Czech Journal of Food Sciences, 2001 (vol. 19), issue 6
Content of phenolic acids in rye caryopses determined using DAD-HPLC method
R. Amarowicz, S. Weidner
Czech J. Food Sci., 2001, 19(6):201-205 | DOI: 10.17221/6608-CJFS 
Phenolic compounds were extracted from rye caryopses with 80% (v/v) methanol. Phenolic acids were determined as free compounds and those liberated from soluble esters and glycosides. The analyses were performed using a Waters HPLC system equipped with a diode array detector (DAD). The following free phenolic acids were found: p-coumaric, ferulic and sinapic; the phenolic acids liberated from soluble esters were as follows: vanillic, caffeic, p-coumaric, ferulic and sinapic; and those liberated from soluble glycosides were the following: vanillic, p-coumaric, ferulic and sinapic. In rye caryopses, phenolic acids were chiefly...
Verification of suitability of selected detection systems for estimating antibiotic residues in goat's milk
B. Hozová, Ľ. Minarovičová
Czech J. Food Sci., 2001, 19(6):207-212 | DOI: 10.17221/6609-CJFS
The objective of the paper was to verify the convenience of the application of three standardized detection systems: disk diffusion method, Delvotest SP and Penzym S 100 to control the antibiotic residues in goat's milk (β-lactam antibiotics and cephalosporins, aminoglycosides, tetracyclines, macrolides and others). It has been found that despite of certain specificity of goat's milk versus cow's milk the values of the majority of detection limits mutually correspond approximately to 90 %. The sensitivity of tests manifested itself in the following order: Penzym S 100 > Delvotest SP > disk diffusion method (the sensitivity was even several...
Wheat flour dough rheological characteristics predicted by NIRSystems 6500
M. Hrušková, M. Bednářová, F. Novotný
Czech J. Food Sci., 2001, 19(6):213-218 | DOI: 10.17221/6610-CJFS
Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher...
Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
Z. Špačková, J. Příhoda, S. Rovnaníková
Czech J. Food Sci., 2001, 19(6):219-223 | DOI: 10.17221/6611-CJFS
Several ways are recommended how to avoid iodine deficiency in food of many countries' population. In addition to the common use of salt fortified with KI, KJO3 can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO3 on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO3 was tested in combination with a commercial complex improver. Loaf volume was increased by the addition of 2 or 3 ppm of iodate to flour. The dose of iodine improving bread...
Sugar beet as a raw material for bioethanol production
A. Hinková, Z. Bubník
Czech J. Food Sci., 2001, 19(6):224-234 | DOI: 10.17221/6612-CJFS
Overproduction of sugar causes a reduction in the acreage under sugar beet. That is why new non-food technologies for exploitation of agricultural products are sought. Utilization of beet for liquid fuel production could be one of them. The aim of experiments with sugar beet raw juice fermentation was to verify the possibility to return a part of distiller's slops back to the fermentation process and thereby to obtain stillage with higher content of dry solids. This would bring about energy savings during slops thickening and drying. Tests with recycling of different portions of stillage (20, 25 and 30%) back to the fermentation stage were carried...
Evidence of spice black pepper adulteration
B. Tremlová
Czech J. Food Sci., 2001, 19(6):235-239 | DOI: 10.17221/6613-CJFS
The goal of this work was to verify the spice adulteration by the microscopic analysis. The samples of black powdered pepper and its meat product that did not have the expected spice and aromatic properties were controlled. The results of sensory and chemical investigation corresponded with microscopic findings. The suspected sample of spice and meat product with spice contained pronounced coloured parts that were not present in the usual structure of powdered pepper.