bluuebunny/crossref_metadata_2025_split huggingface dataset:
Studies on the occurrence and formation of 2‐(hydroxymethyl)‐N‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxymethyl)‐N‐nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese
Authors: Sen Nrisinha P , Baddoo Philander A , Seaman Stephen W 
Published: October 2006

AbstractAbstract: Because of the carcinogenic nature of many N‐nitroso compounds, there is concern about their presence in foods. This paper presents some data on the levels of two non‐volatile compounds (2‐(hydroxymethyl)‐N‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxymethyl)‐N‐nitrosothiazolidine (HMNTHZ)) in various smoked foods such as 25 cured meats, eight smoked fish and seafoods, 15 smoked poultry products, and 17 smoked cheeses. All samples were negative for HMNTHZ, but 11 of the cured meats, six poultry products and two smoked fish contained HMNTCA at levels of 10–260 μg kg−1. Upon frying, appreciable levels of HMNTHZ were formed in only one of 10 samples of cured meat products. The smoked cheeses were all negative for HMNTCA.
Production of Candida utilis biomass as aquaculture feed
Authors: Martin Antonio M , Goddard Stephen , Bemibster Paul 
Published: October 2006

AbstractFish offal‐peat compost was hydrolysed and the resultant liquid extracts used as substrate in the cultivation of the yeast Candida utilis. The yeast was able to grow in this culture medium, attaining a growth yield of approximately 260 g biomass kg−1 total carbohydrate consumed. The biomass produced had a good amino acid composition, with a protein content of 520 g kg−1, and a relatively low lipid content. Dry yeast was used as a feed component in the diet of cultivated rainbow trout (Oncorhynchus mykiss) in which it substituted well for other, traditional sources of protein.
Modelling the aqueous extraction of soluble substances from ground roast coffee
Authors: Spiro Michael 
Published: October 2006

AbstractThe kinetic results obtained by Zanoni el al (J Set Food Agric 58 1992 275–279) for the extraction of solubles from sieved roast arabica coffee at 90°C have been recalculated and re‐interpreted. It has been shown that the 85–90% of soluble extracted within the first minute can be accounted for by diffusion of the soluble constituents through the coffee particles rather than by a large washing phase. It is also suggested that the subsequent slower extraction process may be caused by the emergence of different constituents according to the particle size.
Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture inoculum
Authors: Moorthy S N , George Mathew , Padmaja G 
Published: October 2006

AbstractThe functional properties of the starchy flour extracted from six varieties of cassava subjected to fermentation by a mixed culture inoculum comprised of lactobacilli, streptococci, corynebacteria and yeast cells are examined. Apparent reduction in total and soluble amylose contents is observed. Differential scanning calorimetry of the samples indicated that the enthalpy of gelatinisation was reduced, while the gelatinisation temperature was enhanced. A marked reduction in Brabender viscosity values of starch from fermented tuber was observed, but the X‐ray diffraction pattern was unaffected. All these changes were attributed to the presence of fibrous material and consequent reduction of starch in unit volume rather than any change in the starch granule structure.
Effects of storage and various intrinsic vitamin E concentrations on lipid oxidation in dried egg powders
Authors: Wahle Klaus W J , Hoppe Peter P , McLntosha Gwen 
Published: October 2006

AbstractSupplementing the diets of laying hens with 0, 25, 50, 75, 100, and 200 mg of all‐rac‐α‐tocopheryl acetate (vitamin E) per kg of feed increased the concentration of this antioxidant in the eggs in a dose‐dependent manner. Storage of spray‐dried whole‐egg powders at ambient temperature for up to 18 months resulted in gradual losses of vitamin E after 6 months, with the greatest losses occurring in those powders with the highest initial content. Marked changes in the concentration of products of lipid peroxidation (thiobarbituric acid reactive substances (TBARS), free fatty acids, oxidised fatty acids, peroxide values, oxysterols) occurred during the storage period which generally correlated inversely with the vitamin E content of the powder. The appearance, and sometimes disappearance, of the products with storage time varied with the individual product. Oxidised fatty acids appeared at 0–2 months, free fatty acids at 4–8 months and TBARS at 8–12 months. 25‐Hydroxycholesterol and cholestan‐3,5,6‐triol appeared at 2 months, peaked between 4 and 6 months and disappeared by 8 months. 7β‐Hydroxycholesterol, 7‐ketocholesterol and cholesterol‐5,6‐epoxide appeared at 4 months, peaked at 8–12 months and markedly declined by 18 months. Ingestion of certain lipid peroxidation products, particularly oxysterols which are generally regarded as cytotoxic, could be detrimental to health. Methods for preventing oxysterol formation in commercially prepared and stored foods by simply increasing the intrinsic vitamin E concentration of eggs, which are a major source of cholesterol, would benefit the food industry and human health.
Myrosinase activity and total glucosinolate content of cruciferous vegetables, and some properties of cabbage myrosinase in Taiwan
Authors: Yen Gow‐Chin , Wei Que‐King 
Published: October 2006

AbstractThe myrosinase activity and total glucosinolates of 10 different cruciferous vegetables and some properties of cabbage (Brassica oleracea L var capitata L) myrosinase were investigated. Radish, cabbage and broccoli showed higher myrosinase activity than other samples. No correlation (P > 0–05) was found between myrosinase activity and total glucosinolates of cruciferous vegetables tested. Myrosinase activity for white cabbage was higher than red cabbage. An optimal pH of myrosinase activity was observed at pH 8–0 for both white and red cabbages. The myrosinase extracted from cabbage was more stable in neutral or alkaline pH. The optimal temperature of myrosinase activity for both cabbages was about 60°C, but the myrosinase activity was destroyed after heating at 70°C for 30 min. The myrosinase activities of both white and red cabbages were activated by 10 mM and 5 mM ascorbic acid, respectively.
Plant fibres: Botany, chemistry and processing for industrial use
Authors: McDougall G J , Morrison I M , Stewart D , Weyers J D B , Hillman J R 
Published: October 2006

AbstractFibres from plant sources have been used by man for many generations and there is increasing interest in the potential use of such fibres from non‐tree sources for various applications. This review brings together most of the relevant literature on the botany, chemistry and processing. The different cell types are explained and those which produce fibres are highlighted in conjunction with the actual plants involved. The chemistry of the plant cell wall is addressed with special consideration to the components of fibre cell walls and the biosynthesis, where known, is explained. Finally, the various methods for processing fibres into valuable industrial raw materials are detailed along with some prospective new technologies.
Effect of Maofeng tea processing on leaf trichomes of tea (Camellia sinensis L)
Authors: Liang Yuerong , Pan Gensheng , Xu Xinqing 
Published: October 2006

AbstractScanning electron microscopy was used to investigate the ultrastructure of trichomes on Maofeng, a special Chinese green tea. The trichomes were cylindrical in appearance with a length of 0.6–1 mm, wall thickness of 0.2–0.3 μm and a mid‐point diameter of 9–10 μm. The angles between the trichomes and the leaf under‐surface were below 30° in Maofeng tea though they were 45–75° in fresh green leaf. The trichome wall consisted mainly of fibre and its outer‐surface was unevenly covered with waxy substances and striped. The trichome joint, by which the trichome was attached to the leaf tower epidermis, was expanded and filled with essential oil droplets. The undeveloped trichomes assumed a flattened form because of the action of pressing during rolling and shrank during the tea drying process. During the Maofeng tea processing, trichome shedding was caused by disruption of its expanded joint structure and breakdown at the cylindrical wall above the expanded joint.
Sensory quality of Australian D'agen prunes in relation to fruit maturity and chemical composition
Authors: Scott Kevin J , Yuen Christopher M C , Kim Gun‐Hee 
Published: October 2006

AbstractThe effects of harvesting prunes at different stages of maturity on the eating quality of rehydrated prunes were studied during two seasons. Fruit from commercial orchards were harvested six times at weekly intervals. The total soluble solids, the ratio of total soluble solids to titratable acidity, and dry matter increased and titratable acidity declined during the harvesting periods. The sensory tests showed that linear regressions relating eating quality to each of the above chemical indices of maturity were significant.
Sulphur turnover in the developing pods of single and double low varieties of oilseed rape (Brassica napus L)
Authors: Zhao Fangjie , Bilsborrow Paul E , Evans Eric J , Syers J Keith 
Published: October 2006

AbstractChanges in the sulphur (S) concentrations in pod walls and seeds of the double low variety Cobra and single low variety Bienveou of winter oilseed rape (Brassica napus L) were studied during pod development. The S concentration in the seeds of Cobra increased between 47 and 61 days after flowering and thereafter remained stable, whereas in Bienvenu seed S concentration was much higher initially and continued to increase throughout the sampling period (from 57 to 108 days after flowering). These differences in S concentration reflect different patterns of glucosinolate accumulation in the seeds. In contrast, there was a large and progressive build‐up of S in the pod walls of Cobra, such that at maturity the S concentration in the pod walls of Cobra was approximately double that of Bienvenu. A large and progressive accumulation of inorganic sulphate was found to be responsible for the build‐up of S in the pod walls of the double low variety. Short‐term feeding experiments with terminal racemes showed that a smaller proportion of 35S was translocated from the pod walls to the seeds in Cobra than in Bienvenu. However, the build‐up of S in the pod walls of Cobra did not seem to result from a restricted translocation of glucosinolates, since in both varieties exogenously supplied allylglucosinolate was translocated rapidly from the pod walls to the seeds. These results are therefore consistent with the hypothesis that pod walls are a major site for the biosynthesis of glucosinolates present in the seeds, and a metabolic block in the pathway of glucosinolate biosynthesis is responsible for the low glucosinolate concentration in the seeds of double low varieties, which consequently results in a large build‐up of sulphate in the pod walls.
Changes in lipid content and composition during germination of groundnuts
Authors: Offem John O , Egbe Emmanuel O , Onen Alfred I 
Published: October 2006

AbstractThe cotyledons of two varieties of germinating groundnut seeds (Runner and Bunch) were analysed periodically for their lipid content and fatty acid composition over a period of 132 h. The lipid content decreased drastically during germination. More drastic changes in lipid constituents were observed for light‐grown seedlings than for dark‐grown ones. In general, the non‐polar lipids (NPL) were metabolised faster than the polar ones (P > 0.05) especially in those seeds grown in the dark. The rate of decrease in NPL content almost paralleled that of increase in glycolipid (GL) content. Triacyl glycerol content decreased noticeably during germination while other NPL tended to increase. Among the GL, sterylglucoside increased rapidly during early germination under darkness, only to decrease steadily thereafter. A converse effect was observed for acyl sterylglucoside which, in the dark, decreased rapidly at early germination only to increase equally rapidly later on. Among the phospholipids (PL), only phosphatidic acid showed a marked increase during germination, under both growth conditions, while others tended to decrease in varying degrees. The changing patterns of GL and PL during germination seem to follow the pattern of the formation of photosynthetic tissues and the metabolic conversion of PL. The major fatty acids of the three lipid groups, which more or less decreased or increased in varying degrees with germination in light‐grown seeds were oleic, linoleic, palmitic, stearic, arachidic and lignoceric acids in decreasing order of prominence at early germination.
Changes in wood extractives from oak cask staves through maturation of scotch malt whisky
Authors: Conner John M , Paterson Alistair , Piggott John R 
Published: October 2006

AbstractCask staves, prepared from American white oak, Quercus alba, were obtained from unused, new charred Bourbon, used Bourbon, first‐fill Scotch and exhausted Scotch casks. The aim of the experiment was to determine the effect of repeated maturations of whisky on concentration and location of phenolic extractives in the cask wood. Contents of vanillic and syringic acids and the respective aldehydes, arising from hydrolysis of guaiacyl‐syringyl lignin, and whisky lactones (cis‐ and trans‐β‐methyl‐γ‐octalactone), arising from charring, were determined. Staves were sampled at 5 mm intervals from the inner char surface to 25 mm depth and wood extracted with chloroform, heptane and aqueous ethanol. Contents of material absorbing at 520 nm, total phenols and vanillic and syringic acids, vanillin and syringaldehyde, were determined by high‐performance liquid chromatography; both isomers of whisky lactone were quantified by high‐resolution gas chromatography. New cask wood had a maximum for coloured material in the char layer, but maxima for other compounds at 5 mm below the char. As casks were reused in maturations of whiskies, the contents of aromatic aldehydes and acids were reduced in the first 20 mm of the wood and maxima for both acids and aldehydes shifted towards the centre of the staves. This suggested that repeated exposure to aqueous ethanol resulted in compositional changes in the lignin in the wood. The newly charred wood had a maximum for cis‐β‐methyl‐γ‐octalactone at 5 mm below the char and the trans isomer at 15 mm. In the first Bourbon maturation both isomers were largely depleted and with successive extractions the maxima moved into the cask until in the exhausted cask wood no lactone was detected.
Evolution of mechanical characteristics of tomatoes of two varieties during ripening
Authors: Thiagu R , Chand Nagin , Ramana K V R 
Published: October 2006

AbstractMechanical characteristics of tomatoes of two varieties (Pusa Ruby and Vashali hybrid) were studied at various stages of ripening by whole fruit compression (WFCT) and Magness‐Taylor penetration (MTPT) tests on an Instron Universal Testing Machine, Model 1140. Rupture/penetration force, deformation at rupture/penetration, stiffness, and work done were computed from the respective force‐deformation curves for WFCT and MTPT for various ripening stages of both varieties. All the parameters, except deformation at rupture under WFCT, showed highly significant variations with ripening. The fruits of both varieties showed significant differences in all parameters obtained by WFCT except in stiffness. The tomatoes of the Vashali hybrid were firmer requiring 20‐50% extra force to rupture/puncture at all stages of ripening compared with Pusa Ruby. The deformation at penetration increased four times more rapidly, with ripening, for Pusa Ruby compared with the Vashali hybrid. After breaker stage, Pusa Ruby fruits required more energy (work) for penetration as most of the energy was spent in deformation rather than puncturing. The overestimate of work of compression or penetration when approximated by linear force deformation curve was significant at the 99‐9 % level. Except for deformation under WFCT (for the Vashali hybrid) and work done under MTPT (for Pusa Ruby), all the other parameters showed good correlations between them. Empirically selected inverse and power law models adequately described the variation in most of the parameters with ripening index and both the models were equally suited for the purpose.
Enzymic analysis of soya beans lacking lipoxygenases
Authors: Tavares José Torquato Q , Tavares DéBora Q , Miranda Manoel A C 
Published: October 2006

AbstractThe homozygous inheritance of recessive alleles for lipoxygenase, ‐L1, ‐L2 and ‐L3 incorporated into a commercial soya bean seed line, IAC 8, was evaluated. The activity of each isozyme, determined by spectrophotometry demonstrated a very low activity for the mutant ‐L1 and respective progeny and a low activity for ‐L2, ‐L3 and their progenies. The methodology employed was shown to be a reliable and rapid method when evaluating lipoxygenase from crops.
Biochemical composition and storage of Jamaican yams (Dioscorea sp)
Authors: Muzac‐Tucker Ingrid , Asemota Helen N , Ahmad Mohammed H 
Published: October 2006

AbstractDioscorea yam tubers of 11 cultivars from five common species grown in Jamaica were analysed for the following: protein content, total phenolics, vitamin C, total lipids, fatty acid composition and activity of the polyphenol oxidase enzyme. The results show that the yams grown in Jamaica are of good nutritional value with considerable amounts of protein, vitamin C, low lipids with only one cultivar ‘renta yam’ (D alata) possessing high levels of phenolic compounds. The fatty acids present in the total lipid extracts show that yam tubers generally possess high levels of saturated fatty acids mainly palmitic acid. However, the species D alata (cv white yam) and the species D trifida (cv yampie) have high levels of the unsaturated fatty acid, linolenic. All the polyphenol oxidases from the 11 cultivars show activities towards the diphenol substrates, catechol and DL‐DOPA (DL‐3,4‐dihydroxyphenylalanine). However, no oxidation was observed with L‐tyrosine, a monophenol substrate. All cultivars studied were found to have different lengths of dormancy which varied with storage conditions. When the harvested tubers were washed, sunned and stored at 20†C in a dark cupboard, it was possible to extend their lengths of dormancy by a further 11 weeks.
Effect of feeding different diets on the exocrine pancreatic secretion of nitrogen, amino acids and enzymes in growing pigs
Authors: Pöhland Ute , Souffrant Wolfgang B , Sauer Willem C , Mosenthin Rainer , De Lange Cornells F M 
Published: October 2006

AbstractFive barrows were fitted with permanent pancreatic re‐entrant cannulas to determine the influence of diet on exocrine pancreatic secretions in the weight range from 40 to 65 kg. The pigs were fed four diets. Diets 1 and 2 were based on corn starch and contained 18.6 and 16.9 % crude protein (dry matter basis) from soybean meal and canola meal, respectively. Diets 3 and 4 contained 93.9 % wheat and barley, respectively. In the same order, the crude protein contents (dry matter basis) of these diets were 14.4 and 11.2%, respectively. The experiment was carried out according to 4 × 4 Latin square design. Each experimental period comprised 12 days. Following an adaptation period of 8 days, pancreatic juice was collected from 08:00 on day 9 to 08:00 h on day 10 and from 08:00 on day 11 to 08:00 h on day 12. The pigs were fed twice daily, at 08:00 and 20:00 h, 800 g each meal. Despite large differences, up to 23%, between the overall mean values of the parameters that were measured there was no effect (P > 0.05) of diet on the volume of secretion of pancreatic juice, the pH and the secretion of total and TCA‐precipitable nitrogen. Due to the high level of within‐study variation there was also no effect (P > 0.05) of diet on the secretion of amino acids and the total activity of trypsin, chymotrypsin, α‐amylase and lipase in pancreatic juice.
The effect of food dry matter intake on endogenous ileal amino acid excretion determined under peptide alimentation in the 50 kg liveweight pig
Authors: Butts Christine A , Moughan Paul J , Smith William C , Reynolds Gordon W , Garrick Dorian J 
Published: October 2006

AbstractThe daily ileal excretion of amino acids was measured at different food dry matter intakes for the 50 kg liveweight pig under conditions of peptide alimentation. The experiment comprised two cross‐over design trials each involving four pairs of entire male pigs fitted with simple T‐cannulae at the terminal ileum and fed a hydrolysed casein semi‐synthetic diet. Each pair of pigs received one of four sequences of food dry matter intake arranged in a Latin square design, namely 0.06, 0.08, 0.10 and 0.12 (Trial 1) and 0.05, 0.07, 0.09 and 0.11 (Trial 2) of metabolic body weight (W0.75) day−1. Each pig received the diet at its described level of intake for 8 days, with continuous 24 h collection of ileal digesta on the fifth and eighth days. Chromic oxide was included in the diet to permit correction of ileal flows to complete digesta collection. Pooled digesta from each pig at each level of dry matter intake were centrifuged and ultrafiltered and the high‐molecular‐weight fraction was analysed for amino acid and nitrogen contents. There were significant (P < 0.05) linear relationships between endogenous ileal amino acid, nitrogen and dry matter excretion (mg day−1) and food dry matter intake (g day−1) except for lysine, glutamic acid and phenylalanine which increased in a curvilinear manner (P < 0.05). The results indicate that dietary dry matter intake influences endogenous excretion from the ileum. The relationships, determined under physiological conditions, provide preliminary data on the magnitude of small intestinal amino acid loss in the young growing pig.
The taste of dietary fat based on rapeseed oil was superior to that based on sunflower oil when used for frying and baking
Authors: Gustafsson Inga‐Britt , Haglund ÅSa , Johansson Lisbeth 
Published: October 2006

AbstractRapeseed oil has a higher content of monounsaturated fatty acids and linoienic acid and a different composition of antioxidants, tocopherols, compared with sunflower oil. These discrepancies might lead to differences in the lipid oxidation process of the two fats. This study compares these oils regarding the off‐flavour when used as the base for the fat used in frying or baking.Two liquid margarines, one based on sunflower oil and the other on rapeseed oil, were used for frying and baking. Margarines, pancakes and fresh minced beef were heated to 165, 175 or 185†C in electric frying pans for 3‐5 min and sweet white bread and cakes were baked. An expert panel of seven members evaluated the sensory properties of the food eaten. The sensory attributes were assessed on a continuous intensity scale from 0 to 9, using a descriptive test. A preference test was used for evaluation of the fats in the sweet white bread and cake.The fried rapeseed oil margarine was judged to be more free from off‐flavour and rancidity than the fried sunflower oil margarine. This difference in off‐flavour increased with an increase in temperature. A minor difference in off‐flavour was noted between the two margarines when they were added to the pancake batter, while no difference between the scores was observed when the margarines were used for frying the minced beef. The sweet white bread and the cake baked with the rapeseed oil margarine were preferred significantly more often than the corresponding products baked with sunflower oil margarine. Rapeseed oil margarine seems to be more resistant to heating than sunflower oil margarine.