bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 2. Mitt. Rekonstruktion von Konturen isolierter Objekte
Authors: Kozerke W. , Fromhold‐Treu I. 
Published: November 2006

AbstractDie Konturen von Objekten in digitalen Bildern können aus verschiedenen Gründen gestört sein, so daß die Objekte nicht vollständig erkannt werden können. In solchen Fällen werden Methoden zur Objektrekonstruktion benötigt. Es werden die Approximation der Objekte durch Ellipsen, Spline‐Funktionen und konvexe Hüllpolygone behandelt. Auch durch Dilatation und Erosion ist eine Objektrekonstruktion möglich. Schließlich wird eine Methode von Toussaint und Donaldson zum Schließen kleinerer Lücken in Konturen beschrieben.
Toxicological evaluation of rapeseed products in a subacute feeding study in rats
Authors: Plass R. , Bleyl D. W. R. , Lewerenz H.‐J. , Kroll J. 
Published: November 2006

AbstractGroups of 15 male rats were fed ad libitum for 4 weeks standard diet containing 0, 2.5, 5 or 10% rapeseed protein isolate (RPI), 2.5, 5 or 10% rapeseed extraction residue (RER) or 10% casein. Body weight gain and food intake were recorded weekly. Clinical chemistry analyses, haematology, urinanalysis, organ weights and histology were performed terminally. Serum alanine aminotransferase was decreased by RPI, RER and casein, while serum albumin only increased in rats fed RER. Microscopic examinations revealed abnormalities in liver and kidneys of animals at the 10% RPI, RER and casein levels. The absolute liver weights showed increases in the 5 and 10% RER groups and in the 10% RPI group. The relative kidney weights were reduced at all RER levels and in the 2.5% RPI group. Antithyroid activity of the rapeseed products were not noted.
Biological study on the effect of supplementing wheat flour with fish protein concentrate
Authors: Shehata Nazira A. 
Published: November 2006

AbstractThe protein quality of 4 Egyptian pastries made from different combinations of flour and fish protein concentrate (0%, 4% and 6%) was measured by rat growth study. Weight gain, feed consumption and PER were determined. Weight gain of rats fed cottage cheese crescents was higher than that fed date bars followed by that fed brouche, then rats fed salty sticks. Feed consumed by rats fed with the corresponding commercial pastries was low except in date bars group. Commercial pastries led to low weight gain and low PER values. Supplementing wheat flour with 6% fish protein concentrate gave the highest weight gain and the highest PER values.
Some specific features of the thermotropic gelation of carp actomyosin
Authors: Pavlova Ludmila A. , Damshkaln Lilija G. , Vainerman E. S. 
Published: November 2006

AbstractThis paper is devoted to the study of the heat treatment regime affection on the rheological properties of the actomyosin (AM) thermotropic gels of the muscle tissue of carp. It is shown, that systems containing AM undergo several conformational transitions during heating. These transitions make the essential contributions into the gelation process since they predetermine the dissociation, reassociation and aggregation of AM, i.e. they determine in the end the nature of the physicomechanical properties of the spatial network. The two‐ or three‐staged heat treatment of the AM dispersions at narrow temperature intervals was found to be optimal in order to obtain the more elastic thermotropic gels.
Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions
Authors: Lorenzen P. Chr. , Reimerdes E. H. 
Published: November 2006

Abstractαs‐ and β‐casein were treated with acid or alkaline phosphatase. The dependence of the dephosphorylation on incubation time was investigated by electrophoresis and by determination of the residual phosphate content. The degree of dephosphorylation is correlated with the stability of emulsions prepared with the modified proteins. Incubation of αs‐ and β‐casein with alkaline phosphatase increased the creaming stability 6‐ and 10‐fold respectively.
Potentiometric stripping analysis of selected heavy metals in biological materials
Authors: Sattar Abdus , Ahmad N. , Khan L. A. 
Published: November 2006

AbstractDifferent biological materials such as edible oils, refined and unrefined cane and beet sugar and tea (black and green) leaves were assayed for the heavy metals cadmium, copper, lead and zinc. The results revealed significant differences in heavy metal contents within each class of the biological materials (P < 0.05). Cadmium was not detectable in sugar samples. Among the oils, highest amounts of copper (0.263 μg/g) and lead (0.154 μg/g) were in corn oil and zinc in olive oil (3.01 μg/g) whereas cadmium exhibited a narrow range (0.023–0.033 μg/g). The samples of beet‐sugar generally contained higher levels of the heavy metals than cane‐sugar. Black and green tea leaves contained 0.411–0.908 μg Cd/g, 6.500–9.220 μg Cu/g, 2.200–5.238 μg Pb/g, and 14.500–25.180 μg Zn/g.
Sensory evaluation of whey‐based fruit beverages
Authors: Vojnović V. , Ritz M. , Vahčić N. 
Published: November 2006

AbstractWhey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey‐based products make them suitable for the normal nutrition as well as for application in diet therapy.In this article practical realization of sensoric evaluation of some whey‐based fruit beverages is presented. Samples have been made from pasteurized whey permeate and five kinds of fruit juices at 20–40% with the addition of some corrigens (sucrose and ascorbic acid at 7 and 10% and 0.2 and 0.4% respectively). Property sheets for the sensoric characteristics of these beverages were made. Sensory evaluation was carried out by assessors (panel's groups of 5 experts) using scoring system (20‐point scale) and weighted factors. The results of investigation showed good sensoric quality of prepared whey beverages and the fact that the permeate obtained as a by‐product during cheesemaking can be successfully used to produce permeate‐based beverages.
Determination of chloride and nitrate in butter, margarine, cheese and meat products using ion selective electrodes
Authors: Ayranci E. , Balci Ö. 
Published: November 2006

AbstractChloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These interferences were tried to be eliminated using either Al2(SO4)3 and Ag2SO4 solutions or aluminium and silver resins. Results showed that the elimination of interferences is most effective with the use of resins in amounts of 3 g under the present experimental conditions. Nitrate contents of meat products analysed were found to be less than 20 ppm.
Selected physico‐chemical properties of succinylated legumin from pea (Pisum sativum L.)
Authors: Schwenke K. D. , Mothes R. , Raab Barbara , Rawel H. , Gueguen J. 
Published: November 2006

AbstractSelected physico‐chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS‐PAGE, hydrophobicity measurements, SE‐HPLC and RP‐HPLC.Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of legumin by increasing succinylation has been confirmed both by means of PAGE in a nondenaturing system, and by SE‐HPLC. The results of SDS‐PAGE provided evidence for the exposure of α‐polypeptide chains in the native legumin.High succinylation resulted in a decrease of the surface hydrophobicity (S0) measured by both fluorescence probes (cis‐parinaric acid and anilino‐naphtalene sulfonic acid). RP‐HPLC gave a response both to conformational changes and the introduced succinyl residues.
Effect of processing on starch digestibility in some legumes — An in vitro study
Authors: Urooj Asna , Puttaraj Shashikala 
Published: November 2006

AbstractThe effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (Cicer arietinum L.), cowpea (Vigna unguiculata) and green gram (Vigna radiata) was studied using an in vitro dialysis system. The processes studied were fermentation, germination, pressure cooking and roasting. The released sugars measured as glucose equivalents after 3 h digestion were expressed as digestibility index (DI). All the processing treatments except roasting, increased the rate of starch digestibility in all the three legumes. Subsequent cooking of the germinated/fermented legumes lead to a further increase in starch digestibility. The results of the study indicate that ‘slow release’ property of legumes is heat labile and that loss of this property is independent of macro‐nutrient and starch content.
Effect of stabilization of rice bran on the extractability and recovery of proteins
Authors: Prakash J. , Ramanatham G. 
Published: November 2006

AbstractThe extractability profile of rice bran proteins under different conditions were studied to determine optimal conditions of extraction. Milling and differential sieving of rice bran increased the protein content in fine fraction by 7%. Maximum extractability of protein from defatted rice bran at pH 11.0 was 72%, out of which 70% could be precipitated at isoelectric pH 4.0. Increasing the time of extraction or using sodium chloride, sodium dodecyl sulfate or sodium hexametaphosphate were not effective in extracting more protein. The extraction and precipitation profiles of proteins from acid stabilized rice bran were comparable to untreated rice bran. However, it was very low for heat stabilized and parboiled rice bran. Denaturation of protein due to heat treatment affected the extractability of protein. Protein contents of protein concentrates obtained from untreated rice bran and acid stabilized rice bran were in the range of 71–73% whereas protein concentrates from heat stabilized rice bran and parboiled rice bran had lower protein contents of 39.5 and 54.5%, respectively.
Untersuchungen zur Belastung von Futtermitteln, Obst und Gemüse mit Benzo(a)pyren (BaP) im Land Brandenburg
Authors: Stoyke M. , Lusky K. , ÜTz K.‐D. Dobersch , Göbel Roswitha 
Published: November 2006

AbstractMit Hilfe einer dünnschichtchromatographischen Bestimmung des Benzo(a)pyren und der Analyse von weiteren polyzyklischen aromatischen Kohlenwasserstoffen (PAH) mittels kapillargaschromatographischer Trennung und massenselektiver Detektion wurde das BaP in 218 Proben von Gras, Heu, Stroh, Getreidekorn, Salat, Grünkohl und Äpfel analysiert. Trotz in der Regel relativ niedriger BaP‐Gehalte können an einzelnen Standorten bis zu 13,5 μg BaP je kg Heu (Trockensubstanz) und 19,3 μg BaP je kg Salat (Trockensubstanz) festgestellt werden.
Chemical composition and mineral content of rice bran of two egyptian rice varieties heated by microwave
Authors: Rizk Laila F. , Doas Hanaa A. , Elsakr A. S. 
Published: November 2006

AbstractTwo rice varieties, a short grain (Giza 175) and a long grain (Giza 181), were parboiled by soaking in water at 80—85 °C for 1.5 h, then dried in the microwave oven for 3, 5, 6 and 8 min. The effect of such parboiling treatment on the chemical composition and mineral content (Zn, Mn, Cu, Fe, Na, K, Ca, Mg and P) of rice bran were studied. The ash and protein contents of parboiled rice bran varieties decreased with microwave time. The oil extraction increased until 5 min, then decreased after 6 and 8 min microwave time, while acid value of the oils decreased gradually. Each of the mineral components of the brans exhibited different magnitudes of loss, but Mg loss was smaller.
Rapeseed meal‐glucosinolates and their antinutritional effects Part 5. Animal reproduction
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H. 
Published: November 2006

AbstractAlthough there is no clear evidence to fully describe the mechanism involved in glucosinolate‐related effects on animal reproduction, lowered fertility in animals fed diets with rapeseed meal (RSM) inclusion is related to glucosinolate content in the diet. Negative effects can result both from multidirectional action of glucosinolates, malnutrition of mother due to the thyroid dysfunction, transfer of goitrogenic compounds to foetus and reduced transfer of nutritive compounds (e.g. iodine) through the placenta. The degree of reproduction impairment depends both on glucosinolate content and on the type of animal. Pregnant female rats are sensitive to the presence of glucosinolates, and the first symptoms of fertility impairment and lowering of offspring survival rate may occur at low glucosinolate levels, e.g. with diets containing low glucosinolate rapeseed meal (LG‐RSM).In the case of swine, the limiting value above which sows fertility may be impaired is 4 μmol of total glucosinolates per g diet and 8 mmol of daily intake of these compounds.Opinions on the permitted RSM inclusion in diet for hens are very divergent. Some authors recommend limiting of the RSM inclusion to 10%, while others did not find any lowering of egg production in hens fed diets with two‐ or three‐fold greater RSM inclusion rates.Most long‐term experiments with heifers, cows and ewes indicate that ruminants tolerate the level of glucosinolate in LG‐RSM although feeding this fodder as the only high‐protein concentrate component may lead to impaired fertility.
Evaluation of functional properties of offal proteins
Authors: Krasnowska Grażyna , Górska Irena , Gergont Jolanta 
Published: November 2006

AbstractEvaluation of functional properties of beef heart and lip tissue proteins was based on the data obtained in the following determinations: protein extractability, fat emulsifying capacity, emulsion stability, gel forming ability, and water holding capacity after heat treatment. Beef skeletal muscles were used as the control.It was found that extractability of proteins of the raw materials was low as well as their ability to stabilize emulsions was on a low level. Proteins soluble at high ionic strength (fraction HIS) of beef heart and lip tissue emulsified 80.7 ml and 68.9 ml of oil/100 mg of protein, respectively, as compared to 106.6 ml in the control group. Analogically, protein soluble at low ionic strength (fraction LIS) emulsified 77.9 ml, 61.2 ml and 100.4 ml of oil, respectively. Emulsion stability of offal proteins appeared to be dependent on ionic strength. Generally at higher concentrations of salt their ability to stabilize emulsions was better as well as their water holding capacity increased. Their gelation properties as compared to control were also low. In each case, the functionality of cardiac proteins proved to be better than that of beef lip tissue.
Legumin‐T from faba bean legumin: Isolation, partial characterization and surface functional properties
Authors: Schwenke K. D. , Staatz Antonia , Dudek Steffi , Krause J.‐P. , Noack Jutta 
Published: November 2006

AbstractLegumin‐T was prepared by limited tryptic hydrolysis of legumin from faba beans (Vicia faba L.) and was chromatographically purified. It is composed of two principle subunits consisting each of an intact β‐polypeptide chain and a nicked α‐chain of legumin besides minor polypeptides. The molecular mass was (250 ± 11) kDa estimated by gel chromatography. Amino acid analysis showed that the transformation of legumin to legumin‐T resulted in a loss of polar amino acids and an increase of non‐polar hydrophobic amino acids. The time‐dependent surface tension and the surface compressions isotherms showed a rather similar behavior of legumin and legumin‐T. The calculated ratio of the surface areas A/A0 revealed, however, difference between both proteins (legumin: A/A0 = 1, legumin‐T: A/A0 < 1) pointing to an irreversible desorption of legumin‐T from the surface due to compression. The emulsifying activity of legumin‐T was higher than that of the parent legumin.
Study of the antioxidative effects of thyme, sage, juniper and oregano
Authors: Takácsová M. , Príbela A. , Faktorová M. 
Published: November 2006

AbstractIn the available literary sources there are many works concerned with the antioxidative effects of spices involving mainly rosemary, sage, majoran, pepper, peppermint, ginger, etc. [1—6]. To extend the knowledge of the antioxidative effects of spices some changes of lipids occuring in the model sample of the low‐erucic rape‐seed oil “Vitol” with addition of extracts of thyme, sage, juniper and oregano were studied by defining the acid, peroxide, thiobarbituric acid numbers and the composition of fatty acids.
Beiträge zur Psychophysik des Süßgeschmacks 7. Mitt. Experimentelle Neubestimmung der Süßintensitätsparameter von Acesulfam, Aspartam, Cyclamat, Saccharin, Glucose und Sorbitol
Authors: Hoppe K. 
Published: November 2006

AbstractMit Hilfe einer neuen Methode (Double Staircase) wurden für die Verbindungen Acesulfam‐K, Aspartam, Cyclamat‐Na, Saccharin‐Na, Glucose und Sorbitol intensitätsgleiche Konzentrationspaare mit Saccharose auf 6 bzw. 7 äquidistant abgestuften Niveaus mit je 4 Wiederholungen bestimmt. Für die Exponentalfunktion R = Rm(1 ‐ e), welche die Süßintensität R in Abhängigkeit von der Konzentration S beschreibt, werden die Parameter Maximalintensität Rm und der Konzentrations‐koeffizient b bzw. der Mittelwert Rm/b für jede Substanz aus den bekannten Parametern für Saccharose berechnet. Zur Sicherung der Maximalintensität wurde das obere Konzentrationsniveau sehr hoch festgelegt. Zusätzlich wird die Süßkraft für jedes Konzentrationsniveau jeder Substanz berechnet. Die Exponentialfunktion ist in allen Fällen ohne Einschränkung gültig. Die statistischen Parameter sind homogen und liegen im Rahmen der eingesetzten Staircasemethode. Systematische Abweichungen sind nicht nachweisbar.
Changes in interfacial properties of legumin from faba beans (Vicia faba I.) by tryptic hydrolysis
Authors: Krause J.‐P. , Schwenke K. D. 
Published: November 2006

AbstractChanges of the surface tension at a planar interface and of the emulsifying properties of tryptically digested legumin from faba beans (enzyme/substrate ratio = 1/40) were studied in terms of time of hydrolysis (0 – 48 h). Simultaneously, molecular changes of legumin were studied by determination of liberated amino groups, RP‐HPLC, and SDS‐PAGE analysis.While the surface tension continuously decreases with increasing amount of liberated amino groups, improved emulsion properties, i.e. decreasing droplet size and increasing coalescence as well as creaming stability, were only observed during the first 240 min of hydrolysis, where increase in the content of free amino groups amounted to 18 – 24 free amino groups per protein subunit. The surface tension during the diffusion‐controlled phase reached the lowest value after a hydrolysis time of 24 h which corresponds to an increase of 44 – 50 free amino groups per protein subunit. Additionally, the results support the view that the interfacial adsorption at quiet interfaces and during emulsion formation are governed by different transport mechanisms.
Modified pectins in whey protein emulsions
Authors: Einhorn‐Stoll U. , Glasenapp N. , Kunzek H. 
Published: November 2006

AbstractIn the present work high methoxylic, low methoxylic and amidated pectins were tested for their actions in whey protein emulsions using a broad variation in the emulsion composition (content of protein, pectin, oil) and the solvent conditions (pH, ionic strength). Emulsifying activity index, long term stability and the particle size of the emulsions were determined, protein and galacturonan content of the serum were analysed after centrifugation. A strong relationship was found between emulsion stability and degree of esterification of the pectin, the influence of pectin amidation was relatively low. There were formed stable electrostatic complexes between the protein and the carboxylic groups of the pectin. They seemed to be much more important for emulsion stability than the hydrophobic or hydrogen bonds. The emulsion properties varied in dependence on the content of the single emulsion components and on the solution conditions. All pectins used stabilized the whey protein emulsions if their concentration was high enough. For any individual utilization it is necessary to choose the best suitable pectin.
Cultivar differences and effect of pigeon pea seeds boiling on trypsin inhibitor activity and in vitro digestibility of protein and starch
Authors: Rani S. , Jood S. , Sehgal S. 
Published: November 2006

AbstractSoaking and ordinary boiling of soaked seeds of five cultivars of pigeon pea (Cajanus cajan L.) significantly (P ≤ 0.05) lowered trypsin inhibitor activity and improved protein and starch digestibility when compared to unprocessed seeds. Cultivar differences were also significant. Boiling of soaked seeds proved most effective in improving nutritional quality.
Antinutrients (phytic acid, polyphenols) and minerals (Ca, Fe) availability (in vitro) of chickpea and lentil cultivars
Authors: Sharma A. , Jood S. , Sehgal S. 
Published: November 2006

AbstractHigh yielding cultivars of chickpea (Desi and Kabuli) (Cicer arietinum) and lentil (Lens esculenta) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari (Kabuli chickpea), Haryana channa (Desi chickpea) and La‐12 (lentil) were found superior. These cultivars contain highest per cent availability (in vitro) of calcium and iron and lowest values of phytic acid and polyphenols compared to other cultivan of chickpea and lentil.
Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers
Authors: Lee S. K. , Klostermeyer H. , Schrader K. , Buchheim W. 
Published: November 2006

AbstractThe influence of low molecular weight emulsifiers (SDS, CTAB, lecithin, mono‐diglycerides) on rheological properties and the microstructure of model processed cheese, made using rennet casein, at three different pH values was investigated. Interactions between the low molecular weight emulsifiers and rennet caseins in model processed cheese are consistent with those found in model food emulsions of liquid continuous phase. Compared with the control, the addition of CTAB (cationic) resulted in the hardest and most elastic processed cheese, while the incorporation of SDS (anionic) produced the softest and least elastic cheese. Processed cheese with added lecithin or mono‐diglycerides behaved much like the controls, but with an increase in syneresis level. No syneresis was observed with the SDS cheeses. In general, low pH cheeses (pH 5.45) were harder than high pH cheeses (pH 6.05). Rheologically, all the processed cheese samples can be described as [weak gels]. The protein matrix of the high pH processed cheese containing CTAB consisted mainly of protein particles linked into a chain‐like form, while those containing lecithin and SDS showed a mixture of individual as well as short chained protein aggregates, and the control had protein aggregates of intermediate size. The added low molecular weight emulsifiers resulted in a finer dispersion of the fat in the protein matrix. Protein‐emulsifier charge interactions seem to be the prime determinant of the rheological properties of these model processed cheeses.