bluuebunny/crossref_metadata_2025_split huggingface dataset:
Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps
Authors: Ramteke Ramesh S , Eipeson Waliaveetil E , Patwardhan Madhav V 
Published: October 2006

AbstractThe dynamics of aroma separation from some tropical fruit juices and pulps was studied using a thin film evaporator. In the case of mango (Mangifera indica Linn, Alphonso and Totapuri varieties) and guava (Psidium guajava Linn) pulps, 90% of each of the volatile fraction, esters, carbonyls and alcohols, was removed at 30–35% evaporation of the water in a single pass. In the case of pineapple (Ananas sativa Schult F) juice, 90% separation of esters and carbonyls required about 80% and 47% evaporation, respectively. However, the behaviour of alcohols in pineapple juice was found to be similar to that of mango and guava. Mango pulp from Alphonso and Totapuri varieties on 60% evaporation showed a loss in oxygenated terpenes of 80% and 63%, respectively, while guava pulp lost about 58% oxygenated terpenes on 60% concentration.The dynamics of the total aroma volatiles separation from the fruit juices and pulps showed that, in a single pass evaporation, 85–90% volatiles were removed at a juice evaporation degree of 60% water, while the same extent of aroma removal occurred at 32–35% total evaporation by multiple pass.
Acid hydrolysis prior to automatic analysis for starch
Authors: Faithfull Nigel T 
Published: October 2006

AbstractThe determination of starch in potatoes (Solanum tuberosum L) by enzymic hydrolysis with amyloglucosidase (Hudson et al 1976), compared with the acid hydrolysis procedure suggested here, has several disadvantages. The extraction and hydrolysis stage is slower (21 h cf 5 h per batch of 30), activity of the enzyme may vary, reagents are more expensive, and complete hydrolysis is more difficult. Its main advantage is that it is more specific, not hydrolysing the non‐cellulosic polysaccharides of the cell walls. This communication examines whether an acid hydrolysis method is an acceptable, even preferable, method for determining starch in freeze dried potato samples. Effects of drying, hydrolysis and associated errors are quantified.
Effect of shaking procedures on the neutral ammonium citrate soluble phosphate fraction in fertiliser materials
Authors: MacKay Alec D , Brown Michael W , Currie Lance D , Hedley Michael J , Tillman Russell W , White Robert E 
Published: October 2006

AbstractThe effect of four types of shaker, extraction time and temperature on the quantity of phosphate extracted by neutral ammonium citrate was evaluated at two research laboratories. Six unprocessed phosphate rocks, and five partially acidulated and four fully acidulated phosphate fertilisers were investigated. Compared with the more than 10‐fold variation in the solubility of the two reactive phosphate rock materials, Sechura and North Carolina, that resulted from using different types of shaker, the solubility of the unreactive phosphate rock materials and the partially and fully acidulated phosphate fertilisers in citrate was influenced to a much smaller degree by the action of the shaker. Sechura was less soluble in citrate that all four unreactive phosphate rock materials when either of the two horizontal shakers were used. This is totally at odds with the documented differences in the chemical reactivity' and agronomic effectiveness of these phosphate rock materials. Not until a wrist‐action shaker was used did the solubility of Sechura and North Carolina exceed that of the unreactive materials and approach that obtained with a full end‐over‐end shake. The neutral ammonium citrate procedure needs to include a more precise definition of the type of shaker and its speed. In laboratories where temperature‐controlled extraction is not available, a 24‐h shake at 20°C using an orbital or end‐over‐end apparatus could be an alternative to the standard 1‐h extraction at 65°C.
Application of near infrared reflectance spectroscopy to protein analysis of grassland herbage samples
Authors: Garcia‐Criado Balbino , Garcia‐Ciudad Antonia 
Published: October 2006

AbstractNear infrared reflectance spectroscopy (NIRS) was evaluated for the prediction of the protein content in samples of grassland herbage taken at different stages of maturity (flowering to fruiting stage) in ‘Dehesa’ zones of Central‐Western Spain. A Technicon Infra Alyzer model 500 scanning monochromator interfaced with a Hewlett‐Packard 1000 minicomputer was used for the study. Protein content was predicted with NIRS data treated as log I/R using six or seven wavelengths. Calibrations were evaluated by comparing Kjeldahl analyses with those predicted by NIRS. The prediction of protein was found to be acceptable, the standard error carying between 0.56 and 0.68% in a range of protein content from 6.76 to 13.98%.
Depression of sorption of volatile compounds into EVA film by electron beam irradiation
Authors: Matsui Toshirou , Mizumoto Seiya , Kotani Akitada , Imakura Hiroki , Shimoda Mitsuya , Osajima Yutaka 
Published: October 2006

AbstractDecrease in solubility of volatile compounds (octan‐l‐ol, octanal, ethyl hexanoate, octane and d‐limonene) into a film liner was studied after electron beam irradiation up to 20 Mrad of ethylene vinyl acetate copolymer (EVA) film. The solubility coefficient decreased gradually during ageing despite no change immediately after the irradiation. In all films dosed with 5‐20 Mrad the sorption was depressed about 40% in comparison with the unirradiated one after 4 months. The behaviour was consistent with that of the decay of the radicals in the films. The enthalpy change in sorption (ΔH) was −18.0 kJ mol−1 for 5 Mrad ethylene vinyl acetate copolymer film compared with −48.1 kJ mol−1 for the unirradiated one. In a homologous series, sorption was significantly depressed with increasing carbon chain length of the volatile compound. The specific sorption depression effect was observed for low polarity compounds such as hydrocarbons, aliphatic esters and d‐limonene. The diffusion coefficient of the sorbed compounds increased about 1.6 times after 3 months when irradiated to 20 Mrad.
The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezing
Authors: Douillard Catherine , Guichard Elisabeth 
Published: October 2006

AbstractThe volatiles of six strawberry (Fragaria ananassa Duch) cultivars, both fresh and deep‐frozen, were isolated by direct dichloromethane extraction. Sixty compounds were identified and quantified by GC—MS.Characterisation of cultivars was achieved by applying principal component analysis to the chromatographic data. Great differences were observed. Maxim and Directeur Paul Wallbaum are rather low in volatiles while Gariguette and Tioga are rich in mesifurane (2,5‐dimethyl‐4‐methoxy‐2,3‐dihydrofuran‐3‐one), furaneol' (2,5‐dimethyl‐4‐hydroxy‐2,3‐dihydrofuran‐3‐one) and nerolidol. Esters are the major compounds in Senga Sengana and Vicomtesse Hericart de Thury. This last cultivar is also characterised by high concentrations of γ‐decalactone. Trans‐hex‐2‐enal and hexanal are found mainly in fresh fruits.Determinations of volatiles in stored frozen fruits have shown only slight influence on mesifurane and furaneol while the concentration of nerolidol increases and that of esters decreases.
Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil
Authors: Yen Gow‐Chin 
Published: October 2006

AbstractThe composition and quality changes of sesame oils prepared at different roasting temperatures (180–260°C) from sesame seed were evaluated and compared with an unroasted oil sample. There were no apparent differences in characteristics, such as acid value, iodine value, saponification value and refractive index, of sesame oils prepared at a roasting temperature between 180 and 220°C. The colour units and total polar content of oils increased in relation to an increase in roasting temperature. The phospholipid content was reduced from 690 mg kg−1 in unroasted oil to 0 mg kg−1 in the oil prepared using a 260°C roasting temperature. The fatty acid content of the oil was reduced markedly, especially in oleic and linoleic acids, when the roasting temperature was over 220°C. The amounts of chlorophyll and sesamolin decreased with increasing roasting temperature. However, the highest level of sesamol and γ‐tocopherol was found in oils prepared with a 200–220°C roasting temperature. The sesame oil prepared at a 200°C roasting temperature had the best flavour score when compared with the other samples.
Intrinsic viscosities and apparent specific volumes of amino acids and sugars. ‘Effective size’ and taste of sapid molecules
Authors: Kemp S E , Birch G G , Portmann M O , Mathlouthi M 
Published: October 2006

AbstractIntrinsic viscosities ([η]) and apparent specijic volumes (V) are compared for a number of amino acids and simple sugars and their derivatives. While the sugars and their derivatives fit within a narrow range for both parametevs ([η])=2.27–2.61 cm3 g−1; V=0.60–4.69 cm3 g−1), the amino acids cover a much wider band ([η]) = 1.29–4.20 cm3 g−1; V=0.562–0.712 cm3 g−1). The intrinsic viscosity value of any particular amino acid is always greater than the corresponding apparent specijc volume, and ranges (at 10 mg g−1) between two and seven times the value of the apparent specific volume. For the sugars and sugar derivatives, on the other hand, the intrinsic viscosities are always three to four times greater than the values of the corresponding apparent specijic volumes. When concentration is increased, all apparent specific volumes increase but they remain relatively constant if they are expressed as parachors (Vγ1/4). Differences between the sugars and amino acids originate in the greater structural diversification of the latter molecules which in turn accords with their greater range of taste qualities.
Content of various elements in different parts of the tea plant and in infusions of black tea from Southern India
Authors: Natesan S , Ranganathan V 
Published: October 2006

AbstractContents of various elements in dyferent parts of the tea plant (shoot, mature leaf, small stem, thick wood and root), black tea manufactured by the crush‐tear‐curl and orthodox processes, and tea brew after 1 and 5 min of infusion were determined by inductively coupled plasma atomic emission spectrometry. From these, the amount of each element assimilated in the production of 1000 kg of marketable tea, as well as the quantity of each element brought into infusion and thus possib f y taken up through drinking tea, were calculated and discussed. Among the various elements assimilated by the tea plant, the shoot jraction (economically important for manufacturing commercial tea) contained high concentrations of N, P, K and Mg while the mature leaf accumulated Al, Bu, Ca, Cd, Mn, Pb and Sr. Of the dgerent elements brought into infusion while brewing black tea, the amount of K was found to be the largest (> 10000 μg g−1 tea) followed by P (700–1200 μg g−1), Mg (300–700 μg g−1), Ca and A1 (each 150–300 μg−1), Mn (60–150 μg g−1), Cu, Na, Si and Z n (each 6–50 μg g−1), B, Ba, Cr, Fe, Ni and Pb (each Id μg g−1), and Sr, Co and Gd (each <1μg g−1). The proportion of the totalamount of an element brought into infusion showed that the elements Ba, Ca, Fe and Sr were less soluble (<10 % of total amount), Al, B, Cd, Co, Cr, Cu, Mg, Mn, P, Pb, Si and Zn were moderately soluble (10–50 %), and K, Nu and Ni were highly soluble (>50%). The overall mean of the extent of solubility of all elements in 1 and 5 min showed that, out of the amount soluble in 5 min, about 68% was dissolved within 1 min.
Determination of phosphorus status of wheat and barley crops using a rapid root bioassay
Authors: Harrison A F , Dighton J 
Published: October 2006

AbstractA root bioassay of soil P availability, based on the amount of 32P‐labelled phosphorus taken up in 15 min from a solution in the laboratory, has been tested on seedlings of winter wheat (Triticum aestivum L) and spring barley (Hordeum vulgare L). The seedlings were taken in spring from six different fertiliser plots, selected to give an extreme range of P availability, from the Broadbalk and Hoosfield experiments at Rothamsted. The results showed a negative relationship between the rate of phosphorus uptake and (a) the phosphorus contents of plants, and (b) Olsen's bicarbonate extractable phosphorus of the soils. This pattern is consistent with the results previously obtained when determining the phosphorus status of trees and grasses. This rapid bioassay procedure may therefore be applicable to agricultural crops.
Identification of phenolic compounds in edible aroids
Authors: Agbor‐Egbe Tom , Rickard June E 
Published: October 2006

AbstractThe objective of these experiments was to study the phenolic compounds present in the cormels of the edible aroids, Colocasia spp and Xanthosoma spp. This investigation shows the existence of a range of phenolic compounds which includes gallic acid, chlorogenic acid, ( + )‐catechin, ( − )‐epicatechin and ( − )‐epigallocatechin and the possible presence of proanthocyanidins and jlavonols. Aqueous acetone extracts were examined by thin layer chromatography and high performance liquid chromatography for their phenolic constituents.
Fluoride content of some common South Indian foods and their contribution to fluorosis
Authors: Rao K Venkateswara , Mahajan Chaman L 
Published: October 2006

AbstractFluoride contents of 98 food items commonly used in South India were determined with special reference to the feeding habits of remote rural populations in 41 villages of Anantapur District, Andhra Pradesh, India, where dental and skeletal fluorosis is endemic. Fluoride up to 4.5 mg kg−1 was found in irrigation and drinking water supplies. Thirty‐two locally grown food items had generally higher fluoride contents (ranging jiom 0.2 to 11.0 mg kg−1) with the notable exception of coconut water where even traces of fluoride could not be detected. The combined daily intake of fluoride jiom food and drinking water in the local population was found to range jiom 2.2 mg to 7‐3 mg (0.05–0.32 mg kg−1 BW). The role played by food composition, cooking habits of the local population, general poverty and illiteracy in contributing to the prevalence of fluorosis in schoolchildren in the age group 6–18 years (even in areas with drinking water supplies within the permissible levels as per WHO standards) is discussed.
Changes in forage and oilseed rape (Brassica napus) root glucosinolates in response to attack by turnip root fly (Delia floralis)
Authors: Birch A Nicholas E , Griffiths D Wynne , Smith William H Macfarlane 
Published: October 2006

AbstractThree genotypes of forage rape and two of winter oilseed rape (Brassica napus L), grown in a glasshouse, were inoculated with Delia floralis Fall eggs at 5 weeks and their roots were sampled after a further 6 weeks of larval attack. Individual and total glucosinolates were examined in seed and roots using HPLC. No clear relationship was found between seed and root total or individual glucosinolate content. Major differences in glucosinolate composition were found between uninoculated control roots. In two doublezero oilseed rapes, phenylethyl glucosinolate was predominant whereas, in the three forage rapes, 2‐hydroxy‐but‐3‐enyl was the major glucosinolate.Attack by D floralis larvae considerably modified both concentrations and relative proportions of individual glucosinolates in roots. The total glucosinolate content decreased for all of the rapes except double‐zero oilseed rape WRG35. In all rapes the proportion of aromatic to aliphatic glucosinolates increased after attack, largely due to increased levels of indolebased glucosinolates; 1‐methyoxy‐3‐indole methyl glucosinolate increased by over 88%. The total aliphatic glucosinolate content of all rape roots with the exception of WRG35 was reduced by 39–56% after attack. Possible causes for altered glucosinolate metabolism are discussed in relation to observed differences in levels of susceptibility to turnip root fly attack.
Dependence of wine sensory attributes on vine water status
Authors: Matthews M A , Ishii Rie , Anderson M M , O'Mahony Michael 
Published: October 2006

AbstractThe dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.
Optimising process for making pasta from maize in admixture with durum wheat
Authors: Mestres Christian , Matencio Françoise , Faure Jacques 
Published: October 2006

AbstractProcessing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66:33 w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with low lipid content and very fine granulometry produced pasta with good colour characteristics and high cooking quality (with especially good surface conditions). The use of white maize varieties was preferred; they produced pasta which, after heat treatment, had colour indices close to those of durum wheat pasta. Extrusion conditions affected the colour characteristics and cooking quality of the pasta. The cooking qualities of macaroni products were better than those of spaghetti. In all cases, heat treatment (90°C for 2 h) improved the cooking quality of the pasta: it reduced cooking losses but did not alter the surface condition and viscoelasticity index.
Profile of fibre composition in lucerne (Medicago sativa) hay and rumen digesta as influenced by particle size and time after feeding
Authors: Jung Hans‐Joachim G , Åman Per , Graham Hadden 
Published: October 2006

AbstractThe chemical composition of fibre from lucerne (Medicago sativa L) hay and rumen digesta from a cow fed the hay, as well as the variation in fibre composition due to particle size and time post‐feeding for the digesta, was examined. Neutral sugar residues accounted for the greatest proportion of the fibre in all samples. The feed contained equal amounts of uronic acid residues and Klason liynin, while in the digesta uronic acid residue contents were decreased and Klason lignin levels were increased. Esterified phenolics accounted for less than 0.5 % of the fibre in all samples. Glucose was the primary sugar residue in the fibre, but xylose levels increased substantially in the digesta. The levels of other sugar residues declined in the digesta relative to the feed. p‐Coumaric and ferulic acids were the major esterified phenolics, and ferulic acid levels declined relative to the total phenolic acids in the digesta. The degree of variation in composition among particle size fractions or in digesta samples with time afer feeding were small relative to those observed between the feed and digesta. Invitro degradability reflected differences in fibre composition, with a large difference between lucerne hay and rumen digesta, but only minor differences among digesta samples collected from different times after feeding.
lipid, saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning
Authors: Drumm Terri D , Gray J Ian , Hosfield George L , Uebersax Mark A 
Published: October 2006

AbstractThe effects of soaking and canning on the lipid, saccharide, protein, phenolic acid and saponin contents of four market classes (navy, dark red kidney, pinto and black turtle soup) of dry beans (Phaseolus vulgaris L) were determined. These compounds are potential flavour precursors. Significant (P < 0.05) decreases in the content of the saccharide, non‐protein nitrogen, phenolic acid and saponin contents occurred with processing. Lipid composition und totul nitrogen content of the raw and canned beans were not signifiiantly (P < 0.05) different. Leuching and thermal degradation of these components contributed to the decreases in their content.
Effects of germination on the chemical composition of Glycine and Phaseolus beans
Authors: Lee Cheang Kuan , Karunanithy R 
Published: October 2006

AbstractThe effects of germination on total protein and amino acids, and phytic acid of beans of Glycine max L, Glycine hispida L, Phaseolus radiatus L and Phaseolus angularis L were studied. The increase in total crude protein content was > 21% for Glycine beans and 8–15% for Phaseolus beans. There was a marked increase in the total essential amino acids of Glycine max (76%) and Phaseolus radiatus (52%). A smaller increase was observed for Phaseolus angularis (25%) and Glycine hispida (3%). The phytic acid contents of the beans were drastically reduced (< 0.2%), mainly due to leaching into the soak water. Total ash content showed a decrease, too, also due to leaching; the loss of potassium was very high whereas losses of the divalent metals, calcium, iron and magnesium, were only moderate, probably because of the ability of divalent cations to bind to protein to form proteincation‐phytate complexes and also because divalent salts of phytic acid are insoluble at moderate to high pHs.
The numbers of epiphytic bacteria on grass at ensilage on commercial farms
Authors: Rooke John A 
Published: October 2006

AbstractThe numbers of lactic acid bacteria and enterobacteria on herbage at the silage pit on commercial farms in Durham and Northumberland were determined in 1987 and 1988. The mean number of lactic acid bacteria were higher (P <0.01) in 1987 (second silage cut) than in 1988 (first silage cut); mean values were 5.46 and 4.85 log10 colony‐forming units g−1 herbage, respectively, when enumerated on MRS agar. In 1988, when Rogosa agar was used to enumerate the lactic acid bacteria in addition to MRS agar, the numbers of lactic acid bacteria recovered were substantially less than on MRS agar. These results are discussed in relation to epiphytic lactic acid bacteria numbers reported in the literature and to recommended application rates of inoculant‐type silage additives. The epiphytic enterobacteria did not differ in numbers between years and had a mean value of 4.76 log10 colonyforming units g−1 herbage.