bluuebunny/crossref_metadata_2025_split huggingface dataset:
An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets
Authors: Aliya Sultana , Geervani Pasala 
Published: October 2006

AbstractFermented products of legumes, Bengal gram dhal (Cicer arietinum) and green gram dhal (Phaseolus aureus), and millets, bajra (Pennisetum typhoideum), jowar (Sorghum vulgare) and ragi (Eleucine coracana), were analysed for protein quality and vitamin B content. Fermentation reduced total crude protein by 6‐8 % in the legume products and 4‐6% in the millet products of bajra and ragi. No reduction in crude protein was observed in fermented jowar products. Temperature of batters increased considerably on fermentation, while pH decreased. The protein efficiency ratio (PER) and the true digestibility (TD) of legume products were not altered by fermentation, the biological value (BV) and net protein utilisation, (NPU), of Bengal gram dhokla improved significantly (P<0.05). The TD of fermented jowar increased significantly (P < 0.05) but not that of ragi, bajra and the legume products. BV and NPU of both jowar and ragi products increased significantly on fermentation (P<0.05) but not that of bajra. The thiamin and riboflavin contents of both the legume and millet products increased with increase in fermentation time. Steaming and cooking after fermentation reduced the thiamin and riboflavin content. However, fermentation after cooking of millet batters increased the levels of both vitamins markedly.
Rheological studies on specific ion forms of ι‐carrageenate gels
Authors: Morris Victor J. , Chilvers Graham R. 
Published: October 2006

AbstractMeasurements have been made of the shear modulus for calcium, potassium and sodium ι‐carrageenate gels as a function of biopolymer concentration and temperature. The results are discussed in terms of the application of rubber elasticity theory. Calcium ι‐carrageenate gels appear to possess a random glass‐like structure whereas both sodium and potassium ι‐carrageenate gels form a pseudocrystalline structure. These differences are tentatively attributed to differences in the solubility of the salt forms which, through controlling the gelation temperature, moderate the kinetics of the gelation process.
A critical review of biological methods for the detection of fungal toxins in foods and foodstuffs
Authors: Watson David H. , Lindsay David G. 
Published: October 2006

AbstractMany biological assays (bioassays) have been developed to detect fungal toxins (mycotoxins). Few of these assays are as sensitive to mycotoxins as chemical assays or have been shown to be able to detect a wide range of different mycotoxins. Bioassays also suffer from a number of other problems including interference by nonfungal agents and from often being slow and less reproducible than chemical assays for mycotoxins. Bioassays have given little valuable information in their use in the surveillance of food and foodstuffs. Their major value has been in the initial identification and isolation of mycotoxins.
The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds
Authors: Kirkman Michael A. , Shewry Peter R. , Miflin Benjamin J. 
Published: October 2006

AbstractIncreases in the total grain nitrogen of barley (cv. Julia and Bomi), resulting from increased N fertilisation, are accompanied by decreases in the relative lysine content of the grain proteins. Extraction of the grain proteins shows that the high‐N grain have increased relative and total amounts of the lysine‐poor storage protein (hordein) fraction. There are only small increases in the total amounts of the other more lysine‐rich protein fractions (salt‐soluble proteins and glutelin+residue proteins). There is also little or no effect on the amino acid compositions of the fractions. Consequently, it is concluded that the decreased relative lysine content of the whole grain is due to the increased synthesis of hordein. Further evidence for this hypothesis comes from similar studies with the high‐lysine mutant, Risø 1508, in which the high‐lysine character results from a decrease in the relative and total amount of hordein. The hordein fraction does not increase disproportionately with increasing grain N, nor does the relative lysine content of the grain decrease. There is no effect of grain N on the polypeptide compositions of the salt‐soluble proteins of either line. However, in Bomi and Julia increased grain N does result in an increase in the relative amount of sulphur‐poor ‘C’ hordein polypeptides in the hordein fraction. It is speculated that this results from limitation of S relative to N.
Inactivation of soya bean trypsin inhibitors by thiols
Authors: Friedman Mendel , Grosjean Ok‐Koo K. , Zahnley James C. 
Published: October 2006

AbstractSystematic studies of factors that inactivate soya bean trypsin inhibitors showed that thiols facilitate heat inactivation, as illustrated by the following examples. Heating soya flour in an aqueous medium in a water‐bath from 25 to 93°C for 1 h showed that heat alone does not begin to inactivate the inhibitor until about 55°C (around 10% inactivation). The corresponding value at 85 °C is 60%. In contrast, inactivation in the presence of N‐acetylcysteine proceeds more rapidly, as shown by 70% inactivation at 55 °C and 94% at 85 °C. These results, and additional data, illustrate the complementary co‐operative effect of heat and thiols in inactivating soya bean trypsin inhibitors in commercial soya flour. The thiol treatment also strikingly enhances the in‐vitro digestibility of soya proteins by trypsin. The results are discussed with reference to the role of disulphide bonds in the mechanism of enzyme inhibition.
Oregano spices and Origanum chemotypes
Authors: Fleisher Alexander , Sneer Naava 
Published: October 2006

AbstractA high carvacrol content in essential oil is the key to the concept of the ‘oregano’ spice and is a prerequisite determining a plant's suitability for the preparation of this condiment. Origanum heracleoticum L., the main source of Greek oregano, is a chemically non‐uniform species. Within its wild population there are at least three chemo‐varieties which, although similar in their external appearance, differ in their odours. On the basis of their flavours and essential oil compositions, these varieties could be defined as marjoram, thyme and oregano‐types. The latter, which contains mainly carvacrol, is traditionally, and almost exclusively, collected for oregano spice preparation on the basis of its odour.
Nutritional quality of the blue‐green alga Spirulina platensis geitler
Authors: Narasimha D. L. R. , Venkataraman G. S. , Duggal Surinder K. , Eggum Bjorn O. 
Published: October 2006

AbstractThe nutritional quality of the blue‐green alga Spirulina platensis has been evaluated on the basis of its chemical and amino acid compositions and feeding trials with rats. The protein content of the alga was 58.5%, lysine 4.34 g 100 g−1 protein, sulphurcontaining amino acids (methionine and cystine) 2.77 g 100 g−1 protein, and nucleic acids 4%. The true protein digestibility of the alga was found to be 75.5 and its biological value (BV) 68. Supplementation of the alga with methionine (0.2%) resulted in a significant improvement in the BV and net protein utilisation (NPU), but had no effect on true digestibility (TD). TD, BV and NPU were significantly improved when the alga was supplemented with barley (50% nitrogen from both). In Chad and Mexico the alga has been used for centuries as a food. This together with its low cost of production, makes it a suitable source of high quality protein for use as a feed supplement.
Enzymic modification of sorghum endosperm during seedling growth and malting
Authors: Aisien Anthony O. 
Published: October 2006

AbstractModification in the sorghum grain endosperm during seedling growth and malting was found to be associated mainly with increased activities of α‐amylase, endo‐β‐glucanase, limit dextrinase and endoprotease. The major starch‐degrading enzyme was α‐amylase. The activities of endo‐β‐glucanase, limit dextrinase and endoprotease were comparatively higher in the endosperm than in the embryo during seedling growth. Endo‐β‐glucanase activity appeared to be relatively low during seedling growth. The low activity of this enzyme might be partially responsible for the limited degradation of the cell walls in the endosperm of the malted grain.
Analysis of carbohydrates in the jute plant (Corchorus capsularis)
Authors: Mosihuzzaman M. , Theander Olof , Åman Per 
Published: October 2006

AbstractJute plants (Corchorus capsularis) were fractionated into bark and stick. Jute fibre was produced from the bark by retting in water. Polysaccharides and lignin (estimated as Klason lignin) were the major constituents of the three jute fractions. Glucose, fructose, sucrose, six low‐molecular weight sugar alcohols (glycerol, erythritol, threitol, rhamnitol, arabinitol, and mannitol), and two inositols (myo‐inositol and scyllitol) were identified and quantified in the bark; all these compounds, except rhamnitol were also measured in the stick. Cellulose, xylans and pectins were major polysaccharide constituents in the three jute fractions. During fibre production by retting, extractives and pectic polysaccharides were solubilised or degraded, producing a fibre material enriched in cellulose and xylans.
Use of nitrification inhibitors to improve recovery of mineralised nitrogen by winter wheat
Authors: Rodgers G. Alan , Ashworth John 
Published: October 2006

AbstractNitrification inhibitors were applied in September 1980, after ploughing of a grass ley, to prevent formation of NO3‐N which could be lost by leaching and denitrification. Laboratory tests indicated that nitrapyrin or etridiazole at 1 μg g soil−1 and dicyandiamide (DCD) at 10 μg g−1 could inhibit nitrification by approximately 40%, compared with untreated soil, for 10 weeks at 10°C. In the field, nitrapyrin, etridiazole and DCD had little effect on NH4 and NO3 levels in the soil throughout autumn and winter. In April uptake of mineralised N by wheat was greater in plots treated with DCD (but not with nitrapyrin or etridiazole) than in untreated plots. Spring fertiliser N applications (35 or 70 kg N ha−1) increased ear numbers, as did the two rates of all inhibitors except etridiazole. At harvest, grain and straw yields were increased by both rates of DCD with and without fertiliser N in spring, but there were no consistent increases from nitrapyrin or etridiazole. The mean increases in N uptake by wheat grain plus straw were 12 and 15% for 5 and 20 kg ha−1 DCD respectively. DCD could be of use in preventing losses of NO3‐N, particularly in situations where large amounts of N may be mineralised during autumn and would be liable to loss prior to crop uptake.
Changes in the composition and state of unesterified C14–C32 fatty acids during their passage through the ovine digestive tract
Authors: Body Denis R. , Grace Neville D. 
Published: October 2006

AbstractThe total amounts of C14–C32 and their composition in the free and anionic state (fatty acid soaps) in the diet, entering and leaving the small intestine and excreted in the faeces were determined in sheep fed white clover or white clover plus corn oil. Only small amounts of fatty acid soaps were found in the digesta entering the small intestine while the hind gut was the major site of soap formation as 66‐73% of the faecal fatty acids were present as fatty acid soaps. In the digesta and faeces the distributions of the C14 and C32, expressed as a percentage of the total fatty acids, within the free and anionic states were similar. In contrast to the C14–C18 fatty acids no significant apparent absorption of the C19–C32 fatty acids occurred.
An apparatus for the comparative collection of headspace volatiles of watercress
Authors: Spence Rose‐Marie M. , Tucknott Owen G. 
Published: October 2006

AbstractAn apparatus is described for the collection of headspace volatiles from comparative samples of watercress in controlled temperature and lighting conditions by adsorption on Porapak Q. Gas chromatographic and mass spectrometric analysis of the volatiles from green watercress with and without a cytokinin treatment, and green and Florida type watercress were compared over a 7‐day period at 10°C in the dark.
The effect of supplemental methionine and inorganic sulphate on the ruminal digestion of grass silage in sheep
Authors: Chamberlain David G. , Thomas Phillip C. 
Published: October 2006

AbstractThe effects of an intra‐ruminal infusion of a mixture of methionine (7.0 g day−1) and sodium sulphate (6.7 g day−1) on the digestion of grass silage were examined in four sheep fitted with cannulas in the rumen and proximal duodenum. There were no significant (P>0.05) effects of the infusion on the ruminal digestion of OM, cellulose or N, or on the concentrations of total or individual VFA in the rumen fluid though the numbers of protozoa in the rumen were reduced (P<0.05). The amounts of total methionine or of bacterial nitrogen reaching the duodenum were not significantly (P>0.05) altered by the infusion and rates of bacterial synthesis were 21 and 23 g N kg−1 OM (s.e.d. 3.7, P>0.05) apparently digested in the rumen for the control and infusion treatments respectively. The infusion resulted in a significant (P<0.01) increase of 21% in the amount of total long‐chain fatty acids at the duodenum. This reflected an increased flow of all fatty acids of chain‐length 14:0 and above though more than 80% the response was accounted for by the increased flow of 18:0 and 16:0 acids. It is concluded that the infused supplement stimulated the synthesis of microbial lipid in the rumen.
Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)
Authors: Williams Philip C. , Nakoul Hanni , Singh K. B. 
Published: October 2006

AbstractThe time required to cook chickpeas (Cicer arietinum) varies from 55 to over 200 min. Seed weight and volume, swelling index and hydration capacity were found to correlate with cooking time. Correlation coefficients of between 0.65 and 0.75 were found for kabuli‐type (large seed) chickpeas, and coefficients of between 0.78 and 0.87 when desi types (small seed) were included. These relationships enable large numbers of chickpea genotypes to be screened rapidly into long, medium and short cooking time types.
The flavour of muscat wine: The sensory contribution of some volatile compounds
Authors: Etievant P. X. , Issanchou S. N. , Bayonove C. L. 
Published: October 2006

AbstractNine volatile constituents of a Muscat de Frontignan wine were selected as potentially important to the aroma of this wine by sniffing the chromatographic effluent following gas‐chromatographic separation of an aroma extract. Their concentrations were determined by mass fragmentometry and their olfactory thresholds estimated in a white base wine by calculating odour impact values. Ethyl‐cinnamate and β‐ionone contributed significantly to the aroma of the wine investigated.
Preference of cauliflower related to sensory descriptive variables by partial least squares (PLS) regression
Authors: Martens Magni , Martens Harald , Wold Svante 
Published: October 2006

AbstractTwo new multivariate techniques for comparing two blocks of variables were tested on sensory data from cauliflower. The techniques are based on Partial Least Squares (PLS) regression on latent variables. The method of PLS2 was used for relating four different preference variables simultaneously to 11 descriptive variables by regression on common factors. The method of PLS1 was subsequently used to relate individual preference variables to the 11 descriptive variables. Two factors were in each case found to be statistically significant by cross‐validation. The first, dominating PLS2 factor was a general quality factor showing that all the descriptive variables were more or less related to all the preference variables. This quality factor agreed well with the producers quality classification of the batches upon harvesting. A second, minor factor distinguished between texture and flavour descriptor's relationships to the preferences. PLS1 regressions showed that texture preference was best predicted by texture descriptois, especially crispness, and flavour preference was best predicted by flavour descriptors, especially fruitiness. Some benefits of the PLS methods over the conventional alternatives of stepwise regression and principle component analysis are discussed.
Influence of variety, site and storage on physical, sensory and compositional aspects of mashed potato
Authors: Faulks Richard M. , Griffiths Nerys M. 
Published: October 2006

AbstractOver two seasons, eight potato varieties were grown locally and the three principal UK maincrop varieties at different sites. After periods of storage domestically prepared mashed potato was made from this material and assessed for back extrusion, adhesion, particle and cell size and distribution, ‘free’ starch, dry matter and cell wall polysaccharides in conjunction with sensory textural assessments for mealiness, moisture and structure. The results indicate that there are strong correlations between the physical measurements of work done during back extrusion (EWD) and the deformation to peak adhesion force (ADP) with both dry matter (DM) and the mean sensory scores for mealiness, moisture and structure. The sensory characteristics were also highly interdependent. The r value of these relationships declines after prolonged storage. No significant correlations were found between particle size or cell size and distribution and any of the physical, sensory or compositional data at any storage time. With the three principal UK maincrop varieties, site influenced DM and hence physical and sensory texture more strongly than variety.
The aroma of blueberries
Authors: Hirvi Timo , Honkanen Erkki 
Published: October 2006

AbstractThe volatile components of bilberry, bog blueberry and cultivated high‐bush blueberry (cv. Rancocas) were analysed by gas chromatography and mass spectrometry. Several new compounds not reported previously as blueberry volatiles were detected. These included methyl and ethyl 2‐hydroxy‐3‐methylbutanoate, methyl and ethyl 3‐hydroxy‐3‐methylbutanoate, 2‐phenylethyl formate, methyl salicylate, farnesol, farnesyl acetate, vanillin, myristicine, 4‐vinylphenol, 2‐methoxy‐5‐vinylphenol, citronellol, hydroxycitronellol and some γ‐ and δ‐lactones. The character impact compounds of bilberry were found to be the above‐mentioned hydroxy esters together with 2‐phenylethanol and its esters and the γ‐ and δ‐lactones, whereas myristicine, citronellol, hydroxycitronellol, farnesol and farnesyl acetate were typical of the aroma of high‐bush blueberry.
Some aspects of the use of high‐performance liquid chromatography for the determination of vitamin A in animal feeding stuffs
Authors: Lawn Richard E. , Harris John R. , Johnson Steven F. 
Published: October 2006

AbstractThe application of high‐performance liquid chromatography to the determination of vitamin A in animal feeding stuffs has been investigated. Particular emphasis has been given to some of those aspects that would be of importance to official control methods. Vitamin A exists as six geometric isomers, some or all of which may be present in feed extracts. The effect of this on both ultraviolet and fluorescence quantitation is described, using all‐trans retinol and 13‐cis retinol as examples of the different isomers. The isomers were eluted coincidentally from a reversed‐phase column; information on the isomeric composition of the feed extracts was obtained by means of the maleic anhydride reaction. These results were confirmed by a normal phase chromatographic procedure which resolved all‐trans and 13‐cis retinol.
Silage fermentation of fish or fish waste products with lactic acid bacteria
Authors: Lindgren Sven , Pleje Mats 
Published: October 2006

AbstractSilage fermentation of minced fish and fish offal after inoculation with cereals prefermented with Pediococcus acidilactici and Lactobacillus plantarum initiates a rapid fall in pH to below 4.5 within 30 h, and the content of competing gram‐negative fermenters and fish pathogens, such as Vibrio anguillarum and Aeromonas salmonicida, is eliminated. The addition of 0.1% sorbic acid inhibits the growth of yeasts during the initial fermentation period and during storage but does not affect the lactic acid fermentation. Degradation of nitrogen components proceeds during storage and is manifested as an increase in volatile basic nitrogen compounds, amino acids and peptides. These substances increase the pH and/or force the bacteria to produce more acid. The rate of production of these basic substances is mainly temperature‐dependent and cannot be attributed to microbial activity. The proteolytic activity is mainly caused by tissue proteases (e.g., cathepsins) and, to a lower degree, by gut proteases. It is doubtful whether fish fermentation can be utilised on an industrial scale without improving the technique. Such improvements consist of the selection and use of psychotrophic lactic acid fermenters and commercially acceptable inhibitors of proteolytic activity and yeast growth.
Carbohydrate and phenolic constituents in a comprehensive range of rapeseed and canola fractions: Nutritional significance for animals
Authors: Blair Robert , Reichert Robert D. 
Published: October 2006

AbstractCotyledons from 11 varieties of rapeseed and canola seed were extracted with hexane and analysed for tannins, α‐amylase inhibition value, starch and available carbohydrate by conventional methods. The sinapine content (total sinapic acid esters plus free sinapic acid) was determined by a spectrophotometric method. Samples of soya bean cotyledons, high‐tannin sorghum grain and commercial rapeseed and canola meals were also analysed for comparison. Sinapine in rapeseed and canola cotyledons was measured at mean levels of 2.67 and 2.85% respectively. Tannins were detected in these cotyledons but only at low levels. The α‐amylase inhibition values were also low or negative. Starch was detected in negligible amounts, and available carbohydrate at 13–14%. The predicted metabolisable energy (ME) value of commercial rapeseed or canola meal for poultry was found to be numerically close to the determined value when the available carbohydrate value was reduced to 35% of the observed value.
Purification, characterisation and kinetics of a trypsin inhibitor from black gram (Vigna mungo)
Authors: Kamalakannan Vedhachalam , Sathyamoorthy Venugopal , Motlag Dinkar B. 
Published: October 2006

AbstractA black gram (Vigna mungo) trypsin inhibitor (BGTI) was purified to homogeneity by ammonium sulphate precipitation, DEAE‐cellulose chromatography and affinity chromatography. The homogeneity of the inhibitor was identified by polyacrylamide gel electrophoresis (PAGE), SDS–PAGE, immunodiffusion and immunoelectrophoresis. The isoelectric point of BGTI was 8.32. The molecular weight of the BGTI was found to be about 12500 by both gel filtration and SDS–PAGE. One mole of the BGTI was found to contain 75 amino acid residues, and it was identified as a glycoprotein, comprising about 18.2% carbohydrate. The BGTI was an uncompetitive inhibitor, stable in the pH range 2–10 and in the temperature range 30–80°C for 30 min.