Template-Type: ReDIF-Article 1.0 Author-Name: R. Amarowicz Author-Workplace-Name: Institute of Animal Reproduction and Food Research - Department of Food Science, Polish Academy of Sciences, Olsztyn Author-Name: S. Weidner Author-Workplace-Name: Institute of Animal Reproduction and Food Research - Department of Food Science, Polish Academy of Sciences, Olsztyn Title: Content of phenolic acids in rye caryopses determined using DAD-HPLC method Abstract: Phenolic compounds were extracted from rye caryopses with 80% (v/v) methanol. Phenolic acids were determined as free compounds and those liberated from soluble esters and glycosides. The analyses were performed using a Waters HPLC system equipped with a diode array detector (DAD). The following free phenolic acids were found: p-coumaric, ferulic and sinapic; the phenolic acids liberated from soluble esters were as follows: vanillic, caffeic, p-coumaric, ferulic and sinapic; and those liberated from soluble glycosides were the following: vanillic, p-coumaric, ferulic and sinapic. In rye caryopses, phenolic acids were chiefly in the form of soluble esters. A diode array detector was especially useful for the determination of vanillic acid: the UV spectrum of this compound showed a maximum at 260 nm whereas UV spectra of other phenolic acids were characterised by maxima at longer wavelengths. Keywords: phenolic acids, rye, HPLC, diode array detector (DAD) Journal: Czech Journal of Food Sciences Pages: 201-205 Volume: 19 Issue: 6 Year: 2001 DOI: 10.17221/6608-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6608-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200106-0001.txt Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6608-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: B. Hozová Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical Technology, Bratislava, Slovak Republic Author-Name: Ľ. Minarovičová Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical Technology, Bratislava, Slovak Republic Title: Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk Abstract: The objective of the paper was to verify the convenience of the application of three standardized detection systems: disk diffusion method, Delvotest SP and Penzym S 100 to control the antibiotic residues in goat's milk (β-lactam antibiotics and cephalosporins, aminoglycosides, tetracyclines, macrolides and others). It has been found that despite of certain specificity of goat's milk versus cow's milk the values of the majority of detection limits mutually correspond approximately to 90 %. The sensitivity of tests manifested itself in the following order: Penzym S 100 > Delvotest SP > disk diffusion method (the sensitivity was even several times lower). Inasmuch as the treatment of mastitis is carried out by using β-lactam antibiotics and cephalosporins, the above-indicated rapid methods (especially Penzym S 100 and Delvotest SP) can be recommended for the routine purposes of accomplishing a rapid hygienic control of goat's milk. Keywords: goat's milk, disk diffusion method, Delvotest SP, Penzym S 100, antibiotics Journal: Czech Journal of Food Sciences Pages: 207-212 Volume: 19 Issue: 6 Year: 2001 DOI: 10.17221/6609-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6609-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200106-0002.txt Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6609-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hrušková Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague Author-Name: M. Bednářová Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague Author-Name: F. Novotný Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague Title: Wheat flour dough rheological characteristics predicted by NIRSystems 6500 Abstract: Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples. Keywords: wheat flour dough, farinograph, extensigraph, NIRSystems 6500, prediction of rheological characteristics Journal: Czech Journal of Food Sciences Pages: 213-218 Volume: 19 Issue: 6 Year: 2001 DOI: 10.17221/6610-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6610-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200106-0003.txt Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6610-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Z. Špačková Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic Author-Name: J. Příhoda Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic Author-Name: S. Rovnaníková Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic Title: Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough Abstract: Several ways are recommended how to avoid iodine deficiency in food of many countries' population. In addition to the common use of salt fortified with KI, KJO3 can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO3 on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO3 was tested in combination with a commercial complex improver. Loaf volume was increased by the addition of 2 or 3 ppm of iodate to flour. The dose of iodine improving bread volume showed satisfactory correspondence to 50% of recommended daily intake that is allowed for bakery products by the Czech law. Keywords: wheat dough, rheological properties, dough oxidizing, iodine fortification Journal: Czech Journal of Food Sciences Pages: 219-223 Volume: 19 Issue: 6 Year: 2001 DOI: 10.17221/6611-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6611-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200106-0004.txt Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6611-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Hinková Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic Author-Name: Z. Bubník Author-Workplace-Name: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic Title: Sugar beet as a raw material for bioethanol production Abstract: Overproduction of sugar causes a reduction in the acreage under sugar beet. That is why new non-food technologies for exploitation of agricultural products are sought. Utilization of beet for liquid fuel production could be one of them. The aim of experiments with sugar beet raw juice fermentation was to verify the possibility to return a part of distiller's slops back to the fermentation process and thereby to obtain stillage with higher content of dry solids. This would bring about energy savings during slops thickening and drying. Tests with recycling of different portions of stillage (20, 25 and 30%) back to the fermentation stage were carried out. No significant increase in dry solids content in mash was found and therefore no energy savings during thickening can be expected. The only savings can be made in water consumption that is replaced by slops. Keywords: sugar beet, fermentation, bioethanol, ETBE, MTBE, Saccharomyces cerevisiae, stillage recycling Journal: Czech Journal of Food Sciences Pages: 224-234 Volume: 19 Issue: 6 Year: 2001 DOI: 10.17221/6612-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6612-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200106-0005.txt Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6612-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: B. Tremlová Author-Workplace-Name: University of Veterinary and Pharmaceutical Science - Department of Meat Hygiene Title: Evidence of spice black pepper adulteration Abstract: The goal of this work was to verify the spice adulteration by the microscopic analysis. The samples of black powdered pepper and its meat product that did not have the expected spice and aromatic properties were controlled. The results of sensory and chemical investigation corresponded with microscopic findings. The suspected sample of spice and meat product with spice contained pronounced coloured parts that were not present in the usual structure of powdered pepper. Keywords: microscopic methods, spice, pepper, control Journal: Czech Journal of Food Sciences Pages: 235-239 Volume: 19 Issue: 6 Year: 2001 DOI: 10.17221/6613-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6613-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6613-CJFS