bluuebunny/crossref_metadata_2025_split huggingface dataset:
Improving fresh and processed garlic by irradiation under different storage conditions
Authors: Farag S. 
Published: November 2006

AbstractHungarian garlic bulbs were irradiated with gamma rays (0.15 kGy) and stored at 20, 4 and −20 °C for 8 months. At the end of storage period, marketable value of bulbs increased especially with those kept under low temperatures, whereas the storage at room temperature (20 °C) produced high losses in bulbs due to infestation and/or infection in unirradiated but less in irradiated samples.Gas chromatographic analysis of volatile oils revealed the presence of 18 compounds. Diallyl disulphide and diallyl trisulphide compounds were cleary identified. Irradiation induced reduction in the percentages of these compounds especially for the first one. Cold or freezing treatment preserved the volatile sulphur contents on garlic cloves at their maximum value. Also, subsequently drying of irradiated cloves resulted in better quality than those unirradiated before drying process. It is concluded that irradiation as an alternative preservation method is useful in the improvement of storeability of fresh or dried garlic bulbs during long storage period.
Massenspektrometrische Strukturanalyse von Fettsäuregemischen aus biologischem Material nach kapillargaschromatographischer Trennung
Authors: Petrzika M. , Engst W. , Macholz R. 
Published: November 2006

AbstractDie Identifizierung von Fettsäuregemischen aus biologischem Material gelingt nach kapillargaschromatographischer Trennung anhand der Elektronenstoßionisationsmassenspektren der Fettsäuremethylester ohne weitere Derivatisierung. Diese Massenspektren lassen jedoch keine Aussage zur Lage der Doppelbindungen in ungesättigten Fettsäuren zu. Deshalb werden hierfür Pyrrolidinderivatspektren herangezogen. Auf Grund der Untersuchung von Hefe‐ und Bakterien‐Biomassen, lipidenthaltenden tierischen Gewebeproben und Humanseren sowie Fischölen und pflanzlichen Ölen (77 Präparate) sind 97 verschiedene Lipide (gesättigte, ungesättigte, verzweigte, cyclische, Hydroxy‐, Oxo‐, Epoxy‐ und Methoxy‐) neben anderen Verbindungen (Alkane, Halogene, Phthalate, Ketone, Aldehyde) identifiziert worden.
Untersuchungen zur Lagerstabilität von Enzymen eines Pektinenzym‐Präparates durch Bestimmung der Inaktivierungsgeschwindigkeit bei erhöhten Temperaturen
Authors: Behnke U. , Schönfeld A. 
Published: November 2006

AbstractDie Lagerstabilität eines Pektinenzym‐Präparates wird unter Ausnutzung der schnelleren Inaktivierung bei erhöhten Temperaturen bestimmt. Die ermittelten Geschwindigkeitskonstanten werden im Arrhenius‐Diagramm auf die Lagertemperatur extrapoliert. Hierdurch wird eine Voraussage der Langzeitstabilität von Polygalacturonase und der als Nebenenzym auftretenden Xylanase innerhalb einer sehr kurzen Zeit ermöglicht. Für die Pektinesterase ist dieses Verfahren wegen eines abweichenden Inaktivierungsverlaufes nicht anwendbar.
The effect of squalene on the heat stability of rapeseed oil and model lipids
Authors: Malecka M. 
Published: November 2006

AbstractThe heat stability of oils and fats is believed to depend not only of their fatty acid pattern but also on the composition on the unsaponifiable fraction. The addition of the unsaponifiables isolated from wheat germ oil, corn oil, Vernonia anthelmintica or olive oil was found to retard oxidative polymerization in vegetable oils and model lipids subjected to heating (1‐41. The protective effect of the non‐glyceride fraction is ascribed to sterols and methylsterols containing the ethyliden group in the side chain [1, 2]. There is scant information on squalene as a potential oxidation inhibitor. According to Sims et al. a addition of 0.5 96 squalene markedly retarded the degradation of unsaturated fatty acids in safflower oil heated at 180°C [11]. As reported by Go‐wind et al. squalene initially showing antioxidant properties for methyl oleate and methyl linoleate heated at 63°C was found to promote their oxidation at prolonged heating [IS].This paper contains the results of the experiments carried out to reveal the effect of squalene on the heat stability of rapeseed oil and two model lipids.
Determination of preservatives in some food products by capillary isotachophoresis
Authors: Karovicova J. , Polonsky J. , Simko P. 
Published: November 2006

AbstractIn the food and especially preserving industry several chemical preservatives are used by which the storage life of foods is prolonged. Each preservative must fulfill hygienic and health demands. For the chemical preservatives there are determined the highest allowable quantities for concrete kinds of semiproducts and ready‐made products, as well.The most used preservatives in our country are: formic acid, benzoic acid, sorbic acid, sulphur dioxide, acetic acid.Several methods were developed for the determination of the individual preservatives. Some methods do not enable the simultaneous determination of several preservatives. The chromatographic methods remove these lacks and some authors used in the determination of preservatives especially high performance liquid chromatography, as well [1, 2].
Adaptation of protein synthesis to protein diets in rats
Authors: Petzke K. J. , Proll J. , Albrecht V. 
Published: November 2006

AbstractProtein synthesis and breakdown may change with alterations in diet, especially in response to altered protein intakes [1]. But studies of the dietary effects on protein metabolism were mainly concentrated on the response to a prolonged period after dietary change and on low protein diets. It has been demonstrated that acute supply of amino acids enhances the incorporation of amino acids into proteins. Moreover, protein synthesis rates change with the intermittent ingestion of protein meals [1–3].Little, however, is known concerning changes in protein metabolic parameters during adaptation in response to an altered protein diet. The present study gives some preliminary information about changes in fractional rates of protein synthesis in liver and skeletal muscle after different time intervals of exchanging a pelleted standard diet by qualitatively different isonitrogenous experimental protein diets.
Citrate metabolism in Lactococcus lactis subsp. lactis var. diacetylactis strains
Authors: Libudzisz Z. , Galewska E. 
Published: November 2006

AbstractThe formation of diacetyl, acetoin, 2,3‐butylene glycol, acetaldehyde, ethanol and lactic acid during 24 h of cultivation in milk with 0.19 and 0.5 % of citrate has been studied. Depending on the strain, bacteria produced 1.5 ‐ 1.9 mg of diacetyl, 212 ‐ 311 mg of acetoin and 137 ‐ 156 mg of butylene glycol in 1 1 milk. An increase of the citrate concentration in milk to 0.5 % resulted in an increase in the production of diacetyl from 58 to 74 % and of acetoin by 2.8 ‐ 3.7 times. The strains of distinct activity of acetoin reductase produced in these conditions 2.3 ‐ 2.7 times as much as 2,3‐butylene glycol. The recovery of citrate in the from of C4‐compounds ranged from 76 to 98 %, yet barely 0.18 ‐ 0.44 % in the from of diacetyl. Increased concentration of citrate in milk stimulated the production of diacetyl and acetaldehyde to the similar extent, thereby it did not result in the deterioration of organoleptic qualities of starters and milk products. Within the doses used citrate did not significantly affect growth and acidifying activity of the bacteria.
Biochemical aspects of the lipids in Vitis vinifera grapes (Macabeo variety). Part 1. Linoleic and linolenic acids as aromatic precursors
Authors: Iglesias J. L. Mesias , Dabila F. Henao , Marino J. I. Maynar , de Miguel Gorrdillo C. , Exposito J. Marin 
Published: November 2006

AbstractThe aim of this work has been to study the temporal evolution during the vegetative stages of the composition of linoleic and linolenic acids, lipoxygenase activity and C6 aldehyde content in Macabeo grapes. Linoleic acid was found to be the main fatty acid, especially in skin and pips, and higher levels of linolenic acid have been found in the polar lipid fraction, and in the pulp. Lipoxygenase activity is higher during the semi‐ripe stage, and the aldehydes are not direct products of lipoxygenase action. There appears to be no direct relationship between the contents of linoleic and linolenic acids, lipoxygenase activity and C6 aldehydes in Macabeo grapes during their vegetative stages. All these results suggest that in addition to lipoxygenase other enzyme systems must be involved in the metabolic processing of unsaturated fatty acids to C6 aldehydes.
Zur Bedeutung des Luftraumes bei Dosenwürstchen
Authors: Pipek P. , Fort I. , Pavelka T. , Smid V. 
Published: November 2006

AbstractBei Dosenwürstchen wurden die Temperaturverläufe im Würstchenkern mit denen der sich im Luftraum befindenden Würstchenspitzen verglichen und die entsprechenden F‐Werte berechnet. Da der Sterilisationseffekt in den Spitzen niedriger ist, muß man hier mit für das Weichwerden günstigeren Bedingungen rechnen. Anhand eines mathematischen Modells wurde ermittelt, daß die Erwärmung in den Spitzen nicht nur durch Wärmeübertragung von der Luft, sondern auch durch Wärmeleitung in Richtung der Würstchenachse erfolgt.
Untersuchungen über die Beeinflussung des Fettsäuremusters von Karpfen durch n‐Alkanhefefütterung
Authors: Göbel R. , Lusky K. , Stoyke M. , Bohme R. , Beining K. , Schreckenbach K. , Rennert B. 
Published: November 2006

AbstractEine Verfütterung von Karpfenaufzuchtfutter mit einem Anteil von 40 % n‐Alkanhefe an Karpfen über 350 Versuchstage führt nicht zu einer negativen Beeinflussung des Gesundheitszustandes und der chemischen Zusammensetzung der Fische. Die festgestellte Erhöhung des Anteils an Gesamtkohlenwasserstoffen ist toxikologisch als nicht relevant anzusehen, der 3,4‐Benzpyrengehalt liegt in der Kontroll‐ und Versuchsgruppe unter 1 μg/kg. Die über das paprinhaltige Futter zugeführten Anteile an ungeradzahligen Fettsäuren führen erwartungsgemäß im Muskelfleisch der Versuchsgruppen zu einer Erhöhung dieser Fettsäuren. Die beobachteten Verminderungen an n3‐Fettsäuren und teilweise Erhöhung an n6‐Fettsäuren stehen in ursächlichem Zusammenhang mit der Paprinfütterung. Eine endgültige Interpretation dieser Ergebnisse kann derzeit nicht gegeben werden.
Untersuchungen zur Rückstandsdynamik von Monoethanolamin in Sommergerste
Authors: Müller H. , Eckert H. , Eckert G. 
Published: November 2006

AbstractEs wurden die Rückstandsdynamik und die im reifen Erntegut enthaltenen Rückstände von Monoethanolamin (MEA), dem Wirkstoff des für Sommergerste zugelassenen Bioregulators “Cekamin”, in Sommergerste auf zwei Standorten nach Applikation im Wachstumsstadium DC 32 untersucht bzw. bestimmt. Die Quantifizierung des Monoethanolamins erfolgte nach dünnschichtchromatographischer Auftrennung densitometrisch, die Vorreinigung der gewonnenen Pflanzenextrakte mittels Ionenaustauschchromatographie. Die ermittelte Konzentration von MEA in grünen Sommergerstenpflanzen liegt bei ca. 200 mg/kg Trockenmasse. Die Applikation von “Cekamin” erhöht diesen Gehalt kurzfristig auf ca. 450 mg/kg Trockenmasse. Dieser Gehalt vermindert sich auch ohne Niederschlagsbeeinflussung innerhalb einer Woche auf den Wert der Kontrollpflanzen. Eine Erhöhung des endogenen MEA‐Gehalts durch eine zu DC 32 erfolgte Cekaminapplikation war weder im Korn noch im Stroh nachweisbar. Damit dürfte der Wirkstoff Monoethanolamin die rückstandstoxikologischen Anforderungen erfüllen, die das Pflanzenschutzgesetz von 1986 an Pflanzenstärkungsmittel stellt.
Determination of stability of food emulsions Part 1. The influence of the type and concentration of protein on creaming stability determined by analytical ultracentrifugation
Authors: Seifert A. , Strenge K. , Schultz M. , Schmandke H. 
Published: November 2006

AbstractA centrifugal method is presented for the determination of emulsion stability against creaming (separation of continuous phase). It is based on the centrifugation to final values (equilibrium) for the separated continuous phase and cream. On this methodical basis two indices for the characterization of this kind of stability are obtained, the cream‐ or continuous phase‐quotient. The influence of the type and concentration of protein on the emulsion stability has been investigated with O/W emulsions containing acetylated (AFBPI) and non‐acetylated (FBPI) faba bean protein isolate in a concentration range of 0.1–4 %.The emulsions containing the two types of protein show a clear raise in stability with increasing AFBPI‐ and FBPI‐concentration with the exception of that with 2 % AFBPI at a short storage period of the emulsion.The method is sensitive and indicates small changes in stability during storage, for example. It can be applied to emulsions which show different final values with stepwise increasing centrifugal fields. The method proposed is particularly interesting for preparation and characterization of high concentrated emulsions.
HPTLC and electrochromatography of rapeseed peptides
Authors: Amarowicz R. , Kmita‐Glaźewska H. 
Published: November 2006

AbstractPeptides belong to the little investigated nitrogen compounds of rapeseeds. Finlayson [2] reports that their content in rapeseed flour is ab. 2% including free aminoacids. According to Schwenke et al. [5] 13% of rapeseed nitrogen compounds are peptides and aminoacids. In the studies of Sosulski [6] rapeseed meal nitrogen soluble in 70% EtOH amounted 3.3 to 4.4% of total nitrogen depending on the rapeseed variety. The same factor determined for the Skrzeszowicki variety by Kostyra et al. [3] was 2.6%.Isolation as well as chromatographic and spectroscopic analysis of rapeseed peptides is difficult because the EtOH solution commonly applied in extraction extracts also sugars, phenolic acids and glucosinolates occurring in rapeseed in considerable amounts. These difficulties were mentioned by Leman et al. [4].The aim of this work was to suggest a method of rapeseed peptides isolation and to analysis using HPTLC and electrochromatographic methods.
Studies on trace elements content in some cereal products
Authors: Krełowska‐Kułas M. 
Published: November 2006

AbstractThe aim of the investigations was the determination of the lead, cadmium, copper, zinc, iron and manganese content in some cereal products. It was found that all the analysed cereal products contained lead and cadmium contaminations. The content of the tested metals found in cereal products remained within the range of the minimum and the maximum values given for the Polish commercial products by other authors.
Vergleichende Untersuchungen zum thermischen Verhalten von Maisproteinen 1. Mitt. Modelluntersuchungen an Maisalbumin
Authors: Rawel H. , Kroh L. , Zeise S. , Westphal G. 
Published: November 2006

AbstractIn der vorliegenden Arbeit wurde an Maisalbumin der Einfluß thermischer Behandlungsverfahren und die Wechselwirkungen mit D‐Glucose als Modellfall der Maillard‐Reaktion untersucht. Einbezogen sind insbesondere die untersuchten Aminosäuren Lysin, Arginin und Prolin, bei denen neben Asparagin und Glutamin in quasi wasserfreiem Milieu die größten Verluste auftreten. Die Ergebnisse zeigen die Ausbildung von Vernetzungsstrukturen zwischen Proteinuntereinheiten bzw. über proteineigene und/oder zugesetzte D‐Glucose infolge Maillard‐Reaktion bei gleichzeitiger Abnahme der Subfraktionen unter 20 kD.
Effects of 5‐vinyloxazolidine‐2‐thione on lactating rats and their sucklings
Authors: Lewerenz H.‐J. , Bleyl D. W. R. , Schnaak W. 
Published: November 2006

Abstract5‐vinyloxazolidine‐2‐thione (VOT) administered orally to lactating rats was found to be efficiently transferred to the sucklings via the milk. In mothers the exposure to VOT resulted in an increased percentage of neutrophils, a decreased percentage of lymphocytes and increases in the relative weights of liver and thyroid. Suckling rats showed a decreased number of leucocytes, increases in the relative weights of liver and thyroid and structural changes in the thyroid. Male sucklings were more affected than female pups. The antithyroid effects were clearly related to the maternally administered VOT doses.
Manganese in natural mineral waters from Germany
Authors: Dieter H. H. , Rotard W. , Simon J. , Wilke O. 
Published: November 2006

Abstract154 commercially available natural mineral waters were analysed for their content of dissolved manganese (Mn(II)). 114 bottles were marked “deironized” (geogenic iron removed). Unexpectedly, waters rich in mangenese were more frequent among the deironized waters than among the non‐deironized ones. Almost 20% of all waters contained more than 0,20 mg/l Mn(II), a toxicologically justified limit value with respect to formula‐fed infants. Two waters which were declared as “adapted for the preparation of infant food” contained even more than 1,0 mg/l Mn(II). It is proposed to legally prescribe the declaration of manganese on the bottle. For reasons of preventive public health care, waters with more than 0,20 mg/l Mn(II) are not considered as suitable for the preparation of infant food.
Spoilage moulds and aflatoxins from poultry feeds
Authors: Adebajo L. O. 
Published: November 2006

AbstractAflatoxin producing strains of Aspergillus flayus Link (IMI 280819) and A. oryzae (Ahlb.) Cohn (IMI 280831) were among the eleven spoilage moulds isolated from five types of poultry feeds. The recorded pH and moisture content values of the various feeds are conducive to mould deterioration. All the four principal aflatoxins (B1, B2, G1, G2) were detected in the analysed feeds though at toxicologically ‘safe’ levels for most farm animals. Significant quantities of aflatoxin B1 were produced by the two fungal isolates in all the five classes of poultry feeds with A. flavus yielding the larger amounts. Optimum aflatoxin B1 production and mycelial growth in chick mash infusion medium were recorded for both species at 30 and 35 °C, respectively and similarly on the 8th and 6th day respectively when cultures were incubated at 30 °C.
Mechanolytischer Abbau von Eiklarproteinen
Authors: Kroll J. , Kröck R. 
Published: November 2006

AbstractÜber Möglichkeiten zur Verbesserung ausgewählter funktioneller Eigenschaften von Proteinpräparaten (dabei handelt es sich ausschließlich um Mischfraktionen, die hinsichtlich ihrer spezifischen Proteinzusammensetzung nicht bestimmt waren) durch mechanolytischen Abbau ist von uns an anderer Stelle berichtet worden [1]. Die vorliegende Arbeit befaßt sich mit der Mechanolyse von definierten Eiklarproteinfraktionen mit dem Ziel, den Einfluß dieses mechanischen Behandlungsverfahrens auf charakteristische Proteingruppen (NH2‐, SH‐, SS‐Gruppen) und auf die Löslichkeit der Proteine zu ermitteln.
Extrusion influence on the nutritive value of casein preparations
Authors: Szpendowski J. , Amarowicz R. , Śmietana Z. , Kozikowski W. 
Published: November 2006

AbstractEffect of extrusion (120 °C; 8–12 s; extruder S 45‐12‐10 U) on amino acids and nutritive value of casein preparations in the form of calcium and low‐calcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the range 57.4–58.8 to 57.2–58.1; essential amino acids (EAA) from 86.1–88.3 to 84.9–88.1; NPU from 61.4–67.6 to 60.2–66.6; PER from 2.40–2.47 to 2.38–2.45; apparent digestibility (AD) from 84.9–87.2 to 84.8–87.2; true digestibility (TD) from 90.7–95.3 to 90.4–92.8 and biological value (BV) from 66.6–71.0 to 65.8–69.6. These results prove that the extrusion at 120 °C does not result in a significant lowering of the protein quality in the casein preparations.
Microsomal alkaline phosphatase activity in retinol deficiency induced albino rats
Authors: Kaul Sangeeta , Krishnakantha T. P. 
Published: November 2006

AbstractThe investigations showed a significant decrease in the alkaline phosphatase activity of retinol deficient liver (48.6%), kidney (65.8%) and spleen (61.9%), as compared to the controls (100%). An increase in Vmax and Km by 12 to 51.5% and 90.4 to 189%, respectively, was observed in all the tissues in the retinol deficient group, as compared to the controls. Subsequent freezing and thawing reduced the activity of alkaline phosphatase by 22.5 to 35.8% in the experimental group; whereas the reduction in the control group ranged from 8.8 to 21.5%. In the presence of lectins and detergents the activity of alkaline phosphatase decreased in both the groups to different levels.
Fungi associated with post‐harvest rot of sweet orange (Citrus sinensis) and aflatoxin B1 production by isolates of Aspergillus flavus on plain and supplemented orange juice
Authors: Bankole S. A. 
Published: November 2006

AbstractSamples of rotting sweet orange (Citrus sinensis) were obtained from the depots, sales counters and waste baskets. Fungi associated with rotting fruits were isolated and identified. Out of 12 species of fungi isolated, 8 are known to be producers of toxins. The 7 isolates of Aspergillus flavus obtained were screened for aflatoxin production in a nutrient solution, and 4 were found to be aflatoxigenic, producing primarily aflatoxin B1. Aflatoxin B1 production of the toxigenic isolates were further studied on plain juice and juice separately supplemented with 2.0% yeast extract and 2.0% sucrose. The highest yield of aflatoxin B1 was produced on juice supplemented with yeast extract by the 4 toxigenic A. flavus isolates, followed by sucrose supplementation while the lowest amount of aflatoxin B1 was detected on plain juice. Optimum temperature for aflatoxin B1 production by A. flavus isolate (IBA‐O1) was 25 °C to 30 °C, for an incubation period of 7–11 days on plain and supplemented juice media.
Technological properties of microwave parboiled rice
Authors: Doos H. A. , Rizk L. F. , El‐Shirbeeny M. 
Published: November 2006

AbstractTwo rice varieties, a short grain (Giza 175) and a long grain (Giza 181), were parboiled by soaking in water at 80–85 °C for 1.5 h and then dried in the microwave oven for 3, 5, 6 and 8 min. The effect of such parboiling treatment on milling output and technological properties (cooking and eating quality) of milled rice were studied. There was a negative significant correlation between head rice and the drying time and a positive correlation between the drying time and the broken grains. The effect of such treatment on the chemical composition of milled parboiled rice, i.e. amylose, protein, fat and ash contents, showed that the amylose content of Giza 175 variety significantly decreased while not affect in Giza 181 variety. No significant differences were obtained in protein, fat and ash contents by increasing drying time.Microwave drying was more pronounced on Giza 175 variety rather than Giza 181 one. However, the optimum cooking time of the parboiled samples of the two varieties was not affected as a result of increasing the microwave drying time.
Effect of thermal processing on the nutritive value of wheat germ protein
Authors: Jurkovic N. , Colic I. 
Published: November 2006

AbstractWheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130–150 °C for 20 min). Protein quality evaluation has been determined by a biological method ‐ feeding young growing rats. The rats were fed 10% level protein diets, based on raw and roasted wheat germs. The results show that protein of roasted wheat germs has higher digestibility (D) and protein efficiency ratio (PER) than the raw wheat germs which proves that roasting destroyed digestion enzymes inhibitors. Furthermore, the net protein utilization (NPU) has also been improved by roasting. Biological value (BV) of raw germs approximates to the value of roasted germs. The results lead us to the conclusion that roasting saves and improves protein parameters in wheat germs.