bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enzymatic modification of egg‐white protein and some of its functional properties
Authors: Behnke U. , Kiss E. , Nádudvari V. , Rutiloff H. 
Published: November 2006

AbstractBecause of the presence of proteinase inhibitors the enzymatic modification of egg‐white protein demands a heating process to inactivate the inhibitors before enzyme action. The herewith occuring strong coagulation of the protein complicates the course of enzymatic hydrolysis. A laboratory process is given to produce partial hydrolyzates of egg‐white protein using thermitase (a proteinase of Thermoactinomyces vulgaris) and pancreatin. To characterize the egg‐white protein hydrolyzate the degree of hydrolysis, sensoric properties (especially bitterness) and some functional properties such as solubility, water binding capacity, emulsifiability and foaming properties are determined. In the case of low or medium degrees of hydrolysis the enzymatic modification results in better functional properties as compared with those of the starting material.
Protein‐containing multicomponent gels
Authors: Braudo E. E. , Gotlieb A. M. , Plashina I. G. , Tolstoguzov V. B. 
Published: November 2006

AbstractThe significance of the studies of protein‐containing multicomponent gels for the development of the technology of fabricated foods is emphasized. The properties of mixed and filled gels, both single‐ and two phase, are briefly discussed. The excluded volume effect is of primary importance in the formation of such gels. The possibility to modify the functional properties of gelatine as a gel‐forming agent, an emulgator and a stabilizer of emulsions, through the addition of small amounts of other proteins or polysaccharides is shown.
Zur Problematik des Erfassens von Qualitätsveränderungen während der Lagerung von Gemüse
Authors: Böttcher H. 
Published: November 2006

AbstractBasing on long standing experience the author explains problems of attachment of individual components to different partial terms of quality, specific selection of the most suitable basis of reference for determining quality alterations resulting from storage as well as ascertainment of storage duration and problems of adapted packing and storing. As to alteration of components it is necessary to differentiate between changes in their content in the eatable fresh mass (decrease or increase) and such changes in consideration of the losses of fresh mass by transpiration and respiration (loss or growth).
Supplementation of wheat flour with some local legumes
Authors: Shehata Nazira A. , Darwish Nazek , El‐Nahry Fekry , Abdel Razek Fatma A. 
Published: November 2006

AbstractEgyptian bread made with broad bean flour, lentil flour, and wheat flour was scored for aroma, crust colour, crumb colour, texture, flavour and over‐all acceptability by Egyptian judges. Protein quality of the bread was measured by a rat growth study. Analysis of variance for the data from the organoleptic evaluation was insignificant. The results indicate that broad bean flour could be added to wheat flour in making Egyptian Ballady bread up to 20% without affecting any of the tested characteristics. However, supplementation of wheat flour with more than 15% lentil flour might have some effect on flavour and hence on overall acceptability. The addition of 5, 10, 15 and 20% broad bean flour and lentil flour was accompained by an increase in the PER. It was clear that wheat flour supplemented with broad bean flour had a more pronounced effect on the PER at a 5 and 10% level of supplementation than that supplemented with lentil. The PER data were subjected to analysis of variance. At 1% level of significance the increase in PER for the 10, 15 and 20% broad bean breads was significant. Also the differences in the PERs between 5, 10 and 15% broad bean flour was significant. At 1% level of significance there was a significant difference in the PER values of bread made with 15 and 20% lentil flour. Incorporating broad bean flour into bread at a 20% level had a significant effect on the NPR at 1% and 5% level of significance. At 1% level of significance the only significant increase in NPR was noticed using the 20% level of lentil flour.
Chemical and nutritional assessment of sweetpotato proteins
Authors: Khalil M. , Hamza M. A. , Makki M. M. 
Published: November 2006

AbstractThe solubility of sweetpotato nitrogen increased outside the pH range 3–6 for the pulp, and 2–5 for the peel of the two varieties namely, “Abees” and “Giza 69”. The minimum nitrogen extractability occurred between the pH range 3–4, and 4–5 for the peel and pulp, respectively. The sweetpotato protein isolates were prepared separatly from both peel and pulp of the two varieties. The former had the highest values of carbohydrates and ash while the latter had the highest vaules of protein and fat.The in‐vitro digestibility of sweetpotato proteins and casein by pepsin‐pancreatin was studied. Casein was more easly digested than the proteins of sweetpotatoes, whose digestibilities were higher in the pulp than in the peel of the two varieties. No trypsin inhibitor activity was detected in peel and pulp of both varieties under test. The effect of the variety of sweetpotatoes on the protein patterns was studied using the polyacrylamide gel electrophoresis and varietal specific patterns were obtained.
Measurement of some antinutritive factors in meat products containing texturated vegetable protein (TVP)
Authors: Komándi K. , Dworschák E. 
Published: November 2006

AbstractThe α‐(1,6)‐galactosyl oligosaccharide and phytic acid contents of sausages containing TVP were examined. The results show how the meat industrial technologies affect the oligosaccharide and phytic acid contents of the end‐products. According to these experiences, the small quantities present in the end‐products are not considered to be harmful to health but may show unexpected effects when compared to traditional products.With the knowledge of the concentrations of the measured oligosaccharides and phytic acid, after adequate calibration, the real TVP content of the finish‐product can be determined according to the method elaborated by the authors.
Metallic contaminants in Andalusian vinegars
Authors: González A. M. Troncoso , Chozas M. Guzmán 
Published: November 2006

AbstractA study on the content of several metallic ions and arsenic in Andalusian vinegars has been carried out. The technique employed was atomic absorption spectrophotometry. The measurements were performed directly in the samples. The determination of these ions is interesting since they can produce in certain amounts undesirable organoleptic effects or even make an attempt on the health (toxic elements). No kind of relevant contamination was found.
Untersuchungen zur Maillard‐Reaktion. 17. Mitt. Zur Inhibierung der Maillard‐Reaktion durch Schwefel‐Verbindungen
Authors: Kroh L. , Zeise S. , Westphal G. , Macholz R. 
Published: November 2006

AbstractAm Modellsystem D‐Glucose/Glycin wird gezeigt, daß Thiolverbindungen wie L‐Cystein nichtenzymatische Bräunungsreaktionen vom Typ der Maillard‐Reaktion zu hemmen vermögen. Die “Inhibierungsrate” (IR) ist pH‐ und offensichtlich ionenstärkeabhängig und wird durch Art und Konzentration des Inhibitors beeinflußt.
The determination of milk powder added to whole milk
Authors: Madkour Mohamed A. M. , Moussa Brince M. I. 
Published: November 2006

AbstractThe objective was to determine the adulteration of fresh milk with reconstituted full fat milk powder. The ultra violet and visible spectra (700 to 240 nm) indicated two empirical parameters which are used to detect and quantify adulteration. Each parameter was calibrated against standards of adulteration and then tested against samples of known adulteration. One parameter, tested against two known series (5, 10, 20, 40 and 80 % adulteration) gave the best correlation (coefficient of variation, 2.9 %) between 20 and 60 % adulteration. Correlation decreased at 80% adulteration (coefficient of variation 6.7%) and at 0 to 20% adulteration (coefficient of variation 35.9%). The second parameter, used in the range of 0 to 10% adulteration, when tested against 14 known samples gave results with an average of 12.5 % below the true values. Sensitivity was 2.5% added reconstituted milk powder. The effect of low fat values (less than 2.3 %) is discussed and a correction factor derived. The method when tested against 12 known samples gave the correct result in all cases within the limitations of the method; 4 commercial samples of milk were also analyzed.
Untersuchungen über Zusammenhange zwischen den SDS‐löslichen und —nichtlöslichen Weizenproteinfraktionen und der Mehlqualität
Authors: Örsi F. , Pallagi E. 
Published: November 2006

AbstractDie Qualität von Weizen zur Herstellung von Brot‐ und Mehlspeisen wird in erster Linie von der Quantität und Qualität der Eiweißstoffe bestimmt. Die Eiweißstoffe von 38 Mehlproben wurden mit 1,5%iger SDS‐Lösung und die verbleibenden Reste mit 2,5%iger SDS‐Lösung, die 5% β‐Mercaptoethanol enthielt, extrahiert. Der Eiweißextrakt wurde mit Hilfe der Hochdruckflüssigchromatographie auf einer TSK G 3000 SW‐Gelsäule getrennt; die Eiweißstoffe wurden mit UV‐Detektor bei 280 nm gemessen. Die Korrelationen zwischen den makroskopischen Qualitätsparametern (Brotvolumen und Valorigraphwert) und die Zusammensetzung der Eiweißfraktionen wurden mittels multivariabler statistischer Verfahren untersucht. Das Brotvolumen und der Valorigraphwert waren anhand der Quantität der Fraktionen gut abschätzbar.
Comparative study on breast milk of mothers delivering preterm and term infants — Protein, fat and lactose
Authors: Darwish Abd El‐Moneim Hassan , Dakroury Ahmed Mohamed , El‐Feel Mohamed Sobhi , Nour Nadia Maher 
Published: November 2006

AbstractMilk samples were collected from 35 mothers delivering preterm infants and from 35 mothers delivering term infants at 3 time intervals over the first 3 weeks of lactation. The samples were collected by manual expression from both breasts into polyethylene containers and were frozen at −20 °C and stored for analysis. The protein content of preterm milks during the first and second weeks is higher than that of term milk (P < 0.05) The fat and lactose contents during the first week are slightly more in term milk than in preterm milk. During the third week the fat content of preterm milk is higher but its lactose content was lower. All these differences are not significant. These results are discussed.
Fate of aflatoxins in soybeans during the preparation of „Soyogi”︁
Authors: Ogunsanwo B. M. , Faboya O. O. , Ikotun T. , Idowu R. 
Published: November 2006

Abstract“Soyogi” is the patent name given to a fermented soybean flour produced by the Federal Institute for Industrial Research, Lagos, Nigeria. Natural occurrence of aflatoxin in soybeans have been reported [4, 5]. However, little information is available on the loss of aflatoxin from contaminated seeds as a result of food processing. The objective of this study is to investigate the effect of autoclaving and fermentation on the aflatoxin content in contaminated soybeans, all the more since Wei et al. [9] had earlier reported the presence of aflatoxin in fermented soybean paste.
Direct sampling gas‐liquid chromatographic — mass spectrometric analysis of hexanal from non‐nitrite and nitrite‐cured bacon during storage
Authors: Ihekoronye A. I. 
Published: November 2006

AbstractDirect sampling gas‐liquid chromatography‐mass spectrometry was used to quantitate hexanal levels in nitrite and non‐nitrite cured loin bacon stored for two weeks at 4°C. The objective was to evaluate the effect of varying levels of sodium nitrite on the flavour of cured bacon. Non‐nitrite cured bacon yielded greater amounts of hexanal than bacon cured with 40, 120 and 1000 ppm sodium nitrite. Initially the differences were not significant but became evident during storage. Hexanal produced by samples during storage paralleled subjective undesirable flavour estimates (r = −0.88) and would undoubtedly be useful as an indicator of oxidative deterioration or rancidity for this product.
The influence of CDTA and DPTA on ethanol production from sugar cane molasses using Saccharomyces cerevisiae
Authors: Oderinde R. A. , Okogun J. I. , Esuoso K. O. 
Published: November 2006

AbstractEffects of complexing agents on the sensitivity of ethanol production using Saccharomyces cerevisiae were investigated using trans‐1,2‐diamino‐cyclohexane‐N,N,N′,N′‐tetraacetic acid (CDTA) and diethylene triamine pentaacetic acid (DPTA). Addition of 600 ppm CDTA during inoculation produces a maximum stimulation; ethanol production at this concentration was 1.5% (v/v) more than the control cultures (∽ 6%). 1000 ppm CDTA produces maximum effect during propagation which was 2.3% more than the control cultures. When DPTA was introduced during inoculation, 800 ppm DPTA produces a maximum effect, which was 2.9% more than the control cultures. 200 ppm DPTA produces a maximum stimulatory effect of 1.0% more than the control cultures. No significant effect was observed when DPTA was added during fermentation but 700 ppm CDTA increased ethanol production by 1.3% more than the control cultures.
Effect of pretreatments on quality characteristics and water activity of air‐dried litchis (Litchi chinensis Sonn.) cv. Rose Scented
Authors: Agarwal N. , Nath Nirankar 
Published: November 2006

AbstractThe effect of pretreatments on the quality of dried litchis was studied. Dried whole litchis were brown, blanching in boiling water reduced browning but colour was still disliked. Peeling and destoning fruits before drying gave superior product (extent of browning or EB: 0.27, mean sensory score or MSS: 6.74) and they dried faster. Pre‐drying dip of peeled and destoned litchis for 10 min in 2% Na2SO3 + 1% sodium metabisulphite at room temperature improved colour (EB 0.03) but reduced MSS (5.80). Litchis syruped in 40% syrup containing 0.5% citric acid and 3000 ppm SO2 for 30 days gave best dried product (EB: 0.08, MSS: 8.08). They dried faster for first 4h after which untreated peeled and destoned (control) litchis dried faster. Dried syruped litchis were hygroscopic, water activity for product of 11.1% moisture (moisture free basis) was 0.27 and critical moisture content was 20g H2O per 100g solids.
Psychological aspects of launching new products
Authors: Haenel H. 
Published: November 2006

AbstractConsumer acceptance of a new product is largely a psychological category. Decisive in this process is the correspondence of the trias flavour challenge — appetite — hedonic reward, is the meeting of relevant needs, leading to new consumption habits.The modern food assortment, the pressure to innovation, the introduction of a new product are integral parts or processes of our changed world, of its social dynamics, of its contradictions. „Fast Foods”︁ and „Wholesome Food and Nutrition”︁ are given as examples for successful new developments with strong psychological background.
Die quantitative Bestimmung des Proteingehaltes der Milch mittels Ultraviolettspektralphotometrie 5. Mitt. Möglichkeiten zur gemeinsamen Analyse des Protein‐ und des Fettgehaltes von homogenisierter Vollmilch
Authors: Reichardt W. , Schüler E. 
Published: November 2006

AbstractEs wird ein neues Prinzip der gemeinsamen Bestimmung des Protein‐ und des Fettgehaltes von Milch aus einer Probe vorgestellt, das auf der Anwendung der Ultraviolettspektralphotometrie beruht. Hierzu muß die Milch bis zu einem mittleren Fettkügelchendurchmesser von ⩽ 1 μm homogenisiert und mit 0,6%iger Alkylsulfat‐ oder Alkylpolyglykolethersulfatlösung verdünnt werden. Unter den zahlreichen geprüften Wellenlängen, Absorptionsdifferenzen und Absorptionssummen weist A205‐A233die höchste Beziehung zur Proteinkonzentration auf, während die Absorbanz bei 295 nm zum Fettgehalt am besten korreliert. Meßgrößen wie A205‐A233oder A210‐A233zeigen auch einen engen statistischen Zusammenhang zum Proteingehalt von Molkereiprodukten oder von Fleisch‐ und Wurstproben.
Composition of organic acids of Sambucus nigra and Sambucus ebulus
Authors: Karovičová J. , Polonský J. , Príbela A. 
Published: November 2006

AbstractFruits of Sambucus nigra L. and Sambucus ebulus L. are known by high content of anthocyanine pigments. Hence, these fruits are possible sources of natural pigments because of the limited use of some synthetic foodstuff pigments. The mentioned fruits also include additional components important in terms of nutrition, thus the chance of utilizing the fruits or juices in the foodstuff industry is given here [1, 2].The chemical composition has been studied recently especially of Sambucus nigra, to a lesser degree of Sambucus ebulus. Recently we have studied the presence of amino acids in both fruits and juice [3] and the presence of lower fatty acids [4]. In this paper the composition and concentration of organic acids, determined by capillary isotachophoresis, are presented.
Browning reactions of Heyns rearrangement products
Authors: Pilková L. , Pokorný J. , Davídek J. 
Published: November 2006

AbstractThe browning rate of Heyns rearrangement products at 110°C under free access of oxygen is slower that that of Amadori rearrangement products. The maximum browning rate was observed at pH = 8.0. The browning was accelerated by Fe(III) and Cu(II) ions. The presence of Fe(II) ions, propyl gallate, and rutin caused lag periods but had no pronounced effect during the subsequent browning. Hydrogen peroxide bleached the melanoidin pigments but did not destroy the browning precursors. Sulphites inhibited the browning reaction. Fluorescence spectra differed from those of the respective Amadori products.
The natural occurrence of unusual fatty acids. Part 2. Even numbered fatty acids with unusual position of the double bond
Authors: Diedrich M. , Henschel K.‐P. 
Published: November 2006

AbstractUnsaturated even numbered fatty acids (C10 to C32) with uncommon position of the double bond (not ω‐3, 6 or 9) belong to the unusual fatty acids. It seems, that these fatty acids are ubiquitous in small amounts in nature with priority of microorganisms and animal kingdom. Nearly all positions are possible.
Effect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product
Authors: Kivanç Merih , Akgül A. 
Published: November 2006

AbstractThe effect of Laser trilobum spice on natural microflora of „köfte”︁, a Turkish ground meat product, prepared using three beef samples and stored at 7 °C and 20 °C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts‐moulds, was significantly inhibited by 2.0% of the spice, especially at 7 °C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and stored at 7 °C.
Qualitätsveränderungen während der Lagerung von Rosenkohl (Brassica oleracea L. gemmifera DC). 2. Mitt. Ernährungsphysiologische Qualitätsmerkmale
Authors: Böttcher H. 
Published: November 2006

AbstractIn mehrjährigen Versuchen wurden die unter maschinengekühlten (0° und + 4°C) und außenluftgekühlten Bedingungen (+ 0,5 bis 4 °C) eintretenden Lagerveränderungen von Rosenkohl, der ohne Sproßstengel aufbewahrt wurde, in Abhängigkeit von der Lagerdauer (x in Lagertagen) analysiert: Der ablaufende Atmungsvorgang führt zu einem linearen Rückgang des Gehaltes an Trockenmasse und einem zumeist linearen Anstieg des Trockenmasseverlustes im Produkt. Die typischen Verluste an Vitamin C (Ascorbinsäure + Dehydroascorbinsäure) und Gesamt‐Caroten folgen bei tieferen Temperaturen einem linearen Anstieg, bei +4 °C dagegen einem progressiven entsprechend y = β1x2. Der Anteil an Dehydroascorbinsäure an der Gesamtmenge nimmt mit der Lagerdauer geringfügig ab. Während die Monosaccharide einen zwischenzeitlich typischen Anstieg unter allen Bedingungen entsprechend y = α+β1x − β2x2 aufweisen, nehmen die Disaccharide bei 0 °C verzögert (y = α ‐ β1x3) und bei höheren Temperaturen linear ab. Die titrierbare Gesamtsäure erhöht sich linear bis zu etwa 6,62 mmol/100 g FM (= +23%). Die große Temperaturempfindlichkeit von Rosenkohl wird durch die signifikanten Abstufungen der Regressionskoeffizienten für die Veränderung zwischen den Bedingungen von 0–4 °C belegt, nicht aber in allen Fällen zu den außenluftgekühlten Bedingungen. Bei den Sacchariden sind aber auch starke Auswirkungen der jährlichen Anbaubedingungen gegeben. Die physiologischen Zusammenhänge werden diskutiert.
The natural occurrence of unusual fatty acids Part 3. Acetylenic fatty acids
Authors: Diedrich M. , Henschel K.‐P. 
Published: November 2006

AbstractAcetylenic compounds especially acetylenic fatty acids (C17 to C21) were first of all identified in higher plants. Their structure is very different with regard to the number of the double and triple bonds per molecule, and the functional groups.The mechanism of the biogenesis and the influencing factors are not definitely clarified. A side pathway of the biogenesis of the saturated fatty acids is supposed. Various physiological effects of the acetylenic fatty acids are presented.
Amino acid pattern in eggs as influenced by supplementation of dopamine agonists and antagonists in laying hens
Authors: Amer H. A. , El‐Hindi H. M. A. , Awad ElS. T. , Nour A. M. , Abd ElMinem M. A. 
Published: November 2006

AbstractA total of thirty laying hens divided into 3 equal groups was used. The 1st group served as control and was fed a basal ration. The 2nd and 3rd groups received L‐Dopa and reserpine, respectively. The goal of the study was devoted to determine the effects of these additives on the rate of egg production, weights of eggs and yolks as well as yolk proteins and their amino acid pattern.In the reserpine‐treated hens the rate of egg production was increased whereas in the L‐Dopa‐treated group, the weights of eggs and yolks, food intake as well as the amino acids aspartate, glutamate, glycine, alanine and methionine were significantly increased. The levels of tyrosine and histidine were decreased in both treatments while methionine was decreased by reserpine only. The addition of dopamine antagonist to a ration containing lysine and leucine in concentrations of 0.55% and 0.9% did not influence their levels in eggs.The increment of methionine, aspartate, glutamate and glycine by the dopamine agonist and their decrease by antagonist revealed that these amino acids are excitatory neurotransmitters in brain.
Investigation of selected toxicological parameters of γ‐pentachlorocyclohexene (γ‐PCCH)
Authors: Mazzag E. , Nagymajtenyi L. , Huszta E. , Desi I. , Macholz R. 
Published: November 2006

AbstractThe toxic effects of the γ‐hexachlorocyclohexane metabolite γ‐pentachlorocyclohexene (γ‐PCCH) were studied by acute and subacute (6 weeks) experiments. The investigations included cerebral convulsibility with chemoshock (Tetrazolium), reactivity with hot plate method, the learning ability with learning tests, and peripheral nervous activity (EMG). Nociceptive reaction time was not influenced, the learning process (6 weeks) was inhibited by γ‐PCCH. The conduction velocity of the peripheral nerve was decreased. At the end of the 6th week liver enlargement was found.
Zur Kenntnis der Schwefelverbindungen in Raps‐(Brassica napus) Varietäten und Verarbeitungsprodukten 6. Mitt. Hochleistungsflüssigkeitschromatographisch‐massenspektrometrische Erfassung der Glucosinolate
Authors: Lange R. , Petrzika M. , Raab B. , Linow F. 
Published: November 2006

AbstractEs wird die Erfassung von Glucosinolaten in Rapssaaten mittels HPLC‐Thermospray‐Massenspektrometrie diskutiert. Dazu werden die chromatographischen Trennparameter (relative Responsezeit) dieser Verbindungen und die charakteristischen Ionen der Thermospray‐Massenspektren beschrieben. Die Einsatzfähigkeit des Verfahrens wird anhand der Analyse der Glucosinolatmuster aus Saaten verschiedener lizensierter Rapsvarietäten geprüft.