Template-Type: ReDIF-Article 1.0
Author-Name: Bo-Anne ROHLÍK
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Petr PIPEK
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jan PÁNEK
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Effect of natural antioxidants on the colour and lipid stability of paprika salami
Abstract: The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were obtained by adding both the rosemary extract and lycopene. Video image analysis enabled to perform colour measurements of meat and lard particles separately, which could not be done by any available method (reflective spectrophotometry).
Keywords: video image analysis, dried sausage, oxidation, rosemary, lycopene
Journal: Czech Journal of Food Sciences
Pages: 307-312
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/327/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/327/2012-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:327-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Krystyna A. SKIBNIEWSKA
Author-Workplace-Name: 5
Author-Name: Janusz ZAKRZEWSKI
Author-Workplace-Name: 5
Author-Name: Jan KŁOBUKOWSKI
Author-Name: Henryk BIAŁOWIĄS
Author-Workplace-Name: Institute of Ichthyobiology and Aquaculture, Gołysz, Poland,
Author-Name: Barbara MICKOWSKA
Author-Workplace-Name: Małopolska Centre of Food Monitoring, Agricultural University in Kraków, Krakow, Poland,
Author-Name: Janusz GUZIUR
Author-Workplace-Name: 5
Author-Name: Zbigniew WALCZAK
Author-Workplace-Name: Chair of Food Technology and Nutrition, Technical University in Koszalin, Koszalin, Poland
Author-Name: Józef SZAREK
Title: Nutritional value of the protein of consumer carp Cyprinus carpio L.
Abstract: The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, methionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The amino acid limiting the nutritional value of protein was valine, yet the values of calculated limiting amino acid indices were high. Carp meat should be treated as a source of full-value protein.
Keywords: amino acid profile, fish, food of standard value
Journal: Czech Journal of Food Sciences
Pages: 313-317
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/337/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/337/2012-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:337-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Lenka ROZENSKÁ
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Alena HEJTMÁNKOVÁ
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Dana KOLIHOVÁ
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Daniela MIHOLOVÁ
Author-Workplace-Name: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Title: Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
Abstract: Selenium and iodine contents were analysed in goat milk coming from three commercially oriented farms in east (farm A) and south (farms B, C) Bohemia. The average iodine level found in milk from farm A was 393.6 ± 111.2 µg/kg, from farm B 584.9 ± 186.9 µg/kg, and from farm C 397.6 ± 223.4 µg/kg. The average level of selenium found in milk from farm A was 9.19 ± 2.17 µg/kg, from farm B 6.20 ± 0.53 µg/kg, and from farm C 6.57 ± 2.29 µg/kg. The results showed significantly strong correlations between selenium and iodine contents in milk and in mineral supplement (r = 0.91 and 0.92, respectively). On average, 76.6% of the iodine in milk was transferred to the whey fraction. In the case of selenium, it was found out that 23.8% was transferred from milk to the whey fraction. As a consequence of the mineral licks used, the correlation between selenium and iodine contents in time was not proved (r = 0.06).
Keywords: caprine milk, caprine whey, lactation period, mineral supplement, brown short-haired goat, white short-haired goat
Journal: Czech Journal of Food Sciences
Pages: 318-322
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/82/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:82-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Priti KHEMARIYA
Author-Workplace-Name: Post Harvest Technology Lab, Indian Institute of Vegetable Research, Jakkhini, Shahanshahpur, Varanasi (UP), India
Author-Name: Sudhir SINGH
Author-Workplace-Name: Post Harvest Technology Lab, Indian Institute of Vegetable Research, Jakkhini, Shahanshahpur, Varanasi (UP), India
Author-Name: Gopal NATH
Author-Workplace-Name: Department of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi (UP), India
Author-Name: Anil K. GULATI
Author-Workplace-Name: Department of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi (UP), India
Title: Isolation, identification and antibiotic susceptibility of nis+ Lactococcus lactis from dairy and non-dairy sources
Abstract: Eight isolates of Lactococcus lactis subsp. lactis were isolated and identified by phenotypic and molecular characterisation out of 23 isolates of lactic acid bacteria (LAB) from different dairy and non-dairy sources. Out of eight strains, four were obtained from dairy and four from non-dairy sources. All eight strains of L. lactis subsp. lactis were able to produce zones of inhibition against the Lactobacillus acidophilus NCDC 015. The antimicrobial agent produced by the isolates inhibited the growth of a range of related lactic acid bacteria and certain Gram positive food-borne microorganisms. The antimicrobial agent, i.e. nisin, produced by the strains was confirmed by PCR amplification of nisin gene sequences of 174 bp size. Antibiotic susceptibility test to 21 different types of antibiotics was evaluated. All the isolates were resistant to fosfomycin, cefepime, amikacin, kanamycin, neomycin, nalidixic acid, pipemidic acid, norfloxacin, sulphadiazine, colistin, polymixin, teicoplanin, nystatin, and amphotericin B but susceptible to ampicillin, erythromycin, spiramycin, spectinomycin, ciprofloxacin, rifampicin, and trimethoprim.
Keywords: Lactococcus lactis subsp. lactis, antimicrobial agent, nisin
Journal: Czech Journal of Food Sciences
Pages: 323-331
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/316/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/316/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Muhammad NADEEM
Author-Workplace-Name: Department of Dairy Technology and
Author-Name: Muhammad ABDULLAH
Author-Workplace-Name: Department of Dairy Technology and
Author-Name: Imtiaz HUSSAIN
Author-Workplace-Name: Department of Dairy Technology and
Author-Name: Saima INAYAT
Author-Workplace-Name: Department of Dairy Technology and
Author-Name: Arshad JAVID
Author-Workplace-Name: Department of Wildlife and Ecology, Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Author-Name: Yasir ZAHOOR
Author-Workplace-Name: Department of Dairy Technology and
Title: Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
Abstract: The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) - LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T1), 600 ppm (T2), and 800 ppm (T3) and compared with a treatment which was not supplemented with LEMO, i.e. control (T0). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T2 after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T2 in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T2 were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics.
Keywords: oxidative stability, overall acceptability
Journal: Czech Journal of Food Sciences
Pages: 332-339
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/366/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/366/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:366-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jindřiška KUČEROVÁ
Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Author-Name: Viera ŠOTTNÍKOVÁ
Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Author-Name: Šárka NEDOMOVÁ
Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Title: Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
Abstract: Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.
Keywords: wheat fibre, apple fibre, potato fibre, bamboo fibre, bakery test, sensory analysis
Journal: Czech Journal of Food Sciences
Pages: 340-346
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/352/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/352/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:352-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Mateusz STASIAK
Author-Workplace-Name: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
Author-Name: Marek MOLENDA
Author-Workplace-Name: Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
Author-Name: Ireneusz OPALIŃSKI
Author-Workplace-Name: Department of Chemical and Process Engineering, Rzeszów University of Technology, Rzeszów, Poland
Author-Name: Wioletta BŁASZCZAK
Author-Workplace-Name: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Title: Mechanical properties of native maize, wheat, and potato starches
Abstract: The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using direct shear and ring shear tester. Carr indices and associated parameters were determined using a Hosokawa Powder Tester. Particle size distribution of powder was analysed using an Infrared Particle Sizer. Uniaxial compression test was conducted to determine the reaction of powder in a cylindrical probe to vertical load. Mechanical behaviour of the material was found to be changing with increasing moisture content. Mechanical behaviour of potato starch was found to be different from that of cereal starches, which may require different utilisation in some processes.
Keywords: moisture content, food powders, flowability, slip-stick
Journal: Czech Journal of Food Sciences
Pages: 347-354
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/348/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/348/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:348-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Julia Rodríguez-García
Author-Workplace-Name: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Author-Name: Ana Puig
Author-Workplace-Name: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Author-Name: Ana Salvador
Author-Workplace-Name: Department of Food Preservation and Quality, Institute of Agrochemistry and Food Technology (CSIC), Burjassot, Spain
Author-Name: Isabel Hernando
Author-Workplace-Name: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Title: Funcionality of several cake ingredients: A comprehensive approach
Abstract: The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.
Keywords: fat replacement, inulin, physical properties, structure
Journal: Czech Journal of Food Sciences
Pages: 355-360
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/412/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/412/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Abolfazl GOLSHAN TAFTI
Author-Workplace-Name: Department of Agricultural Engineering Research, Agricultural Research Centre, Kerman, I.R. Iran
Author-Name: Seyed Hadi PEIGHAMBARDOUST
Author-Workplace-Name: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Author-Name: Flora BEHNAM
Author-Workplace-Name: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Author-Name: Akbar BAHRAMI
Author-Workplace-Name: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Author-Name: Roya AGHAGHOLIZADEH
Author-Workplace-Name: Iran Cereals Research Institute, Tehran, I.R. Iran
Author-Name: Mahdieh GHAMARI
Author-Workplace-Name: Young Researchers Club, Hamedan Branch, Islamic Azad University, Hamedan, I.R. Iran
Author-Name: Seyed ABBAS RAFAT
Author-Workplace-Name: Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
Title: Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
Abstract: The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.
Keywords: spray-dried, sourdough, dough, rheology, flour
Journal: Czech Journal of Food Sciences
Pages: 361-367
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/183/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/183/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:183-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Lukáš VÁCLAVÍK
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,
Author-Name: Jaroslava OVESNÁ
Author-Workplace-Name: Department of Molecular Biology, Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic,
Author-Name: Ladislav KUČERA
Author-Workplace-Name: Department of Molecular Biology, Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic,
Author-Name: Jan HODEK
Author-Workplace-Name: Department of Molecular Biology, Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic,
Author-Name: Kateřina DEMNEROVÁ
Author-Name: Jana HAJŠLOVÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,
Title: Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varieties
Abstract: The feasibility of metabolomic fingerprinting approach based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOFMS) was studied to assess its ability to discriminate between maize varieties, and to show the associations between them on the metabolomic level. The non-targeted metabolomic analysis was applied to assess the variability within two varieties grown under different environmental conditions and to characterise the association within a sample set comprising both conventional and transgenic (MON-ØØ81Ø-6) maize varieties cultivated under the same environmental conditions (locality). Typical metabolomic fingerprints were established for individual plants. The plants representing two varieties formed well separated clusters. Metabolomic fingerprints of the second sample set enabled their unambiguous discrimination. The differences in metabolomic fingerprints between maize varieties were identified and documented by grouping in PCA and/or CA. The results indicate a similar genetic basis of transgenic maize varieties as they descend from a MON 810 event. The results explicitly showed that the variability of the metabolites in MON 810 did not exceed the ranges measured within the conventional varieties, thus supporting the concept of substantial equivalence.
Keywords: chemometric analysis, maize, metabolomics
Journal: Czech Journal of Food Sciences
Pages: 368-375
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/177/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/177/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:177-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Zuzana GODÁLOVÁ
Author-Workplace-Name: Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic
Author-Name: Eva BERGEROVÁ
Author-Workplace-Name: Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic
Author-Name: Peter SIEKEL
Author-Workplace-Name: Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic
Title: Effect of high temperature and pressure on quantification of MON 810 maize
Abstract: Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.25 fragmented DNA. A two order difference in the species specific gene content compared to the transgenic DNA content in plant materials used has led to false negative results in the quantification of transgenic DNA. The maize containing 4.2% of the transgene after processing appeared to be as low as 3.0% (100°C) and 1.9% (121°C, 0.1 MPa). The 2.1% amount of the transgene dropped at 100°C to 1.0% and at 121°C, 0.1 MPa to 0.6%. Determination of GMO (Genetically Modified Organism) content in processed foods may lead to incorrect statement and labelling could mislead consumers in these cases.
Keywords: DNA degradation, PCR, highly processed foods
Journal: Czech Journal of Food Sciences
Pages: 376-381
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/205/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/205/2012-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Je-Hyuk LEE
Author-Workplace-Name: Department of Food and Nutrition, Kongju National University, Yesan, Chungnam, Korea
Author-Name: Kang Hun CHOI
Author-Workplace-Name: Department of Food and Nutrition, Kangwon National University, Samcheok, Korea
Author-Name: Se Rom PARK
Author-Workplace-Name: Department of Food and Nutrition, Kangwon National University, Samcheok, Korea
Author-Name: So A. SHIN
Author-Workplace-Name: Department of Food and Nutrition, Kangwon National University, Samcheok, Korea
Author-Name: Soon Ah KANG
Author-Workplace-Name: Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul, Korea
Author-Name: Ki-Hyo JANG
Author-Workplace-Name: Department of Food and Nutrition, Kangwon National University, Samcheok, Korea
Title: Silicon content in beers from Korean market and estimation of its alimentary uptake
Abstract: Silicon content of Korean domestic beer was approximately 13.2 mg/l, which was 142% higher than 9.24 mg/l in imported beer. The contents of Ca and Mg were in the range of 31-33 mg/l and 39-41 mg/l, respectively, which were similar in Korean domestic and imported beers. Through beer ingestion, the men's average Si intake was approximately 24.3 mg/day, which was 195% higher than the women's average Si intake (12.4 mg/day). In addition, it was found that 20-29 aged men and women took approximately 33.7 and 25.1 mg/day of Si, respectively, which are higher Si intakes through beer ingestion as compared to other age ranges. As to people in other age-ranges, the women's Si intake through beer ingestion was half that of men's. Domestic beer-1 and beer-2 had 8.50 and 6.45 Si μg/won of Si content per unit price, respectively. Taken together with these results, it was estimated that the more expensive the price of beer, the lower the Si content per unit price. Therefore, it is supposed that the cheap Korean domestic beer is an effective supplier of Si, the beer being considered the major resource for Si intake by humans inKorea.
Keywords: alcoholic baverages, minerals, intake, physico-chemical characteristics
Journal: Czech Journal of Food Sciences
Pages: 382-389
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/369/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/369/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:369-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dario DONNO
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Author-Name: Gabriele L. BECCARO
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Author-Name: Gabriella M. MELLANO
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Author-Name: Sara Di PRIMA
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Author-Name: Massimiliano CAVICCHIOLI
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Author-Name: Alessandro K. CERUTTI
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Author-Name: Giancarlo BOUNOUS
Author-Workplace-Name: Department of Agricultural, Forest and Food Sciences, Università degli Studi di Torino, Grugliasco (TO), Italy
Title: Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
Abstract: The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scan-marker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures were compared: the samples roasted at lower temperature showed lighter colour; the hue values were higher in the roasted chopped nuts, while the chroma was higher in the paste samples. For both paste and chopped kernels a larger range of values was found in comparison with the results given by the colorimeter. As for the sensory analysis, we found that "hazelnut odour" varied significantly among the samples: this descriptor is able to significantly differentiate between different samples. Our study showed that the modulation temperature is a very important parameter with a strong influence on the characteristic roasted flavour and colour of the product.
Keywords: qualitative assessment, hazelnut paste, chopped kernels, colorimeter, panel test
Journal: Czech Journal of Food Sciences
Pages: 390-400
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/390/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/390/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:390-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Helena VESELÁ
Author-Workplace-Name: Institute of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Author-Name: Emanuel ŠUCMAN
Author-Workplace-Name: Institute of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
Title: Determination of acrylamide in food using adsorption stripping voltammetry
Abstract: A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni2+ is suitable for the electrochemical determination of acrylamide. Ammonia buffer of pH = 9.5 was found to provide convenient conditions for the determination. optimal concentration of Ni2+ was 500 µmol/l. The sample preparation procedure was optimised. The best results were found for an ethanol/water mixture (1:2) and pH = 1.4. The samples were extracted in an ultrasound bath, and after centrifugation 0.2 ml of the extract was taken for the measurement. Voltammetric measurements were done using the hanging mercury drop electrode. The peak height was a function of acrylamide concentration and deposition time. The accuracy of the method was verified by the use of standard reference materials.
Keywords: food contaminant, electroanalysis, sample preparation
Journal: Czech Journal of Food Sciences
Pages: 401-406
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/256/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/256/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:256-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Taťána Sumíková
Author-Workplace-Name: Department of Genetics and Plant Breeding Methods,
Author-Name: Ludmila Gabrielová
Author-Workplace-Name: Department of Mycology and
Author-Name: Ladislav Kučera
Author-Workplace-Name: Department of Molecular Biology, Crop Research Institute, Prague, Czech Republic
Author-Name: Martin Žabka
Author-Workplace-Name: Department of Mycology and
Author-Name: Jana Chrpová
Author-Workplace-Name: Department of Genetics and Plant Breeding Methods,
Title: Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat
Abstract: Fusarium head blight (FHB) is a serious cereal disease in the CzechRepublic. The most important pathogen associated with FBH is Fusarium graminearum, which can produce trichothecenes, mainly deoxynivalenol (DON) and its derivates. A set of 103 F. graminearum isolates were isolated from naturally infected wheat ears collected from 20 localities (25 ears from one locality) within the Czech Republic, in the year 2004. The ears were evaluated for DON content by ELISA. Maximum detected value was 30.7 mg/kg. A group of PCR assays targeting the segments of the Tri7, Tri13 and Tri3 genes were used to determine the chemotypes of F. graminearum isolates. All the isolates belonged to DON producing chemotype. Further discrimination revealed that almost all (99.03%) isolates belonged to 15-ADON chemotype, and only one (0.97%) isolate belonged to 3-ADON chemotype. The genetic variability of the isolates was assessed from their AFLP fingerprints. The populations were highly heterogeneous both within and between locations, and no clear evidence for the association between AFLP profile and geographic origin was found out.
Keywords: food contaminant, electroanalysis, sample preparation, deoxynivalenol, AFLP, Triticum aestivum L
Journal: Czech Journal of Food Sciences
Pages: 407-412
Volume: 31
Issue: 4
Year: 2013
DOI: 10.17221/286/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/286/2012-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201304-0015.txt
Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:286-2012-CJFS