bluuebunny/crossref_metadata_2025_split huggingface dataset:
The influence of mechanolytic procedures on the content of antinutritive compounds in rapeseed (Short communication)
Authors: Kroll J. , Kujawa M. , Baumgrass R. 
Published: November 2006

AbstractAs already described the mechanolysis is an useful method for improvement of functional properties of protein preparation caused by changes of structures, splitting of covalent bindings and by combining of mechanolytical and chemical modification [1–3].In connection with an aimed decomposition of antinutritive compounds of rapeseeds (first of all of glucosinolates) the mechanolysis is not used as far as we know.For a decrease or destruction respectively of toxic compounds of rapeseeds numerous treatments (processes) have been described inclusing the treatment of seeds or meals with heavy metals [4, 5]. The disadvantage of this „metal treatment”︁ methods is the relatively high amount of needed heavy metals (about 1% or more). In the case of Cu++ this concentration could cause toxic effects in animals after feeding.By now we have found, that a mechanolytical treatment of rapeseed meal in presence of a comparatively small content of heavy metal ions is a way to reduce the content of VOT and progoitrin of these preparations. Further more the mechanolysis leads to inactivation of myrosinase.
Fungal flora of malting of Zea mays Linn.
Authors: Fapohunda S. O. 
Published: November 2006

AbstractMalting is a vital stage before fermentation of Zea mays to produce alcoholic beverages. Due to the raising of moisture level the grains are often associated with some moulds. Two of these fungi, i.e. Aspergillus flavus and Aspergillus terreus were isolated by the dilution plate technique. They reduced the percentages of oil, protein and carbohydrates of malted mays grains and increased the ash and fibre contents. Investigation on some cultural conditions indicated that alkaline pH enhanced the growth of A. terreus, and both species exhibited luxuriant mycelia growth and sporulation when incubated under an alternating light and dark regimes (at 24 h regular interval).
Stabilität und Veränderbarkeit von Ernährungsgewohnheiten
Authors: Lewerenz G. 
Published: November 2006

AbstractIn theoretischen Betrachtungen werden Wendepunkte im individuellen Lebenslauf zu Ernährungsgewohnheiten in Beziehung gebracht. Experimentelle Befunde an 439 Versuchspersonen belegen die flexibel‐explorative Einstellung jüngerer Menschen zu Ernährungsproblemen und die Festigung von Ernährungsgewohnheiten in der zweiten Lebenshälfte.
Mechanolyse von Amid‐, Ethyl‐ und Acetylpectinen
Authors: Dongowski G. , Bock W. 
Published: November 2006

AbstractAus Pectin und teilweise aus Pectinsäure werden Amid‐, Ethyl‐ und Acetylderivate hergestellt. Beim mechanolytischen Abbau unter normalen pH‐Wert‐Bedingungen durch Schwingmahlung im lufttrockenen Zustand verhalten sich diese Pectinderivate wie übliche Pectine. Es erfolgt eine Hydrolyse von α(1→4)‐D‐glycosidischen Bindungen in den Galacturonanmolekülen unter Abnahme des Molekulargewichtes. Die Amid‐, Ethylester‐ und Acetylgruppen werden jedoch nicht abgespalten. Ein destabilisierender Einfluß einer funktionellen Gruppe auf eine andere während der Mechanolyse wird nicht festgestellt.
Volatile oil composition of sweet basil (Ocimum basilicum L.) cultivating in Turkey (Short communication)
Authors: Akgül A. 
Published: November 2006

AbstractSweet basil is one of the most widespread spices in the world. Its dried leaves are used commonly as a flavouring in many food products [1]. A number of different types of basil oil have found and achieved economic importance. European basil oil contains approximately equal proportions of estragole (methyl chavicol) and linalool. Exotic or Reunion basil is an oil rich in methyl chavicol. Methyl cinnamate basil is, as its name suggests, an oil rich in methyl cinnamate. And finally, eugenol basil oil contains eugenol in high percentages [2].Basil is a spice plant cultivated in some parts of Turkey, and used in soups, desserts, pickles etc. as a flavouring agent. However, no studies have been conducted 90 far on Turkish plant and volatile oil. Therefore, the object of this work was to study the volatile oil composition of Turkish sweet basil cultivated in Erzurum region (East Turkey) having cold climate conditions.
Zur Lipidzusammensetzung von Cyprinidenarten 1. Mitt. Lipidgehalt und Fettsäurespektrum von Silberkarpfen (Hypophthalmichthys molitrix (Val.)) (Wissenschaftlicher Kurzbericht)
Authors: Mieth G. , Wirth M. , Friedrich M. , Steffens W. , Lieder U. 
Published: November 2006

AbstractMaritime Fischspezies aus planktonreichen Fangregionen spielen wegen ihres hohen Gehaltes an essentiellen Fettsäuren eine zunehmende Rolle bei der alimentären Beeinflussung von Hen‐Kreislauf‐Erkrankungen sowie Fettstoffwechselstörungen. Derartige Fischspezies, wie Makrele, Hering oder Sardine, weisen nämlich nicht nur relativ hohe Gehalte an essentieller Linol‐ oder Linolensäure auf, die bekanntlich in die Prostanoidsynthese einmünden und damit pharmakologische Effekte hervorrufen. Sie enthalten darüber hinaus auch hohe Anteile an n3‐Polyenfettsäuren, insbesondere Eicosapentaen‐ und Docosahexaensäure als Hauptvertreter, denen gleichfalls wichtige spezifische biochemische Funktionen, u. a. bei der Blutdruckregulation und Trombozytenaggregation, beigemessen werden [1‐5].In diesem Zusammenhang war es von Interesse, auch sestonfressende, ursprünglich in Asien beheimatete Cyprinidenarten, speziell Silberkarpfen, die gegenwärtig zunehmend in der Binnenfischerei Bedeutung erlangen, hinsichtlich ihres Lipidgehaltes und ihrer ‐zusammensetzung Zu charakterisieren.
Zusammensetzung und Qualitätsparameter von Schlachtkörpern verschiedener Geflügelarten
Authors: Richter G. , Gruhn K. , Ochrimenko C. , Meixner B. , Hennig A. 
Published: November 2006

AbstractFür die gegenwärtig in der DDR produzierten Broiler, Hühner, Mastputen, ‐gänse, ‐enten und ‐cairina wurden die Schlachtkörperzusammensetzung und ‐qualität ermittelt. Den höchsten Schlachtertrag (Körpermasse minus Kopf, Federn, Ständer, Blut und unverwertbare Innereien) erreichten mit 81% die männlichen Mastputen im Alter von 20 Wochen. Danach folgen mit 73% die Broiler und die etwa 6 Monate alten Gänse. Nur 66% Schlachtertrag erzielten die Hühner und 60 Tage alte Gänse. Der Anteil Magen, Herz und Leber an der Körpermasse des nüchternen Tieres variierte zwischen 2,9% bei Puten und 8% bei den Junggänsen und der Abdominalfettgehalt zwischen 0,5% bei Puten und 4,7% bei den 6 Monate alten Gänsen. Den höchsten Gesamtfleischanteil von der Rumpfmasse haben mit 67–70% die Mastputen und den niedrigsten mit 45% die Pekingenten. Das Fleisch wurde in Brust‐ und Schenkelanteil differenziert. Im eßbaren Anteil der Rumpfmasse wurden zwischen 28% Trockenmasse bei Puten und 47% bei Pekingenten sowie 6 Monte alten Mastgänsen ermittelt. Der Rohproteingehalt schwankt zwischen 14% und 20%, der Rohfettgehalt zwischen 7% und 32% und der Rohaschegehalt zwischen 0,8% und 1,0%. Am Brust‐ und Schenkelfleisch wurden als Fleischqualitätsmerkmale der pH‐Wert, die Fleischfarbe, das Safthaltevermögen, der Dripverlust (Masseverlust nach Einfrieren), die Wasserbindekapazität und der Grillverlust ermittelt.
Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices
Authors: Ghazi A. , Abd‐El‐Aal M. H. , Khalil M. 
Published: November 2006

AbstractFried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following conclusions: 1. Sweet potato slices had moderate amounts of calcium and phosphorus, and there was no significant difference in mineral content between fresh and fried sweet potato slices. 2. Sweet potato slices contained a fair amount of essential amino acids, especially leucin, valine and lysine, whereas tryptophan and sulphur amino acids were the limiting amino acids. 3. Sliced sweet potato of yellow variety (Mabrouka) dipped in water, then deep fried in cotton seed oil at (180 ± 5)°C for 1.25 min was organoleptical proved to be the best compared with those prepared from orange variety (Abees), or of yellow variety but dipped in 1% citric acid. 4. Storage of fried sweet potato slices (Mabrouka) in polyvinyl packages at room temperature led to gradual increases in their moisture content and peroxide value, while carotenoids content decreased. Furthermore, the fried sweet potato slices were acceptable until the 10th week of storage, then a rancid taste begins to appear.
The effect of phytate on the solubility of the sunflower seed proteins
Authors: Bulmaga V. P. , Lapteva N. A. , Vaintraub I. A. 
Published: November 2006

Abstract11S protein of the sunflower seed is precipitated by phytate at pH 2.0, a protein‐phytate complex being formed thereby. The number of the phosphate groups bound by the time the precipitation is completed is less than one half of that of the basic groups of the 11S protein. The insolubility of the complex formed interferes with the acid extraction of protein from the sunflower meal and solvent cake. The protein extractability increases sharply after the removal of the phytate.
Krill lipids after frozen storage of about one year in relation to storage time before freezing
Authors: Kolakowska A. 
Published: November 2006

AbstractBatches of krill (Euphausia superba D.) were frozen immediately after capture and after 12, 24, 48, and 84 h of storage at 3 °C. Composition of lipids (classes), amount of carotenoids, and hydroperoxide value were determined before freezing and after 11 months of storage at −27 °C. Due to the pre‐freezing storage, the lipolytic activity was observed to increase in the frozen krill. At the same time, susceptibility of lipids and carotenoids to oxidation decreased. Freezing the krill 24 h after capture is most effective in inhibiting lipid oxidation and carotenoid decomposition.
Changes of lipoprotein phospholipids during rapeseed processing
Authors: Viden I. , Réblova Z. , Davídek J. , Pokorný J. 
Published: November 2006

AbstractDuring rapeseed processing about 0.4—0.8 % lipids are liberated from their bound form and extracted into expeller‐pressed or extracted oils, increasing thus the yield in an oil processing plant, compared with the yield predicted on the basis of Soxhlet extraction [1]. If the liberated lipids originate from lipoproteins denatured during processing, they would contain high percentage of phospholipids. Therefore, we have studied changes of phospholipids during rapeseed processing.
Volatile flavour substances of different apricot cultivars
Authors: Tóth‐Markus M. , Boross F. , Blazsó M. , Kerek M. 
Published: November 2006

AbstractAs a part of a selection study, the aroma of the most common Hungarian and several foreign cultivars was investigated. Four cultivars were studied during three consecutive years, three others only once. The cultivars contained the same main components in different ratios. The quantity of 30 components identified earlier was measured. Statistical evaluation of the results is also given. Sensory descriptive analysis coupled with gas chromatographic separation of aroma extracts was performed, the odour values of individual components were calculated.
Processing aspects of aroma of some food products and improved technique of analysis of volatile compounds
Authors: Griniené E. K. , Venskutonis P. R. J. , Südžiené S. K. 
Published: November 2006

AbstractOn the basis of results of analysis of compounds correlating with flavour the influence of a complex of factors – qualitative parameters of raw materials and main technological processes – on the formation and preservation of flavour properties of sweet and sour cream butter has been determined. The possibility of desirable formation of butter quality has been revealed. Further on investigations of the influence of some milk additives on composition of aroma compounds of wheat bread have been carried out. To isolate the volatiles from bread an improved method of vacuum distillation in a specially designed apparatus has been applied.
Über wertbestimmende Inhaltsstoffe auf einheimischen Standorten kultivierter Sojabohnen
Authors: Mieth G. , Schliemann H. , Marzilger K. , Krausse G. W. , Erhardt V. 
Published: November 2006

AbstractSojabohnen eines DDR‐Neuzuchtstammes (Sorte Dorado) wurden in Höchstertrags‐ und Produktionsprüfungen auf 5 bzw. 5 verschiedenen Standorten unter Variation von Düngung, Beimpfung, Beregnung und Sikkation hinsichtlich des Einflusses von Umweltfaktoren auf ihre Zusammensetzung untersucht. Unter günstigen Anbaubedingungen werden durchschnittliche Rohproteingehalte von ca. 42% i. T. und dazu korrespondierende Rohlipidgehalte von ca. 18% erzielt, wobei das durchschnittliche Ertragspotential bei ca. 16 dt/ha liegt.
Estimation of the weekly intake of mercury which may be consumed by university students from the City of Havana
Authors: Menéndez R. , Beltrán G. , Torres O. 
Published: November 2006

AbstractMercury is a highly toxic element which may be accumulated in the central nervous system. It causes some symptoms and pains to human beings [5, 6]. Food is the main source of mercury in nonoccupationally exposed population. The use of mercury in industry and agriculture is related to its presence in foods [1–3]. Therefore, the World Health Organization has recommended dietary intake studies of heavy metals [4]. In the present article we inform about the estimated quantities of mercury which may be consumed by 2500 university students from the City of Havana.
Interactions of oxidized lipids with protein Part XVI. Interactions of oxidized ethyl linoleate with collagen
Authors: Pokorný J. , Davídek J. , Chocholatá V. , Pánek J. , Bulantová H. , Janitz W. , Valentová H. , Vierecklová M. 
Published: November 2006

AbstractThe reaction of ethyl linoleate with collagen proceeded at 60 °C following the first order kinetics but during the hydroperoxide decomposition the rate constant of the first order decomposition was substantially lower than that of the second order decompositon. Contrary to cellulose, collagen catalyzed the hydroperoxide decomposition. The amount of total oxidation products rose rapidly at the stage of rapid hydroperoxide formation, and slowly afterwards. The browning reaction was fastest in the stage of maximum hydroperoxide content, and both ether‐insoluble and ether‐soluble pigments were formed, the latter low in nitrogen. The amount of lipid oligomers increased mainly in the reaction stage following the hydroperoxide maximum. Soluble collagen was converted into insoluble forms by the reaction with oxidized lipids. Basic amino acids were blocked by reaction with oxidized lipids but the bonds formed became resistant to acid hydrolysis only in the stage following the hydroperoxide maximum. Changes of sensory profiles could be explained by reactions of flavour‐active carbonylic oxidation products with protein.
Mycotoxins in cereal grain. Part 13. Deoxynivalenol and 3‐acetyl‐deoxynivalenol in wheat kernels and chaff with head fusariosis symptoms
Authors: Perkowski J. , Chełkowski J. , Wakuliński W. 
Published: November 2006

AbstractIn the period of harvest at 1987 field samples of wheat heads with fusariosis symptoms were collected in 18 provinces of Poland. Subsamples of heads infected with Fusarium culmorum (W.G.Sm) Sacc. and Fusarium graminearum Schwabe were analyzed for Fusarium metabolites. In fractions of kernels with visible Fusarium‐damage deoxynivalenol (DON) was present in average amount of 18.7 mg/kg (range 9.6–25.3 mg/kg) and 3‐acetyl DON 1.9 mg/kg. Fractions of kernels without symptoms of visible Fusarium‐damage contained only DON at average 2 mg/kg (range 0.8–3.6 mg/kg). A method of approximate calculation of DON content in a given lot of grain is proposed which may be realized during samples grading.
Biotechnologische und technologische Untersuchungen mit dem bulgarischen Hydrolase‐Enzympräparat “Trichozease SU‐2”
Authors: Kabaktschieva G. , Atanasov W. , Dimitrova T. , Atev A. , Peev P. 
Published: November 2006

AbstractEs werden Untersuchungen zur Bierherstellung mit dem neuen bulgarischen Hydrolase‐Enzympräparat “Trichozease SU‐2” durchgeführt. Bei der Dosierung von 0,20–0,25 kg/1000 kg Malz wird eine Verminderung der Läuterungszeit der Vorderwürze und von Glattwasser erreicht. Der Gehalt an β‐Glucan und die Viskosität nehmen ab und die Menge an vergärbarem Zucker wird erhöht.
Biochemical characteristics of trypsin inhibitor from wheat grain, Beta variety
Authors: Mossor G. , Skupin J. 
Published: November 2006

AbstractA homogenous trypsin inhibitor from wheat grain has been characterized. It is a protein of molecular weight 9105 Da and isoelectric point pI = 9.5. It belongs to arginine type inhibitors. The isolated inhibitor does neither inhibit native proteinases from wheat grain n or α‐chymotrypsin, papein and pepsin. However, it inhibits some proteinases from microorganisms and moulds. It is susceptible to the action of hydrogen peroxide. The inhibitory protein consists of all amino acid residues with the largest amount of glutamic acid, proline and arginine, and the lowest of histidine and tyrosine, respectively.
Effects of low methoxy pectin on protein stabilized o/w emulsions
Authors: Schultz M. , Schmidt G. , Schmandke H. 
Published: November 2006

AbstractThe interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day; in the case of the acetylated globulin that is valid within 6 days. These findings are related to the fact that the stability of globulin stabilized emulsions increases as a result of pectin addition whereas in acetylated globulin stabilized emulsions pectin addition leads to a decrease in stability.
Methodenvergleich zur Bestimmung von L‐Lysin in Aminosäuregemischen — Multivariate Auswertung von Daten aus mehreren ähnlichen Proben
Authors: Weissbach F. , Siegler K. , Kreibich G. , Henrion R. , Henrion G. 
Published: November 2006

AbstractDie Bestimmung von L‐Lysin hat große Bedeutung für die Ernährung, die Biotechnologie und andere Bereiche. In der Praxis kommen dafür verschiedene Methoden zur Anwendung. Die Auswertung von Daten aus Methodenvergleichen kann nach unterschiedlichen Modellen erfolgen. Der Vergleich von Methoden zur Bestimmung von L‐Lysin in Aminosäuregemischen wurde an 4 Proben (1 bis 30 g/1 L‐Lysin · HCl) aus der biotechnologischen Herstellung dieser Aminosäure von 5 Teilnehmern durchgeführt.Benutzt wurden insgesamt 10 Varianten der Methoden Aminosäurechromatographie (2), photometrische Bestimmung mit Ninhydrin (1) bzw. Furfural (4) sowie die Bestimmung mit potentiometrischen (2) und amperometrischen (1) Enzymelektroden. Die Auswertung erfolgte mit dem Programmpaket MULTILAB in univariater und multivariater Prozedur. Die Arbeitsweise der Teilnehmer, die Störanfälligkeit der Methoden, ihre Spezifität sowie Einflüsse der Probenmatrix wurden untersucht. Die multivariate Auswertung ringanalytischer Daten mit der Darstellung im Hauptkomponentendisplay erwies sich als sehr aussagekräftig beim Auffinden systematischer Abweichungen. Im Bereich von ±2% lieferten die als übereinstimmend gefundenen Methoden vergleichbare Ergebnisse.
Chemical and sensory properties of black pepper oil (Piper nigrum L.)
Authors: Pino J. , Rodriguez‐Feo G. , Borges P. , Rosado A. 
Published: November 2006

AbstractThe sensory properties of the volatile oil of black pepper were investigated by means of descriptive characterization of GC effluent. In addition, the chemical composition was analyzed with the aid of column chromatography, high resolution GC and MS‐GC. A total of 46 components was identified including (E)‐β‐ocimene, δ‐guaiene, (Z) (E)‐farnesol, δ‐cadinol and guaiol, which are reported for the first time.
The response of addult rats to varying combinations of dietary lysine and threonine
Authors: Mekhael Kamal G. , Bassily Nargis S. , Mekhael Nabila A. , Said Amin K. 
Published: November 2006

AbstractThe response of adult rats fed diets containing amino acid mixtures with varying combinations of lysine and threonine was studied by estimating the change in body weights, organ weights, total nitrogen content of organs and the concentration of free plasma lysine and threonine. Analysis of variance indicates a significant effect of threonine, lysine and a significant interaction due to feeding the two amino acids on the body weights, organ weights and total nitrogen content of various organs. Significant effect on the level of the plasma free amino acid was also shown as a result of feeding the particular amino acid.Results show that in deficient animals the rates of building body protein are low but are higher in the lysine deficient animals than in the threonine deficient and protein deficient animals. The varying rates of exchanging protein between the various organs in response to changing the levels of amino acids in the diet would mean that total change in body protein or total nitrogen balance may not be satisfactory way to determine the protein or amino acid requirements for maintenance. It seems to be necessary to focus down on protein turnover rates in specific tissues.
Effect of the ingestion of an extract from Bauhinia monandra seeds on rats
Authors: Abreu M. , Castillo A. , Rodriguez A. , González I. , Rodriguez N. , Piñón D. 
Published: November 2006

AbstractBauhinia monandra is a leguminous plant that would be used in human nutrition, however it shows a high hemagglutinating activity against trypsin‐treated erythrocytes of rabbit. 2 ml of a NaCl‐solution extract of the seeds was given to a group of rats for 10 days. Intestinal disaccharidase activity was determined. Histopathological and histochemical examinations were also performed. Lectins from Bauhinia monandra seeds did not cause any visible intestinal damage even when they seem to be able to bind to the enterocyte brush border. The low disaccharidase activity in the membrane and enterocyte fractions, which represent the enzyme synthesis level, indicates that lectins could reduce the synthesis of these enzymes rather than inhibit the active sites of the enzymes. This effect could be in turn related with the binding action of lectins, because no effect of the autoclaved extract on the disaccharidase activity was observed.
Studies on enzyme activities of Pleurotus tuber‐regium (Fries) Singer and Tricholoma lobayensis Heim at various fruitbody stages
Authors: Kadiri Mukaila , Fasidi Isola O. 
Published: November 2006

AbstractInvestigations were carried out on the cellulase, amylase, lipase, peroxidase, proteinase, catalase, poly‐phenol oxidase and glucose‐6‐phosphatase activities in very young, young and mature fruitbody stages of Pleurotus tuber‐regium (Fries) Singer and Tricholoma lobayensis Heim. With the exception of glucose‐6‐phosphatase, both mushrooms showed increases in enzyme activities from the very young to mature fruitbody stages. The highest glucose‐6‐phosphatase activity was detected in the young fruitbody stage of both mushrooms. Furthermore, the activities of the enzymes were higher in the pilei of both mushrooms except cellulase and β‐amylase whose activities were higher in the stipes than in the pilei. By comparison, the activities of total amylase, proteinase, lipase and polyphenol oxidase were higher in T. lobayensis than P. tuber‐regium which had higher cellulase activities.