bluuebunny/crossref_metadata_2025_split huggingface dataset:
Improvement by oxidising agents of the baking performance of pure and composite flours from nigerian‐grown wheats (Lee X and Inia 66)
Authors: Okoli Eric C. , Ezenweke Linus O. , Alaedu Anthony 
Published: October 2006

AbstractThe feasibility of improving the bread‐baking performance of two varieties of Nigerian‐grown wheat (Lee X and Inia 66) in pure and composite flour, using the oxidising agents potassium bromate and ascorbic acid was studied. Composite flour was prepared by mixing pre‐cooked bambara bean (Voandzeia subterranean) flour at levels between 0 and 50% with each of commercial (control), Lee X and Inia 66 wheat flour. Physical and sensory evaluations showed that the performance of straight Lee X and Inia 66 flours was inferior to that of the commercial flour. The commercial flour showed better tolerance to blending with bambara flour, producing acceptable loaves at up to 20% substitution with bean flour; Lee X and Inia 66 could not tolerate blending beyond 15% and 5% levels, respectively. Physical properties and baking performance of the Lee X and Inia 66 flours were improved by treatment with various levels of the oxidising agents KBrO3, ascorbic acid and KBrO3/ascorbic acid combinations. Lee X flour was more responsive to the treatments than Inia 66. Concentrations of 25 mg kg−1 KBrO3 and 80 mg kg−1 ascorbic acid singly were found to improve Lee X flours adequately, but a combination of the two agents at a level of 25/60 mg kg−1 KBrO3/ascorbic acid was optimal. When treated with the optimal level of improver combination, Lee X flour performed as well as the commercial flour; and treated Lee X composite flours containing up to 30% pre‐cooked bambara flour were found to produce loaves not significantly different from 100% commercial wheat bread (P≤0.05).
Nutritional and fertiliser values of Suaeda vera J. F. Gmelin
Authors: Murillo José M. , Barroso M. , Mazuelos C. , Sarmiento R. 
Published: October 2006

AbstractSuaeda vera J. F. Gmelin, a shrub that is a frequent halophyte in the upper, clayish zones of the Guadalquivir river marshes, is an interesting fodder plant for the local livestock during dry periods, especially as a N supplement. Ash, Na, P, K, Mn, Ca/P, K/Ca+Mg, neutral detergent fibre, cellulose, lignin, dry matter digestibility, organic and protein N, free amino acids, and reducing and total soluble sugars have been determined in the branches and leaves of Suaeda plants and compared with these constituents in other species from the marshes, including grasses and legumes. In spite of its high Na and ash contents, Suaeda shows an adequate composition for the nutrition of local livestock, even when the plant grows in a sandy area. However, after a long dry period, P and some microelements decline to low levels. Suaeda vera seems also to be a useful plant for incorporation into the soil, because of its relatively high N content even in plants taken from a sandy area.
Oxidation rate of free and protein‐bound tryptophan by hydrogen peroxide and the bioavailability of the oxidation products
Authors: De Weck Danièle , Nielsen Henrick K. , Finot Paul‐André 
Published: October 2006

AbstractThe oxidation of free and protein‐bound tryptophan by hydrogen peroxide (H2O2) has been used to evaluate the potential risk of oxidative damage of tryptophan during processing of foods. In the presence of excess H2O2 the first order rate constant for the oxidation of free tryptophan was 0.362 h−1 (at pH 8.4 and 50°C). This was 5 and 15 times faster than the rate of oxidation of tryptophan bound in casein or lactalbumin, respectively. To determine to what extent the oxidation products are utilisable in vivo, three levels of tryptophan oxidation were tested in a metabolic study. L[3‐14C]‐tryptophan was treated with H2O2 to give 0, 54 and 100% oxidation of the amino acid. The products were then given to rats fed ad libitum on a diet limiting in tryptophan. Radioactivity measurements of liver protein showed that oxidation products were not utilised for protein synthesis. For unreacted tryptophan only 4.6%±0.4 of the ingested dose was recovered in urine and 6.5%±0.8 in faeces (42 h period following ingestion). For completely oxidised tryptophan the recovered proportions increased to 32.6%±1.8 and 21.1%±1.5, respectively, which again indicates a reduced ability of the rat to use the oxidation products for anabolic purposes. Finally, H2O2‐treated casein was fed to rats in a growth assay which showed no significant decrease in tryptophan bioavailability. This supports the results obtained chemically. Even under the relatively strong oxidising conditions used in this study, the results indicate that protein‐bound tryptophan is not very sensitive to oxidation and, therefore, loss of tryptophan would not be an important limiting factor in food processing.
Changes in myrosinase activity and isoenzyme pattern, glucosinolate content and the cytology of myrosin cells in the leaves of heads of three cultivars of English white cabbage
Authors: Pocock Keith , Heaney Robert K. , Wilkinson Andrew P. , Beaumont Jane E. , Vaughan John G. , Fenwick G. Roger 
Published: October 2006

AbstractThe variation in levels of major glucosinolates, myrosinase activity and the banding pattern of myrosinase isoenzymes has been investigated in three cultivars of English white cabbage. Differences were found both between cultivars and within cabbage heads. An attempt has been made to correlate these results with the differences in the distribution and structure of myrosin cells examined by light and electron microscopy. Myrosin cells were found to be similar in both distribution and structure in the three cultivars but to show variation within the cabbage heads.
Effect of aminoethoxyvinylglycine and low‐pressure storage on the post‐storage production of aroma volatiles by Golden Delicious apples
Authors: Bangerth Fritz , Streif Josef 
Published: October 2006

AbstractGolden Delicious apple fruits untreated (control) or treated pre‐harvest with the ethylene biosynthesis inhibitor aminoethoxyvinylglycine (AVG) were stored at 2°C under either ambient pressure or low pressure (6.7 kPa; LPS). The production of aroma volatiles during post‐storage periods at 20°C was measured on fruits stored for 3, 5, 7 and 9 months. Aroma production of AVG‐ or LPS‐treated fruits immediately after storage was considerably lower. However, after 14 days at 20°C, aroma production almost reached values for control fruits (AVG fruits had to be treated with 50 μl C2H4 litre−1). After the longer storage this effect of a post‐storage period at 20°C declined gradually and finally was almost absent. Only a post‐storage period at 2°C in a normal atmosphere followed by a period at 20°C was now able to partially revive long‐stored fruits from this ‘residual’ effect of AVG or LPS. It is suggested that changes in the sensitivity of fruits to C2H4 are responsible for the observed decline in aroma production.
Foaming properties of protein solutions: Comparison of large‐scale whipping and conductimetric methods
Authors: Wright David J. , Hemmant John W. 
Published: October 2006

AbstractTwo conductimetric methods, a semi‐micro and a micro procedure, were assessed for the measurement of the foaming properties of protein solutions. The values for foam expansion and foam stability obtained by both methods correlated well with those determined by a standard whipping procedure. The highest correlations were obtained with the micro‐conductimetric method using 0.1% protein solutions. Use of this protein concentration meant that only a few milligrams of protein were required for the assessment of foaming behaviour.
Effect of chemical pretreatments on the fermentation and ultimate digestibility of bagasse by Phanerochaete chrysosporium
Authors: Al‐Ani F. , Smith J. E. 
Published: October 2006

AbstractWhen sugarcane bagasse was pretreated at room temperature with various chemicals singly or in combination, (0.25 m NaOH; 0.5 m H2SO4; 2.6 M NH3;0.14 M Ca(OH)2+0.12 M Na2CO3;4.2 m EDA; and 0.5 M H2SO4 or 0.25 M NaOH followed by 4.2 M EDA), increases in in‐vitro digestibility range from 28.9 to 48.6% depending on the particular chemicals. With most pretreatments, the hemicellulose content decreased and the cellulose content increased slightly, while lignin levels decreased only with NaOH + EDA pretreatments. Further fermentation of the chemically pretreated bagasse with Phanerochaete chrysosporium gave increased digestibilities, the highest final digestibility (59%) being achieved by pre‐treatment with 0.25 M NaOH. Pretreatment with NaOH or Ca(OH)2+Na2CO3 and fermentation gave greatly increased levels of hemi‐cellulose and cellulose and substantial decreases in lignin levels. Chemical pretreatments of bagasse together with autoclaving considerably enhanced in‐vitro digestibility (up to 75%) and lignin degradation (1.4%). Pretreatment with NaOH, Ca(OH)2+Na2CO3, and EDA plus autoclaving gave large increases in total hemicelluloses and cellulose and marked decreases in lignin. Further fermentation with P. chrysosporium gave only slight increases in digestibility.
Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality
Authors: Almazan Aurea M. 
Published: October 2006

AbstractThe quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN concentration was minimal if flour with low HCN was used. Greater surface expansion of the dried chips during frying produced crisper chips. Expansion during frying correlated positively with maximum and setback viscosities of the flour paste.
Evaluation of triticale for use in diets for meat‐type chickens
Authors: Johnson Ray , Eason Paul 
Published: October 2006

AbstractCultivar variation in the nutritional quality of triticale grain was examined with respect to apparent metabolisable energy (AME), ileal digestibility of dry matter (DM), nitrogen (N) and amino acids, and growth, in male broiler chickens. Eight triticale cultivars and two wheat cultivars were grown in an agronomic trial at a single experimental site to collect grain samples. Mean (±SD) AME was 13.54 (±0.64) MJ kg−1 DM, with a range of 12.57 to 14.25 MJ kg−1 DM. There were significant (P<0.05) differences between the grain cultivars in their DM, N and amino acid digestibility at the terminal ileum. Apparent lysine digestibility coefficients varied between 0.85 and 0.97. There was a significant (P<0.01) relationship between nutrient digestibility at the terminal ileum and acid‐detergent fibre (ADF) in the cereal grains. Three triticale cultivars (Towan, Grow‐quick and Ningadhu) had a lower N and lysine digestibility than the other triticales or wheat cultivars, but this was related to their higher ADF content. Trypsin inhibitor level in the cereal grain did not influence either nutrient digestibility or growth rate.Growth rate of broiler chickens from 1 to 21 days of age fed balanced diets which contained 50% cereal grain was significantly affected by cultivar. Birds fed one of the wheat cultivars (Warigal) had a higher (P<0.05) feed conversion ratio (g feed g−1 liveweight gain) than those birds fed diets containing triticale.Feeding birds diets which contained the triticale cultivar Ningadhu and the maize resulted in greater (P<0.05) liveweight gain than did the other cereal grains tested.
Uptake of small neutral peptides by mixed rumen microorganisms in vitro
Authors: Broderick Glen A. , Wallace R. John , McKain Nest 
Published: October 2006

AbstractThe metabolism of a range of neutral di‐ and oligopeptides and peptide p‐nitroanilides was investigated in strained ruminal fluid diluted with anaerobic buffer. Peptide uptake was assayed by decrease in fluorescamine‐reactive material in extracellular fluid, and peptide p‐nitroanilide hydrolysis by diazotisation of the released p‐nitroaniline. Addition of glucose and dithiothreitol did not alter uptake of di‐ or trialanine. Calculated Vmax for di‐ and trialanine uptake were 1.4 and 1.9 nmol min−1 mg DM−1, corresponding Km were 0.30 and 0.14 mmol litre−1. Dipeptide uptake was 0.72 to 0.90 nmol min−1 mg DM−1, except for glycylproline, which was taken up at 0.43 nmol min−1 mg DM−1. There was a wider range for tripeptide uptake (0.5 to 1.6 nmol min−1 mg DM−1), with trialanine being taken up most rapidly. Tetra‐ and pentaalanine were removed at 0.93 and 0.71 nmol min−1 mg DM−1. Uptake of amino acid residues as alanine oligopeptides was two to three times more rapid than uptake as dialanine. These data suggest that peptides would accumulate in rumen fluid during hydrolysis of rapidly degraded proteins, but peptide uptake would exceed rate of release from more slowly degraded proteins. Rates of hydrolysis of eight peptide p‐nitroanilides were 0.56 to 1.53 nmol min−1 mg DM−1, and were of similar magnitude to uptake of di‐ and tripeptides; proline‐containing p‐nitroanilides were also more slowly metabolised.
Determination of total nitrogen and cyanide nitrogen in cassava
Authors: Torres Elinor , Pereira José F. , Brinker Anita M. , Seigler David S. 
Published: October 2006

AbstractHeating of intact cassava leaves causes liberation of hydrogen cyanide. This phenomenon appears to be caused by β‐glucosidase‐catalysed decomposition of the cyanogenic glycosides linamarin and lotaustralin. Because of these losses, many previously determined values for total nitrogen in cassava (and other cyanogenic plants) are probably in error as plant materials used for Kjeldahl determinations are often dried at 70–90°C. Liberation of cyanide from intact cassava leaves by heating at 80°C is more complete than liberation by the homogenisation methods commonly used. Homogenisation of cassava leaf tissues with liquid nitrogen or dry ice gives somewhat lower values, and these materials are often not readily available in areas where cassava is studied. The basis of a relatively simple procedure for the isolation of hydrogen cyanide from cassava leaves is suggested.
Cultivation of the shiitake mushroom (Lentinus edodes) on lignocellulosic waste
Authors: Pettipher Graham L. 
Published: October 2006

AbstractThe Shiitake mushroom (Lentinus edodes) was successfully grown and fruited on a substrate containing 7 parts hardwood sawdust and 3 parts oatmeal. Colonised blocks of substrate placed in a fruiting environment produced edible mushrooms in 9–15 days with an average total yield of c. 135% fresh weight mushrooms per unit dry weight of substrate. The mushroom fruited when daily temperatures ranged between 11 and 26°C.
Shelf life of shrimp (Penaeus merguiensis) stored in ice (0°C) and partially frozen (—3°C)
Authors: Fatima Riaz , Khan Muhammad A. , Qadri Rasheed B. 
Published: October 2006

AbstractSensory, biochemical and microbiological changes and changes in SDS‐PA GE patterns of myofibrillar and sarcoplasmic proteins were studied in shrimp (Penaeus merguiensis) muscle during storage at partial freezing temperature (—3°C; PFS) and in ice (0°C; IS).During PFS up to 20 days there were slight changes in biochemical parameters, apparently no changes in microbiological populations, and no changes in electrophoretic protein patterns. Rapid changes in these parameters occurred in IS over the same period.Sensory assessment of shrimps stored at PFS showed that a considerable increase in prime quality life was possible at this temperature over shrimps in IS. Prime quality life of shrimps in PFS was found to be 16 days, compared with 8 days in IS. Extension of prime quality life was attributed to the significantly slower rate of biochemical and microbiological changes at PFS compared with IS. Changes in sensory properties were associated with changes in some of the chemical properties.
Favism‐like effects of divicine and isouramil in the rat: Acute and chronic effects on animal health, mortalities, blood parameters and ability to exchange respiratory gases
Authors: Arbid Mahmoud S. S. , Marquardt Ronald R. 
Published: October 2006

AbstractIn vivo and in vitro experiments were carried out to establish the effects of divicine (DV) and isouramil (IU) on the rat when administered intra‐peritoneally (IP). The LD50for DV and IU was 148 and 183 mg kg−1 body weight, respectively. There was a high negative correlation between the amount of DV added in vitro to blood and the blood glutathione (GSH) concentration, the hemoglobin absorbance ratio (576 nm/630 nm) and the erythrocyte sedimentation rate. The same relationships occurred in vivo, with mortalities also being highly correlated with these factors. Intravenously injected DV completely disappeared from the blood within a few minutes, indicating a very short half‐life. The concentration of glutathione (GSH) in the red blood cells (RBC) was much higher and affected to a much greater degree in vivo by D V compared with GSH in the plasma. In the fourth experiment successive sub acute injections of DV and IU increased spleen weight and adrenal weights (IU only) and reduced kidney weights. Packed cell volume, hemoglobin concentration, leucocytes, lymphocytes, monocytes, and urea‐N were also affected. Blood gas analyses in the fifth study showed that both DV and IU markedly reduced the partial pressure of oxygen in the blood, the per cent oxygen saturation, the pH and the bicarbonate concentration. This suggests that these compounds impaired the functional capacity of the RBC. The concentration of GSH was lower in RBC from young rats, and young rats, as compared with more mature rats, were considerably more sensitive to the toxic effects of DV. This work provides direct evidence, for the first time, on many of the adverse effects of these compounds.
Redistribution of minerals in apple fruit during storage: Effects of storage atmosphere on magnesium and phosphorus concentrations
Authors: Perring Michael A , Pearson Keith 
Published: October 2006

AbstractThe median transverse redistribution of magnesium and phosphorus in Cox's Orange Pippin apples stored at 2·8°C or 4°C was investigated. The more detailed investigation at 4°C showed that phosphorus accumulated in the core zone throughout storage in air, but that the inward movement of magnesium was delayed in the early weeks when magnesium concentration increased in the peel. Storage atmospheres of 2 or 1·25% oxygen (<1% carbon dioxide) inhibited movement of both elements to the core zone and, for a few weeks following the establishment of a 1·25% oxygen atmosphere, magnesium was withdrawn from the core zone. An inward shift of magnesium from the peel to the inner cortex occurred several weeks prior to the development of visible low temperature breakdown symptoms in apples stored in 1·25% oxygen.Similarities between the effects of low oxygen and low temperature storage on the redistribution of magnesium and phosphorus and on the induction of low temperature breakdown are discussed.
Use of response surface methodology in the development of guava concentrate
Authors: Yusof Salmah , Talib Zaharah , Mohamed Suhaila , Bakar Abdullah Abu 
Published: October 2006

AbstractA response surface methodology (RSM) was used for the determination of optimum pH, processing temperature and ºBrix to produce an acceptable guava concentrate. These three factors were used as independent variables whose effects on colour and viscosity of the concentrate, as well as on titratable acidity, body (mouthfeel), flavour and overall acceptability of the reconstituted juice were evaluated. The R2 values for colour, titratable acidity and overall acceptability were greater than 0·9. Analysis of the regression coefficients showed that the pH of the concentrate was the most important factor affecting the characteristics of the product as it exerted a highly significant influence on the colour of the concentrate as well as on titratable acidity, flavour and overall acceptability of the juice. The colour, titratable acidity and overall acceptability were affected by ºBrix whereas temperature influenced only the colour of the product. The combinations required to achieve suitable colour were pH 2·4–2·9, 75–81°C and 48–55°Brix, orpH 4·0, 87–95°C and 46°Brix. For acceptable flavour, pH 3·3–3·6, 78–86°C and 50·9°Brix are required, and for maximum overall acceptability, pH 3·3–3·9, 79·l°C and 35–55°Brix.
Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle
Authors: Rehbein Hartmut 
Published: October 2006

AbstractMinces were prepared from white muscle or fillets of gadoid and non‐gadoid fish species. After the addition of blood, kidney or formaldehyde the minces were stored frozen for 6 months at −8 and −30°C. Blood and kidney of the gadoid species contained trimethylamine oxide demethylase (TMAOase), whereas in the tissues of the other species no activity of this enzyme could be detected. The formation of dimethylamine (and formaldehyde) was correlated with the TMAOase activity of the added tissues. The concentration of haemoglobin in the minces had no influence on the dimethylamine and formaldehyde production during frozen storage. The formaldehyde production was accompanied by an increase in the firmness of the texture as measured by mechanical and sensory tests.
Triterpene saponins from the roots of Medicago lupulina L (black medick trefoil)
Authors: Oleszek W , Price K R , Fenwick G R 
Published: October 2006

AbstractFour triterpene saponins have been isolated, separated and purified from the roots of black medick trefoil. These have been identified as soyasaponin 1, hederagenin 3‐O‐β‐D‐glucopyranoside, medicagenic acid 3‐O‐β‐D‐glucopyranoside and medicagenic acid 3,28‐di(O‐β‐D‐glucopyranoside). The biological significance of the presence of these compounds is discussed.
Seed protein characterisation and nitrogen fixation rates in the chickpea mutant hyprosola and its parent
Authors: Schroeder Hartmut E , Gibson Alan H , Oram Rex N , Shaikh M Anwarul Quader 
Published: October 2006

AbstractThe amino acid composition of the seed proteins of Hyprosola, a high protein, high yielding mutant of chickpea (Cicer arietinum L), differed little from that of its parental cultivar, Faridpur‐1. Oser's essential amino acid index was 76‐5 in the mutant and 76‐7 in the parent. Hyprosola seed has higher crude protein, extractable protein, globulin and albumin contents than Faridpur‐1. The mutant had an albumin/globulin ratio of 0‐23 compared with the parental value of 0‐21. The mutant oligomeric proteins differed quantitatively and qualitatively from the parent on cellulose acetate electrophoretograms. The polypeptide composition of globulins and albumins fractionated by SDS‐PAGE differed markedly in the intensity of many bands but not in the mobility of any polypeptides. Nitrogen fixation (acetylene reduction) rates were similar in the two cultivars, and in both hydrogen evolution utilised 45 % of the electron flow through nitrogenase.
Free‐choice flavour and odour profiling of fish spoilage: Does it achieve its objective?
Authors: Quarmby Anthony R , Ratkowsky David A 
Published: October 2006

AbstractFree‐choice odour and flavour profiling of fish spoiling under different regimes leads to a wide range of descriptors which are difficult to collate and quantify. An attempt was made to gain an insight into the spoilage process by applying a variety of analytical techniques to the profile data including cluster analysis, principal coordinates analysis and especially generalised Procrustes analysis. However, it was concluded that manipulation of free‐choice profiles does not provide any additional information about the spoilage of fish that cannot be obtained from analytical taste panels, simple chemical tests and a cursory examination of the profiles themselves.