bluuebunny/crossref_metadata_2025_split huggingface dataset:
A critical investigation of a number of different methods of lipid determination in fish meal, with particular emphasis on corrections required in these determinations
Authors: De Koning Adrianus J. , Evans Anna Alida , Heydenrych Christine , De V. Purcell Christopher J. , Wessels Jacobus P. H. 
Published: October 2006

AbstractA critical study was made of a number of lipid extraction methods on stabilised brown fish meals and on white fish meal. By analysing the lipids it was shown that in all procedures proteinaceous material was extracted and an attempt was made to correct for this non‐lipid material. On the basis of the results obtained it seemed that the Bligh and Dyer method gave the highest yield of lipid. In addition it was found that the EEC procedure needed the application of a correction factor to account for the losses sustained in the hydrolysis step.
Stabilisation of protein and oil in fish silage for use as a ruminant feed supplement
Authors: Haard Norman F. , Kariel Nancy , Herzberg Gene , Feltham L. A. Woodrow , Winter Karl 
Published: October 2006

AbstractFish silage was prepared from 96.5% offal obtained from Atlantic cod fillet processing and 3.5% (by wt) formic acid. The fish silage became an homogeneous liquid of low viscosity in 36–58 h at 20°C; however, the oil and protein components continued to be hydrolysed for several months. Addition of formaldehyde to fish silage (0.25 or 0.39% by wt) after liquefaction was complete, served to prevent continued protein hydrolysis and oxidative rancidity of the oil. It also decreased the development of ‘off‐odours’, and the formation of total volatile bases. Fish silage was readily absorbed by hay at a ratio of 1.5 parts silage to 1.0 parts hay by weight; the product is referred to as ‘haylage’. Voluntary intake by wethers of ‘haylage’ prepared from de‐oiled, formaldehyde‐treated fish silage was better than for ‘haylage’ prepared from untreated fish silage. The crude protein content of ‘haylage’ rations was more than satisfactory for fattening lambs, although the energy content of ‘haylage’ rations may be a limiting factor. Retention of fish oil in the silage to increase the energy content of rations was unsuccessful because voluntary feed intake was depressed. The addition of formaldehyde to fish silage is advantageous when the product is to be fed to ruminant livestock since protein and lipid degradation in the feed, and also possibly in the rumen, are minimised and voluntary intake of ‘haylage’ by sheep is increased.
Determination of the glycoalkaloid content of potato tubers by three methods including enzyme‐linked immunosorbent assay
Authors: Morgan Michael R. A. , Coxon David T. , Bramham Sara , Chan Henry W‐S. , Van Gelder Win M. J. , Allison Michael J. 
Published: October 2006

AbstractPotato tuber samples of diverse genetic backgrounds were analysed independently for total glycoalkaloid content by three different procedures. Two of the methods used were conventional chemical assays, the third an enzyme‐linked immunosorbent assay (ELISA). Agreement between all three was extremely good, though the ELISA employed much simpler sample preparation, was technically easier to carry out, and could assay more rapidly large numbers of samples. For these and other reasons, the ELISA will find wider application in future.
Varietal differences of extracts from blackcurrant buds (Ribes nigrum L.)
Authors: Kerslake Mark F. , Menary Robert C. 
Published: October 2006

AbstractExamination of the volatile constituents of blackcurrants (Ribes nigrum L.) was undertaken to examine differences in varietal extracts. The compositions of extracts from 10 cultivars grown in southern Tasmania were determined by gas chroma‐tography and mass spectrometry. The patterns of association of the 34 components measured were analysed by principal co‐ordinate analysis, the co‐ordinates being plotted in four dimensions. A close association between oils extracted from selections belonging firstly to the Goliath and Baldwin groups, and secondly to the Boskoop and French groups, has been revealed. This analysis confirms the relationships proposed by Todd in his phenotypic key for identification. The results are discussed in the light of previously distinguished monoterpene and sesquiterpene phenotypes.
The effects of harvest maturity, ripeness and storage on kiwifruit aroma
Authors: Young Harry , Paterson Vivienne J. 
Published: October 2006

AbstractQuantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.
The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork
Authors: Mottram Donald S. 
Published: October 2006

AbstractHeadspace volatiles from grilled, roast and boiled pork were entrained on Tenax GC and analysed by combined gas chromatography‐mass spectrometry. Well‐done grilled pork contained 66 heterocyclic compounds including pyrazines. thiazoles, thiophenes, furans and pyrroles, many of which had not previously been found in cooked pork. The pyrazines accounted for almost 80% of the total headspace volatiles, although most of the other heterocyclic compounds were present only in small amounts. Pork cooked by less severe grilling or by roasting or boiling contained considerably fewer heterocyclic compounds, and headspace volatiles were dominated by aldehydes and alcohols originating from thermal oxidation of lipid.
Estimation of biogenic amines in foods
Authors: Ingles David L. , Back Joan F. , Gallimore David , Tindale Ross , Shaw Kevin J. 
Published: October 2006

AbstractBiogenic amines in foods have been proposed as initiators of dietary‐induced migraine. Studies of levels of 2‐phenylethylamine, p‐tyramine and the diamines histamine, putrescine and cadaverine in a number of Australian and other foods were made by ion exchange and high pressure liquid chromatographic methods. In the latter method the amines were chromatographed as their fluorescamine derivatives. The use of such derivatives also enabled confirmation of the identity of the amine by field desorption‐mass spectrometry. Extraction procedures were devised to give satisfactory recoveries of amines in foods and to overcome problems associated with the binding of amines to other food constituents.
On the fractional melting of milk fat and the properties of the fractions
Authors: Banks William , Clapperton John L. , Girdler Anne K. 
Published: October 2006

AbstractStandard methods of fractionating milk fat from the melt produce solid fractions that exhibit melting at temperatures considerably lower than that used for the fractionation. The use of high concentrations of aqueous detergent, in the presence of ammonia as an aid to centrifugation, has resulted in this solid material being sub‐fractionated into a semi‐solid, plastic material and a crystalline solid. The technique may be applied directly to milk fat to produce three fractions at a given fractionation temperature. Fatty acid compositions and separations according to triglyceride number are recorded for the parent fats and their fractions. Melting fingerprints, obtained by differential scanning calorimetry, are shown for the various samples, and the heats of melting are discussed.
Polycyclic aromatic hydrocarbons and lead in roadside lettuce and rye grain
Authors: Larsson Bonny K. 
Published: October 2006

AbstractThirty‐eight samples of lettuce and three samples of rye from an experimental site close to a highway were analysed for 20 polycyclic aromatic hydrocarbons (PAH) and lead. The lettuce plants were grown 8–65 m from the road and collected after 5,9 and 11 weeks of exposure. The levels of benzo[a]pyrene (BaP) and lead varied from 0.1 to 1.3 μg kg−1 and from 0.18 to 1.6 mg kg−1, respectively. The plants grown close to the road and with long exposure times showed the highest levels. The positive gradients for PAH and lead with exposure time and closeness to the road were nearly identical, but in different concentration ranges. Lettuce plants grown in a cold frame showed lower levels than those grown in the open. In rye sampled at 7–25 m from the road, BaP was not detected and lead levels ranged from 0.07 to 0.11 mg kg−1. The results suggest that the Swedish National Food Administration/National Environmental Protection Board recommendations, i.e. not to grow leafy vegetables closer than 25 m from roads with intense traffic, are sufficient at traffic flows of up to 12 000 vehicles per day.
Ion exchange and adsorbent resins for removal of acids and bitter principles from citrus juices
Authors: Johnson Robert L. , Chandler Bruce V. 
Published: October 2006

AbstractA further 20 commercially available ion exchange and adsorbent resins were screened for their affinities for titratable acid and citrus bitter principles. Two anion exchange resins offer the prospect of simultaneous acid reduction and debittering; two cation exchange and five adsorbent resins were moderate to powerful adsorbers of the bitter principles. The food regulation status of these resins is discussed.
Post‐harvest changes in fermentable sugars in sweet Sorghum (Sorghum bicolor cv. Wray)
Authors: Hansen Ross W. , Ferraris Robert 
Published: October 2006

AbstractChanges in sucrose and reducing sugar content of Sorghum bicolor (cv. Wray) were followed for 72 h after harvest to gauge the stability of the sugars between harvesting and milling and to devise suitable sampling procedures for analysis. Within the first 48 h, sucrose decreased from 34 to 19% of the dry matter while production of monosaccharides increased correspondingly from 9 to 23% of the dry matter. Processing of sorghum stems within 24 h of harvest will retain maximum sucrose content. This is necessary for commercial sugar production or when a knowledge of sugar composition at harvest is required. Beyond 24 h, inversion to reducing sugars is significant and may render the crop more suitable for use as an industrial feedstock (e.g. for liquid fuel production).
A simple method for determining the shear modulus of food dispersions and gels
Authors: Ring Stephen G. , Stainsby George 
Published: October 2006

AbstractThe application of a simple commercially available apparatus to the measurement of the dynamic shear modulus for viscoelastic food dispersions and gels is described. For vibrant gels the shear modulus can be determined to a precision of ±5% in the range 50 to 5 × 105 Nm−2 and the value is independent of the frequency as the gel behaves like a simple elastic solid. The measurement causes minimal mechanical disturbance to a gel or dispersion and is thus ideally suited for monitoring weak network structures. With weak or “dead” gels, or pastes, the dynamic modulus at just one frequency, 200 Hz, is found.
Partitioning into maize grain N fractions of N absorbed through the roots before and after pollination
Authors: Rendig Victor V. , Crawford Thomas W. 
Published: October 2006

AbstractThe abundance of N in various fractions in maize (Zea mays L.) grain was compared in two genotypes, a normal hybrid (Pioneer 3369A) and its opaque‐2 (o‐2) counterpart (L3369). Plants were grown in the greenhouse in sand cultures irrigated daily with nutrient solutions containing 3.75mM N as NO3 ion. At anthesis the plant cultures were divided into sets, one set continuing to be irrigated with the same solution, but with 15N added, and the other set irrigated with a solution of the same composition except that the N was omitted. The plants were sampled at 12, 24 and 36 days after pollination. Post‐anthesis N nutrition affected the composition of the vegetative growth but had no effect during the sampling period on yields or amounts of N in the grain. At 12 days post‐pollination there were no differences between the two genotypes in N partitioning, with about 50% of the N present as nonprotein N (NPN). At 24 and 36 days over 75% more N was present as zein in the normal genotype as in the 0‐2, while the latter contained a much higher proportion of N as NPN. The albumin‐globulin and glutelin fractions were slightly greater in the o‐2. The N absorbed after pollination was partitioned among the grain protein fractions similarly to N absorbed prior to pollination. The nature of the NPN fraction needs to be considered in evaluating effects on crop quality of an elevated N supply.
The amylose and lipid contents, dimensions, and gelatinisation characteristics of some wheat starches and their A‐ and B‐granule fractions
Authors: Soulaka Amjad B. , Morrison William R. 
Published: October 2006

AbstractStarches isolated from 23 bread wheats (Triticum aestivum) and 26 durum wheats (T. durum) contained 26.3‐30.6% (mean 29.1%) total amylose, 19.3–25.1% (mean 22.9%) apparent amylose and 783–1144mg 100g−1 (mean 977 mg 100g−1) lysophos‐pholipids. Gelatinisation temperatures were 57.3–64.9°C (mean 61.8°C) and enthalpies 6.4–11.8 Jg−1 (mean 9.7Jg−1) in excess water, measured by differential scanning calorimetry. There were no correlations between any of these parameters. Starch granule size distributions were determined with a Coulter Counter and 100–channel analyser. A‐granule mean volumes were 1235–2585μm3 (av. 1778), modal volumes 863–1804μm3 (av. 1264), mean diameters 13.9–16.0μm (av. 13.99), and specific surface areas 0.236–0.302m2g−1. B‐granule mean volumes were 35.4–100.4μm3 (av. 55.9), modal volumes 16.5–54.5μm3 (av. 27.7), mean diameters 3.66–5.07μm (av. 4.09), and specific surface areas 0.684–0.920m2g−1. The B‐granule contents of the starches were 12.8–34.6% (av. 27.3) by weight (sedimentation method) and 13.0–37.3% (av. 24.0) by volume (Coulter method), the latter being the more accurate method.
Chemical composition and in vitro degradability of major chemical constituents in botanical fractions of red clover harvested at different stages of maturity
Authors: Åman Per 
Published: October 2006

AbstractRed clover was harvested at five different stages of maturity during primary growth and separated into leaves, petioles, stems and flowers. The contents of extractives, crude protein, starch, non‐starch polysaccharides, and non‐starch polysaccharide constituents, and the in vitro degradability, were determined in the botanical fractions. Chemical analysis of the in vitro residues revealed that the degradability of crude protein was around 80% in all fractions at all harvest times whereas in most cases the degradability of non‐starch polysaccharides and non‐starch polysaccharide residues was highest in the leaf fractions, intermediate in the petiole fractions and lowest in the stem fractions, with only small changes occurring due to development and maturation during the investigated period. Glucose and xylose were the least degraded non‐starch polysaccharide residues in all fractions.
Structure and functioning of water‐storing agricultural polyacrylamides
Authors: Johnson Michael S. , Veltkamp Cornelis J. 
Published: October 2006

AbstractNew polyacrylamides have been developed to improve the storage capability and the efficiency by which plants use water in agriculture and horticulture. These products are particularly useful where water is scarce or expensive and where drought is a significant hazard in crop production. However, there is considerable variation in the water absorption and release capabilities of different products that is explained by manufacturing conditions. Scanning electron microscopy shows that high performance products have a cellular structure in the expanded condition, with plant‐available moisture stored both in enclosed vacuoles and within the polymer framework. The bridges that comprise the structure of the gel control water release under drying conditions and optimise recovery of the stored water by plants.
Structure of soya glycinin and conglycinin gels
Authors: Hermansson Anne‐Marie 
Published: October 2006

AbstractGels of glycinin and conglycinin formed at various heating temperatures, in the absence and presence of 0.2M sodium chloride were characterised by transmission electron microscopy. In distilled water both proteins formed gels consisting of strands with a thickness of 10–15 nm. The strands of glycinin were very regular and cross sections of strands showed a hollow cylindrical structure. In the presence of sodium chloride, glycinin formed an aggregated gel structure at 85°C, but at 95°C an ordered strand structure was formed. Dissociation of the quaternary structure on heating and reassociation of subunits into regular strands were considered the most probable mechanisms for strand formation from glycinin. The aggregated structure at 85°C was interpreted as a transient state prior to dissociation. Conglycinin rich gels were less regular and more crosslinked than gels of glycinin. Also, the strands of conglycinin showed a complex mode of aggregation possibly in the form of double spirals. The addition of sodium chloride caused a denser and more aggregated structure at 75 and 85°C, but the effects were not as drastic as in the case of glycinin. Heating temperature had only minor effects on the gel structure in the range studied.
The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation
Authors: Gunata Yusuf Z. , Bayonove Claude L. , Baumes Raymond L. , Cordonnier Robert E. 
Published: October 2006

AbstractThe localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound forms and certain aromatic alcohols, benzyl and 2‐phenyl ethyl alcohols. The skin was the richest in free and bound terpenols in the berry. The ratio of bound free terpenols in skin, pulp and juice was similar. Free terpenols (in particular geraniol and nerol) were much more abundant in skin than in juice. It was possible to distinguish between the two Muscat varieties studied here using their levels of bound terpenols. These were abundant from the green stage of the grape berry onwards; their levels increased during development of the fruit to reach very high levels at the end of maturation. The bound terpenols have a considerable aroma potential, mainly located in grape skins, which it would be interesting to make use of in new wine technology.
Biochemical and microbiological studies on kawal, a meat substitute derived by fermentation of cassia obtusifolia leaves
Authors: Dirar Hamid A. , Harper David B. , Collins Martin A. 
Published: October 2006

AbstractBiochemical and microbiological changes during the fermentation of leaves of the tropical legume, Cassia obtusifolia, in the preparation of the traditional Sudanese food, kawal, are reported. The microflora during fermentation were dominated by two bacteria, Bacillus subtilis and Propionibacterium sp. Other species present included Lactobacillus plantarum, Staphylococcus sciuri and two yeasts. No marked inter‐special successional pattern was observed during fermentation. Sun‐dried kawal possessed a mean crude protein content of 26.2% indicating negligible loss of N during fermentation. The overall chemical score of kawal protein was 73 with lysine as the most limiting amino acid. The main fermentation products were volatile fatty acids (VFA) principally n‐butyric and acetic acids although propionic and isobutyric acids were also present. Total VFA content averaged 15% at the end of fermentation but fell to 10% during sun‐drying. Lactic acid concentrations remained low throughout fermentation, the final product containing only 0.2% of this compound. Accumulation of ammonia‐N closely paralleled VFA formation and similarly declined sharply in concentration during sun‐drying. The major alcohols formed during fermentation were n‐propanol and n‐butanol which attained a maximum combined concentration of 3% although disappearing during the drying process. The insignificant change in pH during fermentation was ascribed to the buffering effect of the high calcium content of the leaves. Changes in chemical composition noted during sun‐drying indicated that this process involved not only dehydration but secondary microbial action.
Trace element concentrations in winter cereals under intensive cultivation
Authors: Dickson E. Leslie , Christie Peter 
Published: October 2006

AbstractWinter wheat and barley shoots sampled at the tillering stage from 12 farms in two intensive cereal production areas of Northern Ireland were analysed for trace elements B, Co, Cu, Fe, Mn, Mo and Zn plus Ca and Mg. Soil pH values were also determined for each field. Shoot concentrations of all elements were normal except for five fields of winter wheat which initially showed low Mn concentrations but exhibited normal levels when re‐sampled 5 weeks later. None of the plants showed deficiency symptoms for any element. Significant correlations were found between shoot concentrations of some nutrients and soil pH and their significance is discussed.
Estimation of moisture in undried wheat and barley by near infrared reflectance
Authors: Downey Gerard 
Published: October 2006

AbstractThe potential of near infrared reflectance spectroscopy for estimating moisture in undried wheat and barley was investigated. Calibrations were developed for use with wholegrain (13–20% moisture) and coarsely‐ground grain (13–26% moisture) for both grain types. The performance (accuracy and precision) during the 1983 harvest of the calibrations involving coarsely‐ground grain (13–26% moisture) was superior to that of three moisture meters currently in commercial use in Ireland.
Some characteristics and a comparison 6f the activities of o‐dihydroxyphenoloxidase activity from five yam (Dioscorea spp.) species
Authors: Ozo Ozo N. , Caygill John C. 
Published: October 2006

Abstracto‐Dihydroxyphenoloxidase (E.C. 1.14.18.1) (o‐DPOase) was extracted from acetone‐extracted freeze‐dried yam tubers, and fractionated by (NH4)2SO4 precipitation and chromatography on DEAE‐cellulose to give two forms from Dioscorea alta L. (cv. UM680) and three forms from D. rotundata Poir. (cv. Nwopoke). Polyacrylamide gel electrophoresis revealed one of the forms from each species to contain two protein bands with o‐DPOase activity. o‐DPOase from D. alata showed activity with catechol, (+)‐catechin, (−)‐epicatechin and chlorogenic acid, but not with tyrosine, as substrate, o‐DPOase from D. rotundata showed activity only with catechol and (+)‐catechin. Km values for D. rotundata enzymes, calculated assuming a two‐substrate reaction, were between 0.2 and 0.8 mM for oxygen and 70 and 120 mM for catechol. The enzyme was most active between pH 5.5 and pH 7.0, and showed slight activation after holding for 2 minutes at 40 or 50°C. After heating to above 60°C the enzyme showed evidence of irreversible denaturation. Theo‐DPOase activity extracted from ten cultivars of five species of D. alata L., D. bulbifera L., D. cayenensis Lam., D. dumetorum Pax, and D. rotundata Poir. were compared.