{"title":"Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye","authors":"Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir","doi":"10.17221/105/2023-cjfs","DOIUrl":"https://doi.org/10.17221/105/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"36 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq","authors":"Muhammad Faruq Wahab, Dara Muhamed Jamil","doi":"10.17221/85/2023-cjfs","DOIUrl":"https://doi.org/10.17221/85/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"62 7","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou
{"title":"Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)","authors":"HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou","doi":"10.17221/133/2023-cjfs","DOIUrl":"https://doi.org/10.17221/133/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"64 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China","authors":"Wei Yan, Deshun Xu, L. Ji, Yuehua Shen","doi":"10.17221/151/2023-cjfs","DOIUrl":"https://doi.org/10.17221/151/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"166 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139172546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Microalgae in lab-grown meat production","authors":"Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres","doi":"10.17221/69/2023-cjfs","DOIUrl":"https://doi.org/10.17221/69/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"19 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139009473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati
{"title":"Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties","authors":"H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati","doi":"10.17221/156/2023-cjfs","DOIUrl":"https://doi.org/10.17221/156/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"69 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo
{"title":"Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time","authors":"Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo","doi":"10.17221/112/2023-cjfs","DOIUrl":"https://doi.org/10.17221/112/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"65 9","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu
{"title":"Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity","authors":"Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu","doi":"10.17221/80/2023-cjfs","DOIUrl":"https://doi.org/10.17221/80/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"5 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139257117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.
谷物和豆类谷物发芽toÂ提高他们的营养和感官品质。本研究考察了对ofÂ发芽onÂ一些谷物和豆类生长的理化性质ofÂ的影响inÂ土耳其。AtÂ末ofÂ萌发48 h和96 h at 24± 1 Â℃，测定萌发后籽粒的碳水化合物、蛋白质、脂肪、膳食纤维、干物质、灰分、总酚含量、抗氧化能力和颜色分析ofÂ。结果表明，萌发过程提高了酚类物质含量ofÂ所有样品。豆科种子对2,2-二苯基-1-吡啶酰肼(DPPH)自由基的清除能力随着萌发而显著增强。萌发过程显著降低了样品的总碳水化合物含量ofÂ。ofÂ大麦和玉米的蛋白质含量显著降低，特别是byÂ萌发48 h ofÂ后蛋白质含量降低。籽粒脂质含量ofÂ降低asÂ发芽进展。ItÂ可能beÂ建议toÂ改善功能特性ofÂ谷物和豆类byÂ发芽及其使用inÂ食品工业。
{"title":"Improving the nutritional quality of cereals and legumes by germination","authors":"Ayşe Seda Şenlik, Derya Alkan","doi":"10.17221/44/2023-cjfs","DOIUrl":"https://doi.org/10.17221/44/2023-cjfs","url":null,"abstract":"<br>Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.
{"title":"Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review","authors":"Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu","doi":"10.17221/87/2023-cjfs","DOIUrl":"https://doi.org/10.17221/87/2023-cjfs","url":null,"abstract":"Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136018670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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