bluuebunny/crossref_metadata_2025_split huggingface dataset:
Microstructure and texture of khoa and gulabjamun made from cows' milk: Heat‐induced changes during processing and frying
Authors: Adhikari A K 
Published: October 2006

AbstractScanning and transmission electron microscopy was carried out to study heat‐induced structural changes that occur during the processing of khoa (a heat‐desiccated Indian milk product) and gulabjamun (a product obtained by frying khoa, admixed with starch, in clarified butterfat and subsequently soaked in 60% sugar syrup). Constant boiling of milk during khoa manufacture led to the formation of casein‐whey protein complexes, which coalesced gradually on the progress of boiling, forming a fuzzy‐agglomerated mass and finally precipitated as heat‐induced milk gels, joined together by thick protein bridges. Further heat desiccation of this gel resulted in the compaction of the protein agglomerates with reduction in void spaces and fat globules interspersed in between (ie khoa). Frying of khoa in clarified butterfat resulted in the enlargement of the voids, producing a loose matrix having starch particles interlinked loosely with the agglomerated protein bodies and the clumped fat globules cemented in it (ie gulabjamun). The laboratory and market gulabjamun had significant structural similarities in the fat and protein moieties but differed markedly in the textural values, probably due to the differences in the chemical composition and typical structural manifestations of the starchy materials in the market gulabjamun. Composition and texture can be explained by the microstructural attributes for both khoa and gulabjamun.
Industrially important parameters and mineral composition of cocoa: A comparative study of cocoa pod husks and beans from plantations in south‐eastern Nigeria
Authors: Ekpa O , Akpan A A , Udo A E 
Published: October 2006

AbstractThe industrially significant parameters of cocoa butters from the F3 Amazon, Amelonado, and Trinitario species of cocoa, cultivated in south‐eastern Nigeria were studied. The cocoa samples were collected from three different vegetation belts in the region. Three locations were selected to represent each of the belts selected for the study. There were no substantial variations in saponification values, iodine values, acid and fatty acid values, either among species or among locations.The Ca, Na, K and P contents of the husks were substantially higher than those of the beans for all species and all locations. For each of these elements there appeared to be an effect of location, which is the subject of continuing investigation. The pod husk appears to be a good source of P and K which might be used to supplement other sources of these minerals as plant nutrients.
Sensory astringency of 5‐O‐caffeoylquinic acid, tannic acid and grape‐seed tannin by a time‐intensity procedure
Authors: Naish Margarita , Clifford Michael N , Birch Gordon G 
Published: October 2006

AbstractThe astringency of 5‐0‐caffeoylquinic acid (5‐CQA) was investigated by a time‐intensity technique alongside those of tannic acid and grape‐seed tannin. Significant differences were recorded between 5‐CQA and the other phenolic solutions for the intensity of the response, its persistence (or overall duration), its fading (or decline from maximum intensity to zero), and for the total gustatory response (or total area under the time‐intensity curve). In each case, 5‐CQA elicited a weaker response than either grape‐seed tannin or tannic acid. Nevertheless, overall, panellists recorded a response for 5‐CQA that was qualitatively similar to those for tannic acid and grape‐seed tannin, which are traditionally accepted as astringents. This phenomenon occurred, despite 5‐CQA having a molecular mass of 354 and containing only one 1,2‐dihydroxyphenyl residue, which would place it outwith the traditional definition of an astringent. The requirements appropriate to vegetable tanning may not therefore apply to oral astringency.
Determination of total glucosinolates in oilseed rape by X‐ray spectrometric analysis for oxidised sulphur (S6+)
Authors: Pinkerton Andrew , Randall Peter J , Wallace Patricia A , Vonarx Margaret M , Mailer Rodney J 
Published: October 2006

AbstractA rapid X‐ray spectrometric (XRS) method has been developed for the determination of the total glucosinolate content of oilseed rape and other Brassica oilseeds. The method is based on analysis for fully oxidised sulphur (S6+), which includes half the sulphur (S) in the glucosinolate molecule, and the S in sulphate. Results are highly correlated with glucosinolate content determined by glucose release, a standard method widely used in Australia. The relationship is total glucosinolates = (23·97 S6+ ‐9·43) r2 = 0·987, where the glucosinolate content is expressed as μmol g−1 and the S6+ content in mg g−1.The relationship is applicable to seed of any glucosinolate content and to meal, and is unaffected by changes in protein sulphur content. The correlation of glucosinolates with S6+ is shown to be closer than the correlation with total S. The latter correlation forms the basis of the existing XRS method, used within the European Community in recent years. The advantages of S6+ derive from the linearity of the regression and the elimination of errors caused by variation in protein content. The method should be valuable to the Australian oilseed industry because it allows the rapid screening of breeding lines to ensure low glucosinolate content and the assessment of deliveries for crushing and of meal.
Phospholipids of marine origin—the squid (Loligo vulgaris)
Authors: De Koning Adrianus J 
Published: October 2006

AbstractSquid (Loligo vulgaris) was found to contain 25 g kg−1 lipids of which approximately 75% were phospholipids. The phospholipids were shown to consist of phosphatidylcholine (56% of total phospholipids), phosphatidylethanolamine (29%), phosphatidylserine (2%), phosphatidylinositol (2%). sphingomyelin (5%), lyso‐phosphatidylcholine(3%) and the unusual lipid ceramide aminoethylphosphonic acid (3%). The major saturated fatty acid in both phospholipids and non‐phosphorylated lipid was C16:0 (26% and 21%, respectively, of total fatty acids), while the major unsaturated fatty acid in both lipid fractions was C22:6n‐3 (34% and 23%, respectively) followed by C20:5n‐3 (14% in both lipids).
Effect of beet vinasse on germination and seedling performance of ryegrass (Lolium multiflorum Lam cv Barwoltra)
Authors: Murillo José M , Cabrera Francisco , López Rafael 
Published: October 2006

AbstractThe effect of a concentrated, depotassified beet vinasse (desugared beet molasses) on both germination (in vitro and in soil) and seedling development (in soil) of ryegrass Lolium multiflorum has been studied. Germination and root elongation of the ryegrass in vitro were more negatively affected by vinasse (concentration of 0.15 and 0.5% w) than those of cress (Lepidium sativum). Seedling emergence of ryegrass in pots sown in three different soils (a moderately acid, sandy loam soil, without CaCO3; a red, sandy clay loam soil, 12% CaCO3; and a light yellowish‐brown sandy clay loam soil, 30% CaCO3) was, in general, not affected by the application of a moderate dose of pure vinasse ( ∼ 3 t ha−1) at sowing or 30 days before. Only in the acid soil was seedling emergence significantly (P < 0.05) limited during the first week. The application of vinasse at sowing caused an initial significant shortening (P < 0.05) of the primary roots of ryegrass in the three soils studied (measured at the fourth day). However, plant fresh weights (measured at the thirtieth day) were not affected by this treatment, especially in the calcareous soils. In general, the vinasse application produced beneficial results for ryegrass seedling in the three soils.
Detection of cows' milk in ewes' milk and cheese by a sandwich enzyme‐linked immunosorbent assay (ELISA)
Authors: Rodríguez Elena , Martín Rosario , García Teresa , González Isabel , Morales Paloma , Sanz Bernabé , Hernández Pablo E 
Published: October 2006

AbstractA sandwich enzyme‐linked immunosorbent assay (ELISA) has been successfully developed for the detection of defined amounts of cows' milk in ewes' milk and cheese. Polyclonal antibodies were raised in goats against bovine caseins (BC). The resultant antibodies were recovered from the crude antiserum by ammonium sulphate precipitation and further purified by immunoatisorption of the cross‐reacting antibodies onto columns containing immobilised ovine, caprine and bovine caseins, followed by elution of the bovine caseins specific antibodies (anti‐BC) from the column containing the bovine caseins. The anti‐BC bound to the wells of a microtitre plate were used to capture the BC from milk and cheese mixtures. Further immunorecognition of the captured proteins was attained with the same specific antibodies conjugated to biotin. ExtrAvidin‐peroxidase was used to detect biotinylated antibodies bound to their specific antigens. Subsequent enzymic conversion of substrate gave clear absorbance differences when assaying mixtures of ewes' milk and cheese containing variable amounts of cows' milk.
The carbohydrate composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western Australia
Authors: Evans Anthony J , Cheung Peter C‐K , Cheetham Norman W H 
Published: October 2006

AbstractThe hulls and cotyledons from three Western Australian cultivars (Gungurru, Yorrel and Danja) of Lupinus angustifolius, all of low alkaloid content, were analysed separately for their carbohydrate content and composition. Only minor differences in composition between these three cultivars were observed. More notably, the cotyledons of all the cultivars contained levels of non‐starch polysaccharides (NSP), ranging from 290 to 310 g kg−1 dry weight considerably higher than had been measured previously in cultivars of this species. Galactose, arabinose and uronic acid residues accounted for approximately 67%, 13% and 10%, respectively, of the cotyledon NSP. Although only a small proportion of the cotyledon NSP is soluble, a much larger proportion could be extracted with hot EDTA treatment. The oligosaccharide content of the cotyledons ranged from 74 to 80 g kg−1 dry weight. Cotyledons had very low contents of cellulose, lignin and starch. Hulls consisted predominantly of NSP, with values ranging from 856 to 891 g kg−1 dry weight. Glucose, xylose, uronic acids and arabinose were the principal sugar residues present reflecting the compositions of the major constituent polysaccharides, cellulose, hemicelluloses and pectins. Only low levels of lignin were measured in hulls. Cotyledon NSP and hulls from these cultivars may have considerable value as sources of dietary fibre in the human diet.
Inverse relationship between oil content and specific gravity of groundnut kernels
Authors: Misra Jitendra B , Yadav Sushil K , Chauhan Sheela 
Published: October 2006

AbstractThirty‐two samples of groundnut kernels were analysed for oil content by the standard Soxhlet extraction procedure. The oil content ranged between 425.6 and 549.5 g kg−1. The specific gravity of groundnut kernels was determined both for the whole kernels and the split kernels (cotyledons with testa). The specific gravity of whole kernels varied between 0.9358 and 1.0730 while that of split kernels between 1.0547 and 1.1227. A highly significant correlation (r = ‐0.9459) was found between oil content and specific gravity of split kernels. It should, therefore, be possible to predict the oil content of the groundnut samples on the basis of specific gravity of split kernels.
Three extraction methods for determination of lipids in fish meal: Evaluation of a hexane/isopropanol method as an alternative to chloroform‐based methods
Authors: Gunnlaugsdottir Helga , Ackman Robert G 
Published: October 2006

AbstractThree different extraction methods were compared for the determination of lipids in both oxidised and antioxidant‐stabilised brown fish meal. The three methods under investigation were those of Smith‐Ambrose‐Knobl using chloroform/methanol/water, Bligh and Dyer also using chloroform/methanol/water but monophasic, and Hara and Radin using hexane/isopropanol. The fat content, determined gravimetrically, was significantly lower (P < 0.05) when hexane/isopropanol was used for lipid extraction from both oxidised and antioxidant‐stabilised fish meal, than when either of the chloroform systems was used. Determination of lipid classes in the lipid extracts using silica gel thin‐layer chromatography on Chromarods‐SIII, with flame ionisation detection by latroscan, suggested that the lower lipid recovery by the hexane/isopropanol method may be due to a less effective extraction of the more polar lipid classes. including oxidation products, present in brown fish meal.
Effect of irradiation and other processing methods on in‐vitro digestibility of rapeseed protein
Authors: Badshah Amal , Sattar Aurangzeb, A , Bibi Nizakat 
Published: October 2006

AbstractAbstract. Effect of irradiation (1 kGy), autoclaving (121°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in‐vitro digestibility of rapeseed protein was studied. Digestibility was significantly affected by processing methods (P < 0.05). Digestibility of untreated rapeseed protein was 85.7%. Irradiation alone and irradiation plus dry heating showed no effect on the digestibility, while irradiation plus autoclaving markedly improved (88.9%) the digestibility. The digestibility was influenced by the time of autoclaving and dry heating. Maximum value for in‐vitro digestibility was recorded for 60 min of dry heating (91.8%). Sprouting of rapeseed exhibited a significant decrease (82.8%) in the digestibility.
A simple method for the extraction of the isocoumarin 6‐methoxymellein from carrot tissues
Authors: Mercier Julien , Arul Joseph 
Published: October 2006

AbstractThe use of boiling water for the extraction of 6‐mcthoxymellein, a phytoalexin of carrot, was investigated instead of the conventional organic solvent method. The recovery (118%) obtained by a two‐step extraction with boiling water compared favourably with that obtained by the conventional two‐step extraction with acetone.
Volatile constituents of the essential oil of Monodora myristica (Gaertn) dunal
Authors: Onyenekwe P C , Ogbadu G H , Deslauriers Hetena , Gagnon Michel , Collin Guy J 
Published: October 2006

AbstractThe essential oil of Monodora myristica was obtained by steam distillation with a yield of 45‐6 g kg−1. The composition of the oil was analysed by gas chromatography and gas chromatography‐mass spectrometry. The oil was found to contain 75% monoterpene hydrocarbons; the major compounds being α‐phellandrene (50–4%), α‐pinene (5–5%) and myrcene (4–35%). There were also a few sesquiterpene hydrocarbons (3%) and oxygenated compounds such as germacrcne‐D‐4‐ol (9–5%). Germacrene‐D‐4‐ol, α‐pinene, Δ2‐carene, β‐caryophyllene, valencene. γ‐muurolol and carvacryl acetate have not previously been reported in M myristica.
Application of hydrogenated palm kernel oil and palm stearin in whipping cream
Authors: Nesaretnam K , Robertson N , Basiron Y , Macphie C S 
Published: October 2006

AbstractNon‐dairy creams made from hydrogenated palm kernel oil (HPKO) are generally more stable than dairy creams. However, in summer the emulsion tends to separate. This paper outlines some steps that were taken to modify the HPKO with the intention of increasing the stability without affecting whipping performance. This was achieved by blending HPKO with palm stearin (POs). Interesterification was employed to eliminate the increase in solid fat content at 37°C and 40°C. Results of the experiment showed that an interesterified HPKO: POs 66:34 blend proved to have satisfactory whipping performance when compared to creams made with HPKO alone.
The extraction of a glucomannan polysaccharide from konjac corms (elephant yam, Amorphophallus rivierii)
Authors: Wootton A Nicola , Luker‐Brown Martin , Westcott Roger J , Cheetham Peter S J 
Published: October 2006

AbstractAbstract: A process for the micropropagation of Amorphophallus rivierii (elephant yam or konjac) and for the extraction and purification of the glucomannan polysaccharide from fresh konjac plant corms has been developed. This process involves extraction with 2‐propanol, which has the additional benefit of extracting carotenoids as a potentially valuable side‐product. Starch granules with an unusually high and homogeneous gelatinisation temperature range are normally present in the corms, particularly immature ones, and this greatly reduces the strength of gels formed using the glucomannan. Therefore, the extraction process also involves the selective hydrolysis of the starch, by α‐ and β‐amylases that have been specially selected for an absence of contaminating β‐mannanase or β‐glucanase activity that would depolymerise the glucomannan and render it nonfunctional. Bacillus lichenformis α‐amylase was preferred. Using this process pure glucomannan could be extracted which, when mixed with K‐carrageenan, forms a gel almost twice as strong as locust bean gum‐K‐carrageenan gels of the same concentration.
Electrophoretic studies of chhana whey and effect of temperature and time of storage on its quality
Authors: Jindal Anita R , Grandison Alistair S , Campbell‐Platt Geoffrey 
Published: October 2006

AbstractChhana whey contains less protein than Cheddar cheese whey, acid casein and cottage cheese whey, and the protein composition is quite different. Electrophoretic methods demonstrated that most of the proteins in chhana whey were denatured, and there was considerable variation in the protein composition between samples of chhana whey and paneer whey obtained from different sources. The effect of storage temperature and time (up to 10 h at 40°C, 50°C, 60°C, 70°C and 80°C) on the quality of chhana whey was investigated. There were no significant changes in the pH and titratable acidity in any of these cases. Electrophoretic separation showed no qualitative changes in the protein composition pattern of chhana whey after up to 10 h of storage at 70°C.
Vitamin D‐like activity in Cestrum diurnum grown in Hyderabad, India
Authors: Prema Thiyyari P , Raghuramulu Namala 
Published: October 2006

AbstractLeaves of Cestrum diurnum grown in Hyderabad, India were tested for vitamin D‐like activity in vitamin D‐deficient rat and chick and also in rachitic rat models. Vitamin D‐dependent serum and bone parameters, and calcium transport by the gut which were altered in vitamin D‐deficiency were restored to control levels (ie to the levels found in rats given vitamin D3 from weanling, 25 IU day−1) by incorporation of C diurnum leaf powder at a 2% level in the diet. Similarly, in rachitic rats, the extent of new bone calcification was significantly improved either by C diurnum leaf incorporation in the diet or by vitamin D3 administration. An approximate estimate of the vitamin D‐like activity indicated that the plant had about 100000 IU cholecalciferol equivalents kg−1 dry leaf powder, which is three times higher than the values reported earlier. This may be because of long exposure to sunlight of the plants grown in this part of the world.
Whole body amino acid composition of the growing pig
Authors: Kyriazakis I , Emmans G C , McDaniel R 
Published: October 2006

AbstractThe protein in the whole bodies of 76 Landrace × Large White entire male and female pigs fed different diets (different combinations of protein and non‐protein energy intake) for 0, 4, 6 or 8 weeks from 12 kg liveweight, were analysed for their amino acid composition. The purpose was to see if the composition changed in any systematic way with body protein weight. It was found that there were some effects of dietary treatment and sex on the concentrations of some amino acids, but these effects were exerted through their effects on protein weight. The concentrations, in the protein, of lysine and histidine increased significantly (P <0.01), whereas cystine concentration decreased significantly (P <0.001) with increasing protein weight. These changes were consistent with the assumption that there is a change in the proportion of total body protein as hair protein with increasing body protein weight, since lysine and histidine are present in relatively high proportions in the body (excluding hair) of the pigs, whereas cystine is present in particularly high concentrations in the hair. The concentration of an amino acid in the body of the pig could thus be expressed as a function of body protein weight; this allows for changes in the amino acid concentrations of the body protein as the animal increases in size.
Comparison of calpain and cathepsin (B, L and D) activities during dry‐cured ham processing from heavy and light large white pigs
Authors: Sárraga Carmen , Gil Marta , García‐Regueiro José Antonio 
Published: October 2006

AbstractCalpain and cathepsin (B, L and D) levels in the Semimembranosus and the Biceps femoris muscles were determined during dry‐curing of hams from heavy and light Large White pigs, to evaluate the use of heavy pigs in the production of high quality dry‐cured hams. Calpains were detected only in green hams and after the salting step, while cathepsins were observed throughout the curing. Hams from heavy pigs showed lower enzyme levels than hams from light pigs, particularly in green hams. The lower levels could be attributed to the slower protein turnover of heavy pigs. Commercial improvement by means of slow curing processes on heavy White hams is suggested.
Effect of fat‐enriched diets on rabbit meat fatty acid composition
Authors: Cobos Angel , Cambero María I. , Ordóñez Juan A , De La Hoz Lorenzo 
Published: October 2006

AbstractThe effects of beef tallow‐, soya and sunflower olein‐ and soya bean oil‐enriched (3%) diets on the chemical and fatty acid composition of total, a polar and polar lipids of rabbit meat have been studied. No significant differences (P > 0.05) in the meat chemical composition were observed between groups. However, a large effect of the diet on the total and apolar lipid fatty acids was found, with C18:1 and C18:2 the most affected fatty acids. The influence of the diets on the fatty acids of the polar fraction was less marked. It is concluded that the enrichment of the rabbit diet with either soya and sunflower oleins or soya bean oil allows the production of rabbit meat with a higher unsaturation degree than is obtained by using conventional diets, which constitutes an important nutritional benefit to the human being.
Identification of yeast strains using the polymerase chain reaction
Authors: Ness FréDéRique , Lavallée Francois , Dubourdieu Denis , Aigle Michel , Dulau Laurent 
Published: October 2006

AbstractCommonly used techniques for the identification of industrial yeast strains are usually time‐consuming and cumbersome. Moreover, some of these methods may give ambiguous results. A novel strategy has been developed for identifying yeast strain employing polymerase chain reaction technology. Using customised oligonucleotides, some regions of the yeast genome between δ elements are amplified to give an ‘amplified’ sequence polymorphisml (Skolnick and Wallace 1988) characteristic of the strains. With this technique it is possible to identify individual strains of Saccharomyces cerevisiae.
Isolation and characterisation of lignin from rice hull
Authors: Rodríguez‐Vázquez Refugio , Areyzaga Mildred , Parada Angel , Rios‐Leal Elvira , Anguis‐Terrazas Carlos 
Published: October 2006

AbstractLignin was isolated from rice hull by dioxane acidolysis with concentrations of HCl in the solvent medium of 1.88, 3.76, 5.66, 7.56, or 11.40 g conc HCl litre−1, and extraction times of 1 h and 2 h. Phenolic, methoxyl, and guaiacyl group contents were slightly low at 2 h of extraction, furthermore, at 2 h, the guaiacyl content of lignin extracted was reduced as the acid concentration was increased. The coniferyl group content was affected by acid concentration and extraction time. A maximum lignin yield was observed at the 5.66 g conc HCl litre−1 level and 2 h.