Ethanol extracts obtained from 13 poplar propolis samples originating various European countries by traditional maceration were tested for total polyphenols, flavonoid content, and antioxidant activity. Moreover, the content of 18 polyphenolic compounds (from group phenolic acids flavonoids) was determined using HPLC method. The inhibitory effect six selected with highest activity assessed well-diffusion method against five strains (Bifidobacterium spp., L. rhamnosus, acidophilus, E. coli,...

The influence of the drying technique on certain quality attributes dried grapes was analysed. Five varieties grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All using four methods: at 40 °C, combined (70, 65, 60 °C), 70 lyophilisation. such as total soluble solids, water activity, content vitamin C, colour parameters (L*, a*, b*), microbiological (colony forming units, moulds, yeasts) sensory (smoothness, gloss, colour, odour, chewability,...

Dibutyl phthalate (DBP) and diethylhexyl (DEHP) content was determined by the high-performance liquid chromatography in milk samples either mechanically or manually taken from 10 dairy cows January, April, July October (altogether 344 were collected). Milking method season accounted for 23 77%, 33 36% of explained variability DBP DEHP content, respectively. Content collected higher comparison with milk: 10.0 vs. 6.7 mg kg−1 (P < 0.05). Irrespective milking method, differed significantly...

An effect of a processing method (dry and wet) degree roasting (light, medium, dark) 15 coffee (Coffea arabica) samples on the content caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), colour parameters L*, a*, b* was evaluated. Neither nor affected caffeine (p &gt; 0.05). The accounted for 46% 72% explained variability CQA AA content, respectively &lt; in range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 dark-roasted coffees), but dark only...

Abstract BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen in combination with calcium cation and acidifying will synergically decrease acrylamide ( AA ) content gingerbread. RESULTS type presence Ca 2+ citric acid accounted for 33.6%, 13.2% 53.2% explained variability content, respectively P &lt; 0.01). gingerbread produced NH 4 2 CO 3 alone was 186.5 µg kg −1 . Irrespective other additives, NaHCO decreased 0.05) to 42%...

The aim of this research was to monitor selected quality parameters Japanese quails (Coturnix coturnix japonica) - the loss egg weight, changing yolk and white index, Haugh units, yolks color. Quail eggs were stored for 0, 1, 2, 4, 6 8 weeks at 4 °C. weight quail ranged from 11.67 12.27 g. ratio shell range 7.60 8.16 % (resp. 0.89 0.96 g), 59.33 62.10 6.31 6.66 g) a 30.13 32.88 3.68 3.91 g). lost 0.47 2.93 during storage, corresponding 0.26 0.58 g total eggs. average values index 42.67 48.53...

Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include presence microorganisms, availability substrate, temperature storage period, water activity, salt concentration, hygiene manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine spermine were...

Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal this work was to assess the microbiological quality egg (liquid pasteurized white, yolk with sugar 33%, whole egg-blend) sampled a period from April until February, evaluate whether parameters such total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds yeast changed significantly during time. Microbiological analysis detected...

Fish meat has a specific composition that positively influences human health. Thanks to this composition, it is an excellent nutritional medium for growth and reproduction of undesirable microorganisms, which may cause spoilage they can also lead alimentary illnesses. Microbiota fish dominated by Gram negative psychrophilic bacteria. Microbial contamination causes deterioration leads the end its shelf-life when reaches levels between 107 109 CFU.g-1. The most appropriate temperature storage...

The objective of this work was to study the effect addition chia flour, quinoa nopal powder, apple fibre and bamboo BAF 40 in yogurt microbiological quality. Yogurts were made with 1, 3 5% these additives. milk used for manufacturing heated up 85 °C 5 min powder fiber irradiated 20 three replicates. It monitored: Lactic acid bacteria (LAB) - 72 hours at 30 (ISO 13721:1998) yeasts moulds days 25 21527-1:2009). During storage, number LAB increased match initial concentration flour...

This work deals with the determination of undeclared or illicitly added sugar content in honey samples evaluated using High-Performance Liquid Chromatography HPLC refractive index detection. Labelling was also accordance current legislation. In a total 21 purchased fall 2013, 13 were obtained from regular shopping network, 2 purchase Health Food stores and 6 came directly local beekeepers at Christmas Markets Brno.We have determined contents fructose, glucose, sucrose, oligosaccharides...

Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and in supermarkets, as well frozen. The total number analysed 20. For all samples the following microbiological parameters were determined: microorganisms count (TAC), lactic acid bacteria (LAB), psychrotropic microorganisms, moulds yeasts, Enterobacteriaceae family. Total highest (p &lt;0.05) rabbit meat shops (5.34 log CFU.g-1). counts (LAB)...

Abstract The production of gastro-waste is an common issue part in all societies, but its disposal, including recycling, not yet satisfactorily resolved. This research explored whether it possible to manage this waste directly at source without special equipment and high initial investments. study was conducted on a university campus, where simple three-tier vermicomposter assembled process cafeteria leftovers. vermicomposting the quality resulting vermicompost were monitored, container...

Abstract Flavoring olive oil is an increasing trend in processing. Growing consumer interest flavored oils by natural material brings the need to evaluate key limiting factors which its microbiological stability. The present research compares quality of 3 flavors (rosemary, garlic, and lemon), prepared methods determine changes during storage. comprehensive analyses (total number microorganisms [TCM], anaerobic sporulates, yeasts, molds, bacteria family Enterobacteriaceae , genus Salmonella...

The purpose of this work was to study smear-ripened cheese, especially its microbiological quality. Samples were stored in different temperature conditions. first group (A) samples a refrigerator at 6 °C. second (B) °C for 21 days, next -18 7 days and third (C) before the date minimum durability, weeks after that days. I have observed lactic acid bacteria, Brevibacterium linens, coliforms, psychrotrophic organisms, Escherichia coli, moulds yeast. number linens higher (p &lt;0.05) cool...

Akrylamid je toxická látka vyskytující se v potravinách, která vzniká při teplotách nad 120 °C, nejvyšší obsah akrylamidu rozmezí teplot 150-180 °C. Vysoký především potravinách bohatých na škrob a současně tepelně zpracovávaných. Množství různých skupinách potravin bylo stanoveno metodou GC/MSD. V instantní kávě slunečnicovém chlebu nebyl akrylamid detekován. Nejnižší byl stanoven předsmažených hranolcích (66 &#956;g.kg-1), celozrnném chlebu,...

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Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course ripening edge part (E) core (C) Dutch-type semi-hard cheese produced with different fat content (30 45 %) by two producers (H R) using starter cultures (L Y).Counts LAB at beginning (day 0) H producer´s samples higher (P < 0,01) comparison R ones.Count was highest 0,05) end (176 th day) sample R30YE.Higher counts cheeses (in ones).Enterococci contamination E-samples than C-samples.Content sum...

The ripened cheese is typical by taste and aroma texture also.The object of research was the infl uence ripening on sensory properties Olomouc with determination optimum lenght for consumers.High storage temperature curd, defi ciency air oxygen some other factors determine senzory characteristics this type cheese.The samples were taken from factory directly stored in same conditions cold (7 °C) during 5 weeks.Aroma, colour, appearance, level ripening, consistence, taste, dry matter analysis...

Dibutyl phthalate (DBP) and diethylhexyl (DEHP) content was determined in the milk samples either mechanically or manually taken from 10 dairy cows January, April, July October (altogether 344 were collected). Milking method season accounted for 22.9 76.6 %, 33.3 35.9 % of explained variability DBP DEHP content, respectively. In comparison with collected milk, higher (10.02 vs. 6.67 mg · kg-1 milk; P < 0.05) tended to be (0.49 0.08 = 0.07), (Y; kg-1) changed order month (January 1; 10)...