bluuebunny/crossref_metadata_2025_split huggingface dataset:
Estimation of the daily intake of nitrates and nitrites which children six to eleven years old, who attend primary schools in the City of Havana, may consume
Authors: Roché M. O. García , Bécquer A. , Moraleza N. 
Published: November 2006

AbstractIn the present article information is given as to the estimated amounts of nitrates and nitrites, which about 12000 children (6 to 11 years of age) who attend semiboarding school system in primary schools of Plaza district in the City of Havana, may consume through foods offered by the Centralized Kitchen “Manuel Ascunce” and at home. The used methods were: The determination of nitrates and nitrites in foods reported by the Mixed Committee FAO/OMS in 1976 using a reducing column containing cadmium described by Follet et al. in 1963, the nutritional survey through individual score in 24 h normed by our institute and the variance analysis of simple classification. Estimated quantities of nitrates and nitrites, which these children may consume according to the offer of food they receive, are 34,3 mg of NaNO3and 1,3 mg of NaNO2. These values are below those recommended as acceptable daily intake reported by the Mixed Committee FAO/OMS. Therefore, there does not seem to exist a risk to health through consumption of nitrates and nitrites by the population under investigation.
Electrochemical detection in HPLC. Part January Principles, techniques and instrumentation
Authors: Štulík K. , Pacáková V. 
Published: November 2006

AbstractElectrochemical detection techniques in high‐performance liquid chromatography are critically surveyed. The general principles of electrochemical detection are outlined and potentiometric, polarographic, voltammetric, coulometric, conductometric and high‐frequency detectors are described. The measuring techniques and detector performance are discussed and the operation parameters of electrochemical detectors are briefly compared with the other, most common HPLC detectors.
Starch as a functional component of food systems
Authors: Braudo E. E. 
Published: November 2006

AbstractStarch and other carbohydrates of D‐glucose series bind sodium ions but don't bind calcium ones. The affinity of β‐glucosides to sodium ions is much stronger than the affinity of D‐glucose and of α‐glucosides. Some other interrelations between the components of starch‐containing food systems are briefly discussed.
Ein Beitrag zur postreaktiven Seleneliminierung aus selenkatalysierten Kjeldahl‐Aufschlüssen
Authors: Engler J. , Kathe U. , Georgi E. 
Published: November 2006

AbstractEs wird ein Verfahren zur postreaktiven Selenelimierung von selenkatalysierten KJELDAHL‐Aufschlüssen für die Stickstoffbestimmung vorgestellt. Das Verfahren beruht darauf, daß der Aufschlußlösung ein Reduktionsmittel zur Selenit‐ und Selenatreduktion in Kombination mit das Aufschlußmedium beeinflussenden Stoffen zugesetzt wird, wodurch eine praktisch vollständige Fällung als Selen erreicht wird. In einem weiteren Verfahrensschritt erfolgt der Abbau des Reduktionsmittelüberschusses, damit dadurch keine Störung der Ammoniak‐/Ammoniumionenanalytik eintritt. Die Ergebnisse der experimentellen Prüfung des Verfahrens werden angegeben.
Thermodynamic compatibility of proteins in aqueous media Part 3. Studies on the role of intermolecular interactions in the thermodynamics of compatibility of proteins according to the data of dilution enthalpies
Authors: Polyakov V. I. , Popello I. A. , Grinberg V. Ya. , Tolstoguzov V. B. 
Published: November 2006

AbstractThe flow microcalorimetric method was used to determine the enthalpies of diluting solutions of ovalbumin, bovine serum albumin, casein, soybean globulin fraction, thermotropic aggregates of ovalbumin, mixtures of ovalbumin – bovine serum albumin, casein – soybean globulin fraction, and ovalbumin – thermotropic aggregates of ovalbumin in water. The calorimetric data obtained were compared with the data on phase equilibrium in the systems Water – Ovalbumin – Bovine serum albumin, Water – Casein – Soybean globulin fraction, Water – Ovalbumin – Thermotropic aggregates of ovalbumin. Intermolecular interactions have been shown to play a significant role in the thermodynamics of protein compatibility.
Subunit structure of Vicia faba legumin and implications for the improvement of protein quality
Authors: Horstmann C. , Müntz K. 
Published: November 2006

AbstractLegumin, the main storage protein of Vicia faba seeds. consists of the two different subunit types A and B. Each subunit is composed of two polypeptide chains, one acidic (α) and one basic (β) linked by disulphide bridges. In each subunit type specific α‐β‐pairs occur, in type A α‐ as well as β‐polypeptides contain methionine, whereas in both the constituent polypeptides of type B subunits methionine is lacking. Since the specific α‐β‐pairs reflect their origin from a common precursor and hence from a single gene for each subunit, it seems worthwhile to look for Vicia varieties containing an increased ratio of type A/B subunits and therefore a legumin with a higher content of the nutritionally limiting amino acid methionine. Results of such a screening are presented.
Plasteins. Their preparation, properties, and use in nutrition
Authors: Belikov V. M. , Gololobov M. Yu. 
Published: November 2006

AbstractThe theoretical and practical aspects of the plastein reaction, which consist in the formation of a gel following the addition of an endopeptidase to a concentrated solution of a partial protein hydrolysate. are examined and the properties and possibilities of using plasteins in nutrition are discussed. It is shown that valuable protein food products can be obtained with the aid of the plastein reaction from proteins with an unbalanced amino acid composition and from chemically synthesized amino acids. Other applications of plasteins in nutrition are discussed and the studies carried out hitherto on the mechanism and driving forces of plastein formation are considered.
Contribution of protein hydrophobicity to its functionality
Authors: Nakai S. , Li‐Chan E. , Hayakawa S. 
Published: November 2006

AbstractHANSCH analysis for quantitative structure‐activity relationship (QSAR) was applied to aspartyl proteinases and it was found that higher hydrophobicity, tighter molecular structure, and lower charge are required for milk clotting enzymes compared to proteolytic enzymes. For simplicity in analysis of food proteins, the use of fluorescence hydrophobicity, solubility and steric relating parameters, e. g., SH‐SS content and viscosity, are used instead of hydrophobic, electrical and steric parameters in the original QSAR concept. Solubility of milk and soy proteins after different heat treatments was investigated and it was found that aromatic hydrophobicity measured by anilinonaphthalenesulfonate fluorometry and by phenyl‐Sepharose chromatography showed better correlation than aliphatic cis‐parinarate (CPA) hydrophobicity. The use of CPA hydrophobicity in conjunction with solubility is, therefore, justified in an attempt to avoid multicollinearity in regression study.Significant correlations were found for emulsifying and fat binding capacity of both unheated and heated food proteins when the apparent hydrophobicity with CPA was used as a predictor variable. For foaming property, CPA hydrophobicity measured for unfolded protein (Se) and viscosity played important roles. Se and SH‐group content showed good correlation with thermal functionality of proteins.Emulsifying and fat binding properties of crude salt extracts of meat proteins from beef and fish which had been subjected to different processing conditions were explained by using CPA hydrophobicity, solubility and SH‐group content.
Kinetic description of proteolysis. Part 1. Peptic hydrolysis of proteins isolated from chicken heart: Optimization in terms of time and substrate concentration
Authors: Belikov V. M. , Kudinova E. G. , Vorob'Ev M. M. 
Published: November 2006

AbstractSimple equation for the total rate of proteolysis is proposed. The equation, based on the real mechanism of proteolysis includes the substrate concentration and some functions of the degree of hydrolysis. These functions are experimentally determined in the case of peptic hydrolysis of chicken heart proteins. The integration of differential equation made it possible to describe the kinetics of the proteolysis in terms of substrate concentration, degree of proteolysis and reaction time. The kinetics of proteolysis does not obey the MICHAELIS‐MENTEN law. The proposed way for mathematical modelling permits the optimization by productivity.
Qualitätsveränderungen während der Lagerung von Gemüsebohnen (Phaseolus vulgaris L. var. nanus Juslen. Aschers.) 3. Mitt Sensorische Qualität
Authors: Böttcher H. 
Published: November 2006

AbstractWährend der Lagerung von handgeernteten Gemüsebohnen bei verschiedenen Lagertemperaturen (0, 4, 12 bis 15, 18 und 24°C) treten bei den einzelnen Merkmalen der sensorischen Qualität, die über die Herstellung von Gefrierkonserven bestimmt worden sind, meist lineare Veränderungen mit der Lagerdauer (x) ein: y = α0 − β1 x. Sie beruhen auf einer Abflachung der produktspezifischen Aromastoffe und der Herausbildung unerwünschter, biochemisch bedingter Veränderungen in den pflanzlichen Geweben. Die Merkmale Geruch und Geschmack zeigen jeweils den stärksten Qualitätsrückgang mit 0,16 Wertnote/Tag bei 4°C und 0,25 bzw. 0,30 Wertnote/Tag für 18°C. Die aus den sensorischen Merkmalen berechnete Haltbarkeitsfunktion ist nicht so kritisch wie die aus der äußeren Qualität bestimmte.
Tierexperimentell‐toxikologische Untersuchungen von Proteinisolaten aus Sonnenblumensamen
Authors: Hoernicke E. , Lewerenz H.‐J. , Mieth G. 
Published: November 2006

AbstractIn subchronischen Fütterungsversuchen (90‐Tage‐Test) wurde an männlichen und weiblichen Ratten die toxikologische Unbedenklichkeit nach verschiedenen Verfahren gewonnener Sonnenblumen‐Proteinisolate (SPI) geprüft. Als Kriterien der Tests dienten der Allgemeinzustand der Tiere, die Futteraufnahme und ‐verwertung, der Blutstatus, die Nierenfunktion und Harnanalysen, die Bestimmung der Serumbestandteile, insbesondere der Enzymaktivitäten, die Organmassevergleiche sowie die makroskopische und mikroskopische Pathologie. Im Vergleich zwischen Kontroll‐ und Versuchsgruppen mit abgestuftem Ersatz des Futterproteins bis zu 75% durch SPI konnten bis zu einer durchschnittlichen täglichen Aufnahme von 13 g SPI/kg Körpermasse an den Versuchstieren keine toxischen morphologischen und funktionellen Veränderungen ermittelt werden, die auf die SPI‐Aufnahme zurückzuführen wären. Diese Bewertung erstreckt sich weitgehend auch auf die getesteten SPI‐Varianten.
Application of glycerol to freezing bovine pancreas. Part 1. Effect of cryoprotector on activity of certain enzymes in frozen minced pancreas
Authors: Hajduk E. , Fik M. 
Published: November 2006

AbstractEffects of different concentrations of glycerol on the activity of amylase, lipase, and proteases in frozen minced pancreas were studied. A 15% glycerol addition was found to decrease the proteolytic enzyme activity and to increase the activity of amylase. Moreover, accelerated freezing was shown to enhance the activity of all the enzymes studied.
Use of oyster shell as calcium supplement. Part 2. An assessment of the responses of hepatic and serum enzymes, relative organ weights, and bone mineralization in the broiler chicken fed gossypol‐containing cottonseed cake supplemented with oyster shell
Authors: Aletor V. A. , Aturamu O. A. 
Published: November 2006

AbstractThe role of oyster shell as calcium supplement in the utilization of gossypol‐containing cottonseed cake (CSC) was assessed using Hypeco broiler chickens. The results showed that of the organ measured, only the relative weight of the spleen was significantly (P < 0.05) decreased by oyster shell supplementation in the CSC diets. Spleen weight correlated negatively (r = −0.45) with dietary calcium. Alkaline phosphatase activity in the liver was significantly (P < 0.05) increased due to the levels of oyster shell supplemented while the activities of serum and liver alanine aminotransferase and aspartate aminotransferase were not significantly influenced.The results also showed that although oyster shell supplementation generally increased alkaline phosphatase activity, bone mineralization was relatively uninfluenced as judged by the low coefficients of variation (CV) of 3.14–3.61% and 3.39–4.82% for calcium and phosphorus content in the femur and tibia respectively.
Dissimilation of organic acids by dairy lactic acid bacteria
Authors: Hegazi F. Z. , Abo‐Elnaga I. G. 
Published: November 2006

AbstractOne hundred and eleven different strains of lactic acid bacteria, belonging to the genera Leuconostoc, Streptococcus and Lactobacillus, were examined for their ability to degrade 10 organic acids by detecting CO2 production, using the conventional Durham tube method. All the strains did not break down succinate, glutarate, 2‐oxoglutarate, or mucate. Malate, fumarate, citrate, gluconate, tartrate and pyruvate were variably attacked. A malo‐lactic fermentation was brought about by two thirds of S. cremoris and S. lactis strains as well as L. casei but not by L. buchneri or L. brevis. One third of the lactic streptococci examined, i.e. S. cremoris AM2, ML8 and SK11 were capable of diacetyl production. They required glucose for cleavage of citrate, whereas Leuconostoc citrovorum and S.faecalis did not. S. cremoris differed from S. lactis in not producing CO2 from gluconate. From all the lactic acid bacteria examined, only L. plantarum dissimilated tartrate. Production of acetoin and diacetyl is a more reliable evidence for assessing the degradation of pyruvate, compared to detection of evolved CO2. Facultatively heterofermentative lactobacilli and Leuconostoc citrovorum produced acetoin and diacetyl from pyruvate, whereas the obligately heterofermentative lactobacilli did not, a character that would be of taxonomic value. Glucose fermented by both the facultatively and obligately heterofermentative lactobacilli did not prove to be a metabolic source of acetoin and diacetyl. The facultative heterofermenters degraded pyruvate in the presence of glucose with lactate as the major product together with a mean of acetate of 4.1%, ethanol of 7.9%, acetoin of 1.7% and diacetyl of 2.6% yield on a molar basis after 60 days at 30°C. L. brevis produced acetate and lactate. The role of S. cremoris and the facultatively and obligately heterofermentative lactobacilli in flavour development during the ripening of many cheese varieties has been confirmed.
Modern immunoassays in meat‐product analysis
Authors: Fukal L. 
Published: November 2006

AbstractThe increased regulation of foodstuffs in modern society requires analytical methods which are easy to perform, sensitive, specific and relatively inexpensive. The basic antigen‐antibody reaction provides means for very specific analytical procedures. Immunoassays are powerful analytical tools that permit the specific and rapid detection or measurement of antigens and haptens to which antibodies can be produced. Sensitive recognition of the interaction is made possible by labelling the analyte or antibody, mainly with radioisotope (RIA) and enzyme (ELISA). Wide applications of these modern immunoassays to food analysis began about 1980.The paper reviews investigations, where various types of RIA and ELISA were developed for the use in meat product analysis. Detection and determination of various meat species, non‐meat proteins; microorganisms and bacterial toxins, drugs, anabolic hormones, pesticides, mycotoxins, and other contaminants in meat and meat products by the means of immunoassays is described. Now, the commercial kits are available for most of these compounds. They make possible to perform analysis in different laboratories under standard conditions. The reason of an enthusiasmic acceptance of this technology is related to its inherent specificity, high sensitivity, and the facility of application. In fact, immunoassays compete with other analytical technics. They have the advantage of economy when screening large numbers of samples.
Influence of the concentration of the main organic acids of wine on the cations adsorption of bentonites in synthetic wine
Authors: Arvanitoyannis I. , Fronimos P. , Psomiadou E. 
Published: November 2006

AbstractThe influence of concentration of the main organic acids such as tartaric, malic, citric, and succinic acids on the cation content (Ca, Mg, Fe, Cu, Zn and Mn) during treatment with optimum mass of two bentonites (Calcium and Calcium‐Sodium) in synthetic wine, is studied. Only in case of succinic acid, a lower Fe absorption is observed, probably due to its weaker acid character, compared to other acids.
The influence of selected technological processes on the improvement of rapeseed meal and fluor feed quality. Part 1. The influence of hydrothermal treatment and ethanol extraction on chemical composition of rapeseed products
Authors: Kozlowska H. , Zadernowski R. , Nowak H. , Piskula M. 
Published: November 2006

AbstractAs the majority of noxious compounds in rapeseed, e. g. glucosinolates, phenolic compounds and other non‐investigated ones, are well soluble in alcohol, an attampt was made to establish to which extent it is possible to eliminate these compounds from flour with 80 % alcohol and to which extent hydrothermal treatment increases the extraction efficiency. The results of the chemical composition of the differently treated products from the double‐improved Jantar variety show, that hydrothermal treatment of whole seeds results in easier extraction of the major part of the compounds analysed. But under the influence of the applied processes protein denaturation changes may take place.
Selected functional properties of detoxified rapeseed protein preparations effected by phytic acid
Authors: Kroll J. 
Published: November 2006

AbstractDetoxified rapeseed protein preparations with high protein content (>90 %) produced by extraction, ultra‐and diafiltration, have a very good solubility and excellent foaming properties (better than egg white). The emulsifying properties (emulsifying activity and emulsion stability) are moderate. The N‐solubility profile of these preparations (albumin and globulin mixing) has been influenced by phytic acid (PA). It is possible to observe a shift of the isoelectric range to lower pH‐values and parallel a decrease of solubility if the amount of PA (3, 5, 10 %) is increased. The foaming properties have also been dependent on the PA content. A higher concentration of PA (3, 5, 10 %) causes a decrease in the foaming activity. The results have been discussed concerning the interactions between PA and proteins.
Metabolic effects of licorice roots (Glycyrrhiza glabra) on lipid distribution pattern, liver and renal functions of albino rats
Authors: Sitohy M. Z. , El‐Massry R. A. , El‐Saadany S. S. , Labib S. M. 
Published: November 2006

AbstractThe biochemical activity of licorice roots was investigated by administrating it to hypercholesterolaemic rats at two different doses. High cholesterol level in the serum and most organs of hypercholesterolaemic rats was accompanied by high levels of triglycerides and total lipids but low one of phospholipids. The hypocholesterolaemic action of licorice roots was accompanied by hypolipaemic action but higher level of phospholipids in the rat serum and most organs.The results showed that while the high cholesterol level in the rat serum has impairing effects on liver and renal functions, the licorice administered to these rats has a counteracting action i.e. it can improve the impaired function of both liver and kidney, It has also a hypoglycaemic action.
Effect of osmotic shock on osmotolerant yeasts
Authors: Bhajekar Deepa , Kulkarni P. R. 
Published: November 2006

AbstractShock exposure of osmotolerant yeasts Debaryomyces hansenii 3339, Zygosaccharomyces mellis 3296 and Kloeckera antilarrum 3046 to solutions of sucrose at water activity (Aw) values between 0.99 and 0.88 was found to cause a great decrease in cell volume but an increase in heat resistance. For Debaryomyces hansenii the cell volume decreased from 28 μm3 to 4 μm3 and it could withstand a temperature of 65°C for over 20 min. Zygosaccharomyces mellis and Kloeckera antilarrum showed a decrease in cell volume from 31 μm3 to 3 μm3 and 4 μm3 respectively and both survived a heat treatment of 75°C for over 30 min.
Rückstände von Organochlorpestiziden, PCB's und Chlorphenolen in Fischen aus Teichwirtschaften und fischwirtschaftlich genutzten Gewässern im Gebiet um Frankfurt (Oder)
Authors: Hollstein A. 
Published: November 2006

AbstractFische aus Teichwirtschaften und fischwirtschaftlich genutzten Gewässern im Gebiet des ehemaligen Bezirkes Frankfurt (Oder) wurden auf den Gehalt an Organochlorpestiziden (HCB, Aldrin, HCH‐Isomere, DDD, DDE, DDT, Endrin, Toxaphen und Dieldrin), PCB's und Penta‐ und Tetrachlorphenol untersucht. Dabei wurden Säureaufschluß‐ und Extraktionsverfahren zur Aufarbeitung verglichen und die Möglichkeiten einer Simultanbestimmung von chlorierten Kohlenwasserstoffen, PCB's und Chlorphenolen mittels saurer Kieselgelextraktion in Fischen aufgezeigt. Die Identifizierung und Quantifizierung der zu bestimmenden Stoffe erfolgte gaschromatographisch mittels ECD auf zwei gepackten und einer fused silica Kapillar‐Trennsäule. Die Ausschöpfung der gültigen Höchstmengen liegt für die untersuchten Fischproben, mit Ausnahme von Toxaphen und Pentachlorphenol, bei 2‐10 %. Für Toxaphen und Pentachlorphenol werden zu 50 % Gehalte in Grenzwertnähe ermittelt. Der Einsatz beider Wirkstoffe auf dem Gebiet der ehemaligen DDR noch bis zu diesem Jahr muß als Ursache dafür angesehen werden. Die ermittelten Kontaminationswerte für Organochlorpestizide und PCB sind mit den neuesten Ergebnissen von Fischuntersuchungen im Gebiet der alten Bundesländer vergleichbar.
The effect of Sammo administration on some fundamental enzymes of pentose phosphat pathway and energy metabolites of alloxanized rats
Authors: Abdel‐Rahim E. A. , El‐Saadany S. S. , Abo‐Eytta A. M. , Wasi M. M. 
Published: November 2006

AbstractSammo plant which is traditionally used in Egypt for the treatment of diabetes mellitus, was administered at low and high levels (4% and 8% respectively at the expense of starch) to adult male alloxanized albino rats, to study its effect on energy metabolism. Adenosine‐5‐triphosphate (ATP) in the brain (B), liver (L) and kidneys (K) organs of alloxanized rats was significantly lowered compared with the negative control. On the other hand, adenosine‐5‐diphosphate (ADP) and adenosine‐5‐monophosphate (AMP) contents in the same organs were elevated markedly. In this connection myokinase activity in cytoplasmic and mitochondrial fractions of B, L and K organs was stimulated at control. Also, the activities of some fundamental enzymes of the oxidative pentose phosphate pathway i.e. glucose‐6‐phosphate dehydrogenase (G‐6‐PD) and 6‐phospho‐gluconate dehydrogenase (6‐PGD) in cytoplasmic and mitochondrial fractions of the same organs were markedly increased.Administration of Sammo at low and high levels reduced the consumption of ATP in B, L and K organs relative to positive control. Whereas, ADP and AMP contents were relatively reduced. Also, myokinase activity in the same organs were relatively inhibited. The activity of G‐6‐PD and 6‐PGD in cytoplasmic and mitochondrial fractions of the same organs were also decreased relative to the positive control.
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 1. Mitt. Bestimmung geometrischer Merkmale an isolierten Objekten
Authors: Fromhold‐Treu I. , Kozerke W. 
Published: November 2006

AbstractZiel dieser Artikelserie ist eine Zusammenfassung von Verfahren und Methoden der digitalen Bildverarbeitung unter dem Blickwinkel ihrer speziellen Anwendung in der Lebensmittel‐ und Ernährungswissenschaft. Nach einer kurzen Einführung in die Grundlagen der digitalen Bildverarbeitung werden effektive Verfahren zur Erkennung isolierter Objekte in Binärbildern behandelt. Außerdem werden für diese Objekte geometrische Merkmale definiert.