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Composition
Kinds of Composition Terms modified by Composition Selected AbstractsWORKFORCE COMPOSITION AND FIRM PRODUCTIVITY: EVIDENCE FROM TAIWANECONOMIC INQUIRY, Issue 4 2010JIN-TAN LIU We study the relationship between workforce composition and firm productivity based on a new employee-employer-matched data set, using an array of workforce characteristics and three alternative measures of firm productivity. While firm age is not essential for the performance of firms, those of smaller size and those in the steel and transportation industries outperform others. Moreover, labor quality, particularly the middle-aged with higher education, contributes significantly to firms' productivity. Furthermore, economic incentives and market competition both play important roles in the performance of firms. Finally, there is an employer-size premium with larger firms paying higher wages and nonwage benefits. (JEL C33, D20, J30) [source] THE ROLE OF BACTERIAL SYMBIONTS IN AMINO ACID COMPOSITION OF BLACK BEAN APHIDSINSECT SCIENCE, Issue 3 2003Xue-xia Miao Abstract To evaluate the role of bacterial symbionts (Buchnera spp.) in the black bean aphids (Aphis craccivora Koch), the aphids were treated with the antibiotic, rifampicin, to eliminate their intracellular symbiotic bacteria. Analysis of protein and amino acid concentration in 7-day-old of aposymbiotic aphids showed that the total protein content per mg fresh weight was significantly reduced by 29%, but free amino acid titers were increased by 17%. The ratio of the essential amino acids was in general only around 20% essential amino acids in phloem sap of broad bean, whereas it was 44% and 37% in symbiotic and aposymbiotic aphids, respectively, suggesting that the composition of the free amino acids was unbalanced. For example, the essential amino acid, threonine represented 21.6% of essential amino acids in symbiotic aphids, but it was only 16.7% in aposymbiotic aphids. Likewise, two nonessential amino acids, tyrosine and serine, represented 8.9% and 5.6% of total amino acids in symbiontic aphids, respectively, but they enhanced to 21.1% and 13.6% in aposymbiotic aphids. It seems likely that the elevated free amino acid concentration in aposymbiotic aphids was caused by the limited protein anabolism as the result of the unbalanced amino acid composition. [source] INTERRELATIONSHIPS BETWEEN LEPTIN RESISTANCE, BODY COMPOSITION, AND AGING IN ELDERLY WOMENJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 9 2008Elena Zoico MD No abstract is available for this article. [source] RELATIONSHIP BETWEEN BODY COMPOSITION AND CYTOKINES IN CACHECTIC PATIENTS WITH CHRONIC OBSTRUCTIVE PULMONARY DISEASEJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 6 2003Shing-Shing Yeh PhD No abstract is available for this article. [source] ESSENTIAL OIL COMPOSITION OF SALVIA VERBENACA L. GROWING WILD IN TUNISIAJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2010MOUNA BEN TAARIT ABSTRACT The essential oil of aerial parts of Salvia verbenaca L., collected in three different locations in Tunisia, were obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC,mass spectrometry. The oil yields of dried plants (w/w) were 0.09, 0.10 and 0.12% in Sabelet Ben Ammar, Sers and Somaa, respectively. Seventy-seven compounds were identified. The monoterpene hydrocarbons and oxygenated sesquiterpenes had the highest contributions. The major constituents in Sabelet Ben Ammar were viridiflorol (21.8%), camphene (17.6%), methyl eugenol (9.4%) and ,-caryophyllene (7.1%), while those of essential oil collected from Somaa, were tricyclene (18.8%), nonane (10.3%), methyl eugenol (7.7%) and terpinolene (7.3%). In samples collected from Sers, essential oil consists mainly of (Z)-,-ocimene (29.5%), ,-phellandrene (8.2%), ,-thujone (7.9%) and ,-pinene (5.5%). PRACTICAL APPLICATIONS In this study, it has been found that the oils of wild-growing Salvia verbenaca L. in Tunisia are rich in oxygenated sesquiterpenes and monoterpene hydrocarbons with great economical values. The plant family Labiatae contains several species with potential therapeutic activity due to their essential oils. Pharmacology, pharmaceutical botany, medical and clinical microbiology, phytopathology and food preservation are some fields in which essential oils can be applied. Many Salvia spp. are used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and the pharmaceutical industry. It has shown that essential oil of S. verbenaca have strong antibacterial, antioxidant, antifungal, anti-inflammatory activities and peripheral analgesic properties. [source] ALKALOID COMPOSITION OF LUPINUS CAMPESTRIS FROM MEXICOJOURNAL OF FOOD BIOCHEMISTRY, Issue 2 2001J. MARTÍNEZ-HERRERA ABSTRACT The content of quinolizidine alkaloids (QA) in Lupinus campestris, Fabaceae family, was analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), Samples of various organs of Lupinus campestris collected at different monthly stages of the growing plant, were subjected to extraction in a Merck Extrelut column. The quinolizidine alkaloid patterns of stems, leaves, flowers, pods and seeds were assessed and then identified and quantified by GC. Alkaloid structures were identified according to their mass fragmentation patterns, in combination with their indicative Kovats retention index. Alkaloids found in several developmental stages of the plant were mainly: aphyllidine, 5, 6-dehydrolupanine, aphylline, dehydro-oxosparteine, lupanine, ,-isolupanine, hydroxyaphylline and hydroxyaphyllidine, plus two alkaloids that -were not identified. During the third month the relative abundance of total alkaloids were highest. The main alkaloids found in seeds were hydroxyaphylline and hydroxyaphyllidine. [source] EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEATJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2000S. JOOD ABSTRACT Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra-strong cultivars. Polypeptide compositions of different ghttenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non-reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW-glutenin subunits decreased and LMW-glutenin subunits increased correspondingly in each cultivar with the fractionation from R2 to R6. The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R2) from extra-strong wheat had a higher vahte of G' and a lower tan , value as compared to strong and weak bread-making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW-glutenin subunits are not the only factors governing good bread-making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in sinking a balance between viscous and elastic properties essential for bread making performance. [source] AMINO ACID COMPOSITION OF SOME BRAZILIAN SEAWEED SPECIESJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2000MÁRCIO VIANA RAMOS Fourteen common seaweed species from northeastern Brazil were examined for protein content and amino acid composition. Protein content varied greatly among the species, ranging from 2.30% (dry weight basis) in Corallina offlcinalis to 25.60%, in Amansia multifida. The species Amansia multifida, Caulerpa sertularioides. Enantiocladia dupcrreyi, Solieria filiformis and Vidalia obtusiloba had protein levels comparable to those of many edible legume seeds, above 18%. They showed high levels of acidic amino acids and reasonable levels of essential amino acids, with methionine being the first limiting amino acid for most of the species. The exceptions were Sargassum vulgare that had a very high content of methionine and Caulerpa sertularioides in which lysine is the first limiting amino acid and methionine the second limiting one. All species are rich in phenylalanine/tyrosine and threonine, and six are very good sources of lysine. The potential use of these species as food and/or feed is discussed. [source] EVALUATION OF GLOBAL YIELD, COMPOSITION, ANTIOXIDANT ACTIVITY AND COST OF MANUFACTURING OF EXTRACTS FROM LEMON VERBENA (ALOYSIA TRIPHYLLA[L'HÉRIT.] BRITTON) AND MANGO (MANGIFERA INDICA L.) LEAVESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2007CAMILA G. PEREIRA ABSTRACT In this work, the global yields, composition and antioxidant activity (AA) of extracts from lemon verbena (Aloysia triphylla) and mango (Mangifera indica) leaves obtained by different separation processes were determined. Lemon verbena extracts were obtained by supercritical fluid extraction (SFE), while mango leaf extracts were obtained by SFE, low-pressure solvent extraction (LPSE) and hydrodistillation. The extract's constituents were analyzed by thin-layer chromatography, gas chromatography/mass spectrometry and gas chromatography/flame ionization detector. The AA of the extracts was evaluated by the coupled reaction of , -carotene/linolenic acid. The cost of manufacturing (COM) was estimated for the SFE extracts. Higher global yields were obtained using SFE at 350 bar/45C (1.49%) for lemon verbena and LPSE (3.04%) for mango. The AAs of the extracts were larger than that of the , -carotene for both plants. The minimum values of COM were U.S.$26.96 and 52.45/kg of extract for lemon verbena and mango, respectively. [source] INFLUENCE OF FROZEN PERIOD ON THE PROXIMATE COMPOSITION AND MICROBIOLOGICAL QUALITY OF NILE TILAPIA FISH (OREOCHROMIS NILOTICUS)JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2010SHIMELIS A. EMIRE ABSTRACT The rationale of the study was to investigate the influence of frozen period on quality of fish fillet. The proximate composition and microbiological analyses were carried out at 15 days interval on tilapia fish fillets during frozen storage. It was found that the protein, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. However, the fat content increased from 0.37 ± 0.01 to 0.56 ± 0.01 g/100 g of fillet. The total volatile bases nitrogen and pH values also increased significantly The total bacterial load in fresh fillets was reduced from 2.57 × 106 to 8.2 × 105 cfu/g after 90 days of frozen storage. The total coliforms decreased from 460 to 23 MPN/g and the fecal coliforms decreased from 23 MPN/g to undetectable level, respectively. Thus, a significant quality loss was observed for tilapia during storage. However, the present frozen conditions retained the fish material under acceptable microbiological conditions for human consumption. PRACTICAL APPLICATIONS The main challenge that fish industries face in developing countries like Ethiopia is to comply with consumer expectations, particularly on product quality. The quality of fresh fish is one of the key factors that govern the shelf life of the final product at low temperature preservation. The Ethiopian fish production and marketing enterprise is vested with the responsibility of inland fisheries processing and marketing. The enterprise, without any scientific basis, labeled the frozen tilapia fish shelf life to be 9 months. Therefore, the aim of this study was to investigate the low-temperature (,18C) preservation technique practiced by the enterprise in order to evaluate the influence of frozen period on quality of a fish fillet. The results on changes in proximate composition and microbial load of Nile tilapia fish fillet enabled to determine the frozen period of a fish fillet that can be fit for human consumption devoid of deterioration. The results can also be used for further investigation and detailed research is required to help commercial processors beyond 90 days of frozen storage. [source] EFFECTS OF PROCESS VARIABLE CONDITIONS ON MINERAL AND CHEMICAL COMPOSITION OF EXTRUDED AFRICAN BREADFRUIT (TRECULIA AFRICANA DECNE) MIXTURESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2009TITUS U. NWABUEZE ABSTRACT Five levels of African breadfruit (Treculia africana), corn and soybean mixtures (fc) in ratios of 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0, respectively, were hydrated to 15, 18, 21, 24 and 27% (fm) and extruded at 100, 120, 140, 160 and 180 rpm (ss) in a Brabender single-screw extruder. The objective was to study effects of process variable conditions on mineral and chemical composition of the mixtures. Models developed by response surface analysis were high (R2 = 0.7646,0.9732) for Na, Ca, Mg, protein, fat, fiber and carbohydrate, and showed no significant (P > 0.05) lack of fit. All process variables had significant (P , 0.05) linear effects on Mg, protein and carbohydrate, quadratic effects on fat, energy and Mg and cross-product effects on Ca, Mg, protein and carbohydrate, when fc interacted with either fm or ss. Optimum process variable conditions that gave the best mineral and chemical composition were obtained at 40:5:55(fc), 18% (fm) and 140 rpm (ss). PRACTICAL APPLICATIONS The potentials of African breadfruit as a nutrient resource and its position in the food cycle of the people in the subtropical African countries makes its blending with other local ingredients one important way of expanding the scope of its utilization. African breadfruit seeds provide a delicacy and a specialized meal when consumed alone or with shelled milk-corn. The versatility and acceptance of extrusion as a processing technology and its benefits over conventional methods and worldwide adaptability to a variety of crops, makes its application in this research appropriate. Optimization of process variable conditions affecting mineral and chemical composition of extruded and unextruded mixtures of African breadfruit, corn and soybean, using response surface analysis, was the thrust of the study. It is expected to produce an optimum process combination that could give the best mineral and chemical composition for a possible scale-up operation in African breadfruit seed processing enterprises. [source] EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2009HASIM KELEBEK ABSTRACT Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. [source] THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2008HÜLYA TURAN ABSTRACT In this study, effects of boiling and hot smoking on proximate composition and shelf life of mussels stored at 4 ± 1C were investigated. Dry matter, crude protein, crude fat and crude ash levels were determined as 13.94, 10.30, 1.14 and 0.95% in fresh mussels 20.75, 13.83, 2.11, 0.77% after boiling and 39.57, 22.22, 10.04%, 6.02% after hot smoking, respectively. Trimethylamine nitrogen values in fresh, boiled and hot smoked mussels were determined as 1.13, 1.01 and 1.07 mg/100 g, respectively, and increased to 24.35 mg/100 g at 18th day of the storage period. pH value in hot smoked mussels ranged between 4.85 and 4.51 during the chilled storage. According to the results, mussels smoked by hot smoking and stored at refrigerator temperature (4 ± 1C) for 12 days can be consumed. PRACTICAL APPLICATIONS In many countries, smoking is used to obtain products that are popular for their texture and flavor. Mussels, scallops and oysters are some of the important mollusk species that are smoked and eaten in different parts of the world. In this research, the effects of hot smoking process (for 30 min at 82C) on proximate composition and shelf life of Mediterranean mussel stored at 4C was investigated. [source] EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2002JOSE DE J. BERRIOS ABSTRACT Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours. [source] COMPOSITION OF THE SOLUBLE, NONDIALYZABLE COMPONENTS IN RAW CANE SUGARJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2001MARY AN GODSHALL The high molecular weight (HMW) material (> 12,000 Da) of ten raw cane sugars from seven countries and two U.S. states was isolated by dialysis and analyzed by gel permeation chromatography (GPC). Simultaneous detection of colorant polymers and polysaccharides was accomplished by using two detectors in series , UV at 214 nm for colorant polymers and refractive index (RI) for carbohydrate polymers. The monosaccharide composition of the nondialyzable raw sugar fraction (the tenate) was determined by hydrolysis with trifluoroacetic acid and with oxalic acid. Aconitic acid was associated with the tenate. The raw sugars were categorized into two types according to their GPC patterns and aconitic acid content. Hydrolysis of individually collected GPC peaks demonstrated that one particular peak contained most of the aconitic acid. [source] FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINAJOURNAL OF FOOD QUALITY, Issue 3 2009CARINA P. VAN NIEUWENHOVE ABSTRACT In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis -9,trans -11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well. [source] EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)JOURNAL OF FOOD QUALITY, Issue 3 2009S.J. HUR ABSTRACT Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples. PRACTICAL APPLICATIONS This result will obtain information to help understand the meat quality in Hanwoo for the foreign scientists. The results of the present study showed that meat qualities of Hanwoo were much higher in 5C storage sample compared with 0C samples in all muscle samples until 35 days of storage, and loin sample showed higher sensory score than strip loin and inside round samples. [source] SEASONAL VARIATIONS IN FATTY ACID COMPOSITION OF OIL IN DEVELOPING COCONUTJOURNAL OF FOOD QUALITY, Issue 2 2009S. NARESH KUMAR ABSTRACT Studies on seasonal variation in oil and fatty acid profile of developing solid endosperm of two cultivars, West Coast Tall (WCT) and Chowghat Orange Dwarf (COD), and their hybrids indicated that oil percentage increased from 30% in 6-month-old nuts to 63% in matured nuts (12 months old). Nuts sampled during July from different levels of maturity had high oil percentage and followed by those sampled during April, October and January. During nut development to maturity, the percentages and contents of medium and long chain saturated fatty acids increased except that of palmitic and myristic acids. Concentration of long chain unsaturated fatty acids (LCUFAs) in developing coconut kernel were high at 5 and 6 months after fertilization and then decreased toward maturity. The LCUFAs were high in nuts developing during October; consequently, saturated to unsaturated fatty acid ratios were low during October. Results indicated that nuts matured during October had better nutritional quality for human consumption and those matured during January are more suitable for industrial purpose due to higher medium chain fatty acid concentrations. PRACTICAL APPLICATIONS Coconut is consumed either as the tender nut (5,6 months after fertilization) or as the kernel from mature nut (12 months after fertilization). Recent technologies of making snowball tender nut use the nuts aged 7,8 months old. Kernel also is consumed in this product. Apart from this, the coconut is being increasingly used for making different kernel-based value-added products. This information is useful, as the value-added products are being developed using different maturities of coconut. Hence, it is of paramount importance that the fatty acid profile of coconut kernel is known in detail for assessing the safety of food consumption from the human health point of view. Apart from this, information on the seasonal variation in fatty acid profile of developing endosperm gives an integrated knowledge so as to optimize the usage of coconut kernel for both human consumption and industrial exploitation. [source] THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGESJOURNAL OF FOOD QUALITY, Issue 6 2008ANA BERNARDO ABSTRACT The chemical composition of two traditional varieties of Spanish peppers, "Fresno de la Vega" and "Benavente-Los Valles" harvested in the provinces of León and Zamora, respectively, at different ripening stages (green mature, breaker and red) were evaluated. Herein we report the global composition, mineral and trace element contents, and the most relevant physicochemical parameters of each variety of pepper collected in 2 consecutive years. Both pepper varieties showed a similar chemical composition, except in vitamin C content, which resulted to be about 70% higher in Fresno de la Vega peppers. Red ripe fruits were high in total carbohydrates, fructose, glucose, sucrose, fat (64.5, 29.14, 25.57, 2.94, 1.79/100 g dry weight, respectively) and total soluble solids (6.83°Brix). Ascorbic acid content also increased progressively during ripening, reaching a mean value of 1.81 mg/100 g dry weight for Fresno de la Vega peppers. Potassium was the most abundant of the analyzed elements in the all samples, followed by phosphorus, magnesium, calcium and sodium. The order of the levels of the trace elements was iron > manganese > zinc > copper. PRACTICAL APPLICATIONS This report underscores the potential value of two traditional varieties of Spanish peppers and provides information on their composition during ripening to decide the proper harvesting time, which can be useful in the food industry. [source] EFFECTS OF WATER STRESS ON THE PROXIMATE COMPOSITION AND MINERAL CONTENTS OF SEEDS OF TWO LUPINS (LUPINUS ALBUS AND LUPINUS MUTABILIS)JOURNAL OF FOOD QUALITY, Issue 4 2005ISABEL MARIA MARQUES SARAIVA DE CARVALHO ABSTRACT Because mineral composition data for lupins subjected to water stress (ws) are incomplete, it is essential to analyze those seeds in order to assess the quality of potential food source for both human and animal nutrition. So, we have performed chemical proximate analysis and determined the mineral profile of seeds from two lupins subjected to ws period and compared with seeds from well-watered (ww) plants. From the above results we can conclude that the values obtained fall within the range of values reported for both species (at ww conditions) and no significant (P > 0.05) differences were found in nutritional composition and mineral content between both lupins. Ws period was responsible for a significant increase in sugar, ash, both macroelements (Ca, Na, K, Mg) and microelements (Fe, Zn, Mn, Cu) as well as phytate content. The results obtained are relevant for selection of better mineral nutritive value of seeds from lupin species. [source] WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREADJOURNAL OF FOOD QUALITY, Issue 3 2002ARCHANA SHENOY H. High fiber Chapathi, an Indian unleavened bread incorporating different levels (5,15%) of wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph characteristics. Whole wheat flour, wheat bran and its differently milled fractions were analyzed for chemical composition and functional properties. The water absorption capacity of bran was slightly lower than that of flour and did not increase as a function of time. The bran incorporated doughs were difficult to knead and sticky with no change in rolling properties. Farinograph characteristics revealed an increase in dough development time and a decrease in mixing tolerance index as the level of incorporation of bran increased. Wheat bran incorporated products scored lesser for the sensory quality attributes than controls. The differences were statistically significant for products prepared with 10% and 15% bran and not significant for products prepared with 5% level of bran. It can be concluded that wheat bran can be incorporated up to a level of 5% for preparation of high fiber phulkas or chapathis without affecting sensory quality. [source] VARIATIONS IN COMPOSITION, PETROLEUM POTENTIAL AND KINETICS OF ORDOVICIAN , MIOCENE TYPE I AND TYPE I-II SOURCE ROCKS (OIL SHALES): IMPLICATIONS FOR HYDROCARBON GENERATION CHARACTERISTICSJOURNAL OF PETROLEUM GEOLOGY, Issue 1 2010H. I. Petersen Lacustrine and marine oil shales with Type I and Type I-II kerogen constitute significant petroleum source rocks around the world. Contrary to common belief, such rocks show considerable compositional variability which influences their hydrocarbon generation characteristics. A global set of 23 Ordovician , Miocene freshwater and brackish water lacustrine and marine oil shales has been studied with regard to their organic composition, petroleum potential and generation kinetics. In addition their petroleum generation characteristics have been modelled. The oil shales can be classified as lacosite, torbanite, tasmanite and kukersite. They are thermally immature. Most of the shales contain >10 wt% TOC and the highest sulphur contents are recorded in the brackish water and marine oil shales. The kerogen is sapropelic and is principally composed of a complex of algal-derived organic matter in the form of: (i) telalginite (Botryococcus-, Prasinophyte- (Tasmanites?) or Gloeocapsomorpha-type); (ii) lamalginite (laminated, filamentous or network structure derived from Pediastrum- or Tetraedron-type algae, from dinoflagellate/acritarch cysts or from thin-walled Prasinophyte-type algae); (iii) fluorescing amorphous organic matter (AOM) and (iv) liptodetrinite. High atomic H/C ratios reflect the hydrogen-rich Type I and Type I-II kerogen, and Hydrogen Index values generally >300 mg HC/g TOC and reaching nearly 800 mg HC/g TOC emphasise the oil-prone nature of the oil shales. The kerogen type and source rock quality appear not to be related to age, depositional environment or oil shale type. Therefore, a unique, global activation energy (Ea) distribution and frequency factor (A) for these source rocks cannot be expected. The differences in kerogen composition result in considerable variations in Ea -distributions and A-factors. Generation modelling using custom kinetics and the known subsidence history of the Malay-Cho Thu Basin (Gulf of Thailand/South China Sea), combined with established and hypothetical temperature histories, show that the oil shales decompose at different rates during maturation. At a maximum temperature of ,120°C reached during burial, only limited kerogen conversion has taken place. However, oil shales characterised by broader Ea -distributions with low Ea -values (and a single approximated A-factor) show increased decomposition rates. Where more deeply buried (maximum temperature ,150°C), some of the brackish water and marine oil shales have realised the major part of their generation potential, whereas the freshwater oil shales and other brackish water oil shales are only ,30,40% converted. At still higher temperatures between ,165°C and 180°C all oil shales reach 90% conversion. Most hydrocarbons from these source rocks will be generated within narrow oil windows (,20,80% kerogen conversion). Although the brackish water and marine oil shales appear to decompose faster than the freshwater oil shales, this suggests that with increasing heatflow the influence of kerogen heterogeneity on modelling of hydrocarbon generation declines. It may thus be critical to understand the organic facies of Type I and Type I-II source rocks, particularly in basins with moderate heatflows and restricted burial depths. Measurement of custom kinetics is recommended, if possible, to increase the accuracy of any computed hydrocarbon generation models. [source] INTERCOLONIAL VARIABILITY IN MACROMOLECULAR COMPOSITION IN P-STARVED AND P-REPLETE SCENEDESMUS POPULATIONS REVEALED BY INFRARED MICROSPECTROSCOPY,JOURNAL OF PHYCOLOGY, Issue 5 2008Philip Heraud Macromolecular variability in microalgal populations subject to different nutrient environments was investigated, using the chlorophyte alga Scenedesmus quadricauda (Turpin) Bréb. as a model organism. The large size of the four-cell coenobia in the strain used in this study (,35 ,m diameter) conveniently allowed high quality spectra to be obtained from individual coenobia using a laboratory-based Fourier transform infrared (FTIR) microscope with a conventional globar source of IR. By drawing sizable subpopulations of coenobia from two Scenedesmus cultures grown under either nutrient-replete or P-starved conditions, the population variability in macromolecular composition, and the effects of nutrient change upon this, could be estimated. On average, P-starved coenobia had higher carbohydrate and lower protein absorbance compared with P-replete coenobia. These parameters varied between coenobia with histograms of the ratio of absorbance of the largest protein and carbohydrate bands being Gaussian distributed. Distributions for the P-replete and P-starved subpopulations were nonoverlapping, with the difference in mean ratios for the two populations being statistically significant. Greater variance was observed in the P-starved subpopulation. In addition, multivariate models were developed using the spectral data, which could accurately predict the nutrient status of an independent individual coenobium, based on its FTIR spectrum. Partial least squares discriminant analysis (PLS-DA) was a better prediction method compared with soft independent modeling by class analogy (SIMCA). [source] PHOTOSYNTHETIC PERFORMANCE, LIGHT ABSORPTION, AND PIGMENT COMPOSITION OF MACROCYSTIS PYRIFERA (LAMINARIALES, PHAEOPHYCEAE) BLADES FROM DIFFERENT DEPTHS,JOURNAL OF PHYCOLOGY, Issue 6 2006María Florencia Colombo-Pallotta Macrocystis pyrifera (L.) C. Agardh is a canopy-forming species that occupies the entire water column. The photosynthetic tissue of this alga is exposed to a broad range of environmental factors, particularly related to light quantity and quality. In the present work, photosynthetic performance, light absorption, pigment composition, and thermal dissipation were measured in blades collected from different depths to characterize the photoacclimation and photoprotection responses of M. pyrifera according to the position of its photosynthetic tissue in the water column. The most important response of M. pyrifera was the enhancement of photoprotection in surface and near-surface blades. The size of the xanthophyll cycle pigment pool (XC) was correlated to the nonphotochemical quenching (NPQ) of chl a fluorescence capacity of the blades. In surface blades, we detected the highest accumulation of UV-absorbing compounds, photoprotective carotenoids, ,XC, and NPQ. These characteristics were important responses that allowed surface blades to present the highest maximum photosynthetic rate and the highest PSII electron transport rate. Therefore, surface blades made the highest contribution to algae production. In contrast, basal blades presented the opposite trend. These blades do not to contribute significantly to photosynthetate production of the whole organism, but they might be important for other functions, like nutrient uptake. [source] LIPID COMPOSITION OF CHLORARACHNIOPHYTES (CHLORARACHNIOPHYCEAE) FROM THE GENERA BIGELOWIELLA, GYMNOCHLORA, AND LOTHARELLA,JOURNAL OF PHYCOLOGY, Issue 2 2005Jeffrey D. Leblond The Chlorarachniophyceae are unicellular eukaryotic algae characterized by an amoeboid morphology that may be the result of secondary endosymbiosis of a green alga by a nonphotosynthetic amoeba or amoeboflagellate. Whereas much is known about the phylogeny of chlorarachniophytes, little is known about their physiology, particularly that of their lipids. In an initial effort to characterize the lipids of this algal class, four organisms from three genera were examined for their fatty acid and sterol composition. Fatty acids from lipid fractions containing chloroplast-associated glycolipids, storage triglycerides, and cytoplasmic membrane-associated polar lipids were characterized. Glycolipid-associated fatty acids were of limited composition, principally eicosapentaenoic acid [20:5(n-3)] and hexadecanoic acid (16:0). Triglyceride-associated fatty acids, although minor, were found to be similar in composition. The polar lipid fraction was dominated by lipids that did not contain phosphorus and had a more variable fatty acid composition with 16:0 and docosapentaenoic acid [22:5(n-3)] dominant along with a number of minor C18 and C20 fatty acids. Crinosterol and one of the epimeric pair poriferasterol/stigmasterol were the sole sterols. Several genes required for synthesis of these sterols were computationally identified in Bigelowiella natans Moestrup. One sterol biosynthesis gene showed the greatest similarity to SMT1 of the green alga, Chlamydomonas reinhardtii. However, homologues to other species, mostly green plant species, were also found. Further, the method used for identification suggested that the sequences were transferred to a genetic compartment other than the likely original location, the nucleomorph nucleus. [source] SPECIES COMPOSITION AND SEASONAL PERIODICITY OF MACROALGAL SPECIES IN CORPUS CHRISTI BAY, TEXASJOURNAL OF PHYCOLOGY, Issue 2000J.C. Agan Benthic algal sampling from selected sites along Corpus Christi Bay and from one site at the Port Aransas, Texas south jetty was completed between April 1999 and February, 2000. Species composition, seasonal periodicity, and fluctuations in temperature and salinity were determined. This is the first comprehensive study of benthic macroalgae conducted in Corpus Christi Bay, which is shallow, turbid, and lacks natural hard substrate. Man-made jetties are necessary for suitable floral attachment. Macroalgae are affected by changes in salinity as freshwater inflows are followed by periods of drought, which increase salinity. These effects are most notable where freshwater enters at the south end near Oso Bay and at the north end at Nueces Bay. Previous Texas algal collections described species of Enteromorpha, Ulva, Gelidium, and Gracilaria as the most dominant plants of the area. This supports the current study with the additions of Hypnea musciformis and Centroceras clavulatum. Dominant plants at the Port Aransas jetty include Ulva fasciata, Padina gymnospora, and Hypnea musciformis. The Rhodophyta including Gracilaria, Gelidium, and Centroceras clavulatum dominate the bay and do so throughout the year. Chlorophytes, although few in species richness, are important to benthic coverage and biomass. Phaeophyta are found predominantly at the Port Aransas jetty with Sargassum, Dictyota dichotoma, and Petalonia fascia being most abundant. A transition occurs in species composition as the water temperature changes seasonally. Hincksia, Ectocarpus, and Petalonia fascia are found only during the cooler months. [source] STRUCTURE, COMPOSITION AND BIOGENESIS OF PRASINOPHYTE SCALESJOURNAL OF PHYCOLOGY, Issue 2000B. Becker The cell body and flagellar surfaces of prasinophytes are covered by non-mineralyzed scales. Scales consist mainly of acidic polysaccharides containing large amounts of 2-keto sugar acids. Glycoproteins are minor components and probably mainly involved in mediating scale-subunit and scale-membrane interactions. In thecate prasinophytes the cell body scales coalesce to form a rigid cell wall, generally known as a theca. We have studied the polysaccharides and glycoproteins of the thecate prasinophytes Tetraselmis striata and Scherffelia dubia over the last years. New results regarding the structure of carbohydrates and proteins will be presented. [source] PRELIMINARY STUDIES OF SEASONALITY, ECOLOGY, AND SPECIES COMPOSITION OF ULVOID ALGAL BLOOMS IN WASHINGTON STATEJOURNAL OF PHYCOLOGY, Issue 2000T.A. Nelson Blooms of green macroalgae can devastate important finfish and shellfish habitats. Ulvaria obscura, a relatively unstudied green alga, is a major contributor to these blooms in the San Juan Islands, Washington State, USA. The biomass and productivity of this and other ulvoid algae were measured seasonally for two years. Experiments comparing the growth rates, responses to desiccation, photoacclimation, and grazer preference of U. obscura and Ulva fenestrata were conducted. Ulvaria blooms tended to occur in the subtidal while Ulva blooms were often intertidal. Both genera bloomed between late June and September. Despite their superficial similarity, Ulvaria and Ulva display markedly different physiological and ecological responses. Ulva was capable of faster growth, had higher rates of photosynthesis, and was more desiccation tolerant than Ulvaria. Ulvaria, however, appears to be more resistant to grazing than Ulva. [source] GENETIC AND PHYSIOLOGICAL VARIATION IN PIGMENT COMPOSITION OF EMILIANIA HUXLEYI (PRYMNESIOPHYCEAE) AND THE POTENTIAL USE OF ITS PIGMENT RATIOS AS A QUANTITATIVE PHYSIOLOGICAL MARKERJOURNAL OF PHYCOLOGY, Issue 3 2000Willem Stolte Genetic variation of pigment composition was studied in 16 different strains of Emiliania huxleyi (Lohm.) Hay et Mohler in batch culture. Distinct strain-dependent differences were found in the ratios of fucoxanthin, 19,-hexanoyloxyfucoxanthin, and 19,-butanoyloxyfucoxanthin, hampering the use of these individual pigments as a taxonomic marker at the species level. The molar ratio of total carotenoids to chl a, however, was constant for all strains tested. In addition, the pigment composition of one axenic strain (L) of E. huxleyi at different growth rates in light-, nitrate-, and phosphate-limited continuous cultures was analyzed quantitatively. The pigments fucoxanthin and 19,-hexanoyloxyfucoxanthin correlated closely under all conditions. From steady-state rate calculations, it is hypothesized that 19,-hexanoyloxyfucoxanthin is synthesized from fucoxanthin, with light as a modulating factor. The net rate of synthesis of diatoxanthin depended both on the concentration of diadinoxanthin (its partner in the xanthophyll cycle) and on light, illustrating its photoprotective function in the xanthophyll cycle. In axenic strain L, the ratio of total fucoxanthins to chl a correlated strongly with photon flux density and can potentially be used to assess the physiological status with respect to irradiance in field populations. In multispecific bloom situations, the ratio of diadinoxanthin plus diatoxanthin to total fucoxanthins could be used as an alternative indicator for the light-dependent physiological state of E. huxleyi, provided that no other chromophytes are present. Application of these correlations to mesocosm data from the literature has so far provided no evidence that E. huxleyi blooms form only at inhibiting light levels, as previously suggested. [source] ASSOCIATION OF STRAWBERRY YOGURT SENSORY PROPERTIES WITH PRODUCT COMPOSITION BY PROCRUSTES ANALYSISJOURNAL OF SENSORY STUDIES, Issue 4 2004ADRIANA GÁMBARO ABSTRACT The flavor of eight samples of commercial strawberry yogurt was studied by Free-Choice Profile analysis (FCP). Generalized Procrustes Analysis (GPA) applied to FCP allowed differentiation between samples and highlighted flavor attributes responsible for the observed differences. The relation between sensory and physicochemical datasets was studied by means of GPA. Those samples with higher carbohydrate content were perceived as sweeter, having stronger strawberry flavor, and with more dairy and yogurt flavors. Samples with higher titratable acidity, ash and protein content were perceived as more acidic and higher in intensity of "faulty" or "defective" flavors. Higher moisture content was associated with lower intensity of "dairy" flavors (creamy, dairy, and yogurt) and greater intensity of rancid flavor. It is concluded that, though not often used to this end, GPA is a suitable method to study the relationship of sensory and instrumental measurements. [source] |