Template-Type: ReDIF-Article 1.0 Author-Name: Jana Olšovská Author-Workplace-Name: Research Institute of Brewing and Malting PLC, Prague, Czech Republic Author-Name: Pavel Čejka Author-Workplace-Name: Research Institute of Brewing and Malting PLC, Prague, Czech Republic Author-Name: Karel Sigler Author-Workplace-Name: Institute of Microbiology of the ASCR, Prague, Czech Republic Author-Name: Věra Hönigová Author-Workplace-Name: Research Institute of Brewing and Malting PLC, Prague, Czech Republic Title: The phenomenon of Czech beer: a review Abstract: The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) České pivo by the EU, are based on specific technology and use of unique raw materials. A number of chemical and sensorial markers of the Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain residual (unfermented) extract. One of the most typical characteristics of Czech beers is the difference in attenuation; its long-term recorded limit value is 4.5%. Another important characteristic typical of the Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the limit value at 29 EBC units. Also the colour, pH, and total polyphenol content are higher in the Czech-type beer. The limit parameters obtained by long-term monitoring were 11.8 EBC, 4.52 and 153 mg/l, respectively. Differences in amino acid and protein profiles and contents were also observed. Keywords: Czech beer, chemical profile, sensorial profile, statistic analysis, Czech barley cultivars, Czech hop cultivars Journal: Czech Journal of Food Sciences Pages: 309-319 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/455/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/455/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0001.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:455-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Filippo Giarratana Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Author-Name: Daniele Muscolino Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Author-Name: Chiara Beninati Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Author-Name: Graziella Ziino Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Author-Name: Alessandro Giuffrida Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Author-Name: Martino Trapani Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Author-Name: Antonio Panebianco Author-Workplace-Name: Department of Veterinary Science, University of Messina, Polo Universitario dell'Annunziata, Messina, Italy Title: Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality Abstract: We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65 specimens of L. caudatus kept in ice and stored at 2°C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P < 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish. Keywords: Trypanorhyncha, TVB-N, TMA-N, muscle parasite, specific spoilage organisms Journal: Czech Journal of Food Sciences Pages: 320-325 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/330/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/330/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0002.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:330-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Seyed Mohammad Taghi Gharibzahedi Author-Workplace-Name: Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran Author-Name: Seyed Hadi Razavi Author-Workplace-Name: Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran Author-Name: Mohammad Mousavi Author-Workplace-Name: Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran Title: Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation Abstract: Response surface methodology-central composite rotatable design (RSM-CCRD) was applied to explore the optimum media formulation for maximising canthaxanthin (CTX) biosynthesis by Dietzia natronolimnaea HS-1. The effects of three variables of enzymatically hydrolysed molasses (EHM) (16.6-33.4 g/l), sodium (Na)-citrate (21.64-28.36mM), and yeast extract (6.32-9.68 g/l) concentrations on the production of CTX, total carotenoid (TCT), and biomass dry weight (BDW) were appraised. The results showed that the quadratic effects of EHM, yeast extract, and Na-citrate contents in terms of second-order polynomial regression equations (R2 = 0.968-0.986), respectively, had the most significant effects on the produced TCT and CTX. The predicted maximum accumulation of BDW (8.88 g/l), TCT (7.24 mg/l), and CTX (6.40 mg/l) under the optimum concentrations of the media variables (26.16 g/l EHM, 8.29 g/l yeast extract, and 25.86mM Na-citrate) was very close to the experimental values determined in batch experiments. The high BDW content suggested EHM and Na-citrate as very promising feedstocks for CTX bioproduction by the bacterium studied. Keywords: enzymatic hydrolysis, sugarbeet molasses hydrolysate, carotenoid pigment, batch submerged fermentation, response surface modelling Journal: Czech Journal of Food Sciences Pages: 326-336 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/472/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/472/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0003.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:472-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alžbeta Medveďová Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Adriana Studeničová Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Ľubomír Valík Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Zuzana Horváthová Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Prevalence and growth dynamics of enterotoxinogenic Staphylococcus aureus isolates in Slovakian dairy products Abstract: We investigated the prevalence of enterotoxigenic S. aureus in the Slovakian dairy products and compared the reliability of different routine methods of identification. Out of 64 isolates, 44% were confirmed as S. aureus. There was only a little correlation in the confirmation by API Staph, VIT-Staphylococcus, and PCR detection. The PCR results revealed that 32% of S. aureus isolates possessed the selected gene for SEs enterotoxins (SEA-SEE), with sea as the most predominant gene. Neither seb nor sed genes were found throughout the collection. Additionally, the growth analysis of the isolates was performed in milk at 15°C. The growth parameters were very close to one another and were also compared with the data described in the global databases. These results provided evidence that the growth rate and lag phase duration can be determined with a high degree of reproducibility without regardless of the strain origin. Keywords: coagulaso-positive staphylococci, staphylococcal enterotoxins, PCR, growth dynamic Journal: Czech Journal of Food Sciences Pages: 337-341 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/421/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/421/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0004.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:421-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Isabel REVILLA Author-Workplace-Name: Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain Author-Name: Iris LOBOS-ORTEGA Author-Workplace-Name: Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain Author-Name: Ana VIVAR-QUINTANA Author-Workplace-Name: Area de Technología de los Alimentos, Escuela Politecnica Superior de Zamora, University of Salamanca, Zamora, Spain Author-Name: Maria Inmaculada GONZÁLEZ-MARTÍN Author-Workplace-Name: Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain Author-Name: Jose Miguel HERNÁNDEZ-HIERRO Author-Workplace-Name: Food Colour and Quality Laboratory. Department of nutrition and Food Science, University of Seville, Sevile, Spain Author-Name: Claudio GONZÁLEZ-PÉREZ Author-Workplace-Name: Departamento de Quimica Analitica, Nutricion y Bromatologia. Facultad de Ciencias Quimicas, University of Salamanca, Salamanca, Spain Title: Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions Abstract: We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A. Keywords: vitamins, cow, ewe, goat, season Journal: Czech Journal of Food Sciences Pages: 342-347 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/518/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/518/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0005.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:518-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yan Huang Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Author-Name: Zhiwu Jiang Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Author-Name: Xianyan Liao Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Author-Name: Jianping Hou Author-Workplace-Name: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China Author-Name: Xinchu Weng Author-Workplace-Name: School of Life Science, Shanghai University, Shanghai, P.R. China Title: Antioxidant activities of two novel synthetic methylbenzenediol derivatives Abstract: 2-(tert-Butyl)-5-methylbenzene-1,4-diol and 3-(tert-butyl)-5-methylbenzene-1,2-diol were synthesised by Friedel-Craft reaction of 2-methylbenzene-1,4-diol and 4-methylbenzene-1,2-diol, respectively, with tertiary butanol providing reasonable yields. The antioxidant activities of these two products, mother compounds and 2-(tert-butyl)benzene-1,4-diol were investigated and compared by means of 2,2-diphenyl-1-picrylhydrazyl radical and Rancim at test; 3-(tert-butyl)-5-methylbenzene-1,2-diol is the most potent antioxidant tested by using Rancimat test experiment. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilities of 2-methylbenzene-1,4-diol, 4-methylbenzene-1,2-diol and 2-(tert-butyl)benzene-1,4-diol are almost equal and more than twice as strong as 2-(tert-butyl)-5-methylbenzene-1,4-diol and 3-(tert-butyl)-5-methylbenzene-1,2-diol. The antioxidant activities of the five compounds evaluated by Rancimat test mainly depend on their steric synergist effects between the two phenolic hydroxyl groups in their molecules. The antioxidant activities of the five compounds mainly depend on how many 2,2-diphenyl-1-picrylhydrazyl radicals can be scavenged by one mole of them in 2,2-diphenyl-1-picrylhydrazyl test. One mole of 2-methylbenzene-1,4-diol, 4-methylbenzene-1,2-diol and 2-(tert-butyl)benzene-1,4-diol can scavenge four moles of 2,2-diphenyl-1-picrylhydrazyl radicals, but one mole of 2-(tert-butyl)-5-methylbenzene-1,4-diol or 3-(tert-butyl)-5-methylbenzene-1,2-diol can only scavenge two mole 2,2-diphenyl-1-picrylhydrazyl radicals because 2,2-diphenyl-1-picrylhydrazyl radicals are very bulky. Keywords: 2-(tert-butyl)-5-methylbenzene-1, 4-diol, 3-(tert-butyl)-5-methylbenzene-1, 2-diol, steric synergist effect, DPPH, Rancimat test Journal: Czech Journal of Food Sciences Pages: 348-353 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/283/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/283/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0006.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:283-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Jarošová Author-Workplace-Name: Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacký University in Olomouc, Czech Republic Author-Name: David Milde Author-Workplace-Name: Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacký University in Olomouc, Czech Republic Author-Name: Martin Kuba Author-Workplace-Name: Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacký University in Olomouc, Czech Republic Title: Elemental analysis of coffee: a comparison of ICP-MS and AAS methods Abstract: We determined the mineral nutrients and toxic elements (Ca, Cu, Fe, Mg, Zn, Cd, Cr, Mn, Ni, and Pb) in five types of coffee by atomic absorption spectrometry and inductively coupled plasma mass spectrometry. The decomposition of the samples took place in a microwave digestion system with HNO3 and H2O2 reagents. Partial validation of the method was performed by using the certified reference material (NCS ZC 73014). Univariate and multivariate statistical methods were used to compare both the coffee samples and the techniques used. No significant differences were found between two used methods. Significant differences occurred between the coffee samples but only the application of multivariate statistics helps to distinguish among samples from different locations. Keywords: coffea Arabica, atomic absorption spectrometry, inductively coupled plasma mass spectrometry metals, univariate statistics, multivariate statistics Journal: Czech Journal of Food Sciences Pages: 354-359 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/399/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/399/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0007.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:399-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nemanja Miletić Author-Workplace-Name: Fruit Research Institute, Čačak, Serbia Author-Name: Branko Popović Author-Workplace-Name: Fruit Research Institute, Čačak, Serbia Author-Name: Olga Mitrović Author-Workplace-Name: Fruit Research Institute, Čačak, Serbia Author-Name: Miodrag Kandić Author-Workplace-Name: Fruit Research Institute, Čačak, Serbia Author-Name: Aleksandar Leposavić Author-Workplace-Name: Fruit Research Institute, Čačak, Serbia Title: Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia Abstract: Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries > dried bilberries > dried plums > candied cherries, dried apricot > dried grapes (amber light) > candied cranberries, dried figs, dried grapes (amber dark), candied dates. The order of antioxidant capacity showed a very similar trend as the total phenolics content. Significant correlation between total phenolics content and antioxidant capacity (R = 0.9931, P < 0.001) was observed. Using HPLC, the identification of selected phenolic compounds was carried out. Most of these compounds were the most abundant in dried chokeberries and dried bilberries, and consequently the highest antioxidant capacity was found in these dried fruit species. Keywords: flavonols, hydroxycinnamic acids, HPLC, fruit processing, recommended daily intake Journal: Czech Journal of Food Sciences Pages: 360-398 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/166/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/166/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0008.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:166-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anna Angela Barba Author-Workplace-Name: Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy Author-Name: Matteo d'Amore Author-Workplace-Name: Department of Farmacy, Faculty of Pharmacy and 3Department of Industrial Engineering, Faculty of Engineering, University of Salerno, Fisciano (SA), Italy Author-Name: Monica Rispoli Author-Workplace-Name: Nestlé Italiana S.p.A., Perugina, Perugia, Italy Author-Name: Francesco Marra Author-Name: Gaetano Lamberti Title: Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents Abstract: The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product. Keywords: microwave, banana, reducing sugar, polyphenolpoly-phenol-oxidase Journal: Czech Journal of Food Sciences Pages: 369-375 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/536/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/536/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0009.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:536-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joel Girón Author-Workplace-Name: Department of Food Tecnology and Author-Name: Eugenio Ivorra Author-Workplace-Name: Department of Systems Engineering and Control, Polytechnic University of Valencia, Valencia, Spain Author-Name: Antonio J. Sánchez Author-Workplace-Name: Department of Systems Engineering and Control, Polytechnic University of Valencia, Valencia, Spain Author-Name: Isabel Fernández-Segovia Author-Workplace-Name: Department of Food Tecnology and Author-Name: José M. Barat Author-Workplace-Name: Department of Food Tecnology and Author-Name: Raúl Grau Author-Workplace-Name: Department of Food Tecnology and Title: Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham Abstract: A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60 days using a camera, spectral filter (400-1000 nm) and a halogen floodlighting system which had been were developed and calibrated for the purpose. Physico-chemical, biochemical, and microbiological properties such as pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds, and colony-forming units were determined to predict the degradation of freshness. The image spectra obtained from visible and SW-NIR spectroscopy were related to the storage time of the samples. A PLS-DA model was developed independently for packaged or unpackaged samples using the second derivative of the spectra. Mean R2 prediction obtained for cooked ham was 0.915 and 0.949 for Turkey ham. The technique developed could be applied to monitoring the freshness of commercial packed cooked ham and turkey ham as a non-destructive technique. Further studies will be needed to check the spectra obtained from samples of different commercial brands in order to evaluate more precisely the efficiency of the method. Keywords: spectroscopy, hyperspectral camera, storage time, cold meat Journal: Czech Journal of Food Sciences Pages: 376-383 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/370/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/370/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0010.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:370-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Attila Kiss Author-Workplace-Name: Eszterhazy Karoly College, Food Science Institute, Egerfood Regional Knowledge Center, Eger, Hungary Author-Name: Sandor Rapi Author-Workplace-Name: Eszterhazy Karoly College, Food Science Institute, Egerfood Regional Knowledge Center, Eger, Hungary Author-Name: Marietta Korozs Author-Workplace-Name: Eszterhazy Karoly College, Food Science Institute, Egerfood Regional Knowledge Center, Eger, Hungary Author-Name: Peter Forgo Author-Workplace-Name: Eszterhazy Karoly College, Food Science Institute, Egerfood Regional Knowledge Center, Eger, Hungary Title: Elaboration of novel extraction procedure to reveal bioactive component profile of anthocyanin-rich plants Abstract: The content of anthocyanin derivatives, antioxidant activity, and phenolic content were determined in black elderberry (Sambucus nigra L.), sweet cherry (Prunus avium L.), blackberry (Rubus fruticosus L.), black currant (Ribes nigrum L.), and blackthorn (Prunus Spinosa L.). The extraction efficiency was examined of several solvents including hot water, 2% phosphoric acid, ethanol and acetone. A new sequential (cascade) extraction procedure was developed in order to improve the efficiency of the conventional methods. This novel extraction protocol consists of 3 different steps with the prevalence of low pH extraction conditions. When comparing the effectiveness of the conventional and presently improved procedures, it was stated that significantly increased anthocyanin yields had been observed. The highest anthocyanin content, determined with HPLC method, was found in the case of sweet cherry (222.7 mg/kg) on using the three step extraction procedure. The highest antioxidant activity determined with DPPH method was also assigned to the sweet cherry sample (5272 mg/kg). The highest phenolic content was found in blackberry (434 mg/kg). Keywords: anthocyanins, antioxidant activity, phenolic content, fruits Journal: Czech Journal of Food Sciences Pages: 384-390 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/152/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/152/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0011.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:152-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Kocková Author-Workplace-Name: Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Ľubomír Valík Author-Workplace-Name: Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Title: Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods Abstract: The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68-7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored. Keywords: lactose intolerance, milk allergy, predictive microbiology, Lactobacillus rhamnosus GG, fermentation Journal: Czech Journal of Food Sciences Pages: 391-397 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/553/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/553/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0012.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:553-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka KOUŘIMSKÁ Author-Workplace-Name: Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Veronika LEGAROVÁ Author-Workplace-Name: Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Zdeňka PANOVSKÁ 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: Jan PÁNEK Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Quality of cows' milk from organic and conventional farming Abstract: The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month period (June-May). A total of 2206 samples were collected of which 528 were organic. After raw milk was processed, sensory hedonic quality of 171 pairs of organic and conventional non-standardised pasteurised whole milk samples were evaluated using the pair comparison preference test. Four parameters in raw milk, free fatty acids, urea content, somatic cell count and coliform bacteria count, showed no significant differences between the two types of production. Significantly higher contents of protein, casein, lactose, and non-fat solids were detected in conventional milk, which also had a significantly lower freezing point. On the contrary, significantly higher contents of total mesophilic bacteria count and a higher percentage of samples with positive coliform bacteria count were found in organic milk samples. Sensory analysis of pasteurised milk showed no significant hedonic difference between organic and conventional samples. Keywords: hedonic evaluation, microbiological quality, milk composition, Holsein cattle Journal: Czech Journal of Food Sciences Pages: 398-405 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/510/2012-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/510/2012-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0013.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:510-2012-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marta Pietruszka Author-Workplace-Name: Department of Spirit and Yeast Production Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Author-Name: Józef St. Szopa Author-Workplace-Name: Department of Spirit and Yeast Production Technology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Title: Agricultural distillates from Polish varieties of rye Abstract: We evaluated the effect of Polish cultivars of rye on the dynamics of fermentation and the amount and composition of the by-products in agricultural distillates obtained. The scope of research included the analysis of mashes prepared from the following rye cultivars: Dańkowskie Złote, Dańkowskie Diament, Amilo, and Amber. It has been shown that the use of the cv. Dańkowskie Diament rye had a significant effect on the concentration of acetaldehyde in the distillate obtained. Its content in this distillate was 2.5-fold higher than in the spirit obtained from rye cv. Amilo. It is also worth mentioning that in the distillate made from horyńrye cv. Amilo the lowest concentration of higher alcohols was observed. Keywords: by-products of fermentation, ethanol fermentation, higher alcohols, Secale cereale Journal: Czech Journal of Food Sciences Pages: 406-411 Volume: 32 Issue: 4 Year: 2014 DOI: 10.17221/490/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/490/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201404-0014.txt Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:490-2013-CJFS