Czech J. Food Sci., 36 (2018)

No. 5

Food Microbiology and Safety

Rapid detection of microbial contamination in UHT milk: practical application in dairy industry 

Martina Kračmarová, Hana Stiborová, Šárka Horáčková, Kateřina Demnerová
Czech J. Food Sci., 36 (2018): 357-364abstractdownload PDF
Food Microbiology and Safety

Effect of yeast harvest moment on a brewing process in beer produced on an industrial scale 

Krzysztof Kucharczyk, Tadeusz Tuszyński, Krzysztof Żyła
Czech J. Food Sci., 36 (2018): 365-371abstractdownload PDF
Food Analysis, Food Quality and Nutrition

The measurement method of meat conductivity

Zdeněk Bohuslávek
Czech J. Food Sci., 36 (2018): 372-377abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

Vytautas Januskevicius, Grazina Januskeviciene, Gintare Zaborskiene
Czech J. Food Sci., 36 (2018): 378-385abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effects of artificial sweeteners on Lemna minor

Klára Kobetičová, Klára Anna Mocová, Lucie Mrhálková, Šárka Petrová
Czech J. Food Sci., 36 (2018): 386-391abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Tocochromanol content in commercially prepared  fried foods 

Monika Sabolová, Štepán Czornyj, Jakub Fišnar, Marek Doležal, Dominika Sosnová, Kateřina Matějková, Zuzana Réblová
Czech J. Food Sci., 36 (2018): 392-402abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of glycerol on the physicochemical properties of cereal starch films

Mona Aghazadeh, Roselina Karim, Russly Abdul Rahman, Muhammad Tauseef Sultan, Maryam Paykary, Stuart Johnson
Czech J. Food Sci., 36 (2018): 403-409abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Performance of a freeze concentration pilot plant during the start-up phase

Fulvia Chiampo
Czech J. Food Sci., 36 (2018): 410-414abstractdownload PDF

No. 4

Food Microbiology and Safety

Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

Oto Hanuš, Ludmila Křížová, Jana Hajšlová, Jaromír Lojza, Marcela Klimešová, Libor Janů, Petr Roubal, Jaroslav Kopecký, Radoslava Jedelská
Czech J. Food Sci., 36 (2018): 277-283abstractdownload PDF
Food Microbiology and Safety

Fruit juices with probiotics – new type of functional foods

Šárka Horáčková, Kristýna Rokytová, Kristina Bialasová, Iveta Klojdová, Marcela Sluková
Czech J. Food Sci., 36 (2018): 284-288abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Antioxidant activity and phenolic content of organic and conventional vine cane extracts

Lucia Gharwalova, Daniel Hutar, Jan Masak, Irena Kolouchova
Czech J. Food Sci., 36 (2018): 289-295abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture

Batur Ablikim, Mukaddas Muhtar, Yi Qiao Ma, Arzugul Abduwali, Yusup Sulayman
Czech J. Food Sci., 36 (2018): 296-300abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of okara and vital gluten on physico-chemical properties of noodle

Wei-Chen Pan, Yu-Ming Liu, Sy-Yu Shiau
Czech J. Food Sci., 36 (2018): 301-306abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying

Yuxue Cao, Xuedong Yao
Czech J. Food Sci., 36 (2018): 307-313abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Quality of noodles made from colour-grained wheat

Dongyun Ma, Jian Zhang, Yaoguang Li, Chenyang Wang
Czech J. Food Sci., 36 (2018): 314-320abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Inlet temperature affects spray drying quality of watermelon powder

Yue Shi, Jing Wang, Yubin Wang, Huijuan Zhang, Yue Ma, Xiaoyan Zhao, Chao Zhang
Czech J. Food Sci., 36 (2018): 321-328abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Pulsed air jet impingement drying characteristics of winter jujube slices

Shiyu Wei, Xuedong Yao
Czech J. Food Sci., 36 (2018): 329-337abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran

Yuxin Wang, Guoping Yu, Xiaodan Zang, Fei Ye
Czech J. Food Sci., 36 (2018): 338-348abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Hu Guohua, Xian Na
Czech J. Food Sci., 36 (2018): 349-356abstractdownload PDF

No. 3

Review

Antioxidant and antihypertensive protein hydrolysates in fish products – a review

Klaudia Korczek, Joanna Tkaczewska, Władysław Migdał
Czech J. Food Sci., 36 (2018): 195-207abstractdownload PDF
Food Microbiology and Safety

Effect of different conditions on Listeria monocytogenes biofilm formation and removal

Pasquale Russo, Agni Hadjilouka, Luciano Beneduce, Vittorio Capozzi, Spiros Paramithiotis, Eleftherios H. Drosinos, Giuseppe Spano
Czech J. Food Sci., 36 (2018): 208-214abstractdownload PDF
Food Microbiology and Safety

Investigation of hepatitis A and E viruses in mussels collected from the Bosphorus, in Istanbul, Turkey – short communication

Huseyin Yilmaz, Utku Cizmecigil, Eda Tarakci, Ozge Aydin, Aysun Yilmaz, Mehemt Calicioglu, Gurhan Ciftcioglu, Ali Aydin, Kamil Bostan, Tansel Sireli, Mine Guzel, Asiye Karakullukcu, Bekir Kocazeybek, Wim van der Poel, Juergen Richt, Nuri Turan
Czech J. Food Sci., 36 (2018): 215-220abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Jelena Babić Milijašević, Milan Milijašević, Danijela Vranić, Jasna Đinović Stojanović, Slobodan Lilić, Vladimir Korićanac
Czech J. Food Sci., 36 (2018): 221-226abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Phytochemical changes in mango fruit in response to Alternaria alternata infection

Jiao Li, Liangang Mao, Yanning Zhang, Lan Zhang, Hongyun Jiang
Czech J. Food Sci., 36 (2018): 227-232abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Determination of flavonoids and total polyphenol contents in commercial apple juices

Leposava Pavun, Predrag Đurđević, Milena Jelikić-Stankov, Daniela Đikanović, Snežana Uskoković-Marković
Czech J. Food Sci., 36 (2018): 233-238abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice

Oludare Olumuyiwa Adekoyeni, Rahman Akinoso, Adekola Felix Adegoke, Stephen Akintunde Fagbemi
Czech J. Food Sci., 36 (2018): 239-245abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li Cuicui, Lu Qiyu, Liu Zipeng, Yan Huili
Czech J. Food Sci., 36 (2018): 246-254abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Syed Muhammad Usman Shah, Haroon Ahmad, Muriel Jacquot, Catherine Cailliez-Grimal
Czech J. Food Sci., 36 (2018): 255-260abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Juices enriched with phenolic extracts from grapes

Jana Kulichová, Mantana Buaong, Josef Balík, Pavel Híc, Jan Tříska, Naděžda Vrchotová
Czech J. Food Sci., 36 (2018): 261-267abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios, pistachio kernels and shells

Sedighe Soleimanifard, Naser Hamdami
Czech J. Food Sci., 36 (2018): 268-275abstractdownload PDF

No. 2

Food Chemistry and Safety

Chemical composition of propolis from the Baha region in Saudi Arabia

Ohood Hasan Almohammadi, Abdulsallam Bakdash, Nael M.T Abu Taha, Ali M. Abu-Rumman, Sachil Kumar
Czech J. Food Sci., 36 (2018): 109-118abstractdownload PDF
Food Microbiology and Safety

The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity

Iwona Szerszunowicz, Dorota Nałęcz
Czech J. Food Sci., 36 (2018): 119-125abstractdownload PDF
Food Microbiology and Safety

Determining the optimal method for DNA isolation from fruit jams

Tereza Sovová, Barbora Křížová, Jaroslava Ovesná
Czech J. Food Sci., 36 (2018): 126-132abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Starch nanoparticles – two ways of their preparation

David Chena Aldao, Evžen Šárka, Pavel Ulbrich, Eva Menšíková
Czech J. Food Sci., 36 (2018): 133-138abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Reduced microbiological contamination following irrigation of germinated seed for foods

Honorata Danilčenko, Elvyra Jarienė, Dalė Televičiūtė, Skaidrė Supronienė, Jurgita Kulaitienė, Živilė Tarasevičienė, Alvyra Šlepetienė, Judita Černiauskienė
Czech J. Food Sci., 36 (2018): 139-145abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

Lucia Gharwalová, Leona Paulová, Petra Patakova, Barbora Branská, Karel Melzoch
Czech J. Food Sci., 36 (2018): 146-153abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties

Haluk Ergezer, Halil İbrahim Kaya, Ömer Şimşek
Czech J. Food Sci., 36 (2018): 154-162abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of post-harvest ripening on the levels of selected compounds in various cherry cultivars

Jan Goliáš, Naděžda Vrchotová, Jarmila Kožíšková, Petr Kotas, Jan Tříska
Czech J. Food Sci., 36 (2018): 163-168abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

Bing Liu, Jun Cao, Ai-Guo Feng, Yan Liu, Qun Yu, Chuan Li, Zhen-Hua Duan
Czech J. Food Sci., 36 (2018): 169-174abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Jan Mezey, Ivana Mezeyová
Czech J. Food Sci., 36 (2018): 175-180abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Biochemical changes of Iranian probiotic Lighvan cheese

Alireza Shahab Lavasani
Czech J. Food Sci., 36 (2018): 181-186abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Convective and microwave drying of onion slices regarding texture attributes

Özge Süfer, Hande Demir, Seda Sezer
Czech J. Food Sci., 36 (2018): 187-193abstractdownload PDF

No. 1

Food Chemistry and Safety

Bioavailability of corn gluten meal hydrolysates and their effects on the immune system

Yuanqing He, Chaoyue Ma, Ye Pan, Lijing Ying, Jie Zhou, Yuqing Duan, Haihui Zhang, Haile Ma
Czech J. Food Sci., 36 (2018): 1-7abstractdownload PDF
Food Chemistry and Safety

Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts

Chaianun Namngam, Praphan Pinsirodom, Supakorn Boonyuen
Czech J. Food Sci., 36 (2018): 8-15abstractdownload PDF
Food Chemistry and Safety

Identification of biphenyls – contaminants responsible for off-flavour in soft drinks

Iveta Šístková, Vojtěch Kružík, Aleš Rajchl, Helena Čížková
Czech J. Food Sci., 36 (2018): 16-21abstractdownload PDF
Food Chemistry and Safety

Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

Wenju Zhang, Yulei Zhao, Qingjin Xu, Qin Chen
Czech J. Food Sci., 36 (2018): 22-27abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates

Muhammad Ahmar Jahangir, Aamir Shehzad, Masood Sadiq Butt, Shahid Bashir
Czech J. Food Sci., 36 (2018): 28-36abstractdownload PDF
Food Analysis, Food Quality and Nutrition

Automatic correction of the adverse effects of light on fruit surfaces using the shape-from-shading method

Jun Lu, Shu Zhang, Lijuan Shi, Dejia Hou, Xianfeng Wang
Czech J. Food Sci., 36 (2018): 37-43abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature

Mohammad Ali Mogharei, Hamed Ahari, Ali Akbar Safekordi, Shabnam Haghighat Khajavi
Czech J. Food Sci., 36 (2018): 44-50abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Influence of flaxseed components on fermented dairy product properties

Kristina Bialasová, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, Šárka Horáčková
Czech J. Food Sci., 36 (2018): 51-56abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

Shi-Wen Lv, Lei-Yu He, Li-Hui Sun
Czech J. Food Sci., 36 (2018): 57-65abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická, Veronika Kuchtová
Czech J. Food Sci., 36 (2018): 66-72abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Luis Garcia Zapateiro, Somaris Quintana Martinez, Aldair Morales Cano
Czech J. Food Sci., 36 (2018): 73-80abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents

Grażyna Wejnerowska, Anna Ciaciuch
Czech J. Food Sci., 36 (2018): 81-87abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Study on the ageing method and antioxidant activity of black garlic residues

Feng Xiong, Chunhua Dai, Furong Hou, Peipei Zhu, Ronghai He, Haile Ma
Czech J. Food Sci., 36 (2018): 88-97abstractdownload PDF
Food Technology and Economy, Engineering and Physical Properties

Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

Aysun Yucetepe, Oznur Saroglu, Fatih Bildik, Beraat Ozcelik, Ceren Daskaya-Dikmen
Czech J. Food Sci., 36 (2018): 98-108abstractdownload PDF

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