bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions
Authors: Kerr William L , Lim Miang H , Reid David S , Chen Hong 
Published: October 2006

AbstractThe hydrolysis of disodium‐p‐nitrophenyl phosphate (catalyzed by alkaline phosphatase) in frozen sugar and maltodextrin solutions was studied, with emphasis on how the rate of hydrolysis could be related to the glass transition temperature (T′g). Reaction rates decreased with storage temperature and approached zero at temperatures below ‐ 15°C. Arrhenius plots of the data were non‐linear, and the slopes of the best‐fitting lines differed from one solution to another. The data also did not fit the equation of Williams et al (J Am Chem Soc 77 (1955) 3701–3706) that describes diffusional processes as a function of the temperature difference (T‐T′g). However, when placed into similarly composed groups, log(rate) was linearly correlated with the temperature difference (T‐ T’g).
The effects of the organic acids in cocoa on the flavour of chocolate
Authors: Holm Camala S , Aston John W , Douglas Keith 
Published: October 2006

AbstractSamples (54) of dried fermented cocoa beans from different world regions were analysed for levels of organic acids, pH and titratable acidity. The effects of the organic acids on the flavour characteristics of cocoa were examined by sensory evaluation of chocolate made from samples of cocoa beans. Concentrations (g kg−1) of acids ranged from 1.3 to 11.8 for acetic, 1‐6 to 9‐9 for citric, 0.6 to 11.1 for lactic and 2.1 to 6.5 for oxalic. pH values ranged from 4.6 to 5.8, while titratable acidity ranged from 0.08 to 0.31 equivalents of sodium hydroxide per kg sample. Cocoas from South East Asia and the South Pacific tended to be more acidic than West African beans in terms of both chemical and sensory characteristics. Lactic and acetic acids were found to be in greater concentrations in cocoas from the former regions and were considered to be largely responsible for higher acid flavour scores. In contrast, citric and oxalic acids were generally lower in these beans. Flavour assessments of cocoas with and without added organic acids indicated that oxalic acid played an important role in chocolate flavour. These results suggest that a reduction in the levels of acetic and lactic acids only, may not be sufficient to produce a desirable flavour balance.
The effect of nitrite, garlic and starter culture on the survival of Salmonella typhimurium in Turkish soudjuk
Authors: Turantaş Fulya , Ünlütürk Adnan 
Published: October 2006

AbstractThe effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0·2 g kg−1) and garlic (8 g kg−1) added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2·5 × 105 g−1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.
Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
Authors: Mohamed Suhaila , Kyi Khin Ma Ma , Sharif Zainon Mat 
Published: October 2006

AbstractDehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys‐HCl had two to three times the ascorbic acid content of control or metabisulphite‐treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys‐HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys‐HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg−1 cys‐HCl was generally preferred over the other dehydrated guava products. Cys‐HCl‐treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys‐HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples.
The composition and concentration of n‐alkanes in retail samples of edible oils
Authors: McGill Alister S , Moffat Colin F , Mackie Peter R , Cruickshank Pamela 
Published: October 2006

AbstractAbstract: A range of edible oils were purchased from a variety of retail outlets and analysed for their n‐alkane (Σ33/15) content. The concentrations ranged from 7 to 166 mg kg−1, the lowest being walnut oil and the highest sunflower oil. n‐Alkanes with chain lengths of C27, C29 and C31 predominated in all of the plant oils except olive oil where C23, C25 and C27 were the most significant. The results of this pilot survey suggest that the n‐alkanes are indigenous and that their composition may be useful in characterising a specific plant seed oil. Two of the 42 samples analysed showed markedly different alkane patterns in which profiles similar to petroleum‐based sources dominated the contribution from odd carbon n‐alkanes typical of seed oils.
Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)
Authors: Singh Umaid , Rao Paleti Venkateswara , Subrahmanyam Nukala , Saxena Kulbhushan 
Published: October 2006

AbstractEight newly developed pigeonpea genotypes (ICPL 87, ICPL 151, ICPL 270, ICPL 366, ICPL 87051, ICPL 87063, ICPL 87067, and ICPV 1), and the two controls (BDN 2 and C 11) were analysed for cooking quality parameters and chemical composition, including amino acids and minerals. Protein quality was evaluated by determining the true protein digestibility, biological value, net protein utilisation (NPU), and utilisable protein. These genotypes differed significantly (P < 0–01) in the dhal cooking time. Sensory properties of dhal of these genotypes were found to be within the acceptable range, even though there were considerable differences among genotypes. Dhal protein, calcium, magnesium, zinc, and iron contents of these genotypes showed noticeable differences. Calcium content of ICPL 87067 was the highest (85‐6 mg per 100 g) and of ICPL 87 the lowest (54‐4 mg per 100 g) indicating large differences among the newly developed genotypes. No noticeable differences in sulphur‐containing amino acids of these genotypes were observed. NPU was the highest (65–4%) for ICPL 366 and the lowest (56–6%) for ICPL 270 and ICPL 87067 indicating significant (P < 0–01) differences among genotypes studied.
Endogenous amino acid flow at the terminal ileum of adult humans determined following the ingestion of a single protein‐free meal
Authors: Rowan Angela M , Moughan Paul J , Wilson Margaret N 
Published: October 2006

AbstractThe study sought to determine endogenous total nitrogen and amino acid flows at the terminal ileum of adult humans. Six adults (65 ± 10 kg bodyweight) with well‐established ileostomics fasted for 14 h before consuming a single protein‐free meal (240 g) containing Celite (acid‐insoluble ash) as an indigestible marker. Ileal digesta were collected for 8 h after the meal and endogenous flows were determined by reference to the marker. The mean (±SE) total 8 h output of digesta dry matter was 9.1 (± 3.51) g. The mean ileal flow of total nitrogen was 4.38 (± 0.770). with the mean amino acid flows ranging from 0.17 (± 0.009) for methionine to 2.26 (± 0.258) for glutamic acid (mg g−1 food dry matter intake).
Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts
Authors: Linssen Jozef P H , Janssens Anneloes L G M , Reitsma Hanneke C E , Bredie Wender L P , Roozen Jacques P 
Published: October 2006

AbstractTaste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil‐in‐water emulsions (30–300 g kg−1 oil) and yoghurts (1–30 g kg−1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg−1 for the emulsions and from 36 to 171 g kg−1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg−1 indicating that perception of styrene for oil‐in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg−1, much lower then the TRTC reported.
Xylose‐lysine model systems: The effect of pH on the volatile reaction products
Authors: Apriyantono Anton , Ames Jennifer M 
Published: October 2006

AbstractAqueous molal solutions of xylose and lysine (initial pH 4–9) were refluxed either with control of the pH at 5–0 or without pH control (final pH 2–6). Analysis by gas chromatography (GC) and GC‐mass spectrometry resulted in the identification of 58 and 28 compounds, respectively, from the two systems. Furans were the main reaction products in both systems and 2‐furfural alone comprised 522 and 999 g kg−1 of the volatiles, respectively, from the systems with final pH values of 5–0 and 2–6. Maintaining the pH at 5–0 resulted in a higher yield and greater numbers of nitrogen‐containing compounds, and monocyclic pyrroles, pyridines and 2,3‐dihydro‐l H‐pyrrolizines were identified only in that system. Aliphatic compounds, alicyclic compounds, benzene derivatives. l‐(2–furfuryl)pyrroles and pyrazines were also identified. This investigation is the first report of the formation of 2.3‐dihydro‐l H‐pyrrolizines in a model system containing lysine as the amino compound; a possible mechanism is proposed.
The distribution of fatty acids in the seed oils of the compositae, liliaceae, ranunculaceae and sapindaceae families
Authors: Sino D 
Published: October 2006

AbstractThe oil content and fatty acid composition of the seed oils of Compositae (five species), Goodeniaceae (three species), Liliaceae (three species), Ranunculaceae (three species) and Sapindaceae (three species) were determined. The fatty acid composition of the seed oils were analysed by gas chromatography. In the 17 species studied the seed oil fatty acids were dominated by linoleic acid (50.1–70–5%) followed by oleic (11.1–20–4%) and palmitic acids (9.0–13–3%), except in one species, Diplopeltis huegelii, in which oleic acid (35.1%) predominated.
The effect of the previous crop on the growth, nitrogen uptake and yield of winter barley intended for malting
Authors: Carreck Norman L , Christian Dudley G 
Published: October 2006

AbstractWinter barley which received a range of nitrogen rates, was grown at Rothamsted as a test crop after winter oats, winter barley, winter beans, oilseed rape or potatoes, to compare the effects of previous crop on growth and N uptake. In the autumn following the first year crops, the largest amount of residual inorganic N found in the soil was after potatoes, the smallest after oats. Throughout the second season the heaviest crops of barley, which also contained the most N, were after potatoes, and the lightest were after barley. To produce grain with a N concentration of less than 1.8% N (w/w, dry wt), acceptable for malting, it was found that not more than 75 kg N ha−1 after barley and 125 kg N ha−1 after oats, 100 kg N ha−1 after beans and 50 kg N ha−1 after rape or potatoes could be applied. The results demonstrated that barley of acceptable quality for malting can be grown after a break crop, providing that the rate of N fertiliser is suitably adjusted to take account of the residual fertility, but the results do not suggest that residual soil N affects the grain N concentration differently to N applied as fertiliser early in the season.
Cathepsin B, D, H and L activities in the processing of dry‐cured ham
Authors: Toldrá Fidel , Rico Elías , Flores José 
Published: October 2006

AbstractThe activities of cathepsins B, D, H and L have been assayed at various stages in the slow processing (15 months) of dry‐cured ham. Cathepsins B, H and L showed low recovered activity (5–10% of the initial activity) at the end of the process. However, cathepsin D almost disappeared after 5–10 months. Water‐soluble protein extractability decreased throughout the process while myofibrillar protein extractability was constant. There was a progressive disappearance of myosin heavy chain, myosin light chains 1 and 2, and troponins I and C, a marked increase of three breakdown products with molecular weights of about 150, 95 and 16 kDa and some minor products in the ranges 50–100 kDa and 20–45 kDa. Cathepsins B and L could be particularly active in the observed proteolysis which had a special relevance when the drying started. Actin, actinin, troponin T and tropomyosin did not seem to change.
Purification and properties of the major pectinesterases in lemon fruits (Citrus limon)
Authors: Macdonald Helen M , Evans Roger , Spencer Wendy J 
Published: October 2006

AbstractPectinesterase from lemon was separated into seven fractions by chromatography on CM‐Sephadex C‐50. Purification was hindered by the presence of pectin, for which the pectinesterase had a high affinity. Two major pectinesterases were purified: one was located solely in the peel and the other in the endocarp. They possessed similar molecular weights (35 kDa and 33 kDa, respectively) and high isoelectric points (> 11, and c 9). They required the presence of cations for optimal activity, the peel pectinesterase requiring a higher concentration of cations than the endocarp enzyme. Both enzymes were completely inactivated at temperatures above 88°C. Although neither enzyme destabilised the cloud of lemon juice or of comminuted lemon beverages, they caused cloud destabilisation of orange juice.
Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
Authors: Chatonnet Pascal , Dubourdieu Denis , Boidron Jean‐noël , Lavigne ValéRie 
Published: October 2006

AbstractVinylphenols (4‐vinylphenol and 4‐vinylguaiacol) are natural constituents of wine and can play a role in wine aroma. However, only white wines contain important quantities of these volatile substances which, beyond a certain concentration (limit threshold = 725 μg litre−1 of 4‐vinylguaiacol+4‐vinylphenol (1:1)), can be responsible for a depreciating ‘phenolic’ or ‘pharmaceutic’ characteristic, Saccharomyces cerevisiae possesses a type‐(E) enzymic activity, substituted cinnamate carboxy‐lyase (SCD), which is capable of transforming, by non‐oxidative decarboxylation, the phenolic acids in the must, (E) p‐coumaric and (E) ferulic acids, into corresponding vinylphenols. This endocellular activity is constitutive, it is only expressed during alcoholic fermentation and with a variable intensity depending on the yeast strain. Furthermore, the enzyme is rapidly inhibited by catechic tannins, which explains why, in comparison with white wines, red and rosé wines contain low levels of vinylphenols despite having more precursors. A yeast strain with a weak SCD activity has been selected and its use in vinification should eliminate the appearance of the phenolic taint in white wines coming from grapes rich in decarboxylable hydroxycinnamic acids.
Composition, variation of nutritional contents in leaves, seed protein, fat and fatty acid profile ofchenopodium species
Authors: Prakash Dhan , Nath Pashupati , Pal M 
Published: October 2006

AbstractThe foliage of Chenopodium belonging to 10 species were analysed for selected nutritional and antinutritional components. The overall range of moisture was 757‐910 g kg−1, carotenoid 78‐190 mg kg−1, vitamin C 0.5‐2.4 g kg−1, protein 26‐64 g kg−1, nitrate 2.6‐5.0 g kg−1 and oxalate 9‐39 g kg−1 (fresh wt). Variation of all the six parameters with respect to leaf position from the apex showed the highest amount of carotenoid at 7‐8, vitamin C at 9‐10, protein at 5‐6 and nitrate in the youngest leaves, followed by a continuous decrease with age (increasing position). However, oxalate contents always tended to increase with leaf position (age). The protein, fat and fatty acid composition in seeds of eight species were also analysed. Protein varied from 106 to 142 g kg−1 and fat from 30 to 62 g kg−1; palmitic, oleic and linoleic were the major fatty acids in the oils.
Effects of heat treatment on lysine in soya protein
Authors: Mao Lin‐Chun , Lee Kyung‐Hea , Erbersdobler Helmut F 
Published: October 2006

AbstractTotal lysine and available lysine were used For predicting the damage to lysine in soya protein heated with glucose and in alkali. The amounts of both types of lysine decreased during the treatments. The content of total lysine was much higher than that of available lysine. In soya protein heated with glucose, the available lysine content decreased by 78‐85 % and that of total lysine by 17‐40 %. In soya protein heated in alkali, available lysine decreased by 7‐24% and total lysine by 7‐13%. Since available lysine was more sensitive, changes in total lysine underestimated the nutritional damage.
The application of sub‐2‐μm particle liquid chromatography‐operated high mobile linear velocities coupled to orthogonal accelerated time‐of‐flight mass spectrometry for the analysis of ranitidine and its impurities
Authors: Jones Michael D. , Plumb Robert S. 
Published: October 2006

AbstractImpurity profiling of pharmaceutical drug substances or dosage formulations require methods involving high sensitivity and resolution from LC and MS alike as well as an acceptable analysis time. While throughput can be increased, it is usually at the expense of chromatographic resolution. The application of sub‐2‐μm stationary phases and high mobile linear velocities has been combined with orthogonal acceleration (oa)‐TOF MS for the impurity structural characterization analysis of small‐molecule pharmaceutics. A pharmaceutical drug substance was forcefully degraded and used to test the proof of concept of developing an impurity profile method by ultra performance liquid chromatography (UPLC). Optimum conditions were identified by use of method development simulation software as well as traditional approaches of method scouting with columns and a varied range of pH. Further analysis illustrated the effectiveness of applying oa‐TOF MS techniques to assist in achieving exact mass coupled with MS/MS to define the structural characterization of the related substances relative to the pharmaceutical active ingredient and identification of any unknown impurity substances. The barriers with trade‐offs between resolution and speed are overcome by the application of UPLC, whereas the increased sensitivity provides for superior exact mass oa‐TOF MS.
Use of a superabsorbent polymer for the pre‐concentration of volatile components from complex matrices
Authors: Flores Gema , Herraiz Marta , Ruiz del Castillo Maria Luisa 
Published: October 2006

AbstractA polymeric material commonly used as a superabsorbent in the sanitary industry is proposed for the first time for analytical purposes. Specifically, we have evaluated in this work the possibility of using this material in a programmed‐temperature vaporizer (PTV) injector for the introduction of large volume samples. To that end, the viability of this superabsorbent polymer as a retaining material was first studied by testing the stability of its absorption capacity in the presence of various solvents and at various temperatures. Subsequently, its effectiveness in the isolation of menthol and its isomers from Mentha piperita essential oil as well as γ‐lactones from peach essential oil was assessed. For that purpose, optimization of different variables, namely PTV temperatures during sampling, purge times, and desorption temperatures, involved in the solvent elimination was performed. Additionally, the information obtained was compared with that acquired for the adsorbent material Tenax TA. The results shown in this work proved not only the viability of using this superabsorbent polymer in analytical procedures but also demonstrated its advantages over the adsorbent Tenax TA in attaining internal GC concentration of a sample by introducing large volumes via PTV.
Phosphatfreie Wasch‐ und Reinigungsmittel
Authors: Niederstebruch A. 
Published: October 2006

AbstractDie in neuester Zeit aus der Patentliteratur bekannt gewordenen phosphatfreien Wasch‐ und Reinigungsmittel lassen sich in zwei Gruppen einordnen. Die erste umfaßt solche, die weder Phosphate noch deren Ersatzstoffe betreffen. Die vergleichsweise gute Reinigungswirkung dieser Mittel wird durch den Einsatz solcher Tenside erzielt, die im Vergleich zu bisher üblichen eine größere Anzahl von polaren Gruppen enthalten. Beispiele hierfür werden genannt. Die zweite Gruppe betrifft Phosphatersatzstoffe, insbesondere niedermolekulare anorganische bzw. organische Verbindungen, höhermolekulare wasserlösliche organische Verbindungen und anorganische sowie organische Ionenaustauscher. Auch hierfür werden Beispiele genannt. Die Reinigungskraft insbesondere tripolyphosphathaltiger Waschmittel wird solchen ohne Phosphatanteile gegenübergestellt.
Vergleichende Messungen der Hornschichthydratation
Authors: Tronnier H. 
Published: October 2006

AbstractDa eine gut hydratisierte Hornschicht eines der wichtigsten Ziele der Hautpflege darstellt, besteht an der Bestimmung der Hornschichthydratation ein besonderes Interesse. Eine Messung der Wasserabgabe von der Haut ist mit verschiedenen Methoden möglich, am geeignetsten dürfte das Evaporimeter sein. Auch an der Hautoberfläche ist eine Messung des Wassergehaltes möglich. Die Hornschichthydratation läßt sich durch Widerstandsmessung, mit der Kondensatormethode und dem Resonanzfrequenzverfahren bestimmen. Vergleichende Untersuchungen zeigten eine Übereinstimmung der Meßwerte der Kondensatormethode und dem Resonanzfrequenzverfahren, während sich Ähnlichkeiten in den ermittelten Verlaufskurven für die Wasserabgabe und Widerstandsmessung ergaben. Bei der Widerstandsmessung und in geringem Umfang auch bei der Kondensatormethode wird das an der Hautoberfläche, z. B. in aufgetragenen Emulsionen befindliche Wasser mitbestimmt, woraus sich die unterschiedlichen Wirkungszeiten für kosmetische Produkte erklären.
50 Jahre DGF ‐ Erinnerungen an die Gründung und die Jahre des Aufbaus der Gesellschaft
Authors: Pardun H. 
Published: October 2006

AbstractDer Autor war in den Jahren 1932‐1936 Assistent von H. P. Kaufmann und hatte Gelegenheit, die Gründung und den Aufbau der DGF aus nächster Nähe zu beobachten. Als Hitler 1933 die Macht übernommen hatte, sah er es als wichtigste Aufgabe an, Deutschland in der Lebensmittelversorgung vom Ausland unabhängig zu machen. Das sollte u. a. durch Drosselung der Einfuhr von Ölen und Fetten und durch Steigerung des Ölsaatenanbaus erreicht werden. Zur Lösung der damit verbundenen Probleme wurde im Dezember 1935 auf Veranlassung der Regierung die Deutsche Gesellschaft fü Fettforschung (DGF) gegründet, die die Tätigkeit aller auf dem Fettgebiet maßgebenden Personen und Institutionen koordinieren sollte. Zum Vorsitzenden wurde Kaufmann bestellt, der bereits damals als Pionier der Fettforschung international anerkannt war. Er wurde 1983 zum Präsidenten der Internationalen Gesellschaft zum Studium der Fettstoffe (IC) gewählt. Während des Krieges lag der Schwerpunkt der DGF‐Aktivität auf dem Gebiet der Fettversorgung. Die DGF mußte 1944/45 ihre Tätigkeit beenden, nachdem ihre Laboratorien und Geschäftsräume durch Bomben zerstört waren. 1948 wurde die Gesellschaft neu gegründet. Das Lebenswerk Kaufmanns fand seine Krönung in den beiden Fettinstitute im Jahr 1964 bzw. 1968.