Czech Journal of Food Sciences, 2005 (vol. 23), issue 4

Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds - a review

Jan Velíšek, Karel Cejpek

Czech J. Food Sci., 2005, 23(4):129-144 | DOI: 10.17221/3383-CJFS  

This review article presents a survey of selected principal biosynthetic pathways that lead to the most important monosaccharides, oligosaccharides, sugar alcohols, and cyclitols in foods and in food raw materials and informs nonspecialist readers about new scientific advances as reported in recently published papers. Subdivision of the topics is predominantly via biosynthesis. Monosaccharides are subdivided to sugar phosphates, sugar nucleotides, nucleotide-glucose interconversion pathway sugars, nucleotide-mannose interconversion pathway sugars, and aminosugars. The part concerning oligosaccharides deals with saccharose, trehalose, raffinose, and...

Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy

Jaroslav Blažek, Ondřej Jirsa, Marie Hrušková

Czech J. Food Sci., 2005, 23(4):145-151 | DOI: 10.17221/3384-CJFS  

The aim of this study was to explore the use of NIR spectroscopy of laboratory milled flour to predict the milling characteristics of wheat. Quantitative traits of the milling process of wheat were predicted by analyses of NIR spectra of six sets consisting of 94 samples. Reference data were obtained by grinding the samples on the laboratory mill Chopin CD1-auto (France), spectral data were measured on spectrograph NIRSystem 6500. Commercial spectral analysis software WINISI II was used to collect spectra, develop calibration equations and evaluate calibration performance. The quality of prediction was evaluated by coefficients of correlation between...

Effect of temperature and composition on thermal conductivity of "Mlinci" dough

Bernarda Šeruga, Sandra Budžaki, Žaneta Ugarčić-Hardi, Marijan Šeruga

Czech J. Food Sci., 2005, 23(4):152-158 | DOI: 10.17221/3385-CJFS  

The objective of this study was to determine the thermal conductivity of "Mlinci" dough T-500 and "Mlinci" dough T-500 with the addition of eggs, wheat germs and wheat bran in the temperature range of 40°C to 70°C. Thermal conductivity was determined using modifications of guarded hot plate steady state method. For all types of dough, thermal conductivity first increased with temperature and then, after reaching maximum values, it decreased. The maximum values for "Mlinci" dough T-500 containing wheat germs and bran were 54°C, and for "Mlinci" dough T-500 with eggs were 58°C. The minimal value of 0.347 ± 0.020 W/mK was determined for "Mlinci"...

the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period

Beata Paszczyk, Zofia Żegarska, Zbigniew Borejszo

Czech J. Food Sci., 2005, 23(4):159-165 | DOI: 10.17221/3386-CJFS  

The trans fatty acids as well as cis-9 trans-11 C18:2 (CLA) were determined in the colostrum and milk fat of individual cows during up to 82 days of lactation. The analyses were performed using gas chromatography (GLC) on a capillary column (CP Sil 88) combined with the method of argentation thin-layer chromatography (Ag-TLC). The results obtained in the study indicated that the milk fat of individual cows, kept under identical living and feeding conditions, was characterised by an extremely high variability of trans isomers concentration, especially of those of C18:1 acid. The differences referred not only to the...

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Ki̇ni̇k Ozer, Oguz Gursoy, A. Kemal SECKİN

Czech J. Food Sci., 2005, 23(4):166-172 | DOI: 10.17221/3387-CJFS  

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids...