bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange
Authors: Yuen Christopher M C , Tridjaja Nyoman O , Wills Ronald B H , Wild Brian L 
Published: November 2006

AbstractThe effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and α‐farnesene of ‘Tahitian’ lime (Citrus latifolia Tanaka), ‘Emperor’ mandarin (Citrus reticulata Blanco), ‘Marsh’ grapefruit (Citrus paradisi Macf) and ‘Valencia’ orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethyiene induced earlier and more severe CI in all citrus fiuits. The levels of endogenous putrescine, squalene and α‐farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of α‐farnesene could be involved in induction of CI.
Nondestructive quality evaluation of fresh prunes by NMR spectroscopy
Authors: Zion Boaz , Chen Pictiaw , McCarthy Michael J 
Published: November 2006

AbstractThe potential for utilizing nuclear magnetic resonance measurements for evaluating the quality of fresh prunes was investigated. In a 2 T magnetic flux density, the chemical shift between proton hydrogens of soluble solids and those of water is less than 100 Hz. The band width of the water resonance spectrum of fruits is relatively large and therefore it is difficult to resolve between the spectral peaks of water and soluble solids. Measurements with a 100 mm Birdcage coil failed to resolve between the resonance peaks of soluble solids and water. Good resolution was achieved with a 20 mm diameter Surface coil. Signals (free induction decay) of 30 sugar prunes were acquired, and the spectra were calculated. Tuning and matching the coil before each measurement were not necessary, and the results were better when the magnetic field was not shimmed. The ratio of the soluble solids peak height to the water peak height correlated well (r = 0.907) with the soluble solids content of the prunes, as estimated by a refractometer.
Factors affecting the in‐vitro establishment of Jamaican yams (Dioscorea spp) from nodal pieces
Authors: Mitchell Sylvia A , Asemota Helen N , Ahmad Mohammad H 
Published: November 2006

AbstractFactors such as inorganic ammonium, growth regulator supplements, propagule type and subculture period affecting the in‐vitro establishment of Dioscorea cayenensis and D trifida have been examined. The results indicate that for D cayenensis, transfer of whole plantlets to fresh initiation media prior to cutting into nodal segments and transfer to establishment media was beneficial. Addition of 800 mg litre−1 NH4NO3 to basal medium (BM) containing 0.5 mg litre−1benzylamino purine (BAP) caused a significant improvement in nodal numbers and resulted ir. 11.8 propagules per original explant after 8 weeks or 184.1 propagules after 16 weeks in‐vitro. Rapid establishment of D trifida cv Short Neck Yampie depended on the original explant source. Explants obtained from small tuber vines grew faster on establishment than those obtained from leafy cuttings. Initiation on BM supplemented with 0.5 mg litre−1 kinetin (BM0.5K) and establishment on BM supplemented with 0.5 mg litre−1 BAP (BM0.5BAP) produced the optimum result for the vines obtained from small tubers (24.0 propagules after 8 weeks of culture). For explants obtained from leafy cuttings, initiation on BM0.5BAP and establishment on BM0.5K gave optimum results (15.8). Quick establishment of initiated plantlets shown by increased shoot response and high multiplication rates were achieved in this study.
Residual glutamic‐oxaloacetic transaminase (GOT) activity in thermally processed poultry and poultry products as an indicator of end‐point temperatures
Authors: Senter Samuel D , Searcy Gayle K , Wilson Ruel L 
Published: November 2006

AbstractGlutamic‐oxaloacetic transaminase (GOT) activities in chicken and turkey thigh and breast meat samples, thermally processed at 60–84°C in a model heat‐treating system, were evaluated for use as indicators of end‐point cooking temperatures (EPT). Wings, breasts, thighs and legs from commercially cooked, whole, roasted chickens and commercially processed products containing chicken and turkey meat were analyzed also to determine if residual GOT activities would indicate compliance with recent FDA/FSIS EPT recommendations. Activities of samples processed in the model system decreased logarithmically with increasing temperatures. GOT activities were higher (P < 0·05) in thigh meat than breast meat in both chicken and turkey samples; activities were higher in turkey than chicken. GOT values for chicken thigh and breast meat at 74°C, the FDA/FSIS recommended EPT for use by food handlers and retailers, were 735 and 164 Sigma‐Frankel units ml−1 (SFU ml−1), respectively. Values for turkey thigh and breast meat at this temperature were 1080 and 450 SFU ml−1, respectively. The range of activities was 7–13 SFU ml−1 in commercially prepared chicken products and 27–161 SFU ml−1 in turkey products. Analysis of these products showed adequate cooking and compliance with FDA/FSIS recommended EPT for retail sale. These data indicate that residual GOT activity in processed poultry has potential for use as an indicator of EPT.
A marine unicellular alga in diets of pregnant and lactating rats as a source of ω3 fatty acids for the developing brain of their progeny
Authors: Mokady Shoshana , Sukenik Assaf 
Published: November 2006

AbstractThe period of brain development in rats occurs during the late pregnancy and early lactation periods. During that time a large quantity of omega‐3 (ω3) long‐chain polyunsaturated fatty acids, mostly decosahexaenoic acid, is deposited in the brain lipids of the developing and growing pup. A dietary source of ω3 fatty acid should be provided during this period to the dams' diet to assure sufficient of ω3 fatty acids to the developing progeny. Although a wide variety of lipids from plants and marine animals was examined in this respect, we provide herein for the first time, experimental data that indicate that the marine unicellular alga Nannochloropsis can be efficiently used as a dietary source of the ω3 fatty acid eicosapentaenoic acid for pregnant and lactating dams. Furthermore, the dietary ω3 lipids of the alga are efficiently transferred to the developing foetus and pups to support the requirements for normal brain development.
In vivo breakdown of dietary [methyl−14C] and [uronate‐6−14C]pectin‐labelled spinach cell walls by rat intestinal microorganisms and incorporation of 14C into host tissues
Authors: Buchanan Callum J , Fry Stephen C , Eastwood Martin A 
Published: November 2006

AbstractThe metabolism of dietary plant cell wall (PCW) pectin was followed in the rat using PCW isolated from spinach cell cultures 14C‐labelled in the galacturonic acid residues or pectic methyl ester groups. 14C‐PCW were rapidly broken down in the caecum and colon of the rat and generated several groups of soluble products. [14C]Methanol was released from [methyl−14C]pectin‐labelled PCW and some of the methanol was converted to 14C‐labelled volatile acids. 14C‐Labelled volatile acids were also generated from [uronate‐6‐14C]pectin‐labelled PCW along with soluble but non‐volatile material. 14C derived from both cell wall types was taken up by the caecal and colonic mucosa and transported to the liver, pelt and other body tissues. Some 14C was excreted as 14CO2 and in urine.
Bitterness of cassava: Identification of a new apiosyl glucoside and other compounds that affect its bitter taste
Authors: King Neville L R , Bradbury J Howard 
Published: November 2006

AbstractCompounds extracted by methanol from cassava parenchyma and cortex have been separated on a preparative HPLC column and identified by 1H and 13C NMR spectroscopy. A new compound isopropyl‐β‐D‐apiofuranosyl‐(1 → 6)‐β‐D‐glucopyranoside (IAG, structure I) has been found as well as small amounts of phenylalanine and tryptophan. The composition of another HPLC fraction has not been elucidated. The amounts of the identified compounds and of linamarin, lotaustralin, citrate, malate and the various sugars present in cassava have been determined by HPLC methods. The threshold levels of bitterness of aqueous solutions of linamarin, lotaustralin and IAG, have been determined and together with published data on L‐phenylalanine and L‐tryptophan have allowed our evaluation of their contributions to the bitterness of cassava. Linamarin is the sole contributor in the parenchyma but (with two cultivars out of six studied) IAG contributes more to the bitterness of the cortex than does linamarin. The perception of bitterness of linamarin solutions is confounded in the presence of neutral citrate and malate which have a sour taste. These modify the taste of cassava tubers. There are many compounds that contribute to the taste of cassava tubers, hence it is not surprising that the bitterness of cassava is not always correlated positively with the cyanide potential.
Effect of hot‐air drying on flavour compounds of bell peppers (Capsicum annuum)
Authors: Luning Pieternel A , Ebbenhorst‐Seller Truke , de Rijk Theo , Roozen Jacques P 
Published: November 2006

AbstractThe influence of hot‐air drying on the composition of both volatile and non‐volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly after drying, while the levels of sucrose, malic, fumaric, and cis‐aconitic acid increased. Glucose, fructose and ascorbic acid probably participate in Maillard reactions during heating. Different effects of drying could be distinguished on the composition of volatile compounds. The majority of these compounds evaporated during drying. Some compounds were partly retained in the dried bell peppers, whereas others disappeared completely. Gas chromatography‐sniffing port analysis revealed that compounds with mainly “fresh” odour notes like lettuce/grassy/green bell pepper ((Z‐2‐3‐hexenal), fruity/almond ((E)‐2‐hexenal), fruity (octanal), lettuce/green bell pepper ((Z)‐3‐hexenol), and grassy/green bell pepper ((Z)‐2‐hexenal) decreased or disappeared after drying. Another group of compounds increased or were formed during drying, like 4‐octen‐3‐one, (E)‐2‐heptenal, (E)‐2‐octenal, (E,Z)‐ and (E,E)‐2,4‐heptadienal, decanal, and (E)‐2‐nonenal; most are known as autoxidation products of unsatu‐rated fatty acids. The increased levels of 2‐methylpropionic and 2‐ and 3‐methylbutyric acid, 2‐metlhylpropanal, and 2‐ and 3‐methylbutanal seemed to be due to Strecker degradation. Gas chromatography‐sniffing port analysis showed that the latter three compounds had distinct cacao, sweaty, and spicy odour characteristics.
Identification and biological activity of lectins of different subunit composition isolated from Phaseolus vulgaris L var athropurpurea
Authors: Martínez‐Aragón Ana , Cavallé Carmen , Frühbeck Gema , Tosar Alicia , Santidrián Santiago , Stewart James C , Rubio Luis , Pusztai A 
Published: November 2006

AbstractProtein concentrate, albumin (AF) and globulin fractions (GF) (60.2, 42.3 and 69.7% of protein content, N × 5.40, respectively) were obtained from raw seeds of Phaseolus vulgaris var athropurpurea (PHVa) cultivated in northern Spain. SDS‐PAGE analysis revealed that the isolectins were present solely in the AF while the GF was entirely lectin‐free. Affinity chromatography and SDS‐PAGE were used to separate and identify lectins of different subunit composition: E4 + E3L, E2L2, El3 and L4 (in g: 0.12, 0.03, 0.03 and 0.44, respectively, from 2.9g of PHVa meal). In this cultivar the amount of E4 was negligible. With the methodology followed in this study the L4 isolectin could not be isolated from the AF and it was determined by densitometry. The biology activities of these PHVa phytohaemagglutinins—erythroagglutinating and lymphocyte transformation activities—were assessed in rat and human cells. There was a direct correlation between the erythroagglutinating activity and the E subunit composition of the isolectins using rat red blood cells. The lymphocyte transformation activity of the isolectins with human peripheral blood lymphocytes was correlated with the L‐subunit content in the lectins. However, the relationship between lymphocyte transformation activity and lectin profile with rat lymphatic node lymphocytes was not as straightforward as expected.
The influence of pea seed trypsin inhibitors on the in vitro digestibility of casein
Authors: Al‐Wesali Mohammad , Lambert Nigel , Welham Tracey , Domoney Claire 
Published: November 2006

AbstractThe influence of pea seed trypsin inhibitors on the digestion of casein has been compared with that of soya bean trypsin inhibitors, using an in vitro digestion system, based on porcine pepsin and pancreatic enzymes. The data obtained suggest that pea trypsin inhibitors are much less effective inhibitors of digestion than the two soya bean inhibitors tested. The different behaviour of the inhibitors in the system used is not due to a differential sensitivity to pepsin, but may, in part, reflect a differential modification of the inhibitors by pancreatic enzymes.
Comparisons of good‐ and poor‐cooking lentils
Authors: Bhatty R S 
Published: November 2006

AbstractGood‐ and poor‐cooking Canadian cultivars of lentils, CDC Richlea, Rose and Laird, were compared for shear force, seed phosphorus (P), phytic acid (PA), water uptake and for seed coat composition and structure. Good‐cooking CDC Richlea and Rose lentils (shear force 4.9 kg g−1) contained 24–33% more P and 48% more PA than poor‐cooking lentils (shear force 7.0–8.1 kg g−1). The poor‐cooking CDC Richlea lentil (shear force 8.1 kg g−1) had smaller hydration coefficients, solids lost, and water absorption than the good‐cooking ientil (shear force 4.9 kg g−1), but differences disappeared in dehulled good‐ and poor‐cooking lentils of the same cultivar. Regression analysis showed that the good‐ and poor‐cooking lentils absorbed water at the same rate. Therefore, smaller water‐uptake was not responsible for the poor‐cooking condition. Seed coat compositions of good‐ and poor‐cooking Laird lentils were generally similar; the major components of the seed coats were cellulose and hemicellulose, forming about 56% of the non‐starch polysaccharide and lignin fractions. Light microscopy of isolated seed coats showed a more tightly packed epidermis layer and a larger, thicker cell‐walled hypodermis layer in the poor‐cooking lentil than in the good‐cooking lentil.
The use of cumulative gas production to determine the effect of steam explosion on the fermentability of two substrates with different cell wall quality
Authors: Williams Barbara A , Van Der Poel A F B , Boer Huug , Tamminga Seerp 
Published: November 2006

AbstractWheat straw, ammoniated wheat straw and corn silage, were treated under constant conditions of steam explosion, differing only in the time for which the material was subjected to steam, prior to discharge from the vessel. The three feedstuffs were evaluated for their fermentability by measurement of cumulative gas production with time. Fermentation curves were fitted to a model and the resultant parameters tested for significant differences by an analysis of variance (using the Tukey test). Neutral detergent fibre and neutral detergent insoluble nitrogen were analysed before and after both steam treatment and fermentation. The substrates were significantly different from each other in terms of gas production parameters. Generally, there was an effect of the time of steaming, which tended to be negative in the case of straw. A significant interaction was found between type of substrate and duration of steam injection. The results suggest that steam explosion, under these conditions, was not a practical approach as a pretreatment for animal feed particularly of poor quality cell walls such as those from wheat straw.
A comparison of Karl Fischer titration with alternative methods for the analysis of silage dry matter content
Authors: Kaiser Alan G , Mailer Rodney J , Vonarx Margaret M 
Published: November 2006

AbstractEight methods for determining the dry matter (DM) content of silages were compared using a diverse set of 14 silages. The methods were oven drying at 80°C and 100°C, microwave drying, freeze‐drying, toluene distillation using large or small distillation apparatus, Karl Fischer titration, and chemical saponification. There were significant differences between silages (P <0.001) and methods of analysis (P <0.001) and a significant silage × method interaction (P <0.001). The Karl Fischer and saponification methods gave higher DM values than the other methods, and differences between the methods increased with reducing silage DM. A simple multiplicative model fitted to the data showed that most of the silage × method interaction could be attributed to the volatile content of the silages, and the differences between the methods in the proportion of volatiles retained after DM analysis. In a comparison of sample preparation methods, chopped silages and silages ground with dry ice gave similar DM values when using the Karl Fischer and oven drying (80°C) methods. The Karl Fischer method allows the direct chemical determination of silage water content, and is a simple and rapid procedure well suited to the routine analysis of large numbers of silages.
Determination of condensed tannins in complexes with fibre and proteins
Authors: Makkar Harinder P S , Singh Bhupinder 
Published: November 2006

AbstractThe levels of condensed tannins in tannin‐protein complexes dried at 50°C or at 100°C for 2 h, 4 h and 24 h, determined by butanol‐HCl reagent, were significantly lower compared to those in freeze‐dried or undried complexes. On the other hand, condensed tannins in the fibre fractions (neutral detergent fibre and acid detergent fibre) were statistically similar in samples freeze‐dried or dried at 50°C. Significantly lower levels of condensed tannins were observed in fibre fractions dried at 100°C as compared to freeze‐dried fibre fractions. The results suggest that for accurate determination of condensed tannins bound to fibre fractions or present as tannin‐protein complexes, the fibre fractions or the samples containing tannin‐protein complexes should be freeze‐dried.
Semi‐sweet biscuits: 1. The influence of sodium metabisulphite on dough rheology and baking performance
Authors: Oliver Ged , Thacker David , Wheeler Robert J 
Published: November 2006

AbstractThe influence of sodium metabisulphite (SMS) on the performance of single wheat varieties in the production of semi‐sweet biscuits has been studied. In general doughs produced with SMS required a shorter mixing time, produced shorter dough extrusion times and lower elastic and viscous moduli than doughs produced at the same water level without SMS. Doughs were also produced at a higher water level in the absence of SMS to give similar rheological properties to the corresponding doughs containing SMS. However, dough pieces from doughs containing SMS showed less contraction on processing than dough pieces from all doughs without SMS, including those with similar rheological characteristics to doughs containing SMS. It is believed that this is due to the rheological properties of the dough being achieved through different mechanisms. In the presence of SMS the gluten proteins undergo chemical modification whereas the increased water in the absence of SMS causes a reduction in the magnitude of the rheological parameters through a dilution process. The inclusion of SMS, or increasing water content, caused a reduction in the hardness of biscuits from the varieties Galahad and Riband. The hardness of biscuits from other varieties studied was not affected by a reduction in dough strength. Measurements of flour protein quality were able to rank varieties in order of their likelihood to exhibit dough contraction on processing. However, the measurement of the rheological parameters of dough gave a better prediction of the dimensions of the baked biscuit.
Protein‐enriched yoghurt by ultrafiltration of skim‐milk
Authors: Brazuelo Agustin , Suárez Elena , Riera Francisco A , Alvarez Ricardo , Igesias José R , Granda Juan 
Published: November 2006

AbstractUltrafiltration (UF) and reverse osmosis (RO) have been used to increase the total solids of skim‐milk in order to produce a protein‐enriched yoghurt. Milk concentrated by either process can be fermented adequately, but RO does not change the proportions of milk components. Ultrafiltration with 10 kDa cut‐off membranes, allows us to obtain concentrated milk with different protein/lactose ratios. Ratios of 1–2–1–3 lead to a good textured yoghurt with up to 35% more proteins than commercial products.
Changes in the dry matter, sugar, plant fibre and lignin contents of swede, rape and kale roots in response to turnip root fly (Delia floralis) larval damage
Authors: Hopkins Richard J , Birch A Nicholas E , Griffiths D Wynne , Morrison Ian M , McKinlay Roderick G 
Published: November 2006

AbstractPlants from two genotypes of swede (Brassica napus var napobrassica), kale (B oleracea var. acephala) and rape (B napus var napus) were each inoculated at the three to four true leaf stage with 10 eggs of the turnip root fly, Delia floralis. After 8 weeks the damage caused by the resultant larvae significantly reduced the weight of leaves, stems and roots compared with uninoculated plants, with the greatest reduction (26–46%) being found in the roots. Dry matter content, which did not differ between either crop type or cultivar, was unaffected by larval damage. Ethanol‐soluble sugar content was reduced in all cases by larval damage, but only significantly in one rape and one swede cultivar. The effect of D floralis damage on the concentrations of individual sugars (glucose, fructose and sucrose) was crop type and cultivar dependent. The neutral detergent fibre and lignin contents of the undamaged swede roots were significantly lower than in either the undamaged kale or rape cultivars studied. In all crop types the neutral detergent fibre and lignin content significantly increased following D floralis damage. The six Brassica genotypes studied fell into two groups on the basis of host status for D floralis. The two kale cultivars and the forage rape Hobson were considered poor hosts for D floralis, with low percent age pupation (38–41%) and low pupae weight (12.5–14.4 mg). The two swedes and the oilseed rape Ariana were considered good host for D floralis, with both higher percentage pupation (51–59%) and pupae weights (19.8–20.0 mg). The possible relationships between the root composition of undamaged and attacked roots, and D floralis resistance are discussed.
Measurement of protein in whole plant samples with ninhydrin
Authors: Barbehenn Raymond V 
Published: November 2006

AbstractThe ninhydrin method has been used widely for measuring amino acids in hydrolysed purified proteins. It is also a useful method of measuring the total amino acid or protein content of hydrolysed plant samples. In this study the conditions used in a modified ninhydrin method were found to incompletely hydrolyse protein. Therefore, standard conditions for protein hydrolysis (6 M HCI at 110† C) were tested. The accuracy of protein measurements using the standard ninhydrin method was evaluated using pure proteins, protein‐carbohydrate standards and plant samples augmented with known amounts of protein. Standard hydrolysis conditions completely hydrolysed proteins, but protein content was overestimated when these conditions were used on whole plant samples and standards containing carbohydrates. This error may be quantified and corrected easily in plant samples, however, by measuring the recovery of protein added to control samples before hydrolysis.