bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of ageing on the sensory and chemical properties of boiled beef aroma
Authors: Coppock Belinda M. , MacLeod Glesni 
Published: November 2006

AbstractSamples of beef sirloin from a 12 month old steer were aged in a vacuum wrap for up to 4 weeks and analysed for sensory and chemical properties of boiled beef aroma. Total organic volatiles extracted increased with ageing period, the rate of increase accelerating as ageing proceeded. Odour descriptions by a trained panel of 12 members indicated a trend from weak, bland and unappetising (no ageing) to strong, savoury, appetising and roasted after 4 weeks of ageing, coinciding with increased concentrations of alkanes, benzenoid compounds, furans, pyrroles, pyridines and pyrazines. These sensory differences were not significant at the 5% level. A significant burnt, toasted off‐odour which may be attributed to certain alkenes, ketones and alcohols, was associated with the sample aged for 3 weeks and was probably due to ageing at a higher oxygen tension than the others.
Basic compounds contributing to beer flavour
Authors: Harding Richard J. , Nursten Harry E. , Wren John J. 
Published: November 2006

AbstractSixteen basic heterocyclic compounds have been identified by g.c.‐m.s. after careful extraction of a flavour essence from an English beer. They include the following that have not previously been reported as beer constituents: pyridine, 2‐acetylpyridine, 3‐acetylpyridine, pyrazine, methylpyrazine, 2,3‐dimethylpyrazine, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2‐ethyl‐5‐ (and/or 6‐) methylpyrazine, trimethylpyrazine, 2‐ethyl‐3,5‐dimethylpyrazine, 2‐ethyl‐3,6‐dimethylpyrazine, 2‐ethyl‐5,6‐dimethylpyrazine, 6,7‐dihydro‐5H‐cyclopentapyrazine, 2‐methyl‐6,7‐dihydro‐5H‐cyclopentapyrazine, and thiazole. The minimum total concentration of basic compounds in the beer was estimated to be 10 mg/kg.
Changes in the initiation of climacteric ethylene in harvested avocado fruits during their development
Authors: Adato Itzhak , Gazit Shmuel 
Published: November 2006

AbstractClimacteric ethylene production was found to start close to the pedicel, at the proximal part of “Hass” avocado (Persea americana Mill.) fruits in the immature stages, and at the distal part of mature fruits. The start of ethylene production corresponded closely to the softening patterns in immature and mature fruits. The possibility is discussed that this phenomenon is a result of differential levels of factors which inhibit ethylene production, arriving from leaves and regulated by the sink properties of the growing seed.
Chemical induction of local reddening in strawberry fruits
Authors: Guttridge Chester G. , Jarrett John M. , Stinchcombe Glenn R. , Curtis Philip J. 
Published: November 2006

AbstractExtracts of culture filtrates of Fusarium sambucinum Fuckel, known to induce reddening in unripe strawberry fruits, were examined and found to contain fumaric acid, which induced premature reddening when applied to cavities made in the surface of strawberry receptacles. Reddening was also induced by various monophenols, auxins and fruit acids.
Lipid stabilisation in leaf protein concentrates from ryegrass
Authors: Hudson Bertram J. F. , Warwick Michael J. 
Published: November 2006

AbstractThe lipids of leaf protein concentrate show a high degree of resistance to autoxidation. Oxygen absorption studies show that very long induction periods operate for various lipid fractions. A close relationship exists between oxidative attack on α‐linolenic acid and induction period, except when a more readily oxidised component, e.g. carotenoid, is also present, when the induction period corresponds to the degradation of such a component in preference to that of α‐linolenic acid. The explanation for the unexpected stability of the lipids from leaf protein concentrate is believed to lie in the presence of very potent antioxidants whose nature remains to be elucidated.
Fertiliser requirements of spring oilseed rape
Authors: Holmes Michael R. J. , Ainsley Alan M. 
Published: November 2006

AbstractBecause of the increasing importance of oilseed rape in the United Kingdom, 26 field experiments were done on the fertiliser requirements of the spring‐sown crop in the years 1973 to 1975. Seed and oil yield were increased by nitrogen in 23 of the 26 experiments, though oil content was reduced somewhat. On average, the crop required 187 kg/ha of N for optimum yield and there was little difference in yield between seedbed and split N applications. Response to P was small on average, varied between years and was not well correlated with soil analysis; a 2 tonne/ha crop removes about 32 kg/ha P2O5. Mean response to K was very small and a 2 tonne/ha crop removes about 15 kg/ha K2O; spring oilseed rape appears to require no applied K, except perhaps on soils of low K status. The crop did not respond at all to application of S.
An inexpensive procedure for the rapid determination of total nitrogen in multiple biological samples
Authors: Sylvester‐Bradley Roger , Howitt Stephen G. 
Published: November 2006

AbstractA method is described for rapid, total nitrogen determinations on samples of biological materials. A modification of the indophenol blue colour reaction is used to determine ammonia released by a semi‐micro Kjeldahl digestion method which uses equipment which is cheap to construct. Using the procedure one worker can analyse 40 samples per hour. Recovery of nitrogen from a standard lysine solution was 98.3 %.
Agriculture group symposium crop and animal nutrition research
Authors: Owen T. R. , Blair T. , Low A. J. , Coombe N. B. , Hood A. E. M. , Waterworth D. G. , Fenton W. , Hyden M. J. , Barraclough D. 
Published: November 2006

AbstractThe following are summaries of papers presented at a symposium held at Jealott 's Hill Research Station on 19 October 1976. The reports so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.
The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fat
Authors: Mottram Donald S. , Patterson Ronald L. S. 
Published: November 2006

AbstractThe nitrosation of dipropylamine and pyrrolidine have been examined in two‐phase systems comprising aqueous buffer and non‐polar solvent. Contrary to previous observations in purely aqueous systems, sodium ascorbate increased amine nitrosation in this two‐phase simulated fat system by between 5 and 25 times compared with ascorbate‐free controls. Lipophilic ascorbyl palmitate, however, generally reduced nitrosation.
Fatty acid composition and characteristics of Pentadesma butyracea fat extracted from ghana seeds
Authors: Adomako Daniel 
Published: November 2006

AbstractRecent interest in the development of the tallow tree (Pentadesma butyracea S) as an oil‐tree crop has stimulated agronomic and chemical studies of the tree and the fat obtained from its seeds. Tallow fat extracted from local seeds has been analysed for its chemical and physical constants and fatty acid composition. These characteristics have been compared with those of the better known cocoa butter and shea butter. Dry tallow kernels, shea butter kernels and cocoa beans contained 50, 52.1 and 53.4% fat, respectively. Tallow fat and shea butter are similar in several of their characteristics, particularly slip point, saponification number, solidification point and fatty acid composition; but tallow fat has a much lower unsaponifiable matter content (1.5–1.8%) than shea butter (7.3–9.0%). Both are markedly different from cocoa butter and cocoa butter replacement fats in respect of their melting points and fatty acid composition. Cooling curves of 3:1, 1:1, and 1:3 mixtures of tallow fat and cocoa butter indicate poor compatibility between the two fats.
Quantitative composition of the lipids of cucumber fruit (Cucumis sativus)
Authors: Fishwick Michael J. , Wright Anthony J. , Galliard Terence 
Published: November 2006

AbstractCucumber flesh contains lipids which are qualitatively similar to those of other non‐photosynthetic plant tissues. Phospholipids account for nearly half the weight of lipids. The neutral lipids are characterised by a high proportion of 1,2‐ and 1,3‐diacylglycerols relative to triacylglycerol. The sterol composition is similar to that reported for cucumber seedlings; β‐sitosterol together with C29 unsaturated sterols being the major components. Linolenic acid is the major fatty acid component of the neutral, glycolipid and phospholipid fractions and this is reflected in the high levels (> 40%) present in all major lipid classes except phosphatidylethanolamine (25%).
Interaction of copper ion with some food dyes
Authors: Banerjee Tara S. , Roy Bidhan R. , Majee Biswadev 
Published: November 2006

AbstractThe nature of the complexes formed by Cu2+ with some food dyes has been studied spectrophotometrically under varied conditions. The results indicated formation of 1:1 metal: dye species at pH 4.5 and of 2:1 metal: dye species at higher pH. The latter result is unexpected and surprising since in most cases azo dyes form 1:1 or 1:2 metal: dye species and no example of a metal complex having more than one metal atom per dye molecule has so far been reported. This curious observation has been rationalised in terms of a salt forming Cu2+ ion and a coordinated Cu2+ ion per dye molecule; tentative structures for these species have also been proposed. It is hoped this novel finding will stimulate further investigations into the metal‐dye complexes.
The sugars of honey—A review
Authors: Doner Landis W. 
Published: November 2006

AbstractSurveys of floral honey composition have established that the three major components are fructose, glucose, and water, averaging 38.2, 31.3 and 17.2%, respectively. Glucose and fructose are the only monosaccharides in honey and it is these sugars, combined in various forms, that comprise the di‐ and trisaccharide fractions of floral honey. Several laboratories, utilising various chemical and physical methods, have been responsible for the isolation and characterisation of ten disaccharides, ten trisaccharides, and two higher sugars from floral honey. Several of these occur only rarely in nature, and the trisaccharide erlose, produced by the action of honeybee invertase on sucrose, was first discovered as a component of honey. Honeydew honey is produced by the honeybee from honeydew deposits left by various hemipterous insects on their host plant. Honeydew contains a more complex mixture of sugars than does nectar, and honeydew honey is appreciably higher in reducing disaccharides and higher sugars than is floral honey. The trisaccharide melizitose, not found in floral honey, is often present in levels exceeding 10% in honeydew honey. The precipitation of glucose from honey, termed granulation, is often technologically undesirable as it is sometimes followed by fermentation. Indices such as the glucose/water ratio have been used to predict granulation tendency. Small amounts of hydroxymethylfurfural (HMF) occur naturally in honey, resulting from the acid catalysed dehydration of the hexoses, particularly fructose. High levels of HMF suggest adulteration of honey with acid inverted invert syrup and several methods are available for its determination. The conversion of nectar and honeydew to the complex array of honey sugars by the honeybee involves a variety of chemical and biochemical processes, some of which are now understood, while others remain to be elucidated.
Triglyceride composition of Buchanania lanzan seed oil
Authors: Sengupta Anupam , Roychoudhury Sajal K. 
Published: November 2006

AbstractThe fatty acid composition of Buchanania lanzan seed oil, determined by urea complex formation and gas liquid chromatography (g.l.c), was found to be: myristic, 0.6; palmitic, 33.4; stearic, 6.3; oleic, 53.7; and linoleic, 6.0%. Triglyceride compositions of the native seed oil and its randomised product were calculated from the fatty acid compositions of the triglycerides and of the corresponding 2‐monoglycerides produced by pancreatic lipase hydrolysis. The oil is composed of 3.2, 35.8, 45.5 and 15.5% trisaturated, monounsaturated disaturated, diunsaturated monosaturated and triunsaturated glycerides respectively. The special characteristic of the B. lanzan seed oil is its content of 22.7, 31.0 and 11.3% dipalmitoolein, dioleopalmitin and triolein respectively. The percent GS3 content in the oil increased from 3.2 to 7.5 by the process of randomisation. On directed interesterification the oil yielded a product with a slip point of 41.5°C which may be suitable as a coating material for delayed action tablets. The oil also appears to be a promising one as a commercial source of palmitic and oleic acids.
The aroma of beeswax
Authors: Ferber Carol E. M. , Nursten Harry E. 
Published: November 2006

AbstractNorfolk beeswax with a good honey aroma was used as a source of honey volatiles. Low‐ and medium‐boiling volatiles of beeswax were studied using combined gas chromatography‐mass spectrometry‐odour assessment, 28 compounds being conclusively identified and a further 20 tentatively.
Anthocyanins: Colour augmentation with catechin and acetaldehyde
Authors: Timberlake Colin F. , Bridle Peter 
Published: November 2006

AbstractSolutions of anthocyanins became more violet and greatly increased in colour in the presence of catechin and acetaldehyde at pH 3.5. The colour changes were attributed to the formation of a range of highly coloured new compounds, some detectable by chromatography and believed to be formed by Baeyer‐type condensations. The reaction rates increased with increasing concentration ratio of catechin to anthocyanin. Anthocyanidin 3,5‐diglucosides reacted more slowly than 3‐glucosides, gave smaller violet shifts and their augmented colours were more stable. A small amount of a new anthocyanin derived from delphinidin 3‐glucoside was isolated and its properties examined.
Olive catechol oxidase ‐ changes during fruit development
Authors: Ben‐Shalom Noach , Kahn Varda , Harel Eitan , Mayer Alfred M. 
Published: November 2006

AbstractChanges were recorded in the subcellular location of catechol oxidase. In the green olive the enzyme is tightly bound to the chloroplast whereas in the black fruit it is essentially soluble. During fruit development, enzyme activity per fruit declines while the o‐diphenolic content rises steadily. Some properties of catechol oxidase from green and black olives are compared with those reported for the partially purified enzyme prepared from the green fruit.
A study of the baking process by differential scanning calorimetry
Authors: Donovan John W. 
Published: November 2006

AbstractThe denaturation of the components of a baked product such as cake or bread can be observed under simulated baking conditions by differential scanning calorimetry. When starch or protein denaturation occurs, an increased flow of heat shows the temperature range over which that process takes place. Experimental results are presented for angel cake. In the absence of sucrose, the egg‐white proteins are denatured predominantly near 65 and 85°C. For wheat flour, starch denaturation is observed near 65°C, and protein denaturation over a broad range from 80 to 110°C. In the presence of the concentration of sucrose used in a standard batter, both the starch and the major portion of the egg‐white proteins are denatured near 95°C, at approximately the maximum temperature attained by the cake when it reaches maximum volume in the oven. Apparently, the main function of sucrose in an angel cake is to raise the denaturation temperature ranges of the starch and protein. Decreasing the amount of sucrose in batters designed for high altitudes causes denaturation of starch and protein at the lower maximum temperatures attained at those altitudes. This assures formation of a structural framework of denatured starch and protein which will not allow the cake to “fall” after it attains its maximum volume.
Properties of a propionic acid/formic acid preserved silage of cod viscera
Authors: Gildberg Asbjørn , Raa Jan 
Published: November 2006

AbstractProtein of cod viscera has an amino acid composition which resembles that of cod muscle. A fully preserved silage of minced viscera is obtained by addition of 0.75% (v/w) propionic acid and 0.75% (v/w) formic acid. After a few days of autolysis at 27°C, the silage can be separated into three phases: a lipid phase, an aqueous soluble phase and a sediment. The aqueous phase, which contains most of the protein and very little fat, is suitable for animal feed. Moist mixtures of silage and barley straw meal stored at room temperature do not deteriorate by microbial attack.
Fortification of maize flour based diets with blends of cashewnut meal, African locust bean meal and sesame oil meal
Authors: Ekpenyong Thomas E. , Fetuga Babatunde L. , Oyenuga Victor A. 
Published: November 2006

AbstractThe relative efficacy of protein blends (Blends I, 2:1:1; II, 1:2:1; III, 1:1:2, IV, 3:1:0; V, 1:3:0; VI, 3:0:1; VII, 1:0:3; VIII, 0:3:1 and IX, 0:1:3 of cashewnut, African locust bean and Beninseed flours) as compared to some commercially available baby foods ( “Farlene”, “Cerelac”, “Farex” and “Cow and Gate” cereal food) in meeting the protein needs of weanling albino rats have been studied. Growth promoting ability of the different blends ranged between 0.75 and 4.73 g/day while those for the commercial foods were 2.64–4.59 g/day. The values of 4.73 and 4.61 g/day for blends I and II were the best, being comparable to those of 4.59 g/day for “Cow and Gate” Cereal food but superior to those of 3.41 and 2.64 g/day for “Farlene” and “Cerelac”. The protein efficiency ratio (PER), net protein retention (NPR), net protein utilisation (NPU) and biological value (BV) for blends I and II were respectively 3.6, 4.4, 72.4 and 75.9 and 3.11, 3.8, 69.1 and 72.4, compared with the values of 2.5, 3.3, 65.8 and 69.5; 4.80, 0.41, 85.8 and 90.1; 3.2, 4.0, 73.5 and 76.1 and 4.0, 4.8, 76.5 and 79.8 for “Farlene”, “Cerelac”, “Farex” and “Cow and Gate” cereal food respectively. The blends and commercial baby foods showed high true digestibility values between 94.9 and 98.1 %. The results are discussed in the light of balance and limitation of amino acids in the component oil seed meals.
Glycolysis and associated changes in beef carcasses
Authors: Tarrant P. Vivion , Mothersill Carmel 
Published: November 2006

AbstractPost‐mortem glycolysis was investigated at several locations in intact sides of beef. The time required for the pH to fall to 6.0 in six major hindquarter muscles ranged from 2.2 to 13.6 h, varying with muscle and depth in the carcass. A good correlation (r=0.97) was observed between the rate of ATP turnover and muscle temperature. In the muscles in the round the rate of glycolysis increased with depth, as did the extent of denaturation of myofibrils, creatine phosphokinase and also drip loss.
Protein and amino acid composition of tree legume seeds
Authors: Felker Peter , Bandurski Robert S. 
Published: November 2006

AbstractPods and seeds of tree legumes are widely used as food in developing countries since tree legumes can be grown with minimal inputs of capital and energy.1 The data presented here show that the protein content of the seed of different legumes ranges from 16 to 69% of the dry weight, and methionine, cystine and tryptophan content ranges from 44 to 121 mg/gN, 14 to 156 mg/gN and 40 to 109 mg/gN respectively. The chemical score of the protein from Pithecellobium lobatum was 0.79 which compared to 0.58 and 0.47 for casein and soy protein respectively. This variability in protein content and in amino acid composition indicates that there is sufficient genetic variability in the family to permit improvement by selection and breeding.
The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars
Authors: Elfak Attia M. , Pass Geoffrey , Morley Robert G. 
Published: November 2006

AbstractThe apparent viscosities of dilute solutions of guar and locust bean gums have been measured. The intrinsic viscosity [n] of guar gum solution is greater than that of locust bean gum solution, but the interaction coefficient k of guar gum solutions is less than that of locust bean gum. Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution. The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.
The effect of viscous substances on the transit time of barley digesta in rats
Authors: Gobl Bo , Gohl Inger 
Published: November 2006

AbstractThe influence of a number of hydrocolloids on the transit time of digesta, stool weight and colour of stools was investigated in rats. All hydrocolloids tested gave the stools a lighter colour and increased their size and water content. The hydrocolloids could be divided into two groups according to their action on digesta passage: pectin, gum arabic, oxidised starch and barley β‐glucan retarded it, while guar gum, carrageenan, tragacanth gum, carob bean gum, sodium alginate and sodium carboxymethyl cellulose accelerated it. After feeding carrageenan for 1 week it took several weeks before water content and transit time returned to normal. Gum arabic was found to cause caecal distension.
The effect of hot‐boning on glycolysis in beef muscle
Authors: Tarrant P. Vivion 
Published: November 2006

AbstractThe M. semimembranosus (SM) was excised from one side of six beef carcasses within 1 h of slaughter 3(hot‐boned) and held at 10°C until 24 h post mortem and then at 3°C. The contralateral muscle underwent normal chilling in the intact side. Changes in energy phosphates, temperature and pH were followed in the intact SM at depths of 1.5, 5 and 8 cm from the carcass surface and at corresponding locations in the hot‐boned SM. Hot‐boning had a major effect on the rate of metabolism in the muscle post mortem. A relatively uniform rate of glycolysis was observed throughout the hot‐boned muscle compared to the carcass muscle in which the rate of glycolysis increased with depth. The ATP content in the hot‐boned muscle fell to 50% at 8 h post mortem and rigor was completed within 24 h.
A versatile method for the determination of normal paraffins in foods
Authors: Bories Georges F. , Tulliez Jacques E. 
Published: November 2006

Abstractn‐Paraffins are wide‐spread in foods as a result of plant biosynthesis, food chain transfer, and food technology utilisation. A versatile and specific method of analysis of series in the range C14 to C33 is proposed. Extraction stage, cleaning procedure and final determination are examined at length to avoid interferences, mainly from lipidic material and from cyclic and branched hydrocarbons. The determination is carried out on saponified samples, after hexane extraction then column chromatography on a silica, Florisil and alumina three beds column, followed by a temperature programmed gas chromatographic separation of individual n‐paraffins. One part per million of each paraffin may be determined in any kind of biological sample or food. Standard deviation measured at this low level is better than 5 %.