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Czech Journal of Food Sciences最新文献

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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":"<br />This study aimed to analyse the influence of adding<i> Lycium ruthenicum</i> Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that of yoghurt without LRF. The addition of a concentration of 1.0–2.0% LRF played a role in the proliferation of lactic acid bacteria, and viscosity and hardness increased with increasing LRF addition. Although the susceptibility to syneresis of GMY showed a downward trend with increasing LRF addition, the scavenging rate of DPPH (2,2-diphenyl-1-picrylhydrazyl), •OH (hydroxyl free radicals), and the reducing power of Fe<sup>3+</sup> of the corresponding concentration of GMY increased. In general, GMY with LRF addition can combine the two nutrients and have higher nutritional value, which is a good supplement to the same types of products in 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":"<br>With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of 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 in the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment of fermentation. By studying the correlation with environmental factors from macro and micro perspectives, we illustrated the bond with environmental symbiotic and holistic patterns of the intrinsic microbial community and fermentation characteristics. This review is essential to study and control the whole ecological conditions of the Baijiu fermentation process, aiming to gain insight into the dynamics of the microorganisms and ensure a 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
{"title":"Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry","authors":"Baolin Han, Shulin Tian, Rong Fan, Rangfang Chen, Yu Wang, Hucheng Gong, Minghong Bian","doi":"10.17221/82/2023-cjfs","DOIUrl":"https://doi.org/10.17221/82/2023-cjfs","url":null,"abstract":": Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g –1 ) (GAE – gallic acid equivalent), total flavonoids (3 575.51 ± 465.98 µg rutin·g –1 ), and total anthocyanins (64.98 ± 13.15 µg C3C·g –1 ) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.","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":"44850305","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
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
{"title":"Development of a novel invA gene-based real-time PCR assay for the detection of Salmonella in food","authors":"M. Dmitrić, D. Vidanović, K. Matović, Bojana Tešović, M. Šekler, I. Vičić, N. Karabasil","doi":"10.17221/114/2022-cjfs","DOIUrl":"https://doi.org/10.17221/114/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48657409","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
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
{"title":"Chemical composition of dietary alfalfa and its effectiveness on broiler chicken thigh meat quality","authors":"P. A. Vlaicu, A. Untea, R. Turcu, M. Sărăcilă, I. Varzaru, Alexandra-Gabriela Oancea","doi":"10.17221/79/2023-cjfs","DOIUrl":"https://doi.org/10.17221/79/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49443348","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
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
{"title":"Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation","authors":"Z. Fang, Wenjuan Zhu, Y. Liu, Xinran Wang, Yaling Wang, Yanyan Wu","doi":"10.17221/246/2021-cjfs","DOIUrl":"https://doi.org/10.17221/246/2021-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47498071","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
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
{"title":"Review on nutritional benefits of triticale","authors":"S. Kamanova, Y. Yermekov, Kamran Shah, Azigul Mulati, Xue Liu, B. Bulashev, D. Toimbayeva, G. Ospankulova","doi":"10.17221/67/2023-cjfs","DOIUrl":"https://doi.org/10.17221/67/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45213012","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 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
{"title":"Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A Review","authors":"Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák","doi":"10.17221/235/2022-cjfs","DOIUrl":"https://doi.org/10.17221/235/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47495868","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
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
{"title":"High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities","authors":"Farah Javed, M. Shahbaz, Waqas Ahmed, H. Rehman","doi":"10.17221/2/2023-cjfs","DOIUrl":"https://doi.org/10.17221/2/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42969142","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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