Template-Type: ReDIF-Article 1.0 Author-Name: Samaneh PEZESHK Author-Workplace-Name: Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran Author-Name: Seyed Mahdi OJAGH Author-Workplace-Name: Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran Author-Name: Alireza ALISHAHI Author-Workplace-Name: Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran Title: Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review Abstract: While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes. Keywords: plant extracts, essential oils, preservatives Journal: Czech Journal of Food Sciences Pages: 195-203 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/593/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/593/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0001.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:593-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka Sedláčková Author-Workplace-Name: Department of Public Veterinary Medicine and Animal Welfare, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Jiří Jarkovský Author-Workplace-Name: Institute of Biostatistics and Analyses, Faculty of Medicine and Faculty of Science, Masaryk University, Brno, Czech Republic Author-Name: Jiří Kalina Author-Workplace-Name: Institute of Biostatistics and Analyses, Faculty of Medicine and Faculty of Science, Masaryk University, Brno, Czech Republic Author-Name: Gorzyslaw Poleszczuk Author-Workplace-Name: Chair of Chemistry, Faculty of Natural Sciences, Szczecin University, Szczecin, Poland Author-Name: Zdeňka Svobodová Author-Workplace-Name: Department of Public Veterinary Medicine and Animal Welfare, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Title: A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds Abstract: The relationship between body weight and total mercury content in the muscle of common carp (Cyprinus carpio) from 13 uncontaminated ponds in South and West Bohemia was investigated. In total, 215 three-years-old marketable carps and 26 samples of bottom sediment were analysed. Total mercury contents (THg) in muscle and sediments were determined using an single-purpose atomic absorption spectrophotometer. The correlation between body weight and mercury content in muscle was found to be negative and statistically significant (Pearson correlation: rp = -0.269, P < 0.001). THg content in muscle significantly decreased as the body weight of carp from uncontaminated ponds increased. This is likely due to the intensive weight gain of marketable carp. Keywords: Cyprinus carpio, total mercury, sediment Journal: Czech Journal of Food Sciences Pages: 204-209 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/165/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/165/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0002.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:165-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ya-Jing SHANG Author-Workplace-Name: School of Chemical and Biological Engineering, Lanzhou Jiaotong University, Lanzhou, P.R. China Author-Name: Bao-Yong LIU Author-Workplace-Name: School of Chemical and Biological Engineering, Lanzhou Jiaotong University, Lanzhou, P.R. China Author-Name: Meng-Meng ZHAO Author-Workplace-Name: School of Chemical and Biological Engineering, Lanzhou Jiaotong University, Lanzhou, P.R. China Title: Details of the antioxidant mechanism of hydroxycinnamic acids Abstract: Antioxidant activities and free radical-mediated DNA strand breakages of five hydroxycinnamic acids were examined. Kinetic analysis of a stable galvinoxy (GO*)-scavenging reaction of hydroxycinnamic acids demonstrated that the molecular structure and the reaction medium were two important factors affecting the antioxidant mechanism and activity. In methanol, the kinetic process of the compounds, which have electron-donating groups (-OH, -OCH3) in the ortho- or para-position of 4-OH, was primarily governed by the sequential proton loss electron transfer (SPLET mechanism). While, in ethyl acetate, the reaction mechanism is predominantly direct hydrogen atom transfer (HAT mechanism). But for the compounds having only one hydroxyl, both in ethyl acetate and methanol, the reaction mechanism is only HAT. At the same time, the compound bearing o-diphenoxyl is not the most active one in our tested environment. Keywords: radical-scavenging activity, DNA strand breakage, reaction mechanisms structure-activity relationship Journal: Czech Journal of Food Sciences Pages: 210-216 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/611/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/611/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0003.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:611-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: José Luis ALEIXANDRE-TUDÓ Author-Workplace-Name: Food Technology Department, Polytechnic University of Valencia, Valencia, Spain Author-Name: Inmaculada ALVAREZ Author-Workplace-Name: Food Technology Department, Polytechnic University of Valencia, Valencia, Spain Author-Name: Maria José GARCÍA Author-Workplace-Name: Food Technology Department, Polytechnic University of Valencia, Valencia, Spain Author-Name: Victoria LIZAMA Author-Workplace-Name: Food Technology Department, Polytechnic University of Valencia, Valencia, Spain Author-Name: José Luis ALEIXANDRE Author-Workplace-Name: Food Technology Department, Polytechnic University of Valencia, Valencia, Spain Title: Application of multivariate regression methods to predict sensory quality of red wines Abstract: Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based on the definition of chemical and phenolic parameters of grapes and wines harvested at different ripening levels. Three different models including grape phenolic maturity parameters (grape), wine phenolic parameters (wine) and a combination of grape and wine phenolic parameters (grape + wine) were analysed for each of the wine sensory attributes. The grape parameter model has been presented as the best test to predict wine quality based on sensory scores. On the other hand, wine models showed lower accuracy. The combination of grape and wine parameters presented intermediate results showing sometimes good predictability. Moreover, PLS and PCR appeared as more accurate multivariate methods compared to MLR. Although MLR showed higher correlation coefficients, lower RPD values were observed, displaying thus its lower prediction accuracy. Multivariate calibration statistics appeared as a promising tool to predict wine sensory quality in an easy and inexpensive way. Keywords: PLS regression, sensory attributes, phenolic parameters Journal: Czech Journal of Food Sciences Pages: 217-227 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/370/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/370/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0004.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:370-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dİlek DEĞİRMENCİ KARATAŞ Author-Workplace-Name: Department of Horticulture Author-Name: Firat AYDIN Author-Workplace-Name: Department of Chemistry, Faculty of Agriculture, Author-Name: Isil AYDIN Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Medicinal, Dicle University, Diyarbakir, Turkey Author-Name: Hüseyin KARATAŞ Author-Workplace-Name: Department of Horticulture Title: Elemental composition of red wines in Southeast Turkey Abstract: Mineral profiles of wines and soil extracts were analysed in the five most popular international wines (Cabernet Sauvignon, Syrah, Merlot, Cot, and Tannat) and national Boğazkere, which is one of the highest-quality grapevine varieties grown in Turkey. We carried out study to establish the mineral and metal concentrations in wines from Southeast Anatolia of Turkey. The ICP-OES method was used for accurate determination of concentrations of 12 elements including Ca, Cd, Co, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn. The high levels of iron, potassium, sodium, and calcium were observed in the wine samples analysed. Major elements were also abundantly found in the soil samples. Minor element contents of wine samples were compatible with results other researches. The amount of metal content in wine is an important issue. A remarkable finding of the study was that heavy metals like Pb (found below acceptable limits only in three samples), Co, and Cd were not detected. The results obtained did not exceed the maximum acceptable limits established by the Office International de la Vigne et du Vin. Our results showed that the mineral compositions of wine and soils were interrelated. The analysis of the soil samples taken from the vineyard locations showed similar results for highest composition of major minerals. The characteristics of the wines produced in the Southeast Region of Turkey were analysed for the first time. Keywords: mineral content, Vitis vinifera L., soil, ICP-OES Journal: Czech Journal of Food Sciences Pages: 228-236 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/58/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/58/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0005.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:58-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Serena FIORITO Author-Workplace-Name: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy Author-Name: Francesco EPIFANO Author-Workplace-Name: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy Author-Name: Vito Alessandro TADDEO Author-Workplace-Name: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy Author-Name: Salvatore GENOVESE Author-Workplace-Name: Faculty of Pharmacy, "G. d'Annunzio" University of Chieti-Pescara, Chieti Scalo, Italy Title: Oxyprenylated ferulic acid derivatives in Italian citrus liqueurs Abstract: 4'-Geranyloxyferulic and boropinic acid have been recently found as phytochemicals exerting promising pharmacological effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and anti-Helicobacter pylori agents. An RP HPLC-UV/Vis method for the qualitative and quantitative analysis of these oxyprenylated derivatives in handmade citrus-based typical Italian liqueurs like limoncello, arancello, and mandarinetto was successfully performed. Concentration values showed a great variation between the different liquors, limoncello, from Abruzzo region, being the richest one both in 4'-geranyloxyferulic acid (1.68 ± 0.03 µg/ml of liquor) and boropinic acid (0.16 ± 0.01 µg/ml). Only in two cases boropinic acid was not detected. Keywords: boropinic acid, Citrus spp., 4'-geranyloxyferulic acid, limoncello, arancello, mandarinetto, Rutaceae Journal: Czech Journal of Food Sciences Pages: 237-241 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/524/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/524/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0006.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:524-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Michaela SUCHÁNKOVÁ Author-Workplace-Name: Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic Author-Name: Zlata KAPOUNOVÁ Author-Workplace-Name: Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic Author-Name: Marcela DOFKOVÁ Author-Workplace-Name: Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic Author-Name: Jiří RUPRICH Author-Workplace-Name: Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Jitka BLAHOVÁ Author-Workplace-Name: Center for Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic Author-Name: Iva KOUŘILOVÁ Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Title: Selected fruits and vegetables: comparison of nutritional value and affordability Abstract: We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated and subsequently complemented by food prices. The study was focused on elderly people over 65 years. The nutrient density score for vegetables was found significantly higher than that for fruit (P < 0.001), which implies that vegetables provide a higher amount of nutrients per energy unit. The highest nutrient-to-price ratio was observed for carrot, savoy cabbage, head cabbage, pepper, kohlrabi, green peas, and potatoes. Our results can help consumers identify affordable nutrient-rich types of fruit and vegetables and maximise the nutrient-to-calorie ratio. Keywords: dietary cost, elderly people, nutrient profile, nutrient score Journal: Czech Journal of Food Sciences Pages: 242-246 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/353/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/353/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0007.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:353-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Antonietta BAIANO Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy Author-Name: Ilaria VIGGIANI Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy Author-Name: Carmela TERRACONE Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy Author-Name: Roberto ROMANIELLO Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy Author-Name: Matteo Alessandro DEL NOBILE Author-Workplace-Name: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy Title: Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes Abstract: The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes. Keywords: antioxidant activity, functional food, phenolic compounds, sensory properties Journal: Czech Journal of Food Sciences Pages: 247-253 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/528/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/528/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0008.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:528-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jerzy BOROWSKI Author-Workplace-Name: Department of Human Nutrition Author-Name: Agnieszka NARWOJSZ Author-Workplace-Name: Department of Human Nutrition Author-Name: Eulalia Julitta BOROWSKA Author-Workplace-Name: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Katarzyna MAJEWSKA Author-Workplace-Name: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Title: The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli Abstract: Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%). Keywords: cruciferous vegetables, thermal treatment, organoleptic properties, physical properties, fibre, pectins Journal: Czech Journal of Food Sciences Pages: 254-260 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/207/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/207/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0009.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:207-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Maciej DITRYCH Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Author-Name: Edyta KORDIALIK-BOGACKA Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Author-Name: Agata CZYŻOWSKA Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland Title: Antiradical and reducing potential of commercial beers Abstract: The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that the antiradical and reducing potential varies depending on the type of beer and the processing steps involved in its production. Higher antiradical potential and polyphenol content in dark beers than in lager, dealcoholised and wheat beers were determined. A strong relationship was found between the total polyphenol content and both antiradical activity and reducing power, as measured by DPPH and FRAP assays. When any decrease in antioxidant activity as a result of storage was observed, it occurred mainly after the initial 4-week storage period. The total polyphenol content dropped more sharply than the antiradical and reducing ability over the same time periods. Keywords: antioxidants, beer, DPPH, FRAP, polyphenols Journal: Czech Journal of Food Sciences Pages: 261-266 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/658/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/658/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0010.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:658-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aleš Landfeld Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic Author-Name: Jan Tříska Author-Workplace-Name: Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic Author-Name: Josef Balík Author-Workplace-Name: Mendel University in Brno, Brno, Czech Republic Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic Author-Name: Naděžda Vrchotová Author-Workplace-Name: Global Change Research Centre, Academy of Sciences, České Budějovice, Czech Republic Author-Name: Jiří Totušek Author-Workplace-Name: Masaryk University, Brno, Czech Republic Author-Name: Danuše Lefnerová Author-Workplace-Name: Masaryk University, Brno, Czech Republic Author-Name: Pavel Híc Author-Workplace-Name: Mendel University in Brno, Brno, Czech Republic Author-Name: Eva Tománková Author-Workplace-Name: Mendel University in Brno, Brno, Czech Republic Author-Name: Radek Halama Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute in Prague, Prague, Czech Republic Title: Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes Abstract: Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonised water. We tested the influence of ozone concentration, dipping time, and storage time. All experiments were performed using grapes harvested in 2009, 2010, and 2011. The two treatments were compared relative to trans-resveratrol content in grape skins and juices (prepared from treated grapes). Keywords: grape juices, stilbens content, UV irradiation, ozonisation Journal: Czech Journal of Food Sciences Pages: 267-276 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/410/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/410/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0011.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:410-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chryssa Nouska Author-Workplace-Name: Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece Author-Name: Ioanna Mantzourani Author-Workplace-Name: Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece Author-Name: Athanasios Alexopoulos Author-Workplace-Name: Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece Author-Name: Eugenia Bezirtzoglou Author-Workplace-Name: Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece Author-Name: Argyro Bekatorou Author-Workplace-Name: Department of Chemistry, University of Patras, Patras, Greece Author-Name: Konstantoula Akrida-Demertzi Author-Workplace-Name: Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina, Greece Author-Name: Panagiotis Demertzis Author-Workplace-Name: Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina, Greece Author-Name: Stavros Plessas Author-Workplace-Name: Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece Title: Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey Abstract: The growth of Saccharomyces cerevisiae (baker's yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperature, air supply, initial sugar concentration, and substrate composition. The results showed that, in the case of kefir, the highest production yield of biomass (0.24 g/g of utilised sugar) and productivity (6.5 g/l/day) was obtained in 40/60 and 20/80% of pomegranate/cheese whey. S. cerevisiae grew easily on all substrates with higher cell mass yields (0.34 g/g) and productivities (13.1 g/l/day) compared to kefir, with the best results obtained at the ratio of 40/60 and 20/80% of pomegranate/molasses. These results are promising regarding the exploitation of non-conventional substrates, such as the juice from discarded pomegranate fruits of a currently significantly increasing market, for microbial biomass production. Keywords: baker's yeast, lactic acid bacteria, cheese whey, growth, agricultural wastes, fruit Journal: Czech Journal of Food Sciences Pages: 277-282 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/351/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/351/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0012.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:351-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Changyuan WANG Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China Author-Workplace-Name: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, P.R. China Author-Name: XU Feng Author-Workplace-Name: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, P.R. China Author-Name: LI Dan Author-Workplace-Name: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, P.R. China Author-Name: Min ZHANG Author-Workplace-Name: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China Author-Workplace-Name: College of Food Science, Beijing Technology and Business University, Beijing, P.R. China Title: Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method Abstract: The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions - RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the basis of multiple solvent extraction method. The protein fractions mainly consisted of essential amino acids except for prolamin. The amino acid composition of concentrated protein was superior to soybean protein isolation, such as valine, methionine, leucine, phenylalanine, and histidine, with similar characteristics of solubility, emulsification, and foaming. Based on the difference in amino acid composition, all these five proteins showed relatively high surface hydrophobicity more than 369.3 of prolamin. CRBP and RBPF were composed of different molecular subunits in SDS-PAGE profile. The circular dichroism spectra (CDS) in synergy showed that the primary structures of RBPF were β-protein folding and random coils with various denaturation temperatures in the range of 78.69°C for glutelin and 92.88°C for globulin. The fluorescence spectrometry assays showed that the blue shift occurred at 348 nm for globulin, while the red shift occurred for the concentrated protein, albumin, and globulin at 356.2, 348.6, and 347.0 nm, respectively. Therefore, the research presents the basic characterisation for further application of natural rice bran protein in the food industry. Keywords: rice bran protein fractions, functional properties, multiple solvent extract Journal: Czech Journal of Food Sciences Pages: 283-291 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/462/2014-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/462/2014-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201503-0013.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:462-2014-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Velíšek Title: Professor Jiří Davídek died Journal: Czech Journal of Food Sciences Pages: 293-294 Volume: 33 Issue: 3 Year: 2015 DOI: 10.17221/210/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/210/2015-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:210-2015-CJFS