Czech Journal of Food Sciences最新文献_第6页

Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations 考虑到世卫组织和粮农组织的建议，目前的营养指南对肠道微生物群和人类健康的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-02-01 DOI: 10.17221/186/2022-cjfs

Barbora Růžičková, Pavel Kohout

引用次数: 0

The quality of the fat in flaxseeds and chia seeds is not affected by their heat treatment 亚麻籽和奇亚籽中的脂肪质量不受热处理的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-01-24 DOI: 10.17221/159/2022-cjfs

M. Brestenský, S. Nitrayová, P. Patráš

引用次数: 0

Antimicrobial properties of phenolic acid alkyl esters 酚酸烷基酯的抗菌性能

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-12-21 DOI: 10.17221/135/2022-cjfs

Eva Feldeková, M. Kosová, M. Berčíková, Miroslav Dragoun, I. Klojdová, I. Hrádková, J. Šmidrkal

引用次数: 0

Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova 原产于摩尔多瓦共和国的角豆(Ceratonia siliqua L.)豆和豆浆的功能概况

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-12-21 DOI: 10.17221/139/2022-cjfs

T. Capcanari, A. Chirsanova, O. Radu, Eugenia Covaliov, Violina Popovici, R. Siminiuc

{"title":"Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova","authors":"T. Capcanari, A. Chirsanova, O. Radu, Eugenia Covaliov, Violina Popovici, R. Siminiuc","doi":"10.17221/139/2022-cjfs","DOIUrl":"https://doi.org/10.17221/139/2022-cjfs","url":null,"abstract":"This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy. The results showed that the samples of Moldavian carob contain significant amounts (P ≤ 0.05) of biologically active compounds, the content of some of these compounds is far exceeding that of сarob from the above-mentioned regions. Thus, the total content of phenolic compounds in Moldavian carob samples is 1.4 times higher, of flavonoids 1.9 times higher compared to the imported ones. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) antioxidant activity of Moldavian carob samples proved to be about 10–12% higher than the antioxidant activity of samples from other regions. It has been proved that Moldavian carob pod pulp and beans have a high biologically active potential making them possible ingredients for functional food products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46525234","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

Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology 基于高光谱成像技术的富硒小米无损快速鉴定

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-12-19 DOI: 10.17221/129/2022-cjfs

Fu Zhang, Xiahua Cui, Chao Zhang, Weihua Cao, Xin-Yu Wang, Sanling Fu, S. Teng

{"title":"Rapid non-destructive identification of selenium-enriched millet based on hyperspectral imaging technology","authors":"Fu Zhang, Xiahua Cui, Chao Zhang, Weihua Cao, Xin-Yu Wang, Sanling Fu, S. Teng","doi":"10.17221/129/2022-cjfs","DOIUrl":"https://doi.org/10.17221/129/2022-cjfs","url":null,"abstract":"To meet rapid and non-destructive identification of selenium-enriched agricultural products selenium-enriched millet and ordinary millet were taken as objects. Image regions of interest (ROI) were selected to extract the spectral average value based on hyperspectral imaging technology. Reducing noise by the Savitzky-Golay (SG) smoothing algorithm, variables were used as inputs that were screened by successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), uninformative variable elimination (UVE), CARS-SPA, UVE-SPA, and UVE-CARS, while sample variables were used as outputs to build support vector machine (SVM) models. The results showed that the accuracy of CARS-SPA-SVM was 100% in the training set and 99.58% in the test set equivalent to that of CARS-SVM and UVE-CARS-SVM, which was higher than that of SPA-SVM, UVE-SPA-SVM, and UVE-SVM. Therefore, the method of CARS-SPA had superiority, and CARS-SPA-SVM was suitable to identify selenium-enriched millet. Finally, 454.57 nm, 484.98 nm, 885.34 nm, and 937.1 nm, which were obtained by wavelength extraction algorithms, were considered as the sensitive wavelengths of selenium information. This study provided a reference for the identification of selenium-enriched agricultural products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41549295","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

Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste 用产gaba菌株和灵芝工业废料强化酸奶

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-12-19 DOI: 10.17221/164/2022-cjfs

M. Jovanović, P. Vojvodić, M. Petrović, D. Radić, D. Mitić-Ćulafić, M. Kostić, Sonja P Veljović

{"title":"Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste","authors":"M. Jovanović, P. Vojvodić, M. Petrović, D. Radić, D. Mitić-Ćulafić, M. Kostić, Sonja P Veljović","doi":"10.17221/164/2022-cjfs","DOIUrl":"https://doi.org/10.17221/164/2022-cjfs","url":null,"abstract":"This study aimed to produce yogurt with Ganoderma lucidum residues and selected probiotic bacteria. To select the most potent GABA-producing strain (GABA – γ-aminobutyric acid), nine probiotic bacteria were subjected to the glutamate decarboxylase (GAD) activity assay. Limosilactobacillus reuteri DSM 17938 was selected and used in preparing fresh yogurts, with and without supplementation of Ganoderma residues obtained after water extraction [GW (Ganoderma waste) 2% (w/v)]. A decrease in pH during fermentation and the occurrence of syneresis were investigated. Lactic acid bacteria (LAB) viability and anti-Escherichia activity were estimated. Further, the cytotoxic effect of yogurt extracts on the human colon cancer cell line (HCT116) was surveyed. Besides functionality, the sensory attributes were evaluated. The pH values did not significantly change with the GW addition while increasing the LAB counts [up to 9.76 ± 0.11 log colony-forming units (CFU) mL–1] and the cytotoxic effect on HCT116 cells. Yogurt produced with selected bacteria and GW had the most valuable anti-coli effect against E. coli 0157: H7 and E. coli ATCC 35218 (American Type Culture Collection, Rockville, Maryland) (4.81 ± 0.62 and 5.64 ± 0.29 CFU mL–1, respectively). Although the added GW increased the yogurt functionality, it had a slightly negative effect on the taste and texture of the partially modified recipe. Yogurts fortified with GABA-producing strain and GW could potentially reduce relapse rates of depressive disorders.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45211324","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: 3

Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous 土耳其型无筋蒸粗麦粉的化学成分和蒸煮性能评价

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-12-06 DOI: 10.17221/223/2021-cjfs

E. Aydin

{"title":"Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous","authors":"E. Aydin","doi":"10.17221/223/2021-cjfs","DOIUrl":"https://doi.org/10.17221/223/2021-cjfs","url":null,"abstract":"In this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre-treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure. The control sample without GRF was also produced. With the addition of GRF, the total dietary fibre (TDF) content in the couscous samples increased, and reversely the carbohydrate and energy values decreased. The GRF reduced the level of total soluble organic material (TSOM) as well as the cooking loss of the couscous samples, which resulted in lower deformability. According to the results, the gluten-free rice couscous was successfully produced with GRF, especially at a 30% ratio. Good cooking properties were observed in these couscous samples. In this context, in the addition of 30% GRF, higher water absorption and swelling volume with lower cooking loss were observed compared with the control sample. In addition, the couscous samples had higher ash, dietary fibre and fat content as well as a lower phytic acid ratio (P < 0.05). It was determined that there was significant correlation between the cooking time of the samples with the cooking loss and total soluble organic material. According to the results, the PCA showed that there were clear correlations between cooking trials (water absorption and swelling volume) and chemical composition (moisture, ash, crude fat, and TDF).","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43765486","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

Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetables 洗涤程序对生叶菜减少单核细胞增生李斯特菌的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-11-24 DOI: 10.17221/98/2022-cjfs

N. Giang, M. Nor-Khaizura, N. Mahyudin, Thi Lam An Vu

引用次数: 0

Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus 乙酰辅酶A合成酶基因低表达对红曲次生代谢产物的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-11-24 DOI: 10.17221/4/2022-cjfs

Lin Lin, Chundan Zhang, Xinman Shao, Pu-Huan Liu, Zhangfei Wu, Yanxia Lu, Hongzhen Guo

{"title":"Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus ","authors":"Lin Lin, Chundan Zhang, Xinman Shao, Pu-Huan Liu, Zhangfei Wu, Yanxia Lu, Hongzhen Guo","doi":"10.17221/4/2022-cjfs","DOIUrl":"https://doi.org/10.17221/4/2022-cjfs","url":null,"abstract":"Acetyl-coenzyme A (CoA) is a key metabolite produced by the acetyl-CoA synthetase (ACS) gene in energy metabolism and biosynthetic pathways. ACS is speculated to be the branching site of monacolin K (MK) and citrinin production and related to the metabolite production of Monascus. In this study, the ACS expression was inhibited by ribonucleic acid interference (RNAi). T7 was selected for a follow-up analysis of the lowest ACS expression, which was 0.401 times higher than that of the wild-type strain. The effects on the colony morphology of Monascus were determined. The morphological characteristics of mycelia and spores were observed under a scanning electron microscope. The contents of secondary metabolites, namely, MK and citrinin, were determined through high performance liquid chromatography (HPLC). Colour values were measured with a spectrophotometer. Results showed that the low ACS expression could inhibit the growth of Monascus colonies and the hypha and affect the formation and morphology of Monascus M1 spores. It could also inhibit the production of the main secondary metabolites, namely, MK, citrinin, and pigment.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46309611","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

Can biogenic amines cause ailments following the intake of edible mushroom meals? 食用蘑菇后，生物胺会引起疾病吗？

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-11-13 DOI: 10.17221/96/2021-cjfs

E. Dadáková, T. Pelikánová, P. Wolfová, P. Kalač

{"title":"Can biogenic amines cause ailments following the intake of edible mushroom meals?","authors":"E. Dadáková, T. Pelikánová, P. Wolfová, P. Kalač","doi":"10.17221/96/2021-cjfs","DOIUrl":"https://doi.org/10.17221/96/2021-cjfs","url":null,"abstract":"Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700–1 500 mg kg–1 dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45606724","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