bluuebunny/crossref_metadata_2025_split huggingface dataset:
35Cl nuclear magnetic resonance studies of the interaction of chloride ions with meat in the presence of tripolyphosphate
Authors: Belton Peter S. , Packer Kenneth J. , Southon Timothy E. 
Published: October 2006

Abstract35Cl n.m.r. has been used for the first time to examine the interaction of chloride ions with muscle proteins in whole chicken muscle. The results show clear evidence of order in muscle proteins over the range 0.5 to 1.5 μm which is disrupted by polyphosphate but not by high concentrations of sodium chloride. It is concluded that chloride ions bind to the muscle proteins but do not cause a loss of order in them.
Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation
Authors: Mahajan Sunita , Chauhan Bhag Mal 
Published: October 2006

AbstractLactic acid fermentation of pearl millet flour decreased its phytic acid content and increased extractable phosphorus. Fermentation at 40 and 50°C for 72 h or longer eliminated phytic acid almost completely; extractable phosphorus was more than doubled. Lower temperatures (20 and 30°C) were less effective. The changes in concentration of phytic acid and extractable phosphorus may be attributed partly to phytase activity inherent in pearl millet flour.
Varietal and geographic classification of French red wines in terms of pigments and flavonoid compounds
Authors: Etiévant Patrick , Schlich Pascal , Bertrand Alain , Symonds Patrick , Bouvier Jean‐Claude 
Published: October 2006

AbstractThirty‐four French red wines originating from six different grape varieties and three different production areas were analysed in duplicate for 15 anthocyanins, ten flavonoids and three colour parameters, F‐statistics, principal component analysis and stepwise discriminant analysis were used to identify and to explain differences among samples.Clear difference between wines made from different varieties were mainly related to anthocyanin 3‐acylglucosides. Malvidin and peonidin 3‐acetylglucosides were found in increasing concentrations in wines made respectively from Grenache, Carignan, Cinsault, Merlot, Carbernet Sauvignon and Cabernet Franc grapes; the concentrations of peonidin and malvidin 3‐p‐coumarylglucosides were higher in the Cinsault wines studied.Cabernet Sauvignon and Merlot wines made near Bordeaux had a less intense colour and a higher malvidin 3‐glucoside content than wines from the same varieties produced near Narbonne. Wines made from Merlot, Cabernet Sauvignon and Cabernet Franc grapes contained more catechin, epicatechin and myricetin when produced in the south than in the north (Narbonne, Bordeaux, Angers).Of the samples analysed, 96%, and all of the nine extra wines, were correctly classified according to the variety of the grapes using four anthocyanins and catechin selected by step wise discriminant analyses.
Development of the yeast flora of whole‐crop maize during ensiling and during subsequent aerobiosis
Authors: Middelhoven Wouter J. , van Baalen Anja H. M. 
Published: October 2006

AbstractThe fresh maize plant was inhabited by non‐fermenting basidiomycetous yeast species, viz. Candida ingeniosa, Cryptococcus laurentii, Sporobolomyces roseus, Sporidiobolus salmonicolor and Rhodotorula rubra. These species had vanished after 2 days of anaerobiosis in a laboratory‐scale silo. After this time, ascomycetous species tolerant to acetic acid were isolated. Successively Candida holmii, C. milleri, C. krusei, C. lambica, C. famata, Geotrichum candidum and Hansenula anomala were encountered. Except for C. famata and G. candidum these yeasts vigorously ferment glucose. Total yeast counts were 107 g−1 during the first 2 weeks and gradually decreased to about 105 g−1 after 4 months. This shows that anaerobic silage provides an adverse environment for yeasts.Exposure of maize silage to air resulted in complete consumption of lactic and acetic acids within 5 days. This was due to growth of C. hoimii, C. lambica and C. milled. The physiologically similar yeast species C. holmii and C. milled were both abundant from the early stage of the fermentation and during aerobiosis. However, C. milled predominated in the first 2 weeks of anaerobiosis.The less frequently occurring yeast species C. famata, G. candidum and H. anomala assimilated lactic acid and ethanol as well as minor products of bacterial sugar fermentation such as acetoin and butan‐2,3‐diol but not diacetyl.
Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition
Authors: Gueguen J. , Barbot J. 
Published: October 2006

AbstractSmooth and wrinkled pea cultivars were studied to evaluate the protein content of the seeds, the proportion of albumins to globulins and the variability of the vicilin/legumin ratio. Principal components analysis showed a strong negative correlation between albumin and globulin contents. Stepwise discriminant analysis demonstrated that two variables, protein content and vicilin/legumin ratio, divided the samples into smooth and wrinkled cultivars with a percentage of success of 95%. In addition, the vicilin/legumin ratio tended to increase, the lower the protein content is.
Extent of hydrolysis in the intestinal tract and potential absorption of intact glucosinolates in laying hens
Authors: Slominski Bogdan A. , Campbell Lloyd D. , Stanger Norman E. 
Published: October 2006

AbstractBalance studies were conducted with intact and caecectomised hens to assess the influence of the caeca on the recovery of intact glucosinolates (IG) in excreta. The hydrolysis of IG in in vitro incubations with gastrointestinal tract contents and with excreta from intact and caecectomised hens was measured to aid in the interpretation of the IG balance data. Decomposition of IG in excreta was shown to result in low recovery of IG in balance trials involving long (22–24 h) collection periods for excreta; however, balance trials with caecectomised hens and in which excreta was collected within 2 h showed high recovery. In vitro incubation studies confirmed the caeca as the major source of the IG hydrolytic activity. Free thiocyanate ion concentration of excreta of intact hens markedly exceeded that of the diet, but hydrolysis of glucosinalbin did not appear to be the major source of the thiocyanate ion.
Water determination in silages by Karl Fischer titration
Authors: Galletti Guido C. , Piccaglia Roberta 
Published: October 2006

AbstractKarl Fischer titration was applied to water determination in a series of silages including agro‐industrial by‐products. The results were compared with those obtained by oven drying at 105°C, with and without Dulphy and Demarquilly correction for the loss of fermentation products during oven drying.The corresponding dry matter (DM) was significantly higher by the Karl Fischer method than by oven drying, whereas non‐significant differences were observed when the Dulphy and Demarquilly correction was adopted.Accuracy of Karl Fischer titration was proved by comparison with oven drying on rehydrated silage. The Dulphy and Demarquilly equation was satisfactory for the correction of the DM determined by oven drying even in unusual feedstuffs, but required the separate determination of the fermentation products. Such time‐consuming determinations are avoided in the Karl Fischer method, which is simple, rapid and accurate.
The effects of times of application and chemical forms on the efficiencies of 15N‐labeiled fertilisers for ryegrass at two contrasting field sites
Authors: Stevens R. James , Laughlin Ronald J. 
Published: October 2006

AbstractThe effects of time of application and chemical form of nitrogen on nitrogen efficiency were studied at two contrasting field sites. Three forms of fertiliser nitrogen (ammonium sulphate, calcium nitrate and urea) were applied to ryegrass at three different times in spring (February, March and April) on a lowland site (S1) in 1983 and an upland site (S2) in 1984. The first nitrogen application (70 kg N ha−1) was with 15N‐labelled fertiliser. Subsequent applications (50 kg N ha−1 cut−1) were unlabelled. Herbage was harvested during the year on five occasions at S1 and on four occasions at S2. The efficiency of fertiliser nitrogen was evaluated by measuring dry matter yield, % recovery by difference, % utilisation of 15N in the first cut and total % utilisation of 15N in all cuts during one growing season.At S1, recovery by difference and utilisation values for all forms of application were significantly (P<0·01) higher from applications in April than from applications in March or February. Only the total % utilisation data identified any difference between nitrogen forms at S1, ammonium sulphate being significantly (P<0·05) more efficient than calcium nitrate over all times of application. At S2, significant (P<0·1) interactions occurred between times of application and forms of nitrogen for all criteria of nitrogen efficiency. Values for total % utilisation ranged from 10% for calcium nitrate applied in February to 93% for ammonium sulphate applied in April. The Study indicated that the choice of nitrogen form for optimum efficiency wound depend on the prevailing soil and climatic conditions after fertiliser application.
Dietary manipulation of the yield and composition of milk: Effects of dietary inclusions of barley and oats in untreated or formaldehyde‐treated forms on milk fatty acid composition
Authors: Martin Pamela A , Thomas Phillip C 
Published: October 2006

AbstractEight 1st‐lactation cows were given four dietary treatments in a duplicated 4×4 Latin square experiment. Diets consisted of hay and soya bean meal together with barley, formaldehyde‐treated barley, oats or formaldehydetreated oats (approximately 34:12:54 on a dry matter basis). Barley diets supplied 211 g fatty acids d−1, oats diets supplied 537 g d−1. The fatty acid composition (g kg−1 total fatty acids) for barley diets was: 300 (16:0); 20 (18:0); 150 (18:1); 470 (18:2); 60 (18:3). Corresponding values for oats diets were 180, 20, 390, 380 and 30 g kg−1.Formaldehyde treatment of the cereals tended to increase milk yield and reduce milk fat content (P<0·01 for barley) but did not affect milk fatty acid composition. Feeding oats in replacement for barley significantly (P<0·05) increased milk yield and lactose yield and reduced milk fat content (P<0·05 for the untreated cereals) and protein contents (P<0·01) without significant effects on milk fat or protein yields. Oats diets led to significant (P<0·001) reductions in the content of 8:0–16:0 fatty acids in milk fat with associated increases (P<0·001) in the content of 18:0 and 18:1. Changes in milk fat content of 18:2 and 18:3 acids were small.The results show the inclusion of oats in the cow's diet to be a means of reducing the saturated fatty acid content of milk fat thereby improving the nutritional value of milk and milk products and their appeal to the health‐conscious consumer.
Protection against the toxic effects of the favism factor (divicine) in rats by vitamins E, A and C and iron chelating agents
Authors: Marquardt Ronald R , Arbid Mahmoud S S 
Published: October 2006

AbstractFive experiments were carried out with weanling Sprague‐Dawley rats to determine if prior administration of either free‐radical scavenging compounds (vitamins A, C and E) or chelating agents (EDTA and desferox‐ amine) affected the toxicity of divicine (DV). In all experiments, intraperitoneal (IP) injections of 250 mg g−1 body weight of DV alone resulted in 100% mortalities within 24 h with most of the deaths occurring before 4 h. Death was accompanied by a rapid decrease in the concentration of glutathione (GSH) in the red blood cells (RBC) and the 576 nm/628 nm absorbance ratio of haemoglobin. The first experiment demonstrated that IP injections of different amounts of vitamin E, 1 h prior to DV injection, prevented the decrease in the haemoglobin absorbancy ratio and GSH concentration and greatly reduced mortalities. In rats that received 1000 IU of vitamin E kg−1 body weight prior to DV injection, mortality was only 20%. The second experiment demonstrated that the optimal time for IP administration of vitamin E was 1 to 4 h prior to DV injection although some protection was obtained after 96 h. In contrast, the optimal time for intramuscular injections was 24 h prior to DV administration. A dosage of 250 or 500 IU of vitamin E kg−1 body weight provided complete protection (zero mortalities) against the toxic effects of DV. In the third experiment, the addition of varying amounts of vitamin E to the diet resulted in a dose dependent mortality curve with no deaths occurring in rats fed diets containing the highest concentrations of vitamin E. The fourth experiment also demonstrated that vitamin A, vitamin C, EDTA and desferoxamine each protected rats to varying degrees against the toxic effets of DV. In the final experiment it appeared that the combined injections of a free‐radical scavenging compound (vitamin E) and a metal chelator (desferoxamine) provide more protection than vitamin E alone. These results demonstrate for the first time in vivo that certain vitamins, especially vitamin E, and metal chelators can provide varying and in some cases 100% protection against the toxic effects DV.
Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke‐dried meat)
Authors: Alonge David O 
Published: October 2006

AbstractChemical analyses of kundi show that, apart from a high level of carcinogenic benzo (a)pyrene (10·5–66·9 ng g−1), eight other polycyclic aromatic hydrocarbons (PAH) are present at various concentrations. The high levels of PAH in kundi are due to the high glow and smoking temperatures averaging 926°C and 191·5°C, respectively. Column chromatography was used for PAH extraction with propylene carbonate as the eluting chemical; thin layer chromatography (TLC) on acetylated cellulose layer plates was used for separation, and the determination was performed using spectrophotofluorimetry. The public health implications of PAH as one of the possible carcinogenic factors in the high incidence of primary liver and stomach cancer reported in Nigeria are highlighted.
Development of chilling injury symptoms in stored tomato fruit (Lycopersicon esculentum Mill)
Authors: Efiuvwevwere Bernard J O , Thorne Stuart N 
Published: October 2006

AbstractMature‐green tomato fruit cv Calypso were stored at 5, 7,12 or 19oC for 0, 3, 9, 12 or 21 days, ripened at 19oC for 3 or 6 days and analysed for surface colour (aL/bL ratio), firmness, and tissue disorganisation in chill‐damaged (pitted) and adjacent unpitted tissues. Manifestation of cell disorganisation and death was evident in pitted tissues. Alternaria spp, Stemphylium spp, Penicillium spp and Aureobasidium spp were isolated from pitted tissues. Fruit stored for either 9 or 12 days at 5 or 7°C subsequently ripened to an acceptable colour, but longer storage times inhibited satisfactory colour development. After storage at 12 or 19°C, fruit surface colour improved progressively with time. Loss of fruit firmness was highest at 19°C but decreased with increasing temperature from 5 to 12°C, showing biphasic maxima firmness loss on days 9 and 21. Surface pits occurred at the stem end and in the equatorial region of the fruit. Fruits were also stored at 7, 12 or 19°C for 10 or 20 days and then ripened at 19°C for 10 days before evaluation of visible defects; these were greatest at 7°C followed by 19°C and were lowest at 12°C.
Determination of endogenous amino acid flow at the terminal ileum of the rat
Authors: Skilton Grant A , Moughan Paul J , Smith William C 
Published: October 2006

AbstractIn a comparative study endogenous amino acid flow was determined in twenty‐four 190‐g male rats (protein‐replete) given diets containing synthetic amino acids as the sole nitrogen source but devoid of specific amino acids, and six rats fed a protein‐free diet. Endogenous flows were not significantly different (P > 0.05) for aspartic acid, glutamic acid, serine and lysine but were significantly higher (P < 0.05) under protein‐free alimentation than amino acid alimentation for proline, glycine and alanine. This indicates that the protein‐free method did not lead to lowered endogenous amino acid excretions owing to an altered amino acid metabolism in the protein‐free state. The loss of some amino acids may be enhanced under protein‐free alimentation. The high apparent digestibility of the synthetic amino acids not excluded from the diets (histidine, arginine, threonine, valine, isoleucine, leucine, tyrosine, phenylalanine) indicated that their ileal excretions were mainly of endogenous origin. There were no significant differences (P>0.05) between the latter excretions and those obtained by feeding the rats a protein‐free diet.
The use of sodium dodecyl sulphate polyacrylamide gel electrophoresis in fish species identification–A procedure suitable for cooked and raw fish
Authors: And Alan E Scobbie , Mackie Ian M 
Published: October 2006

AbstractA procedure for the identification of the species of fish from the separation patterns obtained on SDS polyacrylamide gel electrophoresis is described. Extracts of either raw or cooked flesh in SDS solution were subjected to electrophoresis in a 12.5% SDS polyacrylamide slab gel system, and the separation patterns obtained on silver staining were shown to be species‐specific. Heating prior to extraction in SDS had little effect on the separation patterns obtained for a range of commercially important species. This procedure offers advantages over other methods available for the identification of the species of cooked fish.
Lipoxygenase from lupin seed: Purification and characterisation
Authors: Olias José M , Valle Manuel 
Published: October 2006

AbstractLipoxygenase (EC 1.13.11.12) from lupin seeds (Lupinus albus cv multolupa) was partially purified (38.4‐fold) by ammonium sulphate fractionation, hydrophobic chromatography and gel filtration. The enzyme was associated with membrane fragments of high particle weights. Its optimum pH was 6.1 and it had Km values for linoleic and linolenic acids of 0.24 and 0.37 mM, respectively. Molecular weight determination gave a value of 92000. Incubation of linoleic acid with partially purified enzyme afforded a mixture of 13‐hydroperoxy‐9cis, 11‐trans‐octadecadienoic and 9‐hydroperoxy‐10‐trans, 12‐cis‐octadecadienoic acids in which the ratio of isomers was 16:9.
Sugar and sugar alcohol determination in feedstuffs by HRGC, HPLC and enzymic analysis
Authors: Piccaglia Roberta , Galletti Guido C 
Published: October 2006

AbstractHigh resolution gas chromatography (HRGC) and high performance liquid chromatography (HPLC) with refractive index detection (RI) and enzymic analysis (EA) were evaluated for sugar and sugar alcohol determination in pressed beet pulp (P), tomato (T) and apple pomace (A), with maize (M) as a traditional reference forage.The methods were not significantly different for fructose and sucrose, whereas glucose in T and A was overestimated by HPLC as these feedstuffs contain relatively large amounts of mannitol and sorbitol, which co‐elute with glucose in HPLC.HRGC and HPLC capacity factors of several standards are reported, as well as the detection limits of each method. HRGC is about 1000 times more sensitive than HPLC/RI.
Chemical constituents of some basidiomycetes
Authors: Senatore Felice , Dini Antonio , Marino Attilio , Schettino Oreste 
Published: October 2006

AbstractThe sterol, fatty acid and free amino acid (FAA) contents of some Basidiomycetes were determined. The overall sterol distribution was similar to that of other mushrooms, with ergosterol as the predominant sterol accompanied by the other closely related sterols. The mushrooms examined also contained high levels of fatty acids of which linoleic is the most prominent. Glutamic acid, valine and proline were the dominant FAA.
2,6‐Dibromophenol: The cause of an iodoform‐like off‐flavour in some Australian crustacea
Authors: Whitfield Frank B , Last John H , Shaw Kevin J , Tindale C Ross 
Published: October 2006

Abstract2,6‐Dibromophenol was identified as the cause of an iodoform‐like off‐flavour in the endeavour prawn, Metapenaeus endeavouri. In prawn meat this compound was detected by its characteristic flavour at a concentration of only 60 ng kg−1. However, quantitative analyses by gas chromatography‐multiple ion monitoring‐mass spectrometry of extracts of whole off‐flavoured prawns showed that, in some samples of this species, the concentration of this compound exceeded 200 μg kg−1. In addition, marine algae and bryozoa, which probably contribute to the diet of the endeavour prawn, were shown to contain the off‐flavour compound in comparable concentrations. 2,6‐Dibromophenol was also identified as the cause of an iodoform off‐flavour in the eastern king prawn, Penaeus plebejus. Furthermore, this compound was shown to be present in relatively low concentrations in five species of prawn not usually affected by this problem. 2‐and 4‐Bromophenol, 2,4‐dibromophenol and 2,4,6‐tribromophenol were also identified in all species of prawn examined. Handling and processing procedures which could reduce the severity of the off‐flavour in susceptible species are described.
Purification and some properties of polyphenoloxidase in eggplant (Solanum melongena)
Authors: Fujita Shuji , Tono Tetsuzo 
Published: October 2006

AbstractPolyphenoloxidase (EC 1.10.3.1) in eggplant (Solatium melongena L) was purified by ammonium sulphate fractionation, DEAE‐Cellulofine and DEAE‐Toyopearl chromatography and Sephadex G‐100 gel filtration. The enzyme was purified about 110‐fold with a recovery of 5%. The purified enzyme more quickly oxidised chlorogenic acid (5‐caffeoylquinic acid, IUPAC) than 10 other substrates used. The Km value for the enzyme was found to be 0·50 mM with respect to chlorogenic acid; the optimum pH of the enzyme was about 4 with enzyme stability between pH 5 and 8. The enzyme was completely inactivated after heat treatment at 75°C for 30 min or 80°C for 5 min. Sodium metabisulphite, potassium cyanide and sodium fluoride markedly inhibited the enzyme activity.
Optimal salting of macadamia (Macadamia integrifolia) nuts
Authors: Basker Dov , Kadman Amnon 
Published: October 2006

AbstractRoasted macadamia (Macadamia integrifolia Storey) nuts were salted at various levels up to 19 g kg−1 and presented to a taste panel. The results showed that the assessors could be divided into 'salt dislikers', to whom perceived quality decreased linearly with increase in salt content, and 'salt likers', to whom perceived quality increased as the salt content increased. It follows that the nuts can be produced to suit these two market segments separately, or else a single lightly salted compromise product can be offered to both groups.
The use of glucosinolates for cultivar identification in swede, Brassica napus L var napobmssica (L) peterm
Authors: Adams Helen , Vaughan John G , Fenwick G Roger 
Published: October 2006

AbstractA quantitative study of the glucosinolates in the seed, cortex and medulla (peeled root) from nine cultivars (cvs) of swede, Brassica napus L var napobrassica (L) Peterm using high performance liquid chromatography was undertaken to see whether such characteristics could be used as a biochemical index of cultivar identity. All nine cultivars could be distinguished following an analysis of medulla glucosinolates, but the analysis of seed and cortex glucosinolates yielded no such useful information.
Development and application of a high‐performance liquid chromatographic method for the analysis of phytoestrogens
Authors: Jones Amanda E , Price Keith R , Fenwick G Roger 
Published: October 2006

AbstractA high‐performance liquid chromatographic technique was developed for the separation and quantification of isoflavones and coumestans possessing known oestrogenic activity. This has been applied to an examination of samples from the British Total Diet Study and four commercially available soya‐based foods.