bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mn, Zn, Cu and Fe content in dietary fiber residues of peas
Authors: Periago M. J. , Ros G. , Lopez G. , Martinez C. 
Published: November 2006

AbstractMn, Zn, Cu and Fe in total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber residues of four different samples of peas were measured. The offical AOAC method was used to determine the TDF, SDF and IDF, and mineral content in the fiber residues was assayed by flame atomic absorption spectrophotometry. A considerable amount of ash was associated with TDF and SDF. The mineral association with TDF complex was considerable for Mn and Fe, moderate for Zn and negligible for Cu, although the mineral association differed as a function of dietary fiber fraction. A high percentage of Mn and Zn content in peas was associated with SDF, and Fe with IDF.
Bitterness of sweet pepper (Capsicum annuum L.). Part 1. Bitter compounds production during heat‐treatment of sweet pepper
Authors: Príbela A. , Píry J. , Karovičová Jolana , Kováčová Mária , Michnya F. 
Published: November 2006

AbstractBitter compounds production in fresh green sweet pepper fruits was studied. The fruits were extracted with isobutanol and the extracts sensory evaluated. The threshold concentrations were compared with the one of chinine hydrochloride. The proportion of these values expresses a bitterness value. It was found that the bitter compounds content in fresh pepper was dependent on the variety and the maturity degree. Relative bitterness values of fresh pepper (varieties Jubilantka, PCR, and Rubin) ranged from 11 to 19.5 × 10−4. The values were higher in green immature fruits. The dependency of bitter compounds production on heating‐treatment duration was examined. The longer was the treatment the higher was the pepper bitterness value at 80°, reaching the maximum of about 19% after 85 min comparing with the control. Nevertheless, holding the treatment on for next 3 h caused the bitterness lowering to the value higher by about 4% than the control. Similarly at 100 °C, the bitterness raised by 18.3% in 1 h and lowered to about 3% in 2 h comparing with the control. The conclusions, important for canning practice, are given.
Preparation of improved quick cooking rice
Authors: Rizk Laila F. , Doss Hanaa A. 
Published: November 2006

AbstractQuick‐cookig rice was produced by soaking milled short grain rice in water and water containing 1% and 3% of a 1:1 mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples were cooked in an autoclave at 121 °C and 0.147 MPa pressure for 3, 5 and 8 min. Final moisture content of 12% was obtained by using two different drying methods (freeze‐drying and convective air drying).After steaming the salt treated samples (1 and 3%) showed lower water absorption ratios than the untreated controls. The end product of the cooked rice, which was freeze dried, had a normal appearance. 1% salt treating (for 15 min) and freeze drying reduced the protein losses. Processing resulted in slight decrease in carbohydrate and amylose content of the product. Treatment with salt solution (1%) and freeze drying improved the rehydration ratio of this sample.
Effect of processing on the composition of dietary fibre and starch in some legumes
Authors: Veena A. , Urooj Asna , Puttaraj Shashikala 
Published: November 2006

AbstractThe effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water‐soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer arietinum L.), Cowpea (Vigna unguiculata) and greengram (Vigna radiata). The processes studied were fermentation, germination, pressure‐cooking and roasting. The dietary fibre (DF) content and its components were determined using the enzymatic‐gravimetric method. The TS content was determined by the enzymatic method after solubilization with KOH. The DF content ranged from 23.2 to 25.6 g/100 g in the raw and 16.0 to 31.5 g/100 g in the processed legumes. All the processing treatments significantly decreased the SDF content and increased the IDF content of all the three legumes. The mean TS, AS and RS content of the raw legumes were similar, 46.9, 36.7 and 10.2 g/100 g respectively. AS content of all the legumes was reduced by the processing treatments, except pressure cooking. Correspondingly, higher amounts of RS were observed in the processed legumes, except pressure cooked, resulting in an increase in the TDF content.
Effects of temperature and protein content on physical properties of pasta made from rice enriched with soybean by extrusion cooking. Part I. Effect on water absorption and solubility employing response surface analysis
Authors: Liceti A. E. , El‐Dash A. A. , Biele J. 
Published: November 2006

AbstractRice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one‐screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 °C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 °C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in both temperature and protein concentration.
Aflatoxin‐producing potential of Aspergillus flavus and Aspergillus parasiticus isolated from samples of smoked‐dried meat
Authors: Cvetnić Zdenka , Pepeljnjak S. 
Published: November 2006

AbstractOver a period of three years 420 samples of various smoke‐dried meat products, collected from individual households in different region of Croatia were analysed for the presence of aflatoxigenic strains of the Aspergillus flavus group. Strains of A. flavus and A. parasiticus were present in 17,8% of the samples, and aflatoxin‐producing ability was tested in 75 strains. In relation to sequential method of aflatoxin detection, 5 of 8 isolates were found in the first step (fluorescence in aflatoxin‐producing ability medium ‐ APA) and all of them in the second step (extraction method from syntheses on moist shredded wheat ‐ SW). A. flavus strains produced mainly aflatoxin B1, and had various levels of toxigenicity (1.4–3.12 mg/kg). Some strains of A. parasiticus produced all four aflatoxins B1 B2 G1 G2, while the other ones produced AF B1 + G1 only, with concentrations of aflatoxins from 0.1 to 450 mg/kg.
Effect of freeze storage on the volatiles of butter
Authors: Abdel‐Mageed Magda A. , Fadel Hoda H. M. 
Published: November 2006

AbstractThe changes in the volatile components of three butter samples were studied during freeze storage for 7.5 months. The amount of carbonyl increased and reached a maximum after 4.5 months of storage. Afterwards the carbonyl decreased. The lactons reached its maximum after storage of 3 month. The increase of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indication for the deterioration of the butter samples during storage.
Purification and characterization of lipase from rice (Oryza sativa L.) bran
Authors: Rajeshwara A. N. , Prakash V. 
Published: November 2006

AbstractLipase from defatted rice bran has been isolated by a new procedure which yields higher enzyme activity and quantity of enzyme. The procedure involves selective ammonium sulphate precipitation followed by ion exchange chromatography using DEAE‐Sepharose CL‐6B gel and column chromatography. The purified and homogeneous enzyme is also characterized for its various optical, enzymatic, physico‐chemical and hydrodynamic properties. The enzyme has an ultraviolet absorption maximum at 276 nm with an extinction coefficient value of 15.25. The fluorescence excitation and emission maximum values for the enzyme are 285 and 344 nm, respectively. The enzyme has a specific activity of 18 units [μeq · mg−1 · h−1] with a pH optimum of 7.5 and a temperature optimum of 30 °C. The enzyme has an average hydrophobicity value of 3980 J/residue and the NPS (frequency of occurrance of non‐polar side chains) and P (ratio of polar to non‐polar amino acids) values are 0.29 and 1.13, respectively. The enzyme has a sedimentation coefficient value of 2.30 S and the isopotential partial specific volume is 0.697 ml/g. The molecular weight of the enzyme is 30000 and the enzyme is made up of at least two subunits. The enzyme contains 16% alpha‐helix, 39% beta‐structure and the rest being aperiodic.
Direct determination of calcium, magnesium, sodium, potassium and iron in infant formulas by atomic spectroscopy. Comparison with dry and wet digestions methods
Authors: Ruiz C. , Alegria A. , Barberá R. , Farré R. , Lagarda M. J. 
Published: November 2006

AbstractAn optimization and comparison of three atomic absorption spectroscopic methods for measuring Ca, Mg, Na, K and Fe contents of infant formulas are carried out. The first method is a direct measure of a sample dispersion in water. The second method involves a previous wet digestion (HNO3 + H2O2) in a microwave oven. And finally a dry mineralization at 450 °C is assayed. In order to measure Ca and Mg lanthanum at 0.4% concentration and in the case of Na and K cesium at 0.1% were added.The analytical parameters of the three methods assayed were determined. Results obtained show that the three studied methods are accurace and reliable and no significant difference among them at a probability level of 99% were found.Given the fact that the direct measure of the dispersed sample is the most simple and costless, it could be recommended to measure Ca, Mg, Na, K and Fe in infant formulas.
Occurrence of nitrate and nitrite in water and some alcoholic beverages in Nigeria
Authors: Ezeagu I. E. 
Published: November 2006

AbstractContents of nitrate and nitrite in several sources of domestic water supply, 8 branded lager beers, and only nitrate in palmwine is reported. Nitrate in water supplies varied from 0.23 mg/l in tap water to 50.0 mg/l in reservoir/stored water, and nitrite from 0.02 mg/l in stream water to 8.94 mg/l in well water. The results are compared to reported normal and lethal levels in drinking water. Nitrate in the beverages ranged from 22.5 mg/l in palmwine to 50.0 mg/l in beer, while nitrite in beer is between 0.26 and 9.53 mg/l. Levels of nitrate/nitrite in this study are not considered hazardous but their toxic effects are summarised.
Detection of inhibitors in milk by microbial tests A review
Authors: Suhren G. , Heeschen W. 
Published: November 2006

AbstractThe demands concerning microbial inhibitor tests were subjected to marked changes during the last decades: It started with the claim of being able to detect contaminated milk which might cause problems during fermentation processes (‘technological safety’). Due to the present day attention drawn to toxic and allergic hazards for numerous antimicrobials Maximum Residue Limits (MRLs) or safe/tolerance levels are fixed (‘toxicological safety’). This means a variety of demands underlying permanent changes with respect to the ‘detection pattern’ which cannot be fulfilled by a single test. Within an Integrated Dectection System microbial inhibitor tests play an important role as screening methods for those antimicrobials which can be detected with satisfactory sensitivities. This paper deals with some features of microbial inhibitor tests such as detection limits, performance, susceptibility for interference factors, qualitative determination and standardization.
Cookability of African yambean, Sphenostylis stenocrarpa (Hochst ex. A. Rich) Harma
Authors: Agunbiade S. O. 
Published: November 2006

AbstractDry yambean seeds, prior to soaking and during storage treatments, were moist cooked and autoclaved. Seeds, presoaked in water, sodium chloride (brine), as filterate (alkali) and a mixture of brine and alkali (alkalibrine) were also similarly cooked. Water and alkali‐soaked seeds became hydrated faster than those pre‐soaked in brine and alkali‐brine solution. When cooked under constant temperature conditions the untreated yambean took about 190 min to cook on a hot plate and kerosene stove and 65 min by autoclaving. Soaking treatments substantially rendered dry yambean more quick‐cooking, especially when pre‐contacted in brine or alkali‐brine for which cooking time was about a third of that of un‐soaked seeds. Yambean cook‐ability declined by 9% after 3 months in storage under room temperature (29 °C).
Effect of grass hay substrate on nutritional value of Pleurotus ostreatus var. columbinus
Authors: Tshinyangu K. K. 
Published: November 2006

AbstractFruitbodies of P. ostreatus var. columbinus harvested from grass hay and wheat straw substrates were analyzed and compared in order to assess changes of their nutritional status depending upon cultivation substrate. The results showed that grass hay substrate increased significantly the protein content expressed as crude protein, digestible protein, protein precipitated with copper hydroxide or trichloroacetic acid and protein calculated from amino acid nitrogen. Protein content increase was likely, resulting from a significant increase of aspartic acid, arginine, glutamic acid, leucine, lysine and valine contents. Chitin content unfortunately increased significantly in Pleurotus mushroom grown on grass hay substrate. No significant difference was recorded in the case of acid detergent fibre, lipids, minerals and vitamins. In contrast, neutral detergent fibre, acid detergent lignin and sugar contents decreased in Pleurotus grown on grass hay.
Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet
Authors: Sharma A. , Kapoor A. C. 
Published: November 2006

AbstractPearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 °C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving after adding of water. Fermentation was carried out with Lactobacillus acidophilus and Rhodotorula isolated from naturally fermented pearl millet and Lactobacillus acidophilus, Candida utilis and natural fermentation using freshly ground pearl millet flour as inoculum. All the processing treatments except coarse grinding improved the protein and starch digestibility. Autoclaving enhanced the digestibilities of processed samples which was further improved by different types of fermentation, the maximum being in case of germinated and naturally fermented pearl millet. A combination of Lactobacilli and yeast was more effective in increasing the protein as well as starch digestibility as compared to pure culture fermentation.
Effect of processing on the physico‐chemical properties of African yambean, Sphenostylis stenocarpa (Hochst ex A. Rich) Harms
Authors: Agunbiade S. O. , Longe O. G. 
Published: November 2006

AbstractSoaked and heat‐trated yambean seeds were studied for some of their chemical and physical characteristics. An increase of between 2.9 and 29.4% in the ash contents reflected mineral pick‐up by seeds pre‐soaked in salt solutions. Subsequently, remarkable losses of Ca. K. and Na resulted when seeds pre‐soaked in salt solutions were cooked. Roasting also caused a substantial loss of Ca. A phytic acid loss by 4.5 to 36.7% was obtained by soaking and heat treatment of yambeans. Trypsin inhibitor activity (TIA), although decreased substantially with cooking, slightly increased during the pre‐soaking step. Alkali and alkali‐brine soaked seed flours, with a water‐oil‐absorption index of about 2.0, exhibited the best hydrophilic‐lipophilic balance.
Effect of some factors used to the chicken meat preservation and processing on the protease activity
Authors: Przysiezna E. , Skrabka‐Blotnicka T. 
Published: November 2006

AbstractThe obtained results indicated that the cathepsin activity was higher by about 60% in the extract from thigh than from breast muscles. Freezing and defrosting (not stored) of chicken meat did not influence the breast muscle cathepsin activity while they caused a decrease of activity of about 20% in the case of thigh muscles. The increase in cathepsin activity was noticed in both kinds of muscles during storage at −20 °C up to 4 months (45.6% and 19.4% for thigh and breast muscles respectively). The activity of cathepsin in extract from 5 months stored meat reached 80% in case of breast muscles and 83% in case of thigh muscles in relation to control sample respectively. The cathepsin activity significantly increased during heating of breast muscles up to 60 °C, but in case of thigh muscles it was slightly higher than at 50 °C. The heating of cured chicken breast muscles up to 60 °C caused a non significant growth in cathepsin activity opposite to raw muscles. The cathepsin activity from all cured samples heated up to 70 °C were several times lower in relation to control samples. The cathepsin activity of both thigh and breast muscles were resistant to gamma radiation.The investigated factors caused changes in the activity of cathepsin but none of them caused its total inactivation. The changes of cathepsin activity depended on the kind of muscles and the kind and the value of acting factors.
Stability of lutein under various storage conditions
Authors: Shi X.‐M. , Chen F. 
Published: November 2006

AbstractThe stability of lutein, a major xanthophyll, was investigated under various storage conditions. Continuous exposure of lutein‐containing samples to cold white fluorescent light (4600 lux) at 25 °C resulted in the degradation of lutein at 0.8%‐10.7% per day in the samples containing ascorbic acid, ascorbic acid + KOH and H2O (as control) over a period of 75 days. It was found that ascorbic acid could retard lutein degradation (0.04% ‐ 2.5% per day) at temperatures from −30 °C to 50 °C under the alkaline condition in darkness. High temperature promoted the degradation of lutein in all the samples. Under the alkaline condition and at low temperature (‐12 °C), the stability of pure lutein was similar to that of the lutein extracted from the alga Chlorella protothecoides cultivated heterotrophically.
Potentiometric stripping analysis of lead in vinegars: Development of a method
Authors: Suturović Z. J. , Marjanović N. J. , Dostanić N. M. 
Published: November 2006

AbstractA method is defined to determine of lead in vinegars by means of potentiometric stripping analysis (PSA). The experimental parameters of analysis at mercury film electrode is investigated and optimized. Deaeration of the vinegars samples is not necessary. The lead content in investigated samples of alcohol, wine and cider vinegars is determined at deposition time of 600 s and average reproducibility of 7.2% expressed as relative standard deviation (RSD). The content of lead is calculated by means of the standard addition method. The significant decreasing of the necessary deposition time to 180 s is obtained by the PSA with the constant reduction current imposed through the stripping step. All analyses were done using a computerized stripping analyzer of our own construction.
High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems
Authors: Schrader K. , Buchheim W. , Morr C. V. 
Published: November 2006

AbstractResults of this study confirm that high temperature (118°C/15 min) and high pressure (400 MPa/5 min) processing of skim milk, skim milk ultrafiltration and ultracentrifugation fractions, and model milk salt solutions cause dramatic shifts in their colloidal and soluble Ca phospate equilibrium that affect their pH, dissolved Ca content, turbidity, and casein micelle microstructure. The relations between high temperature and high pressure processing‐induced changes in the colloidal and soluble Ca phosphate equilibrium were evaluated in raw, pasteurized, and high temperature treated skim milk, ultrafiltration retentate and permeate of pasteurized skim milk, clear ultracentrifugation infranatant of pasteurized skim milk, and synthetic milk ultrafiltrates with and without lactose or Ca. The magnitude of the pH and dissolved Ca shifts caused by high temperature and high pressure processing was a function of casein micelle concentration. Ultrafiltration permeate exhibited the most drastic shifts in pH and dissolved Ca contents due to high temperature and high pressure processing. Although high temperature processing reduced the pH of ultrafiltration permeate from 6.59 to 6.03 and the dissolved Ca from 100% to 58%, high pressure processing reversed both of these changes. These changes in high temperature and high pressure processed milk, milk fractions, and model milk salt solutions were related to microstructural changes in the casein micelles as revealed by electron microscopy.
Further studies and observations on 2‐thiobarbituric acid assay (fat autoxidtion) and 2‐thiobarbituric acid‐aldehyde reactions
Authors: Guillén‐Sans R. , Vicario I. M. , Guzmán‐Chozas M. 
Published: November 2006

AbstractStudies both on the 2‐thiobarbituric acid assay (fat autoxidation, fat rancidity) and 2‐thiobarbituric acid‐aldehyde reactions were carried out. Physico‐chemical properties in solution of the reagents (2‐thiobarbituric acid, malonaldehyde) and the red adduct, especially, were evaluated. The 2‐thiobarbituric acid structure did not change if heated in diluted acid media (until 1% v/v concentration for strong acids) or in 50% v/v concentration for weak acids, as acetic acid. For high acid concentrations, especially with oxyacids (phosphoric acid, trichloroacetic acid), an oxidant hydrolytical effect can be observed. Diluted solutions of malonaldehyde, in a diluted weak acid medium, remained stable for more than ten days. For the first time the stoichiometries of the red and yellow adducts in solution were determined. Both the absorption maxima and molar absorptivity of the red adduct in acid medium were determined. The neutral and alkaline media were less favourable for the assay sensitivity and stability. The more suitable organic solvents for using in the optimized 2‐thiobarbituric acid assay in aqueous medium were cyclohexane, chloroform and the ethers, because the red adduct was not very soluble (less than 0.1 g/1) in the organic solvents (fat extractors).
Effect of lupine flour on the quality and oligosaccharides of pasta and crisps
Authors: Lampart‐Szczapa E. , Obuchowski W. , Czaczyk K. , Pastuszewska B. , Buraczewska L. 
Published: November 2006

AbstractIn this study the nutritional value and customer acceptance of pasta and crisps produced with addition of 5, 10 and 15% of lupine flours (L. luteus, L. albus, L. angustifolius) were evaluated.Pasta and crisps were tested on the basis of organoleptic and physicochemical analysis. The contents of oligosaccharides as well as protein, its digestibility and amino acids components, lipids and alkaloids were analysed.The amount of oligosaccharides in raw pasta with lupine flour, contrary to crisps, was much lower than it should have been expected according to theoretical calculations and decreased by at least 30% after cooking.It was concluded that for the production of functional food for special purpose, with increased content of lupine oligosaccharides, the crisps are more convenient than pasta is.
Amino acid composition of wheat milling by‐products after bioconversion by edible fungi mycelia
Authors: Di Lena G. , Vivanti V. , Quaglia G. B. 
Published: November 2006

AbstractThe bioconversion and nutritional upgrading of soft wheat bran and shorts by the white‐rot fungi Lentinus edodes and Pleurotus ostreatus were studied. The amino acid profiles of the milling by‐products, before and during mycelial colonization over a period of three weeks, were determined. Quantitative and qualitative changes in the amino acid composition of the bioconversion products were estimated. Mycelial colonization, while increasing the protein content of the substrates, did not affect the balance of amino acids that remained basically unmodified, except for a prevalent increment in the relative contents of tyrosine, arginine and lysine to a lesser degree.