bluuebunny/crossref_metadata_2025_split huggingface dataset:
Measurement of purine derivatives in urine of ruminants using automated methods
Authors: Chen Xue Bin , Mathieson John , Hovell F Dickon Deb , Reeds Peter J 
Published: October 2006

AbstractAutomated methods based on the Auto Analyzer have been developed for the analysis of allantoin, uric acid and xanthine plus hypoxanthine in urine of sheep and cattle.Allantoin is determined by a modification of an existing method. Recovery of allantoin added to urine was 99.7% ± 3.2 SD. Uric acid is determined using a phosphotungstic acid method, and xanthine and hypoxanthine together are determined as uric acid after treatment with xanthine oxidase. The enzymic conversion is integrated into the automated procedure of uric acid analysis. Recovery of uric acid, xanthine and hypoxanthine, all as uric acid, was 97–99%. The relative proportions of allantoin: uricacid: xanthine plus hypoxanthine in urine of sheep differed from those in urine of cattle. Xanthine and hypoxanthine were almost absent from urine of cattle.
Determination of egg and egg white content of food products by means of immunochemical assessment of ovalbumin
Authors: Sajdok Jiří , Rauch Pavel , Paluska Eduard , Káš Jan 
Published: October 2006

AbstractThe content of eggs and egg white, respectively, in various foods (pastes, mayonnaises, dressings, confections containing egg white, various ready‐to‐ cook mixtures, ice creams, omelettes, custards, pie fillings etc) was assessed by radial immunodiffusion and preferably by rocket immunoelectrophoresis. The problem of partial ovalbumin denaturation during processing of dried eggs or egg white was overcome by using these products for the calibration of the method used. The method may also be applied to assess the degree of egg white contamination in mayonnaises in order to control the yolk and egg white separation during processing.
Evaluation of acid and enzyme hydrolytic methods for the determination of edible aroid starch content
Authors: Agbor‐Egbe Tom , Rickard June E 
Published: October 2006

AbstractThe starch content of four edible aroid (Araceae) cultivars was determined using acid and enzyme methods of hydrolysis. Hydrolysates were analysed using ferricyanide reduction, glucose oxidase and high performance liquid chromatography methods. Differences in starch values were obtained between the method of sugar analysis used when acid hydrolysis of samples was employed. The results obtained using enzyme hydrolysis, however, showed no significant differences between the methods of sugar analysis used. The results of these experiments indicate that, to obtain accurate starch values for edible aroids using the least expensive options, it is recommended that acid hydrolysis and the glucose oxidase‐peroxidase glucose‐specific assay methods or enzyme hydrolysis and ferricyanide sugar analysis be used. Starch degradation of ungelatinised samples by enzymic hydrolysis was very limited and showed considerable cultivar variation.
Astringency and bitterness of selected phenolics in wine
Authors: Robichaud Jane L , Noble Ann C 
Published: October 2006

AbstractTrained judges rated intensities of astringency and bitterness of four phenolic substances in white wine by scalar and time—intensity methods. According to scalar rating, astringency and bitterness increased as a linear function of concentration for catechin, gallic acid, grape seed tannin and tannic acid. The polymeric tannic acid and grape seed tannin were rated more astringent than bitter; the reverse was found for their respective monomers, gallic acid and catechin. Similar results were obtained for maximum intensity ratings by time—intensity methods. As maximum intensity of astringency or bitterness increased directly with concentration, the total duration of aftertaste increased; however, little or no changes in time to maximum were observed. A slightly longer time to maximum perception for bitterness was observed than for astringency.
Breadmaking quality of ten greek breadwheats—baking and storage tests on bread made by long fermentation and activated (chemical) dough development processes, and the effects of bug‐damaged wheat
Authors: Matsoukas Nikitas P , Morrison William R 
Published: October 2006

AbstractBread was made using a long fermentation process and an activated (chemical) dough development process from four soft‐milling and six hard‐milling varieties of Greek wheat. Breadmaking quality was reliably predicted using results from sedimentation tests and Farinograph dough mixing tests. The damaging effects of proteolytic enzymes in flour from insect‐damaged wheat, added at the 3% level, were evaluated. The superior qualities of the newer harder wheats were confirmed and it seems that their loaf volume may be unaffected by moderate levels of insect damage. The activated dough development process seems to be very suitable for hard Greek wheats.
Evaluation of the chemical composition of fresh and stored edible aroids
Authors: Agbor‐Egbe Tom , Rickard June E 
Published: October 2006

AbstractThe chemical compositions of 32 cultivars of two edible aroid species (Colocasia esculenta var antiquorum and Xanthosoma sagittifolium) were determined. Mean values obtained for both species in g kg−1 dry weight were: crude protein 37.5–73.6, total fat 0.9–8.7, ash 28.7–77.7, crude fibre 4.3–42.0, total sugars 5.9–42.5 and starch 509.1–705.7. The mam sugars identified by HPLC were fructose, glucose, sucrose and maltose. The amino acids with the highest concentrations were aspartic acid, glutamic acid and arginine. A significant reduction in starch content (to 39.8–47.4 g kg−1) and increase in total sugars content (to 8.0–11.6 g kg−1) occurred during the storage of cormels for two weeks under tropical ambient conditions (24–29°C; 86–98% RH). No significant differences (P> 0.05) between fresh and stored cormels were found in crude protein and amino acid contents.
Effect of baking temperature/time conditions and dough thickness on arabic bread quality
Authors: Quail Ken J , McMaster G J , Tomlinson J David , Wootton Michael 
Published: October 2006

AbstractA new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries.Dough thickness and baking temperature/time conditions were varied: doughs sheeted to <3.0 mm thick require baking temperatures higher than 500°C whereas doughs that are thicker than this will benefit from temperatures lower than 500°C. Thinner doughs baked at higher temperatures for shorter times produced better quality bread.The processing variables identified as being optimal in this study were incorporated into a test baking method. This method gave reproducible results and greater discrimination between flour samples than a previous method.
A study on chemical composition of two special green teas (Camellia sinensis)
Authors: Liang Y R , Liu Z S , Xu Y R , Hu Y L 
Published: October 2006

AbstractAn HPLC method has been used to separate and determine quality‐related chemical components in Zhenong‐xiangya and Zhenong‐cuiliu, two special green teas from Zhejiang, China. Seventeen or eighteen amino acids and five catechins were detected. Theamine was the major amino acid by far, its content reaching 37.7% and 54% of the total amino acids in these teas, respectively. The catechin content was 154.4 mg g−1 in Zhenong‐xiangya and 170.7 mg g−1 in Zhenong‐cuiliu. Caffeine contents in the teas studied were all above 75 mg g−1 which was much higher than those previously reported in green teas. The vitamin C contents were all about 2 mg g−1. Seven peaks were resolved in the HPLC profiles of the flavonoid extracts of the two teas and three of them were identified as rutin, myricetin and quercetin using reference compounds.
Effects of grazing and nitrogen fertiliser on the soil microbial biomass under permanent pasture
Authors: Bristow Andrew W , Jarvis Stephen C 
Published: October 2006

AbstractCarbon and nitrogen in the soil microbial biomass were measured on eight occasions during a grassland production season, under swards of perennial ryegrass receiving 210 or 420 kg N ha−1 per year or of ryegrass/white clover receiving no fertiliser N. The swards were either cut or grazed at monthly intervals. Soil microbial biomass C increased under all treatments in late April before declining until late July and rising slowly towards the end of the season. Values for microbial C under cutting and grazing were not significantly different but were usually larger under grass/clover than under grass. In contrast, the smallest values for soil microbial biomass N were recorded in late April. Larger N values were again recorded under grass/clover, and although values were nearly always smaller under grazing than under the corresponding cut treatment the differences were not significant.Soil biomass N comprised a large reservoir of mobile N, and at any one time contained 11, 3 and 5 times more N than was present in the mineral N component of the soil, the standing crop or excretal returns, respectively. It did not appear to be responsive, within a season, to the considerable returns of C and N from grazing animals or to N fertiliser management.
Sorption of volatile compounds into electron beam irradiated EVA film in the vapour phase
Authors: Matsui Toshirou , Inoue Masahiro , Shimoda Mitsuya , Osajima Yutaka 
Published: October 2006

AbstractIn order to investigate the sorption of volatile compounds by electron beam irradiated ethylene/vinyl acetate copolymer (EVA) films, permeation measurements in the vapour phase were carried out. The diffusion coefficients of octane, ethyl hexanoate, octanal, octan‐1‐ol and d‐limonene increased with an increase in the irradiation dose. The sorption of all volatile compounds in this study was depressed in electron beam irradiated film: the decreases in solubility coefficients for 20 Mrad EVA film were 15% for octane and ethyl hexanoate, 45% for octan‐1‐ol and octanal, and 50% for d‐limonene. The enthalpy change in sorption (ΔH) of ethyl hexanoate was −13·4 kJ mol−1 for 50 g kg−1 EVA film at a dose of 20 Mrad compared with −27·6 kJ mol−1 for the unirradiated one. In a homologous series of aliphatic alcohols, sorption was significantly depressed with increasing carbon chain length. Judging from both heat‐seal strength and sorption behaviours, the most appropriate irradiation dose for the practical usage of irradiated EVA film was less than 15, 10 and 5 Mrad for 50, 95 and 150 g kg−1 EVA film, respectively.
An investigation into the occurrence of the toxic amino acid gizzerosine in fish meal
Authors: Wagener Wolfram W D , Koch Klaus R , Wessels Jacobus P H , Post Bernard J 
Published: October 2006

AbstractA method is presented whereby the toxic amino acid gizzerosine can be determined in fish meals to a lower limit of 10 mg kg−1. Fish meal was hydrolysed with hydrochloric acid and, after concentration by freeze drying, derivatised with dansyl chloride solution without further clean‐up. A fraction containing the tridansyl derivative of gizzerosine was separated and collected by HPLC and from this the didansyl derivative was separated after treatment with formic acid on the same column as previously using the same mobile phase. Seventeen fish meals, some causing severe gizzard erosion in chickens, were analysed but in none of them could gizzerosine at or above this level be found.
Mannoproteins from flocculating and non‐flocculating Saccharomyces cerevisiae yeasts
Authors: Saulnier Luc , Mercereau Thierry , Vezinhet Françoise 
Published: October 2006

AbstractExocellular and cell‐wall mannoproteins of two Saccharomyces cerevisiae strains, one flocculating and the other not, have been compared. Mannoproteins (mannose 78, glucose 2, protein 20%) are the major components of yeast exocellular polysaccharides, and their amounts and structure are similar whether the strains are flocculating or not. Cell‐wall mannoproteins have structural features in common with exocellular mannoproteins; however, differences in molecular weight and composition (mannose 63, glucose 1, protein 36%) were observed. The wall of the flocculating strain seemed to be richer in polysaccharides than the wall of the non‐flocculating strain, but the mannoprotein structure was similar.The flocculating character does not involve modification of solubilised polysaccharides, which suggests that the introduction of flocculating yeast in champagne vinification could be considered without change in sensory properties due to polysaccharides.
Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread
Authors: Wilson R H , Goodfellow B J , Belton P S , Osborne B G , Oliver G , Russell P L 
Published: October 2006

AbstractThe staling of bread has previously been studied by differential scanning calorimetry and by simple rheological measurements. In this collaborative study, two spectroscopic techniques (Fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy) have been used in addition to differential scanning calorimetry to follow the progress of bread staling. Using each technique, changes in measured properties were apparent which, when fitted by first order exponential equations, gave calculated rate constants of similar magnitude. It is postulated that each technique gives independent information about the crystallisation process in the amylopectin fraction of the bread crumb.
Tannin levels in leaves of some oak species at different stages of maturity
Authors: Makkar Harinder Paul S , Dawra Rajinder K , Singh Bhupinder 
Published: October 2006

AbstractTotal phenolics, condensed tannins, degree of polymerisation, protein precipitation capacity, protein precipitable phenolics and specific activity (protein bound per unit tannins) were determined in the leaves of four oak species at different stages of maturation (4 days old to 1 year old). The content of total extractable phenols was higher in younger leaves in Quercus ilex Linn, Quercus semecarpifolia Sm and Quercus serrata Roxb, whereas in Quercus glauca Thumb the content was higher in the mature leaves. In all species studied, condensed tannins increased with maturation. Protein precipitation capacity had a trend similar to that of total phenols. In Q serrate and Q semecarpifolia the apparent degree of polymerisation increased, and the content of protein precipitable phenolics and specific activity decreased as the leaves matured. The decrease in protein precipitation capacity with maturation in these two species may be explained by both the decrease in the content and the change in the nature of phenols capable of binding proteins. Protein precipitation capacity was not detectable in Q ilex leaves. Protein precipitation capacity in the mature leaves decreased in the order of Q serrata > Q semecarpifolia > Q glauca > Q ilex.
Changes in the biodegradability of ryegrass and legume fibres by chemical and biological pretreatments
Authors: Morrison Ian M 
Published: October 2006

AbstractTwo moderately lignified lignocellulosic substrates, ryegrass (Lolium perenne L) and lucerne (Medicago sativa L) stems, were modified by treatment with different chemical and biological reagents. The reagents were chosen to have effects on one or more of the components of the cell wall. The residues were analysed for yield of DM, composition of carbohydrate and non‐carbohydrate constituents and degradability as determined by both rumen liquor and a pepsin/cellulase method. The results were compared with the previous results for a highly lignified substrate, barley straw. Both degradability methods again gave results with similar ranking, and the rumen liquor method was more efficient than the pepsin/cellulase method. In these series, only cellulase treatment gave residues with decreased degradability. Treatments attacking the core lignin gave residues with the greatest increase in degradability, but the changes were not as pronounced as for the straw‐owing to the lower inherent lignin contents. Some differences between the grass and the legume may be due to the higher protein and lower esterified phenolic acid content of the lucerne.
Determination of acrylamide monomer in hydroponically grown tomato fruits by capillary gas chromatography—mass spectrometry
Authors: Castle Laurence , Campos Maria‐Jesus , Gilbert John 
Published: October 2006

AbstractTomato (Lycopersicon esculentum L) fruits from plants grown hydroponically on polyacrylamide gel were obtained in order to assess any possible uptake of acrylamide monomer from the nutrient solution to the fruit during cultivation. Analysis of acrylamide in the gel itself involved aqueous extraction, bromination and then capillary GC determination with nitrogen‐specific detection. By standard addition a level of 0·18 ± 0·01 g kg−1 residual monomer was found to be present in a sample of gel used by an experimental horticultural station. Tomato fruits were analysed by extraction of the aqueous phase, bromination, silica‐gel cartridge clean‐up and capillary GC–MS determination by selected ion monitoring. The recovery of the method was 26–62% but losses throughout were compensated for by use of 2,3‐dibromo‐2‐dimethylpropionamide internal standard. No acrylamide monomer could be detected in tomato fruits from plants grown hydroponically on polyacrylamide gel at a limit of detection of 1 × 10−6 g kg−1, demonstrating that the monomer is not transferred from the growing medium into tomato fruits.
Characterisation of a trypsin/chymotrypsin inhibitor from jack fruit (Artocarpus integrifolia) seeds
Authors: Annapurna S Sai , Ramadoss Candadai S , Prasad D Siva 
Published: October 2006

AbstractJack fruit seed (Artocarpus integrifolia Hook f) trypsin inhibitor (JSTI) was found to be rich in acidic amino acids and devoid of free thiol groups. The N‐terminal and C‐terminal amino acids of JSTI were aspartic acid and scrine, respectively. The inhibitor was stable under conditions of extremes of pH (3·0–12·0), at high temperatures and in the presence of denaturing agents. JSTI showed a non‐competitive type of inhibition with Ki values of 0·48 ± 0·17 nM and 0·16 ± 0·04 nM for trypsin and chymotrypsin, respectively. The JSTI–trypsin complex exhibited chymotrypsin inhibitory activity suggesting the ‘double‐headed’ nature of the inhibitor. Chemical modification of lysine residues resulted in loss of trypsin and chymotrypsin inhibitory activities of JSTI indicating that amino groups are essential for activity.
Effects of feeding semicarbazide to laying hens
Authors: Chodhury Sachchidananda D 
Published: October 2006

AbstractCommercial laying hens ere fed diets containing semicarbazide (SC), a lathyrogen having properties similar to beta‐aminopropionitrile (BAPN), a naturally occurring lathyrogen. The administration of SC in the diet of laying hens produced some effects similar to that of BAPN intoxication. Differences ere also of course observed in their nature of toxicity. Unlike BAPN, SC reduced food consumption and consequently the body eight. The performance of laying hens indicated that SC is more toxic than BAPN although both the toxins shoed comparable effects at the 0·3 g kg−1 level. The level of SC that produces adverse effects appears to lie beteen 0 and 0·1 g kg−1 diet. It as concluded that SC could be used in place of BAPN for research ith layers but the levels need to be carefully determined on the basis of the objectives of the experiment.
Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long‐term storage
Authors: Amr Ayed S 
Published: October 2006

AbstractSheep's anhydrous butter fat as prepared by including separately heat grits, turmeric, rosemary, sage, rue and fennel at a level of 75 g dry matter kg−1 butter. The product as stored at room temperature in clear glass jars for a period of one year. The storage stabilities of the anhydrous butter fat samples ere compared ith a control and ith a sample treated ith a 1:1 mixture of BHA and BHT at a level of 0.25 g kg−1.Both storage time and type of treatment had highly significant effects (P⩽0.01) on the peroxide value and free fatty acid content of the product. None of the treatments succeeded in keeping the peroxide value belo 5 mEq O2 kg−1 beyond the fourth month of storage. The BHA‐BHT mixture and rosemary helped extend the peroxide induction period to 10 and 6 months respectively.Turmeric and heat grits ere as effective as BHA‐BHT in controlling the oxidative rancidity during the first four months of storage. The rest of the herbs exhibited a pro‐oxidant effect throughout the study hen they ere used separately. In a second experiment, some cases of positive synergistic interactions ere observed beteen turmeric and heat grits on one hand and the herbs used in the study on the other. This pattern as not regular as negative interactions ere also observed in some other cases.Free fatty acid content of all the samples remained belo 10 g kg−1 as oleic acid; hoever, fennel had a significant (P⩽0.05) effect on controlling the evolution of free fatty acids.
Identification of aroma components of Spanish ‘Verdejo’ wine
Authors: Herraiz Tomas , Reglero Guillermo , Martin‐Alvarez Pedro J , Herraiz Marta , Cabezudo Maria D 
Published: October 2006

AbstractAroma components of ine resulting from fermentation of grape must from the Verdejo cultivar ere isolated by continuous liquid‐liquid extraction and further fractionation on a silica gel column. One hundred and thirty‐to substances, including alcohols, esters, carbonyl compounds, terpenes, acids and sulphur compounds, ere identified by using GC‐MS; some had not been previously detected in ines. Data are given hich could lead to the characterisation of the Verdejo cultivar and the effect of the elaboration of young ines. The sensory contribution of some volatile compounds to the flavour of Verdejo ine is also studied.
Effects of the attachment of small molecules by carbodiimide‐mediated condensation on the physicochemical and functional properties of bovine serum albumin
Authors: Murphy Margaret C , Hoell Nazlin K 
Published: October 2006

AbstractThe effects of attaching three small molecules, namely N‐butylamide, putrescine and lysine, via the carboxyl groups of bovine serum albumin on its physicochemical and functional properties ere studied. To levels of attachment ere achieved by choice of reaction time. All modified samples had high isoelectric points and ere highly positive hen separated electrophoretically. Partially and extensively modified samples behaved differently in their pH titration curves, their gelation properties and the hipping properties of their lysyl derivatives, in that partially modified samples had high values compared ith the control and extensively modified samples had loer values. This as explicable by to theories: either there is increased electrostatic attraction beteen molecules hose isoelectric points are closer to neutrality, or there is a midpoint here a partial degree of conformational disruption results in superior functional properties. The level of conformational disruption in the extensively modified samples as greater than the optimum, hich resulted in impaired functional properties. An EDC control sample produced ithout added nucleophile as extensively cross‐linked intra‐ or intermolecularly and had impaired functional properties.