Czech Journal of Food Sciences, 2006 (vol. 24), issue 6
Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids - a review
Jan Velíšek, Karel Cejpek
Czech J. Food Sci., 2006, 24(6):241-254 | DOI: 10.17221/3321-CJFS 
This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as reported in recently published papers. Glycerophospholipids are further subdivided to phosphatides, lysophosphatides, and plasmalogens. The subdivision of the topics is predominantly via biosynthesis. Reaction schemes, sequences, and mechanisms with the enzymes involved are extensively used as well as detailed explanations based on chemical principles and mechanisms.
Determination of selected parameters of quality of the dairy products by NIR spectroscopy
Jana Růžičková, Květoslava Šustová
Czech J. Food Sci., 2006, 24(6):255-260 | DOI: 10.17221/3322-CJFS
The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity), milk semolina, and milk rice were determined. The samples were analysed by reference methods and by FT NIR spectroscope at integrating sphere within reflectance mode in the wavelength range of 10 000-4 000 cm-1 with 100 scans. To develop the calibration model for the components examined, the partial least squares (PLS) was used and this model was validated by full cross validation. The highest correlation...
Separation techniques for distillery stillage treatment
Kateřina Lapišová, Roman Vlček, Jana Klozová, Mojmír Rychtera, Karel Melzoch
Czech J. Food Sci., 2006, 24(6):261-267 | DOI: 10.17221/3323-CJFS
The separation of stillage was tested by means of the pilot plantARNO600-BIO using three-channel ceramic membranes with the pore diameter range from microfiltration to ultrafiltration (1.4 µm-5 kDa). The permeate from the last membrane step was able to be recycled as technological water. The best results were achieved in the arrangement of series using 0.2 µm membrane as the first step supplemented by ultra-filtration membranes (50 kDa and 15 kDa), predominantly, where the reduction of the chemical oxygen demand (COD) extended 80%. With this process, we try to get some advantages over the conventional process in terms of eliminating both...
Solid-phase microextraction for analysis of mould cheese aroma
Eva Vítová, Blanka Loupancová, Jana Zemanová, Hana Štoudková, Pavel Březina, Libor Babák
Czech J. Food Sci., 2006, 24(6):268-274 | DOI: 10.17221/3324-CJFS
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were...
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, Nela Nedić Tiban
Czech J. Food Sci., 2006, 24(6):275-282 | DOI: 10.17221/3325-CJFS
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and differential scanning calorimeter (DSC). The results showed that hydrocolloids retarded the retrogradation of tapioca starch. Enthalpy and temperatures of gelatinisation, as well as solubility, did not vary significantly in starch-hydrocolloid systems. Viscosity of tapioca starch increased on the addition of hydrocolloids: the effect of carrageenan on viscosity was more remarkable than that of pectin.
Sensory profiles of sweeteners in aqueous solutions
Alena Šedivá, Zdeňka Panovská, Jan Pokorný
Czech J. Food Sci., 2006, 24(6):283-287 | DOI: 10.17221/3326-CJFS
Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) under the conditions of the respective ISO standards. The intensities of off-flavours, especially bitter and metallic tastes, were higher in the solutions of synthetic sweeteners than in that of sucrose. The aspartame solution was the sample closest to the sucrose solution, and the intensity of off-flavours was significantly higher in acesulfame solution. Ratings of the bitter taste were related to those of the metallic taste, the relation being semilogarithmic....
Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
Jana Králová, Jana Hajšlová, Jan Poustka, Miroslav Hochman, Marie Bjelková, Lenka Odstrčilová
Czech J. Food Sci., 2006, 24(6):288-296 | DOI: 10.17221/3327-CJFS
Fungi representing Alternaria spp. are ubiquitous pathogens that may under certain conditions cause spoilage of various food crops. Several Alternaria species are known producers of toxic secondary metabolites in some fruits and vegetables, nevertheless, only limited knowledge is available on the occurrence of these mycotoxins in legumes and/or oilseeds used for human nutrition. In the first part of the presented study, the analytical method employing reversed phase high-performance liquid chromatography (HPLC) coupled with fluorescence detection (FLD) was implemented to enable the examination of these food commodities for the presence...