Czech Journal of Food Sciences最新文献_第9页

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

Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction 三相离心分离机（Tricanter）萃取橄榄油的评价

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-06-23 DOI: 10.17221/278/2021-cjfs

Ashkan Shokrian, Q. Si, Peng Wang

引用次数: 0

Classification of hazelnuts according to their quality using deep learning algorithms 使用深度学习算法根据榛子的质量进行分类

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-06-20 DOI: 10.17221/21/2022-cjfs

Nizamettin Erbaş, Gokalp Cinarer, Kazım Kılıç

{"title":"Classification of hazelnuts according to their quality using deep learning algorithms","authors":"Nizamettin Erbaş, Gokalp Cinarer, Kazım Kılıç","doi":"10.17221/21/2022-cjfs","DOIUrl":"https://doi.org/10.17221/21/2022-cjfs","url":null,"abstract":"Hazelnut is a product with high nutritional and economic value. In maintaining the quality value of hazelnut, the classification process is of great importance. In the present day, the quality classification of hazelnuts and other crops is performed in general manually, and so it is difficult and costly. Performing this classification with modern agricultural techniques is much more important in terms of quality. This study was based on a model intended to detect hazelnut quality. The model is about the establishment of an artificial intelligence-based classification system that can detect the hidden defects of hazelnuts. In the developed model, the visuals used in the dataset are divided into training and test groups. In the model, hazelnuts are divided into 5 classes according to their quality using AlexNet architecture and modern deep learning (DL) techniques instead of traditional hazelnut classification methods. In this model developed based on artificial intelligence, a very good approach was presented with the accurate classification of 99%. Moreover, the values regarding precision and recall were also determined at 98.7% and 99.6%, respectively. This study is important in terms of becoming widespread information technology use and computer-assisted applications in the agricultural economics field such as product classification, quality, and control.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44683732","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: 2

Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period 几种大豆包装方式对种子品质的影响[j]稳定。]品种在储存期间

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-06-03 DOI: 10.17221/119/2021-cjfs

R. W. Arief, R. Asnawi, R. D. Tambunan, N. Wardani, D. Mustikawati, M. J. Mejaya

{"title":"Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period","authors":"R. W. Arief, R. Asnawi, R. D. Tambunan, N. Wardani, D. Mustikawati, M. J. Mejaya","doi":"10.17221/119/2021-cjfs","DOIUrl":"https://doi.org/10.17221/119/2021-cjfs","url":null,"abstract":"The post-harvest process at the storage stage is one of the most critical processes for maintaining soybean seed quality. The type of packaging and the type of material stored will affect its shelf life. One type of packaging has specific properties that are different from other types of packaging. Therefore, this study used several types of packaging materials and soybean varieties to determine changes in its quality during storage. The treatments were arranged in a 5 × 4 × 7 factorial experiment in a randomised block design (RBD) with three replications, consisting of totally 140 treatment combinations involving five different types of packaging materials. Water content, the weight of 100 grains, seedling dry weight, electrical conductivity (EC), and germination percentage were assessed monthly. The factorial analysis of variance (ANOVA) was used to compare water content, the weight of 100 grains, EC, germination, and seedling dry weight. A qualitative descriptive analysis method was employed for the temperature and relative humidity of the storage room. The results showed that Grobogan had the lowest germination percentage of 84.85% compared to the other varieties (86.97–90.82%). Plastic sack resulted in the most inferior seed quality (82.00% for plastic sack vs. 88.23–90.17% for the other containers). A more extended storage period of soybean seeds caused a decrease in soybean quality for all varieties and packaging materials. Up to 6 months of storage at room temperature, the quality of soybean seeds remained high, with the lowest germination of 80%.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42519447","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

Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation 微波炉法传统膨化炸鱼器（“kemplang Palembang”）：物理性能和微观结构评估

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2022-06-02 DOI: 10.17221/52/2021-cjfs

Guttifera Guttifera, L. Rahmawati, Selly Ratna Sari, F. Pratama, T. Widowati

{"title":"Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation","authors":"Guttifera Guttifera, L. Rahmawati, Selly Ratna Sari, F. Pratama, T. Widowati","doi":"10.17221/52/2021-cjfs","DOIUrl":"https://doi.org/10.17221/52/2021-cjfs","url":null,"abstract":"This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 – control; A2 – egg yolk; A3 – egg white and egg yolk) and moisture factors (B1 – 7.5 ± 1%; B2 – 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48730184","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