Template-Type: ReDIF-Article 1.0 Author-Name: Chiara BENINATI Author-Workplace-Name: Department of Veterinary Science, University of Messina, Messina, Italy Author-Name: Felix REICH Author-Workplace-Name: Institut für Lebensmittelqualität und -sicherheit, Stiftung Tierärztliche Hochschule Hannover, Hannover, Germany Author-Name: Daniele MUSCOLINO Author-Workplace-Name: Department of Veterinary Science, University of Messina, Messina, Italy Author-Name: Filippo GIARRATANA Author-Workplace-Name: Department of Veterinary Science, University of Messina, Messina, Italy Author-Name: Antonio PANEBIANCO Author-Workplace-Name: Department of Veterinary Science, University of Messina, Messina, Italy Author-Name: Günter KLEIN Author-Workplace-Name: Institut für Lebensmittelqualität und -sicherheit, Stiftung Tierärztliche Hochschule Hannover, Hannover, Germany Author-Name: Viktoria ATANASSOVA Author-Workplace-Name: Institut für Lebensmittelqualität und -sicherheit, Stiftung Tierärztliche Hochschule Hannover, Hannover, Germany Title: ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy Abstract: ESBL and MRSA-producing bacteria in food-producing animals may contribute to increased incidences of infection in humans. This study was carried out on 38 samples obtained from 32 chickens and 6 turkey products purchased at retail outlets of Hannover (Germany) and imported from Italy. The samples included the thigh, breast fillet, gizzard, sausage, liver, heart, and roll, and were processed for the detection of ESBL producing E. coli and MRSA producing Staphylococcus aureus. Twenty-six chicken products (68.4%) of the total of poultry products analysed proved to be positive for E. coli and for phenotypical detection of ESBL. Six turkey products (100%) were positive for ESBL producing E. coli. Staphylococcus aureus was found in 4 chicken products (10.52%) that resulted positive in the detection of MRSA. Serratia spp. were reported in 4 samples that were also positive for ESBL. Thirty-three E. coli isolates from the poultry and turkey products were all resistant to at least one or more of the compounds tested. The highest resistance levels were observed, notably, against ampicillin and cefotaxim. Keywords: ESBL, MRSA, antibiotic resistance, chicken, turkey, retail products Journal: Czech Journal of Food Sciences Pages: 97-102 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/428/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/428/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0001.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:428-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Gülşan DANIŞMAN Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey Author-Name: Esra ARSLAN Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey Author-Name: Ayşegül Kirca TOKLUCU Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey Title: Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating Abstract: The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70-90°C. Anthocyanin degradation fitted to a first order reaction model, while the formation of % PC followed zero order reaction kinetics. High correlations (r = 0.989-0.997) were found between anthocyanin degradation and % PC formation during heating. The activation energies for the degradation of anthocyanins and formation of % PC were 64.89 and 50.42 kJ/mol, respectively. Trolox equivalents antioxidant capacity (TEAC) values of grape juice slightly changed during heating. Keywords: red grape, monomeric anthocyanins, thermal processing, reaction kinetics, antioxidant activity Journal: Czech Journal of Food Sciences Pages: 103-108 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/446/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/446/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0002.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:446-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xinglong ZHANG Author-Workplace-Name: Department of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, P.R. China Author-Name: Xingfeng SHAO Author-Workplace-Name: Department of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, P.R. China Title: Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit Abstract: Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH for PPO was 4.5 and 5 for POD, and their optimum temperatures were 30 and 35°C, respectively. Both enzymes followed Michaelis-Menten kinetics, showing Km= 47.11 mmol/l for PPO with catechol as the substrate and Km = 153.00 mmol/l for POD with guaiacol as the substrate. PPO was much more thermolabile than POD, losing more than 40% of relative activity after 30 min of heating at 40°C. PPO activation energy was much lower than POD activation energy (ΔE# = 39.74 and 94.65 kJ/mol for PPO and POD, respectively): Both enzymes activities showed decreasing patterns as the compound concentration in the assay medium increased. 4-hexylresorcinol (4-HR), oxalic acid, and l-cysteine showed strongly inhibitive effects on the enzymes. Changes in L*, a*, and b* values were chosen to describe the browning of loquat pulp. Only PPO displayed a higher negative correlation with L* values, which indicated that PPO plays an important role in the browning of stored loquat cv. Ninghaibai. Keywords: Eriobotrya japonica, PPO, POD Journal: Czech Journal of Food Sciences Pages: 109-117 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/384/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/384/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0003.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:384-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka BLAŽEKOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Trnava, Slovak Republic Author-Name: Petra POLAKOVIČOVÁ Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Lucia MIKUŠOVÁ Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Workplace-Name: STUVITAL Ltd., Bratislava, Slovak Republic Author-Name: Kristína KUKUROVÁ Author-Workplace-Name: VUP Food Research Institute, Bratislava, Slovak Republic Author-Name: Vojtech SAXA Author-Workplace-Name: STUVITAL Ltd., Bratislava, Slovak Republic Author-Name: Zuzana CIESAROVÁ Author-Workplace-Name: VUP Food Research Institute, Bratislava, Slovak Republic Author-Name: Ernest ŠTURDÍK Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Workplace-Name: Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Trnava, Slovak Republic Author-Workplace-Name: STUVITAL Ltd., Bratislava, Slovak Republic Title: Development of innovative health beneficial bread using a fermented fibre-glucan product Abstract: The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oat breads from the qualitative and nutritional point was find. Fermentation of sourdough from a special finewholemeal oat flour fraction was optimised using potentially probiotic lactic acid bacteria Lactobacillus plantarum which resulted in 1010 CFU/gof vital bacterial cells and 2.95 g/l of lactic acid content. Wholemeal oat sourdough was characterised by stable gel consistency suitable for its technological application as a starter with 12.91% of dry matter, pH value 4.6, and significantly reduced starch content of up to 1.7%. This type of fermented fine oat flour was incorporated into a novel bakery product in the amount of up to 30% of oat portion in wheat-oat bread according to consumer preferences. The final bread was characterised by high fibre (10.15%) and β-glucan (3.09%) contents as well as a low energy value (844 kJ/100 g) with the rate of staling comparable to that of the control sample without sourdough addition during 3 days of storage. Keywords: wheat-oat bread, β -glucan, fibre, fermentation Journal: Czech Journal of Food Sciences Pages: 118-125 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/42/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/42/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0004.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:42-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Charis M. GALANAKIS Author-Workplace-Name: Innovation, Chania, Greece Author-Name: Anestis KOTANIDIS Author-Workplace-Name: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus Author-Name: Maria DIANELLOU Author-Workplace-Name: Department of Chemistry, University of Crete, Iraklio, Greece Author-Name: Vassilis GEKAS Author-Workplace-Name: Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus Title: Phenolic content and antioxidant capacity of Cypriot wines Abstract: We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines. Keywords: o-diphenols, hydroxycinnamic acid, flavonols, anthocyanins, antiradical activity Journal: Czech Journal of Food Sciences Pages: 126-136 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/335/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/335/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0005.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:335-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aziz HIRRI Author-Workplace-Name: Laboratory of Applied and Environmental Chemical Spectroscopy (LSCAE), Faculty of Sciences and Techniques, University Sultan Moulay Slimane, Beni-Mallat, Morocco Author-Name: Michele DE LUCA Author-Workplace-Name: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy Author-Name: Giuseppina IOELE Author-Workplace-Name: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy Author-Name: Abdessamad BALOUKI Author-Workplace-Name: Laboratory of Applied and Environmental Chemical Spectroscopy (LSCAE), Faculty of Sciences and Techniques, University Sultan Moulay Slimane, Beni-Mallat, Morocco Author-Name: El Mahfoud El BASSBASI Author-Workplace-Name: Laboratory of Applied and Environmental Chemical Spectroscopy (LSCAE), Faculty of Sciences and Techniques, University Sultan Moulay Slimane, Beni-Mallat, Morocco Author-Name: Fouzia KZAIBER Author-Workplace-Name: Laboratory of Applied and Environmental Chemical Spectroscopy (LSCAE), Faculty of Sciences and Techniques, University Sultan Moulay Slimane, Beni-Mallat, Morocco Author-Name: Abdelkhalek OUSSAMA Author-Workplace-Name: Laboratory of Applied and Environmental Chemical Spectroscopy (LSCAE), Faculty of Sciences and Techniques, University Sultan Moulay Slimane, Beni-Mallat, Morocco Author-Name: Gaetano RAGNO Author-Workplace-Name: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy Title: Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy Abstract: Fourier transform - infrared (FTIR) spectroscopy in connection with chemometric methodologies was used as a fast and direct analytical approach to classify citrus cultivars by the measurements on their juice. Modern multivariate analysis responds to the current needs for economic, simple, and fast methods able to classify new unknown samples with great accuracy. A set of 135 samples of citrus juice, representative of three cultivars (Hamlin, Muska, and Valencia), all picked in the same geographical area of Morocco, were analysed. Chemometric discrimination of the juice samples was achieved by principal component analysis (PCA) performed on the FTIR spectral data from the juice samples, showing an explained variance of 97.84% by considering only 2 PCs. A fully correct classification of the three Moroccan cultivars was then obtained by using Partial Least Square-Discriminant Analysis (PLS-DA) modelling procedure. Keywords: Fourier transform infrared, Multivariate analysis, cultivar classification, Principal Component Analysis, Partial Least Squares-Discriminant Analysis Journal: Czech Journal of Food Sciences Pages: 137-142 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/284/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/284/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0006.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:284-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dimitra HOUHOULA Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Egaleo, Athens, Greece Author-Name: Polytimi DIMITRIOU Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Egaleo, Athens, Greece Author-Name: Gena MENGJEZI Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Egaleo, Athens, Greece Author-Name: Vasiliki KYRANA Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Egaleo, Athens, Greece Author-Name: Vladimiros LOUGOVOIS Author-Workplace-Name: Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Egaleo, Athens, Greece Title: Quantification of parvalbumin in commercially important Mediterranean seafood species using real time PCR Abstract: The parvalbumin allergen gene was quantified in various types of seafood using RT PCR. Freshly harvested specimens from 25 species of finfish, molluscs, and crustacean shellfish, commonly consumed in the Mediterranean region, were included in the investigation. DNA was extracted using the commercial NucleoSpin Food kit. The amplification of the parvalbumin gene was performed by RT PCR. Sixteen out of the 25 species examined yielded positive amplification. Positive samples, including several species of fish (Atlantic mackerel, horse mackerel, sheepshead, red mullet, sandsmelt, pandora, saddled sea bream, gilthead sea bream, red sea bream, European sea bass, blue whiting, anchovy, sardine) and cephalopods (cuttlefish, musky octopus), exhibited largely variable thresholds differing by as much as 12 cycles. Even though equal amounts of DNA were used in PCR amplification the copy number of gene-encoded parvalbumin varied between the fish species. The assay proved to be a potential tool for the detection and label management of fish allergens in food. The studies have shown that allergic reactions to food are highly individual. For some hypersensitive patients, even trace amounts can cause life-threatening allergic reactions. The results of the present study indicate that several seafood species, commonly consumed in the Mediterranean region, may pose a threat for hypersensitive individuals. Keywords: protein quantification, Real Time PCR, seafood allergy Journal: Czech Journal of Food Sciences Pages: 143-147 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/390/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/390/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0007.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:390-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Liana-Claudia SALANŢĂ Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Maria TOFANĂ Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Sonia SOCACI Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Elena MUDURA Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Anca FĂRCAŞ Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Carmen POP Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Anamaria POP Author-Workplace-Name: Department of Food Science, Faculty of Food Science and Technology and Author-Name: Antonia ODAGIU Author-Workplace-Name: Department of Environmental Protection and Rural Development, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania Title: Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach Abstract: Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the information on the bitter acids profile of each cultivar. Chemometrics methods were applied for highlighting the statistical correlations existing between the genotype (variety), chemotype (composition), and phenotype (phenophase of cone development) with respect to the classes of biologically active compounds investigated (bitter acids). The bitter acid content of each hop cultivar was not only significantly dependent on the phenophases of the cones, but was also influenced by the harvest year. The variations in the α/β ratio as well as cohumulone and colupulone contents were low in both experimental years and the cohumulone/∑α did fraction not exceed 30% in any of the three varieties. Keywords: α -acids, β Romanian hop cultivars, Humulus lupulus, principal component analysis Journal: Czech Journal of Food Sciences Pages: 148-155 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/365/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/365/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0008.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:365-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Natalija URŠULIN-TRSTENJAK Author-Workplace-Name: University Centre Varaždin, University North, Varaždin, Croatia Author-Name: Davor LEVANIĆ Author-Workplace-Name: University Centre Varaždin, University North, Varaždin, Croatia Author-Name: Ljiljana PRIMORAC Author-Workplace-Name: Faculty of Food Technology, Osijek, Croatia Author-Name: Jasna BOŠNIR Author-Workplace-Name: Dr. Andrija Štampar Institute of Public Health, Zagreb, Croatia Author-Name: Nada VAHČIĆ Author-Workplace-Name: Faculty of Food Technology, Osijek, Croatia Author-Name: Goran ŠARIĆ Author-Workplace-Name: Faculty of Food Technology, Osijek, Croatia Title: Mineral profile of Croatian honey and differences due to its geographical origin Abstract: The proportions of twelve minerals were determined in 200 samples of the black locust honey from five Croatian regions during two seasons. The average proportions were dominated by that of K (205.57-428.05 mg/kg), followed by Ca (33.53-329.00 mg/kg) and Na (23.34-218.04mg/kg), which was in percentages as follows: K 31.69-81.34%, Ca 6.51-35.56%, and Na 7.36-23.65%. Melissopalynological and physico-chemical analysis of honey confirmed its general quality requirements and botanical origin. One-factor analysis of variance showed a significant differences between the regions in each season based on the average proportions of macro and micro elements except for Mn and Cd in season 2 (P < 0.05). t-Test enabled an insight into the significance of differences between the seasons within each region based on the average proportions of macro and micro elements. Principal components analysis (PCA) showed that Al (Bjelovar-Bilogora), Fe (Bjelovar-Bilogora and Istria), Cu (Eastern Croatia), and K (Istria) could present mineral substances typical for the black locust honey of each region. Keywords: honey, Croatia, minerals, geographical origin Journal: Czech Journal of Food Sciences Pages: 156-164 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/502/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/502/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0009.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:502-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eliška VÁCLAVÍKOVÁ Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: František KVASNIČKA Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Quality control of chondroitin sulphate used in dietary supplements Abstract: Chondroitin sulphate (CS), a complex polysaccharide isolated from animal cartilage, is used as an ingredient in dietary supplements to support joint health and/or to treat osteoarthritis. Several low-quality CS raw materials were identified in marketed products of dietary supplements. For the evaluation of the quality of CS, we present here a capillary isotachophoretic method (cITP). As a leading electrolyte for the anionic analysis of CS, a mixture of 5 mM HCl + 10 mM glycine + 0.01% of 2-hydroxyethylcellulose of pH 2.8 was used. A solution of 10 mM citric acid served as the terminating electrolyte. On a series of CS raw material samples we proved that the cITP is a suitable method for this purpose. Keywords: capillary isotachophoresis, electrophoresis Journal: Czech Journal of Food Sciences Pages: 165-173 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/326/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/326/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0010.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:326-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Radek AULICKY Author-Workplace-Name: Department of Stored Pest Control and Food Safety, Division of Crop Management System, Crop Research Institute, Prague, Czech Republic Author-Name: Vaclav STEJSKAL Author-Workplace-Name: Department of Stored Pest Control and Food Safety, Division of Crop Management System, Crop Research Institute, Prague, Czech Republic Author-Name: Milan DLOUHY Author-Workplace-Name: Lucebni zavody Draslovka a.s. Kolín, Czech Republic Author-Name: Jana LISKOVA Author-Workplace-Name: Lucebni zavody Draslovka a.s. Kolín, Czech Republic Title: Validation of hydrogen cyanide fumigation in flourmills to control the confused flour beetle Abstract: In the milling industry, the Tribolium confusum is hard to exterminate pest. We measured the concentration time product (Ct-P) achieved during the hydrogen cyanide (HCN) fumigation and examined whether the Ct-P levels in the explored Czech pilot mill were sufficient to control the field strain of T. confusum. Using an originally constructed, gastight fumigation chamber, it was estimated that the Ct-P required for the complete killing of the field strain of T. confusum was 4× higher (4.35 g/h/m3) than the levels required to kill the laboratory strain (1.25 g/h/m3). The Ct-P levels (ranging from 79 g/h/m3 to 100 g/h/m3) reached during the mill fumigations with HCN were less than half of the labelled HCN rate (240 g/h/m3). Nevertheless, the current HCN dosage is still sufficient since the Ct-P reached during the mill fumigations was at least 99× higher than that required for the exterminating to the lab strain and 18× higher than that required for the field strain extermination. These results were confirmed in mill validation testing, where 100% mortality of T. confusum adults was achieved. Keywords: mills, food safety, pest control, insecticides, fumigant Journal: Czech Journal of Food Sciences Pages: 174-179 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/303/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/303/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0011.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:303-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rei-Chu CHANG Author-Workplace-Name: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC Author-Name: LI Chia-Yen Author-Workplace-Name: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC Author-Name: Sy-Yu SHIAU Author-Workplace-Name: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC Title: Physico-chemical and sensory properties of bread enriched with lemon pomace fiber Abstract: Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0-9%), but the cohesiveness, springiness, and specific volume decreased with the fiber substitution. Both Peleg-Normand and Wiechert models fitted well the stress relaxation data of bread. The parameters (k1 and k2, as well as P0-P2 and λ2) in two models were followed significantly affected by the amount of LF. The breads enriched with LF revealed higher total phenolic contents and DPPH radical scavenging capacities than the control bread. Compared with water, methanol was a better solvent for extracting total phenolic compounds of bread. These results suggest that the addition of 3% LF can produce healthy and acceptable bread with higher phytochemicals and antioxidant capacities. Keywords: texture, rheology, stress relaxation, polyphenol, antioxidant Journal: Czech Journal of Food Sciences Pages: 180-185 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/496/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/496/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0012.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:496-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Touré Marouf SIDI SÉIBOU Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Mojmír RYCHTERA Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Karel MELZOCH Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Cassava roots: perspectives of a traditional staple for bio-solvents production Abstract: The culture media prepared from mashed cassava and cassava starch were used to test their convertibility into organic solvents such as acetone, butanol, and ethanol. The trials were conducted in Erlenmeyer flasks containing various culture media with initial starch concentrations ranging from 30 g/l to 100 g/l. Fermentation was carried out by Clostridium acetobutylicum DSM 1731. The purpose of these tests was to determine the initial starch concentration which could be used as a starting point for the fermentation in laboratory bioreactors. In this case, we used two culture media: the first one made with cassava starch (M1), and the second one with mashed fresh cassava (M2). The culture media were supplemented with organic and inorganic nutrients. Fermentation in M1 medium resulted in the production of 17.8 g/l solvents, i.e. 12.3 g/l butanol, 3.7 g/l acetone, and 1.8 g/l ethanol, while in M2 it provided 16.2 g/l solvents representing approximately 11.4 g/l of butanol, 3.0 g/l of acetone, and 1.8 g/l of ethanol. The optimum production of butanol in M1 was 12.3 g/l in 96 h of fermentation, which is a low yield of 25% and 0.13 g/l/h productivity. Although the fermentation in medium M2 was also low (with 11.4 g/l butanol optimally), it allowed to save on the nutrient supply since it was done without the addition of minerals and organic substances. Keywords: cassava starch, Clostridium acetobutylicum, acetone, butanol, ethanol, organic acid, lactic acid, acetic acid, butyric acid Journal: Czech Journal of Food Sciences Pages: 186-194 Volume: 33 Issue: 2 Year: 2015 DOI: 10.17221/447/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/447/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201502-0013.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:2:id:447-2014-CJFS