bluuebunny/crossref_metadata_2025_split huggingface dataset:
Peptidase and esterase activities from mutant strains of Lactobacillus casei
Authors: El‐Soda M. , Ezzat N. 
Published: November 2006

AbstractCell‐free extracts from four Lactose‐negative strains of Lactobacillus casei and their parents were evaluated for peptidase and esterase activity. The four strains showed aminopeptidase (AP), dipeptidase (DP), carboxypeptidase (CP), aryl‐peptidyl amidase (APA) and caseinolytic activities. Very little differences can be noticed between the AP and DP levels of the different strains. On the other hand there were significantly higher CP activities in the Lac(+) strains 64H and ATCC 4646 when compared to the Lac(‐) derivatives. A difference in activity between the Lac(+) and its Lac(‐) derivative was also observed for the APA and caseinolytic activities.Parent and mutant strains of Lactobacillus casei posessed three active AP bands, with RF values of 0.18, 0.21 and 0.31 and one DP band with RF value of 0.25. An additional band (0.32) was detected in strain Lactobacillus casei ATCC 4646 Lac(+) and its mutant.As a general rule the rate of hydrolysis of the p‐nitrophenyl esters of fatty acids for the parent and mutant strains of Lactobacillus casei was higer than that of the o‐nitrophenyl derivatives. All the strains tested exhibited an esterase band with an RF value of 0.3, while only one substrate was hydroysed by the band showing a lower RF value. α‐Naphthyl butyrate was the only substrate hydrolysed by this enzyme in the case of Lactobacillus casei 64H and 11578 while it was α‐naphthyl acetate for ATCC 4646.
The microbial spoilage of ‘soft’ melon ball snack under tropical conditions
Authors: Adebajo L. O. 
Published: November 2006

Abstract19 microorganisms, mostly hazardous and spoilage species were isolated from ‘soft’ melon ball snack samples in the humid Western Nigeria. Physical biodeterioration was recorded from the 6th day of storage with the early occurring rope (slime) of Bacillus sp. found to be a faster visible objectionable indicator than the commonly used fungal growth. All the 14 isolated fungi grew though, to varying extents on the snack agar and in the melon seeds infusion medium in which they also induced significant changes in the oil (decrease) and free fatty acids (increase) contents after 10 days of incubation at 30 °C. The results implicated Rhizopus arrhizus, R. nigricans, Aspergillus flavus, A. ochraceus, A. tamarii, A. niger, Mucor fragilis and Penicillium citrinum as the major fungal deteriogens. Isolation of the coliform bacterium (Escherichia coli) suggested the need for a more hygienic handling of the snack. Addition of varying amounts of breadfruit nuts mash as adjunct to melon seeds mash in order to enhance mastication of snacks with lower moisture content was investigated. Samples prepared with 20% adjunct recorded mean acceptability rating of 178 and keepability period of 10 days while 200 and 5 days were obtained respectively for the control.
Zur Gewinnung von Ballaststoffpräparaten aus extrahierten Zuckerrübenschnitzeln
Authors: Dongowski G. 
Published: November 2006

AbstractEs wird die labormäßige Gewinnung von Ballaststoffen aus extrahierten Zuckerrübenschnitzeln durch eine Behandlung mit Peressigsäure (PES) unter Anwendung der statistischen Versuchsplanung zweiter Ordnung untersucht. Zur Optimierung der Präparierung wird der Einfluß der Reaktions‐temperatur, der Reaktionszeit und der PES‐Konzentration auf die Ausbeute an Alkohol‐unlöslicher Substanz, den PES‐Verbrauch, den Gehalt an Gesamtpektin und Rohprotein, den Weißgrad und die Wasserbindungkapazität ermittelt.Ausgehend von den hierbei erzielten Resultaten wird eine größere Menge eines sensorisch guten Ballaststoffpräparates aus Zuckerrübenschnitzeln hergestellt, das (bezogen auf Trockensubstanz) 56,1% unlösliche und 16,1% lösliche Ballaststoffe, 36,7% Cellulose, 9,7% Hemicellulose‐Pentosen und 7,1% Hexosen, 16,9% Pektin, 11,0% Rohprotein und 1,1% Rohfett enthält. Als neutrale Saccharidbausteine werden 36,1% Glucose, 8,6% Arabinose, 5,8% Galactose, 1,1% Rhamnose, 0,7% Xylose und < 0,5% Mannose gefunden.
Effect of freezing and mincing technique on microbial load of minced meat
Authors: Khalafalla F. , Gergis A. F. , El‐Sherif A. 
Published: November 2006

AbstractThis experiment was carried out to explain the variation between the use of either fresh or frozen meat cuts in manufacturing of minced meat; in this connection the role of the mincer and the hygienic condition of handling as well as of the temperature under which the raw material and product was handled should be investigated. The achieved results indicated that the minced meat manufactured from fresh meat has low microbial load as compared with that produced from frozen one. However, the mincing at butcher's shops may expose the meat to more sources of contamination than that minced at home (self‐made mincing). The handling of raw meat either fresh or frozen in butcher's shops exposed the produced minced meat to high numbers of either spoilage or food poisoning microorganisms. The sources of contamination of produced minced meat were discussed.
Coagulation of buffaloe's milk and resultant Domiati cheese characteristics as affected by salting and replacement with sour cream butter milk
Authors: Farag A. A. , Okashad A. L. , Emara E. A. 
Published: November 2006

AbstractThe action of rennet on buffaloe's milk replaced by 5, 10 or 15% of sour cream butter milk salted by either 6 or 10% before renneting or after the rennet action was studied as the non protein nitrogen (NPN) content. Buffaloe's milk without replacement of butter milk was taken as a control. Results revealed that addition of salt to milk before renneting inhibited the rennet action and consequently increased the coagulation time. The inhibition increased with the increase in the salting percent. In contrast, replacement of buffaloe's milk by sour cream butter milk enhanced the rennet action and shortened the coagulation time compared with the control. This effect was increased proportionally by the increase in sour cream butter milk. Enhanced protein breakdown, slightly higher accumulation of free fatty acids and good quality were observed in Domiati cheese treated with sour cream butter milk compared with the control. This effect was pronounced in case of 15% sour cream butter milk.
Determination of the level of certain trace elements in vegetables in differently contaminated regions
Authors: Krelowska‐Kulas M. 
Published: November 2006

AbstractThe aim of the investigations was the determination of the lead, cadmium, copper, iron, zinc and magnesium content in some vegetables in an industrial region (Cracow) and in an agricultural region far from industrial centres (control). It was found that all the vegetables analysed contained lead and cadmium contaminations. The average lead concentration in parsley‐haulm and parsley‐root and cadmium concentration in beets, onion, parsley‐haulm, leek, lettuce and potatoes coming from the Cracow region exceeded the permissible norm. In the vegetables from the Cracow region the levels of the determined trace elements were higher (P < 0.01) than that of the controls.
Sodium chloride concentrations in Finnish sauces and soups
Authors: Skrókki A. 
Published: November 2006

AbstractSodium chloride concentrations in various sauces and soups, e.g. ground meat sauce, brown sauce, meat sauce, sausage sauce, pea soup, fish soup and meat soup were measured as high salt concentrations are harmful to people's health, e.g. causing high blood pressure.The total set of 218 samples comprised of 138 sauce samples and 80 soup samples. The average food salt concentrations in these sauces and soups were calculated and excess over the maximum concentrations allowed in sauces (26 samples = 19%) and soups (5 samples = 6%) in Finland were counted.
Enrichment of macaroni with cellulose‐derivative protein complex from whey and corn steep liquor
Authors: Olfat Y. M. , Yaseen A. A. E. , Aziza I. A. 
Published: November 2006

AbstractMacaroni was prepared from semolina fortified with 3, 6 and 9% CMC‐protein (CMC — carboxymethyl cellulose) or HEC‐protein (HEC — hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorption, dough weakening and mixing tolerance index were decreased, while dough development time and dough stability were increased when the amount of precipitated cellulose‐protein complex from whey and corn steep liquor in the blends increased. Addition of both tested cellulose‐protein complexes improved cooking quality by increasing the weight and volume of cooked macaroni, but cooking losses were greater. Sensory evaluation of the colour, flavour and appearance of macaroni were improved as a result of adding cellulose‐protein complex from whey. Macaroni samples prepared from dough mixtures with 6 and 9% of cellulose‐protein complex from corn steep liquor were less acceptable than those prepared from 100% semolina.
Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part II. Liver and heart unsaturated fatty acids
Authors: Abu‐El‐Zahab H. S. H. , Aida M. A. Saad , El‐Sisi S. F. 
Published: November 2006

AbstractAdult male albino rats were supplemented with edible plant oils, corn maize and cotton seed oils and their semihydrogenated forms (Heliopolis and Sultan cooking fat). In general, the supplementation of tested oils produced increasing effect on the levels of total unsaturated fatty acids (UFA), C18: 1, C18:2 and C20:4 UFA of liver and heart of rats. Liver content of UFA showed very highly significant increases in the levels of C18: 1 and C18:2 in all groups of rats fed with tested oils accompanied with non significant changes in total UFA and C20:4 levels. Heart content of UFA showed increases in the levels of C18: 1 and C18:2 and insignificant changes observed in total UFA and C20:4, except, in rats fed with sultan cooking fat, showed a significant increase in the level of total UFA. The level of increase in C18: 1 and C18:2 was very highly significant in case of rats fed corn maize oil and Sultan cooking fat, and significant in case of rats fed cotton seed oil and Heliopolis cooking fat.Also, liver and heart UFA contents were significantly increased after antioxidant (Butylated hydroxy anisol, BHA) administration. Addition of BHA to tested diets abolished or minimized fatty infiltration produced by dietary fatty diet in the liver cells.
Effect of oil treatments on the levels of antinutritional factors in Callosobruchus chinensis (L.) infested stored pulses
Authors: Modgil R. , Mehta Usha , Singhal S. K. 
Published: November 2006

AbstractCoconut, groundnut and mustard oil treated whole red gram, green gram and bengal gram were infested with Callosobruchus chinensis (L.), stored for 6 months, and observed at monthly intervals for antinutritional factors (phytic acid, trypsin inhibitor activity (TIA) and saponins). The values of phytic acid and TIA of treated and untreated pulses were similar at month one. The saponin content of green gram and Bengal gram were, however, higher in control than the oil treated pulses at month one. From month two to six the untreated controls had progressively more antinutrients than their oil treated counterparts. In mustard and groundnut oil treated pulses, the antinutrients remained static for 6 months, however, coconut oil treated pulse had increased antinutrients from end of month four onwards. The storage period was associated with the level of insect infestation which in turn influenced the antinutrient contents of pulses.
Study on the complementary effect between the proteins of wheat and amaranth
Authors: Abreu M. , Hernández M. , Castillo A. , González I. , González J. , Brito O. 
Published: November 2006

AbstractWheat flour (W), ‘Walnutacres’ amaranth seeds (A) and three mixtures of them (W: A, 0.87 :0.13, 0.75:0.25 and 0.64:0.36 on a protein basis) were assayed for amino acid score (AAS) and protein value (PV) on rats. Lysine and leucine were the limiting amino acids for wheat and amaranth proteins with an AAS of 50 and 61%, respectively. AAS of the combinations W: A, 0.87:0.13, 0.75:0.25 and 0.64:0.36 were 12, 24 and 34%, respectively, and are higher than that of wheat proteins. The PV of amaranth seeds (4.09) was two times higher than that of wheat (1.94). The combinations W:A, 0.75:0.25 and 0.64:0.36 showed a PV 45% higher than that of the 0.87:0.13 one, which in turn was similar to that of the wheat proteins. It is concluded that the supplementation of wheat flour with ‘Walnutacres’ amaranth up to 20% could improve the protein quality up to 45%.
Mycoflora of post‐harvest maize and wheat grains and the implication of their contamination by molds
Authors: Adisa A. 
Published: November 2006

AbstractThirteen fungi including toxigenic Aspergillus nidulans and A. clavatus were isolated from the grains. The isolated fungi grew well at 25–30 °C. A. clavatus and A. nidulans were grown in liquid maize yeast extract medium and wheat yeast extract medium. Both fungi produced amylases on the two media and on the basal medium at 30 °C. During incubation more total reducing sugars were detected in maize grains than in wheat while non‐reducing sugars were detected than reducing sugars in both grains. A. clavatus showed highest amylase activities at 25–30 °C and at a pH 7–8 while 30 °C and pH 6.0 were the optimum conditions for highest amylase activities of A. nidulans. During incubation with both fungi a decrease in the protein and carbohydrate contents of both grains was recorded while more fat was accumulated in the grains.
Treatments of phospholipids to prevent or decrease colour fixation in cottonseed oil
Authors: Helmy H. E. , Taha F. S. , El‐Motaal E. A. Abd 
Published: November 2006

AbstractTo prevent or decrease colour fixation in cottonseed oil containing high level of phospholipids (4%), it was treated before or after fixation with chemical and physical treatments using ethanolamine, degumming or sodium silicate. Treatment of cottonseed oil with ethanolamine at 4% of the oil before or after fixation results in refined and bleached oils darker than the untreated oil. Carrying out degumming before fixation followed with ethanolamine at 1% only of the oil improved the oil colour. Treatment of cottonseed oil with sodium silicate at 1% of the oil before fixation results in superior refined and bleached oils than the untreated oils.
Total acids determination in wine with different methods
Authors: Lučan Ž. D. , Palič A. 
Published: November 2006

AbstractDuring the maturation process acids represent an essential factor in wine quality. The amounts of total acids, in 38 different wines, were determined by titrimetric as well as potentiometric methods.Potentiometric titration method gives higher values for total acids content (4.99–10.79 g/l) compared to titrimetric method (3.85–8.68 g/l) as it includes all multi basic acids determination which gives more realistic information about wine acidity.
Einflüsse von Braten und Grillen auf Fettqualität, Zartheit und Zusammensetzung von Schweinekoteletts aus verschiedenen Markenfleischprogrammen
Authors: Kreuzer M. , Köhler Petra , Lange M. 
Published: November 2006

AbstractVon insgesamt 180 Schweinen aus demselben Schlachthof wurde jeweils eines von drei Koteletts entweder roh belassen oder mit dem Auflagenfett 12 min bei 120 °C gebraten bzw. 6 min beidseitig bei 180 °C gegrillt. Es lagen 4 Gruppen zu je 45 Tieren zugrunde: marktübliche Herkunft, Herkunft aus einem Markenfleischprogramm mit dem Ziel der Erfüllung besonders tierschonender Prinzipien (Neuland) oder Herkunft aus zwei Subsystemen eines weiteren Programms (Pigour) u. a. mit höherem Einsatz von mittellangkettigen Fettsäuren im Futter. Das schonendere Braten führte im Vergleich zum Grillen zu geringeren Zubereitungsverlusten und Scherkräften. Der intramuskuläre Fettgehalt verdoppelte sich nahezu durch die beiden Garverfahren ausgehend von 1,3%. Im Rückenspeck verringerten sich die Anteile der Polyensäuren durch das Garen hochsignifikant, wenngleich numerisch nicht besonders weitreichend. Die Zeit bis zum Fettverderb stieg signifikant um rund 25% bzw. 8% durch Braten und Grillen. Die deutlichen Qualitätsunterschiede im rohen Fleisch der verschiedenen Herkünfte waren nach dem Garen fast vollständig wiederzufinden.
Flavour‐enhancement of low‐fat Kashkaval cheese using heat‐or freeze‐shocked Lactobacillus delbrueckii var. helveticus cultures
Authors: Aly M. E. 
Published: November 2006

AbstractKashkaval cheese of different fat contents was manufactured using heat‐ or freeze‐shocked cultures of Lactobacillus delbrueckii var. helveticus added at a level of 2% to cheese milk prior to renneting. Levels of moisture, total N, salt or titratable acidity of cheeses with different fat levels were different. Proteolysis and lipolysis in low‐fat Kashkaval cheese without additives were lower than those found in full‐fat cheese. Incorporation of heat‐ or freeze‐shocked L. delbrueckii var. helveticus cultures into milk of low‐fat cheese greatly enhanced proteolysis and increased slightly the levels of free fatty acids.Regular low fat cheese did not develop adequate Kashkaval cheese flavour and the cheese was firm. However, addition of heat‐ or freeze‐shocked cultures increased the flavour intensity and improved body and texture of the resultant cheese, yielding low‐fat cheese with flavour intensity and body characteristics similar to those of standard fat cheese at each stage of ripening.
Comparative studies between the optimum dietary fibre sources of some substituted cookies
Authors: El‐Moniem G. M. Abd 
Published: November 2006

AbstractTo realize the line of balance between utilization of dietary fibre sources level of substitution and maximum improvement or minimum reduction of in vitro protein digestibility in high dietary fibre cookies, the optimum level of substitution by corn bran, rice bran and barley husk were studied. Analysis for amino acids composition, infrared absorption spectroscopy and X‐ray diffraction were carried out. Rice bran was the best fibre source for improving lysine content. Barley husk fulfilled two criteria viz. improvement in lysine content and minimum decrease in amino acids content.
Accelerated ripening of Ras cheese using cell free extract, freeze‐ and heat‐shocked Leuconostoc spp. cultures
Authors: El‐Shafei H. 
Published: November 2006

AbstractRas cheese was manufactured with cell free extract, freeze‐ and heat‐shocked cultures of Leuconostoc spp. to enhance flavour development and accelerated ripening. Cheese analysis (pH, acidity, dry matter, fat, protein, soluble nitrogen, volatile acidity, free fatty acids) were carried out for 3 months. No significant differents were observed between the experiment cheeses and control, however, the cheese flavour was enhanced in cheeses with addition of heat treated Leuconostoc cells. Bitter taste was decreased in all experimental cheeses.
Decreases of plasma tryptophan concentrations following restricted feeding do not decrease serotonin and its metabolite in rat brain
Authors: Haleem Darakhshan J. 
Published: November 2006

AbstractRats trained on a restricted feeding (RF) schedule of 4 h/day were killed before (starved) and after (fed) the presentation of food to compare hepatic and brain tryptophan metabolism with feeding (FF) controls. The RF rats exhibited greater holo‐tryptophan pyrrolase activity in the liver than FF controls. Holoenzyme activity of starved rats was greater than fed animals. Plasma levels of tryptophan higher in the FF rats were comparable in the starved and fed groups of RF rats. Plasma levels of glucose comparable in the FF and RF fed rats were smaller in the starved animals. Brain levels of tryptophan comparable in the RF fed rats and FF controls were smaller in RF starved rats. Brain concentrations of serotonin (5‐hydroxytryptamine) and its metabolite 5‐hydroxyindoleacetic acid comparable in the RF starved rats and FF controls were higher in the RF fed rats. Possible implication of the findings in the pathogenesis of food deprivation/starvation related disease, anorexia nervosa is discussed.
Comparative studies between fumigation and irradiation of semi‐dry date fruits
Authors: Emam O. A. , Farag S. E. A. , Hammad A. I. 
Published: November 2006

AbstractThis experiment was carried out on Egyptian semi‐dried date fruits “El‐Seidi CV.” which are used to process paste of dates. It is aimed to compare the effect of irradiation (1.5, 3.0 kGy) and fumigation with methyl bromide (MB) on physical, chemical and mycological characters, especially production of aflatoxins during storage of the dates for long time (8 months). Irradiation was more effective in de‐infestation of dates than MB, but caused significant loss in weight of dates. No significant changes were observed in irradiated samples as well as in MB samples for moisture content, pH‐values and titratable acidity, but significant changes were observed in browning and sugars, either total, reducing, non reducing or sugar/acid ratio. Irradiation (3.0 kGy) was more effective than other treatments for inhibition of the growth of fungi and prevention of aflatoxin production in synthetic broth media or date fruits. Therefore, irradiation dose (3.0 kGy) can be recomended to use than fumigation (MB) to keep date fruits with good quality, free from infestation, contamination and more safe for human consumption during long storage period.
In vitro digestibility of proteins in black gram (Phaseolus mungo) and green gram (Phaseolus radiatus) papads
Authors: Shashikala M. , Prakash Jamuna 
Published: November 2006

Abstract‘Papads’, a traditional food of India, were prepared with decorticated black gram and green gram flours and toasted, microwaved or deep fat fried. Toasting was done by holding the papads over direct flame for 1–2 min. Sharp carousal microwave oven was used for microwaving at high temperature for 30 – 40 s. Deep fat frying was done by immersing the product in preheated refined groundnut oil for 5 – 10 s. In vitro digestibility of proteins in prepared papads was investigated by pepsin and pepsin + pancreatin. The percent protein hydrolysed in black gram papads was 80.5, 75.3 and 72.5 for toasted, microwaved and fried papads respectively. They were not significantly different from each other. Green gram papads exhibited significantly higher hydrolysis in microwaved product (79.3%) when compared to toasted (65.2%) or fried products (65.0%). Pepsin digestibilities were not influenced to a significant extent by cooking method and were in the range of 51.4 – 54.6% for black gram papads and 34.4 – 35.6% for green gram papads.
Iron content and colour of ripe olives
Authors: Garrido A. , García P. , Brenes M. , Romero C. 
Published: November 2006

AbstractLong storage periods, pitting of the olives and higher levels of ferrous gluconate yielded higher iron absorption in the flesh and better colouration. For the same iron content in flesh, some treatment combinations could yield a darker product, revealing the need to optimize processing conditions rather than just increasing the levels of iron in the packing brine. A high iron‐binding capacity in the olive flesh leads to an accumulation of this cation in the fruits instead of reaching just an equilibrium as happens with other ions (Na+, K+, Cl−, etc.) and organic acids. This leads to the hypothesis that iron, in addition to its effect upon colour, might play a role in the ripe olive texture similarly to other divalent cations like Ca++. Iron content was always far below the limit fixed by the ‘COI/CODEX International Regulations for Table Olives’, suggesting the possibility of a diminution in this limit.