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Water activity (a_w) is a key factor influencing dry-cured meat products' safety. However, the standards for determining a_w do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of a_w. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that a_w is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of a_w were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the a_w, especially for dry-cured heat-treated products.

Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.

The purpose of the present study was to develop edible composite films based on sodium alginate and pectin with incorporated Aronia melanocarpa (Michx.) Elliot and Thymus serpyllum L. extracts. The influence of the extracts on the physicochemical, optical, mechanical, and antioxidant properties of the films was investigated. The addition of the extracts changed the colour parameters and significantly increased the barrier properties to UV and visible light. This effect is more pronounced in the film with chokeberry extract and is due to the anthocyanins contained in it (75.43 μg cyd eq·g^–1, cyd eq – cyanidin equivalents). The antioxidant activity of films with incorporated extracts was 4-fold (thyme) to 7-fold (chokeberry) higher than the control alginate/pectin film. A significant improvement in the mechanical characteristics of the films with extracts was found. The values for tensile strength were 9.41 MPa (chokeberry) and 9.54 MPa (thyme), while for the film without extract – 4.63 MPa. The resulting films could find potential application as active packaging with antioxidant properties, which could increase the quality and extend the shelf life of the foods packaged in them.

This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE·(100 g)^–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE·(100 g)^–1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE·(100 g)^–1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed.

Endocrine disruptors, also known as endocrine-disrupting chemicals, could mimic or interfere with the body's hormones. Indeed, naturally occurring endocrine disruptors have been widely identified in daily foods. Moreover, industrialisation has resulted in increasing synthetic endocrine disruptors being produced and used as food additives or in food package materials, which makes exposure to endocrine disruptors become more common. Although the safety of synthetic chemicals has been extensively evaluated before entering into the food industry, increasing evidence has also highlighted that long-lasting exposure might influence long-term metabolic outcomes and be associated with the prevalence of obesity. Therefore, this review summarised the sources, detection methods, obesogenic effects and possible mechanisms of endocrine disruptors commonly found in foods, as well as discussed possible underlying mechanisms by which endocrine disruptors contribute to the increased risk of obesity. In conclusion, the review may provide useful information for understanding the association between endocrine disruptors and obesity, which could provide a new angle of view for preventing obesity prevalence.

This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (–18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > –18 °C). Hydrolysable polyphenol (HPP) was relatively stable during the hawthorn storage, and non-extractable proanthocyanidins (NEPA) increased with decreasing temperature. Ferric reducing antioxidant power (FRAP) of EPP and HPP decreased at 25 °C, while polyphenolic oxidase (PPO) and peroxidase (POD) activities decreased. Decreasing the storage temperature can improve the stability of the nutritional properties, antioxidant capacity, and enzyme activity of hawthorn. The specific storage temperature depends on the final processing conditions and the purposes of the hawthorn berries.

Chicken eggshells are a source of calcium and protein that can be added to restructured meat products, including patties. This study aimed to improve the chemical quality of beef patties with the addition of chicken eggshell nanopowder, including pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality, and identification of amino acid profiles. The method used in this study was a laboratory experiment arranged in a completely randomised design with five treatments: without the addition of chicken eggshell nanopowder as a control, the addition of chicken eggshell nanopowder 0.1, 0.3, 0.5, and 0.7% (w/w) with five replications. Data were analysed using the analysis of variance. It was followed by Duncan's multi-range test when the differences were significant or very significant. The research results show that the addition of chicken eggshell nanopowder to beef patties had a very significant effect (P < 0.01%) on pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality through scanning electron microscopy, and several amino acids. The addition of 0.7% chicken eggshell nanopowder could improve the chemical quality of the beef patties. The patty matrix was uniform and compact, and the air voids were getting tighter with the addition of chicken eggshell nanopowder, which was increasing based on scanning electron microscopy observations. Moreover, beef patties had various types of amino acids to achieve the best treatment.

The present study aimed to reveal intergenerational differences in the nutritional habits of the baby boomer, X, Y, and Z generations at a private college in Muğla, Türkiye. The study population included the students of the TED Bodrum College in Muğla province in the 2021–2022 academic year, including 311 participants: baby boomers (74), X (66), Y (43), and Z (128) generations. An online questionnaire was used to compare the eating habits among the generations. The data were evaluated using SPSS software. Most of the generations believed in healthy eating. Physical image and social media mainly influence the healthy eating habits of the Z generation. The baby boomers and X generations mostly skipped lunch, while the Y and Z generations skipped breakfast. Baby boomers, X, and Y generations mostly prefer healthy foods; however, the Z generation attaches importance to tasty foods. Z generation's interest in nutrition mostly concerns their physical appearance, not their health. Nutritional knowledge must be strengthened, particularly among young generations, and nutrition education programs need to be better supported by the government and educational sectors.

Diarrheagenic Escherichia coli (DEC) is a common pathogen around the world that can cause disease with symptoms of diarrhoea. We collected all clinical DEC isolates from diarrhoea samples in three sentinel hospitals for active surveillance of foodborne diseases in Huzhou, China, between 2020 and 2022. The isolates were characterised according to demographic characteristics, time distribution, distribution of suspected culprit foods, antimicrobial results of susceptibility testing, analysis of virulence genes, and pulsed-field gel electrophoresis (PFGE) typing. The positive detection rate was 7.28%, the highest for enteroaggregative E. coli (EAEC) strains, followed by enterotoxic E. coli (ETEC) strains. The predominant virulence genes were astA/pic in EAEC (57.25%) and estIa/estIb in ETEC (17.94%) strains. The proportion of cases was relatively high in children aged 6 years old (15.27%), and the peak of incidence was between June and September. The rates of drug resistance in DEC were high in Huzhou, and the spectrum of drug resistance was wide. The highest rate of drug resistance was for AMP (63.51%), and multiple drug resistance was common. The household was the leading site of DEC infection, and meat and meat products were the main suspected culprit foods (18.15%). EAEC strains showed 52.4–100.00% sequence identity, and ETEC strains showed 52.2–100.00% sequence identity. All cases of DEC infection in Huzhou were sporadic between 2020 and 2022. Strengthening continuous surveillance will be useful in the risk assessment of foodborne diseases caused by DEC.

This study aimed to investigate the variations in nutritional composition among different breeds of cattle in Guizhou. Specifically, this study selected Guanling, Weining, Sinan, Wuchuan, and Simmental cattle as experimental subjects. Assessing the nutritional quality of the longissimus dorsi muscle involves evaluating various parameters, including ultimate pH (pHu), meat colour, water-holding capacity, shear force, protein and fat content, levels of organic acids and amino acid composition. The study's findings indicated notable variations among the muscles of different cattle breeds tested. Guanling, Wuchuan, and Simmental cattle exhibited the highest water-holding capacity, while Wuchuan cattle displayed the highest shear forces. Guanling cattle and Simmental cattle had the highest levels of protein and fat. Weining cattle and Simmental cattle demonstrated the highest concentrations of lactic acid and oxalic acid. Guanling cattle exhibited the highest total amino acid and essential amino acid content. Moreover, Guanling cattle and Weining cattle showed the highest lightness (L*) and yellowness (b*) values, indicating lighter meat colour, while Weining cattle had the highest redness (a*) value, indicating redder meat colour. No significant differences among the five cattle breeds were observed in pHu and propionic acid content. These results provide a theoretical basis and serve as a data reference for assessing the suitability of different beef varieties for various processing purposes.

The perceptions of individuals with coeliac disease about gluten-free products and their consumer behaviour when eating out in hospitality establishments in the Czech Republic were investigated. The dependence of the selected characters important in the consumer behaviour of coeliac patients in the decision-making process when choosing a dining establishment, in particular the focus on identifying the key criteria that influence the decision-making of coeliac patients when selecting a particular public catering establishment, were examined. 441 questionnaires were analysed. The result is a finding of the consistency and relevance of characters in the decision-making process of coeliacs when selecting dining establishments and their satisfaction with the range of gluten-free foods in open and closed dining establishments in the Czech Republic. Deglutenised foods (raw ingredients) are very expensive and a structured and economically balanced range of processed products should be found in the hospitality industry with the acceptance of the purchasing power of their consumers.

Honey composition is mainly affected by botanical origin, however geographical factors as well as beekeeping practice and storage conditions can also influence its quality. The aim of the study was to determine the impact of geographical origin on physicochemical quality and biological activity of honey. For this reason Polish and Slovak varietal honeys, including per each country: 10 multifloral, 5 tilia, 5 rape, 5 acacia and 5 forest were compared according to their physicochemical parameters (free acidity, pH, electrical conductivity, moisture content, and colour intensity), sugar profile, diastase activity, as well as antioxidant activity (DPPH and FRAP tests, as well as photochemiluminescence method). Moreover, total phenolics compounds and flavonoids content were determined. The most significant differences (P < 0.05) between Polish and Slovak counterparts were found for tilia while the lowest for rape honeys. The impact of geographical origin on overall quality of honey was proved by PCA statistical tool.

Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the conditions of a model gastrointestinal tract (GIT) compared to free cells. The influence of co-encapsulation with inulin (1% w/w) and ascorbic acid (0.5% w/w) on viability in model GIT was not demonstrable in alginate capsules but it was significant in protein capsules. The most efficient was co-encapsulation in a protein matrix with 1% w/w inulin and 0.5% w/w ascorbic acid.

Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.

The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO₂, 5% O₂, 35% N₂) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on preventing the degradation of proteins and retained better flavour quality.

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3-C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2-C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours.

Fungal food spoilage is a common problem that leads to both great economic losses and serious health problems. This study screened the antifungal activity of 137 Lactobacillus plantarum isolates against six common food spoilage indicator fungi using an overlay method and indicator strains of the species Aspergillus flavus, Fusarium moniliforme, Penicillium expansum, Penicillium chrysogenum, Cladosporium cladosporioides, and Aspergillus niger. Among Lactobacillus plantarum isolates, strain IMAU80174 was selected as the most effective based on the results of mycelium growth inhibition by its cell-free supernatant (CFS) and tolerance to simulated gastrointestinal juices and bile. The CFS of Lactobacillus plantarum IMAU80174 showed heat and protease resistance, and it was active only in a low pH environment. The application of the CFS to golden-red apples could slow down spoilage caused by inoculation of Penicillium expansum.

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity.

Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

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. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g^-1 in treatment T₂ followed by 75.68 ± 2.95 mg GAE 100 g^-1 in T₁ and 61.70 ± 2.41 mg GAE 100 g^-1 in T₀. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products.

This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety.

Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L^-1 to 51.6 µg L^-1 and 0.5 µg L^-1 to 0.6 µg L^-1, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L^-1 and 0.82 µg L^-1 to 1.56 µg L^-1. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water.

This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)^-1 to 11.64 g (100 g)^-1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.

Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T₁ (control or wheat flour cookies) to 16.92% in T₆ (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times.

Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700-1 500 mg kg^-1 dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.

Acetyl-coenzyme A (CoA) is a key metabolite produced by the acetyl-CoA synthetase (ACS) gene in energy metabolism and biosynthetic pathways. ACS is speculated to be the branching site of monacolin K (MK) and citrinin production and related to the metabolite production of Monascus. In this study, the ACS expression was inhibited by ribonucleic acid interference (RNAi). T7 was selected for a follow-up analysis of the lowest ACS expression, which was 0.401 times higher than that of the wild-type strain. The effects on the colony morphology of Monascus were determined. The morphological characteristics of mycelia and spores were observed under a scanning electron microscope. The contents of secondary metabolites, namely, MK and citrinin, were determined through high performance liquid chromatography (HPLC). Colour values were measured with a spectrophotometer. Results showed that the low ACS expression could inhibit the growth of Monascus colonies and the hypha and affect the formation and morphology of Monascus M1 spores. It could also inhibit the production of the main secondary metabolites, namely, MK, citrinin, and pigment.

The series of phenolic acid (2-, 3-, 4-monohydroxy- and 2,4-, 2,5-dihydroxy) alkyl esters (methyl, ethyl, propyl, and butyl) were prepared, and their antimicrobial activities were determined. The antimicrobial activity against the tested microorganisms Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus brasiliensis was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2-20 mM. The inhibitory activity of higher esters of phenolic acids was found to be higher than that of methyl esters and acids. The minimum inhibitory concentration (MIC) of tested compounds was compared with that of 4-hydroxybenzoic acid and its esters (parabens).

The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.