Czech J. Food Sci., 35 (2017)

No. 6

Food Analysis, Food Quality and Nutrition

Antioxidant activity and phenolic acid content of selected vegetable broths

Bilge Ertekin Filiz, Nazlı Korkmaz, Nilgün H. Budak, Atıf Can Seydim, Zeynep Banu Seydim
Czech J. Food Sci., 35 (2017): 469-475abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Adsorption of apple polyphenols onto β-glucan

Lidija Jakobek, Petra Matić, Vedrana Krešić, Andrew Barron
Czech J. Food Sci., 35 (2017): 476-482abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction

Tao Feng, Wanchao Chen, Tao Liu
Czech J. Food Sci., 35 (2017): 483-487abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina

Vildana Alibabić, Melisa Oraščanin, Nada Vahčić
Czech J. Food Sci., 35 (2017): 488-495abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Alba Casado, Alberto Álvarez, Leticia González, Domingo Fernández, José Luis Marcos, María Eugenia Tornadijo
Czech J. Food Sci., 35 (2017): 496-506abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Antun Jozinović, Đurđica Ačkar, Stela Jokić, Jurislav Babić, Jelena Panak Balentić, Marija Banožić, Drago Šubarić
Czech J. Food Sci., 35 (2017): 507-516abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

GUADALUPE RODRIGUEZ CASTILLEJOS, JOSE RAMIREZ DE LEON, GUADALUPE BUSTOS VAZQUEZ, OCTELINA CASTILLO RUIZ
Czech J. Food Sci., 35 (2017): 517-521abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Marcela Sluková, Julie Levková, Alena Michalcova, Pavel Skřivan, Pavel Skřivan
Czech J. Food Sci., 35 (2017): 522-531abstractdownload PDF

No. 5

Food Chemistry and Safety

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

Xin Zhao, Ling Liu, Lu Yue
Czech J. Food Sci., 35 (2017): 367-375abstractdownload PDF
Food Microbiology and Safety

Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian

Ivana Tlak Gajger, Iva Pavlović, Mirza Bojić, Ivan Kosalec, Siniša Srećec, Toni Vlainić, Josipa Vlainić
Czech J. Food Sci., 35 (2017): 376-385abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages

Ivona Djurkin Kušec, Danijela Samac, Vladimir Margeta, Žarko Radišić, Dragutin Vincek, Goran Kušec
Czech J. Food Sci., 35 (2017): 386-391abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

Iñaki etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron, Francisco José Pérez Elortondo
Czech J. Food Sci., 35 (2017): 392-400abstractdownload PDFsupplementary material
Food Analysis, Food Quality and Nutrition

Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko
Czech J. Food Sci., 35 (2017): 401-406abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antidiabetic Compounds in Stem Juice from Banana

Dong Nguyen, Alena Zachariasova, Klara Spurna, Jiri Hricko, Huong Phung, Jitka Viktorova, Milena Stranska, Jana Hajslova, Tomas Ruml
Czech J. Food Sci., 35 (2017): 407-413abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia Sinanoglou, Dimitra Houhoula, Vasiliki Kyrana, Vladimiros Lougovois
Czech J. Food Sci., 35 (2017): 414-423abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality

Marie Hrušková, Ivan Švec
Czech J. Food Sci., 35 (2017): 424-431abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour

Tatjana Krivorotova, Jolanta Sereikaite, Pawel Glibowski
Czech J. Food Sci., 35 (2017): 432-439abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Haniyeh Rasouli Pirouzian, Seyed Hadi Peighambardoust, Sodeif Azadmard-Damirchi
Czech J. Food Sci., 35 (2017): 440-448abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.)

Hadi Samimi Akhijahani, Akbar Arabhosseini, Mohammad Hossein Kianmehr
Czech J. Food Sci., 35 (2017): 449-455abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

D.J. VEGA-ARROY, H. RUÍZ-ESPINOSA, J.J. LUNA-GUEVARA, M.L. LUNA-GUEVARA, P. HERNÁNDEZ-CARRANZA, R. ÁVILA-SOSA, C.E. OCHOA-VELASCO
Czech J. Food Sci., 35 (2017): 456-465abstractdownload PDF
Short communication

Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication

Fouad Ali Abdullah Abdullah, Hana Buchtova, Peter Turek
Czech J. Food Sci., 35 (2017): 466-468abstractdownload PDF

No. 4

Review

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs – a review

Miroslava Fasiangova, Gabriela Borilova, Radka Hulankova
Czech J. Food Sci., 35 (2017): 275-284abstractdownload PDF
Review

Curcumin and its allied analogues: epigenetic and health perspectives – a review

Muhammad Imran, Muhammad Nadeem, Muhammad Asif Khan, Sheraz Ahmed, Ali Imran, Rai Muhammad Amir, Muhammad Umair Arshad, Abdur Rauf, Farhan Saeed, Shaista Khan, Zaffar Mehmood, Syed Amir Gilani, Hafiz Ansar Rasul Suleria
Czech J. Food Sci., 35 (2017): 285-310abstractdownload PDF
Food Microbiology and Safety

Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. and E. coli O157:H7

Aisha Abusheliabi, Mutamed Ayyash
Czech J. Food Sci., 35 (2017): 311-320abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Mohammed Elimam Ahamed Mohammed, Abdalaziz Aamadawi, Abdallah Alfifi, Mohammad Y Alfaifi, Serag Eldin I Elbehairi, Helmey Atallah Al-bushnaq
Czech J. Food Sci., 35 (2017): 321-327abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Zhouyong Dong, Gang Tian, Zhaogang Xu, Mingyue Li, Min Xu, Yajun Zhou, Hui Ren
Czech J. Food Sci., 35 (2017): 328-338abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Franc Čuš, Polona Zabukovec, Hans-Josef Schroers
Czech J. Food Sci., 35 (2017): 329-345abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Phytochemical changes in heated Rosa species fruits and seeds

Mehmet Gunes, Umit Dolek, Mahfuz Elmastas
Czech J. Food Sci., 35 (2017): 345-351abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

Daiane Terezinha de Oliveira Fagundes, José Manuel Lorenzo, Bibiana dos Santos, Mariane Fagundes, Rosane Heck, Alexandre Cichoski, Roger Wagner, Paulo Cezar Bastianello Campagnol
Czech J. Food Sci., 35 (2017): 352-359abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Aleksandra Pavlovic, Jelena Mrmosanin, Jovana Krstic, Snezana Mitic, Snezana Tosic, Milan Mitić, Biljana Arsic, Ruzica Micic
Czech J. Food Sci., 35 (2017): 360-366abstractdownload PDF

No. 3

Food Microbiology and Safety

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Czech J. Food Sci., 35 (2017): 189-193abstractdownload PDF
Food Microbiology and Safety

Honey sold directly by producers in the Silesian region of Poland as a source of Clostridium botulinum
types A, B, E and F

Fatma Hayıt, Hülya Gül
Czech J. Food Sci., 35 (2017): 194-199abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The 18O/16O ratio of retail Moravian wines from the Czech Republic in comparison with European wines

Frantisek Buzek, Bohuslava Cejkova, Ivana Jackova, Zdenka Lnenickova
Czech J. Food Sci., 35 (2017): 200-207abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings

Krzysztof Dasieiwcz, Marta Chmiel, Mirosław Słowiński
Czech J. Food Sci., 35 (2017): 208-213abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

Lian-Xin Peng, Liang Zou, Mao-Ling Tan, Yuan-Yuan Deng, Juan Yan, Zhu-Yun Yan, Gang Zhao
Czech J. Food Sci., 35 (2017): 214-222abstractdownload PDFsupplementary material
Food Analysis, Food Quality and Nutrition

Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers

Miloslav Sulc, Marie Eliasova, Zora Kotikova, Jaromir Lachman
Czech J. Food Sci., 35 (2017): 223-228abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Lipolysis and oxidation of lipids during egg storage at different temperatures

Qingling Wang, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma, Xin Guo
Czech J. Food Sci., 35 (2017): 229-235abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes

IVANA ALPEZA, KARIN KOVAČEVIĆ GANIĆ, ANDREJA VANZO, STANKA HERJAVEC
Czech J. Food Sci., 35 (2017): 236-245abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Andrea Nieto, Maria Jose Grande Burgos, Antonio Galvez, Ruben Pérez Pulido
Czech J. Food Sci., 35 (2017): 246-250abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska, Dominika Kułaj
Czech J. Food Sci., 35 (2017): 251-258abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Separation of immunoglobulins from colostrum using methods based on salting-out techniques

Volodymyr Skalka, Nikolay Shakhno, Jiří Ečer, Ladislav Čurda
Czech J. Food Sci., 35 (2017): 259-266abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

Ewelina Strąk, Maria Balcerek, Urszula Dziekońska- Kubczak
Czech J. Food Sci., 35 (2017): 267-273abstractdownload PDF

No. 2

Review

White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review

Janusz Prusinski
Czech J. Food Sci., 35 (2017): 95-105abstractdownload PDF
Food Microbiology and Safety

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013–2014

Petra Myšková, Renáta Karpíšková
Czech J. Food Sci., 35 (2017): 106-112abstractdownload PDF
Food Microbiology and Safety

Purification and characterisation of a fungicidal peptide from Bacillus amyloliquefaciens NCPSJ7

Junhua Wang, Shuangzhi Zhao, Jiying Qiu, Qingxin Zhou, Xiaoyong Li, Xue Xin, Danyang Guo, Tatyana G Yudina, Yifen Wang, Hua Sun, Xiangyan Chen, Leilei Chen
Czech J. Food Sci., 35 (2017): 113-121abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

Kwang-Soo Cho, Su-Young Hong, Bong-Kyoung Yun, Hong-Sik Won, Young-Ho Yoon, Ki-Beom Kwon, Manjulatha Mekapogu
Czech J. Food Sci., 35 (2017): 122-130abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine

Katarína Furdíková, Katarína Makyšová, Ivan Špánik
Czech J. Food Sci., 35 (2017): 131-142abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds

František Hnilička, Alena Hejtmánková, Matyáš Orsák, Helena Hniličková
Czech J. Food Sci., 35 (2017): 143-148abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Pil-Nam Seong, Hyun-Woo Seo, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Geun-Ho Kang, Beom-Young Park, Sung-Sil Moon, Van-Ba Hoa
Czech J. Food Sci., 35 (2017): 149-159abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Detection of PCR inhibition in food and feed with a synthetic plasmid

Tereza Sovová, Barbora Křížová, Lenka Drábková, Jaroslava Ovesná
Czech J. Food Sci., 35 (2017): 160-164abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

The demand for beer in Czech Republic: inderstanding longrun on- and off-trade price elasticities

Stanislava Grosová, Michal Masár, Olga Kutnohorská, Vladimír Kubeš
Czech J. Food Sci., 35 (2017): 165-170abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Sparkling wine production by immobilised yeast fermentation

Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić, Drago Šubarić
Czech J. Food Sci., 35 (2017): 171-179abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace

Haining Zhang, Yongkun Ma
Czech J. Food Sci., 35 (2017): 180-187abstractdownload PDF

No. 1

List of Review 2016

Czech J. Food Sci., 35 (2017): I-IIdownload PDF
Review
Innovations in the food packaging market – intelligent packaging – a review  
Anetta Barska, Joanna Wyrwa
Czech J. Food Sci., 35 (2017): 1-6abstractdownload PDF
Review
Finger millet bioactive compounds, bioaccessibility, and potential health effects – a review  
Henry Okwudili Udeh, Kwaku Gyebi Duodu, Afam Israel Obiefuna Jideani
Czech J. Food Sci., 35 (2017): 7-17abstractdownload PDF
Food Microbiology and Safety

Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk  

Jana Smolová, Irena Němečková, Marcela Klimešová, Zdeněk Švandrlík, Marie Bjelková, Vladimír Filip, Jan Kyselka
Czech J. Food Sci., 35 (2017): 18-23abstractdownload PDF
Food Chemistry and Safety
Optimisation of an extraction technique of fish allergens suitable for detection and diagnosis  
Jiaju Ma, Tushar Ramesh Pavase, Zhen-Xing Li, Hong Lin
Czech J. Food Sci., 35 (2017): 24-31abstractdownload PDF
Food Chemistry and Safety
Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus
Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch, Saisamorn Lumyong
Czech J. Food Sci., 35 (2017): 32-39abstractdownload PDF
Food Analysis, Food Quality and Nutrition
Discrimination of producing areas of Astragalus membranaceus using electronic nose and UHPLC-PDA combined with chemometrics  
Wenlong Wei, Jinhua Li, Linfang Huang
Czech J. Food Sci., 35 (2017): 40-47abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre  
Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile
Czech J. Food Sci., 35 (2017): 48-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Effect of cosolvents (polyols) on structural and foaming properties of soy protein isolate  
Mingzhe Pan, Xianjun Meng, Lianzhou Jiang, Dianyu Yu, Tianyi Liu
Czech J. Food Sci., 35 (2017): 57-66abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Two resistant starches applied in bread  
Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček, David Chena
Czech J. Food Sci., 35 (2017): 67-72abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts  
Gordana Šimić, Daniela Horvat, Krešimir Dvojković, Ivan Abičić, Marija Viljevac Vuletić, Marijana Tucak, Alojzije Lalić
Czech J. Food Sci., 35 (2017): 73-78abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Chia and teff as improvers of wheat-barley dough and cookies  
Ivan Švec, Marie Hrušková, Barbora Babiaková
Czech J. Food Sci., 35 (2017): 79-88abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties
Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans  
Qun Yu, Chuan Li, Zhenhua Duan, Bing Liu, Weiwen Duan, Feifei Shang
Czech J. Food Sci., 35 (2017): 89-94abstractdownload PDF

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