bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE CAROTID SINUS‐BLOOD PRESSURE REFLEX IN CONSCIOUS RABBITS: THE RELATIVE IMPORTANCE OF CHANGES IN CARDIAC OUTPUT AND PERIPHERAL RESISTANCE
Authors: Faris IB , Jamieson GG , Ludbrook J 
Published: November 2007

SummaryThis paper reports experiments to determine the relative roles of changes in cardiac output and systemic vascular resistance in determining the blood pressure response to intermittent step‐changes and continuous sinusoidal changes in carotid sinus transmural pressure. Conscious rabbits with a variable‐pressure capsule implanted around an innervated carotid sinus were used. After step‐change in capsule pressure the approximate proportions of the changes in blood pressure attributable to changes in cardiac output were, during the pressor response, 7% after 2.5 s, 22% after 10 s and 27% at plateau, and during the depressor response 100%, 8% and 17%, respectively. During sinusoidal change in capsule pressure a mean 7% of the change in blood pressure over the full cycle was attributable to change in cardiac output.
CHANGES IN HUMAN MILK COMPOSITION DURING THE INITIATION OF LACTATION
Authors: Kulski JK , Hartmann PE 
Published: November 2007

SummaryStudies were undertaken to determine the progressive changes and relationships between the major constituents in the mammary secretion of breast feeding and non‐breast feeding women during the initiation of lactation. The concentration of metabolites (lactose, glucose and urea), electrolytes and proteins (total protein, α‐lactalbumin, lactoferrin, albumin. IgA, IgG and IgM) were measured in small samples of mammary secretion (0·5‐5·0 ml).Colostrum during late pregnancy contained higher concentrations of proteins and lower concentrations of metabolites than milk in established lactation. Of the electrolytes, the concentrations of sodium, chloride and magnesium were higher, whereas potassium and calcium were lower in colostrum than in milk. The osmolality of the secretion remained relatively constant over the pre‐partum and post‐partum period. These findings showed that the initiation of lactation developed in two phases, first a limited secretion of milk constituents in late pregnancy and then true induction of lactation (lactogenesis) 32‐40 h after delivery.The changes in the mammary secretion of non‐breast feeding women during the first 3 days post‐partum were similar to those observed in breast feeding women but reversed abruptly during the next 6 days, indicating the onset of mammary involution. This finding demonstrated that breast feeding is not a major factor for the initiation of lactation but is essential for the continuation of full lactation.
Comparison of lepidopteran larval communities among tree species in a temperate deciduous forest, Japan
Authors: MURAKAMI MASASHI , HIRAO TOSHIHIDE , ICHIE TOMOAKI 
Published: November 2007

Abstract 1. The enormous diversity of phytophagous insects in forest canopies is hypothesised to be supported by the number of herbivorous species per host tree species or host specificity. It is therefore necessary to examine the effect of host plant species on compositional changes in the herbivore communities.2. The lepidopteran larval communities were examined in the canopies of 10 tree species in a temperate deciduous forest of Japan. The phylogeny and leaf flush phenology of host plant species were taken into account as factors affecting the herbivore community assembly.3. Examination of seasonal changes in the larval community structures on each tree species showed that larval species richness, abundance, and evenness decreased significantly from spring to summer. Larval species richness and abundance were characterised by family‐level phylogenetic differences among tree species, whereas evenness was determined at a higher taxonomic level.4. Compositional changes in the larval communities among tree species showed a remarkable pattern, with a phylogenetic effect at a high taxonomic level in spring, similar to evenness, but a phenological effect in summer. This suggests that host specificity could support the lepidopteran larval diversity in spring.5. These results suggest that the differences in host utilisation of the herbivore, which reflects the phylogenetic effect of the host plants, can be important as a factor affecting the diversity of lepidopteran larval communities in temperate forests.
Control of reproduction and a survival cost to mating in female Bicyclus anynana butterflies
Authors: FISCHER KLAUS 
Published: November 2007

Abstract 1. Given that sexual conflict is all pervasive, investigating potential costs to mating and the control of female reproduction are important issues.2. Here, female reproductive output and longevity are investigated in relation to mating status (virgin vs. once‐mated females) and host‐plant availability in the tropical butterfly Bicyclus anynana.3. Both factors significantly affected realised fecundity in a manner demonstrating that female reproduction is not entirely under control of the female herself, but is rather subject to additive contributions of the female, her male partner, and intrinsic physiological processes. As evident from the deposition of significant egg numbers by virgin, host‐deprived females, B. anynana is effectively unable to completely inhibit oogenesis.4. Mated females suffered a reduction in adult life span, which cannot be explained as a side‐effect of variation in egg size, lifetime, or early fecundity.5. Such detrimental effects of mating per se are indicative of the cooperation–conflict balance between sexes being shifted towards conflict in B. anynana.
SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honey
Authors: Mannaş Demet , Altuğ Tomris 
Published: November 2007

SummaryVolatiles of six commercially obtained thyme honey samples and a pure thyme honey sample were extracted and analysed by Solid phase micro extraction (SPME)/Gas chromatography (GC)/Mass spectrometry (MS) procedure. Excess amount of volatiles such as thymol (trace) and carvacrole (0.66%) that originate from thyme plants indicated adulteration by thyme essential oil in one of the commercial samples. Sensory flavour profile analysis showed that the flavour of pure thyme honey sample consisted of: sweet, honey, lilac, bitter almond, thyme, violet, waxy, sour, ginger, caramel and rose characters. Adulterated honey was detected to be the sweetest sample involving intense thyme flavour without honey character. 3,4,5‐Trimethoxybenzaldehyde which is a volatile not found in other unifloral honeys, seems to be a possible marker, but further studies with certified thyme honey samples are necessary in order to confirm the utility of this compound in estimation of authenticity.
Decontamination of spices by combining mechanical and thermal effects – an alternative approach for quality retention
Authors: Lilie Markus , Hein Sven , Wilhelm Patrick , Mueller Ulrich 
Published: November 2007

SummaryA novel decontamination method, a modification of the well‐known vacuum‐steam‐vacuum (VSV) procedures characterised by a rapid evacuation after a short‐steam treatment, is presented and tested with natural inoculated whole black pepper (1 × 107–6 × 107 CFU g−1) as model material. The reduction of aerobic mesophile bacteria as well as moisture, volatile oil content and volatile oil composition were investigated. The pepper was treated at steam temperatures of 100–130 °C and steam treatment‐times of 5–20 s. A steam treatment of 10 s at 125 °C or 20 s at 120 °C resulted in a decontamination rate of 3 logs CFU. The decontamination results of the steam treatments for 10, 15 and 20 s were almost identical, which may follow a so‐called mechanical effect. For all tests carried out changes in moisture and volatile oil content were acceptable. Changes in the volatile oil composition were not detectable.
Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. ‘Mayocoba’
Authors: Carmona‐García Roselis , Osorio‐Díaz Perla , Agama‐Acevedo Edith , Tovar Juscelino , Bello‐Pérez Luis Arturo 
Published: November 2007

SummaryCommon beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bicarbonate increased in relation to the non‐soaked sample, a pattern that may be associated with lixiviation of other bean components, which leads to increased TS content. Soaking also affected available starch (AS) levels, because beans soaked in sodium bicarbonate solution exhibited the lowest AS; on the contrary, beans soaked in water and sodium chloride showed higher AS contents than non‐soaked beans. In agreement with AS content, beans soaked in bicarbonate solution presented the highest resistant starch values. Soaking in diverse solutions did not affect the hydrolysis index and consequently the predicted glycaemic index(pGI). pGIs of Mayocoba beans reiterate the well‐known beneficial ‘slow digestion’ features of starch in pulses.
Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh‐cut Conference pears
Authors: Soliva‐Fortuny Robert , Ricart‐Coll Marc , Elez‐Martínez Pedro , Martín‐Belloso Olga 
Published: November 2007

SummaryConference pear cubes processed at partially ripe maturity could preserve an acceptable sensory quality during 3‐week storage. A processing treatment consisting of a dip in 10 g L−1ascorbic acid and 5 g L−1calcium chloride and a packaging atmosphere of 2.5 kPa O2 + 7% CO2preserved the overall sensory shelf life without significant changes in relation to untreated freshly prepared samples. However, high CO2conditions were responsible for a rapid degradation of the product during the following days. Under 0 kPa O2atmosphere, the product underwent a progressive but slight loss of flavour; but colour and firmness variations were not detected through sensory tests.
Nutritional quality of African catfish Clarias gariepinus (Burchell 1822): a positive criterion for the future development of the European production of Siluroidei
Authors: Rosa Rui , Bandarra Narcisa M. , Nunes Maria Leonor 
Published: November 2007

SummaryThe aims of this study were to evaluate the nutritional quality (proximate composition, amino and fatty acid profiles, cholesterol and mineral contents) of African catfish (Clarias gariepinus) and determine the effect of different cooking methods (grilling, boiling and frying) on biochemical composition. Frying produced the highest water loss and fat gain (P < 0.05). Frying also affected the fatty acid composition significantly (P < 0.05), increasing oleic (18:1n‐9) and linoleic (18:2n‐6) acid contents. The major essential amino acids were arginine and lysine, and the limiting was the sulphur amino acid methionine. The changes in the cholesterol and mineral contents (K > P > Na > Mg > Ca > Zn > Fe > Cu > Mn) and nutrient‐recommended dietary intakes are discussed and several indices (chemical score, amino acid score, essential amino acid index, biological value, nutritional index, retention values, atherogenic index, thrombogenic index and hypercholesterolaemic potential) are presented. The valorisation of these products may stimulate the development of aquaculture production and consumers’ interest in Europe.
Effect of fat and non‐fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process
Authors: Gün Özlem , Işıklı Nursel Develi 
Published: November 2007

SummaryThe effect of fat and non‐fat dry matter (NFDM) of milk, and starter type, on the rheological properties of set yoghurt during the coagulation process was studied using a rotational viscosimeter. The pH was monitored simultaneously with viscosity readings. Recombined milk was cultured with yoghurt starter culture (YC), consisting of Streptococcus thermophilus and Lactobacillus bulgaricus, or ABT1, consisting of S. thermophilus, Lactobacillus acidophilus and bifidobacteria, at 40 °C until the pH dropped to 4.7. Yoghurt made with ABT1 had higher viscosity values than yoghurt made with YC. The NFDM content of milk had a major effect on the viscosity of curd made using YC or ABT1. For YC and ABT1, three stages were identified on the viscosity–incubation time curves and viscosity behaviour was different in each stage.
Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology
Authors: Yusnita Hamtah , Wan Aida Wan M. , Maskat Mohamad Y. , Aminah Abdullah 
Published: November 2007

SummaryA study was carried out to evaluate the effects of three types of flours, namely wheat (W), rice (R) and sago (S) on the processing parameters of fried battered chicken wing. The parameters were coating pickup, cooked yield and cooking loss. The batter formulation includes 85% of flour and 15% of other ingredients. A mixture design was used to model the processing parameters of the battered fried product with single, binary and ternary combinations of wheat, rice and sago flour. Viscosity measurement of the batter was conducted using Brookfield viscometer. Results showed that, coating pickup and percentage of cooked yield of the product improved when wheat flour was increased in the mixture. Cooking loss of fried battered product increased when sago flour was increased. The higher the viscosity of the batter, the higher the coating pickup and cooked yield, whereas lower viscosity resulted in higher cooking loss of the final product. Incorporation of rice and sago flours resulted in a less viscous and more pourable batter.
Mass spectrometric determination of dabsyl‐chloride derivatised anserine, carnosine and taurine in commercial chicken essences
Authors: Chen Yi‐Hong , Lin Ya‐Ping , Liou Su‐Er , Chen Chu‐Chin 
Published: November 2007

SummaryIn order to analyse the anserine, carnosine and taurine contents in chicken essences, a high performance liquid chromatograph coupled with an electrospray ionisation (ESI) tandem mass (MS/MS) detector was used. Standards of anserine, carnosine and taurine were derivatised with dabsyl‐Cl and their charged states during MS/MS analyses were detected before selected reaction monitoring (SRM) settings were determined. It was found that taurine exhibited exclusively as dabsyl‐taurine with one charge at ESI+ mode. The major derivatives of anserine and carnosine showed coupling to one and two dabsyl groups, respectively, and both exhibited double charges at ESI+ mode. The SRM settings of 413 > 224, 265 > 121 and 401 > 224 were therefore selected for the dabsyl derivatives of taurine, anserine and carnosine, respectively, and they gave very good identification of those compounds found in chicken essence. The concentrations of taurine, anserine and carnosine in several commercial chicken essences determined with this MS monitoring method were much lower than those determined with traditional UV monitoring method, which was thought to result from the better identification of MS.
Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties
Authors: Marmesat Susana , Rodrigues Eliana , Velasco Joaquín , Dobarganes Carmen 
Published: November 2007

SummaryMost of the present regulations or guidelines on used frying fats and oils for human consumption establish that the content of polar compounds should not be higher than 25% of the oil weight. The standard method for the determination of polar compounds, which is based on adsorption chromatography, is time‐consuming and needs laboratory facilities. Thus, rapid and simple methods are necessary to evaluate the quality of frying oils in fried food outlets. In this study, rapid tests based on chemical reactions (Fritest and Oxifritest) and on physical properties (Viscofrit and food oil sensor) have been evaluated in a set of 105 used frying oils as alternative methods to the determination of polar compounds. The results demonstrated that any of the rapid tests assayed are of great utility to determine the point at which frying fats and oils should be discarded. The tests based on physical properties showed better results than those based on chemical reactions, as the number of false results was lower. Furthermore, they can be useful to gain information on the changes in the frying oil quality, as their results showed high correlation coefficients with the determination of polar compounds.
Evaluation of quality of chicken emulsions stored refrigerated (4 ± 1 °C) for chicken patties
Authors: Kala Rajani K. , Kondaiah Napa , Anjaneyulu Anne S.R. , Thomas Rajendran 
Published: November 2007

SummaryThe present study has been devised to prepare prime (67% lean), choice (57% lean + by‐products) and economy (47% lean + by‐products + extenders) chicken emulsions from broiler spent hens and to evaluate quality of these emulsions at refrigerated (4 ± 1 °C) storage to be used as semi‐convenience product by preparing chicken patties. The variables studied were, pH, emulsion stability, proximate composition, TBARS number, colour and odour changes and microbiological parameters [standard plate count (SPC), psychrotrophic count, staphylococcal count, streptococcal count, Coliform count, yeast and mould count and detection of salmonella], patties yield, texture and acceptability. Prime and choice emulsions were found superior to economy both in fresh and stored conditions. SPCs increased during storage period and approached 7 log10 CFU g−1 counts in choice and economy formulations, while psychrotrophic counts exceeded 6 logs on day 12. Counts of pathogens (streptococci and staphylococci) decreased during storage indicating decreased risks of stored emulsions from these microbes and salmonella were absent. Refrigerated storage of prime, choice and economy formulations up to 12 days resulted in chicken patties of high acceptability without adverse effect on any of the sensory attributes. All the three emulsions were found suitable as semi‐convenience product both on microbial quality of emulsions and yield and palatability of patties for prestoring at 4 ± 1 °C for 9 days.
The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)
Authors: Tokur Bahar 
Published: November 2007

SummaryIn this study, the effects of frying, oven‐baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in the moisture content were observed in all the cooking methods. A decrease in the protein content was found in barbecued and smoked samples, but not in fried or oven‐baked, on dry‐weight basis. Regarding the lipid quality, the free fatty acids (FFA, grams of oleic acid per 100‐g lipid), peroxide values (POV, meq active oxygen per kg lipid), and thiobarbituric acid values (TBA, mg malonaldehydeper kg fish muscle) were analysed. The FFA contents in fresh, fried, oven‐baked, barbecued and smoked trout on wet‐weight basis were found to be 8.76, 0.76, 5.05, 0.81, and 9.44‐g oleic acid per 100‐g lipid, respectively. POV in fried, oven‐baked, and barbecued samples increased significantly, while POV in smoked samples decreased significantly. An increase was observed in the TBA value in trout cooked with all methods. The results of this experiment showed that heating accelerates lipid oxidation.
Rheological study of ternary mixtures and pectic gels of red fruit pulps
Authors: Haminiuk Charles Windson Isidoro , Sierakowski Maria‐Rita , Branco Ivanise Guilherme , Maciel Giselle Maria , Masson Maria Lucia 
Published: November 2007

SummaryIn this work, the rheological behaviour of ternary mixtures of strawberry, blackberry and raspberry pulps in steady shear was studied using the response surface methodology. In addition, the rheology of pectic gels extracted from these pulps was investigated by means of oscillatory shear tests. The flow curves were adequately described by the rheological model of Herschel–Bulkley. All the formulations analysed exhibited shear‐thinning behaviour. The rheological responses were influenced by the difference in pulp proportions and also by the temperatures (20 and 60 °C). The quadratic and cubic models used to fit the response were considered suitable owing to the higher values of determination coefficient (R2). The pectic gels from strawberry, blackberry and raspberry showed a strong gel character, with strawberry presenting the stronger gel, which was confirmed by the Cox–Merz experiment, degree of esterification and average molecular weight data.
Influence of protein level and starch type on an extrusion‐expanded whey product
Authors: Allen Karin E. , Carpenter Charles E. , Walsh Marie K. 
Published: November 2007

SummaryA whey‐based puffed snack food was produced on a twin‐screw extruder to determine the effect of varying starch type (normal corn and pregelatinised waxy), protein type (regular and instantised whey protein concentrate) and protein concentration (16%, 32% and 40%) on the physical and chemical characteristics of an extruded‐expanded snack food. Increasing protein concentration and normal cornstarch significantly reduced extrudate expansion ratio, air cell size, water solubility index and increased extrudate density, and breaking force. Protein concentration and starch type significantly affected the water absorption index and water‐soluble carbohydrate. Total soluble protein was influenced by protein concentration and the interaction of starch type and protein type. With normal corn starch, a covalent complex between amylose and protein was likely formed while protein:protein interactions were favoured with low pregalatinised waxy starch concentrations.
Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis‐inhibiting formulations during chilled storage
Authors: López‐Caballero Maria Elvira , Martínez‐Alvarez Oscar , Gómez‐Guillén Maria del Carmea , Montero Pilar 
Published: November 2007

SummaryThis work investigates how the treatment of thawed deepwater pink shrimp (Parapenaeus longirostris) with several melanosis‐inhibiting formulations, affects the quality of the shrimp during chilled storage. Formulations were as follows: a formulation containing 4‐hexylresorcinol (0.1 and 0.05%), in combination with organic acids and chelating agents, a commercial formula based on sulphites, and a mixture of gluconic acid and commercial sulphites. No noticeable differences were observed for both trimethylamine and total volatile bases during chilled storage. pH evolution was irrespective of the treatment condition. Microbial load enlarged after the sixth day of chilled storage. Higher total bacteria counts were associated with the control and sulphite treatment conditions, while lactic acid bacteria growth seemed to be favoured under formulations based on 4‐hexylresorcinol. The appearance of melanosis occurred more rapidly in control shrimp or in shrimp treated with commercial sulphites. 4‐hexylresorcinol formulations preserved the quality of thawed shrimp and could replace traditional sulphites.