bluuebunny/crossref_metadata_2025_split huggingface dataset:
Red beet pigments as soft drink colorants
Authors: Havlíková L. , Míková K. , Kyzlink V. 
Published: November 2006

AbstractRed beet pigments were used, in the form of industrially produced concentrate, as a soft drink colorant instead of food dyestuffs. On the basis of sensoric analysis, optimal composition of fruit type soft drink was suggested. Beet concentrate in the concentration used (2.5 g per 100 g of drink) did influence neither taste nor flavour of drink.Decomposition of red pigments — betacyanins — follows the first order kinetics. Factors influencing colour stability, such as pH value, temperature, light, ascorbic acid concentration and flavour components, are discussed.
Preparation of broad bean (Vicia faba L. minor) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range
Authors: Schneider Ch. , Schultz M. , Schmandke H. 
Published: November 2006

AbstractIt is possible to prepare broad bean protein isolates with a high yield directly from seed flour using a wet process. This process involves an aqueous extraction at pH 7.5 followed by separation of the insoluble residue and isoelectric precipitation of the protein from the aqueous extract.Following the same principle is it possible to prepare acetylated broad bean protein isolates with any adjustable acetylation degree. For that acetic anhydride is to be added and the adjusted pH is to be maintained during the extraction. In both cases the yield of the protein is mainly determined by the used solid‐liquid ratio.
Wheat wet fractionation processes
Authors: Gαsiorowski H. 
Published: November 2006

AbstractIn this review the wet fractionation of wheat into major components has been described. At first early whole wheat processes ‐ the Halle fermentation and the Alsation method ‐ have been outlined. Then the following new processes have been discussed: Corn wet milling type process, Pillsbury hydro process, Far‐Mar‐Co‐process and Screening process. At last wet fraction processes of flour (Martin, Batter, Alkali, Fesca, Alfa‐Laval/Raisio) will be considered.
Cyclodextrins: A new group of industrial basic materials
Authors: Szejtli J. 
Published: November 2006

AbstractAdequate toxicological studies, discovery of numerous potential fields of utilization and last but not least, the production of cyclodextrins on industrial scale with high homogeneity and low price led to their recognition as a new group of industrial basic materials. Until now cyclodextrins were considered merely as agents for molecular encapsulation, however intensive research of the past few years revealed quite new and unexpected aspects: cyclodextrins, their derivatives and polymers can be applied ‐ not exclusively due to their complexing ability ‐ in foods, cosmetics, pharmaceuticals, chromatography, pesticide formulations, in photochemistry, etc.
Bindung von Blei‐ und Kupfer‐Ionen an ethanol‐unlösliche Substanzen aus Speisekartoffeln
Authors: Kohn R. , Dongowski G. , Bock W. 
Published: November 2006

AbstractEs wird die Bindung von Pb2+‐ und Cu2+‐Ionen an die ethanol‐unlöslichen Substanzen aus drei verschiedenen Sorten von Speisekartoffeln im rohen und gekochten Zustand in wäßriger Suspension untersucht. Außerdem werden analoge Versuche zur Bindung von Pb2+‐Ionen an Glucose‐6‐ und Glucose‐l ‐phosphat sowie an Phosphorsäure durchgeführt. Die Bestimmung der freien Kationen in den Gleichgewichtslösungen erfolgt direkt mittels ionenspezifischer Elektroden unter Berücksichtigung des pH‐Einflusses.Aus ernährungsphysilogischer Sicht sind rohe und gekochte Speisekartoffeln gleichermaßen wie Gemüse aufgrund ihres Gehaltes an Pektinen mit einem ermittelten Veresterungsgrad im Bereich von 50–56% bzw. 42–48% zur Bindung von Pb2+‐ und Cu2+‐Ionen befähigt. Die Bindungskapazität der ethanol‐unlöslichen Substanzen erschöpft sich jedoch nicht in ihrem Gehalt an Pektin‐Carboxylgruppen, sondern erstreckt sich auch auf weitere makromolekulare Inhaltsstoffe. Von den untersuchten metabolischen Abbauprodukten der Kartoffelstärke kann nur freie Phosphorsäure Pb2+‐Ionen binden.
Nonparametric evaluation of graphical sensory profiles for the analysis of carbonated raspberry beverages
Authors: Pokorný J. , Davídek J. , Prnka V. , Davídková E. 
Published: November 2006

AbstractSensory attributes of carbonated soft beverages were determined by graphical sensory profiles using 7 descriptors and their combinations. As the distribution of results was neither normal nor convertible into a normal one, sensory profiles were evaluated by nonparametric methods, either by double ranking or by multiplex pair comparisons which were presented in form of diagrams as well. Small differences in sensory profiles were detected in this way. Carbonated raspberry beverages sweetened with a mixture of USAL (Aspartam hydrochloride) and saccharin had similar characteristics to that sweetened with sucrose, and were better than those sweetened by either saccharin or USAL alone.
Modification of the oligomeric structure of 11 S globulin from sunflower (Helianthus annuus L.) and rape (Brassica napus L.) seeds by succinylation
Authors: Schwenke K. D. , Linow K.‐J. , Zirwer D. 
Published: November 2006

AbstractThe influence of various levels of succinylation on the structure of the 11S globulins from sunflower and rape seeds has been studied by the techniques of sedimentation velocity, viscometry and by circular dichroism spectroscopy in the near and far ultraviolet region. Both proteins dissociate gradually with increasing degree of succinylation forming 7S and 3–5S intermediates. At a level of 65–70% succinylation a 2S component occurs. The latter represents the final product of dissociation of the sunflower protein. The rapeseed protein dissociates further to smaller units. Contrary to the sunflower protein, the rapeseed protein shows an intermediate 11–14S associate at a level of 65–84% succinylation.The intrinsic viscosity of both proteins does not change remarkably until a succinylation of 65–70%, where a drastic viscosity increase is observed. At this level of modification a decrease of the positive circular dichroism bands in the near ultraviolet region takes place. Contrary to this, the negative ellipticity in the far ultraviolet region increases at a high level of modification, suggesting an enhancement of the amount of helix conformation.
Thermodynamic compatibility of proteins in aqueous medium
Authors: Polyakov V. I. , Popello I. A. , Grinberg V. Ya. , Tolstoguzov V. B. 
Published: November 2006

AbstractThermodynamic compatibility has been studied for a number of food proteins in the water‐protein A‐protein B type systems. Phase diagrams have been obtained for the following systems: water‐casein‐soybean globulin fraction, water‐ovalbumin‐soybean globulin fraction, water‐ovalbumin‐casein, water‐casein‐gliadin, water‐bovin serum albumin‐thermotropic ovalbumin aggregates, water‐ovalbumin‐thermotropic ovalbumin aggregates. Using ovalbumin as an example, the possibility of regulating its compatibility with bovin serum albumin by replacing aggregates has been shown. The conditions under which soluble thermoaggregates of ovalbumin and bovin serum albumin are formed have been investigated.
Destraction of lipids from isolates of microbial protein
Authors: Duwe H. , Sonnenkalb W. , Roethe K.‐P. , Rosahl B. 
Published: November 2006

AbstractIt has been demonstrated, that supercritical CO2 supported by ethanol as a selective component is able to extract lipids from isolates of microbial protein up to a remain of less than 1% already at 11 to 14 MPa and 39 to 44 C. CO2 and ethanol can easily by separated. Compared with the conventional extraction of lipids by 70% isopropanol in water the destraction has the advantage that the resulted microbial protein is obtained in a greater yield and with only a little decrease in solubility.
Factors affecting the caseinolytic activity of Lactobacillus casei and Lactobacillus plantarum
Authors: Hegazi F. Z. , Abo‐Elnaga I. G. 
Published: November 2006

AbstractWhole cell suspensions of some strains of each Lactobacillus casei and Lactobacillus plantarum were assayed for their caseinolytic activity in 0.1 M NaH2PO4 buffer, pH 6.5, at 30 °C, using different assay methods. Azocasein was not as sensitive as casein (Hammarsten) as a substrate. Inclusion of glucose in the assay mixture reduced the released α‐amino groups as evidenced by fluorescent labelling, but generally increased the amounts of excreted amino acids. Divalent cations, including calcium ions, played only a minor role in the activation of the cell‐bound proteinase, whereas NaCl inhibited it markedly. Inhibitor studies suggest that the enzyme is a serine proteinase. The different assay methods used did not give identical results. Fluorescent labelling of the free α‐amino groups at pH 6.0 appears, on the contrary, to be a more reliable method.
Einfluß von oral appliziertem Glycin auf den Stoffwechsel
Authors: Petzke K. J. , Pisarchuk K. L. , Grigorov Yu. G. , Albrecht V. 
Published: November 2006

AbstractOral appliziertes Glycin hat dosisabhängig meßbare Auswirkungen auf das Wachstum von Versuchstieren, die nahrungsinduzierte Thermogenese sowie die errechnete Nahrungseffektivität. Gleichzeitig können bei erhöhtem Glycinangebot Wirkungen auf Enzymaktivitäten sowohl im Glycinstoffwechsel als auch in anderen Stoffwechselwegen der Leber gemessen werden. Parallel dazu ändern sich die Aminosäurespiegel im Blut, Geweben und Urin, das Ausmaß der Harnstoffausscheidung sowie der Glycin‐Flux selbst. Die bisher vor‐liegenden Befunde ergeben jedoch keinen biochemisch begründeten Anhalt über die möglichen Mechanismen glycinbedingter Verminderung der Nahrungseffektivität.
Estimation of the daily intake of nitrates and nitrites which may be consumed by students 12–17 years old in secundary schools in the City of Havana
Authors: García Roché M. O. , García Ana , Torres O. 
Published: November 2006

AbstractIn the present article we offer informations regarding the estimated amounts of nitrates and nitrites which may be consumed by 12000 students 12 to 17 years old, who attend boarding schools. The method of analysis used to determine nitrates and nitrites is that reported by the Joint FAO/WHO Expert Committee using a cadmium reducing column. The estimated quantities of nitrates and nitrites which these students may consume according to their food intake are smaller than those recommended as admissible daily intake by the Joint FAO/WHO Expert Committee on Food Additives.
Influence of hydrocortisone acetate on the magnesium metabolism during pregnancy in rats
Authors: Frias M. López , Llopis J. , Montellano M. A. , Urbano G. 
Published: November 2006

AbstractThe influence of hydrocortisone acetate i.m. administered (4 mg/100 g of body weight and day) to pregnant rats, on magnesium nutritive utilization and bone magnesium content in the mothers and its possible repercussions on newborn Mg content are studied. Hydrocortisone acetate treatment significantly reduces Mg content in the litters, which can be explained on the basis of a significant decrease in both the magnesium absorption and retention by the hormone‐treated mothers. The mobilization of femoral magnesium and the increase in the urinary excretion of the cation provoke a reduction in magnesium retention in the treated mothers.
Leakage of electrolytes from cassava tissue caused by an application of culture filtrate of Xanthomonas campestris pathovar manihotis
Authors: Ikotun T. 
Published: November 2006

AbstractLoss of electrolytes, specifically Ca2+, K+ and Na+ into ambient fluid was found to occur from cassava plants treated for 3 h with a culture filtrate of Xanthomonas campestris pv manihotis and from cassava plants infected by the pathogen. Leakage from both tests were significantly different from leakage from two sets of control plants placed in distilled water and in casamino‐galacturonic acid medium. Loss of electrolytes from treated plants has been used to explain a few of the external symptoms of the disease caused by X. campestris pv manihotis.
Application of polyelectrolytes to fractionation of alfalfa juice protein
Authors: Baraniak B. , Baraniak A. 
Published: November 2006

AbstractThe quantities of protein which can be extracted from green plants depend on a number of factors such as the botanical composition of the plant, its growth stage, topdressing and system of extraction [1, 7, 8]. Leaf protein concentrates have been incorporated into food for human consumption, but their green color has limited its application [6, 9]. Thermal precipitation of chloroplastic material is not specific, causes denaturation and requires high energy input [9]. A selective recovery of the green fraction is possible by centrifugation at high centrifugal forces or by the combination of this method with an addition of calcium salt to a green juice [3, 4]. Application of high molecular polyelectrolytes in green juice precipitation allows the separation of pigmented material at room temperature [2, 5].The objective of this work was to determine the effect of cationic and anionic flocculants on fractionation of alfalfa green juice into two fractions: chloroplastic (green LPC) and cytoplasmatic (white LPC).
A new possibility of wheat protein content determination
Authors: Šebečić B. 
Published: November 2006

AbstractThe possibility of white‐grained wheat protein content determination with Lowry method directly in sample is investigated. Method is adapted to the substratum and outfit which is used in laboratories for food analyses. Proposed procedure makes it possible to determine protein content in small weight of sample (cca 20 mg). Statistical analysis show that this simple, inexpensive, easily to perform photometric method can be used as a good substitution for Kjeldahl method.
Preparation of broad bean (Vicia faba L. minor) products Part 3. Pretreatment of broad beans and broad bean flour —processes and effects
Authors: Schneider Ch. , Schultz M. , Schmandke H. , Borowska J. 
Published: November 2006

AbstractFor improving sensory, functional and other properties broad beans are pretreated in 3 different ways. The pretreatments include defatting or isoelectric washing of broad bean flour and hydrothermal treatment of whole dehulled broad beans. Every pretreatment process leads to particular advantages, described in this paper, although sensory improvements are found in all pretreated products.
Rechnerische Methode zur Optimierung von Kochrezepturen hinsichtlich des Eiweißgehaltes
Authors: Kovalev N. I. , Karzeva N. J. , Fiterer V. O. 
Published: November 2006

AbstractEs wird ein berechneter Eiweißausnutzungskoeffizient vorgeschlagen. Dieser Kennwert berücksichtigt den Unterschied des Ausnutzungsgrades der im Gemisch enthaltenen Eiweiße und deren Aminosäurenzusammensetzung. Die vorgeschlagene Formel gestattet es, die Berechnung mittels Computer durchzuführen. Die ermittelten Angaben zeigen hohe Korrelationen mit Resultaten, die durch biologische Tests mit Tetrahymena‐Kulturen gewonnen werden.
Serum free amino acids of healthy males and pregnant women from Ethiopia (Short communication)
Authors: Peters W.‐H. , Lubs H. 
Published: November 2006

AbstractSeveral clinical, anthropometric and biochemical parameters have been used for the evaluation of the nutritional status and diagnosis of protein‐energy malnutrition [1]. Analysis of the complete serum amino‐acid spectrum by ion‐exchange chromatography provides valuable information on the adequacy of protein intake and on the metabolic response to protein depletion in undernourished subjects. However, the serum aminogram is quite differently affected by acute or chronic starvation or the great variety of starchy but low‐protein foods and further toxic factors (e.g. mycotoxins) leading to kwashiorkor. Thus, very complex alterations of the serum amino‐acid spectrum had to be expected [5, 9] and stimulated the present investigation for reference purposes.We report the results of amino acid determinations in apparently healthy adult males and pregnant women taking the traditional Ethiopian diet. For want of a better evaluation of the specific nutritional influence, we also collected data on serum amino acids of healthy Ethiopians consuming an average European diet.
Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate
Authors: Suchkov V. V. , Grinberg V. Ya. , Bikbov T. M. , Muschiolik G. , Schmandke H. , Tolstoguzov V. B. 
Published: November 2006

AbstractThe effects of pH, calcium chloride concentration and coagulation temperature on the yield of sol‐fraction during the formation of fibrous texturates made of soya protein isolates (SPI) and their mixtures with casein were studied. The optimal conditions in terms of least protein loss were pH 7.0, 0.05 M calcium chloride and 99 °C. Also studied were functional properties of the fibrous texturates having different relative amounts of the protein components as well as organoleptic properties of combined meat products with a 24% substitution of meat for fibrous texturates. Combined meat products containing fibrous texturates with a casein‐SPI ratio of 1:1 had the best organoleptic and technological properties.
Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats
Authors: Sambaiah K. , Srinivasan K. 
Published: November 2006

AbstractThe effect of a few common spices ‐ cumin (Cuminum cyminum), cinnamon (Cinnamomum zeylanicum), ginger (Zingiber officinale), mustard (Brassica nigra) and tamarind (Tamarindus indica) ‐ added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5‐fold the normal human intake level.
Zur Lipidzusammensetzung von Plankton als Futterquelle von Silber‐und Marmorkarpfen 1. Mitt. Fettsäurespektrum verschiedener Lipidklassen
Authors: Mieth G. , Wirth M. , Steffens W. 
Published: November 2006

AbstractSeit den 60er Jahren in verschiedenen Ländern Europas adaptierte Cyprinidenarten asiatischer Provenienz, speziell Silber‐ und Marmorkarpfen (Hypophthalmichthys molitrix und Aristichthys nobilis) sind zum einen aus fischereiwirtschaftlicher Sicht von ökonomischer und ökologischer Bedeutung [1]. Zum anderen sind diese Fischspezies infolge eines hohen Anteils polyenfettsäurereicher Triglyceride bei zugleich hoher Stückmasse und ernährungsphysiologisch günstiger Relation von n3‐ zu n6‐Polyenfettsäuren von gesundheitlichem Interesse bei der Prophylaxe und Therapie insbesondere von Herz‐Kreislauf‐Krankheiten [2–5]. Das war Veranlassung, zu untersuchen, inwieweit Zusammenhänge zwischen der Fettsäurekonstitution dominanter Lipidklassen dieser überwiegend Phyto‐ und Zooplankton fressenden Fische und ihrer spezifischen Ernährungsweise bestehen.
Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll
Authors: Danilenko A. N. , Yu. Vetrov V. , Dmitrochenko A. P. , Leontiev A. L. , Braudo E. E. , Tolstoguzov V. B. 
Published: November 2006

AbstractThermodynamic properties of aqueous solutions of both native and modified legumin of broad beans (Vicia faba L.) have been examined. A restricted trypsin‐induced proteolysis was used to modify protein structure. Evaluation of protein affinity to ficoll in aqueous solutions showed that modified protein possessed higher hydrophilicity. Thermodynamic properties of diluted solutions were used to predict the phase behaviour in concentrated systems containing protein and ficoll. At specific concentrations of native legumin, the system can separate in two phases, whereas in the case of modified protein the single‐phase behaviour of the system was predicted for any concentrations of both components. The experimental data obtained in concentrated systems confirmed predictions of thermodynamic analysis of diluted solutions.
Headspace methods for volatile components of cocoa butter
Authors: Pino J. 
Published: November 2006

AbstractThe suitability of dynamic headspace (DHS) method for isolating the volatile components of cocoa butter for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. DHS analysis by thermal desorption performed with Porapak Q showed the best results in terms of reproducibility and recovery of volatiles.
The influence of chamber kind and plate type on TLC separation of saponins
Authors: Amarowicz R. , Shimoyamada M. , Okubo K. 
Published: November 2006

AbstractThin layer chromatography has been applied by several workers for the qualitative and quantitative estimation of saponins in plant extracts [2–5, 8–10]. Numerous developing systems are applied for saponin separation. Of these the two that appear to be most often used are n‐butanol — ethanol — 33% NH4OH (7:2:5) and chloroform — methanol — water (65:35:10) [10]. Visualization spray includes Carr‐Price reagent [4], Libermann‐Burchard reagent [9], phosphortungstic acid [5] and H2SO4 solutions [3, 10]. Quantitative analysis applies TLC‐spectrophotometry [6] and TLC‐densitometry [8].The aim of the work was to compare the separations of selected saponins by thin‐layer chromatography depending on the kind of applied chamber (classical or sandwich) and depending on the type of silica‐gel plate (TLC or HPTLC).
Mineral composition of oyster mushroom
Authors: Strmisková G. , Strmiska F. , Dubravický J. 
Published: November 2006

AbstractOyster mushroom (Pleurotus ostreatus) belongs to the best known wood‐destroying fungi. In the nature it grows on trunks and stumps of deciduous trees but nowadays it is also cultivated on modified lignocellulose substrates in oyster mushroom farms. It possesses a very pleasant flavour and piquant taste.As most fungi it contains up to 90% water, but owing to its protein and amino acids content, low fat content, content of B‐group vitamins and a wide spectrum of mineral substances it represents a good source of biologically valuable substances for human nutrition. The saccharidic complex of oyster mushroom is characterized by low content of digestible carbohydrates and by a relatively high content of polysaccharides which take part in formation of edible fibre. In the past mushrooms were generally regarded as less valuable foodstuffs especially for their low energetic value and high fibre content. With respect to the present knowledge their importance is coming to the foreground [1].Although some authors report that the mineral composition of oyster mushroom is biologically highly valuable — because of its content of macroelements, but especially because of numerous microelements that began to be appreciated only recently — relatively few data are available [2–10]. This paper will contribute to enhancing information in this field.
Linalool content in roasted cocoa butter as a characteristic of several flavour grade cocoas
Authors: Pino J. , Roncal E. 
Published: November 2006

AbstractThe role of linalool content in relation to flavour of roasted cocoa butter was investigated. Cocoa butters from flavour grade beans have relatively higher contents of linalool than those from basic grade cocoa varieties. The estimation of linalool content by simultaneous steam distillation extraction proved suitable for quality classification of roasted cocoa butters.