bluuebunny/crossref_metadata_2025_split huggingface dataset:
Apparent molar volumes and 1H‐NMR relaxation values of glucose syrups
Authors: Birch Gordon G , Karim Roselina 
Published: October 2006

AbstractThe apparent molar volumes and proton magnetic resonance 1H‐NMR pulse relaxation values of D‐glucose and four commercial glucose syrups were determined in the concentration range 5–50% (w/w). The apparent molar volumes increased linearly with average degree of polymerisation (DP) of the syrups and were thus in excellent agreement with average molecular weight. These increases contrasted markedly with the known increases of specific rotation of maltooligosaccharides which reach a limiting value at about DP 7 or 8. Apparent specific volumes were all confined to the range 0.60–0.64 cm3g−1 as expected for carbohydrates. They decreased sharply in the DP range 1–3 and showed little change thereafter. Apparent specific volumes also increased with increasing concentration of solute, as expected.Spin‐spin relaxation values (T2‐values) decreased with increasing DP or increasing concentration of solute, as the proportion of ordered protons in solution increased. Consequently, within one glucose syrup, T2 decreased with increasing apparent specific volume (increasing concentration) and, between glucose syrups, T2 decreased with increasing DP. These results reflect the packing characteristics of the solutes among water molecules and accord with their known sweetness properties. They also underline the value of solution properties for the rapid characterisation of glucose syrups.
Inhibitory effect of Aspergillus niger on the growth of Aspergillus ochraceus and Aspergillus flavus, and on aflatoxin formation
Authors: Paster Nachman , Pushinsky Alon , Menasherov Mazal , Chet Ilan 
Published: October 2006

AbstractAspergillus ochraceus and A flavus were grown on synthetic media (SM) supplemented with 50 or 200 ml litre−1 SM on which A niger had been grown previously ( ‘A niger medium’ = ANM). Controls included SM acidified to pH 6.0 or 4.4, SM diluted with 50 or 200 ml litre−1 water, and diluted‐acidified SM. For both fungi, higher growth inhibition was recorded on ANM‐containing SM than in the controls. Aflatoxin formation was markedly inhibited on SM to which 20 ml litre−1 ANM extract (in methanol/chloroform, 2:1 v) had been added, although the growth of A flavus on that medium was almost the same as that in the control. It is concluded that the inhibitory effect of A niger on the growth of fungi should not be attributed merely to pH reduction, but also, mainly, to metabolites produced by the fungus in the growth medium, even at early stages of its growth.
Chemical characteristics of Pandanus conoideus fruit lipid
Authors: Southwell Keith , Harris Ron 
Published: October 2006

AbstractPandanus conoideus fruit contained 19.4% by dry weight of red fat. Major fatty acids contained in the fat were oleic (67.6% of the total fatty acids), palmitic (18.7%) and linoleic (7.6%) acids. The fat had an unusually high level of free fatty acid (90.0%) which may have resulted from the action of fat splitting enzymes.
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)
Authors: Carballo Jose , Cavestany Marta , Jimenez‐Colmenero Francisco 
Published: October 2006

AbstractThe objective of this study was to use a thermal scanning rigidity monitor to analyse the changes occurring in rheological behaviour during thermal gelation induced by the presence of surimi in meat batters. These studies were conducted on systems prepared with pork meat to which varying proportions of surimi from Alaska pollack (Theragra chalcogramma (Pallas)) or sardine (Sardina pilchardus) (Walb) were added.The results indicated that gelation in pork proteins did not occur in the same way as in fish proteins. Whereas the addition of Alaska pollack surimi to the meat preparations produced scarcely any change with respect to the meat alone, the sardine surimi caused major alterations. These changes depended upon the proportion of protein from surimi added: addition of 100 g kg−1 caused a protein matrix to form, inducing the formation of stiffer gels and the appearance of the setting phenomenon, although at higher temperatures than are found with fish proteins. Such behaviour was not apparent when the proportion of protein from surimi was raised to 200 g kg−1.
Chemical composition and nutritive value of leaf protein concentrate from leucaena leucocephala
Authors: Farinu Gabriel O , Ajiboye Sunday O , Ajao Sakiru 
Published: October 2006

AbstractLeaf protein concentrate (LPC) was prepared from Leucaena leucocephala leaf meal (LLM). The recovery of LPC was 7.6 % and analysis showed that the LPC contained 65.91 % crude protein compared with 29.15 % of the LLM, ash content was 17.56% while levels of essential amino acids‐lysine, histidine, arginine, isoleucine and leucine—were 5.57, 2.34, 5.88, 5.42 and 10.8% on a dry matter basis, respectively. The LPC had higher in‐vivo digestibility than the LLM with values being 63.20 and 48.82%, respectively. The LPC diet supported growth in rats but gave lower nutritive indices than the control diet of soya bean and Guinea corn.
Non‐starch polysaccharides from sunflower (Helianthus annuus) meal and palm‐kernel (Elaeis guineensis) meal—investigation of the structure of major polysaccharides
Authors: Düsterhöft E‐M , Posthumus M A , Voragen A G J 
Published: October 2006

AbstractFor the identification and characterisation of major non‐starch polysaccharides from sunflower (Helianthus annuus L) meal and palm‐kernel (Elaeis guineensis Jacq) meal, extracts obtained by sequential alkaline extraction and delignification of the corresponding cell wall materials were subfractionated by graded ethanol precipitation and size‐exclusion and adsorption chromatography. Determination of the sugar and glycosidic linkage composition of extracts and subfractions and intact cell wall materials allowed the identification and quantification of a variety of polysaccharides. In sunflower meal, cellulose (42% of total non‐starch polysaccharides), pectic polysaccharides (24%), (4‐O‐methyl)‐glucuronoxylans with 8‐11% uronic acid substitution (24%), (gluco)mannans (5%) and fucoxyloglucans (4.5%) were encountered. Major polysaccharides in palm‐kernel meal were linear mannans with very low galactose substitution (78% of total non‐starch polysaccharides), followed by cellulose (12%) and small amounts of (4‐O‐methyl)‐glucuronoxylans and arabinoxylans (3% each).
D‐Amino acids in reconstituted infant formula: A comparison between conventional and microwave heating
Authors: Marchelli R , Dossena A , Palla G , Audhuy‐Peaudecerf M , Lefeuvre S , Carnevali P , Freddi M 
Published: October 2006

AbstractIt was recently claimed that microwave heating of reconstituted formulas for infants could induce racemisation of amino acids, in particular, of proline. In the present work we investigated the presence of D‐amino acids in different samples of a reconstituted infant formula heated by a conventional heat‐transfer way (oil bath), in a commercially available domestic microwave oven and in a wave‐guide device. The analyses were carried out both by gas chromatography and by high performance liquid chromatography. The presence of D‐enantiomers was determined both in proteins after hydrolysis (6 M HCl at 100°C for 6 h) and in the free amino acid pool. Regarding protein‐bound amino acids, there is no evidence of racemisation in all samples examined under the different experimental conditions (conventionally and microwave‐treated samples). In particular, D‐proline was not detected at least above 1 mg litre−1 in proteins and above 20 μg litre−1 in free amino acids. Although small percentages (D/D + L %) of D‐glu and D‐asp and higher percentages of D‐ala were detected among free amino acids, in all samples, no significant differences could be found between untreated and treated samples.
Differentiation between fermenting and spoilage yeasts in wine by total free fatty acid analysis
Authors: Razes Nicolas , Garcia‐Jares Carmen , Larue Françoise , Lonvaud‐Funel Aline 
Published: October 2006

AbstractDifferentiation between fermenting and spoilage yeasts in wine was estimated by cellular fatty acid profiles. Forty‐two strains of yeasts representing 17 genera were grown on a defined liquid medium for 48 h at 25°C in a rotary shaker. After saponification of yeast cells, free fatty acid extracts were analysed by gas chromatography. Multivariate analysis was performed by Principal Components Analysis (PCA) to define clusters of fatty acids and yeasts.Strains were characterised especially by long‐chain fatty acids, palmitic (C16) to linolenic (C18:3) acid under aerobic culture. Nevertheless, most of Saccharomyces cerevisiae and also Dekkera bruxellensis (former names D intermedia and Brettanomyces lumbicus) synthesized medium‐chain fatty acids, octanoic (C8) acid to dodecanoic (C12) acid. With this method it was possible to differentiate fermenting grape yeasts such as S cerevisiae from spoilage yeasts on the basis of the absence of linoleic (C18:2) and linolenic (C18:3) acids. However, the method seemed unreliable for the identification of strains, more particularly those of species of S cerevisiae.
Development and evaluation of products from cassava flour as new alternatives to wheaten breads
Authors: Eggleston Gillian , Omoaka Paulyn E , Ihedioha Damian O 
Published: October 2006

AbstractEgg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified with 200 g kg−1 soya flour. All the additives increased the amount of air entrapped in the cassava batters at the mixing stage, as indicated by their lower batter densities. The lower the batter density the higher was the maximum gas retention volume attained in the 60 min fermentation stage. However, final loaf volume also depends on the stability of the batter; egg white primarily acts as a stabiliser. Margarine, and more significantly egg white, reduced the extent of starch gelatinisation and solubilisation in the bread. Breads made with locally available egg white and margarine are sensorily acceptable to Nigerian consumers and have very good keeping qualities.
Nitrogenous constituents in the urine of cattle, sheep and goats
Authors: Bristow Andrew W , Whitehead David C , Cockburn John E 
Published: October 2006

AbstractTen samples of urine from dairy cows, five from sheep and four from goats were analysed to assess the distribution of urinary nitrogen (N) among various chemical constituents in order to gain a better understanding of the reactions undergone by urinary N in soil. Total N in the cow urine ranged from 6.8 to 21.6 g N litre−1, of which an average of 69% was present as urea, 7.3% as allantoin, 5.8% as hippuric acid, 3.7% as creatinine, 2.5% as creatine, 1.3% as uric acid, 0.5% as xanthine plus hypoxanthine, 1.3% as free amino acid N and 2.8% as ammonia. In the sheep urine, total N ranged from 3.0 to 13.7 g litre−1 of which an average of 83 % was present as urea; creatine accounted for 5.3% of the N; hippuric acid and allantoin both accounted for 4.3%, while each of the other constituents amounted to less than 1% of the total N. The goat urine was similar to the sheep urine but with a lower ratio of creatine to creatinine and a somewhat higher proportion (2.0 %) of the total N as amino acid.
Accuracy and precision in amino acid analysis
Authors: Davies Richard L , Baigent D Robin , Levitt Malcolm S , Mollah Yasin , Rayner Carl J , Frensham Alison B 
Published: October 2006

AbstractFive laboratories collaborated in a two‐part study to improve and measure the accuracy and precision of amino acid analysis. The results of the unpublished first part allowed each laboratory the opportunity to optimise their own procedure. In the second part of the study reported here, three purified and six conventional proteins were analysed, each after three different preparation procedures (normal and extended acid hydrolysis, and following preliminary oxidation). Preparative effects reported in the literature were confirmed though not uniformly, and there were other, often unique, preparative effects. Well documented preparative effects are essential in matching analytical work to differing requirements. Results from one laboratory were excluded from further statistical analysis because of high replicate variation. The repeatability (within laboratory) coefficient of variation was 4.1% and for reproducibility (between laboratory) it was 13.1%. Discrepancies between best amino acid estimates for purified proteins and estimates calculated from published sequences (P < 0.01) provided evidence of bias in five amino acids from one laboratory and in one from another. When P < 0.01 was used as the discard threshold for conventional protein results, a total of 9.9% of best estimates were discarded: 8.1% were biased, 3.2% were outliers and 1.3% were both biased and outliers. When these values were discarded, 19 of 96 mean values changed by up to 4%, nine changed by 4‐8%, eight changed by larger amounts and the pooled coefficient of variation fell from 8.2% to 5.4%. At this threshold between zero and 31% of each laboratory's data on conventional proteins was discarded. A lower threshold (P < 0.05) doubled the discard rate but had marginal effects on mean values and residual variation. At P < 0.01 less than 20% of biased estimates were also outliers and less than half the outliers were also biased. This means that only studies which examine both accuracy and precision will achieve maximum improvement in either.
Changes in composition of lipids, free amino acids and organic acids in rice‐bran‐fermented‐ sardine (Etrumeus teres) during processing and subsequent storage
Authors: Chang Chun‐Ming , Ohshima Toshiaki , Koizumi Chiaki 
Published: October 2006

AbstractChanges in composition of lipids, free amino acids and organic acids in rice‐bran‐fermented sardine—one of the traditional marine products of Japan—were investigated. The moisture content decreased rapidly during pre‐curing and then slowly during rice bran fermentation. The salt content of the finished product was about 234 g kg−1 on a dry weight basis. The pH decreased from 6.1 in the raw sardine to 5.3 in the finished product. Total volatile basic nitrogen increased up to 1.0 g kg−1 after 2 months of rice bran fermentation and then remained almost unchanged. Most free amino acids except histidine and taurine increased during rice bran fermentation. The histamine content increased to 0.75 g kg−1 at 2 months of rice bran fermentation and subsequently decreased gradually. Certain polyamines also accumulated on relatively lower levels. Lactic acid (8.14 g kg−1 at 2 months of rice bran fermentation) was a prominent organic acid produced during processing. Considerable decompositions of triglyceride and phospholipids occurred accompanied by production and accumulation of a correspondingly high concentration of free fatty acids. The peroxide value and the amount of thiobarbituric acid reactive substances in the extracted total lipids decreased gradually during rice bran fermentation. It was concluded that lipid oxidation was restricted during rice bran fermentation although remarkable proteolysis occurred. The present traditional manufacturing process seems to be applicable to the technology of processing and subsequent preservation of fish products in the developing countries.
Screening for cysteine proteinase inhibitor activity in legume seeds
Authors: Hines Mark E , Osuala Chima I , Nielsen S Suzanne 
Published: October 2006

AbstractExtracts of 44 legume seeds were assayed for cysteine proteinase inhibitory (CPI) activity, using a papain/azocasein assay. Extracts with high papain inhibitory activity were further assayed with a crude gut extract (CGE) of larval Acanthoscelides obtectus (Say) (common bean weevil) against 3H‐methemoglobin. Soybeans (Glycine max L Merrill), lima beans (Phaseolus lunatus L), tepary beans (Phaseolus acutifolius A Gray), and lupine seeds (Lupinus albus L) were found to be highest in CPI activity. Soybean hypocotyl extracts were found to have much greater CPI activity, relative to protein concentration, than cotyledon extracts. Papain was much more inhibited by soybean hypocotyl and cotyledon extracts than was A obtectus CGE. Water extracts of soybean hypocotyl flour were slightly higher in CPI activity than extracts with 0.2 M sodium phosphate buffer, pH 6.2.
Glucosinolate responses of swede, kale, forage and oilseed rape to root damage by turnip root fly (Delia floralis) larvae
Authors: Birch A. Nicholas E. , Wynne Griffiths D. , Hopkins Richard J. , Macfarlane Smith William H. , McKinlay Roderick G. 
Published: October 2006

AbstractTwo genotypes of kale (Brassica oleracea L), two of rape (one forage and one winter oilseed type, B napus L) and two of swede (B napus L) grown in a glasshouse were inoculated with turnip root fly (Delia floralis Fall) eggs at 5 weeks and their roots, stems and leaves sampled after a further 8 weeks of larval feeding. Changes in total and individual glucosinolates were examined in roots, stems and leaves after attack. Damage by D floralis larvae to roots caused tissue weight losses in roots ranging from 26 to 48%, relative to controls. The resultant plant stress also caused smaller weight losses in leaf tissue (10–27%) and stems (6–20%). On susceptible brassica genotypes, D floralis percent pupal development and mean pupal weights were a factor of × 1.5 greater than on resistant genotypes, resulting in a difference of × 2.4 in total pupal biomass per root. There was no apparent link between D floralis susceptibility and total or individual glucosinolate content of undamaged control roots. Major differences in glucosinolate composition were found between control roots of the six brassicas. Five of the 15 compounds detected had aromatic side chains and were present in all samples. Only three of the 10 aliphatic glucosinolates were common to all six brassicas. The predominant compound in the two kale roots was prop‐2‐enyl glucosinolate, in the rapes 2‐hydroxy‐but‐3‐enyl (forage rape cv Hobson) and 2‐phenylethyl (oilseed rape cv Ariana) glucosinolates, and in the swedes 2‐hydroxy‐but‐3‐enyl glucosinolate. All brassicas showed a similar response in glucosinolate metabolism after root damage. Total glucosinolate content in roots increased due to a two to four fold increase in indole‐based compounds. The largest increase for an individual compound after attack was found for 1‐methoxy‐3‐indolylmethyl glucosinolate, which increased four to 17 fold. Root damage did not significantly affect stem glucosinolate composition but in leaves caused a 1.2 fold increase in aliphatic glucosinolates with a corresponding decrease in indole‐based compounds. The possible ecological and nutritional significance of glucosinolate responses to root fly damage is discussed.
Effects of antioxidants on feed quality and growth of Penaeus monodon juveniles
Authors: Bautista Myrna N. , Subosa Precilla F. , Lavilla‐Pitogo Celia R. 
Published: October 2006

AbstractFour practical diets were formulated to contain 0.05%, of the following antioxidants: butylated hydroxytoluene (BHT), butylated hydroxy anisole (BHA), propyl gallate (PG) or ethoxyquin (ETHQ). A fifth diet, with no added antioxidant, served as a control. The diets were fed to Penaeus monodon juveniles to determine the effects of antioxidants on feed quality and growth of the animals. The results showed no significant difference (P> 0.05) between the control and the feeds containing antioxidants in 2‐thiobarbituric acid values after 0, 30, 60, and 90 days storage, respectively. There was a significant difference by the 120th day of storage, but no signs of physical deterioration were observed in any of the diets. The highest weight gains (704% and 742%) were obtained with shrimps fed diets with BHT and BHA, respectively, as antioxidants. Hepatopancreatic lesion formation was evident with shrimps fed diets containing antioxidants but not with shrimps fed a diet without antioxidant. Shrimps fed with BHT‐added feed showed fewest lesions in the hepatopancreas. Although all shrimp samples given feed containing PG and ETHQ showed lesions, these were patchy in nature and did not affect the growth rates of the animals.
Cassava varietal screening for cooking quality: Relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked tuber
Authors: Safo‐Kantanka Osei , Owusu‐Nipah Joseph 
Published: October 2006

AbstractThirteen cassava (Manihot esculenta L Crantz) varieties from three successive annual harvests were screened for the mealiness of the cooked tuber, and the elasticity and smoothness of the pounded paste. Six were selected for further studies based on their mealiness and the starch and dry matter contents were determined. The diameter of the starch granules of the selected varieties and those of an irradiated M1 V2 population were measured. Microscopic examinations of the raw and cooked cells of the irradiated M1 V2 population were made. Correlations among all the parameters were studied. Varietal and seasonal differences in cooking quality were observed. There was no consistent relationship between mealiness of the boiled tuber and the elasticity and smoothness of the pounded paste. Varieties that were mealy were high in dry matter and starch content. The starch granules of mealy varieties were larger than those of nonmealy ones. There were no differences between mealy and non‐mealy varieties in the arrangement of the cells or ‘cell condition’, of the raw tubers. However, the cells of the cooked tubers were held less cohesively, ie there was more ‘cell disorganisation’, in mealy varieties than in non‐mealy ones.
Correlation between water‐holding capacity of different types of cellulose in vitro and gastrointestinal retention time in vivo of rats
Authors: Kikuchi H. , Yajima T. 
Published: October 2006

AbstractRats were assigned to a fibre‐free basal diet or one of three indigestible and poorly fermentable food components (cellulose powder, microfibril cellulose prepared from cellulose by milling, and plastic particles) incorporated in the basal diet at a level of 7%. The mean retention time (MRT) of the indigestible food components in the whole gut were measured with solid and liquid markers. Further, caecal weight and content of organic acids as well as faecal moisture were determined. The weight of the caecal digesta in the rats fed the basal diet was lower than that in rats fed a diet incorporated with indigestible food components. The faecal moisture differed between the different groups and decreased in the following order: microfibril cellulose, cellulose, and plastic particles; ie the same order as for the settling volume in water. The MRTs of the solid phase in microfibril cellulose (MFC), cellulose (CEL), plastic particles (PLS) and fibre‐free basal (BD) groups were 9.4, 11.1, 13.6 and 17.8 h respectively. The MRTs of the liquids in the MFC, CEL, PLS and BD groups were 12.9, 15.0, 14.2 and 13.9 h, respectively. Thus, there was an inverse relationship (r = 0.74, P < 0.01) between the MRT of the solid phase and the settling volume, whereas the MRT of the liquid phase was not significantly affected by the diets. Any effect on the concentration of organic acid and the pH of the caecal contents could not be detected with any of the diets. Although the significance of the differences in the total amount of organic acids produced in the caecum between diets could not be detected, the relationship between (r = 0.61, P < 0.01) the amount of organic acids and the settling volume was found. These results suggest that the settling volume in water, which closely parallels the water‐holding capacity of indigestible food components, affected the gastrointestinal retention time of solid phase of digesta in different types of cellulose.