bluuebunny/crossref_metadata_2025_split huggingface dataset:
Continuous changes in straw carbohydrate digestion and composition along the gastrointestinal tract of ruminants
Authors: Ternrud Ingrid E. , Lindberg Jan E. , Theandera Olof 
Published: October 2006

AbstractThe digestion of carbohydrates in straw and their substituent acetic and phenolic acids was studied using a slaughter technique. Two goats received non‐alkali‐treated and alkali‐treated straws. The latter treatment increased the total apparent digestibility of cellulose by 56% and of hemicellulose by 110%. The ratio of cellulose to hemicellulose was altered in the rumen. For the non‐alkali‐treated straw the ratio decreased compared with the feed, whereas it increased for the alkali‐treated straw. The ratio was kept almost constant post‐rumen for both diets. The composition of the hemicellulose was also altered in the rumen compared with the straws fed. In particular the arabinose content decreased in both diets. Most of the polysaccharide digestion and absorption took place in the rumen. For the alkali‐treated straw a hindgut fermentation could also be noted, especially for cellulose. Klason lignin was lost in the rumen but was recovered in the small intestine. Ferulic acid was more readily lost in the rumen than p‐coumaric acid. Although acetyl groups were almost absent in the alkali‐treated straw, they could still be found in the digesta of the animal. The slaughter technique appears to be a useful method when working with partitioning of digesta in ruminant animals.
Epoxy and cyclopropenoid fatty acids in Syzygium cuminii seed oil
Authors: Daulatabad Chirag Mahmood Jehan D. , Mirajkar Abdurrazzaque M. , Hosamani Kallappa M. , Mulla Gouse Mohaddin M. 
Published: October 2006

AbstractSyzygium cuminii syn Eugenia jambolana seed oil was found to contain lauric (2·8%), myristic (31·7%), palmitic (4·7%), stearic (6·5%), oleic (32·2%), linoleic (16·1%), malvalic (1·2%), sterculic (1·8%) and vernolic (3·0%) acids.
Storage stability of coconut milk powder
Authors: Bakar Jamilah , Hassan Mohd. Ali , Ahmad Azhar 
Published: October 2006

AbstractSpray‐dried coconut milk powder prepared with additions of skim milk and dextrin was stored in packages for 6 months at room temperature (30°C and 80% RH). The packaging materials used were aluminum laminate (vacuum and air packed) and polypropylene. The sorption isotherm of the powder showed that the monolayer of water molecules was complete when the relative humidity was 27% which corresponded to a moisture content of 5%. Measurements of water activity, moisture content, peroxide value and solubility index indicated that lipid oxidation is the limiting factor in the stability of the powder. Its maximum shelf‐life was 4 months when air or vacuum packaged in aluminum laminates and 1 1/2 months in polypropylene.
Isolation and structural elucidation of a new saponin (‘Soyasaponin V’) from haricot bean (Phaseolus vulgaris L.)
Authors: Curl Carolyn L. , Price Keith R. , Fenwick G. Roger 
Published: October 2006

AbstractA new triterpenoid saponin has been isolated from haricot beans and its structure shown to be 3‐O‐[β‐D‐glucopyranosyl(1→2)‐β‐D‐galacto‐pyranosyl (1→2)‐β‐D‐glucuronopyranasyl] olean‐12‐en‐3β, 22β, 24‐triol. The dietary intakes of saponins are discussed and the possible physiological consequences are identified.
Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar
Authors: Singh Dev K , Rao Adhikarla S , Singh Randhir , Jambunathan R 
Published: October 2006

AbstractThe amino acid compositions of flours made from the cotyledons and from the whole seeds of a disease‐resistant, stable and high‐yielding cultivar of chickpea (Cicer arietinum L) cv H75–35, known locally as Gaurav, have been analysed. These, together with similar analyses of the albumin, globulin, legumin and vicilin protein fractions, have been compared with those of other legumes. Seed protein content was 19·8 % with globulin constituting 62·4 % of the total seed protein. The ratios of albumin to globulin and legumin to vicilin were 1:4 and 6:1, respectively. The proportion of basic amino acids in the albumin was low whereas the reverse was true in the globulin. The legumin fraction seems to be superior in terms of total essential amino acids to those from other sources. Sulphur amino acids were the most limiting, followed by tryptophan or threonine depending on the fraction. However, the ratio of methionine to cystine was high (2·76:1).The extent of the sulphur amino acid deficiency was assessed, and possible approaches for its improvement are outlined.
Fermentation of resistant food starches by human and rat intestinal bacteria
Authors: Wyatt Gary M , Horn Nikki 
Published: October 2006

AbstractResistant starches prepared from maize and peas were fermented in vitro with rat or human intestinal bacteria. With both inoculum types, degradation of pea starch after 24 h incubation (0 and 47% utilised by rat and human organisms, respectively) was markedly slower than that of maize starch (73 and 85%) and was incomplete even after 7 days' incubation; degradation of both starches was slower than with soluble starch or sucrose. The slow degradation of pea starch was not due to the presence of intact cell walls. Qualitatively, the production of C2‐C4 volatile fatty acids was similar for all substrates and both inoculum types but there were some quantitative differences. If resistant food starches are to be regarded as dietary fibre, then, like ‘true’ fibre, any physiological effect in vivo may depend on the type of starch involved.
Experimental determination of requirements for the growth of edible Rhizopus species for use in solid substrate fermentation systems
Authors: Seaby D A , McCracken A R , Blakeman J P 
Published: October 2006

AbstractRhizopus oryzae and R oligosporus germinated best in a starter culture of 5% V8 juice. R oligosporus had a higher optimum temperature for germination and growth than R oryzae, R oryzae utilised starch and nitrogen‐containing salts but not urea in liquid culture. Optimum mycelial growth on membranes on agar was achieved where the protein to carbohydrate ratio of substrates was between 0.4 and 0.5 R oryzae gave higher yields than R oligosporus. The results will be used to optimise solid substrate fermentation systems for these fungi.
Changes in tannin content, polymerisation and protein precipitation capacity in oak (Quercus incana) leaves with maturity
Authors: Makkar Harinder Paul S , And Rajinder K Dawra , Singh Bhupinder 
Published: October 2006

AbstractChanges in the content of total phenolics, condensed tannins, proanthocyanidins and flavan‐4‐ols, the degree of polymerisation, the protein precipitation capacity, the protein‐precipitable phenolic content and the specific activity (protein: tannin in the complex) were determined in Quercus incana leaves with maturity. Total phenolic content and protein precipitation capacity decreased whereas the levels of condensed tannins, proanthocyanidins, flavan‐4‐ols and degree of polymerisation increased with maturation. The protein‐precipitable phenolic content was highest in young leaves and decreased as leaves matured. The specific activity decreased slightly. The results suggest that young leaves would be more toxic to livestock than mature leaves.
Interactions between amylopectin and lipid additives during retrogradation in a model system
Authors: Eliasson Ann‐Charlotte , Ljunger Gudrun 
Published: October 2006

AbstractThe retrogradation of waxy maize starch in the presence of surfactants and emulsifiers was measured by differential scanning calorimetry. It was found that a surfactant (cetyltrimethylammonium bromide) and unsaturated monoglycerides reduced retrogradation, whereas lecithin and a soya bean oil influenced the retrogradation to a lesser extent. The effects were greater after 1 day of storage than after 7 days, and the influence of the surfactant was greater at +25oC than at +7oC. Different storage temperatures led to crystallised forms of amylopectin with different melting temperatures. Further, an amylopectin sample was affected by the presence of a surfactant in a way similar to the waxy maize starch.
Traditional fermented foods and beverages of Darjeeling and Sikkim–a review
Authors: Tamang Jyoti P , Sarkar Prabir K , Hesseltine Clifford W 
Published: October 2006

AbstractThe various ethnic groups of the Darjeeling district of West Bengal and Sikkim consume a variety of fermented foods including kinema (based on soya beans),gundruk (Brassica campestris leaves),sinki (radish, Raphanus sativus), mesu (bamboo shoots),churpi (milk),shel rod (rice preparation) and jnards (beers). These have not previously been investigated, and their method of preparation and consumption are reported here. The flora of murcha, the starter culture of jnards, contains mainly Pediococcus, yeasts belonging to the genera Saccharomycopsis, Pichia and Saccharomyces and the moulds Rhizopus and Mucor.
Mineral contents of Nigerian grains and baby foods
Authors: Olaofe O 
Published: October 2006

AbstractMaize (Zea mays), sorghum (Sorghum vulgare), cowpea (Vigna unguiculata Walp) and soya beans (Glycine max) are available locally in Nigeria. Their suitability for use in the preparation of baby foods was assessed by comparing their content of a range of minerals with that of a number of imported baby foods. The iron content of the baby foods ranged between 57 and 82 μg g−1, which was similar to the range in the foodstuffs, 49 to 201 μg g−1. Calcium, however, was much lower in the foodstuffs, 22‐1300 compared with the baby foods, 4100‐8600 μg g−1.
Gas chromatography of monosaccharides as O‐isopropylidene derivatives. Analysis of hay, grass silage, and alkali‐treated barley straw after mild and strong acid hydrolysis
Authors: Morgenlie Svein , Garmo Torstein H , Sundstøl Frik 
Published: October 2006

AbstractSamples of hay, silage, untreated and ammonia‐or alkali‐treated barley straw were subjected to mild and strong acid hydrolysis, and the liberated monosaccharides were analysed by gas‐liquid chromatography as their O‐isopropylidene derivatives. From the mild acid hydrolysis, the total fructose content of the material and the amount of easily hydrolysed glucose were determined, allowing the content of non‐structural carbohydrates to be estimated. In the same operation, the content of mannitol and arabinotol in the feed samples can be determined. From the strong acid hydrolysis, the total amounts of each aldose in the forage materials were determined.
The effect of sorbic acid on loss reduction during storage of orange peels
Authors: Weinberg Zwi G , Ashbell Gilad , Horev Bathia 
Published: October 2006

AbstractSorbic acid (SA) at 0·25, 0·5 and 1·0 g kg−1 was applied to fresh orange peels before ensiling in special 18 litre fermentation containers in two separate experiments. The higher two concentrations of sorbic acid were effective in reducing dry matter (DM) loss throughout the ensiling period, up to 90 days. Chemical analysis revealed that SA at the higher concentrations slowed down the fermentation rate, with less water‐soluble carbohydrates (WSC) converted into organic acids and ethanol after 5 days of ensiling. However, after 30 and 90 days of ensiling, similar amounts of lactic acid were found in all silages, but less ethanol and more residual WSC were found in the silage treated with the higher SA concentrations. This indicates a more efficient fermentation pattern in the SA‐treated silages. Microbial examination of the fresh and ensiled peels indicated large numbers of yeasts, the activity of which was probably inhibited by the sorbic acid.
Detoxification of commercial united kingdom rapeseed meal by glucosinolate hydrolysis with exogenous myrosinase and the extractability of the aglucones by aqueous industrial methylated spirits
Authors: Finnigan Timothy J A , Lewis Michael J , Dietz Martin 
Published: October 2006

AbstractThe aims of this study were to investigate the detoxification of United Kingdom commercial rapeseed meal by alcoholic extraction of aglucones released after treatment with mustard seed myrosinase. Aglucones released from the commercial rapeseed meal were compared with those resulting from autolysis of laboratory‐defatted rapeseed. 3‐Butenyl isothioc yanate, 5‐vinyl‐oxazolidene‐2‐thione (VOT) and 1‐cyano‐2‐hydroxy‐3‐butene were detected in commercial rapeseed meal after glucosinolate hydrolysis. In comparison, autolysis of rapeseed at 5°C gave VOT, 1‐cyano‐2‐hydroxy‐3‐butene and epithionitriles, but at 60°C epithionitrile release was significantly reduced. In addition, 1‐cyano‐3,4‐epithiobutane was detected in the autolysed samples. Aglucones released at 40°C from commercial rapeseed meal by mustard seed myrosinase were 85% extractable in 60–90% (v/v) aqueous industrial methylated spirits. Extraction was significantly higher than previously reported for the intact glucosinolate. Double extraction of the myrosinase‐treated meal with 80 % (v/v) aqueous industrial methylated spirits gave a meal with no detectable intact glucosinolate or aglucone content.
The tocopherol content of greek olive oils
Authors: Andrikopoulos Nikolaos K , Hassapidou Maria N , Manoukas Athanasios G 
Published: October 2006

AbstractFour types of Greek olive oil were analysed for α‐and γ‐tocopherols by high performance liquid chromatography. Certain seed oils widely consumed in Greece were also analysed for comparison with the olive oils. Virgin, pure, residual and refined oils contained an average of 113,81,156 and 37 mg kg−1 of α‐tocopherol, respectively. The α‐tocopherol level within each type of olive oil appeared to be influenced by different factors. The content of y‐tocopherol averaged 17 and 33 mg kg−1of virgin and residual oil, respectively. Refined and pure olive oil contained very low levels of y‐tocopherol. The α‐tocopherol equivalent per gram of polyunsaturated fatty acids was calculated to be 1·48, 0·60, 0·88, 1·07 and 0·58 for edible olive oils, corn, cottonseed, sunflower and partially hydrogenated soya bean oil, respectively.
Further studies on the sources of thiocyanate ion in the excreta of poultry fed low‐glucosinolate rapeseed (Brassica napus) meal
Authors: Campbell Lloyd D , Slominski Bogdan A 
Published: October 2006

AbstractBalance trials utilising intact (control) and caecectomised laying hens to emphasise hindgut fermentation were conducted to further investigate the sources of thiocyanate ion (SCN) in the excreta of poultry fed lowglucosinolate rapeseed (Brassica napus L) meal (LG RSM). Meals varying in amounts of indole glucosinolate degradation products were prepared from defatted low‐glucosinolate rapeseed by subjecting this meal to varying degrees of heat treatment and by solvent extraction. Final quantification of degradation products was conducted on commercial LG RSM. Lack of correspondence between indole glucosinolates decomposed and SCN released in hindgut fermentation indicated the presence of an unidentified thermal degradation product(s) of indole glucosinolates in defatted low‐glucosinolate rapeseed subjected to prolonged (60 min) heat treatment and in commercial LG RSM. The concentration of the degradation product(s) was estimated to be 1.4‐1.9 μmol g−1 in two samples of LG RSM. Fractionation experiments showed the compound(s) to be relatively insoluble in ethanol when compared with intact indole glucosinolates. Hindgut fermentation of hydroxybenzyl‐glucosinolate resulted in a low production of SCN, and laying hens were shown to excrete free SCN readily.
Sensitivity of four foodborne moulds to essential oils from turkish spices, herbs and citrus peel
Authors: Akgül Attila , Kivanç Merih 
Published: October 2006

AbstractThe antifungal effects of 22 essential oils from Turkish spices, herbs and citrus peel on four foodborne moulds were evaluated for fungistatic and fungicidal activity. The most active oils were wild thyme (Thymus rariflorus L) and thyme (Thymus serpyllum L). Parsley (Penloselinum sativum Hoffin) and savory (Satureja hortensis L) oils were found to be the least active oils. Rhizopus sp displayed the greatest tolerance, and the most sensitive mould was Penicillium chrysogenum. Prolonged incubations reduced the fungistatic and fungicidal effects of oils. It was concluded that some oils may be useful as mould inhibitors at food additive levels.
Subtilisin inhibitors in Canavalia and Vicia faba seeds. A comparative study
Authors: Lorenzo Pilar , Tovar Juscelino , Pinelli Elena , Seidl Dinah S 
Published: October 2006

AbstractSubtilisin isoinhibitors (SI) were isolated from jack bean (Canavalia ensiformis L) and broad bean (Vicia faba L) seeds. Jack beans contain three isoinhibitors (pI 6.6, 6.3 and 6.0) that constitute 0.021 g per 100 g of dry seeds, while the two active proteins from broad beans (pI 5.7 and 5.1) represent 0.028%. The molecular weight, determined by gel filtration, is around 8000 D in both legumes. Large variations in specific activity of SI against subtilisin Carlsberg were detected in six species of the Canavalia genus, whereas only slight changes were found among six cultivars of C ensiformis. Antibodies raised against SI isolated from jack beans are specific for SI from different varieties of this and other species of the Canavalia genus. However, they do not recognise SI from broad beans and other legume seeds tested. In broad beans the variability between cultivars is significant. Cv Canaria has two active bands and four are detected in the ‚dark’︁ variety, which is 2.7 times less active than the former. SI are specific towards microbial serine proteases, showing high affinity for proteinase K. No appreciable activity against animal proteases or plant thiol enzymes can be detected. SI are also inactive against 4 alpha‐amylases of different origins. Reversible limited proteolysis of the reactive site bond suggests that SI interact with subtilisin by the ‚standard mechanism’︁ usually accepted for the inhibition of trypsin by its proteinaceous inhibitors.
Comparative study of phytic acid content, in‐vitro protein digestibility and amino acid composition of different types of flat breads
Authors: Lathia Dinesh N , Koch Martina 
Published: October 2006

AbstractPhytic acid content of eight different types of leavened and unleavened flat breads was determined. It was highest in unleavened and non‐fermented whole wheat chapati and lowest in the leavened and fermented white wheat flat bread roghni nan. The effect of baking conditions, bread composition and phytic acid content on in‐vitro digestibility of protein was measured using a pepsin multienzyme pH stat technique. The amino acids released were separated by ultrafiltration.The rate of protein digestibility of flat bread and amino acid released depended upon the type of flour used, baking conditions, phytic acid content and other antiproteolytic constituents of breads.Leavening and fermentation of breads resulted in an increase of protein digestibility and availability of amino acids. Addition of soya flour increases the protein digestibility of breads whereas millet flour decreases it.
Improvement of cooking quality of maize pasta products by heat treatment
Authors: Abecassis Joel , Faure Jacques , Feillet Pierre 
Published: October 2006

AbstractA new process has been developed to manufacture good pasta products from a blend of durum wheat semolina and maize flour (ratio 33: 66). It consists of submitting, to a high temperature (90 to 120°C) for 90 to 180 min, pasta previously processed and dried under the usual industrial conditions. Colour characteristics (yellowness, brownness and red index) are not affected when the treatment is kept below 100°C; at a higher temperature the red index increases sharply. There is a distinct improvement in cooking quality (cooking losses, surface condition) and this is inversely related to the water content of the pasta before treatment. The viscoelasticity of cooked pasta is dramatically modified when the temperature of treatment is 120°C.
Factors affecting the quality of Arabic bread — fermentation variables
Authors: Qarooni Jalaludin , Miskelly Diane , Wootton Michael 
Published: October 2006

AbstractThe effect of finished dough temperature, fermentation time, and intermediate and final proving time on the quality of Arabic bread has been investigated. Statistical analysis of the loaf scores indicated that all these factors affect the bread quality, sometimes in several ways. Final proving time and its combined effect with dough temperature were most significant.Extension of final proving time had the advantage of producing blister‐free Arabic bread and of improving the crust smoothness, evenness of layers and crumb texture, although darker crust and crumb colour resulted.
Varietal differences in amino acid composition of wheat (Triticum aestivum L) grain
Authors: del Molino Isabel M Martín , Rojo Bárbara , Martínez‐Carrasco Rafael , Pérez Pilar 
Published: October 2006

AbstractThe differences in the amino acid composition of the developing grain between the three winter wheat (Triticum aestivum L) varieties Splendeur, Hobbit and Maris Huntsman were analysed in a growth‐room experiment. At 15 days after anthesis, Maris Huntsman, the variety with the fastest leaf senescence, had a larger proportion of glutamate and smaller levels of threonine, glycine, alanine, valine, methionine and isoleucine in the total amino acid fraction; at later dates these differences were in general less pronounced, particularly compared with Splendeur. This suggests that, in the variety with the fastest leaf senescence, rapid gliadin synthesis in the grain occurs earlier. At any given percentage of nitrogen in the mature grain, Hobbit had a smaller proportion of glutamate and greater proportions of lysine, arginine and alanine; Splendeur, the only bread‐making variety, had smaller levels of aspartate and lysine; and Maris Huntsman had the greatest relative amount of phenylalanine. The possible differences among the varieties in the relative proportion of some protein fractions are discussed. Until 25 days after anthesis Maris Huntsman had smaller relative proportions of free alanine, valine, leucine, isoleocine and threonine, in particular when compared with Splendeur. In Maris Huntsman, the relative amount of aspartate increased from 15 days after anthesis onwards, whereas in Hobbit it only did so in mature grains.
Factors affecting the quality of Arabic bread—additional ingredients
Authors: Qarooni Jalaludin , Wootton Michael , McMaster Graham 
Published: October 2006

AbstractThe effect of ascorbic acid and potassium bromate, reducing agents (L‐cysteine and sodium metabisulphite), emulsifiers (sodium stearoyl‐2‐lactylate (SSL) and sucrose fatty acid esters) and a combination of these additives on the quality of Arabic bread has been studied. Statistical analysis indicated that the internal quality parameters of Arabic bread significantly deteriorated with the addition of ascorbic acid and potassium bromate. The addition of reducing agents has the advantage of reducing mixing time and improving dough sheeting quality.SSL (3 g kg−1) improved the quality of Arabic bread especially after overnight storage. Sucrose ester F‐110 had an adverse effect on most aspects of Arabic bread quality.
Quantitative analysis of the major γ glutamyl peptides in onion bulbs (Allium cepa)
Authors: Shaw Martin L , Lancaster Jane E , Lane Geoffrey A 
Published: October 2006

AbstractQuantitative analysis of the major γ glutamyl peptides present in cultivars of onion (Allium cepa L) bulbs representing brown, white and red varieties was achieved by ion exchange and electrophoretic separations and by quantitation involving integration of ninhydrin‐developed spots on thin layer chromatography.γ Glutamyl trans‐prop(I)enyl cysteine sulphoxide was found to be the major γ glutamyl peptide in each of the three cultivars at levels between 1.24 and 2.18 mg g−1 fresh weight, followed by S‐2‐carboxypropyl glutathione (0.45‐0.60 mg g−1 fresh weight) and γ glutamyl phenylalanine (0.09‐0.16 mg g−1 fresh weight).Conclusive identification of each of the compounds was achieved by NMR spectroscopy and by GC‐MS of the n‐butyl, trifluoroacetyl derivatives of the hydrolysis products.