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You searched for: Publication Year 2005 Remove constraint Publication Year: 2005 Source 2005 v.85 no.9 Remove constraint Source: 2005 v.85 no.9
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1. Antioxidant activity and characterization of volatile constituents of beechwood creosote

Author:
Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
ISSN:
0022-5142
Subject:
Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
Abstract:
... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
Handle:
10113/19306
DOI:
10.1002/jsfa.2156

2. Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits

Author:
Tarwadi, K.; Agte, V.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1469-1476
ISSN:
0022-5142
Subject:
nutrient content; free radicals; root vegetables; assays; green leafy vegetables; fruit composition; antioxidant activity; mineral content; antioxidants; India
Abstract:
... Commonly consumed, fruit vegetables (12) and root vegetables (15) in the Indian subcontinent in cooked and uncooked states assessed for inhibition of thiobarbituric acid reactive substances (TBARS), superoxide radical scavenging activity (SOSA), ferrous iron chelating ability (FICA) and nine micronutrients, exhibited large variability in these parameters. SOSA and FICA were significantly associate ...
DOI:
10.1002/jsfa.2141

3. Assessment of nutritive value of cereal and legume straws based on chemical composition and in vitro digestibility

Author:
Lopez, S.; Davies, D.R.; Giraldez, F.J.; Dhanoa, M.S.; Dijkstra, J.; France, J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1550-1557
ISSN:
0022-5142
Subject:
in vitro digestibility; sheep; wheat straw; nutritive value; corn stover; legumes; rumen fermentation; rumen fluids; rye straw; oat straw
Abstract:
... The nutritive value of 17 straws was determined on the basis of their chemical composition, in vitro dry matter (DM) digestibility and rumen fermentation kinetics (from gas production curves measured in vitro). Five roughages were from the cereal species Avena sativa (oat), Hordeum vulgare (barley), Secale cereale (rye), Triticum aestivum (wheat) and Zea mays (maize stover). The other 12 samples w ...
DOI:
10.1002/jsfa.2136

4. Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats

Author:
Leterme, P.; Garcia, M.F.; Londono, A.M.; Rojas, M.G.; Buldgen, A.; Souffrant, W.B.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1505-1512
ISSN:
0022-5142
Subject:
digestible protein; animal growth; Bactris gasipaes; proximate composition; fruit composition; rats; digestibility
Abstract:
... The peach palm (Bactris gasipaes Kunth) is the starchy fruit of a palm tree widely cultivated in Central and South America. The present study aimed at determining its chemical composition and its nutritive value in rats. The average chemical composition of 17 samples was as follows: 410 g kg(-1) water and, in g kg(-1) of dry matter (DM), 54 g crude protein, 114 g oil, 39 g neutral detergent fibre, ...
DOI:
10.1002/jsfa.2146

5. Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Author:
Poyrazoglu, E.S.; Yemis, O.; Kadakal, C.; Artik, N.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1435-1438
ISSN:
0022-5142
Subject:
cultivars; seeds; Capsicum annuum; capsaicin; Capsicum frutescens; high performance liquid chromatography; food composition; peppers; Turkey (country)
Abstract:
... In this research the major pungent components of chilli peppers, namely capsaicin, dihydrocapsaicin and nordihydrocapsaicin, were determined by high-performance liquid chromatography. Chilli pepper varieties Maras, Sus, Cin and Isot were collected from different regions (Maras and Urfa) of Turkey. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin contents of Maras peppers were 0.81-1.42, 0.38-0. ...
DOI:
10.1002/jsfa.2087

6. Effect of benzyl isothiocyanate on tomato fruit infection development by Alternaria alternata

Author:
Troncoso-Rojas, R.; Sanchez-Estrada, A.; Ruelas, C.; Garcia, H.S.; Tiznado-Hernandez, M.E.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1427-1434
ISSN:
0022-5142
Subject:
tomatoes; postharvest diseases; Alternaria alternata; benzyl isothiocyanate; disease control; antifungal properties; postharvest treatment; postharvest physiology; cell respiration; ethylene production; food storage
Abstract:
... Benzyl isothiocyanate (BITC) is known to be a strong antifungal compound in vitro against different fungi. The effectiveness of benzyl isothiocyanate to control Alternaria alternata growth in vitro and in vivo was tested. BITC in vitro activity was evaluated in A alternata growing on potato dextrose agar and exposed to 0.025, 0.05, 0.1, 0.2 or 0.4 mg ml(-1). In vivo activity was evaluated by expos ...
DOI:
10.1002/jsfa.2129

7. Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum- and aerobic-packed breast and drumstick meats of broilers

Author:
Aksu, M.I.; Karaoglu, M.; Kaya, M.; Esenbuga, N.; Macit, M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1485-1491
ISSN:
0022-5142
Subject:
chicken meat; legs (meat cut); vacuum packaging; food packaging; aerobic conditions; food microbiology; food contamination; bacterial contamination; species diversity; food quality; pH; thiobarbituric acid-reactive substances; broiler feeding; humic acids; fulvic acids; humates; minerals; cold storage; food storage
Abstract:
... The current trial determined the influence of dietary humate, including humic, fulvic and ulmic acids and some microminerals on the pH, TBARS and microbiological properties of vacuum-packed and aerobic-packed breast fillets and drumsticks of broilers. A total of 240 male broiler chicks (Ross-308) were randomly allocated into four dietary treatments (H0, H1, H2 and H3 groups). A basal diet (H0), ba ...
DOI:
10.1002/jsfa.2143

8. Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi

Author:
Yongsawatdigul, J.; Piyadhammaviboon, P.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1453-1460
ISSN:
0022-5142
Subject:
surimi; marine fish; gelation; autolysis; protein-glutamine gamma-glutamyltransferase; Streptomyces; enzyme activity; deformation; texture; food processing quality; proteolysis; Saurida
Abstract:
... In the absence of microbial transglutaminase (MTGase), the textural properties of lizardfish surimi (Saurida spp) improved when pre-incubated at 4 and 25 degrees C for 24 and 4 h, respectively. MTGase optimally catalyzed incorporation of monodansylcadaverine (MDC) into surimi at 40 degrees C. Addition of MTGase appeared to reduce autolytic activity at 25 and 40 degrees C, but had no effect on auto ...
DOI:
10.1002/jsfa.2149

9. Effects of storage conditions on oxidative stability of soybean oil

Author:
Yang, T.S.; Chu, Y.H.; Liu, T.T.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1587-1595
ISSN:
0022-5142
Subject:
tocopherols; soybean oil; peroxide value; headspace analysis; storage temperature; storage time; volatile organic compounds; aldehydes; oxidative stability; antioxidants
Abstract:
... Soybean oil in the presence or absence of 200 microgram g(-1) tert-butyl hydroquinone (TBHQ) was subjected to accelerated oxidative storage at 60 degrees C for 10 days or stored at room temperature for 12 months. Tocopherol contents of the oil decreased, whereas the headspace volatiles and peroxide values (PV) increased as the storage time increased. During accelerated storage, TBHQ was effective ...
DOI:
10.1002/jsfa.2150

10. Evaluation of corn cob mix in organic finishing pig nutrition

Author:
Millet, S.; Raes, K.; Smet, S. de; Janssens, G.P.J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1543-1549
ISSN:
0022-5142
Subject:
pork; energy intake; swine feeding; corn cobs; meat quality; carcass quality; finishing; feed concentrates; silage; dry matter intake; organic production; carcass composition; swine
Abstract:
... Two consecutive experiments were performed to evaluate corn cob mix (CCM) inclusion in an organic diet. The experiments were performed in an organic barn on nine pens of four pigs (two barrows and two sows) of commercial breeds from 45 kg to slaughter. In the first experiment, an organic concentrate was mixed with organic CCM-silage to obtain three concentrate:CCM ratios of 1:0, 4:1 and 3:2 (w:w). ...
DOI:
10.1002/jsfa.2148

11. Flavour compounds of Greek cotton honey

Author:
Alissandrakis, E.; Kibaris, A.C.; Tarantillis, P.A.; Harizanis, P.C.; Polissiou, M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1444-1452
ISSN:
0022-5142
Subject:
honey; Gossypium hirsutum; cotton; nectar; food composition; flavor compounds; phenolic compounds; gas chromatography; mass spectrometry; Greece
Abstract:
... Finding marker compounds is a powerful tool in the determination of the botanical origin of honey. For this purpose the flavour fraction of Greek cotton honey was investigated. A striking characteristic of this type of honey is the presence of more than 35 phenolic compounds in the extract, accounting for almost 60% of the total amount of compounds positively identified by gas chromatography/mass ...
DOI:
10.1002/jsfa.2124

12. Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora

Author:
Martin, L.J.; Matar, C.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1477-1484
ISSN:
0022-5142
Subject:
Vaccinium angustifolium; blueberries; fermentation; fermented foods; Serratia; phenolic compounds; antioxidants; antioxidant activity; free radicals
Abstract:
... Members of the genus Vaccinium, such as blueberry and cranberry, are known to be excellent sources of antioxidant phenolic compounds, for example anthocyanins, flavonols and phenolic acids. The fruit also provides a natural habitat for numerous microorganisms. Interaction between the fruit and the microflora might affect the antioxidant phenolic compounds. The aim of this study was to investigate ...
DOI:
10.1002/jsfa.2142

13. Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rose wines

Author:
Salinas, M.R.; Garijo, J.; Pardo, F.; Zalacain, A.; Alonso, G.L.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1527-1536
ISSN:
0022-5142
Subject:
wines; winemaking; wine grapes; maceration; temperature; food quality; color; phenolic compounds; food composition; volatile organic compounds
Abstract:
... Prefermentative maceration for 8 h at 5, 10 and 15 degrees C was used to make rose wines, and changes in their colour (colour intensity (CI), tone and CIELAB parameters), phenolic compounds (classic indices and individual compounds) and volatile compounds (major and minor) were monitored from the must stage to wines until 6 months after bottling. The 15 degrees C maceration temperature provided wi ...
DOI:
10.1002/jsfa.2133

14. Inhibition of polyphenol oxidase obtained from various sources by 2,3-diaminopropionic acid

Author:
Arslan, O.; Dogan, S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1499-1504
ISSN:
0022-5142
Subject:
mushrooms; Cynara cardunculus subsp. cardunculus; artichokes; Ocimum basilicum; catechol oxidase; enzyme activity; enzyme inhibition; enzymatic browning; food additives
Abstract:
... This paper reports for the first time the inhibition of the catecholase activities of mushroom, artichoke (Cynara scolymus L) and Ocimum basilicum L polyphenol oxidase by 2,3-diaminopropionic acid. Polyphenol oxidases from artichoke and O basilicum L were purified by ammonium sulfate precipitation, dialysis and a Sepharose 4B-L-tyrosine-p-aminobenzoic acid-affinity column. In inhibition studies, 2 ...
DOI:
10.1002/jsfa.2144

15. Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk)

Author:
Prasad, K.N.; Divakar, S.; Shivamurthy, G.R.; Aradhya, S.M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1461-1468
ISSN:
0022-5142
Subject:
Ipomoea aquatica; green leafy vegetables; flavonols; antioxidants; antioxidant activity; free radicals; lipid peroxidation
Abstract:
... Ipomoea aquatica Forsk, a green leafy vegetable that is a rich source of vitamins and amino acids with many health benefits, has been explored for the isolation and identification of its bioactive compounds. Activity-guided repeated fractionation of a methanol extract on a silica gel column followed by an XAD column yielded a compound that exhibited antioxidant activity with an EC50 value of 83 +/ ...
DOI:
10.1002/jsfa.2125

16. Method for checking label accuracy in barn and free range eggs

Author:
Gregory, N.G.; Gepp, M.J.; Babidge, P.J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1421-1426
ISSN:
0022-5142
Subject:
laying hens; battery cages; egg production; battery husbandry; barns; product authenticity; product certification; fluorescence; washing
Abstract:
... The aim was to develop a method for testing whether eggs sold as either 'barn' or free range' were laid under cage conditions. The surface patterns on 11 520 eggs from cage, barn and free range production systems were examined under ultraviolet light for distinctive fluorescent marks associated with each production system. In addition, the effects of egg washing, egg size, condensation and cage du ...
DOI:
10.1002/jsfa.2152

17. Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy. 1. Prediction of chemical composition and in vitro digestibility

Author:
Andres, S.; Giraldez, F.J.; Lopez, S.; Mantecon, A.R.; Calleja, A.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1564-1571
ISSN:
0022-5142
Subject:
in vitro digestibility; equations; nutritive value; near-infrared spectroscopy; crude protein; permanent grasslands; neutral detergent fiber; prediction
Abstract:
... This study was implemented to evaluate the potential of near-infrared reflectance spectroscopy (NIRS) technology to estimate the chemical composition and in vitro digestibility of botanically complex herbage mixtures characterised, moreover, by a noteworthy variation among samples in the maturity of the forage plants. A total of 107 herbage samples harvested from permanent meadows located in the u ...
DOI:
10.1002/jsfa.2138

18. Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy. 2. Prediction of crude protein and dry matter degradability

Author:
Andres, S.; Calleja, A.; Lopez, S.; Mantecon, A.R.; Giraldez, F.J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1572-1579
ISSN:
0022-5142
Subject:
digestible protein; in vitro digestibility; equations; cattle; near-infrared spectroscopy; crude protein; rumen fermentation; permanent grasslands; prediction
Abstract:
... A total of 62 herbage samples, harvested in natural meadows located in the uplands of Leon (northwestern Spain) and characterised by a diverse botanical composition and different stages of maturity of the plants, were used to evaluate the ability of chemical composition and near-infrared reflectance spectroscopy to predict dry matter (DM) and crude protein (CP) ruminal degradability. Three non-pro ...
DOI:
10.1002/jsfa.2139

19. Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

Author:
Joythi, A.N.; Wilson, B.; Moorthy, S.N.; George, M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1558-1563
ISSN:
0022-5142
Subject:
sweet potatoes; amylose; lactic acid bacteria; viscosity; carbohydrate content; swelling (materials); extraction; sweet potato flour; solubility; lactic fermentation; gelatinization; pasting properties
Abstract:
... The efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum. Study of the properties of the starchy flour showed that there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used. A fall in peak viscosity and viscosity break ...
DOI:
10.1002/jsfa.2137

20. Phytic acid in Indian soybean: genotypic variability and influence of growing location

Author:
Kumar, V.; Rani., A.; Rajapl, S.; Srivastava, G.; Ramesh, A.; Joshi, O.M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1523-1526
ISSN:
0022-5142
Subject:
Glycine max; soybeans; genotype; cultivars; phytic acid; soy flour; food composition; geographical variation; soil fertility; soil chemical properties; genotype-environment interaction; India
Abstract:
... Phytic acid, the heat-stable anti-nutritional factor, was determined in 80 cultivars/strains of Indian soybean to identify genotypes that possess low concentrations of phytic acid. Variation of values of 28.6-46.4 g kg(-1) soy flour was observed. Information on the influence of growing locations with widely differing soil types on phytic acid content being scarce, phytic acid in the mature dry see ...
DOI:
10.1002/jsfa.2151

21. Prediction of fat in intact cereal food products using near-infrared reflectance spectroscopy

Author:
Kays, S.E.; Archibald, D.D.; Sohn, M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1596-1602
ISSN:
0022-5142
Subject:
lipid content; breakfast cereals; pasta; food analysis; snack foods; near-infrared spectroscopy; flour; food grains; food composition; baked goods
Abstract:
... To evaluate the feasibility of an intact product approach to the near-infrared (NIR) determination of fat content, a rapid acquisition spectrometer, with an InGaAs diode-array detector and custom built sampling device, was used to obtain reflectance spectra (1100-1700 nm) of diverse cereal food products. Fat content reference data were obtained gravimetrically by extraction with petroleum ether (A ...
Handle:
10113/19307
DOI:
10.1002/jsfa.2157

22. Production of dialysable iron by in vitro digestion of chicken muscle protein fractions: the size of the dialysable iron

Author:
Vattern, D.A.; Mahoney, R.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1537-1542
ISSN:
0022-5142
Subject:
in vitro digestion; muscle protein; myofibrils; chicken meat; bioavailability; iron; peptides; sarcoplasmic reticulum
Abstract:
... Muscle foods enhance the absorption of non-haem iron. We studied the size of the dialysable iron species produced following in vitro digestion of soluble and insoluble chicken muscle proteins and compared the results with those for egg white and whey protein. Digestion of chicken muscle proteins caused a four- to fivefold increase in dialysable iron, whereas egg white showed only a slight increase ...
DOI:
10.1002/jsfa.2043

23. Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in Tanzania

Author:
Mosha, T.C.E.; Bennink, M.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1513-1522
ISSN:
0022-5142
Subject:
rice; beans; protein supplements; extruded foods; food storage; corn; essential amino acids; drums (equipment); food processing; storage quality; amino acid composition; sardines; fish meal; preschool children; food acceptability; Tanzania
Abstract:
... This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal-bean-sardine composite foods for pre-school age children in Tanzania. Four composite products namely corn-bean-sardine meal (CBSM), bean meal (BM), sorghum-bean-sardine meal (SBSM) and rice-bean-sardine meal (RBSM) were formulated to maximize the amino acid score for pre-school age childre ...
DOI:
10.1002/jsfa.2147

24. The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs

Author:
Gul, M.; Yoruk, M.A.; Macit, M.; Esenbuga, N.; Karaoglu, M.; Aksakal, V.; Aksu, M.I.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1439-1443
ISSN:
0022-5142
Subject:
lambs; males; lamb feeding; Awassi; Vicia sativa; seeds; plant source protein; liveweight gain; finishing; lamb meat; meat quality; color; carcass characteristics; pH; feed intake; feed conversion
Abstract:
... The experiment was carried out to evaluate the effect of common vetch seed (CVS), used at various levels (0, 15 and 25%), as a protein source in diets replacing different proportion of barley, wheat bran and soybean meal on fattening performance, carcass and meat quality characteristics of Awassi male lambs at approximately 8 months of age. The lambs were divided into three treatment groups, T1 (c ...
DOI:
10.1002/jsfa.2120

25. A preliminary approach to predictive modelling of extra virgin olive oil stability

Author:
Zanoni, B.; Bertuccioli, M.; Rovellini, P.; Marotta, F.; Mattei, A.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1492-1498
ISSN:
0022-5142
Subject:
acidity; shelf life; bitterness; fatty acid composition; olive oil; odors; models; oxidative stability; food composition; antioxidant activity; oleic acid; prediction
Abstract:
... The aim of this work was to set up a phenomenological model to predict the stability of extra virgin olive oil based on combined stability/instability indices. A screening of stability/instability indices was carried out by multivariate statistical analyses on company data for virgin olive oil. Screened indices were acidity, oleic acid content and bitter taste. The ability of these indices to pred ...
DOI:
10.1002/jsfa.2135