bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical and microbiological changes occurring in wheat silage maintained under modified atmospheres
Authors: Lisker Norberto , Taari Eli , Ashbell Gilad , Henis Yigal 
Published: October 2006

AbstractIn wheat silage maintained for 21 days at 26°C and 9‐9 kPa water vapour pressure under a continuous flow of modified atmospheres (MAs) containing 20% v/v O2 and different concentrations of CO2 (from 20 % v/v to 80 % v/v) there was a significant increase in pH and in the colony‐forming units (CFU) of aerobic bacteria, yeasts and moulds. In addition, water‐soluble carbohydrates (WSC) and acetic and lactic acids decreased considerably. Similar results were obtained with a continuous flow of 90 %, 95 % and 99 % v/v CO2 (supplemented to 100 % v/v with O2) and with 100 % v/v pure O2 Only with silage kept in an atmosphere of 100 % v/v CO2 or of 100 % v/v N2 were no changes observed.
A chemical study of lupinus hispanicus seed—nutritional components
Authors: Múzquiz Mercedes , Burbano Carmen , Rey Carmen , Cassinello Mar 
Published: October 2006

AbstractEcotypes of the native Spanish species Lupinus hispanicus were analysed for seed nutrient composition. Comparisons were made between the two subspecies (ssp hispanicus (Boiss et Reut) and sspbicolor (Merino)). OtherLupinus species were also analysed. The seed protein content of Lupinus hispanicus is fairly high (420 g kg−1), and the tryptophan content is higher than that of other species (15–20 g kg−1). The oil content (30 g kg−1) is lower than that of Lupinus mutabilis and Lupinus albus. Of the sterols, β‐sitosterol and campesterol are high and cholesterol is low. The mineral content was similar for all species studied but some ecotypes of L hispanicus had high values of Mn though much lower than L albus (361 and 2396 mg kg−1, respectively).
Mechanism of seed lectin tolerance by a major insect storage pest of Phaseolus vulgaris, acanthoscelides obtectus
Authors: Gatehouse Angharad M R , Shackley Simon J , Fenton Katherine A , Bryden Julia , Pusztai Arpad 
Published: October 2006

AbstractThe bean weevil Acanthoscelides obtectus (Say) is a major storage peat of Phaseolus vulgaris L (kidney, haricot bean). The seeds of P vulgaris contain high levels (up to 30 mg g−1 DM) of lectin, which has been shown to be toxic towards larvae of the related bruchid storage pest of cowpea, Callosobruchus maculatus F. The lack of toxicity of this lectin towards larvae of A obtectus is demonstrated. Unlike the strong binding of lectin to the midgut epithelium observed in larvae of C maculatus, no binding of lectin molecules was found to occur in the gut epithelial cells of A obtectus. This observation provides the basis for a hypothesis explaining the lack of toxicity of P vulgaris lectin towards A obtectus. Assays of proteolytic activity in gut homogenates of C maculatus and A obtectus suggest that the difference in susceptibility of the two insects towards the toxic effects of the lectin is not due to differential inactivation by proteolysis. Besides its effects on larval development, the lectin has a further effect at pupation, causing disruption of adipose tissues in C maculatus but having no effect on A obtectus.
Apparent discrepancies between immunochemical methods used for ovalbumin recognition in food
Authors: Breton Christelle , Thanh Luu Phan , Dubray Gerard , Paraf Alain 
Published: October 2006

AbstractThe specificity of rabbit anti‐native ovalbumin antibodies against native ovalbumin (NOA) or heat‐denatured ovalbumin (HDOA) was studied by affinity chromatography, ELISA techniques, quantitative immuno‐precipitation and HPLC. Affinity‐purified antibodies were prepared either by passing antisera successively on an NOA column and an HDOA column, or vice versa. Antisera were found to contain about 85 % of antibodies directed against NOA, 7% specific for HDOA and 8% retained by both columns.It is shown that antibodies specific for NOA fully precipitated NOA in liquid‐phase precipitation but were unable to bind NOA in ELISA using NOA‐coated plates, while recognising NOA trapped on the solid phase by a first layer of antibodies: ovalbumin was thus completely denatured during interaction with plastic as shown also by the fact that antibodies specific for HDOA reacted with NOA‐coated plates.These results point out the need to modify ELISA tests for monoclonal antibodies selection and for structural studies of food molecules in complex mixtures. However, this observation, which holds true for ovalbumin, might not apply to all antigens.
Compositional and quality characteristics of paneer made from soya beans and buffalo milk under different heat treatments
Authors: Parmar Shantilal S , Singh Sukhminder , Sharma Radhey S 
Published: October 2006

AbstractSoya—buffalo milk (SBM) paneer was prepared from an admixture (1: 1 w/w, wet basis) of buffalo milk and tofu, the latter made by two methods (boiling and pressure cooking). Calcium sulphate (20 g litre−1) and citric acid (100 g litre−1) were used as coagulants for tofu and SBM‐paneerpreparations, respectively. Significant differences (P0.05) were observed in the yield of okara and hulls of soya beans in the two methods. However, no significant differences were observed in the yield and composition of tofu. SBM‐paneer( unfried and fried) showed no significant difference in composition between the methods, excepting the moisture and fat levels in the unfried SBM‐paneer. Fried SBM‐paneer prepared by pressure cooking showed a significant difference in the sensory score. Comparative appraisal of the composition of tofu, SBM‐paneer ( fried and unfried) and whey obtained in the two methods are presented.
The role of a low molecular weight glutenin fraction in the cooking quality of durum wheat pasta
Authors: Kobrehel Kàroly , Alary Rémi 
Published: October 2006

AbstractDurum wheat glutenin fractions, composed of two low molecular weight proteins DSG‐1 and DSG‐2 (durum wheat (Triticum durum Desf) sulphurrich glutenin fractions) were extracted from semolina samples using a low concentration of Na tetradecanoate after extracting albumins, globulins and gliadins. DSG proteins have a highSH plus SS content. A highly significant correlation was found between the SH plus SS content of this DSG‐rich fraction and the cooking quality of pasta (0.63, P <0.01 with firmness and 0.86, P <0.001 with the state of the surface of the cooked pasta) and this seems to be a functional relationship. The use of acetic acid at various molarities showed the presence of high molecular weight glutenin fractions with differing solubility properties. In this respect, differences were found between varieties which are placed in the same group according to the classification of durum wheats based upon the composition of high molecular weight glutenin subunits.
Utilisation of free and protein‐bound methionine sulphoxide by the chicken
Authors: Haaland Herborg , Arnesen Elisabeth , Njaa Leif R 
Published: October 2006

AbstractThe biological availability of free and protein‐bound methionine sulphoxide (MSO) was examined in nine growth experiments with chickens. The source of protein‐bound MSO was fish meals oxidised with hydrogen peroxide.Bound MSO in oxidised fish meals was equally well utilised by the chicken as was bound methionine in unoxidised fish meals when the meals were the sole protein sources in the diet. When used as supplements to a low‐methionine diet, oxidised fish meals were slightly less well utilised than L‐methionine and unoxidised meals at the highest supplementation levels. At a low level there was no difference. Free L‐MSO was less well utilised than free L‐methionine when added to a soya bean meal diet and when used in purified diets. In the latter cystine was found to improve the utilisation of MSO.High levels of MSO were found in muscle extracts of chickens even when no MSO was present in their diet.
Sensory characteristics of british sausages: Relationships with composition and mechanical properties
Authors: Jones Richard C , Dransfield Eric , Crosland Adrian R , Francombe Mariko A 
Published: October 2006

AbstractThe appearance, texture and flavour of cooked British sausages were assessed by 11 trained panellists using their analytical profile of 19 attributes, each of which was rated on an unstructured line scale. Five independent components were isolated, accounting for 86% of the sensory variation. ‘Saltiness’ was the only independent attribute. A map of sausage quality showed that ‘skin toughness’, ‘firmness’ and ‘meatiness’ were related closely to the principal sensory axis, and ‘juiciness’ and ‘fattiness’ to the second principal axis. The attributes of appearance describing the degree of doneness, and those describing comminution in appearance and in texture, were related to both principal axes. Mapping instrumental measurements into the sensory space showed that puncture and compressive strengths and nitrogen content were the best measures of variation on the first principal axis, indicating a toughness/tenderness component influenced by lean meat content. Fat increased juiciness, but, as salt or rusk increased, sausages were drier and more cohesive. Adhesion and cohesion were assessed as ‘cohesiveness’. ‘Fattiness’ and ‘saltiness’ were related poorly to fat and salt contents, respectively. ‘Fattiness’ decreased in tough, dry sausages of low pH, and ‘saltiness’ decreased as pH, fat and ‘dryness’ increased. In commercial sausages, the effects of comminution on eating quality could override those of formulation.
Amino acid composition of guineafowl's egg
Authors: Oguntona Tunde 
Published: October 2006

AbstractSamples of eggs from two breeds (White‐breasted and Pearl) of guinea hens which were housed either on deep litter or in layer cages were analysed for their content of amino acids. The protein content of whole eggs ranged from 482 to 494 mg g−1, with a mean of 487 mg g−1. Concentrations of the various amino acids in the egg ranged from 118 mg (tryptophan) to 752 mg (glutamic acid) per g N. The mean concentration of total sulphur amino acids was 395 mg per g N. Overall the amino acid composition of guineafowl egg was not affected by either breed or housing system.
Comparison between wet and dry oxidation methods of sample preparation for copper and zinc analysis of grassland herbage
Authors: Christie Peter , Dickson E Leslie , Kilpatrick David J 
Published: October 2006

AbstractGrassland herbage samples with a range of copper (3–11 mg kg−1)) and zinc (10–53 mg kg−1) contents were analysed for Cu and Zn following sample solution preparation by four methods. An acid digestion procedure incorporating chloroform extraction and a second digestion step was compared with micro and macro digestion methods (both without solvent extraction) and a dry ashing method. The residues were dissolved in HCl and the metals determined by atomic absorption spectrophotometry.Results for Cu were much less variable than those for Zn. The dry ashing procedure gave higher analytical precision than did the acid digestion methods. However, when between‐plot field variation was included, the four methods gave similar coefficients of variation. Thus acid digestion, including the rapid micro method, appears to be suitable for routine analysis of herbage from field experiments. The double digestion procedure often gave low mean values for samples with high Cu and Zn contents, but it may be suitable for small numbers of samples with low Cu and Zn concentrations, while the higher precision of the dry ashing method may be useful for glasshouse or controlled environment studies with lower between‐plot variation.
Chemical and physical changes in the pulp during ripening and post‐harvest storage of cocoa pods
Authors: Biehl Böle , Meyer Bernd , Crone Gundel , Pollmann Lutz , Said Mamot Bin 
Published: October 2006

AbstractChanges in the pulp during ripening and post‐harvest storage of cocoa pods were determined during numerous harvests in Malaysia (1984 to 1987) and Ghana (1985 to 1986), in order to gain a basis for understanding the influence of ripening and storage on acid formation during subsequent fermentation. Changes in the pulp during ripening of fully grown pods were the same but less pronounced than those during dry storage of harvested pods: the percentage of water in the pulp was not changed significantly, but the amount of water and of dry matter per seed was strongly reduced (by 40–50%) due to water evaporation and respiration of sugars. Sucrose was inverted completely. The result of these changes was an equally strong reduction of the pulp volume per seed and increase of the pulp surface to pulp volume ratio. The reduction of acid formation during fermentation with beans from stored pods is ascribed predominantly to these changes rather than to the reduction in the amount of sugars, and is explained not only by the facilitated mass aeration but, above all, by the significant increase in respiration at the pulp surface over ethanol fermentation in the pulp when the pulp volume is reduced prior to fermentation. Ghanaian pods at similar stages of ripeness revealed more advanced stages of the pulp compared with Malaysian pods and consequently less significant change during storage. Water evaporation and respiration during pod storage were significantly higher in the pulp than in the husk.
Effect of irradiation dose, storage time and temperature on the ESR signal in irradiated chicken bone
Authors: Stevenson M Hilary , Gray Richard 
Published: October 2006

AbstractTwo‐hundred pairs of chicken bones (drumsticks) were irradiated at 2.5, 5.0, 7.5 and 10.0 kGy and stored for 0, 7, 14, 21 and 28 days at −20°C or + 5°C thus giving five replicates per treatment. Five unirradiated pairs of bones were stored at 5°C, one sample being analysed at each storage time. The samples were fragmented, freeze dried and ground prior to determination of the free radical concentration using electron spin resonance (ESR) spectroscopy. ESR signal strength increased significantly as irradiation dose increased, and decreased with storage time. Temperature alone had no significant effect on free radical concentration but, as the storage time increased, the bones stored at 5°C showed a significantly greater reduction in free radical concentration than those stored at −20°C. Correction of the ESR signal to a standard P or Ca concentration did not significantly reduce the variability of the results but did eliminate the interaction between storage temperature and storage time.
Characterisation of sour orange (Citrus aurantium) cultivars
Authors: Gogorcena Yolanda , Ortiz Jesús M 
Published: October 2006

AbstractTwenty‐one cultivars of sour orange (Citrus aurantium L) and relatives selected in different areas of Spain were studied. Morphological determinations were carried out both in leaves and in fruits, including leaf size and area, number of oil glands, petiole length, fruit weight, number of seeds and others. Biochemical analysis included electrophoretic separations of proteins from leaves and fruit rind as well as peroxidases and esterases from some of the organs. Also chromatographic separations of rind oils were carried out in mature fruits. Quantitative and qualitative differences were detected for some of the cultivars. Enzyme differences were found to be adequate for distinction at the specific level. Two of the cultivars, ‘Bergamot’ and ‘Amargo clementino’, segregate from the main group, which indicates their belonging to a different species or to a hybrid. The validity of the present determinations for distinction and characterisation of material to be included in a citrus germplasm bank is discussed.
Effect of packaging and storage on the sensory quality of cooked chicken menu items served from chilled vending machines
Authors: Young Helen , Macfie Halliday J H , Light Nicholas 
Published: October 2006

AbstractThis study examined the effects of packaging on the sensory qualities of two cooked chilled foods (deep fried chicken drumsticks and chicken à la king) after extended chilled storage. Quantitative descriptive analysis was used with a trained taste panel to score the sensory attributes of the two products at various stages of chilled storage up to a maximum of 14 days at 0–3°C.Storage had a significantly (P <0·05) deleterious effect on all the sensory attributes of chicken drumsticks. Just over half the sensory characteristics of chicken à la king were significantly affected and these effects were mainly concerned with appearance. Vacuum and modified atmosphere packaging extended the shelf life of both products in the sense that the changes in sensory attributes after 11–14 days were the same as in the cling‐film‐wrapped products after 4 days. The vacuum and modified atmosphere treatments were almost indistinguishable in their effects on the sensory attributes.
Treatment of milk by gamma irradiation—effect of anoxia on lipid peroxidation and the survival of Pseudomonas aeruginosa
Authors: Searle Andrew J F , McAthey Pamela 
Published: October 2006

AbstractOne of the causes of organoleptic changes in milk, lipid peroxidation, has been monitored by a sensitive assay newly applied to foodstuffs. It has been shown that even at medium radiation doses (up to 3600 Gy) negligible lipid peroxidation takes place, providing the milk is thoroughly gassed with nitrogen. Using a test spoilage microorganism, Pseudomonas aeruginosa (Schroeter), it was shown that the D10 was 35 Gy in air and 105 Gy under anaerobic conditions. Dose/survival curves indicate that 5 decades of killing needed 200 Gy in air and 600 Gy under nitrogen. However, even after receiving a dose of 1600 Gy, both aerobically and anaerobically treated milk failed the methylene blue test at 21 days post‐irradiation. The data indicate that, although the deleterious lipid peroxidation effects of irradiation can be minimised by the removal of air, this in turn results in a degree of protection being afforded to the bacteria, and that doses in excess of 1600 Gy are needed to effectively sterilise milk.
Aflatoxins in acid‐treated grain in Sweden and occurrence of aflatoxin M1 in milk
Authors: Pettersson Hans , Holmberg Torbjörn , Larsson Kjell , Kaspersson Anders 
Published: October 2006

AbstractA survey of aflatoxins in acid‐treated grain and milk from farms using such grain was conducted in Sweden during 1986. Aflatoxins occurred most frequently (40%) in grain treated with a new formula of diluted (700 g litre−1) aqueous formic acid, but also in 31% of the samples of grain treated with 850 g litre−1 aqueous formic acid. The lowest incidence was found in grain treated with propionic acid, where aflatoxins were found in only one sample (3%). Aspergillus flavus/A parasiticus occurred in the same manner, but were more frequent than the aflatoxins. When cultivated on aflatoxin‐producing agar, positive reactions were more common (56%) among strains originating from grain treated with formic acid than among strains originating from grain treated with propionic acid (4%). Aflatoxin M1 in concentrations over 50 ng kg−1 was mainly found in milk from farms using formic acid, and in most of these cases aflatoxins were also detected in the grain samples. In some cases, milk from a single farm was contaminated enough to generate consumption milk from the dairy with aflatoxin M1 concentrations above or close to 50 ng kg−1.The risk of aflatoxin formation after inadequate treatment of grain with formic acid is very high and is considerably lower with propionic acid. Formic acid has now been prohibited for use as a preservative of high moisture grain in Sweden.
Potential of probiotic organisms to prevent diarrhoea and promote digestion in farm animals – A review
Authors: Sissons John W 
Published: October 2006

AbstractThis review examines the scientific basis for claims that commercial probiotics prevent diarrhoea and increase digestive performance in young farm animals. Suppression of pathogenic coliforms in the stomach and intestine by competitive growth and bacteriocidal secretions of lactic acid bacteria justifies the use of lactobacilli in probiotics. However, there is as yet insufficient evidence to support the notion of a beneficial digestive role for this gut microflora.
Natural occurrence of zearalenone and trichothecene toxins in maize‐based animal feeds in zambia
Authors: Siame Bupe A , Lovelace Cheryl E A 
Published: October 2006

AbstractA year‐long collection of maize‐based animal feed samples from the National Milling Company and mouldy maize collected from farmers fields near Lusaka were analysed for Fusarium mycotoxins. In the survey, 148 samples were tested for zearalenone, deoxynivalenol and nivalenol, and 60 samples for T‐2 toxin and diacetoxyscirpenol. Zearalenone was present up to 0.6 mg kg−1 in 17% of the feed samples, and deoxynivalenol was found at I‐0 mg kg−1 in 1.4 % of these samples. This is the first report of these toxins in animal feeds in Zambia. Zearalenone was also found in 57.6 % of the 33 mouldy maize samples collected at levels ranging from 0.08 to 6.0 mg kg−1 (mean concentration 1.11 mg kg−1), and 49.5% of these samples contained deoxynivalenol at levels ranging from 0.5 to 16.0 mg kg−1 (mean concentration 5.56 mg kg −1). T‐2 toxin and diacetoxyscirpenol were not detected.
Effect of redfish meal enriched diets on the taste and n‐3 pufa of 42‐day‐old broiler chickens
Authors: Ratnayake Walisundera M N , Ackman Robert G , Hulan Howard W 
Published: October 2006

AbstractBroiler chickens were fed diets supplemented with redfish meal at levels of 4,8 and 12 %. A control group was fed with an all‐vegetable protein diet. After 42 days the birds were slaughtered and edible tissues (white, dark and skin) were analysed for lipid content and composition. The white and dark meats were tasted organoleptically for the possible presence of ‘fishy’ off‐flavours. There was no change in the content or class composition of the lipids with diet or sex of the bird, but in meats an increase in fish meal in the diet caused an increase in the level of n‐3 polyunsaturated fatty acids present, especially 20: 5n‐3 eicosapentaenoic acid, 22: 5n‐3 docosapentaenoic acid and 22: 6n‐3 docosahexaenoic acid at the expense of n‐6 fatty acids. The enrichment was most pronounced in white meat of both male and female birds and could make a contribution of n‐3 polyunsaturated fatty acids to the human diet quantitatively similar to that of an equal portion of lean white fish. Taste panel results showed that there was no significant difference in flavour or taste among any of the samples. There was a tendency for the 12% dietary group birds to be the least preferred, but no panelist detected ‘fishy’ flavours or objected to the taste of the meat.
In‐situ pectin de‐esterification of alkali‐treated fruit waste materials
Authors: King Karen , Norton Grenville , Mitchell John R , Caygill John 
Published: October 2006

AbstractWaste peel and pulp materials from orange, lime and mango fruits were treated with sodium carbonate which increased the pH and resulted in the de‐esterification of pectin in situ. Chemical and enzymic (pectinesterase) de‐esterification occurred in each of the treated fruit waste materials. A specific carbonate enhancement of pectinesterase activity which was clearly demonstrated in orange peel was found to a lesser extent in lime pulp but not at all in mango peel. During treatment of the dispersions with Na2CO3, each of the three fruit waste materials gelled. The pectin degree of esterification of the orange and lime dispersions was below 50% (low methoxyl pectin) on gelling but the mango peel dispersions gelled at pectin degree of esterification levels above 50% although the gelation mechanism was that of a low DE pectin. The degree of esterification of the soluble pectin in the mango dispersion was, however, found to be very much lower than the overall pectin degree of esterification determined. It is suggested that in‐situ pectinesterase activity is restricted to the soluble pectin in mango peel whereas in the citrus residues both soluble and bound pectin are de‐esterified.