The objective of this work was to study the changes in chlorophyll contents green teas stored under different conditions and suggest most suitable way length tea storage. A secondary aim evaluate possibility using content as an indicator freshness. Samples for analysis were obtained from a range tea-growing regions. Chlorophyll measured UV-vis spectrophotometry. absorbance at 642.5 660 nm. Prior storage, concentration ranged 1.12 1.89 mg per 1 g tea, which corresponded data given by other...

Sixteen male red deer (age <1.5 year), both farm reared and pastured in Slovakia, were assessed with an emphasis on the variability of pH, chemical, structural, textural parameters their Musculus longissimus thoracis et. lumborum. Pastured had a higher pH than farmed deer. Regarding chemical compounds, meat from contained less protein, fat, ash, regarding technological parameters, drip loss cooking was when fried at 80°C. Meat cohesiveness quite similar for groups, while shear force lower...

Multiple factor analysis was used to examine naturally white, mature and spreadable bryndza cheese varieties. Sensory physiochemical properties were evaluated during storage in vacuum non-vacuum packed conditions at 4 ± 2°C. The results of statistical method showed similarity varieties made from pasteurized ewe milk mixed before after both package (p < 0.05). the study a suitable tool for assessing differences food quality provided an opportunity visualize categorize with regard shelf life packaging.

Abstract This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during preparation. Three types in four concentrations each were used preparation following analyses conducted: sodium content, salt structure analysis, hardness, stickiness image analysis. The showed how significantly ( p &lt; .05) measured properties can be influenced by type salt, fermentation time. emphasis is put substitutes hollow microsphere (Hs) due its special...

The aim of this study was to determine the total anthocyanin content and firmness three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 Konini) evaluate relationship between its flour texture parameters dough bun.Total in grain varied from 6.70 47.63 mg.kg -1 .In colored observed approximately seven times more compared with control.The highest obtained purple (27.62 N) lowest blue (22.31N).The stickiness found therefore, it would be suitable for manufacturing.Blue decreased...

The effect of conventional and shock freezing on thaw drip loss firmness beef meat was studied. samples frozen in freezer at -18 °C reached -50 temperature. Drip measured by weighing the sample during thawing. performed with TA-XT Plus Texture Analyzer volodkevich bite jaws. score differences did not been recognized between excluding 7th day.

Abstract BACKGROUND Several raw materials and additives are used in meat production. In terms of origin, proteins which the closest related to derived from slaughtered carcasses. The aim work was assess effect their addition on microstructure, texture colour frankfurter‐type products. RESULTS Calleja staining, instrumental textural analysis were applied. microscopic results evaluated qualitatively. Canonical component Tukey's HSD for RGB evaluation. Microscopically, protein matrix formation...

The subject of study was to assess and compare the effect storage time on flesh firmness skin strength in muskmelons (Cucumis melo L.) obtained from supermarket marketplace. Texture quality fruit is considered be major determinant for customer preference that depends harvesting maturity proper conditions its fresh-cuts. Changes were measured periodically stored fresh-cut fruits both groups initial, 2nd, 5th 6th day. Analysis basic physical parameters revealed marketplace had higher height...

Tokaj is an important Central European wine-growing area with controlled planting and authorized varieties of white vines. This has a specific microflora composition which changes based on its climate dependence, as well during the fermentation process wine production. Therefore, aim this study was, by culture examination samples, to detect microbiota soil, leaves, berries must from two vineyards Slovak part Tokaj. The highest total viable count (5.60 ±0.01 log cfu.g-1) yeast mould (4.32 in...

The aim of this study was to compare textural (firmness) and sensory properties (surface colour, crumb texture, appearance, appearance colour preferences) between whole breads made from conventional wheat (Triticum aestivum, L.) unconventional L., winter variety Skorpion, grains with blue aleuron). Wholemeal (control samples marks C1, C2 C3) were prepared 100, 90 80 % amount wholemeal flour 0, 10 20% smooth white using baker's experiment. (experimental S1, S2 S3) in same ratio as control...

Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, it also understand the various technologies wine production. The aim this work was evaluate parameters bottled Moravian from Znojmo sub-region, harvests 2015 2016. Basic oenological biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging harvest results basic such as total phenolic acid (TPA), sulfur dioxide (SO2), pH, actual alcohol...

These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type sausages. The effect using two different (sodium chloride nitrate) on fatty acid compounds dry-cured deer meat was investigated our study. concentration free acids fat depends hydrolytic activity lipases, microbial metabolic processes, oxidative reactions that work released lipolysis. main identified...

In the last few years, there has been a significant increase in expenditure on primary education Czech Republic, where they account for about 10% of all government expenditures.The aim this paper is to analyze whether and raising salaries teachers depends economic situation selected macroeconomic indicators, or independent these indicators.In context development monitored indicators since 2011, it found that total due combination growth number their (GDP) virtually independent.It should be...

Recently an upward trend has been reported in the consumption of wild meat, especially deer for its nutritional value and specific taste. Chemical, technological textural properties meat are basic quality indicators. Consumer preferences strongly influenced by thermal treatment techniques affecting tastiness latter one alters with changes chemical meat. The objective research study was to describe red (Cervus elaphus) differences between parameters from farmed wildlife animals. Samples were...

The study analyzed data on an exemplary primary wheat processing product -Poznanska flour and then a of secondary (plain mixed bread).The collected refer to the years 2004-2019.The differences between prices cereal production as well level are systematically increasing.At first two levels, fluctuated quite significantly.The producers sellers bread, during periods significant decreases in procurement price producer's for flour, usually kept their at similar level, while rising cereals were...

Currently exist different colored wheat varieties which have various effect on bakery product.The aim of this study was to increase the nutritional value biscuits by adding whole grain (Koniny and Skorpion).The compared made baked according four recipes evaluated storing in refrigerator warehouse.Polyphenols (TPC), antioxidant activity (FRAP), dry matter, fiber sensory profile were determined during a six-month storage period.Color within showed higher content polyphenols than control.The...