bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food
Authors: Kivanç Merih 
Published: November 2006

AbstractThe antibacterial properties of cell‐free filtrate from lactic cultures were assessed against 10 bacterial cultures. All the five species of lactic culture examined showed antimicrobial activity against tested bacteria. S. aureus was least sensitive of the tested bacteria, followed by E. coli and S. typhosa. E. aerogenes was the most sensitive one. L. casei had the greatest antimicrobial activity. Leu. mesenteroides weakly inhibited the growth of the tested bacteria. In general, inoculum density had little effect on inhibition.
A colorimetric method for the determination of glycerides
Authors: Mörsel J.‐Th. , Heyer R. 
Published: November 2006

AbstractThe quantitative determination of lipids is a universal and repeating problem of analytical chemistry in different fields, for example food‐ or biochemistry. Important criterions to value methods are the time needed for analysis, reproducibility and detection limit. The determination of glycerides can be performed by classical methods, for instance by the Weibull‐Stoldt method [1] or by extraction. HPLC and GLC can be used successfully, too. All these methods are expensive of time or equipment.In this paper a colorimetric method is reported characterized by good reproducibility, great sensitivity and little time needed to perform. The determination, first time reported by Fletcher [2] is based on the oxidation of glycerol after saponification of the lipid with periodate. The formaldehyde produced is determined by coupling a dye in a Hantzsch condensation with ammonium ions and 2,4‐pentadione. The 3,5‐diacetyl‐1,4‐dihydrolutidin formed is measured in a photometer at 410 nm.
Zur Bestimmung von Pektin in Futtermitteln, Kot‐ und Chymusproben und zur Verdaulichkeit von Pektin
Authors: Wittenburg H. , Jentsch W. 
Published: November 2006

AbstractFür eine Weiterentwicklung des DDR‐Futterbewertungssystems [2] wird neben der Kenntnis des Gehaltes der Futtermittel an Zucker, Stärke, Lignin, Cellulose, Hemicellulosen und Pentosanen die Kenntnis des Gehaltes an Pektin sowie die Untersuchung der Verwertung des Pektins durch das Tier erforderlich. Mit unseren Untersuchungen zur energetischen Verwertung von Zuckerrüben, Trockenschnitzeln, Rohrzucker und Apfelpektin durch wachsende Schweine[7] wird hierzu ein Beitrag geleistet. Nach Becker u. a. [1]gehen die Angaben in der Literatur über den Pektingehalt einzelner Materialien beträchtlich auseinander (Anwendung unterschiedlicher Bestimmungsmethoden).
Functional properties and protein extractability of dielectric heated soybeans
Authors: Horváth E. , Czukor B. 
Published: November 2006

AbstractSoybeans with innata moisture (10%) and with moisture of 20% were treated in a dielectric heater up to final temperatures of soybeans 107°C and 127°C respectively. Functional properties and protein extractability of soybeans were determined. Water absorption capacity increased, fat absorption capacity, emulgation properties and Nitrogen Solubility Index of soy decreased after dielectric heating. The extractability of proteins by the methods of Osborne as well as Than and Shibasaki also decreased. The buffer containing sodium‐dodecyl sulphate and 2‐mercapto‐ethanol, could disrupt a part of bondings resulted during dielectric heat treatment.
Nutritive utilization of protein and digestive utilization of fat in two commercial diets designed for clinical enteral nutrition
Authors: Alférez M. J. M. , Campos M. S. , Barrionuevo M. , López‐Aliaga I. 
Published: November 2006

AbstractThe digestive and metabolic utilization of protein (50% lactoalbumin + 50% casein) and fat (43.0% butter, 29.5% olive oil, 14.7% soy oil, 9.8% MCT and 3.0% lecithin) provided by two commercial diets used in clinical enteral nutrition (normoproteic, 16.1% protein and 20.8% fat, and hyperproteic, 23.1% protein and 14.9% fat), was studied in adult rats (mean body weight 180 g). The diet containing the greater amount of protein improved the digestive utilization of nitrogen, and although nitrogen retention was optimal, it failed to rise further when the dietary protein supply was increased. The digestive utilization of fat in both diets was excellent.
Turbidimetric studies on sinapic acid — rapeseed protein interaction
Authors: Schwenke K. D. , Dąbrowski K. 
Published: November 2006

AbstractThe interaction of sinapic acid (SA) with the two main protein fractions from rapeseed, the 11 S globulin and the 2 S protein fraction (napin), was studied by means of turbimetry. The turbidity maximum (solubility minimum) of the 11 S globulin was shifted from pH 6.3 to pH 5.4–5.7 by an excess of SA (mass ratio 1:1). Titration of the 11 S globulin with SA at constant pH (4.0, 4.5, 5.0) pointed to an excess binding of SA to the protein without a clear stoichiometric ratio. Napin did not show a significant turbidimetric effect by SA at room temperature. The presence of SA changed, however, the heat induced aggregation of napin. The decrease of turbidity pointed to a drop of the size of aggregated particles by SA. These findings are discussed as the results of combined non‐covalent actions of SA to the proteins. Electrostatic interactions must play a certain role but not the dominant one.
Chemical composition of juice and seeds of pomegranate fruit
Authors: El‐Nemr S. E. , Ismail I. A. , Ragab M. 
Published: November 2006

AbstractThe edible parts of pomegranate fruit represented 52% of total fruit weight, comprising 78% juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and 0.05 g/100 ml ash. Meanwhile, the seeds are a rich source of total lipids, protein, crude fibers and ash representing 27.2, 13.2, 35.3 and 2.0%, respectively, and also contained 6.0% pectin and 4.7% total sugars. The iron, cupper, sodium, magnesium and zinc contents of the juice were lower than those of seeds, except potassium which was 49.2 ppm in the juice.On the other hand, the physical and chemical properties of seed's lipids indicated that the refractive index was 1.518, melting point 13.0°C, iodine value 74.2, acid number 1.1, unsaponifiable matters 0.7%, saponification value 188.9, ester value 187.8 and glycerol content 10.3%. Moreover, the studied lipids contained 11 fatty acids, from them caprylic, the predominant acid, represented 36.3%, followed by stearic acid (22.5%). Furthermore, oleic and linoleic acids covered 5.1% and 10.3%, respectively. Otherwise, the saturated fatty acids of seed's lipids of pomegranate composed 83.6% of the total fatty acids content.
Influence of proteolytic and lipolytic enzymatic preparations on rheological properties of beef
Authors: Gudaszewski T. , Lesiów T. 
Published: November 2006

AbstractSignificant correlations between all corresponding rheological parameters for raw meat cured with participation of the enzymatic preparation and raw meat after heat treatment were found. Therefore rheological properties of heated meat can be predicted according to the rheological properties of raw meat. According to sensory evaluation samples cured with the participation of enzymatic preparation and following heat treatment had better consistency than control samples without participation of the enzymatic preparation. Likewise the lower values of π70 of the examined samples in comparison with control sample point to an improvement of meat tenderness.
The lipoxygenase activity of rapeseed
Authors: Meshehdani T. , Pokorný J. , Davídek J. , Pánek J. 
Published: November 2006

AbstractZero‐erucic rapeseed has both the lipoxygenase‐I and lipoxygenase‐II activities, both of which should be taken into account on storage of seeds. The lipoxygenase‐II activity (the maximum at pH = 6.5–6.8) is lower but the optimum pH is close to that of ground seed (pH = 6.3). The extent of lipoxygenase‐catalyzed oxidation increased in presence of natural rapeseed lipids. The content of conjugated double bonds of lipid hydroperoxides produced as primary reaction products was in close linear relation with the content of total oxidized products determined by HPLC. The content of conjugated double bonds in defatted rapeseed meal containing addition of linoleic acid, linolenic acid, or methyl linoleate, respectively, reached its maximum in 3–6 min. There was great variability among the lipoxygenase activities of different rapeseed samples.
Some viscosity characteristics of faba bean protein isolates within a pH range relevant for foods
Authors: Schneider Ch. , Schmidt G. 
Published: November 2006

AbstractThe rheological behaviour of concentrated aqueous dispersions of unmodified (FBPI I) and acetylated (FBPI I) faba bean (Vicia faba L. minor) protein isolates are investigated within a pH range of 4.0 up to 7.5. Besides the fact that equal concentrated dispersions of FBPI I show a much lower apparent viscosity η than those prepared with FBPI II, η and the flow behaviour index n depend also on the kind of preparation. Especially the direction of pH shifting and the mode of pH adjustment lead to marked differences of the rheological properties. In the case of FBPI II dispersions a maximum of η and n is shown at pH 5.5 to 6.5, seldom at pH 7.0, probably connected with a maximum of the hydrodynamic volume. Holding the aqueous dispersions for 24h causes mostly an increase of η and n.
Determination of nitrates in vegetables by capillary isotachophoresis
Authors: Karovičová J. , Polonský J. , Drdák M. , Príbela A. 
Published: November 2006

AbstractThe presented paper deals with the determination of nitrates by capillary isotachophoresis. The determination was tested on vegetable samples bought in the shop and the market hall.High nitrates concentration in vegetable is mainly due to excessive nitrogen content in the soil system, thus deteriorating the nutritional and hygienic values of products and complicating the processing and storage. Hence, increased attention is paid to nitrates not only by medical staffs, especially by hygienists, but also by farmers, nutritionists and, to a certain degree, also by consumers.At present, various analytical methods are used to determine nitrates in biological material, such as the spectrophotographic and potentiometric methods. Nitrates may also be estimated by polarography, atomic absorption spectrophotometry, gas chromatography, high performance liquid chromatography and capillary isotachophoresis (ITP) [1–3].
A method for the characterization of breakdown/reforming behaviour of faba bean protein dispersions
Authors: Krause J.‐P. , Schultz M. , Schmidt G. 
Published: November 2006

AbstractThe present paper is concerned with the Doherty/Hurd method [1] for the investigation of the influence of NaCl, CaCl2 and pectin on the structural breakdown/reforming behaviour of dispersions containing acetylated faba bean protein isolate (AFBPI).
Effect of dehydrated apple products on the serum and liver lipids in Syrian hamsters
Authors: Bobek P. , Ginter E. , Jurčovičová M. , Ozdín L. , Červeň J. , Babala J. 
Published: November 2006

AbstractThe effect of two dehydrated apple products (10% in diet) – apple pulp (crude fibre 3.5%, pectin 1.4%) and apple pomaces (crude fibre 13.5%, pectin 7%) – on the serum and liver lipids of growing Syrian male hamsters were studied. The animals were fed a natural diet (38% of energy substituted by milk fat; the diet contains 53 mg of cholesterol (CH) per 100 g) which resulted in an accumulation of CH and triacylglycerols (TG) in the serum as well as in the liver, and CH‐rich very low density lipoproteins (VLDL) in the circulation. After two months both apple products decreased the levels of CH and TG in serum (by 40–70%) and the content of CH in VLDL with similar efficiency. Both products reduced CH content in the liver, and the apple pulp also decreased TG content. Up to the 6th month the apple pulp studied suppresses accumulation of CH and TG in both the serum and the liver. A complete analysis of lipoproteins of main density class at that time showed that the decrease of serum CH and TG to a decisive extent is due to the decrease of their concentration in VLDL (by more than 50%). Therefore, the concentration of VLDL and the whole lipoprotein pool decreased by 50%. The apple pulp doubled the amount of CH transported by HDL. Three months after the replacement of butter in the diet by corn germ oil the CH and TG levels in the serum and TG also in the liver decreased to the physiological level. The apple pulp kept a higher level of the CH transport in HDL and decreased the CH content in the liver.
Interactions between proteins, peptides and amino acids. New advances 1986–1989
Authors: Cserháti T. , Szögyi M. 
Published: November 2006

AbstractThe paper deals with the recent achievements in the study of the various interactions between proteins, peptides and amino acids. The interactions are classified according to the hydrophilic, hydrophobic or mixed character of the interactive forces. The effect of the interaction on protein (peptide) association, structure and biological activity as well as the role of individual amino acid residues in the hydrophobic and hydrophilic interactions are discussed.
Comparison of isolation procedures for Mexican oregano oil
Authors: Pino J. , Hernández I. A. , Roncal Elda 
Published: November 2006

AbstractThe influence of distillation time on the composition of Mexican oregano oil was investigated. It was observed that the order of recovery of the components was determined by their solubility when water is in contact with the plant material as in hydrodistillation and simultaneous distillation‐solvent extraction, while in steam distillation the order was determined by their boiling points. The three methods produced the same composition.The oil obtained by extraction method had higher proportion of hydrocarbons and lower amount of p‐cymene. As a result of this investigation it was shown that this compound was partly an artefact of distillation.
Einfluß eines Zusatzes von Phosphatiden zu hydrierten Ölen auf die Peroxidbildung
Authors: Vrbaški Ž. , Livada M. , Vranac K. , Budinčević M. , Backović M. 
Published: November 2006

AbstractEs wurde die Oxydationsstabilität pflanzlicher Fette (Schmelzpunkt 28–30,5°C) untersucht, die vollständig hydrierte Fette (Iodzahl bis 1,0) und Lecithin enthielten. Die Untersuchungen bezogen sich auf die Konzentration der zugesetzten Stoffe und auf eine vorangegangene 60minütige Temperierung bei 150°C. Die Lecithin enthaltenden Proben zeigten bei 98 und 110°C eine erhöhte Oxydationsstabilität.
Einfluß der Lipidveränderungen auf den Geschmack und das Aroma von Lebensmitteln
Authors: Pokorný J. 
Published: November 2006

AbstractUnter den Bedingungen der Lebensmittelzubereitung und ‐lagerung laufen in der Fettfraktion drei verschiedenartige Prozesse ab, die auf das Aroma und den Geschmack Einfluß haben: 1. hydrolytische, 2. oxydative, 3. pyrolytische Prozesse. Die beiden erstgenannten können auch enzymatisch katalysiert werden. Die Hydrolyse sowie die Oxydation haben einen günstigen Einfluß auf das Aroma. Wenn die Produkte aber in größeren Konzentrationen gebildet werden, werden sie meistens als negativ empfunden; die Produkte werden ranzig. Diese zum Ranzigwerden führenden Prozesse sollen womöglich, besonders während der Lagerung, inhibiert werden.
Studies on some water‐soluble vitamins retention in potatoes and cow peas as affected by thermal processing and storage
Authors: Abdel‐Kader Zakia M. 
Published: November 2006

AbstractThe effects of the commercial thermal processing and storage on the retention of ascorbic acid, thiamine and riboflavin in potatoes and cow peas have been studied. Samples have been collected after washing, blanching and thermal processing operations. Washing had no significant effect on the levels of these vitamins in both potatoes and cow peas. Either blanching (at 100°C for 2 min) or thermal processing (at 121°C for 20 min) had a great effect on the retention of ascorbic acid, thiamine and riboflavin. While the retention of ascorbic acid and thiamine had been affected by the storage conditions (at 25°C for 6 month), there was no significant change of riboflavin content in potatoes and cow peas. Based on a laboratory study, leaching was largely responsible for losses of these vitamins during water blanching, thermal processing and storage.
Interactions of oxidized lipids with protein. Part 17. Effect of protein on the decomposition of products of the lipoxygenase‐catalyzed oxidation in oilseeds
Authors: Meshehdani T. , Pokorný J. , Davídek J. , Pánek J. 
Published: November 2006

AbstractConjugated dienoic lipid hydroperoxides produced by lipoxygenase‐catalyzed oxidation of linoleic and linoleic acids may be decomposed during the reaction either by various enzymic reactions or by the reaction with protein. The interaction of hydroperoxides with protein is very rapid under the experimental conditions, i.e. at room temperature, and in the presence of water, so that 60–70% of the oxidation products become bound to proteins with in 5–20 min. Therefore, the content of free, extractable conjugated dienoic hydroperoxides reaches the maximum within 5–10 min in case of sodium salts of essential fatty acids, their methyl esters or the natural triacylglycerols, respectively. Both the conjugated double bonds and the hydroperoxy groups are eliminated from the reaction medium during the reaction but the formation of lipoprotein complexes is partially reversible. Differences in reactivities were observed in rapeseed, hazelnut or poppyseed mixed proteins, and in various other pure proteins.
The effect of different technological treatment upon the quality of milk protein
Authors: Parlapanova M. 
Published: November 2006

AbstractThe aim of the present investigation was to study the effect of industrial processing of milk upon the chemical indices, characterizing the biological value of milk protein. Specific processes for milk industry, such as heat treatment, fat reducing and lactic acid‐fermentation were traced out. The milk products studied were: raw fresh milk, nonfat mik, full fat dried milk “Vitalact 1” and dietetic curds.The processing technology of “Vitalact 1” was found to be the least affecting with regard to the protein structure. With the exception of the aromatic amino acids, isoleucine and threonine, whose quantities were reduced by not more than 5%, the percentage of all the other essential amino acids was found to be increased as compared with their initial values in raw milk. The tryptophan relative increase attained as high a value as 10.9%. The quantity of the available lysine, which in fresh milk was 1.49 g/16 g N, rised almost twice, while that of sulfur‐containing amino acids was slightly reduced (7.5%) as compared with the raw milk values.It was established that fat‐reducing had a manifest negative effect both on the spectrum of amino acids and upon the availability of lysine and sulfur‐containing amino acids. The lactic acid‐fermentation had a positive compensatory effect, although not sufficient to ensure attainment of the initial raw milk values.Fat‐reducing, repeated heat‐treatment and fermentation provoked substantial changes in electrophoresis mobility of milk proteins.
Hyperinsulinämie und B‐Zellproliferation in postnatal mit L‐Glutamat behandelten Ratten
Authors: Pöge A. , Remke H. , Hahn H.‐J. , Lucke S. , von Dorsche H. Hahn , Müller F. 
Published: November 2006

AbstractPostnatal mit L‐Glutamat behandelte Ratten (GOR) entwickeln innerhalb der ersten 2 Monate nach der Behandlung ein Fettsuchtsyndrom, aber keine Hyperinsulinämie. Ab dem 3. Monat nach der Behandlung wurde ein Anstieg der Insulinkonzentration auf den doppelten Wert und der Glucosekonzentration im Blutplasma gefunden. Insulinbestimmungen im Blutplasma aus der Pfortader zeigen, daß die Insulinkonzentration auch hier etwa doppelt so hoch liegt wie bei den Kontrolltieren. Die portale Insulinkonzentration steigt altersabhängig bei GOR und Kontrollen weiter an, im peripheren Blut bleibt die Insulinkonzentration nur bei den Kontrolltieren konstant. Bei 8 Monate alten GOR ist die Differenz der Insulinkonzentrationen im Hohlvenen‐ und Pfortaderblut niedriger als bei den Kontrolltieren, und die Glucosetoleranz ist vermindert. Mit morphometrischen und immunhistochemischen Untersuchungen der Langerhansschen Inseln des Pankreas wurde eine Proliferation von B‐Zellen und eine Vergrößerung des Inselorgans gefunden. Gleichzeitig ist eine Verminderung der Somatostatin‐produzierenden D‐Zellen nachgewiesen worden. Als Ursache für die Hyperinsulinämie in GOR wird eine permanente Insulinübersekretion diskutiert.
Anwendung einer graphisch‐rechnerischen Methode zur Optimierung von Mehrkomponenten‐Eiweißgemischen
Authors: Kovalev N. I. , Karzeva N. J. , Fiterer V. O. , Smolenzeva A. A. 
Published: November 2006

AbstractEs werden die Grundlagen der Berechnung der Eiweißausnutzung von Gemischen tierischer und pflanzlicher Lebensmittel dargelegt. Die Brauchbarkeit der Methode zur Optimierung hinsichtlich der Aminozusammensetzung der rohen Produkte ist durch Bestimmung der Wachstumseffizienz bei Ratten bestätigt worden. Die vorgeschlagene graphisch‐analytische Methode gestattet es, einen Bereich zu ermitteln, in dem Kombinationen eiweißhaltiger Lebensmittel hinsichtlich der Eiweißzusammensetzung einem Optimum nahe sind. Dies wiederum bietet die Möglichkeit, Nahrungskompositionen unter Berücksichtigung der Geschmacksbesonderheiten zusammenzustellen. Die Methode ist mittels Computer realisiert worden.
Determination of Antimony in drinking waters by an inexpensive, reproducible hydride generator for atomic spectroscopy
Authors: Barbera R. , Farré R. , Romero I. 
Published: November 2006

AbstractA method for determining antimony in drinking waters is described. In order to prevent a substantial error caused by the different oxidation states of antimony, Sb(V) is reduced to Sb(III) with potassium iodide‐ascorbic acid. Covalent hydride is generated with a home made device by adding NaBH4. The hydride is then atomized in a flame‐heated silica tube and atomic absorption is measured spectrophotometrically. The optimal conditions for this determination are discussed and interference effects are described.Results obtained by determining linearity range (0–200 ng), detection (LOD) and quantitation (LOQ) limits (LOD = 0.347 ng/ml, LOQ = 1.158 ng/ml), precision (instrumental CV 4.08% and method CV 7.74%) and accuracy performed by recovery assays (96.1%) show that the method is useful for antimony determination at the concentration usually present in drinking water.
Results of chemical analysis of prawn muscle as influenced by sex variations
Authors: Amer H. A. , Sedik M. F. , Khalafalla F. A. , Awad Hoda Abd El‐Ghany 
Published: November 2006

AbstractThe main muscle constituents in 100 male and female prawn as related to their moisture contents were analysed. The study was aimed to assess the nutritional state in which prawn exists and determine which sex is the more susceptible to changes. Significant higher levels of ash and water in males and relatively greater contents of fat, protein, carbohydrates, phosphorus and gross energy in females were determined. The data given in this study can establish the non starved condition in which the prawn exist. The variation in muscle constituents between male and female prawn reflects the differences in the sex development and their energy requirements during maturation.