Czech Journal of Food Sciences - Latest articles
Results 121 to 130 of 130:
Corrigendum: Meat quality – Genetic background and methods of its analysis
Marek Kowalczyk
Czech J. Food Sci., 2023, 41(1):78 | DOI: 10.17221/26/2023-CJFS 
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index
Luis Díaz-Batalla, Karina Aguilar-Arteaga, Javier Castro-Rosas, Reyna Nallely Falfán-Cortés, Ricardo Omar Navarro-Cortez, Carlos Alberto Gómez-Aldapa
Czech J. Food Sci., 2023, 41(1):73-77 | DOI: 10.17221/5/2022-CJFS
Common bean (Phaseolus vulgaris L.) is one of the most important grain legume foods for the human diet. Common bean seed is gaining attention due to its content of secondary metabolites with positive effects on human health. The present work analysed the effect of common bean germination on the essential amino acid profile, active compound content, and expansion index after extrusion processing. The content of tryptophan (Trp) in raw common bean (RCB) and in germinated common bean (GCB) seeds was 6.1 and 7.9 mg·g–1 of protein, respectively. The limiting amino acids in RCB were sulphur amino acids and Trp, and in GCB only...
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes
Diego Andrés Campo-Ceballos, Carlos Alberto Gaviria-López
Czech J. Food Sci., 2023, 41(1):64-72 | DOI: 10.17221/181/2022-CJFS
The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of active and non-trivial research, which intervenes in obtaining consistent roasting profiles reflected in the acceptability of the drink perceived by consumers. This paper used the methodology of response surfaces (RSM) with the central composite design (CCD). A consumer study was conducted with 104 individuals, each tasting 13 cups of specialty coffee from Cauca-Colombia. Predictive equations for acidity...
Influence of the surface/volume ratio on the rheological properties of starch dispersions
Gerardo Lopez-Echevarria, Jorge Adalberto Huerta-Ruelas, Gonzalo Velazquez, Martin Jesús Nieto-Perez, Guadalupe Mendez-Montealvo
Czech J. Food Sci., 2023, 41(1):54-63 | DOI: 10.17221/155/2022-CJFS
This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron microscopy, rotational, and dynamic rheological measurements. The granule size distribution and the surface/volume ratio drove the rheological behaviour as a function of temperature and concentration. At a concentration of 10%, the consistency index of corn starch (CS) paste was 147.25 Pa·sn (n – flow behavior index), a higher value compared to pastes from potato...
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard
Maria Vrublevskaya, Thi Tra My Nguyenová, Lucie Drábová, Petra Lovecká, Blanka Vrchotová, Olga Ma»átková, Markéta Kuli¹ová, Irena Jaro¹ová Kolouchová
Czech J. Food Sci., 2023, 41(1):44-53 | DOI: 10.17221/200/2022-CJFS
Plants are permanently exposed to biotic and abiotic stress and have therefore developed intricate resistance mechanisms, consequently. These include the presence of microbial endophytes, which can promote plant growth and ensure better resilience against unfavourable conditions. These microorganisms colonising plant tissues can directly affect plant growth by producing phytohormones, antioxidants, 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity, or indirectly by the production of siderophores and antifungal agents. To the best of our knowledge, this is the first study devoted to assessing bacterial endophyte diversity and their plant...
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI–TOF MS
Pelin Ertürkmen, Zübeyde Öner
Czech J. Food Sci., 2023, 41(1):36-43 | DOI: 10.17221/199/2022-CJFS
The present study aimed to evaluate the Clostridium spp. counts in corn silage, raw milk and Kaºar cheese and to identify the clostridial isolates causing a late-blowing defect (LBD) potential using matrix-assisted laser desorption-ionization-time of flight mass spectrometry (MALDI-TOF MS). Lactate-fermenting clostridial spores (LFCS) were determined by the most probable number method (MPN) in 14 samples of corn silage, 12 samples of raw milk and 20 samples of Kaºar cheese. 181 isolates were obtained from MPN gas-positive tubes. Gram staining, catalase and oxidase activity, anaerobic development tests and Scanning Electron Microscopy (SEM) imaging...
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry
Veronika Zu¹»áková, Martin Du¹ek, Vladimíra Jandovská, Jana Ol¹ovská
Czech J. Food Sci., 2023, 41(1):29-35 | DOI: 10.17221/158/2022-CJFS
The present study aimed to apply a multi-residue method for the screening and quantification of pesticide residues in ciders, low alcoholic beverages made by fermentation of apple juice. Twenty bottled craft cider samples purchased from the Czech market were analysed for pesticide residues. The residues of pesticides were extracted from samples using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure in combination with additional solid-phase extraction (SPE) sample clean-up to achieve the lowest detection limit possible. In this study, targeted screening of pesticide residues in the samples was performed with the Q-Orbitrap mass...
The effects of heat treatment on the quality of fat in flaxseeds and chia seeds
Matej Brestenský, Soòa Nitrayová, Peter Patrá¹
Czech J. Food Sci., 2023, 41(1):21-28 | DOI: 10.17221/159/2022-CJFS
Flaxseeds (Linum usitatissimum L.) (FS) and chia seeds (Salvia hispanica L.) (ChS) contain fatty acids (FA) with beneficial health effect for the human body. Some people often use them as part of boiled or baked dishes. Therefore, the aim of this study was to observe the effect of FS and ChS heat treatments at 40 °C and 150 °C for 20 min on the content of fat, FA, atherogenicity index (AI) and thrombogenicity index (TI), and total antioxidant activity (TAA) in comparison with heat treatments at 20 °C. The content of fat in FS was higher in comparison with ChS (P < 0.05). Similarly, the content of alpha-linolenic acid,...
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review
Lina Novi Ariani, Teti Estiasih, Wenny Bekti Sunarharum, Alfi Khatib
Czech J. Food Sci., 2023, 41(1):8-20 | DOI: 10.17221/221/2022-CJFS
One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries...
Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations
Barbora Rù¾ièková, Pavel Kohout
Czech J. Food Sci., 2023, 41(1):1-7 | DOI: 10.17221/186/2022-CJFS
The purpose of this paper is to evaluate current nutritional guidelines of modern diets based on medical and nutrition facts and their effect on gut microbiota and health, considering current recommendations of world authorities such as FAO and WHO. For this purpose, the first part is devoted to the impact of microbiota on human health, and special attention is committed to the effect of fibre on gut microbiota. The second part is dedicated to the fundamental division of diets and the evaluation of concrete nutritional guidelines of modern diets into microbiota and health, followed by the recommendations of global authorities. Modern diets include...