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Czech Journal of Food Sciences最新文献

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Microalgae in lab-grown meat production 微藻在实验室肉类生产中的应用
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-12 DOI: 10.17221/69/2023-cjfs
Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres
{"title":"Microalgae in lab-grown meat production","authors":"Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres","doi":"10.17221/69/2023-cjfs","DOIUrl":"https://doi.org/10.17221/69/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"19 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139009473","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
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties 鸡蛋壳纳米粉对牛肉饼理化质量、微观结构和氨基酸谱的影响
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-06 DOI: 10.17221/156/2023-cjfs
H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati
{"title":"Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties","authors":"H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati","doi":"10.17221/156/2023-cjfs","DOIUrl":"https://doi.org/10.17221/156/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"69 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594548","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
Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time 不同温度和时间下贮藏的山楂果的理化特性、酚类物质概况和抗氧化能力的比较
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-11-21 DOI: 10.17221/112/2023-cjfs
Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo
{"title":"Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time","authors":"Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo","doi":"10.17221/112/2023-cjfs","DOIUrl":"https://doi.org/10.17221/112/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"65 9","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254336","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
Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity 食品中的内分泌干扰物：被忽视的导致肥胖症流行的因素
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-11-20 DOI: 10.17221/80/2023-cjfs
Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu
{"title":"Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity","authors":"Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu","doi":"10.17221/80/2023-cjfs","DOIUrl":"https://doi.org/10.17221/80/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"5 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139257117","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
Improving the nutritional quality of cereals and legumes by germination 通过发芽提高谷物和豆类的营养品质
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/44/2023-cjfs
Ayşe Seda Şenlik, Derya Alkan
{"title":"Improving the nutritional quality of cereals and legumes by germination","authors":"Ayşe Seda Şenlik, Derya Alkan","doi":"10.17221/44/2023-cjfs","DOIUrl":"https://doi.org/10.17221/44/2023-cjfs","url":null,"abstract":"<br>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 Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017929","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
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching 干酪拉伸中肠杆菌科耐热性评价的改进方法
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/83/2023-cjfs
Irena Němečková, Šárka Trešlová, Eliška Lešková
{"title":"Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching","authors":"Irena Němečková, Šárka Trešlová, Eliška Lešková","doi":"10.17221/83/2023-cjfs","DOIUrl":"https://doi.org/10.17221/83/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"23 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136132828","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
Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review 水产鲜食材超高压保鲜技术研究进展
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/87/2023-cjfs
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
{"title":"Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review","authors":"Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu","doi":"10.17221/87/2023-cjfs","DOIUrl":"https://doi.org/10.17221/87/2023-cjfs","url":null,"abstract":"Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136018670","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
The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) 不同蒸煮方法对野生瑞士甜菜抗氧化活性的影响
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/114/2023-cjfs
Yagmur Demirel Ozbek, Ozlem Saral
{"title":"The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)","authors":"Yagmur Demirel Ozbek, Ozlem Saral","doi":"10.17221/114/2023-cjfs","DOIUrl":"https://doi.org/10.17221/114/2023-cjfs","url":null,"abstract":"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 ±Â 299.82 mg GAE·(100 g)–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ±Â 311.76 mg GAE·(100 g)–1] and 5 min in stir-frying [2 434.33 ±Â 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.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017936","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
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts 海藻酸盐/果胶可食用薄膜的物理、机械和抗氧化性能，并加入了苦莓和野生百里香提取物
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/94/2023-cjfs
Svetla Maksimova Dyankova, Ayten Osman Solak
{"title":"Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts","authors":"Svetla Maksimova Dyankova, Ayten Osman Solak","doi":"10.17221/94/2023-cjfs","DOIUrl":"https://doi.org/10.17221/94/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"183 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136107061","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
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method 捷克干腌肉制品的水活度:采样点和制样方法的影响
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/99/2023-cjfs
Filip Beňo, Jan Kostlán, Jan Pivoňka, Václav Pohůnek, Rudolf Ševčík
{"title":"Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method","authors":"Filip Beňo, Jan Kostlán, Jan Pivoňka, Václav Pohůnek, Rudolf Ševčík","doi":"10.17221/99/2023-cjfs","DOIUrl":"https://doi.org/10.17221/99/2023-cjfs","url":null,"abstract":"Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw 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 aw. 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 aw 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 aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the aw, especially for dry-cured heat-treated products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"93 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017602","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
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