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: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review Abstract: This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as reported in recently published papers. Glycerophospholipids are further subdivided to phosphatides, lysophosphatides, and plasmalogens. The subdivision of the topics is predominantly via biosynthesis. Reaction schemes, sequences, and mechanisms with the enzymes involved are extensively used as well as detailed explanations based on chemical principles and mechanisms. Keywords: biosynthesis, lipids, homolipids, heterolipids, glycerolipids, triacylglycerols, glycerophospholipids, phosphatides, lysophosphatides, plasmalogens, glyceroglycolipids Journal: Czech Journal of Food Sciences Pages: 241-254 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3321-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3321-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0001.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3321-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Růžičková Author-Workplace-Name: Department of Food Technology, Mendel University of Agriculture and Forestry Brno, Brno, Czech Republic Author-Name: Květoslava Šustová Author-Workplace-Name: Department of Food Technology, Mendel University of Agriculture and Forestry Brno, Brno, Czech Republic Title: Determination of selected parameters of quality of the dairy products by NIR spectroscopy Abstract: The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity), milk semolina, and milk rice were determined. The samples were analysed by reference methods and by FT NIR spectroscope at integrating sphere within reflectance mode in the wavelength range of 10 000-4 000 cm-1 with 100 scans. To develop the calibration model for the components examined, the partial least squares (PLS) was used and this model was validated by full cross validation. The highest correlation coefficients were found with yoghurt: 0.998 (solids), 0.989 (fat), 0.875 (pH) and 0.989 (titrable acidity), with milk semolina: 0.967 (solids), 0.983 (fat) and 0.992 (pH), and with milk rice: 0.987 (solids), 0.990 (fat) and 0.852 (pH). The results of this study showed the availability of NIR spectroscopy for a quick and non-destructive analysis of the dairy products. Keywords: NIR spectroscopy, dairy products, dry matter, fat, pH, titrable acidity of yoghurt Journal: Czech Journal of Food Sciences Pages: 255-260 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3322-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3322-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0002.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3322-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kateřina Lapišová Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Roman Vlček Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jana Klozová Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Mojmír Rychtera Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Karel Melzoch Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Separation techniques for distillery stillage treatment Abstract: The separation of stillage was tested by means of the pilot plantARNO600-BIO using three-channel ceramic membranes with the pore diameter range from microfiltration to ultrafiltration (1.4 µm-5 kDa). The permeate from the last membrane step was able to be recycled as technological water. The best results were achieved in the arrangement of series using 0.2 µm membrane as the first step supplemented by ultra-filtration membranes (50 kDa and 15 kDa), predominantly, where the reduction of the chemical oxygen demand (COD) extended 80%. With this process, we try to get some advantages over the conventional process in terms of eliminating both land and energy costs for the wastewater treatment process and improving the quality of the discharge water. The main goal in this study is to analyse different separation steps and conditions to find both the best separation options for the decrease of the final volume of distillery stillage, and the way how to make the bio ethanol production more profitable. Keywords: distillery stillage, bio ethanol, membrane filtration, ceramic membranes Journal: Czech Journal of Food Sciences Pages: 261-267 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3323-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3323-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0003.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3323-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eva Vítová Author-Workplace-Name: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic Author-Name: Blanka Loupancová Author-Workplace-Name: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic Author-Name: Jana Zemanová Author-Workplace-Name: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic Author-Name: Hana Štoudková Author-Workplace-Name: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic Author-Name: Pavel Březina Author-Workplace-Name: Department of Food Engineering, Faculty of Technology, University of Tomas Baťa, Zlín, Czech Republic Author-Name: Libor Babák Author-Workplace-Name: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic Title: Solid-phase microextraction for analysis of mould cheese aroma Abstract: Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese. Keywords: SPME, gas chromatography, mould cheese, aroma compounds Journal: Czech Journal of Food Sciences Pages: 268-274 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3324-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3324-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0004.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3324-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jurislav Babić Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia Author-Name: Drago Šubarić Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia Author-Name: Đurđica Ačkar Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia Author-Name: Vlasta Piližota Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia Author-Name: Mirela Kopjar Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia Author-Name: Nela Nedić Tiban Author-Workplace-Name: Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia Title: Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch Abstract: The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and differential scanning calorimeter (DSC). The results showed that hydrocolloids retarded the retrogradation of tapioca starch. Enthalpy and temperatures of gelatinisation, as well as solubility, did not vary significantly in starch-hydrocolloid systems. Viscosity of tapioca starch increased on the addition of hydrocolloids: the effect of carrageenan on viscosity was more remarkable than that of pectin. Keywords: tapioca starch, hydrocolloids, viscosity, gelatinisation, retrogradation Journal: Czech Journal of Food Sciences Pages: 275-282 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3325-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3325-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0005.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3325-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alena Šedivá 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: Zdeňka Panovská 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: Jan Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Sensory profiles of sweeteners in aqueous solutions Abstract: Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) under the conditions of the respective ISO standards. The intensities of off-flavours, especially bitter and metallic tastes, were higher in the solutions of synthetic sweeteners than in that of sucrose. The aspartame solution was the sample closest to the sucrose solution, and the intensity of off-flavours was significantly higher in acesulfame solution. Ratings of the bitter taste were related to those of the metallic taste, the relation being semilogarithmic. The performancies of different assessors were nearly the same in all ratings, and the absolute values of the ratings of sweetness and different off-flavours had the same repeatabilities. The relative accuracy was, naturally, much higher in off-flavours than in the case of sweetness. Keywords: sensory profile, sucrose, sweeteners, sweetness, synthetic sweeteners Journal: Czech Journal of Food Sciences Pages: 283-287 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3326-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3326-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0006.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3326-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Králová 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: Jana Hajšlová 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: Jan Poustka 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: Miroslav Hochman Author-Workplace-Name: AGRITEC, Research, Breeding and Service Ltd., Šumperk, Czech Republic Author-Name: Marie Bjelková Author-Workplace-Name: AGRITEC, Research, Breeding and Service Ltd., Šumperk, Czech Republic Author-Name: Lenka Odstrčilová Author-Workplace-Name: AGRITEC, Research, Breeding and Service Ltd., Šumperk, Czech Republic Title: Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study Abstract: Fungi representing Alternaria spp. are ubiquitous pathogens that may under certain conditions cause spoilage of various food crops. Several Alternaria species are known producers of toxic secondary metabolites in some fruits and vegetables, nevertheless, only limited knowledge is available on the occurrence of these mycotoxins in legumes and/or oilseeds used for human nutrition. In the first part of the presented study, the analytical method employing reversed phase high-performance liquid chromatography (HPLC) coupled with fluorescence detection (FLD) was implemented to enable the examination of these food commodities for the presence of altenuene (AE), alternariol (AOH), and alternariol monomethyl ether (AME); the limits of detection were 1, 3 and 2 µg/kg for AE, AOH, and AME, respectively. Altogether 122 flax and 84 pea seed samples grown under organic and/or conventional farming conditions were analysed in the years 2002-2003. AME was detected in 20 flax seed samples; AE and AOH were present in only 2 and 4 samples, respectively. More frequent incidence of Alternaria toxins was recognised in fibre flax seeds as compared to linseed samples. Compared to the crops from the conventional farming, the concentrations of these mycotoxins found in positive organic samples were higher. No Alternaria mycotoxins were detected in the pea samples, probably due to the presence of antifungal compounds in the respective crop. Keywords: Alternaria, fungi, altenuene, alternariol, alternariol monomethyl ether, mycotoxins, fibre flax seeds, linseed seeds, pea seeds Journal: Czech Journal of Food Sciences Pages: 288-296 Volume: 24 Issue: 6 Year: 2006 DOI: 10.17221/3327-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3327-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200606-0007.txt Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3327-CJFS