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":null,"pages":null},"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":null,"pages":null},"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}
{"title":"Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk","authors":"O. Erkmen","doi":"10.17221/121/2022-cjfs","DOIUrl":"https://doi.org/10.17221/121/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46996882","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":"Technological approaches applied in the design of gluten-free bakery products","authors":"R. Siminiuc, D. Turcanu","doi":"10.17221/180/2022-cjfs","DOIUrl":"https://doi.org/10.17221/180/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46273819","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}
G. Ozbey, M. Muz, E. Tanrıverdi, S. Erkan, N. Bulut, B. Otlu, František Zigo
molecular
分子的
{"title":"Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract","authors":"G. Ozbey, M. Muz, E. Tanrıverdi, S. Erkan, N. Bulut, B. Otlu, František Zigo","doi":"10.17221/100/2022-cjfs","DOIUrl":"https://doi.org/10.17221/100/2022-cjfs","url":null,"abstract":"molecular","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49431200","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}
Zana Mohammed Abdulazeez, A. I. Mustafa, F. Yazıcı
{"title":"Correlation between acrylamide content and colour in some baked products","authors":"Zana Mohammed Abdulazeez, A. I. Mustafa, F. Yazıcı","doi":"10.17221/244/2022-cjfs","DOIUrl":"https://doi.org/10.17221/244/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47950365","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}
Z. Tomáštíková, L. Hluchanova, T. Gelbíčová, R. Karpíšková
{"title":"Listeria monocytogenes clones circulating in the natural environment of the Czech Republic and Slovakia","authors":"Z. Tomáštíková, L. Hluchanova, T. Gelbíčová, R. Karpíšková","doi":"10.17221/234/2022-cjfs","DOIUrl":"https://doi.org/10.17221/234/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44628269","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}
María Alina Cueva Ríos, Frank Fernández Rosillo, Lenin Quiñones Huatangari, Eliana Milagros Cabrejos Barrios
{"title":"Estimation of coffee shelf life under accelerated storage conditions using mathematical models - Systematic review","authors":"María Alina Cueva Ríos, Frank Fernández Rosillo, Lenin Quiñones Huatangari, Eliana Milagros Cabrejos Barrios","doi":"10.17221/163/2022-cjfs","DOIUrl":"https://doi.org/10.17221/163/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46667048","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}
I. Němečková, Šárka Trešlová, H. Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, D. Gabrovská
{"title":"Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content","authors":"I. Němečková, Šárka Trešlová, H. Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, D. Gabrovská","doi":"10.17221/239/2022-cjfs","DOIUrl":"https://doi.org/10.17221/239/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43623337","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}
Chunyan Xie, Juan Du, Chunmiao Xing, Xu Zhang, Lan Wang, Hongzhang Chen, Tong Lin
{"title":"Improving the extraction efficiency and functional properties of wheat germ protein by ultrasound-assisted","authors":"Chunyan Xie, Juan Du, Chunmiao Xing, Xu Zhang, Lan Wang, Hongzhang Chen, Tong Lin","doi":"10.17221/54/2022-cjfs","DOIUrl":"https://doi.org/10.17221/54/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44971726","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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