bluuebunny/crossref_metadata_2025_split huggingface dataset:
Aflatoxin determination in peanut butter by enzyme‐linked immunosorbent assay
Authors: Morgan Michael R. A. , Kang Angray S. , Chan Henry W.‐S. 
Published: October 2006

AbstractHigh specificity, high titre antisera to aflatoxins B1 and G1 have been produced by immunisation of rabbits with a bovine serum albumin‐aflatoxin B1 conjugate. The antiserum has been used to set up an indirect, double antibody microtitration plate enzyme‐linked immunosorbent assay with a limit of detection of 0.1 pg toxin per well. The assay has been validated for application to peanut butter, and demonstrates many advantages over conventional methodology, including the requirement for minimal sample preparation before assay, its technical simplicity, and its potential high sample through‐put.
Dynamic rheological measurements on heat‐induced myosin gels: An evaluation of the method's suitability for the filamentous gels
Authors: Egelandsdal Bjorg , Fretheim Kristen , Harbitz Ole 
Published: October 2006

AbstractFormation of bovine myosin gels (10 mg ml−1) by heat treatment at pH 6 and an ionic strength of 0.24 M has been monitored by using the Bohlin Rheometer System in the oscillatory mode. Rheological thermograms were determined with a general repeatability of about 2% for a given suspension. A pronounced maximum and an accompanying minimum in storage modulus (G′) were found at about 50 and 55°C, respectively. The thermograms for the loss modulus (G″) and the phase angle (δ) displayed complex behaviour as well, suggesting a multitransition process. Presumably, denaturational events in parts of the molecule are responsible for the complex rheology observed. This complexity is not related to trivial wall slippage as data obtained from cells with different gap sizes were highly reproducible and consistent with other measurements. A decrease in heating rate from 2.5 to 0.1°C min−1 had a large effect on G′; it increased from 905 to 1600 N m−2 for gels at 75°C. The phase angle was also affected by the heating rate, especially at about 55°C. The effect of increasing the strain from 0.003 to about 0.1 was significant in two temperature regions; G′ at temperatures higher than 65°C and δ at temperatures lower than 54°C increased with increasing strain.
Pyrazines in extruded malt
Authors: Fors Susan M. , Eriksson Caj E. 
Published: October 2006

AbstractGreen malt, partially dried, was processed by high‐temperature short‐time (HTST) extrusion cooking at three different temperatures. Volatile components of the product were analysed by gas chromatography (g.c.) using a headspace sampling technique, and identified by mass spectrometry (m.s.). The concentration of pyrazines increased when the temperature was increased from 130 to 160°C, but it fell at 190°C, probably as an effect of volatilisation. However, the influence of parameters such as water content, the milling of the raw material and its residence time in the extruder must also be taken into account. Extruded malt contained more total pyrazines than conventionally processed malt. 2‐Vinyl‐5‐methylpyrazine and 2‐vinyl‐6‐methylpyrazine were found only in extruded malt, especially at high processing temperature. The pyrazine content per colour unit was high, an observation which may lead to the production of a more flavourful beer of the lager‐type.
Nutritional evaluation of soya beans (glycine max): Nitrogen balance and fractionation studies
Authors: Grant George , McKenzie Norma H. , Watt William B. , Stewart James C. , Dorward Patricia M. , Pusztai Arpad 
Published: October 2006

AbstractThe poor nutritional performance of rats fed raw soya‐bean‐containing diets appeared to be due to reduced apparent digestion and absorption of dietary protein, coupled to changes in systemic metabolism leading to a poor overall nitrogen balance. Aqueous heat treatment greatly reduced but did not eliminate the antinutritional effect. Heat treatment with aqueous ethanol was more effective. The whey protein (pH 4.8 soluble extract) fraction contained the bulk of the trypsin inhibitor and haemagglutination activity and gave the poorest net protein utilisation value. However, an eight‐fold increase in trypsin inhibitor content did not significantly effect apparent nitrogen digestibility. Therefore inhibition of gut proteolytic enzyme activity in vivo by soya bean trypsin inhibitors did not account fully for the poor nutritional performance. The problems elicited by soya bean are not transitory and thus there was a cumulative deterioration in overall performance for 16 weeks as a result of continuous exposure to soya bean.
Cadmium in roadside grapes
Authors: Marletta Giuliana Pertoldi , Favretto Luciana Gabrielli , Favretto Luciano 
Published: October 2006

AbstractThe concentration of cadmium in unwashed wine grapes and leaves is considered as a function of the distance from the suspected source, an isolated straight road. Cadmium levels were determined by a.a.s. with electrothermal atomisation in a graphite furnace. The grape and leaf samples display an asymptotic decrease in cadmium concentration (c) according to the distance (d) from the edge of the road. The observed data can be fitted with the exponential function c=A+B exp (‐Cd), the parameters being estimated by least‐squares non‐linear regression. The simple model allows the determination of the cadmium level at d→∞ (A) and at d=0 (A+B). The results obtained indicate that the effect of the presence of the road is not detectable beyond a distance of 50 m.
Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods
Authors: Jood Sudesh , Chauhan Bhag M. , Kapoor Amin C. 
Published: October 2006

AbstractDifferences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.
Effects of food processing and fruit juices on in‐vitro estimated iron availability from cereals, vegetables and fruits
Authors: Hazell T. , Johnson I. T. 
Published: October 2006

AbstractSelected processed foods were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi‐permeable membrane was used as an index of bioavailability. Certain food processing procedures appeared to greatly enhance the proportion of diffusible iron. Many of the foods that were canned, dried, pickled, fermented, refined, or which contained certain additives, displayed enhanced iron diffusibility compared with unprocessed foods. Iron diffusibility from wheat flour was found to be enhanced by the addition of fruit juices. The constituent organic acids in the fruit juices, namely citric, ascorbic and malic, were found to be potentially responsible for this enhancement. These three compounds are also important examples of a sequestrant, an antioxidant, and an acidulant. These and similar compounds are added to many processed foods in order to improve their quality and preservation. All such additives have the potential to influence the chemical form, and probably the bioavailability, of food iron.
Inter‐relationships between acidic and alkali treatments of cotton straw and wheat straw and their fibre chemical properties
Authors: Silanikove Nissim , Levanon Dan 
Published: October 2006

AbstractThe amount of lignin in the cell walls of cotton straw (CS) and wheat straw (WS) was found to be the same, but the ratio between lignin and hemicellulose was considerably lower in CS than in WS. In CS the amount of soluble acid lignin was less than 1% of the total lignin, whereas in WS it was 20%.The amount of phenolics in concentrated sulphuric acid (72%) hydrolysates of the cell wall was reduced drastically in WS compared with the amount released by diluted (1 N) sulphuric acid; this may have been due to polymerisation of low‐molecular‐size lignin.The amount of alkali‐soluble lignin in WS was 3–7 times greater than in CS. Following acid treatment the amount of alkali‐soluble lignin was reduced from 20% of the total content to 5% in WS, and from 5% to 1% in CS.Enzymic hydrolysis was 49% higher in WS cell wall than in CS cell wall. In WS, acidic and alkali pretreatments followed by cellulase treatment increased glucose yield from cellulose by 260% and 280%, respectively. In CS, acidic pretreatment did not affect the glucose yield from cellulose, whereas alkali treatment increased it by 35%.
The effect of vacuum packaging on the microbial spoilage and shelf‐life of ‚ready‐to‐use’︁ sliced carrots
Authors: Buick Robert K. , Damoglou Anthony P. 
Published: October 2006

AbstractThe effect of vacuum packaging on the microbial spoilage of ‚ready‐to‐use’︁ carrot slices and on the effect on shelf‐life of the product is reported. The microbial development on vacuum packaged carrots was slower than that of non‐vacuum packaged material. The predominant organisms present were Leuconostoc spp. in the vacuum packs as opposed to Erwinia spp. in the aerobic packs. Vacuum packaging of the sliced carrots significantly extended the shelf‐life of the product when stored at 4°C from 5 to 8 days.
Air classification of flours of three legume species: Fractionation of protein
Authors: Cloutt Pauline , Walker Ann F. , Pike Derek J. 
Published: October 2006

AbstractThe effect of changing the cut point of a laboratory air classifier on the protein fractionation into the fines was studied on the flour of two varieties each of cowpea (Vigna unguiculata), faba bean (Vicia faba) and pigeonpea (Cajanus cajan). Of the three species, the highest fines protein content (56.5–62.7% Nx6.25 over the range of cut points studied) and protein recovery (44.2–86.5% over the range) was for one variety of faba bean. The other variety of faba bean showed lower values. Fines from cowpea and pigeonpea flour contained protein contents in the range 26.5–46.8%, depending on cut point, with protein recoveries of 28.3–63.5%. Plots of dry weight yield vs. protein content of fines indicate that once the relationship between these two parameters has been established for a given species (or, in the case of faba bean, for variety), then the protein content of fines can be predicted from dry weight yield.
The use of near infrared reflectance spectroscopy for predicting the quality of grass silage
Authors: O'Keeffe Michael , Downey Gerard , Brogan James C. 
Published: October 2006

AbstractNear infrared reflectance spectroscopy, using a fixed‐filter instrument fitted with 19 filters, was evaluated for the prediction of crude protein and in‐vitro dry matter digestibility in commercial farm grass silage. Crude protein (6.5–17.6%) was estimated with acceptable accuracy (standard error of prediction=0.63%) using a six‐wavelength calibration, but in‐vitro dry matter digestibility (40.7–69.9%) was not predicted with sufficient accuracy (standard error of prediction=2.96%) by this technique.
The ratio of B to C hordeins in barley as estimated by high performance liquid chromatography
Authors: Griffiths D. Wynne 
Published: October 2006

AbstractThe ratio of B to C hordeins was determined using high performance liquid chromatography (h.p.l.c.) for a range of spring barley cultivars and the values obtained varied from 1.79 for Kneifel to 4.15 for Goldmarker. Fine grinding of seed samples resulted in a significant increase in the quantity of protein solubilised but relatively little difference was observed in the B and C hordein ratio, which appeared to be independent of protein extraction efficiency. Increased nitrogen content significantly changed the ratio by increasing the proportion of C hordein. A highly significant correlation was found between the B and C hordein ratio and sample nitrogen content. Analysis of single seeds selected at random from within a single sample of Goldmarker revealed considerable variability in the B and C hordein ratios with values differing by over 2 units. Due to the sensitivity of the B to C hordein ratio to various environmental effects, it is unlikely that the ratio will be of great value as an unambiguous aid in the identification of barley cultivars.
Varietal variation and correlation of trace metal levels with ‚catechins’︁ and caffeine in Sri Lanka tea
Authors: Ramakrishna Rasiah S. , Palmakumbura Senerath , Chatt Amares 
Published: October 2006

AbstractTrace elements, phosphorus, ‚catechins’︁ and caffeine levels in different varieties of Sri Lanka tea have been determined. The range and mean of zinc, copper, iron, lead and cadmium in 73 tea samples were as follows: zinc 22.5–62.5 and 35.0 μug g−1, copper 10.0–25.0 and 17.8 μug g−1, iron 40.0–185.0 and 128.1 μug g−1, lead 0.188–0.561 and 0.426 μug g−1, cadmium 0.156–0.380 and 0.239 μug g−1. Significant differences in zinc, iron, lead and cadmium were observed among tea varieties grown at different elevations in Sri Lanka. These levels were also compared with results obtained with samples from other countries. The phosphorus content in ‚black tea’︁ showed correlations with trace metal levels in the order lead>zinc>iron>copper>cadmium. Positive correlation with levels of ‚catechins’︁ were more significant with zinc and cadmium. Caffeine levels were found to be significantly correlated with lead and zinc in ‚black tea’︁. Studies of translocation of trace metals from soil have involved analysis of various parts of the tea shoot and supporting soil.
Total, non‐volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice
Authors: Barassi Carlos A. , Pécora Rolando P. , Roldán Hugo , Trucco Raúl E. 
Published: October 2006

AbstractTotal, non‐volatile free fatty acids (FFA) content was determined in hake muscle during fish storage in ice. FFA increased linearly in every season according to freshness loss as determined by sensory scoring. FFA determination is proposed as a valuable alternative to sensory scoring in determining fish deterioration in ice.
Isolation and properties of the lectins from the tuberous roots of winged bean Psophocarpus tetragonolobus (L.) DC
Authors: Kortt Alexander A. , Caldwell J. Bruce 
Published: October 2006

AbstractThe tuberous roots of winged bean (Psophocarpus tetragonolobus (L.) DC) contain two distinct groups of lectins corresponding to the acidic and basic lectins of the seed. The tuber isolectins were separated by chromatography on Ultrogel AcA44 and SP‐Sephadex C‐25, and purified by affinity chromatography. The acidic and basic lectins were also isolated from tuber extracts in a single step by affinity chromatography on lactose‐Sepharose 6B and melibiose Bio‐Gel P150, respectively. The lectins isolated from the tubers of six varieties of P. tetragonolobus showed no significant differences in their properties. The molecular and physicochemical properties of the tuber acidic and basic lectins were essentially identical to that of the corresponding winged bean seed lectins; the only exception was a small difference in the isoelectric points of the subunits of acidic lectins of seed and tuber as observed on isoelectric focusing in 8 m urea.
Effect of steam‐hydrothermal treatment (SHTT) on the physico‐chemical properties of cassava (Manihot esculenta crantz)
Authors: Raja K. C. M. , Ramakrishna S. V. , Mathew A. G. 
Published: October 2006

AbstractEffect of steam‐hydrothermal treatment (SHTT) on functional properties of cassava was studied using fresh tubers of cultivar Malayan‐4 (M‐4). Fresh slices were steam‐processed for 5, 10 and 20 min at atmospheric pressure. Plain‐dried samples were also prepared for comparison. SHTT samples were found to have higher rehydration capacity, equilibrium moisture content by soaking (EMC‐S), and sedimentation volume at room temperature (28–30° C). These samples also showed a lower amylose content than plain‐dried samples. Electrolytes like sodium chloride, sodium sulphate and sodium phosphate at 1–0 N concentration changed the sedimentation volume, especially of SHTT sample:. Paste stability of steam‐processed samples at cooking temperature (95° C) was relatively higher than plain‐dried ones. Among the three SHTT samples, that steam‐processed for 10 min showed the highest paste consistency and set‐back ratio. X‐ray diffraction pattern of flour prepared from SHTT samples indicated a clear shift from crystalline to a partially amorphous state. Infra‐red spectra of cassava starch and flour samples were generally identical.
Salt conditions and the effectiveness of poly(vinyl alcohol) in reclamation of saline‐sodic soils
Authors: Nawar Nima K. , Petch James R. 
Published: October 2006

AbstractFully hydrolysed poly (vinyl alcohol) (PVA) with molecular weight 14000 was effective in reducing or preventing clay dispersion when columns of mixed sand/Na‐soil aggregates containing a wide range of NaCl salt contents were leached with distilled water. The maximum effect was obtained over a range of soil salt contents in which the applied polymer remained soluble. Above this range, because of polymer precipitation, effectiveness was inversely related to salt content. For soil aggregates with different exchangeable sodium percentage (ESPs), PVA was also effective in reducing or preventing dispersion in water and maintaining the relative hydraulic conductivity of soil columns leached successively with diluted solutions. However, a further relationship was found which showed that the polymer was more effectively incorporated in soils with higher ESP. This was reflected in measurements of dispersion and may be explained by the greater effect of drying (at 70°C) and by the greater adsorption of PVA in the presence of exchangeable sodium than exchangeable calcium.
A Screening method for total oxalate determination in plant material by gas chromatography
Authors: Sutikno A. Irawan , Suherman D. , Tangendjaja B. 
Published: October 2006

AbstractOxalates in plant material can be methylated directly to from dimethyl oxalate. After addition of water and chloroform, the volatile compoun is extracted into the organic phase and analysed quantitatively by gas chromatography.Some forms of oxalates are difficult to methylise, and this is apparent when 20% boron trifluoride‐methanol is used as the methylating reagent. The use of 7% hydrochloric acid‐methanol improved methylation, but the best result was obtained by repacing the acid catalyst with sulphuric acid and increasing the acid concentration up to 30%. Using this reagent, recovery from spiked samples was satisfactory (ranging from 92 to 105%), and precision of the method was good (Relative Standard Deviation (RSD) 1.3% at a total oxalate content of 1.95%).
Screening of tomato purée for excessive mould content by near infrared spectroscopy: A preliminary evaluation
Authors: Davies Anthony M. C. , Dennis Colin , Grant Alex , Hall Martin N. , Robertson Alastair 
Published: October 2006

AbstractPreliminary experiments demonstrated that near infrared spectroscopy (n. i. r.s.) could be used to measure the amount of mould (Botrytis cinerea or Alternaria tenuissima) added to fresh tomato homogenate. In subsequent work, fresh tomatoes that had been allowed to become mouldy were used to prepare a series of tomato purées containing known quantities of mouldy fruit. N.i.r.s. of the freeze‐dried purée was again successful in estimating the amount of contamination as per cent mouldy fruit. Regression analysis selected wavelengths which could be associated with absorption bands of chitin, the major carbohydrate in the cell walls of moulds. It may therefore be possible to utilise n.i.r.s. as a screen for mould in tomato purées if the present success with B. cinerea and A. tenuissima can be extended to the complete range of moulds encountered in tomato products.
Hydroxycinnamate esters of Vitis vinifera: Changes during white vinification, and effects of exogenous enzymic hydrolysis
Authors: Somers T. Chris , Vérette Eric , Pocock Ken F. 
Published: October 2006

AbstractThe composition of total hydroxycinnamates, as determined by high‐performance liquid chromatography (h.p.l.c), changes progressively during vinification, with little alteration in the ultraviolet spectrum. Enzymic activity during crushing and juice preparation leads to variable concentration of a glutathione derivative of the major component, caffeoyl tartaric acid. After fermentation begins, there is then partial hydrolysis of tartaric acid esters to free hydroxycinnamic acids, and formation of ethyl esters. Ten hydroxycinnamate and hydroxycinnamic acid components, all having tram‐configuration, were identified in a young Riesling wine. The course of phenolic change during commercial vinification of Chardonnay grapes was also examined. All components were quantitated as mg litre−1 ‘caffeic acid equivalents’ (CAE). Spectral estimates at 320 nm of total hydroxycinnamates as mg litre−1 CAE were 10‐15% higher than integrated h.p.l.c. measures of individual components. Six months after vintage, total hydroxycinnamates were 80% of amounts originally present. Use of a specific enzyme, hydroxycinnamic acid ester hydrolase, gives rapid alteration of phenolic composition in white wines. Sensory assessment of the effect of such treatment is reported for treatment of the Chardonnay wine.
Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
Authors: Augustin Mary Ann , Chua Carlton J. J. , Heng Lee Kheng 
Published: October 2006

AbstractThe effects of ascorbyl palmitate (AP) and silicone on the quality changes of refined, bleached and deodorised palm olein (RBD olein) during intermittent frying of prawn crackers for 4.5 h per day were evaluated. The percentage polar components, the C18:2/C16:0 fatty acid ratio, and the acid value of used frying oil without additives were comparable to those for oil containing 200 mg kg−1 AP. Oil with 2 mg kg−1 silicone as well as oil containing 200 mg kg−1 AP plus 2 mg kg−1 silicone that had been used for frying had lower percentage polar components, higher C18:2/C16:0 ratios and lower acid values than RBD olein without additive. The results showed that silicone had a protective effect on the oil but that the rate of deterioration of the oil in the presence of AP was comparable to that of oil without additive during frying of prawn crackers. The results also showed that the extent of oil oxidation in RBD olein subject to static heating at 180°C for 4.5 h per day for four consecutive days was comparable to that of RBD olein without additive that had been used for frying of prawn crackers.
The effect of casein, urea and dried poultry waste on the fermentation of starch or cellulose measured in vitro
Authors: Akbar M. Ali , Scaife Jeremy R. , Topps John H. 
Published: October 2006

AbstractComparative studies on the effects of casein, urea and poultry waste on the fermentation of starch and cellulose were conducted. Incubation of starch with poultry waste for 390 min resulted in greater overall gas, total VFA and ammonia production than in control incubations (grass cubes and hay). Between 210 and 390 min the ammonia concentration fell, indicating microbial utilisation of nitrogen. Replacement of poultry waste with casein resulted in lower gas and total VFA production and similar ammonia concentrations in comparison with the control incubation. When starch was incubated with urea, the ammonia concentration rose rapidly, causing an elevated pH and poor VFA production. When cellulose was incubated with any of the three nitrogen sources, gas and total VFA production were considerably lower than in control incubations. Inclusion of urea as a nitrogen source had an effect on cellulose fermentation similar to that seen with starch. When grass cubes and hay were incubated with poultry waste, gas production was similar to that of the control; however, ammonia and total VFA production were greater than in the control. The results indicate that the carbohydrate content of poultry waste may be useful in promoting the establishment of fermentation, and that the slow release of ammonia may facilitate a more efficient fermentation of roughage in nutrients such as grass and hay.