bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of feeding deoiled rice polish on the growth and subsequent productive performance of White Leghorn pullets
Authors: Lodhi Gopi N. , Ichhponani Jagmohan S. 
Published: October 2006

AbstractAn experiment was conducted to compare the feeding value of deoiled rice polish (DRP) with rice polish (RP) for White Leghorn pullets during growth and egg production. DRP was added at 20 and 40% levels replacing RP without adjusting energy and nutrients in the rations. The 40% DRP ration was offered to the pullets either at 1 week or 18 weeks of life. Results showed that the nutritive value of DRP compared well with RP for growth and productive performance though at the cost of 9 to 11% increase in feed consumption but metabolisable energy (m.e.) conversions were comparable. Furthermore, the age at which DRP feeding was initiated, had no effect on egg production. The average egg production for a period of 162 days was 73.4, 73.9 and 72.5% respectively in groups receiving 0, 20, 40% DRP. The increasing level of DRP reduced the egg size slightly but significantly probably due to low content of linoleic acid in the ration.
A note on the dependence of meat texture on the temperature of measurement
Authors: Ledward David A. , Lawrie Ralston A. 
Published: October 2006

AbstractMeat cooked at 80 °C has a significantly greater resistance to shear when measured at 20 °C than when measured at 70 °C. However, the texture of meat cooked at 55 °C displays no such temperature dependence. Scanning calorimetry indicates that partial reversion of heat induced collagen unfolding in cooled, well cooked meat may explain the increased toughness of the cooled samples.
Effect of home and industrial processing on protein quality of baby foods and breakfast cereals
Authors: Khan Mohammed Akmal , Eggum Bjørn O. 
Published: October 2006

AbstractThe effect of home and industrial processing on the protein quality of baby foods and breakfast cereals, commonly consumed in Pakistan, was studied. The nutritive value of baby foods and breakfast cereals was determined chemically (including amino acid analyses) and biologically in N‐balance experiments with growing rats. Lysine and threonine were found to be the limiting amino acids in home and industrially produced baby foods whereas lysine was the limiting amino acid in all the breakfast cereals. The lysine contents of home‐prepared baby foods were damaged to a great extent at 150–160°C compared with 100–110°C. The levels of lysine (35–76%) and arginine (10–41%) were in all the breakfast cereals reduced by the industrial processing. The net protein utilisation (NPU) of home‐prepared baby foods ranged from 51–81% as compared to 57–60% for industrially produced baby foods. The net dietary protein calorie per cent (NDp cal%) of home and industrially produced baby foods varied between 2.6 and 7.3% and between 7.0 and 7.1% respectively. The industrial processing reduced significantly the true digestibility (4–20%), biological value (13–34%) and net protein utilisation (17–41%) of all the breakfast cereals.
An investigation into the dietary fibre content of named varieties of carrot at different developmental ages
Authors: Robertson James A. , Eastwood Martin A. , Yeoman Michael M. 
Published: October 2006

AbstractThe carrot, Daucus carota, is a commonly used vegetable which has changed in appearance due to plant breeding programmes. The development of the carrot can be divided into a period of rapid increase in fresh weight, a stage of constant fresh weight and a stage of floral development and decrease in fresh weight. An analysis of the dietary fibre content of the carrot and its chemical composition has been made, using the varieties Altrincham, Chantenay, Nantes and Scarlet Perfection, at different developmental stages. Fibre was measured as prepared fibre, NDF, ADF, cellulose and lignin. No differences were found between varieties except those due to the different developmental rates of each variety. Within each variety the ADF content increased during late stage 2 and the increase was apparently due to the cellulose component of the ADF. Despite the differences, however, in carrot fresh weight between varieties and also within each variety there is no difference in any fibre component of carrot per 100 g fresh weight.
The influence of breed on the carcass and eating quality of pork
Authors: Wood Jeffrey D. , Dransfield Eric , Rhodes Douglas N. 
Published: October 2006

AbstractTwelve gilts from four breeds were reared from 30 to 65 kg liveweight and assessed for carcass, muscle and eating quality. The breeds were Large White (LW), Gloucester Old Spot (GOS) Crossbreed 1 (C1) and Crossbreed 2 (C2). The latter two were commercial products from breeding companies. There were small differences in quality between the breeds. C1 had about 2% more lean than the others. GOS had shorter carcasses, a higher proportion of total lean in the fore limb and thicker backfat but were not fatter overall. C1 and C2 had lower pH1 measurements than LW or GOS but similar colour and drip loss measurements in M. longissimus lumborum. There were positive but weak relationships between pH1 and percentage fat (r= +0.1 to +0.3). C1 had the more tender meat. When all breeds were pooled, about 9 % of the variation in toughness was accounted for by variation in percentage lean or fat. There was no suggestion that the pure breeds or fatter pigs had meat of better eating quality.
Trace metal content of livers and kidneys of cattle
Authors: Flanjak Johann , Lee Hean Y. 
Published: October 2006

AbstractResults are presented for the levels of arsenic, cadmium, chromium, cobalt, copper, lead, manganese, mercury, molybdenum, nickel, selenium and zinc, as determined by atomic absorption spectrophotometry, in the livers and kidneys of 190 cattle from eight different locations in New South Wales. The mean and range for each of the trace metals, in parts 10−6, in livers and kidneys, respectively were as follows: arsenic 0.013 (n.d.−0.09) and 0.018 (n.d.−0.10); cadmium 0.08 (n.d.−0.80) and 0.43(0.02–10.7); chromium 0.05 (n.d.‐1.0) and 0.03 (n.d.−0.22); cobalt 0.07 (n.d.−0.45) and 0.03 (n.d.−0.25); copper 18.0(0.81–82.8) and 3.9 (1.84–9.2); lead 0.14(n.d.−0.85) and 0.22(n.d.‐2.29); manganese 2.72(1.11–4.09) and 1.07(0.58–1.67); mercury 0.005 (n.d.−0.050) and 0.006 (n.d.−0.177); molybdenum 0.88 (n.d.‐2.41) and 0.31 (n.d.‐1.85); nickel 0.33 (n.d.‐4.82) and 0.46 (n.d.‐5.80); selenium 0.17(0.01–0.63) and 1.10 (0.47–1.77); zinc 37.5 (13.4–99.2) and 18.6 (12.9–31.6). Significant differences were observed in the trace metal levels in livers and kidneys from the different regions of the State and between the trace metal levels in livers and kidneys from the same region. The accuracy of the methods was confirmed by analysis of NBS No. 1577 Bovine Liver.
Effects of different watering methods, soil weights, soil diluents and soil coverings on the yield and nutrient uptake by ryegrass grown in a controlled environment
Authors: Brookes Philip C. , Gildon Andrew , Lane Peter W. , Edward Johnston A. 
Published: October 2006

AbstractA pot experiment was made to test the effects of various experimental techniques on yield and nutrient uptake by ryegrass grown in a controlled environment. Plants grown in 200 g soil yielded more per unit weight of soil than plants grown in the larger weight of soil (600 g). Supplying water to the saucers in which the plants stood gave significantly larger yields than watering to 80% water holding capacity (WHC) either once or twice daily. %N, %K and %Mg were larger in plants grown in the most soil, %P was unaffected and %Ca was less. With either soil weight, watering and amount of soil diluent had more effect on %P and %Ca than on the other nutrients.
Interrelationships between ideologically important thiol, disulphide groups and yield—quality parameters of wheat cultivars (triticu aestivumm L.)
Authors: Archer Malcolm J. 
Published: October 2006

AbstractExperiments were conducted with 22 wheat cultivars (Triticum aestivum L.) from the 1976 season which showed the following: grain yields and rheologically important SS/SH ratios were negatively correlated (r= −0.78). Rdeologically important SS/SH ratios were positively correlated with total flour protein percentages (r=0.61), residue flour protein percentages (r=0.62) and all better dough quality properties. Grain yields and total flour protein percentages were negatively correlated (r=−0.66). However, only the first relationship was statistically valid for 12 recurrent cultivars within the group of 22 which had been yield tested annually from 1971 to 1976, inclusive. Their long‐term average yield data (1971–76) were more negatively correlated (r= −0.87) with the 1976 SS/SH values than their 1976 yield data (r= −0.78). It is considered that grain yield differences between the cultivars studied were inherently related to differences in their abilities to synthesise more rheologically important thiol groups than disulphide groups during plant growth and grain formation. The SS/SH ratio and grain yield relationship appears to be largely independent of seasonal influences and therefore should be of interest to wheat breeders trying to combine higher yield and better quality objectives in their programmes.
The composition of a gel formed when wheat flour is suspended in phenol‐acetic acid‐water (1:1:1, w/v/v)
Authors: Jennings Allen C. 
Published: October 2006

AbstractA gel which formed when wheat flour was suspended in phenol‐acetic acid‐water (1:1:1, w/v/v/) was fractionated into a protein‐rich soluble fraction and a carbohydrate‐rich insoluble fraction. Gel electrophoresis showed that the soluble fraction contained several proteins and had an amino acid composition with a high content of proline and glutamyl residues and a low content of lysine. The soluble fraction also contained lipids which were mainly phospholipids, phospholipid derivatives and glycolipids and other compounds, which yielded galactose and glucose after acid hydrolysis. The insoluble fraction contained a polysaccharide with similar properties to starch, and lipids which were mainly neutral fats, sterols and sterol esters. Both fractions contained arabinoxylans and mannans. The gel did not contain any nucleic acids. The protein‐rich soluble fractions of gels prepared from other wheat flours and air‐classified flour fractions, from wheat gluten and from rye and barley flours, showed marked differences in amino acid composition. It is concluded that a heterogeneous class of proteins, rather than specific proteins in fixed proportions, is involved in gel formation.
Effects of domestic preparation of cereals and legumes on ionisable iron
Authors: Prabhavathi Tatineni , Narasinga Rao Bagepalli S. 
Published: October 2006

AbstractEffect of simple domestic processing on ionisable iron from cereals and legumes was investigated using an in vitro method. Two‐fold increase was observed when legumes and cereal were germinated for different periods. In the case of legumes, increase was observed only with the whole grain, whereas no such changes were observed with decorticated legume. The ionisable iron from bread was higher (nearly twice) when compared with that from chapathi, prepared from the same wheat. The total iron was higher in the parboiled rice than in the raw rice. The percentage ionisable iron was lower in the parboiled rice than in the raw rice. The actual amount of ionisable iron, however, was the same in both the rice samples. Fermentation of rice and legume (pulse) mixture and cooking did not result in any change in the ionisable iron. Cooking of rice or wheat as used in Indian homes did not influence ionisable iron.
Sugars and amino acids in dried iraqi figs
Authors: Salema Sayed A. , Abdul‐Nour Basima A. 
Published: October 2006

AbstractThe sugars in the dried Iraqi figs (Wazeri Variety) were examined by paper chromatographic analysis. Glucose comprised (34.30%), and fructose (31.20%) together with (7.82 %) of the fruit. Polysaccharides were found to be arabogalactans. Iron, calcium and phosphorus were found to be 14, 145 and 150 mg per 100 g dry weight respectively. Hydrolysis showed the presence of all the essential amino acids with adequate lysin and sulphur amino acids but relatively little tryptophan.
Browning Potential, PPO, Catalase and Acid Phosphatase Activities during Ripening of Non‐chilled and Chilled Avocado
Authors: Sharon Osnat , Kahn Varda 
Published: October 2006

AbstractDuring storage at 17°C, an increase in respiration and ethylene production and a decrease in firmness occurred sooner in avocados chilled previously than in non‐chilled ones. The browning potential of avocado mesocarp changes markedly during ripening of both non‐chilled and chilled fruits, reaching the same maximal level in both groups. However, non‐chilled ripened avocados are characterised by a much lower browning potential than ripened chilled fruits. The changes in browning potential during ripening are associated with larger changes in polyphenol oxidase (PPO) and catalase than in acid phosphatase activities. The levels of PPO and of catalase detected during ripening are about the same in non‐chilled and chilled avocado, yet the former produced much more ethylene than the latter, implying that the level of these enzymes per se does not determine the level of ethylene produced by the fruit.
The transnitrosation of secondary amines S‐nitrosocysteine in relation to N‐nitrosamine formation in cured meats
Authors: John Dennis M. , Davies Roger , McWeeny David J. 
Published: October 2006

AbstractThe reactions at 37°C of S‐nitrosocysteine hydrochloride with three secondary amines, N‐methylaniline, morpholine and pyrrolidine, have been studied at pH 2.65, 5.5 and 9.75. The reactions result in the formation of the N‐nitroso derivatives of the three amines at all three pH values studied. The rates of N‐nitrosation and final yields of products in these reactions were compared with those in reactions in which the N‐nitrosation of the secondary amines was effected by nitrite. The comparative rates varied considerably according to the amine being studied and the reaction pH. The relevance of these findings to nitrosamine formation in cured meat and in vivo are discussed. Reaction of S‐nitrosocysteine hydrochloride with all three amines at pH 9.75 and with N‐methylaniline at pH 5.5 resulted in some N‐nitrosamine formation in the headspace above the reaction mixture. The stability of S‐nitrosocysteine hydrochloride was studied as a function of pH. The compound was fairly stable at pH 2.65, but decomposed rapidly at pH 5.5 and 9.75. The decomposition reaction at pH 5.5 followed three‐halves order kinetics, but that at pH 9.75 did not conform to simple kinetics.
Nutritional upgrading of a new soya‐protein isolate—SP55
Authors: Cogan Uri , Fuchs Rony , Mokady Shoshana , Shemer Michael 
Published: October 2006

AbstractA series of biochemical and nutritional studies was performed in order to establish the reasons for the poor nutritional quality of the new soya‐protein isolate SP55. Moist heat treatment which destroyed the substantial residual anti‐tryptic activity present in the SP55 fraction, did not improve the nutritive value of the protein as indicated by rat feeding tests. Furthermore, partial in‐vitro‐enzymic digestion by papain or by pancreatin of SP55 prior to rat feeding did not alter the poor performance of the preparation. Amino acid analysis indicated that the protein was deficient in several essential amino acids. Subsequent rat feeding studies showed that the nutritional quality of the protein can be highly upgraded by supplementation with sulphur‐containing amino acids, tryptophan and threonine.
Use of canonical variate analysis in the differentiation of swede cultivars by gas‐liquid chromatography of volatile hydrolysis products
Authors: Cole Rosemary A. , Phelps Kathleen 
Published: October 2006

AbstractSwede cultivars can be differentiated by their volatile hydrolysis products obtained after maceration. Multivariate statistical techniques however, are required to interpret the data because of the interactions between volatiles. Canonical variate analysis allowed a chemical interpretation to be placed on the effects of storage and provided a basis for differentiating between cultivars. The relative chemical configuration of the cultivars is displayed graphically by plotting the cultivar means relative to the first two canonical variates.
The stability of pectolytic enzymes in sulphite liquor in relation to breakdown of sulphited strawberries
Authors: Harris Jane E. , Dennis Colin 
Published: October 2006

AbstractThe stability of pectate and pectin depolymerising enzymes produced by Mucor piriformis, Rhizopus sexualis, R. stolonifer, Botrytis cinerea, Aureobasidium pullulans, Trichosporon pullulans and Cryptococcus albidus var. albidus in sulphite liquor was studied in relation to the breakdown of sulphited fruit. Marked breakdown of fruit occurred only when pectolytic activity could be detected in the liquor for more than 2 weeks using a viscometric assay. Of the fungi tested Rhizopus spp. produced enzymes which were most stable in sulphite liquor. For each of the Mucor and Rhizopus species tested, the stability of polygalacturonases in sulphite liquor was very similar for extracts of infected fruit and culture filtrates. The rapid decrease in polygalacturonase activity for both systems in the first 48 h contrasted with a slower inactivation where infected tissue was used. The reasons for this are discussed and it is suggested that sulphite labile (= acid labile) and sulphite stable (= acid stable) forms of the polygalacturonases are present.
The effect of shear rate on the viscosity of solutions of sodium carboxymethylcellulose and k‐carrageenan
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O. 
Published: October 2006

AbstractThe apparent viscosities of aqueous solutions of sodium carboxymethylcellulose (NaCMC) and k‐carrageenan have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were also made on gum solutions to which glucose, sucrose, or glucose syrup had been added. For all the solutions the variation of relative viscosity with shear rate fits a power law equation. Addition of sugars to the most concentrated solutions of NaCMC has no effect on the non‐Newtonian behaviour but addition of glucose syrup to the most dilute solutions of NaCMC decreased the non‐Newtonian behaviour. However, the general pattern of behaviour showed close similarity with that of guar gum and locust bean gum. In the more concentrated glucose and sucrose solutions the non‐Newtonian behaviour of k‐carrageenan was increased appreciably. There was no comparable effect on k‐carrageenan in glucose syrup solutions. This different behaviour of k‐carrageenan is attributed to the development of solute‐solute interactions.
Lead in wild blackberries from suburban roadsides
Authors: Farmer John G. 
Published: October 2006

AbstractA mean lead content of 0.79 mg kg−1 was found for wild blackberries from roadside hedgerows in a suburban area of Glasgow. This represents a five‐fold enhancement in lead content relative to blackberries from non‐roadside environments and can be attributed to the emission of lead‐containing compounds from car exhausts. Washing typically removed ≤0.1 mg kg−1. However, M.A.F.F. (1975) recommended limits for lead in fresh food (1 mg kg−1) and canned fruits and preserves (2 mg kg−1) were not, in general, exceeded.
New sorbent gel forms of cellulose esters for debittering citrus juices
Authors: Chandler Bruce V. , Johnson Robert L. 
Published: October 2006

AbstractMethods are described for the preparation of cellulose esters in gel forms suitable for the removal of the bitter principle limonin from orange juice without requiring prior centrifugation of the juice and without introducing sorbent fines into the product. Bitter orange juice was successfully debittered by holding several days in containers with linings of the esters in gel form, by batchwise agitation with gel cubes or beads, and by passage through columns packed with these materials. These processes provide the basis for methods suitable respectively for in storage, batchwise or inline debittering treatments on an industrial scale. Cellulose acetate gel beads were used to debitter eight successive batches of juice, the sorptive capacity of the beads being regenerated by washing with water between treatments. The preparation of these gel beads batchwise or by a continuous drop‐tower procedure is described, using only materials approved for use in food processing.
Sorghum fermented kisra bread. I—nutritive value of kisra
Authors: Tinay A. H. El , Gadir A. M. Abdel , Hidai M. El 
Published: October 2006

AbstractKisra is a fermented sorghum bread which constitutes the staple diet of the Sudanese population. Kisra fermentation for three popular sorghum varieties was investigated. The objective was to determine the nutrient content as well as the amino acid pattern during this fermentation. The results indicated that there was a slight increase in protein content as a result of Kisra fermentation and an appreciable drop in starch. Total and non‐reducing sugars decreased markedly at the commencement of the fermentation process; while crude fibre content increased. Threonine and lysine remained practically unchanged during Kisra fermentation. Tyrosine and methionine were enriched as a result of fermentation for all three sorghum varieties. Dabar and Fetirita Kisras were enriched in threonine and valine while in Mayo Kisra these amino acids decreased compared to the grain. Tyrosine content of Dabar Kisra improved but diminished in Fetirita Kisra.
Carbohydrates in raw and germinated seeds from mung bean and chick pea
Authors: Åman Per 
Published: October 2006

AbstractThe contents of hydrophilic extractives, lipids, protein, starch, non‐starch polysaccharides, Klason lignin and ash were determined in raw and germinated seeds of mung bean (Phaseolus aureus) and chick pea (Cicer arietinum). Several low molecular weight carbohydrates were found in the hydrophilic extractives. During germination, due mainly to their use as an easily available source of germinating energy, there was a rapid decrease of the raffinose family oligosaccharides in mung bean and a somewhat slower decrease in chick pea. Changes in the content and composition of dietary fibres during germination was small.
Isolation and identification of a new amadori compound from green tea
Authors: Anan Toyomasa 
Published: October 2006

AbstractA new Amadori compound was isolated from green tea, and identified as 1‐deoxy‐l‐L‐theanino‐D‐fructopyranose on the bases of spectral data, chemical degradation and synthesis. The content of the compound increased during the firing treatment in green tea manufacturing, reached a maximum on treatment at 130°C for 30 min, and then decreased. Correlation was found between the content of the compound and evaluation score of flavour of green tea with r = 0.558. This was significant at 10%.
Effect of storing hake (Merluccius merluccius hubbsi) on ice on the viscosity of the extract of soluble muscle protein
Authors: Crupkin Marcos , Barassi Carlos A. , Martone Celina , Trucco Raúl E. 
Published: October 2006

AbstractThe viscosity of high ionic strength muscle extract of hake decreases during storage of whole fish on ice. Linear correlation was obtained when log of reduced viscosity was plotted against days of storage on ice and also in the plot of reduced viscosity against sensory scores.