Template-Type: ReDIF-Article 1.0
Author-Name: Dorota Cais-Sokolińska
Author-Workplace-Name: Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Author-Name: Jan Pikul
Author-Workplace-Name: Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Title: Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
Abstract: The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (Δfat = 17%) and at different storage times (Δt = 6 weeks). The protein:fat ratio in full fat cheese was C:F≍1, while in low-fat cheese it was C:F≍58. The data on cheese meltability recorded in the Tube Test and Schreiber Test, irrespective of experimental variables, indicated a high degree of correlation (r = 0.95). However, the lowest convergence (r = 0.6) of both methods was found when analysing low fat cheese. A higher fat content in the tested cheeses resulted in a statistically significantly higher meltability both in the Tube Test (by 12%) and in Schreiber Test (by 18%). The analysis of the regression model and response surfaces of variables confirms the trend showing that the lower the fat content and the longer the sample storage time, the lower the meltability. After 6 weeks the assessed meltability of cheeses was lower by 20.7% in the Tube Test, and by 19.1% in the Schreiber Test in comparison to the meltability of cheeses assessed immediately after their production.
Keywords: fat reduced cheese, meltability, storage
Journal: Czech Journal of Food Sciences
Pages: 301-308
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/223/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/223/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:223-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Silva Grobelnik Mlakar
Author-Workplace-Name: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Author-Name: Martina Bavec
Author-Workplace-Name: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Author-Name: Matjaž Turinek
Author-Workplace-Name: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Author-Name: Franc Bavec
Author-Workplace-Name: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Title: Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
Abstract: The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10-20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flours
Keywords: grain amaranth, composite flour, wheat, spelt, dough properties
Journal: Czech Journal of Food Sciences
Pages: 309-319
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/61/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/61/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:61-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: András Nagy
Author-Workplace-Name: Department of Biology, Central Food Research Institute, Budapest, Hungary
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Katarzyna Marciniak-Darmochwał
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Stanisław Krawczuk
Author-Workplace-Name: Faculty of Biology, University of Warmia and Mazury, Olsztyn, Poland
Author-Name: Dagmara Mierzejewska
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Henryk Kostyra
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
Author-Name: Éva Gelencsér
Author-Workplace-Name: Department of Biology, Central Food Research Institute, Budapest, Hungary
Title: Influence of glycation and pepsin hydrolysis on immunoreactivity of albumin/globulin fraction of herbicide resistant wheat line
Abstract: The aim of this study was to investigate the influence of non-enzymatic glycosylation on the immunogenic properties of soluble wheat proteins. Albumin/globulin fractions of herbicide resistant wheat line were non-enzymatically glycosylated using glucose for seven days at 37°C. The changes in their structures and immunoreactivity were then determined. The protein fractions were also hydrolysed with pepsin to determine the resistance to digestion. Albumin/globulin fractions before and after non-enzymatic glycosylation were analysed using o-phthaldialdehyde method and sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The immunoreactivity of the protein fractions was determined using enzyme-linked immunosorbent assay methods, as well as affinity chromatography. The soluble wheat proteins showed smaller amounts of available α-amino groups after non-enzymatic glycosylation, and were stronger immunogens after glycation, but their antigenicity was not been affected significantly. However, pepsin hydrolysis of wheat proteins decreased their immunoreactivity.
Keywords: non-enzymatic glycosylation, glycation, pepsin hydrolysis, immunoreactivity
Journal: Czech Journal of Food Sciences
Pages: 320-329
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/48/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/48/2008-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:48-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ivana Radojčić Redovniković
Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Author-Name: Karmela Delonga
Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Author-Name: Slavica Mazor
Author-Workplace-Name: Kraš, Food Industry, d.d., Zagreb, Croatia
Author-Name: Verica Dragović-Uzelac
Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Author-Name: Marija Carić
Author-Workplace-Name: Kraš, Food Industry, d.d., Zagreb, Croatia
Author-Name: Jasna Vorkapić-Furač
Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Title: Polyphenolic content and composition and antioxidative activity of different cocoa liquors
Abstract: Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it interesting to study the polyphenolic content and composition of cocoa liquors for their potential use in industrial production. Six defatted samples originating from different countries were extracted with aqueous methanol (70%, v/v), and the polyphenolic profiles were determined using RP-HPLC method. According to our results, all samples of cocoa liquors have similar polyphenolic profiles, however, quantitatively varied. In the samples, about 13 compounds were identified by comparison of their retention times and UV spectra, and the quantified peaks were (+)-catechin, (-)-epicatechin, (-)-gallocatechin, (-)-epigallocatechin, caffeic acid derivative, caffeine, and theobromine. Also, several peaks were identified as oligomeric procyanidins. The free-radical scavenging activity was determined by the DPPH* (1,1'-dipheny-2-picrylhydrazyl) and Oxygen Radical Antioxidant Capacity (ORAC) assays. The order of antioxidant activity of the cocoa liquors studied was the same with both methods (Madagascar > Mexico > Ecuador > Venezuela > Sao Tome > Ghana samples). In addition, correlation between the antioxidant capacity and polyphenolic content was also determined, a high correlation coefficient having been obtained by both methods (R2 = 0.9868 for DPPH, and 0.9375 for ORAC).
Keywords: antioxidative activity, cocoa liquor, DPPH, flavan-3-ols, HPLC, methylxanthine
Journal: Czech Journal of Food Sciences
Pages: 330-337
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/119/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/119/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:119-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jan Oszmiański
Author-Workplace-Name: Department of Fruit, Vegetable and Cereal Technology, Wroclaw University of Environmental and Life Science, Wrocław, Poland
Author-Name: Aneta Wojdyło
Author-Workplace-Name: Department of Fruit, Vegetable and Cereal Technology, Wroclaw University of Environmental and Life Science, Wrocław, Poland
Title: Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
Abstract: The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.
Keywords: blackcurrant, apple, juice, phenolic compounds, l-ascorbic acid, antioxidant activity, colour, storage
Journal: Czech Journal of Food Sciences
Pages: 338-351
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/20/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/20/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:20-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Bibhu Prasad Panda
Author-Workplace-Name: Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Hamdard University, New Delhi, India
Author-Name: Saleem Javed
Author-Workplace-Name: Molecular Biology and Biotechnology Laboratory, Faculty of Science, Hamdard University, New Delhi, India
Author-Name: Mohamed Ali
Author-Workplace-Name: Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Hamdard University, New Delhi, India
Title: Engineering rice based medium for production of lovastatin with Monascus species
Abstract: Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K (lovastatin), has been proved to lower blood lipid levels. In this study, the best Monascus purpureus strain was selected from MTCC 369, 410, 1090 based on lovastatin concentration. Four medium parameters (NH4Cl, MgSO4, NaCl, CaCl2) screened by Plackett-Burman design from total nine medium variables were optimised by Box-Behnken design of response surface methodology. Maximum lovastatin production of 3.420 mg/g was predicted in the solid medium containing 20 g rice and 40 ml liquid nutrient (NH4Cl 14.32 g/l, MgSO4 0.76 g/l, NaCl 14.65 g/l, and CaCl2 0.54 g/l) by the point prediction tool of Design Expert Ver. 7.1 software at 14th day of fermentation.
Keywords: medium engineering, Monascus sp., angkak, lovastatin
Journal: Czech Journal of Food Sciences
Pages: 352-360
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/47/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/47/2008-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:47-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavel Čermák
Author-Workplace-Name: General Teaching Hospital, Charles University, Prague, Czech Republic
Author-Name: Aleš Landfeld
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Pavel Měřička
Author-Workplace-Name: Tissue Bank, Hradec Kralove Teaching Hospital, Hradec Kralové, Czech Republic
Author-Name: Milan Houška
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Enterococcus faecium growth model
Abstract: Enterococci are bacteria commonly found in humans. However, these bacteria can cause severe infections in susceptible individuals. The strains of Enterococcus faecium have demonstrated an increasing resistance to antibiotics, which is considered an important virulence factor. The contribution of E. faecium to the infection-related illnesses has recently increased, which involves most of the isolated Vancomycin-Resistant Enterococcus (VRE) strains. Enterococci are common contaminants of human milk processed in milk banks, and the consumption of contaminated milk can cause severe infection-related complications if the control mechanisms fail to detect the contamination. Extensive data are available on the growth curves of E. faecium in broth at pH values between 6 and 7, at temperatures of 5°C to 20°C, and for water activity values aw of 0.97 to 0.997. These growth curves were replaced with non-linear Gompertz curves for microorganism growth, the parameters of which were correlated with the temperature and pH values. A mathematical relationship to water activity could not be established since only two water activity levels have been experimentally tested and the resulting model would be highly inaccurate. The issue of water activity was resolved by the development of two separate models, one for each of the water activity values. The models correspond very well with the experimental growth curve data from which they were developed. The model for the water activity level of 0.997 was used to predict the growth of E. faecium in cow and human milks (these two fluids have practically identical water activity), and the prediction was compared to the experimental data. A good agreement between the predicted and experimental data was achieved for cow milk. With human milk, the model usually predicted a more rapid growth rate than that seen experimentally. The model was thus on the conservative side in all cases. The inhibitory agents naturally present in human milk might be responsible for the slower growth rates.
Keywords: Enterococcus faecium, microbial growth model, verification
Journal: Czech Journal of Food Sciences
Pages: 361-371
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/79/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/79/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:79-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Iva Slaná
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Milan Bartoš
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Petr Roubal
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Vladimír Babák
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Author-Name: Ivo Pavlík
Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic
Title: Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
Abstract: In this study, the possible presence was monitored of Mycobacterium avium subspecies paratuberculosis (MAP) and Mycobacterium avium subspecies avium (MAA) by means of culture examination and PCR in 251 bulk tank milk samples from dairy herds in the Czech Republic between 2002 and 2004. The detection of MAP and MAP DNA in repeatedly collected bulk tank milk (BTM) samples from the selected cattle farms (seven farms) was the second purpose of the study. By culture, MAP was detected in 5 (2.0%) and MAP DNA in 85 (33.9%) of the total of 251 BTM samples. MAA was detected by culture and by PCR in 1 (0.4%) of the 251 BTM samples. This study demonstrates the presence of MAP and MAA in dairy herds in the Czech Republic.
Keywords: Johne's disease, avian tuberculosis, food safety, zoonoses
Journal: Czech Journal of Food Sciences
Pages: 372-378
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/179/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/179/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:179-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavlína Navrátilová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Ivana Borkovcová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Michaela Dračková
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 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, Czech Republic
Author-Name: Lenka Vorlová
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Title: Occurrence of tetracycline, chlortetracycline, and oxytetracycline residues in raw cow's milk
Abstract: The objective of this study was the detection of tetracycline, chlortetracycline and oxytetracycline residues in raw cow's milk. When analysing bulk milk (n = 57) and tanker trailer'a (n = 113) samples, two methods were used simultaneously: a specific rapid test Milk Tetrasensor Kit and high performance liquid chromatography (HPLC) with ultraviolet detection and isocratic elution. For HPLC analysis, Breeze (Waters, USA), a liquid chromatographic system, was used. The samples underwent solid phase extraction before the HPLC analysis. The Nova Pack C8 column (3.9 × 150 mm, 4 μm, Waters) and mobile phase (0.8 ml/min) consisting of acetonitrile, methanol, and 0.05 mol/l of oxalic acid in a 13:13:74 ratio were used. None of the samples analysed with the use of the specific rapid test displayed the presence of tetracycline antibiotics. In all of the samples analysed by means of HPLC, low concentrations of tetracycline antibiotics residues were detected. None of the samples displayed the presence of chlortetracycline. All of the analysed samples displayed residues of tetracycline. Oxytetracycline residues were detected only in 50.6% of analysed samples.
Keywords: residues, tetracyclines, milk
Journal: Czech Journal of Food Sciences
Pages: 379-385
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/177/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/177/2008-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:177-2008-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ryszard Amarowicz
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
Author-Name: Ronald B. Pegg
Author-Workplace-Name: Department of Food Science and Technology, University of Georgia, Athens, USA
Author-Name: Agnieszka Kosińska
Author-Workplace-Name: Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
Title: SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report.
Abstract: Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20 column chromatography with 95% (v/v) ethanol and 50% (v/v) acetone as the mobile phases. Myosin was isolated and purified from excised pork knuckle muscles using the standard salt-solution extraction procedure followed by gel filtration chromatography. Myosin was precipitated from the solution with bearberry-leaf tannins at pH 5.0. The recovered complex was washed, lyophilised, and subjected to size-exclusion high performance liquid chromatography (SE-HPLC). Based on the basic conditions of the HPLC analysis, a portion of the tannin constituents was liberated from the complex. The UV spectra of these compounds were characterized by a maximum at ~ 300 nm. A portion of the tannins was present in the complex with myosin, and this was confirmed by UV spectra.
Keywords: myosin, tannins, SE-HPLC, bearberry, protein-tannins complex
Journal: Czech Journal of Food Sciences
Pages: 386-391
Volume: 27
Issue: 5
Year: 2009
DOI: 10.17221/234/2008-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/234/2008-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:234-2008-CJFS