MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY最新文献

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Resveratrol content in wine – resveratrol biochemical properties 葡萄酒中白藜芦醇的含量-白藜芦醇的生化特性

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2021-05-01 DOI: 10.2478/mjfst-2022-0005

Marie Mikolajková, Natalia Ladicka, Martina Janusova, Kristýna Ondrová, H. Mikulášková, D. Dordević

{"title":"Resveratrol content in wine – resveratrol biochemical properties","authors":"Marie Mikolajková, Natalia Ladicka, Martina Janusova, Kristýna Ondrová, H. Mikulášková, D. Dordević","doi":"10.2478/mjfst-2022-0005","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0005","url":null,"abstract":"Abstract Resveratrol is one of the phenolic compounds with high antioxidant activity. It occurs in nature in two forms, cis- and trans-. The cis- form occurs in grapes, but after being processed into wine, the trans- form is now present. The presence of resveratrol has been demonstrated in more than 72 plant species, mainly in the skins and on the surface of these plants. The physiological function is not completely known, but the highest values of resveratrol have been found in plants infected with microorganisms. Resveratrol is also a phytoalexin, a plant antibiotic that has a protective function in plants. A positive effect of resveratrol has also been observed in humans. According to research, the recommended daily dose should be 12.5 mg/kg body weight, which, according to the levels of resveratrol found in food, cannot be achieved with wine or any other food. Due to very poor bioavailability, where almost three quarters of resveratrol are metabolized in the body, consumption of the recommended daily dose is highly unrealistic. Despite its very low bioavailability, resveratrol has been shown to be an important cardioprotectant, has antitumor activity, is effective in the fight against aging and diabetes, and also acts as a neuroprotective agent. The main method for determining the resveratrol content in food is by high performance liquid chromatography. The aim of the review was to make an overview about chemical properties of resveratrol found in wine.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131590989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Nutrition and health functionality of hemp products in wheat cereal products – butter cut-out biscuits and leavened pastry 小麦谷物制品中大麻制品的营养和保健功能。黄油饼干和膨松糕点

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2021-05-01 DOI: 10.2478/mjfst-2022-0006

M. Hrušková, I. Švec

{"title":"Nutrition and health functionality of hemp products in wheat cereal products – butter cut-out biscuits and leavened pastry","authors":"M. Hrušková, I. Švec","doi":"10.2478/mjfst-2022-0006","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0006","url":null,"abstract":"Abstract Native to China, hemp (Cannabis sativa L.) is an annual herb whose anatomical parts are widely used by for technical, food, and medical purposes. Hemp is traditionally considered a controversial crop due to its cannabinoid content. For industrial and food usage, however, the content of psychoactive tetrahydroxycannabinol (known as THC) is limited by EU Regulation (0.2%). In some countries, including the Czech Republic, the supportive and therapeutic effect of THC has led to the legalization of controlled cultivation (Elkoplast Slušovice, hemp with 6–19% THC) and the use of hemp on prescription. Due to the high content of proteins, fats, and fibre in hemp seeds, they are suitable for increasing the nutritional value of food. For cereal products, it is recommended to use wholemeal or defatted flour in dosages limited by the sensory quality of the final products, e.g., up to 10% for pastry. The use of the leaf and flower part in powdered form is acceptable in the amount of 4% max. Within the laboratory production of hemp-enriched cut-out biscuits and bread buns of standard consumer quality, the expected rise in the content of protein and dietary fibre was confirmed.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133180278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat 饲喂10%优质饲料对鸡胸肉脂肪酸分布及氧化变化的影响

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2021-05-01 DOI: 10.2478/mjfst-2022-0002

M. Bartkovsky, D. Marcinčáková, Andrej Makiš, T. Klempová, B. Semjon, P. Roba, S. Marcinčák

引用次数: 0

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