Czech Journal of Food Sciences, 2006 (vol. 24), issue 5
Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds - a review
Jan Velíšek, Karel Cejpek
Czech J. Food Sci., 2006, 24(5):193-216 | DOI: 10.17221/3317-CJFS 
This review article gives a survey of the principal biosynthetic pathways that lead to the most important common fatty acids and their derivatives occurring in foods and feeds. Fatty acids are further subdivided to saturated fatty acids and unsaturated fatty acids. This review is focused on the less common fatty acids including geometrical and positional isomers of unsaturated fatty acids, acetylenic fatty acids, branched-chain fatty acids, alicyclic fatty acids, epoxy fatty acids, hydroxy fatty acids, and oxo fatty acids. A survey is further given on the biosynthesis of the aliphatic very-long-chain components (alkanes, primary and secondary alcohols,...
The comparison of the methods for the identification of pathogenic serotypes and biotypes of Yersinia enterocolitica: Microbiological methods and PCR
Miroslava Vázlerová, Iva Steinhauserová
Czech J. Food Sci., 2006, 24(5):217-222 | DOI: 10.17221/3316-CJFS
In this study, pathogenic strains of Y. enterocolitica were identified by microbiological and PCR methods. The samples were collected from pigs, cattle, poultry, and slaughter houses. Three common techniques were used to isolate Y. enterocolitica from the samples - ITC, PSB, and direct on the CIN. Primers A1/A2, Y1/Y2, and rfbC 1/rfbC 2 were used for the specific detection of the pathogenic strains of Y. enterocolitica. Traditional microbiological methods were found to be insufficient for the specific identification of the Y. enterocolitica pathogen. In comparison with PCR which was able to detect...
Phthalic acid esters (PAEs) in the food chain
Alžbeta Jarošová
Czech J. Food Sci., 2006, 24(5):223-231 | DOI: 10.17221/3318-CJFS
Phthalic acid esters (PAEs) rank among the primary risk pollutants and their adverse effects may endanger the environmental balance and affect the ontogenetic development of live organisms and their body functions. Therefore, the aim of this study was to monitor the occurrence of PAEs in packaging materials and plastics (infusion sets), to evaluate the accumulation and distribution of the most common phthalates such as DEHP (di-2-ethylhexyl phthalate) and DBP (di-n-butyl phthalate) in body tissues and organs of pigs and broiler chicks having been administered the phthalates per os, to assess the occurrence of PAEs in pig and cattle...
Distribution of selected elements as wine origin markers in the wine-making products
Milan Suhaj, Mária Koreňovská
Czech J. Food Sci., 2006, 24(5):232-240 | DOI: 10.17221/3319-CJFS
The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribution of selected markers in the winemaking products. The...