bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cholesterol content in market hen eggs
Authors: Ingr I. , Simeonová J. , Stávková J. , Petrovský E. , Dostál F. 
Published: November 2006

AbstractThe yolk cholesterol content in eggs of White Hisex laying hybrid from 3 specialized commercial farms averaged 1230, 1330 and 1230 mg/100 g of yolk over an 11‐months laying period, i.e. 303, 304 and 309 mg cholesterol/100 g of consumable egg portions. In testing Babcock B‐380, Moravia SSL, Shaver Starcross 288, and Hisex HX‐1, the av. cholesterol content varied from 1200 to 1360 mg/100 g of yolk or from 372 to 444 mg/100 g of consumable egg portions. Throughout the egg‐laying period, the yolk cholesterol content fluctuated rather irregularly and showed great variability (variation coefficient 9.7–18.2%). The values recorded failed to follow any of the common functions of the trend. Intensive market egg production was found to be associated with decreases in yolk cholesterol content.
Changes in the fatty acid composition of dietetic ready‐to‐cook chicken meat products during frozen storage
Authors: Miteva E. , Bakalivanova T. 
Published: November 2006

AbstractA study was made on the fatty acid composition of dietetic ready‐to‐cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences having been found in the contents of palmitoleic and linolenic acids. During frozen storage, the contents of unsaturated fatty acids were reduced, especially intensively in the leg muscle ready‐to‐cook products. The fastest changes occurred in linolenic and linolic acids and partly in palmitic acid. The level of oleic acid remained substantially unchanged throughout the storage period. Irrespective of the changes found, the ratio of unsaturated and saturated fatty acids in all the groups studied remained greater than 1 for both types of meat. The application of citrate in the curing mixture had a favourable effect on the changes, in that a minimum alteration in the contents of unsaturated fatty acids was achieved.
Ultrafiltration of pickling bath brine
Authors: Kroll J. , Peters H. 
Published: November 2006

AbstractIf the pickling process is finished (after some days or weeks) pickling bath brine (brine) from a meat processing plant consists mainly beside water of sodium chloride, sodium nitrite, proteins and low molecular nitrogen‐substances. The raw protein content and the dissolved solids are dependent on the brine age. Usually the brine is discharged to the waste water. That means an increasing of COD (Chemical Oxygen Demand) and of mineral content of the effluent. Membrane processes have been applied to waste water treatment in the food processing industry as an integral part of an effluent processing system for effluent cleaning simultaneously with recovering valuable constituents.First experiments in the field of ultrafiltration (UF) of brine were described by Goldberg [2]. The aim of our experiments was to concentrate and separate the brine proteins and to regenerate the brine by ultrafiltration.
Effects of different processes on the carbohydrates of lima bean
Authors: Ologhobo A. D. , Fetuga B. L. 
Published: November 2006

AbstractChanges which occurred in the concentrations of free sugars, high‐molecular weight carbohydrates (water‐soluble carbohydrates, starch, hemicellulose, cellulose), and lignin in 3 differently processed varieties of lima bean have been studied. Samples were boiled, autoclaved or soaked in water and germinated for 3 days. Available carbohydrates (starch + sugars) which initially ranged from 53.3 to 54.8 g/100 g dry matter in the raw varieties, decreased very drastically with germination whilst raffinose disappeared and stachyose + verbascose were reduced to trace levels. Cooking as well as autoclaving brought about slight decrease in glucose, fructose and sucrose levels and increased oligosaccharide content of all the varieties. Changes in the content of the structural carbohydrates of all processed varieties were small. Cooking and germination, however effected some reductions in total unavailable carbohydrate content. The effect of these processes on improving the nutritional value of lima beans was discussed.
Qualitätsveränderungen während der Lagerung von Spargel (Asparagus officinalis L.) 2. Mitt. Ernährungsphysiologische Qualität
Authors: Böttcher H. 
Published: November 2006

AbstractIn mehrjährigen Versuchen wurden die beim Aufbewahren unter definierten Temperaturen (+0,5 bis 20 °C) eintretenden typischen Veränderungen von Bleichspargel in Zellglasverpackung (Transpirationsschutz) in Abhängigkeit von der Lagerdauer (x in Tagen) bestimmt: Die ablaufenden Atmungsvorgänge führen zu einem meist linearen Rückgang des Gehaltes an Trockenmasse und einem linearen Anstieg der Trockenmasseverluste im Produkt. Der typische Abbau des Vitamin C (Ascorbinsäure + Dehydroascorbinsäure) läßt sich für die Veränderungen im Gehalt durch die Funktion y = α0 + β1e−cθx und für die Verluste durch y = β1(1 ‐ ecθx) beschreiben, wobei cθ eine Maßzahl für die Schnelligkeit der Veränderungen in der Zeiteinheit darstellt. Unter kühlen Lagerbedingungen (+0,5 bis 4 °C) erhöht sich die Dehydroascorbinsäure im Verlauf der Lagerung. Die zumeist linearen Abnahmen der Gesamtzucker sind ausschließlich durch einen Rückgang der Monosaccharide entsprechend der Funktion y = α0 ‐ β1x0,5 bedingt. Die Zunahme der Disaccharide unter kühlen Lagerbedingungen (+0,5 °C) wird als Form der Reservestoffbildung angesehen. Die titrierbare Gesamtsäure zeigt nur Abnahmen zwischen 10 und 22%. Der große Einfluß der Lagertemperatur auf die Veränderungen der Inhaltsstoffe konnte mit der signifikanten Abstufung der Regressionskoeffizienten für die verschiedenen Temperaturbereiche statistisch belegt werden, wohingegen die Auswirkungen der jährlichen Anbaubedingungen sich nur bei den Sacchariden sehr deutlich zeigen. Alle Ergebnisse werden aus physiologischer Sicht diskutiert.
Influence of acetylated faba bean protein isolate on the rheological behaviour of O/W emulsions (Short communication)
Authors: Mendoza Martinez Anna Maria , Muschiolik G. , Sherman P. 
Published: November 2006

AbstractAcetylated faba bean protein isolate (AFBPI) is particularly suitable for the stabilisation of O/W emulsions in acid and neutral pH regions. An essential feature of the consistency of O/W emulsions stabilised with AFBPI is an attractive creamy texture and non‐slimy mouthfeel [7].The aim of the present paper was to investigate the influence of AFBPI with different degrees of acetylation on the rheological behaviour of neutral and acidified, freshly prepared, concentrated oil‐in‐water emulsions.
Chemische Untersuchungen an Schweineleber und den Produkten der Leberverarbeitung 2. Mitt. Wechselwirkung zwischen wasserlöslichen Leberproteinen und Glucose — nichtenzymatische Bräunungsreaktionen
Authors: Westphal G. , Doumbouya A. , Kroh L. 
Published: November 2006

AbstractUntersucht wurde der Einfluß der thermischen Behandlung der Schweineleber auf die Konzentration an wasserlöslichen Leberproteinen; dabei lassen sich letztere teilweise durch präparative Dünnschichtchromatographie auftrennen und UV‐spektroskopisch charakterisieren. Der Abnahme des meßbaren Proteingehaltes infolge Denaturierung folgt eine leichte Zunahme aufgrund der danach leichteren Zugänglichkeit der hydrophoben Proteinbereiche und der hydrolytischen Spaltung der Eiweiße. Die gleiche qualitative Einschätzung läßt sich für das Modellprotein (Rinderserumalbumin) treffen.Der Zusatz von Glucose führte in beiden Fällen zu einer Intensivierung der Wechselwirkung zwischen den Proteinen und den Zuckern — die Folge ist in jedem Falle eine Verstärkung der Bräunungsintensität (Maillard‐Reaktion).
Structure of protein solutions. Part 2. Solutions of total protein of yeast Saccharomyces cerevisiae
Authors: Soloshenko V. M. , Sergeev V. A. , Bezrukov M. G. , Titova E. F. 
Published: November 2006

AbstractWater systems formed by total protein of yeast Saccharomyces cerevisiae and model systems on the basis of unfractionated casein were studied by viscosimetry and electron microscopy.Methodologically, both methods offered a possibility of distinguishing several quantitatively different concentration intervals in protein solutions under different conditions. Viscosimetry gave the most informative results at the concentration intervals where the solutions approached the true ones, while electron microscopy did so when supermolecular formations prevailed. In comparing the data obtained by these two methods the following conclusions were drawn:At low temperatures (4–10 °C) yeast protein was in molecular‐dissociated condition. Association in the system starts at 10 °C, and becomes enhanced with a rise in temperature. A temperature rise to 25–30 °C promotes a more compact packing of polypeptide chains; further heating leads to high‐temperature denaturation.Lipids induce covering of polypeptide chains and prevent associations. thus leading to an increase in the system's thermostability.
Influence of selected sugars and temperature on fatty acids composition in Candida tropicalis
Authors: Tahoun Mahmoud K. , Shata Osama H. , Mashalley Reda I. , Abou‐Domia Samir A. 
Published: November 2006

AbstractTemperature, mono‐ and disaccharides affected lipids, biomass production as well as odd‐chain and unsaturated fatty acids contents of Candida tropicalis. With various sugars as carbon sources at 30 °C, the order for biomass production was, galactose > glucose > sucrose > fructose > lactose, while lipids production/g biomass decreased as follows: galactose, glucose, sucrose, fructose and lactose. On the other hand, the odd‐chain fatty acids contents decreased in the following order: fructose, sucrose, glucose and lactose. Lowering the temperature of cultivation to 15 °C, decreased biomass and lipids production. However, a notable decrease in odd‐chain fatty acids contents was detected.
Oxalic acid content of healthy and infected citrus fruits in Nigeria
Authors: Ikotun T. , Faboya O. , Umoh S. O. 
Published: November 2006

AbstractThe oxalic acid content of the fresh juice of some healthy citrus fruits in Nigeria is very low (0.012%). Whereas in the juice of fruits infected with Aspergillus aculeatus, oxalic‐acid content increased to 0.028%, the oxalic‐acid content of the juice infected with A. tamarii was lower (0.008%) than in healthy fruits. However, the oxalic‐acid content of citrus‐fruit pulp was much higher than in the juice and was much higher in the infected (0.68%) than in the pulps of healthy citrus fruits (0.11%). The oxalic‐acid content of fruits pulps infected with A. aculeatus was consistently the highest. The oxalic‐acid content of the rind of healthy fruits (0.10%) was low (though higher than in the juice) but in the infected fruits, the oxalic‐acid content of the rind was much higher, being highest again in those infected with A. aculeatus (0.65%). The effects of oxalic acid on man, animals, plants and some of its uses in medicine and industry are discussed.
Analysis of herbicide residues in sugar beet and sugar
Authors: Tekel J. , Farkaš P. , Kovačičová J. , Szokolay A. 
Published: November 2006

AbstractA simple quantitative TLC method for the determination of the residues of herbicide inhibiting photosynthesis was compared with capillary GLC for the analysis of atrazine, chloridazone, lenacil, phenmedipham and desmedipham in sugar beet and sugar. No significant differences in the determination limit and precision of the two methods were found.Monitoring of herbicide residue levels in commercial sugar revealed low levels of atrazine (0.003 mg kg−1 on average) in all the samples. This contamination level does not present a health hazard for consumers.
Binding of cellulose sulphates to the 12 S globulin and the low molecular mass basic protein fraction from rape seed in insoluble complexes
Authors: Schwenke K. D. , Augustat D. , Wagenknecht W. 
Published: November 2006

AbstractThe binding of two differently substituted cellulose sulphates (CS) with DS 0.50 and 0.33 to two main rapeseed proteins, the high molecular mass neutral 12 S globulin and the low molecular mass basic protein fraction (“albumin”) in insoluble complexes at pH < Pi (protein) has been studied using turbidimetric titration and chemical analysis of the supernatant after coprecipitation. The binding of both types of CS to the globulin at pH 3.0–2.5 at the precipitation occurs at a substoichiometric CS‐protein mass ratio. This result has been obtained both by turbidimetric titration and chemical analysis. Contrary to that, the CS binding to the albumin is substoichiometric according to the turbidimetric titration and stoichiometric according to the chemical analysis.The CS‐protein mass ratio in the coprecipitates obtained of pH 2.5 and 3.0 is nearly independent on the CS concentration applied for the precipitation of the albumin. There is a typical dependence on the CS concentration, however, for the globulin at pH 3.0, which becomes less pronounced at pH 2.5.The CS‐globulin complexes form sharp turbidimetric titration curves at pH < Pi (pH 2.5–5.5), the maximum position of which shifts to lower pH with increasing percentage of CS. The analogous titration curves for the CS‐albumin complexes are broader, owing to the heterogeneity of the albumin fraction. Both polyanions exert a solubilizing effect at a molar excess on both proteins. Regarding the weight part necessary for precipitation (Winsol), forming stoichiometric complexes (Wstoich.) and solubilization (Wcrit.) of the proteins, the following range can be written: Winsol. < Wstoich. < Wcrit.
The effect of gestation and of protein quality on the nutritive utilization of protein
Authors: Verdü M. C. , Salido G. , Lopez Frias M. , Campos M. S. , Mataix F. J. 
Published: November 2006

AbstractA study was made of the effect of protein quality on gestation and on digestive and metabolic utilization in Wistar rats. The protein level of the diet was 14%, and the protein sources used were: casein, beans and a mix of beans and wheat, in order to complement the essential amino‐acids deficient in both protein sources.Gestation increased food intake in the 3 groups of experiments, in which distinct protein sources were used. Protein quality did not affect food intake in the two physiological situations under study (gestation and non‐gestation). In pregnant animals, the greatest weight gains were obtained with the casein diet, while in non‐pregnant ones the weight increases were greater with the diet of beans and wheat. The smallest gains recorded were those of pregnant and non‐pregnant rats fed a diet of beans. Gestation did not affect protein‐absorption. The digestive utilization of protein was superior with the casein diet.The study of nitrogen retention showed: 1. The pregnant animals retained more nitrogen than the non‐pregnant animals with all of the diets under study. 2. In pregnant animals, the greatest metabolic utilization took place with the casein diet, with little difference between the bean and bean‐wheat mix diets, although in the latter it was slightly superior.
The effect of coagulum washing on the quality of soybean and faba bean isolates
Authors: Borowska J. , Kozlowska H. 
Published: November 2006

AbstractProtein isolates of faba bean and soybean, obtained using waste effluents of potato as protein extrahent, and water or 86% ethanol or 2% ascorbic acid for washing coagulum, were investigated. Both the use of 86% ethanol and 2% ascorbic acid lowered the solubility of isolates (approx. 1.7–11.9%), stronger protein denaturation being caused by ethanol. Although the use of waste effluents of potato increased trypsin inhibitors activity compared with the use of water, applying ethanol or ascorbic acid washing considerably lowered this activity. The use of 86% ethanol also caused an elimination of approx. 60% phytates from soybean isolates and a little less from faba bean ones. Ascorbic acid eliminated these undesirable compounds only to a small extent. In the case of 86% ethanol the organoleptic properties of isolates were found to have been improved. The isolates were of lighter colour and they were completely devoid of the leguminous taste.
Utilization of capillary isotachophoresis during fermentation of cabbage
Authors: Karovičová J. , Polonsky J. , Drdák M. 
Published: November 2006

AbstractThis paper concentrates upon following of changes occurring in organic acids in a model experiment during fermentation of cabbage using the capillary isotachophoresis method. Isotachophoresis is one of the electrophoretic methods of separation where mixtures of various compounds are separated due to the non‐uniform mobility of ions of individual compounds in a homogenous, direct‐current electrical field [1]. The analysis is carried out in an equipment comprising a polytetrafluoroethylene (PTFE) column, a dosaging apparatus, two electrode compartments, and detectors. The electrode compartments are directly connected to the stabilized source of DC current. The detectors recently used are mainly conductivity probes as well as UV absorption detectors.Until recently, contents of organic acids had been determined using traditional analytical methods [2], occasionally supplemented by modern physical and physicochemical analytical processes from which the separation methods [3, 4] have found the most widespread use. The separation of lactic, acetic, phosphoric, citric and ascorbic acids, simultaneously present in the liquid portion of fermented cabbage, is based upon their different mobilities within the scope of analytical isotachophoresis (ITP). The method shows good reproducibility, fast results are obtained with small samples.
Optimal oxidant requirement of wheat‐oat composite flours
Authors: Oomah B. D. , Lefkovitch L. P. 
Published: November 2006

AbstractA series of experiments were used to study the combinations of oxidants (ascorbic acid and/or potassium bromate), water and oat flour in a composite maximizing loaf volume. Differences in yeast batches dominated the oxidative requirements of composite flours. Only oat flour significantly reduced loaf volume, whereas water tended to increase it. At 68–72% moisture content, optimum loaf volume needed only potassium bromate without ascorbic acid, and oat flour had no effect on these oxidative requirements. At 64% moisture content, the oxidant requirement depended heavily on the level of oat flour in the composite. At 61.6% water level, there was a high tolerance of loaf volume to potassium bromate. Our observations indicate that loaf volume of 0–15% wheat‐oat composites can be optimized by a sufficiently high water level in the dough, coupled with controlling the oxidative action of yeast fermentation.
Effect of the drying process on the nutritive value of milk Part 1. Biochemical composition
Authors: El‐Shafei Malak M. , Al‐Amoudy Nadia S. , Said Amin K. 
Published: November 2006

AbstractFive different brands of instant dry whole milk that are most commonly used, and freeze dried milk were analyzed for nitrogen, fat, ash and 4 inorganic constituents and compared with human milk. The composition of the milks differed considerably. The protein content varied widely, ranging from 11.6 to 24.5%. Fat content did not differ widely, ranging from 24.9 to 29.5%. Freeze dried milk had the highest fat content (42.6%). Three out of the five brands of dry milk studied were spray dried and the remaining two were roller dried. All milks tested contained considerably more sodium, potassium, calcium and phosphorus solid than human milk, some of them the four fold amount of calcium and phosphorus.
Amino‐acid composition and mycology of Sekete, a fermented product from Zea mays L
Authors: Fapohunda S. O. 
Published: November 2006

AbstractThe local procedure for preparing Sekete is described. The isolated microfungi, Aspergillus flavus Link., Cladosporium cladosporioides (Fres.) de Vries, and Alternaria tenuissima (Kunze) Wiltshire, were examined for various aspects of their physiology and biochemistry. Sekete is rich in important amino acids as alanine, leucine, tyrosine, and lysine, though proline and arginine are lacking. All the mycoflora isolated exhibited good secretion of extracellular enzymes. Pullulan, starch, soyabean meal, and corn steep liquor encouraged alpha‐amylase production.
Review article Flatulence — Causes, relation to diet and remedies
Authors: Price K. R. , Lewis Jenny , Wyatt G. M. , Fenwick G. R. 
Published: November 2006

AbstractIn addition to causing embarassment and unease, flatulence is linked to a variety of symptoms, some of which may be distressing. This review describes the origins of intestinal gas, its composition and methods which have been developed for its analysis. Emphasis is placed upon the effects of legumes in the diet in producing excessive intestinal gas and, particularly, on the role of raffinose‐type oligosaccharides, containing α‐galactosidic groupings. Suggestions for overcoming the problem are presented, including drug treatment, enzyme treatment, food processing and plant breeding. It is emphasised that removal of all raffinose‐oligosaccharides from beans does not remove the problem of flatulence in animals and man; the compounds responsible — though assumed to be polysaccharides (or polysaccharide‐derived oligomers formed by processing or cooking) — have yet to be characterised.
Untersuchungen zum Einfluß von mikrobiellem Eiweiß auf Kohlenwasserstoffbasis (fermosin) mit definierter Fettsäurezusammensetzung auf den Fettstoffwechsel und die Fettzusammensetzung von landwirtschaftlichen Nutztieren 1. Mitt. Einfluß von fermosin auf die Zusammensetzung von Broilerdepotfett
Authors: Lusky K. , Stoyke M. , Göbel Roswitha , Busch Angela , Ackermann H. 
Published: November 2006

AbstractEs wird der Einfluß von „fermosin”︁ auf die Zusammensetzung des Depotfettes von Broilern und die oxydative Stabilität dieser Fette untersucht. Als Kontrollen wurden Versuchstiere mit konventionell auf Kohlenhydratbasis produzierter Hefe gefüttert. Die Untersuchungsergebnisse werden im Vergleich zu Literaturangaben diskutiert.
Untersuchungen zum Nickelgehalt von Lebensmitteln
Authors: Ruick G. 
Published: November 2006

AbstractIn 933 Lebensmitteln (Marktproben aus einem stark industrialisierten Gebiet der DDR) wird der Nickelgehalt mit Hilfe der Flammen‐AAS und der Adsorptionsvoltammetrie bestimmt. Ein Vergleich der mit beiden Analysenverfahren erhaltenen Resultate zeigt, daß signifikante Abweichungen nicht auftreten. Die ermittelten Nickelgehalte stimmen gut mit vergleichbaren Werten aus der Literatur überein. Eine Abschätzung der alimentären wöchentlichen Nickelaufnahme auf der Grundlage der Angaben des statistischen Jahrbuches der DDR ergab einen Wert von 1,05 mg Ni pro Person.