bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study on some trace elements content of certain internal organs and muscles of lambs
Authors: Krełowska‐Kułas M. 
Published: November 2006

AbstractThe aim of the investigations was the determination of the lead, cadmium, copper, zinc and iron content. It was found that lead and cadmium content in the kidneys and livers of lambs from the Sędziszów region was by several times higher than in the case of lambs from an agricultural region (control). The average lead concentration in 31% of kidneys and livers coming from the lambs of the Sędziszów region exceeded the permissible norm.
Qualitätsveränderungen während der Lagerung von Speisezwiebeln (Allium cepa L.) 1. Mitt. Ernährungsphysiologische Qualitätsmerkmale
Authors: Böttcher H. 
Published: November 2006

AbstractEs werden die Veränderungen der Inhaltsstoffe einjähriger Säzwiebeln unter außenluft‐ (NL) und maschinengekühlten Bedingungen (KL) während 7 bzw. 8 Monaten Lagerdauer (x) im Mittel von 4 bis 7 Versuchsserien dargelegt. Der Trockenmassegehalt zeigt infolge Nährstoffkonzentration (Frischmasseverluste) keine Veränderung. Die Menge der Disaccharide (einschließlich eines Teiles der Oligosaccharide) nimmt pro Lagermonat ausgeprägt um 0,266 bzw. 0,337 g/100 g FM ab (NL allerdings gegen Lagerende degressiv entsprechend der Funktion y = α0 − β1x + β2x5). Die Monosaccharide unterliegen einem deutlichen Anstieg um 19 bzw. 38% bis April bzw. Mai, um dann wieder leicht abzufallen (Funktion y = α0 + β1x − β2x5). Der Gehalt an Gesamtsacchariden geht daher im abgeschwächten Ausmaß bei NL linear, bei KL progressiv zunehmend (y = α0 − β1x2) zurück. Der Gehalt an Gesamt‐Vitamin C steigt unabhängig von der Lagertemperatur pro Lagermonat linear um ≈0,5 mg/100 g FM an. Die physiologischen Einflüsse werden ausführlich diskutiert.
Feeding differently processed soya bean Part 1. Effect on performance, protein utilization, relative organ weights, carcass traits and economics of producing broiler‐chickens
Authors: Aletor V. A. , Olonimoyo F. I. 
Published: November 2006

AbstractThe comparative utilization of differently processed (roasted, cooked and oil cake) soya bean base diets and groundnut cake diet were evaluated in a feeding trial using 100 day‐old Anak broiler‐chicks. The response criteria included performance, protein utilization, relative organ weights, carcass traits and economy of production.At the end of the feeding trial, the average weight gains of chicks fed processed soya bean diets were significantly (P < 0.05) higher than those fed groundnut cake and raw soya bean diets. Both feed consumption and efficiency were significantly (P < 0.05) enhanced by processing. For example, feed consumption was highest in the chicks fed soya bean oil cake and least in those fed raw bean. Feed efficiency was best in chicks fed roasted soya bean.The relative weights [g/100g body wt.] of the liver, kidneys, lungs, heart, gizzard and bursa were not significantly affected by the differently processed soya bean while the raw bean (unprocessed) significantly (P < 0.01) increased pancreas weight. The dressed weight [%], eviscerated weight [%] and the relative weight of the thigh, drumsticks, chest, back and head were not significantly influenced by the dietary treatments. However, the relative weights of the shank and belly fat were significantly (P < 0.05) affected. Cost‐benefit analysis showed that the processed soya bean gave higher profit than groundnut cake diet. Among the soya bean diets, profit was in the order: roasted > cooked > oil cake > raw bean.
Compatible solutes produced by Zygosaccharomyces mellis 3296 in response to osmotic stress
Authors: Bhajekar D. V. , Kulkarni P. R. 
Published: November 2006

AbstractIn Zygosaccharomyces mellis 3296 accumulation of polyhydric alcohols as compatible solutes, in response to decreasing water activity (Aw) systems adjusted with glucose and sucrose was detected and quantified. Effect of aeration and time of incubation on polyol production was determined. The possibility of extraction of all intracellular polyol by washing technique was also explored.
Feeding differently processed soya bean Part 3. Effect on serum constituents and bone mineralization in the chicken
Authors: Aletor V. A. , Osungwu C. I. 
Published: November 2006

AbstractThe effect of feeding differently processed soya bean on serum constituents and bone mineralization in the chicken was investigated in growing chickens. The response parameters were total serum protein (TSP), albumin, globulin, albumin: globulin ratio and urea. Others were phosphorus, calcium and calcium: phosphorus ratio in the tibia and femur.The results indicated that TSP was significantly increased (P < 0.05) in the heat processed soya bean diets but decreased in the chicks fed raw soya bean diet. Albumin and globulin were not significantly affected. However, albumin: globulin ratio was significantly (P < 0.05) influenced. Serum urea was generally higher (P < 0.05) in the chicks fed processed soya bean diets. Significant (P < 0.01) decrease was observed in the total ash [%] of the bones in the chickens fed raw soya bean diet. The phosphorus [%] and Ca:P ratio in both tibia and femur were not significantly affected by dietary treatments.
Einfluß der Gamma‐Bestrahlung auf die Lipidkomponente von Sojaproteinprodukten
Authors: Grüner M. , Horvatić M. , Kujundžić D. , Magdalenić B. 
Published: November 2006

AbstractEs werden Untersuchungen über den Einfluß von Gammastrahlen auf die Lipidkomponente der mit Dosen von 1, 3 und 5 kGy bestrahlten Sojaproteinprodukten durchgeführt. Nach der Gamma‐Bestrahlung treten keine deutlichen Veränderungen des Rohfettgehaltes sowie des Gesamtphospholipidgehaltes auf. Demgegenüber werden hochsignifikante (p ≦ 0,05 und p ≦ 0,01) Veränderungen der relativen Fettsäurenanteile und Fettsäurenkorrelationen in Lipiden bei Strahlendosen von 3 und 5 kGy, verglichen mit den unbestrahlten Kontrollproben, festgestellt. Bei der Dosis von 1kGy verändert sich die Fettsäurenkorrelation nicht signifikant. Es besteht ferner ein deutlicher Zusammenhang zwischen dem Ausmaß der Lipidoxydation und der Strahlendosis. Der Gehalt an Gesamt‐Carotenoiden nimmt bei den bestrahlten Proben ab; die durchschnittliche Abnahme beträgt 6,0% bis 16,8%. Bei den bestrahlten Proben tritt sowohl eine wesentliche Reduktion der vermehrungsfähigen Keime und der Sporen von aeroben Bakterien und Schimmelpilzen auf.
Metabolic interaction between Streptococcus thermophilus and Lactobacillus bulgaricus in single and mixed starter yoghurts
Authors: El‐Abbassy M. Z. , Sitohy M. 
Published: November 2006

AbstractYoghurt was manufactured with mixed starter of S. thermophilus and L. bulgaricus or a single starter of either in the presence or absence of 600 ppm free amino acids mixture (glutamic acid, histidine, cysteine, valine, methionine and tyrosine) and/or 600 ppm of sodium formate. Results showed that the acidity, total volatile fatty acids (TVFA), NPN, total free amino acids and soluble tyrosine contents of different yoghurt samples increased gradually during storage at 5–8 °C for 7 days especially in the mixed starter yoghurt fortified with free amino acids mixture and Na formate. Organoleptic evaluation showed that the flavour of single strain starter yoghurt with free amino acids mixture of Na formate gave nearly the flavour of control yoghurt samples. However, the mixed starter yoghurt fortified with free amino acids mixture and Na formate gave more acceptable flavour. It could be concluded that addition of free amino acids mixture and/or Na formate to yoghurt stimulated the activity of starter bacteria. Also manufacture of yoghurt using a single starter of S. thermophilus or L. bulgaricus should be associated with addition of free amino acids mixture or Na formate to yoghurt milk respectively.
The thermostability of paperboard food packing
Authors: Dobiáš J. , Voldřich M. , Pudil F. , Čurda D. 
Published: November 2006

AbstractThree different methods of isolation of volatiles released by heating of the paperboard were compared. The volatiles produced by 30–60 min of heating at 150 °C were isolated by: 1) extraction with diethyl ether 2) distillation with trapping in cooled diethyl ether and 3) adsorption on TENAX GC. The isolated volatiles were analyzed by gas chromatography coupled with the mass spectroscopy detection.The TENAX adsorption seems to give the best results, better than the other methods, by use of which not only volatiles were isolated and some part of volatiles was lost also by subsequent reactions of those.
Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley
Authors: Gupta Manju , Khetarpaul Neelam 
Published: November 2006

AbstractRabadi, an indigenous fermented food, was prepared by mixing cereal flour with buttermilk, allowing it to ferment at 30, 35 and 40 °C for 6, 12, 18, 24 and 48 h and cooking the fermented mixture for 0.5 h with continuous stirring. Two types of rabadi were prepared i.e. autoclaved and unautoclaved. In autoclaved type of rabadi cereal flour was mixed with water, autoclaved (0.103 MPa = 15 psi for 15 min), cooled, mixed with buttermilk and fermented. As this type of rabadi was precooked prior to fermentation, hence, the fermented product did not require cooking afterwards, while in unautoclaved rabadi, barley flour and buttermilk were mixed, fermented and then cooked prior to consumption. Phytic acid was reduced drastically at all the temperatures and periods of fermentation in both autoclaved and unautoclaved type of rabadi; greater reduction occurred at higher temperature and duration of fermentation. A significant improvement in the in vitro digestibility of starch and protein was observed; maximum improvement was noticed when fermentation was carried out at 40 °C for 48 h in both the types of rabadi. Phytic acid had a significant (P < 0.05) negative correlation with digestibility (in vitro) of proteins and starch of barley flour rabadi.
Kinetic analysis of the loss of some B‐vitamins during the cooking of macaroni
Authors: Ayranci G. , Kaya S. 
Published: November 2006

AbstractThe kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50, 75, 80, 85, and 90 °C. Simultaneous analysis of the vitamins was achieved by HPLC using a μ‐Bondapak column. The activation energies for the losses of thiamin, niacinamide, and riboflavin were determined as 25 kJ/mol, 22 kJ/mol, and 11 kJ/mol, respectively. It was concluded that the leaching of these vitamins into cooking water was the main pathway for their loss during macaroni preparation.
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 6. Mitt. Weitere lokale Operatoren zur Linien‐ und Kantendetektion
Authors: Fromhold‐Treu I. 
Published: November 2006

AbstractVerschiedene Gradienten‐Operatoren werden in einer einheitlichen Schreibweise dargestellt und deren Eigenschaften untersucht. In Bezug auf die Qualität der detektierten Kanten unterscheiden sich die Operatoren nur gering. Größere Unterschiede treten in der Rauschempfindlichkeit und im Rechenzeitaufwand auf. Sind die Bilder nicht verrauscht, so liefern der Roberts‐Gradient und der 3 × 3‐Mittelwerts‐Differenzen‐Operator gute Ergebnisse bei geringem Zeitbedarf.
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 7. Mitt. Kantendetektion unter Ausnutzung von Richtungsinformationen
Authors: Fromhold‐Treu I. 
Published: November 2006

AbstractDie meisten Algorithmen zur Kanten‐ und Liniendetektion verwenden als Kriterium für das Auftreten von Kanten‐ und Linienelementen den Betrag des Gradienten der Grauwertfunktion. Faßt man dagegen die Grauwertfunktion in einem quadratischen Bildausschnitt als eine n × n‐Matrix eines n2‐dimensionalen Vektorraumes auf, so kann die Richtung der Elemente dieses Vektorraumes in Bezug auf spezielle Unterräume als ein weiteres Kriterium angesehen werden. Weiterhin werden zwei Methoden zur Rauschminderung in Gradientenbildern beschrieben.
Oral intake of cadmium, cobalt, copper, iron, lead, nickel, manganese and zinc in the University student's diet
Authors: Barberá Reyes , Farré Rosaura , Mesado Delfina 
Published: November 2006

AbstractA duplicate diet meal study was carried out with a group of university students living in a hostel, in order to estimate the intake of Zn, Cd, Co, Cu, Fe, Mn, Ni and Pb. Zn, Cu, Fe, Mn and Ni were determined by flame atomic absorption spectrophotometry and Cd, Co and Pb by graphite furnace atomic absorption spectrophotometry after a nitric acid wet digestion procedure. The estimated intake values from the contents of breakfast, lunch, dinner and drinks were compared with the values of the Provisional Tolerable Daily Intake (PTDI) in the case of Cd and Pb, Recommended Dietary Allowances (RDA) of Co, Fe and Zn and Estimated Safe and Adequate Dietetic Daily Intake (ESADDI) of Cu and Mn. Neither excessive intake of Pb and Cd nor deficiencies in Zn, Co, Fe, Mn or Ni were observed, but Cu intake was lower than the ESADDI.
Physico‐chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.)
Authors: Schwenke K. D. , Dudek St. , Mothes R. , Raab B. , Seifert A. 
Published: November 2006

AbstractSelected physico‐chemical properties of a faba bean protein isolate before and after being acetylated have been investigated using analytical ultracentrifugation, SE‐ and RP‐HPLC, viscometry and hydrophobicity measurements using fluorescence probe techniques. The time course of relative chymotryptic hydrolysis rates was followed by means of the TNBS method and RP‐HPLC analysis.The extensive decrease of the 11 S and 7 S protein components of the isolate in favour of a low molecular weight 2 S component after exhaustive acetylation is the proof of the dissociated state of the highly modified derivatives. Both the viscometric measurement and the study of proteolysis breakdown give arguments for a rather unfolded state both of the unmodified and the modified protein isolates. The course of relative chymotryptic hydrolysis rate points to a successive transition from a globular state into a more unfolded one depending on the degree of acetylation. Both the viscometric data and the hydrophobicity measurements revealed a conformational transition at about 60% N‐acetylation. This level of modification corresponds to that where a sharp increase of OH‐acetylation takes place.
Effect of dietary protein on the absorption and retention of Zn, Fe, Cu and Mn in pre‐adolescent girls
Authors: Randhawa R. K. , Kawatra B. L. 
Published: November 2006

AbstractThree experimental diets, viz. habitually consumed diet (D1), D1 + 34 g pulses (D2), D1 + 190 ml milk (D3) were fed to 18 healthy pre‐adolescent girls of low socio‐economic group. The additional amount of pulses/milk provided 8 g of additional protein/day. The overall results indicate that the supplementation of habitually consumed diet with a small amount of milk greatly improved the absorption and retention of trace minerals. Minimum daily intake of Zn, Cu and Mn required to maintain equilibrium of these minerals in pre‐adolescent children was calculated using the prediction equations and was found to be 8.77, 2.01 and 1.91 mg, respectively. The requirement of Fe could not be calculated due to wide variations among the subjects.
Biochemical changes during the preservation stage of ripe olive processing
Authors: Garrido A. , García P. , Montaño A. , Brenes M. , Durán M. C. 
Published: November 2006

AbstractThe influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were investigated. Glucose, fructose and sucrose were completely consumed during preservation. Mannitol and malic acid were metabolized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and acetic acid in aerobic or anaerobic treatments inoculated with Lactobacillus plantarum. Methanol and ethanol were present in all the brines although in a lower concentration when conditions were aerobic. Thus, induced lactic fermentation led to the most efficient utilization of carbohydrates and yielded the most suitable physicochemical characteristics for ripe olive preservation.
Biochemical studies of some non‐conventional sources of proteins Part 7. Effect of detoxification treatments on the nutritional quality of apricot kernels
Authors: El‐Adawy T. A. , Rahma E. H. , El‐Badawey A. A. , Gomaa M. A. , Lásztity R. , Sarkadi L. 
Published: November 2006

AbstractDetoxification of apricot kernels by soaking in distilled water and ammonium hydroxide for 30 h at 47 °C decreased the total protein, non‐protein nitrogen, total ash, glucose, sucrose, minerals, non‐essential amino acids, polar amino acids, acidic amino acids, aromatic amino acids, antinutritional factors, hydrocyanic acid, tannins and phytic acid. On the other hand, removal of toxic and bitter compounds from apricot kernels increased the relative content of crude fibre, starch, total essential amino acids. Higher in‐vitro protein digestibility and biological value was also observed. Generally, the detoxified apricot kernels were nutritionally well balanced. Utilization and incorporation of detoxified apricot kernel flours in food products is completely safe from the toxicity point of view.
A study of stability of O/W emulsions stabilized by soybean and pea globulins
Authors: Bogracheva T. Ya. , Davydova N. I. , Bespalova N. Yu. , Kondrashina S. A. , Bezrukov M. G. , Braudo E. E. , Tolstoguzov V. B. 
Published: November 2006

AbstractFlotation stability of O/W emulsions, stabilized by total globulins of soybean and peas increases with an increase in protein concentration and diminishes with NaCI concentration. Stability increases significantly as a result of long emulsion storage (24 h and 72 h) at room temperature, that is most likely caused by the flocculation process. Heating of emulsions, stabilized by soybean globulins at 100 °C and 120 °C results in an increase in their flotation stability. Emulsion heating during the first 10 min is associated with diminishing in stability to coalescence, that becomes more pronounced as protein concentration decreases. At further heating the resistance to coalescence remains unchanged apparently because of interface adsorption layers gelation.
Winter season krill (Euphausia superba D.) as a source of n‐3 polyunsaturated fatty acids
Authors: Kolakowska A. , Kolakowski E. , Szczygielski M. 
Published: November 2006

AbstractKrill (Euphausia superba D.) caught in winter near South Georgia were examined as a raw, intermediate product, precipitate and by product. The following assayes were performed: lipid composition (TLC), fatty acid composition (GC), lipid susceptibility to oxidation, and carotenoids content. The krill harvested in July/August was found to contain about 3% of lipids. The amount of n‐3 polyunsaturated fatty acids (PUFA; eicosapentaenoic and docosahexaenoic acids) in total lipids of whole krill accounts for 19.0 ± 1.7% of fatty acids. There was no any lost of n‐3 PUFA during processes used to obtain the precipitate and the lipid formula. Euphausia superba is a valuable source of n‐3 PUFA, primarily because of their stability in krill.
Iron status in a population of Spanish schoolchildren
Authors: Aguilera F. , Lupiañez L. , Magaña D. , Planells E. , Mataix F. J. , Llopis J. 
Published: November 2006

AbstractIron status was assessed in a population of 196 schoolchildren and adolescents divided into three age groups: 6–7 years (n = 60), 10–12 years (n = 63) and 13–15 years (n = 73). All subjects were from the Vélez‐Málaga area (province of Málaga) in southern Spain. Nutrient intakes and biochemical parameters related with iron status (number of red cells, hematocrit, hemoglobin, serum iron concentration, total iron‐binding capacity and transferrin saturation) were measured. The results showed a lack of correlation between the nutrient intake and biochemical findings. Food intake calculations suggested that adolescent girls between 13 and 15 years of age were at greatest risk for iron deficiency (intakes covered only 71.6% and 84% of the iron and folic acid RDAs, respectively), followed by 10–12 year old girls and 6–7 year old boys. However, groups in which iron deficiency was most frequent according to the biochemical data were 6–7 year old boys (10%), followed by 13–15 year old adolescent boys (2.9%).
Availability of calcium from kilkeerai (Amaranthus tricolor) and drumstick (Moringa oleifera) greens in weanling rats
Authors: Pankaja N. , Prakash J. 
Published: November 2006

AbstractThe present study was undertaken to determine the extent of calcium absorption in weanling rats from two types of greens rich in oxalates. The edible portions of greens namely kilkeerai (Amaranthus tricolor) and drumstick (Moringa oleifera) were analysed for moisture, calcium and total and soluble oxalates. Three groups of 6 male weanling albino rats were fed ad libitum on milk diet and two experimental diets containing greens. Urine and faecal samples were collected for a period of 7 days after 5 days of acclimatization period and were analysed for calcium. From the values obtained percent absorption and retention of calcium were calculated. Results revealed that calcium absorption and retention from milk diet (92 and 78%, respectively) were significantly higher than greens. Average calcium absorption and retention from greens diet were 75.5 and 60%, respectively. Presence of oxalates inhibited intestinal absorption of calcium.
Structuration of graphical scales in the sensory difference testing affects the distribution of results
Authors: Ledahudec J. , Pokorný J. 
Published: November 2006

AbstractDifferences between the reference and the test samples were determined by the sensory analysis using two graphical scales: (1) unstructured one‐way or two‐way scales provided with verbal descriptions of the end points; (2) structured scales provided with 5 or 7 anchoring points with verbal descriptions. The anchoring points attracted the rating signs in the case of trained, and still more of untrained persons. Differences between the scales were found statistically significant by Kolmogorov‐Smirnov One‐Sample or Two‐Sample tests.
Mould contamination and the influence of water activity and temperature on mycotoxin production by two aspergilli in melon seed
Authors: Adebajo L. O. , Bamgbelu O. A. , Olowu R. A. 
Published: November 2006

AbstractBoth the moisture levels and the incidence of mould contamination recorded for shelled water melon seed samples (22) obtained from 9 markets were generally higher as those recorded for the unshelled seed samples. 16 fungi, mostly toxigenic, were isolated from the surface‐disinfected mouldy seeds. Of these isolates, 7, 3 and 2 species belonged to Aspergillus, Penicillum and Fusarium genera, respectively, while Botryodiplodia, Rhizopus, Sclerotium and Syncephalastrum had one respresentative each. Production of aflatoxins (B1, B2) by 5 toxigenic strains of Aspergillus flavus and of ochratoxin A by 4 toxigenic strains of A. ochraceus in melon seed at varying water activity (aw) and temperature levels were investigated. Of the aw levels (0.65, 0.70, 0.80, 0.90 and 0.98) provided, toxins were detected only at and above 0.80 with the peak production recorded at either 0.90 or 0.98 aw level. Whereas aflatoxins were produced and detected under all the test temperatures (15, 20, 25, 30, 35, and 40 °C), the elaboration of ochratoxin A was detected only as from 25 to 40 °C. Optimum temperature for toxin production by all the strains of the two fungi used was 30 °C.