bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biochemical composition and nutritive value of krill (Euphausia superba Dana)
Authors: Sidhu G. S. , Montgomery W. A. , Holloway Gwenda L. , Johnson A. R. , Walker D. M. 
Published: November 2006

AbstractFrozen samples of Antarctic krill (Euphausia superba Dana) were found to contain 71·4% moisture, and on a dry matter basis 24·6% lipid, 49% protein (N × 6·25), 2·5% chitin, and 9·8% ash. Fatty acids from the crude lipid fraction were made up of 43·8% saturated, 32·8% mono‐unsaturated, and 23·4% polyunsaturated types.Krill protein concentrate prepared as a light, free‐flowing powder by isopropanol extraction of krill contained 74·3% crude protein, 15·4% ash, 6% chitin and 0·3% lipid, and was rich in lysine, arginine, tryptophan, and threonine. The protein efficiency ratio of this concentrate was found to be the same as that of casein.The significance of these results in relation to those obtained for other fish protein concentrates is discussed.
Pink discoloration in canned pears I.—Role of tin in pigment formation
Authors: Chandler B. V. , Mary Clegg K. 
Published: November 2006

AbstractThe major pigment in discoloured canned pears is identified as a purple‐pink insoluble tin‐anthocyanin complex from the effect of reagents for anthocyanins on the spectra of solid and syrup fractions of the product. This characterisation is supported by significant correlations between the intensity of reflected colour and the insoluble tin content of the solid fraction. It is suggested that formation of a tin complex is essential for the occurrence of pink discolorations in canned pears, and experiments are described designed to vary the intensity of discoloration by modifying the conditions controlling complex formation.
Electrophoretic studies of α‐amylase in wheat. II
Authors: Olered R. , Jönsson G. 
Published: November 2006

AbstractThe lack of correlation between the degree of sprouting and the α‐amylase activity in wheat and rye, as well as the apparent variation in the falling number during ripening, can be explained as the result of two amylase systems acting during different stages of the development of the grain. During the early stages of the development of the grain, α‐amylase is continuously inactivated. This process is reversible, however, and when the evaporation of moisture is retarded the α‐amylase activity increases as a consequence of the higher amount of dissolved enzyme. This results in an occasional decrease in the falling number, which might amount to more than 50 sec. During germination, a new kind of α‐amylase develops. The synthesis of the new form of α‐amylase is irreversible and causes a much greater and permanent reduction in the falling number. During the initial stages of germination, the amylase activity thus increases owing to the combined action of both the original amylase and the new form. The two kinds of amylases show different electrophoretic patterns. Drying the grain after harvesting reduces the activity of ‘green’ amylase (amylase in unripened grain), which might explain the frequent observations of increasing falling number during storage.
Odour character and threshold values of nootkatone and related compounds
Authors: Stevens K. L. , Guadagni D. G. , Stern D. J. 
Published: November 2006

AbstractThe odour character and potency of nootkatone obtained from grapefruit oil were compared with those of some closely related compounds. It has been found that these compounds may differ considerably in quality but the potency remains similar. In addition, synthesised racemic nootkatone was found to have the same potency as the naturally occurring material.
Effect of sulphate nutrition on flavour components of onion (Allium cepa)
Authors: Freeman G. G. , Mossadeghi N. 
Published: November 2006

AbstractIt is known that the volatile components of raw and cooked onions contain mono‐, di‐ and tri‐sulphides and other flavour‐contributing sulphur compounds. The relationship between the sulphate nutrition of spring (salad) onion (Allium cepa) and its flavour strength determined by sensory, biochemical and chromatographic methods has been investigated. The plants were grown in sand culture in a glasshouse and the nutrient solutions contained five levels of sulphate from zero to an adequate amount. In their growth response, total sulphur content and visual symptoms, the plants showed characteristic essential nutrient deficiency. The sensory tests, and instrumental and biochemical assays showed that flavour strength increased approximately in proportion to sulphate concentration in the medium; lachrymatory potency also increased. There were significant coefficients of correlation between sulphate concentration of the nutrient medium and some aspects of flavour strength. The correlation coefficients between total sulphur content (% of the edible portion) and total peak area, n‐propyl disulphide peak area and total pyruvate were also high. These observations suggest the possibility of control of onion flavour strength and lachrymatory potency, under field conditions, by control of sulphate nutrition. The question of loss of maximum potential onion flavour as a consequence of sulphur deficiency in soils is discussed.A headspace method for sampling onion flavour volatiles and for their introduction into gas chromatographs is described.
Fermentation studies on maize during the preparation of a traditional african starch‐cake food
Authors: Akinrele I. A. 
Published: November 2006

AbstractThe important micro‐organisms of ‘ogi’ fermentation have been enumerated, isolated and identified. The moulds isolated consist of Cephalosporium, Fusarium, Aspergillus and Penicillium. Of the aerobic bacteria, only Corynebacterium and Aerobacter could be identified. Lactic acid bacteria present were found to be mainly Lactobacillus plantarum. There were also yeasts of which Candida mycoderma, Saccharomyces cerevisiae and Rhodotorula were identified.There was indication that, Corynebacterium hydrolysed the starch of maize to form organic acids. Aerobacter cloacae was shown to be capable of increasing the riboflavin and niacin content of the mash, while L. plantarum was mainly responsible for the production of lactic acid, the main flavour base of ogi. Saccharomyces cerevisiae and Candida mycoderma were also found to contribute to flavour acceptability.
Chemical investigation of the seed fat of Celastrus paniculatus
Authors: Sengupta A. , Bhargava H. N. 
Published: November 2006

AbstractThe fatty acid composition of the seed fat of Celastrus paniculatus was determined by spectrophotometry, urea adduct formation and quantitative paper chromatography. The percentages of individual acids were found to be: formic, 1.5; acetic, traces; benzoic, 3.4; palmitic, 31.2; stearic, 3.5; oleic, 22.5; linoleic, 15.7; and linolenic, 22.2. A solid ester (m.p. 60–62°c), isolated from the seed fat, has been partly characterised by chromatography and spectral analysis.
Cis‐trans isomerisation of lycopene and colour stability of foam—mat dried tomato powder during storage
Authors: Lovrić T. , Sablek Z. , Bošković Marijan 
Published: November 2006

AbstractTomato powder with ∼3% moisture was obtained by foam‐mat drying tomato paste (29% solids). Samples of powder were stored at various temperatures (−10° +2° +20° and +37°c), atmospheres (air, nitrogen) and humidities (with and without in‐package desiccation), and colour changes were observed for periods of up to 1 year.The main cause of colour fading was the oxidation of lycopene. However, another phenomenon, trans—cis isomerisation of all‐trans lycopene, can occur, with apparent loss of coloration, which is later restored by re‐isomerisation. The existence of this mechanism was demonstrated by simultaneous measurements of total liposoluble colour at 420 nm and separations of carotenoid pigments by column chromatography on Al2O3.Neo‐lycopene A (6‐mono‐cis‐lycopene) and at least one other cis‐lycopene isomer were found in fresh powder and in samples stored up to 5 months. cis‐Isomers were more susceptible to oxidation.Colour changes depend upon the interplay of isomerisation and oxidation; in some cases, tomato powder was more intensively coloured after storage than when fresh. Storage at +20°c was more favourable for colour retention than storage at +2°c, or — 10°c. Excessive desiccation strongly promoted oxidation losses. Storage in an inert atmosphere improved colour retention.At +37°c non‐enzymic browning, accompanied by formation of water, caused rapid darkening although carotenoid pigments were not lost to a great extent.
Fertiliser practice in England and Wales: A new series of surveys
Authors: Church B. M. , Webber J. 
Published: November 2006

AbstractAims and methods for a series of surveys, begun in 1969, in England and Wales, are described. The surveys are designed to monitor changes in practice on individual crops for the whole country and to provide estimates, based on data collected aver 3–4 years, of practice within regions of defined farming type.Survey estimates of fertiliser consumption in 1969 agree well with subsidy claims. Since 1966, the amount of N used per acre on tillage crops has increased at an average rate similar to that for the previous decade (nearly 3 units/acre/year), but on grassland, the recent increase has been greater. Use of P and K has also increased on tillage crops since 1966 but has hardly changed on grassland.The average manuring of most crops in 1969 was within the range of current general recommendations, but most sugar‐beet had too much N, P and K per acre. Spring cereals might profit from more N, but the average use of P on winter wheat and of K on potatoes, especially early varieties, seems more than adequate.More N was used on all types of grassland in 1969 than in 1966; increases were greatest on the 15% of acreage which was strip‐grazed or cut for silage. Most grassland in England and Wales is not intensively managed and the proportion that is has increased little since 1966.For spring barley, leys and permanent grass, comparative estimates are given of average practice in arable, mixed farming, dairying and livestock farming regions.
A preliminary study of the agronomic factors affecting the yield of extractable leaf protein
Authors: Arkcoll D. B. , Festenstein G. N. 
Published: November 2006

AbstractSeveral species have been selected for their ability to synthesise protein rapidly. The main factors influencing their protein production were nitrogenous fertiliser, age at harvest, seed rate and climate. Some of the best species were grown either alone or in sequence at optimum rates of seed and N, and harvested to make maximum use of the growing season. The annual yields of extracted protein reached 2000 kg/ha in a good year with winter wheat followed by two crops of mustard or fodder radish. The grasses have not extracted well in the past; however, with recent improvements in agronomy and machinery, cocksfoot yielded 1670 kg/ha in a very dry year and can be expected to yield 2000 kg/ha regularly in wetter parts of the British Isles. It is hoped that similar knowledge will lead to much higher yields in the wet tropics.
Chemical composition of developing carob pods
Authors: Davies W. N. L. , Orphanos P. I. , Papaconstantinou J. 
Published: November 2006

AbstractChemical analyses of the fruit of two carob varieties were made during 1969 at fortnightly intervals during the six months preceding harvest.The sugar content of the pods increased rapidly from the end of May onwards while the crude protein and crude fibre contents decreased. Sucrose increased from about 2·5% in late March to about 35% at harvest in mid‐August. The main increase in sugar content occurred after the pod had attained its full size in late May.
Composition and distinctive volatile flavour characteristics of the essential oil from Australian‐grown ginger (Zingiber officinale)
Authors: Cornell D. W. , Jordan R. A. 
Published: November 2006

AbstractGas chromatographic analysis revealed the qualitative composition of the essential oil from Australiangrown ginger to be similar to that of oils from other areas. The major constituents are a group of sesquiterpene hydrocarbons based on the bisabolene carbon skeleton. These compounds are accompanied by a number of monoterpene hydrocarbons and other substances. However, of particular interest, is the presence of a relatively high proportion of geranial and neral. These compounds are believed to invest Australian‐grown ginger oil with a distinctive ‘citrus‐like’ aroma.
Antimicrobial and preservative activity of garlic on fresh ground camel meat: I.—Effect of fresh ground garlic segments
Authors: Al‐Delaimy K H. S. , Barakat M. M. F. 
Published: November 2006

AbstractA method to prolong the shelf‐life of fresh camel meat, by the use of fresh garlic as an antimicrobial and preservative agent, has been established. Three storage temperatures (room temperature 20–22°C, incubator 12°C and refrigerator 2–3°C) were used in this investigation. Irrespective of storage temperature, treatments with 5, 10 and 15% (by wt.) of fresh garlic segments, ground with fresh lean camel meat, were found to increase the period of shelf‐life, two‐, three‐ and more than four‐fold, respectively, compared with the corresponding control samples. After 4 days storage at room temperature, 12 days incubation and 28 days refrigeration, it was found that treatments with 15 and 25% garlic resulted i* complete inhibition of microbial growth with no sign of any organoleptic spoilage of the meat. The treated meat samples were fried for 15 min and found to be acceptable in taste and flavour by the local people in Saudi Arabia.
Bread staling: I.—Experimental study
Authors: Willhoft E. M. A. 
Published: November 2006

AbstractStarting with a typical baker's dough, a model system was constructed in order to examine whether moisture re‐distributed itself between the two principal components, gluten and starch, of crumb during ageing. Separation of the components of dough was achieved by ultra‐centrifugation. It was estimated that up to 30% of the moisture associated with the gluten fraction, migrated to the starch during 120 h of storage of the baked system at 25°c. The rate of migration decreased approximately exponentially with time. Moisture from the gluten was also found to migrate to the starch during baking, but at an accelerated rate. The rate of moisture migration in the model system, both at 100 and 25°c, was consistent with a diffusion‐controlled process involving migration of the gluten‐released moisture to the gluten‐starch interface. Experimental results show that staling of bread involves (in addition to the generally accepted retrogradation of the starch) an irreversible modification in the water structure of the gluten, leading to the formation of labile water, which becomes available for absorption by the incompletely gelatinised starch. Since the gluten forms the continuous matrix of the crumb, the modification results in a rigidification or firming process.
Factors defining spontaneous heating and ignition of Hay
Authors: Currie J. A. , Festenstein G. N. 
Published: November 2006

AbstractThe ways in which heat balance, water balance and aeration interact in the self‐healing of hay beyond 70°c were examined in the laboratory. A temperature‐controlled environment is essential for the temperature of small hay samples to exceed 70°c; the rate at which airflows through the apparatus must be slower than that required for self‐heating below 70°c, in order to restrict loss of latent heat caused by increased water vapour transfer; otherwise, air at the same relative humidity as the hay must be used. Some water is essential for hay to self‐heat beyond 70°c, but self‐ignition occurs only when most of the water has been ha at or near 100°c. Theoretical considerations show that the latent heat transfer exceeds the thermal conductivity of hay above 20°c, increases by one order of magnitude by 65°c, two by 95°c and infinitely by 100°c.
Browning of sultana grape berries during drying
Authors: Grncarevic M. , Hawker J. S. 
Published: November 2006

AbstractBerries of Vitis vinifera L. cv. Sultanina (Sultana, Thompson Seedless) were partly immersed in commercial oil emulsion before drying in an oven at 40°c. The treated part dried to a yellow colour without visible surface bloom, which is characteristic of fully treated berries, while the untreated part dried to a bluish‐violet colour with surface bloom characteristic of untreated berries. Colour development was prevented in partly treated berries if they were fully immersed in oil emulsion before they had lost about 50% of their fresh weight. The browning reaction was inhibited in isolated grape skins by sodium diethyldithiocarbamate. The results support the hypothesis that browning of sultanas during drying under mild conditions is caused by o‐diphenol oxidase (E.C.1.10.3.1) acting on substrates released from cell compartments when cell integrity is lost. Uneven colour development in commercially produced, dried sultanas can be prevented by a second spraying with oil emulsion within 7 days of the first.
The effect of different types of pasture on the organoleptic qualities of lambs
Authors: Nicol A. M. , Jagusch K. T. 
Published: November 2006

AbstractThe palatability characteristics of carcasses of lambs grazed on either pure perennial ryegrass or Pure lucerne were studied in three experiments. Consumer preferences were ascertained in two experiments with untrained members of the public who scored the meat for flavour, tenderness and juiciness. The type of pasture had no significant effect on the palatability characteristics examined but the shoulder joints were significantly more juicy than the legs. In a third experiment, members of a trained taste punel were able to detect a significantly more intense flavour and odour from the casseroled twelfth rib chop of lucerne‐grazed lambs than that from lambs grazed on perennial ryegrass.Since the results from the consumer acceptance tests and the trained taste panel were inconsistent, it is concluded that both methods of assessing palatability should be carried out concurrently in any evaluation of meat quality.
Pattern of firmness within a bread loaf
Authors: Short A. L. , Roberts E. A. 
Published: November 2006

AbstractThe firmness of bread crumb varies with position within a loaf, maximum firmness occurring at the central position. This pattern was found in loaves of different sizes (300–1500 g), baked either in tins or on the hearth. The addition of surfactants to the dough did not affect the firmness pattern but the regression coefficient of firmness index on position increased with storage period and is greatest at 1°C the temperature for maximum rate of bread staling.
Effects of S, N and P on amino acid composition of field beans (Vidafabd) and responses of the biological value of the seed protein to S‐amino acid content
Authors: Eppendorfer W. H. 
Published: November 2006

AbstractIn pot experiments dry matter yield of seed of Vicia faba was increased by increasing application of S at all N‐ and P‐levels and, by P at all S‐ and N‐levels. Significant interactions were found for PxN (0.1%) and SxP (1%). N‐concentrations generally increased with S‐additions, but decreased with large applications of N and P. Significant interactions were found for PxN fl‐1%) and SxP (5%) with regard to N concentration. Maximum increases in cystine and methionine contents from S‐application were respectively 39.1 and 13.7% expressed as % of dry matter and 37.9 and 12.3% expressed as g/16 g N. Highly significant correlation coefficients were obtained between concentrations (g/16 gN) ofa number of protein am/no acids in seeds and total‐N content. In a feeding trial with rats, the biological value of non‐S treated seed was 40.8 and increased to about 60 in seed from S‐treatments Addition of synthetic cystine and methionine to seed from the non‐S treatment could not entirely substitute these acids present in the protein of seed from S‐treatments with regard to effects on the biological value of seed protein.
Fractionation and characterisation ofj water‐soluble polysaccharide‐protein complexes containing hydroxyproline from the leaves of Vida faba
Authors: Pusztai A. , Begbie R. , Duncan I. 
Published: November 2006

AbstractThe water‐soluble polysaccharide‐protein complexes obtained previously by extraction with aqueous trichloroacetic acid and by phenol‐aqueous (pH 8) partitioning from the leaves of Vicia faba were fractionated into a number of components by continuous high voltage electrophoresis at pH 8.3 and 3.97 and by Sepharose 4B chromatography. The results indicated that these materials contained a spectrum of molecules with rather similar properties. All fractions obtained contained about 4–7% (wlw)lightly bound protein, two‐thirds of which was made up of four amino acids: hydroxyproline, alanine, serine and threonine. Similarly, all materials contained uronic acid (10–70%; w/w)and neutral sugars (10–90%; w/w), mainly arabinose and galactose. High uronic acid content was found to be associated with appreciable rhamnose content and an arabinose‐galactose ratio close to 2. This ratio became about 0.3 when the amount of uronic acids decreased to about 10% (w/w).
Effect of sodium and magnesium fertilisers and irrigation on growth, composition and yield of sugar beet
Authors: Draycott A. P. , Farley R. F. 
Published: November 2006

AbstractField experiments (1968–70) were made to find how sodium and magnesium fertilisers and irrigation affect yield of sugar beet. 0 and 250 kg/ha sodium (as agricultural salt) and 0 and 100 kg/ha magnesium (as kieserite) were tested; also no water and irrigation, to prevent the calculated soil moisture deficit from exceeding 40 mm. The plants contained most sodium during August when plants not given it contained 80 kg/ha and plants given it contained 145 kg/ha. Measured losses of sodium and potassium from the soil equalled the total taken up by the crop. Sodium and irrigation increased the leaf area index and total dry matter of the crop. The average increase in sugar yield was 0·5 t/ha from sodium and 0·68 t/ha from irrigation. From late July onwards, irrigated plants had slightly fewer leaves than unirrigated ones. Plants given sodium had more of their total dry matter in the roots than those not given sodium. The effects of sodium and irrigation were additive. Magnesium fertiliser increased the concentration of magnesium in the plants and their total content, but had no effect on growth, uptake of the other cations or final yield of the crop. It is concluded that sodium increased sugar yield by increasing the leaf area index early in the season and by increasing the proportion of the total dry matter partitioned to the roots; irrigation also appeared to act partly by increasing leaf area index but it also greatly increased the uptake of nutrients.