bluuebunny/crossref_metadata_2025_split huggingface dataset:
Selection of starters and a starter‐mediated novel procedure for production of wara, a West African soft cheese
Authors: Sanni Abiodun I. , Onilude Anthony A. , Momoh Margaret O. 
Published: March 2003

Summary Wara serves as an important protein source for people in West Africa. The ten most frequently isolated lactic acid bacteria from abomasum‐soured milk samples were screened singly or in combinations as starter organisms for the production of wara. The screening was based on the bacteria's ability to produce lactic acid, diacetyl, β‐galactosidase and an average weighted firm curd at 30 °C (6 h, 72 h). With lactic acid concentration of 10.0 g l−1, β‐galactosidase of 25.2 U mL−1 and a firm curd weight of 16.0 g l−1 milk at 30 °C, pH 5.1 after 6 h, a single‐organism starter culture of Lactococcus lactis was chosen as the best suited. Compared with the commercial market samples, wara produced by this starter culture showed a 54% increase in percentage protein, 17.9% increase in ash, 23.6% increase in iron and a 150% increase in vitamin A content. Statistical analysis of sensory evaluation results showed a preference for the market sample only in terms of appearance and texture, while the starter‐produced wara matched the market sample in terms of flavour and palatability. Treatment with 3% brine reduced microbial counts although dipping in 5% NaCl‐in‐whey gave better results in terms of the total viable count of mesophiles, psychrotrophs and coliforms compared with the untreated sample.
Degradation of anthocyanins from blood orange juices
Authors: Krifi, Boubaker , Metche Maurice 
Published: March 2003

Summary The degradation of anthocyanic pigments of fresh and industrial juices from blood oranges were studied during storage periods of a few days at −18 °C and 12 months at 4 °C in nitrogen. The change of anthocyanin pigments was followed by HPLC at 520 nm while the coloured polymeric pigments were fractionated by chromatography and characterized by their transformation indices and their reactivity with NaHSO3. The results show that the process of polymerization is accompanied by production of chemical indicators of sugar and ascorbic acid degradation (furfural and hydroxymethylfurfural). It seems that the resulting polymeric compounds have structures different from those of the compounds formed during wine processing. Reactions between anthocyanic pigments and the intermediates of degradation of sugar and ascorbic acid in an acidic environment are the main causes of formation of these polymers.
Storage conditions affect quality of noodles with added soy flour and sweet potato
Authors: Pangloli Philipus , Collins James L. , Penfield Marjorie P. 
Published: March 2003

Summary Noodles were prepared from a formulation in which a portion of the flour was replaced with 10% defatted soy flour and sweet potato as 10% flour or 15% puree. Dried noodles were packaged in plastic bags under partial vacuum or air and stored at 4.4 °C or 22–30 °C for 6 months. Colour, β‐carotene and sensory characteristics were analyzed at 2‐month intervals. Packaging atmosphere had minor effects on colour. Stored noodles became lighter and yellower, and β‐carotene decreased, with all changes being greater at 22–30 °C. Storage conditions influenced acceptability scores minimally. Noodles were stored successfully under air with greater quality retention with 4.4 °C storage.
The influence of starch pore characteristics on pasting behaviour
Authors: Fortuna Teresa , Januszewska Renata , Juszczak Lesław , Kielski Andrzej , Pałasiński Mieczysław 
Published: March 2003

SummaryPotato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.
Disinfestation of Basmati rice by the use of γ‐radiation
Authors: Rao V. Sudha , Gholap Achyut S. , Adhikari Hemu , Nair P. Madhusudanan 
Published: March 2003

SummaryThe effect of low‐dose γ‐radiation on prepacked Basmati rice was studied in order to achieve disinfestation. Basmati rice procured from the local market was repacked in 1 kg pouches made from high‐density polyethylene (HDP) and biaxially oriented polypropylene : low‐density polyethylene (BOPP/LDP) laminate and irradiated at doses from 0.25 to 1.0 kGy. Within 1 month of storage at room temperature, non‐irradiated (control) Basmati rice developed heavy infestation. No infestation was observed in any of the irradiated samples even at 0.25 kGy and the rice could be stored for 6 months in a clean state. Irradiation (at 0.25 kGy) did not alter the moisture content of the rice. Likewise, no significant change was noted in the functional properties of irradiated rice, such as the swelling index, water absorption and in total volatile components responsible for the flavour of Basmati rice. During organoleptic evaluation, no significant difference was found between the acceptability of irradiated (0.25 kGy) and control rice. These results are significant in view of the high export potential of Basmati rice and the transit losses which are at present owing to infestation.
Lysine and tryptophan fortification of nixtamalized corn flour
Authors: Waliszewski Krzysztof N. , Estrada Yokiushirdhilgilmara , Pardio Violeta 
Published: March 2003

SummarySensory evaluation was used to determine the effect of lysine and tryptophan fortification on certain properties of corn tortillas. Lysine and tryptophan were added to nixtamalized corn flour to give concentrations which were either 83, 100 or 150% of suggested FAO concentrations. The analysis of sensory panelists results as well as colour parameter changes of enriched tortilla have shown that nixtamalized corn flour would be capable of supplying up to 83% of lysine and tryptophan needed in the diet of an average consumer. It would be logical to offer enriched tortillas mainly to the low income groups of Latin Americans, who normally consume tortillas as a main source of protein in their diet.
Optimization of a spray drying process for flaxseed gum
Authors: Oomah B. Dave , Mazza G. 
Published: March 2003

SummarySpray drying of flaxseed gum was optimized using response surface methodology (RSM). Water seed ratio (7–20), feed temperature (25–100 °C) and outlet temperature (60–110 °C) were the factors investigated with respect to yield, rheological characteristics (apparent viscosity, dynamic viscosity, storage G′ and loss G″ moduli), colour and cyanogenic glycoside contents of the spray‐dried flaxseed gum. Optimization of the spray drying process was performed to achieve maximum yield and functionality (rheological properties) of flaxseed gum. Water : seed ratio and outlet temperature were the two major factors affecting the response variables of the gum. The highest yield of spray dried flaxseed gum was obtained at a water : seed ratio of approximately 18 L kg−1. Optimization for high yield led to the production of gums with low viscosities. Maximum stationary points for gum yield and minimum stationary point for rheological characteristics were observed at relatively high water : seed ratio (˜18), combined with moderate inlet feed temperature (61.7 °C) and high outlet temperature (92 °C).
Optimization of ingredients and process conditions for the preparation of puri using response surface methodology
Authors: Vatsala C. N. , Saxena C. Dharmesh , Rao P. Haridas 
Published: March 2003

SummaryModels capable of predicting the product quality of puri have been developed using response surface methodology (RSM) and used to determine the optimum processing conditions. The overall sensory score, which is an indicator of colour, appearance, handfeel, texture, mouthfeel, taste and aroma; the shear value, an objective parameter for texture; and the oil uptake, were used to assess the product quality in the preparation of puri. The optimum conditions which were attained for maximum sensory score (6–7), minimum shear value (3–3.5 N), and minimum oil uptake (18–18.8%) were: flour extraction, 88.5%; water, 65.1 ml 100 g−1 flour (the corresponding farinograph consistency 450 BU at lever position 1:3); resting period, 28.8 min; frying temperature, 200 °C; and frying time, 37.5 s.
Performance assessment under field conditions of a rapid immunological test for transgenic soybeans
Authors: Fagan John , Schoel Bernd , Haegert Anne , Moore John , Beeby John 
Published: March 2003

SummaryCurrent market conditions and food regulations make it necessary for international and domestic participants in the agrifood industry to structure supply chains that control the content of genetically modified (GM) material in their products. Tests to detect and/or quantify GM components represent an important tool in maintaining such supply systems. This study assesses the field performance of kits that employ lateral flow immuno‐technology to detect soybeans GM to be resistant to the herbicide glyphosate. Operators at 23 grain‐handling facilities were paid to conduct analyses on a series of blinded samples containing defined proportions of conventional and transgenic soybeans. The observed rate of false positives was 6.7% in an experiment in which the highest level of GM material was 1% and 22.3% in a second experiment in which the highest level of GM material was 10%. This difference may be attributed to increased risk of cross‐contamination with the higher level of transgenic material used in the second study. Samples containing 0.01% GM material were reported as genetically modified 6.70% of the time, while samples containing 0.1, 0.5 and 1% GM material were classified as genetically modified 29.5, 67.7 and 68.2% of the time, respectively. Thus, the frequencies of false negatives were 93.3, 70.5, 33.3 and 31.8% for samples containing 0.01, 0.1, 0.5 and 1.0% GM material. Samples containing 10% GM material were correctly reported as genetically modified in all cases. These results lead to the conclusion that the kit under study is useful in screening for lots of soybeans that contain high levels of GM material, but that, as a field tool, it is not effective in monitoring for GM material at the level of 1.0% or lower. Statistical and immunochemical analyses were carried out in order to assess the relative contributions of various factors to the error observed in these studies. These analyses indicated that limitations in operator performance, not defects in test kit materials, were the primary contributors, while sample size may play a secondary role. As both operator performance and sample size are independent of the specific characteristics of the test kit used in this study, it appears justifiable to generalize conclusions obtained here to other similar test systems.
Extension of shelf‐life of whole‐wheat flour by gamma radiation
Authors: Marathe S. A. , Machaiah J. P. , Rao B. Y. K. , Pednekar M. D. , Sudha Rao V. 
Published: March 2003

The effect of low‐dose gamma irradiation (0.25–1.00 kGy) on pre‐packed whole‐wheat flour (atta) was assessed in terms of physico‐chemical properties, nutritional quality, chapati‐making quality and sensory attributes. Semi‐pilot scale storage studies on irradiated pre‐packed whole‐wheat flour revealed that there was no adverse effect of irradiation and storage up to 6 months of whole‐wheat flour treated at doses up to 1.00 kGy on total proteins, fat, carbohydrates, vitamin B1 and B2 content, colour index, sedimentation value, dough properties, total bacterial and mould count. Storage of wheat flour resulted in slight increase in moisture, free fatty acids, damaged starch, reducing sugars and slight decrease in gelatinization viscosity.However, irradiation as such had no effect on any of these parameters. Irradiation at 0.25 kGy was sufficient to extend the shelf‐life of atta up to 6 months without any significant change in the nutritional, functional attributes. Chapaties made from irradiated atta (0.25 kGy) were preferred even after 6 months storage, compared with the control.
The microbiology of phytic acid metabolism by gut bacteria and relevance for bowel cancer
Authors: Steer Toni E. , Gibson Glenn R. 
Published: March 2003

SummaryColon cancer is a major cause of morbidity and mortality. Compounds present in plant foods have anti‐carcinogenic properties that may be metabolised by colonic bacteria thus decreasing or preventing any such beneficial effects. Phytic acid is found mostly in legumes and appears to possess anti‐carcinogenic properties. This may be due to a number of factors including the recognised ‘binding’ properties of phytate. For this to occur successfully it is important that the integrity of phytic acid is preserved in the colon, which is a profuse microbial ecosystem. However, there are few data on the microbial species involved in its metabolism. Studies that define the populations involved may lead towards the use of dietary intervention procedures that can reduce the activities of the microflora involved in phytate degradation, thereby preserving its purported anti‐tumour properties.
Aspects of 2‐acetyl‐1,3‐cyclopentanedione as a chromium(iii) chelating agent: nutritional implications
Authors: Blanco Carlos , Rojas Antonio , Gomez Manuel , Ronda Felicidad , Caballero Pedro 
Published: March 2003

SummaryThe chemistry of 2‐acetyl‐1,3‐cycloalkanediones has acquired increased applied importance because of the great number of applications in the agroalimentary industry. The keto‐enol ratios and equilibrium constants for proton reactions of 2‐acetyl‐1,3‐cyclopentanedione have been determined in solution using nuclear magnetic resonance and spectrophotometric methods. Chromium(iii) is an essential nutrient and it seems that high chromium supplementation improves glucose tolerance. Chromium chelates have been shown to have a significant beneficial effect on metal status by increasing metal bioavailability in human diets.The composition and log β‐value of the complex formed in aqueous solution by chromium(iii) with the ligand mentioned above have been determined. A detailed reaction scheme is proposed for the 1 : 1 chelation process. The kinetic data are consistent with a mechanism in which the mono‐enol tautomer of the ligand reacts with both metallic species, the fully hydrated metal ion and the Cr(OH)2+. The results are discussed in the light of previous work.
Preservation of fatty duck liver by high pressure treatment
Authors: Cruz Christian , El Moueffak Abdelhamid , Antoine Monique , Montury Michel , Demazeau Gérard , Largeteau Alain , Roy Bernadette , Zuber François 
Published: March 2003

SummaryFatty liver samples from duck were treated with high pressures and packaged in multilayer films. Microbiological analysis, permeability of the films to oxygen and fat loss, caused by melting, were assessed after pressure or thermal treatment.Microbiological analysis showed a noteworthy reduction in the total aerobic mesophilic flora and eradication of the coliform flora, whichever film or treatment was used. Nevertheless, a significant bacterial flora was observed during storage at 4 °C from 42 days with a polyethylene/polyamide/polyethylene film and a sample which had been treated with pressure. But, treatment at 550 MPa for 55 °C and 20 min, in combination with two low oxygen permeability films (ethylene and vinyl alcohol copolymer) gave a product with long storage life (90 days) at 4 °C and a significant reduction in the melting of lipids.
Investigation of nitrous oxide pollution arising from inhalational sedation for the extraction of teeth in child patients
Authors: Girdler  , Sterling  
Published: March 2003

Objectives. (i) to test whether the exposure of dental staff to nitrous oxide during inhalational sedation with nitrous oxide/oxygen for extractions in children complies with specified occupational exposure standards, and (ii) to assess the atmospheric nitrous oxide concentration at one site close to the breathing zone of the operator/sedationist and to determine which patient‐ and sedation‐related factors affect the level of nitrous oxide pollution.Design. Prospective study.Setting. Dental hospital sedation department, Newcastle Dental Hospital, UK.Sample and methods. 20 inhalational sedation clinics each of 2 hours duration were evaluated, during which a total of 60 children aged 4–15 years had extractions carried out. Nitrous oxide was administered via a nose mask from a Quantiflex MDM inhalational sedation machine and active scavenging was used throughout. Exposure of dental staff was measured using personal dosimetry. Atmospheric nitrous oxide pollution at one fixed point, close to the breathing zone of the operator/sedationist, was assessed using an infra‐red gas analyser.Results. Mean exposure of the operator/sedationist to nitrous oxide during a single treatment clinic was 211 ppm, for the close support nurse 77 ppm and for the second nurse 67 ppm. Expressed as an 8 hour time‐weighted average, the mean exposures were 39 ppm for the operator/sedationist, 17 ppm for the close support nurse and 15 ppm for the second nurse. The atmospheric nitrous oxide concentration varied during the clinics, with a maximum concentration of 538 ppm and a minimum that exceeded 100 ppm. There was a 71 minute delay following discharge of the last patient before atmospheric levels fell to zero. During sessions the degree of atmospheric pollution was inversely related to patient age (rc = −0·61, P < 0·05). There was a positive correlation between atmospheric pollution at the single point and the maximum percentage of nitrous oxide administered to each patient (rc = 0·57, P < 0·05).Conclusions. In this study, staff exposure to nitrous oxide complied with the national occupational exposure standard but there was still considerable atmospheric nitrous oxide pollution during inhalational sedation for paediatric exodontia.
The effect of two alternative methods of canine exposure upon subsequent duration of orthodontic treatment
Authors: Iramaneerat  , Cunningham  , Horrocks  
Published: March 2003

Objectives. The aim of this study was to compare the effectiveness, in terms of orthodontic treatment duration, of two methods of canine exposure.Design. This was a retrospective study using patients’ records and lateral cephalometric radiographs.Sample and methods. 50 patients were selected, 25 in each group. In all subjects the impaction was categorized as being ‘intermediate’. The methods of canine exposure were: (i) simple surgical exposure; (ii) surgical exposure and placement of an orthodontic attachment, followed by flap replacement.Results. The treatment duration until the canine was in the line of the arch was 17·7 months in the simple exposure group and 19·3 months in the bonded attachment group. The mean treatment duration (from exposure to debond) was 28·8 months for both groups.Conclusions. In terms of treatment duration, no significant difference could be demon‐strated between the two methods of surgical exposure to palatally impacted canines.
Dental maturation of 18th and 19th century British children using Demirjian’s method
Authors: Liversidge H.M. 
Published: March 2003

Aim. To compare dental age with chronological age in a group of children born approximately 200 years ago and a group of modern children. Methods. Dental maturation of 15 skeletal remains (range 3·0–15·1 years) of London children of known age‐at‐death was compared to an age and sex matched control group of contemporary children (n = 30). The method of Demirjian, Goldstein and Tanner (1973, 1976, 1978) was used to assess maturity. Results. The difference between dental age (DA) and chronological age (CA) for both groups was not significant, suggesting similar maturation over 200 years, however, many of the younger children from Spitalfields were dentally delayed. Several of the younger individuals from both groups had a dental age less than the lowest limit of this scale (2·5 years), highlighting one pitfall of this method. Conclusion. These results suggest that this method is not entirely suitable for younger children.
A preliminary investigation of dental disease in children with HIV infection
Authors: Gelbier M. , Lucas V.S. , Zervou N.E. , Robertssurname G.J. , Novelli V. 
Published: March 2003

Objective. To establish the levels of dental caries and gingivitis in a group of HIV‐positive children. Study group. The study group comprised 35 children with the Human Immunodeficiency Virus attending The Great Ormond Street Hospital For Children. Outcome measures. Outcome measures included the number of decayed, missing and filled teeth and surfaces in both the primary and permanent dentitions; plaque and gingivitis scores. Results. The children included 18 boys and 17 girls. They were aged from 6 months to 18 years, with 17 aged 5 years or less and 15 aged 6 years or older. Twenty‐four of the 35 children had some caries experience. The mean dmft was 4·4 and for those with permanent teeth the mean DMFT was 0·7. Mean plaque and gingivitis scores were 16·7 and 5·1 for plaque and gingivitis adjacent to primary teeth and 8·0 and 5·7 for that related to permanent teeth. Conclusions. There is a significant treatment need for children with HIV.
Dental anxiety among young adolescent patients in Israel
Authors: Peretz Benjamin , Efrat Jacob 
Published: March 2003

Aim. To evaluate adolescents’ dental anxiety using self‐reported questionnaires previously given to adults. Sample and method. One hundred and four patients (42 boys, 62 girls) aged 12–18 years who attended their paediatric dentist completed a questionnaire in the waiting room. The survey consisted of three sections: sociodemographic information for the children, a dental anxiety scale (DAS), and a dental fear survey (DFS). Results. The scores of the girls were higher than the boys in every DAS item as well as in the total score. Girls showed higher DFS scores than boys in most items. The most anxiety‐provoking stimuli were feeling and seeing the needle. In the most anxiety provoking stimuli, among the boys who reported higher DFS scores (categories 3, 4, 5), the DAS scores were higher than the scores of the girls. As the stimulus became less anxiety‐provoking, such as sitting in the dental chair, the DAS scores of the girls in these categories were higher than boys. Significantly more girls’ responses were in categories 3, 4 and 5 in the items dealing with the needle and the drill, while no significant difference was observed among the boys and girls regarding sitting in the dental chair. Conclusions. It is concluded that individual personality traits may be the final factor to indicate those who will eventually develop higher dental anxiety, and those who will not. The difference could be also in the conditioning process and learned responses (male and female education) that these individuals have experienced in life.