Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: List of Reviewers - 2012 Journal: Czech Journal of Food Sciences Pages: I-II Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/6543-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6543-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:6543-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wei Wang Author-Workplace-Name: Marine Products Resource and Enzyme Engineering Laboratory, Yellow Sea Fisheries Research Institute, Qingdao, Shandong Province, P.R. China Author-Name: Zhonglei Li Author-Workplace-Name: Marine Products Resource and Enzyme Engineering Laboratory, Yellow Sea Fisheries Research Institute, Qingdao, Shandong Province, P.R. China Author-Name: Junzhong Liu Author-Workplace-Name: Marine Products Resource and Enzyme Engineering Laboratory, Yellow Sea Fisheries Research Institute, Qingdao, Shandong Province, P.R. China Author-Name: Yuejun Wang Author-Workplace-Name: Marine Products Resource and Enzyme Engineering Laboratory, Yellow Sea Fisheries Research Institute, Qingdao, Shandong Province, P.R. China Author-Name: Shanhong Liu Author-Workplace-Name: Marine Products Resource and Enzyme Engineering Laboratory, Yellow Sea Fisheries Research Institute, Qingdao, Shandong Province, P.R. China Author-Name: Mi Sun Author-Workplace-Name: Marine Products Resource and Enzyme Engineering Laboratory, Yellow Sea Fisheries Research Institute, Qingdao, Shandong Province, P.R. China Title: Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates Abstract: The tilapia (Oreochromis niloticus) skin hydrolysate was produced by thermal or enzymatic hydrolysis processes. Several product characteristics were studied such as the average molecular weight, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, yield, and protein content, in order to compare thermal hydrolysis and enzymatic proteolysis processes for the hydrolysed tilapia skin collagen production. The effects of the following hydrolysis parameters (retorting time and pH, protease combination, and proteolysis time) were studied. Compared with the thermal hydrolysis process, the enzymatic proteolysis process needed less time and milder conditions, under which hydrolysates could be obtained as low molecular weight antioxidant peptides. Keywords: fish skin gelatin, hydrolysate, antioxidant activity, autoclaving, proteases Journal: Czech Journal of Food Sciences Pages: 1-4 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/49/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/49/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0002.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:49-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Emma MARINOVA Author-Workplace-Name: Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria Author-Name: Lubomir GEORGIEV Author-Workplace-Name: South-West University "Neofit Rilski", Blagoevgrad, Bulgaria Author-Name: Iskra TOTSEVA Author-Workplace-Name: Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria Author-Name: Katya SEIZOVA Author-Workplace-Name: Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria Author-Name: Tsenka MILKOVA Author-Workplace-Name: South-West University "Neofit Rilski", Blagoevgrad, Bulgaria Title: Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines Abstract: The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopamine, feruloyldopamine, sinapoyldopamine, caffeoylphenylethylamine, caffeoyltyramine, and caffeoyltryptamine) in a wide concentration range (2.5-20 × 10-4M) during autoxidation of triacylglycerols of sunflower oil. It was established that all amides exhibited excellent antioxidant activity, higher than or comparable with that of caffeic acid. The best activity was shown by caffeoyldopamine followed by cinnamoyldopamine and caffeoyltyramine. The analysis of the kinetic data obtained showed that the presence of hydroxyl groups in the amino part (derivatives of dopamine and tyramine) led to direct oxidation of the molecules during the process and stabilisation of the resulting radicals. In contrast, the amides without hydroxyl groups in the amino part participated in the side reaction with peroxides and the resulting radicals took part in one side reaction of the chain propagation as did caffeic acid. Keywords: cinnamic acid derivatives, phenylpropenoyl amides of aromatic amines, triacylglycerols of sunflower oil Journal: Czech Journal of Food Sciences Pages: 5-13 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/280/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/280/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0003.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:280-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Naci Erhan Yurdakul Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, University of Cukurova, Adana, Turkey Author-Name: Zerrin Erginkaya Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, University of Cukurova, Adana, Turkey Author-Name: Emel Ünal Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, University of Cukurova, Adana, Turkey Title: Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat Abstract: We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strains was estimated by the Kirby-Bauer disk diffusion method (according to the NCCLS document M2-A9 suggestions). It was found that all strains of Enterococcus spp. were resistant to tetracycline, 75% of them were resistant to ciprofloxacin, and 50% of them were resistant to erythromycin, vancomycin, and chloramphenicol. Also all strains of S. aureus were resistant to tetracycline and 25% of S. aureus strains were resistant to erythromycin and chloramphenicol, whereas all strains of S. aureus were sensitive to teicoplanin and 25% of them were sensitive to vancomycin and ciprofloxacin. As for the isolate of coagulase negative staphylococci (CNS), 68.1% of them were resistant to erythromycin, 77.2% of them were resistant to tetracycline, 59% of them were resistant to vancomycin, 9% of them were resistant to teicoplanin, and 27.2% of them were resistant to both chloramphenicol and ciprofloxacin. As a result, it was found that most of the strains (all of S. aureus and Enterococcus spp., also 77.2% CNS) were resistant to tetracycline. Keywords: Staphylococcus spp., Enterococcus spp., susceptibility test, identification, antibiotic Journal: Czech Journal of Food Sciences Pages: 14-19 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/58/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/58/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0004.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:58-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Renáta TOUŠOVÁ Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Sources, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic Author-Name: Luděk STÁDNÍK Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Sources, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic Author-Name: Jaromír DUCHÁČEK Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Sources, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic Title: Effects of season and time of milking on spontaneous and induced lipolysis in bovine milk fat Abstract: The effects were evaluated of different factors on the level of spontaneous (SPO) and induced (IND) lipolysis as defined by the content of free fatty acids (FFA) in milk. Milk samples were collected at monthly intervals throughout the year from both morning and evening milkings either individually in a milking parlour (SPO; n = 10) or from the bulk tank (IND; n = 10). The data were analysed using SAS 9.1. More intensive SPO was observed from March to May with higher FFA contents (+0.034 to +0.523 mmol/100 g of fat; P < 0.05-0.01), and also from September to November (+0.077 to +0.292 mmol/100 g of fat; P < 0.05). More intensive SPO was also detected in the evening milk than in that coming from morning milking (+0.062 to +0.556 mmol/100 g of fat; P < 0.05-0.01). SPO measured immediately after milking was affected by the season and time of milking. The content of FFA characterising IND in bulk milk (0.33-1.10 mmol/100 g of fat) was higher (P < 0.05-0.001) than that due to SPO in individual samples (0.21-0.86 mmol/100 g of fat), especially in those from evening milking compared to morning milking (+0.10 to +0.47 vs. +0.12 to +0.22 mmol/100 g of fat; P < 0.05-0.001). Keywords: dairy cow, free fatty acid, lipolysis, milking, processing Journal: Czech Journal of Food Sciences Pages: 20-26 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/9/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/9/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0005.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:9-2012-CJFS Template-Type: ReDIF-Article 1.0 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: Veterinary Research Institute, Brno, Czech Republic Title: Antimicrobial resistance of lactobacilli isolated from food Abstract: Bacteria of the genus Lactobacillus are of great benefit in many areas of life. They are widely used in food industry, in particular as part of starter cultures for fermented dairy and meat products, but also in human and veterinary medicine as probiotics. The increasing global problem of antimicrobial resistance may also involve lactic acid bacteria because of the possible risk of resistance genes transfer. We determined the antimicrobial susceptibility of lactobacilli isolated from food. Ninety facultatively heterofermentative lactobacilli isolated from retail dairy and meat products were tested. The resistance to antimicrobials was screened by the disk diffusion method and the minimum inhibitory concentrations were determined by the broth microdilution method. Fifteen strains (17%) were resistant to at least one antimicrobial agent and one strain was multiresistant. Keywords: Lactobacillus spp., disk diffusion method, broth microdilution method, minimum inhibitory concentration (MIC), susceptibility to antibiotics, dairy products, meat products Journal: Czech Journal of Food Sciences Pages: 27-32 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/110/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/110/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0006.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:110-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Stanisław KOWALSKI Author-Workplace-Name: Department of Carbohydrate Technology and Author-Name: Marcin LUKASIEWICZ Author-Workplace-Name: Department of Carbohydrate Technology and Author-Name: Lesław JUSZCZAK Author-Workplace-Name: Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Krakow, Poland Author-Name: Edyta Maja KUTYŁA-KUPIDURA Author-Workplace-Name: Department of Carbohydrate Technology and Title: Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing Abstract: The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important. Keywords: HMF, sweeteners, cookies, colour changes Journal: Czech Journal of Food Sciences Pages: 33-42 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/87/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/87/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0007.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:87-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gordana Zdjelar Author-Workplace-Name: Institute of Field and Vegetable Crops, Novi Sad, Serbia Author-Name: Zorica Nikolić Author-Workplace-Name: Institute of Field and Vegetable Crops, Novi Sad, Serbia Author-Name: Ivana Vasiljević Author-Workplace-Name: A BIO TECH LAB Ltd., Sremska Kamenica, Serbia Author-Name: Biljana Bajić Author-Workplace-Name: A BIO TECH LAB Ltd., Sremska Kamenica, Serbia Author-Name: Dušica Jovičić Author-Workplace-Name: Institute of Field and Vegetable Crops, Novi Sad, Serbia Author-Name: Maja Ignjatov Author-Workplace-Name: Institute of Field and Vegetable Crops, Novi Sad, Serbia Author-Name: Dragana Milošević Author-Workplace-Name: Institute of Field and Vegetable Crops, Novi Sad, Serbia Title: Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia Abstract: The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, and/or rice. The screening of all samples was performed using the primers for CaMV35S promoter. The positive samples from this initial screening were further subjected to the analysis of specific transgenic material to determine the type of GMO present with subsequent quantification. Roundup Ready soya was found in eight samples, but its content was below the limit of 0.9%. None of the analysed samples of food products contained GM maize and GM rice. Considering that the investigated samples were imported mainly from EU countries, it can be concluded that the control of GMOs is carried out systematically and in accordance with the Serbian GMO Law. Keywords: GMO, PCR, real time PCR, vegetarian food Journal: Czech Journal of Food Sciences Pages: 43-48 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/105/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/105/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0008.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:105-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sergio NOGALES-DELGADO Author-Workplace-Name: Agri-Food Technological Institute of Extremadura (INTAEX), Badajoz, Spain Author-Name: Ana María FERNÁNDEZ-LEÓN Author-Workplace-Name: Agri-Food Technological Institute of Extremadura (INTAEX), Badajoz, Spain Author-Name: Jonathan DELGADO-ADÁMEZ Author-Workplace-Name: Agri-Food Technological Institute of Extremadura (INTAEX), Badajoz, Spain Author-Name: María Teresa HERNÁNDEZ-MÉNDEZ Author-Workplace-Name: Agri-Food Technological Institute of Extremadura (INTAEX), Badajoz, Spain Author-Name: Diego BOHOYO GIL Author-Workplace-Name: Agri-Food Technological Institute of Extremadura (INTAEX), Badajoz, Spain Title: Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry Abstract: In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product. Keywords: fresh cut, lactic acid, microbial counts, sodium hypochlorite Journal: Czech Journal of Food Sciences Pages: 49-54 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/378/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/378/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0009.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:378-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eliška VÁCLAVÍKOVÁ Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: František KVASNIČKA Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Isotachophoretic determination of glucosamine and chondroitin sulphate in dietary supplements Abstract: Glucosamine and chondroitin sulfate, components of normal cartilage, are used as ingredients in dietary supplements intended to treat osteoarthritis and/or to support joint health. Of concern is the documented lack of quality in many of the marketed products. We present here a capillary isotachophoretic method for the determination of glucosamine and chondroitin sulfate in dietary supplements. Cationic analysis of glucosamine was performed with a leading electrolyte consisting of 10mM NH4OH + 20mM acetic acid. As the leading electrolyte for anionic analysis of chondroitin sulphate, a mixture of 5mM HCl + 10mM glycylglycine + 0.05% of 2-hydroxyethylcellulose was used. The solution of 10mM citric acid served as the terminating electrolyte for both glucosamine and chondroitin sulfate analyses. The analytes were detected by conductivity and UV detectors. The characteristics of the method,, i.e., linearity, accuracy, repeatability, and quantitation limit, were evaluated. On a set of 35 samples of marketed dietary supplements did we prove that the capillary isotachophoresis is a suitable method for the routine analysis of glucosamine and chondroitin sulfate. Keywords: capillary isotachophoresis, nutraceuticals, food analysis Journal: Czech Journal of Food Sciences Pages: 55-65 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/107/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/107/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0010.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:107-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Urszula Pankiewicz Author-Workplace-Name: Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland Author-Name: Jerzy Jamroz Author-Workplace-Name: Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland Title: Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar Abstract: Ten trained panelists evaluated the perceived density as well as the physical and perceived viscosities of the product obtained by blending ethanol with pear nectar. There was a link between the concentrations of ethanol in pure vodka and in its blend with the nectar, and the perceived sensory viscosity and the drink density. There was a very good (R2 = 0.9442) and poor (R2 = 0.6464) correlation, respectively, between the experimentally found density and viscosity and the perceived viscosity of aqueous ethanol. These properties of aqueous ethanol and alcohol pear drinks correlated very well (R2 = 0.9430 and 0.9774) with one another. 50% ethanol with the nectar had a density similar to that of aqueous ethanol solution taken as the standard. The admixture of the pear nectar increased the sensory sensitivity of the viscosity measurements of these solutions. The correlation between the perceived and physical viscosities could be used as a guide for the sensory and qualitative control of vodkas. Keywords: alcohol, nectar, model alcohol, perceived density, perceived viscosity Journal: Czech Journal of Food Sciences Pages: 66-71 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/400/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/400/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0011.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:400-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Narku Felix ENGMANN Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China Author-Name: Yong-Kun Ma Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China Author-Name: Xu YING Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China Author-Name: Ye QING Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. China Title: Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice Abstract: Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3-O-glucopyranoside (55.56%) and cyanidin-3-O-coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3-O-coumaroylglucoside (0.46%) and delphinidin-3-O-coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3-O-coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected. Keywords: mulberry fruit, antioxidants, health benefits, HPLC-ESI-MS Journal: Czech Journal of Food Sciences Pages: 72-80 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/530/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/530/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0012.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:530-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: H. Čížková Author-Workplace-Name: Helena Čížková, Aleš Rajchl, Jitka Šnebergrová and Michal Voldřich Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: A. Rajchl Author-Workplace-Name: Helena Čížková, Aleš Rajchl, Jitka Šnebergrová and Michal Voldřich Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: J. Šnebergrová Author-Workplace-Name: Helena Čížková, Aleš Rajchl, Jitka Šnebergrová and Michal Voldřich Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: M. Voldřich Author-Workplace-Name: Helena Čížková, Aleš Rajchl, Jitka Šnebergrová and Michal Voldřich Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Filbertone as a marker for the assessment of hazelnut spread quality Abstract: A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methyl-hept-2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts. A set of authentic hazelnut pastes and model samples containing various hazelnut paste amounts (from 0.1% to 28%) were analysed. Due to the variability found in filbertone content, it was not possible to propose a sufficiently robust model for the hazelnut paste quantification, however, filbertone was found to be a proper marker for the quality sorting of commercial hazelnut spreads. Available hazelnut spreads from the market were analysed and classified into three groups: samples with minimal content of hazelnuts (less than 1%, the filbertone content lower than 4 µg/kg); samples with middle contents of hazelnuts (from 1% to 10%, filbertone 4-45 µg/kg); superior samples with high contents of hazelnuts (above 10%, filbertone above 45 µg/kg). Keywords: Corylus avellana L., 5-methylhept-2-en-4-one, volatile components, authenticity, quality, allergens Journal: Czech Journal of Food Sciences Pages: 81-87 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/493/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/493/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0013.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:493-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Weifen WANG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, P.R. China Author-Name: Mingzhou ZHANG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, P.R. China Author-Name: Jiehong FANG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, P.R. China Author-Name: Linya ZHANG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, P.R. China Author-Name: Xiaonan ZOU Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, P.R. China Author-Name: Xueyan WANG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, P.R. China Title: Improved detection of Ochratoxin A by marine bioluminescent bacteria V. harveyi BA Abstract: We applicate the bioluminescent assay system for evaluating the toxicity of Ochratoxin A (OTA). The optimum conditions for the growth and bioluminescence of V. harveyi BA were investigated, including NaCl concentration and pH in the medium, incubation temperature, and OTA action time. The growth and luminescence reached the perfect phase with the NaCl concentration in the range of 1% to 2%, pH 8-9, incubation temperature 25-30°C, and OTA acting for1 hour. Based on these optimum conditions for bioluminescence, the inhibitory effect of OTA on luminosity was pursued. When OTA concentration fell into the range of 0.1-1.0 µg/l, bioluminescence inhibition followed a linear pattern with a good correlation coefficient (R2 = 0.944). The calculated recovery percentages fell into the range of 81-102% within the spiking range of 20-200 µg/kg. This system provided a screening method for the measurement of toxic OTA by monitoring the changes in luminescence. Keywords: bioluminescence, toxicity, OTA, V. harveyi BA Journal: Czech Journal of Food Sciences Pages: 88-93 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/18/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/18/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0014.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:18-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Kučerová Author-Workplace-Name: Department of Pest Control of Stored Products and Food Safety, Division of Plant Health, Crop Research Institute, Prague, Czech Republic Author-Name: Karel Kýhos Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Radek Aulický Author-Workplace-Name: Department of Pest Control of Stored Products and Food Safety, Division of Plant Health, Crop Research Institute, Prague, Czech Republic Author-Name: Václav Stejskal Author-Workplace-Name: Department of Pest Control of Stored Products and Food Safety, Division of Plant Health, Crop Research Institute, Prague, Czech Republic Title: Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine Abstract: Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditions have created an urgent need for a physical method of protecting food against pests. Therefore, a vacuum packing machine was used for laboratory testing of the effectiveness of vacuum packaging on the mortality of the red flour beetle (Tribolium castaneum) and granary weevil (Sitophilus granarius) at different temperatures and exposure times. There were significant differences in the susceptibility to low pressure (vacuum) between the adult insects of both tested species: T. castaneum was approximately 10 times more susceptible to low pressure than S. granarius. A higher temperature significantly shortens the vacuum exposure time necessary to reach 100% mortality in the tested beetles under a constant low-pressure value (1 kPa). The lethal times (LT99) foradult T. castaneum were 15.1 h at 25°C and 30.8 h at 15°C. The lethal times (LT99) for adult S. granarius were 160.1 hours at 25°C and 274 h at 15°C. Keywords: food protection, food safety, red flour beetle, granary weevil, non chemical control, temperature influence, vacuum packing food Journal: Czech Journal of Food Sciences Pages: 94-98 Volume: 31 Issue: 1 Year: 2013 DOI: 10.17221/154/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/154/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201301-0015.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:154-2012-CJFS