bluuebunny/crossref_metadata_2025_split huggingface dataset:
Regulatory approach of industrialized countries to accommodate use of soy protein
Authors: Cooper R. L. 
Published: March 2007

AbstractGovernment bodies worldwide are moving toward accepting soy proteins in their food supplies. There is a trend toward food laws that allow countries to take advantage of unique nutritional, functional and economic benefits soy protein has to offer. This is a world precedent, soundly based on broad experiences and firmly backed by scientific research and development. There is no longer any need to postpone this important decision to allow soy protein in the food supply. The most critical question at this point should be: “What steps can be taken now to properly incorporate and take advantage of soy protein in the national food supply? Regulations recognizing the benefits of soy protein in the food system need not be complex. A reasonable approach to food legislation attempts: (a) to allow the production of properly labeled, safe, wholesome foods, recognizing new developments in modern food technology; (b) to ensure the nutritional value of foods; (c) to provide sufficient information and understanding to help the consumer make a wise purchase decision; and (d) to adopt controls as required to promote honesty and fair dealing in the marketplace.
Status on development of codex alimentarius standards for vegetable proteins
Authors: Tape N. W. 
Published: March 2007

AbstractThe Codex Alimentarius Commission was established in 1962 to implement the Joint FAO/WHO Food Standards Program. The purpose is to protect the health of consumers, ensure fair practices in food trade, promote coordination of food standards, and to draft, finalize, and publish standards. At the Twelfth Session of the Codex Alimentarius Commission in 1978, the establishment of a Codex Committee on Vegetable Proteins was accepted. The terms of reference for the Committee are “to elaborate definitions and worldwide standards for vegetable protein products deriving from soyabeans, cottonseed, groundnuts, cereals, and from other vegetable sources as they come into use for human consumption; and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety, on labeling, and other aspects as may seem appropriate.” The first meeting of the Codex Committee on Vegetable Proteins was held in Ottawa, November 1980. The Committee considered proposed international standards for vegetable protein flours, concentrates and isolates; reviewed draft guidelines for the use of vegetable proteins in foods; and considered labeling declarations concerning the use of vegetable proteins in other foods. In preparation for a second meeting of the Committee, a future program of work was established.
Soy protein in feeding the elderly
Authors: Cook D. A. 
Published: March 2007

AbstractProtein needs of the elderly may be moderately higher than those of younger adults when expressed as a percentage of total calories. Most experts recommend an intake of ca. 0.8 g protein/kg/day or ca. 12–15% of the total calories. Soya protein appears to be as good as animal protein in meeting the amino acid and protein needs of adult humans when consumed in adequate quantities. Attention must be given to the appropriate heat treatment and processing of soybeans to inactivate non‐nutritional factors. The mineral and vitamin content of the diet should be monitored, because some of these nutrients may be altered or removed in the preparation of soya protein fractions or isolates for use in food products. Further research is needed to fully identify the nutritional requirements of the elderly, especially as affected by disease, trauma and drugs. In addition, nutrient interaction and bioavailability should be studied in foods which are processed by new techniques.
Significance of soya trypsin inhibitors in nutrition
Authors: Rackis J. J. 
Published: March 2007

AbstractAlthough recent evidence clearly indicates that trypsin inhibitors (TI) and low protein digestibility are the major factors responsible for the pancreatic hypertrophic and growth inhibitory effects of raw soybeans, there was uncertainty regarding the biological threshold level of TI at which these biological effects occur. To obtain such data, dehulled defatted flakes (10% dietary protein) containing graded levels of TI were fed to weanling rats for 4 weeks in two feeding trials. Normal pancreas weights were obtained in rats fed samples in which only 54 to 68% of the original TI of raw soya flour was inactivated. In partially toasted flakes with a nitrogen digestibility value of 77%, the average tolerance level of dietary TI activity that did not cause pancreatic hypertrophy was calculated to be 385 mg TI/100 g diet. TI tolerance level at maximum nitrogen digestibility of 85%, which did not significantly lower weight gain and reduce protein efficiencey ratios, was 260 mg TI/100 g diet. Continuous ingestion of high levels of TI (459 mg TI/100 g diet) in a 20% protein diet for 215 days did not inhibit growth nor cause pancreatic hypertrophy when compared to rats fed toasted soya flour diets. Pancreatic hypertrophy that occurs in rats fed raw soya diets containing up to about 1300 mg TI/100 g diet for 35 days was reversed by switching the rats to control diets or to 30% toasted flour. In long‐term feeding studies, no pancreatic hypertrophy occurred in rats fed commercial edible‐grade soya flour, concentrate, or isolate from time of weaning to adulthood (ca. 300 to 330 days). TI content of the diets ranged from 178 to 310 mg/100 g diet. Microscopic examination of the pancreas revealed no abnormalities. Gross appearances of heart, kidney, spleen and liver were normal. In long‐term feeding, vitamin B‐12 supplements were needed to provide optimum growth and to maintain body weight. Results of numerous chemical analyses, relatively short‐term human tests and long‐term animal feeding studies indicate that with proper control of manufacturing processes, soya protein products can be produced that, in mixed diets, have protein nutritional value approaching that of animal protein.
Thermal properties of 2‐Oleodipalmitin and 2‐Elaidodipalmitin and some of their mixtures
Authors: Lovegren N. V. , Gray M. S. , Feuge R. O. 
Published: March 2007

AbstractThe polymorphism of 2‐oleodipalmitin (POP), 2‐elaidodipalmitin (PEP), and five of their mixtures was investigated by differential scanning calorimetry (DSC). The heat of fusion (ΔHf), heat of crystallization (ΔHc), and heat of transition (ΔHt) were determined. Rapid conversion to higher polymorphs, partial melting during conversion, and the overlapping of polymorphic forms precluded accurate determination of some caloric values. Four of five previously identified polymorphs of POP and all four polymorphs of PEP were identified by DSC. Five POP: PEP mixtures containing 8, 16, 25, 50, and 75% PEP, respectively, were examined. The presence of PEP in POP increased the stability of the lower POP polymorphs and, in concentrations as low as 8%, also increased the conversion rate of the higher POP polymorphs. In these heating curves, POP forms 5, 4, and 3, and a higher melting fraction that consisted of higher polymorphs of POP, polymorphs of PEP, and probably mixed crystals were evident. The ΔHf values for the tempered mixtures are lower, and the ΔHc values for the mixtures are higher than the calculated values. Heating and cooling curves and calorimetric data tables for POP, PEP, and their five mixtures are included.
Composition of the neutral and phospholipid fractions from ginkgo nuts (Ginkgo biloba) and fatty acid composition of individual lipid classes
Authors: Urakami Chieko , Oka Sachiko , Han Jae Suk 
Published: March 2007

AbstractThe purified lipid fraction (1.26% on the wet weight basis) from the nuts ofGinkgo biloba was found to be 90.6% neutral lipids, 7.5% polar lipids, and a very small amount of glycolipids. Main fatty acids in the triglyceride fraction were oleic and linoleic acids, and those in the phospholipid fraction were palmitic acid in addition to these unsaturated acids. The enzymic hydrolysis of the triglyceride and individual phospholipid fractions showed that only the triglyceride and phosphatidylcholine fractions contained relatively large amounts of unsaturated acids in their β‐positions. The gas liquid chromatography‐mass spectrometric analysis of the fatty acids of the steroid ester fraction indicated the presence of lignoceric, cerotic, montanic, and melissic acids as well as a lactone and compounds suspected to be phenolic acids containing long chain diols.
Studies on the hypohalogenation of long chain α,β‐unsaturated acids
Authors: Ansari Ashfaque A. , Ahmad Fasih , Osman S. M. 
Published: March 2007

AbstractAs a result of hypohalogenation, a series oferythro 2(3)‐halo‐3(2)‐hydroxy derivatives of C16, C18 and C22 α, β‐unsaturated acids have been prepared. The structures of the individual isomers were established by chemical and spectral methods. The major products were shown to be 2‐halo‐3‐hydroxy alkanoic acids. Unlike internal halohydrins, the isomeric mixture of these derivatives of long chain α, β‐unsaturated acids was successfully resolved by column chromatography.
Antimicrobial properties of some mixed diesters of aliphatic diols
Authors: Bailey A. V. , Boudreaux G. J. , Sumrell G. , Novak A. F. 
Published: March 2007

AbstractTwenty compounds, diesters of ethylene glycol, diethylene glycol, orcis‐2‐butene‐1,4‐diol, were screened for antimicrobial activity against a grampositive bacterium,Staphylococcus aureus; a gramnegative bacterium,Escherichia coli; a mold, eitherAspergillus flavus orA. species; and a yeast, eitherCandida albicans orTorula species. All of the compounds were inhibitory against two or more of the test organisms, and eight mixed diesters were inhibitory against all four types of organisms. Each of these eight compounds had a benzoate group at one ester function and an acyl group other than benzoyl, mostly fatty acyl groups of 12–22 carbons, at the other.
Study of rheological properties of margarine
Authors: Stern Petr , Cmolik Jiri 
Published: March 2007

AbstractMargarines from the rheological point of view are thixotropic plastic semisolids that change their plastic character with changes in the portions of the fat and aqueous phases. Contrary to lard and shortening, the emulsions containing ca. 85 and 15% of the fat and aqueous phases, respectively, follow the Casson equation (similarly as butter), whereas those containing 40 and 60%, respectively, satisfy the Herschel‐Bulkley equation, which affects remarkably the way of evaluating experimental data. A new precise, and objective rheometrical method was developed for evaluating flow properties, which enables one to check quality and stability of margarines over a wide temperature interval just in the course of their production, and this may be helpful during the optimization of technology processes and standardization of product quality.
Protein and oil compositions of sesame seed
Authors: El Tinay A. H. , Khattab A. H. , Khidir M. O. 
Published: March 2007

AbstractThe range of protein in the oil‐free meal and oil in 20 exotic varieties of sesame ranged from 45.0 to 53.7% and 42.2 to 52.1%, respectively; while in 26 local varieties, the ranges were 45.0 to 60.0% and 41.3 to 49.6%. The fatty acid composition showed only small variability. The local types have higher linoleic acid and lower oleic acid amounts than those of the introduced varieties. The amino acid levels of oil‐free sesame meal prepared from both introduced and local varieties were examined. Nearly twofold variations in the limiting amino acids (lysine, isoleucine, methionine, threonine, and valine) were found. Utilization of these variations in amino acid composition should assist the development of sesame protein of improved quality.
Fatty acid composition of oils extracted from Canadian weed seeds
Authors: Daun J. K. , Tkachuk R. 
Published: March 2007

AbstractThe fatty acid composition of the diethyl ether extract from nine varieties of Canadian weed seeds is reported. Fatty acid compositions forRumex pseudonatronatus L. Borbus,Setaria viridis L. Beauv., andChenopodium album L. have not been previously reported.
Separation and determination of trace amounts of bacteriostats using a continuous distillation extraction apparatus
Authors: Goldstein M. M. , Graber M. B. 
Published: March 2007

AbstractMethodology is described for the determination of very low levels (≥ 100 ng/ml) of triclocarban and triclosan in blood. The technique involves the use of a special continuous distillation extraction apparatus for separating these bacteriostats from blood in a relatively selective and automatic manner. In this procedure the triclosan distills intact, while the triclocarban is hydrolyzed, and the hydrolysis products are distilled and extracted. In addition to describing the apparatus, data are presented on the completeness of the extraction procedure and recoveries from fortified blood samples. Final measurements of the bacteriostats are accomplished by electron capture gas chromatography following appropriate derivative formation to enhance detection sensitivity.
Crystal structures of binary systems of saturated fatty acids
Authors: Frede E. , Precht D. 
Published: March 2007

AbstractData on crystal lattices of 13 different mixtures of the system palmitic acid:stearic acid (C16/C18) could be obtained by means of X‐ray and electron diffraction. The modification occurring in all concentrations was found to be in conformity with the known γ4‐ or C‐form of the pure components. It is characterized by the fact that, in mixtures with 95–60 mol % stearic acid, the shorter chained palmitic acid molecules may be incorporated in the crystal lattice of pure stearic acid without dimension c of the unit cell being changed. In concentration ranges of 50–20% C18‐molecules, one form of mixture which proves to be stable is characterized by constancy of nearly all unit cell parameters of various mixture ratios. From SP10 to SP0, the lattice constants of pure palmitic acid are mainly obtained. The occurrence of C18‐molecules of up to 10% in the unit cell of palmitic acid results in a slight decrease of the angle β by 1–2o and an enlargement of the distance to neighbored molecules.
Protein estimation in sesame seed and rapeseed flours and meals by a modified udy dye binding method
Authors: Medina Marjorie B. , Kleyn Dick H. , Swallow William H. 
Published: March 2007

AbstractThe Udy standard dye binding method (shaker mixing) employing Acid Orange 12 was improved through a series of single‐factor experiments designed to approximate the optimum combination of sample size, mixing period, particle size, drying conditions, shaker speed, and number of glass beads added for uniform mixing. The modified procedure yielded a higher recovery of protein and had high correlations with the Kjeldahl method, i.e., 0.991, 0.995, and 0.977 for sesame flour, rapeseed meal, and rapeseed flour, respectively. Mean values obtained by the Kjeldahl and modified dye binding methods from 12–17 analyses each on single lots of sesame flour, rapeseed meal, and rapeseed flour were 58.9% vs. 59.4% 36.1% vs. 36.0%, and 60.0% vs. 59.4%, respectively. A composite analysis of cereals, legumes, and oilseeds by the modified method had a high correlation (0.995) with Kjeldahl results.
Determination of sucrose polyesters by high performance gel permeation chromatography
Authors: Birch C. Grant , Crowe Fred E. 
Published: March 2007

AbstractSucrose polyester (SPE) in feces and diets is determined by freeze‐drying the samples, extracting with ethyl ether, and subjecting the extracts to high performance gel permeation chromatography with tetrahydrofuran as solvent. SPE elutes as a single peak before other components of the extract, and is quantitated by a refractive index detector. The relative standard deviation for samples containing 11–60% SPE (dry weight basis) is 2%. The SPE is a mixture of sucrose hexa‐, hepta‐, and octa‐esters with C16 and C18 fatty acids.
Thermal oxidation of mono‐unsaturated short chain fatty acids: I. ethyl 3‐hexenoate
Authors: Whitlock Carol B. , Nawar W. W. 
Published: March 2007

AbstractEthyl 3‐hexenoate was oxidized for 6 hr at 150 C. The “mor volatile” fraction was swept out of the oxidizing flask and into a cold trap. The “less volatile” products remaining in the oxidizing flask were isolated by direct injection onto a preparative‐scale gas chromatographic column followed by trapping in glass capillary tubes. The decomposition products were identified by gas chromatography, mass spectrometry, infrared spectrophotometry, and chemical derivatization. The major products included epoxy esters, unsaturated keto‐ and hydroxy‐esters, and dehydrodimers. Aldehydes, short chain esters, and ketones were produced less abundantly. No aldehyde esters were detected.
A rapid screening method for the aflatoxins and ochratoxin A
Authors: Holaday Charles E. 
Published: March 2007

AbstractA rapid, economical minicolumn procedure for screening aflatoxins and ochratoxin A in a wide range of products is presented. The technique includes high speed blending of the sample with aqueous methanol, purification of the extract with a solution of zinc sulfate and phosphotungstic acid, partitioning in benzene, and minicolumn chromatography. Sensitivities of 4 ppb for the aflatoxins and 20 ppb for ochratoxin A could be achieved; and the simplicity of the method, which includes the use of disposable plastic and glass items, makes the method practical for field or in‐plant applications.
Oxidation of methyl formylstearate with molecular oxygen
Authors: Friedrich J. P. 
Published: March 2007

AbstractMethyl formylstearate, containing soluble rhodium complex from rhodium‐catalyzed hydroformylation of methyl oleate, is oxidized in an emulsion to methyl carboxystearate. The reaction is carried out in a closed system at 20–25 C in the presence of either air or oxygen (1–3 atm). Conversion to methyl carboxystearate is 87–89% in 2–3 hr; when catalytic amounts of calcium acetate are present, 93–95% is converted. The principal byproduct of oxidation is methyl formyloxystearate, formation of which is suppressed by calcium acetate. Distillation of crude methyl carboxystearate yields a residue containing soluble rhodium (and calcium acetate if used), which after calcining in the presence of a refractory support produces an effective hydroformylation catalyst. Recovery and regeneration of this catalyst provide an economically feasible batch process for methyl carboxystearate.
Viscosity of multicomponent systems of normal fatty acids: Principle of congruence
Authors: Fernandez‐Martin F. , Montes F. 
Published: March 2007

AbstractDynamic viscosity coefficients are reported on n‐dodecanoic, n‐tetradecanoic, n‐hexadecanoic, and n‐octadecanoic acids and their binary systems at several temperatures from 70 to 90 C, and on their ternary and quaternary systems at 70 and 90 C. According to experimental data, liquid systems of normal fatty acids obey the “principle of congruence” in the sense that the viscosity of a mixture depends only on its average chain length.
Catalytic hydroformylation of unsaturated fatty derivatives with cobalt carbonyl
Authors: Frankel E. N. 
Published: March 2007

AbstractTwo cobalt‐carbonyl oxo processes were developed to prepare useful products in high yield from fatty derivatives. In one process, hydroformylation in the presence of MeOH at 120 C gives dimethyl acetal esters from either methyl oleate or oleic acid. In the other, a two‐step process, hydroformylation (120 C) followed by hydrogenation (180 C) gives better yields of hydroxymethyl esters from both mono‐ and polyunsaturated fatty substrates. Recycling the cobalt catalyst was demonstrated for the second process. The acetal and acetoxymethyl derivatives of the oxo products have utility as polyvinyl chloride plasticizers.
A study of the color stability of commercial oleic acid
Authors: Lin Sherman S. , Hsieh A. L. , Min David B. S. , Chang Stephen S. 
Published: March 2007

AbstractCommercial oleic acid has a tendency to develop a dark color during heating. It has been found that this discoloration is partially due to oxidation and partially due to the presence of minor constituents. Their characterization as oxidized and polymerized fatty acids will be reported in a separate paper. The effects of the two factors are synergistic to each other and thus accentuate the darkening of the commercial oleic acid when it is heated under air. Removal of the minor constituents from commercial oleic acid by silicic acid treatment drastically improved its color stability. The generally acknowledged concept that the higher the polyunsaturated fatty acid content in the commercial oleic acid, the lower its color stability, is not correct. The color stability of commercial oleic acid is more predominantly dependent upon the content of minor constituents than that of polyunsaturated fatty acid.
A thiourea‐UV assay for total glucosinolate content in rapeseed meals
Authors: Wetter L. R. , Youngs C. G. 
Published: March 2007

AbstractA rapid and sensitive method for the determination of the total glucosinolate content in rapeseed is described. The method is based on the specific UV absorbance of the thioureas and oxazolidine‐2‐thiones. Results obtained were confirmed by gas‐liquid chromatography. Recoveries varying from 94 to 103% were obtained for samples containing mixtures of isothiocyanate and oxazolidine‐2‐thione (a total of 0.25 to 0.78 mg per assay). The relative stadard deviation for rapeseed meals varied from 4 to 10% for the total glucosinolate content (expressed as 3‐butenylisothiocyanate) and depended on the size of sample taken. The relative standard deviation for oxazolidine‐2‐thione varied from 5 to 35% for the same meal. The lower limit of detection for rapeseed meal is of the order of 0.25 mg of 3‐butenylisothiocyanate per g.