bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pectic substances in developing and ripening plum fruits
Authors: Boothby Derek 
Published: October 2006

AbstractThe fresh weight of plum fruits increased throughout the growing season whilst the weight of ethanol insoluble material increased to a peak in the penultimate sample and then declined. Pectin content paralleled the change in weight of the insoluble residue. There were no significant changes in the proportional composition of monosaccharides in pectin or the total solids. Pectic substances were examined by gel permeation chromatography and high voltage electrophoresis. There was no evidence for extensive degradation of the pectic substances, but changes in the electrophoretic mobility were consistent with de‐esterification during ripening.
An enzyme‐linked immunosorbent assay for species identification of raw meat
Authors: Whittaker Robert G. , Spencer Terence L. , Copland J. W. 
Published: October 2006

AbstractAn enzyme‐linked immunoassay has been developed to differentiate between unprocessed beef, sheep, horse, kangaroo, pig and camel meats. Microtitre plates were coated with meat extracts at pH 5.5 and the bound meat proteins reacted with species‐specific rabbit antisera. The antisera were prepared by inoculating rabbits with serum from the required species and were purified by affinity chromatography on appropriate immobilised serum columns to remove cross‐reacting antibodies. Rabbit anti‐bodies bound to the meat proteins were detected using staphylococcal protein A conjugated to horse‐radish peroxidase. The assay is able to detect contamination as efficiently as the currently employed Ouchterlony immunodiffusion test. In addition it has the following advantages: (a) testing can be performed in approximately 3 h; (b) less volume of species‐specific antisera is required; (c) antisera can be mixed for simple screening procedures; (d) equipment is avilable to semi‐automate the assay procedure and the recording and reporting of results; (e) increased sensitivity, in the terms of amount of material required, allows use of simpler sampling techniques.
Effectiveness evaluation for a non‐absorbable antioxidant (Anoxomer) using a high pufa lipid system
Authors: Ke Paul J. , Cervantes E. , Robles‐Martinez C. 
Published: October 2006

AbstractAn investigation for the antioxidative effectiveness of a non‐absorbable, polymeric antioxidant, Anoxomer, with the PUFA mackerel skin‐model lipids has been evaluated by accelerated oxidation at 60°C. The oxidation rate of the tested samples was mainly followed by measuring the weight gain and changes of TBA value and FFA content. Effectiveness of antioxidation for Anoxomer in the mackerel skin lipids was also compared with other synthetic compounds, BHA, BHT and TBHQ. Overall, the order of effectiveness for inhibiting the oxidation was found to be TBHQ > Anoxomer > BHA > BHT at the concentration of 0.02% in the tested model lipids. In addition, Anoxomer was also shown to slightly reduce the formation of FFA and carbonyls. The effectiveness of Anoxomer at the level of 0.05–0.10% is recommended for the highly unsaturated lipids and related food products.
Effect of maturity on some chemical constituents of Sri Lankan pepper (Piper nigrum L.)
Authors: Jansz Errol R. , Balachandran Subramaniam , Packiyasothy E. Velupillai , Ratnayake Sunil 
Published: October 2006

AbstractPepper (Piper nigrum L.) is traditionally harvested immature in Sri Lanka. The effect of maturity on starch content, volatile oil content and composition and piperine content is reported here. Although maturity affected the essential oil and piperine content, the oil composition remained largely unaffected. Most oil synthesis appeared to have taken place by 23 weeks. The piperine content reached a maximum (14.2%) at 19 weeks and then declined, although the total content per berry continued to increase until full maturity. As expected, starch synthesis dominated the second half of development, attaining a value of over 50% dry weight on ripening. Immature harvest alone cannot explain the relatively high levels of piperine and volatile oil in Sri Lanka pepper.
Descriptive analysis and quality ratings of 1976 wines from four bordeaux communes
Authors: Noble Ann C. , Williams Anthony A. , Langron Stephen P. 
Published: October 2006

AbstractTwenty‐four wines from four communes in Bordeaux were evaluated by descriptive analysis by trained assessors. The same 1976 wines were assigned quality ratings by Masters of Wine (MW). The major aroma difference between the wines was attributed to variation in the intensity of the ‘green bean/green olive’ character by canonical variates analysis (CVA) of the aroma descriptor ratings across wines. The CVA of the flavour by mouth ratings showed the wines to be discriminated primarily on the basis of astringency and bitterness. By multivariate analysis of variance across regions, and by examination of the configurations derived from the CVA across wines, it was shown that the wines did not vary significantly between communes. No significant difference between the wines in quality ratings of the MWs was found.
Chemical and biological assay procedures for lysine in fish meals
Authors: Barlow Stuart M. , Collier Grant S. , Jurtiz June M. , Burt James R. , Opstvedt Johannes , Miller Eric L. 
Published: October 2006

AbstractSixteen laboratories from different countries undertook chemical tests to determine the lysine content of 8 samples of fish meal. The chemical tests were total lysine (gas liquid chromatography or ion exchange chromatography), dye binding capacity (DBC), dye binding lysine (DBL), and reactive lysine (FDNB). The same samples of fish meal were analysed for biologically‐available lysine in four laboratories by chick feeding experiments. Estimates of lysine by all methods except DBC differed significantly between laboratories, but generally meals were ranked similarly by each laboratory. The largest estimate of between laboratory variance, and also the poorest concordance of ranking of the meals by the different laboratories was shown by DBL. The chemical methods for measuring lysine gave means which were significantly different from the bioassay results. However, all the chemical methods gave values which correlated with the bioassay values. The DBC, DBL and FDNB methods gave similarly high correlation coefficients while total lysine was less well correlated. Use of the chemical methods to predict values for biologically‐available lysine gave wide confidence limits which are likely to encompass the variability in the majority of commercial fish meal samples. Consequently none of the chemical methods can be regarded as satisfactory for the purpose of distinguishing between normal commercial samples of fish meals in terms of an absolute content of biologically‐available lysine. The chemical methods may, however, be used in a more limited sense to detect differences in quality between meals of known history without indicating any absolute values for biologically‐available lysine. The dye binding methods appear suitable for process control within a fish meal factory where the analyses are carried out in a single laboratory and the nature of the raw material is known.
The effect of dietary‐induced changes in milk urea levels on the heat stability of milk
Authors: Banks William , Clapperton John L. , Muir D. Donald , Powell Anne K. , Sweetsur A. W. Maurice 
Published: October 2006

AbstractTwo experiments were carried out to investigate the relationship between milk urea content and the heat stability of the protein in the skim milk. In experiment 1, four cows were offered a diet of grass silage with different amounts of hay and a protein concentrate. Although there were individual differences between the cows in the relationship between coagulation time and milk pH, there was a significant correlation between milk urea content and the maximum coagulation time. In experiment 2, two groups of five cows were given a basal diet of hay with a supplement of either barley or soya bean meal. These diets were exchanged weekly over a 3 week period. A significant correlation between milk urea content and maximum coagulation time was observed, and a close relationship between milk urea content and the mean urea content of the blood found. It is concluded that, although milk urea content is not the sole determinant of coagulation time, there is considerable potential for manipulating the urea content of milk in order to increase the heat stability.
Determination of fructose and glucose in cucurbitaceae by h.p.l.c.
Authors: Salvo Francesco , Tripodo Maria Marcella , Dugo Giacomo 
Published: October 2006

AbstractHigh performance liquid chromatography (h.p.l.c.) was used to characterise and quantify fructose and glucose in seven members of the Cucurbitaceae family. The h.p.l.c. system consisted of a μ‐Bondapak/Carbohydrate packed column, a solvent system of acetonitrile‐water (800 ml l−‐1) with a flow rate of 2.5 ml min−‐1, and a refractive index detector. The analysis, including sample preparation, was completed in less than 45 min. The quantities of fructose and glucose obtained were, except for one sample, <1% on a fresh weight basis, and the glucose: fructose ratios ranged from 0.41:1 to 0.93:1.
The effect of soil Ph on olsen bicarbonate phosphate values
Authors: Sorn‐Srivichai Puntipa , Tillman Russell W. , Syers J. Keith , Cornforth Ian S. 
Published: October 2006

AbstractThe effect of increases in soil pH by liming on Olsen bicarbonate phosphate (P) test values was investigated using two contrasting New Zealand soils: a highly P retentive Egmont soil and a Tokomaru soil with a low P retention capacity. After incubation with three rates of Ca(OH)2, soil pH was increased, and a reduction in the Olsen P values was observed. The amounts of 32P‐exchangeable P, however, increased with increasing soil pH, and there was very little change in water‐extractable P. The addition of lime had no significant effect on either the yield or uptake of P by ryegrass grown on the same soils in the glasshouse. It appears that the decline in Olsen P values in soils following liming is a result of an artefact in the Olsen procedure. High concentrations of Ca are involved in the decrease in Olsen P values in limed soils. It is suggested that the precipitation of calcium phosphates in the Olsen extracts of limed soils is responsible for the decrease in the Olsen P values. In a field experiment, increasing soil pH by lime addition also resulted in a decrease in the Olsen P values.
Compositional changes in chlorophylls and carotenoids during the four flushes of tea in North East India
Authors: Hazarika Mridul , Mahanta Pradip K. 
Published: October 2006

AbstractThe quantitative changes of two pigments, chlorophylls a and b, and four major carotenoids, β‐carotene, lutein, violaxanthine and neoxanthine, were investigated during four flushes of North East Indian plain teas from a deep skiffed area between April and October 1982. The tea flushes with different genetic properties were taken fromn from various Tocklai‐released clones: TV‐1 (Camellia sinensis (L.) O. Kuntze), TV‐2 (C. assamica (Masters) Wight), TV‐9 (C. assamica ‘Cambod’) and TV‐17 (C. sinensis, hybrid). They showed marked changes in these pigment constituents throughout the plucking period, which affected the organoleptic property of the black tea produced.
An automated enzymic assay for determining the cyanide content of cassava (Manihot esculenta crantz) and cassava products
Authors: Rao Poonam V. , Hahn S. K. 
Published: October 2006

AbstractAn automated enzymic method for the analysis of cyanide in cassava and cassava products is described. A total of 300 analyses a day can be handled easily. A wide range of free (nonglycosidic) or bound (cyano‐substituted glycosides) cyanides (0.4–40 μg HCN ml−1) can be assayed in the extracted solutions. The upper limit of detection for the bound cyanide can easily be increased by another three‐fold by assaying it under partial hydrolysis conditions. The two enzymic methods, manual and automated on Technicon's AutoAnalyzer, agreed well for the free and the bound cyanide in the leaf and the peeled storage root samples.
Effect of blanching and soaking on winged beans (Psophocarpus tetragonolobus)
Authors: King Richard D. , Puwastien Prapasri 
Published: October 2006

AbstractThe effects of blanching and soaking on the properties of two cultivars of winged bean (Psophocarpus tetragonolobus) seeds and flour were investigated. Blanching increased the rate of water uptake, total water absorbed and the percentage of beans rehydrated during soaking, but, decreased the protein solubility of the flour. Blanching for a short time, 1 min for Rajburi TIS 0172 and 10 min for the Suwan farm 2702 cultivars, inactivated almost all the lipoxygenase activity but had little effect on the trypsin inhibitor activity.
Stability of vitamin C in fruits and fruit blends
Authors: Mokady Shoshana , Cogan Uri , Lieberman Laurie 
Published: October 2006

AbstractThe levels of the two biologically active forms of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in individual fruits, in fruit blends and in model systems over a 3‐h incubation period at room temperature. There was essentially no reduction in the AA content in the orange juice sample and in the model solution of analytical l‐ascorbic acid. A rapid decrease in the AA content was observed in the banana, apple and guava samples and in blends consisting of orange juice‐banana‐apple or L‐ascorbic acid‐banana‐apple blends. However, the reduction in AA was concomitant with a quantitative increase in DHAA content.
Changes in the glucose: Fructose ratio during the growth period of the razaki grape
Authors: Soulis Theodossios P. , Avgerinos Asterios S. 
Published: October 2006

AbstractThe fructose content of table grapes is of importance, especially for cultivars growing in cold climates. The glucose: fructose ratio (G: F ratio) in the table grape Vitis vinifera L, cv. Razaki during the entire growth period was determined by polarimetric and volumetric methods, This ratio was found to be 1.95 at the beginning of the growth period and 1.55 in the final stage of growth (over‐ripe), with an excess of glucose throughout. The G:F ratio decreased until the middle of August and was almost constant thereafter, Acidity decreased until mid‐September, when the berries reached maximum weight.
Myrosinase activity of cruciferous vegetables
Authors: Wilkinson Andrew P. , Rhodes Michael J. C. , Fenwick Roger G. 
Published: October 2006

AbstractMyrosinase activity in partially purified extracts of 12 cruciferous vegetables and an acetone powder preparation of Sinapis alba L. (white mustard) was determined by the initial rate of glucose formation from glucosinolate hydrolysis using a coupled assay. Of the species studied Raphanus sativus L. (radish, 12.8±0.7 μmol min−1g−1 powdered tissue) had the greatest myrosinase activity, and Brassica campestris L. ssp. rapifera (turnip) and Nasturtium officinalis R.Br. (watercress) (0.6±0.1 and 0.8±0.03 μmol min−1g−1 powdered tissue respectively) the least. The sub‐species of Brassica oleracea studied all had similar myrosinase activity (ca 2.5±0.2μmolmin−1g−1 powdered tissue) except B. oleracea L. var. gemmifera D.C. (Brussels sprouts) and B. oleracea L. var. capitata L. (white cabbage) which had higher activities (7.6±0.1 and 5.2±0.2μmol min−1g−1 powdered tissue respectively). The effect of ascorbate concentration upon the myrosinase activity of six of the crucifers studied and the white mustard preparation, revealed that the ascorbate concentration necessary to promote maximal activity varied with species. A concentration of 0.9mM ascorbate maximally activated radish and turnip myrosinase, while red cabbage, watercress, white mustard and Brussels sprouts were maximally activated at 2.0, 3.0, 5.0 and 0.7–1.0mM ascorbate respectively. Two peaks of maximal myrosinase activity, occurring between 0.9 and 1.0mM and at 3.0mM ascorbate, were found for B. oleracea L. var. botrytis L. subvar. cauliflora D.C. (cauliflower).
Observations on the determination of protein quality by the Thomas–Mitchell method
Authors: Eyre Michael D. 
Published: October 2006

AbstractIn the Thomas–Mitchell method for the assessment of protein quality, metabolic faecal nitrogen (MFN) and endogenous urinary nitrogen (EUN) are used to adjust faecal and urinary N excretion on test diets so that true digestibility (TD) and biological value (BV) can be calculated. Using an experimental technique where the urine and faeces from young growing rats were collected every 2 days for an experimental period of 28 days, trends in the estimation of MFN and in the determination of TD and BV were examined. A diet containing 20 g egg albumen kg−1 on an as fed basis (2.85 g N kg−1 dry matter) has previously been found to be most applicable for the estimation of EUN. This diet was also found to be appropriate for the estimation of MFN. To examine the effect of a change from an ad libitum intake of a stock diet (containing 150 g protein kg−1) to the restricted intake of a test diet (containing 80–100 g protein kg−1) on the determination of TD and BV, three protein sources (egg albumen, casein+1% L‐methionine and soya bean meal) were fed at two levels of intake: 9 and 15 g day−1. The time taken for the faecal N excretion to stablilise was very similar with all diets at both levels of intake. The TD of all three protein sources at both levels of intake increased gradually with increasing lengths of preliminary period. However, this increase was not great, and had little effect on the determination of the BV. Stabilisation of urinary N excretion with the three diets depended on the quality of the protein and the amount fed. This led to variation in BV with lengthening preliminary periods, especially at the lower level of intake. Urinary N excretion, and consequently BV, stabilised most rapidly with the highest quality protein (egg albumen) at the highest level of intake. However, stabilisation of BV with the lowest quality protein (soya bean meal) did not occur until after a preliminary period of 12 days, even at 15 g day−1. This preliminary period is considerably longer than that usually employed, and thus it appears that for many proteins the BV may have been assessed during a period before N retention has fully stabilised.
An estimate of the mean daily intake of glucosinolates from cruciferous vegetables in the UK
Authors: Sones Karen , Heaney Robert K. , Fenwick G. Roger 
Published: October 2006

AbstractSamples (174) of cabbage, Brussels sprouts, cauliflower and swede‐turnip have been analysed for total and individual glucosinolate content in both the fresh and cooked form. Using data from the 1980 National Food Survey, the national mean daily intake is calculated to be 46.1 mg in fresh material, and 29.4 mg in cooked. There are large variations within the UK (for example in Scotland it is less than half that in south‐west of England), between income groups and over the year. National mean daily intake figures for the glucosinolates yielding goitrogenic products such as oxazolidine‐2‐thiones and thiocyanate ion are 6.7 and 14.7 mg respectively; the former figure is approximately doubled in the winter months. Based upon the above variations, arising from eating habits in the UK, together with the known large variation in glucosinolate content in cruciferous plants because of agronomic and environmental effects, it is likely that certain individuals will consume more than 300 mg total glucosinolates per day. The nutritional and toxicological consequences of such an intake are unknown at present.
Optimisation of the in‐vivo assay conditions for nitrate reductase in barley (Hordeum vulgare L. cv. Igri)
Authors: Sym Gordon J. 
Published: October 2006

AbstractAssay conditions in vivo for determining nitrate reductase activity (NRA) in shoot and root tissues of winter barley (Hordeum vulgare L. cv. Igri) were studied. The composition, pH and temperature of the incubation medium, and the size of leaf slice were varied. Maximum leaf NRA was obtained with 5 mm transverse slices incubated at 32oC in a medium containing 0.1M phosphate buffer, pH 7.0, 0.02M KNO3, 30 ml litre−1 propan‐1‐ol and 0.1 ml litre−1 Triton X‐100. The optimum assay conditions for roots were similar to those for leaves, except that the pH was 7.5. There was negligible nitrite reductase activity in leaves incubated in the dark.
The effects of aminoethyoxyvinylglycine on maturity and post‐harvest changes in Cox's Orange Pippin apples
Authors: Child Robin D. , Williams Anthony A. , Hoad Gordon V. , Baines Christopher R. 
Published: October 2006

AbstractPre‐harvest spraying of orchard trees with aminoethoxyvinylglycine (AVG) suppressed ethylene production in apples at picking and during barn storage. Fruit firmness was not affected at harvest, but the fruit softened more slowly and remained greener longer after picking. Changes in volatile aroma components were noted and autocatalytic stimulation of ethylene was not possible. AVG did not reduce the acceptability of the fruit at harvest time: subsequently an increased preference for fruits from unsprayed trees was shown by a sensory assessment panel.
Soyasaponin I, a compound possessing undesirable taste characteristics isolated from the dried pea (Pisum sativum L.)
Authors: Price Keith R. , Roger Fenwick G. 
Published: October 2006

AbstractOne of the compounds contributing to the undesirable sensory characteristics (bitterness and astringency) of some cultivars of dried pea and their products has been identified by chemical and spectroscopic techniques as soyasaponin I, a sapogenin trisaccharide previously reported in soya.
The Glucosinolate Content of Some Fodder Brassicas
Authors: Bradshaw John E. , Heaney Robert K. , Macfarlane Smith William H. , Gowers Stuart , Gemmell Dorothy J. , Roger Fenwick G. 
Published: October 2006

AbstractThe glucosinolate contents of six kales and five cabbages (Brassica oleracea L.), four stubble turnips and six turnips (B. campestris L.), and six swedes and six fodder rapes (B. napus L.) were determined. As fodder brassica breeders wish to reduce the goitrogenicity of these crops, the concentrations of 2‐hydroxybut‐3‐enylglucosinolate (5‐vinyloxazolidine‐2‐thione is the goitrogenic hydrolysis product) and 3‐indolylmethylglucosinolate (the thiocyanate ion is the goitrogenic hydrolysis product) were of particular interest. High concentrations (mmol kg−1 dry matter) of 2‐hydroxybut‐3‐enylglucosinolate were found in stubble turnip leaf (8.12) and bulb (9.20), turnip bulb (9.97), swede bulb (5.66), and rape leaf (8.99) and stem (21.81) but not in kale or cabbage. In contrast, the concentration of 3‐indolylmethylglucosinolate was relatively high in cabbage head (6.39) and kale leaf (3.25) but not in the other crops.
Improved species identification of raw meat by double sandwich enzyme‐linked immunosorbent assay
Authors: Mark Patterson R. , Whittaker Robert G. , Spencer Terence L. 
Published: October 2006

AbstractAn improved enzyme‐linked immunosorbent assay (ELISA) has been developed to enable differentiation of unprocessed beef, sheep, horse, kangaroo, pig, camel, buffalo and goat meats to less than 1% level of detection. This double sandwich system utilises species‐specific capture antibodies raised in sheep or cattle and coated on to microtitre plates. Antibody coated plates are then used to immunoextract soluble protein from prepared meat samples. Bound meat proteins are detected by the addition of species‐specific rabbit antisera followed by staphyloccocal Protein A conjugated to horse‐radish peroxidase (HRPO), or by antisera directly conjugated to HRPO. Adoption of a capture antibody provides a number of advantages over previously described ELISA systems. Sample preparation is not critical because colour production is approximately constant between sample dilutions of 1000 and 10 g litre−1. Increased sensitivity and selectivity allows the bulking of samples for screening purposes. In addition, the assay is faster; testing may be carried out in less than 2 h.