bluuebunny/crossref_metadata_2025_split huggingface dataset:
Volatile components produced during ontogeny of some cultivated crucifers
Authors: Cole Rosemary A. 
Published: October 2006

AbstractChanges in the volatile chemicals produced on autolysis were monitored during the development of cauliflower, Chinese cabbage, fodder rape and radish. Compounds were identified from gas‐liquid chromatography retention times, and mass spectrometry, seven of the mass spectrographs not having previously been recorded. Of the 23 compounds identified overall, 19 were extracted from seeds which, whether aged or freshly harvested, contained the maximum concentration of volatiles encountered. A rapid decrease in the concentrations of volatile hydrolysis products occurred during the first 4 weeks of development. Thereafter a steady increase and change in compounds was recorded, usually related to biologically significant events. The enzymic production of these volatile chemicals is discussed with respect to the action of thioglucosidase and epithiospecifier protein.
An investigation into the physical properties of fibre prepared from several carrot varieties at different stages of development
Authors: Robertson James A. , Eastwood Martin A. , Yeoman Michael M. 
Published: October 2006

AbstractImportant physical properties of dietary fibre include water holding capacity (WHC) and cation exchange capacity (CEC). In this investigation fibre prepared from different varieties of the same species, the carrot Daucus carota, have been sampled at different stages of development to determine whether these physical properties were dependent upon variety and the age of the plant. Results for WHC (g g−1 fibre) were dependent on the method of analysis. Differences found between varieties for WHC measured by centrifugation (mean 23.7 g, range 13.4–32.3) were not apparent when measured by filtration of a corresponding sample (mean 27.9 g, range 17.2–45.5). Differences between methods probably reflect structural differences in the fibre influenced by age and variety. Both methods showed carrot fibre to have a relatively high WHC. The CEC (meq g−1 fibre) was found to be similar between varieties but to increase with age within each variety, (mean 1.44 meq, range 1.07–2.42). The type of exchange did not change and the CEC 100 g−1 fresh carrot remained constant between varieties and also within each variety. The pK determined for each sample was between 4.42–5.30 which suggests pectins to be responsible for the CEC.
Phosphorus sorption by some coconut‐growing acid soils of Sri Lanka and its relationship to selected soil properties
Authors: Loganathan Paripurnananda , Fernando Walter T. 
Published: October 2006

AbstractPhosphorus (P) sorption in the presence of 10−2M calcium chloride by ten coconut‐growing acid soil samples of Sri Lanka belonging to the Ultisol, Alfisol and Entisol orders was evaluated using the Langmuir sorption isotherm. The data for all samples fitted the single‐site Langmuir sorption isotherm when equilibrium P was less than 1 μg ml−1, but showed some deviations at larger concentrations of P. A two‐site Langmuir sorption isotherm was successfully used to describe the sorption data of three samples at these high concentrations. The single‐site Langmuir sorption maxima were greater for Ultisols (349–825 μg g−1) than for the other soils (136–345 μg g−1). These sorption maxima were significantly correlated with %‐clay, %‐silt, dithionite‐extractable iron, and 1M ammonium acetate (pH 4.8)‐extractable aluminium. Regression analysis of P sorption on different forms of iron (Fe) and aluminium (Al) indicated that crystalline ‘free Fe oxides’ (dithionite‐extractable Fe minus 0.3M oxalate‐extractable Fe) and ‘active Al’ which consists of hydroxy Al monomers and polymers [1M ammonium acetates, (pH 4.8)‐extractable Al minus 1M potassium chloride extractable Al] were the important factors contributing towards P sorption.
Effects of amounts of surface mulch on physical and chemical properties of an alfisol from Nigeria
Authors: De Vleeschauwer Dirk , Lal Rattan , Malafa Robinson 
Published: October 2006

AbstractThree consecutive mulch applications were made to a freshly cleared alfisol in Nigeria at 6‐month intervals at rates of 0, 2, 4, 6 and 12 t ha−1. Residues remaining after 6 months were removed prior to replacement additions. Pore size distribution and soil temperature are significantly affected by mulch rate. Total porosity, aggregation and infiltration rate increase with increasing mulch rate. A high correlation was found between mulch rate and earthworm activity. Due to differences in infiltration rate, run‐off and soil losses decrease with higher mulch rates. After 18 months continuous mulching, potassium content, phosphorus concentration, pH and organic carbon show an exponential increase with mulch rate. The decomposition rate of the mulch material is higher for lower mulch rates.
Protein quality of high and low saponin alfalfa protein concentrate
Authors: Hegsted Maren , Linkswiler Hellen M. 
Published: October 2006

AbstractThe effects of saponin content, methionine content, and digestibility on the protein quality of alfalfa protein concentrates (APC) made from high and low saponin alfalfa were evaluated by chemical analyses and by rat bioassays. The protein quality of the APC both with and without added methionine were measured as protein efficiency ratios and as relative nutritive values (by a slope‐ratio assay). The low saponin APC had a higher crude protein content, a higher protein digestibility, a higher relative nutritive value, and higher protein efficiency ratios at all levels of added methionine than the high saponin APC. With the addition of 0.3% methionine the protein quality of the low saponin APC was as good as casein.
Glucosinolates in brassica vegetables. Analysis of 22 varieties of brussels sprout (Brassica oleracea var. gemmifera)
Authors: Heaney Robert K. , Fenwick G. Roger 
Published: October 2006

AbstractThe glucosinolate content of 22 cultivars of Brussels sprout have been determined. The levels of total glucosinolates, determined by methods based on glucose release and gas chromatography, were substantially higher than those reported by other workers for cabbage and Chinese cabbage. The major glucosinolates in Brussels sprout leaf material were identified as gluconapin, progoitrin, sinigrin and glucobrassicin, with the latter two generally predominating. Detailed analysis of the material from five different growing sites has shown considerable variation in the total content but surprisingly little difference in the relative proportions of the individual glucosinolates within each cultivar. The glucosinolates of the corresponding seed material differ significantly from that in leaf; in particular glucobrassicin is found in trace amounts only, and glucoerucin, glucotropaeolin and neoglucobrassicin are all present, in addition to sinigrin, progoitrin and gluconapin.
A simple colorimetric method for the determination of sugars in fruit and vegetables
Authors: Blakeney Anthony B. , Mutton Lachlan L. 
Published: October 2006

AbstractA rapid, manual colorimetric method for determining glucose, fructose and sucrose in fruit and vegetables is described. The method is based on the determination of reducing sugars before and after invertase digestion using p‐hydroxybenzoic acid hydrazide (PAHBAH). Total fructose (fructose plus fructose in sucrose) is determined using 2‐thiobarbituric acid and the component sugars calculated. Addition of sugars to fruit extracts gave good recoveries (97.4–101.8%) for glucose, fructose and sucrose.
Rapeseed meal and egg taint: The role of sinapine
Authors: Pearson Arthur W. , Butler Edward J. , Fenwick G. Roger 
Published: October 2006

AbstractNeither the administration of sinapine bisulphate in the diet, nor the repeated intramuscular or intravenous injection of large doses of this substance, reduced the ability of chicks or laying hens to oxidise trimethylamine (TMA), as measured by the activity of TMA oxidase in hepatic microsomes or the amounts of 14C‐TMA oxide that appeared in the plasma after the infusion of a standard dose of 14C‐TMA. Thus, in contrast to its behaviour in vitro, sinapine did not produce significant inhibition of TMA oxidase under these conditions. Since the amount included in the diet was similar to that which would be provided by a diet containing 10% rapeseed meal, it was concluded that sinapine is not involved in the depression of TMA oxidation that occurs when the meal is fed and acts solely as a source of TMA in the consequent production of egg taint.
Acceptability of canned ham of differing water content
Authors: Rhodes Douglas N. , Nute Geoffrey R. 
Published: October 2006

AbstractThe eating quality of canned hams made with water contents covering the range of the current commercial products was compared using laboratory panels. It was established that polyphosphate added up to 0.8% had no effect upon flavour and that scores for tenderness and juiciness increased with increasing water content. The importance of these differences to the consumer was tested by submitting canned pasteurised hams containing up to 27% ‘added water’ to a 715 member consumer panel. The panel identified increases in tenderness and juiciness but neither had much effect upon the average acceptability of the food. About 10% of the consumers preferred the material of highest water content.
Natural plant enzyme inhibitors. Isolation and characterisation of two α‐amylase inhibitors from Colocasia antiquorum tubers
Authors: Sharma K. Krishna , Pattabiraman Thillaisthanam N. 
Published: October 2006

AbstractTwo α‐amylase inhibitors I‐1 and I‐2, were purified to homogeneity from Colocasia antiquorum tubers by extraction with 0.02m phosphate buffer pH 7.6, treatment with diethyl amino ethyl‐cellulose, ammonium sulphate fractionation, chromatography on Sephadex G‐50 and chromatography on phenyl sepharose CL‐4B. Both the inhibitors were basic proteins. I‐1 alone contained carbohydrates to the extent of 5.4%. The molecular weights of I‐1 and I‐2 were found to be about 14 300 and 12 500, respectively, by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis. The inhibitors inactivated human salivary, human pancreatic and hog pancreatic amylases but they had no action on Bacillus subtilis and Aspergillus oryzae amylases and resisted attack by pepsin, trypsin, chymotrypsin and pronase. Chemical modification of amino groups and guanidino groups of I‐1 and I‐2 resulted in loss of inhibitory activities. Formation of enzyme inhibitor complexes between hog pancreatic amylase, I‐1 and I‐2 were demonstrated by gel chromatography on Sephadex G‐100. Total amylase inhibitory activity in Colocasia tubers decreased gradually during plant growth.
Gelation of reconstituted whey powders by heat
Authors: Hillier Robyn M. , Lyste Richard L. J. , Cheeseman Gordon C. 
Published: October 2006

AbstractWhey protein preparations isolated from cheese whey form stable gels when their aqueous solutions are heated at 80°C. The gels consist of polypeptide chains crosslinked by disulphide bonds. They dissolve if a sulphydryl (‐SH) reagent is added after heating; their formation is retarded if compounds that react with ‐SH groups are added before heating. Opaque gels are formed from powders containing relatively large amounts of total ‐SH; clear gels form from those with low total ‐SH. Gels form faster on heating in N2 instead of air. Gels form more slowly at alkaline pH; it is suggested that this effect is caused by electrostatic repulsion between protein molecules with like charges.
Marquis‐K cultivar standard for wheat gliadin electrophoresis
Authors: Kosmolak Frederick G. , Kerber Eric R. 
Published: October 2006

AbstractGliadins from single kernels and bulk samples (1 g) of the common wheat cultivar Marquis grown in different years and from different seed sources were separated by polyacrylamide gel electrophoresis. Gliadin electrophoregrams from inbred stocks of Marquis derived from a single‐plant selection propagated over a period of 13 years were identical. Single seed analysis indicated differences in gliadin composition of Marquis obtained from different sources. It is recommended that the inbred stock referred to as Marquis‐K be adopted as the standard for this cultivar.
Heat stability of ochratoxin A in pig products
Authors: Josefsson B. G. Egon , Möller Tord E. 
Published: October 2006

AbstractSwedish blood‐pudding, kidneys, muscular tissue and adipose tissue from pigs, naturally contaminated with ochratoxin A, were analysed for ochratoxin A before and after cooking. Frying temperatures were 150–160°C. On average about 20% of the toxin was lost during cooking. In the adipose tissue no toxin was lost.
Natural plant enzyme inhibitors. α‐amylase inhibitors in millets
Authors: Chandrasekher Gudiseva , Raju D. Suryaprasad , Pattabiraman Thillaisthanam N. 
Published: October 2006

AbstractTwelve varieties of sorghum (Sorghum bicolor), 14 varieties of pearl millet (Pennisetum typhoideum), 12 varieties of setaria (Setaria italica), four varieties of ragi (Eleucine coracana), 11 varieties of echinocloa millet (Echinocloa colona), 13 varieties of proso (Panicium miliaceum), 11 varieties of kodo (Paspalum scorbiculatum) and 11 varieties of miliare (Panicium miliare) were screened for inhibitory activity against human salivary amylase. Echinocloa, proso, kodo and miliare had no detectable activity. Two strains of sorghum and one strain of pearl millet did not show α‐amylase inhibitory activity. All other seeds had activity, the highest being observed in sorghum. Setaria had no action on human, bovine and porcine pancreatic anylases. Sorghum inhibitor did not act on bovine and porcine pancreatic amylases. Pearl millet and ragi extracts inhibited all the four α‐amylases. The inhibitors were non‐dialysable and were inactivated by pepsin treatment. Setaria and sorghum inhibitors were relatively thermolabile compared to ragi and pearl millet inhibitors.
Correlations between the inheritance of certain high‐molecular weight subunits of glutenin and bread‐making quality in progenies of six crosses of bread wheat
Authors: Payne Peter I. , Corfield Kathyrn G. , Holt Linda M. , Blackman John A. 
Published: October 2006

AbstractThe homoeologous group 1 chromosomes of wheat contain in total five major gene groupings which code for the high‐molecular weight subunits of glutenin. Each gene group displays allelic variation that is detectable by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Some of the different allelic subunits have been assessed for their relationship to bread‐making quality. The procedure has been to analyse numerous, unselected progeny of crosses between varieties for both bread‐making quality (by the SDS‐sedimentation test) and subunit composition (by SDS‐PAGE). Two strong correlations with quality were detected in the progeny of several crosses: the presence of subunit 1, a polypeptide coded by genes of chromosome 1A, and the presence of subunits 5 and 10, coded for by chromosome ID. Other significant correlations were detected which need to be confirmed by further analyses. The results are discussed in relation to (i) the relative positions of the glutenin genes on the group 1 chromosomes; and (ii) future strategies for breeding wheats with improved bread‐making quality.
Studies on digestibility of selected legume carbohydrates and its impact on the ph of the gastrointestinal tract in rats
Authors: Geervani Pasala , Theophilus Florence 
Published: October 2006

AbstractA study on the digestibility of legume carbohydrates in unprocessed and processed grain and also in the starch isolated from the grain was carried out by in vitro and in vivo methods. The legumes selected were red gram (Cajanus cajan cv. Hyd. 3A), Bengal gram (Cicer arietinum cv. BEG 482), black gram (Phaseolus mungo cv. T9) and green gram (Phaseolus aureus cv. PS 16). The processes tested were boiling, pressure cooking, roasting, germination, fermentation and parching. The digestibility in vitro was assessed on the basis of maltose released after amylolysis and digestibility in vivo was assessed on the basis of carbohydrate intake and excretion. Digestibilities of the Phaseolus varieties were superior to red gram and Bengal gram. Roasting did not improve the digestibility of any legume as much as boiling and pressure cooking. The digestibility of fermented and germinated legumes was not much higher than the legumes processed by other methods. The increasing order of digestibility in vivo was red gram < Bengal gram < black gram and < green gram. Significant differences were noticed in the digestibility in vivo of moist and dry heat‐treated legumes, and between Phaseolus starches and red gram and Bengal gram starch. The pH values of stomach, duodenum and small intestine contents of rats fed legume diets was greater than the pH values at similar sites in rats fed casein protein, whereas the pH values in the caecum of rats fed on legume diets was acidic and that of casein‐fed rats was neutral. Caecum weight of rats fed on red gram and Bengal gram diets was significantly higher (P<0.05) than black gram‐ and green gram‐fed groups.
The nutritional value of dried skim milk in broiler diets
Authors: Stevenson Mary H. , Jackson Norman 
Published: October 2006

AbstractTwo experiments are reported in which dried skim milk was used at levels of 0, 40, 80, 120 and 160 g kg−1 of diet to replace mainly fishmeal in broiler diets. In experiments 1 and 2, the stocking densities were 0.2 and 0.08 m2 per bird, respectively. Food intake was increased by dried skim milk, particularly at the higher levels of inclusion. Live‐weight gain was not affected by the inclusion of skim milk, but the efficiency of food conversion was adversely affected after week 1 in experiment 1 and by week 4 in experiment 2. Litter moisture content was virtually unaffected by treatment in experiment 1 but was significantly increased by dietary treatment in experiment 2. It is suggested that the wet litter had contributed to the incidence of breast‐burn in the broilers.
The fate of stearoyl lactylates when used in breadmaking
Authors: Thewlis Basil H. 
Published: October 2006

AbstractThe composition of four different commercial stearoyl lactylate samples has been determined by methylation followed by gas‐liquid chromatography. Components present included lactic, palmitic, stearic, palmitoyl lactic and stearoyl lactic acids. When the samples were used in baking bread their components became bound to starch but could be recovered almost quantitatively after treatment with α‐amylase, showing that they remained unchanged during baking.
Functional properties of four types of mung bean flour
Authors: Del Rosario Ricardo R. , Flores Dulce M. 
Published: October 2006

AbstractThe functional characteristics of mung bean flour were determined in four forms; as raw flour, blanched, sprouted, and air‐classified high‐protein fraction. Protein content ranged from 23 to 54%. The functional properties investigated were: nitrogen solubility, water and fat absorption, gelation capacity, whippability and foam stability. The nitrogen solubility profile showed no significant differences. The airclassified high‐protein fraction showed excellent functional properties. Mung bean was in general found to have a good potential in all the above functional properties and would, therefore, be applicable in a variety of food systems.
Effect of sodium hydroxide, ozone and sulphur dioxide on the composition and in vitro digestibility of wheat straw
Authors: Ben‐Ghedalia Daniel , Miron Joshua 
Published: October 2006

AbstractWheat straw was treated with 5 % sodium hydroxide, ozone, and 5 % sulphur dioxide at 70°C for 72 h, and the effect of treatments on the composition and the in vitro organic matter digestibility (IVOMD) by rumen microorganisms was studied. Ozone and SO2 solubilised most or all of the straw hemicellulose, converting it into cell solubles, whereas sodium hydroxide exerted a limited effect in this direction. The level of cell solubles increased from 31.8 to 48.2 and 52.2% and that of the reducing sugars from 2.2 to 15.6 and 24.3%, by ozone and SO2 treatments, respectively. The IVOMD of straw was significantly increased by 80% (from 44 to 80%) with SO2, whereas NaOH and ozone improved the IVOMD by only 50% (from 44 to 66%). The initial digestibility (ID at 6 h) suggested to represent substrate fermentability was significantly increased by SO2 from 7.4 to 29.3 %. In the present study, SO2 was found to be the most efficient treatment for wheat straw in terms of overall degradability and fermentability. The technological advantage of the proposed treatment lies in the low moisture content (40%) and the moderate temperature required (70°C), conditions which could be attained by solar systems.
Photochemical removal of headspace oxygen by a singlet oxygen reaction
Authors: Rooney Michael L. , Holland Robert V. , Shorter Anthony J. 
Published: October 2006

AbstractA new method is described for removing low levels of oxygen from enclosed atmospheres. The scavenging medium is a film of polymer such as ethyl cellulose or cellulose acetate which contains a sensitising dye and a singlet oxygen acceptor. The acceptor reacts with singlet oxygen formed by the sensitising action of the dye when illuminated. It is shown that the scavenging rate depends on the oxygen permeability of the polymer and on the dye concentration. Removal of oxygen to the detection limit of 0.03 % oxygen is achieved using erythrosin and difurfurylidinepentaerythritol in ethyl cellulose and in cellulose acetate. Potential applications include removal of oxygen from nitrogen‐flushed packages of oxygen‐sensitive foods, essences and chemicals, as well as from vessels for anaerobic microbiology.
Relationship between tenderness of three beef Muscles
Authors: Dransfield Eric , Jones Richard C. D. 
Published: October 2006

AbstractToughness was determined instrumentally in Musculus longissimus dorsi (LD), M. semitendinosus (St) and M. semimembranosus (Sm) from 166 commercial beef animals. LD was, on average, more tender than either St or Sm, which were similar, but was also most variable in texture. St was the least variable. Toughness of one muscle was significantly correlated with that of another (r=0.4‐0.7) but toughness of one muscle could not be predicted reliably from that of another. Pure Aberdeen Angus, Hereford Friesian cross or Charolais Friesian cross did not differ significantly in toughness and the relationship between muscles was not improved when breeds were considered separately.
The glycoalkaloid content of potato berries
Authors: Coxon David T. 
Published: October 2006

AbstractThe glycoalkaloid contents of potato (Solanum tuberosum) berries from six of the main UK commercial varieties of potato which freely produce fruits were determined. The significance of the possible occurrence of potato or other solanaceous (e.g. S. nigrum) fruits as toxic contaminants in frozen peas and beans is discussed.
Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivars
Authors: Wrigley Colin W. , Robinson Peter J. , Williams William T. 
Published: October 2006

AbstractElectrophoretic patterns for cereal‐grain prolamins were coded in numerical form to permit computer‐based comparison, either for facilitating the identification of cultivars or for the study of genotypic relationships. In a group of 80 cultivars, including wheats grown in countries other than Australia, gliadin patterns reflected both pedigree and taxonomic relationships, particularly in the separate grouping of a rye, and of durum and club wheats. Certain gliadin bands were also found to be significantly associated with the quality characteristics of hardness and dough strength.