Meat quality characteristics of slow-growing broilers with and without outdoor access

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Effect of enzyme concentrations on protoplast isolation and protoplast culture of Spathiphyllum and Anthurium

Vital protoplasts from Spathiphyllum wallisii ‘Alain’ and Anthurium scherzerianum ‘238’ were isolated from both somatic embryos and leaves. The highest yields were obtained when 1.5% cellulase, 0.5% macerase and 0.5% driselase were used for Spathiphyllum wallisii leaves and 0.5% cellulase, 0.3% macerase and 0.5% driselase for Anthurium scherzerianum embryos. About 1 × 106 protoplasts g−1 and 1 × 105 protoplasts g−1 could be isolated from leaves and embryos, respectively. For protoplast fusion Spathiphyllum wallisii ‘Alain’ and Anthurium scherzerianum ‘238’ were mixed in a 1:1 ratio in a fusion solution containing 1 mM CaCl2·2H2O, 1 mM MES and 0.5 M mannitol. Fusion was performed by protoplast alignment under 500 V cm−1 alternating current for 60 s and subsequent generation of two pulses of 4500 V cm−1 direct current during 50 μs. Development until colony stage was achieved using agarose beads for protoplast culture

In vitro somatic embryogenesis and plant regeneration in Zantedeschia hybrids

A method for regeneration of plants from tuber explants of a Zantedeschia hybrid via somatic embryogenesis was developed. In vitro cultures were initiated starting from both anthers and tubers. Somatic embryogenesis was only achieved from tuber explants. 6-Benzyladenine (BA) at 0.6 or 2 mg l(-1) in combination with 2 mg l(-1) alpha-naphthaleneacetic acid (NAA) yielded the highest number of embryos per explant. The somatic embryos converted into plantlets on Murashige and Skoog basal medium supplemented with vitamins, micro- and macronutrients, 1 mg l(-1) 6-tau-tau-(dimethylallylamino)-purine (2iP), 3% sucrose and 0.7% agar. This is the first report on induction of somatic embryogenesis in Zantedeschia

STABILITY OF STEVIOL GLYCOSIDES IN DIVERSE FOOD MATRICES

The stability over time of added steviol glycosides to diverse food matrices is evaluated.status: publishe

Stability of Steviol Glycosides in Full-Fat and Skimmed Set Yoghurt

status: publishe

Monstervoorbereiding en analyse van steviolglycosiden in voeding

De monstervoorbereiding voor de bepaling van steviol glycosiden in voeding wordt beschrevenstatus: publishe

Determination of Steviol Glycosides in Various Dairy Matrices and Soy Drink

status: publishe

Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk

Abstract Background Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk. Results To assess the off-flavor generating capacity of these AprX proteases in milk after UHT-processing, six major milk spoiling Pseudomonas groups were investigated. Sensory evaluation of the different processed milk samples showed large differences in the degree of proteolysis related to onset of off-flavors. Nevertheless, it was illustrated that P. fragi has the greatest spoilage potential within the tested Pseudomonas groups, when it comes to generating off-flavors. Conclusions No clear correlation could be obtained between protein hydrolysis and the presence of off-flavors in UHT milk

Determination of Steviol Glycosides in Various Food Categoeries

The European approval of steviol glycosides (SVGly’s) as a food additive is expected in the next few months. It is important to assess the stability of these steviol glycosides after they have been added to different food matrices. We analyzed and tested the stability of SVGly’s in semi-skimmed milk, soy drink, fermented milk drink, ice cream, full-fat and skimmed set yoghurt, dry biscuits and jam. The fat was removed by centrifugation from the dairy and soy drink samples. Proteins were precipitated by addition of acetonitrile and also removed by centrifugation. Samples of jam were extracted with water. Dry biscuits were extracted with ethanol. The resulting samples were concentrated with solid phase extraction and analysed by HPLC on a C18 stationary phase and a gradient of acetonitrile / aqueous 25 mM H3PO4. The accuracy was checked using a standard addition on some samples. For assessing the stability of the SVGly’s, samples were stored and analyzed periodically. The results indicate that SVGly’s can be analyzed with good precision and accuracy in these food categories. The recovery of SVgly’s was between 96 and 99 %. The method was also validated by standard addition, which showed excellent agreement with the external calibration curve. No sign of decomposition of SVGly’s was found in any of the samples.status: publishe