bluuebunny/crossref_metadata_2025_split huggingface dataset:
Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry‐cured loin
Authors: Antequera Teresa , Muriel Elena , Rodríguez Pablo G , Cernadas Eva , Ruiz Jorge 
Published: February 2003

AbstractA novel methodology to non‐invasively and objectively predict sensory traits and intramuscular fat content of dry‐cured Iberian loins was studied. Texture analysis of magnetic resonance images was performed on 47 dry‐cured Iberian loins. Appearance and texture traits were assessed by a 18‐member trained panel, and intramuscular fat content was chemically extracted and quantified for the same samples. Three classes of dry‐cured loin according to each sensory and chemical trait were established (low, medium and high). Using the texture features selected by the floating search method (FSM), a system accuracy of 83% for intramuscular fat content and not lower than 70% for all sensory traits was obtained. These results are encouraging for the application of this methodology, allowing in situ, automatic, objective and non‐destructive classification of loins.© 2003 Society of Chemical Industry
Cassava root yields and culinary qualities as affected by harvest age and test environment
Authors: Ngeve Jacob M 
Published: February 2003

AbstractFive cassava genotypes were grown at five contrasting sites in Cameroon, and their roots were harvested 6, 8, 10, 12, 14 and 16 months after planting, to determine the effects of growing environment and harvest age on storage root yields and culinary qualities. The highest root yields were obtained at Ekona (26.3 t ha−1), whereas the highest root counts were recorded at Bertoua (33 roots per 10 m2). Root yields were lowest (2.9 t ha−1) when roots were harvested at 6 months, but continued to bulk up to 18.5 t ha−1 at 16 months. The greatest root increase (9.3 t ha−1) was observed between 8 and 12 months. Improved and local varieties had comparable dry matter contents (39%). All clones cooked when harvested at 6 and 8 months; thereafter, improved clones did not cook, and cooking duration continued to increase even for the local variety, accounting for the difficulty seen in disseminating these newly developed clones to growers. Cooking durations of roots were longer at Nkolbisson, Bertoua and Ebolowa than at Ekona and Yoke. Soil carbon content was negatively correlated (r = −0.999***) with mealiness but not with cooking duration. Cooking quality appears to be under genetic and environmental control. Further studies to elucidate the role of the environment on cookability should concentrate on duration of the rainy and dry seasons, soil physical and chemical properties, and starch chemistry of the genotypes. Suggestions for further research are discussed.© 2003 Society of Chemical Industry
Flavour index and aroma profiles of fresh and processed honeys
Authors: Serra Bonvehí Josep , Ventura Coll Francesc 
Published: February 2003

AbstractThis paper discusses the importance of flavour profiling in detecting indicative parameters for quality control of fresh and heated honey. Flavour compounds of six unifloral honeys (Lavandula stoechas, Castanea sativa, Dorycnium pentaphyllum, Rosmarinus officinalis, Eucalyptus sp and Robinia pseudoacacia) were investigated. The aroma extracts were obtained by a two‐step procedure involving (i) preliminary steam distillation under reduced pressure to evaluate the methylpyrazines generated in heated honeys by spectrophotometry (flavour index) and (ii) Likens–Nickerson's simultaneous steam distillation and solvent extraction (SDE) method with added NaCl. A combined total of 64 compounds were detected by gas chromatography/mass spectrometry (GC/MS), 58 of which were identified. Some compounds appeared to be characteristic of the floral source, particularly in Spanish lavender (methylated aliphatic acids and aromatic esters), eucalyptus (2,3‐pentanedione, acetoin, 1‐hexyl alcohol, 2‐acetyl‐5‐methylfuran, furfuryl propionate, 2‐phenylacetaldehyde and nerolidol), chestnut (acetophenone and 2‐aminoacetophenone), rosemary and D pentaphyllum (aromatic acids and esters, 2‐phenylacetaldehyde, farnesol and thymol) honeys. Robinia honey samples were characterised by very low levels of aromatic compounds. Twenty‐six flavour compounds were statistically closely related to the floral origin of the honeys (P ≤ 0.05). The flavour index was evaluated progressively in heated honeys, whereas in fresh honeys it showed a minimal value.© 2003 Society of Chemical Industry
Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds
Authors: Vidal‐Valverde Concepción , Frias Juana , Hernández Amelia , Martín‐Alvarez Pedro J , Sierra Isabel , Rodríguez Carmen , Blazquez Inmaculada , Vicente Gema 
Published: February 2003

AbstractThe nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non‐protein nitrogen 5.2–10.2 g kg−1 DM, protein nitrogen 35.3–42.4 g kg−1 DM, lysine 50.7–76.3 g kg−1 protein DM, histidine 17.8–24.8 g kg−1 protein DM, tyrosine 22.6–30.0 g kg−1 protein DM, protein 25.9–31.9% DM, in vitro protein digestibility 89.3–95.6%, vitamin B1 5.9–10.3 mg kg−1 DM, vitamin B2 1.1–3.7 mg kg−1 DM, sucrose 11.6–25.4 g kg−1 DM, raffinose 4.1–10.3 g kg−1 DM, stachyose 10.7–26.7 g kg−1 DM, verbascose 0.0–26.7 g kg−1 DM, total α‐galactosides 22.6–63.4 g kg−1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg−1 DM, inositol hexaphosphate 2.3–6.5 g kg−1 DM, inositol pentaphosphate 0.1–1.8 g kg−1 DM and total inositol phosphates 2.8–7.1 g kg−1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B1 and B2. Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B1 and B2, verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, α‐galactoside and vitamin B2 contents. Bigger peas showed the lowest inositol pentaphosphate contents.© 2003 Society of Chemical Industry
Emission patterns of wound volatile compounds following injury of ripe strawberry fruit
Authors: Hamilton‐Kemp Thomas R , Archbold Douglas D , Collins Randall W , Yu Keshun 
Published: February 2003

AbstractVolatile compounds emitted from plants following wounding influence the growth of fungal pathogens, including Botrytis cinerea (grey mould), which causes serious economic loss of strawberry fruit. In the present study the patterns of volatile compound emission from ripe strawberry fruit, comprising store‐purchased fruit and two known cultivars, were determined following injury, using solid phase microextraction analysis to sample a stream of air continuously flowing over the fruit. The principal compounds produced from all fruits comprised C6 aldehydes, alcohols and acetate and butyrate esters derived from the lipoxygenase–hydroperoxide lyase pathway. There was an initial burst of production of aldehydes, including t‐2‐hexenal, following wounding and then a gradual decline, which in one cultivar continued for 3 h. t‐2‐Hexenal is of special interest, since it has been shown to inhibit or promote Botrytis growth in vitro depending on concentration. The acetate esters t‐2‐hexenyl acetate, c‐3‐hexenyl acetate and hexyl acetate were major wound compounds released by the fruit and were produced for 3 h after wounding. The production of relatively large quantities of wound‐derived esters is markedly different from the patterns observed for most vegetative tissue. Knowledge of the wound compounds produced by strawberry fruit and their profiles of emission after injury provides a basis for studies of the potential roles of these compounds in pathogen development on fruit.© 2003 Society of Chemical Industry
Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
Authors: Morita Kae , Kubota Kikue , Aishima Tetsuo 
Published: February 2003

AbstractThe aroma properties of fish broths prepared from 16 fish species (10 saltwater, three freshwater, two anadromous and one brackish water species) were described quantitatively by reference to 10 sensory attributes. Principal component analysis (PCA) and cluster analysis of sensory attributes classified the fish into four groups. Group 1, characterised by a strong ‘green’ odour, comprised all three freshwater species (loach, pond smelt and carp), two saltwater whitefish species (snapper and conger) and eel. Group 2 included migratory coastal species (sardine, banded blue‐sprat and mackerel) and was distinguished by strong ‘fish oil’ and ‘grilled fish’ notes. Group 3 consisted of swordfish, sablefish and salmon, which exhibited a strong ‘fried chicken’ note. Group 4 included flounder, cod, tuna and goby, which were scored high for ‘cooked fish’, ‘roasted soy sauce’, ‘canned tuna’ and ‘sweet’ aromas. Partial least squares regression (PLSR) models derived from selected influential peaks in the gas chromatograms of the volatile components in the broths for each attribute were highly predictive (R2 ≥ 0.936). The selected peaks corresponded well to each sensory attribute.© 2003 Society of Chemical Industry
Effect of harvest time and storage conditions on almond kernel oil and sugar composition
Authors: Kazantzis Ioannis , Nanos George D , Stavroulakis George G 
Published: February 2003

AbstractThe effect of storage for 6 months at 5 °C (80% RH) versus 20 °C (60% RH) of shelled versus in‐shell almonds was studied on early versus late harvested nuts from ‘Ferragnes’ and ‘Texas’ trees. Kernel quality characteristics, oil composition and sugar composition were determined initially and after 6 months of storage. Early harvested almonds had similar kernel weight to but higher moisture content than late harvested almonds after 6 months of storage. Early harvested almonds also had similar oil quality (based on ultraviolet absorption coefficient measurements) and oil composition but lower sugar content and modified sugar composition compared with late harvested almonds. Storage of shelled almonds resulted in kernels with higher oil content, better oil quality, similar oil composition, similar sugar content and some modifications in sugar composition compared with in‐shell stored almonds. Finally, storage for 6 months at either 5 or 20 °C resulted in lower moisture content, higher oil content, similar oil quality and composition, similar sugar content and some modifications in sugar composition compared with freshly harvested almonds. Almonds stored at 5 °C retained higher kernel weight and moisture content than almonds stored at 20 °C.© 2003 Society of Chemical Industry
The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep‐fat frying
Authors: Houhoula Dimitra P , Oreopoulou Vassiliki , Tzia Constantina 
Published: February 2003

AbstractThe deterioration of oil during successive fryings of potato chips, especially the accumulation of polar compounds, was studied in the temperature range 155–195 °C. The content of polar compounds increased linearly with process time. The analysis of individual polar compounds showed that the products of thermal and oxidative degradation dominated over the products of hydrolytic cleavage as frying proceeded. Dimeric triglycerides increased linearly with process time, while polymerised triglycerides increased exponentially. The rate constants of the degradation reactions increased slightly with temperature, following an Arrhenius‐type equation. Oxidised triglycerides increased with frying time up to 6 h, thereafter remaining constant or increasing further upon prolonged frying. The increase was greater at higher temperature. The products of hydrolytic cleavage were not significantly affected by temperature. Mono‐ and diglycerides increased initially to reach a plateau, while free fatty acids remained almost constant throughout frying. The thermo‐oxidative alterations induced by heating the oil were also measured and compared with those observed during frying at the same temperature. Dimeric and polymerised triglycerides showed higher rates of increase during heating as compared with frying at the same temperature.© 2003 Society of Chemical Industry
Analysis of the temperature effect on the components of plant digestibility in two populations of perennial ryegrass
Authors: Groot Jeroen C J , Lantinga Egbert A , Neuteboom Jan H , Deinum Bauke 
Published: February 2003

AbstractFor the development of mechanistic models of herbage digestibility, quantitative insight into the effects of age, temperature and cultivar on digestibility characteristics of individual plant parts is needed. Towards that goal, glasshouse experiments were conducted at day/night temperatures of 13/8, 18/13 and 23/18 °C with vegetative and reproductive crops of two populations of perennial ryegrass (Lolium perenne L) selected for differences in leaf blade digestibility. Cell wall content (CWC) and true cell wall and organic matter digestibility (CWD and OMD) of vegetative and reproductive tillers were related to dimensions, mass, CWC and digestibility of separate plant parts. Compared with the vegetative tillers, the reproductive tillers had higher rates of leaf appearance, organic matter growth and CWD decline. Strikingly, for both tiller types, no direct effect of temperature on whole tiller CWD was observed, since temperature effects could be eliminated completely by relating CWD to development stage (DVS) expressed as number of leaves appearing on the main tiller. Temperature effects on CWD were restricted to its influence on tiller development rate only. The decline of CWD of individual plant parts with DVS in the reproductive tillers could be described with a negative exponential curve, which reached an asymptote that was higher for leaf blades (755 g kg−1) than for leaf sheaths (491 g kg−1) and stem internodes (230 g kg−1). However, all plant parts in both tiller types had the same fractional CWD decline rate of 0.395 per leaf appearance interval, independent of plant part insertion level, population or temperature. Differences between temperature treatments in OMD were caused by the higher CWC of plant parts at higher temperature, due to a stronger decline of the specific organic matter mass than of the specific cell wall mass of plant parts at increasing temperature. Differences in whole tiller OMD between populations were observed only for vegetative tillers and were also caused by differences in CWC. It is concluded that temperature increase accelerated both the tiller development rate and the rate of decline of CWD during aging to the same extent, whereas plant parts responded similarly in the fractional CWD decline pattern as a function of DVS. These trends offer unique possibilities for modelling grass digestibility under contrasting temperature regimes.© 2003 Society of Chemical Industry
Plant sterols in vegetables, fruits and berries
Authors: Piironen Vieno , Toivo Jari , Puupponen‐Pimiä Riitta , Lampi Anna‐Maija 
Published: February 2003

AbstractThe plant sterol contents of the most important vegetables, fruits and berries available in Finland were determined by capillary gas chromatography. The sample preparation procedure included both acid and alkaline hydrolysis to liberate sterols from their conjugates. The plant sterol contents of fresh vegetables ranged from 51 to 370 mg kg−1 fresh weight (fw) in samples obtained from retail sale. The highest contents (>300 mg kg−1) were measured in broccoli, Brussels sprouts, cauliflower and dill and the lowest (51 mg kg−1) in potato. The range of sterol contents on a dry weight (dw) basis was high, 246–4100 mg kg−1 dw. Considerable variation was also observed when individual samples of some vegetables were compared. Sitosterol was the main sterol (proportion 43–86%) in all vegetables except cucumber and spinach, in which Δ7‐sterols dominated. The total sterol contents were in the range 116–228 mg kg−1 fw in all fresh fruits except avocado, which contained more sterols, 752 mg kg−1 fw. In fresh berries the corresponding range was 60–279 m kg−1 fw. The wild berries lingonberry and blueberry were better plant sterol sources than the cultivated berries blackcurrant, redcurrant and strawberry. In fruits and berries the proportion of sitosterol ranged from 61–93% total sterols. On the basis of the results, the contribution of vegetables, fruits and berries to the total average daily plant sterol intake was estimated to be ca 60 mg.© 2003 Society of Chemical Industry
Edible oils: discrimination by 1H nuclear magnetic resonance
Authors: Guillén María D , Ruiz Ainhoa 
Published: February 2003

AbstractThe 1H nuclear magnetic resonance (NMR) spectra of 36 edible oil samples of 15 different botanical origins were recorded with a 300 MHz instrument using deuterated chloroform as solvent. The assignment of each of their peaks was made by comparison with those of standard compounds, tristearin, triolein, trilinolein and trilinolenin. For the first time, certain spectral regions of interest, conveniently expanded, together with the chemical shifts of their peaks, are given for 15 oil samples of different botanical origin. The usefulness of each of these spectral regions in the differentiation of oils is discussed. It is shown that 1H NMR spectra can be considered as the fingerprint of each oil sample. It is proved that they provide a great deal of information which permits discrimination between oils of different composition. This discrimination can be made in many cases with the naked eye by observation of certain spectral signals, without any other additional determinations.© 2003 Society of Chemical Industry
Ergovaline occurrence in grasses infected by fungal endophytes of semi‐arid pastures in Spain
Authors: Vazquez de Aldana Beatriz R , Zabalgogeazcoa Iñigo , Garcia Ciudad Antonia , Garcia Criado Balbino 
Published: February 2003

AbstractErgovaline is a mycotoxin produced by fungal endophytes belonging to Neotyphodium and Epichloë spp in several host grass species. Owing to the production of this alkaloid, the ingestion of endophyte‐infected grasses causes toxicosis in grazing animals. The aim of this work was to determine if ergovaline is produced in several grasses (Agrostis castellana Boiss and Reuter, Brachypodium phoenicoides (L) Roemer and Schultes, Dactylis glomerata L, Festuca arundinacea Schreb, Festuca arundinacea Schreb subsp fenas (Lag) Arcangeli, Festuca ovina L, Festuca rubra L, Holcus lanatus L and Lolium perenne L) infected by fungal endophytes in ‘dehesa’ pastures in Spain. Forage and seed samples of several ecotypes of these grass species were analysed for their ergovaline content by HPLC with fluorescence detection. The ergovaline content ranged between 0.03 and 0.85 µg g−1 in forage and 0.28 and 3.17 µg g−1 in seed samples of F arundinacea, between 0.00 and 0.08 µg g−1 in forage and 0.02 and 0.19 µg g−1 in seed samples of F rubra, between 0.00 and 0.02 µg g−1 in forage samples of H lanatus, and was 0.11 µg g−1 in one ecotype of F ovina. All nine ecotypes of F rubra had ergovaline in seed samples, but in three ecotypes the alkaloid was not detected in forage samples. No ergovaline was detected in the other four endophyte‐infected grasses analysed. The ergovaline content should be considered as an anti‐quality parameter to be measured when the nutritional quality of these pastures is evaluated.© 2003 Society of Chemical Industry
Total and individual glucosinolate contents in inflorescences of eight broccoli cultivars grown under various climatic and fertilisation conditions
Authors: Vallejo F , Tomás‐Barberán F A , Benavente‐García A Gonzalez , García‐Viguera C 
Published: February 2003

AbstractTotal aliphatic, indolic and aromatic glucosinolates were evaluated in the edible portions of fresh harvested inflorescences of five commercial and three experimental broccoli (Brassica oleracea L var italica) cultivars grown under various climatic and agronomic conditions, ie early (winter) or late (spring) season with poor (15 kg ha−1) or rich (150 kg ha−1) sulphur fertilisation, in an attempt to identify differences due to genetic and agronomic factors. The predominant glucosinolates in all broccoli cultivars were 4‐methylsulphinylbutyl‐glucosinolate (glucoraphanin), 3‐indolylmethyl‐glucosinolate (glucobrassicin) and 1‐methoxy‐3‐indolylmethyl‐glucosinolate (neoglucobrassicin). The results showed no significance differences in total glucosinolates between rich and poor fertilisation, whereas total glucosinolates were detected more significantly in the late than in the early season. All broccoli cultivars showed a higher content of indolic glucosinolates than aliphatic glucosinolates. Clear advantages were detected in the analysed commercial cultivars, as the experimental cultivars yielded lower concentrations of these compounds.© 2003 Society of Chemical Industry
In Vitro Degradation of Trimethylene Carbonate Based (Co)polymers
Authors: Pêgo Ana Paula , Poot André A. , Grijpma Dirk W. , Feijen Jan 
Published: February 2003

AbstractTrimethylene carbonate (TMC) was copolymerized with D,L‐lactide (DLLA) or with ε‐caprolactone (CL), and the degradation of melt‐pressed solid copolymer films in phosphate‐buffered saline at pH 7.4 and 37 °C was followed for a period of over two years. The parent homopolymers were used as reference materials. The degradation profile of TMC‐DLLA‐ and TMC‐CL based copolymers was similar and was best described by autocatalyzed bulk hydrolysis, preferentially of ester bonds. The hydrolysis rates varied by two orders of magnitude, depending on polymer composition and physical characteristics under the degradation conditions. TMC‐DLLA copolymers degraded faster than the parent homopolymers. The copolymers lost their tensile strength in less than five months, after which mass loss occurred. Copolymers with 50 or 80 mol‐% of TMC underwent total degradation in eleven months. For TMC‐CL copolymers, a slow and gradual decrease in molecular weight and deterioration of the mechanical performance was observed. These copolymers maintained suitable mechanical properties for seventeen months or longer. Chain scission in the semicrystalline copolymers resulted in an increase in crystallinity. In comparison with the CL homopolymer, the introduction of a small amount of TMC (10 mol‐%) significantly reduced the increase in crystallinity during degradation. Poly(TMC) specimens were dimensionally stable and showed a negligible decrease in molecular weight. A 60% decrease in the initial tensile strength of the polymer samples was observed after two years.magnified image