bluuebunny/crossref_metadata_2025_split huggingface dataset:
Contents of mineral substances in venison
Authors: Strmisková G. , Strmiska F. 
Published: November 2006

AbstractThe venison in comparison with meat from slaughter animals has finer muscle fibres, dark‐ till brownred colour, rush blooded. Characteristic is its piquant flavour markedly differentiated among individual game types and becoming more intensive during aging. As for venison composition, the authors [1–4] report, that it is rich in protein and essential amino acids, has low fat content and relatively high vitamins and mineral elements content. The quality and the composition of the meat are in considerable extent affected by received feed, environment, season, sex and other factors.Our work focused on examination of ash content, contents of macroelements (Na, K, Ca, Mg, P) and selected microelements (Fe, Zn, Cu, Mn) in main venison kinds – in meat from deer, moufflon, wild boar, hare, duck and pheasant with the aim to enhance knowledge on composition of these foods.
Feeding differently processed soya bean Part 2. An assessment of haematological responses in the chicken
Authors: Aletor V. A. , Egberongbe O. 
Published: November 2006

AbstractThe use of differently processed soya bean as a major source of dietary protein was evaluated in a haematological study using broiler chickens in which groundnut cake (GNC), raw soya bean (RSB), roasted soya bean (RtSB), cooked soya bean (CSB) and soya bean oil cake (SBC) were fed on equi‐protein basis. The results showed that:

Red blood cell (RBC) count and haemoglobin content of blood significantly (P < 0.05) increased in chicks fed RSB relative to the other soya bean diets. Feeding differently processed soya bean significantly (P < 0.05) influenced mean cell haemoglobin (MCH) and mean corpuscular volume (MCV) while the mean corpuscular haemoglobin concentration (MCHC) was not significantly influenced.
Both the total white blood cell (WBC) count and the monocytes were significantly (P < 0.05) influenced by the dietary treatments. Chicks fed processed soya bean generally had higher number of monocytes.
Physical properties determined were specific gravity and erythrocyte sedimentation rate. The latter was significantly (P < 0.05) lower in all the processed soya bean‐fed chicks.
Minerals determined in blood were Na, K, Ca, Mg, Fe, Cu and P. Of all these, chicks fed RSB had significantly (P < 0.01) lower levels of blood Mg and marked decrease in Ca.
Method of separation of anthocyanins in red wines by HPLC
Authors: Drdák M. , Daučik P. , Simko P. , Karovičová J. , Rajniaková A. 
Published: November 2006

AbstractThe selective and reproducible separation of anthocyanins is important not only from the analytical but also from the practical points of view, for judgment the origin of anthocyanins in products of the most frequently occurring cultures of Vitis vinifera.This work deals with the selection of the suitable conditions for the separation of anthocyanins in red wines by HPLC using gradient elution to determine the optimal pH of the mobil phase to improve the detection in the visible range and the selectivity of the column.In the works published up to now, tartaric acid, acetic acid, phosphoric acid and perchloric acid have been used in different systems to adjust the pH value, discussing the formation of a suitable elution strength and the aggressivity of the acids [1–5].
Mycotoxic flora and mycotoxins in smoke‐dried fish from Sierra Leone
Authors: Jonsyn Felixtina E. , Lahai G. P. 
Published: November 2006

AbstractExamination of 20 samples of smoke‐dried fish of the Ethmolosa sp. commonly called “Bonga”, from homes and markets in Njala (Sierra Leone) revealed the presence of 4 Aspergilli species: A. flavus Links ex Fries, A. ochraceus Wilhelm, A. tamarii Kita and A. niger van Tieghem. Fresh or properly preserved smoke‐dried fish showed no signs of fungal contamination. Mouldy fish extracts contained varying amounts of aflatoxins B1, G1, G2 and ochratoxin A. Isolates of A. flavus grown on yeast extract sucrose (YES) medium, produced considerable amounts of aflatoxin B1 and G1 and trace amounts of G2. On YES medium A. ochraceus produced large amounts of ochratoxin A but no penicillic acid.
Influence of bitter gourd (Momordica charantia) on growth and blood constituents in albino rats
Authors: Platel Kalpana , Shurpalekar Kantha S. , Srinivasan K. 
Published: November 2006

AbstractFeeding of bitter gourd (Momordica charantia) at 0.02, 0.1 and 0.5% (dry weight) levels in a semi‐synthetic diet for a period of 8 weeks did not have any adverse influence on the food intake, growth and organ weights of normal adult rats. The haematological parameters of these experimental rats were also normal. Serum cholesterol levels of the rats receiving 0.5% bitter gourd were significantly lower than those of the control rats. There was no hypoglycaemic effect of bitter gourd in these normoglycaemic rats.
Improvement and stabilization white of bread flavour
Authors: Fadel H. H. M. , Hegazy N. A. 
Published: November 2006

AbstractEffect of adding the model system mixture (D,L‐lysine · HCl, L‐proline and D‐glucose) on the sensory properties and volatile components of fresh bread and bread stored for 3 days were investigated. The results showed that the model system mixture improved the crust colour and flavour of fresh bread and kept the freshness, retarded the staling and improved the quality of the bread samples stored for 3 days. Analysis of the crust aroma of the bread samples showed that 2‐acetyl pyrazine, 2‐acetyl pyridine and 2‐methyl‐3‐ethyl pyrazine, which may be responsible for bread crust aroma, were determined at high concentration in the bread sample containing 0.24% model system mixture. The concentration of pyrazine derivatives increased during storage whereas the carbonyl, pyrrol and furan derivatives decreased.
Psychrotrophic bacteria in sausage
Authors: Khalafalla F. , El‐Sherif A. 
Published: November 2006

AbstractA total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers. The mean counts of psychrotrophic bacteria, psychrotrophic Enterobacteriaceae, Pseudomonas, Aeromonas, Brochothrix thermosphacta and Lactic acid bacteria were 2 × 105 ± 103, 6 × 103 ± 4 × 102, 103 ± 2 × 102, 4 × 102 ± 8 × 10, 8 × 102 102 and 8 × 102 2 ± 102 organisms per gram, respectively. Psychrotrophic Enterobacteriaceae isolates were identified biochemically. The hygienic significance of the isolates, their public health importance as well as supposed measures to improve the product are discussed.
Beiträge zur Psychophysik des Süßgeschmacks 5. Mitt. Untersuchungen zum Einsatz sequentieller Staircasemethoden bei der Bestimmung intensitätsgleicher Konzentrationspaare
Authors: Hoppe K. 
Published: November 2006

AbstractEs wird die Eignung einer sequentiellen Staircase‐Methode zur Bestimmung intensitätsgleicher Reize des Geschmackssinns experimentell untersucht. Ziel ist die Senkung des Versuchsaufwandes bei Beherrschung systematischer Fehlerquellen. Um diese zu erkennen, werden, sowohl für den einzuordnenden festen Reiz als auch für die Standardreizserie, Saccharoselösungen eingesetzt. Mögliche Einflußgrößen sind die Abstufung der Saccharosevergleichsserie und ihre Verschiebung gegenüber dem Festreiz, die Versuchspersonen, die Durchlaufrichtung und die Konzentration des Festreizes. Diese werden in einem zweistufigen Versuchsplan faktorisiert und varianzanalytisch ausgewertet. Die Serienabstufung erweist sich als die Schlüsselgröße. Sie bestimmt sowohl den zufälligen Fehler als auch die Wirksamkeit systematischer Fehlerursachen. So sind, mit ihrer Einstellung auf die halbe Unterschiedsschwelle, die bei größeren Abstufungen auftretenden personenabhängigen Urteilsfehler vermeidbar. Auf die Durchlaufrichtung zurückgehende Fehler werden durch auf‐ und absteigende Versuchsdurchführung mit anschließender Mittelwertbildung aufgehoben. Ein verbleibender Einfluß der Lagenverschiebung ist bei normalen Ansprüchen vernachlässigbar. Die Standardabweichung für die Einzelbestimmung liegt, unabhängig vom Konzentrationsniveau, größenordnungsmäßig etwas über der Hälfte der optimal eingestellten Serienabstufung. Die Konstantreizmethode benötigt für ein vergleichbares Ergebnis mindestens den doppelten Versuchsaufwand.
Proteinmodifizierung mittels Schwingmahlung
Authors: Muschiolik G. , Rawel H. M. , Höne Th. Zu , Heinzelmann K. 
Published: November 2006

AbstractEs wird der Einfluß der physikalischen Modifizierung (Schwingmahlung bzw. Mechanolyse) auf die molekularen und physiko‐chemischen Eigenschaften von Ackerbohnen‐ und Sojaproteinen und von Eiklarpulver untersucht. Die Ergebnisse der kurzzeitigen Behandlung bis zu 5 min Mechanolyse deuten bei Eiklar und Sojaprotein auf eine Molekülentfaltung mit einer geringen Erhöhung der Verschäumungskapazität hin. Mit Verlängerung der Mahldauer treten Veränderungen auf, die auf gleichzeitige Dissoziations‐ und Assoziationsvorgänge schließen lassen. In Abhängigkeit von der Bindungsart der Assoziate lassen sich beim Pflanzenprotein bestimmte Grenzbereiche hinsichtlich Wasserbinde‐ und Quellvermögen einstellen. Während bei den Pflanzenproteinen die Mechanolysedauer bis zu 30 h auch zur Verbesserung der Verschäumungseigenschaften führt, werden beim Eiklar unter diesen Bedingungen derartige Effekte nicht erzielt (starke Denaturierung). Es wird angenommen, daß während der Mechanolyse auftretende chemische Veränderungen bei den anwesenden Lipiden ebenfalls die Proteinassoziation begünstigen.
The effect of light on the vitamin B2 and the vitamin A content of cheese
Authors: Marsh Rachel , Kajda Paul , Ryley Janice 
Published: November 2006

AbstractEdam type cheese was exposed to sunlight at ambient temperature and to fluorescent light at 5 °C. The loss of vitamin B2 (riboflavin) and vitamin A was monitored in both the surface and inner layers of the cheese and the results compared with control samples kept in the dark. The loss of riboflavin when exposed to sunlight was shown to be primarily a surface effect but losses of vitamin A were similar throughout the cheese. When exposed to fluorescent light at 5 °C and monitored at intervals for 10 days the loss of riboflavin was still greatest at the surface but a trend to lower values than the control was evident throughout the cheese. Vitamin A losses followed a different pattern in both sunlight and fluorescent light. There was a heavy initial loss throughout the cheese. Under fluorescent light this was followed by a period in which further loss was mainly in the surface layer. Vacuum packaging reduced the loss of riboflavin but had no effect on the loss of vitamin A.
Zum Kohlgemüseverzehr in der ehemaligen DDR — eine retrospektive Analyse
Authors: Pfaff G. , Lange R. 
Published: November 2006

AbstractIn der ehemaligen DDR lag der statistische Kohlgemüseverbrauch im Durchschnitt der Jahre 1984 bis 1988 bei 31 kg/(Kopf · Jahr). Nach Abzug aller erfaßbaren Verluste – im Durchschnitt 46% – betrug der angenäherte Verzehr 16,7 kg/(Kopf · Jahr). Dominierende Kohlgemüsearten waren Weißkohl (mit 37% am Kohlgemüseverzehr beteiligt) sowie Blumenkohl, Rotkohl, Kohlrabi, Rosenkohl und Wirsingkohl. Die Analyse zum angenäherten Verzehr stellt einen Baustein für die differenzierte und exakte Berechnung der Glucosinolataufnahme dar.
Pressure‐shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes
Authors: Koch H. , Seyderhelm I. , Wille P. , Kalichevsky M. T. , Knorr D. 
Published: November 2006

AbstractTemperature changes during pressure‐shift freezing (400 MPa) of potato cubes and its effects on the drip loss (weight and conductivity), texture (shear and compression tests), colour (L, a, b values), drying behaviour, rehydration properties (water uptake, texture after rehydration) and visible cell damage after thawing (micrographs) were investigated and compared with conventional freezing (0.1 MPa, ‐30 °C), subsequent frozen storage (‐18 °C) or pressure treatment (400 MPa) at +15 :C. Pressure‐shift freezing resulted in increased crystallization rates compared to conventional freezing at ‐30 °C. Crystallization and cooling to −8 =C took 2.5 min during and after pressure release versus 17 min at atmospheric pressure. Drip loss was reduced from 12.0 to 10.8g/100g. Water uptake during 10 min of rehydration (93.9g/100g compared to 77.4g/100g and incomplete rehydration) and texture values were improved. Browning after thawing or after fluidized bed drying was reduced (increased a value, lower L value), suggesting partial enzyme inactivation during pressure treatment. Differences in colour and texture to the untreated controls were smaller after pressure‐shift freezing than after conventional freezing. Cooling to −30 °C after pressure‐shift freezing did not significantly affect the results, whereas subsequent frozen storage at −18 °C resulted in quality deterioration, as observed after frozen storage of conventionally frozen samples. The improved preservation of cell structure was demonstrated using scanning electron microscopy.
Effect of Some Fungicides on extracellular enzymes of Sclerotium rolfsii sacc
Authors: Ohazurike N. C. 
Published: November 2006

AbstractThe effect of four fungicides on rot of cocoyam tubers. vegetative growth and extracelluar enzymes of the pathogen was investigated. At 200 ppm concentration, rot was completely prevented by Dithane M45. Benomyl and Iprodione in tubers of Xanthosoma sagittifolium. There was better protection by the fungicides for Cocoyam tubers treated with fungicides before spraying with hyphal suspension than those sprayed first with hyphal suspension of Selerotium rolfsii sacc.At 600 ppm. Benomyl and Iprodione appreciably inhibited mycelial growth of the pathogen by 100% and 80.2% respectively. Both in vitro polygalacturonase and Cx‐cellulase of the pathogen were inhibited by the Iprodione and Benomyl unlike Dithane M45 and Cupravit.
Effect of gamma‐irradiation on the natural occurrence of Fusarium mycotoxins in wheat, flour and bread
Authors: Aziz N. H. , Attia E.‐S. A. , Farag S. A. 
Published: November 2006

AbstractA survey was carried out to obtain data on the occurrence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma‐irradiation on controlling the occurrence of these mycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 μg/kg and one sample each of flour and bread at concentrations 188 and 170 μg/kg. Zearalenone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 μg/kg and four samples each of flour and bread at concentrations of 95 and 34 μg/kg, respectively. T‐2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2 and 2.3 μg/kg, respectively. Gamma‐irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T‐2 toxin concentrations are reduced to 85, 20 and 2.0 μg/kg for wheat and to 125, 45, and 1.0 μg/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occurred at 6 kGy and was eliminated at 8 kGy. Bread prepared from 6 kGy was contaminated with Fusarium toxin at levels below 5 μg/kg. It was noticed that gamma‐irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread.
The microflora of Tilsit cheese. Part 2. Development of a surface smear starter culture
Authors: Bockelmann W. , Hoppe‐Seyler T. , Krusch U. , Hoffmann W. , Heller K. J. 
Published: November 2006

AbstractSingle strains of bacteria isolated from the surface of commercial Tilsit cheeses were screened for their ability to produce typical Tilsit flavour and colour and for fast growth in milk. Three milk based model systems were developed for screening. Shake liquid milk cultures were suitable to determine production of colour and volatile flavour compounds. Milk agar plates were used to study synergistic and antagonistic effects between isolates. With mini cheeses in centrifuge bottles, cheese conditions were simulated under sterile conditions. Volatile aroma production and pigmentation of the surface flora were studied with this system. Additional growth studies in other growth media with various combinations of strains revealed some of the possible roles of surface bacteria. Brevibacterium linens promoted growth of yellow coryneform bacteria. A pigmented Arthrobacter strain was responsible for the production of a yellow coloured watersoluble pigment, a precursor for the typical red‐brown colour of Tilsit cheese. In mixed culture with pigmented or non‐pigmented strains of B. linens, the yellow colour turned into red‐brown. A proteolytic Staphylococcus strain seemed to be important for the initiation of surface starter growth. Staphylococci showed fast growth at pH 5.5 and below. They also promoted growth of the yellow Arthrobacter strain.Based on these results, a defined surface starter was developed consisting of 5 strains. The yeast Debaryomyces hansenii was used for deacidification of the cheese rind. A combination of a non‐pigmented, proteolytic B. linens, a yellow Arhrobacter strain, a cream‐coloured coryneform bacterium, and a proteolytic Staphylococcus sciuri were used for cheese ripening. Experimental cheeses were produced on a 10 kg scale. The defined starter grew fast on the cheese surfaces, and produced the typical taste and flavour and colour of Tilsit cheese.
Presence of two saponins in faba bean (Vicia faba L.) seeds
Authors: Amarowicz R. , Yoshiki Y. , Pegg R. B. , Okubo K. 
Published: November 2006

AbstractFrom faba bean (Vicia faba L.), two new saponins were isolated by Sephadex LH‐20 gel filtration, ODS column chromatography and semi‐preparative HPLC. Their molecular weights determined by FAB‐MS were 978 and 962, respectively. Results of TLC and FTIR analyses showed that these compounds are similar to soya saponin group B. The presence of separated saponins was confirmed by TLC for seeds of four cultivars of faba bean.
Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat
Authors: Cierach M. , Majewska K. 
Published: November 2006

AbstractThe instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semimembranosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score method. The force values obtained for puncture test gave a greater degree of correlation with the sensory tenderness, hardness and elasticity than the shear test forces. The shear test forces were found to significantly correlate with sensory tenderness only for muscles with perpendicular orientation of fibres to the direction of shear blade movement. The evaluation of beef texture with compression test was dependent on the level of sample deformation degree. The force values of compression were found to correlate significantly with elasticity and juiciness of meat up to 60% deformation levels, but at deformation levels higher than 60% appeared significant correlation with tenderness and hardness. The obtained results showed the usefulness of puncture test with proposed parameters for the instrumental measurements of beef texture.
Growth performance, carcass characteristics, organs measurement and haematology of broiler chickens fed a high fibre diet supplemented with antibiotics or dried yeast
Authors: Onifade A. A. 
Published: November 2006

AbstractFour antibiotics, namely procaine penicillin, tylosin, streptomycin and neomycin‐oxytetracycline each at 150 mg · kg−1, and four levels of dried yeast, viz. 1.5, 3.0, 4.5 and 6.5 g · kg−1 were incorporated into a basal high fibre diet containing 250 g · kg−1 palm kernel meal. The unsupplemented diet was the control. The nine experimental diets were fed to broilers between 7 and 42 days of age to evaluate performance, carcass characteristics, organ weights and haematology in response to the supplements. The investigation revealed that broilers fed antibiotics or dried yeast supplemented diets attained heavier (P < 0.05) body weights, consumed greater (P < 0.05) quantities of feed except on penicillin and 6.0 g · kg−1 dried yeast, converted the feed better (P < 0.05), and yielded heavier carcass and cut‐parts than those fed the unsupplemented diet. Organ weights were similar in broilers on the treatments, except the greater (P < 0.05) hepatic, spleenic and gizzard weights and lengthier intestinal tracts in birds fed dried yeast. Haematological indices were superior (P < 0.05) in broilers fed supplemented diets to the basal group.The data suggest improvement in performance, carcass yield and haematology of broilers as a result of antibiotics or dried yeast supplementation of a high fibre diet.
In vivo MR imaging of pulmonary arteries of normal and experimental emboli in small animals
Authors: Lederlin Mathieu , Thiaudiere Eric , Laurent François , Franconi Jean‐Michel , Parzy Elodie 
Published: November 2006

AbstractPurposeTo demonstrate the feasibility of pulmonary MRA in living rodents.Materials and MethodsA three‐dimensional (3D) gradient echo sequence was adapted to perform a time‐of‐flight (TOF) angiography of rat lung. Angiogram with a spatial resolution of 195 × 228 × 228 μm3 was acquired in around 33 minutes. The method was then applied in animals before and after pulmonary embolism (PE) induction. Section of the proximal right pulmonary artery was measured and compared between the two populations.ResultsGood quality images were obtained with a contrast‐to‐noise ratio (CNR) of 9 ± 3 in the proximal part of the pulmonary artery. Cross‐section areas of the right main artery are statistically different before (3.45 ± 0.69 mm2) and after induction of PE (4.3 ± 0.86 mm2).ConclusionThis noninvasive tool permits angiogram acquisition at around 200 μm spatial resolution and objective distinction between healthy and embolized arteries. J. Magn. Reson. Imaging 2006. © 2006 Wiley‐Liss, Inc.
Multitrack electrospray chips
Authors: Dayon Loïc , Abonnenc Mélanie , Prudent Michel , Lion Niels , Girault Hubert H. 
Published: November 2006

AbstractMultitrack electrospray chips (MTEC) were fabricated by UV‐photoablation of polyethylene terephthalate (PET) substrates. They are composed of an array of up to six microchannels that are successively used as electrospray ionization (ESI) emitters for mass spectrometry (MS). There is no requirement for alignment of the different spraying microchannels with the mass spectrometer orifice. The MTEC is thus fixed in front of the mass spectrometer and the successive MS analyses are performed without moving the chip. The sequential electrospraying by successive application of an identical high voltage in each off‐axis microchannel was evaluated for the fast screening of peptides and proteins. The counting of cysteines in peptides through chemical modification and the relative quantification of a peptide in two samples are presented herein as two original strategies based on this new analytical tool. Copyright © 2006 John Wiley & Sons, Ltd.