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Czech Journal of Food Sciences最新文献

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Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index 菜豆种子发芽可提高必需氨基酸含量、黄酮含量和膨胀指数
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-02-22 DOI: 10.17221/5/2022-cjfs
Luis Díaz-Batalla, K. Aguilar-Arteaga, J. Castro‐Rosas, Reyna Nallely Falfán-Cortés, R. Navarro-Cortez, C. Gómez‐Aldapa
{"title":"Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index","authors":"Luis Díaz-Batalla, K. Aguilar-Arteaga, J. Castro‐Rosas, Reyna Nallely Falfán-Cortés, R. Navarro-Cortez, C. Gómez‐Aldapa","doi":"10.17221/5/2022-cjfs","DOIUrl":"https://doi.org/10.17221/5/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49547710","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
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS 挑战MALDI-TOF质谱检测引起迟吹缺陷的梭菌分离株的问题
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-02-10 DOI: 10.17221/199/2022-cjfs
Pelin Ertürkmen, Z. Öner
{"title":"Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS","authors":"Pelin Ertürkmen, Z. Öner","doi":"10.17221/199/2022-cjfs","DOIUrl":"https://doi.org/10.17221/199/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42030488","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
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard 葡萄内生菌在常规和生物动力葡萄园中的生物多样性
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-02-09 DOI: 10.17221/200/2022-cjfs
M. Vrublevskaya, Thi Tra My Nguyenová, L. Drábová, P. Lovecká, B. Vrchotová, O. Maťátková, Markéta Kulišová, Irena Jarošová Kolouchová
{"title":"Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard","authors":"M. Vrublevskaya, Thi Tra My Nguyenová, L. Drábová, P. Lovecká, B. Vrchotová, O. Maťátková, Markéta Kulišová, Irena Jarošová Kolouchová","doi":"10.17221/200/2022-cjfs","DOIUrl":"https://doi.org/10.17221/200/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49480946","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
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review 辣木叶粉作为功能性食品原料的潜力：综述
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-02-09 DOI: 10.17221/221/2022-cjfs
Lina Novi Ariani, T. Estiasih, W. Sunarharum, A. Khatib
{"title":"Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review","authors":"Lina Novi Ariani, T. Estiasih, W. Sunarharum, A. Khatib","doi":"10.17221/221/2022-cjfs","DOIUrl":"https://doi.org/10.17221/221/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45036731","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
Comparative Study of some Physicochemical Properties of Extracted Oil from Modified and Non-modified Cottonseeds 改性与未改性棉籽油理化性质的比较研究
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-02-01 DOI: 10.47941/jfs.1188
Eman ELJak Elsadig, A. Ali, Muawia Ibrahim Abdelgadir
{"title":"Comparative Study of some Physicochemical Properties of Extracted Oil from Modified and Non-modified Cottonseeds","authors":"Eman ELJak Elsadig, A. Ali, Muawia Ibrahim Abdelgadir","doi":"10.47941/jfs.1188","DOIUrl":"https://doi.org/10.47941/jfs.1188","url":null,"abstract":"Purpose: The objective of this study was to investigate the physicochemical characteristics of seeds oil extracted, roots and leafs from genetically modified cotton seeds and local non-genetically modified. \u0000Methodology: Cotton seeds samples were collected from Elguziera State farms and White Nile State farms, Sudan. Collected samples were transferred to the Central research laboratory of natural and environmental resources. Oil from cotton seeds was extracted using soxhlet method, hexan was used as solvent. Determined physicochemical characteristics were pH, refractive index, specific gravity, free fatty acids, acid value, peroxide value, iodine value, saponification value, and In addition the moisture, ash, protein, fat, fiber, calcium, Iron, magnesium, Potassium, and phosphor from roots and leafs. \u0000Findings: The two oil samples showed significantly (P≤0.05) difference in oil content, but they showed no significant difference in refractive index with a mean value of 1.47, also  specific gravity; in all samples ,had value (0.94), showed significantly (P≤0.05) difference in peroxide values between Elguziera State farms and White Nile State farms; also significant (P≤0.05) difference in iodine value (7.61, 1.67, 2.18 and 1.167 respectively) was observed, saponification value (5.61,1.96, 1.96,and 4.77 respectively), free fatty acids (2.82,1.80,3.03 and 8.84 respectively), acid value (4.20,4.48,4.48 and 4.76, respectively) showed significant (P≤0.05) difference.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"8 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73206338","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
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry 苹果酒中农药残留的液相色谱-高分辨质谱法筛选与定量
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-02-01 DOI: 10.17221/158/2022-cjfs
V. Zušťáková, M. Dušek, Vladimíra Jandovská, J. Olšovská
{"title":"Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry","authors":"V. Zušťáková, M. Dušek, Vladimíra Jandovská, J. Olšovská","doi":"10.17221/158/2022-cjfs","DOIUrl":"https://doi.org/10.17221/158/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43824624","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
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
{"title":"Current nutritional guidelines in terms of the effect on gut microbiota and human health considering the WHO and FAO recommendations","authors":"Barbora Růžičková, Pavel Kohout","doi":"10.17221/186/2022-cjfs","DOIUrl":"https://doi.org/10.17221/186/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42118999","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 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
{"title":"The quality of the fat in flaxseeds and chia seeds is not affected by their heat treatment","authors":"M. Brestenský, S. Nitrayová, P. Patráš","doi":"10.17221/159/2022-cjfs","DOIUrl":"https://doi.org/10.17221/159/2022-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46098566","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
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
{"title":"Antimicrobial properties of phenolic acid alkyl esters","authors":"Eva Feldeková, M. Kosová, M. Berčíková, Miroslav Dragoun, I. Klojdová, I. Hrádková, J. Šmidrkal","doi":"10.17221/135/2022-cjfs","DOIUrl":"https://doi.org/10.17221/135/2022-cjfs","url":null,"abstract":"The series of phenolic acid (2-, 3-, 4-monohydroxy- and 2,4-, 2,5-dihydroxy) alkyl esters (methyl, ethyl, propyl, and butyl) were prepared, and their antimicrobial activities were determined. The antimicrobial activity against the tested microorganisms Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus brasiliensis was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2–20 mM. The inhibitory activity of higher esters of phenolic acids was found to be higher than that of methyl esters and acids. The minimum inhibitory concentration (MIC) of tested compounds was compared with that of 4-hydroxybenzoic acid and its esters (parabens).","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":"43634933","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
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
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