bluuebunny/crossref_metadata_2025_split huggingface dataset:
Verflüssigung von Paprika nach dem Tomaten‐Mischmazerat‐Verfahren unter Nutzung der fruchteigenen pektinolytischen Enzyme
Authors: Bock W. , Pohl A. , Vukov K. 
Published: November 2006

AbstractKompaktes Zellgewebe von vier ungarischen Paprikasorten wird mit dem fruchteigenen pektinolytischen Enzymkomplex vollreifer Tomaten, der nach Zusatz von 0,8 bis 1,6% NaCl in das Serum der Fruchtmaische in aktiver Form freigesetzt wird, zu einer pulpösen und stabilen Zellsuspension bei 45–50 °C während 3 h vollständig mazeriert. Die erhaltenen neuen Gemüsesäfte aus Paprika und Tomate im Massenverhältnis von 1:2, 1:3 und 1:4 werden hinsichtlich ihrer sensorischen Qualität bewertet und lebensmittelchemisch gekennzeichnet. Aus den im einzelnen erzielten Ergebnissen wird eine Technologie nach dem bereits früher mitgeteilten Tomaten‐Mischmazerat‐Verfahren abgeleitet und für die rationelle Herstellung dieser Ganzfruchtsäfte – ohne den sonst üblichen Einsatz mikrobieller Mazerierenzyme bzw. Maischenzyme – vorgeschlagen.
Verbrauchertests mit aromatisierten Käseerzeugnissen
Authors: Rothe M. , Erhardt V. 
Published: November 2006

AbstractNormale und aromatisierte Käseerzeugnisse mit Edelpilzgeschmack sind in Verbrauchertests mit 80 bis 450 Personen pro Test einer Beliebtheitsprüfung unterworfen worden. Dabei konnte mit hoher statistischer Sicherheit nachgewiesen werden, daß in Edelpilz‐Schmelzkäse eine Teilreduktion des Edelpilzanteils von 40 auf 25% der Käsemasse bei gleichzeitigem Aromaausgleich durch Edelpilzkäse‐Aromakonzentrat ohne Qualitätsveränderung möglich ist. Der Aromazusatz muß optimiert werden, da oberhalb einer bestimmten Intensität die Beliebtheit des aromatisierten Produktes stark abfällt. Margarinezusätze verringern den Anteil positiver Urteile schon bei geringer Zusatzhöhe. Bei mit Aromakonzentrat aufgewertetem Frischkäse wurden besonders günstige Ergebnisse bei einem Fettanteil von 60% der Trockenmasse erreicht. Die gewählte Versuchsanstellung erwies sich als gut reproduzierbar, da bei einer Prüfung des gleichen Erzeugnisses durch unterschiedliche Prüfgruppen an verschiedenen Orten statistisch gesicherte Differenzen nicht aufgetreten sind.
Untersuchungen zum Nachweis und zur Bestimmung von XAX‐M in Fetten und Fettgeweben
Authors: Stoyke M. , Grunert S. , Franzke Cl. 
Published: November 2006

AbstractXAX‐M‐Präparate mit dem Hauptbestandteil ETDQ (1,1‐Bis‐(2,2,4‐trimethyl‐1,2‐dihydrochinol‐6‐yl)‐ethan) werden als Antioxydans zur Stabilisierung von Mischfuttermitteln eingesetzt. Der Nachweis und die Bestimmung von XAX‐M in Fetten und Fettgeweben von Schlachttieren gelingen nach einer verbesserten, selektiven Anreicherung von ETDQ schon bei wesentlich niedrigeren Konzentrationen als durch bisher bekannte Verfahren. Orientierende Untersuchungen zum Vorkommen von XAX‐M‐Rückständen in menschlichem Fettgewebe ergaben negative Befunde bei einer unteren Nachweisgrenze von 0,005 mg/kg.
Die Bildung von Zahnbelägen in Abhängigkeit von der Nahrungsaufnahme
Authors: Schneider H.‐G. , Knieknecht G. 
Published: November 2006

AbstractDie Bildung des Zahnbelages (Plaque) bei Verzehr von Hart‐, Normal‐ oder Weichkost wurde bei jeweils 100 Kindern im Alter von 4‐6 Jahren untersucht. Während des zweitägigen Versuchs erfolgte keine Zahnpflege. Der mittlere Plaque‐Index nach QUIGLEY und HEIN betrug nach 2 Tagen bei Hartkost 2,52, bei Normalkost 2.69 und bei Weichkost 2.93. Die Differenzen sind signifikant (t‐Test nach STUDENT, α = 1%). Der Einfluß der Nahrungskonsistenz auf die physiologische Selbstreinigung der Mundhöhle wird diskutiert.
Inhibition of tumor growth with possible immunity by Egyptian garlic extracts
Authors: Aboul‐Enein Ahmed M. 
Published: November 2006

AbstractGarlic bulbs (Allium sativum) were extracted with distilled water or ethanol. The extracts were then incubated with EHRLICH ascites carcinoma cells at 37 C for 1 h. These pretreated cells were injected into swiss albino mice which survived over 12 weeks. To the contrary. tumor cells which were pretreated with garlic extracts, produced ascites tumor in all mice that died 2 or 4 weeks after intraperitoneal injection. When mice were treated twice at intervals of 7 days with freshly prepared tumor cells exposed to watery or ethanolic extracts of fresh garlic, they acquired resistance against a challenge with EHRLICH ascites tumor cells.Administration of garlic extracts to mice for at least 2 weeks before tumor transplantation, caused a slight delay of 10‐20 days in tumor growth and animal death. Generally, the ethanolic extract of garlic gave more pronounced effect as tumor inhibitor as well as immunity induction than watery extract. No change in serum electrophoretic pattern was detected in mice, whether the tumor cells injected were incubated or not with garlic extract. In animals treated with unincubated tumor cells, albumin and globulin percentages as well as albumin: globulin ratios (A/G) were decreased as compared to normal mice. A/G ratio was also decreased in immunized mice, pretreated with garlic extract, due to the increase of gamma globulin and unchanging of albumin.
Chemical modification of proteins. Part 12. Effect of succinylation on some physico‐chemical and functional properties of the albumin fraction from rapeseed (Brassica napus L.)
Authors: Nitecka Elzbieta , Raab Barbara , Schwenke K. D. 
Published: November 2006

AbstractThe effect of succinylation on native rapeseed albumin was studied using polyacrylamide gel electrophoresis (PAGE), isoelectric focusing, viscometry, turbidimetry and by investigation of some functional properties (heat‐induced aggregation, emulsifying and foaming properties). The protein can be quickly modified with a relatively small excess of succinic anhydride. A 98% succinylation of the protein amino groups could be attained. The PAGE patterns point out a relatively high heterogeneity of the succinylated protein. The isoelectric focusing shows, however, a concentration of the succinylated protein fractions in a near pI range (pH 4.45 to 4.60). The intrinsic viscosity [η] of the native albumin drops after a 50% succinylation from 0.15 dl· g−1 to 0.06–0.07 dl. g1. Increasing the degree of succinylation to 88% increases [η] to 0.09 dl· g−1. The native albumin possesses excellent whipping properties and high foam stability. Succinylation did not improve the foam capacity but decreases the foam stability. The emulsifying properties could not be improved by succinylation. The heat‐induced aggregation of the rapeseed albumin in dilute solution is inhibited by a moderate or high succinylation.
Effect of black pepper and piperine on bile secretion and composition in rats
Authors: Bhat B. Ganesh , Chandrasekhara N. 
Published: November 2006

AbstractThe influence of black pepper (Piper nigrum L.) and its active principle, piperine on the secretion and composition of bile was investigated in the rat. They were administered by gavage (black pepper at 250 or 500 mg and piperine at 12.5 or 25 mg/kg body wt.) or fed in the diet for 4 weeks (black pepper at 0.2 and 0.4%, piperine at 0.01 and 0.02%). The lower dose by gavage of black pepper caused an increase in bile solids while with other treatments bile secretion or dry matter in bile was not changed. Dietary feeding of black pepper caused an increase in bile flow with a concomitant decrease in bile solids —a hydrocholagoguic effect. Cholesterol and bile acid output were not affected by black pepper or piperine at either level irrespective of the mode of administration; in contrast, the secretion of uronic acids in bile was enhanced by both levels of pepper as also of piperine indicating possible excretion of some of the components of black pepper or of piperine as glucuronides.
Comparative studies of some local oil seeds and seed cakes
Authors: Shehata Nazira A. , El‐Nahry Fekry , Darwish Nazek , El‐Shewy Madiha A. 
Published: November 2006

AbstractA survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Carthamus tinctorius variety Giza 1), sunflower seeds (Helianthus annuus variety Giza 1), linseeds (Linum usitatissimum variety Giza 4) and imported rape seeds (Brassica napus Erglue). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. No great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5.11 ± 0.26)% to (3.17 ± 0.13)%. The fiber content was low in both safflower and sunflower seeds and higher in both linseeds and rape seeds. The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were 1.51, 1.61, 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.11, 2.84, 2.84, 3.05 and 3.53 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5, 49.3, 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safflower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower seed.
Qualitätsveränderungen während der Lagerung von Kopfsalat (Lactuca sativa L. var. capitata L.) 1. Mitt. Äußere Qualitätsmerkmale
Authors: Böttcher H. 
Published: November 2006

AbstractKopfsalat zeigte in mehrjährigen Versuchen bei Lagerbedingungen von +0,3 und 4 °C einen linearen Anstieg der Frischmasseverluste, bei außenluftgekühlten Bedingungen dagegen einen degressiv ansteigenden Verlauf derselben in Abhängigkeit von der Lagerzeit (x in Tagen) (y = β1x ‐ β11x2). Die äußere Qualität nahm auf Grund von Welke‐ und Fäuleerscheinungen linear ab. Der Temperatureinfluß ist zwischen den untersuchten Lagertemperaturen bei allen Merkmalen signifikant. Die Lagerfähigkeit wird ausschließlich durch die äußere Qualität bestimmt und zeigt einen exponentiellen Verlauf in Abhängigkeit von der Lager‐temperatur Θ (ŷ = 17,008 e−0.111 θ).
Pectin esterase production by Rhizopus stolonifer from post‐harvest soft rots of potato tubers in Nigeria and its activity
Authors: Ogundero V. W. 
Published: November 2006

AbstractThe ability of Rhizopus stolonifer (Ehren ex. Fr.) Lind, a common pathogen of post‐harvest potato tubers in Nigeria to produce cellwall‐degrading enzymes was studied. When grown on a basal medium containing 0.5% (w/v) sodium polypectate at 30 °C, only pectin esterase was detected in the growth medium throughout the incubation period of 10 days. Both exo‐ and endo‐polygalacturonase activity were absent in the growth medium. The pectin esterase was found to be constitutive as it was readily produced on sources of carbon other than pectin. Partial purification was achieved by a combination of membrane filtration, ethanol precipitation, fractionation on DEAE‐cellulose and gel‐filtration on Sephadex G‐200. This resulted in a single enzyme peak with a specific activity of 58.5 and a recovery value of 4.9%. The purified enzyme was most active at pH 8.5 and a temperature of 35 °C. It lacked the ability to macerate potato tissue cells and did not induce discolouration of potato discs nor kill the cells. R. stolonifer is discussed to be probably not strongly pathogenic to post‐harvest potato tubers.
Short‐term toxicity study of allyl isothiocyanate in rats
Authors: Lewerenz H.‐J. , Plass R. , Bleyl D. W. R. , Macholz R. 
Published: November 2006

AbstractAllyl isothiocyanate (AITC) was given in doses of 0, 10, 20, or 40 mg/kg (5 days/week) by oral intubation to male rats for up to 6 weeks. The highest dosage level caused a decrease in body weight, thymus weight, blood glucose and serum globulin levels. Haematological examination revealed an increased percentage of neutrophils and a decreased percentage of lymphocytes after treatment for 2 weeks. Increased liver and adrenal weights were found in all test groups. Renal dysfunction was indicated by increased urinary aspartate aminotransfere activity, reduced urine volume and changes in the specific gravity of the urine. Histopathological changes were observed in the kidneys of animals at dosages of 20 and 40 mg/kg and in the livers of animals at the highest dosage level.
Plasteingele aus Ackerbohnenproteinisolat‐Partialhydrolysat 2. Mitt. Rheologische Eigenschaften der Plasteingele bei Stärkezusatz
Authors: Nötzold H. , Ludwig E. , Sýkora S. 
Published: November 2006

AbstractEs wurden rheologische Untersuchungen an Plasteingelen aus Partialhydrolysaten des Ackerbohnenproteinisolats durchgeführt. Die Fließkurven dieser Gele erfüllen die Binghamsche Gleichung. Sie sind nahezu linear und besitzen einen sog. Fließpunkt. Werden die Gele in Gegenwart von Stärke gebildet, so nimmt ihre Viskosität beim konstanten Scheren schneller ab und die Endviskosität ist kleiner. Die durch die polare Stärke hervorgerufene Verringerung der gelbildenden Wechselwirkungskräfte verändert auch das Fließverhalten. Die stärkehaltigen Gele zeigen das Fließverhalten einer pseudoplastischen Flüssigkeit.
A rapid in vitro enzymic and chromatographic predictive model for the in vivo rat‐based protein efficiency ratio of mixed food proteins
Authors: Ihekoronye A. I. 
Published: November 2006

AbstractA nutritional quality index in the nature of an enzymatic protein efficiency ratio (E‐PER) was computed from the amino acid data of 18 different food products by means of multiple regression equations. The regression was performed by setting amino acid values derived from enzymic hydrolysis of the food proteins as the independent variables with the rat‐based PER values as the dependent variables. The multiple regression gave the following equation.

The multiple correlation coefficient for this regression was 0.942 and the coefficient of variation was 88.7%. The prediction equation was tested on amino acid‐PER data of 22 different foodstuffs and it successfully predicted (± 0.22) the PER of 17 and an effectiveness of 77.3%.
Viscosity of rye grain components
Authors: Rybka K. , Boros D. , Raczyńska‐Bojanowska K. , Rakowska M. , Sawicka‐Źukowska R. , Jędrychowska B. 
Published: November 2006

AbstractThe viscosity of the water extract of rye grain correlates negatively with the protein digestibility in rats (r = −0.82). The extraction of pentosans and polyuronids from rye grain during 1 h at 25 °C is paralleled by the increase in viscosity of the extracts; upon longer extraction the viscosity of the extracts is rapidly reduced despite still increasing the amount of extractable polysaccharides. The depolymerization of polysaccharides by the endogenous enzymes of rye grain or the microbial enzymes added results in a decrease of viscosity and increase of the body mass gain of chicken.
Investigation of functional properties of partially hydrolyzed proteins
Authors: Mietsch F. , Fehér J. , Halász A. 
Published: November 2006

AbstractHydrolyzates were prepared from soy protein and milk protein by treatment with Alcalase (R) 0.6 L and Neutrase(R) 0.5 L (NOVO INDUSTRI A/S, Bagsvaerd, Denmark). The pH‐stat is a good method to control the change of degree of hydrolysis (DH) during enzymatic reactions and gives as well a good possibility to produce partially hydrolyzed products. In case of both investigated substrates we found a good correlation between the DH‐values measured by pH‐stat and TNBS‐method. Determining the functional properties, we found that the emulsifying activity of hydrolyzates with low DH (below 10%) is significantly improved. At the same time the enzymatic treatment decreases the water‐binding capacity considerably but increases the velocity of water binding.
Fermentationstechnische Gewinnung von Käsearoma unter besonderer Berücksichtigung der Richtung Roquefort 2. Mitt. Prufung verschiedener Einflußfaktoren in Schüttelkultur
Authors: Quehl A. , Engst W. , Ruttloff H. , Leuchtenberger A. , Erhardt V. 
Published: November 2006

AbstractEs werden Ergebnisse von Optimierungsversuchen zur Aromabildung durch Penicillium roqueforti in Schüttelkultur mitgeteilt. Die Experimente betreffen die Auswahl geeigneter Stämme, die Vorkulturführung zur Gewinnung von aktivem Impfmaterial sowie die Ermittlung einer optimalen Nährmedienzusammensetzung für die Arbeitskultur unter Anwendung von Methoden der statistischen Versuchsplanung und ‐auswertung.
The influence of α‐amylase supplementation, γ‐irradiation (60Co) as well as long time of storage of wheat grain on flour technological properties
Authors: Wauchalewski J. R. , Klockiewicz‐Kamińska E. 
Published: November 2006

AbstractThe varieties of winter wheat, Aria and Beta, were studied. The Aria variety was stored for the period of four years. The part of wheat grain from Beta variety was irradiated with γ rays (60Co). In extracts from wheat kernels and flour protein content, total α‐ and β‐amylolytic activity as well as α‐amylolytic activity were determined. α‐amylases of native and fungal origin were added to the flour obtained from samples of stored wheat kernels (Aria), irradiated and non‐irradiated (Beta). Consequently native α‐amylase activity of flour increased by 25 % and 50% respectively. Extensive technological estimation of grain and flour with amylase supplements was carried out. The study included: sedimentation analysis, falling number test, milling experiment, farinogram and extensogram analyses, measurement of the degree of damaged starch and flour colour, as well as baking experiment. The obtained experimental loaves of bread were tested for their ability to remain fresh. It was found out that the stored grain flour was characterized by the highest α ‐amylolytic activity and the lowest falling number value, whereas the irradiated grain flour showed the highest degree of starch damage and water absorption. When α‐amylase supplementation to doughs wasn't accompanied either by irradiation or storage of grain, it definitely changed their physical properties for the worse. The negative influence of native α‐amylases appeared to be less significant than that of fungal α‐amylases. The positive influence of α‐amylase supplementations, especially of those increasing by 25 % the native α‐amylolytic activity of flour on volume, and freshness of loaves of bread was observed.
Rückgewinnung der Stickstoffverbindungen aus Kartoffelfruchtwasser
Authors: Boruch M. , Makowski J. , Wachowicz M. , Dubla W. 
Published: November 2006

AbstractEs wurden die kombinierte Hitze‐/Säurekoagulierung, die kombinierte Ionenaustausch‐/Hitzkoagulierung und die Membrankonzentrierung zur Ausscheidung der Stickstoffsubstanzen aus Kartoffelfruchtwasser verglichen. Mit jeder der genannten Methoden können etwa SO% der Stickstoffverbindungen rückgewonnen werden. Mit Hilfe der kombinierten Ionenaustausch‐/Hitzkoagulierung und der Membrankonzentrierung lassen sich zusätzlich die im Kartoffelfruchtwasser enthaltenen freien Aminosäuren rückgewinnen. Die Membrankonzentrierung führte zu einem Eiweißpräparat hoher Reinheit; dabei beträgt der Energieverbrauch nur ein Viertel im Vergleich zu dem anderer Methoden.
Changes in free and bound chlorogenic acid and in polyphenoloxidase activity during the industrial processing of sunflower seeds (Short communication)
Authors: Vaintraub I. A. , Kratch V. V. 
Published: November 2006

AbstractThe discolouration of sunflower protein isolates which impairs their food use is brought about by the covalent binding of protein with the products of chlorogenic acid (CA) oxidation 1, 21 which proceeds both under the action of polyphenoloxidase (PPO) at pH values near the neutral and by a nonenzymatic way at alkaline pH [3]. The presence of PPO in sunflower seeds was established [4, 5]. Although its activity decreases during oil processing [4, 5], moistening and increased temperature favour the enzymatic oxidation of CA and its coupling with protein. As a result the obtained cake may become unsuitable for food protein isolation. The decrease of free CA (extracted by aqueous ethanol) during the heating of moistened sunflower seeds was described [6]. It was attributed to the thermal decomposition of CA. These results do not exclude the covalent binding of CA with protein.The determination of both free and bound CA was applied in this work to follow the changes of CA during the processing of sunflower seeds. The decrease of PPO activity was assessed simultaneously and the relationship between these two processes was discussed.
Tannin and non tannin‐polyphenolic compounds of the Egyptian sorghum grains
Authors: Youssef Ayyat M. M. , Moharram Y. G. , Moustafa E. K. , Bolling H. 
Published: November 2006

AbstractThe fractionation and properties of the polyphenolic compounds of the Egyptian sorghum grains were studied. The results showed that sorghum grains contained a higher amount of non‐tannin polyphenols than tannin ones. By utilizing the funnel separation technique higher recovery for both tannin and non‐tannin polyphenol fractions was given compared with the Sephadex LH 20 column chromatography method. The refractionation of both fractions using T.L.C. technique showed that each fraction of tannin and non tannin composed of different compounds differed in their properties.
Amylase activities and cyanide tolerance of five cassava tuber spoilage molds
Authors: Adisa V. A. 
Published: November 2006

AbstractStudies on the amylase activities and tolerance to cyanide by five spoilage molds of cassava tuber were carried out. None of the test fungi grew in 0.1 g/ml concentration of potassium cyanide while only Aspergillus aculeatus and A. niger grew in 0.05 g/ml. Except for B. theobromae, all the other four molds synthesised amylases on the 2nd day of incubation. Highest amylase activities by the molds were recorded between pH 6–7 and at 25°C. The molds degraded satisfactorily the raw starch and protein contents of the blended cassava tuber pulp. Total reducing sugars were detected in large quantities from the mold deteriorated cassava tuber.
Estimation of the daily intake of cadmium which may be consumed by students 12‐17 years old in secondary schools in the city of Havana
Authors: Beltrán Llerandi G. , Grillo M. , Torres O. , García Romhé M. O. 
Published: November 2006

AbstractIn the present article we offer information regarding the estimated amounts of cadmium which may be consumed by 12000 students 12 to 17 years old, who attend boarding secondary schools. The method of analysis used to determine cadmium is that reported by the Association of Official Analytical Chemists using atomic absorption spectrometry with air‐acetylene flame. The estimated quantities of cadmium which these students may consume according to the offered foods are smaller than those recommended as provisional tolerable weekly intake by the Joint FAO/WHO Expert Committee on Food Additives.
Effects of some technologies of curing uncomminuted meat products on their flavour Part 2. Contents of carbonyl compounds and their relation to flavour
Authors: Chakurov M. , Miteva E. , Trendafilova Z. , Gadjeva D. 
Published: November 2006

AbstractStudies were made of carbonyl compounds and the flavour components of two types of uncomminuted pork products, loin and neck, manufactured by three technologies: I. brine curing; 11. dry curing, and 111. dry curing using 0.6 % honey. Meat flavour was evaluated by a trained panel by the method of sensory profiles, using a 5 point scale. A considerable increase was found in the contents of total carbonyl compounds in the meat products manufactured by technology II, and particularly by technology III. The difference in mono‐carbonyl compounds and ketoglycerides was insignificant. The data from the sensory analysis indicated a more intensive flavour in the latter meat products, which was particularly marked in the those made of loin.