Czech Journal of Food Sciences, 2016 (vol. 34), issue 6
INDEX OF VOLUME 34 (2016), AUTHORS INDEXIndex
editors
Czech J. Food Sci., 2016, 34(6):I-VIII | DOI: 10.17221/10291-CJFS 
Prevalence and control of Listeria monocytogenes in the food industry - a reviewReview
Imran Khan, Jangrez Khan, Sumaira Miskeen, Charles Nkufi Tango, Youn-Seo Park, Deog-Hwan Oh
Czech J. Food Sci., 2016, 34(6):469-487 | DOI: 10.17221/21/2016-CJFS
Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very...
Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wineFood Microbiology and Safety
Jinjin Pei, Lei Jiang, Huiping Dai, Pei Chen
Czech J. Food Sci., 2016, 34(6):488-494 | DOI: 10.17221/545/2015-CJFS
The application of nisin to tangerine wine was investigated in this study. Nisin was found to be active against Leuconostoc mesenteroides CICC 9008, Lactobacillus acidophilus CICC 6241, Oenococcus oeni CICC 6066, and Acetobacter pasteurianus CICC 20874. However, Saccharomyces cerevisiae was not sensitive to nisin. The inhibitory activity of nisin against these four strains was tested by adding different concentrations of nisin (25, 50, 75, and 100 μg/ml) under different pH conditions (pH 3, 3.5, 4, and 4.5). The dynamic models of nisin action against these four strains were constructed. When...
Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methodsFood Microbiology and Safety
Jana ŽIAROVSKÁ, Aleš RAJCHL, Eloy FERNÁNDEZ, Jana PRCHALOVÁ, Luigi MILELLA
Czech J. Food Sci., 2016, 34(6):495-502 | DOI: 10.17221/107/2016-CJFS
The identification of yacon, a medicinal plant, in tea mixtures by rapid Polymerase Chain Reaction (PCR) and the Direct Analysis in Real Time coupled with Time-of-Flight Mass Spectrometry (DART/TOF-MS) method were evaluated. Three tea products and a pure yacon tea were analysed using the molecular method PCR, concretely the intraspecific variation of the internal transcribed spacer (ITS) regions of rDNA and the DART method coupled with TOF-MS. The results show the reliability of PCR and restriction cleavage of the ITS as a combined approach to confirm the presence of yacon in herbal tea mixtures. Three fragments of approximately 700, 408, and 235 bp...
Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model systemFood Chemistry and Safety
Ai-Nong YU, Le-Pan TANG
Czech J. Food Sci., 2016, 34(6):503-510 | DOI: 10.17221/86/2016-CJFS
The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed that the browning products were produced at the first order reaction kinetics requirement, with the Ea being 114.33 kJ/mol. The mechanism for the browning development was proposed. The correlation coefficient between browning products and uncoloured intermediate products increased with the rising temperature. At temperatures below 110°C, the non-enzymatic browning reaction did not occur at all...
Preparation of conjugated linoleic acid enriched derivatives by conventional and biphasic isomerisationFood Chemistry and Safety
Jan Kyselka, Lukáš Thomes, Simona Remišová, Miroslav Dragoun, Markéta Berčíková, Vladimír Filip
Czech J. Food Sci., 2016, 34(6):511-521 | DOI: 10.17221/362/2016-CJFS
The preparation of conjugated linoleic acid (CLA)-enriched free fatty acids by industrial processes compared with our biphasic isomerisation experiments in a special designed reactor enabling the preparation of CLA esters was evaluated. Our experiments further revealed the main disadvantage of semi-synthetic alkali isomerisation to be the formation of conjugated E,E-octadecadienoic acid isomers (2.92-3.44%) and the bioavailability of free fatty acid products. Urea fractionation technology improved the quality of the reaction mixture, but at the same time the yield of rumenic acid was decreased on purification. Therefore, we decided...
Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptabilityFood Analysis, Food Quality and Nutrition
Jelena Filipović, Milan Ivkov, Milenko Košutić, Vladimir Filipović
Czech J. Food Sci., 2016, 34(6):522-529 | DOI: 10.17221/384/2015-CJFS
The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 8.99 g/100 g of flour) and a high concentration of linolenic acid (57.20 g/100 g of flour) and lower content of linoleic acid (15.98 g/100 g of flour), as well as superior ω-6/ω-3 ratio of 1 : 4. Flaxseed flour in pasta positively contributes to the daily intake of essential fatty acids recommended...
Fermented dairy product for a low-fat bakery product application: chemical and sensory analysisFood Analysis, Food Quality and Nutrition
Laetitia GEMELAS, Pascal DEGRAEVE, Arnaud HALLIER, Yann DEMARIGNY
Czech J. Food Sci., 2016, 34(6):529-533 | DOI: 10.17221/127/2016-CJFS
Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavours like diacetyl. Fermentation parameters such as temperature, aeration, citrate addition, and the duration of each fermentation step were selected in order to boost diacetyl production. Fermented whey was then added as an ingredient to white sandwich bread which did not initially contain any butter in the recipe. Sensory analysis brought to light that the buttery aroma was under...
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cakeFood Technology and Economy, Engineering and Physical Properties
Samira BEIKZADEH, Seyed Hadi PEIGHAMBARDOUST, Mehdi BEIKZADEH, Mohammad ASGHARI JAVAR-ABADI, Aziz HOMAYOUNI-RAD
Czech J. Food Sci., 2016, 34(6):534-540 | DOI: 10.17221/551/2015-CJFS
The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An...
Immobilisation of endoinulinase on polyhydroxybutyrate microfibersFood Technology and Economy, Engineering and Physical Properties
Milos Beran, Jitka Pinkrová, Marian Urban, Josef Drahorád
Czech J. Food Sci., 2016, 34(6):541-546 | DOI: 10.17221/72/2016-CJFS
Due to the health benefits associated with the consumption of prebiotic short-chain fructooligosaccharides (sc-FOS) and inulooligosaccharides (IOS), there is increased interest in the use of these compounds in food products. We have developed a new biocatalyst for the production of FOS and IOS by inulin hydrolysis. Endoinulinase from Aspergillus niger Inulinase® Novozym 960 (Novozymes) was immobilised on polyhydroxybutyrate (PHB) nanofibres and microfibres by hydrophobic interactions. The PHB fibres were prepared by centrifugal spinning. FOS and IOS profiles were determined by ion-exchange chromatography with the Rezex RSO-Oligosaccharide...
Combined beef thawing using response surface methodologyFood Technology and Economy, Engineering and Physical Properties
Jiahui JIN, Xiaodan WANG, Yunxiu HAN, Yaoxuan CAI, Yingming CAI, Hongmei WANG, Lingtao ZHU, Liping XU, Lei ZHAO, Zhiyuan LI
Czech J. Food Sci., 2016, 34(6):547-553 | DOI: 10.17221/138/2016-CJFS
Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches -8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%,...
Spent brewer's yeast extracts as a new component of functional foodFood Technology and Economy, Engineering and Physical Properties
Bartłomiej Podpora, Franciszek Świderski, Anna Sadowska, Rita Rakowska, Grażyna Wasiak-Zys
Czech J. Food Sci., 2016, 34(6):554-563 | DOI: 10.17221/419/2015-CJFS
The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary...
Effects of transglutaminase-induced modification in the presence of oligochitosan of 1 kDa on the structure and gelling properties of caseinatFood Technology and Economy, Engineering and Physical Properties
Chun-Li SONG, Xin-Huai ZHAO
Czech J. Food Sci., 2016, 34(6):564-569 | DOI: 10.17221/423/2015-CJFS
Caseinate, transglutaminase (TGase), and an oligochitosan of 1 kDa were used to prepare a glycated and cross-linked caseinate (GC-caseinate), aiming to assess potential changes in both the structure and gelling properties of such caseinate. The results of Fourier transform infrared analysis revealed that only GC-caseinate contained saccharide portions in its molecules, evidencing TGase-induced caseinate glycation. Circular dichroism results showed that GC-caseinate possessed a more ordered secondary structure than caseinate. Other results also demonstrated that TGase-induced modification resulted in a lower gelation temperature of GC-caseinate (59°C...