Template-Type: ReDIF-Article 1.0
Author-Name: Přemysl Mikula
Author-Workplace-Name: Department of Veterinary Public Health and Toxicology and
Author-Name: Zdeňka Svobodová
Author-Workplace-Name: Department of Veterinary Public Health and Toxicology and
Author-Name: Miriam Smutná
Author-Workplace-Name: Department of Biochemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Title: Phthalates: toxicology and food safety - a review
Abstract: Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.
Keywords: di(2-ethylhexyl)phthalate, dibutyl phthalate, peroxisome proliferators, reproductive toxicity
Journal: Czech Journal of Food Sciences
Pages: 217-223
Volume: 23
Issue: 6
Year: 2005
DOI: 10.17221/3394-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3394-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3394-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Iva Trojanová
Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic
Author-Name: Rada Vojtěch
Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic
Title: Enzymatic activity in fermented milk products containing bifidobacteria
Abstract: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.
Keywords: fermented milk products, enzymatic activity, bifidobacteria
Journal: Czech Journal of Food Sciences
Pages: 224-229
Volume: 23
Issue: 6
Year: 2005
DOI: 10.17221/3395-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3395-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3395-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana Dostálová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Name: Pavel Hanzlík
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Name: Zuzana Réblová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Author-Name: Jan Pokorný
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Title: Oxidative changes of vegetable oils during microwave heating
Abstract: The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.
Keywords: microwave heating, oxidation, polymerisation, pork lard, vegetable oils
Journal: Czech Journal of Food Sciences
Pages: 230-239
Volume: 23
Issue: 6
Year: 2005
DOI: 10.17221/3396-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3396-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3396-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Oldřich Smékal
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Author-Name: Petr Pipek
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Author-Name: Mitsuyoshi Miyahara
Author-Workplace-Name: Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
Author-Name: Jarmila Jeleníková
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic
Title: Use of video image analysis for the evaluation of beef carcasses
Abstract: Video image analysis was used for the objective evaluation of beef carcasses parts as an additional parameter of the carcass classification. The pictures of cross sections of dorsal parts of beef carcasses between 8th and 9th vertebra were taken under industrial conditions and evaluated using LUCIA software. The areas of muscle and adipose tissues were thresholded on several ways (the whole loin area, the areas of individual muscles and those of different loin sections) and the correlations between these areas were searched. The best correlations were found between large areas. Video image analysis proved to be a suitable method for the evaluation of selected carcass parts.
Keywords: beef, carcass, muscle, image analysis, loin
Journal: Czech Journal of Food Sciences
Pages: 240-245
Volume: 23
Issue: 6
Year: 2005
DOI: 10.17221/3397-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3397-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3397-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dana Gabrovská
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Ivana Paulíčková
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Eva Mašková
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Vlasta Fiedlerová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Kateřina Kocurová
Author-Workplace-Name: Beskyd Fryčovice, a.s., Fryčovice, Czech Republic
Author-Name: Jiřina Průchová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jan Strohalm
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: Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)
Abstract: The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10-20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3rd day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time.
Keywords: sprouting, sprouted seeds, alfalfa, nutritional evaluation, sensory quality, microbiological evaluation, vitamins, high pressure treatment, storage, pressurisation
Journal: Czech Journal of Food Sciences
Pages: 246-250
Volume: 23
Issue: 6
Year: 2005
DOI: 10.17221/3398-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3398-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3398-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Xu Chuanlai
Author-Workplace-Name: School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu Province, People's Republic ofChina
Author-Name: Peng Cifang
Author-Workplace-Name: School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu Province, People's Republic ofChina
Author-Name: Hao Kai
Author-Workplace-Name: School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu Province, People's Republic ofChina
Author-Name: Jin Zhengyu
Author-Workplace-Name: School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu Province, People's Republic ofChina
Author-Name: Wang Wukang
Author-Workplace-Name: School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu Province, People's Republic ofChina
Title: Quantitative analysis of chloramphenicol residues in shrimp muscle tissues by Chemiluminescent enzyme immunoassay
Abstract: A competitive indirect chemiluminescent enzyme immunoassay (ic-CLEIA) has been developed for the determination of chloramphenicol (CAP) residues in shrimp. After the optimisation of four physico-chemical parameters, i.e. incubation time, concentration of Tween-20, concentration of PBS and its pH, the method developed gave a limit of detection of 0.01 ng/ml and a detection range from 0.03 ng/ml to 23.7 ng/ml, with an ED50 of 0.47 ng/ml. The developed method has been validated on spiked shrimp samples in terms of precision (intra- and interassay coefficient variations of less than 10% and 15%, respectively), and of accuracy (mean recovery from 95% to 123%). All these parameters being better than those of the ELISA method which is widely used to detect chloramphenicol, it may be suggested that the CLEIA method can be used to detect aquatic samples instead of ELISA.
Keywords: chemiluminescent enzyme immunoassay, aquatic product, chloramphenicol, residues, food analysis
Journal: Czech Journal of Food Sciences
Pages: 251-256
Volume: 23
Issue: 6
Year: 2005
DOI: 10.17221/3399-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3399-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3399-CJFS