Template-Type: ReDIF-Article 1.0 Author-Name: Ohood Hasan ALMOHAMMADI Author-Workplace-Name: Department of Forensic Chemistry, College of Forensic Sciences Author-Name: Abdulsallam BAKDASH Author-Workplace-Name: Department of Forensic Chemistry, College of Forensic Sciences Author-Workplace-Name: Arab Society for Forensic Sciences and Forensic Medicine, Naif Arab University for Security Sciences, Riyadh, Saudi Arabia Author-Name: Nael Abu TAHA Author-Workplace-Name: Department of Zoology, Bioproducts Research Chair (BRC), College of Science, King Saud University, Riyadh, Saude Arabia$2 Author-Name: Ali ABU-RUMMAN Author-Workplace-Name: Department of Forensic Chemistry, College of Forensic Sciences Author-Name: Sachil KUMAR Author-Workplace-Name: Arab Society for Forensic Sciences and Forensic Medicine, Naif Arab University for Security Sciences, Riyadh, Saudi Arabia Title: Chemical composition of propolis from the Baha region in Saudi Arabia Abstract: The chemical composition of organic compounds in the extractable organic matter of propolis collected from the Baha region of Saudi Arabia was investigated. The propolis samples were extracted with methanol followed by column chromatography and collected in fractions (15 ml), then analysed by gas chromatography-mass spectrometry (GC-MS). Samples were injected with and without derivatization using BSTFA simultaneously. The results showed that a total of 61 chemical compounds were characterized and identified by analysing each of the fractions. Out of these, 33 compounds have not been reported previously. The Baha sample contains a high amount of aromatic acids, alcohol and phenol aldehydes. In addition to these, some other compounds (aliphatic acids, sugar derivatives, steroid derivatives and flavone derivatives) were also present. Some of the identified compounds have shown diverse biological activities: antimicrobial, anti-inflammatory, and analgesic activities. Methanolic extraction of propolis followed by column chromatography and GC-MS resulted in the separation of a high number of compounds compared with propolis samples from different geographical regions. The new identified compounds were found related to the flora of the Baha region. Therefore, the composition of propolis differs according to the plants found in the area in which it is produced. This may be used in the determination of a geographical area as the source of a propolis sample. Keywords: chemical analysis, chromatography, methanol extraction, Baha propolis, bees Journal: Czech Journal of Food Sciences Pages: 109-118 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/119/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/119/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0001.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:119-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iwona SZERSZUNOWICZ Author-Name: Dorota NAŁĘCZ Author-Workplace-Name: Chair of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland Title: The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity Abstract: The physico-chemical properties of oat proteins (globulins) were determined and an analysis was done whether products of in silico proteolysis contain mono- and multi-functional peptides with various biological activity. The MW(s), calculated by the ProtParam program, for precursors of 12S and 11S globulins and proteins without signal peptides were in the range of 50.78-61.86 kDa. The pH at which the solubility of the proteins under analysis was the lowest ranged from 7.29 to 9.44. A simulation of proteolysis with three enzymes (pepsin, trypsin, and chymotrypsin A) in the optimum conditions of the enzyme action can produce 6-8 bi-functional, 5-10 mono-functional biopeptides from oat globulins (12S, 11S globulins), and one tri-functional biopeptide (VY). The mono-functional biopeptides exhibited the activity of DPPIV inhibitors or ACE inhibitors, and the multi-functional biopeptides can exhibit the activity of inhibitors of both enzymes (DPPIV and ACE). Sensory peptides accounted for 43% of all the released mono- and multi-functional biopeptides. Keywords: in silico proteolysis, multifunctional biopeptides, oat storage proteins, protein database Journal: Czech Journal of Food Sciences Pages: 119-125 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/455/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/455/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0002.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:455-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza SOVOVÁ Author-Name: Barbora KŘÍŽOVÁ Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Author-Name: Jaroslava OVESNÁ Author-Workplace-Name: Department of Molecular Genetics, Crop Research Institute, Prague, Czech Republic Title: Determining the optimal method for DNA isolation from fruit jams Abstract: DNA extraction is a crucial step in PCR analysis especially when analysing food samples that can be degraded and can potentially contain PCR-inhibiting substances. In this study, we compared the suitability of three DNA extraction methods - two kits: DNeasy® Plant Mini Kit and NucleoSpin® Food, and the CTAB method - for DNA extraction from commercial fruit jams. Fourteen jams with different contents of fruit, sugar and other additives were extracted in triplicate using the above-mentioned methods directly and after a washing step. The concentration and optical density were analysed using UV spectrophotometry and the amplifiability of the obtained DNA was evaluated using a PCR assay targeting a sequence coding for chloroplast tRNA-Leu. Samples isolated using the NucleoSpin® Food kit contained non-amplifiable DNA in eight cases, and samples isolated using the CTAB method could not be quantified. The DNeasy® Plant Mini Kit thus proved to be the most suitable method, since well-amplifiable DNA was obtained for all the analysed samples. Keywords: DNA amplifiability, DNA extraction, food analysis, food quality Journal: Czech Journal of Food Sciences Pages: 126-132 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/340/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/340/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0003.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:340-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: David CHENA ALDAO Author-Workplace-Name: Department of Carbohydrates and Cereals and Author-Name: Evžen ŠÁRKA Author-Workplace-Name: Department of Carbohydrates and Cereals and Author-Name: Pavel ULBRICH Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Eva MENŠIKOVÁ Author-Workplace-Name: Department of Carbohydrates and Cereals and Title: Starch nanoparticles - two ways of their preparation Abstract: Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase. Keywords: acid hydrolysis, crystallisation, enzymolysis, nanobiotechnology, short-chain amylose Journal: Czech Journal of Food Sciences Pages: 133-138 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/371/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/371/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0004.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:371-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Honorata DANILČENKO Author-Workplace-Name: Agriculture and Food Sciences Institute, Agronomy faculty, Aleksandras Stulginskis University, Akademija, Kaunas distr., Lithuania, Author-Name: Elvyra JARIENÉ Author-Workplace-Name: Agriculture and Food Sciences Institute, Agronomy faculty, Aleksandras Stulginskis University, Akademija, Kaunas distr., Lithuania, Author-Name: Dalé TELEVIČIUTÉ Author-Workplace-Name: Agriculture and Food Sciences Institute, Agronomy faculty, Aleksandras Stulginskis University, Akademija, Kaunas distr., Lithuania, Author-Name: Skaidré SUPRONIENÉ Author-Workplace-Name: Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Kdainiai distr., Lithuania Author-Name: Jurgita KULAITIENÉ Author-Workplace-Name: Agriculture and Food Sciences Institute, Agronomy faculty, Aleksandras Stulginskis University, Akademija, Kaunas distr., Lithuania, Author-Name: Živilé TARASEVIČIENÉ Author-Workplace-Name: Agriculture and Food Sciences Institute, Agronomy faculty, Aleksandras Stulginskis University, Akademija, Kaunas distr., Lithuania, Author-Name: Alvyra ŠLEPETIENÉ Author-Workplace-Name: Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Kdainiai distr., Lithuania Author-Name: Judita ČERNIAUSKIENÉ Author-Workplace-Name: Agriculture and Food Sciences Institute, Agronomy faculty, Aleksandras Stulginskis University, Akademija, Kaunas distr., Lithuania, Title: Reduced microbiological contamination following irrigation of germinated seed for foods Abstract: Germinated seeds are rich in various nutrients but are vulnerable to fungal contamination which favours micromycete formation on the sprouts. The main aim of this work was an investigation of strategies to reduce the contamination of sprouted seed foods. Over the course of 96 hours of sprouting, seeds of organic spring wheat (Triticum aestivum L.), winter wheat (Triticum aestivum L.), naked oat (Avena nuda L.), triticale (xTriticosecale) and rye (Secale cereale L.) were irrigated in water filtered using the Pazdroid Med-1500 filtration device with and without 4% ethyl alcohol. Germinated seeds were stored at 18°C for one, three and seven days and the levels of Mucor spp., Penicillium spp., Alternaria spp., Aspergillus spp., Fusarium spp. and Bipolaris spp were determined. Micromycete numbers were greater in sprouted winter wheat and rye but were reduced when these were soaked and irrigated with filtered water and filtered water containing 4% ethyl alcohol. Filtered water led to greater reductions in micromycete numbers in sprouted winter and spring wheat than in other seeds. Keywords: cereals, filtered water, pathogens, sprouted seeds Journal: Czech Journal of Food Sciences Pages: 139-145 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/267/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/267/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0005.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:267-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucia GHARWALOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Leona PAULOVÁ Author-Name: Petra PATÁKOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Barbora BRANSKÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Karel MELZOCH Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production Abstract: Biotechnological production of lactic acid has experienced a boom that is hindered only by the lack of low-cost, abundant material that might be used as a substrate for lactic acid bacteria. Such material should contain not only carbon but also complex nitrogen sources, amino acids and vitamins necessary for the balanced growth of the bacteria. Here, for the first time, a combination of hydrolysates of wheat straw and chicken feathers was used as a complete waste cultivation medium for lactic acid production. It was shown to be a promising substrate for lactic acid production, reducing the medium price by 73% compared with MRS broth, providing more than 98% lactic acid yield and high productivity (2.28 ± 0.68 g/l/h) in a fed-batch process using Lactobacillus reuterii LHR14. Keywords: agricultural waste, fermentation, food industry wastes, lactic acid bacteria Journal: Czech Journal of Food Sciences Pages: 146-153 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/461/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/461/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0006.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:461-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Haluk ERGEZER Author-Name: Halil Ibrahim KAYA Author-Workplace-Name: Department of Food Engineering, University of Pamukkale, Denizli, Turkey Author-Name: Ömer ŞIMŞEK Author-Workplace-Name: Department of Food Engineering, University of Pamukkale, Denizli, Turkey Title: Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties Abstract: The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculated to each RBP to follow the antimicrobial activity. An evaluation of the instrumental colour, pH, total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS and microbiological properties was carried out during storage. The evaluation revealed that the a* value decreased significantly, so that the reduction level of the AE500 and AE1000 samples during storage was 35, 57, and 56%, respectively, in the control. AE addition slightly decreased the pH of RBPs, which varied between 5.72 and 5.96. The TPC and DPPH values of samples with added 500 and 1000 ppm AE were 2 to 3-fold and 3 to 7-fold higher than in the control, respectively. Also, the TBARS values were determined as 43 and 54% lower than in the control at the end of storage when 500 and 1000 ppm AE were used. The AE in RBP inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mould in a concentration-dependent manner. AE prevented the growth of E. coli ATCC25922 and L. monocytogenes ATCC19118 inoculated to the RBPs. In conclusion, 1000 ppm AE was sufficient for antioxidant and antimicrobial activity in RBP. To our knowledge, this is the first study that presents the antioxidant and antimicrobial activity of AE used in a food model system. Keywords: Escherichia coli, Listeria monocytogenes, meat product, natural antioxidant, plant extract Journal: Czech Journal of Food Sciences Pages: 154-162 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/179/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/179/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0007.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:179-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan GOLIÁŠ Author-Workplace-Name: Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Naděžda VRCHOTOVÁ Author-Workplace-Name: Global Change Research Institute, CAS, Brno, Czech Republic Author-Name: Jarmila KOŽÍŠKOVÁ Author-Workplace-Name: Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Petr KOTAS Author-Workplace-Name: Global Change Research Institute, CAS, Brno, Czech Republic Author-Name: Jan TŘÍSKA Author-Workplace-Name: Global Change Research Institute, CAS, Brno, Czech Republic Title: Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars Abstract: The stability of the main sugars and the organic acids neochlorogenic acid, p-coumaroylquinic acid and rutin was assessed in the Vanda, Napoleonova, Kordia, New Moon, Sweetheart, and Regina sweet cherry (Prunus avium L.) cultivars during post-harvest storage. Neochlorogenic acid was the predominant phenolic acid in these sweet cherry cultivars followed by p-coumaroylquinic acid. Rutin concentrations ranged from 0.5 ± 0.38 to 12.35 ± 2.84 mg/kg of homogenate and its concentration was higher in the Sweetheart, Kordia, and Regina cultivars in the postharvest time. Keywords: neochlorogenic acid, organic acids, p-coumaroylquinic acid, rutin, storage, sugars, sweet cherries Journal: Czech Journal of Food Sciences Pages: 163-168 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/149/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/149/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0008.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:149-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Bing LIU Author-Workplace-Name: College of Food Science and Technology, Hainan University, Haikou, P.R. China Author-Name: Jun CAO Author-Workplace-Name: College of Food Science and Technology, Hainan University, Haikou, P.R. China Author-Name: Ai-Guo FENG Author-Workplace-Name: College of Food Science and Technology, Hainan University, Haikou, P.R. China Author-Name: Yan LIU Author-Workplace-Name: Institute of Food Science and Engineering, Hezhou University, Hezhou, P.R. China Author-Name: YU Qun Author-Workplace-Name: College of Food Science and Technology, Hainan University, Haikou, P.R. China Author-Name: LI Chuan Author-Workplace-Name: College of Food Science and Technology, Hainan University, Haikou, P.R. China Author-Name: Zhen-Hua DUAN Author-Workplace-Name: College of Food Science and Technology, Hainan University, Haikou, P.R. China Author-Workplace-Name: Institute of Food Science and Engineering, Hezhou University, Hezhou, P.R. China Title: Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets Abstract: A novel drying method based on vacuum-microwave dehydration was developed to investigate the effects of different microwave gap ratios (MGR), microwave times, power densities and degrees of vacuum after osmotic pre-treatment on tilapia fillets. The results showed that the moisture value of fillets was decreased with the increased drying time, power density and vacuum degree. The shrinkage ratio, rehydration ratio and total colour change increased with elevated microwave time and power density. A high degree of vacuum was beneficial to the qualities of fillets. In conclusion, tilapia fillets retained their original quality properties after osmotically dehydrated vacuum-microwave drying (OD-VMD); optimum process parameters were MGR = 2, microwave time = 10 min, power density = 20 W/g, and vacuum degree = 0.08 MPa. Keywords: dehydratation, drying, quality properties, tilapia, water activity Journal: Czech Journal of Food Sciences Pages: 169-174 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/137/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/137/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0009.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:137-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ján MEZEY Author-Workplace-Name: Department of Fruit growing and Author-Name: Ivana MEZEYOVÁ Author-Workplace-Name: Department of Vegetable Production, Viticulture and Enology, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Title: Changes in the levels of selected organic acids and sugars in apple juice after cold storage Abstract: Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index. Keywords: fructose, glucose, malic acid, pH value, total acid, total sugar Journal: Czech Journal of Food Sciences Pages: 175-180 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/165/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/165/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0010.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:165-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alireza SHAHAB LAVASANI Title: Biochemical changes of Iranian probiotic Lighvan cheese Abstract: Lighvan cheese from ewe and goat milk was produced according to a traditional protocol, and with the addition of 9 log10 cfu/g fresh cells of Bifidobacterium lactis subsp. animalis. Probiotic Lighvan cheese was studied to determine the survival of B. lactis subsp. animalis and biochemical changes during 60 days of ripening of probiotic Lighvan cheese. Lipolysis level and organoleptic assessments were analysed. B. lactis subsp. animalis cells survived in cheese samples at concentrations up to 6.84 log10 cfu/g for at least 60 days of storage time. The lipolysis level increased continuously until the end of the ripening period.The ripening stage was the main factor affecting the cheese sensory properties. Keywords: Lighvan cheese, lipolysis, organoleptic, probiotic, ripening Journal: Czech Journal of Food Sciences Pages: 181-186 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/453/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/453/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0011.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:453-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Özge SÜFER Author-Workplace-Name: Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey Author-Name: Hande DEMIR Author-Name: Seda SEZER Author-Workplace-Name: Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey Title: Convective and microwave drying of onion slices regarding texture attributes Abstract: The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment were evaluated. Pre-treatment consisted of dipping into brine solution (8% NaCl). Texture profile analysis at 25% compression was applied and hardness, chewiness, springiness and gumminess values of onions were recorded. As the temperature (convective) or real effective power level (microwave) increased, the hardness and chewiness levels of dried onion slices were enhanced. The values of these parameters were higher in response to microwave application compared to convective drying. Pre-treatment had an additive effect on hardness and chewiness in convectively dried samples. Maximum springiness was observed in response to convective drying. Dipping in brine solution generally caused no significant changes among slices of the same thickness (P < 0.05). With respect to gumminess, the results were quite similar to those for hardness and chewiness, i.e., markedly higher in microwave-dried onions. Keywords: convective drying, microwave drying, onion, texture profile analysis (TPA) Journal: Czech Journal of Food Sciences Pages: 187-193 Volume: 36 Issue: 2 Year: 2018 DOI: 10.17221/310/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/310/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201802-0012.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:310-2017-CJFS