Template-Type: ReDIF-Article 1.0 Author-Name: Jan Velíšek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Karel Cejpek Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review Abstract: This review article presents a survey of selected principal biosynthetic pathways that lead to the most important monosaccharides, oligosaccharides, sugar alcohols, and cyclitols in foods and in food raw materials and informs nonspecialist readers about new scientific advances as reported in recently published papers. Subdivision of the topics is predominantly via biosynthesis. Monosaccharides are subdivided to sugar phosphates, sugar nucleotides, nucleotide-glucose interconversion pathway sugars, nucleotide-mannose interconversion pathway sugars, and aminosugars. The part concerning oligosaccharides deals with saccharose, trehalose, raffinose, and lactose biosynthesis. The part devoted to sugar alcohols and cyclitols includes the biosynthetic pathways leading to glucitol, inositols, and pseudosaccharides. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations employing sound chemical principles and mechanisms. Keywords: biosynthesis, monosaccharides, sugar acids, sugar alcohols, cyclitols, sugar phosphates, sugar nucleotides, aminosugars, oligosaccharides, pseudooligosaccharides Journal: Czech Journal of Food Sciences Pages: 129-144 Volume: 23 Issue: 4 Year: 2005 DOI: 10.17221/3383-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3383-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200504-0001.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:4:id:3383-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jaroslav Blažek Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Ondřej Jirsa Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy Abstract: The aim of this study was to explore the use of NIR spectroscopy of laboratory milled flour to predict the milling characteristics of wheat. Quantitative traits of the milling process of wheat were predicted by analyses of NIR spectra of six sets consisting of 94 samples. Reference data were obtained by grinding the samples on the laboratory mill Chopin CD1-auto (France), spectral data were measured on spectrograph NIRSystem 6500. Commercial spectral analysis software WINISI II was used to collect spectra, develop calibration equations and evaluate calibration performance. The quality of prediction was evaluated by coefficients of correlation between the measured and the predicted values from cross and independent validation. MPLS/PLS regression and ANN methods were used. A statistically significant dependence (at the probability level of 99%) was determined for all traits studied in the case of cross-validation. Satisfactory accuracy of the prediction models by independent validation was achieved only for semolina extraction rate, models for other characteristics did not show acceptable precision. Keywords: wheat flour, prediction, NIR spectroscopy, NIRSystem 6500, milling characteristics Journal: Czech Journal of Food Sciences Pages: 145-151 Volume: 23 Issue: 4 Year: 2005 DOI: 10.17221/3384-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3384-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200504-0002.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:4:id:3384-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bernarda Šeruga Author-Workplace-Name: Department of Process Engineering Author-Name: Sandra Budžaki Author-Workplace-Name: Department of Process Engineering Author-Name: Žaneta Ugarčić-Hardi Author-Workplace-Name: Department of Flour Production and Processing Technology Author-Name: Marijan Šeruga Author-Workplace-Name: Department of Fundamental and Applied Chemistry, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Title: Effect of temperature and composition on thermal conductivity of "Mlinci" dough Abstract: The objective of this study was to determine the thermal conductivity of "Mlinci" dough T-500 and "Mlinci" dough T-500 with the addition of eggs, wheat germs and wheat bran in the temperature range of 40°C to 70°C. Thermal conductivity was determined using modifications of guarded hot plate steady state method. For all types of dough, thermal conductivity first increased with temperature and then, after reaching maximum values, it decreased. The maximum values for "Mlinci" dough T-500 containing wheat germs and bran were 54°C, and for "Mlinci" dough T-500 with eggs were 58°C. The minimal value of 0.347 ± 0.020 W/mK was determined for "Mlinci" dough T-500 at 39.38°C. The maximum value 0.585 ± 0.023 W/mK was determined for "Mlinci" dough T-500 with wheat bran at 54.39°C. The thermal conductivity of "Mlinci" dough T-500 with the addition of wheat germs and wheat bran was higher in comparison with the basic composition due to the elevated amounts of ash, water, proteins, and porosity, as well as non-homogeneity. Based on the experimental thermal conductivity values of "Mlinci" dough T-500 samples at various temperatures, quadratic polynomial equations were developed. The research results could be used for the modelling of the heat transfer of "Mlinci" dough T-500 during processing. Keywords: steady state method, thermal properties of dough Journal: Czech Journal of Food Sciences Pages: 152-158 Volume: 23 Issue: 4 Year: 2005 DOI: 10.17221/3385-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3385-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200504-0003.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:4:id:3385-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Beata Paszczyk Author-Workplace-Name: Chair of Instrumental Analyses, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Zofia Żegarska Author-Workplace-Name: Chair of Instrumental Analyses, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Zbigniew Borejszo Author-Workplace-Name: Chair of Instrumental Analyses, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Title: the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period Abstract: The trans fatty acids as well as cis-9 trans-11 C18:2 (CLA) were determined in the colostrum and milk fat of individual cows during up to 82 days of lactation. The analyses were performed using gas chromatography (GLC) on a capillary column (CP Sil 88) combined with the method of argentation thin-layer chromatography (Ag-TLC). The results obtained in the study indicated that the milk fat of individual cows, kept under identical living and feeding conditions, was characterised by an extremely high variability of trans isomers concentration, especially of those of C18:1 acid. The differences referred not only to the total content of trans C18:1 isomers but also to the proportion of trans-10 and trans-11 isomers of C18:1. In some fat samples, a high concentration of trans C18:1 isomers was observed and trans-10 isomer of C18:1 was found to dominate. In the case of all the cows, the colostrum fat was characterised by a lower average content of the examined acids as compared to the milk fat. The average value of CLA in the colostrum fat of all the cows under study was 0.34%, and in the milk fat 0.42% of total fatty acids. Keywords: milk fat, trans C18:1, trans C18:2, cis-9 trans-11 C18:2 (CLA), lactation period, GLC/TLC-AgNO3 analysis Journal: Czech Journal of Food Sciences Pages: 159-165 Volume: 23 Issue: 4 Year: 2005 DOI: 10.17221/3386-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3386-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200504-0004.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:4:id:3386-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ki̇ni̇k Ozer Author-Workplace-Name: Department of Dairy Technology, Faculty of Agriculture Author-Name: Oguz Gursoy Author-Workplace-Name: Department of Dairy Technology, Faculty of Agriculture Author-Name: A. Kemal SECKİN Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey Title: cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses Abstract: Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93-29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. Keywords: fatty acid composition, cholesterol content, cheese, health, nutrition Journal: Czech Journal of Food Sciences Pages: 166-172 Volume: 23 Issue: 4 Year: 2005 DOI: 10.17221/3387-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3387-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200504-0005.txt Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:4:id:3387-CJFS