sirup, Ethanol und Futtermitteln. Gluten und Maiskeime werden mit den üblichen ökonomischen Parametern gewonnen. Ein Fließschema des technologischen Ablaufs, die Material‐Energie‐Bilanz und ökonomische Daten werden vorgelegt.
Comparative analysis of total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents in different types of Egyptian bread
Authors: Dakroury A. M. , El‐Galil A. M. Abd , Darwish A. H. , El‐Saadany S. S. 
Published: November 2006

AbstractSeven types of Egyptian bread were collected from different rural and urban areas. The chemical composition including total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents were determined. Total proteins content was higher in shamssy bread than other types of bread. Crude fat has the highest value in bread made from mixture of cereals, especially when trigonella is found, while fiber content was highest when mixture of cereals containing sorghum is used. Ash content of bread made from maize + wheat showed a higher value than other types and the differences were highly significant. Ca, Mg. Cu, and Fe were higher in bread made from sorghum + trigonella blend than other types of bread. Variations in the amino acids content of the different types of breads were found; these differences due to the origin of different cereals, the method of bread processing and the differences in the extraction rates of the flour.
Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing
Authors: Tyszkiewicz I. , Baldwin Z. 
Published: November 2006

AbstractThe specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite level and relative contents of nitrosylpigments in meat. It was stated, that the specific odour and taste detection thresholds were equal to 10 and below 10 mg NaNO2/kg of meat, respectively, and the specific odour and taste recognition thresholds were equal to 26 and 21 mg NaNO2/kg of meat, respectively. The detection and recognition thresholds corresponded to 2.4 and 8.5 mg of residual nitrite in meat, respectively. In all the cases the relative contents of nitrosylpigments were above 50%. Taking into account the maintening of specific cured meat odour and taste, the dose of sodium nitrite in pork curing may be lowered to 30 mg/kg.
Der nutritive Wert von thermisch behandeltem Rapsextraktionsschrot erucasäure‐ und glucosinolatarmer Winterrapszuchtstämme. Versuche mit wachsenden Albinoratten und Broilern
Authors: Bock H.‐D. , Ohff R. , Kesting S. , Heinz T. , Kreienbring F. , Mieth G. 
Published: November 2006

AbstractExtraktionsschrot eines erucasäure‐ und glucosinolatarmen Zuchtstammes von Winterraps der Ernte 1982 und 1983 ist unter labortechnischen Bedingungen einem unterschiedlichen Dampferhitzungsregime unterzogen worden. Im Vergleich zu industriellem Schrot aus Rapssamen mit Standardqualität und zu unbehandeltem Schrot aus solchem mit Doppelqualität erwies sich eine thermische Behandlung hinsichtlich der angestrebten Verbesserung der Futtereffizienz bei Applikation an Ratten und Broiler als vorteilhaft. Bei Dämpfung des Rapsextraktionsschrotes unter Optimalbedingungen erreichten die Versuchsgruppen in wesentlichen Prüfkriterien die der mit Sojaextraktionsschrot gefütterte Kontrollgruppe.
The structure of lupine seed proteins
Authors: Duranti M. 
Published: November 2006

AbstractLupine globulins (87% of total seed proteins) can be grouped into 3 categories: vicilin‐like proteins (44%), legumin‐like proteins (33%) and other globulins (23%). The four vicilins. namely globulins 4, 5, 6 and 7, have a M. W. ranging between 143 and 335 ‐ 103 g ‐ mol−1; they all contain covalently linked carbohydrate and consist of several protomers of some M. W. in the various fractions, the heaviest of which has a M. W. of about 60 ‐ 103 g ‐mol1. No disulphide bonds link these protomers together. Legumins, i. e. globulins 8 and 9a. consist of acidic and basic subunits linked by S S bonds. Also the legumins are glycoproteins. the carbohydrate moiety being covalently bound only to the acidic subunits. They have a M. W. ranging between 52 and 36 ‐ 103 g ‐ mol1, whereas the basic subunit has a M. W. of 19 ‐ 103 g ‐ mol1. Globulin 8 is present in two forms A and B, of respectively 188 and 349 ‐ 103 g ‐ mol−1. Globulin 1 (6% of total globulins) is made up of disulphide bound protomers of 16 and 28 ‐ 103 g ‐ mol−1. Only the heavy protomer is glycoxylated. Globulin 9b (12.5% of total globulins) has the lowest M. W. (44 + 103 g ‐ mol1) and it is formed by disulphide bound protomers of 11 and 13 + 103 g ‐ mol1.
Recent results in the investigation of the structure of the gluten complex
Authors: Lásztity R. 
Published: November 2006

AbstractIt is generally accepted that gluten complex is composed from different groups of proteins bound by covalent and non covalent system of bonds resp. interactions. The two main groups of those are low molecular weight (LMW)‐ and high molecular weight (HMW)‐storage proteins of wheat. Probably a third group of proteins (membrane proteins, residue proteins) play a definition role.The LMW‐storage proteins are characterized by globular shape and intramolecular disulphide bonds. The most commonly held view of the structure of the HMW‐storage proteins (glutenins) of wheat is that it consists of a mixture of polypeptide subunits crosslinked by intermolecular disulphide bonds in such a way as to yield a broad spectrum of molecular weights ranging up to higher polymers with molecular weights in the millions. According to the model proposed more recently (GRAVELAND) glutenins are composed from three types of clusters consisting from different types of subunits. According to an alternative model of the glutenin structure (KASARDA et al.) there are no interpolypeptide disulphide bonds in HMW‐storage proteins. They aggregate strongly through secondary bonding forces such as hydrogen bonds, ionic bonds and hydrophobic interactions.The third group of proteins is till now poorely characterized. Further studies are needed to know the exact place of the interacting non protein components (especially lipids and carbohydrates) of the gluten complex.
Fragmentation of myofibrils, limited proteolysis and water holding capacity of meat
Authors: Kolodiziejska I. , Sikorski Z. E. , Lewantdowska T. , Nieckiowska C. 
Published: November 2006

AbstractProtein changes in ageing meat result in increased vulnerability of the myofibrils to fragmentation, caused possibly by limited proteolysis. It was investigated which groups of muscle proteases, if any, were involved and what was the relation between fragmentation and hydration of beef meat. In samples ranging in natural pH from 5.4 to 7.0 the least framgmentation after 3 days at 2 °C was at pH 6. This could suggests the role of both the cathepsins and neutral proteases. In samples aged in the presence of EDTA fragmentation was significantly lower than in the controls. This could indicate the role of Ca2+ activated neutral proteases, or support the hypothesis on the nonezymatic mechanism involving Ca2+. The results of PAG electrophoresis could not have been dur to the neutral proteases, as the 30000 g. mol−1 component, resulting from the hydrolysis of troponin. T, did not accumulate at pH 7 until the 9the day of ageing, but at pH 5.4 the intensity of this band increased markedly already after 3 days. There was no correlation between the fragmentation and the hydration of the aged meat after cooking. The addition of 0.001% of trypsin or 0.0005% of papain to minced meat did not cause after 9 days any increase in the contents of free amino acids and peptides or significant changes in the PAGE pattern as compared to those in the controls. However, the fragmentation and hydration of the raw meat was larger in the samples containing added enzymes. After cooking the hydration of the samples did not differ. This means that the influence of cooking is more important than that of the enzymatic changes in the proteins.
Influence of cooking methods on the nutritive value of turkey meat
Authors: Borowski J. , Kozikowski W. , Rotkiewicz W. , Amarowicz R. 
Published: November 2006

AbstractSelected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and ‐SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive value, irrespective of any cooking method. A slightly unfavourable effect was found to be exerted on the nutritive value of meat by microwaves. Fried and roasted meat was characterized by high values of PER (3.1) and BV (83.8). Lower index values were found for microwaved meat [PER (2.8); BV (82.2)].
Concentration of proteins as a result of the phase separation of the water‐protein‐polysaccharide systems Part 3. Regeneration and repeated use of the polysaccharide during concentration
Authors: Kiknadze E. V. , Zhuravskaya N. A. , Serov A. V. , Antonov Yu. A. , Tolstoguzov V. B. 
Published: November 2006

AbstractEarlier, with particular reference to skimmed milk, it has been shown that protein solutions can be concentrated by the membraneless osmosis. The practical significance of this method is determined by the possibility of the regeneration of the polysaccharide from its diluted solutions (from the polysaccharide phase) and its repeated use for protein concentration. This work deals with the possibility of pectin isolation from the polysaccharide phase resulting from the phase separation of the water‐skimmed milk proteins‐pectin system and its further use for milk protein concentration. The pectin was precipitated as a part of the insoluble complexes with milk proteins at pH values below their IEP. The complexes were destroyed at pH values being increased to 6.5‐6.7 and the pectin obtained was used again in the process of the membraneless osmosis. In case of a single‐cycle regeneration and repeated use of pectin the total loss of protein did not exceed 2.6% and that of pectin 30%. The amount of water removed with unit weight of pectin during a single‐cycle pectin regeneration was 1.7 times higher than that which took place during concentration without subsequent regeneration. The additional energy expenditures due to the single‐cycle regeneration and the repeated use of pectin did not exceed 15% of the energy spent in all the cycles of protein concentration.
Ochratoxin A formation by isolated strains of the conidial stage of Aspergillus glaucus Link ex Grey (= Eurotium herbariorum Wiggers Link ex Gray) from cereal grains
Authors: Chelkowski J. , Samson R. A. , Wiewiórowska M. , Goliński P. 
Published: November 2006

AbstractTwo strains of Aspergillus glaucus Link ex Grey (= Eurotium herbariorum (Wiggers Link ex Grey)) out of 15 isolated from cereals formed ochratoxin A during growth on autoclaved kernels of wheat and corn, with yields from 0.8 to 2.5 mg/kg of culture.
A study on the ripening of white pickled Brinza cheese made from ewe's milk
Authors: Omar M. M. , El‐Zayat A. I. 
Published: November 2006

AbstractThe chemical composition, the microbiological feature and the microstructure of young and mature Brinza cheese were investigated. During ripening fat, total nitrogen, soluble nitrogen, non protein nitrogen; peptide nitrogen, amino acid nitrogen and acidity increased while the microbial feature decreased.The amount of free amino acids and free fatty acids increased with storage and the patterns of their distribution changed with the highest levels for lysine, glutamic, oleic, palmatic and myristic acids.The microstructure of fresh Brinza cheese consists of casein micelles joined together to form an open network with clustering of micelles. During ripening, these micelles continued to aggregate and coalesce with increasing fusion process to give more homogeneous and loose structure similar to that in white pickled Domiati cheese.
Influence of hydrocortison acetate on the evolution of the nutritive utilization of calcium and phosphorus and their contents on the Longissimus dorsi muscle during gestation in the rat
Authors: Aranda P. , López‐Jurado M. , Llopis J. , Urbano G. 
Published: November 2006

AbstractThe evolution of the nutritive utilization and plasma and muscular content of calcium and phosphorus in rats is studied, as well as the influence that hydrocortisone acetate has (4 mg/100 g weight and day), on them.In pregnant rats injected with saline solution, the retention of calcium is higher on the days 15–18 as a consequence of the increase on the net absorption of the cation. The balance of phosphorus reaches its maximum hight on days 18–21 of gestation, due to the decrease of the urinary excretion during these days. The administration of hydrocortisone acetate to pregnant rats originate a decrease of the net absorption and an increase of the urinary excretion of calcium and phosphorus, which leads to significantly lower balances than those of animals injected with saline solution. The hormone maintains the animals in a negative balance of phosphorus until day 18 of gestation. Besides, it impedes the high retention of calcium wich is found with the control pregnant rats on days 15–18. In general, the content in calcium and phosphorus by gram of dry matter of Longissimus dorsi muscle is not modified during gestation. From day 9 of the treatment with hydrocortisone acetate a significant decrease of calcium and phosphorus of the muscle is observed, that in calcium is the more marked the more the treatment is prolonged. This effect seems to be due to the catabolic action of the hormone.
Modification of the solubility of sunflower protein isolates by superlimited proteolysis
Authors: Bulmaga V. P. , Shutov A. D. , Vaintraub I. A. 
Published: November 2006

AbstractThe modification of slightly soluble sunflower protein isolates by superlimited proteolysis (∼0.1 % splitting of the peptide bonds) raises 1.5—2‐fold their solubility in neutral medium. The modified preparations may be isolated by isoelectric precipitation with a yield of 95—98% and became capable to form thermotropic gels. The yields of the isolates obtained from industrial solvent cake are lower (80—82%). The expenditure of proteinase is one order lower than in the usually employed methods of limited proteolysis and the duration of the process is several times lower.
Zur Bestimmung von Saccharin in Lebensmitteln (Wissenschaftlicher Kurzbericht)
Authors: Thomas J. , Wyrodek A. , Krause W. , Schäfer R. , Pietsch H. P. 
Published: November 2006

AbstractIn der DDR werden gegenwärtig zur Herstellung von Diabetiker‐ und energiereduzierten Lebensmitteln die Süßstoffe Saccharin und Cyklamat eingesetzt. Die in der Literatur angegebenen sehr verschiedenartigen Methoden zur Bestimmung von Saccharin haben überwiegend den Nachteil eines hohen apparativen oder methodischen Aufwands oder einer sehr begrenzten Anwendbarkeit.Ziel unserer Arbeit war es, eine universell anwendbare, mit einfachen Geräten und Chemikalien durchzuführende Methode zu finden und auf ihre Eignung zu testen. Von den uns zugänglichen Verfahren erschien eine von FERNANDEZ‐FLORES u. a. [1] entwickelte und publizierte photometrische Methode am erfolgversprechendsten. Dieses Verfahren wurde in seinen Vorbereitungsschritten unserem Sortiment an saccharinhaltigen Lebensmitteln angepaßt und auf seine Eignung geprüft.