Template-Type: ReDIF-Article 1.0
Author-Name: Maria Del Carmen Fuentes-Pérez
Author-Workplace-Name: Agrifood Technology Institute (INTAEX), Badajoz, Spain
Author-Name: Sergio Nogales-Delgado
Author-Workplace-Name: Agrifood Technology Institute (INTAEX), Badajoz, Spain
Author-Name: Maria Concepción Ayuso
Author-Workplace-Name: Agraricultural Engineering School, University of Extremadura, Badajoz, Spain
Author-Name: Diego Bohoyo-Gil
Author-Workplace-Name: Agrifood Technology Institute (INTAEX), Badajoz, Spain
Title: Different peach cultivars and their suitability for minimal processing
Abstract: Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is browning caused by polyphenol oxidase (PPO) activity on phenolic compounds. Six yellow-flesh peach cultivars, Spring Lady, Royal Glory, Ruby Rich, Summer Rich, Ryan Sun, and O'Henry, were selected. Peaches were hygienised and then samples were processed in a clean room. Slices were washed in cold tap water, dried, packaged in modified atmosphere, and stored at 4°C during 9 days; physicochemical and other quality parameters were studied. Principal Component Analysis (PCA) and correlation study were carried out in order to evaluate the relation between variables and cultivars. In conclusion, Spring Lady, Royal Glory, and Ruby Rich cultivars were the cultivars that offered the most suitable fruits for fresh-cut processing, mainly due to their low BP and PPO activity.
Keywords: fresh cut fruit, visual quality, enzymatic browning, phenolic content, polyphenol oxidase
Journal: Czech Journal of Food Sciences
Pages: 413-421
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/320/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/320/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:320-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana CHRAMOSTOVÁ
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Romana MOŠNOVÁ
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Ivana LISOVÁ
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Erik PEŠEK
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Jan DRBOHLAV
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Author-Name: Irena NĚMEČKOVÁ
Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic
Title: Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
Abstract: The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(-)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(-)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 ± 0.5 h, respectively.
Keywords: lactic acid bacteria, ABT fermented milk, l(+)-lactic acid, d(-)-lactic acid
Journal: Czech Journal of Food Sciences
Pages: 422-429
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/616/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/616/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:616-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Fang Zhou
Author-Workplace-Name: Microbiology, Technical University of Lodz, Lodz, Poland
Author-Name: Hongfei Zhao
Author-Workplace-Name: Microbiology, Technical University of Lodz, Lodz, Poland
Author-Name: Fengling Bai
Author-Workplace-Name: Engineering &
Author-Name: Piotr Dziugan
Author-Workplace-Name: Institute of Fermentation Technology &
Author-Name: Yuen Liu
Author-Workplace-Name: Microbiology, Technical University of Lodz, Lodz, Poland
Author-Name: Bolin Zhang
Author-Workplace-Name: Microbiology, Technical University of Lodz, Lodz, Poland
Title: Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
Abstract: 119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739. Strain C8 was identified as Lactobacillus plantarum based on phenotypical, physiological tests and 16S rDNA identification. The antibacterial substance produced by strain C8 was sensitive to protease but not affected by lipase and amylase and designated as bacteriocin C8. Bacteriocin was purified by salting-out, dialysis and Sephadex G50 column chromatography. Based on SDS-PAGE, bacteriocin C8 was 16.5 kDa in size, which was different from that of other bacteriocins and it might be a novel bacteriocin. Bacteriocin C8 showed a wide range of antimicrobial activity especially as it inhibited some Gram-negative bacteria. This bacteriocin was heat resistant (20 min at 121°C) and stable in the pH range of 3 to 6.
Keywords: antibacterial activity, identification, lactic acid bacteria, resistant
Journal: Czech Journal of Food Sciences
Pages: 430-436
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/270/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/270/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:270-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marta DZIUBA
Author-Workplace-Name: Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Dorota NAŁĘCZ
Author-Workplace-Name: Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Iwona SZERSZUNOWICZ
Author-Workplace-Name: Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Author-Name: Jacek WAGA
Author-Workplace-Name: Cereals Department, Plant Breeding and Acclimatization Institute, Kraków, Poland
Title: Proteomic analysis of wheat α/A- and β-gliadins
Abstract: Gliadins from the Polish common winter wheat cultivar Sukces were analysed by analytical and preparative A-PAGE combined with 2-DE method. The main aim of this study was to identify the highest possible number of a/A- and β-gliadin fractions. Gliadins from the wheat cv. Sukces were separated by 2-DE into 82 spots. Preparative A-PAGE combined with the 2-DE method supported the identification of the analysed gliadin fractions. 12 spots were identified as typical a/A-gliadins out of 40 and 7 as typical β-gliadins out of 15 separated by 2-DE.
Keywords: wheat gliadins, 2-DE, A-PAGE
Journal: Czech Journal of Food Sciences
Pages: 437-442
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/600/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/600/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:600-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Arvid Fromberg
Author-Workplace-Name: National Food Institute, Technical University of Denmark, Søborg, Denmark
Author-Name: María S. Mariotti
Author-Workplace-Name: Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago, Chile
Author-Name: Franco Pedreschi
Author-Workplace-Name: Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago, Chile
Author-Name: Sisse Fagt
Author-Workplace-Name: National Food Institute, Technical University of Denmark, Søborg, Denmark
Author-Name: Kit Granby
Author-Workplace-Name: National Food Institute, Technical University of Denmark, Søborg, Denmark
Title: Furan and alkylated furans in heat processed food, including home cooked products
Abstract: The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 µg/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, and 2-pentylfuran were present at levels in the same range as furan (885 µg/kg) and the level of 2-methylfuran (1328 µg/kg) exceeded this level in coffee.
Keywords: breakfast cereals, coffee, crisps, 2, 5-dimethylfuran, ready-to-eat products, dried fruit
Journal: Czech Journal of Food Sciences
Pages: 443-448
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/341/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/341/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:341-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Dongyan ZHAO
Author-Workplace-Name: Department of Biological and Food, Zhejiang Pharmaceutical College, Ningbo, P.R. China
Author-Workplace-Name: Department of Food Science and Engineering, Shandong Agricultural University, Taian, P.R. China
Author-Name: Qiu Yi SHI
Author-Workplace-Name: Department of Biological and Food, Zhejiang Pharmaceutical College, Ningbo, P.R. China
Author-Name: HE Xiong
Author-Workplace-Name: Department of Biological and Food, Zhejiang Pharmaceutical College, Ningbo, P.R. China
Author-Name: Jing ZHANG
Author-Workplace-Name: Department of Biological and Food, Zhejiang Pharmaceutical College, Ningbo, P.R. China
Title: A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed
Abstract: A new and hydrophilic molecularly imprinted polymer (MIP) selective for olaquindox was prepared by bulk polymerisation using methacrylic acid as the functional monomer and ethylene glycol dimethacrylate as the crosslinker. The synthesised polymer was characterised by Fourier-transform infrared and static adsorption experiments. Results showed that the MIP had good recognition and selective ability for olaquindox. A novel method based on molecularly imprinted solid-phase extraction coupled with high-performance liquid chromatography was developed for the separation and determination of trace olaquindox in feed samples. Under selected experimental conditions, the detection limit (signal-to-noise ratio = 3) was 42.2 ng/g, and the relative standard deviation (RSD) for five replicate extractions of 50 µg/l olaquindox was 4.9%. The method provided high recoveries ranging from 89.8% to 93.1% at three spiked levels with < 5% RSDs. This method was successfully applied for the analysis of olaquindox in feed.
Keywords: HPCL, molecular imprinting, SPE, olaquindox
Journal: Czech Journal of Food Sciences
Pages: 449-455
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/16/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/16/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:16-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Abdolabbas JAFARI
Author-Workplace-Name: Farm Machinery Department, Shiraz University, Shiraz, Iran
Author-Name: Adel BAKHSHIPOUR
Author-Workplace-Name: Farm Machinery Department, Shiraz University, Shiraz, Iran
Title: Inspection of quince slice dehydration stages based on extractable image features
Abstract: The relation between the moisture content of the fruit and image-based characteristics was investigated. Quince samples were dried in an oven dryer at three different temperatures (40, 50, and 60°C). Several shape, texture, and colour features of the quince slices were extracted from the images. Gradual reduction was observed in all morphological features when the moisture content of the samples decreased. Regression equations between the extracted features and moisture content of the quince slices were investigated. The moisture content prediction equations based on morphological features were more precise than the textural features while colour information did not yield any satisfactory result. To exploit the morphological and textural features simultaneously, several artificial neural network models were developed to predict the drying behaviour of quince. R2 and RMSE values were determined as 0.998, 0.008%. It was concluded that the combination of the neural networks and image processing technique has the potential to determine the moisture variations.
Keywords: machine vision, neural networks, moisture content, drying, quince
Journal: Czech Journal of Food Sciences
Pages: 456-463
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/461/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/461/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:461-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Aleš LANDFELD
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Pavla NOVOTNÁ
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jan STROHALM
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: Milan HOUŠKA
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Title: Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
Abstract: We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not cause flatulence. To enable us to control the final consistency and other sensory parameters of soya yoghurts, it was necessary to study the influence of the dry matter content on these quality parameters, i.e. the yield stress, appearance, flavour, taste, soya off-flavour, consistency, and overall impression. Establishing the relationships between the dry matter content and qualitative parameters allowed for an easy prediction of the optimal amount of dry matter to maximise soya yogurt quality from the sensory perspective. The optimum amount of dry matter was found to be 6.5%.
Keywords: yoghurt from soya milk, germination, yield point, sensorial parameters
Journal: Czech Journal of Food Sciences
Pages: 464-469
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/534/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/534/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:534-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marko KAROGLAN
Author-Workplace-Name: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Author-Name: Mirela OSREČAK
Author-Workplace-Name: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Author-Name: Luna MASLOV
Author-Workplace-Name: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Author-Name: Bernard KOZINA
Author-Workplace-Name: Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Title: Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
Abstract: The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three crop removal treatments [cluster thinning (CT), berry thinning (BT), CT+BT, and untreated control] in a randomised block design experiment. CT and CT+BT treatments reduced the grape yield but increased the mean cluster weight compared to control vines. BT alone had a little effect on the yield components. Control grapes generally had the lowest soluble solids (°Oe) and highest titratable acidity (g/l). In most cases, control wines had the lowest total phenols, flavan-3-ols, and anthocyanin concentrations, while CT+BT treatment had the highest ones followed by CT treatment. It was concluded that CT+BT produced wines with generally increased total phenols, flavan-3-ols, and anthocyanins, as well as many individual phenolic compounds. Thus, grape yield per vine seems to be strongly connected with the grape and wine compositions. The final cost-effectiveness of this canopy interventions still remains questionable.
Keywords: crop removal, anthocyanins, flavan-3-ols, phenols
Journal: Czech Journal of Food Sciences
Pages: 470-476
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/598/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/598/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:598-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Radomir MALBAŠA
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Jasmina VITAS
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Eva LONČAR
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Jovana GRAHOVAC
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Author-Name: Spasenija MILANOVIĆ
Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Title: Optimisation of the antioxidant activity of kombucha fermented milk products
Abstract: The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containing 0.8, 1.6, and 2.8% milk fat, at fermentation temperature of 37, 40, and 43°C. The fermentation process was terminated when the pH reached 4.5. Antioxidant activities to DPPH and hydroxyl radicals, the contents of MUFAs, PUFAs, vitamin C, and sensory mark, were monitored using the response surface methodology (RSM) and the method of desired function. Kombucha fermented milk products containing wild thyme (WT) showed opposite antioxidant response to DPPH and hydroxyl radicals in terms of milk fat. Optimum processing conditions for WT products in terms of antioxidant activity were: milk fat 2.78% and process temperature 37°C. In order to obtain WT products with a high sensory mark, these conditions are completely different (milk fat 1.10% and process temperature 43°C).
Keywords: tea fungus, fermentation, antioxidants, wild thyme, RSM
Journal: Czech Journal of Food Sciences
Pages: 477-484
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/447/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/447/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:447-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jacek NOWAK
Author-Workplace-Name: Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition and
Author-Name: Katarzyna SZAMBELAN
Author-Workplace-Name: Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition and
Author-Name: Włodzimierz NOWAK
Author-Workplace-Name: Department of Animal Nutrition and Feed Management, Faculty of Animal Breeding and Biology, Poznań University of Life Sciences, Poznań, Poland
Title: The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
Abstract: We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was conducted applying simultaneous saccharification and fermentation (SSF) process with Saccharomyces cerevisiae. The analysis characterised corn grains after three and six months of storage in aerobic and anaerobic conditions. The yield of ethanol fermentation was 42.43 and 39.12 l/100 kg dry matter after three and six months of storage, respectively. The storage of moist grain resulted in the reduction of higher alcohols content in the raw spirits. It was observed that the esters concentration decreased after three, but increased after six months of raw material storage. A significant increase occurred in the quantity of aldehydes detected only after three months of the corn storage. The results show that the application of SSF technology to moist corn, allows the production of bioethanol with quality comparable to that obtained with dried grain.
Keywords: bioethanol, chemical preservation, SSF, volatile compounds
Journal: Czech Journal of Food Sciences
Pages: 485-492
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/415/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/415/2013-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:415-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Sabine SAMPELS
Author-Workplace-Name: Institute of Aquaculture, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, České Budějovice, Czech Republic
Author-Name: Tomáš ZAJÍC
Author-Workplace-Name: Institute of Aquaculture, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, České Budějovice, Czech Republic
Author-Name: Jan MRÁZ
Author-Workplace-Name: Institute of Aquaculture, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, České Budějovice, Czech Republic
Title: Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
Abstract: We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SFA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best.
Keywords: DHA, EPA, TBARS, nutritional quality
Journal: Czech Journal of Food Sciences
Pages: 493-502
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/405/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/405/2013-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:405-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Petra Smrčková
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Meltem Saglamtas
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Workplace-Name: Engineering Faculty, Mersin University, Yenisehir/Mersin, Turkey
Author-Name: Taťána 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: Jaroslav Koláček
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: David Chena
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Evžen Šárka
Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Effect of process parameters on slowly digestible and resistant starch content in extrudates
Abstract: A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm.
Keywords: extrusion cooking, legumes, starch digestibility, distarch phosphate
Journal: Czech Journal of Food Sciences
Pages: 503-508
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/162/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/162/2014-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:162-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Tereza ŠKORPILOVÁ
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Anna ŠIMONIOVÁ
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Bo-Anne ROHLÍK
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Petr PIPEK
Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
Abstract: hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. Despite the theory, the detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat towith that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs
Keywords: mitochondrial enzymes, adulteration, detection, freezing, meat
Journal: Czech Journal of Food Sciences
Pages: 509-513
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/356/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/356/2013-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201405-0014.txt
Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:356-2013-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: YU Shifeng
Author-Workplace-Name: College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Workplace-Name: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
Author-Name: XU Jing
Author-Workplace-Name: College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Yongchun ZHANG
Author-Workplace-Name: College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Author-Name: Narasimha Kumar KOPPARAPU
Author-Workplace-Name: College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China
Title: Relationship between intrinsic viscosity, thermal and retrogradation properties of amylose and amylopectin
Abstract: The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled pea and potato amyloses were 46.28 ± 0.30, 123.94 ± 0.62, 136.82 ± 0.70, and 167.00 ± 1.10 ml/g, respectively; and the intrinsic viscosities of rice, maize, wrinkled pea and potato amylopectins were 77.28 ± 0.90, 154.50 ± 1.10, 162.56 ± 1.20 and 178.00 ± 1.00 ml/g, respectively. The thermal and retrogradation properties of amylose and amylopectin were investigated by differential scanning calorimeter (DSC). Results showed that the thermal enthalpy (ΔHg) was positively correlated with intrinsic viscosity, however, the onset and peak temperatures were not related to the intrinsic viscosity. The amylose and amylopectin retrogradation enthalpy values were negatively related to intrinsic viscosity, while the onset and peak temperature values of retrograded amylose and amylopectin were not related to the intrinsic viscosity during storage (except one-day storage). Furthermore, the onset and peak temperatures and retrogradation enthalpy of amylose and amylopectin changed slowly during storage at 4°C.
Keywords: DSC, enthalpy, storage, corn starch
Journal: Czech Journal of Food Sciences
Pages: 514-520
Volume: 32
Issue: 5
Year: 2014
DOI: 10.17221/394/2013-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/394/2013-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201405-0015.txt
Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:394-2013-CJFS