Template-Type: ReDIF-Article 1.0 Author-Name: Isabela Maria MONTEIRO VIEIRA Author-Workplace-Name: Center of Exact Sciences and Technology, Federal University of Sergipe, Sergipe, Brazil Author-Name: Brenda Lohanny PASSOS SANTOS Author-Workplace-Name: Center of Exact Sciences and Technology, Federal University of Sergipe, Sergipe, Brazil Author-Name: Denise SANTOS RUZENE Author-Workplace-Name: Center of Exact Sciences and Technology, Federal University of Sergipe, Sergipe, Brazil Author-Name: Tomáš BRÁNYIK Author-Workplace-Name: Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: José António TEIXEIRA Author-Workplace-Name: Centre of Biological Engineering, University of Minho, Braga, Portugal Author-Name: João Batista E DE ALMEIDA SILVA Author-Workplace-Name: Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil Author-Name: Daniel PEREIRA SILVA Author-Workplace-Name: Center of Exact Sciences and Technology, Federal University of Sergipe, Sergipe, Brazil Title: Alcohol and Health: Standards of Consumption, Benefits and Harm - a Review Abstract: In order to establish a clear limit between protective and harmful effects of alcohol consumption, it is necessary to define patterns of consumption. However, there is no universally recognized quantitative classification for patterns of consumption by alcohol doses. This is because the pattern of alcohol consumption does not only describe how much alcohol was consumed, but also takes into account a number of boundary conditions. This review deals with variabilities in the definitions of standard alcohol doses and patterns of alcohol consumption. These terms are being discussed with respect to the benefits and harms associated with alcohol consumption as well as the risks intrinsic to studies of such a complex phenomenon as the effect of alcoholic beverages on human health. Keywords: abuse, alcoholic beverages, human health, moderate drinking, patterns of consumption, standard dose Journal: Czech Journal of Food Sciences Pages: 427-440 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/117/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/117/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0001.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:117-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jakub FIŠNAR Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technoogy, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Monika SABOLOVÁ Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic Author-Name: Zuzana RÉBLOVÁ Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technoogy, University of Chemistry and Technology, Prague, Czech Republic Title: Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils Abstract: Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan (i.e., at 6% of polymerised triacylglycerols), whereas tocopherols in maize, sunflower, grapeseed, rice and, particularly, soybean oil were present even at the end of their lifespan, (i.e., at 12% polymerised triacylglycerols). These findings have not been published yet, or only little published. Keywords: frying, lipid oxidation, plant oils, vitamin E Journal: Czech Journal of Food Sciences Pages: 441-451 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/73/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/73/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0002.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:73-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Štěpán KOUDELKA Author-Workplace-Name: Department of Bacteriology, Veterinary Research Institute, Brno, Czech Republic Author-Name: Tereza GELBÍČOVÁ Author-Workplace-Name: Department of Bacteriology, Veterinary Research Institute, Brno, Czech Republic Author-Name: Markéta PROCHÁZKOVÁ Author-Workplace-Name: Department of Bacteriology, Veterinary Research Institute, Brno, Czech Republic Author-Name: Renáta KARPÍŠKOVÁ Author-Workplace-Name: Department of Bacteriology, Veterinary Research Institute, Brno, Czech Republic Title: Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometry Abstract: The identification of Listeria species, lineages and serotypes remains a crucial issue not only in epidemic surveys, but also in monitoring of the diversity of bacteria in the food chain. The aim of this study was identification of L. monocytogenes strains at lineage and serotype level using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS). The performance of MALDI-TOF MS was tested to identify L. monocytogenes into two lineages (I and II) and four serotypes (1/2a, 1/2b, 1/2c and 4b) the most commonly found in humans and food. Total of 227 L. monocytogenes strains from different sources were subjected to the study. Some of strains (112) were used for main spectrum profile (MSP) library creation. Other strains of interest (115) were then correctly identified on the lineage level comparing with the library by MALDI-TOF MS analysis using Biotyper (90%) and ClinPro Tools (100%) software. The serotype identification with 55.7% (Biotyper) and 67.8% (ClinPro Tools) accuracy is rather a proof that under given conditions the method has not big potential to be used for serotyping. However, MALDI-TOF MS has a potential to identify lineages of L. monocytogenes of food and human origin. Keywords: diversity, Listeria, MALDI-TOF MS, identification, serotyping Journal: Czech Journal of Food Sciences Pages: 452-458 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/87/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/87/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0003.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:87-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ana-Marija JAGATIĆ KORENIKA Author-Workplace-Name: Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia Author-Name: Luna MASLOV Author-Workplace-Name: Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia Author-Name: Snježana JAKOBOVIĆ Author-Workplace-Name: Institute for Scientific Research and Artistic Work in Požega, Požega, Croatia Author-Name: Igor PALČIĆ Author-Workplace-Name: Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia Author-Name: Ana JEROMEL Author-Workplace-Name: Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia Title: Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration Abstract: Aroma profiles and phenolic components of white wines made from 'Pošip' and 'Škrlet' (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high-performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of 'Škrlet' wine. The significant increase of some individual phenolic compounds was observed in 'Pošip' wine. Volatile aroma compounds in wines were determined by gas chromatography (GC) with the previous extraction on the solid phase micro extraction (SPME). The primary aroma compounds, i.e. terpenes were under the significant influence of CM process in 'Škrlet' wine. Aroma profiles, based on the content of 24 specific compounds, grouped in eight aroma series that contribute to wine odor were developed. CM significantly increased five aroma series in 'Škrlet' wine and only three in 'Pošip' wine. Keywords: GC, HPLC, OAV, Pošip, pre-fermentation, Škrlet Journal: Czech Journal of Food Sciences Pages: 459-469 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/448/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/448/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0004.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:448-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mónika BARTALNÉ-BERCELI Author-Name: Eszter IZSÓ Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Szilveszter GERGELY Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: András SALGÓ Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary Title: Development and application of novel additives in bread-making Abstract: There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components, dietary fibre and other health-beneficial compounds. A few of them have been selected for further examination. Aleurone-rich flour and wheat bran sourdough were supplemented to the selected additives and the experiment was carried out in industrial scale. The quality of the baked products was examined by analysing physical and sensory properties. The quality of the prepared bread products having limited amount of each additive does not decrease compared to the commercially available products, nevertheless their nutritional value increased. Four new bread products rich in dietary fibre, in vitamins and in minerals have been developed during the experiment carried out in industrial scale. They are relatively cheap comparing commercially available products so they are accessible for the population with low income. These new products can be labelled as fibre rich products and are applicable in several diets. Keywords: aleurone-rich flour, bread-making, fermented bran, physical properties, sensory characterisation, soy-based sprouted additive, wheat bran Journal: Czech Journal of Food Sciences Pages: 470-475 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/380/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/380/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0005.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:380-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Valeria BORSZCZ Author-Workplace-Name: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil Author-Workplace-Name: Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Erechim-RS, Brazil Author-Name: Taísa Renata PIOTROSKI BOSCATO Author-Workplace-Name: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil Author-Name: Karine CENCE Author-Workplace-Name: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil Author-Name: Jamile ZENI Author-Workplace-Name: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil Author-Name: Rogério Luis CANSIAN Author-Workplace-Name: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil Author-Name: Geciane TONIAZZO BACKES Author-Workplace-Name: Department of Food Engineering, URI Erechim, Rio Grande do Sul, Brazil Author-Name: Eunice VALDUGA Title: Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus niger Abstract: Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperature (13.2-46.8°C) and 10 extraction cycles, using an experimental design (Central composite rotatable design 23). Pectin methyl esterase maximum recovery by solid state culture of Aspergillus niger was 11 U/gwm (31 U/gdm) using NaCl (0.1 mol/l) as solvent at a 5 : 1 (v/w) ratio, 30°C for 55.2 min, at 180 rpm, with one extraction cycle. Keywords: pectinases, recovery, solid state culture Journal: Czech Journal of Food Sciences Pages: 476-479 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/252/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/252/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0006.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:252-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hande DEMIR Author-Workplace-Name: Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey Author-Name: Mustafa Kemal YILDIZ Author-Workplace-Name: Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey Author-Name: Ismail BECERIKLI Author-Workplace-Name: Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey Author-Name: Sevcan UNLUTURK Author-Workplace-Name: Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey Author-Name: Zehra KAYA Author-Workplace-Name: Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey Title: Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice Abstract: Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm2 UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life. Keywords: heat treatment, marination, food quality, UV-C irradiation Journal: Czech Journal of Food Sciences Pages: 480-486 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/163/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/163/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0007.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:163-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marian GIL Author-Name: Paulina DUMA-KOCAN Author-Workplace-Name: Department of Processing and Agricultural Commodity, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Author-Name: Renata STANISŁAWCZYK Author-Workplace-Name: Department of Processing and Agricultural Commodity, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Author-Name: Mariusz RUDY Author-Workplace-Name: Department of Processing and Agricultural Commodity, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland Title: The effect of freezing storage on physical and chemical properties of wild boar meat Abstract: The colour, chemical composition, texture parameters, hydration properties and fatty acids profile of fresh wild boar meat and meat after 2 months of freezing were compared. The research material was the M. longissimus dorsi muscle cut out of wild boar carcasses (Sus crofa). Analyses of physical and chemical properties of samples taken from 16 boars were performed. Samples were packed and frozen to -18°C and stored under such conditions for a period of two months. Freezing storage significantly increased the elasticity value and the colour of the meat as indicated by the decrease in L* and b* values. In frozen meat there slightly increased thermal drip and forced drip. The changes in the fatty acid profile under the effect of freezing were found more often in fat from muscle M. longissimus dorsi than in back fat of wild boar. In conclusion, it should be noted that freezing storage in a short time does not affect negatively the quality of frozen meat. Keywords: fatty acids, freezing storage, texture, meat quality Journal: Czech Journal of Food Sciences Pages: 487-493 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/62/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/62/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0008.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:62-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: LI Bo Author-Workplace-Name: Department of Food Quality and Safety and Author-Workplace-Name: Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China Author-Name: Xin GAO Author-Workplace-Name: Department of Food Quality and Safety and Author-Workplace-Name: Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China Author-Name: LI Na Author-Workplace-Name: Department of Food Quality and Safety and Author-Workplace-Name: Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China Author-Name: Jun MEI Author-Workplace-Name: Department of Food Quality and Safety and Author-Workplace-Name: Institute of Urban Food Safety; Shanghai Urban Construction Vocational College, Shanghai, China; 3Department of Food Science and Technology, Shanghai Ocean University, Shanghai, China Title: Fermentation process of mulberry juice-whey based Tibetan kefir beverage production Abstract: Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples. Keywords: flavour, microbial diversity, mulberry juice, Tibetan kefir, beverage, whey Journal: Czech Journal of Food Sciences Pages: 494-501 Volume: 36 Issue: 6 Year: 2018 DOI: 10.17221/468/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/468/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201806-0009.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:468-2017-CJFS