bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of interesterified dietary fat mixtures on various lipid indices and liver metal content of rats in fat‐metabolism disturbance
Authors: Zsinka A. J. N. , Perédi J. , Lindner‐Szotyori K. , Biró Gy. 
Published: November 2006

AbstractAdult male and female Wistar rats were fed isoenergetically for a 6 week period with a lipogenic diet containing a 20% fat mixture which caused fat‐metabolism disturbance. One group consumed the mixture of sunflower oil and lard in a ratio of 0.91 P/S, the other group the interesterified form of the same mixture. The linoleic acid content of the mixtures was 0.4%. The fat mixture of the third group's diet was adjusted with soya oil to a linoleic‐acid content of 0.8%. The results were compared to the control data obtained in rats fed with a normal diet. The changes in various lipid indices of the serum and the liver and the levels of some metals in the liver were analysed. It was found that.— in comparison to the control on the effect of the lipogenic diet the total lipid and cholesterol contents of the serum increased significantly in all groups (a significantly higher value being observed for the females than for the males) whereas the HDL‐C content decreased. As to the effect of the fat mixtures there were no considerable difference.— in the liver of the females a similar trend of high lipid values was observed with the consumption of the different fat mixtures; in the liver of males the interesterified fat mixture and the fat mixture with a higher linoleic acid content caused a significantly higher total lipid, triglyceride, and total cholesterol accumulation than the non‐interesterified mixture.— the iron content of the liver decreased in the males of all three groups, but more significantly with interesterification and increasing the linoleic‐acid content of the diet, while in the females the zinc content of the liver decreased.— our experimental model of the fat‐metabolism disturbance seems to be suitable for the determination of the effects of slight dietary changes i.e. for the study of changes in food technology.
Analysis of natural citrus aqueous essences
Authors: Pino J. , Rosado A. , Baluja R. 
Published: November 2006

AbstractCommercially produced natural citrus aqueous essences obtained from orange, grapefruit, lemon and lime were qualitatively analyzed by GC‐MS system. The major and most of the minor components had been previously isolated from these fruits. Also some minor components, not previously found were identified in this study.
Review article Is the variational scope of individual sensitivity given enough consideration in evaluation of risks caused by toxicological substances in food?
Authors: Bleyl D. W. R. 
Published: November 2006

AbstractThe contemporary concept of evaluation of risks with humans caused by xenobiotics in food is critically reviewed. In this context it is pointed out that epidemiologic studies, in most cases, give little reliable evidence only. Mankind's risk factors are of a multi‐dimensional composition, depending on genetic aspects and the differring health and nutrition statuses of the individuals. This leads to an enormously wide scope of variations in the individual sensitivity to xenobiotics. Contemporary knowledge leaves the question open, whether predisposed population groups are always sufficiently protected by the level of the permissible amount of xenobiotics.
Die Bedeutung der Wachstumskinetik und Produktbildung für Auswahl und Einsatz von Starterkulturen in der Milchwirtschaft
Authors: Jöx E. , Unger A. , Weide H. 
Published: November 2006

AbstractDie Aktivität einer Starterkultur (Milchsäure‐ und Aromaproduktion) ist abhängig von der Konstanz der Zusammensetzung dieser Mischpopulation und von ihrem optimalen Wachstum in verschiedenen Phasen des Fermentationsprozesses. Die Wachstumsparameter spezifische Wachstumsrate (μ), maximale spezifische Wachstumsrate (μmax), Teilungsrate (v), Verdopplungszeit (td) und Halbsättigungskonstante (Ks) eines jeden Einzelstammes sind Grundlage für die Stabilität einer Starterkultur und sollten deshalb bei der Herstellung (Neukombination) von Starterkulturen berücksichtigt werden.Die Wachstumskinetik von Reinkulturen und Mischpopulationen ausgewählter Milchsäurebakterien wird untersucht und die Bedeutung der Wachstumsparameter μmax und Ks von Einzelstämmen für die Starterkulturenherstellung erörtert. Die Analyse des Wachstums und der Produktbildung von Einzel‐ und Mischpopulationen in rekonstituierter Magermilch unter Berücksichtigung praxisrelevanter Milieufaktoren (pH, Temperatur, Sauerstoff) bietet Möglichkeiten zur Prozeßsteuerung und Optimierung der Produktsynthese (Milchsäure. Diacetyl).
Biochemical studies of some non conventional sources of protein. Part 4. The proteins of mango waste stone kernels
Authors: Lásztity R. , El Shafei M. A. , Samei M. B. Abdel , Hatour F. S. , Labib M. 
Published: November 2006

AbstractThe gross chemical composition, protein content and amino acid composition of mango stone kernels of four Egyptian varieties (Ewsi, Hendi, Fonso and Timour) were investigated. Carbohydrates are the main components of the seed. The protein content varies between 5.0 and 7.2% and the ether extract ranged from 10.8% to 13.6%. High glutamic acid, aspartic acid and leucine content and low concentration of sulfur‐containing amino acids are characteristic for the proteins of mango kernels. Lysine level is also low, the concentration of other essential amino acids is acceptable. Sulfur‐containing amino acids are the first limiting ones followed by lysine and threonine.
Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen
Authors: Peters H. , Kroll J. , Gassmann B. 
Published: November 2006

AbstractAus ökonomischer und perspektivischer Sicht ist der Einsatz von Zusatzstoffgemischen (Compounds) und Streckstoffen in Fleischerzeugnissen eine zwangsläufige und alle Länder betreffende Entwicklung. Der vorliegende Bericht gibt eine Übersicht über Zusatzstoffe bzw. Stoffgemische, die Wurstwaren und anderen Erzeugnissen aus zerkleinertem Fleisch mit dem Ziel der Beeinflussung von Wasserbindung und Fettemulgierung zugesetzt werden. Im Hinblick darauf wird die seit 1960 erschienene Patentliteratur ausgewertet.
Effect of fiber from buckwheat on the in vitro enzymatic digestion of protein
Authors: Amarowicz R. , Korczakowska Boźena , Smoczyńska Krystyna 
Published: November 2006

AbstractNutritive value of buckwheat protein, compared to other cereals, is high. Special attention should be paid to a high level of lysin [5]. Relatively low digestibility of buckwheat protein is most probably connected with a presence of fiber and tannin [3].In many in vitro studies, it was revealed that fiber changed the activity of digestive enzymes. The reason for it is, most probably, the contact between the enzyme and the substrate, being decreased due to the effect of fiber components and the electrostatic interaction between fiber and amphoteric particles of enzyme [4].During the experiments it was observed that purified fiber preparations give more distinct effect than fiber in natural form [2]. It was also stated that the influence of the particular fiber components on the activity of the enzymes was diversified [8].The aim of the work was to examine in vitro how the buckwheat fiber affected the activity of digestive enzymes: pepsin, trypsin and chymotrypsin.
Characterization of the major protein fraction carmin from safflower seeds (Carthamus tinctorius L.) by dynamic light scattering and circular dichroism spectroscopy
Authors: Zirwer D. , Prakash V. , Raab B. , Schwenke K. D. , Gast K. 
Published: November 2006

AbstractHydrodynamic parameters of the major protein fraction carmin from safflower seed were determined by means of dynamic light scattering. The results indicated a translational diffusion coefficient of (3.81 ± 0.06) × 10−7 cm2 s−1 and a Stokes radius of (5.6 ± 0.06) nm. The calculated molecular mass Ms,D was (3.1 ± 0.1) × 105 g/mol and the frictional ratio was 1.25 ± 0.05. Evaluation of secondary structure from CD spectra using the method of Provencher and Glöckner gave 8 % α‐helix, 45 % β‐sheet and 47 % aperiodic structure. These results are discussed in view of structural homology of oilseed proteins.
Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness
Authors: Hegazi Fakhreya Z. 
Published: November 2006

AbstractStreptococcus faecalis subsp. liquefaciens was examined for proteolysis and development of bitterness in sterile buffaloes' skim milk with and without some additives. Cell population and the pH of milk were the most important factors in the breakdown of casein and development of bitterness. Sodium chloride level, altering the final concentration of bacteria in milk, had a direct role in the production of bitter peptides. Calcium ions up to 5 mM did not affect proteolysis whereas higher concentrations were inhibitory. Electrophoretic analysis of proteose‐peptone formed in sterile skim milk with and without NaCl revealed the presence of 3 peptides, 2 of which were probably associated with bitterness.S. faecalis subsp. liquefaciens produced acidity slowly, but was the most acid producer (1.25% after 72 h) of the streptococci. However, milk coagulated enzymatically and the curd shrinkage was related to salt‐dependent acidity.Strains of the organism coagulated fresh citrated human plasma within 21 h at 30 °C, but without any visible fibrinolysis. The strains also were all α‐haemolytic with occasionally a very few β‐haemolytic variants on sheep blood agar. On human blood agar, a weak alpha‐reaction was given.
Eine einfache und schnelle gaschromatographische Rückstandsbestimmung von Dimethoat in Obst und Gemüse
Authors: Hanika G. , Seifert K. , Dorn U. 
Published: November 2006

AbstractDas Insektizid Dimethoat, 0,0‐Dimethyl‐S‐(N‐methylcarbamoyl‐methyl)‐dithiophosphat, wird als Bi 58 EC‐Formulierung gegen beißende und saugende Insekten eingesetzt. Es ist in die Toxizitätsgruppe II eingestuft; die vernachlässigbare Rückstandsmenge beträgt bei Obst und Gemüse 0,05 mg/kg, die maximal zulässige Rückstandsmenge je nach Art des Obstes und Gemüses 0,1–0,5 mg/kg [1]. Die Rückstände des Dimethoats werden nach TGL 27796/31 entweder gaschromatographisch mit dem Alkaliflammenionisationsdetektor oder dünnschichtchromatographisch bestimmt [2], wobei letztere Methode oft unbefriedigende Ergebnisse liefert [3]. In der DDR wird zur Zeit kein Alkaliflammenionisationsdetektor (AFID) produziert; entsprechende Gaschromatographen müssen importiert oder die Alkaliflammenionisationsdetektoren im Selbstbau hergestellt werden. Zimmermann u. a. [4] beschreiben einen Eigenbau‐AFID auf der Basis des Gaschromatographen GCHF 18.3 des VEB Chromatron Berlin, DDR, der zur Bestimmung phosphororganischer Verbindungen in Schmierstoffen eingesetzt wurde. Eine kürzlich von Conrad u. a. [5] publizierte Arbeit berichtet über den erfolgreichen Einsatz des Gaschromatographen GCHF 18.3 mit KCl‐AFID zur Bestimmung von Trichlorfon nach Derivatisierung mit Acetanhydrid.
The elusive goal of pedigree weights
Authors: Sengul Haydar , Bhattacharjee Samsiddhi , Feingold Eleanor , Weeks Daniel E. 
Published: November 2006

AbstractNon‐parametric linkage analysis methods generally involve calculating an allele‐sharing statistic for each pedigree in a data set, then standardizing and summing the statistics over pedigrees. Pedigrees of different sizes can be weighted differently in the sum, though it is perhaps most common to weight all standardized pedigree statistics equally. Most other common weighting schemes are based on the number of affected individuals in the pedigree. It is also possible to derive optimal weights, which maximize power to detect linkage under particular trait models. We started by investigating three different analytical and simulation‐based methods to calculate power and derive optimal weights. We found that simulation methods produce noticeably more accurate power calculations than the other methods. However, although the different calculation methods give different “optimal” weights, the power at those weights is very similar. That is, the analytical calculation methods are sufficient for finding good weights even though the simulation methods are most appropriate for calculating power. In comparing optimal weights for different trait models, we found that the weights vary quite a bit with the model, such that optimal weights for one model are not necessarily powerful at all for other models. Finally, we studied the power of a number of general weighting schemes, and of some new ones that incorporate information on how closely the affected individuals are related. We were able to find some schemes that performed well in the sense of giving reasonably powerful weights for most of the trait models and pedigree types we considered. Genet. Epidemiol. © 2006 Wiley‐Liss, Inc.
Antioxidant activity, fatty acids and phenolic acids compositions of potato peels
Authors: Onyeneho Sylvester N , Hettiarachchy Navam S 
Published: November 2006

AbstractThe effects of freeze‐dried extracts from the peels of six potato varieties as antioxidants in pure soy oil were investigated using the active oxygen method (AOM) procedure, carotene bleaching and linoleic acid oxidation experiments on thin‐layer chromatography (TLC) plates. At 9 h under AOM conditions, 20 g soy oil treated with 0.05 g of these extracts attained lower peroxide values (PV, 22.0‐28.0 meq kg−1) than the control oil sample (PV, 109.0 meq kg−1) indicating very strong antioxidant activities. Oils treated with the same amount of tertiary butylhydroquinone, butylated hydroxyauisol‐butylated hydroxytoluene mixture and rosemary extract attained PV of 10, 19.0 and 16.0 meq kg−1, respectively. Results of the carotene bleaching and linoleic acid oxidation experiments on TLC plates indicated that the antioxidant activities of these extracts were due to the presence of phenolic acids. Among the phenolic acids separated and identified by both high‐performance liquid chromatography and TLC, chlorogenic, proto‐catechuic and caffeic acids were predominant and appeared to be mainly responsible for the strong antioxidant activities of the extracts. Peels from the red potatoes contained more polyphenols than those from the brown‐skinned varieties, but their oil contents were similar.
Synthesis, characterisation and use of 2‐tetradecylcyclobutanone together with other cyclobutanones as markers for irradiated liquid whole egg
Authors: Crone Anne V J , Hand Mark V , Hamilton John T G , Sharma Narain D , Boyd Derek R , Stevenson Mary H 
Published: November 2006

AbstractThe synthesis and characterisation of 2‐tetradecylcyclobutanone (TCB) is described. Both 2‐dodecykyclobutanone and TCB were shown to be present in liquid whole egg irradiated at doses of 2.5 and 10.0 kGy. These compounds were absent from the unirradiated pasteurised samples. Using gas chromatography and infrared spectroscopy, there was also evidence for the presence in irradiated egg of 2‐tetradeccnyl‐ and 2‐tetradecadienylyclobutanone which are formed from oleic and linoleic acids, respectively. Authentic standards for these unsaturated cyclobutanones were not available commercially but the presence of 2‐tetra‐decenylcyclobutanone was substantiated by hydrogenating the egg extracts so converting this unsaturated cyclobutanone to TCB. Saturated and unsaturated cyclobutanones appear to be specific products of irradiation and are potential markers for detection of irradiated liquid egg and probably other fat‐containing foods.
Dissolution of potassium feldspar rocks in soils in open‐leaching and closed‐incubation systems
Authors: Riggs Katherine S , Syers J Keith , Appleton J Donald 
Published: November 2006

AbstractThe dissolution of two finely ground potassium feldspar rocks (KFR). from Malawi and Sri Lanka, was examined in four indigenous acid soils using open‐leaching and closed‐incubation systems. Increases in fractions of soil potassium (K), compared to the control, indicated that the extent of dissolution of KFR was usually substantially enhanced in the leaching system. Because the leaching system represents the field situation more closely, it is the most appropriate for assessing the dissolution of potassium feldspar rocks (KFR) in soils and their potential as direct‐application K fertilisers.
Condensed tannin and gossypol concentrations in cottonseed and in processed cottonseed meal
Authors: Yu Feng , Barry T. N. , Moughan P. J. , Wilson G. F. 
Published: November 2006

AbstractExperimental varieties of cottonseed and of industrial cottonseed meal (CSM) were analysed for extractable and bound condensed tannin (CT) and free gossypol. CT was present in the hulls of all varieties, with higher concentrations recorded for high tannin and glandless selections (55 and 58 g kg−1 DM) than for the multiple host plant resistant and high gossypol selections (38 g kg−1 DM). CT was present in trace amounts in the kernels (meats) of high tannin selections, but was not detected in the kernels of all other selections. Industrial CSM contained 8‐15 g kg−1 CT, due to contamination of meats with hull components. On average, for the hulls of all varieties, approximately 22, 60 and 18% of total CT was present in the extractable, protein‐bound and fibre‐bound forms, respectively. Total CT content in the hulls was positively correlated with the lignin content of kernels (r = 0·67, P < 0·01). Free gossypol was mainly found in the kernels, with negligible amounts being found in the hulls of the experimental varieties. Kernels of high gossypol selections contained higher concentrations of free gossypol (18 g kg−1 DM) than kernels of multiple host plant resistant, high tannin and commercial selections (10‐12 g kg−1 DM), with free gossypol concentration being very low (0·8 g kg−1 DM) in the kernels of glandless cottonseed and in Australian industrial CSM. A negative correlation (R = −0·50, P < 0·05) between free gossypol in the kernels and total CT in the hulls was found. The kernels of multiple host plant resistant selections were lower in neutral detergent fibre, acid detergent fibre and lignin, whilst those of the glandless selection were higher in oil, than the mean for all other selections. The results are discussed in relation to plant defence mechanisms against insect attack and in relation to the nutritive value of CSM for ruminant and monogastric livestock.
Oil composition of diverse groundnut (Arachis hypogaea L) genotypes in relation to different environments
Authors: Bansal U. K. , Satija D. R. , Ahuja K. L. 
Published: November 2006

AbstractGroundnut (Arachis hypogaea L) genotypes belonging to diverse growth habits, namely, Spanish bunch, Virginia runner and Virginia bunch were evaluated for oil content and fatty acid composition in four environments. Variability for oil content and fatty acids was significant, within as well as between growth habits, in all the environments. Oil content was independent of growth habit. However, the different fatty acid contents were related to the growth habit. Both traits were significantly influenced by environmental fluctuations. Oleic acid concentration was highest in the genotypes belonging to Virginia runner, followed by that of Virginia bunch and a minimum in the Spanish bunch type. This trend was reversed with respect to linoleic acid concentration. Virginia runner genotypes, having a higher oleic/linoleic acid ratio, yielded a low iodine value oil and had a longer shelf‐life. The genotypes with Spanish bunch type of growth habit possessed a higher linoleic acid content and can be used as a source of refined oil.
Seasonal variation of the concentrations of maltol and maltol glucoside in leaves of Cercidiphyllum japonicum
Authors: Tiefel Petra , Berger Ralf G. 
Published: November 2006

AbstractMaltol concentrations in leaves of Cercidiphyllum japonicum were quantitatively monitored during a 1 year period and were found to peak in senescent leaves. An immediately preceding peak of a bound form of maltol was isolated and identified as maltol glucoside using HPLC, HRGC, and coupled HRGC‐MS.
A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32°B)
Authors: Bhalerao S. D. 
Published: November 2006

AbstractThe non‐enzymic browning mechanism in a multicomponent food product such as lime juice concentrate (32°B) was investigated using synthetic model systems. A 25 factorial experiment was designed and the statistically significant main effects and interactions isolated.Four interactions: (1) citric acid + ascorbic acid, (2) citric acid + fructose, (3) fructose + ascorbic acid and (4) citric acid + fructose + ascorbic acid; and three main effects: (1) citric acid, (2) fructose and (3) ascorbic acid, were found to be statistically significant at the 0·05 level. These are interpreted in the light of available literature on non‐enzymic browning reactions.
The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems
Authors: Slade Louise , Levine Harry , Ievolella James , Wang Martha 
Published: November 2006

AbstractThis review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so‐called ‘food polymer science’ approach and its importance to food R&D studies of glassy solid and rubbery liquid states and glass transitions in food products and processes. The following elements of this approach are discussed: (i) the glass transition temperature (Tg) and methods for its measurement in foods; (ii) plasticization by water and its effect onTg; (iii) the concepts of ‘water dynamics’ and ‘glass dynamics’ in non‐equilibrium food systems; (iv) Williams–Landel–Ferry kinetics in the rubbery state aboveTg, (v) state diagrams; and (vi) the effect of molecular weight onTg. A comprehensive and up‐to‐date listing of more than 400 literature references on the glassy state phenomenon and glass transitions in food materials and systems is featured in that part of the paper, and these references are also compiled and tabulated according to specific subject headings. The second part of this review highlights the application of the food polymer science approach in recently reported studies on the structure–function relationships of sucrose in cookie and cracker systems. This part describes (i) the sucrose–water state diagram as a tool in understanding cookie and cracker baking; (ii) shortcomings of the traditional AACC sugar‐snap cookie method as a test‐baking system, in contrast to a new test system based on a model commercial‐type wire‐cut cookie formula; and (iii) a revealing illustration of sucrose functionality in cookie baking. The review concludes with a word about future prospects.
Calorimetric study of the glass transition occurring in aqueous glucose: Fructose solutions
Authors: Arvanitoyannis I. , Blanshard J. M. V. , Izzard M. J. , Lillford P. J. , Ablett S. 
Published: November 2006

AbstractGlass transition temperatures (Tg) for dilute and concentrated glucose: fructose: water solutions have been determined by differential scanning calorimetry. The supplemented phase diagrams (glucose: fructose 1:4, 1:2, 1:1, 2:1, 4:1 (w/w)) are presented and from these the temperature (Tg') and concentration (C'g) of the maximally freeze‐concentrated glass have been determined. Theoretical predictions of Tg for binary (glucose: fructose) and tertiary (glucose: fructose: water) systems according to the Couchman–Karasz and Gordon‐Taylor equations are given and discussed. Annealing vitrified glucose: fructose glasses above their Tg allows the glass concentration to approach C'g as a result of ice formation. Viscosity measurements of fructose and fructose: glucose mixtures allow for a calculation of Tg of the non‐aqueous solutions.