{"title":"Coumarin derivatives as antifungal agents - A review","authors":"Mirjana Lončar, D. Gašo-Sokač, M. Molnar","doi":"10.17221/178/2021-cjfs","DOIUrl":"https://doi.org/10.17221/178/2021-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47485299","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":"Effect of ultrasound on isolation and properties of oat starch","authors":"E. Ünlü, Çiğdem Aykaç","doi":"10.17221/94/2022-cjfs","DOIUrl":"https://doi.org/10.17221/94/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47672794","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":"Corrigendum: Meat quality - Genetic background and methods of its analysis","authors":"Marek Kowalczyk","doi":"10.17221/26/2023-cjfs","DOIUrl":"https://doi.org/10.17221/26/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135945445","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}
Purpose: The objective of this study was to describe the methods of preparation of African nightshade (Solanum scabrum) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam and Menchum divisions of the North West Region. Methodology: The African nightshade used in the preparation of all the 25 recipes was purchased from the same farmer at kedjom ketingoh in Mezam division and the dishes were prepared at the laboratory of the College of Technonolgy – University of Bamenda (COLTECH-UBa).The 25 African nightshade dishes were then transferred to the Nutrition Centre for Research (CRAN) of the Ministry of Scientific Research and Innovation Cameroon for proximate composition determination. The contents in dry matter, ash, crude proteins, total lipids, crude fibres and total sugars were determined by standard AOAC methods. Findings: The African nightshade dishes consumed are prepared from leguminous seeds : (egusi seeds and groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes and palm oil. The results obtained are expressed in percentage DW for ash, dry matter, proteins, lipids, crude fibres and Total sugars. The dry matter content ranges from (90.130g/100gDW to 95.626g/100gDW); ash content (9.301g/100g to 18.548g/100g), crude protein (16.7g/100g DW to 22.8g/100g DW), total lipid (7.50g/100g DW to 54.49g/100g DW), crude fibre (6.70g/100g to 20.10g/100g), Total sugars (0.64g/100g to 9.14g/100g). This study also reveals that a higher consumption of dishes made from leguminous seeds: egusi seeds, and groundnuts seeds such as “Scrubbed nightshade leaves boiled in egusi”, “Seasoned Mbas a sekoyn”, “Seasoned Mbas a mtsong mbi” and “English style with groundnuts” and low consumption of their complements will lead to a good nutritional balance. The study further reveals that the African nightshade dishes are good sources of proteins, crude fibres and poor sources of Carbohydrates. Unique Contribution to Theory, Policy and Practice: This study provided information on: the nutrient composition of African nightshade dishes consumed in the North West Region of Cameroon; nutritional data of this species of vegetable that will be useful for nutrition education as a means to improve the nutritional status of the population and also made available documented food composition database for reference by consumers, dieticians and researchers.
目的:本研究的目的是描述非洲龙葵(Solanum scabrum)的制备方法，并确定生活在西北地区Boyo, Momo, Mezam和Menchum地区的喀麦隆人食用的非洲龙葵菜肴的近似成分。方法:用于制备所有25种食谱的非洲龙葵是从Mezam省kejom ketingoh的同一农民那里购买的，菜肴在巴门达大学技术学院实验室制作。这25份非洲茄菜随后被转移到喀麦隆科学研究和创新部的营养研究中心(CRAN)进行近似成分测定。采用标准AOAC法测定干物质、灰分、粗蛋白质、总脂肪、粗纤维和总糖含量。研究发现:人们食用的非洲茄类菜肴是由豆科种子(茄子种子和花生种子)、南瓜子、西红柿、爱尔兰土豆和棕榈油制成的。所得结果以灰分、干物质、蛋白质、脂质、粗纤维和总糖的DW百分比表示。干物质含量范围为90.130g/100gDW ~ 95.626g/100gDW;粗蛋白质(16.7g/100g DW至22.8g/100g DW)、总脂肪(7.50g/100g DW至54.49g/100g DW)、粗纤维(6.70g/100g至20.10g/100g)、总糖(0.64g/100g至9.14g/100g)。本研究还表明，食用较多的豆科种子:蚕豆籽和花生籽制成的菜肴，如“煮蚕豆洗茄叶”、“调味mba a sekoyn”、“调味mba a msong mbi”和“英式花生”等，并摄入较少的补品，可以实现良好的营养平衡。这项研究进一步表明，非洲龙葵菜是蛋白质、粗纤维的良好来源，而碳水化合物的来源却很差。对理论、政策和实践的独特贡献:本研究提供了以下信息:喀麦隆西北地区消费的非洲茄菜的营养成分;这类蔬菜的营养数据将有助于营养教育，作为改善人口营养状况的一种手段，并提供记录的食物成分数据库，供消费者、营养师和研究人员参考。
{"title":"Recipes and Proximate Composition of Some Traditional African Nightshade Dishes Consumed in the North West Region of Cameroon","authors":"Clementine Endam Njong, R. Feumba, R. Ejoh","doi":"10.47941/jfs.1198","DOIUrl":"https://doi.org/10.47941/jfs.1198","url":null,"abstract":"Purpose: The objective of this study was to describe the methods of preparation of African nightshade (Solanum scabrum) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam and Menchum divisions of the North West Region. \u0000Methodology: The African nightshade used in the preparation of all the 25 recipes was purchased from the same farmer at kedjom ketingoh in Mezam division and the dishes were prepared at the laboratory of the College of Technonolgy – University of Bamenda (COLTECH-UBa).The 25 African nightshade dishes were then transferred to the Nutrition Centre for Research (CRAN) of the Ministry of Scientific Research and Innovation Cameroon for proximate composition determination. The contents in dry matter, ash, crude proteins, total lipids, crude fibres and total sugars were determined by standard AOAC methods. \u0000Findings: The African nightshade dishes consumed are prepared from leguminous seeds : (egusi seeds and groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes and palm oil. The results obtained are expressed in percentage DW for ash, dry matter, proteins, lipids, crude fibres and Total sugars. The dry matter content ranges from (90.130g/100gDW to 95.626g/100gDW); ash content (9.301g/100g to 18.548g/100g), crude protein (16.7g/100g DW to 22.8g/100g DW), total lipid (7.50g/100g DW to 54.49g/100g DW), crude fibre (6.70g/100g to 20.10g/100g), Total sugars (0.64g/100g to 9.14g/100g). This study also reveals that a higher consumption of dishes made from leguminous seeds: egusi seeds, and groundnuts seeds such as “Scrubbed nightshade leaves boiled in egusi”, “Seasoned Mbas a sekoyn”, “Seasoned Mbas a mtsong mbi” and “English style with groundnuts” and low consumption of their complements will lead to a good nutritional balance. The study further reveals that the African nightshade dishes are good sources of proteins, crude fibres and poor sources of Carbohydrates. \u0000Unique Contribution to Theory, Policy and Practice: This study provided information on: the nutrient composition of African nightshade dishes consumed in the North West Region of Cameroon; nutritional data of this species of vegetable that will be useful for nutrition education as a means to improve the nutritional status of the population and also made available documented food composition database for reference by consumers, dieticians and researchers.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81594193","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. López-Echevarría, Jorge Adalberto Huerta-Ruelas, G. Velázquez, Martin Jesús Nieto-Perez, G. Mendez‐Montealvo
{"title":"Influence of the surface/volume ratio on the rheological properties of starch dispersions","authors":"G. López-Echevarría, Jorge Adalberto Huerta-Ruelas, G. Velázquez, Martin Jesús Nieto-Perez, G. Mendez‐Montealvo","doi":"10.17221/155/2022-cjfs","DOIUrl":"https://doi.org/10.17221/155/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47336829","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":"Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes","authors":"Diego Andrés Campo-Ceballos, C. Gaviria-López","doi":"10.17221/181/2022-cjfs","DOIUrl":"https://doi.org/10.17221/181/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46138567","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}
Luis Díaz-Batalla, K. Aguilar-Arteaga, J. Castro‐Rosas, Reyna Nallely Falfán-Cortés, R. Navarro-Cortez, C. Gómez‐Aldapa
{"title":"Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index","authors":"Luis Díaz-Batalla, K. Aguilar-Arteaga, J. Castro‐Rosas, Reyna Nallely Falfán-Cortés, R. Navarro-Cortez, C. Gómez‐Aldapa","doi":"10.17221/5/2022-cjfs","DOIUrl":"https://doi.org/10.17221/5/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49547710","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":"Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS","authors":"Pelin Ertürkmen, Z. Öner","doi":"10.17221/199/2022-cjfs","DOIUrl":"https://doi.org/10.17221/199/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42030488","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}
M. Vrublevskaya, Thi Tra My Nguyenová, L. Drábová, P. Lovecká, B. Vrchotová, O. Maťátková, Markéta Kulišová, Irena Jarošová Kolouchová
{"title":"Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard","authors":"M. Vrublevskaya, Thi Tra My Nguyenová, L. Drábová, P. Lovecká, B. Vrchotová, O. Maťátková, Markéta Kulišová, Irena Jarošová Kolouchová","doi":"10.17221/200/2022-cjfs","DOIUrl":"https://doi.org/10.17221/200/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49480946","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}
Lina Novi Ariani, T. Estiasih, W. Sunarharum, A. Khatib
{"title":"Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review","authors":"Lina Novi Ariani, T. Estiasih, W. Sunarharum, A. Khatib","doi":"10.17221/221/2022-cjfs","DOIUrl":"https://doi.org/10.17221/221/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45036731","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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