bluuebunny/crossref_metadata_2025_split huggingface dataset:
Browning of salted sun‐dried fish
Authors: Smith Gillian , Hole Michael 
Published: October 2006

AbstractThe lipid of traditional salted, sun‐dried fish is highly susceptible to oxidation during processing and storage at tropical ambient temperatures (25–30°C), leading to browning and potential loss of nutritional and economic value of the product. Determinations of extractable fluorescence and soluble brown colour have been found to be relevant indicators of the high degree of lipid oxidation in such fish. Studies on model systems consisting of aerated fish oil and a range of components natural to fish confirmed that, at 25°C, the products of lipid oxidation reacted with phospholipids and amino acids to produce significant fluorescence. Similarly, proteins and amino acids interacted with lipid oxidation products to produce browning, although at 25°C, this only occurred in the presence of water. Temperatures above 50°C are required for the development of browning of aerated fish oil alone. The level of free amino acids in salted, sun‐dried fish was found to decrease during storage which correlates with amino acid involvement in fluorescence and colour production. The fluorescence/colour can be related mechanistically to the development of lipid oxidation products and hence provides a realistic basis for their acting as indicators of extensive lipid oxidation.
Measurement of (1 → 3),(1 → 4)‐β‐D‐glucan in barley and oats: A streamlined enzymic procedure
Authors: McCleary Barry V , Codd Rachel 
Published: October 2006

AbstractA commercially available enzymic method for the quantitative measurement of (1 → 3),(1 → 4)‐β‐glucan has been simplified to allow analysis of up to 10 grain samples in 70 min or of 100–200 samples by a single operator in a day. These improvements have been achieved with no loss in accuracy or precision and with an increase in reliability. The glucose oxidase/peroxidase reagent has been significantly improved to ensure colour stability for periods of up to 1 h after development. Some problems experienced with the original method have been addressed and resolved, and further experiments to demonstrate the quantitative nature of the assay have been designed and performed.
Sterilisation with 60cobalt γ‐radiation of immobilised enzyme membranes for use in electrodes for food analysis
Authors: Abdul‐Hamid J , Beh S K , Donlan A M , Moody G J , Thomas J D R 
Published: October 2006

AbstractEnzymes can be conveniently immobilised on modified nylon‐6,6 mesh (I) produced by successive treatments of nylon‐6,6 with dimethylsulphate, lysine spacer and glutaraldehyde: magnified image
The effect of cultivation on structure in soils affected by opencast mining for coal
Authors: Scullion John , Mohammed Abdul R A , Ramshaw Geoff A 
Published: October 2006

AbstractTwo grassland sites, reinstated after opencast mining for coal, were used to assess the effect of cultivation on structure rehabilitation. In general, cultivation had an adverse effect over a range of porosity and aggregate stability indices. This effect tended to be more marked in macro‐ rather than micro‐aggregate stability, in the upper rather than the lower half of the tillage layer and at higher intensities of cultivation. Some tillage responses persisted after two years.Cultivation effects were partly explained by mixing of soil within the tilled layer. However, results indicated some direct physical destruction of aggregates and a large reduction in aggregate stability. Data available did not point to any clear cause of this reduction in stability. Nevertheless, there was some evidence that cultivation may have disrupted the stabilisation of aggregates by organic matter, without influencing overall organic content.Net structural responses to cultivation are a balance of adverse and beneficial effects. In replaced soils this balance is negative. For this reason, tillage should be restricted where structure rehabilitation is a priority.
Chemical basis of resistance in soya bean to cabbage looper, Trichoplusia ni
Authors: Sharma H C , Norris Dale M 
Published: October 2006

AbstractThin layer chromatography resolved nine major compounds from the 60%‐methanol extractables from PI 227687 soya bean (Glycine max (L) Merrill) leaves. The flavonoids, daidzein, an unidentified flavonoid X2 (Rf 0·19), glyceollins, sojagol and coumestrol exhibited antifeedant and/or antibiotic effects against the larvae of cabbage looper, Trichoplusia ni Hb. The results indicate that several compounds in PI 227687 soya beans contribute to its antifeedant and/or antibiotic effects against T ni. The role of these compounds in plant resistance to insects is discussed.
Monomeric and dimeric phenolic acids released from cell walls of grasses by sequential treatment with sodium hydroxide
Authors: Hartley Roy D , Morrison W Herbert 
Published: October 2006

AbstractCell walls of tall fescue Festuca arundinacea Schreb and coastal bermudagrass Cynodon dactylon L Pers were treated sequentially with increasing concentrations of sodium hydroxide (0·1 M to 10 M) to release monomeric and dimeric phenolic acids. (E)‐p‐Coumaric and (E)‐ferulic acids were the major monomers released. Most of the saponifiable feruloyl groups (97% for tall fescue, 89% for coastal bermudagrass) were released with 0·1 M sodium hydroxide. Much lower proportions of saponifiable p‐coumaroyl groups (67% for tall fescue, 46% for coastal bermudagrass) were released with this treatment. The major dimers from both grasses were 4,4′‐dihydroxy‐α‐truxillic, 4,4′‐dihydroxy‐3‐methoxy‐α‐truxillic, and 4,4′‐dihydroxy‐3,3′‐dimethoxy‐α‐truxillic acids, and were mainly released with 0·1 M sodium hydroxide. Similar proportions of the monomers and dimers were released from the cell walls of each grass with the 0·1 M and 1 M sodium hydroxide sequential treatments. It is probable that most if not all of the monomers and dimers released by the sequential alkali treatments were originally ester linked to the cell walls. If it is assumed that the cell wall bound dimers are formed photochemically from p‐coumaroyl and feruloyl groups during plant growth, it is calculated that, for the two grasses, between 12 and 17% of the monomer units were converted to dimers.
Gross composition, amino acid, phytic acid and trace element contents of thirteen cowpea cultivars and their nutritional significance
Authors: Farinu Gabriel O , Ingrao Giovanni 
Published: October 2006

AbstractThirteen cultivars of cowpea (Vigna unguiculata (L) Walp) were analysed for their proximate composition, amino acid, trace element and phytic acid contents. Crude protein values ranged from 206·8 to 283·8 g kg−1 DM. The mean contents (g kg−1) of other major nutrients were ether extract, 18·6; ash, 38·8; total dietary fibre, 121·8 and carbohydrates, 573·4. When compared with the provisional amino acid scoring pattern of FAO, all cultivars were low in methionine and high in lysine, isoleucine, leucine and phenylalanine plus tyrosine. Values for threonine and valine were variable compared with the pattern. The range of values for the chemical score was 0·61–0·74. Phytic acid values ranged from 5·10 to 10·27 g kg−1, and the phytate: zinc molar ratios were all higher than that (15:1) above which zinc deficiency can be induced. Most of the trace elements showed wide variation in their occurrence among the cultivars. The values for zinc and iron showed less variation. The toxic elements mercury and selenium were present in varying amounts in more than half of the cultivars while tin was found in only one variety.
Post‐mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
Authors: Ando Masashi , Toyohara Haruhiko , Shimizu Yutaka , Sakaguchi Morihiko 
Published: October 2006

AbstractA histological study combined with a newly devised compression test was carried out to clarify the mechanism of the post‐mortem tenderisation of rainbow trout (Oncorhyncus mykiss Walbaum) muscle. It is suggested that the integrity of the extracellular matrix structure is very important for the toughness of fish muscle. During chilled storage, the gradual disintegration of the extracellular matrix structure was clearly demonstrated by light microscopic observations after compression but little change was observed without it. It is therefore suggested that the post‐mortem tenderisation of fish muscle is closely related to the gradual disintegration of the extracellular matrix structure after death.
An HPLc technique for flavonoid analysis in honey
Authors: Ferreres Federico , Tomáas‐Barberáan Francisco A , Gil MariáA I , Tomáas‐Lorente Francisco 
Published: October 2006

AbstractA new technique for the analysis of flavonoids in honey has been developed. This uses filtration of honey through Amberlite‐XAD‐2 and purification of the flavonoid fraction by Sephadex LH‐20. The flavonoid fraction is then analysed by HPLC. This technique allowed the identification of 16 flavonoids in honey, namely quercetin, kaempferol, 8‐methoxykaempferol, quercetin 3‐methyl ether, isorhamnetin, kaempferol 3‐methyl ether, quercetin 3,3‐dimethyl ether, quercetin 3,7‐dimethyl ether, galangin, luteolin, apigenin, genkwanin, chrysin, luteolin 7‐methyl ether, pinocembrin and pinobanksin. The flavonoids present in ten samples of honey from La Alcarria have been HPLC analysed by this technique. The fact that the flavonoid patterns are very similar, suggests that samples from other areas should be examined in order to assess if this procedure could be useful as an adjunct in studies of the geographical origin of honey.
Selenium in Finnish foods after beginning the use of selenate‐supplemented fertilisers
Authors: Eurola Merja H , Ekholm Päaivi I , Ylinen Maija E , Varo Pertti T , Koivistoinen Pekka E 
Published: October 2006

AbstractIn Finland all agricultural multinutrient fertilisers have been supplemented with sodium selenate since 1984 in order to increase the selenium (Se) content of domestic foods and to raise the population's low Se intake. In the present study the Se contents of 125 food items, most of them produced locally but some imported, have been analysed using electrothermal atomic absorption spectrophotometry. The quality of Se analyses was verified by accuracy and precision measures of certified references and non‐certified controls. In all cases the Se‐supplemented fertilisation increased the Se levels of domestic agricultural products. The mean Se values (mg kg−1 dry weight) in different food groups varied as follows: cereals 0.05–0.35; vegetables and fruit < 0.01,–1.20; meat and meat products 0.16–4.90; fish 0.54–3.80; dairy products and eggs 0.05–1.30; and ready to eat foods 0.04–0.78. The highest Se contents were in kidney, liver and roe whereas the lowest concentrations were found in some fruits and berries. Generally, foods of high protein content, such as meat, fish and high protein dairy products, were abundant sources of Se. The present Se intake, calculated according to Finnish national food statistics and the present results, is about 0.11 mg day−1 at an energy level of 10 MJ (2400 keal). Cereals, meat, dairy products, eggs and fish, respectively, contributed 26%, 29%, 20%, 10% and 9% of the total intake. The Se intake now very probably meets the recommendations. Only diets with a very exceptional composition provide less than 0.05 mg or more than 0.2 mg per 10 MJ.
Estimation of the hydrophobicity modifications in meat proteins upon thermal treatment
Authors: Marin Maria L , Casas Carmen , Sanz Bernabé 
Published: October 2006

AbstractA fluorescent probe method using 8‐anilino‐l‐naphthalene sulfonic acid (ANS) and all‐trans‐retinol (RET) has been used to study the effects of heat treatments on the hydrophobicity of meat proteins. The number of ANS binding sites per unit protein increased from 0.75 for unheated samples to 2.12 for meat proteins heated at 100° C for 30 min. The number of RET binding sites increased from 0.13 to 0.46 with the same heat treatment. This is discussed in terms of % increase in aromatic (182.7%) and aliphatic (253.5%) hydrophobicity for meat proteins heated at 100° C for 30 min. On the other hand, the assay was able to discriminate between samples of meat proteins receiving heat treatments with 100° C intervals (between 40 and 100° C).
Factors affecting resistance of banana fruit to compression and impact bruising
Authors: Banks Nigel H , Joseph Marilyn 
Published: October 2006

AbstractFactors affecting resistance of banana fruit to bruising were investigated by estimating the minimum (threshold) compression forces and impact energies (both applied through 8 mm dia balls) required to produce bruises on fruit. In a survey of fruit from 11 sites in St Lucia at altitudes from 4 to 290 m, high thresholds for compression bruising were associated with fruit releasing large amounts of latex at harvest, an indicator of their high turgidity. In experimental work, fruit harvested in early morning (07.45), when their turgidity would have been highest, required 5–49 N compression to cause bruises compared with 4–55 N for later harvested fruit (at both 10.45 and 13.45). Water loss induced by leaving fruit 1 and 2 days at ambient conditions between harvest and application of bruising treatments led to reductions in thresholds for compression bruising from 5–35 to 4–32 and 4–29 N, respectively. The importance of water loss in this effect was confirmed in an experiment in which the initial rate of decline in thresholds for compression bruising was reduced by keeping fruit at high relative humidity. Fruit at 30°C had a lower compression bruising threshold (3–31 N) than those at 13–5, 19 and 24–5°C (4–52, 4–72 and 4–46 N, respectively). In contrast, impact bruising thresholds were affected by delay after harvest and temperature in the opposite direction to compression bruising thresholds, increasing from 93 to 120 μJ following a 2‐day delay after harvest and from 74 to 104 uJ as a result of elevating temperature from 19 to 30°C. Further work will therefore be necessary to determine which of the two types of influence is most prevalent in the postharvest handling chain before recommendations on modified handling procedures can be made.
Analysis of the testaless seeds of chrysophyllum albidum: Nutritional aspects
Authors: Obasi N B Bonkens 
Published: October 2006

AbstractThe testaless seeds of Chrysophyllum albidum G Don from Nigeria were analysed and found to contain saponins with a foaming index < 100, 71 g kg−1 crude fibre, 109 g kg−1 total ash, 316 g kg−1 carbohydrates, 364 g kg−1 proteins and 52 g kg−1 fixed oil on dry weight basis. They were also found to have appreciable amounts of K, Ca, P and Mg. Further analysis of the carbohydrates showed the presence of starch and the reducing sugars arabinose, galactose, glucose and mannose. The profile of amino acids showed the seeds to be rich in the essential amino acids lysine, threonine, leucine, isoleucine and phenylalanine. The fatty acids of fixed oil include 16–3% palmitic acid, 5–9% stearic acid, 41–3% oleic acid, 30–9% linoleic acid and 1–6% arachidic acid.
Faecal recovery and diurnal variation in excretion of dietary chromium by mature swine
Authors: Saha Dhanonjoy C , Gilbreath Rex L 
Published: October 2006

AbstractDiurnal variation in faecal excretion of dietary chromium (Cr) was studied in this experiment in mature swine. Five gestating sows weighing between 225 and 250 kg were fed a corn/soya bean meal diet containing 14% crude protein, NRC recommended amounts of vitamins and minerals with a Ca: P ratio of 1.3:1. Chromic oxide was added (0.1% w/w) to the test diet, and ferric oxide was added (0.5% w/w) to the pre‐test and post‐test diets as dietary markers. Sows received 0.9 kg of the diet twice daily for 8 days. Total faeces from the test diet were collected and a sample of approximately 150 g of morning samples for days 6 to 9 of the experiment was separated. Faecal recovery of dietary Cr was calculated from the total collection and the samples of the 4‐day period. It was found that faecal concentration of the Cr varied between days (P < 0.05) and between times of the day (P < 0.05); true equilibrium of Cr excretion was never reached. Diurnal variation in faecal excretion of dietary Cr was shown to exist; Cr concentration was higher in the late morning samples than in the morning samples (P < 0.05). Total faecal recovery of dietary Cr was 93.27%, whereas a greater (P < 0.05) value was obtained by morning sampling (118.76%). A portion of the dietary Cr (6.73%) was retained in the gastrointestinal tract even after 2 days of Cr withdrawal from the diet.
Natural isotope fractionation in the discrimination of sugar origins
Authors: Martin Gérard J , Danho Doubou , Vallet Claude 
Published: October 2006

AbstractMore than 500 carbohydrate samples have been characterised by hydrogen, carbon and oxygen isotopic parameters measured on ethanol and water resulting from controlled fermentation. Different chemical states of the carbohydrate pool have been considered: polysaccharides from cereals, tubers and leguminosae (maize, sorghum, rice, wheat, barley, potato, bean), glucose, fructose and sucrose from fruits (pineapple, citrus, apple, soft fruits), sucrose from sugar plants (beet, cane). The overall carbon‐13 content of ethanol and the deuterium and oxygen‐18 contents of water before fermentation were determined by mass spectrometry of isotope ratios whereas the investigation of site‐specific natural isotope fractionation by deuterium NMR has provided access to the deuterium contents in the methyl (I) and methylene (II) sites of ethanol. The results have been analysed in the multidimensional space of these isotopic variables. Hierarchical clustering, principal component and discriminant analyses have been performed. Among fruits, for example, the pineapple group exhibits a 100% discrimination with respect to the apple and citrus groups which are themselves well distinguished. A still higher discrimination is reached between the three groups, citrus, cane and beet, and the addition of 10% exogenous cane or beet sucrose to citrus juice is unambiguously detected.
Proximate chemical composition of acha (Digitaria exilis) Grain
Authors: Temple Victor J , Bassa James D 
Published: October 2006

AbstractDigitaria exilis Stapf is an annual cereal plant indigenous to West Africa where it is cultivated for its straw and edible grains. The plant grows well on poor, sandy or ironstone soil in areas of low rainfall. In northern Nigeria the grain of D exilis, commonly called Acha or hungry rice, is harvested 3–4 months after sowing. Acha is one of the staple cereal foods in northern Nigeria during the dry season. Acha grain can be ground into flour and used to prepare local beverages; it can also be cooked in various forms with fish, meat, legumes or vegetables. The grains are also used to prepare feeds for domestic animals.We have chemically analysed the proximate composition of acha grain as part of its nutritional evaluation.
Parameters affecting allicin formation as a secondary metabolite by static cultures of Allium sativum
Authors: Agrawal Renu , Mohanty Bibhudatta , Singh Narendra S , V Patwardhan Madhav 
Published: October 2006

AbstractGarlic (Allium sativum L) bulb explants produced undifferentiated white globular callus when grown on MS medium having 2,4‐dichlorophenoxy‐acetic acid (2,4‐D) and Kinetin (Kn). Such callus when grown on medium having indole‐3‐yl‐acetic acid (IAA) and/or Kn developed into the differentiating callus which had comparatively more allicin than that of undifferentiated callus. The effect of sucrose, NH/NO ratios and hormone concentrations on growth and allicin development in the callus was investigated. There was a significant increase in allicin development in callus when grown for up to 4 weeks on medium (a) having sucrose at 3% and 5% levels; (b) having NH and NO ratios at 2:1 and 1;1; and (c) with Kn alone at a concentration of 0.5 mg litre−1, which produced a tenfold increase in allicin content.
Effects of husbandry practices on the seed yield and oil content of linseed in Northern Scotland
Authors: Taylor B Richard , Morrice Lawrence A F 
Published: October 2006

AbstractField trials at two sites assessed the effects of different husbandry practices on seed yield and oil content of linseed (Linum usitatissimum L). A pot experiment investigated very early sowings. In the field trials maximum seed yields were achieved from sowings over a longer period at Elgin than at Aberdeen. Sowings in pots before mid‐March resulted in poor plant establishments. Yields responded to nitrogen fertiliser levels greater than 40 kg ha−1 only on the lighter Elgin soils. There appeared to be no yield advantage from establishing more than 400 plants m−2 at either site. Plant growth regulators reduced plant height and, where lodging was reduced, increased yield. Seed oil contents were influenced more by environment than by husbandry; high nitrogen applications on light soils gave significant reductions in oil content.
Varietal differences among sorghum crop residues in relation to their phenolic HPLC fingerprints and responses to different environments
Authors: Mueller‐Harvey I , Dhanoa M S 
Published: October 2006

AbstractPhenolic compounds in leaves and stems from different sorghum (Sorghum bicolor (L) Moench) varieties grown at several sites were analysed by HPLC. The chromatograms were subjected to cluster analysis. Environment had greater effects on phenolic composition than variety. However, some differences were also due to varietal effects. Whilst most varieties seemed to give strong environment × genotype interactions, the phenolic compositions of two bird‐resistant (BR) varieties were more stable in different environments. Differences between bird‐and‐non‐bird‐resistant varieties were clearly expressed in leaf phenolics at some but not all sites. All varieties had similar stem phenolics.This type of information is relevant to breeding programmes. A strategy is suggested for selecting BR varieties with improved digestibilities.
Biochemical and microbiological investigations of sigda—A Sudanese fermented food derived from sesame oilseed cake
Authors: Elfaki Ahmed E , Dirar Hamid A , Collins Martin A , Harper David B 
Published: October 2006

AbstractBiochemical and microbiological changes during the fermentation of sesame (Sesamum inducum L) oilseed cake to produce the traditional Sudanese food sigda are reported. The microflora during fermentation was dominated by a homofermentative lactic acid bacterium Streptococcus sp, though initially the yeasts Candida sp and Saccharomyces sp were also present. The main fermentation product was lactic acid, the concentration of which attained 50 g kg−1 during fermentation. Acetic acid was also present at levels not exceeding 15 g kg−1. No other volatile fatty acids were formed in significant quantities. The accumulation of acids led to the pH of the mixture decreasing to 4.0 after 3 days. Dried sigda possessed a crude protein content of 440 g kg−1 and retained the high sulphur amino acid content of the sesame seed cake although lysine remained the most limiting amino acid nutritionally. The sigda fermentation was quite different from that of another Sudanese fermented food kawal, prepared from Cassia obtusifolia L leaves, and was also in marked contrast to the traditional oilseed fermentations practised in West Africa with respect to both the microflora and the products of fermentation.The traditional Sudanese fermented food furundu, prepared from the seed of karkade (Hibiscus sabdariffa L). was also examined. Initial findings suggest that the furundu fermentation isi ntermediate in character between that of sigda and kawal. It yielded a product iwth a crude protein content of 270 g kg−1, the protein being of excellent nutrition value with a chemical score of 80.