bluuebunny/crossref_metadata_2025_split huggingface dataset:
Potential of in‐field and low temperature drying for reducing chlorophyll contents in canola (Brassica napus L)
Authors: Cenkowski Stefan , Jayas Digvir S. , Daun James K. 
Published: November 2006

AbstractThe presence of green seeds in canola arises primarily from the common practice of swathing the crop prematurely in order to hasten the harvesting process and reduce the shattering losses. The purpose of this study was to determine the effects of plant maturity, swathing and duration of swathing on moisture and chlorophyll contents of canola seeds (Brassica napus L cv Westar), and to determine the effect of canola conditioning with air at 25·C and 90% RH on chlorophyll content. A standing crop of canola with 50% to 10% (w/w) seed moisture content was sampled at regular intervals in two consecutive harvest years (1989 and 1990). Canola was also swathed at three different stages of maturity, and seeds were checked for chlorophyll at 2‐3 day intervals and compared with chlorophyll contents of seed from standing crop. Samples were conditioned in a thin layer with air at 25·C and 90% RH for 24 h, and chlorophyll was determined before and after conditioning. The chlorophyll of seeds decreased exponentially with a decrease in moisture content. Conditioning canola seeds decreased chlorophyll content by an average of 16% (SD = ± 12%).
Detoxification of cassava during fermentation with a mixed culture inoculum
Authors: Padmaja G. , George Mathew , Moorthy S. N. 
Published: November 2006

AbstractThe efficacy of a mixed culture inoculum in detoxifying intact cassava tuber and peel pieces was investigated. Fermented cassava tuber and peel pieces had more linamarase activity than the non‐fermented control samples and this might have resulted partly from the release of endogenous linamarase from the retted tuber/peel pieces and partly due to the microbial linamarase. Approximately 24–26% of the total cyanide remained in the bound form in the fermented tuber while 67–79% existed as bound cyanide in the non‐fermented controls. In cassava peels, only 15–33% of total cyanide remained in bound form after 72 h fermentation while 58–59% cyanide existed in bound form in the parallel non‐fermented control peels. Free cyanide which could be easily eliminated through sun‐drying was present at higher concentrations in the fermented tuber and peel compared with the non‐fermented samples. The study showed that cassava tuber and peel could be extensively detoxified through fermentation with a mixed culture inoculum.
Effects of γ‐irradiation on the flavour of dry shiitake (lentinus edodes sing)
Authors: Lai Chung‐Long , Yang Jui‐Sen , Liu Ming‐Sai 
Published: November 2006

AbstractDry shiitake (Lentinus edodes Sing) was irradiated with doses of 5 and 10 kGy using 60Co. The total volatile compounds were decreased by more than 50%. Irradiation increased the concentrations of some minor volatile compounds, such as 3‐methyl‐2‐butanol and I‐hexanol. However, the major flavour compounds including eight‐carbon and sulphur‐containing compounds were significantly reduced. The ratio of the eight‐carbon compounds, such as 3‐octanone, 3‐octanol and 1‐octen‐3‐ol, to total volatiles decreased from 72% in the control to 21% in the 10 kGy irradiated samples. The unidentified compounds which may have been formed by decomposition or polymerization following irradiation of precursors need to be studied in greater depth.
The use of reverse‐phase C18‐bonded silica for the trapping, concentration and analysis of headspace vapour from model organic compounds, banana pseudostem and black pepper
Authors: Ndiege Isaiah O , Otieno Dalmas O , Budenberg William J , Hassanali Ahmed 
Published: November 2006

AbstractA study of recovery efficiency of a series of volatile compounds trapped on reverse‐phase C18‐bonded silica has shown that reverse‐phase silica is a useful addition to the existing range of adsorbents available for headspace volatile concentration and analysis. A gas chromatograph comparison of the airborne volatiles from black pepper (Piper nigrum) and banana pseudostem (Musa sp) recovered from reverse‐phase silica, activated charcoal and Porapak Q traps shows no qualitative differences in the components present.
Influence of the storage conditions on some physicochemical and mycological parameters of honey
Authors: Jiménez Misericordia , Mateo José Juan , Huerta Tomás , Mateo Rufino 
Published: November 2006

AbstractThe authors studied the changes in yeast and mould counts, pH, free and lactone acidity, colour and sugar composition undergone by honeys with water contents of 169, 188 and 220 g kg‐1 on storage at refrigeration temperature (4–7°C), room temperature and 28°C for two years. Of the solid culture media assayed, honey agar and osmophilic medium fostered yeast growth while malt‐extract agar and yeast‐extract‐malt‐extract agar allowed for better development of filamentous fungi. The yeasts isolated belonged to the genera Saccharomyces, Schizosaccharomyces and Zygosaccharomyces, while filamentous moulds were of the genera Aspergillus, Penicillium, Fusarium and Alternaria. The honeys studied underwent no visible microbial alternations under any of the conditions tested, although yeast population increased significantly with time. Free and lactone acidity increased slightly but the pH was practically constant. The honeys darkened gradually with time, the effect increasing with the storage temperature. The analysis of various sugars carried out by capillary column gas chromatography of their trimethylsilyloxime derivatives indicated that all of them changed significantly after 2 years. Levels of fructose, glucose, sucrose, maltose, kojibiose, isomaltose and trisaccharides decreased with time whereas those of maltulose and turanose increased over the same period.
Occurrence and distribution of ppo activity in floral organs of some standard and local cultivars of tea
Authors: Singh Harsh P , Ravindranath S D 
Published: November 2006

AbstractVariation of the polyphenol oxidase (PPO) activity in tea flower organs was studied among established cultivars and plants grown locally. Intervarietal differences among the soluble and bound components of the enzyme in floral organs were observed. Quantitative traits were found to be highly conserved among plants of the same clones but differed widely among plants of different clones and of local varieties/cultivars. The latter originated from seeds and some heterogenity was to be expected.
Feeding Jerusalem artichoke (Helianthus tuberosus) to pigs
Authors: Farnworth Edward R 
Published: November 2006

AbstractWeaned pigs were fed diets with added Jerusalem artichoke for 28 days. In a first trial, the pigs received raw tubers in addition to their normal ration. In a second trial, the pigs received dried Jerusalem artichoke (10–60 g kg‐1) in the diet. Pigs eating the raw tuber had significantly increased body weight gains due to the consumption of the raw tuber, but significantly decreased feed efficiency. Adding dried Jerusalem artichoke to the diet significantly increased weight gains. Feed efficiency was improved, but not significantly. Faecal valeric acid concentration was significantly increased in animals eating Jerusalem artichoke.
Amino acid and energy digestibility in peas (pisum sativum) from white‐flowered spring cultivars for growing pigs
Authors: Fan Ming Z , Sauer Willem C , Jaikaran Sam 
Published: November 2006

AbstractSix barrows, average initial weight 35 kg, fitted with a simple T‐cannula at the distal ileum, were used to determine the apparent ileal digestibilities of amino acids (AA) and the digestibility of energy in six diets according to a 6 x 6 Latin square design. The pigs were fed six corn starch‐based diets formulated to contain 165 g CP per kg from six different white‐flowered spring pea cultivars. Chromic oxide was used as the digestibility marker. The pigs were fed twice daily, at 08:00 and 20:00 h. Each experimental period lasted 9 days. Faeces were collected from 08:00 on day 6 to 08:00 h on day 8; ileal digesta from 08:00 on day 7 to 08:00 h on day 9. Of the indispensable (+semi‐) AA, there were differences (P≤0.05) in the AA digestibilities of arginine, methionine, phenylalanine and tyrosine between the cultivars. In the same order for these AA, the digestibilities ranged from 81.3 to 89.0%, 67.8 to 75.1%, 68.0 to 74.6% and 66.1 to 74.8%, respectively. Within each cultivar, the digestibilities of cysteine and threonine were relatively low, ranging from 58.5 to 65.9% and from 59.6 to 67.4%, respectively. The digestibility of lysine was relatively high, ranging from 80.3 to 84.0%. The energy digestibilities in the pea cultivars ranged from 87.4 to 90.2% (P≤0.05); the digestible energy content from 14.0 to 14.4 MJ kg‐1 DM. There was considerable disappearance of energy in the large intestine, ranging from 4.4 to 6.2 MJ kg‐1 DM intake from peas. In conclusion, when measured with the ileal analysis method, there were differences (P≤0.05) in the digestibilities of some of the indispensable AA between the pea samples. Furthermore, the relatively low digestibilities of methionine and cysteine further accentuate the limitation of the sulphur‐containing AA in protein from peas.
Physical characteristics of siliqua and lipid composition of seeds located at different positions in mature mustard inflorescence
Authors: Munshi Satish K , Kumari Anita 
Published: November 2006

AbstractThe siliquas in positions 5–27 on the mustard (Brassica juncea L.) inflorescence were healthier and larger having a significantly higher dry weight per siliqua, dry matter and oil content per seed than those in positions 1–3 and 29–49, at maturity. However, the dry matter content decreased by 43% from positions 1 to 49. The seeds in positions 27 and above on mustard inflorescence have a different lipid composition because these are less developed and, thus, contain less storage lipids in comparison with those towards the basal end. Correspondingly, there was an increase in the content of phospholipids, glycolipids, free fatty acids and oleic acid in the seeds from siliqua position 27 and above as compared with those from other regions of mustard inflorescence. The content of erucic acid was comparatively less in the seeds in the upper region.
Effect of freezing upon alliinase activity in onion extracts and pure enzyme preparations
Authors: Urs Wäfler , Shaw Martin L , Lancaster Jane E 
Published: November 2006

AbstractAlliinase is the enzyme ultimately responsible for the development of the flavour compounds in onions and other alliums. Freezing of onions has been shown to result in a lack of flavour and pungency due to the destruction of alliinase activity. It was therefore thought that the enzyme is susceptible to freezing. However, the results of this paper show that purified alliinase can be stored at –80°C without any loss of activity. The enzyme also remains active after quick freezing of fresh tissue in liquid nitrogen. Inactivation of the enzyme occurs only after slow freezing or thawing procedures. Resu'ts show that cell proteases are not likely to be involved.
Changes in the quality parameters of clonal black tea due to fermentation time
Authors: Owuor Philip O , Orchard John E , McDowell Ian J 
Published: November 2006

AbstractFlavour index and Group II volatile flavour compounds of clonal black tea progressively decreased while Group I compounds increased during fermentation process. However, theaflavins in made black tea and tasters' evaluation of such tea changed in a quadratic manner with fermentation time. The rate of production of the individual theaflavins varied within a clone and between different clones as fermentation progressed. The results explain the errors obtained when only one quality parameter is used to estimate optimum fermentation time in black tea manufacture.
Further characterisation of protease inhibitors from pigeon pea (cajanus cajan (l) millsp) seeds
Authors: Godbole Sangeeta A , Krishna Thirumalai G , Bhatia Chittaranjan R 
Published: November 2006

AbstractCajanus trypsin inhibitor (CTI) and Cajanus trypsin‐chymotrypsin inhibitor (CTCI) previously purified from cv TAT‐10 were further characterised. The modification of the inhibitors revealed the presence of lysine at the trypsin reactive site in both CTI and CTCI. Modification of tyrosine at the reactive site of CTCI did not abolish chymotrypsin inhibition suggesting the presence of leucine or phenylalanine as reported in other chymotrypsin inhibitors. CTCI did not contain tryptophan. Dissociation constants for the inhibitors with bovine trypsin were in the region of 0.69 nmol (CTCI) and 0.029 nmol (CTI). Although the protease inhibitors lost their inhibitory activity on exposure to 2‐mercaptoethanol they remained attached to the enzyme. The inhibitors were not very effective against the protease from Helicoverpa armigera which is a serious field pest of Cajanus. Dissociation constants for the inhibitors with the larval enzyme were in the region of 100 nmol.
Effect of hydrogen peroxide‐dependent enzyme systems on the in‐vitro digestibility of untreated and ammonia‐treated barley straws
Authors: Chaudhry Abdul‐Shakoor , Miller Eric L 
Published: November 2006

AbstractA series of small‐scale in vitro experiments was conducted to evaluate the effectiveness of various hydrogen peroxide (H2O2)‐dependent enzyme systems, peroxidase and glucose oxidase, in improving the nutritive value of ammonia‐treated and untreated barley straw. H2O2 and peroxidase increased (P≤0.001) digestibilities when used individually, but their combined use did not influence digestibility significantly (P>0.05). The effect of H2O2 alone was greater than that of peroxidase alone. The combination of glucose and glucose oxidase to generate H2O2 produced a small but non‐significant (P>0.05) increase in the digestibility of straw. The combination of glucose oxidase and peroxidase was ineffective in improving digestibility of straw. The digestibility values of ammonia‐treated barley straw were always greater (P≤0.001) than those of untreated straw but none of the treatments showed any interaction with ammonia treatment. It is suggested that H2O2 treatment improves the digestibility of straw.
Variation in fatty acid composition of palm oils from two varieties of the oil palm (Eelaeis guineensis)
Authors: Ekpa O D , Fubara E P , Morah F N I 
Published: November 2006

AbstractA comparative study was carried out on the fatty acid content of palm oil samples from the red and yellow fruits of Dura and Tenera varieties of Elaeis guineensis in the dry (January) and wet (May) seasons. Significant differences in the fatty acid content of the oils from the two varieties were observed. The degree of total unsaturation of the oil samples varied, with oil from red fruits of Dura having the highest total unsaturated fatty acids.
Relationships between processing conditions and starch and protein modifications during extrusion‐cooking of pea flour
Authors: Valle Guy Della , Quillien L , Gueguen J 
Published: November 2006

AbstractPea flour was extruded under various conditions; extrusion treatment was characterised by specific mechanical energy (SME), moisture content, shear rate at the die and product temperature. Product transformation was measured by starch solubility, protein solubility in specific buffers and by immunoassay with anti‐legumin antibodies. Response surfaces showed that SME influenced starch and protein solubility more than did temperature. Decrease of protein solubility was attributed to formation of non‐covalent bonds and disulphide bonds which could partly take place at the die, according to flow conditions. The most severe extrusion conditions (SME>250 kWh t−1) led to the creation of other covalent bonds. Immunoassay proved an efficient method for assessing the severity of treatment by following the loss of legumin antigenicity.
Effect of various agents on rheological properties of carrot cells and protoplasts
Authors: Ramana Sundara V , Taylor Andrew J 
Published: November 2006

AbstractIt is known that cell turgor pressure affects the rigidity of plant cells and plays a major role in determining the texture of some plant tissues. The role of cell components in maintaining this turgor pressure (and therefore rigidity) during processing was studied by using agents that affect principal components of cell walls and cell membranes. Cells were prepared from carrot tissue by an enzymic method which removed the middle lamella; further treatment yielded protoplasts. Measurement of the rigidity of carrot cells and protoplasts (related to the complex dynamic modulus G*) showed that cells were more rigid and lost rigidity more slowly on heating than protoplasts. The effect of osmotic pressure on cell rigidity was examined by treating cells with mannitol solutions (0.1–1.0 M) and measuring G* at 20°C and during heating from 20 to 90°C. Cells treated with 0.1 and 0.2 M mannitol had higher initial values of G* compared with the control sample and G* increased with temperature. Cells treated with mannitol solutions above 0.4 M showed lower G* values than the control and little change in G* during heating. Carrot cells and protoplasts were treated with enzymes and the effect of the treatments on rigidity measured. Pronase (a protease) treatment of cells gave a higher initial G* value than the controls and G* also increased with temperature but lipase (EC3.1.1.34) had no effect on cells. Both Pronase and lipase had a marked effect on the rigidity of protoplasts causing a reduction in the initial G* value which decreased further on heating. Cells treated with detergents (dodecyl sulphate and Triton X‐100) showed higher initial G* values compared with controls and G* increased with temperature. Microscopic studies indicated that degergents caused flocculation of the cells. With protoplasts, dodecyl sulphate caused a complete loss of rigidity and Triton X‐100 also reduced the rigidity significantly. There were no signs of flocculation with protoplasts.
Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice‐based snack food (Khao Kriap Waue)
Authors: Jomduang Somchai , Mohamed Suhaila 
Published: November 2006

AbstractFactors affecting the quality of Khao Kriap Waue (KKW)‐a traditional Thai glutinous‐rice‐based puffed‐snack were studied. The moisture content and expansion ratio of KKW were positively correlated to amylopectin and negatively correlated to the amylose content of the flour, while hardness and bulk density were negatively correlated to amylopectin and positively correlated to amylose. Wet‐milled flour produced good‐quality puffed KKW, unlike dry milled flour. The smaller the flour particle size the better the product quality The addition of sugar and salt helped improve puffed product quality. The optimum amounts of added sugar and salt were 200–300 g and 0–20 g per kg of flour, respectively. Adding oil did not improve the processing and puffed product quality of KKW.
Comparative study of the aromatic profiles of two different plum species: Prunus salicina Lindl and Prunus simonii L
Authors: Gómez Encarna , Ledbetter Craig A 
Published: November 2006

AbstractVolatile compounds of two plum species (Prunus salicina Lindl and Prunus simonii L) were analyzed by capillary gas chromatography‐mass spectrometry using simultaneous vacuum distillation extraction. Aroma patterns were identified and quantified. A total of 60 compounds were identified, of which 23 were unique to P simonii. The profile of P simonii, as well as a study of the odor unit values of some identified compounds, indicated a much stronger aroma than P salicina. Hexyl acetate, which produces a characteristic apple aroma, was present in P simonii at levels 50‐fold higher than in the studied cultivars of P salicina.
Activity of two lignin biosynthesis enzymes during development of a maize internode
Authors: Morrison Teresa A , Kessler J Raymond , Hatfield Ronald D , Buxton Dwayne R 
Published: November 2006

AbstractTo ascertain the temporal relationships of phcnylpropanoid and lignin pathway enzymes, phenylalanine ammonia‐lyase (PAL) and cinnamyl alcohol‐ NADPH dehydrogenase(CAD), with lignin concentration, PAL and CAD activities and lignin concentrations were assessed during progressive development of the 10th internode in maize (Zea mays L). Enzyme activities were quantified and lignin concentrations were determined by the detergent system of fiber fractiona‐ tion from lower, middle, and upper sections of the elongating internode harvested 3, 5, 7, 9, 11, 13, and 15 days after the internode had reached 10 mm in length. Over 15 days, a coordinated, sequential, and basipetal pattern of enzyme activities and lignin accumulation evolved through the internode, spanning the stages of rapid elongation, cellular differentiation, and secondary cell wall formation. PAL activity was initiated first, rising to peak activity in elongating tissue, and falling basipetally in tissues as they matured. CAD activity rose in fully elongated, maturing internode tissue where PAL activity was waning following its peak activity. Lignin accumulated in tissues with high CAD activity. CAD activity and lignin deposition patterns were similar: simultaneously increasing in activity and deposition over time while activity and deposition also shifting basipetally through the internode, keeping pace with secondary cell wall formation. Lignin concentration correlated significantly with CAD, but not with PAL.
Purification and characterisation of basic ascorbate oxidase from satsuma mandarin (Citrus unshiu Marc)
Authors: Saari Nazamid Bin , Fujita Shuji , Haraguchi Kazuyuki , Tono Tetsuzo 
Published: November 2006

AbstractBasic ascorbate oxidase of the multiple enzyme forms existing in young fruit of satsuma mandarin (Citrus unshiu Marc) has been separated and subsequently purified to electrophoretic homogeneity through (NH4)2SO4 fractionation and chromatographies on DEAE‐Toyopearl 650M, CM‐Sephadex C‐50 and Sephadex G‐100. The native molecular weight was estimated to be 141 kDa by gel filtration and composed of two non‐identical subunits with an apparent mass of 74 kDa and 62 kDa. The optimum pH was found to be 5.5 with reasonable stability between pH 5 and 8. The enzyme had an optimum temperature at 45°C and was stable up to 50°C upon heat treatment for 5 min. The presence of sodium diethyldithiocarbamate, metabisulphite and potassium cyanide completely inhibited the enzyme activity. Fluoride also inhibited the activity substantially at higher concentrations. Other tnonovalent and divalent metal ions did not have inhibitory effects.
Use of ESR spectroscopy for the detection of irradiated Crustacea
Authors: Stewart Eileen M , Stevenson M Hilary , Gray Richard 
Published: November 2006

AbstractFrozen whole tail sections of pink shrimp (Pandalus montagui), tiger prawn (Penaeus monodon), king prawn (Penaeus plebejus) and Mediterranean crevette (Palaemon serratus) were defrosted overnight and either irradiated the following day with doses of 1, 3 and 5 kGy or left unirradiated. Following irradiation the samples were stored for 0, 7,14 or 21 days at 1°C after which the cuticle was removed, freeze‐dried and ground prior to derivation of the electron spin resonance (ESR) spectra. The shape of the ESR signals derived from the irradiated cuticle of the four species were not identical. Subtraction of an average control spectrum from each species from that induced in the corresponding irradiated samples resulted in the isolation of a number of free radical peaks, the heights of which were measured and the sum of the values used as a measure of signal intensity. Both the irradiation dose and length of storage had a highly significant effect on signal intensity. The signal derived from the cuticle of the Mediterranean crevette was the most stable. The isolated radiation‐induced signals from all four species given 3 and 5 kGy were detectable in samples stored at 1°C for at last 14 days.