Czech Journal of Food Sciences, 2018 (vol. 36), issue 6
Alcohol and Health: Standards of Consumption, Benefits and Harm - a ReviewReview
Isabela Maria MONTEIRO VIEIRA, Brenda Lohanny PASSOS SANTOS, Denise SANTOS RUZENE, Tomáš BRÁNYIK, José António TEIXEIRA, João Batista DE ALMEIDA E SILVA, Daniel PEREIRA SILVA
Czech J. Food Sci., 2018, 36(6):427-440 | DOI: 10.17221/117/2018-CJFS 
In order to establish a clear limit between protective and harmful effects of alcohol consumption, it is necessary to define patterns of consumption. However, there is no universally recognized quantitative classification for patterns of consumption by alcohol doses. This is because the pattern of alcohol consumption does not only describe how much alcohol was consumed, but also takes into account a number of boundary conditions. This review deals with variabilities in the definitions of standard alcohol doses and patterns of alcohol consumption. These terms are being discussed with respect to the benefits and harms associated with alcohol consumption...
Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oilsFood Chemistry and Safety
Jakub FIŠNAR, Monika SABOLOVÁ, Zuzana RÉBLOVÁ
Czech J. Food Sci., 2018, 36(6):441-451 | DOI: 10.17221/73/2018-CJFS
Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan...
Lineage and serotype identification of Listeria monocytogenes by matrix-assisted laser desorption ionization-time of flight mass spectrometryFood Microbiology and Safety
Štěpán KOUDELKA, Tereza GELBÍČOVÁ, Markéta PROCHÁZKOVÁ, Renáta KARPÍŠKOVÁ
Czech J. Food Sci., 2018, 36(6):452-458 | DOI: 10.17221/87/2018-CJFS
The identification of Listeria species, lineages and serotypes remains a crucial issue not only in epidemic surveys, but also in monitoring of the diversity of bacteria in the food chain. The aim of this study was identification of L. monocytogenes strains at lineage and serotype level using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS). The performance of MALDI-TOF MS was tested to identify L. monocytogenes into two lineages (I and II) and four serotypes (1/2a, 1/2b, 1/2c and 4b) the most commonly found in humans and food. Total of 227 L. monocytogenes strains from different...
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold macerationFood Analysis, Food Quality and Nutrition
Ana-Marija JAGATIĆ KORENIKA, Luna MASLOV, Snježana JAKOBOVIĆ, Igor PALČIĆ, Ana JEROMEL
Czech J. Food Sci., 2018, 36(6):459-469 | DOI: 10.17221/448/2017-CJFS
Aroma profiles and phenolic components of white wines made from 'Pošip' and 'Škrlet' (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high-performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of 'Škrlet' wine. The significant increase of some individual...
Development and application of novel additives in bread-makingFood Technology and Economy, Engineering and Physical Properties
Mónika BARTALNÉ-BERCELI, Eszter IZSÓ, Szilveszter GERGELY, András SALGÓ
Czech J. Food Sci., 2018, 36(6):470-475 | DOI: 10.17221/380/2017-CJFS
There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components,...
Extraction conditions evaluation of pectin methylesterase produced by solid state culture of Aspergillus nigerFood Technology and Economy, Engineering and Physical Properties
Valeria BORSZCZ, Taísa Renata PIOTROSKI BOSCATO, Karine CENCE, Jamile ZENI, Rogério Luis CANSIAN, Geciane TONIAZZO BACKES, Eunice VALDUGA
Czech J. Food Sci., 2018, 36(6):476-479 | DOI: 10.17221/252/2017-CJFS
Different solvents and extraction solutions (distilled water, NaCl, Tween 80, citrate buffer, and acetate buffer) were evaluated for enzymes recovery. The independent variables evaluated were agitation (12-348 rpm), time (4.8-55.2 min), and temperature (13.2-46.8°C) and 10 extraction cycles, using an experimental design (Central composite rotatable design 23). Pectin methyl esterase maximum recovery by solid state culture of Aspergillus niger was 11 U/gwm (31 U/gdm) using NaCl (0.1 mol/l) as solvent at a 5 : 1 (v/w) ratio, 30°C for 55.2 min, at 180 rpm, with one extraction cycle.
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juiceFood Technology and Economy, Engineering and Physical Properties
Hande DEMIR, Mustafa Kemal YILDIZ, Ismail BECERIKLI, Sevcan UNLUTURK, Zehra KAYA
Czech J. Food Sci., 2018, 36(6):480-486 | DOI: 10.17221/163/2018-CJFS
Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm2 UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change...
The effect of freezing storage on physical and chemical properties of wild boar meatFood Technology and Economy, Engineering and Physical Properties
Marian GIL, Paulina DUMA-KOCAN, Renata STANISŁAWCZYK, Mariusz RUDY
Czech J. Food Sci., 2018, 36(6):487-493 | DOI: 10.17221/62/2018-CJFS
The colour, chemical composition, texture parameters, hydration properties and fatty acids profile of fresh wild boar meat and meat after 2 months of freezing were compared. The research material was the M. longissimus dorsi muscle cut out of wild boar carcasses (Sus crofa). Analyses of physical and chemical properties of samples taken from 16 boars were performed. Samples were packed and frozen to -18°C and stored under such conditions for a period of two months. Freezing storage significantly increased the elasticity value and the colour of the meat as indicated by the decrease in L* and b* values. In frozen meat...
Fermentation process of mulberry juice-whey based Tibetan kefir beverage productionFood Technology and Economy, Engineering and Physical Properties
Bo LI, Xin GAO, Na LI, Jun MEI, 3*
Czech J. Food Sci., 2018, 36(6):494-501 | DOI: 10.17221/468/2017-CJFS
Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities...