Template-Type: ReDIF-Article 1.0 Author-Name: I. Jordáková Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: J. Dobiáš Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: M. Voldřich Author-Workplace-Name: Department of Food Preservation and Meat Technology and Author-Name: J. Postka Author-Workplace-Name: Department of Food Preservation and Meat Technology and Title: Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from food cans using Gas Chromatography-Mass Spectrometry Abstract: Varnishes used for the inner coatings of food cans are mostly based on epoxy resins or vinylic organosols. The epoxy resins are produced from bisphenol A and bisphenol F and they also contain BADGE or BFDGE as stabilising components. A simple method for the quantitative determination of bisphenol A (BPA), bisphenol F (BPF), bisphenol A diglycidyl ether (BADGE), and bisphenol F diglycidyl ether (BFDGE) migrated from food packaging materials was optimised. The can sample was extracted with acetonitrile or with food simulants (distilled water, 3% acetic acid and 10% ethanol) and the extract obtained was analysed by gas chromatography coupled with mass spectrometric detector. The limits of detection and quantification ranged between 0.15-0.86 and 0.51-2.77 µg/dm2, respectively. The migrating levels of bisphenols found in various can samples were for BPA and for BADGE in the range from 0.63 × 10-3 to 0.34 mg/dm2, and from 1.49 × 10-3 to 3.67 mg/dm2, respectively. BPF and BFDGE were practically not detected in the can samples. Keywords: bisphenol A, bisphenol F, bisphenol A diglycidyl ether, bisphenol F diglycidyl ether, migration, gas chromatography, mass spectrometry Journal: Czech Journal of Food Sciences Pages: 85-90 Volume: 21 Issue: 3 Year: 2003 DOI: 10.17221/3481-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3481-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200303-0001.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3481-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hrušková Author-Workplace-Name: Prague, Czech Republic Author-Name: O. Faměra Author-Workplace-Name: Prague, Czech Republic Title: Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Abstract: Analytical quality parameters of wheat flour prepared from variety and commercial wheat samples (wheat harvest 1998, 1999, 2000 and 2001) were assessed by means of filter spectrograph Inframatic 8620 ASH (moisture and protein content) and Sedi-tester (Zeleny sedimentation value). The spectra of all samples were measured on spectrograph NIRSystem 6500. Calibration equations with cross and independent validation for all analytical characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS method. The quality of prediction was evaluated by SEP and r parameters between the measured and the predicted values from cross and independent validation. In case of Inframatic 8620 ASH, validation was realised by NIRPRG software. A statistically significant dependence between the predicted and the measured values of protein content and Zeleny sedimentation (with probability P < 0.01) was determined in both variety and commercial flour sets in the case of cross and independent validation. Better accuracy of prediction was found with NIRSystem 6500. Both important parameters of wheat were successfully predicted by independent validation with nearly the same accuracy. Keywords: wheat, flour, Zeleny sedimentation value, NIRSystem 6500, Inframatic 8620 ASH, prediction of quality Journal: Czech Journal of Food Sciences Pages: 91-96 Volume: 21 Issue: 3 Year: 2003 DOI: 10.17221/3482-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3482-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200303-0002.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3482-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hadjikinova Author-Workplace-Name: University of Food Technology, Plovdiv, Bulgaria Author-Name: N. Menkov Author-Workplace-Name: University of Food Technology, Plovdiv, Bulgaria Author-Name: D. Hadjikinov Author-Workplace-Name: University of Food Technology, Plovdiv, Bulgaria Title: Sorption characteristics of dietary hard candy Abstract: This investigation is aimed at the determination of the effect of sugar alcohols sorbitol and isomalt on the sorption properties of hard candy. The equilibrium isotherms of two kinds of hard candy containing sorbitol and isomalt, respectively, were obtained by means of the static gravimetric method at a temperature of 20°C. The isomalt-containing candy proved to sorb less moisture under equal conditions. The Peleg model was found suitable for the description of the sorption isotherms of hard candy. Keywords: hard candy, isomalt, sorbitol, equilibrium moisture content, sorption isotherm Journal: Czech Journal of Food Sciences Pages: 97-99 Volume: 21 Issue: 3 Year: 2003 DOI: 10.17221/3483-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3483-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200303-0003.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3483-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: B. Tremlová Author-Workplace-Name: University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Name: P. Štarha Author-Workplace-Name: University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Title: Histometric evaluation of meat products - determination of area and comparison of results obtained by histology and chemistry Abstract: Histological examination of meat products enables direct identification and differentiation of the individual components. Image analysis is described in literature as a method that gives objective and accurate results comparable with chemical assay findings. The aim of this study was, therefore, to establish a procedure for the quantitative evaluation of meat products based on histological examination. For this reason, bone fragments in poultry meat products were detected. The technique used included the preparation of the mounts (staining with alizarin red), the application of digital photography, processing and analysis of the micrographs (ACC program, Image Structure and Object Analyser, version 4.0). The results were confirmed by comparison with chemical analyses determining the calcium levels by atomic absorption spectrometry. The correlation of both methods can be expressed by the coefficient of 0.78. A modification of the procedure of image recording and analysis was necessary to achieve this result. Keywords: image analysis, histological evaluation, meat products, bone fragments Journal: Czech Journal of Food Sciences Pages: 101-106 Volume: 21 Issue: 3 Year: 2003 DOI: 10.17221/3484-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3484-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200303-0004.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3484-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: D. Janovská Author-Workplace-Name: Department of Tropical and Subtropical Crops, Institute of Tropical and Subtropical Agriculture, Czech University of Agriculture, Prague-Suchdol, Czech Republic Author-Name: K. Kubíková Author-Workplace-Name: Department of Tropical and Subtropical Crops, Institute of Tropical and Subtropical Agriculture, Czech University of Agriculture, Prague-Suchdol, Czech Republic Author-Name: L. Kokoška Author-Workplace-Name: Department of Tropical and Subtropical Crops, Institute of Tropical and Subtropical Agriculture, Czech University of Agriculture, Prague-Suchdol, Czech Republic Title: Screening for antimicrobial activity of some medicinal plants species of traditional Chinese medicine Abstract: The antimicrobial activity of crude ethanolic extracts of 10 medicinal plants used in traditional Chinese medicine was tested against five species of microorganisms: Bacillus cereus, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans. Of the 10 plants tested, 5 showed antimicrobial activity against one or more species of microorganisms. The most active antimicrobial plants were Chelidonium majus, Sanguisorba officinalis, and Tussilago farfara. Keywords: antimicrobial activity, medicinal plants, crude extracts, traditional Chinese medicíně Journal: Czech Journal of Food Sciences Pages: 107-110 Volume: 21 Issue: 3 Year: 2003 DOI: 10.17221/3485-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3485-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3485-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Táborský Author-Workplace-Name: J TÁBORSKÝ, A HEJTMÁNKOVÁ and J DOLEJŠKOVÁ Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: A. Hejtmánková Author-Workplace-Name: J TÁBORSKÝ, A HEJTMÁNKOVÁ and J DOLEJŠKOVÁ Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: J. Dolejšková Author-Workplace-Name: J TÁBORSKÝ, A HEJTMÁNKOVÁ and J DOLEJŠKOVÁ Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Title: Reference materials for the determination of contaminants in milk and milk products Abstract: In this review, the latest information is given about the reference materials for the determination of contaminants in milk and milk products. Certified reference materials for the determination of contaminating chemical elements, organochlorine pesticides, polychlorinated biphenyls, dibenzodioxins, dibenzofurans, and aflatoxin M1 are presently available. Properties of these reference materials and possibilities for their use are discussed together with the maximum tolerances of contaminants in milk and milk products. The basic information about the producers and distributors of the reference materials in this area is provided. Keywords: reference materials, contaminants, milk, milk products Journal: Czech Journal of Food Sciences Pages: 111-120 Volume: 21 Issue: 3 Year: 2003 DOI: 10.17221/3486-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3486-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200303-0006.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3486-CJFS