bluuebunny/crossref_metadata_2025_split huggingface dataset:
Strawberry juice colour: The effect of some processing variables on the stability of anthocyanins
Authors: Bakker Johanna , Bridle Peter , Koopman Anja 
Published: October 2006

AbstractThe colour stability of juice and purées made from a mixture of two strawberry varieties, stored at + 20°C or at –20°C under aerobic and anaerobic conditions, was studied. High‐performance liquid chromatography and spectrophotometric analysis were used to monitor the changes in colour during storage. Pelargonidin 3‐glucoside comprised 80% of the total anthocyanin content. Four other pelargonidin‐based peaks were found, being 10.4%, 3.5%, 0.7% and 0.3% of the total and two cyanidin peaks were present, being 3.3% and 0.4% of the total. Clarification before storage caused considerable losses in the initial anthocyanin concentrations. Storage conditions (air versus nitrogen) did not influence the rate of loss of anthocyanins during storage or the formation of polymeric pigments. There were no losses in anthocyanins and no increase in the amount of colour measured at 510 nm due to polymers in samples stored at–20°C. Polymerisation occurred in the samples stored at + 20°C, especially in the clarified samples.
Strawberry juice colour: The effect of sulphur dioxide and edta on the stability of anthocyanins
Authors: Bakker Johanna , Bridle Peter 
Published: October 2006

AbstractThe loss of anthocyanins and the formation of colour due to polymeric pigments in juices and purées prepared from strawberries (variety Senga sengana) was studied during storage at — 20°C and + 20°C. Four different treatments were given to the samples immediately after milling: no additions, EDTA addition, sulphur dioxide addition, and a combination of sulphur dioxide and EDTA. The concentration of anthocyanins and the proportion of colour due to polymeric pigments were measured by high‐performance liquid chromatography and spectrophotometry. Losses in anthocyanins were very small during 10 weeks storage at –20°C and there was no effect of the treatment. The addition of sulphur dioxide slowed down the loss of anthocyanins at + 20°C, especially in the purées and correspondingly decreased the rate of polymeric pigment formation. Addition of EDTA had only a slight effect on colour stability.
Development of a simple pungency indicator test for onions
Authors: Thomas David J. , Parkin Kirk L. , Simon Philipp W. 
Published: October 2006

AbstractLong‐day yellow onions differing in pungency were used to compare methods for appraisal of pungency. Pyruvate, an established indicator of pungency for Allium species, was determined by the lactate dehydrogenase and 2,4‐dinitrophenyl hydrazine methods. Thiosulfinate content, another indicator of pungency, was determined spectrophotometrically by monitoring the absorbance at 515 nm after reaction with N‐ethylmaleimide. Significant correlation (R2 = 0.871) existed between thiosulfinate content and pyruvate concentration. In addition, a modified N‐ethylmaleimide reaction was used to develop a simple pungency indicator test which adequately detected differences between bulbs. The color produced by this method was analyzed using a HunterLab reflectance colorimeter. The Hunter a value and saturation index (C) correlated with both thiosulfinate content and pyruvate concentration (R2 = 0.735–0.860). The procedure described provides the potential for screening of pungency of large numbers of Allium samples.
An evaluation of the aroma characteristics of malted barley by free‐choice profiling
Authors: Beal Andrew D , Mottram Donald S 
Published: October 2006

AbstractBarley malt was sampled at six stages during the kilning process. The malts, ranging from green malt to crystal malt, were subjected to odour assessment, by a minimally trained panel, using free‐choice profiling, a descriptive sensory technique. The panel successfully discriminated between the samples. Their descriptions reflected the changes in odour profile of the malt during kilning. Green malt was described as having ‘fruity’, ‘hay‐like’ and ‘damp‐straw’ characteristics. The ‘fruity’ odours disappeared during kilning, as odours typical of dried grass or straw became apparent. These, and the ‘haylike’ odours, diminished as kilning temperature and time increased, being replaced by the ‘burnt’, ‘bready’, ‘malty’ and ‘chocolate‐like’ odours typical of the final crystal malt.
Oil quality characteristics and headspace volatiles of newly released groundnut (Arachis hypogaea L) cultivars
Authors: Jambunathan Ramamurthi , Sridhar Rudravarapu , Raghunath Kooram , Dwivedi Sangam L , Nigam Shyam N 
Published: October 2006

AbstractSeveral groundnut (Arachis hypogaea L) cultivars developed by the International Crops Research Institute for the Semi‐arid Tropics (ICRISAT), and one local cultivar for use as a control were grown in the post‐rainy and rainy seasons at Patancheru, India. Free and bound lipids were extracted and their fatty acid compositions determined. Acid, peroxide, iodine and saponification values were determined. Flavour quality was evaluated using headspace analysis. The quantity of total lipids was significantly higher in the cultivars grown in the rainy season than those grown in the post‐rainy season and was higher in the ICRISAT cultivars than in the control in both seasons. Oleic (O) to linoleic (L) acid ratio was lowest in the chioroform‐methanol extract and highest in water‐saturated butanol extract. One ICRISAT line, ICGS 21, showed the highest O/L ratio in all lipid fractions in both seasons. Among the flavour components, n‐methyl pyrrole, associated with an objectionable musty flavour, was present in very high concentration in all the cultivars.
Endogenous lysine and other amino acid flows at the terminal ileum of the growing pig (20 kg bodyweight): The effect of protein‐free, synthetic amino acid, peptide and protein alimentation
Authors: Butts Christine A , Moughan Paul J , Smith William C , Carr David H 
Published: October 2006

AbstractTwenty‐four crossbred pigs of 15 kg initial bodyweight were fed four semi‐synthetic diets for 10 days according to a completely randomised design. The study aimed to determine the effects of state of body nitrogen balance and the presence of dietary peptides and protein in the digestive tract on the excretion of endogenous amino acids from the ileum of the pig. Endogenous lysine excretion was determined for pigs given a protein‐free (PF) diet, an enzymically hydrolysed casein‐ (EHC), a zein‐ (ZN) or a synthetic amino acid‐ (SAA) based diet. Digesta from the EHC‐fed animals were centrifuged and ultrafiltered after collection and the precipitate plus retentate fraction was used to determine the endogenous flows. Such processing excludes unabsorbed dietary amino acids from the measure of endogenous loss. ZN is naturally deficient in lysine and tryptophan and these two amino acids were omitted from the synthetic amino acid‐based diet to allow direct measurement of endogenous lysine flow. Pigs given the ZN and SAA diets received free lysine and tryptophan orally throughout the study except for the final 2 days of the study, when these amino acids were infused intravenously. Endogenous flows for amino acids other than lysine were determined for pigs given the PF and EHC diets. On the final day of the study the pigs were given their daily dietary allowance hourly and killed 10 h after the start of feeding. Digesta were collected from the terminal ileum (20 cm anterior to the ileo‐caecal junction) and endogenous flows were determined by reference to the marker chromic oxide. The mean endogenous ileal lysine flows for the ZN‐ and EHC‐fed pigs were not significantly different (overall mean, 419 mg kg−1 dry matter intake), but were higher (P < 0.05) than those for the PF‐ and SAA‐fed pigs (overall mean, 268 mg kg−1 dry matter intake) whose mean flows were not significantly different from each other. The mean endogenous ileal flows for amino acids other than lysine were higher (P < 0.05) for the EHC‐fed pigs compared to the animals on the PF diet, except for proline, glycine and arginine. The similar endogenous ileal lysine excretion for pigs receiving a SAA‐based diet and in positive body nitrogen balance, and PF‐fed pigs in negative body nitrogen balance, indicates that negative body nitrogen balance per se does not lead to a lowered endogenous ileal excretion. It would appear, however, that the presence of dietary peptides or protein in the gut increases amino acid excretion at the terminal ileum above that found with PF or SAA alimentation. Consequently, endogenous ileal amino acid flow in the pig may be underestimated when determined by the traditional PF method.
Multidimensional scaling as a method to correlate sensory and instrumental data of orange juice aromas
Authors: Vélez C. , Costell E , Orlando L , Nadal M I , Sendra J M , Izquierdo L 
Published: October 2006

AbstractChanges of orange juice aromas due to storage time and temperature were studied through sensory detection of differences between samples, and by gas chromatographic analysis of 38 volatile constituents. Multidimensional scaling was applied to sensory and instrumental data prior to correlation analysis. Absolute concentrations of volatile constituents were not correlated with sensory data but higher correlations were observed with normalised analytical data. Thus, correlation coefficients were respectively 0.47 and 0.74 when considering (i) relative concentrations of all volatiles, by expressing the concentration of each constituent in a sample as a proportion of the maximum observed concentration of this constituent; and (ii) relative concentrations of only those constituents showing significant (95% level) changes due to storage length or temperature.
Crystallization kinetics of emulsified triglycerides
Authors: Özilgen S. , Simoneau C , German J B , McCarthy M J , Reid D S 
Published: October 2006

AbstractNucleation and crystal growth process of triglycerides in water emulsions composed of trimyristin (c l4:0) admixed with 0, 40, and 80 ml litre−1 trilaurin (c 12:0) (expressed v per total v emulsion) were followed with NMR (nuclear magnetic resonance) and DSC (differential scanning calorimetry). Mathematical analysis of the time dependence of the phase changes and thermal data distinguished two distinct ‘apparent’ kinetic phases. These phases were tentatively referred to as nucleation and crystal growth. With 40 and 80 ml litre−1 trilaurin (NMR data at 293 K) nucleation and crystal growth phases of trimyristin were simulated with zero order and second order rate expressions, respectively. Relative to these mixtures, pure trimyristin nucleation was delayed in the initial phase, but crystal growth occurred with fast homogeneous nucleation and slower growth in the second phase. Statistical analyses indicated that homogeneous nucleation similarly occurred when 40 or 80 ml litre−1 trilaurin was admixed with trimyristin. NMR resolution made it possible to follow the crystallization phenomena in different locations of the crystallization vessel effectively in situ and undisturbed. Statistical analyses in this case revealed a significant trilaurin‐location interaction confirming that the rate of nucleation processes was affected both by the concentration of trilaurin and the heat transfer properties of the sample and vessel. The time‐location interactions were not significant, confirming the hypothesis that in the absence of tilaurin, zero order nucleation did not occur in the first phase.
A new process for preparing transparent alkalised duck egg and its quality
Authors: Su Hou‐Pin , Lin Chin‐Wen 
Published: October 2006

AbstractWhen fresh duck (Anas plotyrhyncus) eggs (pH 8·0–8·5) are heated, their albumen develops a turbid gel. Through appropriate alkalisation (pH 11·5–12·8), the gel's transparency can be increased. The transparency of the heated duck egg‐white is affected by pH value, heating temperature, heating rate and salt concentration. This research deals with the process for preparing the transparent alkalised duck egg and the change in its quality when stored. If fresh duck eggs are pickled in a solution of 42 g NaOH+50 g NaCl litre−1 (25·3°C) for 8 days, removed, put in a water bath and heated at 70°C for 10 min they become transparent, their hardness and penetration increasing with storage. Total bacterial count and volatile basic nitrogen also increase with storage. The total bacterial count and the volatile basic nitrogen were 4·6 × 106 cfu g−1, 0·32 mg g−1 when stored at a temperature of under 25°C for 4 weeks, respectively.
Hesperetin: A marker of the floral origin of citrus honey
Authors: Ferreres Federico , García‐Viguera Christina , Tomás‐Lorente Francisco , Tomás‐Barberán Francisco A 
Published: October 2006

AbstractSeventeen flavonoid aglycones were identified in various experimental and commercial citrus honey samples by HPLC analysis. The flavanone hesperetin was detected in all samples. This flavanone was not detected in any of the honey samples, from diverse floral origin (including rosemary, lavender, sunflower, almond, sweet chestnut, white clover, Erisarum, Robinia, Rhododendron, Tilia, Prosopis, Eucalyptus and Calluna honeys) previously investigated. The analysis of the flavonoids present in orange nectar revealed that the flavanone hesperidin (hesperetin‐7‐rutinoside) was the major flavonoid detected and, therefore, this should be the main source of the hesperetin found in citrus honey. Hesperetin should be produced by hydrolysis of hesperidin by the bee enzymes present in honey. These results suggest that hesperetin could be used as a marker for the botanical origin of citrus honey.
D‐Lysine, alloisoleucine and lysinoalanine in supplementary proteins with different lysine availabilities
Authors: Davies Richard L 
Published: October 2006

AbstractD‐Lysine, alloisoleucine and lysinoalanine were determined in 16 commercial protein supplements on which lysine availability had been measured by slope‐ratio assay with pigs and by chemical dinitrophenylation. About 2.5% of lysine was racemised by protein hydrolysis in 6 M HCl. Only three of 10 samples with poor lysine availability by slope‐ratio assay contained significantly more D‐iysine than control proteins (P < 0.01). D‐Lysine was not significantly correlated with lysine availability by either method; nor did it improve the poor correlation between the slope‐ratio assay and dinitrophenylation. The highest level of alloisoleucine was less than 14% that of isoleucine. In all proteins except skim milk powder lysinoalanine occurred at 0.3% or less of the corresponding lysine level. Neither alloisoleucine nor lysinoalanine was related to lysine availability.
Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods
Authors: Makkar Harinder P S , Blümmel Michael , Borowy Norbert K , Becker Klaus 
Published: October 2006

AbstractAbstract. A method for gravimetric determination of tannins based on binding with insoluble polyvinylpyrrolidone (PVP) is presented. The gravimetric method gives the absolute amount of tannins and avoids problems of standards associated with spectrophotometric methods. The method was applied to nine browse and tree leaves. The values obtained correlate significantly with tannins determined spectrophotometrically, protein precipitation capacities and protein precipitable phenotics. This method together with other tannin assays will be useful in nutritional studies. The present study also demonstrates the different behaviour of tannic acids from different commercial sources towards PVP suggesting the presence of different moieties in tannic acids from different commercial sources and even among batches from the same source thereby affecting the results obtained using the spectrophotometric methods. Use of well‐defined tannic acid as a standard in spectrophotometric methods is suggested which will allow meaningful comparison of values obtained from different laboratories.
Evaluation of rapeseed meals in broiler chicks: Effect of iodine supply and glucosinolate degradation by myrosinase or copper
Authors: Schöne Friedrich , Jahreis Gerhard , Richter Gerhard , Lange Reinhard 
Published: October 2006

AbstractIn rapeseed meals (RSM) of a conventional (c) or a newly bred (n) variety 117 or 44 mmol glucosinolates and glucosinolate degradation products per kg dry matter were detected. Soaking meals in aqueous myrosinase or copper sulphate solution and subsequent drying reduced the content of antinutrients by more than 90%. Broiler chickens were fed (i) a glucosinolate‐free diet, or this diet in which half the soybean meal was replaced by RSM of various origins and treatment; (ii) untreated cRSM; (iii) cRSM treated with myrosinase: (iv) cRSM treated with Cu (v) untreated nRSM; or (vi) nRSM treated with myrosinase. These diets were administered with or without supplementary iodine. Chickens receiving the iodine‐deficient diets with myrosinase‐treated RSM showed growth depression, incomplete feathering, leg injuries and severe goitre. In the serum T4 could not be detected. Giving myrosinase‐treated RSM plus iodine, or giving other RSM diets irrespective of iodine administration, no growth depression was observed. RSM diets without iodine dosage markedly increased thyroid weight: there were no differences between the RSM variants. In contrast to the treatment with myrosinase, in the sera of the chickens fed on untreated RSM or RSM treated with copper T4 could be detected, suggesting that in iodine‐deficient conditions differences in serum T4 concentration between RSM groups indicate a differing anti‐thyroid activity. With iodine supplementation the RSM had a significant effect on thyroid weight. The largest thyroids (five‐fold heavier) were in the animals with myrosinase‐treated cRSM. The untreated cRSM and the nRSM trebled or doubled the thyroid weight, and the myrosinase‐treated nRSM trebled it. The thyroid weight of chicks fed cRSM treated with copper did not differ significantly from the glucosinolate‐free control. There was evidence that heating the myrosinase‐treated RMS produced anti‐thyroid compounds; these should be identified in further investigations.
Effect of carbon dioxide on the inactivation of florida spiny lobster polyphenol oxidase
Authors: Chen Jan S , Balaban Murat O , Wei Cheng I , Gleeson Richard A , Marshall Maurice R 
Published: October 2006

AbstractFlorida spiny lobster (Panulirus argus) polyphenol oxidase (PPO) exposed to CO2 (1 atm) at 33, 38, and 43°C showed a decrease in enzyme activity with increased heating time. Enzyme inactivation by CO2 was faster for PPO heated at 43 than at 33 or 38°C. Inactivation kinetics revealed PPO was more labile to CO2 and heat in the range 33–43°C than to heat alone. Kinetic data also revealed that CO2, in addition to pH changes, was involved in the loss of PPO activity. Studies using get electrophoresis showed no differences in protein patterns and isoelectric point between CO2‐treated and non‐treated control. The pH of CO2‐treated PPO stock solution was brought back from 5.4 to 8.0 after 6 weeks of frozen‐storage and no enzyme reactivation was observed.
Tocopherol and tocotrienol compositions of raw table olive fruit
Authors: Hassapidou Maria N , Manoukas Athanasios G 
Published: October 2006

AbstractThe tocopherol (Tp) and tocotrienol (Tt) compositions of raw Greek olive fruit pericarp were determined by high‐performance liquid chromatography. The following four types of fruit collected from three main varieties of olive trees were analysed: ‘Conservolea’ (green), ‘Halkidiki’ (green), ‘Conservolea’ (black) and ‘Calamon’ (black). α‐Tp was found to be the predominant Tp in all types. The variety and stage of maturity influenced the Tp and Tt composition. β‐Tp and α‐Tt were found only in trace quantities in green olives. The same was true for α‐Tp in all types and γ‐Tp in ‘Conservolea’ (green). The calculated α‐Tp equivalents (Tp and Tt compositions expressed as α‐Tp according to their relative biological activities) were 21·6, 29·7, 36·8 and 39·4 μg g−1 pericarp or 138, 132, 189 and 196 μg g−1 lipid for ‘Conservolea’ (green), ‘Halkidiki’ (green), ‘Conservolea’ (black) and ‘Calamon’ (black), respectively.
Effects of cooked or roasted full‐fat soya bean and soya bean meal on performance and carcass characteristics of growing‐finishing pigs
Authors: Ikurior Steven A , Torhee Stanley A , Anthony Thomas I 
Published: October 2006

AbstractAbstract: Three maize‐based diets were formulated to contain 25% each of cooked, or locally roasted full‐fat soya bean, or 20% soya bean meal. The diets were fed to 24 Large White, Landrace, Hampshire and Duroc crossbred pigs from 32·75 kg average weight to 60·2 kg liveweight in a single‐way classification bireplicate trial. Average daily feed, average daily gain and feed to gain ratios for the respective diets were 2·19, 2·05 and 2·16 kg; 0·58, 0·60 and 0·61 kg; and 3·88, 3·50 and 3·62. These differences were not statistically significant (P > 0·05). The linear measures and jointed proportions of the carcasses, as well as pig organ weights, were statistically the same for the three test diets. The pigs fed full‐fat soya bean however produced soft‐fat carcasses. These results suggest that full‐fat soya bean, which is appropriately heat‐processed, may effectively replace soya bean meal in growing‐finishing pig diets.
Emulsifying capacity of fish mince from several species during frozen storage
Authors: Huidobro Almudena , Tejada Margarita 
Published: October 2006

AbstractAbstract: As a functional property of protein, emulsifying capacity (EC) is of great technological interest. This article examines EC in fish mince from three species differing in fat content and in the pattern of deterioration during frozen storage—blue whiting (Micromesistius poutassou R), horse mackerel (Trachurus trachurus L) and mackerel (Scomber scombrus L)—caught during two seasons of the year in which physiological behaviour is expected to be different (winter and summer). EC and protein solubility were determined periodically. The results indicate the existence of a direct relationship between the fat content of the species used and its EC. Furthermore, in the species studied EC was independent of protein solubility and the amount of protein in the medium, both of which decline as a result of the formation of aggregates during frozen storage. This is not therefore a suitable method for determining protein quality during frozen storage.
Effect of soaking, cooking and crude α‐galactosidase treatment on the oligosaccharide content of cowpea flours
Authors: Somiari Richard I , Balogh Esther 
Published: October 2006

AbstractAbstract: The effects of soaking, cooking and crude α‐galactosidase treatment on the level of stachyose and raffinose present in cowpea flours were investigated. Soaking for 16 h resulted in an average reduction of 26·2% for stachyose and 28·0% for raffinose, while cooking for 50 min resulted in a reduction of 28·6% for stachyose and 44·0% for raffinose. On the other hand, treatment of cowpea flours for 2 h at 50°C with crude fungal preparations having an α‐galactosidase activity equivalent to 64 units μg−1 protein, brought about a mean decrease of 82·3% for stachyose and 93·3% for raffinose. These results show that the enzyme treatment was more effective in removing the raffinose‐family oligosaccharides and hence could be a useful technique for control of the flatulence‐inducing activity of cowpea flours.