摘要:

AbstractDie energetische Verwertung von L‐Fructose (LF) und D‐Fructose (DF) wurde mittels indirekter Kalorimetrie in einem Differenzversuch an 9 männlichen Ratten (Wistarstamm) im Lebendmasseabschnitt von 250–300 g untersucht. Die täglichen Rationen in den beiden zu vergleichenden Fructose‐Zulageperioden bestanden aus 10 g Grundfutter und 2,7 g LF bzw. 2,5 g DF. Die Verdaulichkeit der Energie der LF‐Ration war um etwa 4%, die Umsetzbarkeit um 6% niedriger als die der DF‐Ration. Die Gesamtverwertung der Energie (Energieansatz/Bruttoenergie) betrug (7 ± 3)% für die LF‐ und (10 ± 3)% für die DF‐Ration. Die niedrigere Verdaulichkeit der Energie der LF‐Ration war im wesentlichen auf eine Depression der scheinbaren Verdaulichkeit von Rohprotein, Rohfett und Rohfaser — offensichtlich als Folge einer verstärkten mikrobiellen Fermentation — zurückzuführen. Bei Korrektur dieser Verdaulichkeitsdepression ergab die Differenzauswertung die folgenden energetischen Verwertungsgrößen für LF bzw. DF: Verdaulichkeit (90 ± 8)% bzw. (100 ± 6)%, Umsetzbarkeit (85 ± 8)% bzw. (102 ± 5)% und Verwertung von Bruttoenergie und umsetzbarer Energie für den Ansatz (69 ± 11)% bzw. (

ISSN:0027-769X    

DOI:10.1002/food.19930370402

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractCell‐free extracts from four Lactose‐negative strains ofLactobacillus caseiand their parents were evaluated for peptidase and esterase activity. The four strains showed aminopeptidase (AP), dipeptidase (DP), carboxypeptidase (CP), aryl‐peptidyl amidase (APA) and caseinolytic activities. Very little differences can be noticed between the AP and DP levels of the different strains. On the other hand there were significantly higher CP activities in the Lac(+) strains 64H and ATCC 4646 when compared to the Lac(‐) derivatives. A difference in activity between the Lac(+) and its Lac(‐) derivative was also observed for the APA and caseinolytic activities.Parent and mutant strains ofLactobacillus caseiposessed three active AP bands, with RF values of 0.18, 0.21 and 0.31 and one DP band with RF value of 0.25. An additional band (0.32) was detected in strainLactobacillus caseiATCC 4646 Lac(+) and its mutant.As a general rule the rate of hydrolysis of the p‐nitrophenyl esters of fatty acids for the parent and mutant strains ofLactobacillus caseiwas higer than that of the o‐nitrophenyl derivatives. All the strains tested exhibited an esterase band with an RF value of 0.3, while only one substrate was hydroysed by the band showing a lower RF value. α‐Naphthyl butyrate was the only substrate hydrolysed by this enzyme in the case ofLactobacillus casei64H and 11578 while it was α‐naphthyl ac

ISSN:0027-769X    

DOI:10.1002/food.19930370403

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

Abstract19 microorganisms, mostly hazardous and spoilage species were isolated from ‘soft’ melon ball snack samples in the humid Western Nigeria. Physical biodeterioration was recorded from the 6th day of storage with the early occurring rope (slime) ofBacillussp. found to be a faster visible objectionable indicator than the commonly used fungal growth. All the 14 isolated fungi grew though, to varying extents on the snack agar and in the melon seeds infusion medium in which they also induced significant changes in the oil (decrease) and free fatty acids (increase) contents after 10 days of incubation at 30 °C. The results implicatedRhizopus arrhizus, R. nigricans, Aspergillus flavus, A. ochraceus, A. tamarii, A. niger, Mucor fragilisandPenicillium citrinumas the major fungal deteriogens. Isolation of the coliform bacterium (Escherichia coli) suggested the need for a more hygienic handling of the snack. Addition of varying amounts of breadfruit nuts mash as adjunct to melon seeds mash in order to enhance mastication of snacks with lower moisture content was investigated. Samples prepared with 20% adjunct recorded mean acceptability rating of 178 and keepability period of 10 days while 200 and 5 days were obtained respectively for the con

ISSN:0027-769X    

DOI:10.1002/food.19930370404

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThis paper has reviewed the current literature relating to the effects of glucosinolates on the palatability of rapeseed meal. The available evidence indicates that diet palatability can be adversely affected by rapeseed meal inclusion and that this response is related to glucosinolate level. However the response is variable and depends also on the species of animal, age and growth state. Younger animals, particularly chicks, piglets and calves appear to be more severely affected and exhibit reduced intake and hence depressed performance with diets containing high levels of glucosinolates from high glucosinolate rapeseed meal. Palatability is substantially improved by the use of low glucosinolate rapeseed meal (LG‐RSM) containing 10–30 μ/g and very low glucosinolate rapeseed meal (VLG‐RSM) containing 1–5 μ/g glucosinolates. From the findings of this review, it can be concluded that LG‐RSM and VLG‐RSM can be included at levels up to 20% and 30% for calves and dairy cows respectively. Since piglets are particularly sensitive it is suggested that rapeseed is excluded from early starter diets but that low glucosinolate meals can be included at levels of 10% and 15% for grower and finisher pigs respectively. Growing poultry may be less sensitive to palatability problems associated with rapeseed meal but the use of high levels is constrained due to the lower energy and higher fibre contents of RSM compared with

ISSN:0027-769X    

DOI:10.1002/food.19930370405

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThis work presents a literary survey of accessible information on the applications of binary and trinary combinations of preservation methods (thermosterilization and irradiation with other preservation methods) and on their influence on B vitamin groups (thiamine, riboflavin, vitamin B6and folacin) in comparison with traditionally used thermosterilization. It refers to the advantages of the combined techniques of preservation as a real possibility to replace the traditional preservation techniques by non‐traditional and less destructive processe

ISSN:0027-769X    

DOI:10.1002/food.19930370406

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractAt 1% (w/w) each of 6 non‐commercial spices (Xylopia aethiopica, Aframomum melegueta, Monodoran myristica, Piper guineense, Icacinaspp andCongronema latifolia) when added to laboratory‐processed tomato ketchup and minced meat reduced spoilage microbial populations to different levels. Tomato ketchup spiced withM. myristicaremained sterile after 24 h incubation at room temperature (26 ± 2 °C) whilst control samples had bacterial and yeast counts of 1.5 ± 107cfu/g and 2.0 ± 105pro‐pagules/g, respectively.X. aethiopicaalso reduced bacterial populations in tomato ketchup. In spiced minced meat, onlyX. aethiopicaandC. latifoliashowed an inhibitory effect on yeasts. Other spices used were not or relatively less effective against bacteria a

ISSN:0027-769X    

DOI:10.1002/food.19930370407

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractPearl millet (Pennisetum typhoideum) grains were germinated at 25 °C (48, 54 and 60 h), 30 and 35 °C (36, 42 and 48 h) to obtain a desirable size of sprouts. The sprouting improved total protein, ash, ascorbic acid, total soluble sugars, reducing sugars, nonreducing sugars and fibre content and diminished starch and fat. The sprouts, when incorporated in various foods including salad, weaning foods, biscuits, cake andrabadi(an indigenous fermented food of India), were found to be acceptable to human palat

ISSN:0027-769X    

DOI:10.1002/food.19930370408

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractEs wird die labormäßige Gewinnung von Ballaststoffen aus extrahierten Zuckerrübenschnitzeln durch eine Behandlung mit Peressigsäure (PES) unter Anwendung der statistischen Versuchsplanung zweiter Ordnung untersucht. Zur Optimierung der Präparierung wird der Einfluß der Reaktions‐temperatur, der Reaktionszeit und der PES‐Konzentration auf die Ausbeute an Alkohol‐unlöslicher Substanz, den PES‐Verbrauch, den Gehalt an Gesamtpektin und Rohprotein, den Weißgrad und die Wasserbindungkapazität ermittelt.Ausgehend von den hierbei erzielten Resultaten wird eine größere Menge eines sensorisch guten Ballaststoffpräparates aus Zuckerrübenschnitzeln hergestellt, das (bezogen auf Trockensubstanz) 56,1% unlösliche und 16,1% lösliche Ballaststoffe, 36,7% Cellulose, 9,7% Hemicellulose‐Pentosen und 7,1% Hexosen, 16,9% Pektin, 11,0% Rohprotein und 1,1% Rohfett enthält. Als neutrale Saccharidbausteine werden 36,1% Glucose, 8,6% Arabinose, 5,8% Galactose, 1,1% Rhamnose, 0,7% Xylose

ISSN:0027-769X    

DOI:10.1002/food.19930370409

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe composition of perirenal adipose tissue in Wistar strain of rats fed palm oil (PO) fat at 5% and 20% in diet for a period of 18 weeks was studied. Peanut oil (PNO) at 5% and 20% were used as controls. Under the experimental conditions, the saturation index was higher in animals fed diet containing PO compared to those fed PNO. There was no significant difference with reference to 12:0, 14:0 and 18:1 fatty acid levels, whereas linoleic acid (18:2) showed a proportional relationship between the intake and perirenal adipose tissue levels. There was a significant correlation of dietary intake of linoleic acid and the U/S ratio in the adipose tissue. Linoleic acid (18:2, n6) levels were increased in 20% PNO groups as compared to those fed PO. However, palmitoleic acid (16:1) did not show a proportional relationship between the intake and adipose tissue levels. Thus, our studies show that more saturated fatty acids are incorporated in the PO group than in the PNO groups at the end of 18 weeks feeding.

ISSN:0027-769X    

DOI:10.1002/food.19930370410

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractSamples of rotting sweet orange (Citrus sinensis) were obtained from the depots, sales counters and waste baskets. Fungi associated with rotting fruits were isolated and identified. Out of 12 species of fungi isolated, 8 are known to be producers of toxins. The 7 isolates ofAspergillus flavusobtained were screened for aflatoxin production in a nutrient solution, and 4 were found to be aflatoxigenic, producing primarily aflatoxin B1. Aflatoxin B1production of the toxigenic isolates were further studied on plain juice and juice separately supplemented with 2.0% yeast extract and 2.0% sucrose. The highest yield of aflatoxin B1was produced on juice supplemented with yeast extract by the 4 toxigenicA. flavusisolates, followed by sucrose supplementation while the lowest amount of aflatoxin B1was detected on plain juice. Optimum temperature for aflatoxin B1production byA. flavusisolate (IBA‐O1) was 25 °C to 30 °C, for an incubation period of 7–11 days on plain and supplemented juice

ISSN:0027-769X    

DOI:10.1002/food.19930370411

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY