Czech Journal of Food Sciences最新文献_第10页

Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water 新鲜和包装的嫩椰子（椰子）水中化学污染物的评估

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-04-13 DOI: 10.17221/200/2021-cjfs

P. Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Y. D. Kasa, Raju Nagaraju, Janardhan Vanka, V. Kodali

{"title":"Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water","authors":"P. Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Y. D. Kasa, Raju Nagaraju, Janardhan Vanka, V. Kodali","doi":"10.17221/200/2021-cjfs","DOIUrl":"https://doi.org/10.17221/200/2021-cjfs","url":null,"abstract":"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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48814308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Food safety inspection of tas kebab and salad processing line in a catering company 某餐饮公司烤串、沙拉加工流水线食品安全检查

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-04-11 DOI: 10.17221/142/2021-cjfs

G. E. Soyutemiz, F. Çeti̇nkaya, Basak Sunguc Cinar, Tulay Elal Mus, A. Yibar, M. Dogan

{"title":"Food safety inspection of tas kebab and salad processing line in a catering company","authors":"G. E. Soyutemiz, F. Çeti̇nkaya, Basak Sunguc Cinar, Tulay Elal Mus, A. Yibar, M. Dogan","doi":"10.17221/142/2021-cjfs","DOIUrl":"https://doi.org/10.17221/142/2021-cjfs","url":null,"abstract":"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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45479047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional evaluation of the full-day diet 全天饮食的营养评价

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-04-07 DOI: 10.17221/273/2021-cjfs

Barbora Pohořelá, Andrea Poláchová, M. Ruzickova, M. Doležal, J. Pulkrabová, J. Panek

{"title":"Nutritional evaluation of the full-day diet","authors":"Barbora Pohořelá, Andrea Poláchová, M. Ruzickova, M. Doležal, J. Pulkrabová, J. Panek","doi":"10.17221/273/2021-cjfs","DOIUrl":"https://doi.org/10.17221/273/2021-cjfs","url":null,"abstract":"Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the longer term. The aim of this work was to evaluate a full-day diet from a currently renowned company that is producing box diets on the Czech market against a full-day diet of twenty randomly selected students. The results showed that the box diet met the required amount of protein, fat, vitamin E, cholesterol, and also the optimal intake of n-6 and n-3 fatty acids. The amount of saturated fatty acids (SFA) was only slightly increased. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content averaged 38 mg day–1, which did not meet the current requirements. The students' full-day diet was variable, the individual differences were large. Protein intake could be assessed as sufficient in most cases. The total fat intake ranged from 21 g day–1 to 126 g day–1. Seven out of twenty samples would satisfy the recommendation for SFA. The content of the essential acids EPA and DHA was below the detection limit with the exception of one sample (containing herring fillets).","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44992989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato 番茄意面酱泡沫垫干燥的发泡特性、微观结构及数学模型

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-04-06 DOI: 10.17221/221/2021-cjfs

N. Afifah, A. Sarifudin, R. Kumalasari, N. Indrianti, L. Ratnawati, M. A. Karim, U. Hanifah, Aidil Haryanto, Yusnan Hasani Siregar, A. Taufan

{"title":"Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato","authors":"N. Afifah, A. Sarifudin, R. Kumalasari, N. Indrianti, L. Ratnawati, M. A. Karim, U. Hanifah, Aidil Haryanto, Yusnan Hasani Siregar, A. Taufan","doi":"10.17221/221/2021-cjfs","DOIUrl":"https://doi.org/10.17221/221/2021-cjfs","url":null,"abstract":"In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10–7 to 10.04 × 10–7 m2 s–1.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47180319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA 墨西哥食品工业生产和投资效率分析——两阶段DEA的应用

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-04-06 DOI: 10.17221/172/2021-cjfs

M. Flegl, Carlos Alberto Jiménez-Bandala, Isaac Sánchez-Juárez, E. Matus

{"title":"Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA","authors":"M. Flegl, Carlos Alberto Jiménez-Bandala, Isaac Sánchez-Juárez, E. Matus","doi":"10.17221/172/2021-cjfs","DOIUrl":"https://doi.org/10.17221/172/2021-cjfs","url":null,"abstract":"The food industry in Mexico is a precarious sector and lags behind other manufacturing industries, it is made up mainly of small and medium-sized enterprises. Its importance in the food assurance of the country requires strategic monitoring of the yield and efficiency variables that allow successful interventions to improve results. Commonly, the efficiency in the agriculture sector is evaluated as a one-stage data envelopment analysis (DEA) process using a specific set of variables. In this article, we applied a two-stage process to evaluate the efficiency in the Mexican food industry. The first stage evaluates the efficiency of the production, whereas the second stage evaluates the efficiency of investments in the sector. The process is demonstrated on a sample of 1 672 Mexican municipalities using data from 2014 and 2019 Census. The results indicate a growth in production efficiency with significant differences between regions. Moreover, the results also revealed very low investment efficiency in the whole food sector with a negative tendency.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47489658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica) 预处理对不同品种苹果日光脱水的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-04-04 DOI: 10.17221/201/2021-cjfs

S. Karaaslan, K. Ekinci

引用次数: 2

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality 米糠与微波加热对低密度聚乙烯薄膜物理力学性能及包装奶品质的影响及评价

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-03-28 DOI: 10.17221/238/2020-cjfs

Vikendra Dabash, I. Burešová, U. Grupa

引用次数: 0

Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic 捷克共和国蜂蜜碳水化合物状况的九年统计数据

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-03-25 DOI: 10.17221/213/2021-cjfs

H. Čížková, D. Titěra, P. Hrabec, M. Pospiech

引用次数: 0

Meat quality – Genetic background and methods of its analysis 肉质。遗传背景及其分析方法

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-02-24 DOI: 10.17221/255/2020-cjfs

M. Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, P. Domaradzki, A. Litwińczuk

{"title":"Meat quality – Genetic background and methods of its analysis","authors":"M. Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, P. Domaradzki, A. Litwińczuk","doi":"10.17221/255/2020-cjfs","DOIUrl":"https://doi.org/10.17221/255/2020-cjfs","url":null,"abstract":"Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48539804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Characteristic parameters of honey wines and dessert meads 蜂蜜酒和甜点的特征参数

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-02-21 DOI: 10.17221/159/2021-cjfs

Vojtěch Kružík, A. Grégrová, Lívia Vaispacherová, E. Václavíková, T. Škorpilová, A. Rajchl, H. Čížková

{"title":"Characteristic parameters of honey wines and dessert meads","authors":"Vojtěch Kružík, A. Grégrová, Lívia Vaispacherová, E. Václavíková, T. Škorpilová, A. Rajchl, H. Čížková","doi":"10.17221/159/2021-cjfs","DOIUrl":"https://doi.org/10.17221/159/2021-cjfs","url":null,"abstract":"The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5–113.1 g L–1 and 17.3–136.3 g L–1, respectively; ii) the HMF content ranged from 1.0 mg L–1 to 87.7 mg L–1. The most abundant organic acids were lactic acid (average 1.0 g L–1), gluconic acid (0.6 g L–1), and acetic acid (0.4 g L–1); the amount of phenolic compounds was 151.9–385.3 mg gallic acid equivalent (GAE) L–1. Honey wines typically contained turanose (2.0–7.6 g L–1) and trehalose (1.1–10.1 g L–1), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L–1).","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47959585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1