Template-Type: ReDIF-Article 1.0 Author-Name: Hongchun Cui Author-Workplace-Name: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China Author-Name: Jianyong Zhang Author-Workplace-Name: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, P.R. China Author-Name: Jizhong Yu Author-Workplace-Name: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China Author-Name: Heyuan Jiang Author-Workplace-Name: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, P.R. China Author-Name: Cun Ao Author-Workplace-Name: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China Author-Name: Haitao Huang Author-Workplace-Name: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China Title: Processing technology of tea bakery foods - a Review Abstract: Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods. Keywords: tea, bakery food, processing technology, quality, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 391-402 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/214/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/214/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0001.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:214-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jurate Slapkauskaite Author-Name: Aiste Kabasinskiene Author-Workplace-Name: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania Author-Name: Dalia Sekmokiene Author-Workplace-Name: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania Title: Application of fermented soya as a bacterial starter for production of fermented milk Abstract: In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(-) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition. Keywords: Glycine max L., solid state and submerged fermentation, lactic acid bacteria, biogenic amines, quality, health safety Journal: Czech Journal of Food Sciences Pages: 403-408 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/194/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/194/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0002.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:194-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Martina Šuláková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, UCT Prague, Czech Republic Author-Name: Jarmila Pazlarová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, UCT Prague, Czech Republic Author-Name: Rikke Louise Meyer Author-Workplace-Name: Interdisciplinary Nanoscience Center - INANO-Bioscience, iNANO-huset, Aarhus University, Denmark Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, UCT Prague, Czech Republic Title: Distribution of extracellular DNA in Listeria monocytogenes biofilm Abstract: Extracellular DNA (eDNA) is an abundant matrix component that protects biofilm from environmental stress, facilitate horizontal gene transfer, and serve as a source of nutrients. eDNA is also found in Listeria monocytogenes biofilm, but it is unknown to which extent its importance as a matrix component varies in terms of phylogenetic relatedness. This study aims to determine if these variations exist. Biofilm forming capacity of ten L. monocytogenes strains of different phylogenetic lineages and serotypes was examined using crystal violet assay at 37°C and 22°C. eDNA content was evaluated fluorometrically at 37°C and at 22°C, then the 3D structure of biofilm was studied by confocal laser scanning microscopy (CLSM). Biofilm forming capacity differed significantly between the culturing conditions and was higher at 37°C than at ambient temperature. eDNA signal distribution was found to be influenced by strain and lineage. CLSM images revealed information about spatial distribution in the biofilm. The information about the eDNA spatial organisation in the biofilm contributes to the understanding of the role of eDNA in a biofilm formation. Keywords: biofilm, extracellular DNA, Listeria, confocal laser scanning microscopy Journal: Czech Journal of Food Sciences Pages: 409-416 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/9/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/9/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0003.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:9-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Khabat Noori Hussein Author-Workplace-Name: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary Author-Workplace-Name: University of Duhok, College of Agriculture, Department of Animal Production, Duhok, Kurdistan Region, Iraq Author-Name: László Friedrich Author-Workplace-Name: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary Author-Name: Gabriella Kiskó Author-Workplace-Name: Szent István University, Faculty of Food Science, Department of Microbiology and Biotechnology, Budapest, Hungary Author-Name: Emna Ayari Author-Workplace-Name: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary Author-Name: Csaba Németh Author-Workplace-Name: Capriovos LtD., Szigetcsép, Hungary Author-Name: István Dalmadi Author-Workplace-Name: Szent István University, Faculty of Food Science, Department of Refrigeration and Livestock Products, Technology, Budapest, Hungary Title: Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage Abstract: The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products. Keywords: active compounds, antimicrobial activity, natural antioxidant, poultry meat, shelf life Journal: Czech Journal of Food Sciences Pages: 417-424 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/80/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/80/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0004.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:80-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Oliva L. Atiaga-Franco Author-Workplace-Name: Departamento de Ciencias de la Tierra y de la Construcción, Universidad de las Fuerzas Armadas ESPE, Sangolquí, Ecuador Author-Workplace-Name: Departamento de Edafología y Química Agrícola, Facultad de Biología, Universidad de Santiago de Compostela, Santiago de Compostela, Spain Author-Name: Xose L. Otero Author-Workplace-Name: Departamento de Edafología y Química Agrícola, Facultad de Biología, Universidad de Santiago de Compostela, Santiago de Compostela, Spain Author-Name: Alejandrina Gallego-Picó Author-Workplace-Name: Departamento de Ciencias Analíticas, Facultad de Ciencias, Universidad Nacional de Educación a Distancia, Madrid, Spain Author-Name: Luis A. Escobar-Castañeda Author-Workplace-Name: Departamento de Ciencias Exactas, Universidad de las Fuerzas Armadas ESPE, Sangolquí, Ecuador Author-Name: Juan C. Bravo-Yagüe Author-Workplace-Name: Departamento de Ciencias Analíticas, Facultad de Ciencias, Universidad Nacional de Educación a Distancia, Madrid, Spain Author-Name: David Carrera-Villacrés Author-Workplace-Name: Departamento de Ciencias de la Tierra y de la Construcción, Universidad de las Fuerzas Armadas ESPE, Sangolquí, Ecuador Author-Workplace-Name: Facultad de Ingeniería en Geología Minas Petróleos y Ambiental (FIGEMPA), Universidad Central del Ecuador, Quito, Ecuador Title: Analysis of total arsenic content in purchased rice from Ecuador Abstract: Natural and anthropogenic sources contribute to arsenic contamination in water and human food chain in Andean countries. Human exposure to arsenic via rice consumption is of great concern in countries where this crop is the dominant staple food, and limited information is available on the arsenic contamination on rice in Ecuador. This work was to contribute to the lack of knowledge analysing total arsenic by hydride generation-atomic absorption spectrometry in the samples of white, brown and parboiled rice purchased in Ecuadorian markets and produced in the two main rice wetlands in Ecuador, Guayas and Los Ríos, were carried out. For the samples from Guayas, arsenic concentration in white, brown and parboiled rice were 0.174 ± 0.014, 0.232 ± 0.021, and 0.186 ± 0.017 mg/kg respectively, whereas samples of white rice from Los Ríos showed a total arsenic level of 0.258 ± 0.037 mg/kg. This last arsenic concentration exceeds recommended maximum permissible limit by the FAO/WHO. Obtained data have available to estimate the Ecuadorian dietary exposure revealing serious health risk for population. Keywords: Andean countries, arsenic, daily intake, healthy risk, rice, South America Journal: Czech Journal of Food Sciences Pages: 425-431 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/183/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/183/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0005.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:183-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yali Wu Author-Name: Dongguang Zhang Author-Workplace-Name: College of Mechanical and Vehicle Engineering, Taiyuan University of Technology, Taiyuan, P.R. China Title: Pulsed electric field enhanced freeze-drying of apple tissue Abstract: The influence of pulsed electric field (PEF) on freeze-drying of apple tissue was investigated. The freeze-drying was performed with different parameters of PEF treatment, and PEF treatment on the drying characters, microstructure, rehydration ratio, effective diffusion coefficient and hardness of apple tissue were discussed separately. The results indicated that PEF utilization as a pretreatment of apples enhances the drying process. The drying time was shortened by 17.73% at most, specific energy consumption decreased by 24.74% at most, and the rehydration ratio was improved by 65.22% at most for PEF treatment samples respectively, compared with the untreated samples. The effective diffusion coefficients varied from 2.60 × 10-8 m2/s to 4.20 × 10-8 m2/s for PEF pretreated samples, and was 2.40 × 10-8 m2/s for untreated samples drying at 75°C, the hardness of the untreated apple tissue was about 144.4 N which was decreased to 39.5-115.0 N after PEF treatment. Keywords: freeze-drying, pulsed electric field, apple, drying properties Journal: Czech Journal of Food Sciences Pages: 432-438 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/230/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/230/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0006.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:230-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdeněk Svoboda Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Brno, Czech Republic Author-Name: Renata Mikulíková Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Brno, Czech Republic Author-Name: Karolína Benešová Author-Name: Sylvie Běláková Author-Workplace-Name: Research Institute of Brewing and Malting, Malting Institute Brno, Brno, Czech Republic Title: The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012-2017 Abstract: In 2012-2017, the occurrence of deoxynivalenol, zearalenone and T-2 toxin in 592 samples of malting barley from different regions of the Czech Republic was studied using the ELISA immunochemical method. On average, the total content of positive samples was 18.6% for deoxynivalenol (DON), 9.5% for zearalenone (ZEN) and 20.5% for T-2 toxin. The highest values measured were 917 μg/kg for DON (2012), 42 μg/kg for ZEN (2017) and 199 μg/kg for T-2 toxin (2013). The maximal DON and ZEN contents in cereals intended for food production are limited by the Commission Regulation (EC) No. 1881/2006, the EU limit from 2013 applies for the sum of T-2 and HT-2 toxins. Concentrations of any of the mycotoxins studied did not exceed the EU limit in any barley samples. Keywords: malting barley, Fusarium, mycotoxins, ELISA Journal: Czech Journal of Food Sciences Pages: 439-445 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/317/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/317/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0007.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:317-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ayla Arslaner Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey Author-Name: Mehmet Ali Salik Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey Author-Name: Salih Özdemir Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey Author-Name: Ahmet Akköse Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey Title: Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties Abstract: This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T'm). Keywords: yogurt ice cream, thermal analysis, stevia, honey, ice cream stability Journal: Czech Journal of Food Sciences Pages: 446-455 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/311/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/311/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0008.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:311-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yaojun Sun Author-Workplace-Name: College of Food Engineering, Henan University of Animal Husbandry and Economy, Henan, P.R. China Author-Name: Shengru Yang Author-Workplace-Name: College of Food Engineering, Henan University of Animal Husbandry and Economy, Henan, P.R. China Author-Name: Guanglei Li Author-Workplace-Name: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China Author-Name: Mengxing Li Author-Workplace-Name: Department of Biological Systems Engineering, University of Nebraska-Licoln, Lincoln, Nebraska, USA Title: Preparation of starch phosphate carbamides and its application for improvement of noodle quality Abstract: Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution. Keywords: starch phosphate carbamides, response surface methodology, pasting properties, noodles Journal: Czech Journal of Food Sciences Pages: 456-462 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/159/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0009.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:159-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miluše Bartusková Author-Workplace-Name: Branch Ostrava, National Radiation Protection Institute, Ostrava, Czech Republic Author-Name: Irena Malátová Author-Workplace-Name: National Radiation Protection Institute, Prague, Czech Republic Author-Name: Věra Bečková Author-Workplace-Name: National Radiation Protection Institute, Prague, Czech Republic Author-Name: Jiří Hůlka Author-Workplace-Name: National Radiation Protection Institute, Prague, Czech Republic Title: Activity of natural radionuclide 210Pb in different foodstuffs in the Czech Republic and its annual intake Abstract: Activities of 210Pb in 18 sorts of foodstuffs were determined by radiochemical analysis. The lowest activity was found in carrots (0.01 Bq/kg) and cabbage (0.03 Bq/kg), the highest in banana (1.54 Bq/kg). The activity in potatoes, milk, wheat rolls, dairy products and beef was below the limit of detection. Annual intake of 210Pb by inhabitants of the Czech Republic was calculated using food basket and it was 117.7 Bq/year; without banana 101.2 Bq/year. It is higher than the average value given by UNSCEAR Report for the world as well as for Europe. The reason of this finding is discussed. Keywords: food, radioactivity, lead-210, ingestion, dose Journal: Czech Journal of Food Sciences Pages: 463-468 Volume: 37 Issue: 6 Year: 2019 DOI: 10.17221/140/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/140/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201906-0010.txt Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:140-2019-CJFS