Template-Type: ReDIF-Article 1.0 Author-Name: Jerzy Stangierski Author-Workplace-Name: Department of Food Quality Management and Author-Name: Ryszard Rezler Author-Workplace-Name: Department of Physics, Poznan University of Life Sciences, Poznan, Poland Author-Name: Hanna Maria Baranowska Author-Workplace-Name: Department of Physics, Poznan University of Life Sciences, Poznan, Poland Author-Name: Stefan Poliszko Author-Workplace-Name: Department of Physics, Poznan University of Life Sciences, Poznan, Poland Title: Effect of enzymatic modification on frozen chicken surimi Abstract: The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynamics of water, water activity, and thermal properties of proteins. Surimi was produced from mechanically separated poultry meat. The amount of 3 g/kg MTG were added to samples of fresh, frozen (stored at -22°C for 30 days), and defrosted surimi which were incubated for a max. 9 h at 15°C. The highest values of the analysed texture attributes and rheological modules were recorded in the case of the sample enzymatically modified before freezing. The values of spin-lattice relaxation time were significantly higher in the control system. In comparison to non-modified surimi, the samples treated with MTG were characterised by a considerable increase in the equilibrium water activity. After 7 h modification, the value of enthalpy for surimi protein was by approx. 30% lower in comparison to the control sample. Keywords: transglutaminase, texture, rheological, NMR, water activity, DSC Journal: Czech Journal of Food Sciences Pages: 203-210 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/181/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0001.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:181-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marta Tomczyńska-Mleko Author-Workplace-Name: Department of Biotechnology, Human Nutrition and Food Commodity Science, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland Title: Structure and stability of ion induced whey protein aerated gels Abstract: The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at ambient temperature. Two concentrations of calcium ions were used: 20 and 30mM to produce foamed gels with different microstructure. Foamed gels obtained at 30mM Ca2+ were composed of thick strands and irregular, large air bubbles. For these gels, larger synaeresis and bubble size reduction were observed. Fine-stranded, small bubble size aerated gels obtained at 20mM Ca2+ were very stable during storage. Decreased protein concentration and increased pH of the gels resulted in an increased bubble size. Keywords: foam, globular protein, microstructure, syneresis, Turbiscan Journal: Czech Journal of Food Sciences Pages: 211-216 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/247/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/247/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0002.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:247-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kristijan Valkaj Author-Workplace-Name: Vocational School, Čakovec, Croatia Author-Name: Samir Kalit Author-Workplace-Name: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Croatia Author-Name: Milna Tudor Kalit Author-Workplace-Name: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Croatia Author-Name: William L. Wendorff Author-Workplace-Name: Department of Food Science, University of Wisconsin, Madison, USA Title: Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks Abstract: The hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks as well as the microbiological quality of dry red pepper used in the cheese production were investigated.. Prgica cheeses and originally packed dry red peppers were collected from five family farms and five vacuum-packed Prgica cheese samples were purchased from the supermarkets. Significantly lower fat (P < 0.01), protein, and total solids contents (P < 0.0001) of artisanal Prgica cheese in comparison to Prgica cheese purchased from the supermarkets were detected. Two samples of cheese produced on family farms and three samples purchased from the supermarkets had high numbers of yeasts and moulds. The yeasts Mucor sp. and Candida famata, and moulds Aspergillus niger and Aspergillus ochraceus, were detected in dry red pepper. The results showed that there was potential yeast and mould contamination among the Prgica cheeses produced from raw milk, as well as Prgica cheeses purchased from the supermarkets, produced from pasteurised milk under controlled conditions, also contained high numbers of yeasts and moulds probably due to contamination by dry red pepper used in their production. Keywords: yeasts, moulds hygienic quality, dry red pepper Journal: Czech Journal of Food Sciences Pages: 217-221 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/71/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/71/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0003.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:71-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Georgiana Gabriela Codină Author-Name: Silvia Mironeasa Author-Name: Daniela V. Voica Author-Name: Costel Mironeasa Title: Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times Abstract: A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of the correlations established between the parameters obtained by the two devices, very good correlations were obtained. For example, the gas production showed a positive correlation with glucose content after 60 min of fermentation (r = 0.846) and a negative correlation with fructose content after 120 min of fermentation time (r = -0.993). Keywords: rheofermentometer, yeast, fermentable sugars, Principal Component Analysis, HPLC Journal: Czech Journal of Food Sciences Pages: 222-229 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/216/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/216/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0004.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:216-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hana Smítková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Miroslav Marek Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jaroslav Dobiáš Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Starch tray with addition of different components foamed by baking process Abstract: The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol improved these parameters. Keywords: calcium stearate, foam, polyvinyl alcohol, potato starch, waste frass, waste paper pulp Journal: Czech Journal of Food Sciences Pages: 230-235 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/241/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/241/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0005.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:241-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mehmet M. Özcan Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey Author-Name: Antonella Rosa Author-Workplace-Name: Department of Experimental Biology and Author-Name: Maria A. Dessi Author-Workplace-Name: Department of Experimental Biology and Author-Name: Bruno Marongiu Author-Workplace-Name: Department of Chemical Science, University of Cagliari, Cagliari, Italy; 4Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Alessandra Piras Author-Workplace-Name: Department of Chemical Science, University of Cagliari, Cagliari, Italy; 4Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Author-Name: Fahad Y. I. AL-Juhaimi Title: Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction Abstract: Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fatty acids compositions and tocopherol contents. The percentages of palmitic, oleic, linoleic, and linolenic acids determined in the cold-pressed oil were 15.89, 15.48, 54.88, and 7.34% of total fatty acids, respectively, and those in the oil extracted by supercritical CO2 were 16.50, 15.05, 54.79, and 7.29% of total fatty acids, respectively. The average proportions of saturated, mono- and polyunsaturated fatty acids calculated for wheat germ oil obtained by cold pressing accounted for 17.15, 17.63, and 62.22% of total fatty acids, respectively, and those calculated for wheat germ oil extracted by supercritical CO2 were very similar, accounting for 18.14, 17.58, and 62.08% of total fatty acids, respectively. As expected, the fatty acid profiles determined in both oils studied were observed to be almost identical. In contrast, the level of α-tocopherol in the oil extracted by supercritical CO2 was found to be considerably higher (1.27 mg/g) than that in the oil obtained by the cold pressing procedure (0.79 mg/g). Keywords: fatty acid profile, α -tocopherol Journal: Czech Journal of Food Sciences Pages: 236-240 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/172/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/172/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0006.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:172-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Barbora Staňková Author-Workplace-Name: st Faculty of Medicine, Charles University in Prague, Prague, Czech Republic Author-Name: Lefkothea-Stella Kremmyda Author-Workplace-Name: st Faculty of Medicine, Charles University in Prague, Prague, Czech Republic Author-Name: Eva Tvrzická Author-Workplace-Name: st Faculty of Medicine, Charles University in Prague, Prague, Czech Republic Author-Name: Aleš Žák Author-Workplace-Name: st Faculty of Medicine, Charles University in Prague, Prague, Czech Republic Title: Fatty acid composition of commercially available nutrition supplements Abstract: We analysed the fatty acid (FA) composition of plant and fish oil supplements available in the Czech Republic. Total lipid FA composition was analysed by gas chromatography. A total of 62 plant and 50 fish oil supplements were analysed. Their FA composition ranged widely. Linoleic acid was a dominant FA in soya lecithin (45-60%), evening primrose (65-75%), amaranth (20-50%), pumpkin seed (45-55%), and borage oil supplements (40%). α-Linolenic acid ranged between 2% and 8% in soya lecithin and from 0.2% to 1% in the majority of the other plant oil supplements. Saw palmetto oil supplements were rich in saturated FA (40-90%). γ-Linolenic acid was found in evening primrose and borage oil supplements (10-20%). Sea buckthorn oil composition varied according to the part of the plant used. The majority of fish oil supplements contained 12-23% of eicosapentaenoic and 7-17% of docosahexaenoic acids. Oil supplements may be beneficial for patients with metabolic disorders because of their FA as well as antioxidant and phytosterol content. Keywords: dietary fat, plant oil, fish oil Journal: Czech Journal of Food Sciences Pages: 241-248 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/276/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/276/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0007.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:276-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yan-Fei Huang Author-Workplace-Name: Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China, Author-Name: Lian-Xin Peng Author-Workplace-Name: College of Biotechnology Industries, Chengdu University, Chengdu, P.R. China Author-Name: Yuan Liu Author-Workplace-Name: Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China, Author-Name: Zhi-Feng Zhang Author-Workplace-Name: Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China, Author-Name: LV Lu-Yang Author-Workplace-Name: Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China, Author-Name: Gang Zhao Author-Workplace-Name: College of Biotechnology Industries, Chengdu University, Chengdu, P.R. China Title: Evaluation of essential and toxic elements concentrations in different parts of buckwheat Abstract: The elements concentrations in different parts of buckwheat and the commercial products of it were analysed by experimental and chemometric approaches. The results indicated that the essential and toxic elements concentrations were significantly different in various parts of the buckwheat, with the seeds revealing the lowest concentrations. The elemental patterns were not significantly different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. Abundant essential elements were found in the commercial buckwheat tea. The detection of heavy metals manifested the potential toxicity of buckwheat. Keywords: Fagopyrum tataricum (L.) Gaertn, F. esculentum Moench, ICP-OES, essential element, toxic element, chemometrics Journal: Czech Journal of Food Sciences Pages: 249-255 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/148/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/148/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0008.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:148-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Angelo Maria Giuffrè Author-Workplace-Name: Department of AGRARIA, Mediterranean University of Reggio Calabria (Italy), Contrada Melissari, Reggio Calabria, Italia Author-Name: Lamia Louadj Author-Workplace-Name: Department of AGRARIA, Mediterranean University of Reggio Calabria (Italy), Contrada Melissari, Reggio Calabria, Italia Title: Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy) Abstract: Sterol composition was studied for three successive crop seasons in some olive oils extracted from Italian cultivars grown in Reggio Calabria Province, Southern Italy. Three autochthonous cultivars from Calabria Region: Cassanese, Ottobratica, and Sinopolese and seven allochthonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino, and Picholine were investigated. The studied olive oils showed an acceptable sterol composition in accordance with either the European Union or International Olive Oil Council regulations. The Picholine cultivar showed the highest content of total sterol, β-sitosterol, chlerosterol, campesterol, and of cholesterol. The contents of Δ5-avenasterol, Δ5,24-stigmastadienol, 24-methylene-cholesterol, and Δ7-avenasterol were high in Nociara cultivar, whereas Pendolino cultivar had the highest content of sitostanol and Sinopolese cultivar gave the highest content of stigmasterol. Results confirmed the existing significant differences (P < 0.05 and P < 0.01) in the cultivar, crop season, and crop season × cultivar. Keywords: ANOVA, cluster analysis, harvest year, minor components, wax esters Journal: Czech Journal of Food Sciences Pages: 256-263 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/136/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/136/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0009.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:136-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Edyta Kordialik-Bogacka Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Author-Name: Anna Diowksz Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Title: Physiological state of reused brewing yeast Abstract: In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent. Keywords: flavour compounds, glycogen, serial repitching, trehalose, yeast Journal: Czech Journal of Food Sciences Pages: 264-269 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/84/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/84/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0010.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:84-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivana LISOVÁ Author-Workplace-Name: Dairy Research Institute Ltd., Prague, Czech Republic Author-Name: Šárka HORÁČKOVÁ Author-Workplace-Name: Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Renata KOVÁČOVÁ Author-Workplace-Name: Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Vojtěch RADA Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Milada PLOCKOVÁ Author-Workplace-Name: Department of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin Abstract: The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d0.5 value from 196 ± 37 µm to 79 ± 3 µm at an agitation speed of 500 rpm, and from 193 ± 24 µm to 39 ± 3 µm at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules. Keywords: microencapsulation, bifidobacteria, emulsifier, partical size distribution size distribution Journal: Czech Journal of Food Sciences Pages: 270-274 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/188/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/188/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0011.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:188-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anwei Cheng Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Xiangyan Chen Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Wenliang Wang Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Zhiqing Gong Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Author-Name: Lina Liu Author-Workplace-Name: Institute of Agri-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China Title: Contents of extractable and non-extractable polyphenols in the leaves of blueberry Abstract: The contents of extractable polyphenols (EPP), non-extractable polyphenols (NEPP), extractable proanthocyanidins (EPAC), non-extractable proanthocyanidins (NEPAC) and extractable anthocyanidins (EAC) in blueberry leaves were investigated. An experiment was conducted to analyse the effect of solvent types (methanol and ethanol), concentration (50 and 70%) and pH (2 and 6) on the extraction of bioactive compounds. Total extractable polyphenols (TEPP), total extractable proanthocyanidins (TEPAC), and total extractable anthocyanidins (TEAC) were analysed in methanol/ethanol/water extracts, NEPP were determined in acidic hydrolysates and NEPAC were quantified by depolymerisation in HCl/butanol. The results showed that ethanol and methanol did not affect the extraction of TEPP, while methanol was better for TEPAC and TEAC. The contents of TEPP and TEAC in 50% solvent were higher than those in 70% solvent. When solvent pH dropped to 2, the contents of EPP and EPAC were increased, while the EAC content was decreased. Keywords: leaves of blueberry, extractable polyphenols, non-extractable polyphenols, proanthocyanidins, anthocyanidins Journal: Czech Journal of Food Sciences Pages: 275-282 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/272/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/272/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0012.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:272-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Simona OANCEA Author-Workplace-Name: Department of Agricultural Sciences, Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Sibiu, Romania Author-Name: Olga DRĂGHICI Author-Workplace-Name: Department of Agricultural Sciences, Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Sibiu, Romania Title: pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars Abstract: Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when pH increased from 1.0 to 9.0. Results of thermal analysis performed by differential scanning calorimetry showed that temperatures over 45°C already induced anthocyanin degradation in extracts. These results may become useful for establishing the appropriate conditions of processing and storage of anthocyanin-based foods. The obtained data on total phenolics and anthocyanins in Allium cepa L. may become relevant for future estimation studies of their daily consumption and for completing the national food composition databases. Keywords: Allium cepa L., phenolics, anthocyanins, pH differential, Differential Scanning Calorimetry Journal: Czech Journal of Food Sciences Pages: 283-291 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/302/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/302/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0013.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:302-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jie Feng Author-Workplace-Name: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China Author-Name: Xiao-Bei Zhan Author-Workplace-Name: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China Author-Name: Zhi-Yong Zheng Author-Workplace-Name: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China Author-Name: Dong Wang Author-Workplace-Name: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China Author-Name: Li-Min Zhang Author-Workplace-Name: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China Author-Name: Chi-Chung Lin Author-Workplace-Name: Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China Title: New model for flavour quality evaluation of soy sauce Abstract: The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce. Keywords: headspace solid phase micro-extraction (HS-SPME), gas chromatography mass spectrum (GC/MS), high performance liquid chromatography (HPLC), principal component analysis, sensory evaluation, modelling Journal: Czech Journal of Food Sciences Pages: 292-305 Volume: 31 Issue: 3 Year: 2013 DOI: 10.17221/524/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/524/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201303-0014.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:524-2011-CJFS