bluuebunny/crossref_metadata_2025_split huggingface dataset:
Oxalate in vegetable Amaranth (Amaranthus gangeticus). forms, contents, and their possible implications for human health
Authors: Vityakon Patma , Standal Bluebell R 
Published: October 2006

AbstractForms of oxalate in Amaranthus gangeticus L (a vegetable amaranth) grown in three sites with different soil and climatic factors were identified, and their contents were determined. On average the total oxalate content was 91 g kg−1 on a dry weight basis. This is high when compared with the amounts reported to be a health hazard in other vegetables and forage crops. Two dominant fractions of oxalate in amaranth were isolated: a fraction soluble in boiling water which was predominantly in the form of potassium and magnesium oxalate, and an associated insoluble residue which was predominantly calcium oxalate.Most of the Ca in amaranth is unlikely to be available to the body. A suggestion was made that research on reducing the oxalate content of amaranth should first be directed at soluble oxalates because they can interfere with Ca availability from other food sources.
Lactose hydrolysis in acid whey with subsequent glucose isomerisation
Authors: Abril J Ruben , Stull J Warren 
Published: October 2006

AbstractThe disposal of whey is a problem because of its high biological oxygen demand. Of the 1.8 × 1010 kg produced annually in the USA, only about half has any food or feed application (Jelen 1983). One possible approach to acid whey utilisation is the removal of the proteins either by ultrafiltration or by thermal precipitation, hydrolysis of lactose with soluble β‐galactosidase (lactase, EC 3.2.1.23) and subsequent isomerisation of the glucose to fructose by the action of immobilised glucose isomerase (EC 5.3.1.5). The resulting syrup is composed of glucose, fructose and galactose plus small amounts of unhydrolysed lactose and other oligosaccharides. The syrup was found to have a predominantly sweet and slightly salty taste. Recently sucrose has been replaced in many foods by high fructose corn syrup produced by the action of glucose isomerase on glucose syrups from corn starch hydrolysates (Bucke 1981). The whey syrup also has potential as a sucrose substitute.
Rapid α‐amylase assays for assessment of pre‐harvest sprouting damage in wheat
Authors: Henry Robert J 
Published: October 2006

AbstractRapid specific α‐amylase assays were developed for use in the assessment of pre‐harvest sprouting damage in wheat. Two different commercially available α‐amylase substrates, an insoluble cross‐linked dye‐labelled starch and a soluble blocked p‐nitrophenyl maltoheptaoside, were investigated. Extraction of α‐amylase from ground wheat was shown to be very rapid. Assays were simplified and speeded up by including the substrates in the extraction medium. Action on the substrates in the extraction medium for 2 min was used to estimate α‐amylase activity. Results for the rapid methods correlated well with those obtained in assays with separate extraction and assay steps and the Falling Number test. The assay with the insoluble substrate could be conducted at higher temperatures and was thus more sensitive. These assay procedures have potential for application in assessing sprouting damage for segregation of damaged wheat in commercial production.
FT‐IR investigation of lignin components in various agricultural lignocellulosic by‐prod
Authors: Buta J George , Galletti Guido C 
Published: October 2006

AbstractFourier transform infrared spectra of eight lignocellulosic by‐products (wheat and barley straws, soya bean pod walls and stems, alfalfa stems, corn cobs and stalks and red oak leaves) were obtained. Relative differences in absorption intensity but not maxima in the lignin region were found. Absorption maxima were obtained by use of second derivatives of the spectra, while differences in absorption intensities were best compared by use of first derivatives.
Effect of proteinase inhibitors from potato on the quality of stored herring
Authors: Aksnes Anders 
Published: October 2006

AbstractAutolytic processes are important factors in the deterioration of fish material. The effect of proteinase inhibitors from potato tubers in inhibiting the proteolysis in stored, ground herring was studied. Using an extract from potato, which was found to contain inhibitors for trypsin, chymotrypsin, carboxypeptidase A and carboxypeptidase B, the autolysis as measured by TCA‐soluble protein was profoundly decreased, as were the contents of free amino acids. The potato extract preserved the contents of total arginine, tyrosine and lysine in the samples of stored herring, and the levels of histamine, putrescine, tyramine and cadaverine were reduced. The addition of proteinase inhibitors gave a somewhat lower content of total volatile nitrogen, and the total viable count of bacteria was reduced to some extent.
Some compositional changes in malted sorghum (Sorghum vulgare) grain and its value in broiler chicken diet
Authors: Okoh Patrick N , Kubiczek Roman P , Njoku Placid C , Iyeghe Grace T 
Published: October 2006

AbstractGrains of two sorghum (Sorghum vulgare L) varieties were germinated at room temperature for 2, 4 and 6 days. Germination resulted in an increase in protein content due to dry matter loss; this rose with increasing time of germination. The absolute amount of tannin was unchanged until the fourth day of germination but decreased markedly by the sixth day. Fractionation of the grain protein of one variety showed that there was a large increase in the albumin‐globulin fraction (rich in lysine) and a decrease in the kafirin and cross‐linked kafirin fraction (low in lysine) as a result of germination. Although these changes resulted in a more than 30% increase in lysine content on the fourth and sixth days of germination, a substantial loss in dry matter occurred when germination was continued up to 6 days.When 14‐day‐old Hubbard chicks were fed a diet containing about 59% malted sorghum supplemented with lysine, they showed better (P < 0.05) weight gain and efficiency of feed conversion than those on malted sorghum without lysine supplementation. However, malting reduced the amount of lysine needed to supplement the diet from 0.25% for unmalted sorghum to 0.18% for malted sorghum.
Effect of chlorothalonil application frequency on quality factors of peanuts (Arachis hypogaea)
Authors: Sanders Timothy H , Gorbet Daniel W , Shokes Fred M , Williams E Jay , McMeans Jack L 
Published: October 2006

AbstractYield, disease rating, seed quality and seed size parameters were determined from four peanut (Arachis hypogaea L)genotypes with different levels of resistance to leafspot to evaluate the effects of controlling peanut leafspot with chlorothalonil. In 1981 and 1983, main plot treatments were (i) no fungicide applications, (ii) applications of chlorothalonil (1242 g ai ha−1) at 14‐day intervals, and (iii) applications of chlorothalonil (1242 g ai ha−1) at 20‐day intervals. After shelling, a narrow seed size range (<8.33 mm ≤7.14 mm width) was used to reduce maturity effects in analyses of free fatty acids, total carbonyls, carbohydrates, oil content, and fatty acid profile. Oil content increased significantly with spray frequency in both years only in Southern Runner, and treatment differences in all genotypes were no more than 1.7%. Oleic and linoleic acid decreased and increased, respectively., with increased spray frequency in Florunner (susceptible) and the resistant genotype with the highest unsprayed disease rating. Florunner median seed size for the unsprayed treatment (8.07 mm) was significantly smaller than the median sizes for the 20‐day interval (8.15 mm) and 14‐day interval (8.16 mm) treatments.
Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
Authors: Mohamed Suhaila , Abdullah Norakiah , Muthu Mangayar Karasi 
Published: October 2006

AbstractThe physical characteristics of keropok made from various flours (glutinous rice, rice, wheat, sago, tapioca and corn) were studied. The amount of water used to wet the flour in the initial stages of making the keropok was very important, since it affected the linear expansion, oil absorption, elasticity and crunchiness of the resultant fried crisps. Linear expansion, oil absorption and elasticity were positively correlated to the total amylopectin content in the whole flour (r2 = 0.99, 0.97 and 0.97 respectively). The best fitted lines for prediction of linear expansion, oil absorption and elasticity of the fried crisps were 21y ≦ 0.35x ‐ 162, y=0.15x‐ 74 and y=0.0008x‐0.41 respectively, where x is the amylopectin content of the whole flour. Good keropok can be made from any starch‐rich flour that contains a high proportion of amylopectin. These starches can be recognised physically by their clarity on gelatinisation, stability to retrogradation, low resistance to shear and high cold‐paste viscosity. The addition of mung bean flour to tapioca flour helped increase the protein content and flavour of the keropok; it also reduced the oil absorption of the keropok during frying. Although linear expansion decreased with increasing mung bean flour content, the substitution of up to 600 g kg−1 mung bean flour was acceptable since the linear expansion of mung bean/tapioca crisps remained above 35%. The experimental values for linear expansion of mung bean/tapioca crisps correlates very well (r2 = 0.99) with the predicted linear expansion based on the amylopectin content of the combined flours. Legume crisps, being high in protein and fibre, are a possible cheup alternatiue to fish crisps for the production of a nutritious snack food for growing children.
Determination of the previous maximum temperature of heat‐treated minced meat by near infrared reflectance spectroscopy
Authors: Isaksson Tomas , Ellekjær Marit H R , Hildrum Kjell I 
Published: October 2006

AbstractDetermination of the heat treatment given to minced meat has been explored on a preliminary basis by near infrared reflectance (NIR) analysis. Minced meat samples from beef were heated at five different temperatures from 50 to 95°C. Correlating NIR‐determined temperatures ranging against actual laboratory treatment temperatures gave correlation coefficients of 0.987 for ‘wet’ meat and 0.992 for freeze dried meat samples. The minimum root mean square of determination errors obtained were 3.9°C for ‘wet’ meat and 2.5°C for freeze dried meat samples.
Changes in the softening and composition of kiwifruit(Actinidia deliciosa) Affected by Maturity at Harvest and Postharvest Treatments
Authors: Macrae Elspeth A , Lallu Nagin , Searle Ann N , Bowen Judith H 
Published: October 2006

AbstractKiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) were harvested at a range of maturities, from 4.4‐8.9% w/v soluble solids, and ripened, with or without ethylene, after harvest or after storage for up to 12 weeks at 0 or 4°C.During maturation, the internal ethylene concentration of the fruit increased, and the lag before the onset of rapid softening decreased. Fruit harvested late in the season and ripened at 20°C softened as rapidly as similar fruit treated with ethylene. This occurred both immediately after harvest and after 6 weeks in storage at 0°C. In more mature fruit, and fruit stored at 0°C, the difference between core and flesh firmness was greater than in immature fruit or that ripened at 20°C immediately after harvest. After 6 weeks in storage, softening of the flesh was almost complete and core firmness had the greatest influence on fruit firmness.Soluble solids concentration increased as fruit softened, but during the first phase of softening soluble solids concentration was higher if the fruit were at low temperatures (or at 20°C without ethylene treatment) than if they were ethylene treated and held at 20°C. Sucrose increased and starch decreased during softening regardless of treatment. Citrate decreased during softening at 20°C and 12 weeks in storage at 0°C. Fructose/glucose ratios were lower in ethylene‐treated fruit than in untreated fruit. Malate did not change much on ripening after harvest but increased in response to low temperature, especially during storage at 4°C. These differences were also found in the eating‐ripe fruit.
Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods
Authors: Duhan Arti , Chauhan Bhag Mal , Punia Darshan , Kapoor Amin Chand 
Published: October 2006

AbstractPhytic acid content of various cultivars showed a narrow variation: 7.48‐8.00 g kg−1 and 6.47‐6.68 g kg−1 for chickpea (Cicer arietinum L) and black gram (Vigna mungo L), respectively. Phytic acid was lowered significantly by the common methods of domestic processing and cooking including soaking, cooking, autoclaving and sprouting of the legume grains. Sprouting had the most marked phytic acid lowering effect followed by autoclaving and soaking. Cooking of soaked seeds lowered phytic acid by 20‐26% in chickpea and 35‐40% in black gram grains whereas the loss was 7‐11% and 6‐9% in these pulses, respectively, when unsoaked seeds were cooked.
Effect of fermentation on HCl extractability of minerals in Rabadi‐an indigenous fermented food of India
Authors: Dhankher Neerja , Chauhan Bhag Mal 
Published: October 2006

AbstractPearl millet flour/buttermilk mixture was fermented at 35, 40, 45 and 50°C for 3, 6 or 9 h to prepare rabadi. Fermentation at all temperatures decreased phytate P, increased non‐phytate P and increased HCl extractability of P, Ca, Fe, Zn and Cu; the extractability increased with an increase in the period of fermentation. The largest improvement was seen in extractability of Fe, followed by that of P, Zn, Ca and Cu. Mn extractability did not change as a result of fermentation.
Spoilage of vacuum‐packed beef by a clostridium sp
Authors: Dainty Richard H , Edwards Robert A , Hibbard Christine M 
Published: October 2006

AbstractAn unusual spoilage condition of chill‐stored normal pH vacuum‐packed beef characterised by gross distension (blowing) of the packs and off‐odours perceived on initial opening of the packs as ‘sulphurous’ and subsequently as ‘fruity’, ‘solvent‐like’ and ‘strong cheese’ has been chemically defined. Hydrogen and carbon dioxide were the major components of the headspace gases. Other components included hydrogen sulphide, methanethiol, dimethyl sulphide, dimethyl di‐ and trisulphides, methylthioacetate, l‐butanol, acetic and butanoic acids, and l‐butyl esters of a range of C1‐C6 fatty acids. Published sensory data are consistent with components of this mixture being responsible for the off‐odours detected. When grown in pure culture on beef under identical storage conditions, a Clostridium sp isolated from one of the blown packs produced the same chemical and sensory spoilage characteristics.
Colour stability of blackcurrant (Ribes nigrum)juice
Authors: Taylor Judith 
Published: October 2006

AbstractForty blackcurrant (Ribes nigrum L) genotypes, including cv Baldwin and cv Ben Lomond as standards, were assessed for juice processing qualities. Regression analyses showed no significant variation in the rate of loss of total pigments but significant variation in the rate of loss of individual major pigments. Genotypes with a high delphinidin to cyanidin ratio showed no greater colour stability than genotypes with low ratios, which indicated that the difference between the stability of the major pigments was not great enough to exert a stabilising effect on the total pigment concentration. The variation in total pigment concentration appeared to be the main factor contributing to the greater stability of cv Ben Lomond juice colour compared with cv Baldwin juice colour.
Functional properties of air‐classified yellow pea (Pisum sativum)fractions
Authors: Horváth Erika , Ormai‐Cserhalmi Zsuzsanna , Czukor BÁLint 
Published: October 2006

AbstractThe objective of the present investigation was the characterisation of yellow pea (Pisum sativum L) fractions obtained on a commercial scale by air classification of the milled peas. Some analytical aspects of the process were investigated including particle size distribution of fractions and their functional properties.
In‐vitro availability of starch in cereal products
Authors: François Patrice Le 
Published: October 2006

AbstractThe in‐vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi‐sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro.
Effect of triacontanol on sprout growth in potatoes (Solanum tuberosum)
Authors: Shashirekha Mysore N , Narasimham Pattisapu 
Published: October 2006

AbstractThe effects of a 3‐min dip in various concentrations (0–1–100 mg litre−1) of a triacontanol emulsion on sprout growth from single‐eye pieces of seed potato (Solanum tuberosum L) tubers were assessed after 10 days' growth in acid‐washed sand. Treatment effects were compared with those resulting from immersion for 3 min in a mixture of gibberellic acid (6 mg litre−1) and ethrel (4 mg litre−1).Triacontanol dips were more effective than gibberellic acid and ethrel. Treatments increased the fresh weight of sprouts but had little effect on sprout number per tuber fragment. The optimum concentration of triacontanol was 10 mg litre−1.
Analysis of phenolic acids and carbohydrates in pigeon pea (Cajanus cajan) plant
Authors: Nahar Nilufar , Mosihuzzaman M , Theander Olof 
Published: October 2006

AbstractProtocatechuic, p‐hydroxybenzoic, vanillic, caffeic, p‐coumaric and ferulic acids were identified and quantified in bark, stem and leaf of the pigeon pea plant (Cajanus cajan (L) Millsp). Glycerol, erythritol, threitol, arabinitol, xylitol, mannitol, galactitol, glucitol, myo‐inositol, glucose, fructose and sucrose were the alditols, cyclitols and free sugars present in varying amounts in the three parts of the plant. Uronic acid, ash, Klason lignin and polysaccharides in the plant fractions were determined on the extractive‐free dried materials. The stem and bark contained 40·1 and 39·2% of α‐cellulose, respectively.
Comparison of the polyphenol profiles of apple fruit cultivars by correspondence analysis
Authors: McRae Kenneth B , Lidster Perry D , Demarco Alphonse C , Dick Arthur J 
Published: October 2006

AbstractConcentrations of the major flavonoids and phenolic acids in the peel and cortex of fruit of eight commercial apple cultivars were determined by HPLC. The multivariate statistical technique of correspondence analysis was applied to the polyphenol profiles to describe distinctive groups of cultivars and of polyphenols, and their joint correspondences.Cultural and growing conditions had a limited effect on the polyphenol profiles of the cortex and peel. Chlorogenic acid was the principal polyphenol in the cortex with the lowest levels being in Red Delicious and the highest in Jerseymac, which were compensated by changes in phlorizin. Cortland had low levels of chlorogenic acid and Gravenstein had high levels, but these were offset by the levels of catechins.The quercetin, rhamnoside, was the principal phenolic compound for the peel data with low levels in Red Delicious, Cortland, Spartan and Jerseymac and high levels in Golden Delicious, Gravenstein and Northern Spy. Levels of chlorogenic acid, offset by levels of phlorizin and catechins, distinguished between Red Delicious and Cortland. Rutin was important in distinguishing between Jerseymac and Spartan.
Screening of aflatoxins in duck feedstuffs in West Java, Indonesia
Authors: Sutikno A Irawan 
Published: October 2006

AbstractDuring the period 1979‐1985, incoming feed ingredients (some of imported origin) for duck diets were screened for their aflatoxin level. As a result. records of aflatoxin data from 533 corn, 88 rice, 136 rice bran, 47 wheat pollard, 207 soya bean meal. 55 copra meal and 166 fish meal samples were obtained.Aflatoxin B1 was the predominant form, the incidence of samples containing it ranging from 69 to 94%; then accompanied by aflatoxin G1, 37 to 81%: by B2, 33 to 70%; by G2, 13 to 66%.Levels of total aflatoxin > 20 μg kg −1 were most frequently encountered in corn (71%) and copra meal (58%), followed by soya bean meal (20%), wheat pollard (15%), rice bran (12%), fish meal (10%) and rice (4%). Most feed ingredients contained aflatoxins < 100 μg kg−1 except in corn of which 202 samples (38%) had a higher level. Corn is concluded to be the main source of alfatoxin contamination in corn‐based mixed feeds.
Variability in the major lipid components of four market classes of dry edible beans
Authors: Drumm Terri D , Gray J Ian , Hosfield George L 
Published: October 2006

AbstractThe lipid composition of dry edible beans (Phaseolus vulgaris L) was characterised and the variability between four US market classes (navy, dark red kidney, pinto and Black Turtle Soup) was determined. The total lipid content of the beans ranged from 1–8 to 2–6 g per 100 g dry weight. Triacylglycerol esterified sterified glucoside and phosphatidylcholine were identified as the major lipid class components of the neutral lipid, glycolipid and phospholipid fractions, respectively. The fatty acids were highly unsaturated: linolenic acid was the major fatty acid. Three sterols, campesterol, stigmasterol and β‐sitosterol, were identified. The lipid and fatty acid contents of the bean classes were significantly (P <0–05) different. Principal component analysis of the total lipid components resulted in the extraction of four factors, which accounted for 93.3% of the variability of the data set. These factors were characterised as the (I) fatty acid. (II) sterol. (III) lipid class, and (IV) oleic acid factors.
Black tea thearubigins—their HPLC separation and preparation during in‐vitro oxidation
Authors: Opie Shaun C , Robertson Alastair , Clifford Michael N 
Published: October 2006

AbstractA reverse phase, gradient elution HPLC method has been developed to separate black tea thearubigin compounds. Using diode array spectroscopy, spectral data are provided for the major pigment peaks. The analytical method has been used to monitor the formation of the thearubigin compounds during black tea fermentation. In‐vitro model fermentation systems using partially purified tea polyphenol oxidase and mixtures of six pure catechins have also been analysed. Data are presented to relate many of the thearubigins in black tea liquors to their catechin precursors. Manipulation of the in‐vitro model system conditions will be used to prepare various thearubigins for further structural studies.
Proteolytic enzymes in Carica candamarcensis
Authors: Baeza Gustavo , Correa Duberlis , Salas Carlos 
Published: October 2006

AbstractPapain is a protease(s) derived from the unripe fruit of the papaya tree. It has several applications in the food and pharmaceutical industries. The main source of the enzyme is from Carica papaya L (papaya) grown in Africa, with Zaire producing 60% of the total world supply.The aim of the present study was to evaluate the properties of papain derived from C candamarcensis L, a species abundant in the IV and V region of Chile (latitude 29° to 34°s). The data reveal that C candamarcensis proteinase has high esterase and proteolytic activities, which range between five‐ and eightfold higher than in the case of its counterpart from African countries.Alternative procedures currently applied to obtain dried papain were compared to determine their injluence on the quality of the final product, lyophilisation by far being the best procedure to retain original activity.Stability of the dried product following storage at different temperatures was also assayed, as well as microbial contamination. Low doses of gamma irradiation eliminate organic contamination in the dried product without affecting enzyme activity.Compositional analysis reveals that 70% of the dried product is protein, and polyacrylamide gel electrophoresis shows the presence of two main peptides under denaturing conditions.