Czech Journal of Food Sciences最新文献_第3页

Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation 嗜盐四葡萄球菌、木糖葡萄球菌和腐生葡萄球菌对沙丁鱼进行发酵

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-08-14 DOI: 10.17221/246/2021-cjfs

Z. Fang, Wenjuan Zhu, Y. Liu, Xinran Wang, Yaling Wang, Yanyan Wu

引用次数: 0

Review on nutritional benefits of triticale 小黑麦营养价值综述

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-08-07 DOI: 10.17221/67/2023-cjfs

S. Kamanova, Y. Yermekov, Kamran Shah, Azigul Mulati, Xue Liu, B. Bulashev, D. Toimbayeva, G. Ospankulova

引用次数: 0

Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A Review 伽马辐射、高糖含量和抗菌剂对大肠杆菌存活的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-07-27 DOI: 10.17221/235/2022-cjfs

Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák

引用次数: 0

High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities 高压加工生产营养、微生物和感官品质增强的蔬菜婴儿泥

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-07-21 DOI: 10.17221/2/2023-cjfs

Farah Javed, M. Shahbaz, Waqas Ahmed, H. Rehman

引用次数: 0

Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage 猪油基甘油对乳化型香肠品质和感官特性的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI: 10.17221/111/2022-cjfs

Xiaoqin Diao, Weiting Sun, D. Liu, Haining Guan, Ruixin Jia, Ying Wang

{"title":"Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage","authors":"Xiaoqin Diao, Weiting Sun, D. Liu, Haining Guan, Ruixin Jia, Ying Wang","doi":"10.17221/111/2022-cjfs","DOIUrl":"https://doi.org/10.17221/111/2022-cjfs","url":null,"abstract":": The objective of this study was to evaluate the effects of fat levels (200 g·kg –1 meat and 500 g·kg –1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g·kg –1 meat) had a significantly higher L *-value (lightness) and lower cooking loss and total expressible fluid ( P < 0.05) than the high-fat sausage (500 g·kg –1 meat) and exhibited a denser and more homogeneous microstructure. Additionally, T 23 (relaxation time) of the low-fat sausage shifted toward a slower relaxation time, and higher A 23 (peak area) was found, which suggested the water mobility was restricted. However, at the same fat content, the low-GL and low-PGL sausages showed bet-ter textural properties and superior overall acceptability from sensory evaluation compared with the low-lard sausage ( P < 0.05). Still, they have no significant differences ( P > 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44477557","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

The use of modern fermentation techniques in the production of traditional wheat bread 现代发酵技术在传统小麦面包生产中的应用

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI: 10.17221/39/2023-cjfs

Pavel Skřivan, M. Sluková, I. Švec, H. Čížková, I. Horsáková, Eliška Rezková

引用次数: 0

Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics 植物乳杆菌发酵菠萝汁的研究。plantarum Dad-13:感官和微生物特性

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI: 10.17221/243/2022-cjfs

Fariz Nurmita Aziz, Tyas Utami, D. Suroto, R. Yanti, Endang Sutriswati Rahayu

{"title":"Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics","authors":"Fariz Nurmita Aziz, Tyas Utami, D. Suroto, R. Yanti, Endang Sutriswati Rahayu","doi":"10.17221/243/2022-cjfs","DOIUrl":"https://doi.org/10.17221/243/2022-cjfs","url":null,"abstract":": Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum sub-sp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantar-um Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation ( P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL –1 ), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists ( n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL –1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L . plantarum Dad-13.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45926299","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

Investigation of multimycotoxins by LC-MS/MS in maise semolina chips LC-MS/MS法检测小麦粗蛋白芯片中的多聚毒素

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI: 10.17221/241/2022-cjfs

Oktay Samadzade, Karlo Muratoglu, Serkan Kemal Büyükünal

{"title":"Investigation of multimycotoxins by LC-MS/MS in maise semolina chips","authors":"Oktay Samadzade, Karlo Muratoglu, Serkan Kemal Büyükünal","doi":"10.17221/241/2022-cjfs","DOIUrl":"https://doi.org/10.17221/241/2022-cjfs","url":null,"abstract":": Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS ) as a detector. For aflatoxin (AF) B 1 , B 2 , G 1 , G 2 , ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B 1 (FB 1 ), fumonisin B 2 (FB 2 ), citrinin (CIT), HT-2 toxin, and T-2 toxin determination in our samples, the LC-MS/MS analysis method with electrospray ionisation interfaces was utilised. Aflatoxin B 1 levels in 22.7% of the samples (2.01–17.49 μg·kg –1 ) and total aflatoxins (TAF) in 26.7% of the samples (6.71–24.67 μg·kg –1 ) were determined to exceed the limits defined in the Turkish Food Codex Contaminants Regulation. CIT could not be detected in any of the samples. ZEN + DON + OTA was found in 21.3% of the samples, DON + TAF + total fumonisins (FUM) in 19.3%, and TAF + ZEN + FUM in 18.7%.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48091894","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

Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise 洋葱废粉对蛋黄酱流变特性、感官特性及抗氧化性能的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI: 10.17221/19/2023-cjfs

T. Prokopov, K. Nikovska, M. Nikolova, P. Merdzhanov, M. Dzhivoderova-Zarcheva

引用次数: 0

Bioactive compounds and antioxidant activities of selected types of chilli peppers 辣椒的生物活性成分及抗氧化活性

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-06-29 DOI: 10.17221/45/2023-cjfs

T. Hudáková, Monika Šuleková, J. Tauchen, Martina Šemeláková, M. Várady, P. Popelka

引用次数: 0