bluuebunny/crossref_metadata_2025_split huggingface dataset:
A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces
Authors: Tornberg Eva , Granfeldt Yvonne , Håkansson Charlotte 
Published: October 2006

AbstractThe adsorption behaviour of three food proteins—a soya protein isolate, a sodium caseinate and a whey protein concentrate—at a soya bean oil‐water interface has been studied by the drop volume method. The interfacial behaviour has been compared with that at an air—water interface. The kinetics of surface tension decay were evaluated in terms of different rate‐determining steps at different ionic strengths and concentrations of the proteins. The ranking order with respect to the surface activity of the proteins adsorbed at an air—water interface was the same as that at a soya bean oil—water interface. In the high concentration range the surface activity of the proteins was higher at an air‐water interface than at a soya bean oil‐water interface, whereas thereverse was found in the low concentration range. In general, the adsorption of the proteins was more diffusion controlled at an air‐water interface than at a soya bean oil‐water interface; this suggested that proteins were less folded at the soya bean oil‐water interface. A comparison of the rates of the diffusion controlled steps for the proteins at air‐water and soya bean oil‐water interfaces indicated that the solvation energy gained when caseinates adsorb at the soya bean oil interface was enhanced compared with the other two proteins. This indicated an enhanced loop formation of the caseinate molecules in the oil phase when adsorbing at this interface, as compared with the air‐water interface.
A comparison of the flavour volatiles from cooked beef and pork meat systems
Authors: Mottram Donald S. , Edwards Robert A. , Macfie J. H. Halliday 
Published: October 2006

AbstractThe headspace volatiles from beef and pork cooked with and without added adipose tissue were entrained on Tenax GC before analysis by gas chromatography (g.c.) and combined gas chromatography‐mass spectrometry. Lipid‐derived volatiles dominated the headspaces of all samples and the only qualitative difference between beef and pork was an alkene of lipid origin which was peculiar to beef samples. A comparison of the areas of 37 g.c. peaks from replicate analyses of the different meat preparations using canonical variates and stepwise discriminant statistical techniques unambiguously distinguished the lean meats and the lean meats cooked with adipose tissue of either species. Adding adipose tissue to lean meat did not result in proportional increases in lipid‐derived volatiles.
A study of seeds of musk melon (Cucumis melo L.): A lesser known source of edible oil
Authors: Madaan Tilak R. , More Tukaram A. , Lal Brij M. , Seshadri Valangaman S. 
Published: October 2006

AbstractThe oil content and oil characteristics of seeds of 91 accessions of musk melon (Cucumis melo), including two allied species collected from different parts of the world, have been studied to assess their variability. Oil content (on a whole seed basis) ranged from 12.5 to 39.1% and iodine values from 106.0 to 124.1. Gas liquid chromatographic analysis showed that only linoleic, oleic, palmitic and stearic acids were present. Unsaturated fatty acids constituted 64.6–88.2% of the total fatty acids present. The proportion of kernel in the seeds of different accessions, varied from 25.0 to 74.1% and contributed significantly to the total oil content of the whole seed. A similar relationship existed in the case of the 100‐seed weight.
Tannin content of pulses: Varietal differences and effects of germination and cooking
Authors: Rao P. Udayasekhara , Deosthale Yeshwant G. 
Published: October 2006

AbstractThe tannin content of different varieties of pigeonpea, chickpea, blackgram and greengram were estimated. Significant varietal differences were observed in the tannin content of the four pulses. Decortication of the pulse resulted in 83–97% loss of tannin. As a result of overnight soaking in water, 50% of tannin was lost in pigeonpea and chickpea while in blackgram and greengram the loss was 25%. When germination was continued for 48 h, a further 10% loss of tannin was observed in pigeonpea and chickpea varieties and 25% loss in blackgram and greengram varieties. Cooking of raw pulse brought about a 70% decrease in their tannin content. Loss of tannin during germination may be due to enzymatic degradation. Thus traditional methods employed for pulse processing are able to remove a major part of the tannin present in the pulse.
Effect of acetic acid on subcellular structures of cocoa bean cotyledons
Authors: Biehl Böle , Passern Detlef , Sagemann Wilfried 
Published: October 2006

AbstractCharacteristic post‐mortem changes in subcellular structures are described which are caused by the penetration of acetic acid during incubation of cocoa seeds in aqueous media. In the storage cells lipid is agglomerated and separates from hydrophilic portions in proportion to the acetic acid concentration and pH. This effect is less pronounced at 50°C than at 40°C. In the absence of acetic acid or with very low concentration of undissociated acetic acid other substructural characteristics dominate in most of the cells. At 50°C Post‐mortem changes do not induce lipid agglomeration. At 40°C the intact protein vacuole swells and its matrix structure becomes spongy as a response to in‐vivo water absorption. Finally, it is shown that a concentration gradient persists in whole seeds for most of the time required for fermentation, because of the slow diffusion of acetic acid. The results are compared with temperature effects on subcellular structures and are discussed in relation to their significance for proteolysis in cocoa seeds during fermentation.
Evaluation of the acetylene‐inhibition technique for the measurement of denitrification in grassland soils
Authors: Ryden John C. , Dawson Keith P. 
Published: October 2006

AbstractThe acetylene inhibition technique has been evaluated for its suitability for routine field measurements of denitrification in two soils under grass. Acetylene was introduced into the soil air by radial diffusion from probes inserted vertically into the soil and, using a soil cover, total denitrification was determined as the loss of nitrous oxide (N2O) from the acetylene‐treated soil. Acetylene concentrations of 0.1–1.0% (v/v), which are effective in inhibiting the reduction of N2O, were established within 1–2 h of commencing the supply of acetylene to soil at field capacity; the N2O flux equilibrated within the same period. Treatment and equilibration times were longer after rainfall on to a soil at field capacity and shorter in spring, summer and autumn when soil water content was less than field capacity. Spatial variability in N2O flux from acetylene‐treated soil was generally ±25% and was probably associated with variability in air‐filled pore spaces in the soil. Repeated treatments, as required in routine measurements of denitrification, did not affect the distribution of soil inorganic N between NH4+ and NO3‐ which suggests that concurrent inhibition of nitrification by acetylene was not a significant constraint in the field application of the technique. The efficiency with which acetylene inhibits the reduction of N2O was not affected by repeated treatments of soil nor was there any evidence for acetylene decomposition. Repeated treatments did not affect dry matter yield or mineral contents of herbage. The findings of this study suggest that the acetylene‐inhibition technique may be applied to routine measurements of denitrification in both small and large plot studies of the fate of fertilizer N.
Dimethyl disulphide in the blood of cattle fed on brassicas
Authors: Earl Charles R. A. , Smith Ronald H. 
Published: October 2006

AbstractDimethyl disulphide (DMDS), the main cause of brassica anaemia in ruminant animals, was determined in the blood of steers ingesting S‐methylcysteine sulphoxide (SMCO) present in leafy brassicas. Blood samples were treated with Zn and dilute phosphoric acid and the DMDS reduced to methanethiol which was determined by gas chromatography headspace analysis. DMDS levels increased as the intake of SMCO with the brassicas progressed. They were maximal at the haemolytic crisis; thereafter, with the appearance of young red cells or reticulocytes, they declined sharply, but again increased as the new cells matured. The distribution of DMDS was; red cell 85%, plasma 15%. The distribution reached equilibrium in vitro in about 2 h.
Coccidiostat residues in poultry excreta
Authors: Hobson‐Frohock Anthony , Johnson Hilary A. 
Published: October 2006

AbstractThe excretion of the coccidiostats sulphaquinoxaline and decoquinate has been studied in caged broilers on diets containing 100 and 30 mg kg−1 of the drugs respectively. Sulphaquinoxaline reached a maximum excretion of 54 mg kg−1 (based on dried excreta) in 18 days and decoquinate a level of 37 mg kg−1 after 14 days. When the drugs were withdrawn from the feed the excreta concentration decreased to less than 2 mg kg−1 in 3 days. Storage of contaminated excreta at 23°C for 9 days showed contrasting effects; the sulphaquinoxaline content decreased from 56 to 35 mg kg−1 whereas the decoquinate concentration increased from 37 to 41 mg kg−1. Both coccidiostats appeared relatively stable when samples of excreta were dried in layers 1 cm thick in an oven at 200°C.
Development of a simple procedure for the complete extraction of vicine and convicine from fababeans (Vicia faba? L.)
Authors: Hegazy Mohamed Ihab , Marquardt Ronald R. 
Published: October 2006

AbstractEgyptian foods prepared from fababeans contain variable and relatively high concentrations of vicine. Vicine and convicine can be readily extracted from whole or dehulled fababeans. The rate and completeness of extraction depends upon size of beans, the presence or absence of testa, the pH, temperature and volume of the aqueous extracting solution, the duration of the extraction procedure and the frequency with which the extracting solution is changed. In a typical experiment vicine and convicine were almost completely removed from whole or dehulled fababeans when they were extracted at 20 or 40°C with 1% glacial acetic acid (0.17M) or water over a 72 h period with changes in the extracting media every 24 h. This appears to be the most practical procedure for extraction. The low pH of the acid solution prevents bacterial fermentation that occurs when water is used. Water at temperatures greater than 70°C is a highly effective extracting agent. Extraction of fababeans with acetic acid does not markedly affect the concentration of protein (N × 5.7), fat or fibre. Ash content, however, was reduced by a factor of 2 and the total dry matter content of the extracted beans was reduced by 16–17% in whole beans and 20–21% in dehulled beans.
Separation of fructose, glucose and sucrose in fruit by high performance liquid chromatography using UV detection at 190 nm
Authors: Shaw Philip E. , Wilson Charles W. 
Published: October 2006

AbstractFructose, glucose and sucrose were separated by high performance liquid chromatography (h.p.l.c.) on a 5 μm amine column and detected by absorbance at 190 nm. The procedure quantified these sugars in orange juice and in carambola fruit, but preliminary ion exchange column chromatography was necessary before satisfactory h.p.l.c. results could be obtained. The method is sensitive to 1.2 μg of fructose or 9 μg of glucose or sucrose.
Effect of extracts from bean (phaseolus vulgaris) and field bean (vicia faba) varieties on intestinal D‐glucose transport in rat in vivo
Authors: Motilva María J. , Martínez José A. , Ilundain Anunciación , Larralde Jesús 
Published: October 2006

AbstractSaline extract solutions from seeds of both Phaseolus vulgaris and Vicia faba varieties were prepared and tested for their total polyphenolic content and effect on intestinal D‐Glucose transport across rat ileum in vivo. Intestinal D‐glucose transport was significantly reduced (P < 0.001) by the presence of seed‐extracts in the intestinal loop, regardless of the source of the extract. The order of potency (Phaseolus vulgaris, var. artropurpurea > Vicia faba, var. caballar > Vicia faba, var. minor > Phaseolus vulgaris, var. albus) is closely related to the polyphenolic content. Clear differences in the mode of action of the extracts were also observed. Extracts with appreciable polyphenolic content caused both a reversible and a lasting inhibitory effect on glucose transport, whilst extracts with negligible polyphenolic content only induced a reversible inhibition. Polyamide treatment of the extracts decreased their ability to inhibit glucose transport, but their inhibitory effect was not completely abolished by the treatment, further suggesting the presence of some other anti‐absorptive factor(s) in the seeds.
The isolation and purification of indole glucosinolates from brassica species
Authors: Truscott Roger J. W. , Minchinton Ian , Sang Joseph 
Published: October 2006

AbstractA method for the purification of indole glucosinolates from cruciferous plants using ion‐exchange chromatography on DEAE‐Sephadex A‐25 is described. The procedure is suitable for the isolation of indole glucosinolates from both seed and leaf tissue. Using this preparative technique a fraction containing intact indole glucosinolates is obtained which can be used for subsequent purification of the individual components. Alternatively, the indole glucosinolates can be desulphated on‐column, and the resulting desulpho‐derivatives purified in high yield by high‐performance liquid chromatography.
The synthesis and absorption of pantothenic acid in the gastrointestinal tract of the adult sheep
Authors: Finlayson Heather J. , Seeley Robert C. 
Published: October 2006

AbstractA microbiological assay using Lactobacillus plantarum was used to determine the levels of pantothenic acid (PA) in food and digesta samples from sheep fitted with duodenal and ileal re‐entrant cannulas, given a variety of diets. ACP‐bound PA was not measured. With most of the diets studied there was an increase in ‘total’ PA and CoA‐bound PA before the small intestine. Both the increase in CoA‐bound PA prior to the duodenum and the ‘total’ PA reaching the duodenum were positively and significantly related to the microbial dry matter synthesised in the rumen. Free PA at the duodenum was significantly related to the dietary intake of free PA. The apparrent absorption of total PA within the small intestine was significantly related to the quantity entering the small intestine suggesting a passive absorption mechanism. It is suggested that CoA‐bound PA entering the small intestine is hydrolysed to release free PA which is then available for absorption.
Enzymic saccharification of wheat straw—differences in the degradability of straw derived from different cultivars of winter wheat
Authors: Knapp Jeremy S. , Parton John H. , Walton Neil I. 
Published: October 2006

AbstractSaccharification of ball‐milled winter wheat by an enzyme preparation from Trichoderma reesei containing both cellulase and xylanase activities has been investigated. Straw from different cultivars of winter wheat differed in the amount of reducing sugars released by the enzymes and by the buffer alone. Although only seven cultivars were tested, differences in degradability of as much as 22% were recorded. Differences of this magnitude are likely to be of economic significance when considering the recycling of cereal straws. It is therefore important that account is taken of the cultivar of cereal straw to be used.
Assessment of nitrogen status of soils for cereal crops: Effects of nitrogen fertiliser on growth, composition and yield of spring barley
Authors: O'Neill Eileen J. , Batey Thomas , Cresser Malcolm S. 
Published: October 2006

AbstractThe effects of fertiliser N on the growth rate and nitrogen and pigment concentrations of spring barley throughout growth were measured at two locations in north‐east Scotland in consecutive years. Inorganic N in soil was also measured as were grain and straw yields at maturity. The results show that plant analysis, as early as 3 or 4 weeks after emergence of barley, was an effective assessment of soil N status.
Effects of acidity, calcium, and aluminium on fish survival and productivity—a review
Authors: Howells Gwyneth D. , Brown David J. A. , Sadler Keith 
Published: October 2006

AbstractFish survival, growth and productivity are dependent on both biological and environmental factors. The latter can be distinguished as edaphic (which includes water quality) and morphometric (which includes lake and stream morphology). Climatic factors are relatively less significant in temperate waters, except over a long time scale, or over wide geographic areas. In the conditions characteristic of acid lakes— low pH, low calcium and high aluminium concentrations—survival may be reduced, growth may be affected and, consequently, productivity will be low. In spite of inconsistencies in the literature, it can be shown that at low pH (⋍ 4.5), a limiting concentration of calcium is about 1 mg litre−1 and aluminium can have adverse effects at 250 μg litre−1 within a limited range of pH. These three factors appear to interact. Taking age specific fecundity of adults and survival of eggs and fry, it is possible to predict the limiting conditions for maintenance, growth or decline of a fish population. At pH 4.5 and calcium < 0.8 mg litre−1 it may be expected that many lakes will be fishless.
Specific factors affecting lead uptake by food from cooking water
Authors: Smart Gloria A. , Warrington Marjorie , Dellar Dorothy , Sherlock John C. 
Published: October 2006

AbstractFollowing earlier work, detailed studies have been carried out on the lead uptake of individual foods from soft and hard water containing various amounts of lead. Experiments have also been made to determine whether solutions of lead nitrate in distilled water simulate the behaviour of water containing naturally present lead. The effect of length of cooking time, weight/volume ratio and salt addition have been studied, as well as the depostion of lead on to cooking vessels. In general, green vegetables, carrots, rice and spaghetti were found to take up more lead than do other foods. The difference in uptake observed between hard and soft waters varied according to the particular food being studied. Uptake from lead nitrate solutions showed a very similar pattern to uptake from hard water containing naturally present lead. Equilibrium was reached after only 5 min cooking for cabbage and spaghetti. Varying the solid/volume ratio for cabbage affected the uptake of lead from water, but the addition of sodium chloride or sodium bicarbonate had little effect on lead uptake. There was no sign of saturation in uptake of lead by cabbage from solutions of 11 mg litre−1 lead as lead nitrate. Deposition of lead occurred on both aluminium and glass saucepans, and cleaning was more effective in removing lead from glass saucepans. Results obtained from the analysis of diets in a small population at Ayr confirmed those obtained previously by laboratory experiments.
Drying wheat with solid heat transfer medium
Authors: Mittal G. S. , Lapp H. M. , Townsend J. S. 
Published: October 2006

AbstractLaboratory experiments have shown the feasibility of drying milling wheat from 17.0 to 14.5% moisture content using hot sand. The amount of moisture removed increased with the increase in residence time from 1 to 2 min but decreased when the residence time was increased to 3 min. Heated sand to wheat mass ratios ranging between 3:1 and 5:1 were found to be effective in removing moisture from wheat with sand temperatures ranging from 90 to 105°C.
Nutritive value of raw, parboiled, stabilised and deoiled rice bran for growing chicks
Authors: Zombade Shivaji S. , Ichhponani Jagmohan S. 
Published: October 2006

AbstractThe proximate analysis of different types of rice bran (raw, parboiled, stabilised and deoiled) showed wide differences in the oil, fibre, ash and available carbohydrate contents. Free fatty acids in the fat extracted from the raw, parboiled and stabilised rice brans were 500.6, 277.8 and 163.1 g kg−1 respectively. Palmitic, oleic and linoleic acids constituted about 94.5% of the total fatty acids in oils extracted from those rice bran types.In chick growth trials, the average metabolisable energy of raw, parboiled, stabilised and deoiled rice brans was found to be 12.34, 11.67, 12.11 and 9.08 MJ kg−1 DM, respectively. The bodyweight gain of broiler chicks over a period of 6 weeks was depressed by 183, 79, 49 and 200 g when the level of the respective brans was raised from 200 to 400 g kg−1 in the diet. However, the food and protein conversions were significantly depressed at both levels of rice bran in the diets.
Protein extraction from pasture: Effect of crop species and of a reducing agent on the quality of extracted protein
Authors: Donnelly Paul E. , McDonald Rod M. , Rattray Peter V. 
Published: October 2006

AbstractLeaf protein concentrations (LPC) were prepared from herbage harvested from pure stands of ryegrass (Lolium perenne), white clover (Trifolium repeens), lucerne (Medicago sativa cv. Wairau) and from a stand of ryegrass/white clover dominant pasture: each crop was processed with and without the addition of sodium metabisulphite just prior to pulping. Protein quality was measured by rat growth and in‐vivo rat true digestibility. Juice protein composition was measured and was related to chemically available lysine and protein true digestibility. Protein in ryegrass LPC had a lower digestibility (72%) than that from white clover (81%) or lucerne (78%), due to a higher proportion of the juice true protein being from the chloroplastic fraction for ryegrass (73%) compared with the two legumes (49–56%). The chloroplastic fraction is of inherently lower digestibility than the cytoplasmic fraction. Metabisulphite treatment at pulping caused a small but consistent increase of chemically available lysine in the LPC, and also improved chemically available methionine and protein utilisation for growth. Effects on protein true digestibility were inconsistent. When LPC was fed with a methionine supplement, the efficiency of utilisation of protein for growth did not differ amongst the four crops. This occurred despite the true digestibility of protein on LPC being higher for the legumes than for ryegrass and ryegrass/white clover.
Some flavouring constituents of cassava and of processed cassava products
Authors: Dougan James , Robinson Janet M. , Sumar Salim , Howard George E. , Coursey D. G. 
Published: October 2006

AbstractFlavouring constituents of cassava, gari and farine were analysed and compared. The characteristic compounds of gari were identified as pyrazines and lactic acid. Farine, which is either unfermented or fermented for a much shorter time than gari, was qualitatively similar but had fewer volatiles, present in small amounts. Pyrazines and lactic acid were absent from cassava, the flavouring constituents of which were fewer and qualitatively different from those of gari and farine. The characteristic flavour of gari and farine was largely due to the fermentation and roasting processes.
The determination of endogenous urinary nitrogen in protein quality studies with rats
Authors: Eyre Michael D. 
Published: October 2006

AbstractThe determination of the endogenous urinary nitrogen (EUN) excretion in protein quality studies using the Thomas‐Mitchell method with rats has usually been estimated using either a protein‐free or low concentration egg protein diet. Generally no effort has been made to equate EUN excretion with the urinary nitrogen excretion in the urine whilst the rat is in a state of maintenance. An attempt was made to find the diet which would maintain the weight of the rats used to determine the EUN at the time of the balance period of the protein quality test animals. It was found that a diet containing 20 g egg albumen kg−1 came the nearest to fulfilling this criterion and was the diet most suitable for the determination of the EUN.