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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.

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.

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.

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.

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 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.

This research was to investigate the chemical composition, antioxidant activity, and microbial profiles of Cola lepidota fruits. One hundred grams each of the fruit exocarp, mesocarp and endocarp were blended and analyses were carried out by the following standard methods. Active acidity and vitamin C contents were 5.5 and 6.34 mg 100 g^-1 in endocarp, 4.5 and 14.39 mg 100 g^-1 in mesocarp and 6.7 and 10.02 mg 100 g^-1 for exocarp. Moisture and carbohydrate contents of 12.31 and 68.72% were in the mesocarp while protein and crude fibre contents of 8.13 and 26.18% were in the exocarp and endocarp. Iron (Fe), zinc (Zn) and manganese (Mn) contents were 1.79, 0.27 and 0.57 mg 100 g^-1 in exocarp while lead (Pb), cadmium (Cd) and chromium (Cr) were absent in the endocarp. Predominant isolates were Aspergillus niger, Saccharomyces cerevisiae, Aspergillus flavus, Bacillus, Staphylococcus and Pseudomonas species. C. lepidota had no antimicrobial effect against the tested organisms. Tannins, flavonoids, terpenoids, phenols, coumarins and anthocyanins were present while alkaloids, quinolones, glycosides, steroids and cardiac glycosides were absent. The fruit was observed to have antioxidant property by hydrogen peroxide scavenging activity. This study presents C. lepidota as good for human consumption and can be exploited for animal feed production.

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.

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.

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 aim of the study was to examine the contents of nitrates and nitrites in raw beef coming from cattle of the Polish Holstein-Friesian breed, black-and-white type, originating from different parts of Poland. The research material comprised semitendinosus and longissimus thoracis muscles obtained from 176 heads of cattle. The content of nitrites in the examined muscles ranged from 0.6 to 13.3 mg kg^-1 in rump muscles and from 0.8 to 13.7 mg kg^-1 in muscles of the back. The most samples were characterised by the presence of nitrites in the range from 1 to 5 mg kg^-1, and the least samples from 11 to 14 mg kg^-1. The contents of nitrates were significantly higher, ranging from 10.2 to 73.5 mg kg^-1 in the semitendinosus muscle and from 10.4 to 74.3 mg kg^-1 in the thoracis longissimus muscle. Such and higher level of contamination may be the cause of meat discolouration after heat treatment despite the absence of curing ingredients. It is necessary to continuously monitor the concentration of nitrates in raw materials, water and feed to ensure the complete safety of food of animal origin.

The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR). A partial goal was to compare preferences and factors influencing beer consumers from the Vysočina Region and the South-Moravian Region. The survey included a questionnaire survey, which 408 respondents took part in. The results showed that the most influential factors in the selection of beer for consumers are taste, a high-quality brand, and Czech production. Surprisingly, price was not found to be an influential factor in beer selection but is rather neutral. Factors that influence consumers most when choosing a restaurant for beer consumption were also identified. Consumers are most influenced by the quality of the beer on offer and the environment in which it is consumed.

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.

The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called tracer and the coefficient of variation (CV). Lower CV values (3.02-27.31%) and thus better homogeneity was observed for condiment mixes as compared to müsli mixes (3.57-59.15%). Fourteen of twenty condiment mixes had adequate (acceptable at CV ≤ 10%) mixing degree. For the müsli, only six of the tested mixes had appropriate homogeneity. The presented results are a preliminary to developing an image-based methodology for determining the uniformity of granular dry food mixes.

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.

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.

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.

A farewell to Associate Professor Jiří Čmolík

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 gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of oat flakes, were tested. Only 6 samples were labelled as gluten-free and it was confirmed that these samples meet the criteria for gluten-free foods. The total of 29 oat products, of which 15 were samples of oat flakes, contained more than 20 mg/kg of gluten. This means that 71% of oat cereal products were contaminated with cereals toxic for people with celiac disease. It was shown that most oat products on the Czech market are not safe for people with gluten intolerance.

The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of the obtained hydrolysates, the reducing power (RP) assay, ability to neutralize free radicals and Fe2+ chelating activity analysis were employed. The results suggest that antioxidant activity of tested hydrolysates depends on the type of protein preparation (substrate) and the applied bacterial strain. The strongest antioxidant activity was exhibited by whey protein isolate hydrolysate obtained by using L. helveticus T80. A majority of fermented products obtained with the use of the probiotic strain were characterized by higher antioxidant properties than those obtained by application of L. helveticus. The solution of caseinoglicomacropeptide fermented by strain T105 exhibited the highest RP values, while α-lactalbumin hydrolysed by probiotic strain (La-5) was characterized by the strongest Fe2+ chelating activity. The analysed protein preparations and their hydrolysates obtained with using tested bacteria might potentially be applied in food products in order to inhibit oxidation processes.

Ten beaver (Castor fiber) females were used in the experiment. The samples were excised from a different anatomical location of each beaver carcass used in the study: m. longissimus dorsi (LD), m. triceps brachii (shoulder), m. biceps femoris (thigh). Thigh muscles were characterized by the highest percentage of free fat followed by longissimus muscle and shoulder. The total proportions of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA), including many individual fatty acids, were affected by the muscle anatomical location. The fattiest thigh had the most favourable and highest PUFA/SFA, hypocholesterolemic/hypercholesterolemic (h/H) and lowest n-6/n-3 PUFA ratios, and the lowest thrombogenic index. Despite the fact that the leanest m. triceps brachii had the highest proportions of total polyunsaturated fatty acids, the n-6/n-3PUFA ratio was the lowest compared with the muscles from other anatomical locations and showed lower atherogenic index compared with a more fatty longissimus muscle.

To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network.

The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.

The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g^-1 to 9.12 log CFU g^-1 and from 6.12 log CFU g^-1 to 7.88 log CFU g^-1, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation.

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

Contents of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of rainbow trout (Oncorhynchus mykiss). Fish flesh was treated using a solution of chitosan (2%, w/v) or monoacylglycerols (monocaprylin C8, monocaprin C10, 5%, w/v). The control and treated packs were stored at 3.5 °C for up to 25 days. Samples of good quality did not contain more than 30 mg kg-1 of either putrescine or cadaverine. Exceeding this limit was usually followed by a worsening of the sensory properties of samples. Chitosan was found to be the most potent additive, prolonging the storage time of fillets by approximately four times, compared to control samples. Histamine was not found in any sample treated with chitosan. of the monoacylglycerols, C8 was more efficient compared to C10. All additives are easily applicable to the surface of fish flesh.

Spring barley varieties Tolar and Marthe were grown under the standard conditions and stress conditions with a combined effect of high temperature and drought in three experiments conducted in the greenhouse of phytotron type. The results showed that growing under the stress conditions led to reduced yield, grain quality and malt quality. This effect was observed both in the individual years and on average for the entire study period. Average yield of grain declined by ca 53% and retention above 2.5 mm screen decreased by ca 28% (P = 0.001). Further, average content of proteins rose by 3.7% while starch content decreased by 5.1% (P = 0.01). In malt samples, average extract and friability were reduced by 5.8% and 15%, respectively, and average protein content increased by 3.8% (P = 0.01). The growing conditions were a dominant factor in the conducted experiments.

Celiac disease is a gluten-sensitive entheropathy. Later studies suggest an increasing prevalence of that disease, likely due to the development of more sensitive methods of screening. Cereals containing prolamins such as wheat, rye, barley, and oat are toxic for celiac patients, whereas corn, rice, sorghum and buckwheat are considered to be safe. The reaction to gluten ingestion by patients suffering from that chronic disease is inflammation of the small intestine leading to the malabsorption of several important nutrients, vitamins and minerals, especially of calcium and iron. Osteopenia and osteoporosis are a frequent complication accompanying coeliac disease. The only effective treatment for coeliac disease is a long-life strict adherence to a gluten-free diet. Up to now, research studies related to gluten free bakery products have been focused on the design of gluten free matrixes by combining different starches and gluten free cereals. However, no special attention has been paid to the use of those products as carriers or vehicles of micronutrients, which are necessary for celiac patients. The aim of the research was to design of gluten free formula fortified with calcium destined to bake a bread. In that order the available organic or mineral calcium supplements were analysed. Optimisation of the technological parameters, analysis of chemical and minerals composition, sensory quality and texture of bread crumb were analysed. Preliminary estimation of bread colour, odour and taste allowed to select calcium caseinate and calcium citrate as supplements affecting beneficially the sensory quality of bread. When the mixture of both of them was applied, the improvement of bread porosity and structure was also observed. Based on the sensory evaluation of bread carried out with the method of sensory profiling and in hedonic tests gluten free bread fortified with a mixture of calcium caseinate and citrate was selected as the best. Texture properties of fresh gluten free bread crumbs fortified with calcium supplements measured using compression device of Instron were considerably improved. Summarising, the application of calcium supplements such as calcium caseinate and citrate in order to fortified gluten free bread with calcium influence beneficially its sensory and nutritional properties simultaneously enhancing the structure and texture of bread.

The aim of this study was to evaluate the distribution of essential and toxic elements between the orange juice and orange flesh of various orange cultivars. Different orange cultivars, such as Abousorah [Citrus sinensis (L.)], Aseear (Citrus aurantium), Afandi (Citrus reticulata Blanco), Helo (Citrus sinensis), and grapefruit (Citrus paradisi), were collected from local markets. Elemental analysis was carried out after microwave-assisted digestion using inductively coupled plasma mass spectrometry (ICP-MS) in 18 samples. Eleven elements (V, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Cd, and Pb) were analysed. Their average concentrations ranged from 0.006 µg g^-1 to 7.13 µg g^-1 in both orange juice and flesh (wet weight). There was a high increase in the average concentrations of all elements in the juice compared to the flesh of up to 40-fold.