bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of marinading on beef
Authors: Wenham Lynette M. , Locker Ronald H. 
Published: November 2006

AbstractBeef sternomandibularis muscle was tenderised by marinading in 1.5% acetic acid. The effect was marked whatever the cooking temperature, but greatest with mild or severe cooking (60 or 100°C). Addition of 12% sucrose further increased tenderness. Juiciness was not improved, with or without sucrose. Longissimus dorsi steaks when marinaded and grilled showed only a small increase in tenderness. Lengthy soaking of a thick steak is necessary to achieve full penetration of the marinade. Marinading appears to be particularly effective in tenderising muscles containing a large amount of connective tissue, but the benefit is marginal in top quality cuts.
Analysis of “gluten‐free” foods for trace amounts of gluten using gel electrophoresis
Authors: McCausland Jeanette , Wrigley Colin W. 
Published: November 2006

AbstractThe presence of gluten in speciality foods for individuals with coeliac condition can be estimated quantitatively in the range of 0.1–1.0 mg gluten nitrogen per gram sample by a specific extraction procedure followed by electrophoresis and densitometry. After preliminary lipid removal by extraction with petroleum spirit (containing 1% formic acid), gliadin is extracted with chloroform–methanol (equal volume mixture). The extract is evaporated to dryness and the residue, suspended in acidic urea solution, is used for starch gel electrophoresis at pH 3.1. The amount of β, γ and ω gliadins is estimated by densitometry. The procedure detects (and distinguishes) gluten‐type protein from wheat, rye, triticale, barley and oats. Proteins from maize, soy, egg and milk do not interfere. The method is primarily designed for testing unbaked foods, and is less satisfactory with baked goods.
The influence of the physical structure of the protein matrix on wheat hardness
Authors: Stenvert Nick L. , Kingswood Keith 
Published: November 2006

AbstractThe influence of a range of factors on wheat hardness was investigated with particular reference to the physical structure of the endosperm protein matrix. Differences in hardness were found to involve the continuity of the protein matrix and the strength with which it physically entrapped starch granules. The primary determinant of wheat hardness is genetically controlled and appears to relate to factors influencing the degree of compactness of endosperm cell components. Environment and protein content are also of significance in determining the extent to which an ordered structure forms.
In vitro hydrolysis of plant protein concentrate with papain
Authors: Nanda Chaman L. , Ternouth John H. , Kondos Alex C. 
Published: November 2006

AbstractA method was tested for measuring in vitro papain proteolysis of extracted plant protein to products soluble in trichloroacetic acid. The effects of incubation time, temperature and enzyme concentration were examined. Maximum proteolysis (82.9%) was obtained at 70°C for 24 h and a ratio of papain/protein substrate of approximately 1:10.
Subcellular structures in fermenting cocoa beans. Effect of aeration and temperature during seed and fragment incubation
Authors: Biehl Böle , Passern Ulrike , Passern Detlef 
Published: November 2006

AbstractChemical reactions in cocoa seeds during fermentation and roasting may depend on post‐mortem structural changes in the mesophyll cells. Aeration, temperature and acetic acid concentration vary considerably during commercial fermentation. Light and electron microscopic studies of seeds after artificial fermentations give evidence that the kind and the degree of subcellular structural changes depend on these variations. At 50°C in the presence of acetic acid (35 mM/litre, pH 4.0) water‐containing compartments are destroyed shortly before the lipid vacuoles fuse. The hydrophilic particles of the plasm become dispersed within the lipid phase. These changes occur within 6–20 h independent of the presence of air. At 40°C in the absence of acetic acid (citric acid, pH 5.5) the seeds germinate and protein vacuoles in many cells of the mesophyll inflate considerably within 6 h, which is before post‐mortem structural changes, different from those following treatment in acetic acid at 50°C, become obvious. Incubation of cotyledon fragments instead of whole seeds submerged in buffer induced these structural changes as well and were even more pronounced. The significance of temperature differences in the range of 40–50°C and induction of germination during fermentation is discussed.
The sensory analysis and identification of volatiles from walnut (Juglans regia L.) headspace
Authors: Clark Richard G. , Nursten Harry E. 
Published: November 2006

AbstractThis paper has the two‐fold aim of illustrating the application of techniques recently developed in this laboratory and of elucidating the nature of the compounds responsible for the aroma of a particular foodstuff. The volatile constituents of Chaberté walnuts (Juglans regia L.) headspace were investigated using charcoal capillary traps. By means of capillary columns and a g.c.‐m.s. system some 37 compounds were identified, including six aldehydes, six alcohols, and five ketones. It was shown that the aroma of walnuts is composite in nature, since none of the components was found to possess a walnutty aroma on elution from g.c. columns, yet the total headspace, retrapped on a length of PLOT Celite capillary, was found to be extremely walnutty. Further sensory analysis using PLOT Celite traps revealed that the carbonyls present in a particular region of the chromatogram were important to the aroma of walnuts. A mixture in liquid paraffin of certain carbonyls identified in the headspace was found to possess a moderately walnutty aroma.
The effect of sodium dodecylsulphate on the optical rotation of crude ovalbumin at different temperatures
Authors: Hegg Per‐Olof , Löfqvist Bo 
Published: November 2006

AbstractThe effect of sodium dodecylsulphate (SDS) on crude ovalbumin (50 mg/ml) was studied in the temperature interval 20–80°C and at pH 7.5, by use of optical rotation measurements. It was found that in addition to the SDS‐induced conformational change at room temperature, there was at SDS concentrations below 100 mM, also a thermally induced conformational change. A concentration of SDS above 5 mM was found sufficient to prevent aggregation, and it is likely that this stabilisation towards aggregation is brought about by a destabilisation of one or several of the separate eggwhite proteins in the crude ovalbumin. A broader understanding of the results in terms of technical properties of food proteins is briefly discussed.
The effects of aqueous seaweed extract and kinetin on potato yields
Authors: Blunden Gerald , Wildgoose Paul B. 
Published: November 2006

AbstractIn a trial conducted in 1974, foliar application of an aqueous seaweed extract of known cytokinin activity produced a significant increase in the yield of potatoes of the variety King Edward. A synthetic cytokinin, kinetin, also produced significant increases in the yield of tubers of both the varieties King Edward and Pentland Dell. There was close correlation between the results from the use of kinetin and the seaweed extract of equivalent cytokinin activity, which suggests that the effect of the seaweed extract was due to its cytokinin content. In a complementary trial in 1975 with King Edward potatoes, significant increases were obtained again in tuber yields through treatment with aqueous seaweed extract. The major increase was in ware potatoes.
Potential phytotoxic components of pulverised fuel ash
Authors: Collier Graham F. , Greenwood Duncan J. 
Published: November 2006

AbstractThe release of aluminium, arsenic, boron, cobalt, copper, chromium, manganese, nickel, lead and zinc from pulverised fuel ash (PFA) and a standard Wellesbourne soil were studied by extraction with nitric acid and EDTA and by anaerobic incubation with grass meal. According to each of the criteria, only aluminium, arsenic, boron and copper were released in appreciably greater quantities from PFA than from soil. There were considerable variations in pH and the total content of soluble salts, mainly sodium, potassium, magnesium and calcium sulphates, between samples of ash. pH varied from 4.6 to 9.3 and the conductivity declined from 4.75 × 10−3 to 3.2 × 10−3 ohm−1 cm−1 with increased pH. The pH of the ash also influenced the concentration of other ions in water in equilibrium with it. When the pH was low the concentrations of aluminium and copper were large but those of arsenic were small. By contrast, when pH was high, the concentrations of arsenic were substantial and those of aluminium and copper small. The concentrations of boron, though always substantial, declined with increase in pH. It is concluded that, in addition to sulphate and boron, aluminium, copper and arsenic are potential causes of phytotoxicity.
The effects of sulphur fertilisers on the content of sulpho‐amino acids in seeds of cowpea (Vigna unguiculata)
Authors: Evans I. Marta , Boulter Donald , Fox Robert L. , Kang B. T. 
Published: November 2006

AbstractSeed meals of three cowpea (Vigna unguiculata) cultivars, grown in pots containing sulphur‐deficient soil supplemented with 0, 0.2, 0.6, 1.8, 5, 15 and 45 parts/106 sulphate‐S levels in the soil solution, were examined for total nitrogen, total sulphur and sulpho‐amino acid contents. The sulphur content and the ratio of sulphur to nitrogen were found to increase with the increasing level of sulphate‐S fertilisation up to ca 5 parts/106. Compared with the control the sulpho‐amino acid content in seeds of cowpea TVu 76 increased with S‐supplementation up to 5 parts/106 and that of cowpea Sitao Pole increased with S up to 1.8 parts/106. Similar levels (7 and 2 parts/106 respectively) of sulphate‐S were required in the soil solution to obtain 95% of the maximum yields of cowpea seeds. The content of sulpho‐amino acids in the seeds from 5 parts/106 treatments were similar to those reported for cowpeas grown under field conditions at IITA and elsewhere with adequate levels of soil sulphur for maximum yield.
Viscosity of aqueous solutions of gum ghatti
Authors: Jefferies Martin , And Geoffrey Pass , Phillips Glyn O. 
Published: November 2006

AbstractGum ghatti contains a soluble gum and an insoluble gel which partially dissolves on boiling. Maceration of the gel in water gives a perfectly stable dispersion which for practical purposes behaves as a solution. The viscosity of the gel dispersion is ca 10–30 times that of the soluble gum. The proportion of gel in four commercial batches of gum ghatti varied from 8 to 23 %. The viscosity of the whole gum dispersion depends largely on the proportion of gel. The viscosity of gum ghatti can be closely controlled by blending to a fixed proportion of gel.
4‐methoxyallylbenzene: An important aroma component of apples
Authors: Williams Anthony A. , Tucknott Owen G. , Lewis Mervyn J. 
Published: November 2006

AbstractHeadspace collection techniques on whole apples, coupled with sensory evaluation, gas chromatography, gas chromatography‐mass spectrometry and infrared spectroscopy has enabled 4‐methoxyallylbenzene to be identified as a component contributing to the important spice‐like note in the aroma of a number of apple cultivars. This compound is present in varying amounts in all those examined but is more prominent in Ellison 's Orange, where it gives a recognisable aniseed‐like character to the aroma.
The effect of lipoxygenase action on the mechanical development of doughs from fat‐extracted and reconstituted wheat flours
Authors: Frazier Peter J. , Brimblecombe Felicity A. , Daniels Norman W. R. , Russell Eggitt Peter W. 
Published: November 2006

AbstractThe mechanism by which soya lipoxygenase enzyme action improves the Theological properties of wheat flour doughs during mechanical development in air has been investigated further. Free‐lipid extraction, reconstitution and replacement experiments have shown that the rheological effect of lipoxygenase action, which is consistent with an oxidative improvement of the dough proteins and may also result in extended mixing tolerance, only occurred in the presence of an oxidisable, polyunsaturated, free‐lipid substrate. Addition of this substrate in an oxidised state (produced either by autoxidation or enzyme‐oxidation) to doughs mixed from fat‐extracted flour under nitrogen resulted only in a small rheological improvement, greater for the autoxidised than the enzyme‐oxidised lipid, but in no way comparable with the large rheological effect of lipoxygenase action during dough mixing in air. Furthermore, the presence of an antioxidant, nordihydroguaiaretic acid (NDGA), during dough development, although greatly inhibiting peroxide formation, only marginally impaired the rheological improvement due to lipoxygenase action. Additional evidence is therefore provided for a coupled oxidation mechanism being responsible for the rheological effect, since lipoxygenase‐catalysed oxidation actively occurring in the dough during mixing appears to be the fundamental requirement, irrespective of whether the primary oxidation products lead to lipid peroxides or oxidised NDGA.
Levels of chromium in wheats and some other animal feedstuff 's in Australia
Authors: Jones Gordon B. , Buckley Reginald A. 
Published: November 2006

AbstractThe chromium contents of samples of wheat from the principal wheat‐growing areas of Australia were determined, and the ethanol‐extractable (GTF) chromium was determined in a number of these wheats. A variety of other animal feedstuffs were assayed in the same manner. The range of values for total chromium in the wheats was 4–98 ng/g, while the range of percentages of GTF chromium was 7–55 %. Other animal feedstuffs ranged from 20–1000 ng/g total chromium, and from 1 % (meat meal) to 57 % (wheaten hay) for GTF chromium.
The development of rancidity in husked and naked oats after storage under various conditions
Authors: Welch Robert W. 
Published: November 2006

AbstractThe levels of hydrolytic and oxidative rancidity have been estimated in husked and naked (huskless) oat varieties stored under different conditions, viz. (i) varying moisture content, (ii) varying oxygen availability, (iii) after bruising, and (iv) after drying at different temperatures. Hydrolytic rancidity increased at higher moisture contents and with storage period but generally the level in naked oats only exceeded that of husked oats if the grain was severely bruised. No oxidative rancidity was detected in husked or naked oats under any of the treatments used.
Prediction by leaf analysis of nitrogen fertilizer required for winter wheat
Authors: Batey Thomas 
Published: November 2006

AbstractIn 1966 and 1967, 12 experiments on winter wheat tested five rates of N applied in spring as NH4NO3. Leaf samples comprising all the above ground vegetation were taken on two dates in spring between 31 March and 18 May from a fixed area of crop grown without fertiliser N; the dry matter yield (DM, kg/ha) and N content (%) were determined. Between the two dates, DM increased and leaf N content decreased. From the response curves for N applied and grain yield, the optimum rate of fertilizer N required for maximum grain yield was obtained. The latter was used as a test of soil N availability and compared with the following values (i) content of N (%) in leaves at each sampling and its rate of decrease—no significant correlation, (ii) yield of leaf DM (kg/ha) at first sampling—no significant correlation, (iii) leaf DM yield at second sampling, significant (r= ‐0.678), and also rate of increase in DM (kg/ha per day, r= ‐0.711), (iv) leaf N offtake (kg/ha N) significant at first sampling (r= ‐0.607), second sampling (r= ‐0.744) and also rate of increase in N offtake (kg/ha N per day, r= ‐0.670). Crop growth in spring was related to N supply and it was shown that DM yield, leaf N offtake and their respective rates of increase could be used to assess the availability of N in the soil and to predict the amount of N fertilizer required in spring to obtain maximum grain yield.
Estimation of the fungal toxins, zearalenone and aflatoxin, contaminating opaque maize beer in Zambia
Authors: Lovelace Cheryl E. A. , Nyathi Clever B. 
Published: November 2006

AbstractThe concentration of zearalenone and aflatoxin was estimated in Zambian homebrewed and commercial opaque maize beer. Levels of aflatoxin were negligible. Zearalenone was present up to 4.6 mg/litre with a mean concentration of 0.92 mg/litre. Zearalenone was detected in the maize and maize malt used in beer preparation and it was found to dissolve preferentially in the liquid fraction of the beer. The concentration was related to the district of maize growth.
Light‐induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine
Authors: Chan Henry W.‐S. , Levett Gordon , Griffiths Nerys M. 
Published: November 2006

AbstractWhen exposed to fluorescent light (250–1000 1x) at 4°C, luncheon meat containing erythrosine undergoes marked flavour deterioration in a few hours which is perceived mainly as a loss of flavour. The effect increased with light intensity and time of exposure but is absent in luncheon meat without added colours or with Red 2G in place of erythrosine. The results are consistent with the unique ability of erythrosine (amongst artificial food colours) to act as a sensitiser of photo‐oxidation.
Chemical studies with silage microorganisms in artificial media and sterile herbages
Authors: Kibe Kyuei , Matthew Ewart J. , McDonald Peter 
Published: November 2006

AbstractThe fermentation changes in artificial media and in sterile herbages inoculated with strains of yeast, hetero‐and homo‐fermentative lactic acid bacteria isolated from silage were studied in two experiments. In the first, using malt extract broth, four treatments were employed: aerobic, high level of glucose; aerobic, low level of glucose; anaerobic, high level of glucose; anaerobic, low level of glucose. The pH decreased in all cultures. There were no appreciable differences in pH among the cultures of the heterofermentative lactic acid bacterium, but in the cultures of the homofermentative organism there was a greater decrease in pH aerobically than anaerobically. The lowest pH values in the yeast cultures, occurred in the high glucose treatments both aerobically and anaerobically. In all the yeast cultures, acetic, propionic, butyric, isobutyric and isovaleric acids were present. The heterofermentative lactic acid bacterium produced only acetic acid, the greatest amount occurring under aerobic conditions. Ethanol was detected in the culture of the heterofermentative lactic acid bacterium but not in that of the homofermentative organism. Relatively large amounts of i‐pentanol were found in the aerobic yeast cultures. In the second experiment, inoculated grass was ensiled with similar treatments to those used in the first experiment. Two incubation periods, 3d and 10d were used. The pH values in all treatments were high (> pH 5.0). In aerobic conditions, the lactic acid contents after the 10d incubation were higher than after 3d. The losses of water soluble carbohydrates during fermentation were greater in the aerobic than anaerobic treatments. Acetic acid was present in all cultures but the higher volatile fatty acids (C3‐iC5) were only detected in appreciable amounts in the aerobically treated herbages after 10d. In addition to ethanol, n‐propanol and i‐butanol were also present in all the 10d anaerobic treatments. i‐Pentanol occurred in both the aerobic and anaerobic treated herbages.
The phytate and phytase of soybean tempeh
Authors: Sudarmadji Slamet , Markakis Pericles 
Published: November 2006

AbstractSoybeans were fermented into tempeh by Rhizopus oligosporus NRRL 2710. The phytic acid content of soybeans was reduced by about one‐third as a result of this fermentation, while an equivalent amount of phosphate was released in the tempeh. The reduction of phytic acid was due to phytase elaborated by the mould of the fermentation. The pH optimum of this enzyme was 5.6 and the Km of the phytase‐phytate reaction was 0.28 × 10−3 M.
Preliminary investigations on some potential sources of protected methionine derivatives for ruminant rations
Authors: Buttery Peter J. , Manomai‐Udom Satit , Lewis Dyfed 
Published: November 2006

AbstractA series of N‐substituted methionine derivatives were investigated for their potential to resist rumen degradation but still to release methionine in the duodenum. The method adopted was (a) to measure rumen methyl mercaptan concentrations in sheep following intraruminal doses of the materials and (b) to measure the ability of the materials to promote the growth of chicks receiving a methionine deficient diet.
Carbohydrates of rapeseed: A review
Authors: Siddiqui Iqbal R. , Wood Peter J. 
Published: November 2006

AbstractGraded extraction of oil‐free, dehulled, rapeseed cotyledon meal with boiling aqueous ethanol, hot water, hot ammonium oxalate and finally sodium hydroxide yielded a series of fractions. The composition, identification and structural evaluation of the various products is presented and the results compared with those obtained from other seeds.
The temperature dependence of anaerobic glycolysis in beef muscle held in a linear temperature gradient
Authors: Jeacocke Robin E. 
Published: November 2006

AbstractMeasurements have been made of the rate of pH fall post‐mortem in excised beef sternomandibularis muscles held in a linear temperature gradient. A minimum rate of pH fall was observed between 10 and 12°C and the rate increased as the temperature was further reduced towards 0°C, a phenomenon known to be accompanied by cold‐shortening and attributable to increased activity of the contractile actomyosin ATPase which stimulates glycolysis. The increase in rate observed as the temperature was raised above the 10–12°C minimum, had an activation energy of 40kJ/mol, similar to that of the calcium‐independent myosin ATPase.
Effect of manuring and frequency of cutting on the yield of leaf protein from some fodder grasses
Authors: Balasundaram Coimbatore S. , Chandramani Rajaram , Balakrishnan Thillai , Krishnamoorthy Konnaiyur K. 
Published: November 2006

AbstractA study to find out the effect of manuring and the frequency of cutting on the yield of leaf protein was conducted with four fodder grasses. The study revealed that Cenchrus glaucus was superior to the other grasses tried and it gave the maximum yield of dry matter and extractable protein. Farm yard manure at 10 tons/ha along with ammonium sulphate at 33 kg N/ha proved to be the best in giving the highest yield of dry matter and leaf protein. For all the grasses the maximum yield was found to range within the first three cuttings.
The influence of the variety of barley and level of nitrogen fertilisation on the digestibility and metabolisable energy value of barley meal in the pig
Authors: Peers David G. , Taylor Alexander G. 
Published: November 2006

AbstractMetabolism studies were carried out with 45 kg pigs to examine barley meal from the varieties Golden Promise, Maris Mink, Lami, Zephyr and Abacus, all with similar nitrogen (N) content, and barley meal from the variety Zephyr which had received four different levels of N fertilisation. There were no significant differences (P > 0.05) between varieties for the apparent digestibility coefficients of gross energy (GE) and proximate constituents, the least significant difference for GE and N being 0.025 and 0.089 of the respective means. The mean digestible energy (DE) and metabolisable energy (ME) values were 14.48 and 14.07 MJ/kg dry matter (DM). The mean apparent digestibility of N was 0.685. The apparent digestibility coefficients of GE and N of meal from the variety Zephyr increased with N content. The increase in DE value with N content could be attributed to the increase in N digestibility.