摘要:

AbstractThe Shiitake mushroom (Lentinus edodes) was successfully grown and fruited on a substrate containing 7 parts hardwood sawdust and 3 parts oatmeal. Colonised blocks of substrate placed in a fruiting environment produced edible mushrooms in 9–15 days with an average total yield of c. 135% fresh weight mushrooms per unit dry weight of substrate. The mushroom fruited when daily temperatures ranged between 11 and 26

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420302

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractThe fresh maize plant was inhabited by non‐fermenting basidiomycetous yeast species, viz.Candida ingeniosa, Cryptococcus laurentii, Sporobolomyces roseus, Sporidiobolus salmonicolor and Rhodotorula rubra. These species had vanished after 2 days of anaerobiosis in a laboratory‐scale silo. After this time, ascomycetous species tolerant to acetic acid were isolated. SuccessivelyCandida holmii, C. milleri, C. krusei, C. lambica, C. famata, Geotrichum candidum and Hansenula anomalawere encountered. Except forC. famataandG. candidumthese yeasts vigorously ferment glucose. Total yeast counts were 107g−1during the first 2 weeks and gradually decreased to about 105g−1after 4 months. This shows that anaerobic silage provides an adverse environment for yeasts.Exposure of maize silage to air resulted in complete consumption of lactic and acetic acids within 5 days. This was due to growth ofC. hoimii, C. lambicaandC. milled. The physiologically similar yeast speciesC. holmiiandC. milledwere both abundant from the early stage of the fermentation and during aerobiosis. However, C. milled predominated in the first 2 weeks of anaerobiosis.The less frequently occurring yeast speciesC. famata, G. candidumandH. anomalaassimilated lactic acid and ethanol as well as minor products of bacterial sugar fermentation such as acetoin and butan‐2,3‐diol but n

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420303

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractSmooth and wrinkled pea cultivars were studied to evaluate the protein content of the seeds, the proportion of albumins to globulins and the variability of the vicilin/legumin ratio. Principal components analysis showed a strong negative correlation between albumin and globulin contents. Stepwise discriminant analysis demonstrated that two variables, protein content and vicilin/legumin ratio, divided the samples into smooth and wrinkled cultivars with a percentage of success of 95%. In addition, the vicilin/legumin ratio tended to increase, the lower the protein content is.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420304

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractHigh‐titre, high‐specificity antisera against diacetoxyscirpenol have been produced in rabbits and used to set up an indirect, microtitration‐plate enzyme‐linked immunosorbent assay for the trichothecene mycotoxin. The assay, with a limit of detection of 2 pg per well, has been applied to the determination of diacetoxyscirpenol in wheat. Cereal extraction consists of a simple solubilisation of toxin in methanol resulting in an assay sensitivity of 300 ng g−1. Recovery, measured at three different toxin levels, was essentially qua

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420305

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractSensory, biochemical and microbiological changes and changes in SDS‐PA GE patterns of myofibrillar and sarcoplasmic proteins were studied in shrimp (Penaeus merguiensis) muscle during storage at partial freezing temperature (—3°C; PFS) and in ice (0°C; IS).During PFS up to 20 days there were slight changes in biochemical parameters, apparently no changes in microbiological populations, and no changes in electrophoretic protein patterns. Rapid changes in these parameters occurred in IS over the same period.Sensory assessment of shrimps stored at PFS showed that a considerable increase in prime quality life was possible at this temperature over shrimps in IS. Prime quality life of shrimps in PFS was found to be 16 days, compared with 8 days in IS. Extension of prime quality life was attributed to the significantly slower rate of biochemical and microbiological changes at PFS compared with IS. Changes in sensory properties were associated with changes in some of the chemical prope

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420306

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractThe quality of the protein of the green algaDunaliella bardawilwas evaluated with rats and observed to have a protein efficiency ratio of 1.2. The protein was found to be limited by lysine, containing 70% of the optimum amount recommended for growing rats, only 60% of which was available. The carotenes of the alga were absorbed and recovered as retinol in the liver of rats, in a proportion similar to that of commercial β‐carote

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420307

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractThe amounts of potassium bromate surviving in bread made using the Chorleywood Bread Process were less than 006 mg kg−1(the current limit of detection) when this substance was added to flour at levels up to 75 mg kg−1on flour weight; even when the addition level reached 100 mg kg−1, only 0.22 mg kg−1was found in the bread. Within the limits of experimental error all of the added potassium bromate not detected unchanged in the bread was accounted for in the form of

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420308

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractThe concentrations of 68 heterocyclic compounds produced by heating a series of amino acid—ribose and lecithin—amino acid—ribose reaction mixtures at 140°Cfor 1 h were measured, after headspace collection on Tenax GC, by capillary gas chromatography—mass spectrometry. The amino acids studied were glycine, lysine and cysteine, and the classes of heterocyclic compounds quantified were pyrazines (14), pyridines (7), furans (14), thiophenes (26) and thiazoles (7). The studies showed that the addition of lecithin to the simple Maillard reaction mixtures led to a reduction in the concentrations of many of the heterocyclic compounds formed in these reactions. These findings support an earlier observation that phospholipids in foodstuffs, such as meat products, could exert a quenching effect on the amount of heterocyclic compounds formed in Maillard reactions during the cooking of food. A number of volatile compounds formed by the reaction of lipid degradation products with Maillard reaction intermediates were also id

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420309

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractThe qualitative and quantitative analysis of total amino acids from tubers of six yam species (Dioscorea) and fatty acids from five yam species has been done by gas—liquid chromatography. For amino acid analysis, the results obtained show that hydrochloric acid hydrolysates of yam flours contain most of the amino acids from proteins in high concentration. In the fatty acid analysis, 11 saturated fatty acids, with 12 to 25 carbon atoms, and five unsaturated fatty acids, with 16, 18 or 20 carbon atoms, were identified. Palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) are the most abundant fatty acids found in yam tubers. Comparative analysis of yam tubers stored for 1, 5 and 8 months after harvest shows that the total amino acid content decreases slightly and fatty acid content increases during the storage period. No significant change was observed in the composition of total amino acids and fatty acids from yam tubers stored at 25°C for several mont

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420310

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740420301

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY