bluuebunny/crossref_metadata_2025_split huggingface dataset:
Compatible solutes in response to osmotic stress
Authors: Bhajekar D. V. , Kulkarni P. R. 
Published: November 2006

AbstractSeven species of yeasts, largely consisting of Zygosaccharomyces, Debaryomyces and Schizosaccharomyces were subjected to osmotic stress using solute glucose to control water activity (Aw) in the growth media. An increased accumulation of polyhydric alcohols was revealed when the concentration of solute was increased from 2% to 60%. Qualitative identification of the cell extracts revealed the presence of polyols like glycerol, arabitol and mannitol.
Pattern recognition of GC profiles for classification of cocoa powder of Ghanaian and Cuban varieties
Authors: Pino J. , Nu de Villavicencio M. Ñez , Roncal E. 
Published: November 2006

AbstractVolatile components in Ghanaian and Cuban cocoa powder were isolated by steam distillatien and analysed using a fused silica capillary GC. Stepwise linear discriminant analysis was applied to 94 peaks in the resulting GC profiles to objectively classify samples into these two varieties. Correct classification of 100% of the cocoa powder samples was achieved.
Effects of sea trout egg quality on stability of salted roe during cold storage
Authors: Stodolnik L. , Salacki M. , Rogozińska E. 
Published: November 2006

AbstractSea trout eggs were salted in NaCl solution after 4 and 14 days of cold storage. The study indicated that the egg resistance to crushing decreased during cold storage from the initial 220 g to 180 g after 14 days. Changes in hardness of the egg membrane accelerated salt diffusion by about 30% to 80% during immersion in NaCl solution. Salting the eggs to 2.3% and 4.0% NaCl content decreased the hardness during cold storage, the decrease being larger in the roe manufactured from a lower quality raw material. In the eggs containing 5.3% and 7.0% NaCl the resistance to crushing increased during storage at 4°C to the extent similar in both egg freshness states obtained prior to salting. The salt content in sea trout eggs ranging from 23% to 7.0% only slightly activated hydrolysis and oxidation of lipid components at 4°C. Lipid oxidation was more rapid in eggs salted after 14 than in those salted after 4 days of storage in ice. Carotenoids of the salted eggs showed a decrease in undesirable cis‐bonds during cold storage. Salting the sea trout eggs after 14 days of storage at 2°C shortened the storage time of the final product at 4°C by at least 1 month as compared to the salted roe kept in ice for 4 days before salting.
Re‐evaluation of simple colorimetric method for damaged starch determination
Authors: Šebečič B. 
Published: November 2006

AbstractThe appropriateness of a simple colorimetric method for damaged starch determination in wheat flour was tested in relation to the possibility of use of this method to predict farinograph absorption. The investigation of the influence of damaged starch and protein on farinograph absorption showed dominant influence of thus determined damaged starch on absorption, especially in samples having a small range of protein content. Consequently, partial regression equations for prediction of farinograph absorption on the basis of damaged starch content for high‐protein and low‐protein samples were calculated. Predicted absorption agreed well (r = 0.979***) with actual absorption, what proved that simple method to be good enough for determination of damaged starch in flour and prediction of farinograph absorption.
A compositional study of Chenopodium quinoa seeds
Authors: Dini A. , Rastrelli Luca , Saturnino Paola , Schettino O. 
Published: November 2006

AbstractIn order to estimate the economic and nutritional value of plants from Peru we examined quinoa (Chenopodium quinoa, var. Perlada), grown in the north of Peru. Our results show a good content and quality in proteins and lipids of the seed of quinoa.
Application of glycerol to freezing bovine pancreas. Part 3. Effects of freezing rate and glycerol addition on changes in pancreas proteins
Authors: Hajduk Ewa 
Published: November 2006

AbstractChanges in protein solubility, amino nitrogen and activity of proteases in bovine pancreas frozen at −70 and −18°C after soaking in various aqueous glycerol solutions were studied. Reduction of freezing temperature causes decrease of value in all studied parameters. Additionally, an inhibitory effect of glycerol on protease activity was demonstrated.
Phenolic compounds in persimmon during maturation and on‐tree ripening
Authors: Sattar Abdus , Bibi N. , Chaudry M. A. 
Published: November 2006

AbstractChanges in weight, Brixº, moisture and phenolic substances, extractable with water, methanol and aqueous methanolic solution, were determined during maturation and on‐tree ripening (120 days) of persimmon. Fruit weight increased during maturation (40 to 169 g/fruit) and then decreased to an average value of 145 g/fruit on ripening. Brixº increased throughout from 15 to 20 while moisture content exhibited irregular trend. Maturation time and extracting solvents significantly influenced the polyphenolic compounds (P < 0.05). The concentration of sinapine, catechin and procyanidine in relation to different extractants showed an overall decreasing pattern during maturation and ripening. However, total phenolics exhibited an upsurge after 60 days while leucoanthocyanidine values increased between 15–75 days followed by reduction with each solvent. An overall significant linear correlation (r = −0.811 to −0.916) was found between the loss of polyphenols except leucoanthocyanidine and maturation/ripening time (P < 0.05).
Analysis of anthocyanins in red wine by HPLC using alkylamines
Authors: Drdák M. , Daučik P. , Karovičová I. , Šimko P. , Rajniaková A. , Mórová E. 
Published: November 2006

AbstractRed wine represents a complicated system of phenolic compounds which give typical properties to individual varieties. Anthocyanin pigments represent a determinant group and therefore special attention is given to its analysis. The separation in an acceptable time, the selective separation with a typical gaussian curve and the reproducibility are still a problem.Fundamental works regarding the analysis of flavonoids and anthocyanin pigments by HPLC are the isocratic methods using 10% HCOOH in a 50% methanol‐water solution [1, 2]. In further works, different mobile phases at isocratic and gradient elution for the production and control of wine [3 – 5] or for comparison of the recommended methods of analysis [6] have been used.
Organic acids production by lactic acid fermentation of vegetables (green pea and onion)
Authors: Karovičová J. , Drdák M. , Šimko P. , Vollek V. 
Published: November 2006

AbstractIn the last time the number of research works dealing with preservation of vegetables increased again [1]. The interest is directed to the production of lactic acid fermented vegetable juices. By lactic‐acid fermentation there are yielded extraordinarily delicious and consistent products owing high nutritive‐physiological value. At production, there is applied either spontaneous fermentation, or controlled inoculation using selected and proved microorganisms cultures [2, 3]. The producers demand such fermentation cultures which intensify the aroma and enable to reach rapid decrease of juices' pH value.At lactic‐acid fermentation the production of lactic acid is regarded as crucial factor for preservation. With regard to accessibility of vegetables and their favourable chemical composition for microorganisms we began fermentation experiments with various kinds of vegetables as carrot, green pea, celeriac, onion, capsicum and cabbage.In this paper, we publish on fermentation of green pea and onion, reporting on production and amount of organic acids in fermented vegetables determined using isotachophoresis.
Kinetische Untersuchungen zur Denaturierung der Eigelbproteine durch rheologische Messungen
Authors: Mohr K.‐H. , Simon S. 
Published: November 2006

AbstractEigelb ist aufgrund seiner Keimbelastung und Enzymaktivität nur begrenzt lagerstabil. Durch Pasteurisieren mit anschließender Kühllagerung kann die mikrobiologische Stabilität von Eigelb wesentlich erhöht werden. Dabei werden die Eigelbproteine mehr oder minder geschädigt.In diesem Artikel werden Ergebnisse zur Kinetik der Proteindenaturierung im Eigelb ohne und mit lagerstabilisierenden Zusätzen an Kochsalz und Saccharose mittels rheologischer Messungen vorgestellt und diskutiert. Es wird gezeigt, daß die Eigelbproteine durch lebensmittelrechtlich erlaubte Zusätze von Kochsalz wirksamer mikrobiologisch stabilisiert werden können als durch Saccharose.
Chemical composition of orange oil concentrates
Authors: Pino J. , Sánchez M. , Sánchez R. , Roncal E. 
Published: November 2006

AbstractConcentrated oils were prepared by vacuum distillation from coldpressed Valencia orange oil and analysed quantitatively by capillary GLC. The influence of that process on oxygenated compounds was studied. The contents of total aldehydes and alcohols, measured by GLC, increased linearly with concentration of the cold‐pressed orange oil upon six‐ to tenfold. Therefore, any of these compounds can be used to evaluate the degree of concentration.
Qualitätsveränderungen während der Lagerung von Speisezwiebeln (Allium cepa L.) 2. Mitt. Frischmasseverluste
Authors: Böttcher H. 
Published: November 2006

AbstractVoll ausgebildete, unverletzte äußere Deckschalen bedingen die geringsten Frischmasseverluste von Speisezwiebeln durch Transpiration und Atmungsvorgänge im außenluft‐ und maschinengekühlten Lager. Bereits Deckschalenspalten erhöhen die Frischmasseverluste auf das 1,5‐ bis 1,9fache, Nacktschaligkeit sogar auf des 1,7‐ bis 2,9fache und Lochfraß durch Agrotis segetum Schiff. auf das 2,2‐ bis 2,5fache von unverletzten Zwiebeln. Auch die Zwiebelgröße wirkt differenzierend (kleinste Fraktion +42 bzw. +57%, größte Fraktion −10,5 bzw. −0,8% im Vergleich zur mittleren Fraktion). Fäuleinfektionen führen zu doppelt bis dreifach so hohen Frischmasseverlusten als einsetzendes Sproßaustreiben. Die Atmungsintensität schwankt nach außenluftgekühlter Lagerung unabhängig von Anbaujahr, ‐ort und Sorte zwischen 14,4 bis 19,8 W · t−1. Die Lagertemperatur, Sproßaustreiben (bis + 32%), Nacktschaligkeit (+106%) und Fäuleinfektion (+226%) erhöhen die Atmungsrate deutlich.
Apparent digestibility of dietary fibre and other components in table olives
Authors: Heredia A. , Ruiz‐Gutierrez V. , Felizón B. , Guillén R. , Jiménez A. , Fernández‐Bolaños J. 
Published: November 2006

AbstractThe apparent digestibility of the main components of the olive (Olea europaea arolensis) has been studied using young Wistar rats. An appreciable digestibility of fibre was found (of the order of 31% Neutral Detergent Fibre) and a high digestibility of fats (higher than 60%) and sugars (100% of glucose and 76% of fructose). Some 41% of the protein was digested, a relatively low value when compared with other products. If the diet is previously desalted, the digestibility of the components diminishes. There are significant differences in the digestibility of dry matter, fibre, cellulose and lignin, but not in proteins and fat.
Quantitative relations between farinogram area and new extensogram characteristics of wheat flour
Authors: Balint L. , Momirović J. , Horvatić M. , Vedrina I. 
Published: November 2006

AbstractIn the analysis of farinographic curves, it has been determined that the farinogram area is a very reliable indicator of the quality of wheat flour, if it has been measured 12 min from the achievement of the maximum. In such a way, the dough development time, which can considerably influence the size of the farinographic curve, if it has been measured 15 min after the farinograph has been set in motion, has been eliminated. Quantitative relations between one of the most important characteristics of the farinogram – the farinogram area, and the determined dough characteristics related to dough quality which can be registrated by means of the extensogram, have been determined:

, where Afar = farinogram area measured 12 min from the achievement of the maximum, E = dough extensibility, A = area of the extensogram, k′ = represents the farinographic area when the ratio unit value is \documentclass{article}\pagestyle{empty}\begin{document}$ \frac{{{\rm E}^2 }}{{\rm A}}$\end{document}, k̄′ = 4.18 and standard deviation s = 0.214. This determined relation gives a new approach to the farinographic curve interpretation and stresses the new importance of the farinograph as an instrument for physical testing of wheat flour quality.
Rapeseed meal‐glucosinolates and their antinutritional effects. Part II. Flavour and palatability
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H. 
Published: November 2006

AbstractThis paper has reviewed the current literature relating to the effects of glucosinolates on the palatability of rapeseed meal. The available evidence indicates that diet palatability can be adversely affected by rapeseed meal inclusion and that this response is related to glucosinolate level. However the response is variable and depends also on the species of animal, age and growth state. Younger animals, particularly chicks, piglets and calves appear to be more severely affected and exhibit reduced intake and hence depressed performance with diets containing high levels of glucosinolates from high glucosinolate rapeseed meal. Palatability is substantially improved by the use of low glucosinolate rapeseed meal (LG‐RSM) containing 10–30 μ/g and very low glucosinolate rapeseed meal (VLG‐RSM) containing 1–5 μ/g glucosinolates. From the findings of this review, it can be concluded that LG‐RSM and VLG‐RSM can be included at levels up to 20% and 30% for calves and dairy cows respectively. Since piglets are particularly sensitive it is suggested that rapeseed is excluded from early starter diets but that low glucosinolate meals can be included at levels of 10% and 15% for grower and finisher pigs respectively. Growing poultry may be less sensitive to palatability problems associated with rapeseed meal but the use of high levels is constrained due to the lower energy and higher fibre contents of RSM compared with soybean meal.
Die quantitative Bestimmung des Proteingehaltes der Milch mittels Ultraviolettspektralphotometrie 6. Mitt. Übersicht über Meßvarianten im Bereich von 185 bis 260 nm sowie über Doppelwellenlängenmessungen und deren Eignung für die Proteinbestimmung
Authors: Reichardt W. 
Published: November 2006

AbstractEs wird eine Übersicht über die Methoden zur quantitativen Analyse des Proteingehaltes in Nahrungsmitteln, Körperflüssigkeiten oder wäßrigen Lösungen durch Absorptionsmessungen bei einer Wellenlänge zwischen 185 und 260 nm oder bei zwei Wellenlängen im ultravioletten Spektralbereich gegeben. Aus Untersuchungen an Milchproteinen, Polyaminosäuren und Milch wurde abgeleitet, daß sich besonders die Absorptionsdifferenzen 205–233, 210–233, 215–233 sowie 235–280 nm und Messungen bei einer Wellenlänge zwischen 205 und 215 nm für biologisches Probenmaterial mit wechselnder Aminosäurezusammensetzung eignen. Die Auswahl einer Meßvariante sollte unter Berücksichtigung von störenden Einflüssen der Probenmatrix erfolgen.
Effect of proteases on groundnut proteins (Arachis hypogaea L.)
Authors: Bhagya S. , Srinivasan K. S. , Prakash V. 
Published: November 2006

AbstractThe total proteins of Spanish Improved, TMV‐2 and DH‐3‐30 varieties were extracted and hydrolysed with two group specific enzymes alpha‐chymotrypsin and trypsin and a less specific enzyme, pepsin. Compared to casein, the proteins were highly resistant to hydrolysis by the group specific enzymes. However, the variety TMV‐2 was more susceptible to proteolysis than the other two varieties. While the ratio and extend of hydrolysis for pepsin was same in all the varieties they were different for alpha‐chymotrypsin. Nitrogen solubility profile of the meals in water, 1 M NaCl and 2% sodium hexametaphosphate solutions did not show any marked difference. Gel filtration, DEAE‐Cellulose chromatography, analytical ultracentrifugation and polyacrylamide gel electrophoretic patterns of the proteins did not indicate any major differences. However, the relative proportions of different fractions differed among the varieties. Gel filtration indicated that Spanish Improved variety contain higher amounts of conarachins (15%). Such quantitative differences of the various fractions may be responsible for the observed difference in the resistance to hydrolysis by the proteolytic enzymes.
High fibre bread containing brewer's spent grains and its effect on lipid metabolism in rats
Authors: Hassona H. Z. 
Published: November 2006

AbstractBread samples containing milled brewer's spent grain (BSG) at levels of 10–25% were prepared. The protein content of the bread ws found to be 15.4, 16.3 and 18.8%, when BSG was added at levels of 10, 20 and 25%, respectively. Fibre content however was 4.9, 6.4 and 7.5%, repectively. Amino acid pattern of the bread samples revealed that most of the essential amino acids were found in considerable amounts compared to the FAO provisional pattern with exception to lysine, threonine and tryptophan which showed deficiencies. The bread samples were fed to rats for 28 days, after which total lipids and cholesterol were measured. The results indicated impaired growth weight (7.1–10.0%) compared with the control. Total lipids as well as total cholesterol were also reduced by 5.7–8.0% and 6.0–8.3%, respectively. Sensory evaluations of prepared bread showed high score acceptance for fino bread, rolls and baton salie amounted to 70.0, 63.0 and 62.7%, respectively.
Retention of ascorbic acid in pickles — effect of different spices and salt (an in vitro study)
Authors: Surekha S. , Begum K. 
Published: November 2006

AbstractEffect of spices, different concentration of sodium chloride and other salts on retention of ascorbic acid during storage period (21 days in case of spices and eight days for salts) was studied. The retention of ascorbic acid with the addition of 24% NaCl was 55%, followed by 37% with red chillies, fenugreek, turmeric; 32% with the addition of pepper, sugar and 26% with mustard and asafoetida. When all the spices and salt were added together, the retention was much higher (73%) than those with individual spices. Sodium chloride over a wide range of concentrations was found to have higher retention of ascorbic acid. The retention being 80%, when stored with 24.0% sodium chloride solution for eight days. Sulfates of sodium, potassium, magnesium and manganese or chlorides of magnesium or manganese did not have a significant effect on the retention of ascorbic acid. The retention with potassium chloride was close to that observed with sodium chloride.
Zur Darstellung des Glycolipids 12‐O‐(2′.3′.4′.6′.‐Tetraacetylglucopyranosyl)‐ricinolsäuremethylester
Authors: Westphal G. , Reukauf B. , Storm S. , Bartels A. 
Published: November 2006

AbstractKomplexe aus Kohlenhydraten, Fetten und Proteinen zeigen bedeutsame physiologische Eigenschaften. Im Gegensatz zu anderen Komponenten in Lebensmitteln sind Verbindungen aus Fetten oder Fettsäuren und Kohlenhydraten – darüber soll hier berichtet werden – bisher wenig untersucht worden. Das Aglycon Ricinolsäuremethylester läßt sich in Gegenwart von “HBr‐Fängern” mit Acetobromglucose zum entsprechenden D‐Glucosid umsetzen. Die Konstitution des glucosidierten Ricinolsäureesters wird nach chromatographischer Reinigung durch die üblichen instrumentellen Methoden beschrieben (C,H‐Analyse, optische Rotation, IR‐ und 1H‐NMR‐Spektroskopie).
Rapeseed meal‐glucosinolates and their antinutritional effects Part 3. Animal growth and performance
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H. 
Published: November 2006

AbstractOn the basis of literature data biological properties of rapeseed glucosinolates, and especially their influence on the growth and weight of animals were characterized. The aim was to determine a limiting value of these compounds in diets for particular animal species and age groups at which no limitation of growth or development was observed.
Rapeseed meal‐glucosinolates and their antinutritional effects Part 4. Goitrogenicity and internal organs abnormalities in animals
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H. 
Published: November 2006

AbstractThis paper surveys the literature concerning biological properties of rapeseed glucosinolates, chiefly the goitrogenic activity of these compounds and their influence on the morphological and histological abnormalities of internal organs in animals. An attempt has been made to establish threshold glucosinolate levels in diet which trigger the onset or increase of internal organs impairment in animals depending on their species and breeding.
Selenium content of chicken meat in Croatia
Authors: Beker D. , Šatović V. , Vukelić N. 
Published: November 2006

AbstractThe selenium content in dark muscle and liver was determined in chicken meat. All samples had been collected from three large meat producing companies in Croatia.The samples were wet digested with a mixture of nitric and perchloric acids. The selenium content was analyzed by hydride generation atomic absorption spectrometry with the recovery from 97.8 to 98.2%. The correlation coefficient of 0.976 was determined after comparison with results of the fluorimetric method.Mean ± standard deviation of the selenium concentration (ng Se/g dry matter) was 1330 ± 20, 2000 ± 30 and 2090 ± 30 in liver, and 560 ± 50, 520 ± 70 and 740 ± 50 in dark muscle.
Comparison of extraction methods for the isolation of volatile compounds from distilled alcoholic beverages
Authors: Pino J. , Villarreal A. , Roncal E. 
Published: November 2006

AbstractBatch and continuous solvent extraction methods were evaluated, using an alcoholic model system, to select the best alternative for the isolation of volatile aroma compounds from distilled alcoholic beverages. Recoveries using pentane, pentane‐diethyl ether (2:1) and dichloromethane were compared. Pentane extraction produced the best results, particularly by a continuous procedure for 6 h.
Purification of some soybean proteins by hydrophobic chromatography
Authors: Senyuk V. I. , Yattara H. B. , Vaintraub I. A. 
Published: November 2006

AbstractSoybean glycinin and Kunitz trypsin inhibitor were purified by hydrophobic chromatography on Phenyl Sepharose which removes the admixtures of more hydrophobic proteins and of some non‐protein UV‐absorbing substances.
Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme‐substrate ratio and the re‐use of the immobilized enzyme on the preparation of phosphopeptide‐rich fractions
Authors: Lorenzen P. Chr. , Fischer H. , Schlimme E. 
Published: November 2006

AbstractStudies on in vitro proteolysis of casein using dissolved trypsin or covalently bound to oxirane beads have shown that immobilization leads to a change in the peptide pattern of the resulting proteolysate. Experiments on the variation of the enzyme‐substrate ratio (E/S = 1/50, 1/100, 1/200, 1/400, 1/800) revealed that, compared with saturation (E/S = 1/50), lack of enzyme (E/S = 1/800) results not only in a disproportional decrease in the proteolysis rate, but leads additionally to a qualitatively differing peptide composition of the proteolysates. This variation, which appears, on the one hand, not acceptable in regard to a reproducible preparation of biologically active peptides is, on the other hand, a means of controlling proteolysis via the enzyme‐substrate ratio. Re‐use of the immobilized trypsin caused, after 9 repetitions, a loss in proteolytic activity and in phosphopeptide yields of approximately 25%, whilst the peptide pattern of the proteolysate remained qualitatively unchanged.