bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of total lipids, fatty acids, sugars and nonvolatile organic acids in nuts from four Castanea species
Authors: Senter Samuel D , Payne Jerry A , Miller Gregory , Anagnostakis Sandra L 
Published: November 2006

AbstractTotal lipid percentage and fatty acid ratios in nuts from Castanea dentata (Marsh) Borkh (American), C sativa Mill (European), C mollissima B1 (Chinese) chestnuts and C pumila (L) Mill (chinkapin) were significantly different among all species and among individuals within species. Total lipids and fatty acids were greatest in American chestnuts followed by chinkapins, then European chestnuts, and lowest in Chinese chestnuts. Palmitic, stearic, oleic, linoleic and linolenic acids comprised the fatty acid complement in all species. Free sugars (fructose, glucose and sucrose) and the sugar‐alcohol inositol did not differ significantly (P > 0.05) by species except in the European chestnuts where fructose and glucose were absent. Citric acid was present in all species except the European chestnuts. Malic acid was present in all species except in the American chestnuts. These results can be used to test nuts of new hybrids being bred for nut orchards and for wildlife mast production.
Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation
Authors: Onishi Akiko , Proudlove Michael O 
Published: November 2006

AbstractBeer foam polypeptides have been separated into five groups based on their relative hydrophobicity. Foam stability increases with increasing hydrophobicity of the polypeptide groups. The most hydrophobic polypeptide group contains a large proportion of Coomassie blue‐binding polypeptides. Analysis by SDS‐PAGE reveals that each polypeptide group is composed of several differently‐sized polypeptides. Further purification by anion‐exchange chromatography results in five fractions, each of which has a different polypeptide profile on SDS‐polyacrylamide gels.
Use of auxin and cytokinin to regulate anthocyanin production and composition in suspension cultures of strawberry cell
Authors: Mori Tsukasa , Sakurai Miei , Seki Minoru , Furusaki Shintaro 
Published: November 2006

AbstractThe effect of 2, 4‐dichlorophenoxyacetic acid (2,4‐D) and benzyladenine (BA) on the production of anthocyanin and its compositions in suspension callus culture of the leaf tissue from the strawberry (Fragaria ananassa cv Shikinari) were investigated. In order to determine the optimum anthocyanin production in suspension cultures, the effects of cell inoculum size on cell growth and anthocyanin accumulation were also studied. Maximum anthocyanin production was obtained in cultures about 2 weeks old using an inoculum cell size of 2 g. In the early phase of culturing, 2,4‐D stimulated cell growth and impaired anthocyanin accumulation. Approximately 207 μg g−1 cell of anthocyanins was obtained without the need to add phytohormones to the Linsmaier and Skoog (LS) liquid medium to a culture 1 week old, however, greater anthocyanin yield was obtained when 2,4‐D in amounts of more than 0–5 mg litre−1 was added to the LS medium of 2‐week‐old strawberry cultures. The content of two major anthocyanins, cyanidin‐3‐glucoside and peonidin‐3‐glucoside, were influenced by 2,4‐D and BA. The content of cyanidin‐3‐glucoside increased as the both 2,4‐D and BA concentrations rose, and the content when concentrations of 2,4‐D and BA are each 1 mg litre−1 was almost seven times greater than that when no phytohormones were added.
Studies on the recovery of proteinaceous substances from chicken heads: II—Application of pepsin to the production of protein hydrolysate
Authors: Surówka Krzysztof , Fik Mirosław 
Published: November 2006

AbstractMinced heads of broiler chickens were hydrolysed under various conditions using porcine pepsin. It was found that hydrolysis goes at an optimum rate at 55°C and pH 1.5 following the addition of 750 g water and 3 g pepsin per kg raw material. After 5 h of proteolysis, 1 kg of the raw material yielded 144 g of dry unneutralised hydrolysate containing 15.7 g total nitrogen, equivalent to a 67.8% nitrogen recovery. Neutralisation prior to drying marginally decreased nitrogen recovery and reduced the nitrogen solubility index by >30%. The final dried products were pale cream coloured, had no bitter taste, were of high microbiological quality and had a high mineral content. Both dried hydrolysates had poor emulsifying properties.
Chemiluminescence of fish oils and its flavour quality
Authors: Pettersen J 
Published: November 2006

AbstractSodium hypochlorite‐induced and luminol‐sensitised chemiluminescence (CL) of refined, high quality fish oils (FO) have been examined in order to evaluate a sensitive method to determine the flavour quality, ie the rancidity of the oils. Dispensing sodium hypochiorite (NaOCl) into emulsified FO caused a burst of CL and the counts of CL per mg FO increased with the amount of emulsification. The NaOCl induced burst of CL increased with the concentration of NaOCl. CL intensity increased with the temperature and was influenced by O2 in the headspace of the cuvette located in the luminometer. The addition of luminol (Lm) to a concentration of 0.2 μM increased the NaOCl induced CL sevenfold. The deterioration of stored FO samples produced NaOCl induced Lm sensitised CL that increased with storage time and were correlated to the sensory scores. The performance of the CL analysis is simple and rapid (approximately 10 min). The Lm addition improved the sensitivity of NaOCl induced CL and the method is suitable for evaluating the rancidity of refined, high quality fish oils.
Effect of a solid‐state fermentation using Rhizopus oligosporus sp.T‐3 on elimination of antinutritional substances and modification of biochemical constituents of defatted rapeseed meal
Authors: Bau Hwei‐Ming , Villaume Christian , Lin Ching‐Fwu , Evrard Jacques , Quemener Bernard , Nicolas Jean‐Pierre , Méjean Luc 
Published: November 2006

AbstractA solid‐state fermentation of rapeseed using Rhizopus oligosporus was investigated with the purpose of establishing whether fermentation would result in the elimination of antinutritional substances. A 24 h fermentation induced a degradation of 57.7% aliphatic glucosinolates, 97.3% indol glucosinolates and 73% ethanol‐soluble sugars (α‐gaiactosides, flatulence generator included) of rapeseed meal. The fermented meal had a high protein content (348 g kg−1). A 24 h fermentation resulted in a net increase in aromatic amino acids and ammonia content. The seed hull could be partially predigested by the enzymes secreted by the mould. The fermentation did not improve the protein efficiency ratio (PER). Rats fed fermented meal had a thyroid weight similar to those of rads fed casein. The protein intake of rats fed fermented meal diet was identical to that of rats fed the dehulled, defatted and heated meal diet. If the combined effects were taken into account, it would appear that the fermentation improved greatly the biological and nutritional value of the obtained products.
Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven
Authors: Yoshida Hiromi 
Published: November 2006

AbstractThe quality characteristics of sesame oils prepared at different roasting temperatures (120–250°C) from sesame seeds using a home electric oven were compared with an unroasted oil sample: only minor increases (P < 0.05) in characteristics, such as acid value, peroxide value, anisidine value and thiobarbituric acid value, of sesame oils occurred in relation to increasing roasting temperature between 120 and 180°C, but colour increase was more pronounced. In the oil prepared using a 250°C roasting temperature, the glycolipid content per 1000 seeds increased markedly (262.9 mg) compared with unroasted oil (6.9 mg) and phospholipids were no longer detectable. The fatty acid content of the oil was reduced, reflecting an increase in glycolipid content and triglyceride oxidation/polymerisation when the roasting temperature was over 220°C but fatty acid composition was unchanged. The amounts of γ‐tocopherol and sesamolin still remained over 900 g kg−1 of the original level after roasting at 180°C, but were almost depleted at 250°C Sesame oil prepared using a 180°C roasting temperature had the best flavour score when compared with the other samples.
The effect of cooking on proteins from acha (Digitaria exilis) and durum wheat
Authors: Jideani Afam I , Apenten Richard K Owusu , Muller H G 
Published: November 2006

AbstractThe effect of cooking on proteins from acha and durum wheat was assessed from an analysis of protein extractability, gel electrophoretic profiles, in‐vitro protein digestibility (IVPD) and the amino acid compositions of wholemeal flour and residue proteins. Heating wholemeal flour samples at 100–140°C (t = 10–40 min) resulted in 0–30% and 45–55% decreases in acha and durum protein solubility, respectively. In general, high molecular weight (30–70 k Da) protein subunits were more susceptible to heat damage. For both cereals, sodium dodecyl sulphate (SDS; 10 g litre−1) and/or dithiothrcitol (DTT; 10 mM) increased protein solubility in unheated and heated samples. The IVPD index was 90–91% and was not significantly altered by cooking (100–120°C, t = 40 min). Cooking at extreme temperatures (140°C, t = 40 min) reduced the IVPD by 8% (P = 0.05). Osborne fractionation resulted in a durum or acha residue level of 7.8% or 55.2%. Treatment with solvent containing propanol, SDS and/or DTT at room temperature followed by SDS‐polyacrylamide gel electrophoresis of non‐solubilised proteins showed that the glutelin fraction of acha, with the exception of a 65 kDa subunit, was insoluble owing to strong inter‐subunit hydrophobic and disulphide interactions. Wholemeal acha flour and residue protein showed a significantly greater level of hydrophobic and sulphur amino acids as well as glutamine which is associated with H‐bonding. The possibility that cereal protein solubility is also dependent on protein‐carbohydrate links is discussed.
Mechanical assessment of texture of sweet cherries: Effects of freezing
Authors: Alonso Jesús , Canet Wenceslao , Rodríguez M Teresa 
Published: November 2006

AbstractIn this study the authors analysed which objective mechanical parameters, obtained by means of penetration, shear and Kramer shear cell tests, best explain the results obtained through sensorial assessment of the texture of six varieties of sweet cherry, and the changes undergone therein during the freezing process. The results suggest that the mechanical parameters selected should be independent of sample weight and volume, and that sample preparation should be as non‐destructive as possible. All the mechanical test parameters used in this work discriminate between varieties, but not all are useful for assessing the effect of freezing. The maximal force displayed on the shear‐test curve is the parameter that best reflects the firmness of the product whether fresh or frozen. The slope of the penetration‐test curve best reflects the variations in turgidity of the fruit as a consequence of freezing.
Determination of linamarin in cassava using enzyme‐sensitised microcentrifuge tubes
Authors: Yeoh Hock‐Hin , Tan Cheng‐Kim Catherine 
Published: November 2006

AbstractCassava leaf linamarase was covalently immobilised onto the inner surface of microcentrifuge tubes (1.5 ml). A large number of these enzymesensitised microcentrifuge tubes could be prepared in advance and stored at 4°C until needed. For determination of linamarin content, cassava root extract prepared in 0.1 M orthophosphoric acid was incubated in the microcentrifuge tube for 10 min at 30°C and pH 6. The cyanide released was then detected by a spectrophotometric method. Compared with other spectrophotometric procedures for determining linamarin, this method used less reagents and avoided unnecessary exposure to pyridine vapour. This system is also useful as a simple tool for rapid screening of linamarin content in cassava roots.
Identification of antimutagenic activities in the extract of an edible brown alga, Hijikia fusiforme (Hijiki) by umu gene expression system in Salmonella typhimurium (TA 1535/pSK 1002)
Authors: Okai Yasuji , Higashi‐Okai Kiyoka 
Published: November 2006

AbstractA significant antimutagenic activity was found in the hot‐water‐soluble extract of an edible brown alga, Hijikia fusiforme (Hijiki in Japanese) which showed a significant inhibitory effect on the umu gene expression system in SOS response against DNA damage of Salmonella typhimurium induced by typical genotoxic substances such as N‐methyl‐N′‐nitro‐nitrosoguanidine (MNNG), furylfuramide (AF‐2), 2‐acetylaminofluorene(2AAF) and 3‐amino‐1,4‐dimethyl‐5H‐pyrido[4,3‐b]indole (Trp‐P‐1), This activity was divided into polysaccharide and non‐polysaccharide fractions and the former fraction showed a relatively high antimutagenic activity compared with that of the latter fraction. The polysaccharide fraction caused roughly equal inhibitory effects on MNNG‐, AF‐2‐, 2‐AAF‐ or Trp‐P‐1‐induced mutagenesis and the major portion of the antimutagenic activity of this fraction was estimated to have a molecular weight of more than 30 kDa. The non‐polysaccharide fraction also exhibited significant antimutagenic activities against MNNG‐, AF‐2‐, 2‐AAF‐ or Trp‐P‐1‐induced mutagenesis and the major activity or this fraction was associated with low‐molecular‐weight substances with less than 3.5 kDa. We discuss the biological significance of the antimutagenic activities from H fusiforme which were compared with those of Laminaria japonica and Undaria pinnatifida reported previously.
The proximate composition and some minor constituents of poppy seeds
Authors: Nergiz Cevdet , Ötles Semih 
Published: November 2006

AbstractThe proximate chemical composition of poppy seeds, along with minerals and water‐soluble vitamins content was investigated. The compositions of the fatty acids and tocopherols of the extracted oil were also determined. The proximate analysis of poppy seeds showed the following composition: (440 g kg−1), protein (211 g kg−1), moisture (50 g kg−1), ash (63 g kg−1), crude fine (62 g kg−1) and total carbohydrates (236 g kg−1). Potassium and calcium were the predominant elements in the poppy seeds. Linoleic acid was the major unsaturated fatty acid (750 g kg−1 total fatty acids) while palmitic acid was the main saturated one (86‐4 g kg−1). The amounts of α‐, β‐ and δ‐tocopherols found in poppy seed oil were 220 μg g−1, 40 μg g−1 and 20 μg g−1 respectively. Among the water‐soluble vitamins determined, pantothenic acid was found at the highest level followed by niacin and thiamin.
Antifungal proteins from sorghum endosperm and their effects on fungal mycelium
Authors: Kumari R Sunitha , Chandrashekar A , Shetty H S 
Published: November 2006

AbstractThree antifungal proteins identified in sorghum endosperm act on the grain mould pathogen Fusarium moniliforme Sheldon causing inhibition of growth (Sunitha Kumari and Chandrashekar J Sci Food Agric 64 (1994) 357–364). Both morphological and biochemical changes in the fungal hyphae were observed on treatment with the antifungal proteins. The 18 kDa antifungal protein caused sloughing of cell wall polysacharides without much release of cytoplasmic material as seen by a slight increase in absorbance at 280 and 265 nm, and by microscopic examination. The decrease in pH or rise in electrical potential of the medium as the fungi respired was not altered by die presence of the 18 kDa antifungal protein in the incubation mixture. The 26 and 30 kDa protein fraction on the other hand caused leakage of cytoplasmic contents as observed microscopically without releasing polysaccharides from the cell wall. Addition of 26 and 30 kDa proteins to the incubation medium reduced the rate of the rise in pH or fall in electrical potential of the medium. Immunofluorescent microscopy indicated that the 18 and 26 kDa proteins bound to discrete areas or the fungal hyphal walls whereas, the binding of the 30 kDa antifungal protein was non‐specific.
Maillard reaction during the processing of ‘Doce de leite’
Authors: Pavlovic Suzana , Santos Rinaldo C , Glória Maria Beatriz A 
Published: November 2006

Abstract‘Doce de leite’, a dairy product widely consumed in Brazil as a dessert or cake filling, is obtained from the heat treatment of milk and sucrose. On heating, the Maillard reaction occurs with the formation of desirable brown‐coloured products with a characteristic and pleasant flavour. However, the reaction can also lead to changes in nutritive value. In order to follow chemically the extension of the Maillard reaction and its effect on the nutritive value of ‘doce de leite’ its commercial processing was followed. Increases in the level of free 5‐hydroxymethylfurfural and in absorption at 420 nm by pigments attached to the protein were observed. The amino acid analysis showed a significant decrease in lysine levels (33%) as well as in arginine (11%) and histidine (10%). There was also a reduction in available lysine levels, as measured by the fluorodinitrobenzene (50.6%) and by the 2,4,6‐trinitrobenzenesulphonic acid (23.5%) methods. These results suggest a deleterious effect of the processing of ‘doce de leite’ on the nutritive value of the milk.
Performance of beef weaners on kikuyu silage supplemented with maize meal alone and in combination with protein of low degradability
Authors: De Figueiredo Maria C V , Stewart Iona B , Botha Willem A 
Published: November 2006

AbstractA series of experiments were designed to evaluate the effect of supplementation of maize meal, alone or in combination with protein of low degradability, on the growth and voluntary intake of beef weaners.Experiment 1: Maize meal (energy supplement) alone or in combination with fish meal (undegradable protein supplement) were evaluated as kikuyu silage supplements. Average daily weight changes of −312, 73, 300, and 635 g were obtained in weaners which were fed silage with no supplementation, 1.5 kg maize meal, 3 kg maize meal and 1.25 kg maize meal plus 0.250 kg fish meal each day, respectively.Experiment 2: The effect of increasing levels of protein of low degradability, in the form of fish meal, as a supplement to kikuyu silage was evaluated. Voluntary intake increased with fish meal supplementation but not the level of supplementation. Weaners given 250 or 400 g of fish meal per weaner per day had higher liveweight gain than those not supplemented or supplemented with 100 g.Experiment 3: Cottonseed meal, milled full‐fat soya beans and corn gluten meal were evaluated as replacements for fish meal. All diets were isocalorific and with the exception of the soya bean diet, which was lower in undegradable protein than the others, all diets had identical quantities of calculated undegradable protein. Neither voluntary intake nor liveweight gain were significantly affected by the replacement of fish meal with cottonseed or corn gluten meals.
A fourier‐transform infrared spectroscopic and microscopic study of the infection of potato tubers by Erwinia carotovora ssp carotovora in aerobic and anaerobic conditions
Authors: Stewart D , Lyon G D , Tucker E J B 
Published: November 2006

AbstractThe infection or potato tubers (Solanum tuberosum) by Erwinia carotovora ssp carotovora in aerobic and anaerobic conditions was studied using chemical analysis and Fourier‐transform infrared (FT‐IR) microscopy and diffuse reflectance spectroscopy. Analysis or the uninfected and infected residues following sequential extraction with diethyl ether, water (40°C), 90% dimethyl sulphoxide (DMSO) and digestion with amyloglucosidase showed that the principal effect of infection, particularly in anaerobic conditions, is starch degradation. This was substantiated by gel filtration chromatography of the 90% DMSO extracts. Extensive lignification was not found to be intimately associated with either infective condition. FT‐IR microscopical analysis of tissue sections showed that infection in both aerobic and anaerobic conditions caused starch and cell wall degradation, whilst extensive membrane degradation was only evident with anaerobic infection.
Impact of genotype and crop age on the breadmaking and physico‐chemical properties of flour produced from cassava (Manihot esculenta crantz) planted in the dry season
Authors: Defloor I , Leijskens R , Bokanga M , Delcour J A 
Published: November 2006

AbstractThe breadmaking potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80:20:3, w/w)) prepared from 10 IITA cassava genotypes harvested at the International Institute of Tropical Agriculture (IITA) at 6, 9, 12, 15 and 18 months after planting, was investigated. Bread quality in general was much more dependent on the age of the cassava at harvest time than on the effects of genotype. Thus, the quality of the bread (judged by the regularity of the crumb) produced from flour from crops harvested 12 months after planting was the best in general, with that from flour resulting from 9‐month plants superior to that resulting from 6‐month plants. Harvesting at 15 or 18 months led to a reduction in bread quality although the effects varied for different genotypes. Brabender peak viscosity varied widely within each set of flour samples harvested at any particular harvest time, but also with the harvest time itself. By differential scanning calorimetry (DSC) (moisture: dry matter ratio 2‐1 w/w), the 6‐month samples were characterised by two endothermic transition peaks, one at ca 72°C and one at ca 78°C. With increasing age at harvest time (up to 15 months), the 72°C peak became relatively more important, resulting in a ‘disappearance’ of the 78°C peak in the thermogram. The 18‐month samples again showed a 78°C gelatinisation peak or at least a shoulder thereof. The peak multiplicity of the 6‐month samples also occurred in DSC experiments with moisture: dry matter ratio of 6‐0 (w/w), showing that such samples have a unique gelatinisation pattern. Differences in the analytical values (α‐amylase activity, and starch, fibre and protein content) could not explain the differences in bread‐making potential.
Fatty acid profile of some cameroonian spices
Authors: Mbofung Carl M F , Gee Jennifer M , Knight Dorothy J 
Published: November 2006

AbstractSpices are frequently used in the preparation of traditional Cameroonian dishes, but to date little is known about their nutritional characteristics. The work described in this paper revealed that some spices, notably Njangsang and Pebe have a high fat content (around 500 g kg−1) and that a substantial proportion of this lipid is polyunsaturated. Wide variations in the total lipid content (40–510 g kg−1) and in the PUFA : SAFA ratio (0 3‐3 8) were observed but the consumption of spices in general, and of certain varieties in particular, may provide a significant quantity of lipid having a beneficial fatty acid profile, together with some essential fatty acids.
A further investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat
Authors: Fearon Anna M , Charlton Colin T , Kilpatrick David J 
Published: November 2006

AbstractDairy cows were offered diets containing three commercially available lipid supplements to determine their effect on milk fat composition and melting properties. Changes in fatty acid composition were observed. These were similar irrespective of supplement and agreed with the general trends reported in the literature. Changes in triglyceride composition were also found and these again were similar irrespective of supplement. However, the melting behaviour of the milk fats was different and may possibly be explained by changes in triglyceride structure. Compatibility of the dietary modified milk fats in mixtures with cocoa butter was examined using iso‐solid diagrams produced by a computer‐aided modelling technique. The differences in compatibility observed were small in magnitude but may still be important to the chocolate manufacturer.