bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical and nutritional composition of two famine food sources used in Sudan, mukheit (Boscia senegalensis) and maikah (Dobera roxburghi)
Authors: Salih Omar M , Nour Abdelazim M , Harper David B 
Published: October 2006

AbstractThe nutritional value of seeds of mukheit (Boscia senegalensis (Pers) Lam ex Poir) and maikah (Dobera roxburghi Planch) widely used as food in times of famine in western Sudan have been investigated. The chemical composition of each food before and after the traditional debittering process is reported. Both foods compared favourably with the local staple cereals as regards the content of soluble carbohydrate and crude protein with values of 690 and 250 g kg−1 respectively for mukheit debittered by soaking in water at ambient temperature and 800 and 150 g kg−1 respectively for maikah debittered by boiling in water. The nutritional quality of protein in mukheit debittered by soaking in water at ambient temperature appeared similar to that of sorghum but was markedly enhanced if debittering was performed by boiling, although the crude protein content of the food fell substantially during the latter procedure. The protein of debittered maikah had a chemical score of 85 indicating a quality superior to that of the local cereals. Maikah also represented an exceptionally rich source of calcium and contained nutritionally useful quantities of zinc.
Production of curing smoke: Rate of thermal decomposition of sawdust under anaerobic conditions
Authors: Balejko Jerzy A 
Published: October 2006

AbstractThe rate of decomposition under anaerobic conditions of two types of beechwood sawdust in a stationary bed was examined. The first order kinetics of this process was confirmed. A formula for the yield of volatile decomposition products was established. Rate constants and parameters of their Arrhenius plot were computed from experimental data.
Lipids in light and dark muscle of farmed rainbow trout (Oncorhynchus mykiss)
Authors: Ingemansson Torbjörn , Olsson N Urban , Herslöf Bengt G , Ekstrand Bo 
Published: October 2006

AbstractDark muscle tissue of farmed rainbow trout (Oncorhynchus mykiss Walbaum) was found to have a higher total lipid content than light muscle—73 vs 30 g kg−1—which was mainly due to a higher content of neutral lipids. In accordance with this the phospholipid content in the dark muscle tissue was 322 g kg−1 of total lipids compared with 569 g kg−1 in light muscle tissue. Lipids from light muscle tissue contained higher percentages of polyunsaturated fatty acids than the dark muscle lipids, and docosahexaenoic acid was the major fatty acid present.
Effect of gamma irradiation on the keeping quality and nutrients of tilapia (Oreochromis mossambicus) and silver carp (Hypophthalmichthys molitrix) stored at 1.C
Authors: Liu Ming‐Sai , Chen Ru‐Yin , Tsai Meei‐Ju , Yang Jui‐Sen 
Published: October 2006

AbstractFillets (skin on) obtained from freshly killed tilapia (Oreochromis mossambicus Peters) and silver carp (Hypophthalmichythys molitrix Curier & Valenciennes) were gamma irradiated at 1.0 kGy at 2–4.C. The chemical con position and thiamin and riboflavin contents of irradiated fish fillets were analysed and compared with those of the non‐irradiated fish. Loss of thiamin content of silver carp fillets was significant whereas the thiamin content of tilapia and other constituents of tilapia and silver carp were unaffected.Irradiation at 1.0 kGy markedly reduced the bacterial level of tilapia and silver carp. No significant increase in total counts in both irradiated and non‐irradiated samples was found during 5 days' storage at 1.C. The pattern of nucleotide changes in tilapia and silver carp was different. Irradiation had little effect on the concentrations of nucleotide catabolites in both species. Sensory evaluation of flesh colour and flavour was conducted after 5 days' refrigerated storage. Except that the colour of irradiated carp was more reddish, there were no significant differences in other qualities.
Protein nutrition of dairy cows receiving grass silage diets. Effects on silage intake and milk production of postruminal supplements of casein or soya‐protein isolate and the effects of intravenous infusions of a mixture of methionine, phenylalanine and tryptophan
Authors: Choung Jai‐Jun , Chamberlain David G 
Published: October 2006

AbstractMilk production responses to protein supplementation of grass silage diets were investigated in two experiments with dairy cows. In Experiment 1. four cows received a basal diet of grass silage ad libitum plus a barley/soya supplement at 5 kg day−1. The cows received the following treatments in a 4 × 4 Latin square design with 10‐day periods: (1) basal diet, (2) basal diet plus 230 g casein day−1 infused into the abomasum; (3) basal diet plus 225 g soya protein isolate (SPI) day−1 into the abomasum; and (4) basal diet plus a dietary addition of 1.2 kg fishmeal‐based product (AP) day−1. All three supplements increased (P < 0.05) the yield of milk and milk protein relative to the basal diet, the values being 16.9. 535:18.8. 610; 19.5, 625; and 18.5 kg day−1 and 582 g day−1 for the basal. AP, casein and SPI treatments respectively. Responses to casein were greater (P < 0.05) than to SPI. Changes in the concentrations of amino acids in blood plasma suggested that methionine, tryptophan and phenylalanine were in shortest supply relative to demand, and their potential role as limiting amino acids was investigated in a second experiment.In Experiment 2, four dairy cows were used in a 4 × 4 Latin square design with 10‐day periods. The four treatments were (1) a diet of grass silage ad libitum plus 5 kg day−1 of a barley/soya supplement containing 176 g CP kg−1 DM (LP); (2) LP plus an intravenous infusion of 5.0 g methionine, 9.1 g phenylalanine and 2.2 g tryptophan day−1; (3) grass silage ad libitum plus 5 kg day−1 of a barley/soya supplement containing 334 g CP kg−1 DM (HP); and (4) HP plus the intravenous infusion of methionine, phenylalanine and tryptophan. The HP treatment produced a higher yield (P < 0.05) of milk protein than the LP treatment (722 vs. 667 g day−1) but the amino acid infusion had no effect with either treatment.The elimination of methionine, phenylalanine and tryptophan (and, in previous experiments, methionine and lysine) as candidates for limiting amino acids on diets of grass silage plus soya‐based supplements questions whether the differences in responses to casein and SPI can be explained in terms of their amino acid compositions. The role of factors such as peplides, producing during digestion, some of which may be biologically active, deserves investigation.
Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries
Authors: Bengtsson Staffan , Andersson Roger , Westerlund Eric , Åman Per 
Published: October 2006

AbstractRye grains from Finland, Canada, Sweden and Poland were extracted, during starch hydrolysis, with sodium acetate buffer at 95°C and soluble polymers were isolated by ethanol precipitation. The amount of sugar residues in the isolated polymers varied from 2.3 to 4.1% of rye dry matter with arabinose xylose and glucose residues predominant. High‐field H‐NMR analysis revealed that arabinoxylan I, containing terminal arabinose and un‐ and mono‐substituted xylose residues, and arabinoxylan II, containing terminal arabinose and un‐ and double‐substituted xylose residues, together with mixed‐linked (1 −3), (1 −4)‐β‐D‐glucans, were the dominating features in all samples of soluble polymers. On average, 46% of the xylose residues in arabinoxylan I and 57% in arabinoxylan II were substituted and the degree of substitution in the respective polymers was similar for all samples. The average content of arabinoxylan I ranged from 1.4% in samples from Canada to 1.7% in the Swedish samples and that of arabinoxylan II from 0.6% in samples from Poland to 1.0% in the Canadian samples.The viscosity of the soluble polymers was measured at a shear rate of 100 s−1. It was shown by partial least‐squares regression that in these samples the content of structural units characteristic of arabinoxylan II had a stronger correlation to viscosity than those of arabinoxylan I.
Hibiscusleaves for the manufacture of usar, a traditional inoculum for tempe
Authors: Nout M J Robert , Martoyuwono Tri D , Bonné Peter C J , Odamtten George T 
Published: October 2006

AbstractTempe is an Indonesian proteinaecous food produced from soya beans by fermentation mainly byRhizopus spp. A common traditional inoculum for this fermentation is usar, consisting of heavily sporulatedRhizopusspp of which the mycelium, grown on added and inoculated soya beans, adheres to leaves of the waru tree (Hibiscusspp). A description of various waru trees is given together with their suitability for usar making. The epiphytic fungi on waru trees of various geographical origins (Indonesia, Africa, The Netherlands) were investigated.Cladosporiumspp were present on all the leaves sampled. However,Rhizopusspp predominated over the other fungi encountered on the Indonesian leaves. Experimental incubation of leaves with and without added soya beans showed that the epiphytic fungi are less competitive thanRhizopusspp and will not interfere if normal usar‐making conditions are observed. Experiments with alternative attachment surfaces (paper, a textile) indicated that the waru leaves do not provide environmental selectivity through growth‐inhibiting substances, but that they serve mainly as a convenient attachment surface with moisture‐retaining capacity while providing adequate aeration for fungal development.
Application of electron paramagnetic resonance (EPR) spectroscopy for control of irradiated food
Authors: Stachowicz Waclaw , Strzelczak‐Burlinska Grazyna , Michalik Jacek , Wojtowicz Andrzej , Dziedzic‐Goclawska Anna , Ostrowski Kazimierz 
Published: October 2006

AbstractFour groups of foodstuffs were irradiated in a 60Co source with doses from 0.3 to 10kGy and subsequently measured by EPR spectrometry at room temperature in air: (1) poultry bones and fins, scales and bones of carp. (2) seeds of selected fruits, (3) dehydrated mushrooms, and (4) a selected set of spices and herbs. Qualitative and, in some cases, quantitative data related to the absorbed dose of radiation were collected. In the irradiated bones from poultry and carp an asymmetric singlet (gI = 2.0030, gII =1.9973; ΔHpp = 0.85 mT) was detected which was stable at room temperature and was similar to that previously found in irradiated mammalian bones. Another stable EPR signal (g0 = 2.0024, ΔHpp = 0.56 mT) was found in the fins and scales of carp which was about five times more intense in fins than in scales. In pips of pears irradiated with a dose of 3 kGy. a signal which was about twice as intense as the endogenous signal was recorded. A multicomponent EPR signal derived from the stones of dates differed from the endogenous signal even when a low dose (0‐5 kGy) was applied. A multicomponent EPR signal is also observed in dried mushrooms irradiated with a dose of 3 kGy. In white mustard, paprika and chilli no native EPR signal exists and a radiation‐induced stable EPR signal can still be observed after a period of 3 months. The radiation‐induced EPR signal in black pepper was highly sensitive to moisture and disappeared, yet the native signal survived. The pilot experiments performed with irradiated stones of cherries, plums, lemons, apple pips, raspberries, cranberries, red currants, blackcurrants, gooseberries and tomatoes showed the induction of short‐lived EPR signals of no practical use for the control of food irradiation.
Effects of variation in soluble carbohydrate intake on sulfur dynamics in the sheep rumen
Authors: Kandylis Kostas , Bray Alan 
Published: October 2006

AbstractTwo groups of experiments were conducted (named the 15% starch and 30% starch intake experiments) to examine the effects of dietary energy levels on the synthesis of ruminal microbial protein and the absorption of sulfur from the rumen. The level of energy intake affected the absorption rate of sulfide from the rumen, the net microbial protein flow rate, the amount of microbial protein synthesized per kg organic matter ‘truly digested’ in the rumen and the daily flow of recycled sulfur. For the 15% starch and 30% starch intake experiments the absorption of sulfur from the rumen was 1.207 and 1.278 g day−1 absorbed from 2.298 and 2.212 g intake, respectively, the flow of microbial protein was 80.2 and 92.1 g day−1, respectively, and the estimated recycled sulfur was 0middot;357 and 0.670 g day−1, respectively. It was estimated that 18.1 and 20.1 g of microbial protein was synthesized per 100 g of organic matter ‘truly digested’ in the rumen for 15% starch and 30% starch diets, respectively.
Chemical constituents of some mushrooms
Authors: Senatore Felice 
Published: October 2006

AbstractThe free amino acids, fatty acids and sterol contents of five Basidiomycetes were determined. The most abundant free amino acids were alanine, proline, serine and valine. The mushrooms examined also contained high levels of linoleic and palmitic acid. The most abundant sterol was ergosterol accompanied by its closely related sterols.
Effects of microwave energy on the relative stability of vitamin E in animal fats
Authors: Yoshida Hiromi , Kondo Izumi , Kajimoto Goro 
Published: October 2006

AbstractThe relative stabilities of individual tocopherols during microwave heating were evaluated in purified animal fats. Each tocopherol (α, β, γ and δ) was added to the purified beef tallow and lard at 0.25 μmol g−1 fat immediately before use. During microwave heating the highest rate of loss was shown by α‐tocopherol, followed by γ‐, β‐ and δ‐tocopherols. This order did not depend on the types of fats present. The indices such as peroxide value, carbonyl value and anisidine value for assessing quality of fats showed a significant difference (P < 0.05) in the final stage (12–20 min) of heating. It is therefore necessary that particular attention be paid to the loss of vitamin E when cooking pork or beef in a microwave oven.
Production responses and serum lipid concentration of broiler chickens fed diets based on oat bran and extracted oat bran with and without enzyme supplementation
Authors: Pettersson Dan , Åman Per 
Published: October 2006

AbstractBroiler chickens were fed diets based on oat bran or oat bran that had been extracted with ethanol in order to remove tocotrienols and other ethanol‐soluble components. The diets were fed ad libitum with and without a supplementary fibre degrading enzyme, except for the enzyme‐supplemented diet based on oat bran which was fed at a restricted level equal to the intake of chickens fed the corresponding unsupplemented diet. Enzyme supplementation dramatically improved chicken live weights and feed conversion efficiencies and also feed intake for those fed ad libitum. Chickens fed the unsupplemented diets had low and similar serum triglyceride and cholesterol concentrations whereas birds fed enzyme‐supplemented diets had higher serum cholesterol concentrations. Results obtained indicate that, in the present study, the dietary fibre (mainly soluble mixed‐linked (1→3), (1→4)‐β‐D‐glucans) had a greater influence on serum cholesterol concentrations than tocotrienols and other ethanol‐soluble components, which were effectively extracted by the procedure employed. The importance of meal frequency was also demonstrated by the high triglyceride and serum cholesterol concentrations obtained for chickens fed on a restricted basis.
Composition of total and esterified 4α‐monomethylsterols and triterpene alcohols in virgin olive oil
Authors: Chryssafidis Dimitrios , Maggos Pantelis , Kiosseoglou Vassilis , Boskou Dimitrios 
Published: October 2006

AbstractEsterified 4α‐monomethylsterols and triterpene alcohols were isolated from virgin olive oil by combined column chromatography‐thin layer chromatography and their composition was assessed gas chromatographically using both packed and capillary columns. The compositions of the esterified 4α‐monomethylsterol and triterpene alcohol fractions were compared with those of the total fractions which were isolated after saponification. Significant differences were observed between the distribution patterns of the total and esterified triterpene alcohol fractions, especially in the percentages of 24‐methylenecycloartanol, butyrospermol and cycloartenol.
Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice
Authors: Nunes Maria L , Batista Irineu , De Campos Regina MorãO 
Published: October 2006

AbstractThe shelf‐life of iced sardine (Sardina pilchardus) was studied. The main changes which take place in raw fish were investigated by means of organoleptic assessments, chemical analyses (total volatile nitrogen (TVB‐N), trimethylamine (TMA‐N), trimethylamine oxide (OTMA‐N) and hypoxanthine) and physical measurements (GR Torrymeter readings and pH). The influence of both seasonal changes and fat deterioration were also considered. The results obtained indicate that TVB‐N and TMA‐N parameters are not good freshness indicators for this species, but Torrymeter readings and hypoxanthine values can be used as indicators of freshness. However, they must always be confirmed by a sensory evaluation. From the different combinations tried, the most highly significant degree of correlation was obtained between sensory evaluation and Torrymeter readings.
Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product
Authors: Maija Anna , Sjöberg K , Tuominen Jari P , Kiutamo Tuomo , Luukkonen Satu M 
Published: October 2006

AbstractA method was developed for the detection of irradiation of chicken and chicken meat products. The method consists of the extraction of fat from chicken skin or a chicken meat product, separation of hydrocarbons with an alumina column and gas chromatography (GC) and GC‐mass spectrometry analyses of the hydrocarbons 16:2, 16:3, 17:1 and 17:2 formed from oleic, linoleic and stearic acids during irradiation. These hydrocarbons were only detected in irradiated samples at doses of 5 and 10 kGy. The mean concentrations of the hydrocarbons were linearly related to the dose levels of irradiation in the case of chicken fat. The concentrations of two of the hydrocarbons (16:2 and 17:1) gave the best correlation with dose. When a dose of 10 kGy was used, the concentrations of major degradation products were 1.5‐5.0 mg/kg fat. The same relationship was not found in the case of chicken meat products because the amounts of hydrocarbons detected after irradiation with the same doses were similar. On the basis of this study it was clearly demonstrated that it is possible to judge analytically whether or not a chicken sample or a chicken meat product has been irradiated at doses of 5 or 10 kGy. It should also be possible to recognise samples irradiated with doses below 5 kGy.
Utilisation of orange by‐products—orange peel carotenoids
Authors: Aravantinos‐Zafiris G , Oreopoulou V , Tzia C , Thomopoulos C D 
Published: October 2006

AbstractCarotenoids were extracted from fresh orange peel with various solvents. Acetone was the most efficient of the solvents tested. Two successive extractions with acetone after an initial washing with either acetone or methanol were adequate to remove 89% of the total carotenoids. The extracts were concentrated, the carotenoids transferred to hexane and a crude pigment concentrate was obtained by hexane evaporation. Water washings prior to acetone extraction eliminated the solvent‐solvent transfer to hexane. The extraction residue was used for pectin recovery. Carotenoid removal from the peel did not affect the yield and quality of the pectin.
Viscosity of locust bean (Ceratonia siliqua) gum solutions
Authors: Garcia‐Ochoa F , Casas J A 
Published: October 2006

AbstractViscosity of locust bean (Ceratonia siliqua L) gum solutions has been studied. Shear rate, gum concentration and measuring and solubilisation temperatures were varied and the corresponding influences analysed. The gum solutions showed pseudoplastic behaviour. Apparent viscosity decreased with increasing measuring temperature. A maximum in the viscosity with increasing solubilisation temperature was observed, and it was assumed that this behaviour was related to differences in the molecular weight of the molecules dissolving at various temperatures, which produced a different galactose/mannose ratio in the solution. This effect was checked by a solubilisation study.
Quantitative quality tests for frozen fish. Dimethylamine content as a quality criterion for frozen South African hake (Merluccius capensis and Merluccius paradoxus) fillets and mince stored at −5°C, −18°C and −40°C
Authors: De Koning Adrianus J , Mol Theodora 
Published: October 2006

AbstractHake (Merluccius capensis Castelnau and M paradoxus Franca) fillets and mince were frozen and stored in seven different tests at — 5°C, — 18°C and — 40°C. Samples were withdrawn periodically and analysed for dimethylamine (DMA) content and texture. A highly significant correlation was found between DMA content and texture. A statistical expression was calculated which allows prediction of the quality of the hake with regard to texture from its DMA content.
Role of seed lipids in Aspergillus parasiticus growth and aflatoxin production
Authors: Reddy M Janardhana , Shetty H Shekara , Fanelli C , Lacey J 
Published: October 2006

AbstractSeeds of crops with differing lipid content (groundnut (Arachis hypogaea L), paddy (Oryza sativa L), sorghum (Sorghum bicolor (L) Moench), cowpea (Vigna unguiculata L Walp) and green gram (Vigna radiatus L Wilczek)) were screened for their ability to support growth and aflatoxin B1 (AFB1) production by Aspergillus parasiticus NRRL 2999. Groundnut, with the most lipids, supported greatest AFB1 production. With all crops except for sorghum and paddy, powdered seed material (PSM) supported more AFB1 production than their respective defatted powdered seed material (DPSM). When A parasiticus was grown on Czapek Dox agar amended with PSM and DPSM of different seeds with differing lipid contents, A parasiticus colonies were always larger on PSM‐ than on DPSM‐supplemented medium of the same seed. However, mycelial dry weight was only greater on media supplemented with groundnut, cowpea or green gram PSM. Growth and aflatoxin production by A parasiticus was also compared in Czapek Dox broth amended with seed coats, cotyledons and embryonic axes of groundnut kernels. The cotyledons of groundnut, with most lipids, supported the greatest production of AFB1. Apart from media supplemented with embryonic axes, PSM again supported more growth and AFB1 production than DPSM of the same portion of the kernel. Seed lipids thus seem important in determining growth and AFB1 production by A parasiticus.
Comparison of gas chromatographic volatile profiling methods for assessing the flavour quality of kenyan black teas
Authors: Owuor Philip O 
Published: October 2006

AbstractA comparison is made of the various ratios used to quantify black tea aroma such as: ratio of sum of gas chromatographic peak areas of compounds eluting before linalool (3,7‐dimethyl‐1,6‐Octadien‐3‐ol) to those eluting after linalool (Wickremasinghe‐Yamanishi ratio); gas chromatographic peak areas of compounds imparting sweet flowery aroma (Group II volatile flavour compounds) to those imparting green grassy aroma (Group I volatile flavour compounds), Owuor's flavour index; ratio of the sum of gas chromatographic peak area of the terpenoids to non‐terpenoids, i.e. Mahanta ratio; and gas chromatographic peak area of linalool to E‐2‐hexena1, i.e. Yamanishi‐Botheju ratio.The Wickremasinghe‐Yamanishi ratio and Owuor's flavour index showed a significant relationship, the Mahanta ratio showed a significant but poor relationship, and the Yamanishi‐Botheju ratio had no relationship with the tasters evaluation of Kenyan clonal CTC black teas. Similar results were obtained from orthodox black teas manufactured from different varieties.