Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Index of volume 31 (2013), Author index, Author Institutions index, Subject index Journal: Czech Journal of Food Sciences Pages: I-XIX Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/7073-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7073-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:7073-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hamid MAJEED Author-Workplace-Name: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, P.R. China Author-Name: Haroon JAMSHAID QAZI Author-Workplace-Name: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, P.R. China Author-Name: Waseem SAFDAR Author-Workplace-Name: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, P.R. China Author-Name: Zhong FANG Author-Workplace-Name: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, P.R. China Title: Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review Abstract: Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries. Wheat is an important cereal crop grown worldwide and its per capita consumption is high even in the developing countries. Being a most popular dietary food component, fortification of wheat flour with micronutrients like iron, vitamin A, folic acid, zinc, and iodine is expected to be the most effective strategy to overcome the related deficiencies and, if mandated, could be helpful in achieving the international health goals. However, on the other hand food fortification (Direct mixing) with micronutrients might cause unwanted sensory changes and interaction with food components resulting in a lower bioavailability. Microencapsulation may be helpful to prevent unwanted sensory changes and diminish micronutrients interactions with wheat flour components. The current review will focus on the technical issues related to the fortification (Direct mixing) of wheat flour and prospects of microencapsulation technology in fortification. Keywords: bioavailability, folic acid, iron, sensory changes, vitamin A, zinc Journal: Czech Journal of Food Sciences Pages: 527-540 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/110/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/110/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0002.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:110-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Viktória SZŰCS Author-Workplace-Name: Central Environmental and Food Science Research Institute, Budapest, Hungary Author-Name: Erzsébet SZABÓ Author-Workplace-Name: Central Environmental and Food Science Research Institute, Budapest, Hungary Author-Name: Diána BÁNÁTI Author-Workplace-Name: International Life Sciences Institute Europe, Brussels, Belgium Title: Short overview of food consumption databases Abstract: The utilisation of food consumption databases is widespread and involves for example, the risk assessment, understanding of consumers' food consumption trends, health education, and planning of prevention projects. Harmonisation of national consumption data for international comparison is an important and challenging work. First attempts started in the 70's and have been continuing up to now. The present study gives an overview of the collection methods, types and utilisation of food consumption data, as well of the most important phases of the international harmonisation work. As this study shows, it is crucial to harmonise the surveys parameters like the time of the data collection, method, number of participants, and number of the analysed days for an internationally comparable consumption database. From this point of view, the efforts of the EU menu project are promising. Keywords: consumption data, consumption survey, harmonisation work, utilisation Journal: Czech Journal of Food Sciences Pages: 541-546 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/160/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/160/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0003.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:160-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bożena GARBOWSKA Author-Workplace-Name: Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Monika RADZYMIŃSKA Author-Workplace-Name: Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Author-Name: Dominika JAKUBOWSKA Author-Workplace-Name: Chair of Commodity Science and Food Research, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Title: Influence of the origin on selected determinants of the quality of pork meat products Abstract: in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples. Keywords: traditional ham, traditional sausage, pork, salt, fat, protein, nitrate, hydroxyproline, , l-glutamic acid Journal: Czech Journal of Food Sciences Pages: 547-552 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/479/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/479/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0004.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:479-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miroslava MIHULOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and 1Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Marta VEJLUPKOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and 1Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jana HANUŠOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and 1Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Jiří ŠTĚTINA Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and 1Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: Zdeňka PANOVSKÁ Title: Effect of modified whey proteins on texture and sensory quality of processed cheese Abstract: One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality. Keywords: cheesemaking, flavour, rheology, TPA, whey protein hydrolysate Journal: Czech Journal of Food Sciences Pages: 553-558 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/522/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/522/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0005.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:522-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yang ZHANG Author-Workplace-Name: Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, P.R. China Author-Name: Xin-Huai ZHAO Author-Workplace-Name: Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, P.R. China Author-Workplace-Name: Department of Food Science, Northeast Agricultural University, Harbin, P.R. China Title: Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium Abstract: Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium. Eight treated hydrolysates were prepared using the reaction time of 1-8 h under ethanol or substrate concentration, Alcalase addition and reaction temperature of 56.8% (v/v) or 56.8% (w/v), 8.4 kU/g peptides and 37.5°C, respectively. Most of the treated hydrolysates showed enhanced ACE-inhibition compared to casein hydrolysate, and a reaction time of 4 h brought about the highest ACE-inhibition. All treated hydrolysates had lower zinc- or calcium-chelation but slightly higher iron(II)-chelation than casein hydrolysate, and a reaction time of 4 or 2 h could grant the treated hydrolysates the highest zinc- or calcium-chelation. Kinetic evaluation indicated that casein hydrolysate and two treated hydrolysates were competitive inhibitors to ACE. ACE-inhibition of these evaluated hydrolysates originated from themselves but was uncorrelated with their zinc-chelation, while their CaCO3 precipitation inhibition was clearly correlated with their measured calcium-chelation (P < 0.05). Keywords: angiotensin converting enzyme, casein, hydrolysate, metal chelation, plastein reaction Journal: Czech Journal of Food Sciences Pages: 559-567 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/480/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/480/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0006.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:480-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Luis M. GuardeÑO Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Author-Name: Amparo Quiles Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Author-Name: Empar Llorca Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Author-Name: José Pertusa Author-Workplace-Name: Department of Functional Biology and Physical Anthropology, Faculty of Biological Sciences, University of Valencia, Valencia, Spain Author-Name: Isabel Hernando Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Title: Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein Abstract: The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and starch polymers where fat globules and swollen starch granules remain dispersed. Both thawing methods affected the fat globule size and morphology but they did not affect the starch granules. The SDS-PAGE analysis did not show any apparent changes between sauces thawed by both methods. Moreover, a similar pattern was found in the soy protein isolate used as a raw material indicating that this type of protein was also stable to the cooking process. There were no significant differences (P > 0.05) in the reducing power of the sauces regardless of the thawing method used. However, the acidity index and the k232 parameter were significantly higher (P < 0.05) in conventionally thawed sauces. Finally, syneresis was negligible and no significant differences (P > 0.05) were found among different frozen storage periods. In conclusion, the formulation of the sauce is appropriate to develop low fat, vegetarian meals which can be subjected to frozen storage and microwave reheating. Keywords: Confocal laser scanning microscopy (CLSM), microwave heating, SDS-PAGE, soy protein isolate, starch Journal: Czech Journal of Food Sciences Pages: 568-574 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/469/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/469/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0007.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:469-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Luis M. GUARDEÑO Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Author-Name: José L. VÁZQUEZ-GUTIÉRREZ Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Author-Name: Isabel HERNANDO Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Author-Name: Amparo QUILES Author-Workplace-Name: Research Group of Food Microstructure and Chemistry, Department of Food Technology, Polytechnic University of Valencia, Valencia, Spain Title: Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces Abstract: The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used. Keywords: low-calorie food, nutritive food, microstructure, viscosity, stability Journal: Czech Journal of Food Sciences Pages: 575-580 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/483/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/483/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0008.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:483-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Grégrová Author-Workplace-Name: Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: H. Čížková Author-Workplace-Name: Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Author-Name: I. Bulantová Author-Workplace-Name: Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL 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: Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL 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: Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Characteristics of garlic of the Czech origin Abstract: We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55-70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg. Keywords: Czech garlic, quality indicators, morphology, pungency, sensory analysis Journal: Czech Journal of Food Sciences Pages: 581-588 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/539/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/539/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0009.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:539-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Vollmannová Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Author-Name: E. Margitanová Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Author-Name: T. Tóth Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Author-Name: M. Timoracká Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Author-Name: D. Urminská Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Author-Name: T. Bojňanská Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Author-Name: I. Čičová Author-Workplace-Name: Faculty of Biotechnology and Food Sciences. Slovak University of Agriculture in Nitra, Nitra, Slovak Republic; 2Gene Bank of the Slovak Republic, Plant Production Research Center in Piešťany, Piešťany, Slovak Republic Title: Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds Abstract: Five cultivars from each of the three types of pseudocereals, i.e. buckwheat, amaranth, and quinoa, were studied for total polyphenol and rutin contents as well as total antioxidant capacity of seeds. A spectrophotometric method was used for the determination of total polyphenol content (using the Folin-Ciocalteau reagent) and total antioxidant capacity (using DPPH). Rutin content in pseudocereal seeds was determined by HPLC. The determined total polyphenol content in seeds of buckwheat, amaranth, and quinoa cultivars was in the intervals of 15 874-71 359 mg/kg DM, 1381-2870 mg/kg DM, and 459-1839 mg/kg DM, respectively. Rutin content in buckwheat, amaranth, and quinoa seeds was in the intervals of 8722-17 125 mg/kg DM, 310-508 mg/kg DM, and 170-368 mg/kg DM,respectively. The presented results confirmed a statistically significant influence of cultivar on total polyphenol and rutin contents as well as on total antioxidant capacity of pseudocereal seeds. Keywords: pseudocereals, phenolics, rutin Journal: Czech Journal of Food Sciences Pages: 589-595 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/452/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/452/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0010.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:452-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Natalia ULBIN-FIGLEWICZ Author-Workplace-Name: Department of Animal Products Technology and Quality Management, Faculty of Biology and Animal Science,Wrocław University of Environmental and Life Sciences, Wrocław, Poland Author-Name: Anna ZIMOCH Author-Workplace-Name: Department of Animal Products Technology and Quality Management, Faculty of Biology and Animal Science,Wrocław University of Environmental and Life Sciences, Wrocław, Poland Author-Name: Andrzej JARMOLUK Author-Workplace-Name: Department of Animal Products Technology and Quality Management, Faculty of Biology and Animal Science,Wrocław University of Environmental and Life Sciences, Wrocław, Poland Title: Plant extracts as components of edible antimicrobial protective coatings Abstract: The antioxidant and antimicrobial efficiency of edible coating solutions of hydroxypropylmethylcellulose with various plant extracts were formed and determined. Antimicrobial activity of different concentrations (0, 1000, 2000 ppm) of plant extracts such as rosemary, garlic, thyme, clove, and cinnamon against Bacillus subtilis and Pseudomonas fluorescens was analysed using a plate diffusion test. The antioxidant activity was presented as DPPH radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP), and metal chelating ability. The film containing a rosemary extract reduced the growth of Bacillus subtilis. The addition of cinnamon, garlic, and clove extract to the film formulation significantly increased an inhibitory effect on Pseudomonas fluorescens growth. Films prepared with clove and rosemary extracts were characterised by the highest antioxidant activity. DPPH values of these extracts were 0.097μM Trolox/ml and 0.129μM Trolox/ml, respectively. Keywords: antimicrobial activity, antioxidant activity, edible coatings, hydroxypropylmethylcellulose Journal: Czech Journal of Food Sciences Pages: 596-600 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/68/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/68/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0011.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:68-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Goran ŠARIĆ Author-Workplace-Name: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Author-Name: Ksenija MARKOVIĆ Author-Workplace-Name: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Author-Name: Darija VUKIČEVIĆ Author-Workplace-Name: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Author-Name: Ena LEŽ Author-Workplace-Name: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Author-Name: Mirjana HRUŠKAR Author-Workplace-Name: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Author-Name: Nada VAHČIĆ Author-Workplace-Name: Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Title: Changes of antioxidant activity in honey after heat treatment Abstract: We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures - at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey. Keywords: heating, phenolic compounds, ferric reducing antioxidant power (FRAP), 1, 1-diphenyl-2-picrylhydrazyl (DPPH) Journal: Czech Journal of Food Sciences Pages: 601-606 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/509/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/509/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0012.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:509-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jiangfeng SONG Author-Workplace-Name: Institute of Farm Product Processing and Author-Name: Chunquan LIU Author-Workplace-Name: Institute of Farm Product Processing and Author-Name: LI Dajing Author-Workplace-Name: Institute of Farm Product Processing and Author-Name: Lili MENG Author-Workplace-Name: Modern Agricultural Technology Demonstration Centers, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province, P.R. China Title: Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels Abstract: We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and stir-fried for 1, 3, and 5 min, respectively, then total phenolic (TP) and total carotenoid (TC) contents were determined by spectrophotometric methods. The free radical scavenging activity of the samples was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The results showed that there was a significant increase in TP (1.2-1.9 times) and TC (1.1 to 1.8 times) content of fresh sweet corn after each cooking session for 1, 3, and 5 min, the same treatment of frozen corn resulted in 47-80% losses of TP and 10 to 39% losses of TC content. The free radical scavenging activity (RSA) exhibited by cooked fresh and frozen sweet corns was found to be different, neither of them was very high, in the range of 70.2-78.6%, and the fresh cooked ones had higher values of RSA. Keywords: Zea mays L., cooking process, phenolics, β -carotene, antioxidan Journal: Czech Journal of Food Sciences Pages: 607-612 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/396/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/396/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0013.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:396-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daniel BAJČAN Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences and Author-Name: Ján TOMÁŠ Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences and Author-Name: Gabriela UHLÍŘOVÁ Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences and Author-Name: Július ÁRVAY Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences and Author-Name: Pavol TREBICHALSKÝ Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences and Author-Name: Radovan STANOVIČ Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Sciences and Author-Name: Vladimír ŠIMANSKÝ Author-Workplace-Name: Department of Pedology and Geology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Title: Antioxidant potential of spinach, peas and sweet corn in relation to freezing period Abstract: We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of -18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage. Keywords: antioxidant activity, freezed, phenolic content, food raw material Journal: Czech Journal of Food Sciences Pages: 613-618 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/529/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/529/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0014.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:529-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lubomír LAMPÍŘ Author-Workplace-Name: Department of Horticulture, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague-Suchdol, Czech Republic Author-Name: Pavel PAVLOUŠEK Author-Workplace-Name: Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Title: Influence of locality on content of phenolic compounds in white wines Abstract: Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (-)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir. Keywords: authenticity, grapevine, HPLC, terroir, wine analysis Journal: Czech Journal of Food Sciences Pages: 619-626 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/337/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/337/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0015.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:337-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Orlando G. Nagel Author-Workplace-Name: Department of Basic Science, Faculty of Veterinary Sciences, National University of Litoral, Esperanza, Argentina Author-Name: Maria Pilar Molina Author-Workplace-Name: Department of Animal Science, Polytechnic University of Valencia, Valencia, Spain Author-Name: Rafael L. Althaus Author-Workplace-Name: Department of Basic Science, Faculty of Veterinary Sciences, National University of Litoral, Esperanza, Argentina Title: Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk Abstract: We proposed an experimental design of a microbial bioassay of dichotomous response (positive or negative) using Bacillus subtilis BGA for the detection of sulfonamide residues. In the first stage, the bioassay response time was reduced to 6 h by increasing the spore concentration of B. subtilis. Then, the effects of spore, indicator, trimethoprim (TMP) concentration, and volume of the culture medium were examined with a Plackett Burman design (24-1). Finally, the effect of TMP concentration on the method detection capabilities and specificity was analysed using a logistic model with interaction. The detection capabilities of sulfonamides in milk are close to the MRLs when using 500 mg/l of TMP in the culture medium of the bioassay. It is concluded that the experimental design techniques and a logistic regression model can be used to design successfully a dichotomous response bioassay. Keywords: B. subtilis, microbial inhibition method, bioassay, experimental design, logistic regression model Journal: Czech Journal of Food Sciences Pages: 627-632 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/494/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/494/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201306-0016.txt Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:494-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Prof. Ing. Michal Voldřich, CSc., Member of the Editorial Board of our journal, passed away Journal: Czech Journal of Food Sciences Pages: 633 Volume: 31 Issue: 6 Year: 2013 DOI: 10.17221/7072-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7072-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:7072-CJFS