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You searched for: Journal name Journal of the science of food and agriculture Remove constraint Journal name: Journal of the science of food and agriculture Publication year rev 7999-2001 Remove constraint Publication year rev: 7999-2001 Source 2001 v.81 no.11 Remove constraint Source: 2001 v.81 no.11
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1. Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties

Author:
Kunsch, U.; Scharer, H.; Patrian, B.; Hohn, E.; Conedera, M.; Sassella, A.; Jermini, M.; Jelmini, G.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1106-1112
ISSN:
0022-5142
Subject:
chestnuts; roasting; chemical composition; starch; sucrose; fructose; glucose; fatty acids; cooking quality; sweetness; odors; texture; food acceptability; color; cultivars
Abstract:
... In view of the ongoing revival of the chestnut orchards in southern Switzerland, evaluation of chestnut quality represents an important issue. Chestnuts are mainly consumed roasted. Three native varieties and a French one were roasted and submitted to sensory and chemical analysis in comparison to a commercial marrone variety imported from Italy. Weight loss due to roasting ranged from 23 to 30%. ...
DOI:
10.1002/jsfa.916

2. Electrophoresis to determine the molecular weight distribution in soluble proteins from various foods and their rumen-resistant residues in cattle

Author:
Chaudhry, A.S.; Webster, A.J.F.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1087-1093
ISSN:
0022-5142
Subject:
dairy cows; polyacrylamide gel electrophoresis; plant proteins; solubility; molecular weight; malt; corn gluten meal; beans; soybean hulls; rapeseed meal; sunflower meal; rice bran; rumen fermentation; digestible protein; peptides; distillers grains
Abstract:
... Electrophoresis was used to visually identify and determine the molecular weight (MW) distribution of rumen-degradable and rumen-resistant or escape peptides in soluble proteins from 12 agricultural and distillers' food raw materials (RM) and their residues (RU) following 18h of in sacco rumen incubation (dg18) in cattle. Soluble proteins were extracted by using water, salt, acid and alkali in suc ...
DOI:
10.1002/jsfa.913

3. Impact of environment and interactions of Fusarium verticillioides and Fusarium proliferatum with Aspergillus parasiticus on fumonisin B1 and aflatoxins on maize grain

Author:
Marin, S.; Albareda, X.; Ramos, A.J.; Sanchis, V.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1060-1068
ISSN:
0022-5142
Subject:
Aspergillus parasiticus; food contamination; air temperature; Fusarium proliferatum; corn; aflatoxins; fumonisins; water activity
Abstract:
... Fusarium verticillioides and F proliferatum isolates were inoculated in mixed cultures with Aspergillus parasiticus on irradiated maize grain at two different inoculum concentrations (2 x 10(5) and 2 x 10(2) conidia g(-1) dry maize). The treatments were 0.93-0.98 water activity (aw) and 15 and 25 degrees C for 28 days. A complex relationship was found between aw, temperature, inoculum concentratio ...
DOI:
10.1002/jsfa.894

4. Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain

Author:
Gomez, R.; Costa, J.; Amo, M.; Alvarruiz, A.; Picazo, M.; Pardo, J.E.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1101-1105
ISSN:
0022-5142
Subject:
Solanum lycopersicum var. lycopersicum; cultivars; crop quality; tomatoes; firmness; brix; pH; citric acid; malic acid; lycopene; color; colorimetry; chemical constituents of plants; Spain
Abstract:
... The different physicochemical and colorimetric parameters which define fruit quality were evaluated in 12 varieties of tomato (Lycopersicon esculentum Mill) from several localities in SE Spain, using three widely grown commercial (F1) hybrids as controls. Several local varieties were identified with better scores for specific quality parameters (fruit firmness, soluble solids content, pH, citric a ...
DOI:
10.1002/jsfa.915

5. The presence of bioactive peptides in hydrolysates prepared from processing waste of sardine (Sardina pilchardus)

Author:
Ravallec-Ple, R.; Charlot, C.; Pires, C.; Braga, V.; Batista, I.; Wormhoudt, A. van.; Le Gal, Y.; Fouchereau-Peron, M.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1120-1125
ISSN:
0022-5142
Subject:
fish industry; proteinases; proteolysis; fish waste; Sardina pilchardus; sardines; growth factors; gastrins; fish protein hydrolysate
Abstract:
... A proteolytic enzyme, Alcalase, was used to produce partly digested proteins from cooked wastes of sardine (Sardina pilchardus). The presence of biologically active molecules was investigated in these hydrolysates prepared under various conditions of time and enzyme/substrate ratio. By means of radioimmunoassays and mitogenic and radioreceptor assays, the presence of molecules related to secretago ...
DOI:
10.1002/jsfa.921

6. Characterisation of Leucaena condensed tannins by size and protein precipitation capacity

Author:
Osborne, N.J.T.; McNeill, D.M.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1113-1119
ISSN:
0022-5142
Subject:
polyphenols; forage crops; Leucaena pallida; Leucaena trichandra; Leucaena leucocephala; chemical precipitation; Leucaena collinsii; isoelectric point; bovine serum albumin; tannins; pH; antinutritional factors; molecular weight
Abstract:
... The ability of differently sized condensed tannins from the genus Leucaena, a fodder tree-legume, to bind protein at different pH values was evaluated to characterise their potential biological effects. Two factors affecting the ability of condensed tannin to bind protein, its major biological activity, have been purported to be the condensed tannin size and the pH of the reaction environment. To ...
DOI:
10.1002/jsfa.920

7. Dry bean cultivar characterisation by isoelectric focusing electrophoresis in polyacrylamide gel

Author:
Ruiz Guerrero, R.M.; Ortiz Garcia, R.; Alvarez Martinez, P.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1126-1131
ISSN:
0022-5142
Subject:
Phaseolus vulgaris; beans; cultivar identification; isoelectric focusing; polyacrylamide gel electrophoresis; plant proteins
Abstract:
... A Spanish pinto bean local cultivar 'Pinta' was analysed by a standard electrophoretic technique, isoelectric focusing electrophoresis, in order to develop and test a reliable method of solving such food industry problems as fraud, adulteration and the identification and registration of different cultivars of legume seeds. The corresponding dry bean type protein extract was subjected to isoelectri ...
DOI:
10.1002/jsfa.917

8. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions

Author:
Steadman, K.J.; Burgoon, M.S.; Lewis, B.A.; Edwardson, S.E.; Obendorf, R.L.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1094-1100
ISSN:
0022-5142
Subject:
Fagopyrum tataricum; nutrient content; phytic acid; bran; testa; proanthocyanidins; Fagopyrum esculentum; milling; tannins; endosperm; aleurone layer; flour; rutin; mineral content; buckwheat
Abstract:
... The composition of common buckwheat (Fagopyrum esculentum Moench) seed milling fractions depends upon the relative abundance of various seed tissues in each. Fancy (light) flour contains mainly central endosperm, while the bran milling fraction has seed coat and some embryo tissues. Phytate, found in protein bodies of embryo and aleurone cells, is the major storage form of phosphorus, potassium, m ...
DOI:
10.1002/jsfa.914

9. Nutrient composition and the use of solubility to estimate rumen degradability of food proteins in cattle

Author:
Chaudhry, A.S.; Webster, A.J.F.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1077-1086
ISSN:
0022-5142
Subject:
dairy cattle; cattle feeding; malt; corn gluten meal; rice bran; beans; soybean hulls; rapeseed meal; sunflower meal; rumen fermentation; digestible protein; protein content; solubility; distillers grains
Abstract:
... The use of protein solubility to estimate protein degradability in cattle was tested using 12 by-products representing agricultural and distillers' food raw materials (RM). Agricultural RM included cereals (rice bran, maize gluten feed), legumes (field beans, soybean hulls) and oil-seeds (rape meal, sunflower meal). Distillers' RM involved dark grains (DG1, DG2, DG3) and malts (MT1, MT2, MT3). Sol ...
DOI:
10.1002/jsfa.912

10. Response of intestinal proteinase activities to the feeding of isolated winged bean (Psophocarpus tetragonolobus) and soya bean (Glycine max) trypsin inhibitors in rats

Author:
Nishino, N.; Taniguchi, M.; Sakaguchi, E.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1055-1059
ISSN:
0022-5142
Subject:
rats; soybeans; Psophocarpus tetragonolobus; beans; trypsin inhibitors; antinutritional factors; application methods; enzyme activity; trypsin; chymotrypsin; intestines
Abstract:
... The antinutritional activities of trypsin inhibitors (TIs) were compared between winged beans (Psophocarpus tetragonolobus) and soya beans (Glycine max). The inhibitors of the two beans were isolated by trypsin-bound Sepharose 4B, and 50 mg of lyophilised powders were intubated intragastrically into 24 h fasted rats. The activities of trypsin and chymotrypsin were compared after 30, 60 and 180 min ...
DOI:
10.1002/jsfa.891

11. Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation

Author:
Campanella, O.H.; Peleg, M.
Source:
Journal of the science of food and agriculture 2001 v.81 no.11 pp. 1069-1076
ISSN:
0022-5142
Subject:
Clostridium botulinum; bacterial spores; mortality; inactivation; heat treatment; equations; mathematical models; food microbiology; predictive microbiology
Abstract:
... When published isothermal survival data of Clostridium botulinum spores in the range 101-121 degrees C were plotted in the form of logS(t) vs t relationships, where S(t) is the momentary survival ratio, they were all non-linear. They had a noticeable upward concavity, in violation of the assumption that sporal inactivation is a process that follows first-order reaction order kinetics. They could b ...
DOI:
10.1002/jsfa.895