bluuebunny/crossref_metadata_2025_split huggingface dataset:
The mineral composition of apples. XII. Errors in analytical results due to seeds in samples of fruit
Authors: Perring M. A. 
Published: November 2006

AbstractBulked samples of pairs of opposite quarters of apples with seeds included and their remainders without seeds were analysed for K, P, Ca, Mg and N in 1971 and 1972. Differences in results due mainly to high concentrations in the seeds were large for P, Ca, Mg and N. The large variations in errors from sample to sample and in mean percentage errors in different years would make predictions of incidences of storage disorders based on calcium concentrations in fruit with seeds extremely inaccurate. Errors for potassium were small in the range of concentrations normally found in Cox's Orange Pippin apples.
Effect of gamma radiation on the storage of onions used in the dehydration industry
Authors: Salem Sayed A. 
Published: November 2006

AbstractGamma radiation (8000 rad) of fresh onion bulbs, used in the dehydration industry in Egypt, was investigated. Irradiation reduced sprouting of the fresh bulbs but did not affect the rotting of the bulbs, No effects on sugar content or colour (optical density at 330 nm) of the fresh bulbs and dried onion flakes were observed. The irradiated onion had a noticeably lower ascorbic acid content, pungency (measured as volatile reducing substances) and free amino nitrogen content in comparison with non‐irradiated bulbs. Darkening of onion flakes during storage for 8 weeks at 40ºC did not differ when the bulbs were treated with gamma rays before dehydration.
Thiocyanate content of kale
Authors: Paxman P. J. , Hill R. 
Published: November 2006

AbstractIn fresh whole plant tissue thiocyanate was not in a “free” state and to obtain satisfactory thiocyanate values it was necessary to disrupt the tissue thoroughly by homogenisation to permit hydrolysis of the thiocyanate‐containing substance.Rape kale contained about 15 mg thiocyanate/100 g of fresh material, less than half the amounts found in thousand head, marrow stem, Maris Kestrel or Canson: there were no consistent differences among the thiocyanate contents of these four types of kale.The thiocyanate content, although fairly constant during most of the growing season, increased about twofold in late September and October then returned to former values. This increase did not occur in rape kale.Small young kale leaves contained more than five times the amount of thiocyanate found in large, fully formed leaves, and about twice the amount present in leaves of intermediate size.
Fish silage
Authors: Tatterson Ian N. , Windsor Malcolm L. 
Published: November 2006

AbstractThe literature on fish silage is briefly reviewed and experiments described in which six types of fish silage were made using the following raw materials: sprats, herring, herring offal, sand‐eels, white fish offal and mackerel. The silages were stored for a period of one year at temperatures of +2 ºC and +23 ºC. The composition of each silage is reported and some of the changes occurring in the protein and oil during storage are described together with an outline of the methods of measurement. There are rapid deteriorative changes in the fish oils and increases in soluble nitrogen. The conditions under which fish silage may be considered a suitable process for utilising waste fish are outlined.
Physical and chemical changes during batch dry rendering of meat meals
Authors: Skurray G. R. , Cumming R. B. 
Published: November 2006

AbstractThe simultaneous changes that occur during the manufacturing of meat meals by batch dry rendering were investigated using a pilot‐plant dry renderer. During the initial period of heating, water was rapidly removed from the contents of the renderer and the temperature and nutritive value of the contents remained constant. After most of the water had been removed, the temperature increased rapidly to 130 ºC from 105 ºC and the availability of essential amino acids and the nutritive value of the contents of the renderer decreased. There was a simultaneous decrease in the total reducing sugars and glucose. The results are explained in terms of the Maillard reaction.
Experiments on the mechanical harvesting of sultanas for drying
Authors: May P. , Scholefield P. B. , Clingeleffer P. R. , Smith L. 
Published: November 2006

AbstractExperiments extending over three seasons are described in which Sultana grapes were harvested by hand, by vertical or by horizontal‐shake mechanical harvester, and subsequently dried on drying trays or drying racks in the open. Fruit was treated with an alkaline oil‐in‐water emulsion before spreading and in two seasons modifications to the usual rack‐spraying technique were tried. In one season, the canes of some vines were cut one week before mechanical harvest.In general, loss of weight in the dried mechanically harvested sample amounted to 10% or less and one crown of grade was lost, compared with hand‐harvested fruit. Although the skin was cracked on many berries, this did not lead to excessive sugar residue on the surface of the dried fruit.It is concluded that good quality light‐coloured dried sultanas can be produced after mechanical harvesting if certain measures in vine training, harvesting, transporting and fruit spreading are observed. However, heavy capital expenditure is necessary.
Concentration of the headspace volatiles above wine for direct chromatographic analysis
Authors: Bertuccioli M. , Montedoro G. 
Published: November 2006

AbstractA procedure for direct gas chromatographic analysis of volatile constituents present in the headspace above wines has been developed. Samples of wine (100 ml) and its headspace were conditioned for specified times and temperatures so as to reach air‐liquid equilibrium in a special large syringe (2000 ml) designed in our laboratory. The headspace volatiles were collected directly, freed from water and ethanol in a short trap packed with Porapak Q connected to the syringe. The vapour passed from the syringe to the precolumn through a container holding the internal standard under strictly defined conditions of temperature, pressure and flow rate. The elution of volatiles from the traps was accomplished directly into the oven of the gas chromatograph. The operating parameters of the system are discussed. This procedure allows the qualitative (and quantitative) determination of different volatile compounds present in the headspace above wines. The factors which influence the air‐liquid partition of volatile compounds present in wine are also examined.
Stability of peroxidised oils and fat to high temperature heating
Authors: Khattab A. H. , El Tinay A. H. , Khalifa H. A. , Mirghani S. 
Published: November 2006

AbstractThe fatty acid compositions of extracted and commercial samples of cottonseed oil, groundnut oil, sesame oil and butter fat were determined by gas‐liquid chromatography. These fats were subjected to frying temperature (195 ºC) for 3 hours and the peroxide value, iodine value, free fatty acid content and the carbonyl value were determined at hourly intervals. The stability of the oils did not correlate well with the ratio of C18:2 to C81:1 nor with the degree of unsaturation. Also, it was not a function of the susceptibility of these oils and fat to hydrolyse during the heating process. The data suggest that the fatty acids, present in these oils and fat, influence each other's oxidation and thus affecting the rate of oxidation. It appears that one of the major predisposing factors in the degradation of these oils and fat is the amount of saturated fatty acids which are present in contact with unsaturated and peroxidised fatty acids. This explanation has been discussed in relation to the degree of unsaturation of the oils used in the experiments and their vitamin E contents.
Cobalt, chromium and nickel content of some vegetable foodstuffs
Authors: Thomas Barry , Roughan John A. , Watters Evelyn D. 
Published: November 2006

AbstractThe levels of cobalt, chromium and nickel in a wide variety of fresh, frozen and canned fruit and vegetables have been determined. The cobalt content of the 285 samples was in the range 0.01 to 0.15 parts/million, chromium in the range 0.01 to 2.64 parts/million and nickel in the range 0.01 to 1.36 parts/million. The mean levels in the fresh foodstuffs were Co, 0.02; Cr, 0.15; Ni, 0.17 parts/million; in the frozen foodstuffs the means were Co, 0.03; Cr, 0.23; Ni, 0.29 parts/million and in the canned produce the means were Co, 0.02; Cr, 0.39; Ni, 0.28 parts/million.
Chlorophenols from wood preservatives in broiler house litter
Authors: Parr Leonard J. , Gee Malcolm G. , Land Derek G. , Robinson David , Curtis R. Frank 
Published: November 2006

AbstractA survey of fresh shavings from 32 commercial broiler houses for 2,3,4,6‐tetra‐and pentachlorophenols has shown levels of 4 to 307 parts/million (mean 53) and 1 to 83 parts/million (mean 12), respectively. Most of this was lost during the period of growth of the chickens, residual levels of 0 to 5.6 parts/million (mean 0.7) and 0 to 4.1 parts/million (mean 0.3), respectively, being present in the spent litter. Only traces of the corresponding anisoles were found in a few samples. Observations on the source of these chlorophenols, their implications in relation to musty taint in chickens and the route by which they are lost from the litter are discussed.
Chemical preservation of industrial fish: New preservative mixtures
Authors: Windsor M. L. , Thoma T. 
Published: November 2006

AbstractWork on the chemical preservation of fish is reviewed and results summarised. A range of chemical preservative mixtures has been studied using sprat (Clupea sprattus) as raw material. The use of the various preservative dips is described together with a sensory assessment system to measure quality. Results are given for samples which are stored and regularly assessed for suitability for industrial use, i.e. solely for the production of fish meal and oil. Storage at ambient temperatures (11 ºC) of up to about 30 days has been achieved, the most effective mixtures being those containing propionic acid and carbon dioxide.
Hop maturation and resin formation: Field trials
Authors: Skinner Raymond N. , Kavanagh Terence E. , Hildebrand Robert P. , Clarke Brian J. 
Published: November 2006

AbstractThe resin and essential oil contents of hops (Humulus lupulus L., var., Pride of Ringwood) together with cone weight were studied over a period of 4 weeks prior to and 1 week subsequent to the estimated time of normal harvesting. The petrol ether‐ and methanol‐soluble fractions of the hop cone showed no significant change during this period. Essential oil and α‐acid contents increased gradually over the sampling period, whilst cone weight increased up to the estimated time of normal harvesting and decreased thereafter. The results indicate that, with the particular variety studied, harvesting could have been conducted over a 4‐week period without significantly affecting α‐acid or hop cone yield. The advantages of harvesting high‐yielding hops over a 4‐week period rather than planting an earlier maturing but lower‐yielding variety are discussed.
Use of coatings of candelilla wax for the preservation of limes
Authors: Paredes‐López O. , Camargo‐Rubio E. , Gallardo‐Navarro Y. 
Published: November 2006

AbstractAqueous emulsions containing 10, 15 and 20% of candelilla wax (CW) were used for coating limes. The best preservation was got with 15% CW. Fruits treated with emulsions of different pH—6.50, 9.20 and 9.80—showed no reduction in the weight loss. The coatings of deresinised CW presented a non‐beneficial effect.Limes coated with commercial wax lost slightly less weight than those with 15% CW. In all cases, citrus fruits were stored at room temperature. Changes of pH, acidity and ascorbic acid during storage were very similar with commercial or CW emulsions.
Stability of red food colours in the presence of nitrite in canned pork luncheon meat
Authors: Knowles Michael E. , Gilbert John , McWeeny David J. 
Published: November 2006

AbstractThe stability of nine red food colours in pork luncheon meat products in the absence and presence of nitrite has been investigated. The extracted dyes were examined by visible and u.v. spectrophotometry and paper chromatography for changes due to processing and to the presence of nitrite. All the colours were destroyed to some extent but with nitrite more of the food colour survived. Subsidiary dye components and colourless fluorescent products were formed as a result of heat processing and in certain cases additional products were observed in the presence of nitrite.
The effect of aeration on the gases produced by slurry during storage
Authors: Stevens Robert J. , Cornforth Ian S. 
Published: November 2006

AbstractThe effect of oxygen supply on the gases produced by decomposing slurry was measured in a series of laboratory experiments. Treatments included passing gas mixtures ranging from oxygen‐free nitrogen to air through slurry for 14 days, passing air over the surface of slurry for 14 days followed by air through the slurry for one day, and combination treatments in which air was passed through slurry for 14 days before or after 14 days treatment with nitrogen. Results showed that when slurry, which had been previously sorted anaerobically, was supplied with substrates readily decomposed by oxygen (including volatile fatty acids) were rapidly oxidised. Subsequent decomposition proceeded more slowly. Oxygen‐free conditions and readily decomposable substrates are required to develop the intense reducing conditions necessary for the production of methane and hydrogen sulphide. Such conditions were prevented if treatment with air preceded treatment with oxygen‐free nitrogen. Ethylene was produced in only trace amounts by decomposing slurry. Surface aeration prevented the loss of hydrogen sulphide from the slurry until agitation began. The greatest loss of nitrogen, as ammonia and nitrous oxide, occurred when an anaerobic treatment followed an aerobic treatment.
Pea mitochondrial lipids and their oxidation during mitochondria swelling
Authors: Haydar M. , Hadziyev D. 
Published: November 2006

AbstractThe composition and oxidation of lipids in pea mitochondria induced by swelling in presence of some transitional metal ions and ascorbic acid has been studied.Among the major mitochondrial lipids found were phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and diphosphatidylglycerol. The major fatty acids present in these lipids were linoleic, oleic and palmitic acids. The average unsaturation for mitochondria total fatty acids, expressed as Double Bond Index was 1.44, while the unsaturation for fatty acids of individual lipids varied between 1.02 and 1.73 being highest for an unidentified phospholipid and 1.44 for phosphatidylcholine present in mitochondria as the major lipid.Mitochondria isolated from pea seeds germinated for 4 days were found to be tightly coupled and to have an ADP/O ratio of 1.3. The swelling assay in 0.1 M‐KCl for 1‐day‐old mitochondria has shown a swelling ability matching those of 4 and up to 8 days of age. Isolated mitochondria aged for 24 h at 2–4º C showed a swelling comparable to that of the fresh preparation. Swelling in the presence of ascorbic acid did not induce mitochondrial lipid oxidation. However, this was brought about in the presence of Cu2+ ions. The presence of Fe2+ ions induced the highest degree of oxidation, and instead of a concurrent swelling, it induced contraction. At the same level of ions, Fe2+ was more effective than Fe3+. Contrary to iron used at 4% of its physiological level, Mn2+ and Co2+ used at 12 to 24% of their levels found in pea seeds were ineffective in inducing oxidation. Nevertheless, the degree of mitochondrial swelling was highest in the medium containing KCl, lower in the presence of Co2+ and ascorbic acid and lowest in the presence of Fe3+. These results suggested that mitochondrial lipid oxidation does not depend on the degree of swelling.The lipid peroxides formed within mitochondria, up to 8 mg of mitochondrial protein, could not be detected by dropping mercury electrode polarography but were readily determined colorimetrically using thiobarbituric acid reagent.
Colorimetric determination of sugars in sweetened condensed milk products
Authors: Birch Gordon G. , Mwangelwa Orlick M. 
Published: November 2006

AbstractTwo means for determining the lactose and sucrose contents of sweetened condensed milk products are examined. The first of these is a simple calculation based on polarimetric measurements and gives reproducible results for lactose which agree well with conventional methods of determination. The second is a novel colorimetric method based on determination of total carbohydrate before and after degradation of lactose with alkali. This gives slightly higher values for lactose in sweetened condensed milk products than conventional methods but could nevertheless be adopted as a means of analytical control, due to its speed, simplicity and cheapness. The advantages and disadvantages of both techniques are compared with those of conventional analytical methods.
Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking
Authors: Locker Ronald H. , Daines Graeme J. 
Published: November 2006

AbstractTechniques developed earlier to measure cooking loss in beef sternomandibularis and rectus abdominis muscles under defined conditions, have here been extended to other factors affecting cooking loss. Cold shortening of the muscle has no effect. Searing of the ends before cooking causes a slight increase in loss. In samples cooked for varying times at 80 ºC, cooking loss rises gradually up to 2h, while cooking shortening and shear force reach a maximum much more quickly. Colour changes are described in meat cooked for various times, then cut and exposed to air. Slow cooking gives higher cooking losses than fast, but a lower shear force.Histological studies have shown that in frozen sections maintained in aqueous media the annular shrinkage space is small and does not vary significantly between cooking treatments. The dehydration involved in paraffin sections exaggerate the shrinkage, although these sections show best the fused and apparently intact sarcolemmas. The electron microscope, however, reveals that there are many punctures in the membranes.
Nutritional value of mixtures of baladi bread and broad beans
Authors: Hussein Laila , Gabrial Gamal N. , Morcos Sabry R. 
Published: November 2006

AbstractSeveral supplementation mixtures to the local Egyptian bread were designed and tested for their p.e.r. and n.p.u. values using weanling rats. In the first experiment, broad beans (var. baladi) were subjected to five different methods of preparation and each of the products was added to bread‐based diets at 50 : 50 nitrogen ratio. When the p.e.r. (1.78) and n.p.u. (53) values of the raw beans were set as 100 and 100, the respective following values are obtained: 94, 98 for soaked; 94, 87 for germinated followed by boiling and 59, 79 for autoclaved beans (1 h). In the second experiment 11 different protein mixtures were tested for their p.e.r. values. The tested protein mixture with the lowest p.e.r. value is that from bread + 0.5% DL‐Met (p.e.r. = 1.3). The most favourable mixture found is bread + Met + Lys + Thr (p.e.r. = 3.3) to bring it to level furnished by whole egg, followed by the mixtures bread N and raw broad bean N 40:60 (p.e.r. = 3.0); bread N and stewed broad bean N 70:30 (p.e.r. = 2.8). Upon supplementation with 0.5% DL‐Met mean p.e.r. values of 3.0 and 2.7 were obtained for raw and stewed broad beans diets, respectively. The amino acid analyses showed losses of 10 and 35% in the lysine and S‐containing amino acids, respectively, after autoclaving the beans for 1 h.
A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller
Authors: Carse William A. , Locker Ronald H. 
Published: November 2006

AbstractThe surface pH values of lamb and beef carcasses stored at 5 ºC have been measured over a 5‐day period. In both types of animal, muscle surfaces were at or near their minimum pH at 3 days, when the overall mean was pH 6.4. In the subsequent 2 days some sites showed no change in pH, while at others a small drop or a rise occurred. Rises in pH tended to be more common and greater on the beef. In lamb, intact muscle surfaces varied only from pH 6.3 to 6.6 at 3 days, while beef muscles varied widely, from pH 5.8 to 7.1. Muscle surfaces cut during dressing fell much more rapidly in pH, particularly in beef. Fatty sites fell from near pH 8.0 to near pH 7.0. The pH of beef surfaces chilled to ‐3 ºC fell more rapidly to lower final values than those at 5 ºC. At 5 ºC there was little multiplication of bacteria on fat surfaces, whereas on muscle they grew moderately, irrespective of pH.
A differential scanning calorimetric study of the stability of egg white to heat denaturation
Authors: Donovan John W. , Mapes Carol J. , Davis John Gorton , Garibaldi John A. 
Published: November 2006

AbstractThe heat denaturation of egg white and its component proteins was studied by differential scanning calorimetry. At a heating rate of 10 °C/min, egg white at pH 7 shows two major endotherms, at 65 °C and 84 °C, produced by the denaturation of conalbumin and ovalbumin, respectively. The conalbumin endotherm is increased to 70 °C by raising the pH to 9.0, or 77 °C by addition of aluminium at neutral pH. Addition of sucrose stabilises all the proteins; at 10%sucrose, all endotherms are shifted 2 °C to higher temperatures. Within experimental error, the enthalpy of denaturation of egg white equals the sum of the enthalpies of denaturation of its component proteins, and is independent of pH over the pH range 7–9.
Pyruvate kinase and a phosphatase as potential indicators of potassium and magnesium status of Tomato and Cucumber Plants
Authors: Besford Robert T. 
Published: November 2006

AbstractThe activities of pyruvate kinase and a phosphatase in the leaves of tomato and cucumber may be used as indicators of the potassium and magnesium status of the plants and provide an estimate of the concentration of “available” magnesium in the leaves. Extracts were prepared from young, fully expanded leaves of tomato plants grown in the presence of two concentrations of nutrient potassium, and of cucumber plants receiving two concentrations of potassium and magnesium. The pyruvate kinase and phosphatase activities of the extracts were determined in the presence and absence of added potassium and/or magnesium. When assayed in the presence of added MgSO4 (10 μmol/ml) the pyruvate kinase activity from tomato leaves containing 1.87 g K+/100 g dry matter was half that obtained from leaves containing 3.54 g K+/100 g dry matter. Similarly in cucumber leaves adequate in potassium, the activity was significantly higher than that from leaves containing insufficient potassium. In this assay an indication of suboptimal potassium levels in the leaves of both tomato and cucumber plants was obtained before the onset of visible deficiency symptoms. In the presence of added KC1(50μmoles/ml) the pyruvate kinase activity from cucumber leaves was related to the magnesium concentration in the leaves, the highest activity being obtained from leaves of highest magnesium status. Furthermore, the activity of extracts from two groups of tomato leaves containing the same magnesium concentrations was very similar. The phosphatase activity of cucumber leaf extracts assayed in the presence of added KC1 (50μmol/ml) also paralleled the magnesium concentrations in the leaves. These enzyme assays, which can be completed within 2 h, could offer a rapid means of assessment of the potassium and magnesium status of tomato and cucumber plants.