bluuebunny/crossref_metadata_2025_split huggingface dataset:
A gel consistency test for eating quality of rice
Authors: Cagampang Gloria B. , Perez Consuelo M. , Juliano Bienvenido O. 
Published: November 2006

AbstractA rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can differentiate into three consistency types–low, medium, and high–even rice samples of similar amylose contents as long as they are between 24 to 30%.
Chemical methods suitable for screening for protein content and quality in cowpea (Vigna unguiculata) meals
Authors: Evans I. Marta , Boulter Donald 
Published: November 2006

AbstractSeveral chemical methods have been tested for their suitability as screening procedures for estimation of the protein content and quality of cowpea (Vigna unguiculata) meals.Preliminary estimates of crude protein can be obtained by the UDY dye‐binding procedure, followed by the automated microKjeldahl (% N × 6.25) method using, for example, Carlo Erba equipment. Total amino acid nitrogen was estimated also with the Carlo Erba apparatus and for the cowpea varieties examined a positive correlation between the total amino acid nitrogen and total nitrogen contents was found. Total sulphur was evaluated as a measure of the sulpho‐amino acids in cowpea meals. Total sulphur was determined by wet digestion and subsequent turbidimetric estimation of barium sulphate. Methionine was determined in meal hydrolysates by a Locarte Autoanalyzer. Cysteine was determined either as cysteic acid on the Locarte Autoanalyzer or as bismuth sulphide.The results obtained for cowpea meals showed that there was a relatively small variation in the total sulphur and in the sulpho‐amino acid contents. Although the relation between total sulphur and sulpho‐amino acids was found to be significant at the 95% confidence level, the confidence limits were wide and at this stage a definite recommendation cannot be given as to the probable usefulness of the total sulphur‐screening procedure. A strong negative correlation was observed between both methionine and sulpho‐amino acids/16 g of N and % crude protein. Similarly, a negative relationship was observed between total sulphur/16 g of N and % crude protein.
A rapid radioactive method for determination of thiaminase activity and its use in the diagnosis of cerebrocortical necrosis in sheep and cattle
Authors: Edwin E. E. , Jackman R. 
Published: November 2006

AbstractMethods available for the assay of thiaminase are discussed, and a new method based on the cleavage of [14C]thiazole‐labelled thiamine is described. Due to the rapidity and simplicity of its operation, it is especially recommended when large numbers of assays need to be carried out. Its application in understanding the aetiology of cerebrocortical necrosis of cattle and sheep is reported.
Changes in onion (Allium cepa L.) flavour components resulting from some post‐harvest processes
Authors: Freeman George G. , Whenham Robert J. 
Published: November 2006

AbstractThe effect of the following processes on the flavour of the product as compared with that of fresh onion has been investigated: pickling, canning, boiling and frying under domestic conditions, dehydration in hot air and by freeze‐drying and freezing. Flavour assessments were based on determination of pyruvate, thiolsulphinate and volatile components in headspace, gas‐liquid chromatograms as well as sensory testing in certain cases. All the methods of flavour assessment led to the conclusion that these processes were accompanied by large flavour losses. Quantitative estimates of the losses, varied with the analytical method in question, but were in general of the order of 90 to 95%. Freeze‐drying gave a product which retained more of the characteristic flavour components of fresh onion, as judged by sensory tests, than the other processes and in this case the taste threshold test indicated a flavour loss of 95%, pyruvate (PE) a loss of 25%, thiolsulphinate 26% loss and gas‐liquid chromatography a loss of total peak area of 57%. Evidence that onions are consumed mainly for their flavour rather than as a source of nutrients in the classical nutritional sense is discussed and other factors which influence the flavour strength of the vegetable are reviewed.
Surface‐active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume
Authors: Susheelamma N. S. , Rao M. V. L. 
Published: November 2006

AbstractA surface‐active principle of the nature of a globulin and an arabogalactan type polysaccharide have been shown to occur in the black gram. The polysaccharide does not exhibit surface activity, but confers thermal stability on the foam formed by the protein and prevents its disruption by heat. Together, these two components appear to be responsible for the characteristic soft, spongy texture of leavened foods containing the legume.
Effect of parboiling on thiamin, protein and fat of rice
Authors: Padua Adoracion B. , Juliano Bienvenido O. 
Published: November 2006

AbstractParboiling decreased the thiamin content of rice. Nevertheless, milled parboiled rice contained more thiamin than milled raw rice at the same degree of milling because parboiling caused thiamin to diffuse inwardly. Both the degree of loss and the degree of diffusion depended on the severity of the heat treatment. Bran‐polish of parboiled rice had a higher fat and protein content than bran‐polish of raw rice at the same degree of milling because the starchy endosperm of parboiled rice had a greater resistance to milling and so the bran and the germ were more effectively removed. Milled parboiled rice tended to have lower protein content than milled raw rice. Starch content was lower in bran‐polish from parboiled rice.
The lipids of the alga Spirulina
Authors: Hudson Bertram J. F. , Karis Ioannis G. 
Published: November 2006

AbstractThe blue‐green alga, Spirulina maxima, examined in the form of a spray‐dried powder, contains 11% of lipid, which has been analysed in detail with a view to establishing both the classes of lipid present and their fatty acid profiles. The dominant lipids are mono‐, di‐ and probably higher galactosyldiglycerides and phosphatidyl glycerol. Unlike other algae, Spirulina synthesises cis‐6‐cis‐9‐cis‐12 octadecatrienoic acid in contrast to its 9–12–15 isomer.
The use of fatty acids as grass silage additives
Authors: McDonald P. , Henderson A. R. 
Published: November 2006

AbstractThe effects of a range of fatty acids (C1‐C18) on silage fermentation in laboratory silos have been examined. When acids were applied to ryegrass in equimolar concentrations (50 mM) in the C1‐C6 range, only the C6 acid (hexanoic) had a marked effect in inhibiting lactate production. When hexanoic acid was examined in a second experiment over the concentration range 9 mM to 50 mM, concentrations below 50 mM did not prevent acid production, and at the lower levels production of lactate was stimulated. When higher fatty acids hexadecanoic (16:0), octadecanoic (18:0) and octadecenoic (18:1) were added at similar concentrations (8 to 9 mM) and octadecadienoic (18:2) added at concentrations ranging from 8 mM to 29 mM to ryegrass samples, lactic acid fermentation was not inhibited.
Effect of mode of cutting on cooking loss in beef
Authors: Locker Ronald H. , Daines Graeme J. 
Published: November 2006

AbstractCooking loss has been studied in beef rectus abdominis and sternomandibularis muscles. The form of these muscles, the first a flat sheet and the second a rod of elliptical cross‐section, both bounded by intact surfaces, has allowed systematic patterns of cutting, giving differing distances along the fibre between cut ends. The cooking loss increases as the distance between cut ends is reduced, and is similar in both muscles. Mince has a lower cooking loss than 1 cm or 2 cm slices. The evidence strongly suggests that loss is almost exclusively along the fibres to the cut ends. The greatest loss is in the 2 cm adjoining the cuts. The large variation in loss with length is not reflected in the shortening along the fibre during cooking, which remains close to 25% irrespective of length.The lower loss in longer pieces of M. sternomandibularis is associated with a slightly higher level of tenderness. Freezing increases cooking loss in 4 to 16 cm lengths but not in shorter pieces or mince.
Chemical changes occurring during the storage of black tea
Authors: Stagg Geoffrey V. 
Published: November 2006

AbstractThe deterioration of black tea, characterised by a loss of flavour and astringency and sometimes by the acquisition of undesirable “taints” is accompanied by lipid hydrolysis and by autoxidative reactions that cause losses of theaflavins, amino acids, sugars, photosynthetic pigments and some volatile aliphatic constituents and increases in non‐dialysable pigments and some volatile phenolic components. These reactions are accelerated by moisture and heat. Although lipid oxidation is insignificant except under hot dry conditions, it is postulated that oxidation of free fatty acids released during storage occurs during brewing, and has a profound influence on the quality of the liquor.
Some factors affecting sensory thresholds and relative bitterness of limonin and naringin
Authors: Guadagni Dante G. , Maier Vincent P. , Turnbaugh Jean H. 
Published: November 2006

AbstractEquivalent sweetness to varying levels of sucrose was determined for naringin dihydrochalcone (ND), neohesperidin dihydrochalcone (NHD), hesperetin dihydrochalcone glucoside (HDG) and aspartylphenylalanine methyl ester (AP). The effect of sucrose and these compounds at equivalent sweetness levels on thresholds of limonin and naringin was determined. HDG was the most effective compound and sucrose the least effective in raising the threshold or suppressing bitterness of both limonin and naringin. At 1% sucrose equivalence, limonin thresholds were increased 0,40, 150 and 220% for sucrose, NHD, AP and HDG, respectively. At 5% sucrose equivalence, naringin thresholds were increased 80, 90, 145 and 180% by AP, sucrose, NHD and HDG, respectively.
Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.)
Authors: Wrolstad Ronald E. , Heatherbell David A. 
Published: November 2006

AbstractThe major tamarillo (Cyphomandra betaceae) anthocyanin pigments were isolated and identified as pelargonidin‐3‐rutinoside, pelargonidin‐3‐glucoside, cyanidin‐3‐rutinoside, cyanidin‐3‐glucoside, delphinidin‐3‐rutinoside and delphinidin‐3‐glucoside. The intense purple‐coloured jelly surrounding the seeds contained the greatest concentration of anthocyanins, delphinidin‐3‐rutinoside being the major pigment. Flavones, flavonols and leucoanthocyanins were also present in this material. The yellow‐coloured flesh contained flavones and low concentration of anthocyanins. The major anthocyanin of the skins is cyanidin‐3‐rutinoside; flavones and leucoanthocyanins are also present. It is suggested that the presence of leucoanthocyanins in pigment extracts induced degradation of anthocyanins during isolation and purification.
Chemical studies of some plant wastes from Ghana
Authors: Ankrah E. K. 
Published: November 2006

AbstractThe proximate composition of sodium, potassium, calcium, phosphorus and iron levels of the peels and trunk from banana and plantain plants and cocoa husk are reported. The samples were all characterised by high moisture content ranging from 78 g/100 g ripe plantain peel to 94 g/100 g for fresh plantain trunk. The peels and trunk of plantain and banana plants were poor sources of phosphorus and sodium but rich in iron and potassium. Plantain trunk contained 5 g of potassium per 100 g of dry sample. Because of their high potassium content the peels of banana fruit and the trunk of banana and plantain plants are recommended as additional raw materials for indigenous soap making in Ghana.
Effects of temperature and chlorpropham on the storage of the yam
Authors: Olorunda A. O. , McKelvie A. D. , Macklon A. E. S. 
Published: November 2006

AbstractTubers of the yam, Dioscorea alata L., were stored for 18 weeks at 10, 15, 20 and 25 ºC with isopropyl N‐(3‐chlorophenyl) carbamate (CIPC or chlorpropham) at rates of 0, 0.45 and 0.90 g/kg. At 10 and 15 ºC sprouting was suppressed even in the absence of CIPC. The chemical did not suppress sprouting at 20 ºC, but at 25 ºC it prevented further sprouting of desprouted tubers. At 10 ºC the yams soon deteriorated as a result of chilling injury. The effects of storage at chilling temperatures on subsequent salt retention capacity of yam disks confirmed that membrane damage occurred. The findings suggest that CIPC does not significantly extend the storage life of yams. Cool storage alone is more effective.
The effect of pig slurry applied to a soil surface on the composition of the soil atmosphere
Authors: Stevens Robert J. , Cornforth Ian S. 
Published: November 2006

AbstractIntensive livestock production and labour‐saving methods of husbandry require the storage and subsequent disposal of large volumes of slurry on land. The effect of pig slurry, applied to a soil surface, on the composition of the soil atmosphere was investigated using laboratory soil columns. When the effect of slurry was compared with equivalent amounts of glucose, results showed that while both energy sources increased microbial activity, slurry also sealed soil pores, slowing gaseous diffusion rates and delaying the return of the composition of the soil atmosphere to that approaching air. Repeated slurry applications completely sealed the soil surface and oxygen in the soil atmosphere was rapidly depleted. Ethylene, capable of harmfully affecting root‐growth, was produced in the anaerobic soil. The fine solids fraction (less than 250 μm particle diameter) of slurry was most effective at blocking soil pores to gaseous diffusion.
Chlorophyll degradation products in leaf protein preparations
Authors: Holden Margaret 
Published: November 2006

AbstractFollowing the report of photosensitisation of albino rats when fed lucerne leaf protein (LP) and the suggestion that this was due to pheophorbide, the amounts of chlorophyll‐degradation products in LPs from a range of species were determined. The results were correlated with the chlorophyllase activity of the leaves from which the preparations were made.
Starch estimation in leaf tissue—A comparison of results using six methods
Authors: Macrae J. C. , Smith Dale , McCready R. M. 
Published: November 2006

AbstractSix methods for estimating starch were applied to three samples of lucerne leaflet tissue. Three of the methods, each incorporating the specific glucose‐oxidase procedure to estimate the starch hydrolysis products, gave values in close agreement with each other. These values were lower than those obtained using three other methods which employed only a non‐specific hydrolysate measurement.Further investigation indicated that the elevated values probably were caused by inclusion of non‐starch polysaccharide in the estimation. It is suggested that the specific oxidase procedure could be easily incorporated into one of the methods which gave elevated values.
The fate of potassium bromate when used as a breadmaking improver
Authors: Thewlis Basil H. 
Published: November 2006

AbstractBread was made by bulk fermentation and also by mechanical development, from doughs containing amounts of added potassium bromate ranging from 0 to 200 parts/million and the amount of residual potassium bromate in each loaf was determined. The doughs were made from bleached and also from unbleached flours. When the added potassium bromate level was less than 50 parts/million the residual level was too small to be detected. At higher levels of addition, increasing amounts of residual potassium bromate began to appear, bulk fermentation giving more than mechanical development. Possible reasons for this behaviour are discussed.
Effect of crop maturity on leaf lipids
Authors: Hudson B. J. F. , Karis I. G. 
Published: November 2006

AbstractStudies extending throughout a period of 100 days' growth have been made on the total lipids of ryegrass, kale and fodder radish. Expressed in terms of % dry matter, lipids are at a maximum of about 10 to 11% during the period of vegetative growth. Lipid yields in absolute terms are maximal at 200–300 kg/ha after 56 to 70 days from sowing, at which stage lipids have fallen to 7 to 9% of total dry matter, according to species.Considering the fatty acids as a whole, dominant components are linolenic and palmitic, the latter rising and the former falling as maturation progresses. Minor fatty acids show no clear trend. More specific changes in fatty acid profiles are revealed when individual lipid classes are studied separately.Lipid classes display a predictable change in pattern as maturation progresses. New growth is rich in partial glycerides and free sterols, and particularly in mono‐ and digalactosyl diglycerides and sulphoquinovosyl diglyceride. Leaves from mature or senescing crops show progressive falls in these components, accompanied by the appearance of triglycerides, free fatty acids and steryl glycosides. In the case of fodder radish the accumulation of the hydrocarbon, n‐nonacosane, is a noteworthy feature. The principal phospholipids do not change appreciably with maturation.The trends observed on maturation show common general patterns for all the leafy crops so far studied. They do emphasise, however, the crucial importance of specifying both species and duration of growth when quoting data on leaf lipid compositions.
Metabolism of glucose during ripening of detached tomato fruit
Authors: Patching Colin R. , Maw George A. , Davies Jack N. 
Published: November 2006

AbstractDetached tomato fruit at four stages of ripeness were injected with D‐[U‐14C]‐glucose. After 72 h the overall metabolism of the labelled glucose and the production of 14CO2 were greatest in red fruit and least in over‐ripe fruit. Labelled carbon was incorporated into the neutral, basic and acidic fractions of fruit at all stages of ripeness. Labelling of free fructose occurred; this was most marked in mature green and green/yellow fruit and declined during subsequent ripening. Incorporation of 14C into sucrose was observed, and this increased with ripening although there was a decrease in total (free and combined) fructose labelling. The results suggest that the sucrose synthesis takes place through the action of sucrose phosphate synthetase rather than sucrose synthetase.
Pre‐slaughter injection of sodium ascorbate as a method of inhibiting metmyoglobin formation in fresh beef
Authors: Hood D. Edward 
Published: November 2006

AbstractColour deterioration, measured by metmyoglobin accumulation, in four muscles, from 10 beef animals, intravenously injected pre‐slaughter with sodium ascorbate, is compared with similar muscles from 10 control animals, at 0 °C and 5 °C. Meat from sodium ascorbate treated animals has significantly better colour stability, particularly M. psoas major and M. gluteus medius at the higher storage temperature.
Structural functions of taste in the sugar series
Authors: Lindley Michael G. , Birch Gordon G. 
Published: November 2006

AbstractShallenberger's sweetness hypothesis in the sugars is tested by the selective blocking of single positions around a sugar ring with O‐methyl groups and sensory evaluation of the products. The location of Shallenberger's AH, B system in certain sugar structures by the identification of superfluous hydroxyl groups was anticipated. Additionally, the AH, B system in β‐D‐fructopyranose responsible for the intense sweetness of the sugar is located by sensory and infrared spectral evaluation of structurally analogous compounds.
Phenols in smoked cured meats. Phenolic composition of commercial liquid smoke preparations and Derived Bacon
Authors: Knowles Michael E. , Gilbert John , McWeeny David J. 
Published: November 2006

AbstractThe phenolic composition of two commercial liquid smoke emulsions has been determined by gas chromatography‐mass spectrometry of the free phenols and their trimethylsilyl ethers. The phenolic fraction of smoked bacons derived from the liquid smoke emulsions has been determined similarly and compared with the phenolic fraction of traditional kiln‐smoked bacon. A preliminary examination of phenol penetration in smoked bacon has been made on a sample prepared from a liquid smoke emulsion by electrostatic spraying.
Volatile flavour components of eggs
Authors: Macleod Alexander J. , Cave S. Jane 
Published: November 2006

AbstractUsing a modified Likens and Nickerson extraction apparatus and a gas entrainment method of concentration by low temperature—high vacuum distillation, approximately 115 volatile flavour components of the hen's egg were obtained. These were separated by gas chromatography and the majority were identified by combined gas chromatography‐mass spectrometry. The odours of some of the separated components were described.
Electrochemical determination of vitamin E in margarine, butter and palm oil
Authors: Atuma Samuel S. 
Published: November 2006

AbstractA simple, rapid and reproducible method is described for the analysis of tocopherols in margarine, butter and palm oil. The method involves saponification, extraction of the unsaponifiable material and direct voltammetric determination. No separation technique is necessary. Two indicator electrodes, glassy carbon (GCE) and carbon paste (CPE), have been employed in this work, GCE in ethanol‐benzene (2:1) medium and CPE in 75% ethanol. The CPE gives over ten times as much current as the GCE for a given tocopherol concentration. The GCE' high residual current in aqueous medium makes it impractical in 75% aqueous ethanol and the CPE' solubility in benzene restricts its usage in ethanol‐benzene medium. Slight turbidity does occur sometimes when the unsaponifiable material of the samples is dissolved in 75% ethanol but this seems not to interfere in subsequent analysis. Increase in ethanol content to 90% gives a clearer solution and higher background, but no appreciable difference in the results. The results obtained by use of both electrodes are given and shown to be in close agreement with previously published results.
Volatile flavour components of parsley leaves (Petroselinum crispum (mill.) nyman)
Authors: Freeman George G. , Whenham Robert J. , Self Ron , Eagles John 
Published: November 2006

AbstractFourteen compounds have been positively identified by gas chromatography mass spectrometry and a further seven tentatively identified in the headspace vapours above minced parsley leaves and petioles under very mild extraction conditions which closely simulate those occurring during mastication. By means of enzyme inhibitors it was shown that these components were present as such in the intact leaf tissue rather than in the form of an enzyme‐non‐volatile precursor system as in Allium species and the Cruciferae. The only sulphur‐containing compound was methyl disulphide. The characteristic flavour and odour are due to the presence of monoterpene hydrocarbons.
A survey of the meat preferences of the ibos of east central state, Nigeria
Authors: Obanu Zak A. 
Published: November 2006

AbstractA sample of 205 women and 95 men were interviewed to determine the preferences of the Ibos for different types of meat. Goat meat was established as the most popular and there existed a considerable appeal for game meat. The order of preference of the various meat cuts was: chest, hind leg, spine, abdomen, loin, front leg, neck, head. The principal quality attribute responsible for differences in preference or appeal was considered to be “chewability” a type of tenderness which is self‐evident but is not yet categorised or well defined in the literature. A revision of existing meat production policies and practices to reflect local preferences and conditions is recommended.