Template-Type: ReDIF-Article 1.0 Author-Name: Michala JANCUROVÁ Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Lucia MINAROVIČOVÁ Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Alexander DANDÁR Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Quinoa - a rewiev Abstract: The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Pseudocereals (amaranth, buckwheat, and quinoa) are convenient for this purpose. Their high nutritious and dietary quality meets the demands of the food industry and consumers. Our collective dealt with quinoa, a commodity of Andean, because quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and minerals. Keywords: quinoa, essential amino acids, nutrition quality Journal: Czech Journal of Food Sciences Pages: 71-79 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/32/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/32/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0001.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:32-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Říhová Ambrožová Author-Workplace-Name: Department of Water Technology and Environmental Engineering, Faculty of Environmental Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana Hubáčková Author-Workplace-Name: T. G. Masaryk Water Research Institute, Public Research Institution, Prague, Czech Republic Author-Name: Iva Čiháková Author-Workplace-Name: Czech Technical University in Prague, Faculty of Civil Engineering, Prague, Czech Republic Title: Drinking water quality in the Czech Republic Abstract: The quality of water has to be controlled and monitored by drinking water suppliers during all stages of the treatment process from the water sources to the end of distribution systems. The research, performed in Czech Republic from 2006 to 2008, deals with the assessment of the affect of water tanks on the quality of water supplied to consumers, specifically from various points of view: microbiological, biological and physic-chemical changes in water accumulation. Also studied was the influence of the air on the quality of accumulated water (secondary contamination), the influence of the structural layout and hydraulic ratios. In the project quick screening methods (paddle testers and BARTTM tests) were applied in the collection of water samples and scrapings from wetted surfaces of water tanks. The results of the contamination degree discovered in the course of the project solution will serve as basic data for a scale that should evaluate the degree of water tank pollution as well as for resulting corrective measures or optimisation of water tank cleaning. The recommendations of limits for a scraping sample are based especially on the microbiological parameters. Secondary air contamination plays an important role in maintains of biologically stable water. Based on the number of microbial contamination discovered water tanks will be categorised and methods of suitable measures to be taken will be stipulated, operation optimisation as well as cleaning (schedule, methods and frequency of cleaning). The water quality in a storage tanks depends on their maintenance, e.g., to prevent the plaster falling on water surface, the use of antifungal surface coatings (prevention the growth of fungi on walls), the use of ceramics surface of reservoir walls, dark conditions (no windows or blue sheets) in all technological units, the prevention of dust fall out, the selection of suitable air condition and special air filters. Keywords: air contamination, biofilms in water tanks, building construction, drinking water quality, secondary contamination Journal: Czech Journal of Food Sciences Pages: 80-87 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/155/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/155/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0002.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:155-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Stela JOKIĆ Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia Author-Name: Darko VELIĆ Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia Author-Name: Mate BILIĆ Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia Author-Name: Jasmina LUKINAC Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia Author-Name: Mirela PLANINIĆ Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia Author-Name: Ana BUCIĆ-KOJIĆ Author-Workplace-Name: Department of Process Engineering, Faculty of Food Technology, University J. J. Strossmayer of Osijek, Osijek, Croatia Title: Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples Abstract: The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-gravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% L-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page's mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples. Keywords: drying kinetics, convection drying, apple, pre-treatment, rehydration, colour Journal: Czech Journal of Food Sciences Pages: 88-94 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/170/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/170/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0003.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:170-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mohammad SIROUSAZAR Author-Workplace-Name: Faculty of Chemical Engineering, Urmia University of Technology, Urmia, Iran Author-Workplace-Name: Polymer Engineering Group, Faculty of Engineering, Tarbiat Modares University, Tehran, Iran Author-Name: Akbar MOHAMMADI-DOUST Author-Workplace-Name: Chemical Engineering Group, Faculty of Engineering and Author-Name: Bahram Fathi ACHACHLOUEI Author-Workplace-Name: Food Science and Technology Group, Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran Title: Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits Abstract: The dehydration kinetics of the fruits with special geometries, i.e. spherical and cylindrical (e.g. apple, peach, banana, pineapple, etc.), were studied based on mathematical methods. The influence of the size reduction (slicing) of these fruits into smaller rings was also investigated. The mathematical modelling was performed based on the Fick's second law. The results showed that increasing the value of the water diffusion coefficient in fruit (for instance, via increasing the process temperature) promotes faster water migration from the fruit. Mathematical modelling also showed that the characteristic length of fruits (radius) is in an inverse relation to the dehydration kinetics. Comparing the results obtained with both the sphere- and cylinder-shaped fruits revealed that slicing the fruit into more thin rings makes a better condition for operating the osmotic dehydration process with a higher efficiency and a shorter duration. Keywords: osmotic dehydration, slicing, mass transfer, mathematical modelling Journal: Czech Journal of Food Sciences Pages: 95-101 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/72/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/72/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0004.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:72-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rong Cao Author-Workplace-Name: College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. China Author-Name: Chang-Hu Xue Author-Workplace-Name: College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. China Author-Name: Qi Liu Author-Workplace-Name: Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P. R. China Author-Name: Yong Xue Author-Workplace-Name: College of Food Science and Engineering, Ocean university of China, Qingdao, Shandong Province, P. R. China Title: Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures Abstract: The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. Pseudomonas (22%) and Vibrionaceae (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were Pseudomonas regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 107 CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6-7, 10-11, and 17-18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined. Keywords: Pacific oyster, microbial flora, quality assessment, shelf-life Journal: Czech Journal of Food Sciences Pages: 102-108 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/166/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/166/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0005.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:166-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Muhammad ARFAN Author-Workplace-Name: Instutute of Chemical Sciences, University of Peshawar, Peshawar, Pakistan Author-Name: Hazrat AMIN Author-Workplace-Name: Instutute of Chemical Sciences, University of Peshawar, Peshawar, Pakistan Author-Name: Magdalena KARAMAĆ Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Author-Name: Agnieszka KOSIŃSKA Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Author-Name: Wiesław WICZKOWSKI Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Author-Name: Ryszard AMAROWICZ Author-Workplace-Name: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland Title: Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract Abstract: Phenolic compounds were extracted from Mallotus philippinensi bark using methanol. Six fractions (I-VI) were separated from the extract on a Sephadex LH-20 column using ethanol and acetone-water as the mobile phases and were evaluated for their total antioxidant activity, antiradical activity against DPPH* (2,2-diphenyl-1-picrylhydrazyl radical), and reducing power. The total phenolics and tannin contents in the fractions were determined. The content of total phenolics in the fractions ranged from 54 mg/g (fraction I) to 927 mg/g (fraction VI). Condensed tannins were detected in fractions II-VI. Total antioxidant activity (TAA) of phenolic fractions of Mallotus philipinensis bark extract ranged from 0.58 mmol Trolox/g (fraction I) to 6.82 mmol Trolox/g (fraction IV). Fraction IV also showed the strongest antiradical activity against DPPH* and reducing power. Several phenolic constituents in the fractions were detected by RP-HPLC using a gradient solvent system with UV-DAD detection. Keywords: Mallotus philippinensis, bark, extract, natural antioxidants, phenolic compounds, tannins, antioxidant activity, antiradical activity Journal: Czech Journal of Food Sciences Pages: 109-117 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/1056-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1056-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0006.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:1056-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ljuba Schlemmerová Author-Workplace-Name: State Health Institute Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Vladimir Špelina Author-Workplace-Name: State Health Institute Prague, Czech Republic Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Aleš Landfeld Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Hana ŠmuhaŘová Author-Workplace-Name: State Health Institute Prague, Czech Republic Author-Name: Ilona Němcová Author-Workplace-Name: State Health Institute Prague, Czech Republic Author-Name: Karel Kýhos Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jiřina Průchová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Pavel Měřička Author-Workplace-Name: University Hospital Hradec Králové, Hradec Králové, Czech Republic Title: Baroinactivation of Staphylococcus epidermidis - mathematical model and its verification using human and cow milk Abstract: Staphylococcus epidermidis, commonly found on the human skin, may contaminate human milk. High-pressure pasteurisation of human milk under normal temperature preserves the majority of its protective agents. The objective of this study was to acquire baroinactivation data and develop a model for model solutions of pH = 6.4 to 7.2 and water activity aw = 0.99, in which baroinactivation of Staphylococcus epidermidis takes place. Decontamination data manifested exponential kinetics and the resulting model was described by the following equations: Dp = Dp, ref × 10 (Pref - P)/Z, Z = -123.90 pH2 + 1635.54 pH - 5210.49; Dp, ref = -8.89 pH2 + 121.02 pH - 408.34. The developed model was verified using pasteurised human milk and UHT-treated skimmed cow milk. The agreement between the experimental data and model-based prediction was very good for human milk. It was proved that the application of a pressure of 350 MPa for 10 min decreased the concentration of the working suspension of S. epidermidis in the model substrate by a minimum of five orders. Keywords: Staphylococcus epidermidis, baroinactivation, human milk Journal: Czech Journal of Food Sciences Pages: 118-126 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/1051-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1051-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0007.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:1051-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka Necidová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Zora Šťástková Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Markéta Pospíšilová Author-Workplace-Name: National Institute of Public Health Prague, Brno, Czech Republic Author-Name: Bohumíra Janštová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jan Strejček Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Marta Dušková Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Renáta Karpíšková Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Workplace-Name: National Institute of Public Health Prague, Brno, Czech Republic Title: Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus Abstract: The aim of this study was to monitor S. aureus growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five S. aureus strains isolated from milk and milk products. All the strains were producers of staphylococcal enterotoxins (SEs) of types A, B, or C. SEs were detected by the enzyme-linked fluorescence assay (ELFA) performed in the MiniVIDAS device. This study has shown that the amount of SEs varied with the tested strains and stages of the technological process. SEs were detected in soft cheese made from pasteurised milk inoculated with 2.9 × 105 CFU/g of S. aureus. The prevention of S. aureus contamination and multiplication during the cheese making process is a prerequisite for the production of safe soft cheese. The most important enterotoxin dose build-up factor can be overcome by strict compliance with the cooling requirements during the manufacture, distribution and storage of the product. Keywords: dairy products, enterotoxin, bacteria, soft cheese processing, growth curve Journal: Czech Journal of Food Sciences Pages: 127-133 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/131/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/131/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0008.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:131-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aleš Landfeld 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: Karel Kýhos Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jiřina Průchová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Ljuba Schlemmerová Author-Workplace-Name: National Institute of Public Health, Prague, Czech Republic Author-Name: Hana Šmuhařová Author-Workplace-Name: National Institute of Public Health, Prague, Czech Republic Author-Name: Vladimir Špelina Author-Workplace-Name: National Institute of Public Health, Prague, Czech Republic Author-Name: Pavel Čermák Author-Workplace-Name: University Hospital Hradec Kralove, Hradec Kralové, Czech Republic Author-Name: Kveta Pavlišová Author-Workplace-Name: University Hospital Hradec Kralove, Hradec Kralové, Czech Republic Author-Name: Pavel Měřicka Author-Workplace-Name: University Hospital Hradec Kralove, Hradec Kralové, Czech Republic Title: High pressure inactivation of Enterococcus faecium - modelling and verification Abstract: High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline solution). The data were predicted for the pressure range of 450 MPa to 550 MPa, at the initial model suspension temperature 6-7°C prior to pressurising. The results indicate that E. faecium is a highly resistant organism under physiological pH values. With decreasing the substrate pH, the tolerance to the inactivation effects of high pressure decreased. The high-pressure inactivation proved ineffective for the above organism in the range of physiological pH values. The values for high-pressure inactivation model were specified and the calculated parameters of high-pressure inactivation were compared to the experimental data for the working suspensions of E. faecium in cow and human milks. As to cow milk, the predicted data showed some deviation from the model experimental results, while with human milk the model failed completely. High-pressure inactivation of E. faecium in human milk proved to be significantly more effective than that predicted by a model based on the saline solution. Keywords: high pressure inactivation, Enterococcus faecium, model, verification Journal: Czech Journal of Food Sciences Pages: 134-141 Volume: 27 Issue: 2 Year: 2009 DOI: 10.17221/1052-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1052-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200902-0009.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:1052-CJFS