摘要:

AbstractSynthetic chocolate colourant, flavourant and the mixture of both were administered to healthy adult male albino rats to evaluate their effect on the nucleic acids metabolism, i.e. deoxyribonucleic and ribonucleic acids (DNA and RNA), total serum protein, thyroid hormons (T4and T3) and nuclease enzymes, i.e. cytoplasmic‐ and mitochondrial deoxyribonuclease and ribonuclease (DNase and RNase) in brain, liver, and kidneys. Also, the activity of the fundamental enzymes of the oxidative pentose phosphate pathway, i.e. cytoplasmic and mitochondrial glucose‐6‐phosphate dehydrogenase and 6‐phosphogluconate dehydrogenase (G‐6‐PD and 6‐PGD), as well as total lipids and cholesterol contents in the same organs were studied.Ingestion of the studied food additives significantly increased serum protein, RNA and T4hormon, while, DNA and T3hormon were insignificantly elevated. In connection with this, the hydrolytic enzymes of nucleic acids (DNase and RNase activities) were stimulated by all studied food additives and in all mentioned organs. The activity of G‐6‐PD and 6‐PGD in both cytoplasmic and mitochondrial fractions of all studied organs were increased. The highest increase was noticed in rats fed on diets supplemented with the mixture of both colourant and flavourant followed by colourant then flavo

ISSN:0027-769X    

DOI:10.1002/food.19910350402

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350404

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractSemolina colour is a technological parameter very useful for pasta makers. Studies to test the possibility of measuring semolina colour by employing the b and the L value (yellowness and lightness) for the routine analysis were carried out. Factors which could systematically affect this measurement were also investigated. For this purpose, the relationship between the chemical method of pigments extraction (AACC) and reflectance measurements was examined. The investigation showed that the b value is the most suitable parameter for the evaluation of semolina colour which can be employed for the classification of products.Several variables affect the reflectance measurement but the results of this work suggest that ash and protein amount did not have a recognizable effect on the measurement of b. On the contrary, the L measurement was influenced by the extraction rate of semolina because of the ash amount in flours.

ISSN:0027-769X    

DOI:10.1002/food.19910350405

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350407

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe spectrophotometric method for determination of the reconstituted milk adulteration in the raw milk has been suggested by empirical experiments. However, the mechanism is unclear. In this study, we followed and modified their methods and found that the mechanism is the turbidity difference between homogenized milk and non‐homogenized milk. The equation of turbidance S=KBC˙ (d3/d4+ λ4) is offered as an explanation of this observation. There are linear relationships between transmittance (T[%]) and the amount of there constituted milk added (r=0.99) to the raw milk, non‐homogenized milk, and homogenized milk.This method is recommended for detecting the addition of reconstituted milk to raw or non‐homogenized milk. The result of the empirical methods showed that the detection rate of adulteration can be as accurate as 2.5%, but this method is not recommended for detecting the adulteration of homogeniz

ISSN:0027-769X    

DOI:10.1002/food.19910350408

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractGamma‐irradiation, water activity (aw) and incubation temperature were found to affect the production of tenuazonic acid (TZA) by Alternaria alternata in tomato paste and juice. By increasing the irradiation doses, the dry weight as well as TZA decreased greatly until complete inhibition at 4 kGy. Greatest production of TZA occurred at 0.98 aw(57.5 μg/g and 26.3 μg/g) for both tomato paste and juice, respectively, at 25°C. Changing temperature and awaltered the relative amounts of TZA produced in tomato paste und juice by unirradiated and irradiated conidia of A. alternata. Only trace amount of TZA was detected at 0,98 aw(1.50 μg/g) by 3 kGy‐irradiated conidia in tomato paste, while it was inhibited completely in juice. Increasing gamma‐irradiation doses and decreasing water activities decreased greatly or inhibited TZA production in both tomato paste

ISSN:0027-769X    

DOI:10.1002/food.19910350409

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe aim of the researches was the determination of the lead, cadmium, iron, copper and zinc content in selected food products available in everyday life in the city of Cracow. It was found that all food products contain lead and cadmium contaminations. The trace element content in the Polish food products was within the range of values obtained by other authors.

ISSN:0027-769X    

DOI:10.1002/food.19910350410

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350412

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe ability of lettuce and chard extracts to reduce the mutagenic activity of Benzo[a]pyrene was studied. In this experiment several groups of male Balb/C mice were treated with different doses of the substances under study. B[a]p was administered at doses of 36 and 72 mg/kg of body weight to groups II and III, respectively. The lettuce extract combined with the doses of B[a]p were administered to groups IV and V. The experiment was performed again under the same conditions to test the effect of chard extract. Urine samples were tested by means of the Ames assay. The results show that the mutagenic activity of the urine samples from groups treated with B[a]p was reduced when the treatment also included any vegetable extract.

ISSN:0027-769X    

DOI:10.1002/food.19910350413

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350415

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY