Czech Journal of Food Sciences最新文献_第7页

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

Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef 努比亚山羊肉和牛肉汉堡的理化和感官特性

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-10-29 DOI: 10.47941/jfs.1098

Yasir Salah Ibrahim Adam

{"title":"Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef","authors":"Yasir Salah Ibrahim Adam","doi":"10.47941/jfs.1098","DOIUrl":"https://doi.org/10.47941/jfs.1098","url":null,"abstract":"Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat. \u0000Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef. \u0000Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p <0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among the different types of sausages prepared were no significantly differences (p > 0.05) \u0000Unique contribution to theory, practice and policy: Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. In this study goat meat incorporated to the sausage ingredients with beef fat to evaluated the quality and flavor of sausage replacing beef meat. Sudanese Nubian goat meat useful for use in meat processing products with good characteristics and more acceptable for the final products. More researches for use goat meat in other meat products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"16 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87162890","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 Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition 苏丹条件下脆鱼和牛肉制品的特点

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-10-29 DOI: 10.47941/jfs.1100

Yasir Salah Ibrahim Adam, Fatima Awadalla Jar-Elnbi, Abdalla Shawish Omer Hasan

{"title":"The Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition","authors":"Yasir Salah Ibrahim Adam, Fatima Awadalla Jar-Elnbi, Abdalla Shawish Omer Hasan","doi":"10.47941/jfs.1100","DOIUrl":"https://doi.org/10.47941/jfs.1100","url":null,"abstract":"Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions. \u0000Methodology: 2kg Tetraodon fahaka fish meat, 2kg beef top side cut, corn flour, and spices were purchased from local market, and then prepared for processed cracker. The processing formula consist of 50% Meat or fish with 50% corn flour. \u0000Findings: The products were significantly different chemically in lipid content 19% for fish and 14 % for beef cracker and similar in moisture, protein, and ash%. (WAI) water absorption index, (WSI) water Solubility index determined without different between products. Linear expansion and oil absorption were differently 15.6, 10.7, 19.7, and 2.1for fish and beef cracker respectively. Sensory characteristics were determined included colour, falavor, Crispness, overall acceptability. The panelists prefer cracker fish in overall acceptability. \u0000Unique contribution to theory, practice and policy: Cracker fish products are traditional food in Asia; it’s made of fish and sea food which increases the nutritional value, and is taken between meals. Most of the snacks available in the market are mainly based on cereals, which are high in calorie and low in protein content. For this reason, snacks like fish or beef crackers with high protein content was thought to be developed for nutritional enrichment. Cracker fish and beef were processed in Sudan had acceptable chance to increases the nutritional value for children which like crispness. Cracker it can be useful in IDP camp for displaced human in Darfur province.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"55 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85893415","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 Production System on Chemical Composition and Macro-Minerals of Sudanese camels Milk 生产制度对苏丹骆驼奶化学成分和常量矿物质的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-10-29 DOI: 10.47941/jfs.1099

Yasir Salah Ibrahim Adam, El-rasheed Mhammed Younis, Khogali Mahmoud Khogali

{"title":"Effect of Production System on Chemical Composition and Macro-Minerals of Sudanese camels Milk","authors":"Yasir Salah Ibrahim Adam, El-rasheed Mhammed Younis, Khogali Mahmoud Khogali","doi":"10.47941/jfs.1099","DOIUrl":"https://doi.org/10.47941/jfs.1099","url":null,"abstract":"Purpose: This study was conducted to determine the production system effect on camel milk composition and macro-elements content in Sudan. \u0000Methodology: Sample purchased from camel milk production markets (Albutana- Tumbool, Kordfan-Elobied, and Khartoum-Alsalam market) in 6 replicates. \u0000Findings: There were no difference in moisture, and protein % among camel milk from different area, on the other hand there were significantly different in fat and ash content % with highest values for Khartoum camel milk and lowest values for Kordofan camel milk. Macro-minerals (Na, K, Mg, Ca, and P) content in camel milk were determined and there was different content. Ca, Na, K, Mg and P higher in Khartoum camel milk and lowest content values for Kordofan camel milk. The study was extended to determine soil macro-elements contents in Albutana and Kordofan areas which were fed by grazing system, and ignored soil in Khartoum whereas camels lives in a farm. \u0000Unique contribution to theory, practice and policy: Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that might be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture, in Sudan camel’s milk constitutes the sole diet of camel herders for considerable periods and they rely completely on camel’s milk for more than month without having drinking water especially during the migratory routes. Camel milk from different areas and production system had different chemical content in fat and ash % and similar in moisture and protein %, within the same season. However, macro-minerals in camel milk increasing by soil macro minerals contents specially on grazing system.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"53 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78190964","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

Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products 植物乳杆菌在乳制品和非乳制品发酵产品中的应用

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-10-26 DOI: 10.17221/132/2022-cjfs

Š. Horáčková, B. Vrchotová, D. Koval, A. Omarova, M. Sluková, J. Štětina

引用次数: 0