Czech Journal of Food Sciences最新文献_第2页

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

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 toÂ investigate the effects ofÂ 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) onÂ wild chard's antioxidant activity and total phenolic content. ItÂ was determined that the total phenolic content [1 552.00Â ±Â 299.82 mgÂ GAE·(100 g)–1, GAEÂ –Â gallic acid equivalents] increased inÂ 3.5 min inÂ the microwave [2 611.33Â ±Â 311.76 mgÂ GAE·(100 g)–1] and 5 min inÂ stir-frying [2 434.33Â ±Â 197.75 mgÂ GAE·(100 g)–1] compared toÂ the raw chard samples (PÂ <Â 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 inÂ the study. InÂ both methods, itÂ was determined that antioxidant activity decreased inÂ the 10-min application ofÂ stir-frying. InÂ contrast, the antioxidant activity increased byÂ applying 3.5 min and 6.5 minÂ inÂ the microwave (PÂ <Â 0.05). AsÂ aÂ result, itÂ was found that the antioxidant activity and total phenol content ofÂ 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

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) isÂ aÂ key factor influencing dry-cured meat products' safety. However, the standards for determining awÂ doÂ not specify how the laboratory sample for self-analysis should beÂ prepared and adjusted for determination inÂ this type ofÂ food. This work aimed toÂ verify whether the place ofÂ sampling and method ofÂ sample preparation ofÂ dry-cured meat products can influence the measured value ofÂ aw. For this purpose, samples ofÂ dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre ofÂ the meat products, and preparation consisted of: i)Â homogenisation; ii)Â dicing (4Â ĂÂ 4Â ĂÂ 4 mm); iii)Â slicing. The results ofÂ this work indicate that awÂ isÂ significantly affected byÂ both the part ofÂ the product from which the sample isÂ taken and the method ofÂ preparation ofÂ the sample itself (PÂ <Â 0.05). The highest measured values ofÂ awÂ were determined inÂ samples prepared byÂ slicing, and the lowest values were determined inÂ homogenised samples. The place ofÂ sampling significantly affects theÂ 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

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

引用次数: 0

Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit 枸杞强化山羊奶酸奶的品质特性及抗氧化活性。水果

4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-10-29 DOI: 10.17221/77/2023-cjfs

Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han, Yilin Fan

{"title":"Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruit","authors":"Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han, Yilin Fan","doi":"10.17221/77/2023-cjfs","DOIUrl":"https://doi.org/10.17221/77/2023-cjfs","url":null,"abstract":" This study aimed toÂ analyse the influence ofÂ adding Lycium ruthenicum Murr. fruit (LRF) onÂ physicochemical, sensory characteristics and antioxidant capacity inÂ goat milk yoghurt (GMY) during 21Â days ofÂ refrigerated storage. Three different yoghurt formulations were processed using varying amounts ofÂ added LRFÂ (1.0, 1.5, and 2.0%). LRF supplementation improved some ofÂ the physicochemical characteristics and sensory characteristics ofÂ GMY. With the increase ofÂ LRF addition, the pHÂ ofÂ GMY showed aÂ downward trend, and the titrated acidity showed anÂ upward trend. The corresponding number ofÂ colonies inÂ the storage period was higher than that ofÂ yoghurt without LRF. The addition ofÂ aÂ concentration ofÂ 1.0–2.0% LRF played aÂ role inÂ the proliferation ofÂ lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility toÂ syneresis ofÂ GMY showed aÂ downward trend with increasing LRF addition, the scavenging rate ofÂ DPPHÂ (2,2-diphenyl-1-picrylhydrazyl), •OH (hydroxyl free radicals), and the reducing power ofÂ Fe3+Â of the corresponding concentration ofÂ GMY increased. InÂ general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which isÂ aÂ good supplement toÂ the same types ofÂ products inÂ the market.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"17 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136134864","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

Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China) 探究白酒产区之谜——泸州(中国四川)环境因素

4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-10-23 DOI: 10.17221/72/2023-cjfs

Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei

{"title":"Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)","authors":"Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei","doi":"10.17221/72/2023-cjfs","DOIUrl":"https://doi.org/10.17221/72/2023-cjfs","url":null,"abstract":" With aÂ long tradition ofÂ brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously inÂ the southwest, especially inÂ Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. AsÂ aÂ product ofÂ the distillation ofÂ fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents inÂ the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment ofÂ fermentation. ByÂ studying the correlation with environmental factors from macro and micro perspectives, weÂ illustrated the bond with environmental symbiotic and holistic patterns ofÂ the intrinsic microbial community and fermentation characteristics. This review isÂ essential toÂ study and control the whole ecological conditions ofÂ the Baijiu fermentation process, aiming toÂ gain insight into the dynamics ofÂ the microorganisms and ensure aÂ traditional fermentation environment for quality control.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"19 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413230","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

Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry 基于桑树理化特性及风味动态影响的干燥工艺选择

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-08-29 DOI: 10.17221/82/2023-cjfs

Baolin Han, Shulin Tian, Rong Fan, Rangfang Chen, Yu Wang, Hucheng Gong, Minghong Bian

引用次数: 0

Extraction and enzymatic modification of dietary fibre from purple aubergine 紫茄子膳食纤维的提取及酶改性研究

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-08-29 DOI: 10.17221/84/2023-cjfs

S. Fong-in, Kamonlak Wicharaew, Pattaramon Phalapan, Trakul Prommajak

{"title":"Extraction and enzymatic modification of dietary fibre from purple aubergine","authors":"S. Fong-in, Kamonlak Wicharaew, Pattaramon Phalapan, Trakul Prommajak","doi":"10.17221/84/2023-cjfs","DOIUrl":"https://doi.org/10.17221/84/2023-cjfs","url":null,"abstract":": This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44486198","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

Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food 一种新的基于invA基因的食品沙门氏菌实时PCR检测方法的建立

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-08-17 DOI: 10.17221/114/2022-cjfs

M. Dmitrić, D. Vidanović, K. Matović, Bojana Tešović, M. Šekler, I. Vičić, N. Karabasil

引用次数: 0

Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality 日粮苜蓿的化学成分及其对肉鸡大腿肉品质的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-08-15 DOI: 10.17221/79/2023-cjfs

P. A. Vlaicu, A. Untea, R. Turcu, M. Sărăcilă, I. Varzaru, Alexandra-Gabriela Oancea

引用次数: 0