bluuebunny/crossref_metadata_2025_split huggingface dataset:
Reduction of nitrate prior to kjeldahl digestion
Authors: Pruden Gordon , Kalembasa Stanislaw J. , Jenkinson David S. 
Published: October 2006

AbstractA new method is described for reducing nitrate prior to Kjeldahl digestion of soil and crop samples. Zinc is used to reduce CrIII to CrII, which in turn reduces NO3—N. Zinc powder is mixed with the sample, a solution of CrK(SO4)2 in H2SO4 added and the mixture allowed to stand at room temperature for 2h. The usual Kjeldahl reagents (K2SO4, CuSO4 and H2SO4) are then added and the digestion completed in a digestion block at 360°C. Nitrate is quantitatively converted to NH4—N, whether on its own, in plant material or in soil.
Isoelectric focusing and sodium dodecylsulphate electrophoresis of buffer soluble seed proteins of twelve varieties of winged bean (Psophocarpus tetragonolobus L.)
Authors: Westermeier Reiner , Postel Wilhelm , Görg Angelika , Telek Lehel 
Published: October 2006

AbstractBuffer‐soluble seed proteins of 12 varieties of winged bean (Psophocarpus tetragonolobus L.) were separated by ultrathin‐layer isoelectric focusing (IEF) and sodium dodecylsulphate electrophoresis(SDS‐PAGE). Whereas the molecular weight spectra of the proteins obtained by SDS‐PAGE were identical for all varieties studied, the IEF patterns showed variety specificity for each sample. Most of the variety specific protein bands were identified as glycoproteins. The zymograms of the isoelectically focused trypsin inhibitors were variety specific in both activity and isoelectric point distribution.
Effect of nitrogen fertilisation on protein content, total fatty acid content and composition of barley (Hordeum vulgare L.) grains
Authors: De Man Walter , Dondeyne Pieter 
Published: October 2006

AbstractThe impact of N‐fertilisation level on protein content, total fatty acid (TFA) content and major fatty acid composition of barley grains (cv. Eldorado), grown in a replicated field trial, was investigated. Increasing amounts of N‐fertiliser, applied at several stages during the growing season, resulted in a higher protein content and a very slightly lowered TFA content in the grains. Protein and TFA contents were negatively correlated (r=‐0.4685). Minor changes of fatty acid composition were found in the decrease of the oleic acid (C18:1) proportion (r=‐0.8376) and in the increase of the palmitic acid (C16:0) proportion (r=0.7273). The stearic acid (C18:0) and the linoleic acid (C18:2) proportions were also affected, however, no significant linear correlations with the total N‐fertiliser level were obtained. The slow increase in the linolenic acid (C18:3) proportion (r=0.5674) was too small, compared to the residual variance, to be significant. TFA content was positively (P<0.001) correlated with the oleic acid proportion, and negatively (P<0.001) with the palmitic acid proportion. These data suggest that the application of higher amounts of N‐fertiliser slightly decreases the total fatty acid content of barley grains, probably due to a decreased synthesis of oleic acid, precursor of the unsaturated C18 fatty acids. The result is a relative increase in palmitic acid.
Ultrasonic estimation of solid/liquid ratios in fats, oils and adipose tissue
Authors: Miles Christopher A. , Fursey Graham A. J. , Jones Richard C. D. 
Published: October 2006

AbstractData are presented for the speed of transmission of pulses of 2.5 MHz ultrasound through fats and oils at temperatures in the range −50 to +110°C. It is suggested that a measurement of the speed of ultrasound (V), which is greater in solid fats (Vs) than in oils (VL), might be used to provide an estimate of the proportion of solid in a partially solidified fat. An acoustic parameter ϕ is defined such that: magnified image and it is suggested that ϕ might be used as a practical index for determination of the volume fraction of solid fat. This procedure might be useful under conditions unsuited to the established methods of dilatometry, calorimetry or nuclear magnetic resonance. As an example of a possible application, measurements are presented for the speed of ultrasound in pig adipose tissues selected to show a range of consistencies which, by subjective assessment and by penetrometer measurements, ranged from ‘soft’, and therefore unsuited for the manufacture of bacon, to ‘hard’. After allowing for the contribution of the fat‐free tissue, it was estimated that the lipid in the tissues ranged from about 20 to 88% (by volume) solid. The variation in ϕ explained 88% of the variance in the penetrometer measurements.
Use of a scanning near‐infrared reflectance spectrophotometer for assessment of the malting potential of barley
Authors: Henry Robert J. 
Published: October 2006

AbstractA scanning near‐infrared reflectance spectrophotometer was calibrated for the estimation of barley protein, moisture, total β‐glucan and predicted malt extract. About 50 samples covering the range normally encountered in selection in barley breeding were used for each calibration. The best prediction equations each using three wavelengths, gave the following root mean square differences for the samples used in the calibration; nitrogen, 0.042%; moisture, 0.22%; total β‐glucan, 0.26%; predicted malt extract, 1.4%. However, prediction of samples not in the calibration set was always slightly less accurate. These four characters were predicted in about 25 s allowing rapid screening for malting quality of large numbers of barley samples. The speed and simplicity with which successful calibrations could be produced suggests that the regular updating of calibrations to include barley from new seasons or regions should be possible.
The distribution of nutrient elements in cell wall and other fractions of the herbage of some grasses and legumes
Authors: Whitehead David C. , Goulden Katherine M. , Hartley Roy D. 
Published: October 2006

AbstractThe distribution of 10 nutrient elements was assessed in three fractions of herbage samples of perennial ryegrass, tall fescue, white clover and lucerne. The cell wall fraction, prepared by mechanical disintegration of undried material, contained the following proportions of the total herbage content of the major elements: N, 2.9–16.4%; P, 3.0–6.9%; S, 3.6–17.2%; Ca, 11.3–51.8%; Mg. 6.4–27.6% and K, 0.1–1.7%. Substantial though more variable proportions of the trace element cations, Fe, Mn, Zn and Cu were also present in the cell wall fraction. The extent to which the elements were soluble in water was assessed by analysis of the water‐insoluble fraction prepared from freeze‐dried samples of each herbage. The proportions of the total herbage content of the major elements soluble in water were: N, 30–57%; P, 80–92%; S, 35–71%; Ca, 48–69%; Mg. 65–83% and K, 90–96%. With the trace element cations the proportions soluble in water were more variable, though they were generally less than 70% of the total. The extent to which the various elements were soluble in 80% aqueous ethanol was assessed by analysis of the insoluble fraction prepared from freeze‐dried materials. With each of the major elements, smaller proportions of the total herbage content were soluble in 80% ethanol than in water, which may reflect in part the lower solubility of proteins and pectin. With the trace element cations, the differences in solubility between 80% ethanol and water were generally small and inconsistent.
Redistribution of minerals in apple fruit during storage: Effects of late summer pruning, calcium sprays and low temperature breakdown
Authors: Perring Michael A. 
Published: October 2006

AbstractTransverse distribution patterns of calcium, magnesium and phosphorus in Cox's Orange Pippin apples at harvest and subsequent redistribution patterns during storage in air at 0°C were measured. Distribution and redistribution patterns differed from those in Spartan apples measured in the previous year. Orchard calcium sprays increased the proportion of calcium in the outer parts and slightly increased the proportion of magnesium towards the centre of the fruit. Late summer pruning slightly increased the proportion of magnesium in the core at harvest and increased the rate of redistribution of calcium from the core to the outer fruit parts during storage. Redistribution patterns, especially those of magnesium, were drastically altered when low temperature breakdown developed and minerals moved into the affected zones.
Nutritional response of mature rats to kidney bean (Phaseolus vulgaris) lectins
Authors: Grant George , Greer Fiona , McKenzie Norma H. , Pusztai Arpad 
Published: October 2006

AbstractIn a series of 10‐day pair feeding experiments it was found that the nutritional value of diets containing beans was essentially the same for rats aged between 30 and 123 days. Thus net protein utilisation (NPU) values of 25–39 on diets containing Processor bean (35 g protein kg−1) + egg albumin (65g protein kg−1) were obtained. As food intakes were considerably reduced when rats were fed diets containing more than 35g protein kg−1 of Processor bean, the measurement of protein utilisation became increasingly more difficult. The severe disruption of the brush borders of duodenal and jejunal enterocytes, originally observed when bean‐containing diets were fed to young (30‐day‐old) rats was also found with rats up to the age of 120 days on similar diets. Similarly, the development of circulating anti‐lectin antibodies in the animals showed no age dependence within the age limits investigated. It was also shown that oral immunisation did not protect the rats from the effects of toxicity and that the immune response was a result of continuous absorption of lectin throughout the feeding period. Thus the extent and the mechanism of toxicity of Phaseolus vulgaris bean lectins were found not to be dependent on the age or maturity of the animal.
Factors affecting n‐nitrosodimethylamine development in germinated barley
Authors: Haley James , Palmer Godfrey H. 
Published: October 2006

AbstractStudy of germinated (malting) barley showed that there was no direct correlation between hordenine levels and the development of N‐nitrosodimethylamine (NDMA) during kilning. Results also indicated that the repression of NDMA formation by sulphur dioxide was more likely to be linked to a chemical reaction with the nitrosating species and changes in oxygen activity rather than to a simple pH effect. Tyrosinase reduced hordenine levelsin vitro.After nitrosation, the tyrosinase‐hordenine digest produced more NDMA than equivalent digests of inactivated tyrosinase and hordenine. This effect of tyrosinase was enhanced by catechol and reduced by sodium metabisulphite. Preliminary studies indicated that both embryo and endosperm food reserves are utilised for hordenine production by the embryo. Further investigations with excised barley embryos suggested that while L‐tyrosine treatment increased hordenine production, L‐methionine treatment increased the potential of the embryos to form NDMA.
Pork quality from pigs fed on low glucosinate rapeseed meal: Influence of level in the diet, sex and ultimate pH
Authors: Dransfield Eric , Nute Geoffrey R. , Mottram Donald S. , Rowan Timothy G. , Lawrence Tony L. J. 
Published: October 2006

AbstractThe appearance and eating quality of pork M. longissimus lumbrum from gilt and castrate pigs fed on diets containing a low glucosinate/low erucic acid rapeseed meal (cv. Tower) were assessed and compared with pork from pigs fed diets containing soya bean meal. At 90 kg liveweight, higher levels of either protein supplement, and therefore higher levels of dietary protein, gave slightly leaner meat. Meat from pigs fed rapeseed meal had more haem pigment and was slightly darker and redder than that from soya bean fed pigs. Differences in the quality of pork from the low glucosinate rapeseed meal and soya bean diets were small. Ratings for texture, juiciness and flavour of the lean varied little between the treatment groups. Suggestions that rapeseed meal as a protein supplement in diets might lead to inferior quality meat were not substantiated. The ultimate pH varied from 5.3 to 7.1 independently of the treatments and provided, for the first time, definitive relationships between pH and eating quality. Toughness and flavour were maximum and juiciness was a minimum after roasting meat of about pH 5.9. The ultimate pH had a larger effect on organoleptic quality than either sex or level of dietary inclusion of rapeseed or soya bean meals.
Carbohydrate components of mongolian apricot fruit (Armeniaca sibirica l.). fractional extraction and general characteristics
Authors: Odonmažig P. , Ebringerová Anna , Badga D. , Janeček František 
Published: October 2006

AbstractA procedure for the fractionation of ripe Mongolian apricot fruit (Armeniaca sibirica L.) is described. A water‐soluble fraction (31.7% of the dry apricot), obtained from the defatted fruit, contained most of the free sugars, with sorbitol and glucose as the principal components. The cell wall material (9.5% of the fresh fruit) was delignified and successively extracted with EDTA, 5% sodium hydroxide and 17.5% sodium hydroxide+3% boric acid. Subsequent ethanol precipitation, acidification and dialysis yielded a pectic‐rich fraction and four hemicellulose fractions. An almost pure water‐insoluble L‐arabino‐(4‐O‐methyl‐D‐glucurono)‐D‐xylan with the molar ratio of xylose, arabinose and uronic acid 10:1.1:0.8 was obtained; it represents the main hemicellulose component of the cell wall material (3.9% of the dry apricot). The remaining α‐cellulose (10.1% of the dry apricot) retains about 16% of xylan, originally present in the holocellulose.
Determination of aflatoxins by enzyme‐linked immunosorbent assay with special reference to aflatoxin M1 in raw milk
Authors: Jackman Roy 
Published: October 2006

AbstractThere is an increasing requirement for the screening of animal feedstuffs, plant products and edible animal tissues for human consumption, for the presence of contamination by aflatoxins. An enzyme‐linked immunosorbent assay is described which may be used to determine aflatoxins in raw milk at 0.1μg litre−1 and in extracted feedstuffs at the level of 5μgkg−1. The method includes a novel conjugation procedure allowing heterologous conjugates to be prepared resulting in increased sensitivity without interference by sample matrix effects. Suitably cross‐reactive antisera were produced using the cyclopentanone ring of the aflatoxin molecule as the principal immunogenic determinant.
Chlorophyll changes in some green leafy vegetables during cooking
Authors: Faboya Olufemi O. 
Published: October 2006

AbstractFive green leafy vegetables commonly consumed in Nigeria (Talinum triangulare, Corchorus olitorius, Celosia argentea, Amaranthus hybridus and Vernonia amygdalina) were examined for their chlorophyll contents. These varied between 0.038% for Talinum triangulare and 0.137% for Vernonia amygdalina, with chlorophyll‐a constituting between 68 and 75% of the total chlorophyll. By bringing the temperature of the leaves to 100°C, at least 56% of the total chlorophyll was lost, the rate of loss decreasing with the initial total chlorophyll content. When the leaves were blanched by immersion in boiling water, they showed a greater rate of chlorophyll loss. This was reduced when the pH was adjusted to 6.
Measurement of mimosine and its metabolites in biological materials
Authors: Lowry J. Brian , Tangendjaja Budi , Cook N. W. 
Published: October 2006

AbstractRecent results in both plant biochemistry and animal metabolism emphasise that, in any research on the nutritional applications of Leucaena leucocephala, measurement of mimosine should be accompanied by measurement of the degradation product 3‐hydroxy‐4(1H)‐pyridone. This may reveal wide differences in the toxic load coming from the feed and in the animal metabolic response to it. The authors suggest that where mimosine analysis can only be performed by the traditional colorimetric method, it should be combined with paper chromatography to estimate ratios of mimosine and 3,4‐DHP. However high performance liquid chromatography provides vastly improved methods for simultaneously and precisely analysing both compounds. Published methods are reviewed and a new ion exchange method is described which has been used for the rapid routine analysis of a large number of samples. The chromatographic properties and separation of 2,3‐dihydroxypyridine, a recently discovered metabolite, and of 3‐glucuronyl‐4(1H)pyridone from the above compounds are also reported.
Analysis of the volatile constituents of black chokeberry (Aronia melanocarpa Ell.)
Authors: Hirvi Timo , Honkanen Erkki 
Published: October 2006

AbstractThe volatile constituents of black chokeberry were analysed by gas chromatography and mass spectrometry. Concentrations of the 48 compounds identified were in general below their individual threshold values. The main compounds were benzaldehyde cyanohydrin, hydrocyanic acid and benzaldehyde. Among other benzene derivatives identified in the press juice were benzylalcohol, 2‐phenylethanol, phenylacetaldehyde, salicylaldehyde, acetophenone, 2′‐hydroxyacetophenone, 4′‐methoxyacetophenone, phenol, 2‐methoxyphenol and methyl benzoate.
A rapid method of dietary fibre estimation in wheat products
Authors: Bell Brenda M. 
Published: October 2006

AbstractThe dietary fibre contents of row and cooked wheat products are highly correlated with their total pentose contents. A colorimetric method for rapid estimation of pentosans in while flour has been adapted for use with products of a wide range of dietary fibre contents, by introducing a prehysrolysis with 0.5m sulphuric acid for 0.5h.
The peroxidase enzyme activity of some vegetables and its resistance to heat
Authors: Müftügil Nezih 
Published: October 2006

AbstractThe peroxidase enzyme activities of some fresh vegetables (cabbage, leeks, carrot, spinach, celery, squash, potatoes, onions and green beans) were determined. The peroxidase activities of cabbage and green beans were high. Onions showed very little peroxidase activity. The vegetables were blanched in hot water at 75°G, 85° and 95°C. Peroxidase inactivation was faster at the higher temperature blanch. Blanching of green beans, potatoes and squash at 75°C for 30 min was not sufficient for complete inactivation of peroxidase enzyme. Peroxidase enzyme inactivation was also affected by the type of vegetable and the size of vegetable pieces.
Effect of added cassava root meal, ZnO and their interaction on the production and quality of eggs from laying hens
Authors: Stevenson Mary H. 
Published: October 2006

AbstractTwo hundred and sixteen (108 Hisex Brown; 108 Warren Studler) laying hens were given one of 12 dietary treatments. These were four basic diets with 0, 200, 400 and 600 g added cassava kg−1 and each basic diet was further subdivided and ZnO added to provide 100 and 200 mg Zn kg−1. None of the production traits measured was significantly affected by either added cassava or ZnO but there was a quadratic response in food intake to added cassava. ZnO addition significantly improved egg quality (assessed by Haugh score) but did not affect shell thickness. Haugh score was significantly affected by added cassava, the responses being significant after 2 weeks storage. The interaction between Zn level and cassava level significantly affected egg quality.
The nutritive value of mixtures of white leaf protein and food proteins
Authors: Carlsson Rof , Hanczakowski Piotr 
Published: October 2006

AbstractWhite leaf protein products were obtained from Medicago sativa by precipitation with isopropanol and from Chenopodium quinoa by heat fractionation and ultrafiltration/diafiltration. The isopropanol precipitated protein concentrate from Medicago contained less protein and more ash than the heat fractionated preparation from Chenopodium. The biological value of the protein fraction obtained from Medicago, estimated on rats using the Thomas‐Mitchell balance method, was 59. The biological value of the protein preparation from Chenopodium was low (36). The preparations obtained were mixed with soya bean meal, wheat gluten, bone‐meat meal, fish meal, skim milk and whey in a protein ratio 1:1. In every case, except fish meal, the biological value of the mixtures was higher than that of each component separately. This improvement of the nutritive value can not be explained from the amino acid composition; possibly the lysine availability was low. White leaf protein can, with advantage, supplement other food proteins.
Carbohydrate content of potato (Solanum tuberosum L.) tubers treated with Isopropyl‐N (3‐chlorophenyl) carbamate under different storage conditions
Authors: Khurana Daljit S. , Randhawa Kulwant S. , Bajaj Krishan L. 
Published: October 2006

AbstractPost harvest application of Isopropyl‐N (3‐chlorophenyl) carbamate considerably reduced the degradation of starch when potato tubers were stored in an evaporative cooling chamber. The starch degraded at a faster rate when tubers were kept under refrigerated and room storage conditions.
A sensitive monoclonal‐antibody‐based test for gluten detection: Quantitative immunoassay
Authors: Skerritt John H. 
Published: October 2006

AbstractAn enzyme‐coupled monoclonal antibody has been used to quantify “gliadin‐like immunoreactivity” in a variety of foods. Small discs of nitrocellulose are soaked in food extract or a series of standard gliadin solutions, and incubated with antibody and an enzyme substrate yielding a soluble product. By use of a photometer, standard curves for gliadin may be constructed and the apparent gliadin content of samples calculated. The reproducibility and reliability of the procedure were examined using a variety of common foods and food proteins. The limit of detection for wheat gliadin was approximately 20μg/ml extract; gliadin levels in excess of this value were found in some “gluten‐free bread mixes” and starch sources. The overall time for analysis is 5–6 h, although for large numbers of samples, overnight blocking of non‐specific antibody binding may be used. It is possible that a “library” of enzyme‐linked monoclonal antibodies could be developed as useful tools for specific food analysis.
A sensitive monoclonal‐antibody‐based test for gluten detection: Choice of primary and secondary antibodies
Authors: Skerritt John H. , Diment John A. , Wrigley Colin W. 
Published: October 2006

AbstractOf a series of monoclonal antibodies prepared to cereal proteins, two antibodies with specificity for low‐mobility, heat‐stable prolamins in wheat and related cereals were investigated as possible probes for a test for gluten in cooked or processed foods. Urea‐based solvents were found to be superior to isopropanol or sodium dodecylsulphate extractants in allowing sensitive detection of trace amounts of prolamins. The antibodies detected bread and durum wheat and rye prolamins most strongly, followed by barley then oats; detection of maize and rice was quite weak. This selectivity is suitable for a test for prolamins toxic to coeliac‐disease patients. Several enzyme‐labelled second antibodies, for detection of monoclonal antibody bound to cereal protein, were found to be unsuitable reagents since an appreciable fraction of the second antibodies bound directly to the cereal proteins. Sensitive, artifact‐free detection of antibody binding could be performed using the peroxidase‐antiperoxidase technique or by direct conjugation of horseradish peroxidase to the monoclonal antibodies.