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1. Analysis of <i>trans</i>-resveratrol in oilseeds by high-performance liquid chromatography

Author:
Kisbenedek, A.; Szabo, Sz.; Polyak, E.; Breitenbach, Z.; Bona, A.; Mark, L.; Figler, M.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 459-464
ISSN:
0139-3006
Subject:
Brassica nigra; Helianthus annuus; Sinapis alba subsp. alba; almonds; baked goods; bioactive compounds; collectors; fiber content; high performance liquid chromatography; linseed; mustard seed; peanuts; provenance; pumpkins; resveratrol; seeds; sesame seed; sunflower seed; trade
Abstract:
... Oilseeds are very popular edibles that are often used to enhance the fibre content of baked goods, and specific types are used for preserving and seasoning. Polyphenol-related researches have been receiving growing attention in the last 20 years, especially the ones concentrating on stilbenoids. In previous studies, resveratrol concentrations have been determined from oilseeds such as peanut.The a ...
DOI:
10.1556/AAlim.43.2014.3.13

2. Antibacterial effect of sprouts against human pathogens in vitro

Author:
Szabó, Sz.; Németh, Zs.; Polyák, É.; Bátai, I.; Kerényi, M.; Figler, M.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 501-508
ISSN:
0139-3006
Subject:
Vigna angularis; agar; animal pathogenic bacteria; antibacterial properties; antibiotics; bean sprouts; cabbage; chamomile; cultivars; culture media; fenugreek; kohlrabi; minerals; radishes; vitamins; zucchini
Abstract:
... Sprouts contain minerals, vitamins, and other compounds, which may have antimicrobial activity. Antimicrobial compounds are released from homogenized sprouts and diffuse into the culture medium inhibiting the growth of pathogenic bacteria. These antibacterial compounds may influence the multiplication of contaminating pathogens. In this study the antimicrobial effects of 55 different homogenized s ...
DOI:
10.1556/AAlim.43.2014.3.18

3. Application of synthetic solid culture medium to improve the detection of antimicrobial drug residues in foodstuffs

Author:
Szita, G.; Bernáth, S.; Szili, Zs.; Szita, J.; Hullár, I.; Erdősi, O.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 373-377
ISSN:
0139-3006
Subject:
Bacillus subtilis; agar; anti-infective agents; carbon; culture media; drug residues; foods; glucose; nitrogen; pyruvic acid; sodium
Abstract:
... A selective synthetic solid minimal medium (BS agar) was developed to detect antimicrobial drug-residues in foodstuffs using Bacillus subtilis indicator culture. This medium contains an ammonium salt as nitrogen source and either glucose or sodium pyruvate as carbon sources.Its selectivity is based on the fact that Bacillus subtilis is still able to grow if the minimal medium consist ...
DOI:
10.1556/AAlim.43.2014.3.2

4. Characterization of quality indices on storage of puree of mutant (<i>dg</i> and <i>og</i><sup>c</sup>) and normal tomatoes

Author:
Siddiqui, Md. W.; Chakraborty, I.; Hazra, P.; Ayala-Zavala, J. F.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 426-436
ISSN:
0139-3006
Subject:
acidity; ascorbic acid; beta-carotene; breeding; brix; color; cultivars; flavor; genes; genotype; lycopene; mutants; pH; storage quality; storage time; taste; tomato puree; tomatoes
Abstract:
... The investigations carried out so far on high pigment tomatoes are confined to their nutritional aspects only. We present the comparative results of the first study on the kinetics of changes in chemical and sensory quality attributes in puree prepared from two colour mutants [dark green (dg) and old gold crimson (ogc)] and seven normal tomato genotypes during storage. Pur ...
DOI:
10.1556/AAlim.43.2014.3.9

5. Chemical composition and antimicrobial activity of propolis collected from some localities of Western Algeria

Author:
Benhanifia, M.; Shimomura, K.; Tsuchiya, I.; Inui, S.; Kumazawa, S.; Mohamed, W. M.; Boukraa, L.; Sakharkar, M. K.; Benbarek, H.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 482-488
ISSN:
0139-3006
Subject:
Bacillus cereus; Bacillus subtilis; Escherichia coli; Gram-negative bacteria; Gram-positive bacteria; Pseudomonas aeruginosa; Staphylococcus aureus; antibacterial properties; bacterial infections; chemical analysis; chemical composition; drug resistance; food industry; food preservatives; growth retardation; high performance liquid chromatography; propolis; Algeria
Abstract:
... The chemical analysis and antibacterial activity of propolis collected from some parts of Western Algeria were investigated. The ethanolic extracts of propolis (EEP) were evaluated for further investigation. The major constituents in EEP were identified by high-performance liquid chromatography (HPLC) analysis. All EEP samples were active against Gram positive bacteria (Staphylococcus aureus, B ...
DOI:
10.1556/AAlim.43.2014.3.16

6. Effects of <i>Saccharomyces boulardii</i> on antibiotic induced orocecal transit in rats

Author:
Duman, D. G.; Akin, H.; Deniz, M.; Can, G.; Yegen, B. C.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 387-393
ISSN:
0139-3006
Subject:
Helicobacter pylori; Saccharomyces cerevisiae var. cerevisiae; adults; adverse effects; amoxicillin; clarithromycin; diarrhea; drugs; long term effects; placebos; probiotics; proton pump inhibitors; rats
Abstract:
... Clarithromycin is an antibiotic widely used for Helicobacter pylori (H. pylori) eradication and together with amoxicillin and proton pump inhibitors they constitute the first line triple treatment regimen against H. pylori. Diarrhoea is one of the major drawbacks during H. pylori eradication and is majorly attributed to clarithromycin, while Saccharomyces boulardii is a ...
DOI:
10.1556/AAlim.43.2014.3.4

7. Effects of vitamin A overdose on rat’s organs involved in immunity and vitamin A storage

Author:
Mahassni, S.; Al-Shaikh, N.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 452-458
ISSN:
0139-3006
Subject:
body weight; food fortification; histology; immune response; kidneys; liver; males; metabolism; oral administration; overdose; rats; spleen; thymus gland; vitamin A; vitamin supplements; young adults
Abstract:
... Vitamin A overdose is a common occurrence due to food fortification and ingestion of vitamin A supplements. Vitamin A is a nutrient that possesses known and potential effects on general health and the immune response. This research work is an in vivo investigation of the effects of administration of vitamin A above dietary requirements on some organs involved in immunity, vitamin A storage, and me ...
DOI:
10.1556/AAlim.43.2014.3.12

8. Efficacy of cinnamon oil to prolong the shelf-life of pasteurised, acidified, and ambient stored papaya pulp

Author:
Binduheva, U.; Negi, P. S.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 378-386
ISSN:
0139-3006
Subject:
Carica papaya; acidification; ambient temperature; beta-carotene; cinnamon; cinnamon oil; heat; pH; papayas; pasteurization; pulp; shelf life
Abstract:
... This study was conducted to develop a low cost method to preserve papaya (Carica papaya L.) pulp at ambient temperature with a combination of treatments including acid, heat, and cinnamon oil. Papaya pulp processed without and with 200 ppm cinnamon essential oil at pH 5.1, 81 °C, 7 min (ST2 and ST3); pH 3.9, 69 °C, 13 min (ST4 and ST5); and pH 4.5, 75 °C, 15 min (ST6 and ST7) was stored for ...
DOI:
10.1556/AAlim.43.2014.3.3

9. Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review

Author:
Shewry, P. R.; Lovegrove, A.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 357-372
ISSN:
0139-3006
Subject:
Western diets; arabinoxylan; beta-glucans; bran; chronic diseases; cultivars; dietary fiber; energy; flour; genotype; landraces; minerals; plant breeders; risk; soluble fiber; staple foods; vitamin B complex; wheat; Europe; North America
Abstract:
... Wheat is the major staple food in most temperate countries, including Europe and North America. In addition to providing energy and protein it is a significant source of a number of essential or beneficial components, including B vitamins, minerals, and dietary fibre. Cereal fibre has established benefits in reducing the risk of several chronic diseases but the consumption of fibre is below the re ...
DOI:
10.1556/AAlim.43.2014.3.1

10. Influence of <i>Saccharomyces cerevisiae</i> and <i>Williopsis saturnus</i> var. <i>Mrakii</i> on mango wine characteristics

Author:
Li, X.; Chan, L. J.; Yu, B.; Curran, P.; Liu, S.-Q.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 473-481
ISSN:
0139-3006
Subject:
Saccharomyces cerevisiae; acetate esters; ethanol; fermentation; mangoes; medium chain fatty acids; mixed culture; wines
Abstract:
... Saccharomyces cerevisiae MERIT.ferm was used as mono- and mixed-cultures with Williopsis saturnus var. mrakii NCYC500 in mango wine fermentation. A ratio of 1:1000 (Saccharomyces:Williopsis) was chosen for mixed-culture fermentation to enable longer persistence of the latter. The monoculture of S. cerevisiae and mixed-culture was able to ferment to dryness with 7 ...
DOI:
10.1556/AAlim.43.2014.3.15

11. In vitro antioxidant activities of magnesium compounds used in food industry

Author:
Szentmihályi, K.; Szilágyi, M.; Balla, J.; Ujhelyi, L.; Blázovics, A.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 419-425
ISSN:
0139-3006
Subject:
antioxidant activity; chemiluminescence; citrates; enzymatic reactions; food industry; free radical scavengers; free radicals; heme; humans; inorganic salts; ligands; low density lipoprotein; magnesium; magnesium oxide; malates; oxidation; pharmaceutical industry
Abstract:
... Magnesium participates in numerous enzymatic reactions in the human body and it has essential role in the maintenance of the antioxidant system. Since several magnesium compounds have been applied in the food and pharmaceutical industry, our purpose was to investigate the antioxidant/free radical scavenging activity of some magnesium compounds in vitro. The antioxidant/prooxidant effect of inorgan ...
DOI:
10.1556/AAlim.43.2014.3.8

12. Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Author:
Csernus, O.; Pomázi, A.; Magyar, I.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 489-500
ISSN:
0139-3006
Subject:
Saccharomyces; fermentation; phenotypic variation; risk; sensory evaluation; starter cultures; wine yeasts; wines; Hungary
Abstract:
... Initiated by the Association “Wine Route of Etyek Wine District”, the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work was to characterize the taxonomic and phenotypic diversity of the representative Saccharomyces yeast strains that dominate the spontaneous ...
DOI:
10.1556/AAlim.2014.1111

13. Moisture dependent physical properties of maize (<i>PMH-1</i>)

Author:
Bhise, S. R.; Kaur, A.; Manikantan, M. R.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 394-401
ISSN:
0139-3006
Subject:
angle of repose; bulk density; corn; cracking; geometry; handling machinery; hardness; porosity; postharvest treatment; seeds; water content
Abstract:
... Physical properties of maize were evaluated as a function of moisture content. The obtained data provide help in the designing of post-harvest handling machinery. In the moisture range of 10–18% wet basis (w.b.), the length of the rewetted grain increased from 10.01 to 10.65 mm, width increased from 8.57 to 8.70 mm, thickness ranged from 4.63 to 4.97 mm, geometric mean diameter (GMD) increased fro ...
DOI:
10.1556/AAlim.43.2014.3.5

14. Monitoring hydroperoxides formation as a measure of predicting walnut oxidative stability

Author:
Hosseini, H.; Ghorbani, M.; Mahoonak, A. Sadeghi; Maghsoudlou, Y.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 412-418
ISSN:
0139-3006
Subject:
energy; hydroperoxides; lipid peroxidation; lipids; monitoring; oxidation; oxidative stability; peroxide value; prediction; relative humidity; seeds; shelf life; storage; temperature; walnuts
Abstract:
... It is believed that lipids are the most important factor affecting nuts shelf-life. In the present study, an accelerated shelf-life testing by means of elevated temperatures 62, 72, and 82 °C was conducted to predict the oxidation stability of walnuts over a long-term storage. Peroxide value (PV) was employed to monitor the lipid oxidation progression in the walnuts. A range of 74.01–79.57 kJ mol< ...
DOI:
10.1556/AAlim.43.2014.3.7

15. Novel breads fortified through oilseed and nut cakes

Author:
Tarek-Tilistyák, J.; Agócs, J.; Lukács, M.; Dobró-Tóth, M.; Juhász-Román, M.; Dinya, Z.; Jekő, J.; Máthé, E.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 444-451
ISSN:
0139-3006
Subject:
absorption; bread dough; breads; dietary fiber; dough development; energy; feed requirements; food enrichment; food law; fortified foods; hydrocolloids; linseed; microbiological quality; nutritive value; oilseed cakes; protein content; pumpkins; sensory properties; sunflower seed; walnuts; wheat flour
Abstract:
... The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34–50%), fat (8–15%), total dietary fibre (23–36%) content and high energy val ...
DOI:
10.1556/AAlim.43.2014.3.11

16. Optimization of the level of ingredients for functional dairy beverage using response surface methodology (RSM)

Author:
Shukla, P.; Bajwa, U.; Sharma, S.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 402-411
ISSN:
0139-3006
Subject:
analysis of variance; antioxidant activity; beverages; correlation; functional foods; ingredients; mango pulp; milk fat; models; response surface methodology; sensory properties; sugars; viscosity
Abstract:
... The present investigation was undertaken to optimize the level of ingredients (milk fat, sugar, and mango pulp) for functional dairy beverage using Response Surface Methodology. Central Composite Rotatable Design with milk fat (%), sugar (%), and mango pulp (var. Chaunsa, %) as independent variables produced 20 different combinations that were used to investigate the effect on viscosity (cP ...
DOI:
10.1556/AAlim.43.2014.3.6

17. The effect of sustainability on the information search behaviour of Hungarian consumers through the practice of food purchasing

Author:
Lehota, J.; Horváth, Á.; Rácz, G.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 437-443
ISSN:
0139-3006
Subject:
data collection; food purchasing; lifestyle; models; statistics
Abstract:
... In the study we aim to model the information search behaviour of Hungarian consumers committed to sustainable consumption through the practice of food purchasing. To reach our goal we examined the logic of Grunert-Wills information search model.In our research the information search behaviour of “Trend followers” was investigated. To reach the mentioned group, data collection was carried out by th ...
DOI:
10.1556/AAlim.43.2014.3.10

18. Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation

Author:
Tomczyńska-Mleko, M.; Gustaw, W.; Piersiak, T.; Terpiłowski, K.; Sołowiej, B.; Wesołowska-Trojanowska, M.; Mleko, S.
Source:
Acta alimentaria 2014 v.43 no.3 pp. 465-472
ISSN:
0139-3006
Subject:
active ingredients; aeration; air; ambient temperature; bubbles; dispersions; food matrix; gelation; gels; hardness; iron; magnesium; methodology; microstructure; pH; texture; viscometers; viscosity; whey protein isolate
Abstract:
... The objective of the research was to obtain aerated gels by magnesium and iron(II) ion induced gelation of preheated whey protein isolate dispersions. Preliminary research allowed finding conditions of the pH, protein, and ion concentrations to produce aerated gels capable of holding air bubbles. A novel method applying gelation and aeration process simultaneously was used. Aeration using a labora ...
DOI:
10.1556/AAlim.43.2014.3.14

19. Darstellung, Reaktionen und Kristallstrukturen von (Me3NCH2Ph)2 Fe2I6 und Fe2I4(SPPh3)2 · PhMe (Ph = C6H5, Me = CH3) / Preparation, Reactions, and Crystal Structure of (Me3NCH2Ph)2Fe2I6 and Fe2I4(SPPh3)2 · PhMe (Ph = C6H5, Me = CH3)

Author:
Saak, Wolfgang; Haase, Detlev; Pohl, Siegfried
Source:
Zeitschrift für Naturforschung 2014 v.43 no.3 pp. 289-294
ISSN:
0932-0776
Subject:
crystal structure; geometry; iodides; iron; methylene chloride; sulfur; toluene
Abstract:
... The reaction of FeI₂, with (Me₃NCH₂Ph)I in CH₂Cl₂ and with Ph₃PS in toluene (molar ratios 1:1) yields (Me₃NCH₂Ph)₂Fe₂I6 (1) and Fe₂I₆(SPPh₃)₂·C₆H₅CH₃ (2), respectively. The structures of 1 and 2 were determined from single crystal X-ray diffraction data. 1 crystallizes in the monoclinic space group P2₁/n with a = 895.7(2), b = 1400.5(2), c = 1360.6(3) pm. β = 95.82(2)°, Z = 2. The anion of 1, Fe₂I ...
DOI:
10.1515/znb-1988-0309

20. Darstellung und [1+4]-Cycloaddition von Methylthio-chlorophosphanen RP(Cl)SMe (R = Me, Et, Ph) / Preparation and [1+4]-Cycloaddition of Methylthio-chlorophosphanes RP(Cl)SMe (R = Me, Et, Ph)

Author:
Apitz, Jörg; Grobe, Joseph; Le Van, Due
Source:
Zeitschrift für Naturforschung 2014 v.43 no.3 pp. 257-260
ISSN:
0932-0776
Subject:
condensation reactions; methanethiol; nuclear magnetic resonance spectroscopy; oxides; spectral analysis; sulfides; trimethylamine
Abstract:
... The methylthio-chlorophosphanes RP(Cl)SMe [R = Me (1). Et (2). Ph (3)] are prepared in good yields (62-65%) by condensation reactions of the corresponding dichlorophosphanes RPC12 with methanethiol in the presence of trimethylamine (molar ratio 1:1:1). 1 and 3 have been used to produce 3-phospholene sulfides in a one-pot process by reaction with 1,3-dienes at 70 to 100 °C. Reaction proceeds via [1 ...
DOI:
10.1515/znb-1988-0303