bluuebunny/crossref_metadata_2025_split huggingface dataset:
The separation and technological significance of the outer layers of the wheat grain
Authors: Stenvert N. L. , Moss R. 
Published: November 2006

AbstractA detergent extraction technique was applied to quantitatively separate the outer layers of the wheat grain from the starchy endosperm. These layers were examined under the light microscope which showed that the cellular structures were intact and the contents of the aleurone cells had not been extracted. Milling studies demonstrated that the extraction technique allowed an accurate estimate to be made of the flour‐yielding potential of a wheat provided that the milling system was capable of fully realising this flour‐yielding capacity. The small‐scale nature of the test allows it to be applied in wheat breeding programmes at an early stage as a predictive test for flour yield.
Volatile flavour components of cooked potato
Authors: Nursten Harry E. , Sheen Margaret R. 
Published: November 2006

AbstractExtracts of the steam volatiles of cooked potatoes and of a dehydrated, granular potato product have been prepared. High‐boiling fatty acids preponderated and were removed prior to concentration and examination of the resulting essences by combined gas chromatography‐mass spectrometry‐odour assessment. Thirty‐five components were identified in potato essences and 20 in a potato granule essence. Chemical and retention data indicated that 2‐methoxy‐3‐ethylpyrazineFor clarity in this paper, the methoxy substituent is assigned the 2‐position in pyrazines, and is written first, irrespective of the rules of nomenclature.
was present in potato volatiles and mass spectral evidence was obtained of its presence in potato sprout essence. Synthetic work confirmed the known characteristic raw potato odour of 2‐methoxy‐3‐ethylpyrazine and demonstrated that isomers do not possess it. Lack of volatiles rather than off‐flavour is believed to account for the differences between the flavour of cooked potatoes and of the potato product examined.
The chemistry of non‐enzymic browning in foods and its control by sulphites
Authors: McWeeny D. J. , Knowles M. E. , Hearne J. F. 
Published: November 2006

AbstractNon‐enzymic browning involves a complex of chemical reactions with few identifying common features other than the involvement of carbonylic intermediates, the production of brown pigments (melanoidins) and the effect of sulphites in either inhibiting or retarding the development of the melanoidins. In general, amine compounds (amines, amino acids, peptides, proteins) are important in reactions, usually with carbohydrates, which (a) produce highly reactive carbonylic intermediates and (b) involve condensation with these intermediates to produce highly coloured pigments. These reactions occur in many foods and, where they are undesirable, may usually be controlled more or less successfully by the addition of sulphites. This effectiveness of a single additive in controlling a variety of chemical pathways is probably due to the number of different reactions which sulphite can enter into with, for example, reducing sugars, simple carbonyls, αβ‐dicarbonyls, β‐hydroxycarbonyls, αβ‐unsaturated carbonyls and with the melanoidins. It is known that in exerting its anti‐browning effect in food, the amount of measurable sulphite decreases and there is some evidence that amongst the products derived from sulphite in a rat diet there is at least one toxic factor. Information is only recently available about the nature of some of the more stable products (e.g. sulphonated deoxyosuloses) arising from sulphite‐loss and further investigation of the biological properties of these products seems necessary. With increasing concern about the total dietary intake of sulphite it is becoming more necessary to identify the uses of this additive where there is no adequate alternative and the most effective ways of employing it where it is essential in food processing; further advances in the chemistry of sulphites in relation to food will be important in achieving this.
Chinese gooseberry: Seasonal patterns in fruit growth and maturation, ripening, respiration and the role of ethylene
Authors: Pratt Harlan K. , Reid Michael S. 
Published: November 2006

AbstractFruits of Chinese gooseberry (Actinidia chinensis Planchon, cv. Bruno) were harvested and respiration rates and other attributes were measured at regular intervals throughout the season. The fruit matured at about 23 weeks after anthesis as shown by patterns of respiration, response to ethylene treatment and changes in texture and content of soluble solids. Fruit growth followed a unique triple sigmoid curve. Natural ripening showed the fruits to be of climacteric type but, although associated with a peak of ethylene production, the respiratory pattern was somewhat atypical and initiation of ripening within any lot of uniform fruits was very variable. Ethylene treatment stimulated ripening in fruits of all ages, but a large induced respiratory peak was seen only in immature fruits. The physiological observations confirmed present horticultural practices and provide a basis for development of objective enforceable quality grades.
Gas‐liquid chromatography separation of the free phenolic acid fractions in various oilseed protein sources
Authors: Maga J. A. , Lorenz K. 
Published: November 2006

AbstractThe free phenolic acid fraction from commercially available samples of defatted cottonseed, peanut and soy flours were effectively separated and estimated without the preparation of derivatives using a 500 ft × 0.03 inch capillary column coated with OV‐17 and 5% Igepal to reduce tailing. A column temperature of 300 ºC was required. A total of 27 phenolic compounds were detected and 14 were identified. No qualitative differences in phenolic compounds were detected among the three products, however, quantitative differences were apparent. The major free phenolic acids in all three products were syringic, ferulic and vanillic acid. Based on the amounts found and on reported taste thresholds for phenolic acids, it is apparent that phenolic acids can contribute to the overall flavour of the products evaluated.
Simultaneous analysis of 2,3,4,6‐tetrachloroanisole, pentachloroanisole and the corresponding chlorophenols in biological tissue
Authors: Gee Malcolm G. , Land Derek G. , Robinson David 
Published: November 2006

AbstractA method has been developed for the analysis of 2,3,4,6‐tetrachloro‐ and pentachloroanisoles and the corresponding chlorophenols in biological extracts. Ethylation followed by separation of the preformed anisoles from the corresponding phenetoles (ethyl phenyl ethers) by gas chromatography using an electron capture detector provides a sensitive method of analysis. The extraction method of Likens and Nickerson, whilst satisfactory for the chloroanisoles in all the samples investigated, was not adequate for quantitative recovery of chlorophenols from muscle or fatty tissue. An alternative extraction method, not applicable to chloroanisoles, was satisfactory for muscle but was not suitable for skin or fatty tissue.
A comparison of chemical changes in freeze‐dried herring meals and a lipid‐protein model system
Authors: El‐Lakany Safaa , March B. E. 
Published: November 2006

AbstractA model system of egg albumin and herring oil was studied during storage at 21 ºC and ‐20 ºC. Chemical changes in the oil and protein were monitored by determinations of ether‐extractable lipid, iodine value, peroxide value, thio‐barbituric acid value, ultraviolet absorption of the oil, in vitro digestibility and available lysine. The model system showed greater changes during storage with respect to both protein and oil than did either the albumin or the oil stored separately. Similar determinations were made on a freeze‐dried herring meal stored at 21 ºC in nitrogen and on a sample of the presscake (from which the meal was made) stored at ‐20 ºC.Available lysine level was a more sensitive criterion of protein alteration during storage than was pepsin‐digestibility. The absorption at 233 nm of extractable lipid from both the model and the natural systems was associated with the loss in lysine availability during the storage period. Ultraviolet absorbance of the lipid more closely reflected the rate at which lysine availability declined than did TBA or peroxide values.
The accuracy of predicting dry matter digestibility of grasses from lignin analysis by three different methods
Authors: McLeod Mordaunt N. , Minson Dennis J. 
Published: November 2006

AbstractThe lignin content of 50 samples of five grasses of known in vivo digestibility were determined by the methods of van Soest and Wine,1 and of Edwards2 which utilise the solubility of lignin in potassium permanganate and in HCl‐activated trigol, respectively, and of Christian3 in which the sample is refluxed with acid detergent after treatment with 72% sulphuric acid without any preliminary extraction. Mean lignin values for the three methods were 4.97, 5.57 and 7.24 and the errors in predicting dry matter digestibility were ±3.9, ±4.5 and ±2.4, respectively. When compared with the error of ±2.1 previously obtained on the same samples with the in vitro technique of Tilley and Terry4 only the method of Christian3 appeared favourable.
Carcass posture and tenderness in frozen lamb
Authors: Davey C. L. , Gilbert K. V. 
Published: November 2006

AbstractToughness in lamb is determined by the extent of cold shortening occurring during chilling, and thaw shortening induced during cooking.Cold shortening sufficient to cause toughening is avoided by placing pre‐rigor carcasses in a standing posture. Muscles are then largely restrained from shortening, though stimulated to do so by cold.Thaw shortening with its potential to toughen is eliminated as a problem merely by holding frozen lamb in storage (‐12 ºC) for 20 days or more.These techniques for avoiding cold and thaw shortening can be compounded to form the basis of a simple processing method ensuring a uniform and high degree of tenderness, while still involving early freezing after slaughter. Carcasses are placed in a standing posture after dressing to prevent cold shortening during freezing. They are then held in frozen storage for a period to eliminate the possibility of thaw‐rigor shortening on cooking.
Production of the mycotoxin, zearalenone, by Fusarium graminearum growing on stored grain. II. Treatment of wheat grain with organic acids
Authors: Sherwood Roger F. , Peberdy John F. 
Published: November 2006

AbstractThe concentrations of formic, acetic, propionic and butyric acids required to prevent growth of Fusarium in wheat grain cultures were determined. The cultures were maintained at 31% moisture content and stored for 4 weeks at 25 ºC followed by 6 weeks at 12 ºC, which were optimum conditions for growth of Fusarium and synthesis of the mycotoxin, zearalenone. Under these conditions the critical concentration of all the acids, whether used singly or in combination, was between 1000 and 10 000 parts/million (equivalent to 0.1% and 1% w/w). At 1000 parts/million and below the fungus was able to develop and zearalenone synthesis was not affected except where acetic acid was used alone, when higher toxin yields were recorded.
Quantitative changes in some unsaponifiable components of soya bean oil due to refining
Authors: Gutfinger Tamar , Letan Arieh 
Published: November 2006

AbstractThe effects were studied of the processes of degumming, neutralisation, bleaching and deodorisation on the content and composition of the various fractions of unsaponifiables in soya bean oil. The effect of each of the various technological steps on the decrement of the investigated unsaponifiables in the processed oils was different. When compared with the crude oil, the refined soya bean oil contained less tocopherols (by 31 to 47%), sterols (by 25 to 32%) and squalene (by 15 to 37%). No significant differences were observed in the compositions of the sterol and tocopherol fractions of the crude and refined soya bean oils.
The content of some B‐group vitamins in single‐variety apple juices and commercial ciders
Authors: Goverd Keith A. , Carr J. Geoffrey 
Published: November 2006

AbstractMicrobiological assay techniques have been used to determine the content of some vitamins of the B group in apple juices and ciders. The range of values (μg/100 ml) found in apple juices was: thiamine, 2.8 to 13.2; nicotinic acid, 37 to 150; pantothenic acid, 47 to 116; and riboflavin, 0.33 to 2.6. In ciders the values were: nicotinic acid, 3.0 to 110; pantothenic acid, 10 to 100; and riboflavin, 0.33 to 4.7. Thiamine was not detected.
Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wines
Authors: Somers T. Chris , Evans Michael E. 
Published: November 2006

AbstractFollowing an exhibition of 32 current vintage red wines of two varieties from the Southern Vales district of South Australia, a correlation was observed between colour densities and the order of ranking previously assigned by a panel of experienced judges.There was no relation between wine colour density and anthocyanin content. Amongst many wines having comparable levels of anthocyanins, the variation in colour density was as much as 3.6‐fold, and the degree of ionisation of the anthocyanin component of wine colour was found to range from 6 to 25%. These latter values were also correlated with the quality ratings.The data support the opinion that measurement of colour density and of the degree of ionisation of anthocyanins can provide an objective guide to organoleptic properties in young wines of the same variety and region. Confirmation for this view was obtained from other data concerning the subsequent vintage of Cabernet Sauvignon in the same district.Factors likely to be responsible for the varying states of anthocyanin equilibria in these wines are discussed in terms of wine composition and oenological practice.
Potassium and other mineral contents of green, roasted and instant coffees
Authors: Clarke Ronald J. , Walker Lewis J. 
Published: November 2006

AbstractThis paper describes experimental work that has been carried out to determine the normal ash, sulphated ash and potassium contents of four selected and specified green coffees, together with the relationship between extraction yield and potassium content of prepared instant coffees. In conjunction with previously published data on the mineral contents of coffees, the relationship is shown to be capable of giving only an arbitrary measure of extraction yield, primarily on account of the variability of mineral and potassium content of different green coffees, and to a leaser extent on the variable process conditions that are commercially used in extraction. The reasons for the variability of mineral content, which can be at least ±10% of the average, are discussed.
Variations in free sugars and lipids in different potato varieties during low‐temperature storage
Authors: Jarvis M. C. , Dalziel J. , Duncan H. J. 
Published: November 2006

AbstractPotatoes of 10 varieties were held for 26 days at 4 ºC and 18 ºC and their glucose, fructose and sucrose contents compared. The glycolipid and phospholipid composition of four of these varieties was also determined and showed changes which were similar to those observed when leaf tissue is chilled, but were too small to imply severe chemical degradation of membranes.
Physical characteristics of vegetable foodstuffs that could influence bowel function
Authors: McConnell A. A. , Eastwood M. A. , Mitchell W. D. 
Published: November 2006

AbstractThere is a need to explore physical characteristics of dietary vegetable fibre that can be tested in nutritional studies. This paper describes two properties of the fibre of commonly eaten vegetables and fruit, namely water‐holding capacity (w.h.c.) and ion exchange capacity.Twenty‐six different fruit and vegetables were dried to a powder. The capacity of the powder to hold water was estimated. Lettuce, carrot, cucumber, celery and aubergine had the greatest w.h.c. whereas maize, oatmeal, potato, banana, wheat and bran had the least. The water‐adsorptive capacity of any dietary plant is determined by its fibre content and the water‐holding capacity of the fibre. Estimations of the fibre content of the original plant and the w.h.c. of that fibre suggest that in their natural state, bran (447 g of water holding/100 g of original material), mango (312 g), carrot (208 g), apple (177 g) and brussels sprouts (168 g) are better as hydrophilic laxatives than bananas (68 g), cauliflower (68 g), potatoes (49 g) and turnip (37 g).Most of the fibre acts as a monofunctional weak cation exchange resin; lettuce (3.1 mequiv./g), cabbage, carrot, orange, turnip (2.4 mequiv./g) are in the range of commercially available weak cation exchange resin.When a diet is changed to one with a high fibre content then these physical characteristics may influence the choice of vegetables and fruit which are included in the diet.
Hept‐cis‐4‐enal and its contribution to the off‐flavour in cold stored cod
Authors: McGill A. S. , Hardy R. , Burt J. R. , Gunstone F. D. 
Published: November 2006

AbstractDuring frozen storage white fish develops a typical cold storage flavour. One of the compounds contributing to this off‐flavour has been isolated and identified as hept‐cis‐4‐enal. The sensory properties of this and of synthetic hept‐cis‐4‐enal support this finding and show that it is present at very low concentration.
Lipids of cassava tubers (Manihot esculenta crantz)
Authors: Hudson B. J. F. , Ogunsua A. O. 
Published: November 2006

AbstractThe flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.
Dietary fibre in human nutrition
Authors: Eastwood M. A. 
Published: November 2006

AbstractIs vegetable fibre a necessary constituent of the diet? Certain diseases, largely colonic are more prevalent in western countries. Epidemiological studies suggest that this is a consequence of the low fibre content of the diet. The main action of fibre is in the colon. An approach to fibre studies is by defining physical characteristics in fibre which could alter colonic function. It is only when the chemistry of fibre is better defined that meaningful relationships between fibre constituents and disease can be made.
Partial characterisation of a wheat germ agglutinin and an albumin
Authors: Ewart J. A. D. 
Published: November 2006

AbstractUsing simple techniques, an agglutinin (WGA) and an albumin have been isolated from wheat germ in a sufficiently pure state for partial characterisation. WGA, which is a minor component (of the order of 0.01 %)of wheat germ, appears to be a protein with a mol. wt. of 17 800. It is not a glycoprotein and contains no SH groups. The amino acid analysis has been compared with those in the literature and the most probable composition has been estimated. It is exceptionally high in glycine and cystine. The protein exhibits microheterogeneity, resolving into three main bands on electrophoresis at acid pH. Small quantities of these components have been purified sufficiently for analysis. The small differences found in amino acid composition are in agreement with the observed mobility differences at acid pH. Examination by fingerprinting suggests that their sequences are close. There is some evidence that WGA associates at pH 8.5.The albumin has a mol. wt. of 13 000 and an amino acid composition typical of wheat endosperm albumins so far isolated. It has no SH groups or carbohydrate, and associates at pH 8.5. A single analysis was done on a coloured protein obtained as a by‐product. Its polypeptide chain weight is 43 000.
Preliminary experiments with simulated silage
Authors: Woolford Michael K. , Wilkins Roger J. 
Published: November 2006

AbstractThe two principal variables in the preparation of silage‐the chemical coni‐position of the material ensiled and the nature of the microflora‐were controlled in silages made from simulated crops prepared from microbiological media constituents and subsequently inoculated. The composition was varied to simulate either crops which produce a stable silage, i.e. crops with high dry matter and sugar contents and low nitrogen content and buffering capacity, and those which produce silage which on storage undergoes secondary fermentation, i.c. crops with low dry matter and sugar contents and high nitrogen content and buffering capacity respectively. These materials were ensiled in laboratory silos and subsequently inoculated with microorganism considered as being repre‐ sentative of the types found on forage crops. pH was used as a monitor of fermentation changes and the patterns obtained closely resembled those found when forages of the appropriate composition are ensiled. Varying the inoculum used according to the acid‐producing potential of the component microorganisms resulted in alterations in the pH values obtained. Values were lowest when homo‐ lactic bacteria alone were used, but somewhat higher when a heterolactic bacterium or a yeast was included in the inoculum.
Nitrogen‐15 in apple nutrition investigations
Authors: Hill‐Cottingham Dennis G. , Lloyd‐Jones Charles P. 
Published: November 2006

AbstractYoung apple trees growing in pots of soil were treated with N‐15 labelled potassium nitrate or urea at different times of year. Over periods of several months whole trees were harvested and divided into their component tissues for total N and N‐15 analyses; the latter were carried out using an emission spectrometer. Following treatments in mid‐October 1972 and harvest in the following February, about 16% of N‐15 from soil‐applied nitrate and almost 47% of that from leafapplied urea was recovered in the trees. A later harvest in May 1973 showed that by then one‐third to one‐half of this fertiliser N had been translocated to the new leaves. Soil applications of nitrate were also made in March or August 1973 and the maximum recoveries of fertiliser N were about 40% and 60% respectively, much of which was in the leaves. In the fruit from the March‐N trees, seeds and flesh were almost equally labelled but in that from the August‐treated trees the seeds contained no excess N‐15, although there was a considerable concentration in the flesh. Urea foliar sprays were also made in June or August 1973. The distributions of isotope were very similar following these treatments, in that the greater part remained in the leaves. The results are discussed in relation to previously published work on N in apple trees, with particular emphasis on the advantages in using N‐15 to follow unambiguously the movement of N between the tissues of the tree.