Czech Journal of Food Sciences, 2003 (vol. 21), issue 4
Analysis of cow milk by near-infrared spectroscopy
R. Jankovská, K. Šustová
Czech J. Food Sci., 2003, 21(4):123-128 | DOI: 10.17221/3488-CJFS 
In this work, the major components (total solids, fat, protein, casein, urea nitrogen, lactose, and somatic cells) were determined in cow milk by near-infrared spectroscopy. Fifty calibration samples of milk were analysed by reference methods and by FT NIR spectroscopy in reflectance mode at wavelengths ranging from 4000 to 10 000 cm-1 with 100 scan. Each sample was analysed three times and the average spectrum was used for calibration. Partial least squares (PLS) regression was used to develop calibration models for the milk components examined. Determined were the highest correlation coefficients for total solids (0.928), fat (0.961),...
Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups
S. Grbalová, V. Večerek, B. Tremlová, P. Chloupek, V. Pištěková
Czech J. Food Sci., 2003, 21(4):129-136 | DOI: 10.17221/3489-CJFS
Different production units within an instant soups manufacturer facility were compared by bioluminescence method detecting surface hygiene and sanitation quality. The evaluation was based on the limits determined by test examinations in the facility. It was confirmed that the results were influenced by the surface material and its condition (damage, roughening) as well as by complexity of the surface tested. The most important factor, however, was the attitude of different persons in charge of sanitation and preventive procedures. No influence was found of the type of the raw material processed (of animal or plant origin).
Effect of ascorbic acid on the rheological properties of wheat fermented dough
M. Hrušková, D. Novotná
Czech J. Food Sci., 2003, 21(4):137-144 | DOI: 10.17221/3490-CJFS
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends...
A new generation of frying oils
H. Sakurai, T. Yoshihashi, H.T.T. Nguyen, J. Pokorný
Czech J. Food Sci., 2003, 21(4):145-151 | DOI: 10.17221/3491-CJFS
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions. Novel high-oleic vegetable oils have been developed which contain low amounts of polyenoic fatty acids. Their relative resistance against oxidation is lower at deep frying temperatures in comparison with storage conditions, however, high-oleic oils were found advantageous for deep frying. High-oleic oils are more stable than low-linolenic oils. High-oleic sunflower, safflower or peanut oils have the best prospects for large-scale...