S. Kamanova, Y. Yermekov, Kamran Shah, Azigul Mulati, Xue Liu, B. Bulashev, D. Toimbayeva, G. Ospankulova
{"title":"Review on nutritional benefits of triticale","authors":"S. Kamanova, Y. Yermekov, Kamran Shah, Azigul Mulati, Xue Liu, B. Bulashev, D. Toimbayeva, G. Ospankulova","doi":"10.17221/67/2023-cjfs","DOIUrl":"https://doi.org/10.17221/67/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45213012","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}
Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák
{"title":"Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A Review","authors":"Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák","doi":"10.17221/235/2022-cjfs","DOIUrl":"https://doi.org/10.17221/235/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47495868","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":"High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities","authors":"Farah Javed, M. Shahbaz, Waqas Ahmed, H. Rehman","doi":"10.17221/2/2023-cjfs","DOIUrl":"https://doi.org/10.17221/2/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42969142","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}
Xiaoqin Diao, Weiting Sun, D. Liu, Haining Guan, Ruixin Jia, Ying Wang
: The objective of this study was to evaluate the effects of fat levels (200 g·kg –1 meat and 500 g·kg –1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g·kg –1 meat) had a significantly higher L *-value (lightness) and lower cooking loss and total expressible fluid ( P < 0.05) than the high-fat sausage (500 g·kg –1 meat) and exhibited a denser and more homogeneous microstructure. Additionally, T 23 (relaxation time) of the low-fat sausage shifted toward a slower relaxation time, and higher A 23 (peak area) was found, which suggested the water mobility was restricted. However, at the same fat content, the low-GL and low-PGL sausages showed bet-ter textural properties and superior overall acceptability from sensory evaluation compared with the low-lard sausage ( P < 0.05). Still, they have no significant differences ( P > 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products.
{"title":"Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage","authors":"Xiaoqin Diao, Weiting Sun, D. Liu, Haining Guan, Ruixin Jia, Ying Wang","doi":"10.17221/111/2022-cjfs","DOIUrl":"https://doi.org/10.17221/111/2022-cjfs","url":null,"abstract":": The objective of this study was to evaluate the effects of fat levels (200 g·kg –1 meat and 500 g·kg –1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g·kg –1 meat) had a significantly higher L *-value (lightness) and lower cooking loss and total expressible fluid ( P < 0.05) than the high-fat sausage (500 g·kg –1 meat) and exhibited a denser and more homogeneous microstructure. Additionally, T 23 (relaxation time) of the low-fat sausage shifted toward a slower relaxation time, and higher A 23 (peak area) was found, which suggested the water mobility was restricted. However, at the same fat content, the low-GL and low-PGL sausages showed bet-ter textural properties and superior overall acceptability from sensory evaluation compared with the low-lard sausage ( P < 0.05). Still, they have no significant differences ( P > 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44477557","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}
Pavel Skřivan, M. Sluková, I. Švec, H. Čížková, I. Horsáková, Eliška Rezková
: A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods
{"title":"The use of modern fermentation techniques in the production of traditional wheat bread","authors":"Pavel Skřivan, M. Sluková, I. Švec, H. Čížková, I. Horsáková, Eliška Rezková","doi":"10.17221/39/2023-cjfs","DOIUrl":"https://doi.org/10.17221/39/2023-cjfs","url":null,"abstract":": A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44594277","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}
Fariz Nurmita Aziz, Tyas Utami, D. Suroto, R. Yanti, Endang Sutriswati Rahayu
: Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum sub-sp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantar-um Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation ( P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL –1 ), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists ( n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL –1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L . plantarum Dad-13.
：在菠萝的品种中，蜂蜜菠萝适合作为益生菌饮料进行加工。本研究旨在评价蜂蜜菠萝汁作为植物乳杆菌（Lactiplantibacillus plantarum sub-sp.）生长培养基的效果。植物Dad-13益生菌菌株。通过添加植物乳杆菌Dad-13的发酵剂来发酵菠萝汁。发酵时间（0、4、8、12、16、20和24小时）用作变量。发酵后，植物乳杆菌Dad-13细胞数量显著增加（P<0.05），在酸性菠萝汁中，植物乳球菌Dad-13仍能生长2个对数周期以上。16小时后，结果显示细胞计数（8.86 log CFU·mL–1）、pH（3.52）和可滴定酸度（0.59%）具有最佳特性。为了平衡酸味，小组成员（n=67）最喜欢添加8%的蔗糖，总体接受分数为5.74（略相似）。42天后，细胞活力没有显著下降。第42天的细胞数为8.81 log CFU·mL–1，pH和可滴定酸度发生显著变化。研究表明，蜂蜜菠萝汁是一种适宜于番茄生长的培养基。足底Dad-13。
{"title":"Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics","authors":"Fariz Nurmita Aziz, Tyas Utami, D. Suroto, R. Yanti, Endang Sutriswati Rahayu","doi":"10.17221/243/2022-cjfs","DOIUrl":"https://doi.org/10.17221/243/2022-cjfs","url":null,"abstract":": Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum sub-sp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantar-um Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation ( P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL –1 ), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists ( n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL –1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L . plantarum Dad-13.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45926299","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}
Oktay Samadzade, Karlo Muratoglu, Serkan Kemal Büyükünal
: Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS ) as a detector. For aflatoxin (AF) B 1 , B 2 , G 1 , G 2 , ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B 1 (FB 1 ), fumonisin B 2 (FB 2 ), citrinin (CIT), HT-2 toxin, and T-2 toxin determination in our samples, the LC-MS/MS analysis method with electrospray ionisation interfaces was utilised. Aflatoxin B 1 levels in 22.7% of the samples (2.01–17.49 μg·kg –1 ) and total aflatoxins (TAF) in 26.7% of the samples (6.71–24.67 μg·kg –1 ) were determined to exceed the limits defined in the Turkish Food Codex Contaminants Regulation. CIT could not be detected in any of the samples. ZEN + DON + OTA was found in 21.3% of the samples, DON + TAF + total fumonisins (FUM) in 19.3%, and TAF + ZEN + FUM in 18.7%.
{"title":"Investigation of multimycotoxins by LC-MS/MS in maise semolina chips","authors":"Oktay Samadzade, Karlo Muratoglu, Serkan Kemal Büyükünal","doi":"10.17221/241/2022-cjfs","DOIUrl":"https://doi.org/10.17221/241/2022-cjfs","url":null,"abstract":": Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS ) as a detector. For aflatoxin (AF) B 1 , B 2 , G 1 , G 2 , ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B 1 (FB 1 ), fumonisin B 2 (FB 2 ), citrinin (CIT), HT-2 toxin, and T-2 toxin determination in our samples, the LC-MS/MS analysis method with electrospray ionisation interfaces was utilised. Aflatoxin B 1 levels in 22.7% of the samples (2.01–17.49 μg·kg –1 ) and total aflatoxins (TAF) in 26.7% of the samples (6.71–24.67 μg·kg –1 ) were determined to exceed the limits defined in the Turkish Food Codex Contaminants Regulation. CIT could not be detected in any of the samples. ZEN + DON + OTA was found in 21.3% of the samples, DON + TAF + total fumonisins (FUM) in 19.3%, and TAF + ZEN + FUM in 18.7%.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48091894","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}
T. Prokopov, K. Nikovska, M. Nikolova, P. Merdzhanov, M. Dzhivoderova-Zarcheva
: The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.
{"title":"Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise","authors":"T. Prokopov, K. Nikovska, M. Nikolova, P. Merdzhanov, M. Dzhivoderova-Zarcheva","doi":"10.17221/19/2023-cjfs","DOIUrl":"https://doi.org/10.17221/19/2023-cjfs","url":null,"abstract":": The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44180669","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}
T. Hudáková, Monika Šuleková, J. Tauchen, Martina Šemeláková, M. Várady, P. Popelka
.
{"title":"Bioactive compounds and antioxidant activities of selected types of chilli peppers","authors":"T. Hudáková, Monika Šuleková, J. Tauchen, Martina Šemeláková, M. Várady, P. Popelka","doi":"10.17221/45/2023-cjfs","DOIUrl":"https://doi.org/10.17221/45/2023-cjfs","url":null,"abstract":".","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45261916","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：