bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipid and autoxidative changes in cold stored cod (Gadus morhua)
Authors: Hardy Roy , McGill Alister S. , Gunstone Frank D. 
Published: November 2006

AbstractA study of lipid changes during the frozen storage of cod confirms that the major change is that of lipolysis. Oxidation is extremely slow and occurs primarily in the phospholipid fraction. Nevertheless, sufficient oxidation takes place during cold storage to reduce the acceptability of the fish primarily through the production of hept‐cis‐4‐enal. The mechanism whereby hept‐cis‐4‐enal occurs is discussed.
Biochemical changes occurring during the manufacture of budu
Authors: Beddows Clifford G. , Ardeshir Arshes G. , Daud Wan Johari Bin 
Published: November 2006

AbstractThe changes that occur during the commercial production of budu, a Malaysian fish sauce were examined. It was shown that the maximum volume of liquid was produced after 140 days and that proteolysis continued to occur until 200 days when 56% of the insoluble fish protein had been hydrolysed into soluble form. The colour was produced early during the fermentation. The aroma constituents, ammonia and trimethylamine, were produced early in the fermentation process, but the volatile fatty acids did not appear when fresh fish (Stolephorus) was used for the fermentation. In the commercial production, n‐butanoic acid concentration remained constant during the fermentation but ethanoic acid did increase during the period. The salt concentration and the pH were approximately constant throughout, at 26% and 5.65, respectively.
Purification and changes in activities of tomato pectinesterase isoenzymes
Authors: Tucker Gregory A. , Robertson Neil G. , Grierson Donald 
Published: November 2006

AbstractChanges in the isoenzymes of pectinesterase were studied during the development of normal tomato fruit and of fruit from two near isogenic lines containing the ‘Never ripe’ (Nr) and ‘ripening inhibitor’ (rin) alleles. Nr fruit ripen slowly to an orange‐red while rin is even more extreme, eventually turning yellow. Enzyme activity present in normal green fruit increases during ripening, as did that in Nr fruit. No comparable increase was observed in rin fruit. Pectinesterase activity was resolved into two major forms by ion‐exchange chromatography. One of these isoenzymes (PE 2) accumulated during the ripening of normal and Nr fruit, but did not change in the rin fruit. PE 2 was purified to homogeneity, judged by electrophoresis in dodecyl sulphate‐polyacrylamide gels.
The sorghum embryo in relation to the hydrolysis of the endosperm during germination and seedling growth
Authors: Aisien Anthony O. , Palmer Godfrey H. 
Published: November 2006

AbstractTime‐course changes in the structural and physiological properties of sorghum grain embryo have been investigated in relation to the hydrolysis of the endosperm during germination and seedling growth. Histochemical analysis showed that the reserve food materials of the scutellum tissue were metabolised rapidly during germination and seedling growth. Light microscope analysis of structural changes showed that scutellar epithelial cell elongation was associated with endosperm reserve mobilisation. Electron microscope studies verified preliminary histochemical and light microscope findings and showed that extensive metabolism of subcellular storage materials occurred during early germination and seedling growth. Physiological evidence indicated that both sorghum embryo and endosperm were insensitive to the gibberellic acid, GA3. Other hormones such as indole‐3‐acetic acid and kinetin also failed to induce α‐amylase production. This suggests that the hormonal response of the aleurone of sorghum is different from that of barley aleurone. Dissection of sorghum showed that the whole body of the scutellum was capable of producing α‐amylase.
The effect of saponification, reduction and mild acid hydrolysis on the cell walls and cellulase‐treated cell walls of Lolium perenne
Authors: Tanner Guy R. , Morrison Ian M. 
Published: November 2006

AbstractCell wall material from the mature stems of perennial ryegrass (Lolium perenne) was hydrolysed with a commercial cellulase preparation. The residual insoluble material was fractionated by treatment with sodium hydroxide, sodium borohydride and mild trifluoroacetic acid and the carbohydrate and phenolic composition of the resultant fractions were compared with those of the original cell wall material. The susceptibility of the cell wall components to solubilisation by these treatments was found to depend more on their association with each other than on their intrinsic properties. These observations are discussed in relation to the concept of the secondary cell walls of plants as networks of cellulose microfibrils embedded in a ligno‐hemicellulose matrix.
A rapid screening method for determining the digestibility of kale using near infrared reflectance
Authors: Allison Michael J. 
Published: November 2006

AbstractA Neotec Scanning Infrared Analyser was used to generate predictive equations for the rapid estimation of kale digestibility. The most successful of these equations gave estimates of digestibility of samples in a calibration population that correlated highly (r=0.95) with the manual estimates. When this method was applied to additional kale samples, not included in the calibration set, it was again successful in screening for high digestibility, despite lower correlation coefficients and increases in standard errors as compared to the equivalent results for the calibration set. Absorption peaks in the spectral scans of cell wall components were compared with the wavelengths used in the best prediction equation in an attempt to gain a clearer understanding of the factor or factors that limit kale digestibility.
An appraisal of currently used soil tests for available copper with reference to deficiencies in English soils
Authors: Tills Alison R. , Alloway Brian J. 
Published: November 2006

AbstractEight soil tests for plant‐available copper were used on twenty English soils of moderate to low copper status. The ability of these tests to predict plant copper uptake, tested in a pot trial, was compared using multiple regression analysis including other soil factors such as pH, organic matter and clay content.The EDTA soil test was found to give the best prediction of plant uptake from a regression equation including EDTA extractable soil copper, pH, free Mn and Fe oxide, clay and organic matter content.
Peroxidase, catalase and palmitoyl‐CoA hydrolase activity in blanched carrot cubes after storage at −20°C
Authors: Baardseth Pernille , Slinde Erik 
Published: November 2006

AbstractThe effect of storage at − 20°C was studied on carrot cubes which had been blanched at 50°, 60°, 70° and 80°C for 2, 5, 10 and 20 min. A sample of unblanched carrot cube was used as reference. Results from sensory methods were compared with the activity of the three enzymes, palmitoyl‐CoA hydrolase, catalase and peroxidase. Good quality retention was obtained when palmitoyl‐CoA hydrolase was no longer present, while activity of catalase (9%) and peroxidase (6%) remained.
Studies on the palmitoyl‐CoA hydrolase activity in carrot
Authors: Baardseth Pernille , Slinde Erik 
Published: November 2006

AbstractCarrot homogenate contains a palmitoyl‐CoA hydrolase. The enzyme was detected by spectrophotometric and radiochemical methods. The activation energy (Ea) for the reaction was determined to be 16700±2000 cal mol−1 with a Q10 of 1.8. The rate of reaction reaches its maximum at 45°C and ceases completely at 55°C. The inactivation energy was found to be 67000±11000 cal mol−1. A purification factor of 60 was obtained when polyvinylpyrolidone, polyethylene glycol, dithiothreitol and glycerol were used as stabilising agents, and the purification of palmitoyl‐CoA hydrolase was carried out without delay. The method used successively, polyethylene glycol fractionation and DEAE‐cellulose, hydroxylapatite and Ultrogel AcA 34 chromatography. Palmitoyl‐CoA hydrolase has a molecular weight of 42000 daltons and a pI of 4.6. The role of this enzyme in the development of off‐flavour in carrot has been discussed.
Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy
Authors: Osborne Brian G. 
Published: November 2006

AbstractThe simultaneous analysis of ascorbic acid, azodicarbonamide and L‐cysteine in bread improver mix concentrates at levels of 0–10% in a starch diluent has been achieved. The use of near infrared reflectance spectroscopy enabled the measurements to be obtained in less than one minute with accuracies of about ± 1% at the 95% confidence interval.
A comparison of rumen fermentation patterns in sheep and goats given a variety of diets
Authors: Hadjipanayiotou Miltiades , Antoniou Takis 
Published: November 2006

AbstractThe rumen fermentation pattern was studied in mature, dry non‐pregnant Chios ewes and Damascus goats. They were fed one of five roughages: barley, lucerne or sudex hay, barley straw and acacia leaves and twigs alone and in combination with concentrates (1:1 ratio). Goats had significantly lower pH values when barley hay+ concentrate or sudex hay were fed. The level of ruminal NH3‐N did not differ between species, but it was affected by source and level of dietary protein. The tungstic acid precipitable protein concentration (g litre−1) in rumen liquor was generally higher in goats than in ewes (6.1 versus 4.9). The molar proportions of individual VFA and total VFA concentration were significantly affected by diet but not by species.
The effect of physical and chemical treatments on the degradation of wheat and barley straws by rumen liquor‐pepsin and pepsin‐cellulase systems
Authors: Morrison Ian M. 
Published: November 2006

AbstractSamples of wheat and barley straw, milled through a 1 mm sieve, were ball milled to <0.25 mm as a representative physical treatment, or delignified by the acidchlorite procedure as a representative chemical treatment. The original and treated samples were examined using in‐vitro digestion systems based on rumen liquor‐pepsin and pepsin‐cellulase. The digestibility was determined as well as the extent of digestion of the cellulose, hemicelluloses and lignin.The rumen liquor‐pepsin system was able to digest a greater proportion of the original and treated straws than the pepsin‐cellulase system while ball milling improved the digestibility more than delignification, irrespective of the digestion system. Core lignin was not digested by either system. Ball milling improved the digestibility of the cellulose fraction to a greater extent than the hemicellulose fraction, whereas delignification had a greater effect on hemicellulose digestion than on cellulose digestion. There were also differences in the rate of removal of the different sugar residues present in the hemicellulose fraction.
Glycosidic linkages of legume, grass and cereal straw cell walls before and after extensive degradation by rumen microorganisms
Authors: Gordon Alex H. , Lomax James A. , Chesson Andrew 
Published: November 2006

AbstractThe technique of methylation analysis for the location of glycosidic linkages in cell wall polysaccharides was applied directly (after dry milling in liquid nitrogen) to whole wheat and barley straws, cell wall preparations from early‐ and late‐cut perennial ryegrass and white clover, and their extensively degraded residues recovered from the rumen. The addition of an internal standard, methyl‐β‐D‐allo‐pyranose, to milled samples enabled the recovery of partially‐methylated sugars to be quantified, and the recovery of parent sugars from methylated material to be compared with values obtained by direct estimation of monosaccharides by the alditol acetate method. Recovery of sugars from methylated samples was generally higher than that predicted by the alditol acetate method, particularly from digested residues.All four samples of Gramineae showed similar proportions of glycosidic linkages in which (1 →4)‐linked xylose and glucose units accounted for more than 80% of total identified partially‐methylated sugars. The proportions of glycosidic linkages found in digested residues of straws were essentially the same as those found in the parent material. In residues of the more digestible ryegrass there was a two‐ to three‐fold increase in (1→4)‐linked xylose units without branch points at the O‐2/O‐3 positions, the proportions of these branch points being substantially reduced. A corresponding reduction in the proportion of (1→2)‐, (1→3)‐and terminally‐linked arabinose units was also found. The proportion of both (1→4)‐ and (1→3)‐linked glucose units were also reduced in digested residues. These changes were greater in the early‐cut than in the late‐cut sample. White clover differed from the Gramineae in a number of respects. Galactose units predominantly in the form of (1→4)‐, (1→6)‐ and terminally‐linked units, were the major non‐cellulosic sugars present. The proportion of all forms of galactose was reduced in digested residues, but (1→6)‐linked units appeared more resistant to degradation than (1→4)‐linked units. Like ryegrass, the proportion of xylose units increased in digested residues from clover, while the proportion of glucose decreased. The proportion of (1→4)‐linked mannose units, initially present at levels ten times as great as in the Gramineae, was also substantially reduced.
The effect on egg production of adding sodium bicarbonate and potassium carbonate to a practical‐type layer's diet
Authors: Stevenson Mary H. 
Published: November 2006

AbstractEighty laying hens (40 Hisex white, 40 Hisex brown) were given, for ten 28‐day periods, a control diet and four experimental diets in which the relationship between Na, K and Cl (Na+KCl) expressed as mEq kg−1 diet was elevated by adding increasing amounts of NaHCO3 and K2CO3. Increasing the (Na+KCl) mEq kg−1 diet had no significant effect on any of the parameters measured but the breed x diet interaction significantly affected mean egg weight.
The nutritional value of dried cassava root meal in broiler diets
Authors: Stevenson Mary H. , Jackson Norman 
Published: November 2006

AbstractIn each of two experiments, 600 male broiler chicks (Ross 1) were randomised into 24 groups each containing 25 birds. From the age of seven days they were given one of six experimental diets. These were a control diet having ground wheat as the main cereal source and five other diets in which mainly the wheat was replaced by increasing amounts (100, 200, 300, 400, 500 g kg−1 diet) of dried cassava root meal. Neither body weight nor food intake were significantly affected in either experiment by the inclusion of dried cassava root meal at levels up to 500 g kg−1. Food conversion efficiency was unaffected by dietary treatment except in experiment 1 after 4 weeks, when the diet with 100 g cassava meal kg−1 resulted in a better food conversion efficiency than in the case of the other dietary treatments. The carcass and abdominal fat weights and the chemical composition of the carcasses were unaffected by dietary treatment. In the caecal contents the proportion of acetic acid was increased and that of propionic and valeric acids reduced by the inclusion of dried cassava root meal. The moisture content of the litter was not significantly affected by the presence of cassava root meal although the litter became wet and sticky in the groups given the two highest levels of cassava root meal in Experiment 1. For this reason, the maximum recommended level of inclusion of dried cassava root meal in broiler diets is 30%.
Formation of β‐phenylethylaminoalanine in protein foods heated in the presence of added amine
Authors: Tucker Daryl J. , Jones Gwyn P. , Rivett Donald E. 
Published: November 2006

AbstractThe reaction of phenylethylamine with a variety of protein‐containing foods has been demonstrated. The reaction resulted in the formation of a α‐N‐substituted diaminopropionic‐acid derivative, DL‐3‐(N‐phenylethylamino)‐alanine (PEAA), presumably by a pathway analogous to the formation of lysinoalanine. PEAA was detected in three cheeses, two soya products and a concentrated yeast extract after heating with added amine at various pH values. It was also found in a cheese which had been subjected to a simulated grilling procedure. Of considerable interest was the detection of this novel amino acid in foods heated with amine below pH 7. We had earlier proposed that PEAA may be produced by a mechanism similar to that attributed to the formation of lysinoalanine which is often found in alkali‐treated foods. This type of reaction, however, would not be expected to occur at acidic pH and the production of PEAA may involve an alternative mechanism. Experiments with tyramine and histamine indicated that this reaction may occur with a variety of biogenic amines.
Starch and non‐starch polysaccharides in some cereal foods
Authors: Englyst Hans N. , Anderson Veronica , Cummings John H. 
Published: November 2006

AbstractThe polysaccharide content of some cereal foods is reported, measured by a recently described technique. This method allows accurate determination of plant cell wall and other plant polysaccharides and identification and measurement of starch made resistant to digestion by α‐amylase and pullulanase during food processing (resistant starch). The results reported are at variance with values for dietary fibre measured by other published methods by a factor of up to 10 in some foods. This is due partly to the failure of some methods to identify resistant starch separately from NSP and partly to other details of methodology. Implied in these findings is the need to critically assess methods used for the chemical determination of non‐starch polysaccharides and the need to be cautious in interpreting dietary‐fibre‐intake data especially in population studies.
Zur Kenntnis der Säuren des rohen Montanwachses und seiner Raffinate
Authors: Presting W. , Kreuter Th. 
Published: November 2006

AbstractNeben Monocarbonsäuren, die etwa die Hälfte des sauren Anteils im Rohmontanwachs und seiner Chromsäure‐Raffinate ausmachen, sind auch noch Di‐ und Polycarbonsäuren, Oxy‐ und Ketosäuren vorhanden. Es werden verschiedene Wege zur Trennung der sauren Bestandteile Beschrieben. Zur Isolierung der mono‐ und difunktionellen Verbindungen werden Methoden der Chromatographie und des Ionenaustausches zur Anwendung gebracht.
Die α‐Glyceryläther des Lebertrans
Authors: Emmerie A. , Engel C. 
Published: November 2006

AbstractFür die Herstellung des unverseifbaren Anteiles von Kabeljau‐Lebertran wird eine neue chromatographische Methode beschrieben. Die Reinigung und die Abtrennung der aktivsten Fraktionen erfolgt mit Hilfe einer mikrobiologischen Methode. Die Aktivität beschränkt sich auf die ungesättigten α‐Glyceryläther, und zwar wurden außer Selachylalkohol noch andere ungesättigte α‐Glyceryläther isoliert.
Zur Wirkung von Textilien aus Chemiefasern auf die Haut
Authors: Carrié C. , Kramer S. 
Published: November 2006

AbstractDie Trocknung der Chemiefasern auf der Haut, das Verhalten der verschiedenen Stoffe gegenüber dem Fettgehalt der Hautoberfläche und die Frage der Keimbesiedlung verschiedener Textilien aus Chemiefasern werden untersucht.
Über die Wirkung des α‐Tocopherols auf die serumlipoidsenkende Wirkung einiger natürlicher Fettgemische bei Atherosklerotikern
Authors: Jáky M. , Korányi A. 
Published: November 2006

AbstractVff. untersuchten an Arteriosklerose‐Kranken die serumlipoidsenkende Wirkung einer Schweinefett + Sonnenblumenöl bzw. Carthamusöl enthaltenden Diät. Sie stellten fest, daß eine optimale Wirkung der essentiellen Fettsäuren erreicht wird, wenn das Verhältnis: Essentielle Fettsäuren zu Tocopherol einen Wert von etwa 2.2 aufweist.
Der Übergang von Wachs zu Harz
Authors: Kaupp J. 
Published: November 2006

AbstractEs werden zwei Produktreihen beschrieben, bei denen ein gleitender Übergang von reinem Wachs zu reinem Harz auftritt. Die Änderung der Eigenschaften wird anhand von Schmelzpunkt, Transparenz, Viskosität, Wärmeausdehnung, Pastenbildefähigkeit und mit Hilfe von Röntgendiagrammen verfolgt, und es wird versucht, eine Abgrenzung der noch wachsartigen Produkte gegenüber den harzartigen zu finden.
Zusatzstoffe der Margarine
Authors: Pardun H. 
Published: November 2006

AbstractVf. bespricht die verschiedenen Gruppen der Zusatzstoffe moderner Margarine‐Kompositionen (Emulgatoren, Sedimentbildner, Konservierungsmittel, Antispritzmittel, Aroma‐ und Geschmacksstoffe, Farbstoffe, Vitamine und Kennzeichnungsmittel). Es werden die Aufgabe und die Eigenschaften der einzelnen Ingredienzien diskutiert.
Der „geschlossene Flaschentest”︁, eine einfache quantitative Methode zur Bestimmung der biologischen Abbaubarkeit anionischer Detergentien und anderer Substanzen
Authors: Fischer W. K. 
Published: November 2006

AbstractVf. beschreibt die Vor‐ und Nachteile praxisnaher Meßmethoden zur quantitativen Bestimmung der biologischen Abbaubarkeit anionischer Detergentien und anderer Substanzen. Das am wenigsten von äußeren (technischen) Fehlerquellen abhängige Meßverfahren ist der „geschlossene Flaschentest”︁. Eine Vorschrift zur Durchführung dieser Methode wird gegeben.
Aufsprüh‐ und Sprühmisch‐Verfahren zur Herstellung von Waschmitteln
Authors: Pfrengle O. , Peitruck Ch. 
Published: November 2006

AbstractVff. berichten über eine neue Technik zur Herstellung von Wasch‐ und Reinigungsmitteln, die darin besteht, Tenside auf voluminöse Phosphate und andere Mineralstoffe aufzusprühen. U. a. wird die Sprühmischtrommel Budenheim eingehend besprochen. Es wird darauf hingewiesen, daß das Sprühmisch‐Verfahren neben der Sprühtrocknung auf dem Waschmittel‐Gebiet angewendet wird.
Neuere Anwendungsmöglichkeiten von pflanzlichen Ölen auf dem Anstrichmittel‐Gebiet
Authors: Wiff J. E. , Martin P. H. , Baldwin A. R. 
Published: November 2006

AbstractEs werden Filme aus Zinkoxyd enthaltendem Leinöl verschiedener Viskosität auf ihre Widerstandsfähigkeit gegen Blasenbildung, Dampf‐Durchlässigkeit, Wasseraufnahme u. a. untersucht. Die Ergebnisse werden mit denen mit Leinöl‐Emulsionen erhaltenen verglichen.
Verfahren zur Vermeidung von Geruchsbelästigungen in der Umgebung von Fischmehlfabriken
Authors: Lühr W. 
Published: November 2006

AbstractGeruchsbelästigungen in der Umgebung von Fischmehlfabriken sind in erster Linie auf den Ausstoß der Trocknerabgase zurückzuführen. Man unterscheidet Feuer‐ und Dampftrockner. Für jede der beiden bekannten Trocknerausführungen wird ein Reinigungs‐Verfahren der Abgase beschrieben, das man im halbtechnischen Maßstab bereits angewendet hat.
Aluminium in der Fischwirtschaft
Authors: Schlossmacher H. 
Published: November 2006

AbstractDie Vorteile der Verwendung von Aluminium in der Ernährungs‐Industrie, vor allem in der Fischwirtschaft, werden aufgezeigt. Es werden Beispiele für die zahlreichen Einsatzmöglichkeiten des Aluminiums in der Fisch‐Industrie gegeben.
Über die Abwandlung der Eigenschaften von Petroleumwachsen durch Polyolefinwachse
Authors: Brotz W. 
Published: November 2006

AbstractUm die Eigenschaften der in der Verpackungs‐Industrie zur Beschichtung, Imprägnierung und Kaschierung von Papieren und Kartons verwendeten Wachse den Anforderungen des jeweiligen Verpackungsmaterials am besten anzupassen, werden heute oft Polyolefinwachse eingesetzt. Die Grundeigenschaften derselben — Molekulargewicht, Dichte und Kristallinität — bestimmen ihre Wirkung auf Petroleumwachse.Am Beispiel eines Paraffins wird gezeigt, in welchen Bereichen diese Grundeigenschaften liegen sollen, um die erwünschte Verbesserung des Grundwachses zu erzielen.
Aktuelle Fragen des Korrosionsschutzes durch Anstrichstoffe
Authors: Oeteren Oberin G. K. A. 
Published: November 2006

AbstractDie wirtschaftlichen Verluste durch Korrosion und die Kosten für den Korrosionsschutz werden an Hand einiger Objekte dargestellt. Die gebräuchlichsten Korrosionsschutz‐Methoden werden aufgeführt und der Schutz durch Anstrichfilme behandelt.Die Gesichtspunkte für die Auswahl der Anstrichmittel werden aufgezeigt. Die Voraussetzung für einen sachgemäßen Schutz: Untergrund‐Vorbehandlung, Schichtdicke, Reifezeit, werden erläutert. Der Anstrich von Frischen feuerverzinkten Flächen und Wirtschaftlichkeitsfragen werden besprochen.