bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nitrate and Nitrite levels in carrot roots
Authors: Międzobrodzka A. , Sikora E. , Cieslik E. , Leszczyńska T. 
Published: November 2006

AbstractThe nitrate and nitrite levels were determined in two carrot varieties, cultivated in three Experimental Stations of Varieties Assessment in different regions of Poland in 1987–1989. The results obtained were analysed against soil conditions (kind and composition, richness), agrotechnical background (length of vegetation period, harvest time) and climatic conditions (air temperature and precipitation). The nitrate level in carrot was estimated at av. 349 mg KNO3/kg. Significant differences were found in nitrate levels depending on place and year of cultivation. The most significant effects of the studied factors on the nitrate level had soil richness in potassium and magnesium as well as length of vegetation period. The studied carrot displayed a high level of nitrites (av. 3.1 mg NaNO2/kg), which might have resulted from a microbiological reduction of nitrates occurring between harvest and the time of performing analyses.
Compositional differences of coriander fruit oils from various origins
Authors: Pino J. , Borges P. , Roncal Elda 
Published: November 2006

AbstractThe composition of the volatile oil of coriander fruit of different geographical origins was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.
The influence of combined storage procedures of foods on B vitamins content demonstrated at the example of heat sterilisation and irradiation
Authors: Hozová B. , Takácsová M. 
Published: November 2006

AbstractThis work presents a literary survey of accessible information on the applications of binary and trinary combinations of preservation methods (thermosterilization and irradiation with other preservation methods) and on their influence on B vitamin groups (thiamine, riboflavin, vitamin B6 and folacin) in comparison with traditionally used thermosterilization. It refers to the advantages of the combined techniques of preservation as a real possibility to replace the traditional preservation techniques by non‐traditional and less destructive processes.
Comparison of changes occurring in functional properties of nutria meat cured by dry method and beef cured without or with the participation of enzymatic preparation
Authors: Lesiów T. 
Published: November 2006

AbstractThe influence of the curing time of nutria meat on pH, water holding capacity, emulsion stability (expressed as a quantity of bound oil, ES0, and water, ESw), heat contraction and cooking losses was studied. The results were compared to that obtained earlier from beef cured without or with participation of enzymatic preparation. In all experimental periods the values of pH, water holding capacity, ES0 and ESw for nutria meat were lower when compared with beef. On the other hand, such values like emulsifying capacity, heat contraction and cooking losses for nutria meat and beef cured with enzymatic preparation were comparable and preferable to corresponding for beef cured without enzymatic preparation. The occurence of extreme majority of functional properties happened between 36 and 106 h of curing the nutria meat and 38 and 96 h or 43 and 108 h of curing beef without or with enzymatic preparation, respectively. Significant correlations were found between water holding capacity and both heat contraction and cooking losses and between heat contraction and cooking losses for nutria meat alike for beef.
Effect of time, temperature and humidity on biodeterioration of corn cake snack
Authors: Adebajo L. O. , Adesanya O. O. 
Published: November 2006

AbstractFood spoilage microorganisms representing 5, 6 and 10 genera of moulds, yeasts and bacteria, respectively were isolated from corn cake snack. Each of the samples analysed had initial pH value favourable to microbial growth and activities while only 28% had spoilage‐enhancing moisture contents (> 13%). The effect of temperature and relative humidity (RH) on biodeterioration during a 24‐day storage period was determined by monitoring changes in the pH and total microbial colony counts. Whereas very little or no deterioration was recorded for samples contained in 51% and 71% RH chambers at 30 and 45 °C, substantial deterioration was obtained at the same temperatures under 89.5% and 100% RH. At 15 °C, very little or no deterioration was detected except under 79.5%, 89.5% and 100% RH when slight spoilage changes were recorded as from the 12th or 18th day. The overall results show that the obtained colony counts and pH values monitor spoilage equally.
Cyclopiazonic acid and aflatoxin production by cultures of Aspergillus flavus isolated from dried beans and maize
Authors: Cvetnić Zdenka 
Published: November 2006

AbstractFrom the storerooms of individual households 150 samples of dried beans and 90 samples of stored maize were collected for mycological analyses. Two of 27 isolates of A. flavus grown on malt extract agar (MEA) were found to produce the mycotoxin cyclopiazonic acid (25–36 μg/g). Three of the A. flavus isolates grown on crushed moist wheat produced aflatoxin B1 (0.72–1.6 μg/g) and 6 of 26 A. ochraceus isolates were OA positive (0.5–10.4 μg/g). None of 25 bean samples were contaminated with CPA, AF or OA, while 4 samples of 30 tested maize samples were OA positive with level of OA 0.4–400 μg/g. Toxins were determined by thin layer chromatography and colorimetric method was used for quantitations of CPA.
Effect of phospholipids, free fatty acids and soapstock on colour fixation of cottonseed oil
Authors: Helmy H. E. , Taha F. S. , El‐Motaal E. A. Abd 
Published: November 2006

AbstractEffect of some substances present in cottonseed oil, e.g. phospholipids, free fatty acids and soapstock, on colour fixation of the oil was investigated. These components were added to cottonseed oil at different ratios and the oil exposed to a colour fixation treatment (heating at 60 °C for 15 days). Fixed oil samples were then refined and bleached. Spectrophotometric analysis (absorption spectra curves, oil colour, refinability, bleachability) and gossypol content were evaluated. Results revealed that the two samples of phospholipids (commercial from factory and laboratory prepared) added at 4% of crude cottonseed oil increased colour fixation. Free fatty acid added as oleic acid increased colour fixation at 2.5% of oil over than 5% and 10%, whereas soapstock of two sources added at 10% of crude oil did not increase colour fixation.
Distribution of radioactive octacosanol in response to exercise in rats
Authors: Kabir Y. , Kimura S. 
Published: November 2006

AbstractTo study the mechanism of action of octacosanol in rats the biodistribution of radioactivity of octacosanol was investigated in response to exercise. The amount of voluntary exercise was significantly higher in octacosanol fed rats than in the control. After ingestion of 14C‐octacosanol, the accumulation of radioactivity of octacosanol in the muscle of exercised group given octacosanol was significantly higher in comparison with that of the exercised control group given no octacosanol and also the non‐exercised groups irrespective of whether they were given octacosanol or not. The muscle thus seemed to be able to store a considerable amount of octacosanol in response to exercise. Although the exact mechanism of increase in physical exercise caused by octacosanol is not known, it is possible that octacosanol increases the mobilization of free fatty acids from fat cells within muscle. The results indicate that octacosanol possesses an adipokinetic activity, which might affect the lipolysis process of muscle.
Content of metals in rabbit tissues
Authors: Krelowska‐Kulas M. , Kudelka W. , Stalinski Z. , Bieniek J. 
Published: November 2006

AbstractThe purpose of the experiments was the determination of lead, cadmium, iron, copper, zinc, manganese and magnesium in some internal organs and muscles of rabbits. The investigations were performed in 1990 with 360 white New Zealand and black‐white rabbits which were slaughtered when they had 2.0 kg in weight. The experimental material (180 animals) came from a rabbit farm kept by Department of Genetics and Animal Breeding in the Agricultural Academy of Cracow. The control group constituted 180 rabbits from an area without the industry. With regard to the average lead content in 22% of kidneys and liver of experimental rabbit group an exceeding of the allowable limit and in average cadmium content in 18% of kidneys and liver was stated. The cadmium contents of values for the kidneys, liver, heart and muscles are several times higher compared with the highest values which were determined for the organs and muscles from the control area.
Ion chromatographic determination of inorganic anions in vinegar samples
Authors: Dolenc J. , Gorenc D. 
Published: November 2006

AbstractAn ion chromatographic procedure (IC) with chemical suppression is described for the simultaneous determination of the anions Cl−, NO, HPO and SO at ppm levels in vinegar samples. The moderately strong eluent composed of NaHCO3/Na2CO3 was chosen and sample pretreatment was required to reduce the influence of acetate on the chloride peak. The results obtained by IC were compared to those from standard methods.
Proteinmodifizierung durch Hochdruckhomogenisation
Authors: Heinzelmann K. , Höne Th. Zu , Muschiolik G. , Rawel H. M. 
Published: November 2006

AbstractIn der vorliegenden Arbeit wurden verschiedene Proteine wie Ackerbohnen‐, Sojabohnen‐ und Eiklarprotein einer Hochdruckbehandlung im Hochdruckhomogenisator bei 1,5 · 108 Pa unterzogen. Die funktionellen Eigenschaften der erhaltenen Produkte wie Schaumqualität und Wasseraufnahme wurden bestimmt und in Beziehung zu den molekularen Daten der Proteine gesetzt. Beim Soja‐ und Eiklarprotein konnte eine bessere Verschäumbarkeit, beim Ackerbohnenprotein eine verbesserte Wasserbindung erreicht werden. Zum besseren Verständnis der bei der Homogenisation ablaufenden Proteinmodifikation sind weitere Untersuchungen notwendig.
Studies on preparation, popping and functional properties of bulgur wheat
Authors: Suhasini A. W. , Malleshi N. G. 
Published: November 2006

AbstractWheat was steeped to 36% moisture and agitated for 2 min in sand heated to 170 °C. This dry heat bulgur was comparable to bulgur prepared by steam treatment. The dry heat bulgur of 14% moisture content was popped in hot (230 °C) sand medium. The expansion ratio of popped bulgur was 2.1. Some of the functional properties of popped bulgur flour were compared with native, 48 h malted and roller dried wheat flours. Water absorption index was highest for roller dried followed by popped and malted wheat, whereas water solubility index was highest for malted followed by roller dried and popped wheat. Roller dried wheat exhibited higher cold paste viscosity (360 BU) than popped (30 BU) wheat. Popped wheat had a peak viscosity of 300 BU. The viscogram of malted wheat was typical of cereal flours when the enzyme activity of malt was inhibited. The gel permeation chromatograms of popped and roller dried wheat indicated thermal degradation of starch during popping and roller drying. The in vitro carbohydrate digestibility of popped wheat was higher than roller dried and malted samples. The scanning electron microscopic examination of native and popped bulgur revealed that the endosperm of bulgur wheat was a homogenous mass containing gelatinized starch whereas that of popped bulgur was made up of thin layers of popped starch with irregular air spaces.
Nutritive value of marine algae Laminaria japonica and Undaria pinnatifida
Authors: Jurković N. , Kolb N. , Colić I. 
Published: November 2006

AbstractThe chemical composition, that is crude proteins, fats, carbohydrates, cellulose, ashes, minerals and nucleic acids were determined in two commercially available marine algae: Laminaria japonica and Undaria pinnatifida. The energetic value and energetic share of proteins, fats and carbohydrates were calculated. The results were discussed in terms of importance of marine algae in human diet.
Fermentation of rice‐bengal gram dhal blends with whey: Changes in phytic acid content and in vitro digestibility of starch and protein
Authors: Sharma Anshu , Khetarpaul Neelam 
Published: November 2006

AbstractWhey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 °C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. Whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice‐bengal gram dhal mixtures. Improvement in starch and protein digestibility is related to the reduction in phytic acid content, as this antinutrient is known to inhibit amylolysis and proteolysis. A significant negative correlation found between phytic acid and digestibility of starch and protein strengthens our findings.
Effect of potassium sorbate on development of biogenic amines during sausage fermentation
Authors: Shalaby A. R. , El‐Rahman H. A. Abd 
Published: November 2006

AbstractDifferent concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation using Lactobacillus plantarum and Pediococcus acidilactici as starter cultures. Microbiological examination revealed that there was a slight decrease in bacterial counts during aging period of fermented sausages. No differences in bacterial counts could be observed between treatment up to 0.06% potassium sorbate, although they were lower than that of control. Tyramine development continued, although potassium sorbate was used in concentration up to 0.06%. Histamine, tryptamine and phenylethylamine concentrations increased, then decreased in the later stage of aging to reach undetectable levels. Putrescine, cadaverine and spermidine were not detected in any sample throughout the study. Statistical analyses proved that there was a positive relation between total biogenic amine (TBA) content of fermented sausage and aging period. On the contrary, a negative relation between TBA and potassium sorbate concentration was found. The interrelationship between the concentration of TBA and the two factors (aging period and potassium sorbate concentration) with higher determination coefficient (R2 = 0.94) was given.
Relationships between adsorption and emulsifying of acetylated protein isolates from fabe beans (Vicia faba L.)
Authors: Krause J. ‐P. , Schwenke K. D. 
Published: November 2006

AbstractThe influence of acetylation on surface adsorption and emulsifying properties of faba beans protein isolates (FBPI) was studied. Generally, acetylation improved the interfacial activity of FBPI. The plateau value of the Gibbs' adsorption isotherms measured with the Wilhelmy‐plate was between 22.97 and 24.22 mN/m. The critical association concentration (CAC), i.e. the inflection point of the adsorption isotherms, was shifted from 2.06. 10−5 to 5.35. 10−7 g/ml with progressive acetylation. The dependence of the CAC on the degree of acetylation was found to be significant. For FBPI stabilized n‐decane/water emulsions with varying volume fraction of oil (ϕ) the emulsifying activity index increased from 166 to 593 m2/g whereas the droplet size decreased from 7.79 to 3.4 μm with acetylation. The correlation between emulsifying activity of FBPI and both degree of acetylation and adsorption behaviour was only significant for emulsions with ϕ 0.4.
Technological and chemical characters of bread prepared from irradiated wheat flour
Authors: Zaied S. E. A Farag , Abdel‐Hamid Afaf A. , Attia El‐Saied A. 
Published: November 2006

AbstractThe present work is a part of research programme aimed to use gamma irradiation to decrease the growth of fungi and the concentration of mycotoxines which present naturaly in collected samples of wheat flour from Egyptian markets (first part). To follow the technological, rheological and chemical characters of bread “Balady” common type in Egypt, same samples of wheat flour were irradiated with 2, 4 and 8 kGy for these purposes. The Egyptian bread type (Balady) had been prepared from irradiated and non‐irradiated samples. The chemical analysis proved a significant induction in reducing sugars (RS) which increased gradually with increasing doses as 16.75%, 30.30%, 43.24% after using 2, 4 and 8 kGy respectively. Same trend was observed with total sugars (TS), less changes were observed in non‐reducing sugars (NRS) and starch content.Results obtained showed that an actual reduction in dough development time, stability, weaking of dough and height of bread especially for irradiated samples at 4 and 8 kGy but 2 kGy was less effective. The reduction of Alkaline Water Retention Capacity (AWRC) was clear at high doses whereas 2.0 kGy improved the freshness of aged “balady” bread.Concerning, the evaluation of organoleptic characters of bread as judged by the panelists, all the samples were accepted either irradiated or not. But, the lowest values of acceptance resulted from irradiated samples with 4 and 8 kGy.Therefore, using 2 kGy can be recommended for keeping quality of wheat flour to avoid the infestation or pathogenic infection. Whereas high doses (4–8 kGy) can be use for eliminating the mycotoxins with some changes of quality which can be overcome by using some additional matters to get more acceptable bread and less changes in technological characters.
Cyclobutanones as markers for irradiated samples of Brie and Camembert cheese
Authors: Rahman R. , Haque A. K. M. M. , Sumar S. 
Published: November 2006

AbstractThe feasibility of applying a chemical method based on the formation of 2‐alkylcyclobutanone to samples of irradiated soft cheese (Brie and Camembert) was investigated. Significant quantities of 2‐dodecylcyclobutanone (DCB) and 2‐tetradecylcyclobutanone (TCB) were detected in both types of irradiated cheese and are proposed as qualitative markers. Other members of the cyclobutanone family (decyl‐ and tetradecenyl‐) are also thought to be present but could not be substantiated due to a lack of authentic standards. These compounds were absent from the unirradiated samples. Results also show a significant linear relationship between the irradiation dose (1 to 8 kGy) and the amount of DCB and TCB detected in the cheese.
Characteristics of the Bulgarian yoghurt lactic acid bacteria‐metabolism of lactose
Authors: Gyosheva B. , Petrova I. , Mutafchieva M. 
Published: November 2006

AbstractThe investigation was made with more than 200 selected strains of lactic acid bacteria isolated from home‐made yoghurt produced in the high‐mountains regions of Bulgaria. 94% of them (LBD strains) were attributed to L. bulgaricus spicies and only 6% (KBL strains) were attributed to the species 5. thermophilus. The results showed that the LBD strains utilize glucose completely. The LBL strains partially utilize galactose and most (or all) glucose derived from lactose hydrolysis. The starters for Bulgarian yoghurt contain selected strains of L bulgaricus and S. thermophilus, and the starters for Yana yoghurt contain selected strains L. helveticus and S. thermophilus. So the symbiotic starters used for production of Bulgarian yoghurt, as well as those used for the production of Yana yoghurt, guarantee the obtaining of a product which contains over 80% L(+) lactate, and in some cases over 93% L(+) lactate. According to the references of WHO these kinds of yoghurt could be used in child's nutrition.
Fermentation of grape must by sequential association of yeasts: Accumulation of pyruvic and α‐ketoglutaric acid
Authors: Abad F. Bravo , Pérez‐zúñiga F. J. 
Published: November 2006

AbstractFermentations of grape (cv. Malvar) musts from two consecutive vintages were carried out using the autochthonous microflora, a sequential association of yeasts and conventional fermentations with addition of sulfur dioxide to the must. The pyruvic and α‐ketoglutaric acid content over the course of fermentation was measured and showed that for both vintages tested the maximum accumulation of the ketoacid pyruvic acid took place several days earlier in fermentations using a sequential association of yeasts than in conventional fermentations. The accumulation of pyruvic acid was higher in the must made from grapes with a higher degree of ripening and the lowest level of added SO2. In the fermentations using either a sequential association of yeasts or the autochthonous microflora with no added SO2, accumulation of α‐ketoglutaric acid was higher in the must with the higher nitrogen content when the species making the greatest percentage contributions at the start of fermentation presented high levels of proteolytic activity.
Prolongation of the keeping quality of Mozzarella cheese by treatment with sorbate
Authors: Aly M. E. 
Published: November 2006

AbstractAn attempt was carried out for prolongation of the shelf‐life of Mozzarella cheese by incorporation of potassium sorbate into the cheese. Three manufacturing techniques were used: a) addition of potassium sorbate to kneading water (at level of 6%). b) addition during brine salting (at level of 0.5%) and c) dipping the cheese into potassium sorbate solution (6%) directly prior to packaging. Control cheese was made without potassium sorbate treatment. The resulting cheeses were divided into two portions, one of which was contaminated with Penicillium roqueforti and then packaged, while the second one was packaged without contamination. Both were stored at refrigerator (5 ± 1 °C) temperature and analysed periodically until spoilage.The results showed that treatment with potassium sorbate did not affect the organoleptic properties of the cheeses, except that a slight objectionable bitter flavour was observed in fresh cheeses treated with sorbate using the techniques of dipping or in brine salting then it was disappeared during storage. However, the overall acceptabilities of the sorbate‐treated cheese were increased up to 10 weeks of storage compared with 4 weeks for untreated cheeses. Treatment with potassium sorbate in kneading water or brine appeared to be more effective than dipping. Addition of potassium sorbate inhibited microbial growth, especially that of moulds and yeasts. The sorbate‐treated cheeses had higher moisture, pH values and lower acidity than the control. Fat, salt and total nitrogen were unaffected during storage. Levels of soluble N, non‐protein N and total volatile fatty acids in sorbate‐treated cheeses were slightly higher than in the control. Furthermore, addition of potassium sorbate increased the meltability and improved the fat leakage of Mozzarella cheese.
Large scale procedure for fractionation of albumins and globulins from pea seeds
Authors: Crévieu I. , Bérot S. , Guéguen J. 
Published: November 2006

AbstractThe buffer extractable proteins of pea, albumins and globulins, were successively extracted in a large amount at a pilot scale. In order to preserve as much as possible the native structure of proteins, a selective solubilization step procedure was performed. Firstly, albumins were extracted with acetate buffer and secondly globulins with phosphate buffer of high ionic strength. Each extract was desalted by diafiltration without protein precipitation. From 15 kg of flour, 380 g of albumin fraction and 1000 g of globulin fraction were obtained with a protein content of 86.0% and 90.7% of dry matter respectively. The characterisation of albumin and globulin fractions by electrophoresis, ultracentrifugation and anion‐exchange chromatography, showed that the cross‐contamination of these two fractions was minimal.