Template-Type: ReDIF-Article 1.0
Author-Name: Veronica Giacintucci
Author-Workplace-Name: Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Mosciano S. Angelo TE, Italy
Author-Name: Luis Guardeño
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: Isabel Hernando
Author-Workplace-Name: Department of Food Technology, Research Group of Food Microstructure and Chemistry, Universitat Politècnica de València, Valencia, Spain
Author-Name: Giampiero Sacchetti
Author-Workplace-Name: Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Mosciano S. Angelo TE, Italy
Author-Name: Paola Pittia
Author-Workplace-Name: Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Mosciano S. Angelo TE, Italy
Title: Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Abstract: The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency. Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a comparison between the electrophoretic analyses and microstructural studies which were conducted on the same samples using Scanning Electron Microscopy (SEM and Cryo-SEM). The results obtained by SDS-PAGE showed that the gliadin patterns of both emmer samples were similar, while the common wheat gliadins showed a band at 90 kDa that was not present in the gliadin fraction of emmer. When the glutenin patterns were analysed, the autumn emmer did not show the low molecular weight protein bands (16-23 kDa) whilst spring emmer wheat appeared more similar to common wheat. Regarding the microstructural characteristics of the kernels, spring (vitreous tendency) emmer showed starch granules covered by protein to a higher extent than autumn emmer. These differences were also observed in flours. The gluten of spring emmer wheat was observed as a homogeneous structure showing similarities with common wheat gluten, while autumnal emmer gluten appeared more heterogeneous and lacking in structure.
Keywords: Cryo-SEM, gluten, microstructure, SDS-PAGE, SEM
Journal: Czech Journal of Food Sciences
Pages: 115-121
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/512/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/512/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:512-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavel Ačai
Author-Workplace-Name: Institute of Chemical and Environmental Engineering and
Author-Name: Ľubomír Valík
Author-Workplace-Name: Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic
Author-Name: Denisa Liptáková
Author-Workplace-Name: Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic
Title: Quantitative risk assessment of Bacillus cereus in pasteurised milk produced in the Slovak Republic
Abstract: Quantitative risk assessment of Bacillus cereus using data from pasteurised milk produced in Slovakia was performed. Monte Carlo simulations were used for probability calculation of B. cereus density at the time of pasteurised milk consumption for several different scenarios. The results of the general case exposure assessment indicated that almost 14% of cartons can contain > 104 CFU/ml of B. cereus at the time of pasteurised milk consumption. Despite the absence of a generally applicable dose-response relationship that limits a full risk assessment, the probability of intoxication per serving and the estimated number of cases in the population were calculated for the general exposure assessment scenario using an exponential dose-response model based on Slovak data. The mean number of annual cases provided by the risk assessment model for pasteurised milk produced in Slovakia was 0.054/100 000 population. In comparison, the overall reporting rate of the outbreaks in the EU in which B. cereus toxins were the causative agent was 0.02/100 000 population in 2010. Our assessment is in accordance with a generally accepted fact that reporting data for alimentary intoxication are underestimated, mostly due to the short duration of the illness.
Keywords: exposure assessment, risk characterisation, Monte Carlo simulations
Journal: Czech Journal of Food Sciences
Pages: 122-131
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/106/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/106/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:106-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Věra Bunešová
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: Eva Vlková
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: 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: Petra Hovorková
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: Šárka Musilová
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: Vladimír Kmeť
Author-Workplace-Name: Institute of Animal Physiology of Slovak Academy of Sciences, Košice, Slovak Republic
Title: Direct identification of bifidobacteria from probiotic supplements
Abstract: The DNA of 14 probiotic supplements was isolated directly from various products without previous cultivation. The bifidobacteria composition declared by the manufacturer was determined by species-specific PCR. Such species found were in accordance with those listed on the products. This approach can be performed in less than 5 h and is applicable to other genera of probiotic bacteria. Bifidobacteria were also detected by culture-dependent analysis and MALDI-TOF MS. These methods drew the same results; however, they are more expensive and time consuming. So, we propose direct identification of bifidobacteria for routine quality control inspections of species composition in probiotic supplements.
Keywords: Bifidobacterium, species-specific identification
Journal: Czech Journal of Food Sciences
Pages: 132-136
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/291/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/291/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:291-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jarmila Pazlarová
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Sabina Purkrtová
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jana Babuliková
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Kateřina Demnerová
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Effects of ampicillin and vancomycin on Staphylococcus aureus biofilms
Abstract: The collection of 23 coagulase-positive Staphylococcus aureus strains isolated mainly from food in the Czech Republic were tested on the ability to form biofilms in the presence of ampicillin and vancomycin. The antimicrobial sensitivity (16 antibiotics) was determined in all strains by the standard disc diffusion method on Mueller-Hinton agar plates (NCCLS). The resistance to ampicillin was found in 16 strains (69.5%), all strains being susceptible to vancomycin. The formation of biofilm was conducted in 96-well, polystyrene microtiter plates COSTAR 3797 in tryptic soy broth (TSB) with 1% of glucose for 24 h at 30°C. Staining with crystal violet (0.1%) was used for biofilm quantification. Ampicillin (0.5, 2, and 4 mg/l) and vancomycin (32, 64 and 128 mg/l) were added: (i) direct addition of the agent to the well at zero time, (ii) after 24 h to washed well, (iii) after 24 h directly to well with the cell suspension. The tested types of ampicillin treatment did not confirm the impact of resistance on the biofilm production among the strains tested. The addition of vancomycin at zero time of cultivation effectively suppressed the biofilm production. Other types of treatment showed unequal strain dependent response. Planktonic cells demonstrated a higher sensitivity to antibiotics than the biofilm forming cells.
Keywords: Staphylococcus aureus strain, planktonic cells, ampicillin, vancomycin
Journal: Czech Journal of Food Sciences
Pages: 137-144
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/156/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/156/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:156-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ivana SLOŽILOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Author-Name: Sabina PURKRTOVÁ
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Michaela Kosová
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Author-Name: Miroslava Mihulová
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Author-Name: Eva ŠVIRÁKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and
Author-Name: Kateřina DEMNEROVÁ
Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Antilisterial activity of lactic acid bacteria against Listeria monocytogenes strains originating from different sources
Abstract: Eight individual bacteriocin-producing lactic acid bacteria (LAB) strains and three bacteriocin-non-producing cheese starter cultures were evaluated for their ability to inhibit the growth of six Listeria monocytogenes strains, originating from the guinea-pig lymph nodes, raw cow milk, and manufacturing dairy equipment. Results showed that either live cells or cell-free neutralised supernatant (CFNS) and/or heated CFNS of six individual LAB strains (Lcc. lactis subsp. lactis CCDM 416 and NIZO R5, Lbc. plantarum HV 11 and DC 1246, P. acidilactici HV 12, and Ent. mundtii CCM 1282) and one starter culture (DELVO-ADD® 100-X DSF) were effective in the suppression of at least one listeria strain. Neither any individual LAB strain nor starter culture was antagonistic toward all studied L. monocytogenes strains, indicating diverse sensitivity/resistance among L. monocytogenes strains to antimicrobial compounds of LAB. The significant susceptibility of listerias isolated from raw milk and dairy equipment together with the strong antilisterial activity of DELVO-ADD® 100-X DSF could be applied in dairy technology, where commonly used starter cultures could play both the biopreservative and fermentation role.
Keywords: Listeria, starter culture, antilisterial effect, bacteriocin, sensivitivy, biopreservative agent
Journal: Czech Journal of Food Sciences
Pages: 145-151
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/475/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/475/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:475-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana Smetanková
Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Zuzana Hladíková
Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Michaela Zimanová
Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Gabriel Greif
Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Author-Name: Mária Greifová
Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Title: Lactobacilli isolated from lump sheep's cheeses and their antimicrobial properties
Abstract: A total of 34 strains of lactobacilli were isolated from the lump sheep's cheeses produced from raw sheep milk. The strains were identified by MALDI-TOF MS, and 20 of them demonstrating the best fermentation and sensoric properties in milk were chosen and tested for their antimicrobial activity. All selected strains were active against the indicator bacteria and moulds. The highest inhibitory effect was observed with the strains Lactobacillus paracasei 314, L. paracasei 316, L. plantarum K816, L. plantarum L718, and L. plantarum 2L2. The subsequent research was focused on the metabolites causing this inhibition. The production of lactic and acetic acids was studied under different cultivation conditions (0, 2, 4, and 6.5% NaCl addition; cultivation at 15, 30, 37, and 45°C; and pH value of the broth before sterilisation 5 and 9). L. plantarum L718 produced the highest concentration of lactic and acetic acids under most of the cultivation conditions. Antimicrobial substances such as phenyllactic acid (62.54-101.62 mg/dm3), H2O2 (0.78-2.30 μg/cm3), and diacetyl (produced by L. plantarum K816 and L718) were studied as well.
Keywords: Lactobacillus plantarum, Lactobacillus paracasei, antimicrobial potential
Journal: Czech Journal of Food Sciences
Pages: 152-157
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/161/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:161-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Poonam Aggarwal
Author-Workplace-Name: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Indie
Author-Name: Mona Michael
Author-Workplace-Name: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Indie
Title: Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
Abstract: We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructose at the ratio of 100:0, 0:100, 75:25, 50:50, and 25:75 with 70 °B of TSS. Organoleptically, the candy prepared with 100% fructose proved the best but the candy prepared with 25:75 of sucrose to fructose was equally good. The least acceptable was the candy prepared with 100% sucrose, as it had a dull appearance and slight crystallisation was observed during storage. Moisture, acidity and ascorbic acid decreased while total soluble solids, reducing and total sugars and limonin increased with no change in ash content of the candies during four months of storage.
Keywords: limonin, organoleptical characteristics, bitterness, flavour, texture
Journal: Czech Journal of Food Sciences
Pages: 158-163
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/221/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:221-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Cristina Delgado-Andrade
Author-Workplace-Name: Instituto de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Granada, Spain
Author-Name: Irene Roncero-Ramos
Author-Workplace-Name: Instituto de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Granada, Spain
Author-Name: Rebeca Alonso-Olalla
Author-Workplace-Name: Instituto de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Granada, Spain
Author-Name: Isabel Seiquer
Author-Workplace-Name: Instituto de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Granada, Spain
Author-Name: M. Pilar Navarro
Author-Workplace-Name: Instituto de Nutrición Animal, Estación Experimental del Zaidín, CSIC, Granada, Spain
Title: Maillard product consumption and nitrogen digestibility in young and adult rats
Abstract: We investigate the effects of consumption of MRPs from the glucose-lysine model system heated 15°C-90 min on protein digestibility and its utilisation in young (3-week) and adult (12-week) rats. Nitrogen faecal excretion significantly increased after MRP consumption, especially during the third week. Protein digestibility was lower in both age groups studied, but the utilisation was unaffected. Parallelly, the nitrogen retention and its net utilisation for the entire experimental period did not vary. In young rats the faecal nitrogen exceeded the amount of ingested nitrogen coming from MRPs, suggesting that digestibility of undamaged nitrogen was affected. The same action is suspected in adult animals, but the results were not quantitatively conclusive, and therefore the effect should be moderate in this period.
Keywords: protein, net protein utilisation, Maillard reaction products, young rats, adult rats
Journal: Czech Journal of Food Sciences
Pages: 164-168
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/473/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/473/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:473-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Mª Elsa Pando
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Beatriz Bravo
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Macarena Berrios
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Andrea Galdames
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Catalina Rojas
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Nalda Romero
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Conrado Camilo
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Cristian Encina
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Matías Rivera
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Alicia Rodríguez
Author-Workplace-Name: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Author-Name: Santiago P. Aubourg
Author-Workplace-Name: Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
Title: Concentrating n-3 fatty acids from crude and refined commercial salmon oil
Abstract: The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation of urea-FFA inclusion complexes, extraction of free n-3 FA and further analysis by gas-liquid chromatography of the corresponding FA methyl esters. Differences between crude and refined salmon oil could be observed. Crude oil provided higher typical odour, viscosity and suspension particle values, whereas crude salmon oil showed higher FFA and impurities content while p-anisidine and iodine values, moisture content and formation of conjugated dienes and trienes did not provide any significant differences between both oils; refined oil showed lower a* and b* scores when compared to its counterpart crude oil. Related to the n-3 PUFA concentration, a decrease in saturated fatty acids C 14:0, C 16:0, and C 18:0 and monounsaturated fatty acids C 18:1 9c, and C 18:1 11c, as well as a high yield of n-3 PUFA, EPA+DHA and total PUFA recovering could be observed starting from both crude and refined oils, which confirmed salmon oil to be a profitable source of such highly valuable constituents. Factors such as reaction temperature and ureaFFA ratio showed to be markedly significant to achieve higher value concentrations.
Keywords: salmon oil, crude oil, refined oil, n-3 fatty acids, urea complexation, quality
Journal: Czech Journal of Food Sciences
Pages: 169-176
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/532/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/532/2012-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:532-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Yu-Hua Wong
Author-Workplace-Name: Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
Author-Name: Chin-Ping Tan
Author-Workplace-Name: Department of Food Technology, Faculty of Food Science and Technology, Putra University Malaysia, Serdang, Selangor, Malaysia
Author-Name: Kamariah Long
Author-Workplace-Name: Malaysian Agricultural Research & Development Institute (MARDI), Kuala Lumpur, Malaysia
Author-Name: Kar-Lin Nyam
Author-Workplace-Name: Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
Title: In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
Abstract: We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancreatic enzymes) gastrointestinal conditions. Some of the antioxidants in the kenaf seed extract were not relatively stable in the intestinal phase of the gastrointestinal tracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and total phenolic content (TPC) assays displayed similar trends as the biostability of phenolic acids, which decreased during the digestion process. The overall percentage loss of selected phenolic acids was 8.4-49.4% in the intestinal phase. For the overall in vitro digestion system, significant correlations between phenolic acids, total phenolic content (TPC) and antioxidant activity (DPPH) were obtained in all digestion phases with the exception of the gastric phase.
Keywords: pulsed ultrasound-assisted extraction (PUAE), phenolic acids, kenal, antioxidant activities
Journal: Czech Journal of Food Sciences
Pages: 177-181
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/222/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/222/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:222-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dana Gabrovská
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Jarmila Ouhrabková
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Jana Rysová
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Marie Holasová
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Vlasta Fiedlerová
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Ivana Laknerová
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Renata Winterová
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Eva Eichlerová
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Vladimír Erban
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Jan Strohalm
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Author-Name: Irena Němečková
Author-Workplace-Name: Dairy Research Institute, Ltd., Prague, Czech Republic
Author-Name: Milan Houška
Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic
Title: Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation
Abstract: The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing taste. The new products were prepared on laboratory scale units and underwent nutritional, microbiological, and sensory evaluations. The basic composition, total polyphenol content, ascorbic acid content, and total antioxidant activity were determined.
Keywords: juice, vegetable, sauerkraut, bioactive substances, microbiological evaluations
Journal: Czech Journal of Food Sciences
Pages: 182-187
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/172/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/172/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:172-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Liliana G. Fidalgo
Author-Workplace-Name: Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, Aveiro, Portugal
Author-Name: Jorge A. Saraiva
Author-Workplace-Name: Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, Aveiro, Portugal
Author-Name: Santiago P. Aubourg
Author-Workplace-Name: Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
Author-Name: Manuel Vázquez
Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
Author-Name: J. Antonio Torres
Author-Workplace-Name: Food Processing Engineering Group, Department of Food Science and Technology, Oregon State University, Corvallis, USA
Title: High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
Abstract: We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish species.
Keywords: high pressure processing, fish, Scomber scombrus, Trachurus trachurus, mackerel and horse mackere, proteolytic enzymes
Journal: Czech Journal of Food Sciences
Pages: 188-193
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/535/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/535/2012-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:535-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Šárka Velčovská
Author-Workplace-Name: Department of Marketing and Business, Faculty of Economics, Technical University of Ostrava, Ostrava, Czech Republic
Author-Name: Tomáš Sadílek
Author-Workplace-Name: Department of Marketing and Business, Faculty of Economics, Technical University of Ostrava, Ostrava, Czech Republic
Title: Analysis of quality labels included in the European Union quality schemes
Abstract: We analysed the use of European Union schemes of Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed labels in the European Union market according to selected criteria including type of label, country of origin, and product classes. The first part of the paper deals with the definition of food quality, quality labels, and European Union quality scheme specification. The second part includes the discussion of marketing research results. Secondary data from the Database of Origin and Registration are used. The sample consists of 1146 labels registered in this database as to the 28th of March 2013. The frequency of label utilisation is analysed according to country, type of label, and product classes, while the cluster analysis is also applied. Pearson's chi-squared test of independence is used to determine if significant differences exist between the frequency of using the labels and the above-mentioned criteria.
Keywords: cluster analysis, DOOR database, food quality labels, Protected Designation of Origin, Protected Geographical Indication, Traditional Speciality Guaranteed
Journal: Czech Journal of Food Sciences
Pages: 194-203
Volume: 32
Issue: 2
Year: 2014
DOI: 10.17221/189/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2013-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201402-0013.txt
Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:189-2013-CJFS