bluuebunny/crossref_metadata_2025_split huggingface dataset:
Triglyceride composition of Entada phaseolides seed oil
Authors: Sengupta Anupam , Basu Saumyapriya 
Published: November 2006

AbstractFatty acid and triglyceride compositions of Entada phaseolides seed oil have been determined by combination of the techniques of systematic crystallisation at low temperatures, pancreatic lipase hydrolysis and gas‐liquid chromatography of methyl esters. The percentages of individual fatty acids were found to be myristic 0.3, palmitic 9.1, stearic 4.4, arachidic 1.7, behenic 1.6, oleic 35.8, linoleic 46.7 and linolenic 0.4. The special characteristic of this oil is its content of 6.9, 9.6, 17.0, 19.2, 5.0, 24.1 and 10.4% of monosaturated diolein, monosaturated dilinolein, saturated oleo linolein, dioleo‐linolein, triolein, oleo dilinolein and trilinolein, respectively. This investigation has indicated that the 2‐position of the triglyceride is preferentially esterified with C18 unsaturated acids and linoleic acid shows preference over oleic acid.
Laboratory measurements of dry deposition of sulphur dioxide on to several soils from England and Wales
Authors: Lockyer David R. , Cowling Derek W. , Fenlon John S. 
Published: November 2006

AbstractA laboratory method for measuring the dry deposition of sulphur dioxide (SO2) on to soils is described. The effect of soil type on deposition velocity (vg) was examined using samples of soils collected from 16 sites in England and Wales. Although the values of vg measured for soils at field capacity did not differ significantly they were related to soil pH; thus they ranged from 0.422 cm s−1 at pH 4.5 to 0.648 cm s−1 at pH 7.5. Oven drying reduced vg from an average value of 0.535 cm s−1 for soils at field capacity to 0.264 cm s−1. A large proportion of deposited SO2 was recovered from the soil as sulphate S. At an atmospheric concentration of 36 μg SO2 m−3, about the mean for Great Britain, the input of sulphur through this process would be 10 kg ha−1 in a 4‐month fallow period.
Biogas production by anaerobic digestion of fruit and vegetable waste. A preliminary study
Authors: Knol Wieger , Van Der Most Michael M. , De Waart Jacobus 
Published: November 2006

AbstractWaste of apples, asparagus, carrots, green peas, French beans, spinach and strawberries from a canning factory have been screened on mesophilic anaerobic digestion in 90‐day experiments at loading rates varying between 0.80 and 1.60 kg volatile solids (VS) m−3 day−1 at a retention time of 32 days. Average biogas yields varied from 0.30 to 0.58 m3 kg‐1 VS day−1. High percentages of reduction in VS, carbohydrate and crude fibre were obtained in most experiments. Some waste materials showed unbalanced digestion, as might be expected from carbohydrate‐rich substrates. In those cases alkali addition, feed interruption and mixing with a nitrogen‐rich substrate were used to overcome unbalanced digestion. Residual solids in the digested sludges were removed by flocculation with a polyelectrolyte and centrifugation; liquids with lower CODs remained after flocculation.
The effects of temperature on the retention and denaturation of protein in lucerne leaves subjected to mechanical dewatering
Authors: Pathak Jai P. , Macmillan Ross H. , Evans David G. , Murray David R. 
Published: November 2006

AbstractThe effects of pretreatment temperature on the retention and denaturation of protein were studied in relation to moisture removal from lucerne forage subjected to mechanical pressing. Leaf samples were held for 5 min at a temperature between 40‐100°C, then pressed. Although the protein concentration of the expressed juice decreased with increasing temperature, the amount of soluble protein lost in the expressed juice was fairly constant, amounting at most to only 4%. The maximum reduction in water content (76 ± 1%) was achieved by pressing after a treatment of 60‐70°C. However, the protein retained in the residue was not denatured completely until the pretreatment temperature exceeded 80°C. At 60°C, with maximum water removal, only one‐third of the protein became denatured; at 50°C, 80% of the maximum water removal was obtained with only 16% denaturation of retained protein.
Solvent fractionation of leaf juice to prepare green and white protein products
Authors: Bray Walter J. , Humphries Catherine 
Published: November 2006

AbstractThe effectiveness of organic solvents in the separation of pigmented protein from leaf juice was studied, thus permitting the recovery of a non‐pigmented protein suitable for use in human foods. Juices extracted from lucerne (Medicago sativa L.), tall fescue (Festuca arundinacea L. var. Alta) and Italian ryegrass (Lolium multiflorum L. var. RVP) were studied. The yield of ‚white’︁ protein from lucerne was double that from the grasses and it was lighter in colour. Of 20 solvents tested, 13 promoted the separation of chloroplastic material. These were in two categories: solvents with limited water solubility which were effective at a 3‐4% (w/w) concentration and highly polar solvents which were effective at a 10‐12% (w/w) concentration. Solvents of high specific gravity were not effective. Various conditions of solvent concentration, temperature and pH were studied with representatives of both groups of solvents in order to optimise the yield of ‚white’︁ protein. Solvent fractionation, as a method of preparing a non‐pigmented protein concentrate, is discussed in relation to differential heat treatment of leaf juice and solvent extraction of whole leaf protein concentrate. The potentials of these concentrates in human foodstuffs is compared.
Preliminary studies of the germination behaviour of guinea corn (Sorghum vulgare)
Authors: Aisien Anthony O. , Ghosh Bhanu P. 
Published: November 2006

AbstractSorghum seeds (Sorghum vulgare, variety Sorghum bicolor L181) were germinated in the dark for 12, 18, 24, 36, 48, 54, 60 and 66 h respectively. Optimum moisture content for germination was between 35 and 40%. Active germination and growth were assessed in terms of soluble carbohydrate and total starch in the seedling. Germination occurred between 15 and 30°C with an optimum at 22°C.
Occurrence of the phytoalexin phaseollin in pods of Phaseolus vulgaris
Authors: Doherty Jan , Buescher Ron 
Published: November 2006

AbstractPhaseollin is a phytoalexin synthesised by Phaseolus vulgaris (snap or French bean) in response to infection or injury. The possibility of its accumulation in the edible pods damaged during post‐harvest handling was investigated. Phaseollin levels increased in injured pod tissue during 48 h at 27°C. Some delocalised accumulation occurred in healthy tissue adjacent to injured sites but concentrations decreased sharply with distance from the broken ends. Canning and freezing processes did not destroy phaseollin which accumulated in 24 h in pods held in air; phaseollin synthesis was strongly inhibited, however, by holding broken pods in 30% CO2. Since accumulation was localised at broken surfaces, levels for whole pods are low and probably not nutritionally significant.
The maturity of avocados—a general review
Authors: Lewis Charles E. 
Published: November 2006

AbstractAvocado maturity is reviewed from a broad perspective. Firstly the terminology related to avocado maturity is discussed, including development, maturation and maturity, ripening, senescence and quality. The distinctions between maturation, maturity and ripening are emphasised. Maturity is taken to mean acceptability of fruit for consumers rather than for processing. Secondly the effects of the properties of avocado trees and fruits on the determination of maturity are outlined. The subjects include origin, distribution and importance of avocados, anatomy, oil content, lipids and other constituents, flowering, seeding, growth, ripening and respiration. Especially relevant to maturity are the lack of external changes in avocados on maturing; the fact that fruits only ripen after picking because the attached fruit is in a juvenile state resulting from the avocado's growth by cell division and cell enlargement; the prolonged flowering causes wide variability in age between fruits. Thirdly the main methods of assessing maturity are considered. Subjects discussed are oil content and properties, dry matter content, sugar content, destructive physical tests and non‐destructive physical tests, especially picking date. Relevant changes in oil, water and sugars during ripening are also considered. Oil content and picking date have been the indices most studied and they seem well related to sensory tests. Other possible indices are dry matter content, iodine number of oil and cuticular wax concentration. Regulatory consequences are considered, especially for the legal minimum oil content in California, the oil contents for different varieties in Queensland and Israel and the comprehensive picking date system for specified weight fruits used in Florida.
Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer
Authors: Tornberg Eva 
Published: November 2006

AbstractProtein stabilised emulsions have been prepared in a valve homogeniser incorporated into a recirculating emulsification system, where the power input and number of passes have been varied. The food proteins studied were a soy‐bean protein isolate, a whey protein concentrate (WPC) and a sodium caseinate. The emulsions obtained were characterized in terms of particle size distribution and amount of protein adsorbed on to the fat surface (protein load). Generally, the final fat surface area of the emulsions obtained increases more as a function of power input than as a function of number of passes. Distribution width, cs, decreases mostly with increasing power supply and number of passes, but at the highest power input cs increases. The protein load on the fat globules is largely determined by the fat surface area and by the type of protein adsorbed. The soy proteins give a high protein load and the caseinates give a low protein adsorption at small fat surface areas created. This relation is reversed at large surface areas of the fat globules. The relation between percentage protein adsorbed from bulk as a function of surface area suggests that the caseinates mainly cover the newly created interface by adsorption from the bulk, whereas the soy proteins fulfil this task mostly by spreading at the interface. Salt addition to 0.2M‐NaCl enhances protein adsorption at the fat globule interface in the case of soy protein and caseinate, but for the whey proteins protein load is higher in distilled water.
Genotypic variation in oil and protein in barley grain
Authors: Welch Robert W. 
Published: November 2006

AbstractOil content and composition, protein content and grain weight have been estimated in 86 barley genotypes from diverse sources grown in a replicated field experiment. Overall range between genotypes in composition was: oil content, 1.9‐4.1 %; palmitic, 21.4‐28.7%; stearic, 0.6‐1.8%; oleic, 10.4‐16.9%; linoleic, 52.4‐58.3%; linolenic, 4.5‐7.3%. Modern European varieties varied from 2.2‐2.8% oil, and oil content was higher in two‐rowed than six‐rowed types and higher in naked than husked types. Protein content was higher in naked than husked types, but there was no significant difference between the protein content of two‐ and six‐rowed types. Mean grain weight was higher in both two‐rowed and in husked types. Oil was positively correlated with grain protein and the proportion of oleic acid, and negatively correlated with the proportions of palmitic and stearic acid. The highest oil contents were found in Rise 1508 and Hiproly which are high‐lysine genotypes.
Fatty acid composition of total lipids from some tropical storage organs
Authors: Opute Frederick Idiem' , Osagie Anthony U. 
Published: November 2006

AbstractThe fatty acids of the total lipid extracts made from 10 tropical storage organs (Alocasia macrorrhiza, Colocasia esculenta, Dioscorea alata, D. bulbifera, D. cayensis, D. rotundata, Ipomea batatas, etc.) were studied. The high occurrence of the C18 unsaturated fatty acids (linoleate and linolenate which together contributed over 50 % on average of the total fatty acids), conferred a high level of unsaturation on almost species. Compared with similar storage organs of temperate regions, there was a definite reduction in the degree of unsaturation. This was brought about by a general increase in the intrinsic values of palmitate and oleate.
Yeasts of the coconut palm wine of Sri Lanka
Authors: Jayatissa Perera M. , Pathirana Ruwan A. , Sivayogasunderam Kandasamy , Jeyaraj Edwin E. 
Published: November 2006

AbstractSeventeen strains of yeast, isolated from samples of fermented coconut palm wine (toddy) by direct plating, were characterised and identified using both biochemical and morphological characteristics. The yeasts belonged to five genera: Saccharomyces (10 strains), Pichia (two strains), Torulopsis (two strains), Candida (two strains) and Wingea (one strain). The predominant species were Saccharomyces cerevisiae (four strains) and Saccharomyces exiguus (four strains).
A comparison of three different isotopic methods for measuring body components of sheep
Authors: Trigg Timothy E. , Domingo Ernesto A. , Topps John H. 
Published: November 2006

AbstractA comparison has been made of the three isotopes, deuterium, tritium and 42K for the measurement of body composition of wether sheep by the dilution technique. Eighteen sheep of a small breed were divided into three groups of six and given either a high, maintenance or low plane of nutrition. After an interval of 6‐9 weeks the sheep were injected with the three isotopes, slaughtered within 24 h and composition determined directly by chemical analyses. The live weight at the time of slaughter ranged from 21.6 to 34.8 kg and the fat content from 9.9 to 19.7% of live weight. Tritiated water under‐estimated total body water by 4.6 ± 3.1 g per 100 g. The overall mean for deuterium oxide agreed closely with that for total body water but the actual results were a little more variable than those for tritiated water. Mean exchangeability of potassium for all wethers was 89.4% and a very close relationship was found between exchangeable potassium and total body potassium. For the prediction of empty body nitrogen, the inclusion of either tritiated water space, deuterium oxide space or exchangeable potasium along with live weight in a multiple regression improved the precision over the use of live weight alone. Similarly multiple regressions including either deuterium or tritium space with live weight predicted body fat content with significantly greater precision than live weight alone and tritiated water was significantly better than deuterium oxide for this purpose. Either tritiated water space or exchangeable potassium with live weight significantly improved the prediction of fat‐free empty body weight over the use of live weight alone, and tritiated water was significantly better than 42K for this predictive purpose.
Some observations on the arginine requirement of the growing New Zealand white rabbit
Authors: Spreadbury David , Davidson John 
Published: November 2006

AbstractYoung meat rabbits of the New Zealand White breed, aged between 5 and 8 weeks, were fed semi‐purified diets containing casein as the main protein source, and increasing levels of supplementary arginine to assess their requirements for dietary arginine. On all experimental diets the rabbits achieved good mean growth rates which were not significantly different from the growth rate of 42 g day‐1 on a well‐tried control diet. The results are discussed with reference to studies by other workers and the conclusion reached that the requirement for arginine is not greater than 5.6 g kg−1 diet as fed.
A study of the nutritive value of toprina G in the diet of two hybrid strains of caged laying hens
Authors: Jackson Norman , Kirkpatrick Griffith McC. 
Published: November 2006

AbstractAn experiment is reported in which the hydrocarbon‐grown yeast Toprina G was used at levels of 0, 20, 40, 60, 80, 100 and 120 g kg−1 of diet to replace mainly soybean meal in a fishmeal‐free control diet fed to two lightweight hybrid strains of caged layers. The Toprina G had a very low Se content (14 μg kg‐−1) and a high Mn content (325 mg kg−1). Replacement of the soy‐bean meal of the control diet and also, at the highest level of Toprina G addition, the meat and bone meal by the hydrocarbon‐grown yeast did not statistically affect total egg weight or mean egg weight significantly (total egg weight/total number of eggs laid). Total food intake tended to be higher for the birds fed the diets containing Toprina G although for the full experimental period this effect was not statistically significant. For one of the hybrid strains the food conversion efficiency was poorer for all the treatments receiving Toprina G than for the control. This effect was statistically significant at the 60 and 100 g Toprina G inclusion per kg of diet. The results indicate that Toprina G may be used as the major protein source in the diet of caged layers up to a level of 12 %.
Changes in free and protein‐bound amino acids in elderberry fruit (Sambucus nigra) during maturation
Authors: Künsch Ulrich , Temperli Alfred 
Published: November 2006

AbstractElderberry fruit was analysed for free and protein‐bound amino acids during ripening and senescence. Maturation was characterised by an appreciable decrease in the total amino acid content, free and bound, and an increase of the total free amino acid concentration. The latter was mainly due to the massive rise of leucine, tyrosine, and phenylalanine which occurred during the late stages in the ripening process. These three amino acids accounted for 68 % of the total free amino acid content in ripe fruit vs 9% in the green fruit. The transition from optimal ripeness to senescence was associated with a slight increase of the total protein‐bound and free amino acid contents. Assessment of the nutritional value of elderberry protein by comparison to whole egg revealed a chemical score of 0.94 for the total essential amino acids, indicating elderberry to be a good source of high biological value protein and thus a suitable source of raw material for a variety of food and dietary products.
An enzymic method for differentiating thawed and fresh fish fillets
Authors: Rehbein Hartmut , Kress Gabriele , Schreiber Wolfgang 
Published: November 2006

AbstractThe specific activities of the lysosomal enzymes α‐glucosidase and β‐N‐acetylglucosaminidase were determined in press juices and extracts from fresh and frozen/thawed fillets of cod, saithe, red fish and haddock. For each of the two enzymes it was found that the press juice/extract activity ratio increased following the freezing/thawing process (six to nine times for αglucosidase and three to five times for β‐N‐acetylglucosaminidase).
The determination of the component oligosaccharides of lupinseeds by high pressure liquid chromatography
Authors: Macrae Robert , Zand‐Moghaddam Ahmad 
Published: November 2006

AbstractA simple rapid method is reported for the analysis of oligosaccharides in lupinseeds. The procedure involves extraction of the ground, defatted seeds with aqueous methanol, precipitation of protein with Carrez solution and subsequent analysis using high pressure liquid chromatography. The chromatographic separation utilises Spherisorb amino columns (five micron) packed in our laboratory. Quantification is achieved by direct comparison with aqueous standards. The oligosaccharide composition of ten lupinseed varieties, from four species, are reported and the values obtained compared with those found for soy beans. The contents of stachyose and verbascose, which are considered to be of major importance as flatus factors, are found to be similar to those in soy beans for some lupinseed species (L. albus and L. angustifolius) but considerably higher in others (L. luteus and L. mutabilis).
The effect of aqueous leaching of glucosinolates on the nutritive quality of rapeseed meal
Authors: Rauchberger Yigal , Mokady Shoshana , Cogan Uri 
Published: November 2006

AbstractStudies were conducted with the aim to upgrade the nutritional quality of high glucosinolate rapeseed meals, via heat treatment and aqueous leaching of the glucosinolates, under various conditions of temperature and pH. Conditions for thermal pretreatment of the seeds were sought which ensured complete inactivation of the enzyme myrosinase, no reduction in available lysine, and minimal losses of soluble protein during subsequent leaching processes. This was achieved by 30 min steaming at 100°C, although kinetic studies showed that complete inactivation of the enzyme took place within 5 min. Leaching experiments were performed with full‐fat flakes and with defatted meal. The rate as well as the total amount of leached glucosinolates was higher in defatted meal compared to full‐fat flakes. Protein losses were similar with both types of rapeseed raw material and were only slightly affected by changing the pH. Oil losses from full‐fat flakes during the leaching process were significant. Raising the leaching temperature from 25 to 50°C increased substantially the rate and the total amount of leached glucosinolates, but resulted in higher losses of protein. Generally, raising the pH of the leaching medium in the range of 4–8, resulted in an increase in the rate as well as in the total amount of leached glucosinolates. Rat feeding tests (PER) of leached meals indicated that raising the leaching temperature from 25 to 50°C lowered the protein quality of the meals. On the other hand, meals leached under the same temperature conditions, in the pH range of 4–8, were not found significantly different in their protein nutritive value. Substantial heat treatment was also found necessary for improving the nutritive quality of low glucosinolate rapeseed.
Effect of milling on mineral and trace element composition of raw and parboiled rice
Authors: Doesthale Yeshwant G. , Devara S. , Rao Shankar , Belavady Bhavani 
Published: November 2006

AbstractThe effect of milling on the mineral and trace element composition of raw and parboiled grain samples of 16 varieties of rice was investigated. Varietal, locational and seasonal differences in the nutrient composition of brown rice were noted. The mean values for different nutrients per 100 g brown rice were total ash 1.37 g, phosphorus 349 mg, magnesium 157 mg, calcium 18 mg and iron 2.16 mg and in μg per g samples, zinc 14.3, manganese 11.0, copper 2.39, molybdenum 0.775 and chromium 0.088. Parboiling per se had no effect on the composition of brown rice. The degree of milling and the initial concentration of the nutrient in the grain determined the magnitude of loss on milling both in raw and parboiled grain. Percent losses of different nutrients on 5 and 10% milling of raw rice respectively were total ash 40, 62; iron 51, 67; magnesium 40, 64; calcium 36, 57; iron 54, 64; copper 26, 45; manganese 48, 56; molybdenum 24, 34; chromium 57, 69; and zinc only 2.8, 4.6. Zinc in rice grain was uniformly distributed and a major portion of other nutrients was concentrated in the outermost 2.5% surface layers of the grain. Parboiling appeared to have altered the distribution of some nutrients in rice grain except for zinc, magnesium and copper. Milling losses for other nutrients were therefore significantly lower in parboiled than in raw rice.