Template-Type: ReDIF-Article 1.0
Author-Name: Deepavali Gadhiya
Author-Workplace-Name: Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat State, India
Author-Name: Ami Patel
Author-Workplace-Name: Department of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat State, India
Author-Name: Jashbhai B. Prajapati
Author-Workplace-Name: Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat State, India
Title: Current trend and future prospective of functional probiotic milk chocolates and related products - a review
Abstract: The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their viability in the presence of stressed surroundings throughout the manufacturing process, and their market potential with future prospects.
Keywords: antioxidants, dietary fibers, functional foods, L. helveticus MTCC 5463, microencapsulation
Journal: Czech Journal of Food Sciences
Pages: 295-301
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/676/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/676/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:676-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavel ČERMÁK
Author-Workplace-Name: Thomayer's Hospital, Prague, Czech Republic
Author-Name: Věra PALEČKOVÁ
Author-Workplace-Name: Thomayer's Hospital, Prague, Czech Republic
Author-Name: Milan HOUŠKA
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Jan STROHALM
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Pavla NOVOTNÁ
Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic
Author-Name: Alexandr MIKYŠKA
Author-Workplace-Name: Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
Author-Name: Marie JURKOVÁ
Author-Workplace-Name: Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
Author-Name: Mariola SIKOROVÁ
Author-Workplace-Name: Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Title: Inhibitory effects of fresh hops on Helicobacter pylori strains
Abstract: The goal of this work was to provide evidence for the inhibitory effects of fresh hops on the growth of Helicobacter pylori. Fresh hops were homogenised after harvest and the homogenate was treated using pascalisation (treatment with high pressure). This homogenate was used for testing the growth inhibitory effects on strains of H. pylori, a pathogenic microorganism, isolated from patients suffering from gastritis or gastric ulcers. The tests demonstrated reliable inhibitory effects and open the possibility of hops being used as a supplement to the treatment of H. pylori infections.
Keywords: hops homogenate, H. pylori, antimicrobial effect
Journal: Czech Journal of Food Sciences
Pages: 302-307
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/261/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/261/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:261-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Zuzana Hladíková
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Author-Name: Kristina Kejlová
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Author-Name: Jitka Sosnovcová
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Author-Name: Dagmar Jírová
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Author-Name: Adam Vavrouš
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Author-Name: Stanislav Janoušek
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Author-Name: Milada Syčová
Author-Workplace-Name: Regional Public Health Authority in Poprad, National Reference Centre and Laboratory for material and articles intended to come into contact with food, Poprad, Slovak Republic
Author-Name: Vladimír Špelina
Author-Workplace-Name: National Institute of Public Health, Centre of Toxicology and Health Safety, Prague, Czech Republic
Title: Microbial contamination of paper-based food contact materials with different contents of recycled fiber
Abstract: Recycled paper is commonly used in food packaging industry, especially for disposable products. The material coming into direct contact with food products must not represent a source of contamination for food in accordance with the Framework Regulation (EC) No. 1935/2004 containing the general requirements on all food contact materials. In the present study, the microbial purity of 31 paper-based materials with different contents of recycled matter (0-100%) was evaluated using a standard method based on the disintegration of paper. The results of the present study indicate the existing relation between the use of recycled fibers and the content of microorganisms. The increased amount of recycled fibers significantly increased the amount of bacteria in the paper samples. The highest content of microorganisms was observed in the case of paper with the highest recycled fiber content. Total counts of bacteria ranged from 5.0 × 101 to 1.2 × 105 CFU/g. Moulds were detected only in three paper samples. As the microorganisms present in food packaging may penetrate into foodstuffs (particularly those with high contents of water or fat) and have an adverse effect on end-consumers' health, microbial criteria for food packaging should be included into the EU legislation.
Keywords: bacteria, disposable materials, health safety, microbial purity, recycled paper
Journal: Czech Journal of Food Sciences
Pages: 308-312
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/645/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/645/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:645-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Šárka HORÁČKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science,
Author-Name: Andrea MÜHLHANSOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science,
Author-Name: Marcela SLUKOVÁ
Author-Workplace-Name: Department of Carbohydrates and Cereals and
Author-Name: Věra SCHULZOVÁ
Author-Name: Milada PLOCKOVÁ
Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science,
Title: Fermentation of soymilk by yoghurt and bifidobacteria strains
Abstract: Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C. The changes of isoflavones concentrations were also monitored in soy products. The growth of Streptococcus thermophilus and bifidobacteria was similar in both media, but Lactobacillus delbrueckii subsp. bulgaricus showed a better growth in milk. Titratable acidity and the concentrations of acids were consistently higher in cow milk than in soymilk at the end of fermentation. Bifidobacteria, compared to the yoghurt culture, were only able to acidify the media to the half values. Comparing the bifidobacteria strains, Bifidobacterium animalis subsp. lactis BB 12 exhibited a better ability to acidify milk. The strain Bifidobacterium bifidum CCDM 94 was able to release 6.90 mg/100 ml of isoflavone aglycones in soymilk.
Keywords: acetaldehyde, acetic acid, isoflavones, lactic acid
Journal: Czech Journal of Food Sciences
Pages: 313-319
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/115/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/115/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:115-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Anna KACZMAREK
Author-Workplace-Name: Department of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, Poland
Author-Name: Renata CEGIELSKA-RADZIEJEWSKA
Author-Workplace-Name: Department of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, Poland
Author-Name: Tomasz SZABLEWSKI
Author-Workplace-Name: Department of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, Poland
Author-Name: Jan ZABIELSKI
Author-Workplace-Name: Department of Food Quality Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznan, Poland
Title: TBARS and microbial  growth predicative models of pork sausage stored at different temperatures
Abstract: Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different temperatures during storage. Kinetic models of TBARS changes with respect to the temperature during storage were developed based on Arrhenius equation. The regression coefficients (R2 > 0.86) indicated the acceptability of the zero-order reaction and Arrhenius model for predicting TBARS changes. The activation energy (Ea) of TBARS was 109 kJ/mol and the corresponding rate constant (k0) was 2.6979 × 1018. External model validation was performed for the sausage stored at 12°C. A high correlation between the observed and modelled TBARS values as well as low RMSE level were obtained. The Baranyi model was fitted to the growth curves. The polynomial model predicted more accurately the influence of temperature on the growth rate, reaching the high adjusted determination coefficient (0.98). Therefore, the established models could effectively predict TBARS content and TVC growth in the emulsified pork sausages.
Keywords: lipid oxidation, microbiological quality, Arrhenius equation, square root model, TBARS
Journal: Czech Journal of Food Sciences
Pages: 320-325
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/591/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/591/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:591-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jozef Pavel
Author-Workplace-Name: Division of Crop Genetics and Breeding, Crop Research Institute, Prague-Ruzyně, Czech Republic
Author-Name: Kateřina Vaculová
Author-Workplace-Name: Agrotest Fyto, Ltd., Kroměříž, Czech Republic
Author-Name: Zuzana Faltusová
Author-Workplace-Name: Division of Crop Genetics and Breeding, Crop Research Institute, Prague-Ruzyně, Czech Republic
Author-Name: Ladislav Kučera
Author-Workplace-Name: Division of Crop Genetics and Breeding, Crop Research Institute, Prague-Ruzyně, Czech Republic
Author-Name: Irena Sedláčková
Author-Workplace-Name: Agrotest Fyto, Ltd., Kroměříž, Czech Republic
Author-Name: Ludvík Tvarůžek
Author-Workplace-Name: Agrotest Fyto, Ltd., Kroměříž, Czech Republic
Author-Name: Jaroslava Ovesná
Author-Workplace-Name: Division of Crop Genetics and Breeding, Crop Research Institute, Prague-Ruzyně, Czech Republic
Title: Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
Abstract: Malting barley grains are essential components in the beer production. Fusarium infection can have severe effects on malt and beer, because it may inhibit the enzymatic activity in malt and may induce the occurrence of gushing and changes in the colour and flavour of the finished beer. We examined the growth of the filamentous fungi Fusarium culmorum in artificially infected and non-infected barley malting grains during the first steps of the malting process and under the effects of fungicide pretreatment (Hutton and Prosaro 250 EC) of barley plants. Our study focused on the fungi growth in two distinct barley malting cultivars Bojos and Malz. Fusarium growth was investigated by quantitative real-time PCR using TagMan MGB probes. Furthermore, we focused on the Tri5 and Tri6 genes because they play the most important roles in trichothecene biosynthesis. Surprisingly, the higher transcription activity of the Tri genes was found in the fungicide-treated cultivar Malz as compared with untreated cultivars.
Keywords: real-time PCR, barley malting cultivar, fungicide pretreatment, trichothecene biosynthesis
Journal: Czech Journal of Food Sciences
Pages: 326-333
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/541/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/541/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:541-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ildikó Bénes
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: Daniela Šmogrovičová
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 Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
Abstract: The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with S. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from the others, whereas the difference between strains S. cerevisiae var. bayanus FM-R-Fix1 and MT-R1B was characterised by the production of ethyl hexanoate, ethyl octanoate (FM-R-Fix1), and isobutyl alcohol (MT-R1B).
Keywords: honeywine, yeast, sensory profile
Journal: Czech Journal of Food Sciences
Pages: 334-339
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/48/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/48/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:48-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Carina PINHO
Author-Workplace-Name: LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology,
Author-Name: M. Teresa SOARES
Author-Workplace-Name: LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology,
Author-Name: Isabel F. ALMEIDA
Author-Workplace-Name: Laboratory of Pharmaceutical Technology, Faculty of Pharmacy and
Author-Name: Ana A.R.M. AGUIAR
Author-Workplace-Name: Department of Geosciences, Environment and Spatial Plannings, Faculty of Science, University of Porto, Porto, Portugal
Author-Name: Catarina MANSILHA
Author-Workplace-Name: Environmental Health Department, National Institute of Health Doutor Ricardo Jorge, Porto, Portugal; 5LAQV-REQUIMTE, University of Porto, Porto, Portugal
Author-Name: Isabel M.P.L.V.O. FERREIRA
Author-Workplace-Name: LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology,
Title: Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
Abstract: Flavonols, anthocyanins, and radical-scavenging activity of two Portuguese onion cultivars (Branca da Póvoa, white; and Vermelha da Póvoa, red) were evaluated simulating domestic freezing conditions (-18°C). Frozen portions of onions with different periods of domestic storage at ambient temperature presented increased flavonoid content when compared with the respective composition before freezing. No significant differences were observed on radical-scavenging activity. Domestic freezing of onion portions extended its shelf life. Thus, domestic freezing can be a good alternative to prevent the loss of unused fresh onions, preserving its antioxidant capacity, since frozen onions can be a useful natural antioxidant source.
Keywords: Allium cepa L., anthocyanins, flavonols, domestic storage, frozen onions
Journal: Czech Journal of Food Sciences
Pages: 340-345
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/704/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/704/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:704-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Hana BUCHTOVÁ
Author-Workplace-Name: Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Author-Name: Đani ĐORĐEVIĆ
Author-Workplace-Name: Department of Hygiene and Meat Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Author-Name: Stanislav KOČÁREK
Author-Workplace-Name: Raps-CZ, s.r.o., Prague-Ruzyně, Czech Republic
Author-Name: Petr CHOMÁT
Author-Workplace-Name: Sealed Air s.r.o. CRYOVAC®, Prague, Czech Republic
Title: Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Abstract: The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated differently (pepper, onion, chilly, herbs, knusper, and hot) and packaged in a manner suitable for microwave heating (Darfresh® Simple Steps®). The study was carried out by using 8 skinless fillets of Lepidocybium flavobrunneum. The selected 18 parameters, i.e. dry matter/moisture, crude protein, net protein, collagen, net muscle protein, lipid, ash, saccharide, energy value, pH, water activity, salt content, total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, and thiobarbituric acid assay were evaluated. The results indicate that the sample of Chilly marinated steaks was evaluated as the best one (90.29 ± 9.82), however, the samples of Herbs (89.6 ± 13.89) and Knusper (88.64 ± 15.59) marinated steaks also received more than 85 points for the overall impression. Control sample received the smallest number of points (71.7 ± 26.54) for the overall impression.
Keywords: Escolar fish, nutritional value, sensory acceptance, freshness, marination, packaging
Journal: Czech Journal of Food Sciences
Pages: 346-353
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/435/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/435/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:435-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Irena BUDIĆ-LETO
Author-Workplace-Name: Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Author-Name: Iva HUMAR
Author-Workplace-Name: Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Author-Name: Goran ZDUNIĆ
Author-Workplace-Name: Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Author-Name: Janez HRIBAR
Author-Workplace-Name: Biotechnical Faculty, Department of Food Science, University of Ljubljana, Ljubljana, Slovenia
Author-Name: Emil ZLATIĆ
Author-Workplace-Name: Biotechnical Faculty, Department of Food Science, University of Ljubljana, Ljubljana, Slovenia
Title: Volatile compounds in Prošek dessert wines produced from white and red grapes
Abstract: Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide. Only 13 of the 61 aroma compounds showed significant differences between the varieties investigated. These results suggest that the characteristic aroma of Prošek is very complex and determined predominantly by the unique process of the grape drying.
Keywords: aroma, HS-SPME-GC-MS, cv. Pošip, cv. Plavac mali
Journal: Czech Journal of Food Sciences
Pages: 354-360
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/28/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/28/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:28-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Magdalena ZIELIŃSKA-DAWIDZIAK
Author-Workplace-Name: Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Author-Name: Paulina GÓRECKA
Author-Workplace-Name: Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Author-Name: Dorota PIASECKA-KWIATKOWSKA
Author-Workplace-Name: Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Title: Immunoreactivity of selected wines commercially available in Poland
Abstract: Taking into consideration the allergic consumers safety, the European Union imposed the duty of labelling allergenic substances used in the wine production on the wine producers. Although the rule entered into force in the course of the last three years, not properly labelled alcoholic beverages are still available on the Polish market. 25% of the beverage samples tested without the casein declaration on the label did not contain any traces of this protein. The rest of them were found to contain casein while three contained such an amount of casein which could be considered risky for hypersensitive individuals. The results were obtained with a commercial ELISA kit. The samples were also tested using slot-blot technique, which was recognised less sensitive than ELISA and therefore also less reliable. Due to the fact that the tested beverages were not properly labelled, hypersensitive people still should not buy them unless they contain clear information: "the product does not contain casein". Simultaneously, manufacturers are required to withdraw them from the market.
Keywords: casein, ELISA test, milk allergy, slot-blot analysis, wine
Journal: Czech Journal of Food Sciences
Pages: 361-366
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/142/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/142/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:142-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ibrahim DOYMAZ
Author-Workplace-Name: Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey
Author-Name: Azmi Seyhun KIPCAK
Author-Workplace-Name: Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey
Author-Name: Sabriye PISKIN
Author-Workplace-Name: Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey
Title: Microwave drying of green bean slices: drying kinetics and physical quality
Abstract: Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 600, and 800 W. From the results, it is seen that the level of microwave power affected the drying kinetics, rehydration ratio, and colour of the beans slightly. The nine best known thin-layer drying models that were used in literature were applied to the experimental data and the results showed that Midilli et al. model best fits the experimental data for the drying kinetics of green bean slices. Effective moisture diffusivity was found to be between 1.387 × 10-8 and 3.724 × 10-8 m2/s. Using modified Arrhenius type equation the activation energy was found as 19.185 kW/kg. The rehydration ratio of samples dried at 800 W was higher than those of samples at other power settings. It was observed that an increase in the microwave power increased the brightness and yellowness, on the contrary, it decreased the greenness of the dried samples.
Keywords: Phaseolus vulgaris, effective diffusivity, drying, mathematical modelling, rehydration, colour
Journal: Czech Journal of Food Sciences
Pages: 367-376
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/566/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/566/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:566-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Güzin Kaban
Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
Author-Name: Derya Bayrak
Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
Title: The effects of using turkey meat on qualitative properties of heat-treated sucuk
Abstract: The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enterobacteriaceae counts were determined and pH and aw analyses were carried out, taking samples from the batter, and also after the fermentation, heat treatment, and drying stages. The sensory and volatile compounds analyses were carried out on the final product. The use of turkey meat had a very significant effect on the pH and aw values. The stage of production also had very significant effects on the pH and aw values as well as on the lactic acid bacteria and Micrococcus/Staphylococcus counts. Heat treatment increased the pH value of the product. In all groups, terpenes constituted a major part of the volatile compounds. The use of turkey meat affected a few volatile compounds.
Keywords: turkey meat, sucuk, pH, volatile compounds, heat treatment
Journal: Czech Journal of Food Sciences
Pages: 377-383
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/2/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2/2015-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201504-0013.txt
Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:2-2015-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Francisco J.A. Paula
Author-Workplace-Name: CI & DETS, Polytechnic Institute of Viseu, Campus Politécnico, Viseu, Portugal
Author-Workplace-Name: Department of Food Engineering, ESAV, Polytechnic Institute of Viseu, Quinta da Alagoa, Viseu, Portugal
Author-Workplace-Name: URFIC, S.A., R.Ed.A.M. Coimbra, Tondela, Portugal
Author-Name: Raquel P.F. Guiné
Author-Workplace-Name: CI & DETS, Polytechnic Institute of Viseu, Campus Politécnico, Viseu, Portugal
Author-Workplace-Name: Department of Food Engineering, ESAV, Polytechnic Institute of Viseu, Quinta da Alagoa, Viseu, Portugal
Author-Name: Luísa Cruz-Lopes
Author-Workplace-Name: CI & DETS, Polytechnic Institute of Viseu, Campus Politécnico, Viseu, Portugal
Author-Workplace-Name: Environment Department, ESTGV, Polytechnic Institute of Viseu, Campus Politécnico, Viseu, Portugal
Author-Name: Armando C. Duarte
Author-Workplace-Name: Department of Chemistry & CESAM, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
Author-Name: Anabela O.S. Fragata
Author-Workplace-Name: Department of Management, Administration and Tourism, ESTGL, Polytechnic Institute of Viseu, Lamego, Portugal
Author-Name: Manuel A.L. Reis
Author-Workplace-Name: Department of Mathematics, ESTGV, Polytechnic Institute of Viseu, Campus Politécnico, Viseu, Portugal
Title: Effects of pre- and post-harvest factors on the selected elements contents in fruit juices
Abstract: Pre- and post-harvest factors determine the levels of the selected risk elements in100% fruit juices. The juices samples closely followed the Brix international reference values. Fruit juices presented the following order of the elements mean concentrations: cadmium (1.597 μg/l), chromium (2.767 μg/l), lead (20.75 μg/l), nickel (73.37 μg/l), zinc (545.9 μg/l), and iron (1792 μg/l), measured by AAS. The pre-harvest factors (origin, fruit, and agriculture) and the post-harvest factors (blending, packaging, conservation, pasteurisation, and process) were evaluated according to the manufacturers information and were correlated with the elements concentrations of fruit juices. A strong relationship was detected between the fruit species used for the juice production (i.e. pre-harvest factor) and their elements concentrations. Furthermore, multiple correspondence analysis was used for reducing the data dimension by grouping the factors. The zinc concentration was detected as a potential proxy for the identification of the fruit juices manufacturing process.
Keywords: processing effects, trace metals, atomic absorption, chemometric
Journal: Czech Journal of Food Sciences
Pages: 384-391
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/531/2014-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/531/2014-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:531-2014-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Aleksander POREDA
Author-Workplace-Name: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Krakow, Poland
Author-Name: Marek ZDANIEWICZ
Author-Workplace-Name: Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
Author-Name: Monika STERCZYŃSKA
Author-Workplace-Name: Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
Author-Name: Marek JAKUBOWSKI
Author-Workplace-Name: Department of Bioenergy Technology, University of Rzeszów, Rzeszów, Poland
Author-Name: Czesław PUCHALSKI
Author-Workplace-Name: Department of Bioenergy Technology, University of Rzeszów, Rzeszów, Poland
Title: Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
Abstract: Diatomaceous earth makes a great contribution to the amount of brewing waste. In this work, attempts were made to reduce the dosage of diatomaceous earth used during beer filtration, via the application of carrageenan at the stage of wort boiling. Carrageenan was added to the boiling wort (50 mg/l) and, after fermentation, the beer was filtered using different doses of diatomaceous earth (0.05-0.40 g/l). The filtration performance of beers obtained from carrageenan-pretreated wort was compared with the filtration of reference beer. It was found that beer produced from wort treated with carrageenan, had a significantly lower haze before filtration compared to the reference beer (other quality parameters showed no significant differences). The reference beer had a higher haze after filtration with 0.40 g/l of diatomaceous earth than the carrageenan pre-clarified beer after filtration with 0.05 g/l. It was concluded that the use of preliminary clarification of wort with carrageenan allows for a significant reduction of the diatomaceous earth application while maintaining high clarity of beer.
Keywords: fermentation, wort boiling, beer production, haze
Journal: Czech Journal of Food Sciences
Pages: 392-397
Volume: 33
Issue: 4
Year: 2015
DOI: 10.17221/92/2015-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/92/2015-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:92-2015-CJFS