Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: LIST OF REVIEWERS - 2014 Journal: Czech Journal of Food Sciences Pages: I-II Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/8010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/8010-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:8010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hüseyin BOZ Author-Workplace-Name: Department of Gastronomy and Culinary Arts, Tourism Faculty, Atatürk University Erzurum, Turkey Title: Ferulic acid in cereals - a review Abstract: Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. It is an antioxidant which neutralises free radicals (superoxide, nitric oxide, and hydroxyl radical) which could cause oxidative damage to cell membranes and DNA. Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of heart disease. Keywords: bioactive compounds, phenolic acid, antioxidant, antimicrobial, whole grain Journal: Czech Journal of Food Sciences Pages: 1-7 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/401/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/401/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0002.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:401-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Francesco Pio CASANOVA Author-Workplace-Name: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy Author-Name: Antonio BEVILACQUA Author-Workplace-Name: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy Author-Name: Leonardo PETRUZZI Author-Workplace-Name: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy Author-Name: Milena SINIGAGLIA Author-Workplace-Name: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy Author-Name: Maria Rosaria CORBO Author-Workplace-Name: Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy Title: Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis Abstract: This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var. pastorianus, Kazachstania exigua, as a function of different media (laboratory media with glucose and maltose) and sugars to screen promising yeasts for cereal-based beverages. Data were modelled by the Gompertz equation to estimate the time of metabolic adaptation (λ), the rate of CO2 production (kmax), and the maximum concentration of CO2 [(CO2)max]. Kl. lactis showed the lowest value of (CO2)max, which suggests an "attenuated" metabolic response in the medium containing glucose. K. exigua showed a reduced production of CO2 in the presence of maltose; however, the decrease of (CO2)max was not related to an increase of λ. Keywords: carbon dioxide, modelling, metabolic response, Gompertz equation, attenuation Journal: Czech Journal of Food Sciences Pages: 8-12 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/258/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/258/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0003.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:258-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavla Sedláčková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Šárka Horáčková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tiange Shi Author-Workplace-Name: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada Author-Name: Michaela Kosová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Milada Plocková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains Abstract: Bile salt hydrolase (BSH) activity of intestinal bacteria (including lactobacilli) is one of the indirect ways of decreasing a cholesterol level in human body. Tested Lactobacillus strains were isolated from various sources (faeces of fully breast-fed infants, cow's colostrum, cow's raw milk cheeses, and cow's raw milk) and identified by genotypic and phenotypic methods. All strains, including three commercial probiotic strains and six culture collection strains, were subsequently tested for their BSH activity via two methods - thin layer chromatography (TLC) and plate assay. Among all the 59 Lactobacillus strains, 15 strains were shown to be BSH positive by TLC method and only 8 of them by plate assay. Most of the BSH positive strains (9 strains) were isolated from faeces. Differences between BSH activities for sodium salts of cholyltaurine and cholylglycine were demonstrated. The TLC method was shown to be more sensitive compared to the plate assay for BSH activity determination. Keywords: Lactobacillus, bile salt hydrolase activity Journal: Czech Journal of Food Sciences Pages: 13-18 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/299/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/299/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0004.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:299-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lu SHILING Author-Workplace-Name: College of Food Science, Shihezi University, Shihezi, P.R. China Author-Name: Jiang CAIHONG Author-Workplace-Name: College of Food Science, Shihezi University, Shihezi, P.R. China Author-Name: Xu XINGLIAN Author-Workplace-Name: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China Author-Name: Xu CHENGJIAN Author-Workplace-Name: College of Food Science, Shihezi University, Shihezi, P.R. China Author-Name: Li KAIXIONG Author-Workplace-Name: College of Food Science, Shihezi University, Shihezi, P.R. China Author-Name: Shu RUIHUA Author-Workplace-Name: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China Title: Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria Abstract: An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria and Enterobacteria). Monolayer culture and double layer colour development methods for the detection of amino acid decarboxylase-positive lactic acid bacteria and Enterobacteria were established. Biogenic amine-positive bacteria strain was isolated directly from the samples. The applicability and detection level of the designed medium were quantitatively evaluated by the confirmation of the amine-forming capacity using an HPLC procedure, while tyrosine decarboxylase and lysine decarboxylase genes were detected by PCR with specific primers. The screening method showed a good correlation with the chemical analysis and molecular detection. Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Enterococcus faecium, and Enterococcus faecalis were obtained from traditional Chinese sausage. The isolation and screening of amino acid decarboxylase-positive lactic acid bacteria and Enterobacteria can be carried out simultaneously by the improved method. Keywords: amino acid decarboxylase, monolayer culture, double layer colour development Journal: Czech Journal of Food Sciences Pages: 19-26 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/197/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/197/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0005.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:197-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucie VONDRÁKOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Sabina PURKRTOVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jarmila PAZLAROVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Kateřina DEMNEROVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR Abstract: The differentiation of thermotolerant Campylobacter spp. on the species level (C. jejuni, C. coli, C. lari, and C. upsalien-sis) was provided. Identification is based on different banding patterns obtained for individual species during simple multiplex PCR where regions within the 23S rRNA gene are amplified using newly designed specific forward primers. Keywords: Campylobacteriosis, alimentary infection, 23S rRNA Journal: Czech Journal of Food Sciences Pages: 27-31 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/267/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/267/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0006.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:267-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anna GAVIGLIO Author-Workplace-Name: Department of Health, Animal Science and Food Safety, Faculty of Veterinary Medicine, University of Milan, Milano, Italy Author-Name: Alberto PIRANI Author-Workplace-Name: Department of Health, Animal Science and Food Safety, Faculty of Veterinary Medicine, University of Milan, Milano, Italy Title: Consumer perception of cured pork meats: the added value of the organic attribute Abstract: Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of course their taste. The pig sector in Italy is substantially stable, and has recently been enhanced by new forms of product differentiation, such as quality certifications. We studied consumer preferences with respect to cured meats from organic farming using a Choice Experiment (CE) and Conditional Logit (CL) approach. In order to estimate consumer attitudes towards organic cured meats, we estimated the weight of externalities that such meats produce presenting them as intrinsic attributes of the product. The final aim was therefore to examine how better health, the protection of biodiversity and the reduction of pollution can affect the choices of organic versus conventional cured meats. Given the characteristics of CE, the trade-offs among these attributes and their value in terms of consumer willingness to pay (WTP) were thus estimated. The results indicate that consumers are well-disposed to organic cured meats, and are aware of the need to support livestock productions that respect the environment and animal welfare. Keywords: choice experiment, conditional logit, consumer perception, organic pork meat Journal: Czech Journal of Food Sciences Pages: 32-36 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/233/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/233/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0007.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:233-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Husnu Sahan GURAN Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Dicle University, Diyarbakir, Turkey Author-Name: Gulsum OKSUZTEPE Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, and Technology and 3Department of Fish Processing Technology, Faculty of Fisheries, Firat University, Elazig, Turkey Author-Name: Ozlem Emir COBAN Author-Name: Gokhan Kursad INCILI Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, and Technology and 3Department of Fish Processing Technology, Faculty of Fisheries, Firat University, Elazig, Turkey Title: Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793) Abstract: The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus-Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect. Keywords: bonito fish, thyme oil, clove oil, rosemary oil, shelf-life Journal: Czech Journal of Food Sciences Pages: 37-44 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/188/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/188/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0008.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:188-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ladislav KAŠPAR Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Hana BUCHTOVÁ Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Sensory evaluation of sausages with various proportions of Cyprinus carpio meat Abstract: The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus Carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4°C, heated in water: 90°C/15 min, grilled: 200°C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages in dependence on the increasing proportion of fish material in the product. This trend was most pronounced for the factors consistency, overall appearance, general impression, sliced appearance, and tenderness. The method of cooking led to even more pronounced differences. The results showed that this type of product may be produced using ordinary technological processes and that sausages with a proportion of carp meat may be of extremely high quality in nutritional terms and attractive as a food to the consumer.. Keywords: organoleptic quality, fish product, consumption of fish meat Journal: Czech Journal of Food Sciences Pages: 45-51 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/293/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/293/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0009.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:293-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Arslan KARAKOSE Author-Workplace-Name: Turkish Standards Institution, Çorum Regional Directorate, Çorum, Turkey Author-Name: Senem SANLI Author-Workplace-Name: Department of Chemistry, Faculty of Science and Arts, Uşak University, Uşak, Turkey Author-Name: Nurullah SANLI Author-Workplace-Name: Department of Chemistry, Faculty of Science and Arts, Uşak University, Uşak, Turkey Author-Name: Ibrahim BULDUK Author-Workplace-Name: Department of Chemistry, Faculty of Science and Arts, Uşak University, Uşak, Turkey Title: Evaluation of patulin in commercial baby foods by solid phase extraction and liquid chromatography PDA detection Abstract: A simple, reliable, and rapid RP-LC method has been developed for the determination of patulin in commercial baby foods from Turkish markets. Solid phase extraction and liquid chromatography with photodiode array detection technique were used for the analysis of patulin in samples. Linearity was obtained in different concentration ranges between 0.001 and 0.050 µg/l. The recovery rates for patulin ranged from 92.85% to 100.45% with a coefficient of variation less than 3.0%. LOD and LOQ of the method were found to be 9.66 × 10-6 and 2.93 × 10-5 µg/ml, respectively. The proposed method has been extensively validated in accordance with ICH guidelines. It can be used by routine analysis laboratories within a short time of analysis. All of the detected samples containing patulin were below the level suggested by the World Health Organization. Keywords: homogenised puree, HPLC, patulin, Turkish markers, SPE Journal: Czech Journal of Food Sciences Pages: 52-57 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/198/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/198/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0010.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:198-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: T. Michlová Author-Workplace-Name: 1 and Alena HEJTMÁNKOVÁ 1Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic; 2Dairy Research Institute Ltd., Prague, Czech Republic Author-Name: H. Dragounová Author-Workplace-Name: 1 and Alena HEJTMÁNKOVÁ 1Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic; 2Dairy Research Institute Ltd., Prague, Czech Republic Author-Name: Š. Horníčková Author-Workplace-Name: 1 and Alena HEJTMÁNKOVÁ 1Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic; 2Dairy Research Institute Ltd., Prague, Czech Republic Author-Name: A. Hejtmánková Author-Workplace-Name: 1 and Alena HEJTMÁNKOVÁ 1Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic; 2Dairy Research Institute Ltd., Prague, Czech Republic Title: Factors influencing the content of vitamins A and E in sheep and goat milk Abstract: The content of lipophilic vitamins A and E was determined in samples of sheep and goat milk of different breeds coming from 9 farms in central, eastern, and southern Bohemia. Samples were collected throughout the period of lactation (from April to September). Vitamins A and E were determined by HPLC using DAD and FLD detectors. Vitamin A was determined in all samples but only α-tocopherol (out of various forms of vitamin E) was detected in all samples. The total average content of vitamins A and E in raw milk of all sheep breeds during lactation was 0.93 ± 0.07 and 2.93 ± 0.87 mg/kg, levels of these vitamins in goat milk were 0.79 ± 0.08 and 1.29 ± 0.35 mg/kg, respectively. The results showed a significantly medium and strong correlation between the content of vitamin A and E and the content of fat (R2 = 0.57 and 0.75, respectively). The year did not have any statistically significant influence on the content of monitored vitamins. The content of both vitamins is dependent on the phase of lactation. The levels of vitamins A and E were significantly lower in the early phase and significantly higher in the late phase of lactation. The amount of monitored vitamins slightly decreased during pasteurisation. A strong decrease in the content of both vitamins was observed during the first two weeks after milk storage in a freezing box at the temperature of -20°C (about 11-55%). Keywords: retinol, tocoferols, goat, sheep, storage, pasteurisation, lactation period Journal: Czech Journal of Food Sciences Pages: 58-65 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/149/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/149/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0011.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:149-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan ŠVEC Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Marie HRUŠKOVÁ Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Characteristics of wheat, barley and hemp model composites Abstract: Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 :0 50 w/w, respectively). Hemp flour of wholemeal and fine type was added to each cereal base on levels of 5 and 10%. Barley flour diminished both protein content and its quality, but it played a positive role in an increase in amylase activity. Hemp addition levelled the protein content back (at least to the value comparable to wheat flour), but its quality was worsened further correspondingly to a hemp portion. Enzymatic activity of the composite was modified weakly by the non-traditional material. Determining the SRC profiles of wheat-barley and wheat-barley-hemp blends, changes mentioned above were sufficiently verified. Keywords: composite flour, barley, hemp, solvent retention capacity, dietary fibre Journal: Czech Journal of Food Sciences Pages: 66-71 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/161/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/161/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0012.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:161-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dai Long VU Author-Workplace-Name: Art Faculty, Canakkale Onsekiz Mart University, Canakkale, Turkey Author-Name: Bensu ERTEK Author-Workplace-Name: Department of Chemistry, Science & Author-Name: Yusuf DILGIN Author-Workplace-Name: Department of Chemistry, Science & Author-Name: Libor ČERVENKA Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic Title: Voltammetric determination of tannic acid in beverages using pencil graphite electrode Abstract: The pretreated pencil graphite electrode (Pre-PGE) prepared by a chronoamperometry technique was applied for the determination of tannic acid using anodic stripping differential pulse voltammetry. The currents obtained from voltammetry measurements at optimum conditions were linearly correlated with the concentration of tannic acid. Calibration curve was obtained for tannic acid in the concentration range of 5.0- 500 × 10-9 mol/l. The limit of detection was found to be 1.5 × 10-9 mol/l. The content of tannic acid in beverage samples determined with Pre-PGE was in good agreement with that obtained by the standard spectrophotometric method. Keywords: carbon electrode, phenolic compound, stripping voltammetry Journal: Czech Journal of Food Sciences Pages: 72-76 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/221/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0013.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:221-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yan-Ling ZHAO Author-Workplace-Name: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P.R. China Author-Workplace-Name: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China Author-Name: Lan-Lan ZHU Author-Workplace-Name: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P.R. China Author-Name: Yong SUN Author-Workplace-Name: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P.R. China Author-Name: De-Qing ZHOU Author-Workplace-Name: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong Province, P.R. China Title: Determination of fluoride in Antarctic krill (Euphausia superba) using ion chromatography and its pretreatments selection Abstract: A rapid, sensitive and reliable method to quantify fluoride in Antarctic krill has been established. Four different pretreatment methods were used for the extraction of fluoride: double-deionised water extraction, sulphuric acid distillation, hydrochloric acid extraction, and pH adjustment with buffer after hydrochloric acid extraction. Four methods of comparative analysis revealed that sulphuric acid distillation was suitable preparation for ion chromatography determination of fluoride in Antarctic krill (fluoride content 288.7 ± 10.2 mg/kg). The method was partially validated in linearity, accuracy, and precision. The linear range was from 0.1 to 10.0 mg/l with the regression coefficient of 0.99998. The accuracy expressed as the recoveries of standard addition ranged from 95.3% to 101.3%, the relative standard deviation (n = 8) was 1.8-1.9%. With this method, the 3σ limit of detection was 0.06 mg/l of fluoride in Antarctic krill. Our results indicate that the method (limit of quantification 0.2 mg/l) could be well applied for the determination of fluoride in Antarctic krill. Keywords: fluoride in krill, fluoride quantification, extraction methods, preparations Journal: Czech Journal of Food Sciences Pages: 77-82 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/498/2013-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/498/2013-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0014.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:498-2013-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ibrahim DOYMAZ Author-Workplace-Name: Department of Chemical Engineering, Faculty of Arts and Science, Yildiz Technical University, Esenler, Istanbul, Turkey Author-Name: Azmi Seyhun KIPCAK Author-Workplace-Name: Department of Chemical Engineering, Faculty of Arts and Science, Yildiz Technical University, Esenler, Istanbul, Turkey Author-Name: Sabriye PISKIN Author-Workplace-Name: Department of Chemical Engineering, Faculty of Arts and Science, Yildiz Technical University, Esenler, Istanbul, Turkey Title: Characteristics of thin-layer infrared drying of green bean Abstract: The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and colour of bean slices were greatly influenced by infrared power. The drying data were fitted with five thin-layer drying models available in the literature. Results showed that Midilli et al. and Aghbashlo et al. models are superior to the other models for explaining the drying kinetics of green bean slices. Effective moisture diffusivity was calculated in the range of 6.57 × 10-10 to 4.49 × 10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 11.379 kW/kg. Keywords: effective diffusivity, activation energy, infrared power, mathematical modelling Journal: Czech Journal of Food Sciences Pages: 83-90 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/423/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/423/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0015.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:423-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jozef ŠEVCECH Author-Workplace-Name: Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Ľubica VICENOVÁ Author-Workplace-Name: Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Katarína FURDÍKOVÁ Author-Workplace-Name: Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Fedor MALÍK Author-Workplace-Name: Department of Biochemical Technology, Institute of Biotechnology and Food Science Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Title: Influence of thermal treatment on polyphenol extraction of wine cv. André Abstract: The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited. Comparing four different thermal maceration processes we have found out that the cold soak combined with classical maceration had the most significant effect on the extraction of total polyphenols and anthocyanins. Concentration of total phenols was more than 27% higher than in a thermovinificated sample. These techniques have also offered wines with the highest colour intensity. There was no considerable influence of maceration on the main products of ethanol fermentation but an effect on the concentration of total acids in wine was observed. In all cases fermentation caused a decrease of total phenols in André wines. Keywords: temperature, wine, grape, colour Journal: Czech Journal of Food Sciences Pages: 91-96 Volume: 33 Issue: 1 Year: 2015 DOI: 10.17221/286/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/286/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201501-0016.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:286-2014-CJFS