Template-Type: ReDIF-Article 1.0 Author-Name: Gang-Ling Hou Author-Workplace-Name: College of Aerospace and Civil Engineering, Harbin Engineering University, Harbin, P.R. China Author-Name: Bin Ge Author-Workplace-Name: College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China Author-Name: Liang-Liang Sun Author-Workplace-Name: College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China Author-Name: Kai-Xin Xing Author-Workplace-Name: College of Mathematical Sciences, Harbin Engineering University, Harbin, P.R. China Title: A study on wine sensory evaluation by the statistical analysis method Abstract: In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine. Keywords: Analytic Hierarchy Process, cluster analysis, rating credibility Journal: Czech Journal of Food Sciences Pages: 1-10 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/438/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/438/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0001.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:438-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Solomon Oranusi Author-Workplace-Name: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria Author-Name: Adeola Onibokun Author-Name: Oluwatoyosi Afolabi Author-Workplace-Name: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria Author-Name: Chineme Okpalajiaku Author-Workplace-Name: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria Author-Name: Anita Seweje Author-Workplace-Name: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria Author-Name: Bunmi Olopade Author-Workplace-Name: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria Author-Name: Yemisi Obafemi Author-Workplace-Name: Department of Biological Sciences, College of Science and Technology, Covenant University, Ota, Ogun State, Nigeria Title: Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruits Abstract: This research was to investigate the chemical composition, antioxidant activity, and microbial profiles of Cola lepidota fruits. One hundred grams each of the fruit exocarp, mesocarp and endocarp were blended and analyses were carried out by the following standard methods. Active acidity and vitamin C contents were 5.5 and 6.34 mg 100 g-1 in endocarp, 4.5 and 14.39 mg 100 g-1 in mesocarp and 6.7 and 10.02 mg 100 g-1 for exocarp. Moisture and carbohydrate contents of 12.31 and 68.72% were in the mesocarp while protein and crude fibre contents of 8.13 and 26.18% were in the exocarp and endocarp. Iron (Fe), zinc (Zn) and manganese (Mn) contents were 1.79, 0.27 and 0.57 mg 100 g-1 in exocarp while lead (Pb), cadmium (Cd) and chromium (Cr) were absent in the endocarp. Predominant isolates were Aspergillus niger, Saccharomyces cerevisiae, Aspergillus flavus, Bacillus, Staphylococcus and Pseudomonas species. C. lepidota had no antimicrobial effect against the tested organisms. Tannins, flavonoids, terpenoids, phenols, coumarins and anthocyanins were present while alkaloids, quinolones, glycosides, steroids and cardiac glycosides were absent. The fruit was observed to have antioxidant property by hydrogen peroxide scavenging activity. This study presents C. lepidota as good for human consumption and can be exploited for animal feed production. Keywords: Cola lepidota, microbial profile, antioxidant activity, chemical composition Journal: Czech Journal of Food Sciences Pages: 11-19 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/360/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/360/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0002.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:360-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Erik Gustavo Tovar-Pérez Author-Workplace-Name: Consejo Nacional de Ciencia y Tecnología (CONACYT), Facultad de Ingeniería, Universidad Autónoma de Querétaro, Campus Amazcala, Querétaro, México Author-Name: Selene Aguilera-Aguirre Author-Workplace-Name: Nacional de México-Instituto Tecnología por Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Tepic, Nayarit, México Author-Name: Ulises López-García Author-Workplace-Name: Nacional de México-Instituto Tecnología por Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Tepic, Nayarit, México Author-Name: Maribel Valdez-Morales Author-Workplace-Name: Consejo Nacional de Ciencia y Tecnología (CONACYT), Instituto Politécnico Nacional, Centro de Investigación para el Desarrollo Integral Regional CIIDIR, Unidad Sinaloa, Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Guasave, Sinaloa, México Author-Name: Alma Karina Ibarra-Zurita Author-Workplace-Name: Nacional de México-Instituto Tecnología por Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Tepic, Nayarit, México Author-Name: Rosa Isela Ortiz-Basurto Author-Workplace-Name: Nacional de México-Instituto Tecnología por Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Tepic, Nayarit, México Author-Name: Alejandra Chacón-López Author-Workplace-Name: Nacional de México-Instituto Tecnología por Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Tepic, Nayarit, México Title: Effect of ultrasound treatment on the quality and contents of polyphenols, lycopene and rutin in tomato fruits Abstract: The quality of tomato (Solanum esculentum L.) fruits is associated with their sensory characteristics and nutrient contents, among which are some secondary metabolites with biological activity. The aim of this study was to assess the effect of ultrasound (US) treatment on the quality and contents of polyphenols, lycopene and rutin in tomatoes after harvest. The application of US under controlled conditions of time and sonication amplitude (SA) induced a significant increase in polyphenol, lycopene and rutin contents in both the pulp and the skin of tomatoes at the beginning and end of the post-harvest evaluation period (0 and 6 days), standing out the 10 min 60% SA and 20 min 20% SA treatments. Additionally, with these treatments, no US effect was observed on the quality parameters (total soluble solids, titratable acidity, pH, firmness, and physiological weight loss). These results reveal that the US application to tomatoes is an attractive technology to increase the content of secondary metabolites in the fruit without affecting its quality. Keywords: carotenoids, emerging technology, phytochemicals, Solanum esculentum L Journal: Czech Journal of Food Sciences Pages: 20-27 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/189/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/189/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0003.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:189-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Justyna Ewa Bojarska Author-Workplace-Name: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Beata Piłat Author-Workplace-Name: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Katarzyna Małgorzata Majewska Author-Workplace-Name: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Daria Anna Sobiechowska Author-Workplace-Name: Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Agnieszka Narwojsz Author-Workplace-Name: Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Title: Selected physical parameters and chemical compounds of different types of tomatoes Abstract: The aim of this experiment was to compare selected types and varieties of tomatoes ('Beef-red', 'Beef-orange', 'Olmeca', 'Malinowy', 'Cherry-red', 'Cherry-mini malina', 'Cherry-orange', 'Papryczkowy') by examining their chemical composition and identifying the selected physical properties. The research material consisted of tomato fruit purchased on the regional market (Warmia and Mazury voivodeship, Poland) from one producer. An analysis of colour and texture measurement was performed. Moreover, the total dry matter content, total extract, total acidity, pH value, pectin content, total carotenoids and phenolic compounds, as well as DPPH scavenging activity were determined. The analyses showed that the investigated tomatoes were varied in terms of physical properties and chemical composition. Small-fruited tomatoes were characterized by lower hardness and firmness compared to medium and large tomatoes. Besides they contained significantly more total polyphenols and carotenoids (except for 'Cherry-mini malina'), therefore they have been recognized as an attractive source of health-promoting ingredients for the consumer. Keywords: tomatoes, types and varieties, chemical compounds, physical parameters Journal: Czech Journal of Food Sciences Pages: 28-35 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/232/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/232/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0004.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:232-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Emőke Szerdahelyi Author-Workplace-Name: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary Author-Name: Barbara Csehi Author-Workplace-Name: Department of Refrigeration and Livestock Products Technology and Author-Name: Krisztina Takács Author-Workplace-Name: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary Author-Name: Eszter Korompai Author-Workplace-Name: Department of Food Chemistry and Nutrition, Faculty of Food Science, Szent István University, Budapest, Hungary Author-Name: András Nagy Author-Workplace-Name: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary Author-Name: Éva Gelencsér Author-Workplace-Name: Department of Biology, Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary Author-Name: László Friedrich Author-Workplace-Name: Department of Refrigeration and Livestock Products Technology and Title: Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis Abstract: Abstract: A simple capillary zone electrophoretic technique (CZE) was developed for the determination of carnosine and anserine, and the main analytical performance characteristics were determined. The method was used for an analysis of raw meat samples, heat treated as well as high hydrostatic pressure (HHP) treated meat samples, and various meat products. The effect of heat treatment (10 min at 75 °C and 45 min at 90 °C) and HHP (100-600 MPa, 5 min) was investigated on pork longissimus thoracis muscle samples. With the exception of the milder heat treatment a slight decrease was detected in dipeptide contents of treated samples, but significant differences (P < 0.05) were not observed under any treatment. Thirty-two meat-based food products were also analysed. Imidazole dipeptides were detectable in all of them. The poultry products showed a characteristically low carnosine/anserine ratio. The data obtained were consistent with the food label information. Keywords: carnosine, anserine, heat treatment, high hydrostatic pressure, meat products Journal: Czech Journal of Food Sciences Pages: 36-42 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/192/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/192/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0005.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:192-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marta Czarnowska-Kujawska Author-Name: Elżbieta Gujska Author-Workplace-Name: Department of Commodity, Faculty of Food Science, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Joanna Michalak Title: Folate determination in livers of different animal species Abstract: The liver is the main storage organ for folate. In the study the folate content in chicken, turkey, pig, and beef livers was evaluated with the use of the HPLC (high performance liquid chromatography) method which allowed various folate vitamers differentiation. The total folate content in the tested livers ranged from 419 to 1289 µg 100 g-1 in pork and chicken livers, respectively, and was several times higher than in folate rich vegetables, which are the most common folate sources in the human diet. Additionally, good stability of two folate abundant forms, tetrahydrofolate and 5-methyltetrahydrofolate, under frying was shown in the chicken liver samples. The obtained results contribute well to the general need of promoting the folate intake from various natural sources, not only of plant origin. Keywords: folic acid, offals, frying, HPLC, food composition Journal: Czech Journal of Food Sciences Pages: 43-48 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/78/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/78/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0006.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:78-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan Švec Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Rasa Kapačinskaité Author-Workplace-Name: Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions Abstract: To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt. Keywords: wheat composite flour, non-traditional plant, Zeleny sedimentation, Falling Number, fermentation process, bread volume Journal: Czech Journal of Food Sciences Pages: 49-56 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/12/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/12/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0007.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:12-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Kumherová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Kristina Veselá Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Kateřina Jokešová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Iveta Klojdová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Šárka Horáčková Title: Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability Abstract: Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the conditions of a model gastrointestinal tract (GIT) compared to free cells. The influence of co-encapsulation with inulin (1% w/w) and ascorbic acid (0.5% w/w) on viability in model GIT was not demonstrable in alginate capsules but it was significant in protein capsules. The most efficient was co-encapsulation in a protein matrix with 1% w/w inulin and 0.5% w/w ascorbic acid. Keywords: alginate, emulsion encapsulation, extrusion encapsulation, gastrointestinal tract, milk protein Journal: Czech Journal of Food Sciences Pages: 57-62 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/292/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/292/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0008.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:292-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sofia Christoforidou Author-Workplace-Name: Veterinary Research Institute of Thessaloniki, Hellenic Agricultural Organization-DEMETER, Thermi, Thessaloniki, Greece Author-Name: Eftychia Karageorgou Author-Workplace-Name: Veterinary Research Institute of Thessaloniki, Hellenic Agricultural Organization-DEMETER, Thermi, Thessaloniki, Greece Author-Name: Maria Ioannidou Author-Workplace-Name: Veterinary Research Institute of Thessaloniki, Hellenic Agricultural Organization-DEMETER, Thermi, Thessaloniki, Greece Author-Name: Evdoxios Psomas Author-Workplace-Name: Veterinary Research Institute of Thessaloniki, Hellenic Agricultural Organization-DEMETER, Thermi, Thessaloniki, Greece Author-Name: Martha Maggira Author-Workplace-Name: Veterinary Research Institute of Thessaloniki, Hellenic Agricultural Organization-DEMETER, Thermi, Thessaloniki, Greece Author-Name: Georgios Samouris Title: Detection of antibacterial residues in milk by HPLC-DAD and microbial inhibitor tests Abstract: The objective of this study was to assess the detection sensitivity of four commercial microbial inhibition assays (MIAs) in comparison with the results by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD) for residues of three tetracyclines, trimethoprim and sulfadiazine in fortified raw milk samples. MIAs showed fairly good results at detecting sulfadiazine residues, whereas concerning tetracyclines and trimethoprim residues, most of the kits showed insufficient results. HPLC analysis revealed high recoveries of examined compounds with detection limits below their respective maximum residue levels (MRLs). The HPLC method was validated determining linearity, accuracy, precision, detection capability and decision limit. Subsequently, both methods were used to monitor several cow and sheep milk samples for the presence of antibacterial agents. Results obtained showed that MIAs could be successfully used for the analysis of different milk types. However, milk spoilage which was observed in some cases could decrease the sensitivity of the kits, a fact that does not seem to influence the effectiveness of HPLC-DAD method. Keywords: cow milk, chromatography, microbial inhibition assays, tetracyclines, trimethoprim, sulphadiazine Journal: Czech Journal of Food Sciences Pages: 63-71 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/262/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/262/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0009.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:262-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka Kouřimská Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Veronika Kotrbová Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Martin Kulma Author-Workplace-Name: Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Anna Adámková Author-Workplace-Name: Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic Author-Name: Jiří Mlček Author-Workplace-Name: Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic Author-Name: Monika Sabolová Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Dana Homolková Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic Title: Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary study Abstract: Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and after their tasting and to assess the extent of the effect of prejudices. Hedonic evaluation of the overall acceptability of edible insects was carried out under laboratory conditions by trained assessors. Of the 98 panellists, 68 were willing to evaluate the sample visually and then by tasting. They showed statistically significant differences (P < 0.0001) in overall pleasantness before tasting (40 ± 22%) and after tasting (61 ± 17%). No statistically significant differences between male and female assessors were observed, either before or after tasting. Women and younger assessors were slightly more open to entomophagy, but there were no statistically significant differences between males and females or between the two age categories (18-25 and 26-45 years of age) in the results. The preferred methods of culinary preparation of edible insects that the respondents would choose were baking, roasting and frying. Keywords: acceptability, edible insects, novel food, sensory analysis Journal: Czech Journal of Food Sciences Pages: 72-76 Volume: 38 Issue: 1 Year: 2020 DOI: 10.17221/49/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/49/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202001-0010.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:1:id:49-2019-CJFS