bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of water and ethanol extracts of the oyster mushroom (Pleurotus ostreatus) on serum and liver lipids of the Syrian hamsters
Authors: Bobek P. , Ozdin L. , Kuniak L. 
Published: November 2006

AbstractExtracts from the dried and ground fungus were prepared with water and with 30%, 60% and 85% ethanol, and thickened in vacuum. The whole fungus and extracts were added to the hyperlipemizing diet in amounts equivalent to 3% of the whole fungus. After 6 weeks the whole fungus, its water as well as 30% and 60% ethanol extracts have significantly reduced the contents of cholesterol (C) and triacylglycerols (TG) in the serum. The C and TG contents of the liver were reduced by 34–48% (in the case of TG insignificantly when applying the water and 60% ethanol extracts). The 85% ethanol extracts reduced the C and TG levels in both serum and liver statistically insignificantly by 18–22%. The reduction of serum C by addition of the whole fungus and its water and 30% ethanol extract was decisively affected by the reduction in the C contents in the very low density fraction of lipoproteins.
Biochemical studies of some non‐conventional sources of proteins Part 6. Physicochemical properties of apricot kernel proteins and their changes during detoxification
Authors: Rahma E. H. , El‐Adawy T. A. , Lásztity R. , Gomaa M. A. , El‐Badawey A. A. , Gaugecz J. 
Published: November 2006

AbstractThe physico‐chemical properties of apricot kernel proteins before and after detoxification treatments with water and ammonium hydroxide were determined. Water treatment shifted the λmax to 278 nm while ammonium hydroxide has no effect. Fluorescence spectrum showed emission red shift and quenching for both detoxification treatments. Sedimentation velocity pattern of the untreated proteins contained two peaks having S20,w values of 6.8S and 11.1S. Detoxified kernels showed aggregates of 15.4S and 16.9S due to water and ammonium hydroxide treatment, respectively. Gel filtration pattern consisted of three peaks for all samples, meanwhile ion‐exchange chromatography showed an additional peak. HPLC, SDS‐PAGE and isoelectric focusing‐PAGE proved dissociation of the high molecular weight proteins as well as removal of the low molecular weight protein fractions due to detoxification treatments.
Investigation on the toxicity of fungi from rootstock snacks
Authors: Adebajo L. O. , Oyesiku O. O. 
Published: November 2006

AbstractChicken embryo bioassay was used to monitor the toxicity of extracts from rootstock snack samples during a 210‐day storage period. Results show that the relative toxicity values which were initially very low increased significantly as from 120th day (when 32% mortality was recorded) up till the last day when 73% was obtained. Toxicity of extracts from axenic cultures of 12 fungal species isolated from the snack samples was also determined. The strains of Aspergillus chevalieri, Rhizopus nigricans and Rhizopus sp investigated were nontoxic. A. niger, A. flavus, A.fumigatus, Penicillium chrysogenum, A. parasiticus, P. citrinum, A. ochraceus, Fusarium monifilorme and A. candidus were found to be toxic in decreasing order of potency as recorded after 30 days of growth at room temperature on substrate of 0.90 water activity level.Trends in the moisture content levels, pH and the incidence of fungal growth on the snack samples were also studied. Results suggest that storage for a period not exceeding 90 days and maintenance of safe moisture level would control mould growth and the associated mycotoxins in the snack.
Mathematical models for maximum improvement of in vitro protein digestibility of high dietary fibre cookies
Authors: El‐Moniem G. M. Abd 
Published: November 2006

AbstractVia substituting with wheat flour some high dietary fibre cookies were prepared (with 6, 12, 18 and 24%) from cereal industry by‐products: corn bran (CB), rice bran (RB) and barley husk (BH). In vitro protein digestibility assay was used to examine the effect of substituting on protein digestibility. The applied nonlinear mathematical models indicated a higher determination coefficient between experimental and predicted data (R2 ≥ 0.999). A maximum in vitro protein digestibility (IVPD) of 88.4, 84.1, 85.2% was obtained when using optimum level substituting with wheat flour (7.9, 9.3 or 5.2%) in the CB, RB or BH respectively for producing cookies. The maximum improvement or minimum reducing IVPD by using fibre sources in producing cookies ranged from −0.25% in RB to 4.9% in CB.
Qualitätsveränderungen während der langfristigen Lagerung von Knoblauch (Allium sativum L.) 1. Mitt. Äußere Qualitätsmerkmale
Authors: Böttcher H. , Günther I. 
Published: November 2006

AbstractZweijährige Versuche mit Winterknoblauch (Pflanzung Oktober) ergaben relativ hohe Frischmasseverluste im außenluftgekühlten Lager (+ 6,5 bzw. 8,3 °C; φ = 69 bis 71%) von 0,76 bis 0,81 Masse‐%/Lagerwoche und im maschinengekühlten (−1 bis −2 °C) von 0,50 M‐%/Lagerwoche. Ursache sind eine sehr beachtliche Atmungsintensität und Transpirationsneigung (4 … 10‐fach bzw. 4,6‐fach höher als Dauerzwiebeln). Sproßaustrieb setzte nur im außenluftgekühlten Lager ab Ende Oktober ein (1,7 bis 3,0 M‐%/Lagerwoche). Fäuleverluste (vorwiegend Penicillium‐ und Botrytis spp.) stiegen während 24 Wochen Lagern mit Außenluftkühlung um 0,38 bzw. 0,81 M‐%/Lagerwoche an, im Kaltlager dagegen um 1/3 weniger. Bei Außenluftkühlung ist ein steiler Rückgang des Anteiles der Marktware um 3,8 bis 4,5, im maschinengekühlten dagegen nur um 0,8 bis 1,1 M‐%/Lagerwoche bestimmt worden. Die physiologischen und parasitären Eigenarten von Knoblauch erfordern spätestens ab Mitte September Maschinenkühlung bei −1,0 bis −2,0 °C.
Rheological properties of O/W emulsions stabilized by soybean total globulins
Authors: Bogracheva T. Ya. , Tolstoguzov V. B. 
Published: November 2006

AbstractO/W emulsions, stabilized by soybean globulins, are able to posses a shear strength limit as well as the capacity for thixotropic recovery. The pseudoplastic properties of the emulsions depend on the NaCI concentration. Shear strength limit and emulsion elasticity index have maximum at a salt concentration of 0.12 mol/1.
Spezifik der Ernährung in einigen Haushaltsgruppen der ehemaligen DDR — eine abschließende Dokumentation
Authors: Ulbricht G. , Pfaff G. , Seppelt B. , Vulprecht D. 
Published: November 2006

AbstractVorhandene Erhebungsdaten über die Ernährung in individuellen Haushalten der ehemaligen DDR wurden mit dem Ziel aufbereitet und interpretiert, die Spezifik der Ernährung einzelner Bevölkerungsgruppen zu charakterisieren. Es wurden einige deutliche Unterschiede im Verbrauch von Lebensmitteln sowie in der Aufnahme von Energie und Nährstoffen festgestellt: in Haushalten von LPG‐Mitgliedern höherer Verbrauch an Kartoffeln, Brot, Nährmitteln und Milch (insbesondere wegen der Verfütterung dieser Produkte) sowie höherer Anteil selbst erzeugter Lebensmittel (insbesondere Eier, Obst und Gemüse); höherer Lebensmittelverbrauch je Person in kleinen Haushalten (insbesondere in Rentnerhaushalten); höhere Beteiligung der Beschäftigten (Personen aus Haushalten von Arbeitern/Angestellten sowie LPG‐Mitgliedern) an der Gemeinschaftsverpflegung; stark überhöhte Aufnahme an Energie und Fett, insbesondere bei Rentnern.
Determination of Cd, Cu, Pb and Zn content of infant formulas by differential pulse anodic stripping voltammetry (DPASV)
Authors: Esteve M. J. , Farré R. , Frigola A. 
Published: November 2006

AbstractThe differential pulse anodic stripping voltammetry (DPASV) method described is based on the one reported by Hasse et al., but adapted to normal laboratory conditions. The values obtained in the estimation of the analytical parameters (linearity, detection and quantification limits, precision and accuracy) show that in the conditions described the method is sensitive enough, reliable and useful for determining these elements in infant formulas. A comparison between DPASV and atomic absorption spectroscopy (AAS) methods in the conditions described here shows that the former is less sensitive but that they are similar in precision. The cadmium, copper, lead and zinc contents of different types of infant formulas marketed in Spain are reported.
Use of hydrogenated rapeseed oil for French frying in household fryers
Authors: Kouřimská L. , Pokorný J. 
Published: November 2006

AbstractBoth solid and liquid partially hydrogenated rapeseed oils were tested for deep intermittent French frying in a household fryer. The frying time could be estimated on the basis of viscosity or trichromatic colour changes, or of the content of polar compounds in frying oil. Still better results were obtained by combining several variables and their combinations in one expression. The frying time could be determined by means of an expression based on sensory profiles of French fries. The regressions were different for different oils used for frying.
Ultrastructure of o/w emulsions stabilized by faba bean protein isolates
Authors: Krause J.‐P. , Buchheim W. 
Published: November 2006

AbstractAn ultrastructural comparison is given for dispersions of a protein isolate (FBPI) from faba beans (Vicia faba L.) and its highly acetylated derivative (AFBPI) as well as for various o/w emulsions stabilized by FBPI and AFBPI. Both protein isolates contain substantial amounts of surface‐active phospholipids (about 3%) which occur as vesicles (diameter 30 … 500 nm). Their membranes and rather cores contain protein. Interfacial protein layers of Triolein/Water‐emulsion droplets possess smooth external surfaces and rather coarse internal surfaces with peculiar paracrystalline structured areas. Tangible differences are found in the droplet‐size distribution and ultrastructure of sunflower‐oil/water emulsions due to both the homogenization process (high pressure homogenizer or ultrasonic disintegrator) and the acetylation of the isolate. The modification by acetylation increases the emulsifying activity of the isolate and prevents the strong aggregation of oil droplets observed in FBPI‐stabilized emulsions.
A health‐sanitary evaluation of lacteal desserts for consumption in Santa Cruz de Tenerife
Authors: Rodríguez C. , Alvarez R. , Hardisson A. , Arias A. , Sierra A. 
Published: November 2006

AbstractThe consumption of lacteal desserts in the province of Santa Cruz de Tenerife is notably high. However, there are no legal standards in Spain regarding microbiological quality. For this reason, we have decided that it would be of interest to carry out a health‐sanitary study of these products, with the aim of discovering their microbial content. 330 samples of lacteal desserts on sale in the province of Santa Cruz de Tenerife have undergone analysis. They have been divided into three groups: cream caramel (egg and vanilla) (80), mousse (60) and the third group, known as “other desserts”, which includes custard and the rest of lacteal desserts not included in the previous groupings (190). Neither E. coli, Salmonella spp., Shigella spp., nor Staphylococcus aureus have been detected in any of the samples analysed. In spite of the fact that the results obtained do not reflect high microbiological contamination, we consider it necessary to lay down legal standards, with reference values, for these lacteal products, which will guarantee good microbiological quality.
Die quantitative Bestimmung des Proteingehaltes der Milch mittels Ultraviolettspektralphotometrie 7. Mitt. Das Milchanalysengerät MAG 100 (Carl Zeiss Jena GmbH) — eine Möglichkeit zur simultanen Analyse des Protein‐und des Fettgehaltes von Rohmilch im Erzeugerbetrieb
Authors: Reichardt W. , Krauss M. , Gernand U. , Klauke G. , Grau W. 
Published: November 2006

AbstractEs wird ein neues Analysengerät vorgestellt, das auf der Grundlage der Ultraviolettspektralphotometrie die gleichzeitige quantitative Bestimmung des Protein‐ und des Fettgehaltes im Milcherzeugerbetrieb gestattet. Hierzu ist die Verdünnung der Milchprobe mit Tensidlösung im Verhältnis 1 : 100 sowie eine nachfolgende Homogenisierung erforderlich. Die Richtigkeit und Präzision der Analysenresultate werden von der Tensidart, von der Qualität des für die Tensidlösung verwendeten Wassers, vom Tensidschaum, vom Luftgehalt und pH‐Wert der Tensidlösung, von der Konstanz der Homogenisatorfunktion und der Meßtemperatur, von der Photometerstabilität sowie von der Dosiergenauigkeit beeinflußt. Für die Anwendung im Milcherzeugerbetrieb wurde ein Milchstandard zur täglichen Kalibrierung des Milchanalysengerätes geschaffen.
Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature
Authors: Szmańko T. , Honikel K.‐O. , Hofmann K. 
Published: November 2006

AbstractThe aim of the study was to determine the effects of unintended freezing during cold storage (deep chilling conditions) and low freezing temperatures (−10 °C) of raw pork loins, cured and smoked, on their histological structure and some physicochemical characteristics. The experimental products after freezing at −10 °C, were stored at the same temperature for 0, 2, 4 and 6 days, thawed thereafter and immediately deep chilled at near cryoscopic temperature (−3 °C) for 0, 2, 4 or 6 days.These conditions were changing the histological structures of pork loin, the water holding capacity (WHC) was reduced by frozen storage but improved by deep chilling; the maximum shear force and energy were increased. The more the freezing at −10 °C was prolonged, the more unfavourable were the changes in structure, WHC and tenderness. Deep chilling at −3 °C after thawing of the experimental material on the other hand favourably affected the parameters measured. Freezing at −10 °C and deep chilling at −3 °C did not affect the electrophoretic picture of pork loin proteins nor the water activity. Freezing itself had no influence on WHC. Changes were due to storage.
Preparation of protein from lupin seeds
Authors: Lampart‐Szczapa E. 
Published: November 2006

AbstractDifferent methods based on the protein extraction from undefatted and defatted lupin flour in alkaline medium and neutral environment using water and NaCl solution were investigated. The highest yield and protein content were obtained using combined extraction with water and NaCl solution. This method also resulted in the highest level of sum of the sulphur amino acids. Digestibility of protein of the lupin preparations was high.
Determination of porosity and particle size of natural bulk materials using image analysis
Authors: Hinz T. H. , Eggers R. 
Published: November 2006

AbstractPorosity and particle volume are important properties of solids in numerous technical processes. Dehydration in food technology often leads to a decrease of particle size, combined with a change of porosity. Knowledge of the moisture dependence of these properties helps to avoid quality losses during drying. Common methods of porosity determination like mercury porosimetry or B.E.T. gas adsorption do not allow moisture variation. Therefore, a porosity evaluation method consisting of a combination of image analysis and gas displacement in a pycnometer is developed. Taking helium as the gas allows to measure open as well as encapsulated pore volume of the biological product. With particular consideration of basic geometrical particle shape of the investigated natural bulk materials, the disadvantage of image analysis being a two‐dimensional measuring method is limited. Experimental results are of high reproducibility and show good agreement with literature data and a standard porosimetry method. Particle size prediction derived from a combination of particle volume balance and estimated porosity shows good agreement between calculated and measured particle size, even under variation of moisture content. This comparison also indicates the high reliability of the presented porosity analysis.
Recovery of proteinaceous substances from chicken heads by proteolysis with trypsin
Authors: Surówka K. , Fik M. 
Published: November 2006

AbstractTrypsin was used to hydrolysis of chicken heads under various conditions. It was found, using response surface methodology, that hydrolysis conducted at 60 °C following the addition of 750 g water and 2.5 g enzyme per kg raw material yielded after 4 h 88 g of dry hydrolysate containing 83% protein which amounts to 50.7% of nitrogen recovery. The final freeze‐dried product was cream coloured, had flavour typical for poultry products and was of high microbiological quality. Its nutritive value was limited by sulphurous amino acids (chemical score = 70.9). It also revealed good solubility in water (Nitrogen solubility index [NSI] = 94.1). The obtained hydrolysate may be useful as a protein fortification agent for concentrated soups as well as a component of seasonings and other food products.
Charakterisierung einiger Bacteriocine im Hinblick auf mögliche Anwendungen im Lebensmittelbereich. 1. Mitt. Stammauswahl
Authors: Mattern P.‐C. , Runge H. , Idler F. , Schade W. , Annemüller G. 
Published: November 2006

AbstractBei Milchsäurebakterien ist die Fähigkeit zur Bacteriocinbildung weit verbreitet. Von 223 Milchsäurebakterienstämmen aus der Stammsammlung der Universität Potsdam konnten 34 Bakterienstämme mit Bacteriocinaktivität gegen einen oder mehrere Indikatorstämme ermittelt werden. In den Gattungen Lactobacillus und Enterococcus die meisten Bacteriocinbildner vertreten. Als Indikatorstämme wurden 20 grampositive und gramnegative Bakterienstämme ausgewählt, die vor allem als Schadorganismen in vielen Bereichen der Lebensmittelindustrie vorkommen. Von diesen ausgewählten Indikatorbakterienstämmen sind 11, darunter auch 2 gramnegative, durch einen oder mehrere Bacteriocinbildner gehemmt worden. Dabei zeigten die Bacteriocine der Arten Enterococcus faecium und Pediococcus acidilactici die breitesten Hemmspektren. Die Bacteriocine der Enterococcus faecium‐Stämme 10.211 und 10.051 wurden in ihren Eigenschaften näher untersucht, um ihren potentiellen Einsatz als natürliches Konservierungsmittel für Lebensmittel einschätzen zu können. Das Bacteriocin des Stammes 10.211 besaß ein breites Hemmspektrum gegenüber lebensmittelschädlichen Keimen und war gegenüber Hitze sowie in einem weiten pH‐Bereich stabil (T = 60 min bei 100 °C; pH = 1.2–10). Dagegen wies das Bacteriocin des Stammes 10.051 ein schmaleres Wirkungsspektrum auf, und auch seine Temperatur‐ und pH‐Stabilitäten waren viel geringer als beim Bacteriocin des Stammes 10.211. Beide Bacteriocine wurden durch Proteinase K, Pronase E sowie durch α‐Chymotrypsin inaktiviert. Das Bacteriocin des Stammes 10.211 wird als Ausgangsprodukt weiterer Untersuchungen zum Einsatz von Bacteriocinen in der Lebensmittelindustrie vorgesehen.
Effect of oyster mushroom (Pleurotus Ostreatus) and its ethanolic extract in diet on absorption and turnover of cholesterol in hypercholesterolemic rat
Authors: Bobek P. , Ozdín L'. , Kuniak L'. 
Published: November 2006

AbstractThe effect of the diet containing 5% of powdered oyster mushroom (Pleurotus ostreatus) or an equivalent amount of mushroom ethanolic extract on cholesterol content in serum and liver, on its distribution in lipoproteins, absorption and turnover was studied in male Wistar rats (initial body weight about 70 g) fed a diet with 0.3% cholesterol. 12 weeks of feeding with whole oyster mushroom or mushroom extract reduced cholesterol level in serum by 52 and 33%, respectively. However, cholesterol content in liver was reduced only by whole oyster mushroom (by 20%). Diminished serum cholesterol level was mediated in 60% by reduction of cholesterol in very‐low‐density lipoproteins. Both whole oyster mushroom and mushroom extract increased the concentration of cholesterol in high‐density lipoproteins. Consuming whole oyster mushroom decreased cholesterol absorption (estimated by dual‐isotope plasma ratio method) by nearly 16% while no significant effect of mushroom extract could be demonstrated. Feeding the diet containing whole oyster mushroom or its extract reduced the half‐times of decay curve of cholesterol‐4‐14C by 29 and 35%, respectively and reciprocally increased the fractional catabolic rate of plasma cholesterol.
Amadori‐Verbindungen als Aromavorstufen in Kakao
Authors: Oberparleiter S. , Ziegleder G. 
Published: November 2006

AbstractMehrere Amadori‐Verbindungen (Fructose‐Aminosäuren), wichtige Zwischenprodukte der Maillard‐Reaktion, wurden 1991 erstmals in rohen Kakaobohnen nachgewiesen. Durch ein modifiziertes Extraktionsverfahren konnte jetzt auch Fructose‐Phenylalanin (Fru‐Phe) in Rohkakao gefunden werden. Um den Beitrag der Amadori‐Verbindungen als Aromavorstufen zu verfolgen, wurden Fru‐Phe und Fru‐Leu (Fructose‐Leucin) bei 145 °C geröstet und die Röstaromen analysiert. Sie enthielten Schlüsselverbindungen des Kakaoaromas. Durch feucht‐thermische Behandlung und Trocknung ließ sich die Konzentration an Amadori‐Verbindungen in Kakaokernbruch erhöhen und die Aroma‐ausbeute nach Röstung steigern. Der Beitrag von Amadori‐Verbindungen zur Aromabildung in Kakao scheint erwiesen und könnte technologisch genutzt werden.
Implanted deep brain stimulator and 1.0‐Tesla magnetic resonance imaging
Authors: Kovacs Norbert , Nagy Ferenc , Kover Ferenc , Feldmann Adam , Llumiguano Carlos , Janszky Jozsef , Kotek Gyula , Doczi Tamas , Balas Istvan 
Published: November 2006

AbstractThere is a great need for MRI examinations of patients who have previously undergone deep brain stimulator (DBS) implantation. The current guidelines pertain only to a 1.5‐Tesla horizontal‐bore scanner complying with strict safety regulations. Moreover, almost all published in vitro and in vivo studies concerning patient safety are carried out on 1.5 Tesla MR scanners. The aim of our work is to share our clinical experience of 1.0‐Tesla brain MR imaging. During the past four years, 34 patients with different types of implanted DBS systems underwent 1.0‐Tesla MR examinations to answer diagnostic or clinical questions. Apart from the scanner type applied, all other safety instructions were strictly followed. The MRI itself made no significant difference to the measured impedances or the stimulation parameters required to achieve the optimal therapeutic results. From theoretical considerations, it may be assumed that 1.0‐Tesla MRI can be performed safely on DBS‐implanted patients, provided that all other recommendations are adhered to. J. Magn. Reson. Imaging 2006. © 2006 Wiley‐Liss, Inc.
Gemeinschaftsarbeiten der DGF, 25. Mitteilung Neubearbeitung der »Einheitlichen Untersuchungsmethoden für die Fett‐ und Wachsindustrie« XV: Qualitative Prüfungen von Fetten
Authors: Baltes J. 
Published: November 2006

AbstractUnter Hinweis auf den Bericht über die Februarsitzung der Fachgruppe III der DGF (vgl. diese Zeitschrift 55, 216 [1953]) wird der nachstehende Entwurf der Öffentlichkeit unterbreitet. Er betrifft den Abschnitt „Qualitative Prüfungen”︁ der Abteilung C — Fette — der DGF‐Einheitsmethoden. Im Interesse einer Beschleunigung der Arbeiten der Fachgruppe wird gebeten, etwaige Ergänzungen, abweichende Vorschläge oder Verbesserungen bis zum 15. Juni 1953 dem Berichterstatter zur Kenntnis zu bringen.
Reaktionsgeschwindigkeit und Gleichgewicht bei der Verseifung von Esterwachsen
Authors: Fuchs W. , Wilden B. , De Jong A. , Dresia H. 
Published: November 2006

AbstractDurch Verfolgung der zeitlichen Änderung der Leitfähigkeit wurde ein Verfahren entwickelt, um die Reaktionsgeschwindigkeit, den Zeitpunkt des erreichten Gleichgewichts, die Säurezahl, Esterzahl und Verseifungszahl bei der Einwirkung von Alkali auf Esterwachse in einem Arbeitsgang zu bestimmen. Die Vorteile der Methode, ihre graphische und mathematische Auswertung werden besprochen.