Change in Licence Policy for CAAS Journals
We would like to inform you that the journals published by the Czech Academy of Agricultural Sciences (CAAS) will change their licence policy. All articles submitted to CAAS journals from 2026 will be published under the Creative Commons Attribution 4.0 International Licence (CC BY 4.0).
The Creative Commons Attribution 4.0 International Licence (CC BY 4.0) allows broad reuse, distribution, and adaptation of published articles, provided that appropriate credit to the original authors is given.
Articles submitted by 2025 are distributed under the Creative Commons Attribution-NonCommercial 4.0 International (CC-BY-NC 4.0) license.
Impact factor (WoS):
2024: 1.0
Q4 – Food Science and Technology
5-Year Impact Factor: 1.5
SCImago Journal Rank (SCOPUS):
Czech Journal of Food Sciences
- ISSN 1212-1800 (Print)
- ISSN 1805-9317 (On-line)
International open access peer-reviewed journal published by the Czech Academy of Agricultural Sciences and financed by the Ministry of Agriculture of the Czech Republic
- Published since 1983 (by 1997 under the title Potravinářské vědy)
- The journal is administered by an international Editorial Board
- Editor-in-Chief: prof. Ing. Kateřina Demnerová, CSc.
- Co-editors: prof. Ing. Vladimír Kocourek, CSc., prof. Ing. František Kvasnička, CSc., doc. Ing. Milada Plocková, CSc., doc. Ing. Aleš Rajchl, Ph.D., doc. Ing. Evžen Šárka, CSc., doc. Ing. Rudolf Ševčík, Ph.D.
- Executive Editor: Ing. Zdeňka Náglová, Ph.D.
- Technical Editor: MgA. Hana Slaninová
- The journal is published six times a year
Aims & Scope
The journal publishes the following types of articles: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
Current issue
Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastesReview
Aslıhan Tüğen, Özge Taştan Ülkü
Czech J. Food Sci., 2025, 43(6):377-397 | DOI: 10.17221/122/2025-CJFS 
This review evaluates the role of food waste reuse in sustainable food production, its associated health benefits, and technological advances in bioactive ingredient extraction. The research demonstrates that recycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals, and creates economic opportunities in the food industry. The process has been shown to enable the development of functional food ingredients, nutraceuticals (health-promoting food supplements), and biodegradable packaging solutions. The integration of biotechnological applications, microbial fermentation, and innovative...
Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potentialOriginal Paper
Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, Shenghong Liu
Czech J. Food Sci., 2025, 43(6):398-410 | DOI: 10.17221/26/2025-CJFS
Xinjiang apricot is favoured by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimisation of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box–Behnken design (BBD), the best conditions were IL/ethanol (RIL/E) ratio of 1 : 2,...
Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid scoreOriginal Paper
Pavel Nevrkla, Eva Weisbauerová, Svitlana Karvan, Jan Sečkář, Zdeněk Hadaš, Miroslav Rozkot, Drahomíra Čtvrtlíková Knitlová
Czech J. Food Sci., 2025, 43(6):411-418 | DOI: 10.17221/61/2025-CJFS
The nutritional quality of meat from pigs of the indigenous Prestice Black-Pied pig (PB) and the three-breed commercial hybrid of Large White × Landrace × Large Whitesireline (CH) was compared using these indicators: content of intramuscular fat, protein, saturated fatty acids (SFA) and essential amino acids (EAAs). The protein content and energy value of PB and CH meat were 20.12% and 22.56%, and 426.77 kJ·(100 g)–1 and 443.01 kJ·(100 g)–1, respectively. The lowest fat content (1.33%) and SFA content (0.33%) were found in the meat of commercial hybrid pigs. Leucine and...
Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditionsOriginal Paper
Özlem Üstün-Aytekin
Czech J. Food Sci., 2025, 43(6):419-427 | DOI: 10.17221/42/2025-CJFS
Encapsulation technology offers an effective strategy to enhance the bioavailability and stability of vitamin C by addressing its sensitivity to environmental factors. This study investigates the impact of formulation parameters, particularly lecithin concentration and high-pressure processing conditions, on the physicochemical properties, gastrointestinal stability, cytotoxicity, and shelf life of liposomal vitamin C formulations. Among the tested samples, Sample 1, prepared with 20% soybean lecithin and 20% ascorbic acid and processed at 400 bar with a single cycle, demonstrated superior performance. It exhibited a high zeta potential (−23.17 mV),...
Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methodsOriginal Paper
Çağlar Kaya
Czech J. Food Sci., 2025, 43(6):428-437 | DOI: 10.17221/106/2025-CJFS
This study compares the bioactive compound contents and volatile profiles of products obtained from the ‘Nero’ variety of aronia (Aronia melanocarpa L.) fruits subjected to three different drying methods: freeze drying, vacuum drying, and hot air drying. Total phenolic content, total flavonoid content, and antioxidant activity were evaluated. The highest values were observed in the freeze-dried samples, with 67.9 mg GAE·g–1 dry weight (DW), 41.7 mg CE·g–1 DW, and 88.6% antioxidant activity, respectively. Vacuum drying resulted in moderate levels of bioactive compounds, while hot air drying...
Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf lifeOriginal Paper
Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, Quyen Phuong Huynh
Czech J. Food Sci., 2025, 43(6):438-449 | DOI: 10.17221/24/2025-CJFS
This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at 0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge free radicals DPPH, 2,2-diphenyl-1-picrylhydrazyl;...
Decision tree analysis of the prospects of organic food: Evidence from China and HungaryOriginal Paper
Yue Wu, Andrea Tick, Katalin Takács-György
Czech J. Food Sci., 2025, 43(6):450-461 | DOI: 10.17221/205/2024-CJFS
With the growing population, increasing income, and high-speed lifestyle, people pay more attention to a healthy diet and nutritional food. Organic food, also regarded as healthy, sustainable, or eco-friendly eating, has gained global popularity. This trend has been particularly amplified by the COVID-19 pandemic, leading to a surge in demand for nutritious foods worldwide. Organic food originated in Europe, with the highest development globally. Its progress varies by country. China's organic food industry began decades ago, growing rapidly. As globalisation advances and China's economy accelerates, it is valuable to examine the organic food industries...
Enhancing rheological properties of dough and quality of potato fibre-enriched breadOriginal Paper
Omar Saleh, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Hefnawy Taha, Haiam O. Elkatary, Abdalla El‐Hadary, Hoda A.S. Farag, Mahmoud Sitohy, Ahmed Mahmoud Ismail, Ali Osman
Czech J. Food Sci., 2025, 43(6):462-469 | DOI: 10.17221/29/2025-CJFS
This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF,...