Template-Type: ReDIF-Article 1.0
Author-Name: Ami PATEL
Author-Workplace-Name: Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology (MIDFT), Dudhsagar Dairy Campus, Gujarat State, India
Author-Name: Nihir SHAH
Author-Workplace-Name: Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology (MIDFT), Dudhsagar Dairy Campus, Gujarat State, India
Title: Potentials of probiotics in the treatment of food allergy - a review
Abstract: Food allergy is an adverse immune response to some proteins in some foods. Probiotic, health promoting bacteria have gained much importance because of their innumerable benefits, particularly in the treatment of diarrhea, hypercholesterolemia, atopic dermatitis, eczema, and gastrointestinal disorders by strengthening the immune system. The current paper reviews recent advances made in the treatment of food allergy through employing probiotic or synbiotic therapy. The results of several reports are very promising suggesting probiotics can influence the immune system to curtail the allergic responses.
Keywords: lactobacillus, food proteins allergen, immunomodulation, peanut
Journal: Czech Journal of Food Sciences
Pages: 205-212
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/200/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/200/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:200-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Helena BOVŠKOVÁ
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: Kamila MÍKOVÁ
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: Zdenka PANOVSKÁ
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Evaluation of egg yolk colour
Abstract: We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM Egg photometer (BioAnalyt). The eggs under consideration were purchased on a current Czech market. The eggs originated from various countries and various types of breeding including some specialities. The yolk colour varied between the values of 4-13 of La Roche scale. The carotenoid content expressed as β-carotene measured by AOAC method varied between 11-87 mg/kg. The carotenoid content expressed as β-carotene measured with the analyser iCheckTM Egg photometer was lower and varied between 7.5-68.5 mg/kg. The correlation between the colour hue measured visually and the carotenoid content was not proved. Slovak eggs from cages which contained 28.3 mg carotenoids in 1 kg of yolk had the darkest yolks (value 13), Czech bio eggs which contained 20.2 mg carotenoids in 1 kg of yolk had the palest yolks (value 6). The highest content of carotenoids was found in eggs from home hen breeding (72.5 mg carotenoids in 1 kg of yolk) whose colour hue had the value of 10.
Keywords: carotenoid determination, analyser iCheckTM Egg photometer, sensory visual evaluation
Journal: Czech Journal of Food Sciences
Pages: 213-217
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/47/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/47/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:47-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Anwei Cheng
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Author-Name: Haiqing Yan
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Author-Workplace-Name: College of Food and Bioengineering, Qilu University of Technology, Jinan, P.R. China
Author-Name: Caijing Han
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Author-Workplace-Name: College of Food Science and Technology, Jilin Agricultural University, Changchun, P.R. China
Author-Name: Xiangyan Chen
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Author-Name: Wenliang Wang
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Author-Name: Chunyang Xie
Author-Workplace-Name: College of Food Science and Technology, Jilin Agricultural University, Changchun, P.R. China
Author-Name: Jingran Qu
Author-Workplace-Name: College of Food and Bioengineering, Qilu University of Technology, Jinan, P.R. China
Author-Name: Zhiqing Gong
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Author-Name: Xianquan Shi
Author-Workplace-Name: Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science, Jinan, P.R. China
Title: Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology
Abstract: Polyphenols, including extractable polyphenols (EPP) and non-extractable polyphenols (NEPP), are natural and secondary metabolic substances in plants that have beneficial properties to human health. However, NEPP associated with dietary fiber and protein are not taken into account in most literature data. In this paper, NEPP were released from blueberries with acid or alkaline hydrolysis methods, and the related extraction conditions were determined and optimised by response surface methodology (RSM). The results showed that NEPP yield obtained with alkaline hydrolysis was much higher than that obtained with acid treatment. The NEPP yield in alkaline hydrolysis process was significantly affected by the NaOH concentration and liquid/solid ratio, while in the acid hydrolysis process, the NEPP yield was significantly affected by the temperature, time and liquid/solid ratio. The second order polynomial models were developed for predicting NEPP content in blueberries. The optimisation of the extraction process of NEPP in blueberries would provide a good idea and basis for the application of non-extractable fractions.
Keywords: blueberry polyphenols, acid hydrolysis process, alkaline hydrolysis process, response surface analysis
Journal: Czech Journal of Food Sciences
Pages: 218-225
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/257/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/257/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:257-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Michail I. GLADYSHEV
Author-Workplace-Name: Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, Russia
Author-Workplace-Name: Siberian Federal University, Krasnoyarsk, Russia
Author-Name: Nadezhda N. SUSHCHIK
Author-Workplace-Name: Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, Russia
Author-Workplace-Name: Siberian Federal University, Krasnoyarsk, Russia
Author-Name: Galina A. GUBANENKO
Author-Workplace-Name: Siberian Federal University, Krasnoyarsk, Russia
Author-Name: Olesia N. MAKHUTOVA
Author-Workplace-Name: Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, Russia
Author-Name: Galina S. KALACHOVA
Author-Workplace-Name: Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, Russia
Author-Name: Ekaterina A. RECHKINA
Author-Workplace-Name: Siberian Federal University, Krasnoyarsk, Russia
Author-Name: Kseniya K. MALYSHEVSKAYA
Author-Workplace-Name: Siberian Federal University, Krasnoyarsk, Russia
Title: Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
Abstract: Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.
Keywords: EPA content, DHA content, n-6/n-3 ratio, fish silets, convection steam oven
Journal: Czech Journal of Food Sciences
Pages: 226-231
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/365/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/365/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:365-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Irena JANČÁŘOVÁ
Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Author-Name: Luděk JANČÁŘ
Author-Workplace-Name: Department of Chemistry, Faculty of Education, Masaryk University, Brno, Czech Republic
Author-Name: Alice NÁPLAVOVÁ
Author-Workplace-Name: Department of Chemistry, Faculty of Education, Masaryk University, Brno, Czech Republic
Author-Name: Vlastimil KUBÁŇ
Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Title: A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
Abstract: The content of free SO2 (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO2 (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagent were higher than our results since the reagent determined not only free SO2 but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1-5.3 g/l (2009) and 13.1-7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37-1.47 g/l (2009) and 6.65-2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%-38.6% for individual wines).
Keywords: sulphuration, titrated acids, tartaric acid
Journal: Czech Journal of Food Sciences
Pages: 232-240
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/323/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/323/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:323-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana KLEINOVÁ
Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy and
Author-Workplace-Name: CEITEC - Central European Institute of Technology, Mendel University in Brno, Brno, Czech Republic
Author-Name: Bořivoj KLEJDUS
Author-Workplace-Name: Department of Chemistry and Biochemistry, Faculty of Agronomy and
Author-Workplace-Name: CEITEC - Central European Institute of Technology, Mendel University in Brno, Brno, Czech Republic
Title: Determination of volatiles in beer using solid-phase microextraction in combination with gas chromatography/mass spektrometry
Abstract: Headspace solid phase microextraction and purge and trap analysis were used for the determination of volatiles in beer. These methods were compared with the analysis of unconcentrated gas phase and liquid extraction. Solid phase microextraction proved to be the most useful and was investigated more closely. Volatiles were isolated by the means of different combinations of sorbents, sorption was performed at various temperatures and times. The addition of salt to the sample and stirring of the sample were examined to enhance the analyte concentration in the gas phase. Ultrasonic bath and filtration were tested to remove carbon dioxide. Not all methods improved the sorption of volatiles. Stirring was characterised by low repeatability and ultrasonic bath causes to the loss of volatile analytes. Distribution constants of volatiles depend on their boiling points and thus different sorption temperatures are suitable for different substances.
Keywords: GC, headspace technique, solid phase, microextraction, volatile compounds
Journal: Czech Journal of Food Sciences
Pages: 241-247
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/567/2012-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/567/2012-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:567-2012-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Richard Koplík
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, and
Author-Name: Iva Klimešová
Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, and
Author-Name: Kateřina Mališová
Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Chemical Engineering, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Oto Mestek
Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Chemical Engineering, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method
Abstract: Reversed-phase liquid chromatography hyphenated with inductively coupled plasma mass spectrometry (LC-ICP-MS) was used for mercury speciation analysis in food samples. A short chromatographic column (Purospher® RP-8e, 75 ´ 4 mm, 3 µm) and a mobile phase containing 0.02 mol/l CH3COONH4 + 0.2% (v/v) 2-mercaptoethanol (2-ME) + 1% (v/v) CH3OH were applied. A repeated extraction of samples with hydrochloric acid/2-ME solution (1 mol/l HCl + 0.2% (v/v) 2-ME) was applied as the isolation step. The results were satisfactory for most food matrices (fish, shellfish, plant materials). Conversely, to analyse high-protein animal matrices, which contain mostly the inorganic form of mercury, a procedure including partial hydrolysis using hydrochloric acid should be used. For methylmercury and inorganic divalent mercury, the LOQ values of 0.3 and 2 ng/g, respectively, can be achieved if precautionary measures against contamination are fulfilled. The method was applied for the determination of methylmercury and inorganic divalent mercury in fish, vegetables, herbs and cereal products.
Keywords: mercury speciation, liquid chromatography, inductively coupled plasma-mass spectrometry
Journal: Czech Journal of Food Sciences
Pages: 249-259
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/577/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/577/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:577-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavlína NAVRÁTILOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Jana VYHNÁLKOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Lenka VORLOVÁ
Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic
Author-Name: Jaroslava JEŘÁBKOVÁ
Author-Workplace-Name: State Veterinary Institute, Jihlava, Czech Republic
Title: A plate diffusion method for detecting fluoroquinolone residues in raw cow's milk
Abstract: The plate diffusion method is a reference method in the Czech Republic for determination of residues of antimicrobial agents in raw materials and foodstuffs of animal origin. A new method using the E. coli strain ATCC 11303 for the detection of fluoroquinolones was introduced in 2008. The aim of this study was to determine the detection capability (CCβ) of this modified method using this E. coli strain for selected fluoroquinolones registered in the Czech Republic for treating diseases in cattle - danofloxacin, marbofloxacin, ciprofloxacin, enrofloxacin, and flumequine. When comparing the maximum residue limits for individual fluoroquinolones and the CCβ values determined, we can state that the method displays very good sensitivity to ciprofloxacin and enrofloxacin (20 and 40 µg/l), marbofloxacin (70 µg/l), and danofloxacin (30 µg/l). The CCβ of the method for flumequine was not found in concentrations ≤ MRL. The method did not display sensitivity to flumequine even in a concentration equal to twelve times the MRL.
Keywords: residues, milk, quinolones, microbiological method
Journal: Czech Journal of Food Sciences
Pages: 260-264
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/209/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/209/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:209-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Anna Pęksa
Author-Workplace-Name: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
Author-Name: Joanna MiedziankA
Author-Workplace-Name: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
Title: Amino acid composition of enzymatically hydrolysed potato protein preparations
Abstract: We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates obtained were determined. On the ground of the findings it was stated that the type of potato protein preparation used and conditions of enzymatic modification influenced on the properties of the hydrolysates obtained. Preparations obtained during the study were characterised by similar chemical and amino acid compositions, whereas the preparation obtained through thermal coagulation with the use of calcium lactate contained insignificantly more protein and essential amino acids. The least liable to enzymatic hydrolysis was the preparation obtained by using calcium chloride, particularly when only endopeptidase was used. The application of endopeptidase enzyme enabled to obtain 60% of proteolysis efficiency and the addition of the second enzyme (exopeptidase) to the protein solution insignificantly increased the proteolysis efficiency (to ca 70%), mainly when the preparation coagulated with the use of calcium chloride was hydrolysed. Proteolysis of the protein preparations obtained with the use of two enzymes was more favourable, particularly due to the quantity of free amino acids in and amino acids composition of the hydrolysates.
Keywords: chemical composition, potato protein hydrolysates, nutritional quality, potato protein isolates
Journal: Czech Journal of Food Sciences
Pages: 265-272
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/286/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/286/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:286-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jaromír DUCHÁČEK
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Luděk STÁDNÍK
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Martin PTÁČEK
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Jan BERAN
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Monika OKROUHLÁ
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Jaroslav ČÍTEK
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Roman STUPKA
Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Title: Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk
Abstract: We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (± 2.13%; P < 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P < 0.01) as well as main MUFA (-1.81%, P < 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.
Keywords: consumer, dairy cow, health, negative energy balance, milk fat
Journal: Czech Journal of Food Sciences
Pages: 273-279
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/360/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/360/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:360-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Iman Golpour
Author-Workplace-Name: Department of Agricultural Machinery Engineering, Faculty of Agriculture. Bu-Ali Sina University. Hamedan, Iran
Author-Name: Jafar Amiri Parian
Author-Workplace-Name: Department of Agricultural Machinery Engineering, Faculty of Agriculture. Bu-Ali Sina University. Hamedan, Iran
Author-Name: Reza Amiri Chayjan
Author-Workplace-Name: Department of Agricultural Machinery Engineering, Faculty of Agriculture. Bu-Ali Sina University. Hamedan, Iran
Title: Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network
Abstract: We identify five rice cultivars by mean of developing an image processing algorithm. After preprocessing operations, 36 colour features in RGB, HSI, HSV spaces were extracted from the images. These 36 colour features were used as inputs in back propagation neural network. The feature selection operations were performed using STEPDISC analysis method. The mean classification accuracy with 36 features for paddy, brown and white rice cultivars acquired 93.3, 98.8, and 100%, respectively. After the feature selection to classify paddy cultivars, 13 features were selected for this study. The highest mean classification accuracy (96.66%) was achieved with 13 features. With brown and white rice, 20 and 25 features acquired the highest mean classification accuracy (100%, for both of them). The optimised neural networks with two hidden layers and 36-6-5-5, 36-9-6-5, 36-6-6-5 topologies were obtained for the classification of paddy, brown, and white rice cultivars, respectively. These structures of neural network had the highest mean classification accuracy for bulk paddy, brown and white rice identification (98.8, 100, and 100%, respectively).
Keywords: stepdisc analysis, HSI, HSV back propagation algorithm, bulk images
Journal: Czech Journal of Food Sciences
Pages: 280-287
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/238/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/238/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:238-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Taťana Hofmanová
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Marie Hrušková
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Ivan Švec
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Evaluation of wheat/non-traditional flour composite
Abstract: We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.
Keywords: dietary fibre, flour, minerals, proteins, resistant starch, baking test
Journal: Czech Journal of Food Sciences
Pages: 288-295
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/311/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/311/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:311-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ivana Laknerová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Marie Holasová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Vlasta Fiedlerová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jana Rysová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Kateřina Vaculová
Author-Workplace-Name: Agrotest fyto s.r.o., Kroměříž, Czech Republic
Author-Name: Eva Mašková
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jaroslava Ehrenbergerová
Author-Workplace-Name: Department of Crop Science, Breeding and Plant Medicine, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Author-Name: Renáta Winterová
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jarmila Ouhrabková
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Václav Dvořáček
Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic
Author-Name: Petr Martinek
Author-Workplace-Name: Agrotest fyto s.r.o., Kroměříž, Czech Republic
Title: Utilisation of non-traditional forms of cereals in bakery production
Abstract: One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.
Keywords: common wheat, emmer, barley, mill fractions, bread
Journal: Czech Journal of Food Sciences
Pages: 296-301
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/245/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/245/2013-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201403-0013.txt
Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:245-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Shivraj Hariram Nile
Author-Workplace-Name: Department of Molecular Biotechnology, College of Life and Environmental Sciences, Konkuk University, Seoul, South Korea
Author-Name: Se Won Park
Author-Workplace-Name: Department of Molecular Biotechnology, College of Life and Environmental Sciences, Konkuk University, Seoul, South Korea
Title: Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms
Abstract: Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edible mushrooms for their total dietary fibre (TDF), insoluble dietary fibre (IDF), and soluble dietary fibre (SDF) contents. The TDF, IDF, and SDF contents ranged between 24-37, 12-21, and 2-4 g/100 g dry weight, respectively. The SDF as % of TDF was low in Phellinus florida (5.5%) and Phellinus rimosus (5.8%), and high in Sparassis crispa, Lentinus squarrulosus, and Lactarius sanguifluus (12.5%). Interestingly, the majority of the mushrooms had 10-11% of TDF as SDF. The TDF was high in Pleurotus djamor (37%) Cantharellus cibarius, Cantharellus clavatus, and Phellinus florida (36%), and low in Lactarius sanguifluus (24%). Also, the majority of mushrooms had average 31.6% TDF and 2.85% SDF. These results indicate that mushrooms such as Sparassis crispa, Lentinus squarrulosus, Lentinus delicious, and Cantharellus clavatus are rich sources of TDF and SDF.
Keywords: mushroom, fibers, food, composition
Journal: Czech Journal of Food Sciences
Pages: 302-307
Volume: 32
Issue: 3
Year: 2014
DOI: 10.17221/226/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/226/2013-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201403-0014.txt
Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:226-2013-CJFS