bluuebunny/crossref_metadata_2025_split huggingface dataset:
Reduction of proteolysis during ensilage of perennial ryegrass by protease inhibitors
Authors: Wetherall Jane A , Armstrong David G , Finlayson Heather J , Rooke John A 
Published: November 2006

AbstractTwo experiments were carried out to assess the effectiveness of protease inhibitors in reducing proteolysis during ensilage. Perennial ryegrass (Lolium perenne) (279 g dry matter (DM) kg−1, experiment 1 and 170 gDM kg−1 experiment 2) was ensiled in laboratory silos for 82 and 50 days, respectively. With the exception of the application of formic acid (1.5 g kg−1) plus formalin (3 g kg−1) in experiment 1, all silages had pH values of less than 4.0 and lactic acid concentrations of greater than 100 g kg−1 DM. Application of the cysteine endopeptidase inhibitor E‐64 (1‐trans‐epoxysuccinyl‐leucylamido(4‐guanidino) butane, 22.5 mg kg−1 reduced proteolysis during ensilage as measured by a reduction in the quantities of soluble non‐protein N in silage to 0.76 and 0.91 of control values (528 and 643 g kg−1 total N) in experiments 1 and 2, respectively. In experiment 2 increasing the application rate of E‐64 from 22.5 to 45 mg kg−1 further reduced the extent of proteolysis from 0.91 to 0.75 of control soluble non‐protein N concentrations. Proteolysis was also reduced in experiment 2 by two other cysteine endopeptidase inhibitors, antipain (32 mg kg−1, 0.81 of control) and cystain (1.2 mg kg−1; 0.89 of control). Pepstatin A (300 mg kg−1), an inhibitor of aspartic acid endopeptidases, did not reduce soluble non‐protein N concentrations in experiment 1 but did do so in experiment 2 (0.81 of control). Treatment of grass at ensiling with Lactobacillus plantarum (106 g−1) reduced silage non‐protein N concentrations to 0.83 of the control. The effects of E‐64 and pepstatin A and of E‐64 and L plantarum in experiment 2 were addive. Cysteine endopeptidases therefore play an important role in protein breakdown during ensilage.
Changes in the sulphur status of British wheat grain in the last decade, and its geographical distribution
Authors: Zhao Fang‐Jie , McGrath Steve P , Crosland Adrian R , Salmon Susan E 
Published: November 2006

AbstractIn 1992 and 1993, respectively, 400 and 393 wheat grain samples were collected representatively from the major wheat‐growing areas in Britain. Concentrations of S in the grain and the N: S ratios were determined, and the variations due to variety and geographical distribution were analysed. Grain S concentration ranged from 0.54 to 2.09, with a mean of 1.43 mg g−1 in 1992, and from 0.80 to 1.67, with a mean of 1.26 mg g−1: in 1993. The ranges of grain N: S ratio were 13.3‐29.6, with a mean of 15.8 in 1992, and 11.5‐25.9, mean 15.6 in 1993. Breadmaking varieties contained significantly greater N and S concentrations in the grain than other varieties, but only small differences were found in the N: S ratio in grain. In 1992 and 1993, 7 and 26% of the samples had a S concentration below the critical value of 1.2 mg g−1, respectively, whereas 10 and 7% of the samples had an N: S ratio greater than the critical value of 17. In both years 2.5% of the samples satisfied both criteria of S deficiency. Comparison of the results of 1992–1993 with those of 1981–1982 (Byers et al. J Sci Food Agric 38 (1987) 151–160) showed a significant decrease in the S status of British wheat grain during the 10–12 year period. The decrease can be attributed mainly to decreased S inputs, particularly from atmospheric deposition. The pattern of geographical distribution of grain S concentrations was not as strong as it was in the 1982 survey. However, it was still apparent that grain samples with small S concentrations were located mainly in Scotland, northern England, and the west and southwest of England, whereas the largest S concentrations occurred mainly in the areas near to or down‐wind of the industrial conurbations of central England.
The effects of cryoprotectants on the sensory properties of frozen blue crab (Callinectes sapidus) meat
Authors: Henry L K , Boyd L C , Green D P 
Published: November 2006

AbstractThe sensory properties of cryogenically frozen crab meat, treated with polydextrose, a blend of sucrose/sorbitol/phosphate or water was compared with pasteurised crab meat using both trained and consumer panels. Samples were vacuum sealed, cryogenically frozen and stored at −29°C for 32 weeks. A trained panel evaluated changes in appearance, aroma, flavour, and texture at periods of 0, 4, 8, 16, 20, 24, 28 and 32 weeks while a consumer panel evaluated sensory changes after 0, 16 and 32 weeks of storage. An untreated cryogenically frozen reference sample was stored at −65°C. Polydextrose and sucrose/sorbitol/phosphate treatments were closest in sensory attributes to fresh crab meat in that they had fewer adverse changes in quality than the water, reference or pasteurised treatments. Panellists detected more sour, rancid, and ammonia notes and less fresh crab flavor in the pasteurised sample. All of the cryogenically frozen samples were closer to fresh crab meat, in quality attribute terms than pasteurised crab mat. Consumer panel evaluations were in agreement with trained panel assessments showing that cryoprotectants were effective in delaying the deterioration of sensory attributes during frozen storage.
Diglyceride content and composition as indicators of palm oil quality
Authors: Siew Wai Lin , Ng Wee‐Lam 
Published: November 2006

AbstractThe diglycerides present in palm oil and palm oil fractions were analysed using thin‐layer and gas chromatography. The diglyceride contents and compositions of commercial palm oils were compared with those of oils extracted from fresh fruits. The results showed that the diglycerides present in palm oil and its fractions consist mainly of palmitoyloleoyl‐, dioleoyl‐ and dipalmitoyl‐sn‐glycerol. The levels of diglycerides in fresh palm oils (17‐38 g kg−1) were lower than those in commercial palm oils (40‐75 g kg−1). In the oils from fresh fruits the 1,2‐diglyceride predominates over the 1,3‐isomer whereas in commercial oils the reverse is observed. The ratio of 1,3‐ to 1,2‐diglycerides in fresh oils depends on the degree of maturity of the fruit. Furthermore, the 1,3‐diglycerides increase rapidly after the 20th week of anthesis, while the 1,2‐diglycerides decrease rapidly over the same period of time. Storage of ripe fruits and oils over 10 days also resulted in further increase of the 1,3 : 1,2‐diglyceride ratio. Thermal treatment of oils caused the most significant changes in the ratio. Isomerisation in the fruit and in the oil during thermal treatment is discussed. Based on this study, it is proposed that the diglyceride contents and their ratios be used as indicators of oil quality in addition to other widely used quality parameters such as peroxide and anisidine values.
Optimization of process conditions and quality of salted dried tilapia (Oreochromis niloticus) using response surface methodology
Authors: Nketsia‐Tabiri J , Sefa‐Dedeh S 
Published: November 2006

AbstractTilapia (Oreochromis niloticus) was processed by varying salting time (0‐24 h), drying time (6‐20 h) and drying temperature (40‐60°C) using the central composite rotatable design. Equations for predicting objective and subjective indices were developed. The critical salting times for attaining minimum moisture were 20.5, 12 and 8.5 h, respectively, for products dried at 40, 50 and 60°C. At each salting time the mean hardness score was dependent on the drying temperature and time whilst the mean colour and acceptability scores were influenced by the drying temperature. Salting and drying conditions could be manipulated to produce salted‐dried tilapia of acceptable quality.
Effect of liming on the chemical composition of soils
Authors: Riggs Katherine S , Rimmer David L , Syers J Keith 
Published: November 2006

AbstractThe effects of adding two calcitic and two dolomitic limestones at three rates (0, 1 and 2 times the lime requirement, determined by Ca(OH)2 titration) to six acid UK topsoils were investigated in an incubation experiment over 70 days. After only 7 days, large increases in soil pH and exchangeable Ca values were obtained. However, these soil properties changed at different rates. The relatively constant pH values after 14 days suggested that the liming reaction was complete at that stage. In contrast, exchangeable Ca increased throughout the incubation period but after 70 days only approximately 50 and 30% of the Ca added had become part of the exchangeable fraction in the two lime treatments. Consequently, measurement of soil pH is not as suitable as that of exchangeable Ca for following the dissolution of limestones in soils. Additions of calcitic limestones decreased soil exchangeable Mg in the agriculturally important pH range of 5.0‐7.5. The magnitude of the decrease was proportional to the initial soil exchangeable Al content (r= −0.68;P< 0.05) and the amount of calcitic limestone added (r= −0.78;P< 0.001). Additions of dolomitic limestone increased the amounts of exchangeable Ca and Mg, making it a particularly suitable liming material for soils where the potential for lime‐induced Mg deficiencies exists.
GC‐MS identification of volatile components of Galician (Northwestern Spain) white wines. Application to differentiate Rías Baixas wines from wines produced in nearby geographical regions
Authors: García‐Jares C M , García‐Martin M S , Carro‐Mariño N , Cela‐Torrijos R 
Published: November 2006

AbstractA capillary gas chromatoaraphy‐ion trap mass spectrometry linked technique improved with a programmable temperature injector was applied to identify some volatile components (more than 100 compounds) in certified brand of origin (CBO) Rias Baixas white wines. Some of them have not been previously reported in young white wines. Forty of these components were determined by capillary gas chromatogtaphy with flame ionisation detection in Rias Baixas wines and in other Galician white wines. By means of muitivariate techniques of data exploration as hierarchical cluster analysis and principal components analysis two main groups of samples (Rias Baixas and non‐Rias Baixas wines) were observed. However, some outliers were also pointed out among the two groups of wines. One sample elaborated with Albariño grapes out of the delimited Rias Baixas area showed the most anomalous behaviour. Two samples CBO Rias Baixas seemed to be produced by mixture of grape varieties not allowed by the CBO regulations. Exploratory analysis results were confirmed using supervised techniques of data classification as K‐nearest neighbours and soft independent modelling of class analogies.
Effect of ethylene on storage life of lettuce
Authors: Kim Gun‐Hee , Wills Ron B H 
Published: November 2006

AbstractLettuce was held in air containing ethylene at 0.005‐1.0 μl litre‐1 at 20°C and 0°C to examine the effect of ethylene levels on quality during storage. Reducing the ethylene level was found to extend storage life by delaying leaf browning at both temperatures. The level of ethylene around commercially marketed lettuce was found to range from 0.11 to 0.85 μl litre‐1. Storage of lettuce in polyethylene bags to minimise water loss and the inclusion of potassium permanganate to reduce the level of ethylene gave a significant increase in market life at 20°C and 0°C.
Osmotic potential and soluble solids concentration in onion (Allium cepa) bulbs
Authors: Sinclair Phillip J , Neeson Robyn J , Barlow E W R 
Published: November 2006

AbstractNon‐structural carbohydrate composition of onion (Allium cepa L) bulbs is known to vary between varieties according to soluble solids concentration (SS), which may reduce the effect of SS on osmotic potential. This was confirmed in an experiment where osmotic potential (Ψπ) was determined psychometrically, and SS concentration refractometrically, in juice from entire, mature bulbs of 35 varieties of onion. ‘Fresh market’ varieties ranged in mean SS from 63 to 125 g kg‐ and in mean Ψπ from −0.97 MPa to −1.17MPa, whereas ‘dehydrating’ varieties ranged in mean SS from 167 to 227 g kg‐1 and in mean Ψπ from −1.23 MPa to −1.41 MPa. Compared to sugar solutions of constant composition, with increasing SS, there was a relatively slow decline in Ψπ toward a lower limit at the SS levels of dehydrating varieties. The relationship between Ψπ and SS was explained equally well (r2 = 0.83; DF = 172) by non‐linear and bent‐stick regression models, the latter indicating breakpoints close to the SS level separating fresh market variety samples from those of dehydrating varieties. Variety differences in the relationship between Ψπ and SS indicated among dehydrating varieties in particular are worthy of further investigation because of their possible physiological and quality implications.
Relationship between stalk cell wall digestibility and fibre composition in maize
Authors: Marvin Hans J P , Krechting Cornelis F , Van Loo Eibertus N , Snijders Charles H A , Dolstra Oene 
Published: November 2006

AbstractThe stalk fraction of recombinant inbred lines of maize (RILs), harvested shortly before silage stage, was used to determine genetic variation for organic matter digestibility (OMD) and cell wall digestibility (CWD) as well as variation for fibre content (eg neutral (NDF) and acid detergent fibre (ADF)) and chemical composition (eg hemicellulose, cellulose, lignin, total phenolics and the phenolic acid esters: p‐coumaric, ferulic and vanillic acid). OMD and CWD, as monitored in an in vitro incubation using rumen fluid, ranged between 64.6 and 80.7% and 44.9 and 63.0%, respectively. The fibre content varied from 460 to 675 g kg−1 dry matter (NDF) and from 258 to 405 g kg−1 dry matter (ADF). Generally, hemicellulose (HEM) was present in lower amounts in the cell wall than cellulose (CEL). Comparison of two subsets of the RILs with either a low or a high CWD demonstrated that the RILs with the low CWD contained higher concentrations of fibre and enhanced amounts of all cell wall constituents measured except for HEM and ferulic acid (Fa). The Fa content of the low CWD subset was lower and no significant subset difference was present for HEM. The correlations between two blocks in a field trial (repeatability) was high for all forage quality traits, except HEM, total phenolics (tPHEN), p‐coumaric acid and vanillic acid. A close negative relationship existed between OMD and NDF, ADF, CEL and permanganate lignin (pLIG) showing absolute correlation coefficients above r = 0.80. The association of CWD to these cell wall properties was either weak or moderate. In contrast to all other cell wall constituents, tPHEN correlated better to CWD than to OMD (r = −0.82 and −0.62, respectively). By means of multiple regression, a regression equation was generated for CWD and OMD using ASH, pLIG and tPHEN or ASH, NDF, pLIG and tPHEN, respectively, as explanatory variables. About 92% of the variation of OMD and 80% of the variation of CWD could be explained by these regression models with residual standard deviations of 1.37% and 2.19%, respectively.
β‐amylase activity in commercial gluten
Authors: Every D , Gerrard J A , Gilpin M J 
Published: November 2006

AbstractThe nature of β‐amylase activity in commercial wheat gluten was examined. Forty‐nine samples of vital wheat gluten from five countries were tested and found to contain large amounts of both ‘free’ (water soluble) and ‘bound’ (extracted with reducing agents, papain or concentrated saline) β‐amylase, although the distinction between these two categories proved somewhat arbitrary. β‐Amylase was not active at extremes of pH (<3 or > 9) but activity was restored on reutralisation. Potassium cyanide reversibly inhibited both ‘free’ and ‘bound’ enzyme. 2′,3′‐Epoxypropyl α‐D‐glucopyranoside irreversibly inhibited the enzyme, but competing solvolysis made this method impractical for large‐scale work. Significant variation was found between the levels of β‐amylase activity in commercial gluten samples (the means of β‐amylase activity for individual countries ranged from 1‐88 to 3‐12 U mg−1 gluten) but this variation was not correlated with bread‐baking quality. β‐Amylase activity of gluten declined with storage, especially after 2 years, but bread‐baking quality was not affected. The decline in β‐amylase activity of experimentally heat‐treated gluten was related to the decline of bread‐baking quality. Exceptionally low β‐amylase activity could be used as a ‘marker’ for gluten that has been heat damaged during the drying process.
Evaluation of near‐infrared reflectance spectroscopy for predicting stover quality trait in semi‐exotic populations of maize
Authors: Albanell Elena , Plaixats Josefina , Ferret Alfred , Bosch Lluis , Casañas Francesc 
Published: November 2006

AbstractNear‐infrared reflectance spectroscopy (NIRS) analysis was investigated as a means of predicting quality parameters in semi‐exotic maize stover. These parameters included crude protein (CP), neutral detergent fibre, acid detergent fibre and in vitro dry matter digestibility (IVDMD). Samples of semi‐exotic maize stover were collected during three growing seasons (1989, 1990, 1991) from three locations in Catalonia, Spain. Calibration equations were obtained by multiple linear regression of conventional laboratory values on NIRS data from 84 samples and verified with 20 additional samples. Separate NIRS calibration were developed also within year (1989 and 1990, respectively). A Bran + Luebbe InfraAnalyzer model 450 was used for the study. In the multi‐year calibration the coefficients of squared multiple correlation (R2) ranged from 0–81 for IVDMD to 0–92 for CP and the standard errors of calibration (SEC) ranged from 0–35 for CP to 1–46 for IVDMD. The study showed that NIRS analysis can be used to evaluate the quality of semi‐exotic maize in breeding programmes.
Gamma irradiation as a means to eliminate Listeria monocytogenes from frozen chicken meat
Authors: Kamat Annapurna S , Nair Madhusudanan P 
Published: November 2006

AbstractCells of Listeria monocytogenes ATCC 35152 were sensitive to gamma irradiation in phosphate buffer, pH 7.00 (D10, dose required for 10% survival—0.15 kGy) at 0–5°C. The cells showed higher radiation survival when irradiated under frozen condition, with a D10 of 0.3 kGy. The protection offered by shrimp/chicken/kheema homogenates (100 g litre−1) was evidenced by even higher D10 values (0.5 kGy) at both 0–5°C and cryogenic temperature. Boneless chicken meat samples were artificially inoculated with L monocytogenes ATCC 35152 cells at low (5 × 103) colony‐forming unit (cfu) g−1 and high (5 × 106 cfu g−1) concentrations and irradiated at 1, 3, 4, 6 kGy doses under cryogenic conditions. The efficacy of the radiation process was evaluated by detecting L monocytogenes during storage at 2–4°C in the irradiated samples. These studies, when repeated with three other serotypes of L monocytogenes, clearly suggested the need for a dose of 3 kGy for elimination of 103 cfu cells of L monocytogenes g−1 from air‐packed frozen chicken meat.
A 13C‐NMR study of lipid alterations during fish canning: Effect of filling medium
Authors: Medina Isabel , Sacchi Raffaele , Aubourg Santiago P 
Published: November 2006

AbstractCarbon‐13 nuclear magnetic resonance spectroscopy was applied to study the effect of the filling medium on lipid modifications occurring during the industrial canning of tuna (Thunnus alalunga). In the two media studied—brine and soybean oil—increases in the free fatty acid level were observed with preferential hydrolysis of polyunsaturated fatty acids esterified in the sn‐2 position of the glycerol moiety. The extent and mechanism of lipolysis seem to be independent of the filling medium used. Quantitative results obtained for the main lipid classes showed dilution of the natural lipids of muscle by triacylglycerols from the filling medium in oil‐filled cans.
Supercritical carbon dioxide extraction of onion flavours—relationship of onion pyruvate content on flavour yield
Authors: Guyer Daniel E , Sinha Nirmal K 
Published: November 2006

AbstractSupercritical carbon dioxide extraction has been shown to produce fresh onion‐like flavour extracts, a flavour uncharacteristic of distilled commercial extracts. Relationships between onion cultivars and pyruvate content and extract yield were studied in an effort to select high extract oil yielding cultivars and to optimise the overall extract process. Flavour oil yield of five onion cultivars analysed ranged from 0.04 to 0.16 g kg−1 of initial raw product weight. Cultivars, Norstar and MSU selection 3506, showed higher flavour yields than others. Extra sweet yellow onion samples had lowest pyruvate content and gave the lowest flavour yield. A significant positive correlation between pyruvate content of onions and their supercritical carbon dioxide extracted onion flavour yield was obtained.
Effect of variety and location on optimum fermentation requirements of cocoa beans: An aid to fermentation on a cottage scale
Authors: Senanayake Malinie , Jansz Errol R , Buckle Ken A 
Published: November 2006

AbstractThree selected cacao varieties (WAA, ICS1 and Na32) grown in new low country intercrops and traditional mid‐country plantations of Sri Lanka were compared. Significantly different temperature and pH changes occurred during fermentation of the three varieties. The optimum duration of fermentation for all varieties was 6 days irrespective of the location of growth. The ‘sweat box’ fermentation method (mini‐box) with mixing at 12 h intervals, could be used to obtain a satisfactory level (85%) of fermentation of cocoa beans. In the short term, these findings will help to upgrade the cottage‐scale cocoa industry in Sri Lanka.
The phenolic pigment composition of black tea liquors—part II: Discriminating origin
Authors: McDowell Ian , Taylor Sarah , Gay Clifton 
Published: November 2006

AbstractThe phenolic constituents of 95 black teas, from nine countries, were analysed by HPLC. The procedure resolved 38 coloured phenolic components which were classified as theaflavins (4), thearubigins (22) and flavonol glycosides (11). One of the thearubigin constituents was unresolved chromatographically, but nevertheless quantified as a hump. The relative levels of these substances for different regions and countries of origin were compared. Statistical analysis of the HPLC results with discriminant analysis or canonical variant analysis and ANOVA, highlighted the characteristic differences in phenolic substance levels which contributed most powerfully to the discrimination between origins. Discriminant analysis revealed a discrimination rule based on phenolic composition which achieved a country of origin classification success of 94%. This type of approach highlights which substances are most important in defining origin in terms of tasters' assessments.