bluuebunny/crossref_metadata_2025_split huggingface dataset:
Oxidative stabilization of cold‐pressed sunflower oil using phenolic compounds of the same seeds
Authors: De Leonardis Antonella , Macciola Vincenzo , Di Rocco Antonietta 
Published: April 2003

AbstractIt is known that sunflower seeds are rich in phenols, constituting approximately 1–3 g per 100 g of seeds. The principal phenol is chlorogenic acid (CGA), followed by caffeic acid (CA) and lower quantities of several other compounds. On the contrary, it is known that phenols are present only in trace amounts in cold‐pressed sunflower seed oils. In this study, the possibility of improving the oxidative stability of cold‐pressed sunflower oil is evaluated using phenolic substances constitutive of seeds. Phenols, extracted from two different dehulled sunflower seed samples, were identified, measured and added to a cold‐pressed sunflower oil and compared with butylated hydroxyanisole (BHA), pure CGA and pure CA. Raw phenolic extract (RPE) was composed of CGA exclusively, whereas CA was present only in traces in its free form was not present. On the contrary, hydrolysable phenol acids (HPAs) were constituted prevalently from CA, released by CGA alkaline hydrolysis. The stabilization effect on oil oxidation at 110 °C was evaluated as 41% and 118% for RPE and HPAs respectively with respect to the control. At 30 °C, no significant differences were recorded between the two seed extracts. Their antioxidant effect was lower than that at 110 °C and evaluated to be, on average 13%. In comparison with BHA, at 30 °C, both seed extracts were more effective than this synthetic phenol; at 110 °C, the antioxidant effect of RPE and BHA was similar, whereas HPA was significantly more effective than BHA. In conclusion, this study demonstrates that the phenols present in sunflower seeds can be considered natural antioxidants suitable for stabilizing the oxidation of cold‐pressed sunflower oil, at both low and high temperatures. Copyright © 2003 Society of Chemical Industry
Production of a yogurt‐like product from Lupinus campestris seeds
Authors: Jiménez‐Martínez Cristian , Hernández‐Sánchez Humberto , Dávila‐Ortiz Gloria 
Published: April 2003

AbstractA Lupinus campestris milk‐like product was obtained with 6.3% protein by using an alkaline thermal treatment. The colour of the suspension showed a greater similarity to cow's milk than to commercial soymilk. To adjust the carbohydrate concentration and induce fermentation, 3% of sucrose and 1.5% of lactose were added. The product was pasteurized and inoculated with a culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus. A lupin yogurt‐like product with pH 4.02, 0.87% lactic acid, and a lactic acid bacteria count (3.2 × 108 CFU ml−1) and viscosity similar to commercial cow's milk yogurt was obtained. The amino acid composition of the proteins in the lupin milk and yogurt products had a good balance, with the exception, as in other legumes, of the sulphur‐containing amino acids. Sensory evaluation indicated that the product was well accepted by consumers. These results offer a good possibility for the utilization of this legume in human nutrition through the elaboration of products that are analogous to others already present in the commercial market. Copyright © 2003 Society of Chemical Industry
A rapid non‐destructive method for fish quality control by determination of smell intensity
Authors: Gelman A , Drabkin V , Glatman L 
Published: April 2003

AbstractThe ‘Cosmos’ instrument (Japan) was applied to the evaluation of fish quality in six species of different origins, by determination of smell intensity. Pond‐raised fish (trout, carp, silver perch, tilapia, barramundi) were stored in ice for 4–5 weeks and frozen/thawed mackerel was kept at room temperature for 74 h. The fish quality was examined by organoleptic assessment, by determination of smell intensity and by tests of the chemical (total volatile basic nitrogen, hypoxanthine and histamine) and dielectric (Torrymeter) properties. Strong correlation was found between the organoleptic and ‘Cosmos’ results, whereas the data from the chemical and Torrymeter analyses were relatively poorly correlated with the sensory evaluation and ‘Cosmos’ data. Thus the application of the ‘Cosmos’ instrument for objective quantitative evaluation of fresh and chilled fish quality by determination of smell intensity seems practicable. The ‘Cosmos’ instrument is hand‐held and portable as well as being rapid and non‐destructive in operation; therefore it could be used for evaluation of fresh and chilled fish in the field and on board fishing vessels. Copyright © 2003 Society of Chemical Industry
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
Authors: Vidal Stéphane , Francis Leigh , Guyot Sylvain , Marnet Nathalie , Kwiatkowski Mariola , Gawel Richard , Cheynier Véronique , Waters Elizabeth J 
Published: April 2003

AbstractA range of structurally defined apple and grape proanthocyanidins was isolated in sufficient amount to carry out a formal sensory descriptive analysis study. Purified proanthocyanidin fractions differed in chain length, degree of galloylation and epigallocatechin content. Astringency attributes of the preparations in a model wine medium were rated while the fractions were held in the mouth and after expectoration. The degree of polymerization appeared to be the variable that discriminated among the fractions to the greatest extent. It affected both the overall astringency and the different individual astringency attributes, with increased ‘drying’, ‘chalky’, ‘adhesive’ and ‘pucker’ characters correlating with increasing chain length. A rougher sensation with increased ‘coarseness’, ‘drying’ and ‘chalkiness’ correlated with an increased degree of galloylation of the fractions. The presence of epigallocatechin units in the proanthocyanidin tended to lower the ‘coarse’ perception. Copyright © 2003 Society of Chemical Industry
Evaluation of fermentation and aerobic stability of wet brewers' grains ensiled alone or in combination with various feeds as a total mixed ration
Authors: Nishino Naoki , Harada Hiroaki , Sakaguchi Ei 
Published: April 2003

AbstractWet brewer's grains (BG; 200 g kg−1 dry matter(DM)) were ensiled alone or in combination with various dry feeds as a total mixed ration (TMR; 540 g kg−1 DM) in laboratory silos. Ensilage was stopped at 40 days (experiment 1) or at 5, 20, 40 and 60 days (experiment 2) after storage. The composition of soluble sugars and the profiles of fermentation products were determined. The 60 day silages were subjected to aerobic deterioration and changes in silage temperature were recorded for 7 days. A rapid pH fall coupled with accelerated lactic acid production was observed in BG silage; soluble sugars, mainly composed of maltose and raffinose, completely disappeared within 5 days of ensiling. Prolonged storage, however, decreased lactic acid concentration and increased acetic acid greatly. Appreciable amounts of propionic acid and 1‐propanol were also produced in BG silage in the late stages of fermentation. When TMR silage was made, the decline in pH and the increase in lactic acid were delayed due to the low moisture content. Acetic acid production was enhanced from the beginning of storage, and mannitol accumulated in TMR silage. Yeast numbers were lower in TMR than in BG silage, but the changes were limited in the late stages of fermentation. When exposed to air, the temperature of BG silage increased after 3 days, whereas that of TMR silage appeared stable during the 7 days test. The results indicate that BG is a suitable by‐product for ensiling and, when ensiled with various feeds as a TMR, improved stability against aerobic deterioration can be expected. Copyright © 2003 Society of Chemical Industry
Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids
Authors: Murcia M Antonia , Martínez‐Tomé Magdalena , Vera Ana , Morte Asunción , Gutierrez Almudena , Honrubia Mario , Jiménez Antonia M 
Published: April 2003

AbstractOur objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg−1 and 637.8 g kg−1 respectively; ash was 42.5 g kg−1 and 82.1 g kg−1 respectively; protein was 159.5 g kg−1 and 225.4 g kg−1 respectively; lipids were 69.5 g kg−1 and 199.4 g kg−1 respectively; fibre was 83.2 g kg−1 and 130.4 g kg−1 respectively; and carbohydrates were 645.5 g kg−1 and 366.6 g kg−1 respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18 : 1 > 18 : 3 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0 + 22 : 1 > 14 : 0 + 24 : 0 > 15 : 0 + 17 : 0 + 22 : 0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05). Copyright © 2003 Society of Chemical Industry
Effect of ‘Californian’ process on the texture of Hojiblanca olive (Olea europaea L) harvested at different ripening stages
Authors: Georget Dominique MR , Smith Andrew C , Waldron Keith W , Rejano Luis 
Published: April 2003

AbstractThe tensile properties of the skin and the flesh of the table olive, ‘Hojiblanca’ produced in Spain, which underwent the ‘Californian style’ process (step 1: brine; step 2: lye; step 3: heat and brine), were determined. The stiffness and strength of the skin were significantly higher than those of the flesh at all processing stages. The results showed that step 2 resulted in a decrease in strength of the skin. The strength of the flesh increased after step 2 but decreased after step 3 due to heat treatment at 121 °C for 30 min. These changes in strength varied with the degree of maturity for the flesh. An increase in strain at failure was observed in the skin after step 2, whereas no significant changes were detected in the flesh. A decrease in strain at failure was observed in the skin and the flesh further to step 3. After step 2, the stiffness of the skin decreased significantly, whereas that of the flesh increased, the latter decreasing with increasing degree of maturity. The largest effects were in the strength and stiffness of the skin after sodium hydroxide treatment affecting their wax content. Maturity has a larger effect on flesh than on skin mechanical properties. Copyright © 2003 Society of Chemical Industry
Application of electron‐beam irradiation pasteurization of ground beef, from steers fed vitamin E fortified diets: microbial and chemical effects
Authors: Poon Patty WB , Wong Peter YY , Dubeski Paula , Durance Tim D , Kitts David D 
Published: April 2003

AbstractThe effects of vitamin E supplementation of diets and electron‐beam irradiation (EBI) processing of ground beef patties on microbial and chemical qualities were investigated during 21 days of storage at 4 °C. Oxidative damage to lipids induced by EBI in ground beef patties containing different fat contents was first determined at 3 day intervals throughout a 7 day storage period at 4 °C. Significantly (P ≤ 0.05) higher values for thiobarbituric acid reactive substances (TBARS) were detected in beef patties of higher fat content (ie at 17 and 30%), which was further enhanced by irradiation at 5 kGy. Since lipid oxidation proceeded to a greater extent in beef patties with higher fat levels, ground beef patties of 30% fat were prepared from steers fed basal (diet I) or basal + 500 IU (diet II) of the antioxidant (vitamin E) supplemented diets. Plasma vitamin E concentrations in cattle fed diets I and II were 1.58 ± 0.42 µg ml−1 and 2.49 ± 0.40 µg ml−1 respectively. Patties were processed with three doses (2, 5, or 10 kGy) of EBI and compared with non‐irradiated patties. Microbial indices monitored at 3 day intervals included total aerobic plate count, psychrotrophic counts, and total coliform and Escherichia coli counts. Bacterial growth in ground beef patties stored at 4 °C was significantly (P ≤ 0.05) reduced by EBI at 2 kGy dose. Complete inhibition of bacteria occurred at 5 kGy or higher (P ≤ 0.05) dosage of EBI over 21 days of storage at 4 °C. Quality indices monitored at 3 day intervals throughout a 21 day storage (4 °C) study involving 30% fat ground beef patties made from steers fed vitamin E supplemented diets I and II included TBARS and colour. Results indicated that irradiation at the highest dosages was associated with higher (P ≤ 0.05) TBARS values, which in turn corresponded to lower linoleic acid content. With all three levels of irradiation, Hunter a values of beef patties decreased (P ≤ 0.05) significantly. Lipid oxidation was significantly (P ≤ 0.05) retarded in stored beef patties derived from cattle fed vitamin E (diet II). Copyright © 2003 Society of Chemical Industry
Supercritical carbon dioxide extraction of pelletized Jalapeño peppers
Authors: del Valle José M , Jiménez Marisol , Napolitano Pablo , Zetzl Carsten , Brunner Gerd 
Published: April 2003

AbstractThe effects of process pressure (220–500 bar) and temperature (35–65 °C) on yield and extract quality of pelletized Jalapeño peppers (Capsicum annuum L) treated with supercritical carbon dioxide (ScCO2) were studied. Compaction was inadequate when using whole air‐dried pepper flakes conditioned to high moisture as raw material, which resulted in high porosity pellets and low bed densities. Thus, reference pellet samples were produced from Jalapeño pepper flakes that were finely ground and conditioned to low moisture. Pressures ≥290 bar did not affect cumulative extraction of reference pellet samples at 45 °C. On the other hand, the extraction rate of reference pellet samples at 360 bar increased with process temperature, as a result of increments in solubility, improvements in mass transfer properties, and/or improvements in solute desorption from the solid matrix. With regard to pretreatment, finely ground pepper samples were extracted in half the time of reference pellets (120 versus 270 min) at 360 bar and 45 °C; increasing sample moisture prior to pelletization increased extraction yield; and decreasing particle size prior to pelletization increased extraction rate slightly. These results suggest that sample moisture is partially co‐extracted by ScCO2, and that the extraction rate of pelletized Jalapeño peppers is controlled by internal mass transfer mechanisms. Chlorophyllian pigments were removed in the final stages of the extraction process. Furthermore, pigment extraction increased with process pressure at 45 °C, and it increased slightly with process temperature at 360 bar. On the other hand, the concentration of capsaicinoids in extract samples remained constant during ScCO2 extraction. Copyright © 2003 Society of Chemical Industry
Boron concentrations in selected foods from borate‐producing regions in Turkey
Authors: Simsek Atilla , Velioglu Y. Sedat , Coskun A. Levent , Sayli B. Sitki 
Published: April 2003

AbstractAs part of a large‐scale programme to investigate the health effects of exposure to borate minerals in Turkey, boron concentrations in vegetables, fruits and some other foods were determined. From all borate‐producing regions of the country, 22 species of fruit, 17 species of vegetable, 12 species of cereal, legume and oilseed, three species of herbs and six types of other food were collected in 1999 and analysed for boron concentrations using the Azomethine H method. The results were compared with 37 types of food collected from areas well distant from the borate‐producing areas. The total number of samples evaluated was 420. Pistachio (67.0 mg kg−1) had the highest concentration of boron, followed by grape leaf (60.48 mg kg−1), sour cherry (57.03 mg kg−1), quince (38.78 mg kg−1), peach (34.49 mg kg−1), grape (20.70 mg kg−1), green beans (19.49 mg kg−1), unripe peach (18.92 mg kg−1) and parsley (10.24 mg kg−1) from the borate‐producing regions. A large number of foods contained boron at higher concentrations than those reported in the literature, most probably due to the high boron content of these Turkish soils. According to the results of t‐tests, the area itself does not have a significant effect (p > 0.05) on boron concentration in all foods evaluated so far. Copyright © 2003 Society of Chemical Industry
GA‐based prediction of antenna radiation patterns from planar near‐field samples
Authors: Pérez J. R. , Basterrechea J. 
Published: April 2003

AbstractIn this paper, a genetic‐algorithm (GA) based approach for predicting the far‐field pattern of an antenna under test (AUT) from planar near‐field samples is presented. The method reconstructs the antenna radiation pattern from an optimized equivalent model of the AUT consisting of electric and magnetic short dipoles. Numerical results showing predicted far‐field patterns are reported and discussed. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 235–236, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10880
Hybrid FDTD/AUTOCAD® method for the analysis of BOR horns and reflectors
Authors: Yang Zijiang , Chen Yinchao , Yu Wenhua , Mittra Raj 
Published: April 2003

AbstractHorns and reflector antennas, which are bodies of revolution (BORs), find widespread use in the areas of communication and radar systems. In this work, we present a highly efficient, BOR finite‐difference time‐domain (BOR/FDTD) technique for the analysis of these antennas. This approach allows us to employ a 2D finite‐difference lattice that projects a 3D Yee cell in the cylindrical coordinates (ρ, ϕ, z) onto the (ρ, z) plane, and substantially reduces the computational burden in the process. To analyze arbitrary BOR geometries, we develop a mesh generator that uses the commercial design tool AutoCAD® to systematically generate the geometrical and material input files for the BOR/FDTD solver. We also apply a near‐to‐far‐field transformation, based on a line integral along a contour of equivalent electric and magnetic currents, to evaluate the radiation patterns of these antennas in a highly efficient manner. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 236–243, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10881
Triple‐frequency rectangular‐ring slot antennas fed by CPW and microstrip line
Authors: Chen Jin‐Sen , Lin Shun‐Yun 
Published: April 2003

AbstractIn this paper, a design of a rectangular‐ring slot antenna for obtaining triple‐frequency operation using a coplanar waveguide (CPW) feed or microstrip‐line feed is presented. We introduce three concentric rectangular‐ring slots whose perimeters easily control the three respective operating frequencies. Details of the proposed design are investigated by experimental as well as theoretical studies. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 243–246, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10882
Efficient analysis of arbitrarily shaped microstrip structures
Authors: Ge Yuehe , Esselle Karu P. 
Published: April 2003

AbstractA new, efficient method of moments (MoM) is developed for accurate, full‐wave analysis of microstrip components and circuits. The new method is applied for the analysis of a two‐gap filter. The new method is found to be as accurate as conventional moment methods, and also significantly faster. It has a good potential for use in the microstrip design of CAD tools. The key to the high efficiency of the new MoM is the use of a set of newly developed closed‐form Green's functions, which allow the computation of the MoM matrix elements without any numerical integration when using the RWG function as the basis functions. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 246–248, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10883
Compact microstrip slot antenna for broadband operation
Authors: Paulson Manju , Kundukulam Sona O. , Aanandan C. K. , Mohanan P. , Vasudevan K. 
Published: April 2003

AbstractAn arrow‐shaped microstrip antenna with a pair of narrow slots embedded near the non‐radiating edges gives wide impedance bandwidth. The experimental and simulated (IE3D) results show that antenna bandwidth is ∼3.5 times that of a conventional patch with the added advantage of reduced antenna size. The radiation characteristics are found to be uniform throughout the operating band. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 248–250, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10884
Analysis of terahertz detection with a 2D hot‐electron quantum well detector
Authors: Huo Y. , Taylor G. W. 
Published: April 2003

AbstractThe operation of a previously proposed terahertz (THz) detector is formulated in detail. The detector is based on the hot‐electron effect of the 2D electron gas (2DEG) in the quantum well (QW) of a GaAs/AlGaAs heterostructure. The interaction between the THz radiation and the 2DEG, the current enhancement due to hot‐electron effect, and the noise performance of the detector are analyzed. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 250–255, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10885
Spectral properties of a periodic N × N network of interconnected transmission lines
Authors: Le Floc'h Laurence , Quintard Véronique , Favennec Jean‐François , Boucher Yann 
Published: April 2003

AbstractWe investigate theoretically and experimentally the spectral behavior of discrete 2D structures of finite size, made of microwave lines periodically interconnected by four‐port networks. Their spectral responses, including forbidden bands, are expressed analytically as functions of a reduced set of parameters, all related to the properties of a unit cell. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 255–259, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10886
Backward waves and negative refraction in uniaxial dielectrics with negative dielectric permittivity along the anisotropy axis
Authors: Belov P. A. 
Published: April 2003

AbstractVeselago medium (also called double negative material, backward medium, left‐handed medium) is a medium with both negative isotropic dielectric permittivity and permeability. It has the effect of backward waves with negative (anomalous) refraction, in contrast to the usual forward waves with normal refraction in normal isotropic dielectrics and/or magnetics. In this paper, examples of the existence of backward waves (with respect to the interface) without negative refraction, and negative refraction without backward waves in uniaxial dielectrics with negative permittivity along the anisotropy axis, are presented. Considering these examples increases the possibility of designing backward wave materials and negative refraction materials without using magnetic media. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 259–263, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10887
A highly efficient and accurate procedure for semi‐anechoic chamber analysis using circuital techniques
Authors: Nuño L. , Balbastre J. V. , Quesada F. D. 
Published: April 2003

AbstractThis paper reports on a new method for the determination of the performance qualities of a semi‐anechoic chamber used for electromagnetic compatibility measurements. This approach, based on highly efficient and accurate circuital techniques, provides very good results on low‐cost desktop computers in the frequency range 30–300 MHz. © 2003 Wiley Periodicals, Inc. Microwave Opt Technol Lett 37: 263–265, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/mop.10888