bluuebunny/crossref_metadata_2025_split huggingface dataset:
Procedure for calculating the digestible and metabolisable energy values of food components making a small contribution to dietary intake
Authors: Livesey G 
Published: October 2006

AbstractThree procedures are described for the calculation of digestible or metabolisable energy values of food components making a small contribution to the diet in energy balance experiments. Each procedure is assessed for the extent to which measurement errors associated with energy balance studies are magnified when calculating these values. It is shown that one procedure used currently in the literature is subject to sonsiderable error (for example 30‐fold magnification errors for a component comprising ∼5% of the food dry weight) whereas others are very much less prone to errors of this kind. A new procedure is described which minimises the effects of experimental error. It is concluded that energy values of components contributing a small fraction of energy intake can be determined with greater accuracy by energy balance than is often considered possible.
Effects of soil management systems and nitrogen fertiliser on the firmness and mean fruit weight of Cox's Orange Pippin apples at harvest
Authors: Hipps Neil A , Perring Michael A 
Published: October 2006

AbstractThe firmness and mean fruit weight, at harvest, of Cox's Orange Pippin apples from a soil management and N fertiliser trial planted in 1972 were measured from 1979 to 1985 (excluding 1984). Trees growing in overall herbicide, or in 0.3‐m herbicide‐treated strips with irrigated grassed alleyways, produced significantly softer and/or larger apples than those from trees growing in unirrigated grass with narrow (0.3 m) or wide (1.7 m) herbicide‐treated strips in 1982 and 1983. Both these years had drier than average summers. N fertiliser applied annually produced slightly larger and softer apples at 189 kg N ha−1 than at 63 kg N ha−1.
Studies on the thermal behaviour of pea (Pisum sativum)vicilin
Authors: Bacon James R , Noel Timothy R , Wright David J 
Published: October 2006

AbstractThe effect of heat on pea (Pisum sativum L) vicilin has been studied using differential scanning calorimetry (DSC), gel filtrtion chromatography and turbidimetry. By adjusting the variables of pII, ionic strength and protein concentration, two processes could be identified from the DSC thermograms: protein denaturation and protein aggregation. The results are discussed in terms of electrostatic and hydrophobic interactions. A mechanism for the thermal aggregation of pea vicilin is proposed.
Evaluation of three enzymic methods as predictors of in‐vivo response to enzyme supplementation of barley‐based diets when fed to young chicks
Authors: Rotter Barbara A , Marquardt Ronald R , Guenter Wilhelm , Crow Gary H 
Published: October 2006

AbstractThe β‐glucan degrading ability of several commercial crude enzyme preparations was determined using three different assay procedures. The assays were based on the ability of the enzymes to reduce the viscosity of a β‐glucan solution, to produce reducing sugars from β‐glucan or to produce a blue‐coloured solution upon hydrolysis of azo‐barley‐glucan.Regression analysis showed that the relationship between the relative improvements in weight gain of chicks fed a barley‐based diet that was supplemented with different concentrations of different enzyme and in‐vitro enzyme activity when the azo‐barley‐glucan and reducing sugar assays were used was quadratic. A linear relationship was observed for the viscosity method. The R2 values for both weight gain and feed to gain ratio were highest for the azo‐barley‐glucan method but the other methods yielded similar values under appropriate assay conditions (ie concentration of enzyme). The azo‐barley‐glucan method, nevertheless, is the assay recommended as it is by far the simplest of the three assays and it yields a low coefficient of variation.
Unsuitability of data acquired from blended samples for testing orange juice purity
Authors: Lopez Fernando , Izquierdo Luis 
Published: October 2006

AbstractNon‐blended juices (83) obtained directly from Spanish oranges and several computer‐simulated blends of these juices were used as reference samples for the detection of orange juice dilution. Amino acids (16), absorbances at different wavelengths (3), minerals (3), ash and isocitric acid were determined in each non‐blended juice. The values of these characteristics in blended samples were calculated from the proportions of juices used in simulating each blend. When using non‐blended juices for reference, no significant erroneous rejection (less than 1% working at the 99% confidence level) of pure juices and quite good detection of diluted samples were observed. By contrast, the use of reference sets of blended samples led to the erroneous rejection of many pure juices (74% of non‐blended juices when the reference set was constituted by binary blends).
Influence of nitrogen form and concentration on the nitrate reductase activity of winter barley (Hordeum vulgare L cv Igri)
Authors: Hall David A , Sym Gordon J , Klessa David A 
Published: October 2006

AbstractWinter barley (Hordeum vulgare L cv Igri) plants were grown for 5 weeks in a controlled environment room using a recirculating nutrient solution culture system at a root and shoot temperature of 10°C.When solution NO3‐N concentration was varied between 0 and 64 mg litre−1, shoot endogenous and induced nitrate reductase activity (NRAe and NRAi respectively) increased asymptotically from zero in plants grown with O mg NO3‐N litre−1 to a maximum activity in solutions containing ⩾ 16 mg NO3‐N litre−1. Shoot Nitrogen Response Index (NRI = NRAi/NRAe) showed an opposite trend decreasing from a maximum of 2.6 at 2 mg NO3‐N litre−1 to a minimum approaching unity when ⩾ 32 mg N litre−1 was supplied.In a separate experiment, nitrogen form (NO3‐N, NH4‐N or a 1:1 mixture) had a marked influence on shoot NRA. Enzyme activity was negligible in tissue from plants absorbing NH4‐N, highest in NO3‐fed plants and intermediate in those supplied with both N forms. NRI, however, approached unity in all treatments.The results provide evidence to suggest that NRI may be used as an indicator of the N status of barley plants grown with varied N nutrition.
Sensory study of flavour compounds in extracts of salted salmon eggs (ikura)
Authors: Hayashi Tetsuhito , Kohata Hirotaka , Watanabe Etsuo , Toyama Kenzo 
Published: October 2006

AbstractWater soluble extracts were prepared from ikura and each component was analysed. Upon reconstruction of a synthetic ikura extract with pure reagents on the basis of the analytical data, flavour components were sensorily examined by an omission test. This revealed that only 12 components played an important role in producing the characteristic taste of ikura. The novelty of some nucleosides as taste factors is also discussed.
Anchored ratio scale values in the assessment of perceived sweetness, bitterness and chocolate flavour intensity in chocolate confetti and flakes
Authors: De Graaf Cees , Legger Aagje , Roozen Jacques P 
Published: October 2006

AbstractThe sensory profile of a particular food product depends on the context of sensations of the products with which that particular product is compared. This implies that the profile obtained is only valid for the period of time during which the physicochemical composition of each of the investigated products remains constant. This disadvantage can be overcome by assessing the perceived intensities of the products within the context of clearly defined physicochemical stimuli which are known to elicit a constant sensory impression over a long period of time. In the present study the perceived sweetness of 16 brands of chocolate confetti and flakes was anchored and assessed within the context of different sucrose solutions by 31 subjects. The bitterness and chocolate flavour intensities were anchored and assessed within the contexts elicited by different solutions of a mixture of quinine sulphate and caffeine, and cocoa powder/sucrose solutions, respectively. The subjective intensities were assessed on a validated ratio scale by making use of a functional measurement approach. Any changes in the sweetness, bitterness or chocolate flavour intensities of these products are now detectable over a long period of time.
Effect of 2,2′‐dipyridyl on silage fermentation
Authors: Bruyneel Bart J , Woestyne Marleen M Vande , Verstraete Willy H 
Published: October 2006

AbstractThe fermentation of grass can be altered by the addition of 2,2′‐dipyridyl so that a lactic acid fermentation occurs rather than a putrefying fermentation (butyric acid fermentation). The combined addition of 2,2′‐dipyridyl and inoculation with Lactobacillus plantarum is even more favourable and results in high quality silage. 2,2′‐Dipyridyl is too toxic for general use, but the results of laboratory‐scale studies suggest that other sequestrants of iron(II) ions warrant further research with respect to their capability to enhance lactic acid fermentations.
Effects of soil application of selenium on pasture composition
Authors: Rimmer David L , Shiel Robert S , Syers J Keith , Wilkinson Maurice 
Published: October 2006

AbstractSelenium (Se) was applied at two rates (10 and 20 g Se ha−1) to a Se‐deficient pasture and herbage samples were analysed ji‐om six harvests taken over a period of 12 months. Both treatments rapidly raised the Se content of the herbage above the critical value for prevention of dejciency in livestock (30 μg Se kg−1 DM), but without approaching the dangerously high values which might cause toxicity. The herbage Se content declined rapidly after the first harvest with a half‐life of approximately 10 weeks; but even so the herbage treated at the higher rate remained above the critical value for at least nine months. The results indicate that soil application of Se is a realistic option in the treatment of Se‐deficient pastures.
Lignin in wheat internodes. Part 2: Alkaline nitrobenzene oxidation by wheat straw lignin and its fractions
Authors: Lam Thi Bach Tuyet , Iiyama Kenji , Stone Bruce A 
Published: October 2006

AbstractFinely ground 80 % ethanol extracted residues of maturing wheat internode sections of the first internode were successively extracted with 96 % dioxane to give milled lignin (ML1) and water soluble ( MC1) fractions. The residue was treated with a polysaccharide hydrolase mixture to give soluble fractions (EC1) and a residue (ER1). The ML1 fractions were minor components at all stages of maturation. The yield of the MC1 fractions decreased during maturation whereas the yield of ER1 fractions increased. The acetyl bromide lignin content increased )om 11.5 to 16.2% between the youngest and oldestinternode sections.The ratio of syringyl to guaiacyl nuclei (S/V) in internode sections and fractions showed a trend towards a slight increase with maturity. The p ‐hydroxyphenyl to guaiacyl ratios (H/V) were low except for the youngest internode sections, and are comparable to those for gymnosperms and dicotyledonous angiosperms. FTIR spectroscopy of Björkman lignins from mature wheat internodes were characterised on the basis of the ratio of peak intensities in the ranges 1420–1510 cm−1, 1240–1260 cm−1 and 1040–1130 cm−1, and were found to have values intermediate between pine and eucalypt Björkman lignins.The MC1, jaction was rich in ferulic acid and p‐coumaric acid as determined by alkaline nitrobenzene oxidation and UV spectroscopy. This accounts for the high acetyl bromide lignin content of the internodes. The yield of cinnamic acids increased as the internodes matured. The phloroglucinol test, indicative of cinnamaldehyde derivatives, was negative in the youngest internodes but became positive with increasing maturity. The Mäule colour reaction (red purple colour) was not given by any wheat internode sample (S/V < 2). In contrast, samples from dicotyledonous angiosperms (S/V > 2) all gave positive tests.
Effects of autografting ovarian tissue, ovariectomy and implanting on growth rate and carcass characteristics of feedlot heifers
Authors: Lunt David K , Welsh Thomas H , Rupp Gary P , Field Robert W , Cross H Russell , Miller Ann M , Recio Homer A , Miller Mark F , Smith Gary C 
Published: October 2006

AbstractNinety heifers sired by Charolais or Red Poll bulls were utilised in two trials involving ovariectomy, ovarian tissue transplants (autografts) andlor an anabolic implant. In trial 1, four treatments were imposed upon 60 heifers: (1) autograft, (2) autograft plus Synovex‐H® implant, (3) vaginal ovariectomy plus implant, and (4) intact plus implant. Three replications of five heifers per treatment were fed a finishing diet until heifers weighed approximately 432 kg. Autografed‐implanted heifers exhibited a greater average daily gain than non‐implanted autografted heifers (P < 0.05). No treatment effects were detected for feed eficiency or dressing percentage. Carcasses from autografted heifers merited higher marbling scores and USDA quality grades than did those of ovariectomised‐implanted heifers. Fat thickness tended to be greater for autografted heifers than for heifers in the implant treatment groups (P <0.l0). Non‐implanted autografted heifers had smaller ribeye areas, more kidney, pelvic and heart fat, and higher numerical USDA yield grades. Shear force values and taste panel scores for meat favoured non‐implanted autografted heifers. In trial 2, 30 heifers were autografted, ovariectomised via high lumbar laparotomy, or left as intact controls. Heifers in trial 2 were fed a finishing diet until heifers reached 1.2 ern average backfat thickness. Intact heifers tended to gain weight more rapidly than did ovariectomised heifers. Ovarian cell types were detected at the graft sites of only four of the 10 autografted heifers upon post‐mortem histological examination. Very low levels of oestrogen were present in the fluid aspirated from three of the apparently successful grafts. However, growth rate was not superior for these three heifers.
Heat inactivation and kinetics of polyphenoloxidase from palmito (Euterpe edulis)
Authors: Lourenço Euclides J , Leão José de Souza , Neves Valdir A 
Published: October 2006

AbstractPolyphenoloxidase (PPO, EC 1.14.18.1)was extracted from palmito (Euterpe edulis Mart) using 0.1 M phosphate buffer, pH 7.5. Partial purification of the enzyme was achieved by a combination of (NH4)2SO4precipitation (35–90% saturation) and Sephadex G‐25 and DEAE‐cellulose chromatography. The purified preparation gave five protein bands on polyacrylamide gel electrophoresis, three of them with PPO activity. The Kmvalues for chlorogenic acid, caffeic acid, catechol, 4‐methylcatechol and catechin were 0.57, 0.59, 1.1, 2.0 and 6.25 mM, respectively. PPO has a molecular weight of 51 000 Da, maximum activity at pH 5.6 with chlorogenic acid as substrate, and was stable between pH 5.0 and 8.0. The enzyme was heat stable at 50–60°C and inactivated at 75°C. The heat stability of palmito PPO was found to be pH dependent; at 50°C and pH 4.0 the enzyme was fully inactivated after 30 min. The pH/activity studies showed two groups with pK values c 4.6 and 6.7 involved in PPO catalysis.
Use of specific polyclonal antibodies to detect heat treatment of ovalbumin in mushrooms
Authors: Varshney Grish C , Paraf Alain 
Published: October 2006

AbstractUsing ovalbumin as a model protein in pure solution it was found that affinity chromatography of antisera against either native ovalbumin (NOA) or heat‐denatured ovalbumin (HDOA) gave four different antibody populations AC1 4 from each antiserum, with different binding properties to the related or unrelated antigen. Direct ELISA was shown to be useless for differentiating NOA from HDOA. Immunoprecipitation in solution is time consuming and, moreover, whereas NAC1 was shown to be specific for NOA compared with HDOA, DAC1, NAC2 and DAC2 were shown not to be fully specific for HDOA. In contrast, by using as capture antibodies either NAC3 or DAC4, a sandwich ELISA can be designed which is fully specific for NOA or HDOA, respectively. An approach to the identification of the temperature at which ovalbumin has been heated is described. This test will show whether ovalbumin has been heated to lower than 65°C or higher than 85°C. The test was applied to juices from canned mushrooms containing 2% ovalbumin.
Assay of ascorbic phosphates and in‐vitro availability assay of ascorbic mono‐and polyphosphates
Authors: Dabrowski Konrad 
Published: October 2006

AbstractA method was devised to assay ascorbic phosphate esters in biological materials by potassium bromoxide hydrolysis followed by determination of the liberated ascorbic acid. For the differential measurement of ascorbic acid and ascorbic phosphate, a spectrophotometric method was employed to screen out the interfering substances based on studies of absorbance curves of 2,4‐dinitrophenyl hydrazine derivatives. A variety of vertebrate tissues were examined for phosphatase activity on ascorbic phosphate esters. The results suggest that pigeon kidney, rat liver and several tissues of fishes readily hydrolyse ascorbic monophosphate but not ascorbic polyphosphate. Hydrolysis of ascorbic monophosphate is completed by both phosphatases of intestine, kidney and liver acting at neutral pH and phosphatase of stomach acting at acid pH. Thus, ascorbic monophosphate has the potential to be a source of available vitamin C in vivo, and this explains its antiscorbutic activity in scurvy‐prone animals.
Studies on amylase inhibitors in Dieffenbachia maculata
Authors: Padmanabhan Sriram , Shastri Narayan V 
Published: October 2006

AbstractDifferent parts of the Dieffenbachia maculata Schott plant have been found to possess amylase inhibitor activity. The inhibitor has been found to be non‐dialysable and relatively heat‐stable. Studies with crude extracts of D maculata plant indicate that the inhibitor is of the non‐competitive type and is active against human salivary amylase, porcine pancreatic α‐amylase, Bacillus subtilis α‐amylase and sweet potato β‐amylase.
Interactions of the intestinal microflora with glucosinolates in rapeseed meal toxicity: First evidence of an intestinal lactobacillus possessing a myrosinase‐like activity in vivo
Authors: Nugon‐Baudon Lionelle , Rabot Sylvie , Wal Jean‐Michel , Szylit Odette 
Published: October 2006

AbstractTwenty‐three intestinal lactobacillus strains of various origins(human, swine, chicken, rats) were tested. Only one(LEM 220) was found to possess ‘myrosinase‐like’ potentialin vitro and was therefore chosen for further studies in vivo.This work was based on a comparison between rats monoassociated with LEM 220 and fed a diet containing 390 g kg−1of Darmor OO dehulled rapeseed meal(RM) or a soya bean meal based diet(SM), and germ‐free rats fed the RM diet.The results showed that LEM 220 was responsible for a dramatic goitrogenicity in animals fed the RM diet. No other anatomical modification was seen. Bacterial status or diet did not influence thyroxin plasma levels. Feed intake was identical in all animal groups showing that the decreased alimentary consumption observed with conventional animals was not due to the unpalatability of the diet.The association LEM 220‐RM diet had an increasing effect on histamine concentration in the wall of the upper part of the intestine whereas no major differences were seen in the caecum and the colon.
Gas chromatographic determination of carbon dioxide in non‐fat dry milk during non‐enzymic browning reaction
Authors: Min David B , Lee Sang‐Hwa 
Published: October 2006

AbstractCarbon dioxide formation in non‐fat dry milk during accelerated non‐enzymic browning reaction was determined by gas chromatography. Carbon dioxide content in the headspace of the sample bottle increased as the non‐enzymic browning reaction increased. Non‐fat dry milk containing added 0, 15 or 30 g kg−1 lysine in the air‐tight serum bottle was stored at 55, 65 or 75°C. The coefficients of variation for reflective spectroscopic brown colour measurement and GC carbon dioxide determination were 1.37% and 1.30%, respectively. The average correlation coefficient between brown colour development and carbon dioxide formation for the nine samples during storage was 0.96. The simple, fast and reproducible gas chromatographic carbon dioxide determination method could be used to study non‐enzymic browning reactions in foods or to complement other analytical methods in measuring the non‐enzymic browning reaction.
Growing summer savory (Satureja hortensis) in Scotland: Quantitative and qualitative analysis of the volatile oil and factors influencing oil production
Authors: Svoboda Katerina P , Hay Robert K M , Waterman Peter G 
Published: October 2006

AbstractAnalysis of oil obtained from growing summer savory (Satureja hortensis L) in the west of Scotland through four contrasting seasons (1984–1987) showed that, without exception, the quality and quantity of oil produced were of a commercially acceptable standard although the cultivars used had not been especially selected for growing in northern Britain. Optimal harvesting time for the maximum yield of good quality oil was found to be during early to mid flowering. Hot, dry conditions did not enhance oil content and neither did the application of fertiliser or herbicide. It is concluded that summer savory will regularly produce a commercially acceptable oil under Scottish conditions.
Inheritance of protein content in seeds of selected crosses of cowpea (Vigna unguiculata)
Authors: Emebiri Livinus C 
Published: October 2006

AbstractThe inheritance pattern of protein content in seeds of two crosses of cowpea (Vigna unguiculata (L) Walp) was studied. It was observed that, in both crosses, inheritance of the character involved both additive and non‐additive gene effects. Heritability in the broad sense was 0·70–0·78. A significant effect of pollen source was detected in one of the two crosses. In both crosses, comparison of seed protein content of reciprocal segregating generations indicated the influence of cytoplasmic factors.
Quinoa saponins—analysis and preliminary investigations into the effects of reduction by processing
Authors: Ridout Caralyn L , Price Keith R , Dupont M Susan , Parker Mary L , Fenwick G Roger 
Published: October 2006

AbstractA gas chromatographic method has been developed for the analysis of saponins in quinoa (Chenopodium quinoa Willd). The method, which involves separation and quantitation of the trimethylsilylated sapogenols, has been applied to the analysis of the UK‐grown crop obtained by selection from lowland Chilean ecotypes. Total saponin contents of 1·03 and 1·19% were found for material grown in 1987 and 1988. The major aglycone in the quinoa saponin mixture was identified as phytolaccagenic acid (>40% total), with hederagenin (∼25%) and oleanolic acid (30%) aglycones also being present. The effects of washing and abrasion on total and individual saponin content were investigated; the data obtained suggest differential cellular locations of the individual saponins. The processing of quinoa led to changes in sensory characteristics; removal of saponins was associated with reductions in bitterness and astringency. Microscopic analysis revealed considerable differences in washed and abraded samples, both before and after cooking; in particular the abraded samples showed a greater degree of cellular disruption.