Template-Type: ReDIF-Article 1.0
Author-Name: Karel Hoke
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jiřina Houšová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Milan Houška
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Optimum conditions of rice puffing - review
Abstract: The presented paper reviews the existing literature dealing with rice puffing and optimum conditions of this process. The rice pre-treatment procedures and puffing conditions (dry heat, microwave, gun-puffing) are considered. The optimum composition of the raw material is also mentioned.
Keywords: rice, puffing
Journal: Czech Journal of Food Sciences
Pages: 1-11
Volume: 23
Issue: 1
Year: 2005
DOI: 10.17221/3365-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3365-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3365-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Abdel-Aziz Hemly Brr
Author-Workplace-Name: Provincial Tanta Laboratory, Animal Health Research Institute, Tanta, Egypt
Author-Name: Yehia Abdel-Galele Mahmoud
Author-Workplace-Name: Mycology Research Laboratory, Botany Department, Faculty of Science, Tanta University, Tanta, Egypt
Title: Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt
Abstract: A total of 60 random samples of fresh chicken burger, fillet, and luncheon (20 of each) were collected from markets at Tanta city. The average total yeast counts (cfu/g) in burger, fillet, and luncheon samples were 2.7 × 106 ± 1.1 × 106, 2.1 × 105 ± 0.9 × 105, and 1.4 × 107 ± 0.7 × 107, respectively. A total of 158 yeast isolates of 23 species were isolated and identified. Candida, Cryptococcus, Debaromyces, Issatchenkia, Pichia, Rhodotorula, Saccharomyces, Trichosporon and Yarrowia species were recovered from the examined samples of fresh chicken meat products in varying percentages ranging from 5% to 50%. The tested plant extracts of cinnamon, clove and thyme revealed a potent anti-yeast activity against C. albicans, D. hansenii and S. cerevisiae at 20% concentration, and a moderate inhibitory activity against these yeast strains at 10% concentration, while garlic extract had a lesser inhibitory effect on the yeast strains tested at the same concentration. Moreover, thyme, cinnamon and clove extracts had a complete inhibitory effect on chicken fillet inoculated with Candida albicans when incubated at 5°C and 25°C.
Keywords: chicken products, yeasts, plant extracts
Journal: Czech Journal of Food Sciences
Pages: 12-19
Volume: 23
Issue: 1
Year: 2005
DOI: 10.17221/3366-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3366-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3366-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ľubomír Daško
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Author-Name: Drahomíra Rauová
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Author-Name: Elena Belajová
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Author-Name: Milan Kováč
Author-Workplace-Name: Food Research Institute, Bratislava, Slovak Republic
Title: Determination of fumonisins B1 and B2 in beer
Abstract: The aim of this study was to investigate the contamination of beer of Slovak origin with fumonisins. A suitable analytical procedure was suggested - the limit of detection at the level close to 1 µg/l was achieved for both fumonisins B1 and B2. The recovery was determined at 93% for fumonisin B1 and at 78% for fumonisin B2. Fluorescence detection was used after derivatisation with a mixture of o-phthaldialdehyde and 2-mercaptoethanol. Phosphate buffer usually applied resulted in a poor separation of derivatised fumonisins. Peak splitting was observed depending on the pH of the eluent. The pH value of 2.6 was found suitable for the peak splitting elimination. A convenient gradient elution metod was suggested avoiding the possible interference in fumonisin contents determination. For the preparation of samples, immunoaffinity cleaning procedure was applied. Beer samples from all domestic producers were analysed. The content of fumonisins determined was under the limit of detection in all cases. All the beers tested were produced from the barley grown in 2003.
Keywords: beer, fumonisin B1, fumonisin B2, immunoaffinity clean-up, HPLC
Journal: Czech Journal of Food Sciences
Pages: 20-26
Volume: 23
Issue: 1
Year: 2005
DOI: 10.17221/3367-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3367-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3367-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ivan Bohačenko
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Zdenka Kopicová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jitka Pinkrová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
Abstract: Chocolate samples (22 in total, including 11 samples of milk chocolate) were bought from retail store in Prague and tested for their CBEs contents in relation to the declaration of CBE addition on the product labels. The modified method of Padley and Timms was employed for determining selected triglycerides (C50, C52 and C54). The presence of CBEs in chocolate was evaluated using the following relationship: %C50 < 44.095 - (0.737 × %C54). The content of CBE in chocolate was determined using the method of Young, modified by the replacement of the original graphical procedure with the numerical processing of the results. 19 samples i.e. 90% of the total, satisfied the requirements of Directive 2000/36/EC. In view that no official methods for CBE detection and quantification in chocolate have been published up to now and older methods were used in this work, the results published here should be considered as indicative and satisfying the requirements for screening only.
Keywords: chocolate, authenticity, cocoa butter equivalent, triglycerides
Journal: Czech Journal of Food Sciences
Pages: 27-35
Volume: 23
Issue: 1
Year: 2005
DOI: 10.17221/3368-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3368-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Ryszard Amarowicz
Author-Workplace-Name: Department of Food Chemistry, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Anna Maryniak
Author-Workplace-Name: Department of Food Chemistry, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Fereidoon Shahidi
Author-Workplace-Name: Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada
Title: TLC separation of methylated (-)-epigallocatechin-3-gallate
Abstract: Methylated EGCG was separated from the crude extract using Sephadex LH-20 column chromatography with methanol as the mobile phase, and a semi-preparative HPLC method with water-dimethylformamide-methanol-acetic acid (157:40:2:1, v/v/v/v) as the mobile phase. The chemical structure of the separated catechin was confirmed by ESI-MS in the negative-ion mode. Three different mobile phases were used for silica gel and reversed phase TLC of EGCG and methylated EGCG. Rf values of both catechins were calculated and are reported. In the normal phase, the best condition of separation was with chloroform-methanol-water (65:35:10; v/v/v; lower phase) being used as the mobile phase. On octadodecylsilanised silica gel plates, the phase water-acetonitrile-methanol-acetic acid (79.5:18:2:0.5; v/v/v/v) offered the best separation of catechins.
Keywords: green tea, methylated epigallocatechin gallate, TLC
Journal: Czech Journal of Food Sciences
Pages: 36-39
Volume: 23
Issue: 1
Year: 2005
DOI: 10.17221/3369-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3369-CJFS.html
File-Format: text/html
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