bluuebunny/crossref_metadata_2025_split huggingface dataset:
Can near‐infrared reflectance of green coffee be used to detect introgression in Coffea arabica cultivars?
Authors: Bertrand Benoît , Etienne Hervé , Lashermes Philippe , Guyot Bernard , Davrieux Fabrice 
Published: January 2005

AbstractMost new coffee cultivars disseminated over the last 15 years are derived from the Timor Hybrid (Coffea arabica × C canephora). Introgression of genes from the C canephora genome has been estimated at between 9 and 29% of the genome. It has been shown that introgression can have a negative impact on the cup quality of cultivars derived from the Timor Hybrid. Consequently, coffee buyers or roasters may wish to assess whether the coffee they are purchasing comes from introgressed varieties. The possibility of distinguishing between non‐introgressed Arabicas and genotypes carrying chromosome fragments introgressed from C canephora was investigated (i) using some classical chemical compounds (caffeine, chlorogenic acids, trigonelline, fat and sucrose) and (ii) using a new approach based on spectra acquired by near‐infrared reflectance of green coffee. Near‐infrared spectra were obtained for 129 samples from two collections (Nicaragua and Costa Rica) of introgressed and non‐introgressed coffee trees. The spectral collections were treated by principal component and factorial discrimination. When the introgressed coffee trees were compared with the non‐introgressed trees using the chemical compounds, small but significant differences were found in caffeine, trigonelline and chlorogenic acid contents. However, the small variations in those compounds are not enough to detect introgression. The spectral collections treated by principal component and factorial discrimination made it possible to class from 92.30 to 94.87% of the analysed samples correctly, while the percentages of correctly classified samples in the verification file varied from 88.23 to 94.11%. The NIRS method appears to be an efficient method for determining whether a green coffee comes from an introgressed variety. Copyright © 2005 Society of Chemical Industry
Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple
Authors: Quiles Amparo , Hernando Isabel , Pérez‐Munuera Isabel , Larrea Virginia , Llorca Empar , Lluch M Ángeles 
Published: January 2005

AbstractOsmotic dehydration (OD) permits the preservation of foods via a decrease in water content and an increase in solute concentration. Osmotically dehydrated fruits such as apple are suitable for the manufacture of desserts, cakes, salads, yoghurts, etc. Different microstructural and engineering aspects of OD are already known, but its effects on enzymatic activity are still unknown. This study analyses the activity of polyphenoloxidase (PPO) in fresh Granny Smith apples and the effect that OD by immersion in sucrose‐saturated syrup has on this activity. The low PPO activity found in the edible parenchyma of osmotically dehydrated apples is attributed to penetration by the osmotic agent and flooding of the intercellular spaces, which produces a low moisture content and a limited O2 concentration in the immediate environment of the enzyme. These results show that OD prevents enzyme–substrate interaction. Thus the low PPO activity would reduce browning of this type of product. Copyright © 2005 Society of Chemical Industry
Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing
Authors: Marsilio Vincenzo , Seghetti Leonardo , Iannucci Emilia , Russi Francesca , Lanza Barbara , Felicioni Marino 
Published: January 2005

AbstractAmong the Italian olive germplasm, ‘Ascolana tenera’ is one of the best varieties for table olive production. This research addressed the impact of different processing types (Greek‐style and Spanish‐style) on the fermentation and phenolic composition of olive fruit. In particular, the effects of a lactic acid bacteria (LAB) starter culture on the fermentation of naturally green olives processed according to the traditional Greek method were studied. Results revealed that Spanish‐style processing produced a dramatic loss of total phenolics, while natural olive processing favoured a higher retention of biophenols. Oleoside 11‐methylester, a phenol‐related compound, and hydroxytyrosol, tyrosol, vanillic acid, 3,4‐dihydroxyphenylglycol, oleuropein and oleuropein aglycons, as the main phenols, were detected in olive fruit. More interestingly, this research indicated that inoculation with LAB affected the pH, total acidity, microbial profile and palatability of olives. Olives fermented with the LAB starter culture were perceived by panellists to be less bitter and more aromatic than those spontaneously fermented. Thus the use of LAB inoculants during olive fermentation could be applied with the currently available technology. Copyright © 2005 Society of Chemical Industry
Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L var major)
Authors: Jamalian Jalal , Ghorbani Mohammad 
Published: January 2005

AbstractThe objective of the present study was to establish a suitable procedure by which favism‐inducing glycosides vicine and convicine could be completely removed from whole seeds of faba beans without distorting their shape or reducing their nutritive value. Detoxification procedures carried out were extraction by water or, 10 g l−1 acid solutions (acetic, citric and phosphoric acid) using stepwise or continuous soaking procedures. Three cultivars of the beans were used in the study. In the stepwise soaking procedures, the seeds were soaked in either water or acid solution at 40 °C for different periods while in the continuous flow techniques, the solutions were constantly passed through a seed reservoir under different time–temperature–flow rate conditions. Extraction of vicine and convicine increased with increasing temperature and period of soaking and/or continuous flow of soaking solutions. Neither stepwise soaking nor autoclaving could effectively remove the favism factors from the whole seeds. The best results were obtained with continuous flow soaking in tap water, giving vicine‐ and convicine‐free seeds. The protein contents of treated seeds were only slightly affected and their physical structure remained intact. Thus, it was concluded that the latter procedure was the method of choice for detoxification of dry whole seeds. Copyright © 2005 Society of Chemical Industry
Retardation of lipid oxidation in blue sprat by hot water tea extracts
Authors: Seto Yoshie , Lin Chih‐Cheng , Endo Yasushi , Fujimoto Kenshiro 
Published: January 2005

AbstractThe blue sprat is a small fish belonging to the family Clupeidae. Deterioration of its freshness after catching is so rapid that the fish is cooked in simple ways and consumed locally. The prooxidant activity of the skin, dark meat and ordinary meat was much higher than that of other fishes such jack mackerel. Suppression of lipid peroxidation in blue sprat was attempted using hot‐water extracts of five types of Taiwanese tea with different degrees of fermentation, ie Longjing‐type green tea, Shy Jih Chuen oolong tea, Tungting oolong tea, Pouchong tea and black tea. All the tea extracts showed antioxidant activity on oxidation of linoleic acid induced by the extracts of blue sprat's tissues. The antioxidant activity of each tea extract showed a positive correlation with the contents of total catechins, especially with that of epigallocatechin gallate, but a poor correlation with the contents of total polyphenols. The Tungting oolong tea together with Chinese green tea effectively suppressed the prooxidant activities of the dark meat and skin of blue sprat. Impregnation of blue sprat in the extract of the Tungting oolong tea retarded the lipid oxidation in fish meat assessed by peroxide value and carbonyl value during refrigeration. Copyright © 2005 Society of Chemical Industry
Cichorium intybus L – cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects
Authors: Bais Harsh Pal , Ravishankar G A 
Published: January 2005

AbstractCultivation of chicory plants for various applications, such as utilisation of the root biomass for preparation of a coffee adjuvant, utilisation as a vegetable and, recently, utility of the plants for important phytochemicals, has received global attention. Chicory is widely grown in countries of different geographical locations owing to the economic importance of this crop. This review addresses cultivation, utility, phytochemical studies and pharmacological aspects, with an emphasis on biotechnological developments in recent years and safety evaluation of genetically modified chicory crops. These aspects are dealt with in detail to bring out the current status and future prospects of cultivation and utility of this economically important crop.© 2001 Society of Chemical Industry
Ascorbic acid destruction in aqueous model systems: an additional discussion
Authors: Rojas Ana M , Gerschenson Lía N 
Published: January 2005

AbstractThe influence of different non‐electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NaCl, KCl) on anaerobic L‐ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish the water activity of fruit or vegetable juices, as well as its relation with non‐enzymatic browning (NEB) development, at processing (70, 80, 90 °C) and storage (24, 33, 45 °C) temperatures. AA degraded as a function of time with a behaviour that could be described by first‐order kinetics at all temperatures studied, and activation energies could be calculated using the Arrhenius law. The presence of humectants enhanced AA destruction, with D‐fructose promoting the fastest L‐ascorbic acid destruction and browning development at processing temperatures. The influence of humectants on NEB seemed to determine differences between their influence on AA degradation. Water activity decrease by humectant addition produced higher AA stability in solution at storage temperatures. The differential effect of each humectant used to decrease the water activity seemed to be related to its influence on solvent structure.© 2001 Society of Chemical Industry
Dephytinisation of rice bran and manufacturing a new food ingredient
Authors: Fuh Wea‐Shang , Chiang Been‐Huang 
Published: January 2005

AbstractRice bran was extruded at 130 °C and a screw speed of 140 rpm for 20 s to inactivate lipase and prevent lipid oxidation. Although the extrusion process induced further complex formation between phytic acid and protein as well as between phytic acid and starch, nearly 94% of phytic acid in the extruded rice bran could still be removed by solid/liquid extraction conducted at 25 °C for 30 min using hydrochloric acid at pH 2 as solvent and a solvent/rice bran ratio of 15. After the extract had been neutralised and phytic acid removed, it was added back to the rice bran solid to replenish the nutritional and functional components of the solid. The mixture was then dried in a drum dryer to yield a powdered product. The dephytinised rice bran product contained most of the protein, fat, dietary fibre and B vitamins and more than 50% of the oryzanol originally present in the raw rice bran.© 2001 Society of Chemical Industry
Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process
Authors: Martínez‐Bustos F , Martínez‐Flores H E , Sanmartín‐Martínez E , Sánchez‐Sinencio F , Chang Y K , Barrera‐Arellano D , Rios E 
Published: January 2005

AbstractIn this work the importance of maize pericarp and germ in relation to the overall quality of masa and tortillas was studied. Alkaline‐cooking originated alterations in the outer layers of the grain. Its components were hydrated and the pericarp fraction assumed a gummy and sticky texture. During the liming process, some components from the germ, pericarp and tip cap fractions released ‘maize hull gums’, increasing the contents of xylose, galactose and D‐glucuronic acid. The presence of gums and insolubilised germ that remained after the traditional washing of the nixtamal improved the viscosity, cohesiveness and adhesiveness of the masa and tortillas as compared to the dry masa and tortillas from nixtamal with the germ removed and from exhaustively washed nixtamal, where most of the hull gums and germ were removed. Fresh tortillas or tortillas stored for 24 h at room temperature prepared using the traditional process of nixtamalisation (washed twice) were more stretchable, elastic and resistant to tearing and cracking than tortillas prepared with exhaustively washed nixtamal or with nixtamal washed twice with the germ removed. Tortillas from nixtamal with the germ removed showed the worst texture, rollability and puffing.© 2001 Society of Chemical Industry
Calcium chloride irrigation influence on yield, calcium content, quality and shelf‐life of the white mushroom Agaricus bisporus
Authors: Philippoussis Antonios , Diamantopoulou Panagiota , Zervakis Georgios 
Published: January 2005

AbstractSeven CaCl2 irrigation treatments (0.15, 0.25, 0.35, 0.45, 0.55, 0.75 and 1.00%) were applied to the Agaricus bisporus white strain A15 (Sylvan) in order to evaluate, in comparison with the water‐irrigated crop, their effect on production characteristics, ie yield, sporophore number and size mix, average mushroom weight as well as pileus and stipe Ca content. In addition, initial mushroom colour and texture in three successive flushes and their variations during post‐harvest storage for 8 days at 4 °C and for 2 days at 18 °C were determined. Statistical analysis of data revealed that crop yields were not affected by the individual treatments, whereas the mushroom number was reduced and the average sporophore weight was enhanced. A strong positive correlation was established between CaCl2 dosage and Ca content of fresh mushrooms, which increased considerably in the third flush by accumulating in both pileus and stipe parts (the former containing less Ca than the latter) and presented a maximum for the 0.75 and 1.00% CaCl2 treatments. At harvest, colour of second‐ and third‐break mushrooms was significantly improved by all CaCl2 treatments. This beneficial effect was more pronounced after 8 days of cold storage and during shelf‐life in sporophores treated with 0.35, 0.75 and 1.00% CaCl2. No consistent correlation was found between Ca content and texture of fresh and stored mushrooms. However, although softer mushrooms were recorded at harvest in most CaCl2‐irrigated crops, 0.25, 0.75 and 1.00% concentrations appeared to retard mushroom softening, promoting firmness at the 8th day of cold storage and during shelf‐life.© 2001 Society of Chemical Industry
Chemical composition and ruminal degradability of lucerne (Medicago sativa) products
Authors: Mustafa Arif F , Christensen David A , McKinnon John J 
Published: January 2005

AbstractA study was conducted to determine the chemical composition and in situ nutrient ruminal degradability of three lucerne products. These were dehydrated pellets, sun‐cured pellets and cubes. Results of the chemical analysis showed that sun‐cured pellets had the highest (P < 0.05) neutral and acid detergent fibre as well as total carbohydrate levels, followed by cubes and dehydrated pellets respectively. Crude protein (CP) content was highest (P < 0.05) for dehydrated pellets (204.3 g kg−1), intermediate for sun‐cured pellets (160.0 g kg−1) and lowest for cubes (153.2 g kg−1). Intermediately degradable CP (buffer‐insoluble CP minus neutral detergent‐insoluble CP) was the main protein fraction in the three products and was higher (P < 0.05) in cubes than in dehydrated and sun‐cured pellets. Estimated net energy of lactation was highest (P < 0.05) for dehydrated pellets (5.9 MJ kg−1), intermediate for cubes (5.23 MJ kg−1) and lowest (P < 0.05) for sun‐cured pellets (5.15 MJ kg−1). Results of the in situ experiment indicated that dehydrated pellets had higher (P < 0.05) ruminal protein degradability than sun‐cured pellets and cubes. The estimated ruminal escape protein values for dehydrated pellets, sun‐cured pellets and cubes were 361, 420 and 498 g kg−1 CP respectively. It was concluded that differences in chemical composition and ruminal degradability among the three lucerne products were mainly due to differences in stage of maturity. It was also concluded that the dehydration process failed to increase the ruminal escape protein value of dehydrated pellets relative to sun‐cured pellets and cubes.© 2001 Society of Chemical Industry
The allergenicity of ovomucoid and the effect of its elimination from hen's egg white
Authors: Mine Yoshinori , Zhang Jie Wei 
Published: January 2005

AbstractIn order to remove the ovomucoid from hen's egg white, chitin and hydrazide polystyrene beads were used as affinity ligands with 8.9 and 7.1 mg trypsin g−1 ligand respectively. Ovomucoid was successfully depleted using the trypsin affinity column without hydrolysation of the other egg white constituents. The components of the egg white were purified by high‐performance liquid chromatography, and then the allergenicity of each of these components was compared with that of pooled human serum derived from patients who are allergic to hen's eggs. The importance of using pure protein for studies of the allergenicity of egg white is highlighted, and it was determined (using an enzyme‐immunosorbent assay) that ovomucoid and ovalbumin are major allergenic proteins in egg white. The ovomucoid‐eliminated egg white preparation exhibited significantly less IgE‐binding activity than normal egg white. The ovomucoid‐specific IgE antibodies may have important implications with regard to the egg‐allergic reaction in humans.© 2001 Society of Chemical Industry
Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process
Authors: Chaiwanichsiri Saiwarun , Ohnishi Shigehiko , Suzuki Toru , Takai Rikuo , Miyawaki Osato 
Published: January 2005

AbstractElectrical conductivity measurements were applied to analyse the gelatinisation process of 12 starch or flour suspensions. The electrical conductivity of starch suspensions was found to increase upon gelatinisation because of the release of ions from starch granules. The initiation temperature of ion release, Ti, correlated well with the onset temperature in the DSC thermogram (R = 0.868), while the completion temperature of ion release, Tf, correlated with the temperature at the start of viscosity increase (R = 0.865). Thus Ti and Tf corresponded to the beginning and ending temperatures of gelatinisation respectively. The electrical conductivity measurement will be used as an on‐line technique to monitor the whole process of starch gelatinisation.© 2001 Society of Chemical Industry
Elite hotels: painting a self‐portrait
Authors: Gillespie Cailein , Morrison Alison 
Published: January 2005

AbstractCommercial hospitality provision arose from a general process of modernisation, the gradual breakdown of the importance of kinship and social obligation relative to a common duty of care for those travelling away from home, and the process of urbanisation. Consequently market demand evolved for the provision of accommodation, food and beverage for those persons temporarily removed from their domestic environment. What is argued in this paper is that the original function of commercial hospitality bears scant resemblance to sophisticated potentialities for socio‐economic self‐expression, which manifest themselves in the form of the elite hotel sector. The manner in which contemporary consumption of elite hotels revolves around the notion of self, with multiple identities and group affiliations is explored. Conclusions focus on the elite hotel sector as a means of defining self‐identities and the management implications therein for the provision of commercial hospitality in elite hotels. Copyright © 2001 John Wiley & Sons, Ltd.
A market‐process approach to corporate coherence
Authors: Foss Nicolai J , Christensen Jens Frøslev 
Published: January 2005

AbstractWe address the notion ofcorporate coherencerecently made prominent by Teeceet al.(1994. Understanding corporate coherence: theory and evidence.Journal of Economic Behavior and Organization23: 1–30). We argue that the literature is confused on the meaning of this notion (and similar notions) along a number of dimensions. Drawing on insights from market‐process theories, we propose adynamicunderstanding of corporate coherence, an understanding that involves the corporate capacity to strike a favorable balance between the production and exploitation of new knowledge. This argument is elaborated drawing on Austrian economics, evolutionary economics, and post‐Marshallian economics. Copyright © 2001 John Wiley & Sons, Ltd.
Stories about firms: boundaries, structures, strategies, and processes
Authors: Addleson Mark 
Published: January 2005

AbstractThis paper explores contemporary efforts to enrich the economic theory of firms. Its theme is the search for a postmodern approach to the firm, and it explores how those search efforts are reshaping the narrative of conventional neoclassical economic theory. My main interests are the concepts of firms and markets that emerge from a line of inquiry which views firms as social institutions. Copyright © 2001 John Wiley & Sons, Ltd.
Corporate investment and strategic stability in hypercompetition
Authors: Parayre Roch , Hurry Dileep 
Published: January 2005

AbstractAs competition accelerates, so do the strategies of players, in the shape of fast‐track corporate investment strategies to maneuver around competitors. Under hypercompetition, a corporate strategy for acquiring competitive options may form an evolutionarily stable meta‐strategy capable of sustaining persistent disruptive actions. This type of strategy is evolutionarily stable under competition across generations of contests. This paper explains the concept of memetic evolution and applies evolutionary game theory to the study of hypercompetition. We show how this option meta‐strategy has superior long‐term dynamic stability compared to large acquisitions and small greenfield investments. We demonstrate the disruptive potential of this meta‐strategy under hypercompetition, through a simulation analysis of competing strategies in hypercompetitive markets. The concept of evolutionarily stable strategies implies that hypercompetition may indeed be an enduring phenomenon. Copyright © 2001 John Wiley & Sons, Ltd.
The trade‐off of reliability for relevance within a stewardship setting
Authors: Woodlock Peter D. , Young Richard A. 
Published: January 2005

AbstractIn a single period stewardship setting in which an agent has some reporting discretion, we identify the types of reporting discretion that lead to relevant and reliable reporting. We also provide instances when the reporting discretion available to the agent will cause these two characteristics of reporting to be in conflict. Copyright © 2001 John Wiley & Sons, Ltd.
Exact boundary controllability in problems of transmission for the system of electromagneto‐elasticity
Authors: Kapitonov Boris V. , Raupp Marco Antonio 
Published: January 2005

AbstractThis paper considers transmission problem for the system of electromagneto‐elasticity having piecewise constant coefficients in a bounded domain. The result on exact boundary controllability is obtained provided the interfaces, where the coefficients have a jump discontinuity, are all star‐shaped with respect to one and the same point and the coefficients satisfy a certain monotonicity conditions. Copyright © 2001 John Wiley & Sons, Ltd.