Template-Type: ReDIF-Article 1.0 Author-Name: R. Jankovská Author-Workplace-Name: Department of Food Technology, Mendel University of Agriculture and Forestry, Brno, Czech Republic Author-Name: K. Šustová Author-Workplace-Name: Department of Food Technology, Mendel University of Agriculture and Forestry, Brno, Czech Republic Title: Analysis of cow milk by near-infrared spectroscopy Abstract: In this work, the major components (total solids, fat, protein, casein, urea nitrogen, lactose, and somatic cells) were determined in cow milk by near-infrared spectroscopy. Fifty calibration samples of milk were analysed by reference methods and by FT NIR spectroscopy in reflectance mode at wavelengths ranging from 4000 to 10 000 cm-1 with 100 scan. Each sample was analysed three times and the average spectrum was used for calibration. Partial least squares (PLS) regression was used to develop calibration models for the milk components examined. Determined were the highest correlation coefficients for total solids (0.928), fat (0.961), protein (0.985), casein (0.932), urea nitrogen (0.906), lactose (0.931), and somatic cells (0.872). The constructed calibration models were validated by full cross validation. The results of this study indicated that NIR spectroscopy is applicable for a rapid analysis of milk composition. Keywords: near-infrared spectroscopymilk Journal: Czech Journal of Food Sciences Pages: 123-128 Volume: 21 Issue: 4 Year: 2003 DOI: 10.17221/3488-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3488-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200304-0001.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:4:id:3488-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: S. Grbalová Author-Workplace-Name: Institute of Veterinary Public Health and Forensic Medicine and Author-Name: V. Večerek Author-Workplace-Name: Institute of Veterinary Public Health and Forensic Medicine and Author-Name: B. Tremlová Author-Workplace-Name: Institute of Veterinary Public Health and Forensic Medicine and Author-Name: P. Chloupek Author-Workplace-Name: Institute of Veterinary Public Health and Forensic Medicine and Author-Name: V. Pištěková Author-Workplace-Name: Institute of Veterinary Public Health and Forensic Medicine and Title: Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups Abstract: Different production units within an instant soups manufacturer facility were compared by bioluminescence method detecting surface hygiene and sanitation quality. The evaluation was based on the limits determined by test examinations in the facility. It was confirmed that the results were influenced by the surface material and its condition (damage, roughening) as well as by complexity of the surface tested. The most important factor, however, was the attitude of different persons in charge of sanitation and preventive procedures. No influence was found of the type of the raw material processed (of animal or plant origin). Keywords: instant soups, hygiene, sanitation, bioluminescence method Journal: Czech Journal of Food Sciences Pages: 129-136 Volume: 21 Issue: 4 Year: 2003 DOI: 10.17221/3489-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3489-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200304-0002.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:4:id:3489-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic Author-Name: D. Novotná Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic Title: Effect of ascorbic acid on the rheological properties of wheat fermented dough Abstract: The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51-0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough. Keywords: ascorbic acid, wheat flour, fermented dough, maturograph, oven rise recorder, bread volume Journal: Czech Journal of Food Sciences Pages: 137-144 Volume: 21 Issue: 4 Year: 2003 DOI: 10.17221/3490-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3490-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200304-0003.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:4:id:3490-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: H. Sakurai Author-Workplace-Name: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Kanagawa, Japan Author-Name: T. Yoshihashi Author-Workplace-Name: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Kanagawa, Japan Author-Name: H.T.T. Nguyen Author-Workplace-Name: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Kanagawa, Japan Author-Name: J. Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic Title: A new generation of frying oils Abstract: Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale applications. The stability can be improved by the addition of antioxidants such as tocopherols. Keywords: deep fat frying, frying oils, high-oleic oils, oxidation Journal: Czech Journal of Food Sciences Pages: 145-151 Volume: 21 Issue: 4 Year: 2003 DOI: 10.17221/3491-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3491-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200304-0004.txt Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:4:id:3491-CJFS