Czech Journal of Food Sciences最新文献_第8页

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies 竹(Bambusa tuldoides)的特性及其在饼干中的应用

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-09-20 DOI: 10.17221/23/2022-cjfs

Crislayne Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro, A. R. G. Monteiro

{"title":"Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies","authors":"Crislayne Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro, A. R. G. Monteiro","doi":"10.17221/23/2022-cjfs","DOIUrl":"https://doi.org/10.17221/23/2022-cjfs","url":null,"abstract":"This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)–1 to 11.64 g (100 g)–1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46885981","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 influence of the addition of instant rice mash on the textural properties of rice bread 添加方便米浆对米面包质地的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-09-19 DOI: 10.17221/11/2022-cjfs

Monika Augustová, I. Burešová, Rafaela Čuljak, Vikendra Dabash

引用次数: 0

Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health 耐热霉菌:评估、预防及其对食品安全和公众健康的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-08-29 DOI: 10.17221/26/2022-cjfs

Fatma Kaya Yıldırım, Beyza Hatice Ulusoy, Nejat Shifamussa Hamed

引用次数: 4

Effects of frying oil type on its stability and composition of fried food 煎炸油种类对其稳定性及油炸食品成分的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-08-27 DOI: 10.17221/235/2021-cjfs

J. Soukup, L. Kouřimská, M. Sabolová, M. Okrouhlá

{"title":"Effects of frying oil type on its stability and composition of fried food","authors":"J. Soukup, L. Kouřimská, M. Sabolová, M. Okrouhlá","doi":"10.17221/235/2021-cjfs","DOIUrl":"https://doi.org/10.17221/235/2021-cjfs","url":null,"abstract":"The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically; fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test; colour changes were monitored spectrophotometrically. Repeated frying had no significant effect (P > 0.05) on the fat content of the tested foods but influenced the dry matter content of PC. The highest and lowest oxidative stabilities during repeated frying were observed for rice and sunflower oil, respectively. During the frying of FF, all oils tended to darken after each frying, which was not observed for PC. The intake of fat owing to the consumption of one portion of the fried FF (150 g) or PC (200 g) approximately equals 9 g and 5 g, respectively. This demonstrates that fried foods themselves (not only the oil soaked) could be a considerable source of fat.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48910242","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

Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress 质膜中的多胺在褪黑素介导的杏果实抗寒性中的作用

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-08-25 DOI: 10.17221/74/2022-cjfs

Q. Dong, Huaipan Liu, R. Kurtenbach

{"title":"Polyamines in plasma membrane function in melatonin-mediated tolerance of apricot fruit to chilling stress","authors":"Q. Dong, Huaipan Liu, R. Kurtenbach","doi":"10.17221/74/2022-cjfs","DOIUrl":"https://doi.org/10.17221/74/2022-cjfs","url":null,"abstract":"Polyamines are closely associated with environmental stresses and melatonin pretreatment enhances the resistance of fruit to chilling stress. However, a mechanism underlying melatonin-mediated chilling resistance remains to be answered. This research aimed to illuminate whether polyamines would be involved in melatonin-mediated chilling resistance. Therefore, in the experiment, the polyamines conjugated to the plasma membrane from the melatonin-pretreated apricot flesh cell were examined under chilling stress. Chilling resistance was judged by four parameters: fruit browning degree, plasma membrane permeability, malondialdehyde content and plasma membrane protein sulfhydryl level. Results showed melatonin pretreatment led to obvious rises in the levels of non-covalently conjugated spermine and spermidine, and covalently conjugated putrescine and spermidine in the plasma membrane. Methylglyoxyl-bis (guanylhydrazone) pretreatment could inhibit the melatonin-induced increases of non-covalently conjugated spermidine and spermine by inhibiting S-adenosylmethionine decarboxylase (SAMDC) activity and free spermidine and spermine contents in flesh, coupled with the decrease in chilling resistance. Similarly, phenanthroline pretreatment could inhibit the melatonin-induced increases in covalently conjugated putrescine and spermidine in the plasma membrane through inhibiting transglutaminase (TGase) activity and simultaneously could aggravate chilling damage. The results suggested melatonin pretreatment could enhance chilling resistance by increasing non-covalently conjugated spermidine and spermine, as well as covalently conjugated putrescine and spermidine in the plasma membrane of apricot fruit.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43115757","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

Fortification of fruit products – A review 水果制品的强化——综述

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-08-18 DOI: 10.17221/28/2022-cjfs

Eugene Okraku Asare, Novel Kishor Bhujel, H. Čížková, A. Rajchl

引用次数: 1

Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses 使用流变塑性模型来描述非常规巧克力块的流动行为

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-08-17 DOI: 10.17221/57/2022-cjfs

Veronika Kouřilová, R. Dufková, L. Hrivna, V. Kumbár

引用次数: 0

The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention 鸡汤套餐套餐的选择属性对满意度和再购买意愿的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-07-19 DOI: 10.17221/37/2022-cjfs

Minsun Kim, Austin Kang

{"title":"The effects of selective attributes of a chicken soup meal kit on satisfaction and repurchase intention","authors":"Minsun Kim, Austin Kang","doi":"10.17221/37/2022-cjfs","DOIUrl":"https://doi.org/10.17221/37/2022-cjfs","url":null,"abstract":"This study aimed to examine consumer satisfaction and repurchase intention for a chicken soup meal kit. Thus, this study was conducted on 135 Korean adults in their twenties and older who purchased a chicken soup meal kit from August 1 to August 31, 2021. In this study, after excluding 7 questionnaires who responded insincerely, the questionnaires of 128 people were finally analysed. For the collected data, frequency analysis, reliability analysis, factor analysis, and correlation analysis were performed using the statistical package SPSS 20.0, and multiple regression analysis was performed to test the hypothesis. Convenience (β = 0.442) and price (β = 0.337) among the selection attributes of chicken soup meal kit products had a significant effect on satisfaction, while diversity (β = 0.0.27) and quality (β = 0.047) were not significant. Also, convenience (β = 0.504) and price (β = 0.337) affected repurchase intention among the purchasing attributes of the meal kit. However, diversity (β = 0.101) and quality (β = 0.045) did not exert any significant effects on repurchase intention. Finally, it was confirmed that satisfaction with the meal kit had a significant effect on the repurchase intention. Therefore, this study predicts that enhancing convenience and price competitiveness rather than quality or variety among chicken soup meal kit purchasing attributes will increase consumer satisfaction and repurchase intention.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43066099","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

Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta 植物添加剂:欧芹叶和红甜椒对无蛋小麦面食品质的影响

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-07-11 DOI: 10.17221/206/2021-cjfs

Eugenia Covaliov, O. Deseatnicova, Vladislav Resitca, Natalia Suhodol, G. Carolina, Siminiuc Rodica

{"title":"Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta","authors":"Eugenia Covaliov, O. Deseatnicova, Vladislav Resitca, Natalia Suhodol, G. Carolina, Siminiuc Rodica","doi":"10.17221/206/2021-cjfs","DOIUrl":"https://doi.org/10.17221/206/2021-cjfs","url":null,"abstract":"Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling index (SI) and water absorption index (WAI). The addition of plant powders decreased the lightness of pasta significantly (P < 0.05) compared to the control sample. On the other hand, the addition of vegetable powders has a positive influence on the total polyphenol content (TPC) and antioxidant activity of pasta. In enriched pasta, the polyphenol content has doubled (pasta with 10.0% BPP) or even tripled (pasta with 10.0% PLP). The received scores from the sensory evaluation showed that pasta fortified with PLP and red BPP can be a technological alternative to provide nutritionally enriched pasta.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43858128","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

Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes Weissella viridescens无细胞上清液在控制单核细胞增多性李斯特菌中的应用

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-07-01 DOI: 10.17221/6/2022-cjfs

Chao Yang, Yingying Zhang, Tao Yu

{"title":"Application of the cell-free supernatant from Weissella viridescens to control Listeria monocytogenes","authors":"Chao Yang, Yingying Zhang, Tao Yu","doi":"10.17221/6/2022-cjfs","DOIUrl":"https://doi.org/10.17221/6/2022-cjfs","url":null,"abstract":"Listeria monocytogenes can form biofilms on different food contact surfaces, increasing the risk of cross-contamination in food products. Weissella viridescens are Gram-positive bacteria and belong to lactic acid bacteria (LAB). The aim of this study was to investigate the antibacterial activity of cell-free culture supernatant (CFS) from W. viridescens to control L. monocytogenes biofilms as well as their growth on chilled pork. Preliminary results suggest that the antibacterial compounds in W. viridescens CFS may be proteinaceous in nature. The minimum inhibitory concentrations (MICs) of most L. monocytogenes strains tested was 30 mg mL–1. Biofilm formation of L. monocytogenes 10403S on stainless steel and polystyrene was significantly inhibited by the sub-inhibitory concentration of W. viridescens CFS (1/8MIC, 1/4MIC, and 1/2MIC). Our results also showed that W. viridescens CFS at concentrations higher than MIC (1MIC, 2MIC, and 4MIC) was effective in eradicating the mature biofilms of 10403S strain on various surfaces. Dip applications of W. viridescens CFS could inhibit the growth of L. monocytogenes on chilled pork. On the whole, W. viridescens CFS has the potential to control biofilms as a natural antibiofilm and as an antibacterial agent to inhibit the growth of L. monocytogenes on chilled pork.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43263483","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