Czech Journal of Food Sciences, 2004 (vol. 22), issue 1
Thermophilic bacteria colony growth and its consequences in the food industry
K. Melzoch, J. Votruba, B. Sekavová, L. Piterková, M. Rychtera
Czech J. Food Sci., 2004, 22(1):1-8 | DOI: 10.17221/3400-CJFS 
The growth kinetics of thermophilic bacteria Bacillus acidocaldarius (CCM 3497), Bacillus stearothermophilus (CCMI 237), Thermus aquaticus (CCM 3488), Thermus ruber (CCM 4212), and Thermus species (CCM 4199) on solid media were studied in the temperature range of 40-60°C. The behaviour of bacterial colonies on agar plates was recorded with a digital camera during 160 hours of experiment. The growth of colony diameter was found to be linear with time at lower temperatures and an acceleration of the growth with time at suboptimal growth temperature 60°C was observed. A simple...
Determination of egg yolk content in egg liqueurs
H. Čížková, M. Voldřich, V. Prokorátová, F. Kvasnička
Czech J. Food Sci., 2004, 22(1):9-15 | DOI: 10.17221/3401-CJFS
The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk content are not sufficiently specified. The presented study deals with the development and evaluation of the analytical methods for the determination of egg yolk content in egg liqueurs. Due to the high variability of the egg composition and a possible effect of processing on the composition of the product, several chemical markers were taken into the consideration:...
Wheat flour fermentation study
I. Švec, M. Hrušková
Czech J. Food Sci., 2004, 22(1):17-23 | DOI: 10.17221/3402-CJFS
Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour...
Potential of liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry for determination of fosetyl-aluminium residues in dried hops
J. Poustka, J. Hajšlová, K. Holadová, K. Nováková
Czech J. Food Sci., 2004, 22(1):24-28 | DOI: 10.17221/3403-CJFS
New analytical procedure for the determination of fosetyl-aluminium in hop cones (also called "hops") was developed. Liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometry (LC-APCI-MS/MS) allowed a highly selective determination of this fungicide which facilitated the sample preparation. The sufficiently low detection limit (1 mg/kg of dried hops) with the acceptable method performance characteristics (RSD 9%, recovery 76% - at the level of 10 mg/kg) complies with the need to inspect the observance of maximal residual limit 100 mg/kg. The application of LC-MS technique thus provided an effective way of fosetyl-aluminium...
Endocrinological aspects of dietary habits
O. Lapčík
Czech J. Food Sci., 2004, 22(1):29-38 | DOI: 10.17221/3404-CJFS
Dietary habits reflect both the recent economic possibilities and the cultural history of individual human populations. They may influence endocrine systems and thus affect the health of the respective populations in several manners: (1) People consuming exclusively local products may lack certain micronutrients. This is important especially in areas with low levels of iodine and/or selenium in the environment. Thyroid gland insufficiency resulting from the iodine deficiency was widespread in many areas of Central Europe until the introduction of iodine supplementation in the second half of 20th century. Iodine deficiency is still...