Czech Journal of Food Sciences, 2021 (vol. 39), issue 5
Food allergies and intolerances - A reviewReview
Renata Winterová, Marie Pokorná Bartošková, Zdeněk Kejík, Jana Rysová, Ivana Laknerová, Marian Urban, Zuzana Šmídová
Czech J. Food Sci., 2021, 39(5):329-339 | DOI: 10.17221/151/2020-CJFS 
In recent years, food allergies and intolerances have had a growing presence in the population. This may be due to either genetic predisposition or allergy that develops later in life. In addition, an increase in the recorded cases can also be caused by improved diagnostic and detection methods and discovering new allergens. The article provides an overview of the most common food allergies and intolerances and their symptoms.
Methods for suppressing Fusarium infection during malting and their effect on malt qualityReview
Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman, Tomas Branyik
Czech J. Food Sci., 2021, 39(5):340-359 | DOI: 10.17221/221/2020-CJFS
The incidence of Fusarium head blight (FHB) in cereal grains such as barley and wheat is of growing concern due to climate change threatening food safety. Further processing of cereals by malting provides an ideal environment for the growth of Fusarium, leading to food safety concerns due to the production of mycotoxins, production challenges with the negative effects to malt and beer qualities, and economic loss owing to the field yield reduction. To improve food safety and product quality, different methods of fungal control have been investigated and reported in the literature. Traditional methods to control fungal growth and mycotoxin...
Impact of heating temperatures on the properties of instant cassava flourOriginal Paper
Achmat Sarifudin, Enny Sholichah, Woro Setiaboma, Nok Afifah, Dewi Desnilasari, Khairul Amri, Sunanta Tongta
Czech J. Food Sci., 2021, 39(5):360-367 | DOI: 10.17221/42/2021-CJFS
Native cassava flour can be modified to be instant flour by heating the cassava flour in ethanol solution. The impact of heating temperatures of 60, 80, and 100 °C (coded as ICF-60, ICF-80, and ICF-100) on the properties of instant cassava flour (ICF), including colour, morphological, and thermal properties, water absorption, and solubility indexes and pasting behaviour, were investigated. Results showed that ICF produced at higher temperatures exhibited lower lightness, higher redness, and yellowness values. ICF-60 and ICF-80 still displayed the granular forms and birefringence properties of native starches, while granules of ICF-100 were broken and...
Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in KosovoOriginal Paper
Rreze M Gecaj, Skender Muji, Flutura C Ajazi, Bajram Berisha, Alltane Kryeziu, Muharem Ismaili
Czech J. Food Sci., 2021, 39(5):368-375 | DOI: 10.17221/164/2020-CJFS
Food adulteration and fraudulent practices are widely observed in the food industry worldwide and are of great concern for Balkan countries. This study aims at investigating the level of undeclared pork meat in commercial beef and chicken meat products sold in Kosovo by implying one commercial enzyme-linked immunosorbent assay (ELISA) and two confirmatory real-time polymerase chain reaction (PCR) approaches [ready-to-use real-time PCR and real-time PCR with primers specific for pork mitochondrial deoxyribonucleic acid (DNA)]. In supermarkets in the capital city, Prishtina, 62 meat products were randomly sampled, and the three methods were applied....
Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefirOriginal Paper
Murat Dogan, Murat Ay
Czech J. Food Sci., 2021, 39(5):376-383 | DOI: 10.17221/71/2021-CJFS
Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored extensively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological...
Extrusion rheometry of collagen doughOriginal Paper
Jan Štípek, Jan Skočilas, Jaroslav Štancl, Rudolf Žitný
Czech J. Food Sci., 2021, 39(5):384-392 | DOI: 10.17221/265/2020-CJFS
Although collagen is widely used (for example, in the food industry, in the pharmaceutical industry and in biomedicine), the rheological properties of the material are not well known for high concentrations (8% collagen, 90% water). Rheological properties were measured using a capillary-slit rheometer (an extrusion process), where the tested sample of collagen matter was pushed by a hydraulically driven piston through a narrow rectangular slit at very high shear rates of 50-6 000 s-1. The Herschel-Bulkley (HB) constitutive equation and a new correlation taking into account the finite gap width was used to evaluate the rheological properties...
Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparationOriginal Paper
Valerija Majetić Germek, Paula Žurga, Olivera Koprivnjak, Kristina Grozić, Iva Previšić, Šime Marcelić, Smiljana Goreta Ban, Igor Pasković
Czech J. Food Sci., 2021, 39(5):393-401 | DOI: 10.17221/185/2020-CJFS
Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high-performance liquid chromatography-ultraviolet/visible spectrophotometry (HPLC-UV/VIS). The total identified phenols in leaves ranged from 3 818 mg 100 g-1 [cultivar Istarska crnica (IC)] to 10 572 mg 100 g-1 of dry mass [cultivar Oblica (OB)]. The canonical discriminant analysis (CDA) provided a distinct separation of cultivars based on leaves' phenolic profiles. Hot- and cold-water infusions (200 mL) were prepared from 1 g of dry leaves. The average transfer rate of the total phenols...
Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched pattiesOriginal Paper
Saira Tanweer, Muhammad Farhan Jahangir Chughtai, Saadia Zainab, Tariq Mehmood, Adnan Khaliq, Syed Junaid-Ur-Rahman, Rabia Iqbal, Atif Liaqat, Samreen Ahsan, Zulfiqar Ahmad, Aamir Shehzad
Czech J. Food Sci., 2021, 39(5):402-409 | DOI: 10.17221/261/2020-CJFS
The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect....
Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teasOriginal Paper
Eliška Čermáková, Kamila Zdeňková, Kateřina Demnerová, Jaroslava Ovesná
Czech J. Food Sci., 2021, 39(5):410-417 | DOI: 10.17221/24/2021-CJFS
The success of polymerase chain reaction (PCR) assay depends on template deoxyribonucleic acid (DNA) being sufficient with respect to both quantity and quality. Some biological materials contain compounds which inhibit the functioning of DNA polymerase and thus need to be removed as part of the DNA extraction procedure. The aim of the present experiments was to optimise the process of DNA isolation from various types of black, fruit and herbal teas. A comparison was made between two cetyltrimethylammonium bromide (CTAB)-based protocols and two commercially available DNA purification kits. The yield and integrity of the extracted DNA were monitored...