bluuebunny/crossref_metadata_2025_split huggingface dataset:
Some quality characteristics of frozen sauces made with Polyporus squamosus
Authors: Popov‐Raljić Jovanka , Popov S. , Kelemen‐Mašić Djurdjica , Džinić Natalija 
Published: November 2006

AbstractThe possibility of use and production of freeze‐resistant sauces with the addition of 5.0% of proteinaceous preparation Polyporus squamosus was investigated. Polyporus squamosus is of microbiological origin (MMOL '87) and belongs to family Polyporacea, order Aphyllopharales, subclass Holobacidio‐Mycetide, class Bacidimycetesa and mould MycophitaThe colour of sauces was determined instrumentally on MOM Color D, and the results expressed in the CIE and CIE Lab system. According to the values of the mean reflectance y [%] and dominant wave length λ [nm], the investigated samples can be classified in the group of light coloured sauces.The rheological experiments show that the investigated systems behave like pseudoplastic fluids, as approved statistically by mathematical calculation of flow index (n < 1).The sensory evaluation of appearance, colour, layering, homogenity, smell and taste of sauces produced with the addition of Polyporus squamosus lead to the conclusion that these desirable characteristics remained unchanged during the whole period of frozen storage (till 90 days).
Comparative studies on protein fractions and amino acid composition from sorghum and pearl millet
Authors: Ahmed Zahra S. , Abd El‐Moniem G. M. , Yassen A. A. E. 
Published: November 2006

AbstractA defatted flour sample of sorghum and pearl millet were separated into three fractions. These procedures involve extracting the defatted flour with aqueous sodium hydroxide (pH 11.9) followed by precipitation with diluted HCl acid (pH 4.8). The two protein fractions I (soluble at pH 4.8) and II (insoluble at pH 4.8) along with the remaining residues (fraction III) were lyophilized separately. The amino acid composition of the original flour and the three fractions were determined. Lysine seems to be the most deficient amino acid in the original flour and the remaining residues. Fraction I and II, in which the lysine accumulated, have essentially better amino acid profile and consequently nutritionally better quality than the protein of the original defatted flour. The recovered protein‐rich fractions I and II should be useful as a protein ingredient in foods. The remaining residues can be extruded into convenience foods.
Simultanbestimmungsmethoden für die Elemente Kupfer, Zink, Eisen und Mangan sowie Natrium, Kalium, Calcium und Magnesium mittels Flammen‐Atomabsorptionsspektrometrie (F‐AAS)
Authors: Gottelt U. , Henrion G. , Kalähne R. , Stoyke M. 
Published: November 2006

AbstractDie Elemente Na, K, Ca, Mg, Cu, Zn, Fe und Mn sind insbesondere für die Lebens‐ und Futtermitteluntersuchung aus ernährungsphysiologischen Gründen von Bedeutung. Es werden zwei Simultanbestimmungsmethoden für diese Elemente mittels Flammen‐Atomabsorptionsspektrometrie (F‐AAS) vorgestellt. Die Empfindlichkeit der F‐AAS ist für diese Untersuchungen ausreichend. Die Elemente Na, K, Ca und Mg können nach Zusatz von Schinkellösung (Cäsiumchlorid‐Lanthanchlorid‐Pufferlösung) und erfolgter Kalibration bzw. Standardaddition simultan bestimmt werden. Die Nachweisgrenzen von Na, K, Ca und Mg werden durch die simultane Bestimmung der Elemente, die angewandten Wellenlängen und die Art der untersuchten Proben (30 mg Na, 24 mg K, 1,9 mg Ca und 0,46 mg Mg je kg Frischsubstanz) beschränkt. För Cu, Zn, Fe und Mn konnte ebenfalls eine Simultanbestimmungsmethode mit den Nachweisgrenzen von 0,61 mg Cu, 0,14 mg Zn, 3,8 mg Fe und 0,44 mg Mn je kg Probe erarbeitet werden.Die Methoden wurden mit den Standardreferenzmaterialien CRM No 278 (Mussel Tissue), CRM No 185 (Bovine Liver) und CRM No 189 (Wholemeal Flow) überprüft und an ausgewählten Proben getestet.
Comparison of characteristic components from chickens of different genotype kept in intensive and extensive farming systems
Authors: Latif Souzan , Dworschák E. , Lugasi A. , Barna É. , Gergely A. , Czuczy P. , Hóvári J. , Kontraszti M. , Neszlényi K. , Bodó I. 
Published: November 2006

AbstractMale and female Broiler chickens and male of Transylvanian naked‐neck chickens kept in extensive and intensive farming systems were investigated. The leg and chest muscle of these chickens were used for the analysis. Muscle weight and muscle to bone ratio were significantly higher but protein content had a lower tendence in the muscle of Broiler chickens kept intensively as compared to the extensive way. There was no difference in the level of cholesterol between the animals from the two farming systems although the fat contents were much higher in the chickens kept intensively. The level of conjugated dienes and thiobarbituric acid reactive substances (TBARS) were found significantly less in the muscles of Broiler chickens kept extensively than those raised intensively which may be related to the lower fat content. Extensive farming system proved to be superior for Broiler (mainly in legs) and Transylvanian naked‐neck chickens in the aspect of lowered lipid peroxidation and significant higher iron, zinc and thiamin levels. The higher protein and zinc levels showed a relationship with the better water binding capacity (WBC) in the legs of Broiler chickens kept extensively. Myristic and palmitic acid concentration in the fatty acid composition were higher in intensive Broilers as compared to the chickens kept extensively.
Beiträge zur Psychophysik des Süßgeschmacks, 8. Mitt. Zur interindividuellen Variabilität der Unterschiedsempfindlichkeit
Authors: Hoppe K. 
Published: November 2006

AbstractDie Verschiedenheit der Sensitivität von Versuchspersonen ist für die Vergleichbarkeit sensorischer Untersuchungsergebnisse eine erhebliche Imponderabilität. In der vorliegenden Arbeit wird am Beispiel des Süßgeschmacks die Unterschiedssensitivität von 132 Personen, 38 Männern und 94 Frauen, im Alter zwischen 19 und 64 Jahren mit einer statistisch definierten Methode quantitativ bestimmt. Es werden für eine Testdifferenz von zwei Saccharosekonzentrationen für jede Person in 10 paarweisen Vergleichen und 4 Durchläufen die Fehlerzahlen ermittelt. Die mittlere Fehlerzahl für 10 Vergleiche ist die individuelle Maßgröße der Sensitivität. Die Gesamtverteilung besitzt einen Mittelwert von 1,54 und eine Standardabweichung von 1,19 Fehlern, was nur wenig über der binomial berechneten Zahl liegt. Frauen haben in der Stichprobe gegenüber Männern eine gut signifikant höhere Varianz bei statistisch gleichem Mittelwert. Eine Varianzanalyse im durch Kappung der Verteilungsränder erhaltenen Meßbereich von 0,5 bis 4,0 Fehlern kann einen stetigen Lerneffekt über die Durchläufe hochsignifikant nachweisen. Die Methode ist zur Untersuchung klassifizierbarer subjektiver Besonderheiten einsetzbar. Es werden Berechnungen von notwendigen Gruppenzahlen für solche Versuche auf der Basis der Binomialverteilung diskutiert.
Assessment of soyabean as partial or complete replacement for groundnut in coating meals for suya
Authors: Kembi S. O. , Odugbemi B. T. 
Published: November 2006

AbstractFive vegetable protein suya coating meals were formulated to contain 100:0, 75:25, 50:50, 25:75 and 0:100% groundnut: soyabean in addition to a mixture of spices and seasonings used in traditional preparation of tsire‐type suya. Slices of beef loin muscles were coated with the formulated meals and roasted at 175 °C for 15 min. Samples of the hot freshly cooked tsire were held in heated (68 °C) dry or humidified holding chambers for 90 or 180 min. The amount of coating meals bound by the beef slices decreased significantly (P < 0.05) while cook yield was not affected (P > 0.05) as more soyabean replaced groundnut in the coating meals. Protein, fat and ash contents of the raw tsire, and moisture, protein and ash contents of the cooked tsire were not affected (P > 0.05) by variations in coating meal. However, moisture content in the raw tsire increased (P < 0.05) with increasing proportion of soyabean in the coating meals. Sensory qualities of tsire declined significantly (P < 0.05) only when the groundnut was completely replaced. Weight losses associated with hot chamber holding of the cooked tsire was significantly (P < 0.05) reduced by humidifying the chamber. Increased proportions of soyabean in coating meals reduced (P < 0.05) weight losses by tsire only after an extended holding period.
Inactivation of yeast and filamentous fungi by the lactoperoxidase‐hydrogen peroxide‐thiocyanate‐system
Authors: Popper L. , Knorr D. 
Published: November 2006

AbstractThe antifungal activity of the lactoperoxidase (LPO) system with glucose oxidase (GOD) as source of hydrogen peroxide was determined in salt solution and in apple juice. The test organisms Rhodutorula rubra and Saccharomyces cerevisiae were cultivated aerobically in apple juice, Mucor rouxii was grown on wort agar adjusted to pH 4.5. Aspergillus niger and Byssochlamys fulva were kept on malt extract agar. Spores of the filamentous fungi were harvested by suspension in salt solution supplemented with Tween 80® and checked microscopically. The antifungal activity of the combined enzyme system was tested with initial counts of approx. 105 cfu · ml−1 (yeast cells or spores) suspended in salt solution supplemented with 25 mg · l−1 thiocyanate and 20 g · l−1 glucose or in apple juice supplemented with the same amount of thiocyanate. The tests were performed with 25 ml of the medium in 100 ml Erlenmeyer flasks shaken at 28 °C under aerobic conditions. Inactivation was achieved for all test organisms in both media. The yeast strains were found to be least stable while B. fulva was most resistant. A combination of 5 U · ml−1 LPO with 0.5 to 1 U · ml−1 GOD was sufficient for complete inactivation of this mold in salt solution within 2 h. The enzyme system also showed antifungal activity in apple juice at acid pH (3.2), although its effectiveness was reduced. In this medium, B. fulva was inactivated by 20 U · ml−1 LPD and 1 U · ml−1 GOD within 4 h. R. rubra and S. cerevisiae were unable to survive in apple juice at 5 U · ml−1 LPO combined with 1 U · ml−1 GOD. For inhibition by GOD alone, higher amounts of this enzyme were needed and even then only M. rouxii and R. rubra have been affected within the concentration range tested (maximum 3 U · ml−1).
Chemometric identification of butter types by analysis of compositional parameters with neural networks
Authors: Meisel H. , Lorenzen P. Chr. , Martin D. , Schlimme E. 
Published: November 2006

AbstractThis paper reports on the chemometric identification of the 3 butter types (cultured cream‐, sweet cream‐ and mildly soured butter) by use of neural networks which is suitable to minimize the analytical expenditure. The results of compositional analyses of butter samples were used as inputs for a three layer feed‐forward back‐propagation network. The data were randomly divided in three sets for training, testing and validation. The network A with two inputs (pH‐value, citric acid) and two hidden nodes was sufficient to give correct results. Thereby, the differentiation of butter types is considerably minimized as compared with previous approaches, e. g. the calculation of butter type indices.
Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking
Authors: Chowdhury S. , Punia D. 
Published: November 2006

AbstractMilling of pearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an unleavened bread) making lowered polyphenols and phytic acid and improved the protein digestibility and starch digestibility to a significant extent.
Study of chromium and nickel content in white asparagus (Asparagus officinalis, L.)
Authors: Amaro‐López M. A. , Moreno‐Rojas R. , Zurera‐Cosano G. , Sánchez‐Segarra P. S. 
Published: November 2006

AbstractThe modifications in the chromium (Cr) and nickel (Ni) content and the distribution of these trace elements in white asparagus spears (Asparagus officinalis, L.) were investigated. Samples were taken of two varieties of white asparagus, Desto and Ciprés, and grouped in function of their thickness in spears of <11 mm and of >14 mm. All the asparagus samples were cut in lengths of 20 cm and divided into 10 portions of 2 cm each. The determinations of chromium and nickel were carried out by atomic absorption spectrophotometry with air‐acetylene flame. The mean concentrations were 0.675 ± 0.19 and 5.578 ± 1.39 mg/kg dry weight for chromium and nickel, respectively. By means of three‐factor analyses of variance (varieties, thickness and portions), statistically significant differences were determined between the concentrations of chromium and nickel and each one of the sources of variation established. The chromium content showed a variable distribution throughout the white asparagus portions as a result of the notable differences between varieties and thickness. In the case of nickel, its levels underwent a generalized decrease as the spear portions were further and further away from the apical area or tip of the white asparagus.
Effect of drying methods on the flavour quality of marjoram (Oreganum majorana L.)
Authors: Raghavan B. , Rao L. J. , Singh M. , Abraham K. O. 
Published: November 2006

AbstractFresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis‐sabinene hydrate, trans‐sabinene hydrate and terpinen‐4‐ol were found to be the major components responsible for the characteristic flavour of the herb. The Indian marjoram contained more of cis‐sabinene hydrate (23.6%) compared to any other sample referred to in the literature and this compound was retained in the convection and microwave (175 W) dried samples to a great extent. Convection drying at ∼45°C preserved the flavour quality of marjoram better than microwave drying.
Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von Kartoffelwürfeln
Authors: Angersbach A. , Knorr D. 
Published: November 2006

AbstractAm Beispiel von Kartoffelwürfeln (1 × 1 × 1 cm) wurde die Möglichkeit untersucht, den Trocknungsprozeß durch die Vorbehandlung mit elektrischen Hochspannungsimpulsen (HSI) zu verbessern. Mit einer Zentrifugationsmethode wurde der Einfluß der elektrischen Feldstärke (E = 0,35 ‐ 3,00 kV · cm−1) und der Impulsanzahl (n = 1 ‐ 70) auf den Permeabilisierungsgrad des Kartoffelgewebes untersucht. E und n wurden hinsichtlich eines maximalen Zellenaufschlusses optimiert und günstigste Bedingungen (E = 0,9‐2,0 kV · cm−1, n = 15‐30) ermittelt. Der notwendige Energiebedarf ist gering (6,4‐16,2 kJ · kg−1) und ergab im Produkt einen impulszahlabhängigen Temperaturanstieg von ΔT = 1,8‐4,5°C. Die HSI‐Behandlung ermöglichte im maximalen Permeabilisierungsbereich eine Abgabe der Zellflüssigkeit nach der Zentrifugation bei 700 × g von bis zu 27 ‐ 29% (unbehandelte Kontrolle 0%) bezogen auf den Gesamtwassergehalt. Durch die Behandlung mit optimalen HSI‐Prozeßparametern konnte der Stoff‐transport im Produkt verbessert und die Dauer bei Fließbetttrocknung (Ttr = 55°C und 70°C, Luftgeschwindigkeit 2 m · s−1) um bis zu 20‐25% reduziert werden. Die Rehydratationseigenschaften der Trockenkartoffeln und die Qualität des Produktes nach einem Garprozeß wurden durch die Vorbehandlung mit HSI nicht beeinträchtigt.
The microflora of Tilsit cheese. Part 1. Variability of the smear flora
Authors: Bockelmann W. , Krusch U. , Engel G. , Klijn N. , Smit G. , Heller K. J. 
Published: November 2006

AbstractThe microflora of 25 Tilsit cheeses from 2 cheese plants was analysed. Debaryomyces hansenii was found to be the predominant yeast in all stages of ripening. 75–95% of the bacterial flora consisted of coryneform bacteria. Several of the isolates were identified as Arthrobacter. Brevibacterium linens was found at 0‐15%. In all cheeses tested, 5‐15% of total cell counts were made up by staphylococci. They were determined as being not Staphylococcus aureus or other pathogenic staphylococci since all isolates were negative with respect to thermo‐nuclease, clumping, coagulase, and hemagglutination. Most of the isolates were hemolysis negative. By genetical analysis, several selected isolates were classified as Staphylococcus equorum, one isolate as S. sciuri. Contamination of cheeses with Fusarium moulds indicated the influence of the smearing strategy on spreading of undesirable microorganisms. In plant A, old cheeses were smeared first, then young cheeses were smeared with the same smear liquid. Fusarium contamination could be detected in all stages of ripening. In plant B, young cheeses (0‐3 weeks) were smeared with a commercial surface starter cocktail. In all cheeses of this age, problems with Penicillium contaminations were observed. Older cheeses (>3 weeks) were smeared according to the strategy applied in plant A. Consequently, Fusarium moulds were detected in cheeses 4‐8 weeks of age.
Evaluation of the quality of bread, biscuit and butcher's sausage supplemented with rootlets of malt sprouts
Authors: Salama A. A. , El‐Sahn M. A. , Mesallam A. S. , Shehata A. M. E. 
Published: November 2006

AbstractThe dietary fiber components of the rootlets of malt sprouts were determined. The rootlets were incorporated at different substitution levels in two types of bread (flattened and pan bread), biscuits and butcher's sausage. The proximate analysis of these products were also determined. Substitution levels of 5% and 10% gave good and acceptable bread of higher contents of protein and fiber. Although biscuits containing up to 15% rootlets were acceptable, yet their sensory qualities were adversely affected. Butcher's sausage containing up to 10% rootlets were of good sensory and cooking properties. Meat substitution with rootlets improved the cooking quality, reduced the cooking losses and lowered the cost of production of butcher's sausage.
Effect of feeding on conjugated cis Δ9, trans Δ11‐octadecadienoic acid and other isomers of linoleic acid in bovine milk fats
Authors: Precht D. , Molkentin J. 
Published: November 2006

AbstractAlmost 2000 bovine milk fats were analysed by gas chromatography to investigate the influence of typical barn and pasture feeding of cows on trans‐C18:2 isomers (with at least one trans double bond) including the conjugated linoleic acid cis Δ9, trans Δ11 (c9,t11) as well as the cis Δ9, cis Δ12 linoleic acid. Moreover, small cow herds were used to determine the influence of pasture feeding with young and older grass as well as the impact of an energy deficit or the variation of quantity and technical treatment of fed rape‐seed on the content of C18:2 isomers in milk fat. The contents of trans‐C18:2 (w/o c9,t11) and c9,t11 in 1756 milk fats on average amounted to 0.63% resp. 0.75%. These contents increased from barn feeding in winter with 0.46% resp. 0.45% over the transiton period in spring and late autumn with 0.66% resp. 0.76% to pasture feeding in summer with 0.87% resp. 1.20%. Milk fat samples from bulk milk obtained weekly during one year from 4 large West German milk collection areas confirmed and completed the data found for the 1756 milk fats. The percentage of linoleic acid with a mean value of 1.24 (n = 1756) varied irregularly during the different feeding periods. The content of the conjugated linoleic acid c9,t11 could be raised considerably up to triple the normal amount by different changes in feeding. However, the content of trans‐C18:1 fatty acids was strongly increased as well, respectively.
Einfluß der Temperatur auf die Gleichgewichtsfeuchte bei konstanter relativer Luftfeuchte
Authors: Menkov N. D. 
Published: November 2006

AbstractEs wurde die Möglichkeit untersucht, die Gleichgewichtsfeuchte verschiedener Stoffe durch eine geringere Anzahl von Versuchen zu bestimmen. Bei einer großen Gruppe von Lebensmitteln ist festgestellt worden, daß die Gleichgewichtsfeuchte linear von der Temperatur bei konstanter relativer Luftfeuchte abhängt. Zur Bestimmung der Gleichgewichtsfeuchte dieser Lebensmittel bei verschiedenen Temperaturen und relativen Luftfeuchten sind experimentell nur zwei Gleichgewichtsisothermen zu ermitteln.
Biocompatible superparamagnetic iron oxide nanoparticle dispersions stabilized with poly(ethylene glycol)–oligo(aspartic acid) hybrids
Authors: Wan Shourong , Huang Junsheng , Guo Miao , Zhang Hongkai , Cao Youjia , Yan Husheng , Liu Keliang 
Published: November 2006

AbstractMethoxypoly(ethylene glycol)–oligo(aspartic acid) (MPEG–Aspn‐NH2, n = 2–5) hybrid block copolymers were synthesized and used as stabilizers to prepare superparamagnetic Fe3O4 nanoparticles with magnetite as the inner core and and poly(ethylene glycol) as the hydrophilic outer shell. The aqueous dispersions of the nanoparticles were stable at pH 2–11 and in 1M NaCl solution, when repeat number, n, was 3 or more. Transmission electron microscopy showed that the nanoparticles, stabilized with MPEG–Asp3‐NH2, were about 14 nm in diameter. Magnetic measurements indicated that MPEG–Asp3‐NH2‐coated iron oxide nanoparticles showed superparamagnetic behavior. Cell adhesion assay and in vitro cell viability/cytotoxicity studies showed that MPEG–Asp3‐NH2‐coated iron oxide nanoparticles had less effect on cell adhesion/viability and morphology, and less cytotoxicity compared with uncoated, poly (acrylic acid)‐coated, and MPEG–poly(acrylic acid)‐coated iron oxide nanoparticles. © 2006 Wiley Periodicals, Inc. J Biomed Mater Res, 2006
Existence of 3‐chromatic Steiner quadruple systems
Authors: Ji L. 
Published: November 2006

AbstractA Steiner quadruple system of order v (briefly SQS (v)) is a pair (X, $\cal B$), where X is a v‐element set and $\cal B$ is a set of 4‐element subsets of X (called blocks or quadruples), such that each 3‐element subset of X is contained in a unique block of $\cal B$. The chromatic number of an SQS(v)(X, $\cal B$) is the smallest m for which there is a map $\varphi : X \rightarrow Z_m$ such that $|\varphi(B)|\geq 2$ for all $B \in \cal B$, where $\varphi (B) =\{\varphi (x):x\in B\}$. The system (X, $\cal B$) is equitably m‐chromatic if there is a proper coloring $\varphi$ with minimal m for which the numbers $|\varphi^{-1}(c)|, c\in Z_m$ differ from each other by at most 1. Linek and Mendelsohn showed that an equitably 3‐chromatic SQS(v) exists for v ≡ 4, 8, 10 (mod 12), v ≥  16. In this article we show that an equitably 3‐chromatic SQS(v) exists for v ≡ 2 (mod 12) with v > 2. © 2006 Wiley Periodicals, Inc. J Combin Designs 15: 469–477, 2007