Template-Type: ReDIF-Article 1.0 Author-Name: Milada Plocková Title: Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, Prague Abstract: Prof. Pavel Jelen, the internationally recognised expert in the field of dairy processes and technologies, founder and editor-in-chief of the International Dairy Journal, an active member of the International Dairy Federation and last but not least, a long-term active member of the editorial board of the Czech Journal of Food Sciences, who with extraordinary willingness, professional erudition and kindness towards the authors prepares expert opinions on the manuscripts in high numbers, will celebrate incredible 'logs' in full professional activity in February 2021. Journal: Czech Journal of Food Sciences Pages: 1-2 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/6/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6/2021-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:6-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marcela Sluková Author-Name: Lucie Jurkaninová 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: 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: Pavel Skřivan Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours Abstract: Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour. Keywords: cereal arabinoxylans, microstructure of flour, milling process, rye fibre, wholemeal rye flour Journal: Czech Journal of Food Sciences Pages: 3-8 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/203/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/203/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0002.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:203-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Patrik Body Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Gabriel Greif Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Gabriela Greifová Author-Workplace-Name: Comenius University, Faculty of Pharmacy, Department of Cellular and Molecular Biology of Drugs, Bratislava, Slovak Republic Author-Name: Margaréta Sliacká Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Mária Greifová Author-Workplace-Name: Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteri Abstract: We analysed and compared the ability of four strains of Lactobacillus reuteri of sheep origin ranked as NSLAB (non-starter lactic acid bacteria) to grow and produce biogenic amines (BA) under cultivation conditions varying in cultivation media and salt content. The production of biogenic amines was primarily dependent on the growth rate of L. reuteri under particular cultivation conditions. From among produced BA, tyramine appeared as the dominant one while L. reuteri CCM 3644 possessed the most potent aminogenic ability. The influence of NaCl on the growth and production of BA was dependent on their concentration. Higher salt concentration (≥ 3% w/v) significantly inhibited the production of BA. On the contrary, the addition of 1-2% of NaCl w/v significantly improved the production of BA by three tested strains of L. reuteri (CCM 3642, 3644, and 3645). Finally, to better describe the production of BA over time, the relations between selected variables were calculated using linear regression. The appropriate fitting and the corresponding equations suggested the polynomial (degree 2) or exponential relations between the increasing concentration of NaCl and the concentration or calculated specific production rates of produced BA. Keywords: histamine, regression analysis, salt concentration, tyramine Journal: Czech Journal of Food Sciences Pages: 9-16 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/190/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/190/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0003.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:190-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan Bohačenko Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Vratislav Psota Author-Workplace-Name: Research Institute of Brewing and Malting, Brno, Czech Republic Author-Name: Jiří Hartmann Author-Workplace-Name: National Plant Variety Office, Central Institute for Supervising and Testing in Agriculture, Brno, Czech Republic Author-Name: Markéta Musilová Author-Workplace-Name: Research Institute of Brewing and Malting, Brno, Czech Republic Title: Combined effect of high temperature and drought on yield and malting quality of barley Abstract: Spring barley varieties Tolar and Marthe were grown under the standard conditions and stress conditions with a combined effect of high temperature and drought in three experiments conducted in the greenhouse of phytotron type. The results showed that growing under the stress conditions led to reduced yield, grain quality and malt quality. This effect was observed both in the individual years and on average for the entire study period. Average yield of grain declined by ca 53% and retention above 2.5 mm screen decreased by ca 28% (P = 0.001). Further, average content of proteins rose by 3.7% while starch content decreased by 5.1% (P = 0.01). In malt samples, average extract and friability were reduced by 5.8% and 15%, respectively, and average protein content increased by 3.8% (P = 0.01). The growing conditions were a dominant factor in the conducted experiments. Keywords: grain quality, abiotic stress, malt quality Journal: Czech Journal of Food Sciences Pages: 17-22 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/146/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/146/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0004.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:146-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lijun Wang Author-Workplace-Name: Department of Materials Science and Engineering, Xihua University, Chengdu, P.R. China Author-Name: Shusuke Oura Author-Workplace-Name: Department of Physics, Tokyo University of Science, Tokyo, Japan Author-Name: Yongbo Wu Author-Workplace-Name: Department of Mechanical and Energy Engineering, Southern University of Science and Technology, Shenzhen, P.R. China Title: Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes Abstract: It is essential to develop a simple method to assess food quality quantitatively. Available methods primarily rely on nanotechnology and offer high selectivity and sensitivity. In this study, we aimed to develop a sensitive nanoprobe, and, to this end, a double-stranded DNA-encased HiPco carbon nanotube (dsDNA-HiPco) hybrid was prepared and used to evaluate the antioxidant potential of a Chinese tea against hydrogen peroxide (H2O2) with a range of irradiation wavelengths. The morphology and dispersion of the hybrids were analysed using atomic force microscopy, which showed that dsDNA wrapped on the SWCNT surface well and homogeneous dispersion of the rod-shaped tubes while the concentration of dsDNA was 1 mg mL-1. The antioxidant effect of Chinese tea was evaluated by using near-infrared absorption and photoluminescence of the hybrid. Experimental results revealed that the tea exerted excellent antioxidant effects when the hybrid was pre-treated with 0.03% wt H2O2. Catechin present in the Chinese tea played a pivotal role in exerting the antioxidant effects. Therefore, a simple detection method proposed herein can be successfully applied in various fields, including biology, medicine, and the food industry. Keywords: antioxidant potency, atomic force microscopy, double-stranded DNA, NIR absorption spectroscopy, single-walled carbon nanotubes Journal: Czech Journal of Food Sciences Pages: 23-28 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/135/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/135/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0005.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:135-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ozen Parlak Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Turkey Author-Name: Ayse Neslihan Dundar Title: Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients Abstract: Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers and dried fruits on the physicochemical and sensory properties of cookies were investigated. The protein content was significantly higher (P < 0.05) in the cookies including R with pectin (PR), Cu with pectin (PCu), and A with pectin (PA). The amount of phenylalanine (Phe) was significantly higher (P < 0.05) in PR. The values of dietary fibre were the highest in the A cookies, while the lowest values appeared in the control (C). In the sensory evaluation (appearance, tasting properties, and affordability), it was found that PD (pectin with dries dates) was chosen as the best cookie (P < 0.05). Keywords: celiac disease, cookie, dried fruits, stabiliser Journal: Czech Journal of Food Sciences Pages: 29-34 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/145/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/145/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0006.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:145-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rima Kumalasari Author-Workplace-Name: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia Author-Name: Luki Vanadiani Author-Workplace-Name: Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia Author-Name: Riyanti Ekafitri Author-Workplace-Name: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia Author-Name: Ina Siti Nurminabari Author-Workplace-Name: Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia Author-Name: Dewi Desnilasari Author-Workplace-Name: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia Author-Name: Nur Kartika Indah Mayasti Author-Workplace-Name: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia Author-Name: Diki Nanang Surahman Author-Workplace-Name: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia Title: Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients Abstract: This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8-31.7 °C and relative humidity of 59.5%-99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1-3 and 'Kepok Kuning' cultivar at ripening stages 1-2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4-5 and for 'Kapas' cultivar stages 4-7. Keywords: flour, plantain, physicochemical properties, ripening stage Journal: Czech Journal of Food Sciences Pages: 35-41 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/94/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/94/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0007.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:94-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Veronika Lehotová Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Karla Miháliková Author-Workplace-Name: ALFA BIO s.r.o., Kremnička, Banská Bystrica Slovakia Author-Name: Alžbeta Medveďová Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Ľubomír Valík Author-Workplace-Name: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Title: Modelling the inactivation of Staphylococcus aureus at moderate heating temperatures Abstract: The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an isolate from artisanal Slovakian cheese, was studied in the moderate temperature range (57-61 °C) by the capillary method. The fourth decimal reduction time t4D- and z-values were estimated in two steps by traditional log-linear Bigelow and non-linear Weibull models. In addition, a one-step fitting procedure using the Weibull model was also applied. All the approaches provided comparable t4D-values resulting in the following z-values of 11.8 °C, 12.3 °C and 11.3 °C, respectively. Moreover, the one-step approach takes all the primary data into z-value calculation at once, thus providing a more representative output at the reasonable high coefficient of determination R2 = 0.961 Keywords: isothermal inactivation, S. aureus, capillary method, predictive microbiology Journal: Czech Journal of Food Sciences Pages: 42-48 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/201/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/201/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0008.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:201-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Magdaléna Hrubá Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Josef Baxant Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Helena Čížková Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Veronika Smutná Author-Workplace-Name: Czech Agriculture and Food Inspection Authority, Prague, Czech Republic Author-Name: František Kovařík Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Rudolf Ševčík Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Kristýna Hanušová Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Aleš Rajchl Author-Workplace-Name: Department of Food Preservation, University of Chemistry and Technology, Prague, Czech Republic Title: Phloridzin as a marker for evaluation of fruit products authenticity Abstract: Abstract: Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products. To test this proposal, the heat and oxidation stability of phloridzin was firstly confirmed. Then the distribution and variability of phloridzin in apples were studied, showing no difference between the tested apple varieties (Golden Delicious, Granny Smith, Rubin and Champion) but a significant difference in phloridzin content in seeds (2 380 ± 755 mg kg-1) compared to peel, flesh and core, which contained less than 70 mg kg-1. The effects of different stages of apple purée production at an industrial scale were also investigated. The kinetics of phloridzin diffusion from seeds to apple homogenate played an important role in the final phloridzin content in 16 analysed apple purées (26-39 mg kg-1). Finally, the survey of phloridzin content in 31 fruit products in the market was carried out. Phloridzin was also measured in eight jams and fillings which did not declare the presence of apples on their labels; findings from 2 to 6 mg kg-1 indicate the addition of apples from 5% to 20%. It was confirmed that phloridzin appears to be a suitable marker for detecting the undeclared presence of apples, which are a cheap substitute for the declared fruit types. Keywords: phloridzin, HPLC, apples, stability, technology, adulteration Journal: Czech Journal of Food Sciences Pages: 49-57 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/239/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/239/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0009.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:239-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nurhayati Nurhayati Author-Workplace-Name: Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Muhammadiyah Mataram, Mataram, Indonesia Author-Name: Mulono Apriyanto Author-Workplace-Name: Department of Food Technology, Faculty of Agriculture, Islamic University of Indragiri, Indragiri Hilir city, Riau, Indonesia Title: Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments Abstract: The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists' acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at the beginning of fermentation (A2). The inocula added were Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time was 120 h, then the fermented cocoa beans were processed into chocolate bars. The resulting chocolate bars were subjected to sensory analysis including evaluation of the taste of sepia, bitter, and sour taste and in the test the polyphenol content of chocolate bars was used. The results showed that there was a decrease in the septic, bitter and sour taste from treatment A0, A2 and A1, respectively. The highest polyphenol content was in A0, A2, and A1, respectively. Panellists stated that the preferred chocolate bar was made from cocoa beans with A1 treatment. Keywords: dry cocoa beans, chocolate bar, fermentation Journal: Czech Journal of Food Sciences Pages: 58-62 Volume: 39 Issue: 1 Year: 2021 DOI: 10.17221/272/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/272/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202101-0010.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:272-2020-CJFS