bluuebunny/crossref_metadata_2025_split huggingface dataset:
The non‐glyceride saponifiables of shea butter
Authors: Peers Kenneth E. 
Published: November 2006

AbstractTriterpene alcohols and sterols were found to be present in a commercial sample of shea butter (the seed fat of Butyrospermum parkii, Sapotaceae) as esters of both cinnamic and fatty acids. These non‐glyceride saponifiables represented 6% by weight of the shea butter under study, whereas free triterpene alcohols and sterols accounted for only 1 % by weight. Cinnamic acid was found neither in the free form, nor esterified to glycerol. Saponification of the non‐glyceride saponifiables yielded the triterpene alcohols α‐amyrin, butyrospermol, lupeol, β‐amyrin and germanicol as major components. Other alcohols identified were parked, 24‐methylenelanost‐9(11)‐en‐3‐ol, dammaradienol, 24‐methylenedammarenol and the two sterols α‐spinasterol and Δ7‐stigmastenol. Esterified to these alcohols were cinnamic (trans and cis), palmitic, stearic, oleic, linoleic and arachidic acids. The fatty acid composition of the non‐glyceride saponifiables is different from that of the glycerides. No selectivity was observed in the esterification of these fatty acids by triterpene alcohols and sterols. Investigation of the products from acid catalysed transmethylation has led to two new experimental findings: (i) the difference in reaction rate of fatty acid and cinnamic acid esters and (ii) the formation of methoxylated artifacts from alcohols having unsaturation, in the C17 side chain, between C24 and C25 by the addition of methanol across the double bond. Analysis of the lipids extracted from shea kernels confirmed that the cinnamic acid esters were only present as non‐glyceride saponifiables.
Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation
Authors: Swoboda Peter A. T. , Peers Kenneth E. 
Published: November 2006

AbstractThe volatile compounds produced during the selective oxidation of butterfat at 35°C induced by α‐tocopherol and cupric palmitate were isolated and their characteristic odour described as “metallic” and “fishy”. These odorous volatiles were shown to be carbonyl compounds. On chromatographic separation, the “metallic” odour was found to be associated with certain vinyl ketones, and the unpleasant “fishy” character with the class of compounds containing a 2, 4‐dienal structure. The relative yields of the various volatile compounds indicated a selective mechanism for their production.
Effect of different types of blanching on the colour of sliced carrots
Authors: Mirza Shamin , Morton Ian D. 
Published: November 2006

AbstractSliced carrots were blanched by four methods—hot water blanching, in‐can steam blanching, direct steam blanching and microwave blanching. The colour observed by the Lovibond Tintometer changed from red to yellow. The Harrison colorimeter measurements of a more, objective nature indicated that the blanched carrots became more light and more saturated. Similar colour changes were exhibited by all four blanching procedures. The change in colour was attributed to changes in the ultra‐structure of carrots, especially in the chromoplast. When hot water blanching was used, there was some loss of carotene in the blanching media.
Predicting in‐vivo digestibilities of herbages by exhaustive enzymic hydrolysis of cell walls
Authors: Roughan P. Grattan , Holland Ross 
Published: November 2006

AbstractA potent cellulase solution was prepared from culture filtrates of an artificially‐produced mutant of Trichoderma species. The filtrates were diluted to provide a standardised, simulated rumen liquor which was then used to study the correlation between cellulase digestibility and in‐vivo digestibility of a range of plant materials. Cell walls of whole, dried plant material were either not attacked by the cellulase or were attacked only very slowly, but cell walls isolated by neutral‐detergent extraction were readily hydrolysed. Cellulase digestibility, defined as the percentage of whole, dry plant material solubilised by neutral‐detergent extraction followed by exhaustive hydrolysis with standardised cellulase, was highly correlated with in‐vivo dry matter digestibility (DMD) (r=0.98) and predicted that parameter with reasonable accuracy (r.s.d., residual standard deviation = 2.83). The form of the regression equation was in‐vivo DMD = 0.98 × cellulase solubility ‐ 10.12, suggesting that the same factors limited cellulase and in‐vivo digestibility. The method was simple and reliable and results were known within 48 h.
Evaluation of the nutritive value of plant protein concentrates
Authors: Nanda Chaman L. , Ternouth John H. , Kondos Alex C. 
Published: November 2006

AbstractThe nutritive value of acid and steam precipitated plant proteins extracted at pH 11 and acid precipitated plant proteins extracted at pH 8–11 were estimated. Acid precipitation was found to result in a higher true protein digestibility, biological value, net protein utilisation and protein efficiency ratio in rats and to be more completely hydrolysed in vitro than steam precipitated proteins. Proteins extracted from leaves at pH 11 were superior, for the same nutritive characteristics, to proteins extracted at lower pH (8–10) values. These differences are discussed in terms of differences in the quantities of certain amino acids present in the proteins, structural changes in the proteins and protein‐carbohydrate interactions.
The size distribution of starch granules in endosperm of different sized kernels of the wheat cultivar maris huntsman
Authors: Brocklehurst Paul A. , Evers Anthony D. 
Published: November 2006

AbstractThe particle size distributions of starches prepared by proteolysis from different sized kernels of Maris Huntsman wheat, were determined by Coulter Counter. The number of starch granules was greater in “large plump” kernels than in “small plump” and “shrivelled” kernels grown under the same conditions. In all three kernel types more than one third of the total starch weight was contributed by granules less than 10 μm diameter (B type granules). The proportion of these small granules was significantly greater in “large plump” kernels than in the other two types.
Evaluation by digestibility, growth and slaughter with young milk‐fed calves of microbial cells as a source of protein
Authors: Hinks Charles E. 
Published: November 2006

AbstractA comparison of two milk replacer diets, using Ayrshire bull calves, was undertaken. Calves were offered either a diet based on skim milk, fat and whey (diet CM) or one (diet DMC 10) in which 20% skim milk was replaced by equal quantities of dried microbial cells (DMC) and whey. The inclusion of DMC resulted in a reduction in energy digestibility but had little effect on the digestibility of nitrogen. The metabolisable energy (ME) value for diet DMC 10 was significantly lower than that for diet CM. Calves offered diet DMC 10 consumed more feed and grew faster than calves on diet CM. The gross efficiency of conversion of nutrients for growth was unaffected by treatment and the composition of the liveweight gains was similar on both diets. The efficiencies of tissue accretion were higher for the calves given diet DMC 10, particularly in relation to the efficiency of use of nitrogen for tissue gain.
Use of high performance liquid chromatography for the identification and estimation of zearalenone, patulin and penicillic acid in food
Authors: Hunt David C. , Bourdon Ann T. , Crosby Neil T. 
Published: November 2006

AbstractA method is described for the estimation of 3 u.v.‐absorbent mycotoxins in foods by using semi‐preparative and analytical h.p.l.c. columns. The foodstuff is extracted using aqueous acetonitrile and fatty matter is removed from the extract by partition into 2,2,4‐trimethylpentane. Mycotoxins present in the fat‐free extract are then back extracted into chloroform and separated into two fractions on a silica gel column using (a) diethyl ether and (b) chloroform: methanol. Further purification on a semi‐preparative alumina column is described prior to measurement of mycotoxin content on analytical h.p.l.c. columns. Recoveries of zearalenone, patulin and penicillic acid added at 2 to 4 times the detection limit to samples of meat, dairy products and cereals ranged from 50 to 100%.
The protective effect of sodium dodecylsulphate on the thermal precipitation of conalbumin. A study on thermal aggregation and denaturation
Authors: Hegg Per‐Olof , Martens Harald , Löfqvist Bo 
Published: November 2006

AbstractThe thermal precipitation and denaturation of conalbumin was studied separately at different pH values, low concentrations of an anionic detergent and salt concentrations relevant to food products. Sodium dodecylsulphate (SDS) was used as a model detergent and was found to lower the limit for thermal precipitation from pH 10–11 to pH 6–8 leaving a neutral pH region open for heat processing without any decrease in solubility. This protection against precipitation took place at the expense of a reduced thermal stability of conalbumin. Analysis at linearly increasing temperatures was shown to be a productive method to study the coupling between the thermal precipitation and denaturation processes. This coupling was examined at two heating rates, 10 and 1.25°C/min, respectively. Two types of precipitation behaviour were identified, a rapidly and a slowly sedimenting one. At the lower heating rate and under conditions where rapidly sedimenting precipitates were formed there was a close correlation between precipitation and denaturation. The precipitation was, however, always completed prior to denaturation. When approaching conditions where no precipitation took place, which also implied a successive transition towards slowly sedimenting precipitates, the precipitation process became delayed compared to denaturation. Precipitation could thus be registered at temperatures far above those of complete denaturation. The precipitates formed showed a considerable variation in particle size and water holding capacity.
Effect of pH, sodium chloride and sucrose on heat‐inactivation and reactivation of peroxidases in certain foods
Authors: Gibriel Ahmed Y. , El‐Sahrigi Ahmed F. , Kandil Soheir H. , A. El‐Mansy Hamdy 
Published: November 2006

AbstractThe kinetics of heat inactivation and reactivation of peroxidase were examined in extracts of carrots, spinach and apricots. The enzyme from carrots was the most heat‐stable and showed the highest reactivation during storage whereas the peroxidase from apricots was the most heat‐sensitive and showed no reactivation during storage. Higher rates of reactivation were generally observed for samples stored at ‐ 5°C compared to those stored at 4 and 18°C. The optimal pH for reactivation of peroxidase from spinach and apricots was pH 8.0. The presence of sodium chloride resulted in higher rates of reactivation during storage whereas sucrose had no significant effect.
The use of 1,1‐diphenyl‐2‐picrylhydrazyl for detecting free radicals in wheat flour dough
Authors: Nishiyama Junko , Kuninori Toyo , Matsumoto Hiroshi 
Published: November 2006

Abstract1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) was added to wheat flour dough to detect the formation of free radicals during mixing. The decolorisation of DPPH, i.e. the scavenging of radicals, was observed in patent flour dough. The rate of decolorisation was decreased by first removing free lipids and then bound lipids from the flour. The lipid fraction from the flour and especially the free fatty acid fraction strongly decolorised DPPH. The decolorisation of DPPH also increased with an increase in the concentration of oxidised linoleic acid. In this study, the results lead to the assumption that free radicals of oxidised lipid formed during mixing of dough cause at least to some extent a change in the rheological properties of dough.
Steam volatiles from coastal bermudagrass
Authors: Chapman Glenn W. , Burdick Donald , Higman Howard C. , Robertson James A. 
Published: November 2006

AbstractVolatile compounds were obtained by steam distillation‐continuous extraction of coastal bermudagrass and their origin and possible association with fresh grass palatability determined. The compounds were separated by gas chromatography and individually trapped with an effluent‐splitter for infrared analysis. Furfural, furfuryl alcohol and phenylacetaldehyde were identified by infrared spectral analysis, GC‐mass spectroscopy, and by comparison of GC retention times with authentic compounds. Acetic acid was identified by infrared spectral analysis and GC retention times. Phytol (3,7,11,15‐tetramethyl‐2‐hexadecen‐1‐ol) and β‐ionone [4‐(2,6,6‐trimethyl‐1‐cyclohexen‐1‐yl)‐3‐buten‐2‐one] were identified by GC‐mass spectroscopy. Phenylacetaldehyde was the only volatile compound identified that may be a natural component of bermudagrass. This compound could be an important flavour component and palatability factor in fresh grass because of its fragrant aromatic properties. Furfuryl alcohol, furfural, acetic acid, β‐ionone and phytol were formed as a result of lengthy steam distillation and do not occur naturally in coastal bermudagrass. Furfuryl alcohol was the principal volatile compound obtained under these conditions and results showed it could be formed directly from 2‐deoxyribose. The low level of these volatiles obtained from bermudagrass suggested that limited degradation of natural precursors occurred.
The volatile aroma components of fermented ciders: Minor neutral components from the fermentation of sweet coppin apple juice
Authors: Williams Anthony A. , Tucknott Owen G. 
Published: November 2006

AbstractThe minor neutral components present in a 1,2‐propanediol‐washed trichlorofluoromethane extract of a cider distillate have been examined by gas chromatography and gas chromatography‐mass spectrometry. This led to the identification of ten alcohols, seven carbonyls, 52 esters and five other components, and to tentative evidence for the identity of a further 32 compounds. Fifty‐five of these compounds have not previously been reported in ciders. Odour evaluation of the separated components as they were eluted from the gas chromatograph suggested that many of the esters contribute to the apple fruit character of this beverage.
A comparison of methods for the extraction and separation of hordein fractions from 29 barley varieties
Authors: Shewry Peter R. , Ellis J. Richard S. , Pratt Helen M. , Miflin Benjamin J. 
Published: November 2006

AbstractMethods have been developed for extracting and comparing the hordein fractions of barley seed as a means of identifying different varieties. A rapid method involving a single extraction with 55% (v/v) propan‐2‐ol+2% (v/v) 2‐mercaptoethanol at 60°C removed slightly less nitrogen from milled grain than a more detailed procedure in which three sequential extractions were made with the same solvent. The hordein fractions extracted by these two procedures were alkylated and their component poly‐peptides separated by four one‐dimensional and two two‐dimensional systems. The results showed that the hordein extracted by both techniques had the same polypeptide composition and thus the rapid method was satisfactory for use in comparing varieties. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and isoelectric focusing were used to compare the polypeptide composition of the hordein fractions from 29 varieties. Using the former system a total of 11 different patterns were recognised while further small differences between several varieties were revealed by isoelectric focusing or two‐dimensional analysis. If the polypeptide patterns obtained by these techniques are considered in conjunction with other grain characters it should be possible to identify almost all of the 29 varieties.
The Phenolics of Ciders: Effect of processing conditions
Authors: Lea Andrew G. H. , Timberlake Colin F. 
Published: November 2006

AbstractFactors affecting yields of phenolics during cider processing have been studied, and levels of individual procyanidins measured under different conditions. Oxidation after juice extraction is shown to be less important than that which occurs during the milling process as the tissue is disrupted. Extraction by means of pectolytic enzymes under sulphited conditions gives valuable increases in juice yield without any loss of phenolics. Warm anaerobic incubation of apple pulp before juice extraction increases the level of organoleptically significant procyanidins by 50%, and use of a sugar‐beet extractor provides even greater increases. The corresponding increases in bitterness and astringency are highly significant. Gelatin fining of cider, by contrast, leads to the loss of up to 20% of the organoleptically significant procyanidins. These results are important in the context of modern cider manufacture and the continuing shortage of bittersweet cider apples.
Spirit recovered from heap‐fermented grape marc: Nature, origin and removal of the off‐odour
Authors: Williams Patrick J. , Strauss Christopher R. 
Published: November 2006

AbstractSpirit derived from heap‐fermented grape marc was found to owe its undesirable odour to a series of unsaturated carbonyl compounds present in trace amounts. The principal odoriferous aldehydes in the spirit included trans‐2‐octenal, trans, trans‐2,4‐heptadienal, trans‐2‐nonenal, trans, trans‐2,4‐nonadienal, trans‐2‐undecenal and trans, trans‐2,4‐decadienal. The same compounds were found in a sample of autoxidised grape‐seed oil. This implied that oxidation of the polyunsaturated fatty acids in the grape‐seed oil was responsible for off‐odours of the marc spirit. The odorous carbonyl compounds could be removed by passing the marc spirit through a strong anion‐exchange resin in the bisulphite form. By analysing total acetaldehyde concentration in the treated spirit and relating this to the sensory characteristics of the spirit, an indirect analytical monitor of the efficiency of the deodorisation process was established.
The viscosity of dilute solutions of x‐carrageenan and sodium carboxymethylcellulose
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O. 
Published: November 2006

AbstractThe apparent viscosities of dilute solutions of K‐carrageenan and sodium carboxymethylcellulose have been measured and the intrinsic viscosities calculated. Added glucose, sucrose and glucose syrup increase the apparent viscosities of the solutions but give lower values for the intrinsic viscosity. In the presence of glucose syrup the macromolecules exhibit the behaviour associated with neutral macromolecules. This is attributed to the presence of inorganic cations in the glucose syrup which, by interaction with the polyanion, prevent dissociation of the ionic groups in the polysaccharides.
Effect of rate of chilling on the variability in texture of the beef round
Authors: Dransfield Eric , Jones Richard C. D. 
Published: November 2006

AbstractSix sides of beef were chilled under widely differing conditions and the toughness measured at locations across a slice of the round. When beef carcasses were held for 6 h before chilling at 2°C, the variation in toughness across each muscle was usually small and regions of toughness varied between animals. Such variations are unimportant commercially and, for most experimental purposes, locations within each muscle may be randomised with little loss of information. The exception was the M. biceps femoris in which the caudal region was consistently tougher than the cranial region. When chilled to 7°C in 24 h, the cold‐shortening toughness was induced to a depth of about 4 cm. The resulting variation was often so large that it made the average toughness value virtually meaningless.
Effect of different cultural conditions on the chemical composition of lipids of fusarium oxysporum
Authors: Bhatia Iqbal S. , Arneja Jagjit S. 
Published: November 2006

AbstractThree sugars were tried as carbon sources for the synthesis of total lipids, triglycerides and sterols in Fusarium oxysporum. Glucose at 3% level gave the maximum. Polar lipids in the mycelium varied from 4.2 to 9.7%. An increase in glucose concentration led to increased production of saturated fatty acids. Nine salts containing either the ammonium or nitrate ions were used as a nitrogen source. Potassium nitrate was best for lipid synthesis and ammonium bicarbonate yielded polar‐rich lipids. The content of free fatty acid was relatively higher on ammonium salts. Except for the minor changes in the fatty acid make‐up, no definite differences could be observed. The optimum pH was found to be 5.5. At this pH, triglycerides and free sterols were in considerably higher concentration. The proportion of linoleic acid remained more or less constant between the pH range of 3.5 and 6.5 while that of linolenic acid showed the maximum value at pH of 4.5. C:N ratios of 30 and 300 were found to be the optimum among narrow and wide ranges.
Lipid metabolism in Fusarium oxysporum
Authors: Bhatia Iqbal S. , Arneja Jagjit S. 
Published: November 2006

AbstractCertain aspects of lipid metabolism in Fusarium oxysporum were studied using acetate‐1‐C14 and H3P32O4 for incorporation of radioactivity into the fungal mycelium. During initial stages of growth of the organism (up to 1 h of incubation) the phospholipid fraction exhibited relatively higher specific activity values indicating its rapid rate of synthesis. Higher turnover rates were observed for phosphatidic acid (PA) and polyglycerophosphatides (PGP). It is postulated that PGP represents a labile pool where PA synthesised in excess of the metabolic needs of the cell is stored to be subsequently used during periods of intense phospholipid biosynthesis. In pulse and chase experiments, higher specific activities were observed for PA, PGP and cardiolipin (CL) fractions after 1‐day chase on unlabelled media. Rapid turnover rates were observed for PA, PGP and cardiolipin (CL) fractions. It is suggested that these are involved in the growth of new cells and (or) in the cell repair processes. In cells grown both under normal and carbon‐starvation conditions, the specific activity pattern of phosphatidyl choline (PC), and phosphatidyl ethanolamine and phosphatidyl glycerol (PE + PG measured collectively) was very similar indicating similarity in the metabolism of these two classes of phosphatides. Addition of sodium arsenite, alloxan, p. benzoquinone and citric acid in the incubation media was found to affect the synthesis of lipid classes in different ways. For example, among the polar lipids, PA, PC, PE + PG, CL and SGP + FFA fractions were inhibited by p.benzoquinone, while the incorporation of label from C14 was found to be stimulated into the phosphatidyl inositol fraction.
Amounts of N, P and K fertilizers needed by maize intended for fodder production in Southern England
Authors: Hughes Anthony D. , Unwin Roger J. , Johnson Patrick A. 
Published: November 2006

AbstractEighteen field trials were carried out from 1973 to 1975 (inclusive) in Southern England to assess the N, P and K requirement of fodder maize on soils with a wide variation in levels of available N, P and K ranging from low to high. It was only slightly (and not consistently) responsive to the added nutrients, though N, P, and K offtake by the crop was large. Practical considerations for formulating a fertilizer policy for this crop are discussed. Under conditions of low fertility, maximum yields of dry matter may be obtained with 60 kg ha−1 of N and 75 kg ha−1 of both P2O5 and K2O, but this practice would deplete reserves of P and K in the soil. This should be rectified later in the crop rotation.