Czech Journal of Food Sciences, 2007 (vol. 25), issue 6
Volume 25 - Index, Authors Index, Author Institutions Index, Subjects Index, List of Reviewers
editors
Czech J. Food Sci., 2007, 25(6):I-XI | DOI: 10.17221/750-CJFS 
Biosynthesis of food constituents: Natural pigments: Part 1
Jan Velíšek, Jiří Davídek, Karel Cejpek
Czech J. Food Sci., 2007, 25(6):291-315 | DOI: 10.17221/748-CJFS
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to hemes, chlorophylls, melanins, betalains, and quinones are described using the enzymes involved and the reaction schemes with detailed mechanisms.
Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals
Bernadetta Hozová, Ľudovít Kuniak, Petra Moravčíková, Alena Gajdošová
Czech J. Food Sci., 2007, 25(6):316-324 | DOI: 10.17221/747-CJFS
Water-insoluble β-(1,3)-D-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure with fungal α-amylase (Fermizyme P 300). The content of water-insoluble β-glucan varied in the dependence on the cereal species and cultivars. The highest content was registered in covered oat cultivars (Cyril and the new breeding cultivar PS-100) ranging from 26.7 to 28.2 g/100 g dry matter (d.m.) followed by less traditional cereals such as millet (Panicum miliaceum L.), amaranth (Amaranthus sp. L.), and buckwheat (Fagopyrum)...
Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes
Mária Kováčová, Eva Malinová
Czech J. Food Sci., 2007, 25(6):325-332 | DOI: 10.17221/746-CJFS
Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany (Slovak Republic) with the aim of selecting some genotypes suitable for the preparation of functional foods. The content of coumaric acid was higher than that of ferulic acid in 61.9% of samples. The latter acid exceeded proportionally the former one in genotypes with a low content of phenolic acids, namely in the amount of up to 50 mg/100 g of grain, especially in chaffless oats. Ferulic acid content varied in the range from 16.50 mg/100 g (cultivar Jakub) to...
The influence of the development specific surface of sorption on the wettability of instant soups
Aneta Ocieczek, Piotr Palich
Czech J. Food Sci., 2007, 25(6):333-338 | DOI: 10.17221/749-CJFS
In the present experiment, the sorption isotherms were determined for instant-type soups, giving rise to colloidal solutions and proper solutions as a consequence of hydration. On the basis of the isotherm course in the range 0.07-0.44 aw, specific surface was defined for the material under study. Further, the examined foodstuff concentrates wettability was established by measuring the time from the moment of powder penetration to the continuous phase. On the basis of the results obtained, conclusions were formulated concerning the influence of specific surface of sorption on the wettability of the products examined.
Occurrence of trichothecene mycotoxins in cereals harvested in the Czech Republic
Jana Hajšlová, Kateřina Lancová, Monika Sehnalová, Alexandra Krplová, Milena Zachariášová, Hana Moravcová, Jan Nedělník, Jaroslava Marková, Jaroslava Ehrenbergerová
Czech J. Food Sci., 2007, 25(6):339-350 | DOI: 10.17221/745-CJFS
A large-scale survey of the natural occurrence of trichothecene mycotoxins in major cereals harvested in the Czech Republic was conducted during the years 1999-2001. In total, 198 cereal samples representing various wheat, barley, and rye cultivars were examined for deoxynivalenol (DON) using gas chromatography with electron capture detector (GC-ECD). Four years later, in 2005, the list of target analytes was fairly extended, 65 wheat and barley samples were analysed for seven trichothecene mycotoxins - deoxynivalenol (DON), nivalenol (NIV), fusarenon-X (Fus-X), 15-acetyldeoxynivalenol and 3-acetyldeoxynivalenol (ADONs), HT-2 toxin (HT-2). and T-2...
Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46
Vedran Slačanac, Jovica Hardi, Darko Čuržik, Hrvoje Pavlović, Mirela Lučan, Mato Vlainić
Czech J. Food Sci., 2007, 25(6):351-358 | DOI: 10.17221/752-CJFS
This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of Salmonella enteritidis D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium longum Bb-46 and pH of fermented milk) was also analysed. S enteritidis D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis....
Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report
Magdalena Karamać, Eva Sendrejová, Agnieszka Kosińska, Dana Urminská
Czech J. Food Sci., 2007, 25(6):359-364 | DOI: 10.17221/751-CJFS
Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should...