bluuebunny/crossref_metadata_2025_split huggingface dataset:
Processing of pimento waste to provide a pigment source for poultry feed
Authors: Livingston A. Lyle , Knowles Richard E. , Edwards Richard H. , Kohler George O. 
Published: November 2006

AbstractFresh pimento pulp waste was dehydrated in a pilot Arnold dehydrator to give meals rich in the red xanthophylls, primarily capsanthin. Xanthophyll content of the dehydrated meal ranged from 896 to 1114 mg/kg. Dejuicing of the pimento pulp prior to dehydration decreased charring during drying as well as the quantity of water to be evaporated. Carotenoid losses during dehydration ranged from 17 to 22% for xanthophyll and 0 to 10% for carotene. Although the unprotected pimento carotenoids were rapidly lost during storage either alone or in admixture with dehydrated lucerne, addition of the antioxidant ethoxyquin proved to be very effective in preventing carotenoid storage losses. Levels of 1% pimento meal should be adequate in poultry diets when fed in combination with lucerne meal.
The tenderising effect of a muscle proteinase on beef
Authors: Penny I. F. , Voyle C. A. , Dransfield E. 
Published: November 2006

AbstractFreeze‐dried beef has been reconstituted in a solution of a Ca2+ activated muscle proteinase. After storing the reconstituted meat for 5 days, the Z‐lines of the myofibrils had disintegrated and the meat, when cooked, became appreciably tender as determined by a tenderometer. Since control samples, without added proteinase, did not become as tender as the enzyme‐treated samples it was concluded that this proteinase acts as a meat tenderiser.
Trypsin inhibitor content in some varieties of soya bean (Glycine max L.) and sunflower seeds (Helianthus annuus L.)
Authors: Roy D. N. , Bhat R. V. 
Published: November 2006

AbstractSome varieties of soya beans and sunflower seeds were analysed for protein, fat, moisture and trypsin inhibitory activities. The soya beans were high in protein content and all of them were equally high in trypsin inhibitory activity. Some varieties of sunflower seeds were adequate in fat and proteins, some were very low and others were reasonably free from trypsin inhibitors. Extensive cultivation of the sunflower seeds having adequate amount of fat and protein, but free from trypsin inhibitor should be encouraged.
Changes in carbohydrates during growth and development of cheena (Panicum milaceum Linn.)
Authors: Bhatia I. S. , Kaur Manoharjit , Singh Rangil 
Published: November 2006

AbstractChanges in carbohydrates of cheena have been studied from the stage of maximum vegetative growth to maturity. Sucrose, glucose and fructose are the major sugars detected in both leaves and stem at all these stages of growth. Some glucofructosans are also synthesised and their number increases towards maturity of the plant. The concentrations of total water‐soluble carbohydrates, free glucose and bound fructose increase in the younger leaves and decrease in the older ones. There is a slight increase in the concentration of free‐fructose and bound glucose in the older leaves towards senescence. In the stem, the total water‐soluble carbohydrates and bound fructose increase to maximum level between the milk stage and dough stage and thereafter decline with maturity. The concentration of free glucose gradually increases in the older stem and reaches maximum value at 70‐day growth period. Cellulose content decreases beyond flowering showing again a sharp increase towards desiccation of the stem. The crude protein decreases as the plant matures and at all stages of growth the level of crude protein is higher in leaves than in the stem.
The effect of sulphur dioxide on oxidising enzyme systems in plant tissues
Authors: Haisman Derek R. 
Published: November 2006

AbstractSulphur dioxide is widely used to prevent enzymic browning, the production of off‐flavours and the destruction of ascorbic acid in peeled, sliced, crushed or otherwise mechanically damaged vegetable tissues. In some of these instances it may also prevent endogenous fermentation reactions. Probably the most important effect of sulphur dioxide is its reaction with phenolase, but there are indications that it also reacts with ascorbate oxidase, pyruvate decarboxylase and possibly other enzymes. In the inhibition of enzymic browning, sulphur dioxide appears to have a twofold action—it both inactivates the enzyme(s) which initiate the oxidation and also interrupts the subsequent reactions leading to coloured oxidation products. Unwanted side effects, such as softening of texture, resulting from the interaction of sulphur dioxide with other components of the plant tissues can often be minimised by the choice of appropriate condition.
Lipids of potato tubers. IV. Effect of growth and storage on the lipid‐degrading enzymes of the potato tuber
Authors: Berkeley Howard D. , Galliard Terence 
Published: November 2006

AbstractSix varieties of potato were chosen to investigate the activity of lipolytic acyl hydrolase and lipoxygenase during tuber growth in the field, and subsequent storage at 5 ºC. Apart from an increase in the initial stages of growth, both enzymes displayed relatively consistent levels of activity throughout the life cycle of the tuber. The hydrolase showed an overall slight increase with time and there was a slight decline in lipoxygenase activity during storage. Throughout the physiological stages studied, the activities of both enzymes remained at levels characteristic for a given variety.
Temperature‐dependent cooking toughness in beef
Authors: Davey C. Lester , Gilbert Kevin V. 
Published: November 2006

AbstractToughness development in beef sternomandibularis muscle during cooking has been measured by a tenderometer, cleaving samples at right angles to the fibre direction. Since the muscles had been set in rigor mortis in an unshortened state, such toughening was not related to that induced by pre‐rigor contraction.Two distinctly separate phases of toughening develop with increasing cooking temperature. A three‐ to fourfold toughening occurs in the first cooking phase between 40 and 50 ºC, followed by a further doubling in the second phase between 65 and 75 ºC. The first phase is associated with loss of myosin solubility, presumed to indicate denaturation in the contractile system. The second is closely associated with collagen shrinkage. This apparently induces shortening along the meat fibre, forcing out meat juice.
Composition of sweet and bitter lupin seed hulls with observations on the apparent digestibility of sweet lupin seed hulls by young rats
Authors: Bailey Raymond W. , Mills Susan E. , Hove Edwin L. 
Published: November 2006

AbstractSeed hulls from both sweet and bitter varieties of lupins (Lupinus angustifolius) have been analysed for constituent polysaccharides. The hulls contained 15 to 32% oxalate‐soluble pectic polysaccharide, excluding pentose, 12 to 14% hemi‐cellulose, 44 to 51% cellulose, 0.3 to 0.4% lignin, 2.7 to 3.8% protein and 2% ash. “Crude fibre” was 54.9%. In agreement with the low lignin values all of the hemicellulose was extractable with alkali without prior delignification and 70 to 80% of the polysaccharide in depectinated hulls was hydrolysed by cellulase plus hemicellulase, likewise without delignification. Sweet lupin seed hulls, added to a complete basal diet up to 40%, did not depress growth of young rats significantly; compensatory increase in food consumption occurred. With 60% hulls in the diet growth and food efficiency were reduced. Ground hulls did depress food and protein digestibility in direct proportion to their amount in the diet, possibly because of physical entrapment in the excessive bulk in the gut. The digestibility of the “crude fibre” of the hulls was 33% when the diet contained 20% hulls; this decreased to 22% when the content of hulls in the diet was increased to 60%.
Changes in wheat lipids during mixing and resting of flour‐water doughs
Authors: Mann David L. , Morrison William R. 
Published: November 2006

AbstractLipids extracted with water‐saturated n‐butanol from flour and flour‐water doughs were examined to determine the extent of oxidations and other changes which occurred in mixing and resting dough. Extracted lipids were converted to fatty acid methyl esters (FAME) and quantified by gas‐liquid chromatography (g.l.c.) using heptadecanoic acid (17 : 0) as internal standard. The original flour or dough and the corresponding solvent‐extracted residues were acid hydrolysed, and the hydrolysate lipids converted to FAME for g.l.c. determination of the total lipid and residual unextracted lipid contents. The total flour or dough lipids equalled the extracted lipids + unextracted lipids, except where there were unavoidable autoxidative losses of linoleate (18 : 2) and linolenate (18 : 3).The unextracted flour lipids (13% of total lipids) were not oxidised during dough mixing. There were no changes in any of the extracted lipid classes other than free fatty acids (FFA) and monoglycerides (MG) which showed losses of 18 : 2 and 18 : 3 after aerobic dough mixing. Losses of FFA and MG are attributed to lipoxygenase activity during dough mixing and the period immediately after. The small amount of 18 : 2 in the “free” petroleum ether‐extracted FFA appeared to be unaffected by lipoxygenase.Recoveries of FFA other than 18 : 2 or 18 : 3 were constant, indicating no lipolysis of glycerolipids and no general oxidation or degradation of FFA. Experiments with [U‐14C]palmitic acid confirmed that there was no oxidation, degradation or re‐esterification of FFA.Much of the non‐polar lipids (steryl ester, triglyceride, diglyceride, FFA, MG) and almost all of the polar lipids were bound on dough mixing. Binding was non‐selective with regard to fatty acid composition. Triglyceride was the only lipid class bound to a greater extent in anaerobic dough than in aerobic dough. Some selectivity of binding between lipid classes was indicated.
Studies on rumen metabolism. IX. Contribution of plant lipases to the release of free fatty acids in the rumen
Authors: Faruque A. J. M. Omar , Jarvis Brion D. W. , Hawke J. Clement 
Published: November 2006

AbstractThe role of plant lipases in the hydrolysis of dietary lipids in the rumen of pasture‐fed ruminants has been investigated by means of in vitro and in vivo experiments with rumen contents. Lipases present in the leaves of numerous pasture plants remained highly active for at least 5 h in the presence of metabolising rumen microorganisms, leading to the hydrolysis of triglyceride. Parallel experiments showed that the lipase activity of actively metabolising micro‐organisms in rumen fluid was very low. A slight increase in lipolytic activity attributable to micro‐organisms occurred after incubations of about 4 h with plant extract when the metabolic activity of the microbial population had passed its peak.In vivo experiments showed that the lipolytic activity of rumen fluid, obtained 0.5 to 5.0 h after feeding fresh grass, was about twice that of rumen fluid obtained after overnight fasting. Paired feeding experiments showed that lipase activity was higher in rumen fluid obtained from a pasture‐fed, than from a hay‐fed animal. Nevertheless, there was appreciable activity in the rumen contents obtained from the hay‐fed twin, which is consistent with the presence of lipase activity in the extracts of dried grass.Multiple forms of plant esterases and phosphatases were present in the soluble fraction of rumen fluid several hours after feeding.It is concluded that the rapid release of free fatty acids which follows the ingestion of pasture is due mainly to the activity of plant enzymes and that rumen microorganisms have a subsidary role in hydrolysing ingested lipid.
The fat globule membrane in ice cream
Authors: Bird A. E. , Stainsby G. 
Published: November 2006

AbstractA method for determining the average thickness of the membrane around the fat globules in homogenised ice cream mix from the mix viscosity is examined. The difficulties with this approach, such as the non‐Newtonian behaviour of the mix, the polydisperse nature of the fat globule size distribution and the contribution of the micellar casein to the volume fraction of the aqueous phase, are discussed.Values of 60 to 90 nm for the effective “hydrodynamic” thickness have been obtained for ice cream mixes of 9% w/w vegetable fat and 10.5% w/w skim milk solids. It is suggested from these values, and from the interpretation of electron micrographs of similar mixes, that part of the micellar casein is attached to fat globules, thus increasing the effective volume fraction of the fat and accounting for the abnormally high viscosities of these mixes.
Effect of subthreshold concentrations of limonin, naringin and sweeteners on bitterness perception
Authors: Guadagni Dante G. , Maier Vincent P. , Turnbaugh Jean G. 
Published: November 2006

AbstractA sensory panel of experienced judges was used to determine taste thresholds of mixtures of limonin and naringin and various sweeteners. Data from these experiments showed that within the 95% confidence interval, subthreshold interactions between limonin and naringin were additive, indicating that less than threshold amounts of these compounds contributed to bitterness of a mixture. Mixtures of hesperetin dihydrochalcone glucoside (HDG), neohesperidin dihydrochalcone (NHD), naringin dihydrochalcone (ND), sucrose and naringin were neither additive nor synergistic at subthreshold concentrations. At suprathreshold levels, sucrose, (HDG) and (NHD) were effective in suppressing naringin bitterness, but (ND) was not.
Quantitative determination of fusel alcohols in beer and fermenting wort
Authors: Chen Ernest C.‐H. , David Jean J. 
Published: November 2006

AbstractA simple quantitative method for determining four aliphatic fusel alcohols in beer and fermenting wort, namely n‐propanol, isobutanol, 2‐methyl‐1‐butanol and 3‐methyl‐1‐butanol, has been developed. Samples were distilled at reduced pressure (10 Torr) and analysed by gas liquid‐solid chromatography. Graphitised carbon black deactivated with 0.3% SP‐1000 Carbowax 20 M modified with derivative of terephthalic acid and 0.3% phosphoric acid was used as column packing. Coefficients of variation determined were 3% or less. To serve as examples, contents of fusel alcohols in some commercial and experimental beers and a wort fermented for various lengths of time are reported.
The occurrence of volatile amines in uncured and cured pork meat and their possible role in nitrosamine formation in bacon
Authors: Patterson R. L. S. , Mottram D. S. 
Published: November 2006

AbstractThe concentrations of volatile amines were determined in the eye muscle of 10 pork carcasses at the following stages of curing: immediately after slaughter, before curing, after maturation and after vacuum‐packed storage of the bacon.Methylamine (MA), dimethylamine (DMA), trimethylamine (TMA), ethylamine (EA), diethylamine (DEA), n‐propylamine (n‐PA) and isopropylamine (iso‐PA) were detected by gas chromatography; MA was present in greatest concentration [up to 1900 μg/kg (1 part/109)], the concentration of the others being considerably less.During the course of bacon manufacture, the concentrations of DMA, TMA, n‐PA and iso‐PA increased consistently up to the end of the maturation period, despite the presence of nitrite both in the brine and in the bacon; in subsequent storage, only DMA and TMA continued to increase. MA decreased during curing and maturation, and thereafter remained unchanged; EA and DEA were unchanged throughout at very low levels. The mean value for the concentration of DMA was below 200 μg/kg before curing; higher values (maximum 520 μg/kg) were found in vacuum packed stored bacon.No nitrosamines were found above the detection limit (1 μg/kg) in any of the uncooked pork or bacon.
An approach to the chemical analysis of folic acid: Gas chromatography of a degradation product from synthetic folic acid samples
Authors: Seifert R. M. 
Published: November 2006

AbstractA new chemical approach to the assay of synthetic folic acid has been investigated. Folic acid is cleaved with bisulphite to give a pteridine fraction and p‐amino‐benzoylglutamic acid. Acid hydrolysis and subsequent esterification converted the aromatic amine to ethyl p‐aminobenzoate. This ester, when analysed by gas chromatography (g.l.c.), gave consistent yields averaging 49% from 50 to 1000 μg of folic acid. The recovery being predictable, the percentage yield can be used as a correction factor for unknown samples. The present procedure can be used for synthetic folic acid.
Formation of dimethyl sulphide from S‐methylmethionine in onion seedlings (Allium cepa)
Authors: Hattula Tapani , Granroth Bengt 
Published: November 2006

AbstractHomogenates of onion seedlings catalyse the decomposition of S‐methyl‐methionine into dimethyl sulphide and homoserine. The reaction is rather slow and seems not to be of primary importance in onion flavour formation or S‐methylmethionine metabolism. Extracts of scarlet runner bean seedlings are also active, whereas dormant onion bulb and other seedlings tested showed no or very low activity.
Varietal relationships of the α‐gliadin proteins in wheat
Authors: Platt Steven G. , Kasarda Donald D. , Qualset Calvin O. 
Published: November 2006

AbstractThe aggregatable α‐gliadin of Bernardin et al.1 was found in only 4 of 16 wheat varieties tested by ultracentrifugation of an acetic acid extract combined with examination of the pellet by gel electrophoresis at pH 3.3. Those 4 wheat varieties were Scout 66, Cheyenne, Ponca and Itana. The name A‐gliadin was given to the aggregatable α‐gliadin to distinguish it from other gliadins with similar electrophoretic mobilities. The two‐band gel electrophoretic pattern at pH 3.2 was the same for A‐gliadin from all four varieties as was the pattern at pH 8.6. The molecular weight of A‐gliadin from all four varieties was about 36 000 as determined by gel electrophoresis in an SDS (sodium dodecyl sulphate) buffer. The genes responsible for the A‐gliadin components apparently were contributed by Crimean (Turkey) which appeared in the ancestry of all four varieties.
Effect of dietary variation, with respect to energy and crude protein levels, on the oxidative rancidity exhibited by frozen porcine muscles
Authors: Owen John E. , Lawrie Ralston A. , Hardy Brian 
Published: November 2006

AbstractThe phenomenon of oxidative rancidity exhibited by porcine muscle tissue when held under conditions of frozen storage is influenced by a number of factors. These factors determine the variability exhibited by different muscles with respect to oxidative rancidity. One such factor which is intimately concerned with the above phenomenon is the level of constituent polyunsaturated fatty acids of the intramuscular lipids. In the case of the intramuscular triglyceride fraction, the level of constituent polyunsaturated fatty acids can be modified by dietary means. An experiment is described in which the effect of different diets on the tendency of minced frozen porcine muscle to undergo oxidation was investigated. The particular diets used varied in energy and protein levels and were typical of the kinds of diets used to improve the growth rates and commercial carcase quality of pigs.The results obtained indicated that the particular diets used had little effect on the fatty acid content of the porcine muscle triglycerides and none on that of the phospholipids. It was in the latter fraction that oxidation was mainly exhibited. The major factor influencing the susceptibility of minced frozen porcine muscle to undergo oxidative rancidity, within the dietary limits of the experiment described, was found to be the ultimate (24 h post mortem) pH level of the muscle concerned.
Influence of ascorbic acid and ph on the formation of n‐nitrosodimethylamine in cured pork containing added dimethylamine
Authors: Mottram Donald S. , Patterson Ronald L. S. , Rhodes Douglas N. , Gough Terence A. 
Published: November 2006

AbstractUnder laboratory conditions simulating normal bacon curing, the conversion to N‐nitrosodimethylamine (NDMA) of dimethylamine (DMA) added to pork, was 0.1%. Addition of sodium ascorbate to the brine was shown to suppress NDMA formation from added DMA in this simulated curing system and in experimental curing of pork middles spiked with DMA. Heating, by canning or frying, resulted in the formation of small amounts of NDMA in the lean and considerably higher concentrations in the fried fat. However, the lowest amounts of NDMA were found in the bacon cured in the presence of ascorbate.
Preparation of low‐gossypol cottonseed flour
Authors: Damaty Sayed M. , Hudson Bertram J. F. 
Published: November 2006

AbstractA new laboratory process has been developed for the production of fat‐free cottonseed flour with a very low content of both free and bound gossypol. The process depends on the successive extraction of flaked cottonseed meats with (1) hexane and (2) aqueous acetone, followed by anhydrous acetone. The cottonseed flour so derived, with a total gossypol content of about 0.1%and a protein content around 63%is considered appropriate for use in human food.
Effects of variation of heat treatment conditions on the nutritional value of low‐Glucosinolate Rapeseed Meal
Authors: Josefsson Egon 
Published: November 2006

AbstractThe nutritional value of rapeseed meal, prepared from the low‐glucosinolate cultivar Bronowski, as affected by heat treatments of the seed at various temperatures and times and at various moisture contents was evaluated by feeding experiments with mice. The optimum temperature and time intervals appeared to be 100–1100 C and 15–60 min, respectively, at a moisture content of 8%.
Microbiological screening of the straight chain fatty acids (c1‐c12) as potential silage additives
Authors: Woolford Michael K. 
Published: November 2006

AbstractA microbiological screening procedure was used to assess the potential of each of the straight chain members of the series of fatty acids, formic to lauric inclusive, as silage additives. Thirty‐four pure cultures of microorganisms were subjected to serial dilutions of each of the acids in broth buffered at unit pH intervals between 3 and 6 inclusive. All the fatty acids of the series appeared to have potential; the lower members (C1‐C7) prevented the growth of spore‐bearing bacteria and the higher acids had more general antimicrobial effects. A consistent feature of the data obtained was the increase in antimicrobial activity with a decline in pH.
Microbiological screening of food preservatives, cold sterilants and specific antimicrobial agents as potential Silage Additives
Authors: Woolford Michael K. 
Published: November 2006

AbstractSome food preservatives, cold sterilants and specific antimicrobial agents were tested against a range of microorganisms at pH 3, 4, 5 and 6 in a semi‐micro assay. The antimicrobial spectra obtained indicated that several of the components might be useful as silage additives. Lactic acid appears to have potential but only when the feed is kept anaerobic as it affords no protection against the activities of yeasts and moulds. Potassium sorbate might have wider application for increasing the aerobic stability of silage, whilst sodium nitrite appears to have application for restricting or suppressing fermentation in silage. The use of sodium benzoate is unlikely to be economic. Formaldehyde and paraformaldehyde would appear to have great potential in the production of non‐fermented silage, whereas the relatively high quantities of hexamine and propylene oxide which are required make these chemicals unattractive. The antibiotic pimaricin appears to have potential as an agent for preventing aerobic degradation of silage and the synthetic antimicrobial agent Bronopol for preventing the activity of sporebearing bacteria. Although it appears that tylosin could be used to prevent bacterial growth the quantity required is, for an antibiotic, quite large.