Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: INDEX OF VOLUME 34 (2016), AUTHORS INDEX Journal: Czech Journal of Food Sciences Pages: I-VIII Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/10291-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/10291-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:10291-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Imran Khan Author-Workplace-Name: Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Gangwon-do, South Korea Author-Name: Jangrez Khan Author-Workplace-Name: Department of Biochemistry, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan Author-Name: Sumaira Miskeen Author-Workplace-Name: Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Gangwon-do, South Korea Author-Name: Charles Nkufi Tango Author-Workplace-Name: Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Gangwon-do, South Korea Author-Name: Youn-Seo Park Author-Workplace-Name: Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Gangwon-do, South Korea Author-Name: Deog-Hwan Oh Author-Workplace-Name: Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Gangwon-do, South Korea Title: Prevalence and control of Listeria monocytogenes in the food industry - a review Abstract: Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very high. The majority of isolates from food products belong to serotype 4b and 1/2a. The control of L. monocytogenes can be applied throughout the food chain. Pre- and post-harvest factors such as contact of pigs with pets and pest animals, large group size, hygiene practices, and treatment of manure affected the prevalence of L. monocytogenes in the food chain. Good farm-level practices could be utilised to reduce the occurrence of L. monocytogenes in the farm environment and possibly further in the food chain. Safety and low level of this pathogen in the food chain can be possible with good agricultural practices, good manufacturing practices, and high-quality raw materials. Therefore, food processing plants must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line. Keywords: Decontamination techniques, foodborne illness, food contamination, foodborne pathogen, outbreaks, risk factors, transmission Journal: Czech Journal of Food Sciences Pages: 469-487 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/21/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/21/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0002.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:21-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jinjin Pei Author-Workplace-Name: Shaanxi Key Laboratory of Shaanxi Bioresources and Biology, Shaanxi University of Technology, Hanzhong, Shaanxi, P.R. China Author-Name: Lei Jiang Author-Workplace-Name: Shaanxi Key Laboratory of Shaanxi Bioresources and Biology, Shaanxi University of Technology, Hanzhong, Shaanxi, P.R. China Author-Name: Huiping Dai Author-Workplace-Name: College of Northwest Plateau Botany, Chinese Academy, Xining, Qing Hai, P.R. China Author-Name: Pei Chen Author-Workplace-Name: Shaanxi Business College, Shaanxi University of Technology, P.R. China Title: Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine Abstract: The application of nisin to tangerine wine was investigated in this study. Nisin was found to be active against Leuconostoc mesenteroides CICC 9008, Lactobacillus acidophilus CICC 6241, Oenococcus oeni CICC 6066, and Acetobacter pasteurianus CICC 20874. However, Saccharomyces cerevisiae was not sensitive to nisin. The inhibitory activity of nisin against these four strains was tested by adding different concentrations of nisin (25, 50, 75, and 100 μg/ml) under different pH conditions (pH 3, 3.5, 4, and 4.5). The dynamic models of nisin action against these four strains were constructed. When nisin was added in the juicing process, the growth of indicator strains was not inhibited; indicating that components in tangerine juice might impact the activity of nisin. However, the addition of nisin would decrease the concentration of SO2 added in tangerine wine production. The addition of nisin would increase the final concentration of malic acid and decrease the final concentration of lactic acid. The results indicated that nisin inhibited the natural fermentation of lactic acid. Keywords: bacteriocin, lethality, time of addition, sensorial properties Journal: Czech Journal of Food Sciences Pages: 488-494 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/545/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/545/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0003.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:545-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana ŽIAROVSKÁ Author-Workplace-Name: Department of Genetics and Plant Breeding, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Aleš RAJCHL Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Eloy FERNÁNDEZ Author-Workplace-Name: Faculty of Tropical AgriSciences, Czech University of Life Sciences in Prague, Czech Republic Author-Name: Jana PRCHALOVÁ Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology in Prague, Prague, Czech Republic Author-Name: Luigi MILELLA Author-Workplace-Name: Department of Science, University of Basilicata, Potenza, Italy Title: Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods Abstract: The identification of yacon, a medicinal plant, in tea mixtures by rapid Polymerase Chain Reaction (PCR) and the Direct Analysis in Real Time coupled with Time-of-Flight Mass Spectrometry (DART/TOF-MS) method were evaluated. Three tea products and a pure yacon tea were analysed using the molecular method PCR, concretely the intraspecific variation of the internal transcribed spacer (ITS) regions of rDNA and the DART method coupled with TOF-MS. The results show the reliability of PCR and restriction cleavage of the ITS as a combined approach to confirm the presence of yacon in herbal tea mixtures. Three fragments of approximately 700, 408, and 235 bp in length are present when yacon is a part of the herbal tea mixture. The Principal Component Analysis (PCA) based on the fingerprints of the complete Total Ion Current (TIC) mass spectra shows sufficient separation of herbal teas with and without yacon leaves. The reported methods are technically rapid and can be used as an effective tool for the purposes of yacon identification or authentication. Keywords: authentication, DraIII, ITS, yacon Journal: Czech Journal of Food Sciences Pages: 495-502 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/107/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/107/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0004.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:107-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: YU Ai-Nong Author-Workplace-Name: Environmental Engineering, Hubei University for Nationalities, Enshi, Hubei, P.R. China Author-Workplace-Name: School of Chemistry & Author-Name: Le-Pan TANG Author-Workplace-Name: School of Chemistry & Title: Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system Abstract: The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed that the browning products were produced at the first order reaction kinetics requirement, with the Ea being 114.33 kJ/mol. The mechanism for the browning development was proposed. The correlation coefficient between browning products and uncoloured intermediate products increased with the rising temperature. At temperatures below 110°C, the non-enzymatic browning reaction did not occur at all or the reaction was slow. Browning products could not be produced solely by self-degradation of l-cysteine. The amount of browning products negatively correlated with the l-ascorbic acid concentration. Keywords: Maillard, mechanism, amino acid, first order reaction, activation energy Journal: Czech Journal of Food Sciences Pages: 503-510 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/86/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/86/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0005.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:86-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Kyselka Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Lukáš Thomes Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Simona Remišová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Miroslav Dragoun Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Markéta Berčíková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Vladimír Filip Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisation Abstract: The preparation of conjugated linoleic acid (CLA)-enriched free fatty acids by industrial processes compared with our biphasic isomerisation experiments in a special designed reactor enabling the preparation of CLA esters was evaluated. Our experiments further revealed the main disadvantage of semi-synthetic alkali isomerisation to be the formation of conjugated E,E-octadecadienoic acid isomers (2.92-3.44%) and the bioavailability of free fatty acid products. Urea fractionation technology improved the quality of the reaction mixture, but at the same time the yield of rumenic acid was decreased on purification. Therefore, we decided to apply complexes of noble metals in order to isomerise linoleic acid ester derivatives. The known Wilkinson's hydrogenation catalyst, RhCl (PPh3)3, was found to be the most effective. We investigated the preparation of bioavailable CLA-enriched triacylglycerols. Special attention was paid to recycling of Wilkinson's catalyst. Keywords: rumenic acid, mass spectrometry, Wilkinson's catalyst, ionic liquids, homogeneous catalysis Journal: Czech Journal of Food Sciences Pages: 511-521 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/362/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/362/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0006.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:362-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jelena Filipović Author-Workplace-Name: Institute for Food Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Milan Ivkov Author-Workplace-Name: Department of Geography, Tourism and Hotel Management, Faculty of Science, University of Novi Sad, Novi Sad, Serbia Author-Name: Milenko Košutić Author-Workplace-Name: Institute for Food Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Vladimir Filipović Author-Workplace-Name: Department of Chemical Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Title: Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability Abstract: The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 8.99 g/100 g of flour) and a high concentration of linolenic acid (57.20 g/100 g of flour) and lower content of linoleic acid (15.98 g/100 g of flour), as well as superior ω-6/ω-3 ratio of 1 : 4. Flaxseed flour in pasta positively contributes to the daily intake of essential fatty acids recommended by nutritionists and the improvement of ω-6/ω-3 ratio. Although a new product is worse in texture quality, it will be acceptable to consumers who want to change their habits related to diet and enrich it with functional components. Keywords: flour, pasta, fatty acids, ω -3/ω -6 ratio, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 522-529 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/384/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/384/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0007.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:384-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Laetitia GEMELAS Author-Workplace-Name: Bioengineering and Food Microbial Dynamics Interfaces, University Lyon, Lyon, France Author-Workplace-Name: Philibert Savours Company, Crottet, France Author-Name: Pascal DEGRAEVE Author-Workplace-Name: Bioengineering and Food Microbial Dynamics Interfaces, University Lyon, Bourg-en-Bresse, France Author-Name: Arnaud HALLIER Author-Workplace-Name: ISARA-Lyon, Lyon, France$2 Author-Name: Yann DEMARIGNY Author-Workplace-Name: Bioengineering and Food Microbial Dynamics Interfaces, University Lyon, Lyon, France Title: Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis Abstract: Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavours like diacetyl. Fermentation parameters such as temperature, aeration, citrate addition, and the duration of each fermentation step were selected in order to boost diacetyl production. Fermented whey was then added as an ingredient to white sandwich bread which did not initially contain any butter in the recipe. Sensory analysis brought to light that the buttery aroma was under the perception threshold in the bread containing the mixture even though the fermented whey contained diacetyl. Keywords: Lactococcus lactis subsp. lactis biovar diacetylactis, buttery flavour, diacetyl, butter, pastry product Journal: Czech Journal of Food Sciences Pages: 529-533 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/127/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/127/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0008.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:127-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Samira BEIKZADEH Author-Workplace-Name: Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran Author-Name: Seyed Hadi PEIGHAMBARDOUST Author-Workplace-Name: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran Author-Name: Mehdi BEIKZADEH Author-Workplace-Name: Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran Author-Name: Mohammad ASGHARI JAVAR-ABADI Author-Workplace-Name: Road Traffic Injury Research Centre, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran; 4Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran Author-Name: Aziz HOMAYOUNI-RAD Title: Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake Abstract: The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control. Keywords: prebiotic cake, dietary fibre, quality properties, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 534-540 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/551/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/551/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0009.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:551-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Milos Beran Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Jitka Pinkrová Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Marian Urban Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Author-Name: Josef Drahorád Author-Workplace-Name: Department of Quality Features and Microbial Products, Food Research Institute Prague, Prague, Czech Republic Title: Immobilisation of endoinulinase on polyhydroxybutyrate microfibers Abstract: Due to the health benefits associated with the consumption of prebiotic short-chain fructooligosaccharides (sc-FOS) and inulooligosaccharides (IOS), there is increased interest in the use of these compounds in food products. We have developed a new biocatalyst for the production of FOS and IOS by inulin hydrolysis. Endoinulinase from Aspergillus niger Inulinase® Novozym 960 (Novozymes) was immobilised on polyhydroxybutyrate (PHB) nanofibres and microfibres by hydrophobic interactions. The PHB fibres were prepared by centrifugal spinning. FOS and IOS profiles were determined by ion-exchange chromatography with the Rezex RSO-Oligosaccharide column. The biocatalyst had very good activity and stability after repeated applications. It can be used in biocatalytic membrane reactors for the production of prebiotic oligosaccharides. Keywords: inulin, fructooligosaccharide, inulooligosaccharide, inulinase, nanofibres, PHB Journal: Czech Journal of Food Sciences Pages: 541-546 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/72/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/72/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0010.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:72-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jiahui JIN Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Xiaodan WANG Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Yunxiu HAN Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Yaoxuan CAI Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Yingming CAI Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Hongmei WANG Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Lingtao ZHU Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: XU Liping Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: Lei ZHAO Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Author-Name: LI Zhiyuan Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, P.R. China Title: Combined beef thawing using response surface methodology Abstract: Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches -8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%, and protein content is 229.603 μg, which are not significantly different from the model-predicted theoretical results (P ≥ 0.05). Keywords: microwave, Box-Behnken, thaw, ultrasound Journal: Czech Journal of Food Sciences Pages: 547-553 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/138/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/138/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0011.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:138-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bartłomiej Podpora Author-Workplace-Name: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland Author-Name: Franciszek Świderski Author-Workplace-Name: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland Author-Name: Anna Sadowska Author-Workplace-Name: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland Author-Name: Rita Rakowska Author-Workplace-Name: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland Author-Name: Grażyna Wasiak-Zys Author-Workplace-Name: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland Title: Spent brewer's yeast extracts as a new component of functional food Abstract: The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements. Keywords: brewing by-products, flavour enhancers, natural food additives Journal: Czech Journal of Food Sciences Pages: 554-563 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/419/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/419/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0012.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:419-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chun-Li SONG Author-Workplace-Name: College of Food and Bioengineering, Qiqihar University, Qiqihar, P.R. China Author-Name: Xin-Huai ZHAO Author-Workplace-Name: Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, P.R. China Title: Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinat Abstract: Caseinate, transglutaminase (TGase), and an oligochitosan of 1 kDa were used to prepare a glycated and cross-linked caseinate (GC-caseinate), aiming to assess potential changes in both the structure and gelling properties of such caseinate. The results of Fourier transform infrared analysis revealed that only GC-caseinate contained saccharide portions in its molecules, evidencing TGase-induced caseinate glycation. Circular dichroism results showed that GC-caseinate possessed a more ordered secondary structure than caseinate. Other results also demonstrated that TGase-induced modification resulted in a lower gelation temperature of GC-caseinate (59°C vs. 68°C) and increased the final tan δ value (0.30 vs. 0.15) compared to caseinate during the development of acidified gels. In addition, the acidified gels from GC-caseinate were detected to have lower water holding capacity (0.720 vs. 0.781 g/g gels), expanded gel network, and larger pore sizes than those from caseinate. It is thus evidenced that the used TGase-induced modification could confer caseinate with ordered secondary structure, expanded gel network but lower water holding capacity. Keywords: milk proteins, oligosaccharide, enzyme, glycation, cross-linking, property Journal: Czech Journal of Food Sciences Pages: 564-569 Volume: 34 Issue: 6 Year: 2016 DOI: 10.17221/423/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/423/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201606-0013.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:423-2015-CJFS