bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemische Untersuchungen an Schweineleber und den Produkten der Leberverarbeitung 3. Mitt. Über die Maillard‐Reaktion in Modell‐ und Leberwurstkonserven
Authors: Westphal G. , Doumbouya A. , Kroh L. 
Published: November 2006

AbstractDie Lagerungsdauer industriell hergestellter Leberwurstkonserven zeigte sich wirkungsvoller auf die Abnahme des Glucose‐ und Gesamtkohlenhydratgehaltes als das jeweilige Sterilisationsregime. Zugesetzte Glucose und zugesetztes Casein wirkten in Modellkonserven im Sinne der Maillard‐Reaktion effektiver als ihr Gemisch im Leberbrät.
Effect of protein quality on weight and composition of the carcass in pregnant and non pregnant rats
Authors: Verdú M. C. , Frias M. López , Mataix F. J. , Campos M. S. 
Published: November 2006

AbstractThe effect of diets with different protein qualities on net weight and on the composition of the carcass (the animal being skinned and gutted) were studied in pregnant and non‐pregnant rats of the Wistar breed. The animals were fed with diets containing the following protein sources: casein + 5% DL‐methionine, beans and a mix of beans and wheat, all with a protein level of 14%. Percentage weight gains in the carcass were in all cases greater in non‐gestating animals than in gestating animals. The water content of the body was similar in all the groups tested. The quality of protein did not affect nitrogen content; however, a smaller proportion of nitrogen was observed in gestating animals than in non‐gestating animals. With respect to fat content of the carcass, a greater quantity of fat was observed in the bodies of gestating rats than in non‐gestating rats, which was only significant in the case of the bean‐wheat mix diet. Within each group of gestating and non‐gestating rats, there was a greater quantity of fat in those animals fed with casein.
Untersuchungen über den Nitrat‐ und Nitritgehalt in der Muttermilch (Wissenschaftlicher Kurzbericht)
Authors: Wettig K. , Proksch Annette , Broschinski L. , Diener W. , Fischer G. , Namaschk Angelika 
Published: November 2006

AbstractÜber den Nitrat‐ und Nitritgehalt der Muttermilch sind uns lediglich 5 Arbeiten bekannt (1–5]; die dabei ermittelten Nitratgehalte lagen zwischen 0,75 und 6,9 mg/1, während Nitrit nicht nachgewiesen oder Untersuchungen dazu nicht durchgeführt wurden. Da bisher aus der DDR keine diesbezüglichen Arbeiten vorliegen, Zusammenhänge zwischen dem Nitrat‐ und Nitritgehalt der Muttermilch und dem des Speichels und Urins völlig fehlen und auch der Einfluß der endogenen Synthese des Nitrats [6–11] bei entzündlichen Erkrankungen auf den Nitratgehalt der Muttermilch nicht bekannt ist, haben wir diese Untersuchungen durchgeführt.
Reactions of oxidized lipids with protein Part 15. Mechanism of lipoprotein formation from interactions of oxidized ethyl linoleate with egg albumin
Authors: Pokorny J. , Davídek J. , Chi Tran Ha , Valentová H. , Matêjíček J. , Dlasková Z. 
Published: November 2006

AbstractDuring the reaction of oxidized ethyl linoleate with egg albumin in dry medium at 60 °C, hydroperoxides were rapidly decomposed almost completely, while carbonylic anisidine‐active and thiobarbituric‐acid‐active substances were decomposed rapidly in the beginning and only slowly afterwards. Both hydroperoxides and carbonylic oxidation products were substantially more stable in mixtures with cellulose than with albumin. Hydrogen‐bonded lipoproteins were rapidly formed, passed through a maximum, and remained nearly constant in the last reaction stage. Covalently bonded lipids in lipoproteins were mainly formed in the stage following the rapid decomposition of hydroperoxides and carbonylic compounds, and immediately following the decrease of hydrogen‐bonded lipoproteins. The binding of oxidized lipids into lipoproteins was accompanied by the formation of protein oligomers and by the loss of available lysine.
Suppression of production of pectolytic enzymes and oxalic acid by Penicillium oxalicum Curie and Thom, due to an addition of yeast extract to culture medium
Authors: Ikotun T. 
Published: November 2006

AbstractPectolytic enzyme production by Penicillium oxalicum was depressed when the medium of Bauer et al. plus 0.5 g polypectate (NaPP) per 1 was supplemented with 0.5 g yeast extract per 1. At peak production time (8 days after inoculation of medium), enzyme recovered from the medium containing yeast extract was about four times less than that recovered from the medium lacking yeast extract. Purification of the enzyme was only possible in the medium without yeast extract. Production of oxalic acid in the medium supplemented with yeast extract was also about five times less than in the medium not supplemented with yeast extract.
Untersuchung der hormonalen Regulation der anabolen Prozesse und der Effektivität der Proteinverwertung in der frühen postnatalen Periode
Authors: Adigamov L. F. , Smirnova L. I. , Nifontov V. D. , Černikov M. P. 
Published: November 2006

AbstractEs wurden die Gehalte an den Schilddrüsen‐, Hypophysen‐ und Steroidhormonen Thyroxin, Triiodthyronin und 11‐Oxycorticosteroide im Serum, Somatotropin in der Hypophyse bestimmt und Prozesse der Eiweiß‐assimilation bei den Ratten in der frühen postnatalen Periode untersucht. Die höchste endogene Thyroxin‐, Triiodthyronin‐ und Somatotropinproduktion war bei den Ratten im Alter von 15 Tagen festzustellen. Die höchste Eiweißutilisierung war im Alter von 7–15 Tagen zu verzeichnen; im Stadium des Absetzens nimmt der Grad der Verwertung wieder ab. Die endogene Bildung der anabolen Hormone Thyroxin, Triiodthyronin und Somatotropin korreliert mit dem hohen Grad der Eiweißutilisierung bei den Ratten im Laufe der ersten Tage nach der Geburt.
Effects of combined premortal and postmortal electrical treatment on the quality of meat
Authors: Specht H. , Kunis J. 
Published: November 2006

AbstractJust as postmortal electrical stimulation of rapidly cooled bovine carcass halves generally has positive effects on the quality of meat (pH, meat consistency, water‐binding capacity), the same applies to premortal electrical treatment of animals (electrical stunning) or the combined pre‐ and postmortal electrical treatment. Exemplified for selected muscles of more than 100 heads of cattle of different slaughter class and slaughter category it was demonstrated, however, that combined electrical treatment of bulls is liable to entail a higher percentage of lower‐quality DFD‐meat. The results of the experimental studies of electrical treatment and quality analysis are presented together with a discussion of potential sources of quality reduction in the case of bull meat.
Nutritional and technological characteristics of new broad bean flaked products
Authors: Senesi E. , Duranti M. , Gervasini Maria , Bertolo G. , Rizzolo Anna 
Published: November 2006

AbstractThe effects of the technological processes (soaking in water or alkaline solutions, drying, puree preparation) and the supplementation with maize flour on the nutritional value and on the organoleptic characteristics of broad bean (Vicia faba, L. major) flakes have been studied.Protein content was not affected by technological process. The addition of maize flour decreased the protein content of the final product depending on the amount of the maize flour added.Amino acid composition showed a decrease of tryptophan due to technological processing. Supplementation with maize flour improved the amino acid pattern and, except for tryptophan, the amount of essential amino acids in the flakes supplemented with 25% or more maize flour well compared with the provisional pattern by F.A.O.In vitro digestibility trials did not evidence significant changes due to technological processes or to integration of broad beans with maize flour.Broad bean toxic factors (vicine and convicine glycosides) were only slightly affected by the alkaline treatment of the flakes. Glycosides content decreased with the incresing supplementation with maize flour but the relationship was not linear.The organoleptic tests were positive for texture and taste, whereas the appearance of the products should be improved.
Utilization of milk proteins and cereal starches to obtain co‐extrudates
Authors: Smietana Z. , Fornal L. , Szpendowski J. , Soral‐Smietana M. 
Published: November 2006

AbstractExtrusion of the cereal mixtures with 25% addition of milk proteins induced several changes in the chemical and physico‐chemical properties of starch. Coefficient of expansion was close to the coefficient of natural cereal flours, but the extrudates were characterized by higher water absorption. Starch was only slightly dextrinized, but it contained more nitrogen compounds and mineral salts, and less free lipids. Solubility and swelling power of the extrudates did not change in a way characteristic for cereal starch and flours. Attention should be given to higher content of dietary fibre, pointing to the formation of the starch‐lipids and the starch‐protein complexes, less susceptible to enzymatic hydrolysis used. Hence, it can be stated that the latter increase was apparent only.It can be said that a mixture of cereal starch and milk proteins can be used to modify quality of the extruded products of increased protein content. More attention should be devoted to biochemical characteristics of the protein added, as this largely determines quality of the extruded starch‐protein products.
Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination
Authors: Rahma E. H. 
Published: November 2006

AbstractFaba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. em unification capacity (EC), foaming capacity (FC), foam stability (FS), water and fat absorption capacities of the flour was studied. Germination decreased albumins, globulins and prolamins at different levels but non protein nitrogen and glutelins were increased. The protein solubility index was high at both extreme pH values with an isoelectric point (IP) at pH of 4.4–4.5. The solubility of the protein slightly increased due to germination at all the pH values. PAGE pattern revealed on obvious dissociation and utilization for both fast and slow moving protein fractions during germination. Emulsification and foaming properties vs pH profile were similar to the pattern of solubility vs pH. Both properties were high at acidic and alkaline pH's and the minimum values were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in comparison with that of dry bean flour. Water absorption of faba bean flours was improved during germination but the fat absorption markedly decreased.
Fortschrittsbericht Hühnerfleischaroma — Bildung, Zusammensetzung und Gewinnung 2. Mitt. Aromastoffe
Authors: Schliemann J. , Wölm G. , Schrödter R. , Ruttloff H. 
Published: November 2006

AbstractWie bei allen übrigen Fleischaromen gibt es auch im Fall des Hühnerfleischaromas offensichtlich keine Schlüsselsubstanzen. Ungeachtet dessen werden einzelne Verbindungsklassen, wie z. B. Schwefel‐ und Carbonylverbindungen, aber auch Einzelsubstanzen als besonders wichtig für dieses Aroma angesehen. Mit dem vorliegenden Artikel als Bestandteil einer dreiteiligen Publikationsreihe wird ein Überblick über den bisherigen Kenntnisstand gegeben.
Antimicrobial activity of “Çörtük” (Echinophora sibthorpiana Guss.) spice, its essential oil and methyl‐eugenol (Short communication)
Authors: Kivanç Merih 
Published: November 2006

AbstractEchinophora sibthorpiana Guss. [E. tenuifolia L. subsp. sibthorpiana (Guss.) Tutin; Chrysosciadium sibthorpianum (Guss.) Tamamsch.] is a biennial or perennial plant (Fam. Umbelliferae) with yellow flowers, and grows to a 20–45 cm height [1, 2]. It is found as growing wild in several areas of Turkey, and called as “Çörtük”, “Tarhana otu” or “Turşu otu” in Turkish. Fresh or dried herbs are used as fungicide local materia medica, and as flavouring to some foods such as meats, pickles and soups [3].The aromatic flavour of the plant is due to its essential oil. The yield of essential oil was determined as 0.2%–0.95% [4] and 1.3% [5] from various Turkish herb materials. There was only one study on essential oil composition in which methyl‐eugenol was found to be the main component by gas chromatography in a sample of Isparta region [5].In recent years, many studies have been conducted on the prevention of the microbiological spoilage of foods by natural materials, especially spices, in spite of synthetic additives [6]. However, no investigation was reported on the antimicrobial activity of “çortük” spice (E. sibthorpiana) and its essential oil.The purpose of this work is to determine the antimicrobial activity of this little‐known spice, its essential oil, and methyl‐eugenol, the main component of the oil, on common foodborne bacteria, moulds and yeasts.
Investigation of mixed agarose‐gelatin gels
Authors: Gotlieb A. M. , Plashchina I. G. , Braudo E. E. , Titova E. F. , Belavtseva E. M. , Tolstoguzov V. B. 
Published: November 2006

AbstractThe dependencies of the gel‐forming capacity and of the rheological and osmotic properties of gels on the composition of agarose‐gelatin‐water system are studied. The composition range investigated covers singlephase and two‐phase systems. It is corroborated by electron microscopy. The gel point of the ternary systems seems to be lower than that of the binary systems polymer‐solvent. The network formation rate depends strongly on the composition of the system. Elastic modulus changes nonmonotonously by change of the composition. In the single‐phase region the elastic modulus increases by concentration increase of the second polymer component and after crossing of the binodal curve it is determined by the competitive phenomenon of the growth of the polymer concentration in one phase due to the water redistribution between the phases and of the increase of the defects in the network of gelled dispersion medium. Mixed gels swell to a greater extent than two‐component gels.
Quality of zabadi made from cow's milk fortified with whey and soy proteins
Authors: El‐Neshawy A. A. , El‐Shafie N. M. 
Published: November 2006

AbstractZabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents.When WPC was added to cow's milk at a level of 20% together with SPC at a level of 2% the best quality zabadi was obtained.
Penetration of malonic dialdehyde on filtration of tobacco smoke
Authors: Witas T. , Sledziewski P. 
Published: November 2006

AbstractIt has been found that malonic dialdehyde penetrates through the filters of cigarettes. The filter cigarettes, such as „Club”︁, „F6”︁, „Cabinet”︁, „Semper”︁ and „Kenton”︁ as well as non‐filter cigarettes, namely „Salem”︁, „Real”︁ and „Karo”︁ generate malonic dialdehyde during smoking, in amounts ranging from 15.6 to 44.3 mg/kg, i.e. from 20.4 to 44.3 mg/kg for cigarettes with filters and from 15.6 to 27.1 mg/kg for non‐filter cigarettes.
Carotene cooxidation activity of tomato lipoxygenase‐2
Authors: Zamora R. , Macias P. , Mesias J. L. 
Published: November 2006

AbstractThe tomato isoenzyme lipoxygenase‐2 presented a carotene cooxidation activity; it showed more activity with linoleic acid as substrate than with linolenic acid. The lipoxygenase was inhibited by reagents of the disulphide groups (dithiothreitol and 2‐mercaptoethanol) and —SH groups ((4‐hydroxymercuri)benzoic acid and iodoacetamide) and some antioxidants.
Einfluß von Azoxybenzen auf mikrosomale Leberenzyme der Ratte
Authors: Plass R. , Lewerenz H.‐J. , Ozierenski B. 
Published: November 2006

AbstractOrale Verabreichungen von Azoxybenzen (0, 25, 50 und 100 mg/kg KM) über einen Zeitraum bis zu 7 Tagen bewirkten zeit‐ und dosisabhängig eine Abnahme des Gehalts an Cytochrom P‐450 sowie eine Verringerung der Fähigkeit zur Aminopyrin‐N‐Demethylierung und Anilinhydroxylierung in den Lebermikrosomen männlicher und weiblicher Ratten. Bei beiden Geschlechtern traten Retardierungen der Körpermasseentwicklung und Erhöhungen der relativen Lebermassen auf. Der Cytochrom b5‐Gehalt der Mikrosomen war erhöht.
Chemical composition of bacillus spores
Authors: Pendukar S. H. , Kulkarni P. R. 
Published: November 2006

AbstractThe basis of heat resistance of bacterial spores has remained an intruding problem. The large increase in the heat resistance from the vegetative to the spore state has been attributed to some extent to the differences in the chemical composition of the vegetative cell and spore [7]. However, not much data are available on the levels of important chemical constituents of spores of different species of Bacillus. The present work was therefore undertaken to study 5 of the Bacilli commonly encountered in food spoilage and food poisoning in this respect.
Prenataltoxicological study of rapeseed meal and of the fungicide maneb in dependence of maternal ages
Authors: Bleyl D. W. R. , Lewerenz H.‐J. , Plass R. 
Published: November 2006

AbstractThe rate and degree of prenataltoxic effects are depending even on maternal factors (species differences, strain, biotransformation ability). In this regard there fails aimed experiments, that examine the influence of parity and maternal ages. On the whole up to now there are mainly examinations on age‐related changes in liver drug‐metabolizing enzymes in male animals specially in rats. Also in prenataltoxicology this problem is significant because in the human population the age of pregnant women fluctuates between 13 and 45 years. Therefore in a comparison study with nulliparous 10‐week‐old and one‐year‐old breeding rats (fifth pregnancy) maternal and prenataltoxicological effects of rapeseed meal in food and/or of the fungicide maneb (manganese ethylenebis(dithiobarbamate)) were investigated.
In vitro‐Cytotoxizität von aus gegarten Fleisch‐ und Fischproben isolierten Melanoidinen
Authors: Ivanova S. , Popov N. , Somov G. , Obretenov Tzv. 
Published: November 2006

AbstractEs wurde die biologische Aktivität von Melanoidinen untersucht, die nach Kuntscheva [21] aus gebackenen Fleischproben (Elektrobackofen, 200‐300°C; 60–210 min) sowie aus in schwimmendem Fett gegarten Fleischhalbfabrikaten (200°C; 3×50 min, mehrmalige Verwendung des Öles) und Fischhalbfabrikaten (190°C; 60 min) isoliert wurden. Es konnte eine schwache Toxizität der bei längerer thermischer Behandlung gebildetem Melanoidine, aber keine mutagene Wirkung festgestellt werden. Die cytotoxischen Alterationen haben keine spezifischen Charakter.
Role of zinc in regulating the testicular function. Part 1. Effect of dietary zinc deficiency on serum levels of gonadotropins, prolactin and testosterone in male albino rats
Authors: Hafiez A. A. , El‐Kirdassy Z. H. M. , Mansour M. M. S. , Sharada H. M. , El‐Zayat E. M. I. 
Published: November 2006

AbstractHypogonadism is a major manifestation of zinc deficiency in both humans and animals. In this study, we try to elucidate the main role of zinc in regulating the testicular function. Ninty male weanling albino rats were divided into three groups: control, zinc‐deficient (ZD), and zinc‐supplemented (2s) groups. Six rats from each group were sacrificed every two weeks over a total period of ten weeks. Serum levels of follicle‐stimulating hormone (FSH), luteinizing hormone (LH), prolactin (PRL) and testosterone (T) were estimated by radioimmunoassay technique, Serum zinc concentrations were also determined. Data revealed that serum zinc concentrations were significantly low in ZD group compared to both control and ZS groups. Normal FSH and LH but low PRL and T levels were demonstrated in sera of ZD group compared to both control and ZS groups. We came to the following conclusions: zinc deficiency has no effect on the pituitary gonadotropin output. Zinc deficiency affects the testicular function either directly through its effect on the testicular steroidogenesis and/or indirectly through its effect on the pituitary synthesis and/or secretion of PRL.
Role of zinc in regulating the testicular function. Part 2. Effect of dietary zinc deficiency on gonadotropins, prolactin and testosterone levels as well as 3β‐hydroxysteroid dehydrogenase activity in testes of male albino rats
Authors: Mansour M. M. S. , Hafiez A. A. , El‐Kirdassy Z. H. M. , El‐Malkh M. N. , Halawa F. A. , El‐Zayat E. M. I. 
Published: November 2006

AbstractInduced zinc deficiency in male albino rats caused a great reduction in the testicular levels of testosterone as compared to control and zinc‐supplemented (ZS) rats. Estimation of the testicular levels of follicle‐stimulating hormone, luteinizing hormone and prolactin ′(PRL) in the zinc‐deficient (ZD) rats showed higher levels in comparison with both control and zinc‐supplemented rats. However, the increase in PRL levels was statistically insignificant. A great reduction in the activity of 3β‐hydroxysteroid dehydrogenase, an important enzyme involved in testosterone biosynthesis, was demonstrated histochemically in the testes of ZD rats as compared to both control and ZS ones. These results reflect a direct action of zinc deficiency on the testicular steroidogenesis and strongly support the idea that the hypogonadal state associated with zinc deficiency results mainly from some alteration in the testicular steroidogenesis or in other words LEYDIG cell failure.
Untersuchung der subchronischen Toxizität von 5‐Vinyloxazolidin‐2‐thion an Ratten
Authors: Lewerenz H.‐J. , Bleyl D. W. R. , Plass R. , Przybilski H. , Schnaak W. 
Published: November 2006

AbstractMännlichen und weiblichen Ratten wurde in 2 Versuchsreihen über einen Zeitraum von 13 Wochen mit dem Trinkwasser 5‐Vinyloxazolidin‐2‐thion (VOT) in Konzentrationen von 0, 10, 25, 50 und 100 mg/l bzw. 0, 2,s und 5 mg/l verabreicht. Futteraufnahme und Wachstum waren bei den Weibchen der Gruppen mit VOT‐Konzentrationen von 10 mg/l und mehr im Vergleich zu den Kontrolltieren verringert. Eine verminderte Flüssigkeitsaufnahme wurde bei Männchen und Weibchen mit der höchsten VOT‐Menge im Trinkwasser festgestellt. Die terminale hämatologische Untersuchung ergab eine erhöhte Leukozytenzahl bei den Weibchen der Gruppen mit 50 und 100 mg VOT/l und eine reduzierte Erythrozytenzahl bei den Männchen mit 100 mg VOT/l. Organmasseveranderungen zeigten sich in dosisabhängen Zunahmen der relativen Schilddrüsen‐ und Lebermassen sowie in einer Abnahme der relativen Thymusmasse. Strukturelle und funktionelle Schilddrüsenveranderungen wurden bei den Tieren mit VOT‐Trinkwasserkonzentrationen von 10 mg/l und mehr beobachtet. Die histologische Nierenuntersuchung ergab Tubulonephrose bei den Tieren der Gruppen mit 5 mg VOT/l und mehr. Als no‐observed‐effect level (NOEL) wurden in diesen Untersuchungen 2,5 ml VOT/l Trinkwasser ermittelt (entspricht annähernd einer VOT‐Aufnahme von 0.4 mg/kg Körpermasse und Tag).
Zur Garungskinetik von Gemüseprodukten
Authors: Mohr K.‐H. , Skrok S. 
Published: November 2006

AbstractDieser Artikel beinhaltet kinetische Untersuchungen zur Garung fester Gemüseprodukte unter Berücksichtigung der instationären Produkterwärmung. Der Garungswert als ein qualitätsbestimmendes Merkmal für feste Lebensmittel wurde sensorisch und experimentell ermittelt.