bluuebunny/crossref_metadata_2025_split huggingface dataset:
Screening‐Methode zum Nachweis von Trichothecenen des Typs A und B in Getreide und Getreideprodukten (Wissenschaftlicher Kurzbericht)
Authors: Kroll J. , Giersch Ch. , Guth S. 
Published: November 2006

AbstractMycotoxine sind Stoffwechselprodukte von Schimmelpilzen, die für die Toxizität pilzbefallener Lebens‐ und Futtermittel verantwortlich sind. Derzeit sind etwa 300 Mycotoxine bekannt, die von ca. 350 Schimmelpilzen mit etwa 10000 Stämmen gebildet werden [1–3]. Für die Analytik der Mycotoxine sind in den letzten 20 Jahren verschiedene leistungsfähige Methoden entwickelt worden. Dabei zeigte es sich, daß insbesondere bei den Trichothecenen, einer Gruppe von Mycotoxinen, die bevorzugt von Pilzen der Gattung Fusarium gebildet werden, Probleme auftreten, da gegenwärtig 58 Verbindungen mit teilweise sehr unterschiedlicher Struktur bekannt sind und funktionelle Gruppen fehlen, die eine leichte Identifizierung mittels spektrometrischer bzw. fluorometrischer Methoden ermöglichen [4–5].In der vorliegenden Arbeit wird eine Screening‐Methode für den Nachweis einiger besonders relevanter Trichothecene des Typs A und B in Getreide und ‐produkten beschrieben, die mit geringem Aufwand eine summarische Erfassung der jeweiligen Trichothecenalkohole gestattet. Ausgehend von entsprechenden Literaturhinweisen zur Extraktion der Trichothecene aus Lebens‐ und Futtermitteln, zur Reinigung der Extrakte mittels Flüssig‐Flüssig‐Verteilung [6–9] sowie zur Verseifung verschiedener Trichothecene [10–12] wird die Hypothese aufgestellt, daß ein dünnschichtchromatographischer Nachweis weniger Trichothecenalkohole (T‐2‐Tetraol, Scirpentriol, Nivalenol, Deoxynivalenol) einfacher zu realisieren ist als der Nachweis einer Vielzahl von Trichothecenen unterschiedlicher Struktur und Polarität (Tab. 1).Zur Prüfung der Hypothese werden zunächst Untersuchungen über die Verseifbarkeit der Trichothecene mit verschiedenen alkalischen Reagenzien durchgeführt. Dabei wird festgestellt, daß mit einem Gemisch von Methanol/25%ige Ammoniaklösung (4:1 v/v) bei 60 °C über einen Zeitraum von 24 h eine nahezu vollständige Hydrolyse der Trichothecene T‐2‐Toxin, HT‐2‐Toxin und Diacetoxyscirpenol zu den entsprechenden Tricholthecenalkoholen erzielt wird. Auf der Grundlage weiterer Untersuchungen zur Extraktion, Reinigung und Dünnschichtchromatographie der Trichothecene bzw. ‐alkohole, die stellvertretend an verschiedenen Getreidesorten und mit den Trichothecenen T‐2‐Toxin, HT‐2‐Toxin und Diacetoxyscirpenol durchgeführt wurden, wird folgende Vorschrift zum Nachweis der Trichothecene erarbeitet.
Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐field bean protein isolate
Authors: Suchkov V. V. , Popello I. A. , Bikbov T. M. , Grinberg V. Ya. , Dianova V. T. , Polyakov V. I. , Muschiolik G. , Schubring R. , Schmandke H. , Tolstoguzov V. B. 
Published: November 2006

AbstractThe effects of pH, calcium chloride concentration and coagulation temperature on sol‐fraction yield during the formation of fibrous texturates from casein, field bean protein isolate (FBPI) and their mixtures have been studied. The optimal coagulation conditions in terms of least sol‐fraction yield were pH 7.0, 0.04 M calcium chloride and 100 °C. These conditions allow one to avoid neutralization and numerous washings of the texturates. Also studied were functional properties of texturates with varied content of the protein components as well as organoleptic properties of fish products in which 20% of fish was replaced with the texturates. Due to the effect of texturates the general acceptability of the products will be improved and the losses during cooking will be reduced.
Effect of interesterified fat mixtures on certain lipid indices in experimental fat metabolism disturbance
Authors: Zsinka Á. J. N. , Perédi J. , Szépvölgyi J. , Maucha É. , Földes V. , Biró Gy. 
Published: November 2006

AbstractGroups of adult Wistar male and female rats were fed isoenergetically for a three and a six weeks period either with synthetic lipogenic diet containing 5% and 20% fat mixtures (in which sunflower oil and lard were blended according to the ratio of 35:65) or with the same synthetic diet containing the mixture of sunflower oil and interesterified lard in a similar ratio. A control group received a normal diet for 6 weeks, whereas one of the experimental groups (fed with the 20% fat mixture in the lipogenic diet for 6 weeks) was given the normal diet for an additional two weeks period.After the feeding periods had been completed serum HDL‐C levels and the total lipid, triglyceride, total cholesterol, free fatty acid levels were determined in serum and liver. The distribution of fatty acids in liver and heart muscle was also evaluated.In comparison to the control values it has been found.1. Consumption of the lipogenic diet which is known to increase the serum total lipid and total cholesterol content induced in male rats a smaller augmentation in these indices when consuming the 20% fat mixture with a P/S ratio approaching the ideal 1 values, than in case of a 5% fat mixture consumption. In case of female rats, considerable increases of the serum values, could be observed at both fat consumption levels. The serum triglyceride and HDL‐C contents decreased for all experimental groups.2. The total lipid and triglyceride content of the liver increased in a high degree, the fatty liver syndrome was developed — more rapidly in males than in females. The total lipid, triglyceride and total cholesterol contents of the liver of male rats exceeded those of females by 15—30%.3. The interesterification of the lard component of fat mixture resulted in lipid indices similar to those without interesterification, or in certain cases, they were found to be even slightly more favourable, i.e. the biological effect of the technological change proved to be adequate.4. After a two weeks regeneration period the serum values of the male rats approached closer the normal control values than those of the females which were decreasing from a very high level but the degree of decrease was greater for them than for the male rats. The lipid content of the liver showed similar values.5. The lipogenic diet increased more significantly the amounts of simple unsaturated fatty acids (beside the reduction of arachidic acid) in the liver of the males in all groups than for the females, and in the heart muscle of males only, the polyunsaturated fatty acid ratio increased.
New approaches to raw meat processing as a result of recent studies of food exotrophia
Authors: Rogov I. A. , Tokaev E. S. , Kovalev Ju. I. 
Published: November 2006

AbstractThe general supremacy of classical theory of balanced nutrition entailed the tendency to remove ballast substances from food products. However, a new theory of adequate nutrition grounded a significant role of these substances in human ration. On the basis of experimental observations and theoretical theses of a new theory it was determined that animal connective tissue elements can be considered as ballast substances, that are physiologically useful for human organism. Proceeding from this a conclusion was made that a definite content of connective tissue in meat products does not reduce, but raises their nutritional value. A new level of knowledge made it possible to propose the modified method of integral score for food products nutritional value estimation.
Protein isolates from Egyptian sweet potato leaves
Authors: Ghazi A. , Metwali S. , Atta M. B. 
Published: November 2006

AbstractThe optimum conditions for protein extraction from sweet potato leaves were studied. The results obtained led to the following conclusions: pH 10 was found to be the best pH for maximum protein recovery after 4 h of extraction using distilled water in a ratio of 20:1 (v/w) solvent to sweet potato leaf powder; to increase the yield of the extractable protein (leaf protein concentrate, LPC) it was necessary to double the extraction steps. After extraction, the protein was precipitated according to its isoelectric point which was found at pH 4. The LPC yielded from sweet potato leaves had less value of antinutritional factors than found initially in the leaves. Also, the functional properties of the isolated LPC were studied: Oil holding capacity of LPC was higher than water holding capacity of the same protein, also it was higher than oil holding capacity of the albumin. The coagulated protein value of the LPC was much lower than that of albumin. The foaming capacity of LPC at pH 7 was higher than that found at pH 4 and both were much lower than those of albumin. On the other hand the foam of LPC was more stable at pH 7 than that found at pH 4.
Preparation of broad bean (Vicia faba L. minor) products Part 4. Effects of recirculation of waste water on the quality of protein isolates
Authors: Schneider Ch. , Schmandke H. 
Published: November 2006

AbstractThe isolation of proteins from broad bean flour is a water consuming process. The waste water of that consists of the supernatants after the isoelectric precipitation and washing. Different parts of those supernatant were recirculated into the process of protein extraction and isolation. The results show the possibility to recirculate 25% of the supernatant after the isoelectric precipitation and 100% of the supernatant after washing without any effect on the composition of the protein isolates.
Light induced oxidation of nut oils (Short communication)
Authors: Sattar Abdus , Jan M. , Ahmad A. , Hussain A. , Khan I. 
Published: November 2006

AbstractThe nuts are invariably sun‐dried in Pakistan, Iran, Afghanistan and adjoining areas of China and USSR. Their oils are generally kept in the unrefined form, being exposed to light during subsequent handling or marketing and consequently undergo changes in colour, flavour and chemical changes. Light induced reactions have been found to damage the quality and stability of edible oils, fats and fat containing food products [1, 2]. Oil characteristics of walnuts [3], and oxidation of almond and walnuts oils during heating have been studied [4]. Influence of clear flexible pouches and amber‐colour bottles on storage behaviour of groundnut oils was reported by Mahadevaiah et al. [5] and Nasirullah et al. [6]. Dry nut oils are generally sold in clear glass bottles in Pakistan and several other countries but their stability to fluorescent light in relation to different packages has not been tested, which is the object of these studies.
The activities of partially purified acid proteases of thermotolerant Aspergillus species from post harvest oil palm kernels
Authors: Ogundero V. W. 
Published: November 2006

AbstractThe production and activities of extracellular acid proteases of Aspergillus fumigatus Fres and Aspergillus nidulans (Eidam) Wint were studied. Both species grew readily on the palm kernel oil‐peptone medium resulting in peak protease production and biomass accumulation occurring within the incubation period of 10 dys. Partial purification of the crude protease from the culture filtrate of A. fumigatus on DEAE‐cellulose and on Sephadex G‐200 gave a single active protease peak being eluted with thF protein front at A280‐A 47‐fold purification was achieved with a recovery value of 2.1 %. The specific activity (22.4 U/mg protein) of A. fumigatus protease was much higher than that of A. nidulans protease (11.4 U/mg protein). Also, A. fumigatus protease was most active at 40 °C and pH 5.8 on casein and on gelatin. A. nidulans protease acted best at 45 °C and pH 5.4 on similar substrate. The proteases from both fungi showed no exoprotease activity when used to hydrolyze leucine amide, hippuryl phenylalanine and hippuryl arginine.
Effect of dietary sub‐lethal doses of lima bean lectin on relative organ weights, pancreatic and intestinal trypsin (EC 3.4.21.4) and chymotrypsin (EC 3.4.21.1) in the rat
Authors: Aletor V. A. 
Published: November 2006

AbstractThe dietary implications of feeding sub‐lethal doses of extracted and purified lectin from lima bean were assessed in weanling rats using changes in relative organ weights, pancreatic and intestinal trypsin and chymotrypsin activities as the response indices. Liver weights decreased significantly (p < 0.05) while the heart showed a slight but non‐significant increase in response to dietary lectin levels. The kidneys, pancreas and spleen were not significantly affected by dietary lectin. Although the activities of the pancreatic enzymes tended, for the most part, to decrease with increasing dietary lectin, such decreases were not significant when compared with the control. Intestinal trypsin and chymotrypsin activities were significantly (p < 0.05) decreased in the small intestine while the activity values in both the large intestine and caecum were relatively unaffected. Activities of both enzymes showed significant (p < 0.05) negative quadratic relationship with dietary lectin levels in the small intestine as judged by the magnitude of the R2, coefficients of multiple determination, of 0.77 and 0.76 for trypsin and chymotrypsin respectively.
Enzymatic hydrolysis of maize protein
Authors: Behnke U. , Jurišová E. , Belajová E. , Haas J. , Blumhagen H. 
Published: November 2006

AbstractMaize proteins are hydrolyzed by proteinases to a much less extent than soy, wheat, meat, fish or milk proteins. An industrial use of this process has not become known yet. Own investigations with technical maize gluten deal with the comparison of the enzymatic hydrolysis of maize and wheat gluten and investigation of some functional properties of the hydrolyzates, the comparison of different proteinases, the influence of different kinds of pretreatment (HCI, α‐amylase, heating) on the enzymatic proteolysis of the starch containing gluten samples and the estimation of molecular weight distribution of maize gluten hydrolyzates.From the results it is obvious that the solubilities of maize gluten hydrolyzates are significantly less than those from wheat gluten with comparable degrees of hydrolysis. Special investigations on the solubilities and the distribution of molecular weights reveal that preferably small peptides besides not or only little attacked proteins are found as hydrolysis products. Despite of using selected pretreatment methods the extent of hydrolysis can be increased only partly.
Investigation on the sensory properties of some taste enhancing food additives
Authors: Teleky‐Vámossy Gy. , Szepes‐Krell Gy. 
Published: November 2006

AbstractThe authors studied the sensory properties of L‐glutamic acid, monosodium glutamate (MSG) and disodium inosine‐5′‐monophosphate (IMP). The threshold concentrations of all the 3 compounds were determined by a dilution method; the relationships between concentration and taste quality by the method of taste description; the relationships between concentration and taste intensity by the Stevens method of “magnitude estimation”. The effect of MSG on the 4 basic tastes (sweet, salty, sour and bitter) was also studied.
The relation between acidity and the representation of acids in red wines
Authors: Karovičová J. , Drdák M. , Polonský J. , Malík F. 
Published: November 2006

AbstractSensory analysis is an inevitable component of the compulsory evaluation of the quality of food. However, the final result of such evaluations is often influenced by a series of subjective factors. This is demonstrated by the fact that properties which are objectively identical fail to attract identical sensory phenomenons in individual assessors. The sensory analysis is aimed at the production of objective, and as far as possible, reproducible results in a set of individual assessments [1—3].A special group of objectivizing represents the research related to correlations between sensory and non‐sensory data in order to replace sensory methods of analysis. The goal of such work is to find the suitable method for objectivizing a single qualitative parameter — acidity — from the selection and testing of assessors to the determination of correlation between the sensory assessment, and the values determined by objective methods.
Zur Gewinnung von n3‐Fettsäurekonzentraten aus Fischölen 1. Mitt. Aufkonzentrierung durch Harnstoffaddukt‐Bildung
Authors: Mieth G. , Wirth M. , Weigelt Ellen 
Published: November 2006

AbstractPolyenfettsäuren der n3‐Fettsäurefamilie aus aquatischen Rohstoffquellen, speziell Eicosapentaen‐ und Docosahexaensäure, spielen bei der alimentären Prophylaxe und Therapie von Krankheiten des Herz‐Kreislauf‐Systems eine zunehmende Rolle [1]. In diesem Zusammenhang kommt der Gewinnung von Fettsäure‐konzentraten mit einem hohen summarischen Quotienten an “essentiellen” n3‐ zu n6‐Polyenfettsäuren besondere Bedeutung zu, wobei die Anreicherung mit verschiedenartigen physiko‐chemischen und/oder chemischen Verfahren praktizierbar ist [2].Zielstellung unter diesem Aspekt durchgeführter Untersuchungen war die Ermittlung der Effektivtät einer Harnstoffaddukt‐Bildung hinsichtlich einer selektiven Fraktionierung der Fettsäuremethylester aus Lipiden von Silberkarpfen (Hypothalmichthys molitrix (Val)), die sich als Seastonfresser gegenüber anderen limnischen Fischspezies durch einen relativ hohen Anteil an n3‐Polyenfettsäuren auszeichnen [3].
Untersuchungen zur Aktivitätsbestimmung von Lipoxygenasen aus Sojabohnen
Authors: Rathmann K. , Mörsel J.‐Th. , Grunert S. 
Published: November 2006

AbstractLipoxygenasen sind für die Bewertung der Qualität von Ölen und Ölsaaten von großer Bedeutung. Deshalb ist die selektive Bestimmung der Aktivität verschiedener Isoenzyme mit einfachen analytischen Methoden Gegenstand dieser Arbeit. Es werden Methoden aus der Literatur auf ihre Anwendbarkeit untersucht und optimiert. Am Beispiel der Sojabohnen‐Lipoxygenase wird die getrennte Bestimmung der Isoenzyme L‐1, L‐2 und L‐3 mit einer UV‐photometrischen Methode vorgestellt. Als Substrat wird bei den Bestimmungen Linolsäure verwendet. Der relative Fehler der Bestimmung beträgt für L‐1 und L‐2 2%, für Lipoxygenase L‐3 etwa 2,1%.
Edible products from pelagic bissaria (Atherina mochon) fish
Authors: El‐Sahn M. A. , Youssef Ayyat M. M. , Moharram Y. G. 
Published: November 2006

AbstractThe study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted fish either alone or after mixing with different levels of plant sources (e. g. rice, wheat, potato, sesame butter, spices) in producing fresh fish ball, fish flour and spiced salted fish paste. Generally, the panelists preferred the products made from beheaded gutted fish mince above that prepared from whole one. The utilization of plant sources improved the technological properties of the products. The influence of processing on the chemical composition of these products was studied and tabulated.
Determination of aflatoxins and ochratoxin A in animal tissues
Authors: Ngiloriti E. M. , Kroll J. 
Published: November 2006

AbstractAflatoxins and ochratoxin A are mycotoxins which under certain conditions are produced by fungi species of the genera Aspergillus and Penicillium respectively. Because of the cancerogenic, teratogenic and nephrotoxic nature of these mycotoxins, they belong to the most dangerous contaminants in food‐ and feedstuffs. A number of cases of human and animal mycotoxicoses have been reported [1]. Deposits of the aflatoxins and of ochratoxin A in animal tissue can occur due to their binding to certain protein fractions and they could be identified in liver, kidney, blood and muscle tissues.Several methods among them thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and immunological procedures (RIA, ELISA) for identification and determination of aflatoxins and ochratoxin A have been reported [2, 3]. We have been able to develop a new method for the determination of aflatoxins and ochratoxin A in animal tissue, based on described thin layer chromatographic methods [4–8]. The main innovation is a combination of simultaneous extraction and cleaning with a separate thin layer chromatographic separation and determination of the respective mycotoxins.Experiments are carried out on a model system with pig liver, aflatoxin B1 and G1 and/or ochratoxin A. This new method has a sensitivity of 1 μg/kg for aflatoxins and 10 μg/kg for ochratoxin A with recoveries of 80% each.
The effect of storage of canned juices on content of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd, Sb and Ni
Authors: Arvanitoyannis I. 
Published: November 2006

AbstractThe increase in concentration of iron, copper, zinc, lead, antimony, aluminium, cadmium, tin and nickel over a 2 year's time of juices of peach (prunus persica), pear (pyrus communis), apricot (prunus vulgaris) and apple (malus pumila) was determined. The results show a considerable increase in Fe, Cu, Pb, Zn and Sn with time, while the change in Al, Cd, Ni and Sb is negligible.
Cooking effects on fat and fatty acids composition of chicken muscles
Authors: El‐Din Mohamed H. A. Shams , Ibrahim Hayam M. 
Published: November 2006

AbstractTotal lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lipolysis and oxidative deterioration of fat) as well as to estimate their fatty acids (saturated and unsaturated) composition. The obtained results were tabulated and discussed.
Lead, cadmium, iron, copper and zinc in fresh milk from the selected areas of the Cracow region
Authors: Krelowska‐Kulas M. 
Published: November 2006

AbstractThe aim of the experiments was to determine some metals in fresh milk. The content of lead and cadmium in cow's milk from 4 dairy centres situated in various distances from the iron and steel works „Lenin”︁ in Nowa Huta, a part of Cracow, was about ten times bigger than in milk from the control region (an agricultural area far from industrial influences). In many cases milk contains the upper admissible limit of lead and is questionable from the point of view of toxicology.
Berechnung des Garungswertes Co fester Lebensmittel
Authors: Mohr K.‐H. , Skrok S. 
Published: November 2006

AbstractFür eine optimale Prozeßführung bei der Sterilisation ist der Temperatur‐Zeit‐Einfluß auf das Lebensmittel so zu gestalten, daß Sterilisationssicherheit erreicht wird, aber daß negative Produktveränderungen so gering wie möglich gehalten werden. Die Qualität sterilisierter Produkte wird durch den Garungswert Co charakterisiert. In dieser Arbeit werden Gleichungen und eine Tabelle zur Berechnung der Garungswerte Co für Gemüseprodukte unter Sterilisationsbedingungen vorgestellt.
Malted sorghum bicolor grains and physiology of associated microfungi
Authors: Fapohunda S. O. , Ogundero V. W. 
Published: November 2006

AbstractCertain aspects of the physiology of 2 microfungi associated with degradation of malted grains of Sorghum bicolor are studied. Isolated organisms are Fusarium pallidoroseum and Alternaria tenuissima. Fusarium utilized nitrogen free extract more than Alternaria in an acid medium, temperature of 20°C and 50°C enhanced protease production in Fusarium and Alternaria respectively, and both fungi preferred a substrate of malt extract agar. Both fungi have an enhanced growth in the presence of sulphur.
The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni
Authors: Arvanitoyannis I. 
Published: November 2006

AbstractThe increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The results show a considerable increase in Fe, Cu, Pb and Sn content with time, particularly for pickles, while the change in Al, Cd, Zn and Ni content was rather negligible.