Template-Type: ReDIF-Article 1.0 Author-Name: Z. Kohajdová Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: J. Karovičová Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Optimisation of method of fermentation of cabbage juice Abstract: Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22°C for 168 hours. During fermentation, the analytical and sensory parameters were followed. We found that the most suitable bacteria for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, sufficient decreasing of pH value, highest intensity of harmonic taste and acceptance of odour and taste). Cabbage juices fermented either with the mixed starter culture or spontaneously contained, at the end of fermentation, cadaverine (48.02-78.68 mg/dm3) and putrescine (82.40-202.95 mg/dm3). The contents of histamine and tyramine were under the limit of quantification in all juices. Optimal sensory characteristics were reached during 72nd hour of fermentation of cabbage juice inoculated with Lactobacillus plantarum CCM 7039, and during 96th hour of fermentation for the other juices. Keywords: fermentation, cabbage juice, optimisation, organic acids, biogenic amines, sensory analysis Journal: Czech Journal of Food Sciences Pages: 39-50 Volume: 22 Issue: 2 Year: 2004 DOI: 10.17221/3405-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3405-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200402-0001.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3405-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: V. Škodová Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: J. Blažek Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Wheat sedimentation values and falling number Abstract: Technological quality of wheat from 2001 and 2002 harvests and its changes in the course of one-year storage were evaluated using protein content, SDS and Zeleny tests and falling number. Average values from the analyses of ten partial samples that were taken from five Central Bohemian producers (beet-producing region) during the period of eleven months (from October to August) characterise wheat standard quality for the mill processing and it is possible to explain their variations by the effect of the harvest year in the comparable wheat variety composition. With regard to similar climatic conditions of the years 2001 and 2002, there were not found any marked differences in protein content (2001 - average 12.4%, 2002 - average 12.8%) and Zeleny test (2001 - average 52 ml, 2002 - average 55 ml) but the falling number was significantly different (2001 - average 321 s, 2002 - average 287 s). During the storage time in agricultural operations no conclusive changes in protein content were found though protein quality slightly decreased according to the SDS and Zeleny test values. Falling number values of wheat from 2001 harvest slightly increased, which was not evidential for the set of samples from 2002. Statistically significant correlations were calculated between the falling number value of wheat and its laboratory-manufactured flour in both harvest years (r = 0.556 in 2001, r = 0.825 in 2002). The value of Zeleny test significantly correlates with SDS test (r = 0.531 in 2001, r = 0.787 in 2002) as well as with protein content Keywords: wheat, SDS test, Zeleny test, falling number, storage Journal: Czech Journal of Food Sciences Pages: 51-57 Volume: 22 Issue: 2 Year: 2004 DOI: 10.17221/3406-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3406-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200402-0002.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3406-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: K. Kýhos Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: P. Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: A. Landfeld Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: J. Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Gel strength of the native egg white Abstract: The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433]. Keywords: native egg white, gel strength, pH, dry matter, time of storage Journal: Czech Journal of Food Sciences Pages: 58-66 Volume: 22 Issue: 2 Year: 2004 DOI: 10.17221/3407-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3407-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200402-0003.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3407-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: M. Halt Author-Workplace-Name: Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: D. Kovačević Author-Workplace-Name: Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: H. Pavlović Author-Workplace-Name: Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: J. Jukić Author-Workplace-Name: Faculty of Food Technology, University J. J. Strossmayer in Osijek, Osijek, Croatia Title: Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus Abstract: The degree of contamination of pasta (132 samples), flour (86 samples), and egg powder (44 samples) with moulds, with emphasis on the species of genus Aspergillus was investigated . The most frequently isolated genera in the mould samples analysed were those of Aspergillus (70.88%) and Penicillium (21.22%), followed by Mucor, Cladosporium, Rhizopus, Fusarium, Alternaria, Absidia and others. The following species of the Aspergillus genera were prevalent: A. albus (65.66%) and A. flavus (22.01%), followed by A. clavatus, A. amstelodami, A. versicolor, A. ochraceus, A. niger, and others. Keywords: pasta, flour, egg powder, moulds, mycotoxins Journal: Czech Journal of Food Sciences Pages: 67-72 Volume: 22 Issue: 2 Year: 2004 DOI: 10.17221/3408-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3408-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200402-0004.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3408-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: B. Alexieva Author-Workplace-Name: Department of Experimental Cytology, Institute of Experimental Morphology and Anthropology, Bulgarian Academy of Sciences, Sofia, Bulgaria Author-Name: Tz. Markova Author-Workplace-Name: Department of Experimental Cytology, Institute of Experimental Morphology and Anthropology, Bulgarian Academy of Sciences, Sofia, Bulgaria Author-Name: E. Nikolova Author-Workplace-Name: Department of Experimental Cytology, Institute of Experimental Morphology and Anthropology, Bulgarian Academy of Sciences, Sofia, Bulgaria Title: bovine colostrum - the promising nutraceutical Abstract: Colostrum is the first milk produced after birth and is particularly rich in immunoglobulins, antimicrobial peptides, and growth factors. It is important for the nutrition, growth, and development of newborn infants and contributes to the immunologic defence of neonates. Recent studies suggest that bovine colostrum or some of its constituents may be useful for the prevention and, to some extent, for the treatment of various infectious diseases. A variety of colostral based preparations have been used as feed supplements or colostrum substitutes for neonate calves and pigs. Numerous recent studies suggest that oral administration of bovine colostrum preparations may contribute to human health care both as part of health promoting diet and as an alternative or a supplement to the medical treatment of specified human diseases. Keywords: diet supplement, nutrient, colostral immunoglobulins, growth factors, human health Journal: Czech Journal of Food Sciences Pages: 73-79 Volume: 22 Issue: 2 Year: 2004 DOI: 10.17221/3409-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3409-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200402-0005.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3409-CJFS