Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Volume 25 - Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers Journal: Czech Journal of Food Sciences Pages: I-XI Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/750-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/750-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:750-CJFS 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 in Prague, Prague, Czech Republic Author-Name: Jiří Davídek 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: Karel Cejpek 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: Biosynthesis of food constituents: Natural pigments: Part 1 Abstract: This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to hemes, chlorophylls, melanins, betalains, and quinones are described using the enzymes involved and the reaction schemes with detailed mechanisms. Keywords: biosynthesis, tetrapyrroles, hemes, chlorophylls, eumelanins, pheomelanins, allomelanins, betalains, betaxanthins, betacyanins, benzoquinones, naphthoquinones, anthraquinones Journal: Czech Journal of Food Sciences Pages: 291-315 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/748-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/748-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0002.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:748-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bernadetta Hozová Author-Workplace-Name: Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic Author-Name: Ľudovít Kuniak Author-Workplace-Name: Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic Author-Name: Petra Moravčíková Author-Workplace-Name: Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic Author-Name: Alena Gajdošová Author-Workplace-Name: Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic Title: Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals Abstract: Water-insoluble β-(1,3)-D-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure with fungal α-amylase (Fermizyme P 300). The content of water-insoluble β-glucan varied in the dependence on the cereal species and cultivars. The highest content was registered in covered oat cultivars (Cyril and the new breeding cultivar PS-100) ranging from 26.7 to 28.2 g/100 g dry matter (d.m.) followed by less traditional cereals such as millet (Panicum miliaceum L.), amaranth (Amaranthus sp. L.), and buckwheat (Fagopyrum) - more than 20 g/100 g d.m. A somewhat lower average content of water-insoluble β-glucan was found in wheat - 12.7-16.2 g/100 g d.m., in spelt wheat - 8.5 g/100 g d.m., and in oats - varying between 15.3 and 18.7 g/100 g d.m. Keywords: β -glucan, determination, cereals, pseudocereals, functional foods Journal: Czech Journal of Food Sciences Pages: 316-324 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/747-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/747-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0003.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:747-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mária Kováčová Author-Workplace-Name: Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Eva Malinová Author-Workplace-Name: Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes Abstract: Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany (Slovak Republic) with the aim of selecting some genotypes suitable for the preparation of functional foods. The content of coumaric acid was higher than that of ferulic acid in 61.9% of samples. The latter acid exceeded proportionally the former one in genotypes with a low content of phenolic acids, namely in the amount of up to 50 mg/100 g of grain, especially in chaffless oats. Ferulic acid content varied in the range from 16.50 mg/100 g (cultivar Jakub) to 149.36 mg/100 g of grain (cultivar Izak). The content of coumaric acid ranged between 8.05 mg/100 g (cultivar Detvan) and 210.27 mg/100 g of grain (cultivar Izak). The fact that the samples were grown in the same year (2003) in one locality (Vígľaš-Pstruša, Slovak Republic) minimises the influence of soil and climatic conditions and proves that remarkable differences between the content of ferulic and coumaric acids and the total content of phenolic compounds were caused by the genetic outfit of oats. A high correlation was found between the contents of the total phenolic compounds, ferulic acid, coumaric acid and their sum. The corresponding correlation coefficients R had the values of 0.9229, 0.9141, and 0.9211, respectively. This correlation enables one to employ a simple and inexpensive method for the determination of the total phenolic compounds using Folin-Ciocalteu reagent for a rapid assessment of differences detectable in the content of the sum of ferulic and coumaric acids in oat samples in view of the selection of genotypes suitable for the preparation of functional foods. Keywords: oats, HPLC, ferulic acid, coumaric acid, total phenolic compounds Journal: Czech Journal of Food Sciences Pages: 325-332 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/746-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/746-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0004.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:746-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aneta Ocieczek Author-Workplace-Name: Department of Hotel and Tourism Management, Faculty of Business Administration, Gdynia Maritime Academy, Gdynia, Poland Author-Name: Piotr Palich Author-Workplace-Name: Department of Hotel and Tourism Management, Faculty of Business Administration, Gdynia Maritime Academy, Gdynia, Poland Title: The influence of the development specific surface of sorption on the wettability of instant soups Abstract: In the present experiment, the sorption isotherms were determined for instant-type soups, giving rise to colloidal solutions and proper solutions as a consequence of hydration. On the basis of the isotherm course in the range 0.07-0.44 aw, specific surface was defined for the material under study. Further, the examined foodstuff concentrates wettability was established by measuring the time from the moment of powder penetration to the continuous phase. On the basis of the results obtained, conclusions were formulated concerning the influence of specific surface of sorption on the wettability of the products examined. Keywords: instant soup, wettability, specific surface of sorption, BET equation Journal: Czech Journal of Food Sciences Pages: 333-338 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/749-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/749-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0005.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:749-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Hajšlová 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: Kateřina Lancová 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: Monika Sehnalová 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: Alexandra Krplová 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: Milena Zachariášová 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: Hana Moravcová Author-Workplace-Name: Research Institute for Fodder Crops Ltd., Troubsko, Czech Republic Author-Name: Jan Nedělník Author-Workplace-Name: Research Institute for Fodder Crops Ltd., Troubsko, Czech Republic Author-Name: Jaroslava Marková Author-Workplace-Name: Mendel University of Agriculture and Forestry Brno, Faculty of Agronomy, Brno, Czech Republic Author-Name: Jaroslava Ehrenbergerová Author-Workplace-Name: Mendel University of Agriculture and Forestry Brno, Faculty of Agronomy, Brno, Czech Republic Title: Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic Abstract: A large-scale survey of the natural occurrence of trichothecene mycotoxins in major cereals harvested in the Czech Republic was conducted during the years 1999-2001. In total, 198 cereal samples representing various wheat, barley, and rye cultivars were examined for deoxynivalenol (DON) using gas chromatography with electron capture detector (GC-ECD). Four years later, in 2005, the list of target analytes was fairly extended, 65 wheat and barley samples were analysed for seven trichothecene mycotoxins - deoxynivalenol (DON), nivalenol (NIV), fusarenon-X (Fus-X), 15-acetyldeoxynivalenol and 3-acetyldeoxynivalenol (ADONs), HT-2 toxin (HT-2). and T-2 toxin (T-2) by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). Trichothecenes represented mainly by DON were detected in almost all grain samples, its mean levels were the highest in the year 1999 which was characterised by very humid conditions during the growing season. The maximum concentration set in Commission Regulation EC (No. 856/2005) for DON (1250 µg/kg) in unprocessed cereals was exceeded only in two of all the samples analysed. Keywords: trichothecene mycotoxins, deoxynivalenol, wheat, barley, rye, monitoring Journal: Czech Journal of Food Sciences Pages: 339-350 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/745-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/745-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0006.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:745-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vedran Slačanac Author-Workplace-Name: Faculty of Food Technology and Author-Name: Jovica Hardi Author-Workplace-Name: Faculty of Food Technology and Author-Name: Darko Čuržik Author-Workplace-Name: Faculty of Medicine, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia Author-Name: Hrvoje Pavlović Author-Workplace-Name: Faculty of Food Technology and Author-Name: Mirela Lučan Author-Workplace-Name: Faculty of Food Technology and Author-Name: Mato Vlainić Author-Workplace-Name: Meggle - MIA, Dairy Industry, Osijek, Croatia$2 Title: Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46 Abstract: This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of Salmonella enteritidis D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium longum Bb-46 and pH of fermented milk) was also analysed. S enteritidis D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with Bifidobacterium longum Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. Bifidobacterium longum Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of Salmonella enteritidis D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of Bifidobacterium longum Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on Salmonella enteritidis D growth increased rapidly with the fermentation time. The results indicated high sensitivity of Salmonella enteritidis D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted. Keywords: Bifidobacterium longum Bb-46, fermented goat milk, fermented cow milk, inhibitory effect, lactic acid fermentation, Salmonella enteritidis D Journal: Czech Journal of Food Sciences Pages: 351-358 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/752-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/752-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0007.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:752-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdalena Karamać Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland Author-Name: Eva Sendrejová Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic Author-Name: Agnieszka Kosińska Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland Author-Name: Dana Urminská Author-Workplace-Name: Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic Title: Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report Abstract: Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives. Keywords: wheat, albumin, globulin, gliadin, glutenin, ferulic acid, enzymatic hydrolysate, RP-HPLC, SE-HPLC Journal: Czech Journal of Food Sciences Pages: 359-364 Volume: 25 Issue: 6 Year: 2007 DOI: 10.17221/751-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/751-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200706-0008.txt Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:751-CJFS