bluuebunny/crossref_metadata_2025_split huggingface dataset:
Wheat‐bug damage in New Zealand wheats: The feeding mechanism of nysius huttoni and its effect on the morphological and physiological development of wheat
Authors: Every Dale , Farrell John A K , Stufkens Marlon W 
Published: October 2006

AbstractAdult Nysius huttoni White were placed in separate cages containing cultivars Rongotea and Karamu at the late anthesis, watery ripe and milky ripe stages of development. Between 84 and 99 % of the matured kernels were injured with the characteristic visible markings of bug‐damaged wheat. All the samples contained strong wheat‐bug proteinase activity as shown by the incubated SDS‐sedimentation test and the disappearance of HMW glutenin subunits from electrophoretograms. Grain infested at late anthesis was most severely affected with shrivelled kernels, high screenings, protein, free amino acids and α‐amylase, and low kernel weight, germination capacity and carbohydrate content. Grain infested at the watery ripe and milky ripe stages had values for the above properties closer to uninfested control wheat values.It was suggested that N huttoni sucked sap from lateral sieve tubes in the wheat ovary at late anthesis causing severe disruption to physiological development of the grain. Two commercial lines of wheat showed some characteristics of this effect.
Rates of free fatty acid formation from phospholipids and neutral lipids in frozen cape hake (Merluccius spp) mince at various temperatures
Authors: De Koning Adrianus J , Mol Theodora H 
Published: October 2006

AbstractHake mince was stored in frozen condition at −5°C, −18°C and −40°C. Samples were withdrawn periodically, and the lipids were extracted and analysed for free fatty acid and phosphorus (P) content. The free fatty acid contents were corrected for the presence of acidic phospholipids and converted into genuine free fatty acid contents.The results at −5°C and −18°C showed an initial rapid surge of free fatty acid formation with a concomitant decrease in P content, followed by a second phase of slower free fatty acid generation and loss of lipid‐P. At −40°C only one phase of free fatty acid generation and loss of lipid‐P was observed.The rates of the enzymic hydrolyses of the phospholipids and the neutral lipids were calculated at the three temperatures. An Arrhenius plot showed that the decrease in rate of free fatty acid formation with decreasing temperature was greater for the phospholipids than for the neutral lipids. In the rapid and more important phase, the two rates were identical at about −12°C while above this temperature the phospholipids hydrolysed faster and below it the neutral lipids. Activation energies for the enzymic hydrolyses were calculated.
Rapid analysis of sulphur in wheat grain by X‐ray fluorescence spectrometry
Authors: Griffiths Martyn W , Martin Andrew D E , Hocking Trevor J , Reynolds Steve B 
Published: October 2006

AbstractThe accurate analysis of sulphur and sulphur compounds in plant material has become a critical issue as a consequence of reduced availability of the element from the environment. A new application of a reproducible technique has been developed for the determination of sulphur in wheat grain using X‐ray fluorescence spectrometry. This new application compares favourably with traditional wet chemical methods especially as it is non‐destructive. The sulphur content in wheut yruin measured by X‐ray ffuorescence spectrometry was found to have a lower variability and the speed of analysis was more rapid in comparison with the chemical method, enabling a faster throughput of samples. Because sample preparation is very important for accurate analysis, the problems associated with oven drying, milling and of pressing during pellet formation are discussed.
Bean spreading: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia
Authors: Biehl Böle , Meyer Bernd , Said Mamot Bin , Samarakoddy Rodney Jayasiri 
Published: October 2006

AbstractIn Malaysia bean spreading was investigated as an alternative method to pod storage for preconditioning of pulp in order to reduce nib acidification during subsequent cocoa fermentation. Harvested pods were broken and the seeds were exposed to quick pulp surface drying either by spreading in full sunshine or by the use of a suitable drier. A decrease in the volume, water and sugar content was observed during spreading, which caused subsequent shallow box fermentation to run similarly to stored pod fermentation, showing a steep temperature increase, absence of an initial anaerobic phase, reduced acetic acid formation and a higher minimum pH value in the nibs. Irregularities in fermentations and practical problems are discussed.
The effect of amino acid and peptide alimentation on the determination of endogenous amino acid flow at the terminal ileum of the rat
Authors: Darragh Alison J , Moughan Paul J , Smith William C 
Published: October 2006

AbstractEndogenous ileal amino acid (free + bound) flow was determined in four 190‐g male rats given a diet whose sole nitrogen source was enzyme hydrolysed casein and compared with that of six rats whose diet contained synthetic amino acids as the only nitrogen source but excluding alanine, glutamic acid and serine, and six rats fed a protein‐free diet. The enzyme hydrolysed casein, a mixture of free amino acids and oligopeptides, was assumed to be completely absorbed in the small intestine of the rat. A further seven rats were given an enzyme hydrolysed casein‐based diet and their ileal digesta were treated, post‐collection, with perchloric acid to precipitate soluble proteins. The latter procedure removed the need to assume complete absorption of the casein nitrogen. The endogenous flow of amino acids for enzyme hydrolysed casein‐fed rats was higher than that for the protein‐free diet (P < 0.05) which did not differ from the synthetic amino acid diet for the flows of alanine, glutamic acid and serine. The high apparent digestibility of the synthetic amino acids not excluded from the diet indicated that their ileal excretions were mainly of endogenous origin. It would appear, therefore, that the protein deplete state per se does not influence endogenous amino acid flow at the terminal ileum of the growing rat, but there is a direct effect of small peptides on the net loss of endogenous amino acids from the small intestine. The estimates of endogenous amino acid flow obtained following the perchloric acid treatment of digesta were unrealistically low and thus inconclusive, but raised doubt as to the eficiency of perchloric acid in precipitating protein from rat ileal digesta.
Determination of calcium and phosphorus in milk
Authors: Gaines T Powell , West Joe W , McAllister Joseph F 
Published: October 2006

AbstractA fast, accurate method for determining Ca and P in milk was developed. A 1‐ml samples of milk was ashed without pre‐drying for 1 h and the diluted HCl extract was used for the determination of Ca by atomic absorption spectroscopy and P by colorimetry with measurement of the phosphomolybdenum blue complex at 880 nm for maximum sensitivity. Results were in good agreement with those found for 2 h ashing with or without the preliminary step for evaporating to dryness prior to ashing. Recovery ranged fiom 101.3 to 102.0% for Ca and 99.1 to 100.1 % for P when 1 ml sample of milk was spiked with a 1‐ml aliquot of a CaHPO4 standard solution and analysed by the method. The method had a precision of approximately 1.0 % coeficient of variation for both Ca and P in milk and in the CaHPO4 standard solution.
Polyacetylenes in normal and waterstressed ‘Orlando Gold’ carrots (Daucus carota)
Authors: Lund Eric D , White J Marion 
Published: October 2006

AbstractThe effect of water stress on the polyacetylenic constituents of carrots (Daucus carota L, cv ‘Orlando Gold’) was studied by liquid chromatographic analysis. Eleven polyacetylenes were isolated fiom plants grown in the greenhouse under normal conditions and under conditions simulating drought or waterlogging. Three compounds were identified. These include the known carrot polyacetylenes falcarinol (cis‐heptadeca‐1,9‐diene‐4,6‐diyn‐3‐ol), falcarindiol (cis‐heptadeca‐l,9‐diene‐4,6‐diyn‐3,8‐diol), and falcarindiol‐3‐monoacetate (cis‐3‐acetoxyheptadeca‐1,9‐diene‐4,6‐diyn‐8‐ol). Three of the eight unidentified compounds were produced only by one or both stressed samples. The other eight (including the three knowns) were less concentrated in the stressed samples than in the control.
Fatty acid composition and insect resistance in Vigna unguiculata seeds
Authors: Piergiovanni Angela R , Gatta Carlo Delia , Ng Quat N , Singh Bahabur B , Singh Shiv R , Perrino Pietro 
Published: October 2006

AbstractFatty acid composition of extracted oils from 58 lines of cowpea (Vigna unguicuiata (L) Walp) was investigated by gas‐liquid chromatography (GLC). Considerable variability was observed in the fatty acid profile, though palmitic (16:0), linoleic (18:2) and linolenic (18:3) acids were the dominant components in each line. Correlation analysis shows that seed oil composition differs according to response to Callosobruchus maculatus (F). In fact, besides a group of correlations common to all lines, others were typical of susceptible or resistant lines. In addition the content of linoleic and total unsaturated C18 fatty acids as well as some fatty acid ratios were found to be significantly different between the two groups. This finding suggests that fatty acid analysis can be employed as an easy, fast and cheap procedure for predicting the resistance of cowpea lines to bruchids.
Quality changes and storage life of common carp (Cyprinus carpio) at various storage temperatures
Authors: Gelman Alexander , Pasteur Rachel , Rave Miriam 
Published: October 2006

AbstractThe shelf life and freshness changes in pond‐grown common carp (Cyprinus carpio L) during storage at 0–2°C, 5–6°C and room temperature (26–29°C) were investigated by sensory, microbiological, physical and chemical analyses. The effect of gutting on the shelf life during storage at 0–2°C was examined. Iodine/starch and potassium sorbate were examined for their effects on shelf life of whole fish stored at 0–2°C and 5–6°C. Sensory results indicated that the whole fish had a maximum shelf life of 24 to 25 days at 0– 2°C. The life of the fish to the point beyond which it would be unsuitable for sale (commercial shelf life) was 17 days at 0–2°C. Storage at 5–6°C shortened shelf life 2‐ to 2.5‐fold. At room temperature (26–29°C), spoilage was evident after 13 h. Gutting the carp shortened its storage potential at 0–2°C. Iodine treatment of this species stored at 0–2°C and at 5–6°C did not extend shelf life. The maximum shelf life of sorbate‐treated fish at 0–2°C and 5–6°C was extended by 1–2 days, commercial shelf life by 3–4 days.Total volatile basic nitrogen, pH and penetrometer analyses were not reliable indicators of changes in freshness during shelf life. Thiobarbituric acid values were not useful as rancid odours or flavours were not detected during storage.
Performance of poppy cultivars in relation to seed, oil and latex yields under different environments
Authors: Sethi Kishan L , Sapra Ramesh L , Gupta Rajendra , Dhindsa Kuldip S , Sangwan Naresh K 
Published: October 2006

AbstractThe performance of opium poppy (Papaver somniferum Linn) cultivars grown at four locations spread over the entire opium poppy growing belt of India was evaluated in terms of three main economic characteristics, namely seed, oil and latex yields. Distinct environmental and varietal effects on these traits were observed. The cultivars were also evaluated in terms of their adaptability and stability under different agroclimatic conditions. The seed yield showed positive and significant correlation with oil and latex yields, indicating that seed yield alone may be taken as a reliable index in breeding high oil‐and latex‐yielding varieties.
Effect of postharvest application of acetaldehyde vapour on strawberry decay, taste and certain volatiles
Authors: Pesis Edna , Avissar Liana 
Published: October 2006

AbstractApplication of acetaldehyde (AA) vapour (1500–6000 μl litre−1) for 4 h, or at a constant concentration of 5000 μl litre−1 for durations of 1 to 4 h, caused changes in the appearance and sensory quality of strawberries (Fragaria × ananassa Duch). Some of these treatments induced rapid production of the volatiles ethanol, ethyl acetate, and ethyl butyrate as found in the strawberry juice. Application of 5000 μl litre−1 AA for only 1 h or of 1500 μl litre−1 AA for 4 h induced volatiles in modest amounts, which increased fruit aroma and improved taste as determined by a taste panel. A longer duration (3–4 h) of AA application of 3000–6000 μl litre−1 caused off‐flavours in the berries. Acetaldehyde treatments for 4 h reduced decay development during storage for 4 days at 5°C following 1 day at 20°C.
Effect of low‐temperature storage, gamma irradiation and iso‐propyl‐N‐(3‐chlorophenyl carbamate) treatment on the processing quality of potatoes
Authors: Liu Ming‐Sai , Chen Ru‐Yin , Tsai Meei‐Ju 
Published: October 2006

AbstractIn Taiwan commercial storage of potatoes (CV Kennebec, Wu‐Foon, Cardinal) at 2°C. 85% RH, can supply the fresh market all year round. However, reducing sugar and total sugar which accumulate in the tubers will reduce the processing quality of potatoes. Reconditioning of tubers from cold stores was undertaken at ambient temperature (20°C) for up to 6 weeks. The optimum temperature for Kennebec and Cardinal reconditioning ranged from 20 to 25°C. However, after storage at 2°C for a long period, the sugar content of potato tubers cannot be reduced to a satisfactory level. When newly harvested potatoes were pretreated with CIPC (300–500 μg litre−1) and stored at 10°C, 80 % RH, sprouting was inhibited effectively. The quality of potatoes was retained well and reducing sugar remained at a low level for up to 8 months. MENA was found to be ineffective. Gamma irradiation of potatoes at 0.175‐0 20·0‐10–0.125 and 0.125 kGy for Cardinal, Kennebec and Wu‐Foon respectively was found to be effective in controlling the sprouting of tubers stored at 10°C, 80 % RH, for 9 months. A rapid increase in sugar content was found in irradiated Cardinal and Wu‐Foon after storage for 7 months, while the reducing sugar in irradiated Kennebec was still below 0°2 % after 8 month's storage. Gamma irradiation had no adverse effect on the ascorbic acid content, and higher firmness retention was obtained in irradiated tubers throughout storage at 10°C.
Kinetics of the thermal destruction of thiamine in the white flesh of rainbow trout (Salmo gairdneri)
Authors: Suparno  , Rosenthal A J , Hanson S W 
Published: October 2006

AbstractThin slices of white flesh from rainbow trout (Salmo gairdneri Richardson) were given different time—temperature treatments and the D and z values for total thiamine were determined. The z value (26°C) was in good agreement with previously reported data but the D values were considerably lower than published results. Thiamine appears to be less thermally stable in the fish muscle than was previously thought. This has serious repercussions when optimising thermal processing with respect to nutrient retention.
Relationship between the chemical and sensory properties of exotic salad crops—coloured lettuce (lactuca sativa) and chicory (cichorium intybus)
Authors: Price Keith R , Dupont M Susan , Shepherd Richard , Chan Henry W‐S , Fenwick G Roger 
Published: October 2006

AbstractSamples of red‐coloured lettuce and chicory were assessed for bitterness by sensory analysis and compared with conventional green‐coloured varieties. The amounts of the sesquiterpene lactones lactucin, 8‐deoxylactucin and lactucopicrin and their glycosides were determined using enzyme hydrolysis and high performance liquid chromatography. The level of each of these compounds was compared with the bitterness score found for each sample, and the resulting correlation data suggested that the increasing level of one of these compounds, lactucin glycoside, was closely related to the increase in bitterness.
Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality
Authors: Van Der Poel Thomas F B , Blonk Jan , Van Zuilichem Dick J , Van Oort Maarten G 
Published: October 2006

AbstractThe effect of steam treatment on the protein quality and antinutritional factors in beans (Phaseolus vulgaris L) have been evaluated. The thermal inactivation of total and functional lectins and trypsin inhibitor activity as well as total and available lysine during steam treatment at 102, 119 and 136°C can be described by first order reaction kinetics. Inactivation of trypsin inhibitor factors occurred in two stages with different reaction rates, the initial stage having a higher rate of inactivation. The effect of steaming temperature on the rate constants can be predicted by an Arrhenius‐type relation.Part of the total lysine was lost on heating but the amount of available lysine was reduced to a greater extent. The results of the present investigation indicate that steam treatment at 119°C for 5 or 10 min seems to be a good compromise in terms of antinutritional factor inactivation and protein damage as measured by total and available lysine.
Effect of different methods of soaking soya beans on the growth of Bacillus cereus, klebsiella pneumoniae and Staphylococcus aureus in tempeh
Authors: Tunçel Günnur , Göktan Deniz 
Published: October 2006

AbstractTempeh is usually made by fungal solid state fermentation of soaked and cooked soya beans. In this research the effect of different soaking conditions of soya beans on the growth of Bacillus cereus, Staphylococcus aureus and Klebsiella pneumoniae either alone or with a mixed inoculum of Rhizopus oligosporus and lactic acid bacteria was investigated. Natural acidification did not prevent the growth of undesirable bacteria. The acidification of soya beans soaked in water at 25°C for 24 h prevented the growth of S aureus. To prevent growth of S aureus in tempeh by chemical acidification it was necessary to add 0.6 % lactic and 0.06 % acetic acids and to adjust the pH to about 4.0.
Response of cut grass to potassium and to the mineral sylvinite
Authors: Webb John , Whinham Neville , Unwin Roger J 
Published: October 2006

AbstractAn experiment was carried out at five sites in England and Wales to investigate the effect of applying potassium (K) at 0, 31 and 62 kg ha−1 in all combinations with sodium (Na) at 0, 20 and 40 kg ha−1. The nutrients in the form of chlorides were applied to perennial ryegrass swards for each of several cuts per year for up to four years. Additional plots received Sylvinite, a naturally occurring mixture of potassium and sodium chloride, at 120 and 240 kg ha−1.At three sites significant (P<0.05) yield increases due to K and Sylvinite applications were measured when ‘available’ soil K fell below 100 mg litre−1 and the K content of herbage from the control plot was 1.2% of dry matter. At two sites in the absence of applied K there were significant (P<0.05) yield responses to Na. In all aspects Sylvinite behaved similarly to mixtures of the two salts at the appropriate levels of application.
Changes during heating in chemical composition and in‐vitro digestion of four commodities
Authors: Fadel James G 
Published: October 2006

AbstractThe effects of duration of heating on the composition and digestibility of whole cotton seed, almond hulls, whole pressed safflower seed and alfalfa were studied. The four commodities were heated at 125°C from 0 to 120 h. Nitrogen and ash values were relatively stable across commodities and heating times. However, acid detergent fibre, neutral detergent fibre, in‐vitro neutral detergent fibre remaining after 48 h fermentation and acid detergent insoluble nitrogen increased hyperbolically, approaching a relatively constant value at long heating times for all commodities. The sensitivity of each commodity to heat damage was different, and the rate that each analysis value approached a relatively constant value differed across commodities. In general, alfalfa was the most sensitive and whole cotton seed the least sensitive for a given nutrient change with heating time. Also the amount of neutral detergent fibre digested approached a relatively constant value at longer heating times for whole cotton seed, whole pressed safflower seed and alfalfa while approaching zero for almond hulls. Prior analysis of an unheated commodity is necessary to utilise compositional analyses to determine heat damage.
Influence of growing season, location and planting time on some quality parameters of kabuli chickpea
Authors: Singh K B , Williams P C , Nakkoul H 
Published: October 2006

AbstractVariability in hundred seed weight (HSW), protein content (PC) and cooking time (CT) was determined in the world collection of kabuli chickpea (Cicer arietinum L) maintained at ICARDA. HSW varied from 8 to 67 g, PC from 143 to 270 g kg−1 (14.3 to 27%) and CT from 50 to 296 min. Over all observations a coefficient of correlation of 0.87 (P = 0.01) was found between HSW and CT. This was not maintained for genotypes of intermediate HSW (25–42 g per 100 seeds). Standard unit heritability was 0.96, 0.37 and 0.68 respectively for HSW, PC and CT, while broad sense heritability was 0.79 for HSW and 0.55 for PC indicating a surprisingly high degree of heritability of PC in the kabuli chickpea.Growing season had a marked effect on HSW and a lesser effect on PC than did growing location, and genotype/season and genotype/location interactions were apparent in both HSW and PC. Since CT and HSW were highly correlated, CT was affected to the same extent as HSW by growing season and location, PC appeared to be the most stable of the three quality parameters, and several lines were identified which maintained a PC significantly higher than the population mean when grown on two locations over two seasons, with low within‐genotype coefficients of variability. Compared with spring planting, winter planting decreased PC by 8 g kg−1 whereas HSW increased by 1.2 g per 100 seeds.
Some effects of straw residues and cultivation system on tillering in winter wheat
Authors: Bacon Edward T G , Christian Dudley G 
Published: October 2006

AbstractStraw residues can reduce the yield of a following cereal crop, perhaps through an effect on tillering. Over two years we measured tillering of winter wheat on a clay soil where straw was either burnt or chopped and returned. Seed was direct drilled in the first year and direct drilling was compared with conventional sowing after ploughing in the second year. Straw had no marked effect on the production per plant of the first three main tillers. Direct drilling resulted in earlier tillering and more tillers per plant than conventional sowing after ploughing, but this was not reflected in grain yields calculated from components of yield. Part of the tillering effect may have been caused by differences in sowing depth.
Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates
Authors: Ihekoronye A I 
Published: October 2006

AbstractA high protein, groundnut‐based powder reconstitutable into a milk‐like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene‐packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for this product.