bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of storage time of duck breast muscles at ‐18°C on rheological properties of gelled tissue and model sausage
Authors: Lesiów T. 
Published: November 2006

AbstractThe influence of storage time of duck breast muscles at ‐18°C on changes of rheological properties of gelled muscle tissue and a model sausage was studied for 200 days. Rheological parameters were determined by the Tyszkiewicz method and the modified Shama‐Sherman method. On the basis of the calculations of rheological parameters it was found that the eight‐element rheological model characterizes best rheological properties of gelled muscle tissue and model sausage. The changes of rheological parameters of model sausage are more complex in comparison with rheological parameters of gelled muscle tissue. In both kinds of samples, the changes of rheological parameters are influenced by the changes occurring in myofibrillar proteins as a result of the so called frozen denaturation. It appears, that in the case of gelled muscle tissue it is possible to use exchangeably the Tyszkiewicz or Shama‐Sherman method while for model sausage its rheological characteristics based on one of these methods exclusively would be insufficient. The changes occurring in rheological parameters of model sausage can not be predicted according to the changes in rheological parameters of gelled muscle tissue. On the other hand, these changes are reflected in significantly different values of consistency of model sausage evaluated organoleptically.
Comparison of changes occurring in rheological properties of gelled tissue and model sausage prepared from duck breast muscles stored at −2°C and −18°C
Authors: Lesiów T. 
Published: November 2006

AbstractThe changes of rheological parameters of gelled tissue and model sausage prepared from duck breast muscles stored at −2°C and −18°C were compared. The changes of conventional elasticity and flowability and the sum of reciprocal immediate elasticity modulus and reciprocal elasticity modulus of gelled tissue, and conventional plasticity and Newtonian viscosity of model sausage are comparable for both temperatures and are higher at −2°C than −18°C. At both temperatures the changes occurring in rheological parameters of model sausage can not be predicted according to the changes in rheological parameters of gelled muscle tissue.
Die Charakterisierung mikrobieller Lipasen 2. Mitt. Zur Bestimmung der Lipasespezifität
Authors: Bariszlovich M. , Meusel D. , Tülsner M. 
Published: November 2006

AbstractDie Kenntnis der Positions‐, Fettsäure‐ und Stereospezifität mikrobieller Lipasen sowie deren Spezifität gegenüber einzelnen Glyceridklassen gewinnt zunehmend an Bedeutung. Bei der Untersuchung der Spezifität einer Lipase ist die Wahl des Substrats entscheidend für die Aussagekraft der Bestimmung. Entspricht das Substrat nicht dem Untersuchungszweck, kann es zu Fehlinterpretationen und Verwechslungen der Spezifität kommen. Verschiedene Substrate und Analysenverfahren werden vorgestellt sowie Vor‐ und Nachteile ihrer Anwendung diskutiert.Es wird empfohlen, zur Bestimmung der Positionsspezifität Dialkylacylglycerole und 2, 3‐Dioleylbutandiol sowie zur Bestimmung der Stereospezifität enantiomere Dialkylacylglycerole bzw. Diacylalkylglycerole einzusetzen.
Osmotolerant yeast isolates from fruit preserves
Authors: Bhajekar D. V. , Kulkarni P. R. 
Published: November 2006

AbstractIn India traditional fruit preserves are normally prepared in bulk quantity annually. Though lower water activity (aw) due to high sugar concentration and highly acidic nature of these products permits a long shelf‐life, osmotolerant yeasts are mainly responsible for their spoilage. Since no information is as yet available on these osmotolerant yeasts, the present work was aimed at isolating and characterizing these organisms.
Zur Bestimmung von Thiazafluron in Trinkwasser
Authors: Meyer R. A. , Hübner D. , Grübner P. 
Published: November 2006

AbstractBei der Verwendung von Trinkwasser als Gießwasser traten Pflanzenschäden auf. Der Verdacht richtete sich auf eine ca. 100 m vom betreffenden Brunnen entfernte Abfüllstation für „Spritzzüge”︁ der Deutschen Reichsbahn. Bei der Prüfung des Wassers nach TGL 27 796/07 (Triazine) wurde eine unbekannte Verbindung nachgewiesen und nachfolgend als Thiazafluron [N,N‐Dimethyl‐N'‐(5‐trifluor‐methyl‐1,3,4‐thiadiazol‐2‐yl)‐harnstoff] identifiziert. Die ursprünglich festgestellte Konzentration von 400 μg/l sank im Verlauf eines Jahres auf die Hälfte. Parallel dazu beobachteten wir den starken Anstieg einer bis jetzt noch unbekannten Substanz, bei der es sich möglicherweise um ein Abbauprodukt des Thiazafluron handelt [1, 2].In diesem Zusammenhang führten wir Untersuchungen zur Erhöhung der Nachweisempfindlichkeit für Thiazafluron [2] durch. Mit Hilfe einer biologischen Detektionsmethode (Hemmung der HILL‐Reaktion der Photosynthese) gelang uns eine 20fache Steigerung der Nachweisempfindlichkeit gegenüber der o. a. TGL‐Methode [2, 3].
Purification and characterization of a cysteine protease in Vitis vinifera L. grapes (Macabeo variety)
Authors: Expósito J. Marín , Gordillo C. Miguel , Mariño J. I. Maynar , Iglesias J. L. Mesías 
Published: November 2006

AbstractProtease from Vitis vinifera L. (Macabeo variety) was partially purified (15‐fold) by PVPP and Sephadex gel G‐100 filtration and characterized afterwards by gel electrophoresis. The enzyme had an optimum pH of 2.50 and a Km value of 0.32 mM for haemoglobin. The results of applying diagnostic inhibitors indicated that the enzyme studied was a cysteine‐protease.
Acceleration of Edam cheese ripening using acid fungal protease
Authors: Nasr Mohamed M. , El‐Sayed Magdy M. , El‐Samragy Yehia A. 
Published: November 2006

AbstractEdam cheese was made from a mixture of cow/goat milk (1:1, v/v). The mixture of both milks was standardized to have 3.2% fat and a casein/fat ratio of 0.7, heated at 72 °C for 15 s, immediately cooled to 40 °C and divided into four portions. Acid fungal protease (Formase 200) was added at levels of 0.5, 1.0 and 2.0 g/kg of curd to the first three portions, and the last one was manufactured without the addition of acid fungal protease to serve as a control sample. The samples of control as well as those of different treatments were analysed for chemical and organoleptic properties when fresh and after 1, 2 and 3 months of storage at 12 ± 1 °C.The obtained results pointed out that the samples of Formase‐treated‐cheese exhibited higher values of soluble nitrogen/total nitrogen ratio (SN/TN), total volatile fatty acids (TVFA), titratable acidity (TA), and the flavour was developed faster as compared with the samples of control. A good quality Edam cheese could be produced with a high acceptability when Formase 200 was used at level of 1.0 and 2.0 g/kg of curd and the cheese was ripened for 2 months only.
Influence of dietary fat on nutritive utilization of protein in intestinally resected rats
Authors: López‐Aliaga I. , Campos M. S. , Barrionuevo M. , Coves F. , Lisbona F. 
Published: November 2006

AbstractThe effects of different types of dietary fat on the digestive and metabolic utilization of protein were studied in rats with 50% resection of the distal small intestine and in sham‐operated controls one month after surgery. The digestive utilization of protein was not significantly affected in intact animals when olive oil was replaced by butter as the dietary source of fat. In resected rats given either type of diet the apparent digestibility coefficient of protein declined significantly in comparison to intact controls. Intestinal resection decreased the retention of nitrogen significantly in rats given olive oil. The replacement of 2/3 of the dietary supply of olive oil with 1/3 medium chain triglycerides and 1/3 sunflower seed oil improved the metabolic utilization of protein in comparison to resected rats fed olive oil or butter as the only source of dietary fat. However, the addition of ursodeoxycholic acid to the diet containing equal parts of olive oil, medium chain triglycerides and sunflower seed oil failed to improve the metabolic utilization of protein in comparison to that seen in rats given olive oil only. Serum concentrations of total protein, urea and creatinine, albeit with slight changes in the first, remained within normal limits. Despite the lower retention of nitrogen in resected rats, these animals maintained homeostasis without resorting to muscular protein.
Modification of the low‐molecular weight basic albumin fraction from rapeseed (Brassica napus L.) by acetylation. Part 2. Selected functional properties
Authors: Schwenke K. D. , Kim Y. H. , Kroll J. , Lange Erika , Mieth G. 
Published: November 2006

AbstractThe influence of acylation on surface functional properties, solubility and heat‐induced aggregation of the low‐molecular weight basic protein fraction (napin) from rapeseed was studied. While the native protein was soluble over the whole pH‐range, the exhaustively acetylated one became precipitable in the weakly acidic range. Acetylation of 70–80% of the protein amino groups caused a stabilizing against heat‐induced aggregation. The native protein had a high foam capacity and stability which were only slightly changed after acylation. Decreasing volume specific work in the order native>acetylated>succinylated protein pointed, however, to an improved foamability of acylated napin. Succinylation increased the interfacial tension on the oil/water interface, while acetylation gave both an increasing and a decreasing effect depending on the degree of modification. The emulsifiying capacity decreased after acylation in the order native>acetylated>succinylated.
A study concerning a method for the rapid determination of semolina colour
Authors: Acquistucci R. , Pasqui L. A. 
Published: November 2006

AbstractSemolina colour is a technological parameter very useful for pasta makers. Studies to test the possibility of measuring semolina colour by employing the b and the L value (yellowness and lightness) for the routine analysis were carried out. Factors which could systematically affect this measurement were also investigated. For this purpose, the relationship between the chemical method of pigments extraction (AACC) and reflectance measurements was examined. The investigation showed that the b value is the most suitable parameter for the evaluation of semolina colour which can be employed for the classification of products.Several variables affect the reflectance measurement but the results of this work suggest that ash and protein amount did not have a recognizable effect on the measurement of b. On the contrary, the L measurement was influenced by the extraction rate of semolina because of the ash amount in flours.
Antimutagenic activity of lettuce and chard extracts
Authors: Pèrez A. , Gago G. 
Published: November 2006

AbstractThe ability of lettuce and chard extracts to reduce the mutagenic activity of Benzo[a]pyrene was studied. In this experiment several groups of male Balb/C mice were treated with different doses of the substances under study. B[a]p was administered at doses of 36 and 72 mg/kg of body weight to groups II and III, respectively. The lettuce extract combined with the doses of B[a]p were administered to groups IV and V. The experiment was performed again under the same conditions to test the effect of chard extract. Urine samples were tested by means of the Ames assay. The results show that the mutagenic activity of the urine samples from groups treated with B[a]p was reduced when the treatment also included any vegetable extract.
Analysis of vitamin A in eggs by high pressure liquid chromatography
Authors: Ötles Semih , Hisil Yasar 
Published: November 2006

AbstractA high speed liquid chromatographic method was described for the rapid determination of vitamin A in eggs. After saponification and extraction, the sample was separated on a reversed‐phase column (C18) with acetonitrile ‐ methylene‐chloride ‐ methanol as the mobile phase. Quantitative determination was accomplished by monitoring the ultraviolet absorbance of retinol at 280 nm. Recovery of vitamin A was 97.1 %.
Untersuchungen über die Zusammensetzung der Polysaccharide und Ballaststoffe von Kakaoschalen sowie in deren Extraktionsrückständen und Extraktstoffen
Authors: Dongowski G. , Kruse H.‐P. , Petrzika M. , Bock W. 
Published: November 2006

AbstractVon Kakaoschalen wird der Gehalt an Gesamtpektin, löslichen Pektinfraktionen, Hemicellulose‐Pentosen und ‐Hexosen, Cellulose, Protein, Rohfett und Theobromin sowie der Ballaststoff‐Fraktionen Neutral Detergent Fiber (NDF), NDF‐Filtrat, Acid Detergent Fiber (ADF) und Lignin bestimmt. Weiterhin erfolgt eine Charakterisierung der Rückstande nach Extraktion der Kakaoschalen mit heißem Wasser, Ethanol, Säure und Lauge. Die Zusammensetzung polysaccharidhaltiger wäßriger Extraktstoffe aus Kakaoschalen wird mittels kolorimetrischer Methoden und durch GC/MS ermittelt.
Influence of ouabain of electrolyte and water transport in the rabbit ileum and colon in vitro and in vivo
Authors: Galindo M. C. , Campos M. S. , Garcia J. A. , Lisbona F. 
Published: November 2006

AbstractWe studied the influence of the Na+‐K+ pump inhibitor ouabain on water and electrolyte transport in the rabbit distal ileum and proximal colon in vitro and in vivo. Under in vitro conditions, ouabain markedly reduced the absorption of water, sodium, chloride and bicarbonate, and reduced potassium secretion in both the ileum and the colon. In vivo results were similar but less marked than those obtained in vitro, with significant differences only at the level of the distal ileum.
Composition of fatty acids and triglycerides in human adipose tissue ‐ Results from North‐East Poland
Authors: Amarowicz R. , Sulik M. , Korczkowska B. , Brykalska A. 
Published: November 2006

AbstractThe composition of fatty acids of human adipose tissue reflects the composition of fatty acids in diet [5, 7, 8, 10, 11]. It also depends to different extent on such factors as age [11, 13], sex [4, 11, 13], race [4, 13, 14], physical activity [18], physical condition (heart diseases) [14, 19] or adipose tissue kind [13].Lack of data concerning the composition of fatty acids in adipose tissue of Poles made us undertake such studies. As there are no literature data available on triglyceride composition of human adipose tissue we decided to include this subject in our investigations.
The biochemical role and hypocholesterolaemic potential of the legume Cassia fistula in hypercholesterolaemic rats
Authors: El‐Saadany S. S. , El‐Massry R. A. , Labib S. M. , Sitohy M. Z. 
Published: November 2006

AbstractThe hypocholesterolaemic effect of Cassia fistula was investigated using hypercholesterolaemic male albino rats. Hypercholesterolaemia was induced by feeding on a mixture of cholesterol plus cholic acid for a 12 weeks period. Hypercholesterolaemia was characterized by significant increase in the average levels of total lipids, total cholesterol, and triglycerides and significant decrease in phospholipids content. Administration of Cassia fistula significantly reduced blood and liver total lipids. Brain, spleen, kidneys and heart followed nearly the same trend but with moderate effect. Blood, liver, kidneys, spleen and heart total cholesterol was significantly reduced, while that of brain was not affected. The level of triglycerides was markedly improved. There was a moderate rise, however, in phospholipids content in all studied organs. That is to say a marked progress in the correction of lipid metabolism occured. Also, administration of Cassia fistula induced a significant decrease in the high activities of serum GOT, GPT, alkaline and acid phosphatase and the values nearly returned the initial values. Total serum protein, albumin (A), globulin (G), A/G, free amino acids, uric acid and creatinine were also determined and their values were improved and attained nearly the normal values of the control group.
Influence of different levels of peanut hull flour on physical and sensory evaluation of low calorie cakes
Authors: Hegazy Nefisa A. , Mekawy Afaf A. , Hassona Hassan Z. 
Published: November 2006

AbstractPeanut hull flour (49 % fibre content) was used in preparation of low calorie cakes by replacing wheat flour by different levels of peanut hull flour (10, 20 and 30 %). The cakes were subjected to physical and sensory evaluations. The study revealed that flavour and general acceptability of cakes prepared with 30 % peanut hull flour was significantly less accepted compared to those prepared with 10 and 20 % which scored higher values closer to the values of the control cakes. The cakes were fed to rats for 30 days and plasma total lipids and growth were evaluated. The results indicated reduced levels for plasma total lipids for rats fed the cakes containing 30 % peanut hull flour (‐6.34 %), compared with those containing 10 % or control which showed increasing levels for plasma total lipids (7.14 % and 16.9 %, respectively). It was also noted that impaired growth was associated with decreasing levels of total lipids. It is evident that peanut hull flour could be useful for preparation of dietetic foods of potential value for those suffering from hyperlipidemia.
Effect of blanching on the diffusion of glucose from potatoes
Authors: Abdel‐Kader Zakia M. 
Published: November 2006

AbstractGlucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90 °C were studied after 10, 20, 30, 40, 50 and 60 min. In general, an increase of temperature during the considered times produced a higher glucose loss. The apparent diffusion coefficients (D) for glucose losses from potatoes were calculated under the blanching conditions. The D‐values were found to be in the range of 3 × 10−10 to 8 × 10−10 m2 · s−1 and could be related to temperature by an Arrhenius equation, having an activation energy of 29.1 kJ/mol. The results will allow the prediction of mean glucose concentration in potato tissues, and hence the overall losses incurred, after a given blanch treatment in this time and temperature range.
Quality changes during the storage of apple puree
Authors: Opatová H. , Voldřich M. , Dobiáš J. , Čurda D. 
Published: November 2006

AbstractThe stability of apple puree at different constant temperatures (‐18°C, 4°C, 20°C, 50°C and 60°C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, the sucrose inversion, the formation of furfural and levulinic acid as well as sensory properties were followed as criteria of the puree quality. From obtained data the temperature dependence of these reactions was derived. On this base the shelf life of apple puree (the time, after which the sensory differences became significant) was estimated. This period was relatively short, i.e. less than 100 days at 20°C. The changes in puree at variable temperature were similar to those at higher storage temperatures (40°C–50°C).
Effect of cell‐free milk culture liquid of Enterococcus faecalis subsp. liquefaciens on growth, acid production and proteolysis of some commercial starter cultures in milk
Authors: Hegazi F. Z. 
Published: November 2006

AbstractInclusion of 50 μl/ml cell‐free culture liquid of Enterococcus faecalis var. liquefaciens in skim milk intended for culturing separately 20 multi‐ and single‐strain starters did not increase the acid production by the starters and neither the cell growth nor the proteolysis was stimulated. On the contrary, both growth and acid production were variably inhibited, with the reduction in acid production not always resulting from growth inhibition. The inhibition ranged from 0 to 99% for growth and 0.5 to 62% for acid production and was maximum by heating the cell‐free culture liquid at 100°C for 5 min. Growth of the single‐strain starter cultures was affected by the heated but not the unheated culture liquid in general.The crude inhibitor proved to be non‐neutralizable, non‐dialyzable, sensitive to proteolysis and resistant to heat (100°C for 30 min) at 0.59% acidity, implicating bacteriocin‐like agent as a participant in the antimicrobial activity. Enterococcin positive strains of Enterococcus faecalis are, therefore, unsuitable for inclusion in the multi‐strain starter cultures in cheese making even though these variants might have a good ability to grow at low temperatures and exhibit excellent fermentative and proteolytic characteristics in addition to high salt‐tolerance. Multiplication of these strains in raw milk might also result in failure of the growth and acid production by the starter cultures.
Inhibition by gamma‐irradiation and antimicrobial food additives of aflatoxin B1 production by Aspergillus flavus in poultry diet
Authors: El‐Far F. , Aziz N. H. , Hegazy S. 
Published: November 2006

AbstractThe effect of gamma‐irradiation and the antimicrobial food additives on growth and aflatoxin B1 production by A. flavus NRRL 5520 in poultry diet was investigated. By increasing the irradiation doses the viable population as well as aflatoxin B1 production decreased greatly. No growth and no detection of aflatoxin production occurred in poultry diet after treatment with 6 kGy. The addition of the antimicrobial food additives resulted in a significant decrease in aflatoxin B1. Growth and toxin production was completely inhibited by 0.64% sodium propionate, 0.134% potassium sorbate and 0.1% sodium bisulfite. The combination treatments between gamma‐irradiation (3 kGy) and sodium propionate (0.48%), potassium sorbate (0.022% and 0.044%) and sodium bisulfite (0.0334% and 0.0667%) inhibited completely the fungal growth and aflatoxin B1 production. At 5 kGy, no growth was recorded and aflatoxin B1 production was completely inhibited at all tested levels of priopionate, sorbate and bisulfite. The combined effects between gamma‐irradiation and the antimicrobial agents had a synergistic effect on the mould growth and aflatoxin production in poultry diet.
Subacute oral toxicity study of benzyl isothiocyanate in rats
Authors: Lewerenz H.‐J. , Bleyl D. W. R. , Plass R. 
Published: November 2006

AbstractThe subacute toxicity of benzyl isothiocyanate (BITC) was investigated in male rats given oral doses of 0, 50, 100 and 200 mg/kg body weight/day for 4 weeks. Body weight gain and food consumption were decreased with increasing doses of BITC. Haematological changes of toxicological relevance were observed in the highest dose group. BITC administration resulted in increased serum cholesterol level in all treatment groups and decreased serum triglycerides level at 200 mg/kg. Renal dysfunction was indicated by reduced urine volume, proteinuria and enhanced urinary lactate dehydrogenase activity. BITC exposure also affected the weights of various organs and caused histological changes in the ductus choledochus, liver, ileum and mesenteric lymph nodes.
Kinetische Untersuchungen zur thermischen Mikroorganismenabtötung im Eigelb
Authors: Mohr K.‐H. , Simon S. 
Published: November 2006

AbstractEigelb ist aufgrund seiner Keimbelastung und Enzymaktivität nur begrenzt lagerstabil. Unpasteurisiertes Eigelb ist bereits nach wenigen Stunden bis Tagen verdorben. Dieser schnelle Verderb kann durch eine Pasteurisierung und anschließende Kühllagerung stark eingeschränkt werden. Durch lebensmittelrechtlich erlaubte Zusätze zum Eigelb, wie Kochsalz oder Saccharose, kann die Lagerstabilität erhöht werden.In diesem Artikel werden Ergebnisse zur Kinetik der thermischen Mikroorganismenabtötung im Eigelb ohne und mit lagerstabilisierenden Zusätzen vorgestellt. Es wird gezeigt, daß die Auswertemethode nach Reichart auch für Mischkulturen repräsentative Ergebnisse liefert. Eine weitere Methode zur Auswertung mittels Differentialgleichung wird vorgestellt und diskutiert.