bluuebunny/crossref_metadata_2025_split huggingface dataset:
Textural characteristics of tomato fruits (Lycopersicon esculentum) affected by suns
Authors: Adegoroye Adegoke S , Jolliffe Peter A , Tung Marvin A 
Published: October 2006

AbstractSix textural characteristics, deformation, epicarp strength, locular resistance, firmness, compliance and toughness, were calculated from force/ deformation curves obtained by punch testing tomato friuits (Lycopersicon esculentum Mill cv Vendor) in which sunscald had been induced by radiation stress. Sunscalded portions of unstored fiuits had higher compliance and lower firmness values than the uninjured portions. For the stored fruits, the magnitude of the ripening‐induced decrease in epicarp strength, locular resistance and firmness associated with storage was significantly reduced by ‘incipient’ injury and eliminated by ‘advanced’ injury.Preferential ripening of the uninjured portions increased deformation and toughness beyond expected values. Various sunscald symptoms such as inhibition of fruit softening, the production of tough tissues, the localisation of sunscalded tissues and the differential ripening of uninjured parts relative to the sunscalded portions can be detected by determining force‐deformation characteristics of the sunscalded tomato fruits.
An improved, rapid, ELISA technique for detection of pork in meat products
Authors: Ayob Mohammad K , Ragab Awad A , Allen John C , Farag Radwan S , Smith Christopher J 
Published: October 2006

AbstractThe demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat form other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 my g −1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.
Morphological and physiological variants among isolates of saccharomyces cerevisiae from palmwine and other sources
Authors: Ayanru Dafe K G 
Published: October 2006

AbstractUsing 34 carbon and four nitrogen compounds, and 12 standard yeast identification tests, eight isolates of Saccharomyces cerevisiae Hansen from Raphia Beaur (Palmae) palmwine and other sources were evaluated comparatively for morphological and physiological characteristics. Differences among the isolates were found mainly in their formation of pseudomycelium and blastospores, and in the fermentative utilisation of galactose, maltose, melibiose, raffinose, trehalose and α‐methyl‐D‐galactoside. The wine isolates varied primarily in their assimilatory capabilities for lactic acid and maltose. Observed fermentative and assimilative differences among the wine isolates confirmed the presence of physiological races of S cerevisiae in Raphia palmwine, and suggest that physiological races of S cerevisiae in palmwine may influence the wine's organoleptic and aromatic qualities.
Differences between wines fermented with and without sulphur dioxide using various selected yeasts
Authors: Herraiz Tomas , Martin‐Alvarez Pedro J , Reglero Guillermo , Herraiz Marta , Cabezudo Maria D 
Published: October 2006

AbstractComparisons were made between wines resulting from the fermentation of a single grape must of the Verdejo cultivar with various yeasts, namely the indigenous must microflora, pure cultures of Kloeckera apiculata, Torulaspora delbrueckii and Saccharomyces cerevisiae, and mixtures of these cultures, all with or without the addition of SO2. There were major differences in both volatile and non‐volatile compounds. Principal component analysis and cluster analysis showed that these differences were due mainly to the effects of the sulphur dioxide upon the yeasts.Analytical data on the wines demonstrate that the nature of a wine depends upon the particular yeasts present during the fermentation in the absence of SO2. On the other hand, if the fermentation is carried out in presence of SO2, similar wines are produced despite differences in the microflora.
Nutritional value of stored fish silage as a protein source for young rats
Authors: Espe Marit , Raa Jan , Njaa Leif R 
Published: October 2006

AbstractSilage was produced from 75% whole herring (Clupea harengus L) and 25% herring offal from a commercial fillet production line by addition of 2.5% (by weight) of formic acid. The silage was stored at room temperature for 180 days and sampled for chemical analyses after 0,1, 4,8,15,30,60,90,120,150 and 180 days. The changes seen were increased degree of autolysis and increased N H3 production during the first 90 days of storage. The nutritional value of the stored silage was studied in balance experiments with rats. The digestibility and utilisation of protein of a freshly prepared silage were higher than those of raw material and of silages stored for some time. When stored for more than 90 days the quality of the silage was significantly reduced, as shown by poor protein utilisation by rats. This quality reduction was probably due to a combination of autolysis and rancidity in the silage. This may indicate that the degree of hydrolysis may be used as a chemical quality criterion for fish silage.
Dephosphorylation of phytate compounds by means of acid phosphatase from Aspergillus niger
Authors: Żyla Krzysztof , Kujawski Maciej , Koreleski Jerzy 
Published: October 2006

AbstractA non‐purified preparation of intracellular acid phosphatase (EC 3.1.3.2) from a waste mycelium of Aspergillus niger was utilised for dephosphorylation of phytate compounds present in food and feed ingredients. The enzymic hydrolysis of p‐nitrophenylphosphate was used for assaying acid phosphatase activity, expressed in standard units (u).The hydrolysis of phytate phosphorus in wheat bran, soya bean meal and fully formulated feedstuffs for broilers (Galus galus; ‘Cornish’ × White Rock') was carried out at 40°C, a pH value of 4.5 and an enzyme dosage ranging from 12 to 30 u g−1. Complete dephosphorylation of soya bean protein isolates was performed at 60°C, a pH value of 4.5 and an enzyme dosage of 12 u g−1. In the gastrointestinal tract of broilers the in‐vivo dephosphorylation of phytates present in feed was observed when the preparation of acid phosphatase was added to the diet.
Zinc/Chromium (II) reduction for nitrate determination in agricultural materials by colorimetry or ion‐selective electrode
Authors: Hepher Michael J , Alexander Ronald H , Dixon James 
Published: October 2006

AbstractTo phase analytical pathways within this laboratory, recent approaches to nitrate analysis have been studied; of particular interest were the U V spectrophotometric approach (Heanes 1982, 1986) and zinc/chromium (II) reduction procedure (Pruden et al 1985). By combining and modifying various aspects of the aforementioned procedures with an adaption of an indophenol blue colorimetric procedure (Mitchell 1972) it was possible to measure nitrate‐nitrogen 0.10‐8.00 g kg−1 DM routinely on a range of agricultural materials (at present hays, straws, grasses, calabrese, potato leaves, cereals, soils and perlites) on a sophisticated high‐volume‐throughput microprocessor‐controlled auto‐sampler/spectrophotometric system.
Biochemical changes during the natural fermentation of the african oil bean (Pentaclethra macrophylla) for the production of Ugba
Authors: Njoku Henry O , Okemadu Chinwe P 
Published: October 2006

AbstractChanges in the activities of major enzymes and in the proportion of the principal chemical components during the nataral fermentation of ugba from African oil bean (Pentaclethra macrophylla Bentham) were studied. The activities of the enzymes were related to changes in chemical composition. α‐Amylase, proteolytic and lipolytic enzyme activity remained detectable throughout the 72‐h fermentation period, and reached a maximum at 24‐36 h. The levels of amino nitrogen, ammonia nitrogen, reducing sugar, titratable acidity and pH increased with time. A seven‐fold increase in the amino nitrogen level occurred during the fermentation. The temperature of the fermentation and the moisture level reached maximum values at 24 h and 48 h of fermentation respectively. These results could provide useful indices for the improved evaluation of ugba fermentation.
Sugar content of swedes for stockfeeding
Authors: Bradshaw John E , Griffiths D Wynne 
Published: October 2006

AbstractThe sugar content was determined of 19 cultivars of swede (Brassica napus ssp rapifera L) grown in rows 50 and 75 cm apart. Sugar concentration ranged from 54.3 to 78.7 g kg−1 fresh weight and was positively correlated with dry matter content which ranged from 90.4 to 138.7 g kg−1 fresh weight. The average concentration of fructose, glucose and sucrose in the dry matter was 225.0, 328.4 and 34.5 g kg−1 DM, respectively. The high‐dry‐matter cultivars tended to have less fructose and more sucrose than the low‐dry‐matter ones, but total sugar concentration in the dry matter was not associated with dry‐matter content. Row width had little effect on sugar content compared with the differences between cultivars. The implications for the feeding value of swedes are discussed.
A study of weight loss of stored yam (Dioscorea cayenensis) as affected by the ventilation of the storage locations
Authors: Ajayi Omolayo A , Madueke Levi U 
Published: October 2006

AbstractInvestigation of the effect of ventilation on the storage losses of yam (Dioscorea cayenensis L) was carried out. The tubers were stored in three ventilation locations (1.4%, 3.8% and exposed ventilation) in two storage environments. It was found that the higher the ventilation level, the greater the weight loss. Exposed tubers that were subjected to direct heating and cooling of the sun and rain, respectively, rotted away; the high temperature involved preventing the sprouting of the tubers. Tubers in the 1.4% and 3.8% ventilation levels outside took a longer time to sprout than those stored inside.
Volatile flavour constituents of feijoa (Feijoa sellowiana)—analysis of fruit flesh
Authors: Shaw G John , Allen John M , Yates Martin K , Franich Robert A 
Published: October 2006

AbstractThe volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid‐liquid extraction of the volatiles. Analysis by capillary GC and GC‐MS led to the identification of 15 constituents of which (Z)‐hex‐3‐enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract.
Composition and odour of volatiles from autoxidised methyl arachidonate
Authors: Taylor Andrew J , Mottram Donald S 
Published: October 2006

AbstractMethyl arachidonate was subjected to autoxidation at room temperature either alone or in a water emulsion. Volatiles in the headspace were collected on Tenax and analysed by GC‐MS, and the amounts and identities of the major and minor volatiles were compared. Generally, the same compounds were formed in both systems, but whereas the amounts varied the changes were consistent with the role of water in lipid oxidation. Twelve volatiles accounted for 90% of the total, with oct‐l‐en‐3‐ol (30–40%), hept‐2‐enal (10–17%) and hexanal (6–17%) most prominent. Over 40 other volatiles were detected. The odour of individual components in both systems was assessed using a GC equipped with a sniffing port.
Influence of rooting medium pH and shoot and root temperature on the nitrate reductase activity of winter barley
Authors: Klessa David A , Hall David A , Sym Gordon J 
Published: October 2006

AbstractIn three separate experiments, the effects of rooting medium pH (pH 4.0, 5.3 and 6.5), root temperature (5, 10 and 15 C) and shoot temperature (6 and 17 C) on the growth, in‐vivo nitrate reductase activity and nitrogen status of winter barley were investigated. Except where temperature was specifically studied, air and/or root temperatures were maintained at 10 C to simulate the typically cool conditions which prevail during the early growing season for cereals in northern Europe.Although growth, nitrate uptake and nitrate reductase activity were markedly affected by variations in temperature and pH. the Nitrogen Response Index, which is the quotient of in‐vivo induced and endogenous nitrate reductase activities in shoot or root material, was unaffected and uniquely reflected the N status of the plant.
Effect of lactobacilli inoculation on cassava (Manihot esculenta) silage: Fermentation pattern and kinetic analysis
Authors: Saucedo Gerardo C , González Pedro B , Revah Sergio M , Viniegra Gustavo G , Raimbault Maurice 
Published: October 2006

AbstractThe major effect of Lactobacillus inoculation on laboratory cassava (Manihot esculenta Crantz) silage was a change from a heterofermentative pattern observed in natural silage to a homofermentation. Small amounts of starter culture (1% v/w) were required to produce a high level of lactic acid (> 28 g kg−1 DM) and to reach a pH of at least 4. The Gompertz model was used to evaluate the effect of inoculation level on the lactic formation based on kinetic criteria. Also an empirical pH lactic acid correlation was proposed to monitor the progress of ensiling, based solely on pH measurements. The simulation model may be used to improve guidelines for silo safety and to evaluate the effect of lactobacilli inoculants.
Changes in fatty acid composition of sunflower (Helianthus annuus) seeds in response to time of nitrogen application, supply rates and defoliation
Authors: Steer Barrie T , Seiler Gerald J 
Published: October 2006

AbstractThe fatty acid composition of sunflower (Helianthus annuus L ) seed oil was shown to respond to N supply rates and the time of N application in four glasshouse and two field experiments using five cultivars. Changes in individual fatty acids % total were smaller than those caused by differences in minimum temperatures during seed development but they were statistically significant. N supply rates before floret initiation affected the % fatty acid composition of mature seeds; the percentage of palmitic (16:0) and linoleic (18:2) acids responded positively to increases in N supply whereas % stearic (18:0) and oleic (18:1) acids responded negatively. The only fatty acid to respond to N supply rates between floret initiation and anthesis was 18:0 acid. The percentage of 18:1 responded positively and that of 18:2 acid negatively to high N supply rates after anthesis Responses to single N applications at different stages of plant development in the field confirmed these findings but results were more variable than in the glasshouse. Partial or complete defoliation at anthesis in the field caused the same changes in fatty acid composition as did a low N supply after anthesis.The results are difficult to interpret in terms of our current knowledge of lipid biosynthesis. N supply rates may affect the rate of hydrolysis of fatty acid complexes or their transport from the proplastid to the cytosolic compartment. There was no compelling support for the hypothesis that N supply rates bejore floret initiation were affecting fatty acid composition through their effects on other plant characters such as leaf mass, seed number or single seed weight.
Effect of succinylation on the functional and physicochemical properties of bovine serum albumin
Authors: Murphy Margaret C , Howell Nazlin K 
Published: October 2006

AbstractBovine serum albumin was modijed with succinic anhydride so that 50 or 82% of lysine residues were acylated. The structural alterations caused by modification were examined by pH titration, electrophoretic patterns, circular dichroism, amino acid analysis, and the measurement of amino, sulphydryl and hydrophobic groups. Changes in these physicochemical properties were related to inferior whipping, emulsification and gelling properties of succinylated bovine serum albumin compared with the native protein.
Determination of lignin in herbaceous plants by an improved acetyl bromide procedure
Authors: Iiyama Kenji , Wallis Adrian F A 
Published: October 2006

AbstractA modified acetyl bromide procedure is proposed for the spectrophotometric determination of lignin in herbaceous plants. The digestion with 25 % acetyl bromide (AcBr) in acetic acid at 70°C is improved by including 4 % perchloric acid in the digesting solutions. This allows for more rapid, complete digestion and the use of coarser samples. On the basis of infrared spectra and nitrobenzene oxidation data for milled sample lignins, the value of 20.0 g−1 litre cm−1 for the specific absorption coeficient of AcBr‐treated lignins of herbaceous plant samples gave lignin values which were consistent with nitrobenzene oxidation data, but were higher than those obtained by the acid detergent lignin method and the earlier AcBr method proposed for grasses. The lower lignin values obtained in the latter methods are considered to be due to partial lignin solubilisation in the sulphuric acid digestion.
Monomeric and dimeric phenolic constituents of plant cell walls—possible factors influencing wall biodegradability
Authors: Eraso Fatima , Hartley Roy D 
Published: October 2006

AbstractA range of plant cell walls fiom graminaceous and leguminous plants were examined qualitatively and quantitatively for monomeric and dimeric phenolic constituents that were released by treatment with sodium hydroxide. The total amounts of phenolics released fiom the walls of the graminaceous plants varied fiom 8 to 28 mg g−1 walls compared with less than 3 mg g−1 walls jiom the legumes. p‐Coumaric and ferulic acids were the major components of the monomeric fraction. The cell walls also contained substituted cyclobutanes having molecular weights equal to two p‐coumaric acid molecules, two ferulic acid molecules or one p‐coumaric plus one ferulic acid molecule, All the walls contained dehydrodiferulic acid. If it is assumed that the substituted cyclobutanes and dehydrodiferulic acid arise from dimerisation of feruloyl and p‐coumaroyl groups linked to cell wall polysaccharides, then, for the graminaceous walls, it is calculated that between 5 and 14% of these groups had converted to dimers. This dimerisation process may limit the biodegradability of the wall polysaccharides.
Assessment of lipid oxidation in indonesian salted‐dried marine catfish (Arius thalassinus)
Authors: Smith Gillian , Hole Mike , Hanson Steven W 
Published: October 2006

AbstractAnalysis of Indonesian salted‐dried catfish (Arius thalassinus Ruppell) during processing and storage indicates that although peroxide, thiobarbituric acid and anisidine values give an indication of the onset of lipid oxidation, the values become negligible in the consumed product. Alternative methods have been developed and the signijcant, steady increases found in the levels of acetic acid soluble colour and fluorescence indicate that these parameters are realistic indicators of the tertiary products formed by interactions of carbonyl compounds with amino type compounds. These increases are complemented by a fall in the level of free amino acids during storage of the product. A 30 % loss of polyunsaturated fatty acids was found during salting, but no subsequent loss was found during drying and storage.
Evolution of anthocyanins during maturation of tempranillo grape variety (Vitis vinifera) using polynomial regression models
Authors: González‐San José Maria L , Barron Luis J R , Díez Clara 
Published: October 2006

AbstractIn general, the anthocyanin content of grapes increases during ripening but presents a concentration minimum a few days before physiological maturity. This minimum is sharper for the acyl derivatives. Significant behavioural differences were found between monoglucosides and their acyl derivatives.A polynomial model was used to describe the evolution of anthocyanins in the maturation of Tempranillo grapes (Vitis vinifera L).
Enzymic hydrolysis of glucosinolates in a low water system
Authors: Hanley A Bryan , Kwiatkowska C A , Fenwick G Roger 
Published: October 2006

AbstractThe hydrolysis of glucosinolates by a co‐occurring thioglucosidase, myrosinase, produces a range of physiologically active compounds including organic isothiocyanates and nitriles. Myrosinase is known to be a membrane‐bound enzyme, thus the reaction with glucosinolates is likely to occur in vivo at an interface. Glucosinolates were hydrolysed in a low water system both with and without surfactant. In the former case, more rapid hydrolysis was observed than occurs in buffered aqueous solution. Desulphoglucosinolates were found to inhibit glucosinolate hydrolysis in this system.
Multivariate statistical methods applied to the differentiation of rum brands
Authors: Herranz Alberto , de la Serna Pilar , Barro Carmen , Martin‐Alvarez Pedro Jesus 
Published: October 2006

AbstractSeveral multivariate statistical methods (discriminant, factor and cluster analysis) have been applied to analytical data for major volatile components, volatile esters and carboxylic acids collected from various rum samples in order to distinguish between genuine rum of a well known and expensive brand and other less expensive rums.
The potential of immuno‐probes for locating storage proteins in wheat endosperm and bread
Authors: Parker Mary L , Mills E N Clare , Morgan Michael R A 
Published: October 2006

AbstractAn anti‐gliadin monoclonal antibody (IFRN 0033) raised to total gliadin protein from wheat has been assessed for its ability to recognise, at the ultrastructural level, gluten proteins in grain and bread. An indirect, two‐step, immunolabelling procedure using colloidal gold as a readily identifiable marker for electron microscopy was successfully used to locate gluten proteins in wheat and bread. Storage protein bodies in developing grain, and protein matrix in mature grain, were immunolabelled, and there was no cross‐reactivity with aleurone proteins or non‐storage proteins associated with the endosperm starch. Epitopes recognised by IFRN 0033 were not destroyed by the baking process. IFRN 0033 bound strongly to the cut surface of breadcrumb immunolabelled before embedding, but, apart from isolated fibrils, did not recognise the gluten‐gas cell interface.
Studies on non‐enzymic browning in orange juice using a model system based on freshly squeezed orange juice
Authors: Kennedy J F , Rivera Z S , Lloyd L L , Warner F P , Jumel K 
Published: October 2006

AbstractAn orange juice based model system was set up wherein variables such as the addition of glucose, lysine, sorbitol and L‐ascorbic acid and changes in pH and storage temperature were introduced to study their effects on L‐ascorbic acid degradation and on browning. The addition of glucose, lysine and sorbitol did not have a significant effect on L‐ascorbic acid degradation, whereas added L‐ascorbic acid acted solely as a reserve material. In terms of browning, a change in pH and storage at elevated temperature produced a synergistic effect in the development of brown colour which was enhanced by the introduction of additives. Based on the results obtained, L‐ascorbic acid appears to be the precursor in the non‐enzymic browning occurring in this type of sample due to the formation of reactive carbonyl compounds produced upon its degradation which tend to polymerise, or to react with nitrogenous compounds, to give brown pigments.
Effect of rigor mortis and ageing on collagen in trout (Salmo irideus) muscle
Authors: Montero Pilar , Borderias Javier 
Published: October 2006

AbstractThe literature reflects a divergence of opinion on the subject of the effect of rigor mortis and ageing on muscle collagen aggregation in food animals; there is little information concerning fish. The object of the present study was to document the effect of rigor mortis and ageing in trout (Salmo irideus Gibb) on the physical and biochemical characteristics of muscle connective tissue and its main component, collagen.