bluuebunny/crossref_metadata_2025_split huggingface dataset:
Indicators of maturity in apricots using biplot multivariate analysis
Authors: Brown Gordon S , Walker Timothy D 
Published: October 2006

AbstractApricot fruit (Prunus armeniaca L cv ‘Moorpark’) of variable ground colour were harvested from three sites. From two additional sites fruit of one colour only were harvested. Measurements were made of skin ground colour, internal levels of ethylene and carbon dioxide, total soluble solids, flesh firmness, juice viscosity, pH, total titratable acidity and flesh water content. It was found that skin ground colour was a good indicator of physiological maturity in any one site but was a poor indicator between sites. Of the measured parameters only flesh firmness, total titratable acidity and juice viscosity were found to be useful measures of physiological maturity. Due to the preoccupation of marketers and consumers with flesh firmness, it is proposed that this parameter be used each year to determine the optimal picking colour for fruit in individual orchards.
Effect of processing on iron levels in and availability from some nigerian vegetables
Authors: Latunde‐Dada G Oluyemisi 
Published: October 2006

AbstractThe total iron contents of 12 Nigerian local vegetables differed significantly (P<0.05). Whereas blanching resulted in the loss of 14.1–45.4% of total iron, squeeze‐washing resulted in a 15.3–64.4% loss in the total iron. Percentage dialysable iron between these vegetables also differed significantly (P<0.05). Dialysable iron was reduced significantly (P<0.05) after blanching or squeeze‐washing of the vegetables. The addition of kanwa (an alkaline salt) also led to a 13.2–78.6% reduction in the dialysable iron from these vegetables. However, the addition of ascorbic acid enhanced the dialysable iron (P<0.05). This enhancing effect was also observed in the dialysable iron from some blanched vegetables. The results are discussed in relation to their implications for Nigerian feeding habits.
Effect of soaking and boiling treatments on the quality of winged bean seed
Authors: Buckle Ken A , Sambudi Handajani 
Published: October 2006

AbstractWinged bean (Psophocarpus tetragonolobus (L) DC) seeds were soaked for 24 h in distilled water, 30 or 50 g litre−1 rice husk ash suspension or solutions of 10 or 20 g litre−1 baking soda, or 5 or 10 g litre−1 NaHCO3. Seeds were then boiled for 30 min in these solutions, then either washed and resoaked in distilled water or peeled, washed for 24 h and resoaked for 24 h in distilled water. The pH and level of leached solids increased during boiling. The colour of the bean cotyledon remained light when boiled in distilled water or rice husk ash suspension, but became darker when boiled in the alkaline solutions. Boiling in distilled water or rice husk ash suspensions did not render the bean sufficiently soft, whereas boiling in the alkaline solutions produced adequately soft seeds. There was no significant difference in tenderness of beans given further processing by resoaking or peeling and resoaking compared with boiling. The nature of the cooking liquid had no significant effect on the protein content of the seeds.
Effect of thiolation on the physicochemical and functional properties of bovine serum albumin
Authors: Murphy Margaret C , Howell Nazlin K 
Published: October 2006

AbstractThe effects of the attachment of homocysteine residues, to either 16 or 21 amino groups of bovine serum albumin (BSA), on the physicochemical and functional properties were studied. Both thiolated protein derivatives had a lower isoelectric point, hydrophobicity and α‐helix conformation compared with the native protein. Polyacrylamide gel electrophoresis indicated that modification of the proteins resulted in a mixture of products. Thiolation impaired the whipping and gelling properties of bovine serum albumin but there was little change in the emulsification properties. It was concluded that increasing the available sulphydryl groups did not promote disulphide/ sulphydryl interchange reactions leading to enhanced functional properties: on the contrary, the blocking of amino groups was instrumental in impairing the whipping and gelling properties.
Degradation of starch in feed concentrates by enzymes, rumen fluid and rumen enzymes
Authors: Cone John W 
Published: October 2006

AbstractThe degradation of starch from various feedstuffs was investigated with rumen fluid, α‐amylase, pancreatin and a freeze‐dried, cell‐free preparation of rumen fluid. Rumen fluid was taken from either a hay‐fed cow or a concentrate‐fed cow. It was shown that incubations with rumen fluid at a constant pH of 6·5 gave a higher degradation of starch than those with a decreasing pH. The degree of starch degradation varied widely for the 21 feedstuffs investigated. Sorghum, maize and millet degraded slowly whereas tapioca showed fast degradation. Processed feedstuffs showed a higher level of degradation than unprocessed ones. The use of enzymes did not allow an accurate prediction of starch degradation by rumen fluid. However, this was made possible by the use of a freeze‐dried, cell‐free preparation of rumen fluid. Scanning electron microscopic observations showed that for the degradation of starch granules additional enzymes, present in rumen fluid, are necessary.
Concentrations of trace metals in various tissues of the squid Loligo opalescens and their redistribution after canning
Authors: Falandysz Jerzy 
Published: October 2006

AbstractThe trace metals (Mn, Cu, Zn, Fe, Cd, Pb and Ag) have been determined in various tissues of raw and canned Loligo opalescens squid. As a consequence of processing whole squid, highly elevated levels of cadmium, and to a lesser extent of the other trace metals investigated, were found in the edible parts of canned whole squid.
Aflatoxin contamination in mustard (Brassica juncea) in relation to agronomic practices
Authors: Bilgrami Krishna S , Choudhary Ajoy K , Masood Ahmad 
Published: October 2006

AbstractAflatoxin contamination in two varieties of mustard (Brassica juncea L), Varuna and BR‐40, sown on three planting dates (1, 15 and 30 November) under two different cropping patterns, viz monocropping and mixed cropping (along with the UP‐262 variety of wheat), was examined in rabi (winter) crops of 1987–1988 and 1988–1989. Analysis of variance showed a significant effect of planting date and cropping pattern as well as a combined effect of planting date × cropping pattern. Delayed planting (30 November) resulted in a very high level of aflatoxin contamination. The level of aflatoxin was low when mustard was cultivated along with wheat (mixed cropping). Varuna was more susceptible to aflatoxin than BR‐40. The maximum number of fungi was recorded in mixed cropping samples.
Enzymic browning in apricots (Prunus armeniaca)
Authors: Dijkstra Lucette , Walker John R L 
Published: October 2006

AbstractEnzymic browning in apricots (Prunus armeniaca L) was found to be catalysed by a catechol oxidase (o‐diphenol oxidase) and a laccase (p‐diphenol oxidase), both acting on catechin and chlorogenic acid as the natural substrates. The laccase was identified as such by substrate specificity tests and the effects of selective inhibitors. The enzymes were tightly bound to the fruit tissue and were inactivated by holding at 80°C for 10 min. The levels of phenolic compounds in healthy and rotted apricot tissue were compared by paper chromatography; the levels of catechin and chlorogenic acid were reduced in the rotted tissue.
Acid‐insoluble ash as a marker compound for use in digestibility studies with humans
Authors: Rowan Angela M , Moughan Paul J , Wilson Margaret N 
Published: October 2006

AbstractThe study aimed to evaluate acid‐insoluble ash, in the form of added celite (a diatomaceous earth), as an indigestible marker compound for use in digestibility studies with humans. The study comprised two parts. First, the recovery of dietary acid‐insoluble ash in the faeces was determined in a controlled 10‐day metabolism study involving five 6‐week‐old male pigs receiving food consisting of ingredients commonly eaten by humans. Secondly, the faecal recovery of dietary acid‐insoluble ash was determined with six adult humans following a set diet which maintained their normal levels of daily food intake for 7 days. The mean (±SE) recoveries of dietary acid‐insoluble ash in the faeces of the pigs and human subjects were 90·0 (±2·24) and 92·1 (±4·59)%, respectively. The mean apparent faecal digestibility coefficients for dietary dry matter were not significantly different (P > 0·05) when determined by total faeces collection or by reference to the marker, in both species. It was concluded that celite is a potentially useful dietary marker compound for use in human digestibility studies involving collection of faeces. The marker was readily accepted by the human subjects and can be determined chemically using simple gravimetric analysis.
Acetylenic compounds in stored packaged carrots
Authors: Lund Eric D , Bruemmer Joseph H 
Published: October 2006

AbstractStored carrots vacuum packed in plastic shrink bags showed significant variations in the concentration of certain important secondary compounds. In the acetylene group, 18 compounds were isolated and measured. Only eight of these compounds have previously been reported as carrot constituents. The concentrations of 10 of the 18 increased with storage time, and six were present only in stored samples.
Effect of drying conditions on tannin, fibre and lignin levels in mature oak (Quercus incana) leaves
Authors: Makkar Harinder Paul Singh , Singh Bhupinder 
Published: October 2006

AbstractOak (Quercus incana Roxb) leaves are rich in tannins and produce adverse effects when fed to livestock. The effects of shade and sun drying and oven drying at 60°C and 90°C for different lengths of time (24 to 72 h) on total phenolics, condensed tannins, protein precipitation capacity, degree of polymerisation, specific activity (protein bound per unit tannins), fibre‐linked proanthocyanidins, acid and neutral detergent fibres and lignin levels in mature oak leaves were studied. Removal/inactivation of tannins was not observed on wilting or drying under several conditions. Similarly the drying conditions had no effect on fibre composition. The adverse effects on feeding fresh or dried oak leaves are expected to be of similar magnitude.
Production of phytase by Aspergillus ficuum and reduction of phytic acid content in canola meal
Authors: Nair V C , Laflamme J , Duvnjak Z 
Published: October 2006

AbstractProduction of the phytase (EC 3.1.3.8) from Aspergillus ficuum in a submerged batch process was inhibited by high concentrations of glucose. The inhibition was overcome by applying a fed batch technique in the production of the enzyme. Tests carried out at different oxygen concentrations revealed that aeration had a beneficial effect on the production of the enzyme. The enzyme showed an optimum pH and temperature of 5·0 and 60°C, respectively. Preincubation of the enzyme preparation at 60°C resulted in relatively fast denaturation of the enzyme. Upon storage at 4°C it lost only 15% of its activity in 5 weeks. Aspergillus ficuum also produced phytase when grown on canola meal by a solid state technique. The enzyme catalysed degradation of the phytic acid present in the meal and completely eliminated it, rendering the commodity more suitable for animal feed. An apparent 10% increase in protein content of the canola meal was noted as a result of the growth of the microorganism.
Multiple molecular forms of finger millet subtilisin and amylase inhibitors
Authors: Vaidyanathan V Viswanathan , Virupaksha Tumkur K 
Published: October 2006

AbstractNine varieties of finger millet (Eleusine coracana Gaertn) including a wild form were screened for proteinase and α‐amylase inhibitory activities. Subtilisin inhibitory activity was present in all the varieties examined and was highest in the wild form, while the cultivated varieties had more trypsin inhibitory activity. Isoelectric focusing of a 60% ammonium sulphate fraction of the wild form, before and after complexing with subtilisin, showed multiple forms of subtilisin inhibitors one of which was also active against trypsin. Isoforms of finger millet subtilisin inhibitors were isolated from the ammonium sulphate fraction by ion exchange chromatography on DEAE‐Sephadex followed by SP‐Sephadex chromatography. Copurification of trypsin and α‐amylase inhibitory activities with subtilisin inhibitory activity was observed during cation exchange chromatography. PAGE analysis revealed them to be charge isomers with pI in the range 5·5–6·0. SDS–PAGE gave an estimate of 12 000 mol wt for each of them. Finger millet subtilisin inhibitors were more active on bacterial proteinases than on bovine trypsin and chymotrypsin.
Biosynthesis of limonoid glucosides in lemon (Citrus limon)
Authors: Fong Chi H , Hasegawa Shin , Herman Zareb , Ou Peter 
Published: October 2006

AbstractTLC analyses of lemon (Citrus limon (L) Burm f) fruit at various stages of maturity showed that limonoid glucosides were synthesised during the late stages of fruit growth. No limonoid glucosides were found in the stem and leaf. Use of radioactive tracers showed that 14C‐nomilin was converted to 14C‐nomilin 17‐β‐D‐glucopyranoside in fruit tissues and seeds. Glucosides are indeed the major end products of limonoid metabolism.
Instron measurement of sponge cake firmness: Effect of additives and storage conditions
Authors: Guinot Patricia , Mathlouthi Mohamed 
Published: October 2006

AbstractInstron measurement and sensory analysis of sponge cake texture was performed under various conditions. The samples were compared on the basis of their storage in modified atmosphere (CO2/N2, 50:50 v) or not, at + 4°C or + 20°C, as whole cakes or slices of cake, and with or without additives (soya bean protein or sodium alginate). It was found that the best conditions for preservation of a soft texture in a whole cake are obtained in a modified atmosphere at +4°C when 10 g kg−1 soya bean protein is included in the sponge cake formulation.
Physicochemical characterisation of raw fish and stickwater from fish meal production
Authors: del Valle José M , Aguilera José M 
Published: October 2006

AbstractChemical and microbiological properties of raw fish (RF) and chemical properties of stickwater (SW) samples were studied as a function of the staleness level of the fish. As time elapsed from fish capture increased, the microbial count in RF, volatile nitrogen content in RF and SW, and dissolved solids and dissolved protein in SW, increased. The apparent viscosity of SW increased as the temperature decreased and as the dry solids or suspended matter content increased. The size distribution of suspended particles in SW depended on the sample preparation technique, method used to measure particle size and whether the size distribution was expressed in terms of the weight or population of fractions. The average size (by weight) of suspended solids in SW was 2.5 μm as estimated by electronic counting. The solubility of protein in SW decreased when acid or alkali were added or thermal treatment (1 h at 90°C) applied. A minimal solubility point occurred near pH 5. The molecular weight of most dissolved proteins in SF was 3 kD. SF also contained a small proportion of 67 kD proteins. The significance of this basic characterisation study for the selection of improved processes for stickwater recovery is discussed.
Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Merluccius capensis) stored at −18°C
Authors: de Koning Adrianus J , Mol Theodora H 
Published: October 2006

AbstractHake fillets and mince were frozen and stored at −18°C in four different tests. Samples were periodically withdrawn and analysed for total protein, protein soluble in aqueous salt solution, free fatty acid content and texture. Highly significant correlations were found between the texture and both the ratio of protein soluble in aqueous salt solution to total protein and the free fatty acid content. These correlations led to the formulation of quantitative quality criteria based on protein soluble in aqueous salt solution and free fatty acid content for frozen hake stored at −18°C.
Influence of the naturally occurring phosphate esters on the crystallinity of potato starch
Authors: Muhrbeck Per , Eliasson Ann‐Charlotte 
Published: October 2006

AbstractThe gelatinisation enthalpy of native potato starch, as measured by DSC, as observed to decrease ith increased natural phosphorylation of the amylopectin. The phosphate esters bound to the C‐6 carbons clearly reduced the gelatinisation enthalpy, hereas the phosphate esters bound to C‐3 carbons took little or no part in this reduction. Retrograded starch samples ere also studied, in order to find a corresponding relationship beteen the degree of phosphorylation and the recrystallisation enthalpy. These results ere less convincing, but the phosphate esters did tend to increase the retrogradation enthalpy independent of the phosphorylation site.
Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)
Authors: Singh Umaid , Subrahmanyam Nukala , Kumar Jagdish 
Published: October 2006

AbstractEight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen‐balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.
Endogenous amino acid flow at the terminal ileum of the rat determined under conditions of peptide alimentation
Authors: Butts Christine A , Moughan Paul J , Smith William C 
Published: October 2006

AbstractThe study aimed to determine endogenous ileal amino acid excretion in the growing rat fed an enzymically hydrolysed casein (EHC) based diet with subsequent treatment of the digesta using ultrafiltration technology. Comparison was made with endogenous excretions obtained from rats fed an EHC‐based or a protein‐free diet and without any treatment of the ileal digesta. Preliminary investigations were made to determine the filtration efficiency of the ultrafiltration devices and to examine three alternative prefiltration treatments, trichloroacetic acid (TCA) and perchloric acid (PCA) precipitation, and centrifugation (SPIN). In the preliminary work, 15 purified protein, peptide and amino acid solutions were ultrafiltered using a molecular weight (MW) exclusion limit of 10000 Da, and the recovery of nitrogen indicated an effective filtration (generally >90% separation) on nominal molecular weight. Further, fresh rat ileal digesta samples were treated with either TCA, PCA or SPIN. The resulting supernates were ultrafiltered and the fractions were analysed for nitrogen and amino acids. The precipitates contained 23, 57 and 41% of the total nitrogenous material for the TCA, PCA and SPIN treatments, respectively, indicating that PCA was the most effective precipitant. In the main study, twelve 100‐g male rats were fed either an EHC‐based diet or a protein‐free diet, and samples of ileal digesta were collected after slaughter. The digesta from the six EHC‐fed rats were ultrafiltered after centrifugation, and the high molecular weight fraction was added to the precipitate. Endogenous ileal amino acid flows were determined for the total digesta and for the digesta following the centrifugation plus ultrafiltration treatment. The endogenous amino acid flows were generally higher for the total digesta than for the digesta following centrifugation plus ultrafiltration and significantly so (P<0.05) for lysine, glutamin acid and proline. The protein‐free fed rats had significantly P<0·05) lower amino acid flows than those rats fed the EHC‐based diedt (ultrafiltration treatment), the greatest differences occurring for isoleucine, serine, glutamic acid, valine, leucine, alanine and threonine.
Biochemical studies of cocoa bean polyphenol oxidase
Authors: Lee Pat M , Lee Kong‐Hung , Ismail Mohd , Karim Abdul 
Published: October 2006

AbstractPolyphenol oxidase (EC 1.14.18.1) was isolated and partially purified from cocoa beans. The properties of the enzyme were studied. The Michaelis constant Km for catechol was 1 × 10−2 M. The pH optimum of polyphenol oxidase activity assayed with catechol as substrate occurred at pH 6.8 and was characterised by a relatively high thermal stability, 50% of its activity was lost after heating for 40, 25 and 5 min at 60, 69 and 80°C respectively. The optimum temperature for the enzyme activity with catechol as substrate was around 45°C. The enzyme was reactive towards 3‐(3,4‐dihydroxy phenyl)‐DL‐alanine, 3‐hydroxytyramine hydrochloride and 4‐methyl catechol but showed no activity towards tyrosine, p‐cresol, and 4‐hydroxy‐phenol. A rapid deactivation of the enzyme was observed when catechol of concentration > 40 mM was used as substrate. The enzyme activity was inhibited by ascorbic acid, L‐cysteine, sodium bisulphite and thiourea.
Determination of boric acid in foods: Comparative study of three methods
Authors: Siti‐Mizura S , Tee E S , Ooi H E 
Published: October 2006

AbstractThree methods for the determination of boric acid in foods were studied in detail, namely the titrimetric method using mannitol, and two colorimetric procedures using carminic acid or curcumin. Agar‐agar strips, pickled mango, noodles and prawns were analysed and the repeatability, sensitivity and recovery of the methods compared. The titrimetric and curcumin methods gave mean values for boric acid which were significantly (P < 0·05) higher than those of the carminic acid method. Results with the titrimetric method did not differ from those with the curcumin method; the latter method gave good recoveries (∼ 100%) for all four foods at all levels of addition. Analyses carried out on NBS Standard Material showed that the curcumin method gave the most accurate results. This method was also found to show the least internal variation both in terms of mean boric acid content and recovery. Furthermore, the method possessed practical advantages over the other two techniques. Based on the results obtained from the comparative studies, the curcumin method was found to be the most reliable and hence would be the method of choice for boric acid determination in foods.