bluuebunny/crossref_metadata_2025_split huggingface dataset:
Aerobic stability of wheat silages in a subtropical climate
Authors: Lisker Norberto , Taari Eli , Ashbell Gilad , Henis Yigal 
Published: October 2006

AbstractBatches of wheat silage stored under farm conditions in bunker silos at two locations in Israel were exposed to air for up to 3 days in order to study their aerobic stability. Each batch was examined five times at approximately two month intervals during 1983/84 for changes in dry matter, pH, watersoluble carbohydrates, in vitro digestibility, ash, crude protein, ammonianitrogen, glucose, crude fibre, volatile fatty acids, lactic acid, moulds, yeasts and aerobic bacteria. Consistent changes in silage composition after 3 days of aerobic exposure were noticed with an increase in dry matter and in mould counts, and a decrease in acetic acid and in most cases also in lactic acid. Yeasts and bacteria had a tendency to increase during the 3 days of air exposure.Experiments carried out under laboratory conditions with silages kept at 26°C in an atmosphere of 99% RH showed that after 3 days there was only a slight increase in dry matter, a decrease in acetic and lactic acids, watersoluble carbohydrates and ammonia‐nitrogen, and an increase in the total number of micro‐organisms. Only after 7 days did the deterioration process start.
Protein quality of chapathies preserved with sorbic acid and stored for six months
Authors: Prasad N. Narayan , Santhanam K. , Rao M. V. Rama 
Published: October 2006

AbstractThe protein quality of chapathies preserved with sorbic acid and stored for six months was evaluated by the standard method of Protein Efficiency Ratio (PER) and compared with that of fresh chapathies. The food consumed and weight gained by the animals fed preserved chapathies were significantly lower than the corresponding values of the fresh chapathy group. However, the PER and Feed Efficiency Ratio (FER) values did not show any differences, hence it is concluded that the preservation treatment has no effect on the protein quality of chapathies.
Purification and characterisation of cathepsin D from the digestive gland of the pelagic squid Todarodes sagittatus
Authors: Gildberg Asbjørn 
Published: October 2006

AbstractA proteinase from the digestive gland of squid (Todarodes sagittatus) was purified from a neutral extract by ammonium sulphate fractionation, S‐Sepharose chromatography and gel filtration on Sephadex G‐75. Inhibition by pepstatin showed that the enzyme is an aspartic proteinase. The enzyme is fairly stable in the pH range 2.5‐7, and optimum pH for haemoglobin digestion is 3.7. Combined results from gel filtration and sodium dodecyl sulphate electrophoresis indicate a molecular weight of 38 kDa, and that the enzyme consists of two different subunits with molecular weights approximately 10 and 28 kDa. Analytical electrofocus‐ing showed an enzyme pi of 8.5. As judged from the physical properties and the amino acid composition, it is concluded that the enzyme is a cathepsin D. This enzyme probably counts for the major part of proteinase activity in the digestive gland.
Biomass composition of a Candida pseudotropicalis new strain grown on crude sweet whey
Authors: Michel Agnès , Poncet Simone , Jacob Francois , Perrier Joseph 
Published: October 2006

AbstractA yeast strain isolated from whey and named Candida LY 496 was grown continuously on crude sweet whey. The obtained biomass had a crude protein content of 47%. The amino acid composition was determined by high performance liquid chromatography (h.p.l.c). All essential amino acids were present and among them lysine was predominant (11.8%). The total nucleic acids of the biomass was 6.4%. Lipids represented 5% and the fatty acids 2% of the dry matter; 75% of the fatty acids were unsaturated, and linoleic acid constituted only 1% of the total fatty acids. Niacin and vitamin B2 were the most abundant vitamins of the B group. Therefore Candida LY 496 biomass could be incorporated in animal food intakes.
The trisaturated glycerides of bovine milk fat
Authors: Banks William , Christie William W. , Clapperton John L. , Girdler Anne K. 
Published: October 2006

AbstractDietary manipulation has been used to produce a range of milk fats differing substantially in fatty acid composition. These fats have then been fractionated by preparing the mercuric acetate adducts to produce the trisaturated glyceride components. The method produced fractions having a very low unsaturated fatty acid content. Calculations suggest that the trisaturated fractions contained appreciably less 4:0 than would be predicted; with a compensating increase in the relative proportion of long‐chain fatty acids. The triglyceride distributions of the parent fats were shown to be markedly bimodal in nature, whereas those of the trisaturated glycerides were unimodal or exhibited fairly small second peaks. Calculations based on the proportion of unsaturated fatty acids present in the milk fat suggest that the strategy of triglyceride synthesis within the bovine mammary gland is not to reduce the production of trisaturated glycerides to a minimum unless only small amounts of unsaturated fatty acid are available. The melting spectra, determined by differential scanning calorimetry, of the parent milk fats were quite different from those of the trisaturated components, with the latter fraction having little material melting below 0°C, but complete melting occurred at slightly higher temperatures. The positions of the major endotherms in the melting spectra of the parent fats on the one hand and the trisaturated fractions on the other indicate that extensive solid solution occurred between the unsaturated and trisaturated components of the parent fat. The heat of melting of the trisaturated glycerides was much greater than that of the parent fats.
Seed ergot alkaloid contents of Ipomoea hederifolia, I. quamoclit, I. coccinea and I. wrightii
Authors: Wilkinson Robert E. , Hardcastle Willis S. , McCormick Cynthia S. 
Published: October 2006

AbstractErgot alkaloides were extracted from seed of native, wild‐type morning glories (i.e. Texas red morning glory (Ipomoea hederifoliaL.), cypress vine morning glory (I. quamoclit L.), red morning glory (I. coccinea L.) and palmleaf morning glory (I. wrightii Gray) and quantified by spectrophotometry as ergonovine maleate equivalents. A horticultural variety (I. tricolor Cav. cv. Heavenly Blue) was utilized for comparison and contained 0.052% total alkaloids in the seed. Total ergot alkaloids in these four native, wild‐type morning glories ranged from 0.003 to 0.005% (i.e. 5.97 to 9.77% of the alkaloids found in Heavenly Blue seed) and were not present in sufficient quantity to induce any psychotomimetic hazard. Major alkaloids found in these wild‐type morning glory species were separated and identified by two‐dimensional thin‐layer chromatography and co‐chromatography with authenticated standards. Alkaloids identified included chanoclavine, elymoclavine, penniclavine, ergonovinine, agroclavine, ergonovine, ergosine and ergosinine. Alkaloids varied between morning glory species.
The effect of extrusion cooking on iron absorption from maize and potato
Authors: Fairweather‐Tait Susan J. , Symss Lisa L. , Smith Andrew C. , Johnson Ian T. 
Published: October 2006

AbstractMaize and potato samples were extruded at high temperature (120–140°C) and pressure (500–900 p.s.i.) and the effect on Fe absorption was measured by whole body counting in rats using 59Fe as an extrinsic label. The equipment used in the extrusion process considerably increased the Fe content of the products but the processing itself had no effect on % Fe absorption: maize, non‐extruded 59.6 (SEM 1.5), extruded 59.9 (SEM 1.7); potato, non‐extruded 41.5 (SEM 1.5), extruded 35.5 (SEM 2.8). A similar percentage of Fe was absorbed from a commercially available extruded maize snack: 63.0 (SEM 1.2). The Fe in maize was 85.90% and in potato 70.82%, as well absorbed as Fe from FeSO4. These studies indicate that extrusion cooking has no effect on the amount of Fe absorbed and that any Fe picked up in the extrusion process is as available for absorption as the endogenous Fe in the food.
Investigation of flavour defects in Asian cocoa liquors
Authors: Baigrie Brian D. , Rumbelow Stephen J. 
Published: October 2006

AbstractThe role of individual organic acids in relation to the excessive acidity exhibited by Asian cocoa liquors has been investigated.Volatile fatty acids (other than acetic) did not affect significantly either acidity scores or liquor pH. Variations in levels of specific water soluble, acids, viz. lactic, citric and acetic, were found to be particularly important in accounting for differences in both acidity scores and pH values between Asian liquors and a West African liquor. However, only when adjustments were made for differences in levels of total water‐soluble acids between the liquors did sensory scores for acidity and pH values achieve parity.Volatile flavour analysis using headspace sampling techniques indicated that 2‐phenylethyl acetate and, to a lesser extent, linalool were important contributors to the fruity flavour attribute exhibited by Asian cocoa liquors.
Redistribution of minerals in apple fruit during storage: The effect of storage atmosphere on calcium concentration
Authors: Perring Michael A. , Pearson Keith 
Published: October 2006

AbstractCalcium concentrations in median transverse sections of Cox's Orange Pippin apples stored at 4°C in either air or 1.25% oxygen (< 0.3% carbon dioxide) were measured at weekly intervals for 25 weeks. Large fluctuations of calcium concentration occurred in all zones of fruit from both stores throughout storage. The low oxygen atmosphere had little effect on the concentration of calcium in the cortex and redistribution of calcium from the core zone to the outer zones other than causing a decline in calcium concentration in the peel towards the end of storage when calcium concentration was generally rising in the peel of the air‐stored fruit. The results are discussed in relation to the suppression of calcium deficiency disorders by low oxygen storage and to earlier experiments on calcium redistribution and bitter pit development.
The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties
Authors: Payne Peter I. , Nightingale Mark A. , Krattiger Anatole F. , Holt Linda M. 
Published: October 2006

AbstractBased on previous work, which related individual HMW glutenin subunits to bread‐making quality by genetical analysis, quality scores were assigned to each of the commonly occurring subunits. The grain proteins of 84 home‐grown wheat varieties were fractionated by SDS—PAGE to determine their HMW glutenin subunit composition. The quality scores of each of the subunits were summed to create a Glu‐1 quality score for each variety. The results indicated that 47‐60% of the variation in the independently established bread‐making qualities of this set of varieties could be accounted for by variation in HMW subunits of glutenin. The presence or absence in the varieties of a translocated chromosome, which consisted of the long arm of 1B and the short arm of 1R from rye, was also established because of its known association with poor bread‐making quality. A correction factor was applied to the Glu‐1 quality score of those varieties that contained the 1 BLURS chromosome. The variations in the rye‐adjusted Glu‐1 quality scores were compared with those of the bread‐making qualities of the varieties, and the proportion of variation in quality accounted for was raised to 55‐67%. The Glu‐1 quality score and the biscuit‐making qualities of the same set of varieties were negatively related. The results are discussed in relation to future strategies recommended to wheat breeders for developing new varieties with improved bread‐making quality.
Ethanol production by fermentation of fruits and cladodes of prickly pear cactus [Opuntia ficus‐indica (L.) Miller]
Authors: Retamal Norma , Durán José M. , Fernández Jesús 
Published: October 2006

AbstractUsing prickly pear cladodes and fruits and different yeast strains of the genus Saccharomyces, both the chemical composition of the plant material and alcoholic fermentation were studied under controlled conditions. Before fermentation, fresh or previously dried cladodes were hydrolysed using cellulose or acid (HCl). The yield was determined by measurement of ethanol production by gas‐liquid chromatography. Two conversion indices, representing either the percentage of reducing sugars or the energy converted into ethanol, were considered. Using fresh or dried cladodes without fruits, the best results were always obtained after performing both types of hydrolysis. The enzymic method gave the highest sugar yield. However, ethanol production was similar to that obtained by acid hydrolysis of fresh cladodes, and only slightly higher than that of previously dried cladodes. The potential ethanol production that could be obtained from prickly pear cultivation in various regions (arid, semi‐arid and irrigated) is discussed.
Compositional changes in normal and mutant tomato fruit during ripening and storage
Authors: Richardson Christine , Hobson Graeme E. 
Published: October 2006

AbstractMutations that drastically slow down fruit ripening known as ‘ripening inhibitor’ (rin) and ‘non‐ripening’ (nor) have been incorporated by backcrossing into isogenic lines of the tomato cultivar, Ailsa Craig. F1 hybrids (rin/+ and nor/+) were then produced by crossing with the recurrent parent. The rates of deterioration of fruit from the hybrid plants were compared with those from the recurrent parent and a typical glasshouse cultivar, Sonatine. Levels of acids and sugars, and also the colour, firmness and dry matter content of the fruit, were measured at two selected stages of ripeness and after storage of the ripe fruit for 10 and 20 days at 20°C. Shelf‐life of the ripe fruit was also assessed. Although the acidity fell continuously from a high value early in ripening for all four lines, during storage that in the rin/+ was better and Sonatine was worse than average. Sugar levels generally peaked close to the red stage and fell thereafter, but much variability in this component was encountered. Both cv. Sonatine and Ailsa Craig overcoloured and lost firmness during storage, but the mutant lines survived well. The results suggest that the disadvantage of a high‐quality line such as Ailsa Craig in deteriorating quickly once the fruit are fully ripe can be partially overcome through the introduction of one of the ‘non‐ripening’ alleles.
A model system for studying protein binding to hydrophobic surfaces in emulsions
Authors: Brock Christopher J. , Enser Michael 
Published: October 2006

AbstractA method is described for chemical modification of porous glass particles so that they are coated with a covalently linked layer of close‐packed, long chains of mixed alkyl and alkoxy types. This hydrophobic controlled‐pore glass is a useful model system for physico‐chemical studies of the hydrophobic interactions between proteins and fat particles in emulsions. Under non‐denaturing conditions non‐globular proteins (myosin, α‐, β‐ and χ‐caseins) bind more strongly than globular proteins (G‐actin, bovine serum albumin) in this system. Binding kinetics as well as binding strength are important in determining the composition of interfacial films in complex emulsions containing many proteins.
The influence of simple and condensed phenolics on the clarification of apple juice by honey
Authors: Wakayama Tada‐Aki , Lee Chang Y. 
Published: October 2006

AbstractThe rate at which polyphenolics of six apple cultivars were able to flocculate (coagulate) with honey proteins was compared. Condensed tannins were primarily responsible for the formation of the flocculates. The activity of tannins with honey proteins was high in the cultivars Red Delicious, Rome, and McIntosh (group A), and lower for the cultivars Jonathan, Golden Delicious, and Rhode Island Greening (group B). In order to understand the differences in clarification rates by cultivars, model systems were used to estimate the effect of simple polyphenolic compounds on the formation of insoluble tannin/protein complexes. The addition of chlorogenic acid or gallic acid to the systems containing honey proteins and tannic acid resulted in a significant decrease in the rate of formation of flocculates, whereas the addition of catechol to the above systems did not affect the flocculation time of tannic acid with honey proteins. A hypothesis is put forward to explain these results.
Reduced ruminai degradation of ryegrass caused by sulphur limitation
Authors: Millard Peter , Gordon Alex H. , Richardson Anthony J. , Chesson Andrew 
Published: October 2006

AbstractItalian ryegrass was grown at a site low in plant‐available sulphur, with either 40 kg S ha−1 (S(+)) or no sulphur (S(−)) added. At the second cut after 8 weeks' regrowth, the S(−) grass had a lower concentration of sulphur while that of nitrogen was greater than in the S(+) grass. A greater proportion of the total nitrogen was recovered as amides in the S(−) compared with the S(+) grass. The S(−) grass also had a different morphology from the S(+) grass, with a reduced proportion of dry matter present as leaves and more found as flowers. The degradability of grass was determined by nylon‐bag measurements in the rumen of sheep fed either S(+) or S(−) grass. The S(−) grass had greater dry matter and cellulose degradabilities than the S(+) grass, irrespective of the sulphur status of the rumen. Continuously feeding the S(−) forage apparently reduced the ability of the rumen microbes to degrade both S(+) and S(−) grass. Amino acid analysis of grass residues recovered after rumen incubation showed that although the sulphur status of the grass influenced the loss of aspartic acid (present predominantly as asparagine), decreasing the sulphur status of the rumen had a greater effect—decreasing the loss of arginine, tyrosine, glycine, alanine, leucine, cyst(e)ine and methionine. Changes in the sulphur status of the rumen had no effect on the numbers of total viable or cellulolytic bacteria, but changing the diet to the S(−) grass increased the numbers of cellulolytic fungi.
Flavour perception of chloroanisoles in water and selected processed foods
Authors: Whitfield Frank B. , McBride Robert L. , Ly Nguyen T. H. 
Published: October 2006

AbstractSensory panels determined the flavour thresholds and supra‐threshold intensities of 2,4,6‐trichloroanisole, 2,3,4,6‐tetrachloroanisole and pentachloroanisole in various carriers. The threshold values for the chloroanisoles were 0.02‐1.4, 0.2‐5.8 and 3.2‐183 μg kg−1 respectively, depending on carrier. Threshold values increased for each chloroanisole in the order water, dried fruit, fruit buns and plain buns. These values have been taken to indicate the respective concentration levels at which the flavour of these carriers was affected by chloroanisole contamination. The increase in threshold values, from water to plain buns, was attributed to the relative amount of the lipid present in the carrier. The odour threshold of 2,4,6‐trichloroanisole in dried fruit is also reported.
A simple procedure for the quantification of intact linamarin in cassava and its products
Authors: Izokun‐Etiobhio Benjamin O. , Oraedu Alex C. I. , Ugochukwu Emmanuel N. 
Published: October 2006

AbstractA thin‐layer chromatographic method coupled with a colorimetric technique for the quantitative determination of linamarin is described. The procedure is based on the measurement of hydrogen cyanide released by linamarase hydrolysis of linamarin isolated on the chromatogram. The released HCN is determined by a modified alkaline picrate method employing Conway vessels. The procedure is free from interferences associated with previously described methods and its sensitivity permits as little as 0.8 μg linamarin (≡0.09 μg HCN) to be determined.
Observations on the vinification of tea extracts
Authors: Ekanayake Athula , Chandradasa Palipana B. 
Published: October 2006

AbstractBoth clarified and unclarified aqueous tea extracts were subjected to fermentation by Saccharomyces cerevisiae var. Montrachet and by Saccharomyces bayanus after sweetening with sugar to 20° Brix. The theaflavin, caffeine and theobromine levels in the fermenting must fell progressively during 15 weeks. The soluble amino acids were reduced by >90% with S. bayanus in 1 week in the presence of added ammonium phosphate. The thearubigins remained unchanged. Marked astringency development was attributable to changes in the proportions of the soluble tea constituents. A few weeks of racking in barrels made of Berriya cordifolia reduced the astringency at the cost of liquor body. Interactions between oxidised polyphenols and proteins/polysaccharides were observed.
The growth of winter wheat on restored land in response to drainage and nitrogen availability
Authors: King John A. , Evans Eric J. 
Published: October 2006

AbstractThe effects of drainage on the growth and yield of winter wheat established on restored opencast land were studied within a rotation experiment over a period of four years. Previous cropping significantly influenced yields during the third and fourth seasons of the trial. As a result of drainage, grain yields were considerably improved, largely due to increased leaf canopy development, particularly during early spring. Higher concentrations of extractable soil nitrogen, coupled with a more extensive root system, were largely responsible for enhanced nitrogen uptake.
The effect of rice pollard and manganese levels in the diet on egg weight, shell quality and performance of crossbred layers
Authors: Karunajeewa Hector , Tham Sing H. 
Published: October 2006

AbstractIn two 2×4 factorial experiments the laying performance of 768 White Leghorn×Australorp hens given diets based on either meat and bone meal (MBM) or soya bean meal (SBM) as the principal protein supplements, each supplemented with either four levels (0, 80, 160 and 240 g kg−1) of rice pollard or four levels (85–74; 93–105; 113–122 and 136–141 mg kg−1) of manganese, was measured. In both experiments, the hens given the SBM diets laid heavier eggs with lower yolk colour than those given the MBM diets. The inclusion of 80 g kg−1 or more of rice pollard in either MBM or SBM diets increased egg weight and the percentage of 65 g and 60 g grade eggs. The egg weight response to diets with 160 and 240 g kg−1 rice pollard was not greater than that for diets with 80 g kg−1 rice pollard. Rate of lay was reduced and body weight increased on diets with 80 and 160 g kg−1 rice pollard but not on the diet with 240 g kg−1 rice pollard. Feed conversion efficiency was higher on the diets with 160 and 240 g kg−1 rice pollard than on the other diets. Rice pollard reduced yolk colour on MBM diets. The specific gravity of eggs on the diets with rice pollard was higher than on the control diets. Increasing the dietary level of rice pollard increased the concentration of linoleic and arachidonic acids and reduced that of palmitic, palmitoleic and oleic acids in egg yolk lipids. Increasing levels (74 to 141 mg kg−1) of manganese in the diet had no significant effect on either egg production or egg shell quality characteristics.
Chicken pancreatic enzymes for clinical use: Autoactivation of the proteolytic zymogens
Authors: Madhusudhan K. T. , Mokady S. , Cogan U. 
Published: October 2006

AbstractThe potential of chicken pancreatic enzymes for use as digestive aids was investigated. Frozen chicken pancreas was pulped and the enzymes were extracted at pH 8.0 and 6.0. The extracts were incubated for 165 h at either 0 or 5°C in order to induce autoactivation of the proteases. Extracts at pH 8.0 showed a faster activation rate of trypsin up to 85 h compared with pH 60 extracts, and pH 60 extracts showed a slightly higher trypsin activity upon termination of the incubation period. Higher initial chymotrypsin activity and total proteolytic activity were observed in pH 8.0 than in pH 6.0 extracts. Chymotryptic and total proteolytic activity showed a similar pattern, reaching maximal levels after 42 h incubation. Lipase and amylase activity declined with the increase in proteolytic activity.