bluuebunny/crossref_metadata_2025_split huggingface dataset:
Grain, flour and bread‐making properties of eight  Pakistani hard white spring wheat cultivars grown at three different locations for 2 years
Authors: Anjum F. M. , Walker C. E. 
Published: March 2003

SummaryEight Pakistani wheat cultivars grown, at three locations (Faisalabad, Khanewal and Bahawalpur) in 2 crop years (1987–88 and 1988–89) were tested for a number of grain and dough properties. These included falling number, rapid visco‐analyser (RVA), and bread‐baking potential. Measurements by pearling, near infra red (NIR) and the Kansas State University (KSU) hardness tester indicated that the Pakistani wheats had hardness values typical of ‘hard’ wheats. NIR protein was significantly higher in one of the Pakistani wheats. Dry and wet gluten contents of Pakistani wheats were significantly influenced by cultivars, but not by crop year or growth location. The farinograms differed significantly among cultivars. Arrival time, water absorption, and dough‐development time were significantly affected by growth location. A falling number and RVA analyses indicated a low α‐amylase activity in Pakistani wheats, except for those grown in Bahawalpur during 1988–89. This suggests the use of malt for optimum bread production. Bread‐baking quality scores and loaf volumes were significantly different among growth locations, cultivars, and crop years.
Phage resistance in Lactococcus lactis subsp. lactis strains isolated from traditional fermented milk products in Turkey
Authors: Akçelik Mustafa , Sanlibaba Pinar , Tükel Çağla 
Published: March 2003

Summary Lactococcus lactis subsp. lactis strains isolated from traditional fermented milk products in Turkey were used to determine their phage resistance against three different lactic phages. The following modes of action were examined: phage adsorption inhibition in five strains, abortive infection (heat sensitive phage resistance) in three strains, restriction/modification in four strains and blocking of phage DNA injection in one strain. The genetic nature of the phage resistance systems in these strains was determined by comparison of phage proliferation parameters, e.g. adsorption (%), EOP, burst size, latent period and production of major capsid protein, between wild‐type strains and their plasmid‐cured derivatives.
Thermal damage in blood orange juice: kinetics of  5‐hydroxymethyl‐2‐furancarboxaldehyde formation
Authors: Arena Elena , Fallico Biagio , Maccarone Emanuele 
Published: March 2003

SummaryFormation of 5‐hydroxymethyl‐2‐furancarboxaldehyde (HMF) was studied kinetically by HPLC in blood orange juice and model systems of fructose, glucose and sucrose at different acidic pH values and temperatures. The ultraviolet absorption of the solutions changes during reaction by forming an enediol intermediate, which slowly converts into HMF. Pseudo first order rate coefficients were used for comparing reactivity of sugars in model systems and in fortified juices. Glucose degrades much more slowly than fructose, while the reactivity of sucrose depends on pH value and temperature. The activation energy for sucrose was about 20 kcal mol‐1 higher than fructose, and such a difference can be ascribed to the rate‐determining contribution of the preliminary hydrolysis step. First order rate coefficients in orange juices were similar to those of model systems at comparable pH and temperature, indicating that sugar degradation occurs without any interference of other components, thus excluding the presence of the Maillard's reaction. HMF content constitutes an index of juice deterioration, therefore it should be included among the parameters of quality for commercial blood orange juices.
A magnetic resonance study of water uptake in whole barley kernels
Authors: Gruwel Marco L. H. , Chatson Brock , Yin Xiang S. , Abrams Suzanne 
Published: March 2003

SummaryThe water uptake by barley kernels was followed by 1H NMR spectroscopy. A model was used to explain the first 7 h of imbibition. Measurement of the 1H spin‐lattice relaxation rate, R1, showed that during the first 7 h of imbibition, water uptake is dominated by a purely diffusive process with a
dependence, where D is the diffusion constant and t is time. While increasing during the first 7 h of imbibition, R1 slowly but continuously decreased afterwards. The observed changes in R1 with imbibition time allowed discrimination between the first two phases in water uptake, as generally observed in germinating seeds. The second phase was characterized by a slow but continuous decrease in R1, indicating a redistribution of water within the kernel. Observed spin‐lattice relaxation rates, R1, were treated as a superposition of rates from water molecules in two different physical phases; a mobile and a less mobile phase. Using the Stokes–Einstein–Debye theory for viscosity, the overall water viscosity within the kernel was determined using the two‐phase model to describe water mobility.
Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese
Authors: Aryana Kayanush J. , Haque Zahur U. 
Published: March 2003

SummaryThis objective of this study was to determine the effect of protein‐ and carbohydrate‐based fat replacers on the microstructure of low‐fat Cheddar cheese. Microstructure was studied by transmission and scanning electron microscopy. Protein‐based fat replacers were Dairy Lo™ (DL) and Simplesse™ (SIMP), while the carbohydrate‐based fat replacers were Novagel™ (NOV) and Stellar™ (STEL). Low‐fat Cheddar cheese was manufactured using these commercial fat replacers and aged for 6 months at 5 °C. Low‐fat control (LFC) and low‐fat Cheddar cheese made with SIMP and DL showed a rippled surface microstructure while incorporation of NOV and STEL resulted in cheese with an undulated and rough surface microstructure. Cheese made with SIMP showed void areas around the SIMP particles. Fat replacers SIMP and NOV softened low‐fat Cheddar cheese by imparting discontinuity to the casein matrix. A method in which fat replacers DL and STEL appeared to soften low‐fat Cheddar cheese was by having the fewest layers (that conceivably resist crushing) at the fat–protein interface. Microstructure of low‐fat Cheddar cheese was effected by fat replacers.
Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady‐state methods
Authors: Garrote Raúl L. , Silva Enrique R. , Bertone Ricardo A. 
Published: March 2003

SummaryKinetic parameters describing lipoxygenase inactivation during heating of cut green beans were determined using two unsteady‐state procedures. The model used an analytical solution for heat conduction in a finite cylinder to predict time–temperature profiles, and a trial and error and a non‐linear regression of experimental lipoxygenase retentions to estimate kinetic parameters. Thermal diffusivity and convective heat transfer coefficient were determined experimentally, but thermal conductivity was estimated. Mean values obtained, with standard deviations between parenthesis, were k76°C=27.2 (9.4) s–1; k82°C=92.9 (7.5) s–1; k88°C=212.1 (52.7) s–1; k94°C=407.8 (56.7) s–1; Ea=160.7 (8.1) KJ mol−1 using the trial and error procedure; k85°C=150 (26.3) s–1 and Ea=164 (4.7) KJ mol−1 using the non‐linear regression method. Predicted and observed lipoxygenase retentions showed good agreement.
Functional properties of surimi powder from three Malaysian marine fish
Authors: Huda Nurul , Abdullah Aminah , Babji Abdul Salam 
Published: March 2003

SummaryLizardfish (Saurida tumbil), threadfin bream (Nemipterus japonicus) and purple‐spotted bigeye (Priacanthus tayenus) surimi were freeze‐dried to produce surimi powder. The resulting surimi powder contained 72.8–73.4% protein and 16.8–17.5% carbohydrate. Functional properties such as solubility, gelation capacity, water‐holding capacity (WHC), emulsification, foaming properties and colour varied from species to species. The surimi powder formed gels and produced about 90% emulsification at a concentration of 1.0%. Threadfin bream was found to be the best source for surimi powder production, followed by purple‐spotted bigeye and lizardfish, respectively.
Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple
Authors: Rocha A. M. C. N. , Morais Alcina M. M. B. 
Published: March 2003

SummaryThe effects of the storage atmosphere composition (2% O2 + 4% CO2; 2% O2 + 8% CO2; 2% O2 + 12% CO2) on polyphenoloxidase activity and phenolic content of the ‘Jonagored’ apple variety during cold storage was evaluated, and the relationship with enzymatic browning investigated. Controlled atmosphere storage inhibited the polyphenoloxidase (PPO) activity of apple cubes during storage. It seems that the higher the concentration of carbon dioxide in the storage atmosphere the higher inhibition of PPO and the lower browning achieved. At the substrate‐enzyme levels investigated, the phenolic content, substrate level was the major factor determining darkening.
Development of an extruded plantain/corn/soy weaning food
Authors: Njoki Paul , Faller James F. 
Published: March 2003

SummaryA weaning food was developed from a plantain/soy/corn blend by extrusion cooking. A two factor factorial study was conducted at three levels of feed moisture (22, 26 and 30%) and three levels of relative residence time (RRT: 1, 0.75 and 0.6). Feed moisture content had a greater effect on product attributes than did RRT. Water absorption index reached a maximum (3.05) at a feed moisture content of 26% and decreased again as the moisture increased further. Water solubility index was not affected by RRT or feed moisture. Product discolouration decreased with decreasing feed moisture content, whereas trypsin inhibitor activity decreased with increasing feed moisture. Much of the discolouration, believed to be owing to a reaction between iron from corn and the extruder parts and phenolic compounds from plantains, was effectively controlled by chelating agents such as EDTA and citric acid.
Effect of genetically modified low phytic acid plants on mineral absorption
Authors: Mendoza Concepción 
Published: March 2003

SummaryThe reduction of phytic acid content in grains by genetic manipulation is a novel approach to increase mineral absorption from food based diets. Low phytic acid corn (Zea mays), rice (Oryza sativa), barley (Hordeum vulgare) and soybean (Gycine max) genotypes have been generated and mineral absorption has been evaluated. Genetically modified low phytic acid plants could be a novel contribution to the reduction of micronutrient malnutrition and animal waste phosphorus. Nevertheless, additional research needs to be done to understand the molecular biology and genetics of phytic acid accumulation during seed development, the negative and positive roles of dietary phytic acid in human health and the feasibility and effectiveness of the sustainable implementation of this approach at the community level.
Phytogenic and microbial phytases in human nutrition
Authors: Sandberg Ann‐Sofie , Andlid Thomas 
Published: March 2003

SummaryPhytate (inositol hexa phosphate) hydrolysis can occur during food preparation and production and in the intestine, either by phytase from plants, yeasts or other micro‐organisms. This degradation is of nutritional importance, because removal of phosphate groups from the inositol ring results in an increased bioavailability of essential dietary minerals. To substantially improve iron absorption the degradation has to be virtually complete. Food processing techniques increasing the activity of the naturally occurring plant phytases are soaking, malting, hydrothermal treatment and fermentation. An alternative is addition of phytases or micro‐organisms producing phytase. Phytate degradation in the stomach and small intestine occurs as a result of activity of dietary phytase of plant or microbial origin. The plant phytase is less stable than fungal phytase in the physiological conditions of the intestine. Biotechnologically produced phytases may be possible for use tomorrow in food processing as well as plant raw material and starter cultures with inserted phytase genes.
Influence of surfactants on rheological characteristics of dough and quality of parotta
Authors: Indrani Dasappa , Rao Gandham Venkateswara 
Published: March 2003

SummaryThe effect of the surfactants glycerol monostearate (GMS), lecithin, diacetyl tartaric acid esters of monoglycerides (DATEM), polyoxyethylene sorbitan monostearate (PS‐60) and sodium stearoyl‐2‐lactylate (SSL) on the rheological characteristics of dough and quality of parotta was studied. Use of the surfactants increased stability as measured by the farinograph, valorimeter value, extensograph ratio figure and extensograph area, indicating an increase in the strength of the dough. Surfactants reduced the mixograph peak height, mixograph area, apparent biaxial extensional viscosity, compressive stress, force decay parameter, hardness and adhesiveness, and increased the cohesiveness of dough. The values for peak viscosity increased with DATEM, PS‐60 and SSL and decreased with GMS and lecithin. Among the surfactants tested, SSL and PS‐60 brought about the greatest improvement in the quality of parotta, followed in decreasing order by DATEM, lecithin and GMS.
Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication
Authors: Wright Kevin M. , Sprunt John , Smith Andrew C. , Hills Brian P. 
Published: March 2003

SummaryModelling flavour release from foods in the mouth requires detailed knowledge of the mastication process. In this paper we show how the distribution of chewing and swallowing time intervals as well as the sphericity changes on chewing and swallowing all conform accurately to a Pearson Type IV probability distribution. We show how these distributions, measured by electromyography for each panellist, can be used to generate simulated individual mastication patterns for use in flavour release calculations.
Dentinal dysplasia type I: report of a case
Authors: Shankly P.E. , Mackie I.C. , Sloan P. 
Published: March 2003

A case of dentinal dysplasia type I is presented. This rare hereditary disturbance of dentine is characterized by short‐rooted teeth with sharp conical apical constrictions, aberrant growth of dentine in the pulp chamber leading to reduced pulp space in permanent teeth and total pulpal obliteration in the primary dentition. Clinical, radiographic and histopathological material from a 7‐year‐old boy, showing the typical features of this disorder in which teeth are prematurely lost through periapical abscesses, cysts or spontaneous exfoliation, is described. A review of the theories of pathogenesis of this condition is included. Management of patients with dentinal dysplasia is difficult and a discussion of the shortcomings of various treatment strategies, including conventional endodontic therapy, periapical curettage and retrograde root filling, and a preventive regimen, are discussed. In this case, despite diagnosis being made at an early age and the provision of regular dental care, the patient is now losing teeth because of spontaneous abscess formation.
Oral health survey of 5–12‐year‐old children of National Guard employees in Riyadh, Saudi Arabia
Authors: Al‐Banyan R.A. , Echeverri E.A. , Narendran S. , Keene H.J. 
Published: March 2003

Objectives. To assess the oral health status, preventive practices and mutans streptococci (MS) levels among the children of National Guard personnel living in Riyadh, Saudi Arabia. Design. Cross‐sectional study of schoolchildren. Setting. Dental Clinic of the National Guard Hospital in Riyadh, Saudi Arabia. Sample and methods. A sample of 272 5–12‐year‐old children, 154 males and 118 females (95% Bedouin), were selected from approximately 35 National Guard schools in the Riyadh area. An examination was performed in the dental clinic in the National Guard hospital. Oral hygiene was assessed using the Simplified Debris Index (DI‐S); Gingival Index (GI) was used to measure gingival health; dental fluorosis was recorded according to the criteria of Dean. Dental caries (dmft, dmfs, DMFT and DMFS) was recorded according to the recommendations of Haugejorden. Concentration of MS in saline rinse samples was assessed by routine laboratory methods and expressed as colony forming units (CFU) per ml (log10). Results. There was a high level of dental caries (mean dmft = 3·8 ± 3·2; mean dmfs = 21·5 ± 15·7; mean DMFT = 2·0 ± 1·9; mean DMFS = 3·1 ± 3·7). Only 0·7% of the children had no caries experience (dmft + DMFT). MS levels ranged from 0 to 7·5×105 CFU per ml (mean MS = 4·10 ± 0·90 log10 CFU per ml). A significant relationship between MS and caries experience was observed (P = 0·003). Mild fluorosis was observed in 14% of the children. Oral hygiene scores indicated that most of the examined tooth surfaces had detectable plaque (mean DI‐S = 1·78). Gingivitis was present in 100% of the children and was considered moderate to severe in 14% (mean GI = 1·18). Conclusions. The study revealed a high level of oral diseases and poor oral hygiene in the study population and a need for therapeutic and preventive measures.
Detection of dentine caries using the oblique lateral radiograph
Authors: Townsend  
Published: March 2003

Objectives. The aim of the study was to evaluate the level of agreement between bitewing radiographs and oblique lateral radiographs for the diagnosis of dental caries extending into dentine, and to draw conclusions from the results as to which view is more useful. Sample. Radiographs were selected from patients attending an orthodontic assessment clinic: 53 patients, 52% male, 48% female, aged 6–18 years old. Total 105 bitewings and 105 oblique lateral radiographs. Methods. Contemporaneous bitewing and oblique radiographs taken over the period 1987–97 were independently assessed by two dentists for the presence of caries extending into dentine. Results. The agreement between the oblique lateral and the bitewing radiographs for the presence of approximal caries expressed in the form of Cohen’s Kappa gave values of 0·64 for observer 1 and 0·53 for observer 2. For occlusal caries, values were 0·72 for observer 1 and 0·56 for observer 2. Kappa values for the level of agreement between observers and for the same observer on different occasions were within the range 0·5–0·95 for both types of film. Conclusion. The Kappa values for the agreement between the two views as well as the intra‐ and inter‐observer agreement and reproducibility of the oblique lateral view all fall in the range K = 0·5–0·75. Results suggested a fair to good agreement in diagnoses made using the two types of film. However, levels were lower than estimates of reproducibility reported for bitewing films alone.
Intra‐nasal midazolam in conscious sedation of young paediatric dental patients
Authors: Al‐Rakaf H. , Bello L.L. , Turkustani A. , Adenubi J.O. 
Published: March 2003

Summary.
Objectives. To compare the effects of 3 different doses of intra‐nasal midazolam in the conscious sedation of young paediatric dental patients and to compare the effectiveness of the sedation in the fasting and non‐fasting child. Design. Double blind random controlled trial. Sample and Methods. Thirty‐eight uncooperative young children aged 2–5 years (mean age 4·02 years) were randomly assigned to one of 3 groups. The groups and the doses of midazolam administered intra‐nasally were A: 0·3 mg/kg, B: 0·4 mg/kg, and C: 0·5 mg/kg body weight. Each child in each group had two visits for restorative treatment: one without food (fasting) and the other with soft drink and light food (non‐fasting) before treatment. Child behaviour and sedative effects were evaluated using the scoring system of Houpt. The vital signs were monitored continuously using a pulse oximeter and Dinamap machine. Results. There was rapid onset of sedation with the maximal effect between 8 and 15 minutes. This sedation lasted for 25–40 minutes in Groups A and B and for 60 minutes in Group C. Conscious sedation and dental treatment were achieved in 79%, 96% and 100% of the children in Groups A, B and C, respectively. Consistently higher Houpt scores were seen in Groups B and C, with statistically significant differences between Groups A and C, and B and C (Tukey’s range test, P < 0·05). There were no significant differences in the general behaviour of the child, the onset and the duration of sedation between the fasting and the non‐fasting child (nonparametric anovaP > 0·05). All the vital signs were within normal physiological limits and there were no significant adverse effects either with or without fasting. Conclusions. All 3 doses of intranasal midazolam were effective in modifying the behaviour of the uncooperative child patient to accept dental treatment. This was irrespective of fasting.
Root resorption in retained deciduous canine and molar teeth without permanent successors in patients with severe hypodontia
Authors: Haselden K. , Hobkirk J.A. , Goodman J.K. , Jones S.P. , Hemmings K.W. 
Published: March 2003

Aims. The ability to predict the morbidity of retained deciduous teeth with no permanent successors, a characteristic of hypodontia, would be of considerable value in treatment planning, but is hampered by lack of data. Methods. This problem was studied using 356 orthopantomogram radiographs (OPGs) from the records of 249 patients who had attended a specialist hypodontia clinic, and had retained deciduous teeth with no permanent successors. Due to their clinical importance, canine and molar teeth were chosen for examination. Resorption was assessed subjectively by three experienced clinicians. Results. Un‐weighted Kappa values for reproducibility were > 0·8, and for inter‐observer error 0·60–0·83. Gender related differences were minimal. Regardless of gender or radiographic age, the lower canines appear to show the least amount of resorption and the upper first molars the most. The upper and lower second molars have particularly unpredictable life spans. Whilst the lower first molars have a predictable life span that is poor, the life span for the upper first molars is slightly worse. Conclusions. Lower canines have a predictable life span that appears to be good, as do upper canines, but of lesser duration than lower canines. Molars have poorer and less predictable life spans.
A study on the measurement of occlusal force and masticatory efficiency in school age Japanese children
Authors: Maki K. , Nishioka T. , Morimoto A. , Naito M. , Kimura M. 
Published: March 2003

Aim. The purpose of this study was to investigate the relationship between occlusal force and masticatory efficiency in school age Japanese children. Sample. The subjects were 208 volunteer Japanese children from 7 to 9 years old. Occlusal force was measured using an MPM‐3000 occlusal instrument and masticatory efficiency by adenosine bisodium triphosphate (ATP) particles. Results. It is obvious from the results that the occlusal force of Japanese school age children is decreasing. A t‐test of both masticatory efficiency and occlusal force showed no significant sex differences for children at 7 and 8 years old. However, 9 year‐old boys showed significantly higher values compared with 9 year‐old girls in both measurements. No significant difference was seen between 7 and 8 year‐old children in both measurements. However, 9 year‐old children showed significantly higher values when compared with 7 and 8 year‐old children. Occlusal force and masticatory efficiency were shown to be correlated with chronological age, with a coefficient of more than 0·6.