bluuebunny/crossref_metadata_2025_split huggingface dataset:
Short‐term toxicity study of irradiated cocoa beans in rats
Authors: Takyi Etor E. K. , Ofori‐Mensa Nana 
Published: October 2006

AbstractGroups of rats (30 males and 30 females) were fed stock diet and diets containing 350 g kg−1 of cocoa beans (non‐irradiated or irradiated) for 18 weeks and observed for food consumption, haematological variations, changes in growth pattern and gross pathology. Even though there was no significant difference among the groups in haematological or gross pathological examinations, consistently less food was consumed by rats fed on diets containing either non‐irradiated or irradiated cocoa beans. Furthermore, weight gain and terminal body weights of rats fed on cocoa‐containing diets were less than those fed on the stock diet. Such differences, may at least in part, be due to alkaloids in the cocoa‐containing diets and not as a result of irradiation of the beans.
Changes in the carotenoids and sterol fractions during the prolonged storage of wheat flour
Authors: Farrington William H. H. , Warwick Michael J. , Shearer George 
Published: October 2006

AbstractChanges in the carotenoid and sterol fractions of three wheat flours have been studied during storage. Total carotenoid decreased throughout the storage period; the relative rates of loss in each flour were the same as the relative rates of oxidation of polyenoic acids previously found to occur in these flours. Hexane‐extractable total sterol content remained unchanged during storage. Esterification of free sterol was demonstrated and esterification of free lutein was also indicated.
Creatine as an indicator of net muscle proteins
Authors: Dvořák Zdeněk 
Published: October 2006

AbstractCreatine and creatinine levels in different cuts of pork, beef, veal and lamb have been estimated and expressed in relation to the content of total proteins (N × 6.25) and net muscle proteins (N × 6.25 minus hydroxyproline × 8). The relationship between creatine and total proteins was not linear. Creatine values were linear with those for net muscle protein, giving a mean value of 23 mg creatine g−1 net muscle protein in these meats. Creatinine values averaged 1 mg g−1 net muscle protein. The results are discussed in connection with using creatine as an index of meat quality and with using urinary creatinine as an index of muscle mass of the animal.
The chemical components and decomposition of wheat straw leaves, internodes and nodes
Authors: Harper Stephen H. T. , Lynch James M. 
Published: October 2006

AbstractChemical analysis of wheat straw reveals that internodes have larger cellulose but smaller hot‐water‐soluble fraction contents than either leaves or nodes. Lignin and hemicellulose contents are similar. The leaves and nodes of wheat straw lose weight more rapidly than the internodes during the early stages of aerobic decomposition. This is at least in part a consequence of the more rapid losses of the polysaccharides in leaves and the hot‐water‐soluble materials in nodes. Internodes also provide a poorer substrate than leaves and nodes for the anaerobes which produce acetic acid.
Isolation of the egg weight depressing factor in fababeans (Vicia faba L. var. minor)
Authors: Olaboro Gershon , Marquardt Ronald R. , Campbell Lloyd D. 
Published: October 2006

AbstractTwo experiments were conducted to study the egg weight depressing effect of an ethanol‐water extract of autoclaved fababean protein concentrate. Acetone fractionation of the extract produced four fractions, one of which (fraction H), significantly depressed egg weight. Further fractionation of fraction H produced two fractions; a highly water‐soluble supernatant fraction and a fraction with low water solubility which was harvested as a white precipitate. Both the supernatant and the white precipitate, when added to diets in proportion to their relative yields, caused similar depressions in egg weight. The observation that there was a direct relationship between amounts of vicine‐reactive material in the different fractions and the magnitude of egg weight depression indicates that the principal egg weight depressing factor in fababeans is vicine and/or convincine.
Pectin changes in the pre‐cooking step of dehydrated mashed potato production
Authors: Moledina Kabir H. , Haydar Muhammad , Ooraikul Buncha , Hadziyev Dimitri 
Published: October 2006

AbstractSome in‐vivo and in‐vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre‐cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhydrogalacturonic acid with a degree of esterification (DE) of 56, and 25% of tuber total PME. Cell wall pre‐cooking in model systems resulted in a DE of 53.2. Native cell wall pectin solubilisation was much less than that of H‐cell walls devoid of metal cations. Calcium but not Mg, supplied as Ca(Mg)‐starches, retarded pectin solubilisation, while Ca‐uptake by retained pectin was high when cooling followed pre‐cooking. Texture measurements of potato slices pre‐cooked, cooled and cooked suggested a firming effect which could be attributed to Ca‐release from gelatinised starch during pre‐cooking, and stabilisation of Cabridges with free COO− groups of cell wall pectin duringcooling. The role ascribed to PME in causing firming is de‐emphasised.
Essential oils from two varieties of Ocimum basilicum L. Grown in Israel
Authors: Fleisher Alexander 
Published: October 2006

AbstractThe yield, quality and composition of essential oils from sweet basil plants grown in Israel have been investigated. It has been found that at the same phenological stage the content of essential oil in the plant increases towards the autumn. The oil content increases as the plant develops and reaches its maximum in the full bloom stage. The presence of two chemotypes (A and B) of Ocimum basilicum L. plants was established. The variation in composition of the oil during the period of bloom was investigated for both chemotypes. Up to 25 % of the total of basil oil of type A and 50 % of type B oil were extracted from distillation water by the poroplast column technique. This secondary oil, of pleasant odour, contains mainly the most polar compounds, such as eugenol, linalool and cineol.
The effects of some additives on the microflora of silage
Authors: Menna Margaret E. Di , Parle Jack N. , Lancaster Robert J. 
Published: October 2006

AbstractThe microflora of experimental batches of grass silage treated with formaldehyde, with formaldehyde plus formic acid, or with sodium benzoate and held at a constant temperature of 20°C was examined during fermentation and after exposure to air. The formaldehyde treatments inhibited the development of lactobacilli during fermentation but their biocidal effect did not persist and on exposure to air microbial numbers increased and the pH of the silages rose at a similar rate to that in untreated silage. Treatment with sodium benzoate had little effect on fermentation but its biostatic, particularly fungistatic, activity persisted through 17 days of exposure to air during which the pH did not rise and fungal numbers remained low. The yeast flora of all treatments was predominantly of fermenting species similar to that found in stack silages but the mould flora, of Geotrichum candidum, Mucor spp. and Penicillium spp., was dissimilar and could be related to the lack of heating in the experimental silages.
Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′‐crystal form in fats
Authors: Hernqvist Lars , Larsson Kåre , Herslöf Bengt , Podlaha Oldrich 
Published: October 2006

AbstractThe polymorphism of hydrogenated rapeseed oil with a low content of erucic acid was investigated by X‐ray diffraction. The triglyceride composition in the hydrogenated oil was determined by a combination of gas chromatography and high‐performance liquid chromatography. A characteristic feature of this oil is its rapid transition to the β‐form. Possibilities of influencing the β′→ β transition are discussed. The addition of diglycerides appears to provide a means for delaying the β′rarr; β transition. Thus, 1,2‐diglycerides show a strong stabilising effect on the β′ triglyceride crystals form, which is considered to be of technical interest.
The evolution of champagne volatiles during ageing
Authors: Loyaux Denis , Roger Sylviane , Adda Jacques 
Published: October 2006

AbstractThe change in aroma composition during champagne ageing on yeast has been studied by gas chromatography and coupled gas chromatography‐mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and 1, 2, 3, 4, 5, 6, 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nero‐lidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre−1.
Carbohydrate composition of developing grains of the high‐lysine barley mutant (notch‐2) and its parent (NP 113)
Authors: Batra Vijay I. P. , Bansal Hukam C. , Mehta Shanti L. 
Published: October 2006

AbstractBarley variety NP 113 had higher accumulations of dry matter (DM) and starch than its high‐lysine mutant, Notch‐2, during grain development. Protein, amylose and amylopectin content per grain were lower in Notch‐2 than NP 113. Reducing sugars, free glucose, total fructose and non‐reducing sugars were 1.57–3.15‐fold in Notch‐2 grain as compared with NP 113 grain. DM, protein, starch, amylose and amylopectin per grain increased during grain development. Soluble sugar contents per grain were maximum at 24 days after anthesis. Lower DM accumulation in the Notch‐2 mutant as compared with its parent, NP 113, is due to lower starch deposition. Further, the limitation of starch synthesis in the Notch‐2 mutant is not due to any limitation in the supply of soluble sugar precursors.
Biochemical changes in developing wheat grains. Changes in nitrogen fractions, amino acids and nutritional quality
Authors: Kapoor Amin C. , Heiner Robert E. 
Published: October 2006

AbstractTwo spring wheat cultivars (Triticum aestivum L. em Thell.), one tall (Chris) and the other semi‐dwarf (Era), with different yields and grain protein potentials, were grown in controlled environment chambers to compare the nitrogen fractions, amino acids and nutritional quality in developing grains at 12, 22, 29 and 36 days after heading. The proportions of gliadin I, gliadin II and glutenin II increased and those of albumin and globulin decreased as the wheat cultivars matured. The amount of lysine, methionine, threonine, valine, tyrosine, alanine, aspartic acid and glycine was lower and that of glutamic acid and proline was higher with grain development in both cultivars. At 12 days after heading Era had a higher content of amino acids (16 g−1 N) than Chris. Isoleucine was the first limiting amino acid in Era and Chris at the first collection period whereas at later stages lysine was the limiting amino acid in both cultivars. Chemical score, essential amino acid index, requirement index and calculated biological value all decreased as the grain matured and, except for the 12‐days collection period, the data were almost similar for both the cultivars.
Nutritional and toxicological evaluation of ‘black tip’ rice
Authors: Bhat Ramesh V. , Deosthale Yeshwant G. , Roy Dwijendra N. , Vijayaraghavan Malini , Tulpule Purushotham G. 
Published: October 2006

AbstractA popular newly introduced rice variety Phalguna (RP 6–17) was found to be susceptible to the development of black colour at the tip of the grains. On parboiling the paddy, the degree of discoloration intensified and occasionally even the entire kernels were found to be discoloured. In the affected grains the breakages during milling were considerably higher than the unaffected grains. There was not much difference between the nutrient composition of the black tip and normal grains. However, contents of iron and free sugar were found to be higher in black tip grains than that in normal grains. A positive correlation between extent of discoloration of the grains and the glucosamine content was observed suggesting that this criterion could be used as an index of fungal contamination. Species of Alternaria and Curvularia were found to be more predominant in black tip raw rice than normal raw rice. Acute toxicity studies in chicks and ducklings and short‐term toxicity studies in rats did not indicate ill effects.
The quantitative analysis of indole glucosinolates by gas chromatography — the importance of the derivatisation conditions
Authors: Heaney Robert K. , Fenwick G. Roger 
Published: October 2006

AbstractThe effect of derivatisation conditions on the quantitative analysis of indole glucosinolates as the desulphated trimethylsilyl derivatives using gas chromatography is examined. Structures for the trimethylsilyl derivatives of glucobrassicin and neoglucobrassicin are suggested from an analysis of their ammonia chemical ionisation mass spectra. Caution is urged in the analysis of these compounds without prior optimisation of the conditions of derivatisation.
Effects of season, cultivation and nitrogen fertiliser on the size of the soil microbial biomass
Authors: Lynch James M. , Panting Lynda M. 
Published: October 2006

AbstractIn arable soil, the biomass in the surface 5 cm of soil, as measured by the fumigation/respiration technique, increased when roots grew, reached a maximum around the time of maximum root production and thereafter declined. Rotovation of the soil in autumn resulted in a smaller biomass than in undisturbed soil, but only in the spring. Straw on the soil surface seemed not to affect the biomass, but it may have caused a transient increase in early autumn. Application of nitrogen fertiliser increased the biomass in soil after direct‐drilling cereals but not after ploughing.
Formation of cyanide as a product of decomposition of cyanogenic glucosides in the treatment of elderberry fruit (Sambucus nigra)
Authors: Pogorzelski Eugeniusz 
Published: October 2006

AbstractDistribution of cyanogenic glucosides contained in elderberry fruit was investigated in the course of technological operations usually utilised for obtaining musts. The degree of glucoside hydrolysis was estimated by the amount of liberated hydrogen cyanide. After fermentation on skins the must contained 2.08 mg litre−1 of hydrogen cyanide. Hydrogen cyanide in the must from depectinised fruit pulp was at a level of 2.31 mg litre−1. After heat treatment the must contained 1.07 mg litre−1 of hydrogen cyanide.
Genotypic and environmental variation in the total phenol and flavanol contents of barley grain
Authors: Griffiths D. Wynne , Welch Robert W. 
Published: October 2006

AbstractFlavanol and total phenol contents have been determined in samples of barley grown in Britain under a wide range of environmental conditions. An assessment has also been made of the genetic variation in flavanol and total phenol contents among exotic genotypes and current UK varieties. Total phenol content decreased in the first 3 months immediately after harvest but no indication was observed that prolonged storage significantly reduced the levels of flavanols and, after the initial decline, no systematic decreases were found in total phenol content. Significant differences were found between trial sites for both constituents but these could not be related to geographical locations. An examination of inter‐varietal variation revealed significant differences among both the current UK varieties (flavanols 0.11–0.17%, total phenols 0.43–0.53%) and 85 diverse genotypes (flavanols 0.08–0.15%, total phenols 0.37–0.54%). The levels of both constituents appeared to be independent of grain size, malting quality, oil content and protein content and no significant differences were found between either two and six‐rowed varieties or husked and naked grain types.
Quantitative studies on the cotyledonary proteins in the genus Pisum
Authors: Schroeder Hartmut E. 
Published: October 2006

AbstractForty‐five lines of peas including primitive or wild forms, field peas, and round and wrinkled garden peas, were grown under uniform conditions and the seeds examined for variation in protein characteristics likely to influence nutritional value. The characters measured were crude protein, extractable protein, globulins and albumins, the percentages of legumin, total sulphur and protein sulphur, carbon: nitrogen and nitrogen: sulphur ratios. The extractable protein was separated quantitatively into an albumin fraction (20–35%) and a globulin fraction (legumin and vicilin). Without exception lines high in albumin content were low in legumin content (correlation coefficient r= −0.757). As both the albumin fraction and legumin are rich in sulphur amino acids, this negative correlation has important implications for attempts through plant breeding to improve the nutritional quality of legume seed proteins, by increasing the sulphur amino acid content. Total sulphur was not correlated with any other protein character.
The use of enzymes to predict the digestibility of animal feeds
Authors: Dowman Mary G. , Collins Frank C. 
Published: October 2006

AbstractSix techniques were investigated to find a quick, reliable laboratory method for the prediction of the in‐vivo digestibility of animal feeds. Four of these techniques comprised two digestions, one with pepsin in hydrochloric acid followed by another with cellulase. In three cases the cellulase was derived from Trichoderma viride which was used at two concentrations; in addition, at one of these concentrations a step using amyloglucosidase was introduced. In another technique cellulase derived from Aspergillus niger was tested to determine how effectively it dealt with starchy materials. The fifth technique comprised the separation of the cell walls by digestion with neutral detergent solution followed by digestion with cellulase (derived from T. viride) with an additional step using amyloglucosidase for samples containing starch. The last method was an in‐vitro technique using buffered rumen liquor followed by pepsin in hydrochloric acid. Because this technique proved to estimate digestibility more accurately than any of the simple chemical methods it provided a guide to the efficiency of the enzyme techniques. The digestible organic matter in the dry matter (DOMD) was determined in each case and correlated against the DOMD value obtained using an in‐vivo technique. Two of the methods showed as good a prediction of DOMD as the in‐vitro method using rumen liquor, and the correlation coefficients were comparable. The repeatability of the methods calculated as the coefficient of variation varied between 2.5 and 3.7%. For roughages containing little or no starch the shorter techniques provided an adequate evaluation of DOMD. Starches in the cereals were adequately broken down only when the additional digestion using an amyloglucosidase (Agidex) was included; this is illustrated by the correlation values obtained.
The analysis of polyunsaturated fatty acids in meat by capillary gas‐liquid chromatography
Authors: Sinclair Andrew J. , Slattery William J. , O'Dea Kerin 
Published: October 2006

AbstractPolyunsaturated fatty acids (PUFA) of lean meat from domesticated and wild ruminants (cattle, sheep, goat, sambar deer and buffalo) and non‐ruminants (pig, horse and kangaroo) have been examined by capillary gas‐liquid chromatography. Ten different PUFA were found in all specimens with linoleic acid accounting for at least 50% of the total, and arachidonic and linolenic acids being the next most abundant. The total PUFA content for the ruminants ranged from 9 % in beef to 31 % in sambar deer and for the non‐ruminants from 25 % in pig to 43 % in horse. In all species the meat phospholipids (PL) were rich in PUFA (range 24–46% of PL fatty acids), whereas the triglycerides were relatively more saturated (PUFA content range 2–17%). Overall, horse and kangaroo meat had the combination of lowest fat and highest PUFA content, whilst beef and sheep had the highest fat and lowest PUFA content. These results indicate that significant reductions in total fat intake and increases in the proportion of polyunsaturated fat in the diet could be achieved without necessarily requiring a diet low in meat.
Ophidine (β‐alanyl‐L‐3‐methylhistidine, ‘balenine’) and other histidine dipeptides in pig muscles and tinned hams
Authors: Carnegie Patrick R. , Hee Kui P. , Bell Alan W. 
Published: October 2006

AbstractThe amounts of anserine (β‐alanyl‐L‐1‐methylhistidine), carnosine (β‐alanyl‐L‐histidine) and ophidine (β‐alanyl‐L‐3‐methylhistidine) were determined in various muscles and other tissues of pigs. The amount of the histidine dipeptides varied with age and muscle type. Ophidine accumulated in the longissimus dorsi at a rate of 25 nmol g−1 protein day−1 while the anserine concentration remained relatively constant. Thus, an estimate of the age of a pig can be obtained from the anserine: ophidine ratio in a sample of its skeletal muscle. Because the histidine dipeptides are unaffected by cooking, it is possible from an analysis of the dipeptides to monitor the type of lean pig meat used in preparing tinned hams. As the anserine:carnosine:ophidine ratio in pig meat is quite different from that in other species it is possible to distinguish between genuine and imitation hams.
Studies on the digestibility of soya bean products, cereals, cereal and plant by‐products in diets of dogs
Authors: Kendall Peter T. , Holme David W. 
Published: October 2006

AbstractThe apparent digestibility of 21 plant materials was evaluated in dog diets using adult beagles. In most cases the digestibility by difference method was used. Apparent crude protein (N × 6.25) digestibility coefficients for textured soya protein, extracted soya meal, full‐fat soya flours and micronised whole soya beans ranged from 0.71 to 0.87. Digestible energy (DE) contents ranged from 14.3 to 20.8 MJ kg DM−1. Samples of wholeground wheat, barley meal and flaked maize were well digested by dogs, as were samples of refined flour, vital gluten, feeding‐oat meal and wheat‐germ meal; apparent energy digestibility coefficients ranged from 0.72 to 0.96. Wheatfeed and two distillers by‐products had lower energy digestibility coefficients (0.39 to 0.59). Other materials with low apparent digestibility in dog diets (probably because of high fibre levels) were walnut meal, almond meal, dried molassed sugar beet pulp and locust bean meal. Gross energy and dry matter digestibility coefficients of below 0.52 were obtained. Data are also presented on the digestibility of samples of rapeseed meal, cassava and dried potato. When comparison was possible, DE values measured for dogs agreed closely with those for pigs for most materials.