Trends in Food Quality and Safety
ŽENIŠOVÁ, K. – CABICAROVÁ, T. – SIDARI, R. – KOLEK, E. – PANGALLO, D. – SZEMES, T. – KUCHTA, T.
Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analysed using solid-phase microextraction coupled to gas chromatography–mass spectrometry.
Journal of Food and Nutrition Research, 60, 2021, č. 1, s. 87-91
BELAJOVÁ, E.
Patulin and ochratoxin A are mycotoxins generated in apples by certain strains of fungi Penicillium spp. and Aspergillus spp. Present work was aimed at occurrence of these mycotoxins in processed fruit-based and fruit-cereal mixed purées for infants and small children.
Journal of Food and Nutrition Research, 59, 2020, č. 4, s. 290-300
Identification and technological characteristics of yeast strains from vineyards in Slovakia
JANKURA, E. – PIKNOVÁ, Ľ. – LOPAŠOVSKÁ, J.
Slovakia, a central European country, has a long lasting tradition of vine growing and producing wine, where yeasts significance in winemaking process and their region- and climate-depending specificity lies in the centre of research interest. In this study, yeast consortium profiles of several vineyards and vine varieties in four following years were identified and confirmed by biochemical tests.
Journal of Food and Nutrition Research, 59, 2020, č. 3, s. 241-249
Selected legumes as a source of valuable substances in human nutrition
TIRDIĽOVÁ, I. – VOLLMANNOVÁ, A. – SIEKEL, P. – ZETOCHOVÁ, E. – ČÉRYOVÁ, S. – TREBICHALSKÝ, P.
The aim of the study was to determine the contents of nutrients, risk metals, total polyphenol content (TPC), total antioxidant activity (TAA) as well as selected phenolics content in 7 varieties of Cicer arietinum L., 11 varieties of Lupinus albus L. and 3 varieties of Lathyrus sativus L.
Journal of Food and Nutrition Research, 59, 2020, č. 3, s. 193-201
MINAROVIČOVÁ, J. – VÉGHOVÁ, A. – KACLÍKOVÁ, E.
Listeria monocytogenes continues to be a major food-borne bacterial pathogen. Therefore, an improvement of rapid and reliable methods for its detection in food is still required. In our study, a potential of immunomagnetic separation (IMS) for culture-independent determination of low numbers of L. monocytogenes in cheese was evaluated.
Journal of Food and Nutrition Research, 59, 2020, č. 2, s. 120-126
SÁDECKÁ, J. – ČAPLOVÁ, Z. – TOMÁŠKA, M. – ŠOLTYS, K. – KOPUNCOVÁ, M. – BUDIŠ, J. – DRONČOVSKÝ, M. – KOLEK, E. – KOREŇOVÁ, J. – KUCHTA, T.
Ten industrially and traditionally produced versions of bryndza, a typical Slovakian ewes’ cheese, covering the dominating offer in the market in Slovakia, were studied regarding the contents of microorganisms and key volatile aroma-active compounds. Culture-based microbiological analysis was complemented by culture-independent analysis by high throughput sequencing on Illumina MiSeq platform using 16S rDNA and internal transcribed spacer amplicons.
Journal of Food and Nutrition Research, 58, 2019, č. 4, s. 382-392
Microorganisms and volatile aroma-active compounds in “nite“ and “vojky” cheeses
TOMÁŠKA, M. – ČAPLOVÁ, Z. – SÁDECKÁ, J. – ŠOLTYS, K. – KOPUNCOVÁ, M. – BUDIŠ, J. – DRONČOVSKÝ, M. – KOLEK, E. – KOREŇOVÁ, J. – KUCHTA, T.
“Nite“ and “vojky“ are various string-like forms of a traditional cheese in Slovakia. These products are manufactured by shaping of pasteurized or raw cows’ or ewes’ milk-based lump cheeses after melting in hot water. Unsmoked versions of these cheeses from three producers were studied regarding the contents of microorganisms and volatile aroma-active compounds in four seasons during a year.
Journal of Food and Nutrition Research, 58, 2019, č. 2, s. 187-200
ĎURČANSKÁ, K. – MUCHOVÁ, L. – DRTILOVÁ, T. – OLEJNÍKOVÁ, P. – ŽENIŠOVÁ, K. – FURDÍKOVÁ, K.
Controlled fermentation with a pure Saccharomyces cerevisiae culture is a frequent practice in modern wineries. Use of other fermentation strategies could positively influence the aroma of the wine product. However, the background and application of these approaches are often very difficult and complex.
Journal of Food and Nutrition Research, 58, 2019, č. 1, s. 9-20
KOPUNCOVÁ, M. – SÁDECKÁ, J. – KOLEK, E. – POLOVKA, M. – DUREC, J. – BLAŠKO, J.
The effectiveness of three processing atmospheres to preserve the volatiles of orange juice with pulp during four-month shelf life was investigated over two years. Application of conventional “air” (O2) and nitrogen (N2) was evaluated in 2014, use of N2 and carbon dioxide (CO2) in 2015.
Journal of Food and Nutrition Research, 57, 2018, č. 4, s. 373-383
ČAPLOVÁ, Z. – PANGALLO, D. – KRAKOVÁ, L. – PUŠKÁROVÁ, A. – DRAHOVSKÁ, H. – BUČKOVÁ, M. – KOREŇOVÁ, J. – KUCHTA, T.
Polymerase chain reaction (PCR)-based systems were developed to detect the genes prtP, pepN, pepX and bcaT, which are involved in production of aroma-active compounds, and their presence was investigated in 17 strains of lactic acid bacteria isolated from ewes’ raw milk-based cheeses.
Journal of Food and Nutrition Research, 57, 2018, č. 2, s. 195-200
TÓTH, T. – BYSTRICKÁ, J. – TOMÁŠ, J. – SIEKEL, P. – KOVAROVIČ, J. – LENKOVÁ, M.
This study evaluated the effects of different levels of sulphur fertilization on the quality of onions (cultivars Bingo, Boston, Red Matte, Karmen, White Solid and Diamant). The study was conducted as a field experiment. Sulphur was added at doses of 0, 30.00, 40.00 and 50.00 kg·ha-1, respectively. Contents of total sulphur, total polyphenols and quercetin together with their antioxidant activity were determined, as well as possible correlations between the qualitative parameters.
Journal of Food and Nutrition Research, 57, 2018, č. 2, s. 170-178
AKHATOVA, D. – LAKNEROVÁ, I. – ZDEŇKOVÁ, K. – ÓLAFSDÓTTIR, G. – MAGNÚSDÓTTIR, S. – PIKNOVÁ, Ľ. – KÝROVÁ, V. – LERCH, Z. – HANÁK, P.
An interlaboratory study of five laboratories testing real-time polymerase chain reaction (PCR) with TaqMan probe detection of black seabream (Spondyliosoma cantharus) fish is presented in this work. The method is oriented to the intron of the nuclear gene encoding the main protein of the musculature of the fish, parvalbumin.
Journal of Food and Nutrition Research, 57, 2018, č. 1, s. 27-37
Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
PASSOS, C. P. – KUKUROVÁ, K. – BASIL, E. – FERNANDES, P. A. R. – NETO, A. – NUNES, F.M. – MURKOVIC, M. – CIESAROVÁ, Z. – COIMBRA, M. A.
Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited.
Ethylene treated kiwi fruits during storage. Part I: Postharvest bioactive, antioxidant and binding properties
POLOVKA, M. – PARK, Y. S. – HAM, K.–S. – PARK, Y.–K. – VEARASILP, S. – PASKO, P. – TOLEDO, F. – ARANCIBIA–AVILA, P. – GORINSTEIN S.
Kiwi fruits “Hayward” were submitted to ethylene treatment during 24 h, following by storage at 20C for 10 days. Significant differences were found in polyphenols and in the antioxidant capacities in conventional, low chemical and organic kiwi fruits. Ethylene treatment increased the bioactivity of organic, low chemical and conventional kiwi fruit. The antioxidant values for organic fruits were significantly higher than for conventional and nontreated samples. All investigated kiwi fruits showed a high level of correlation between the contents of phenolic compounds, their antioxidant and binding values. The statistical evaluation of bioactivity demonstrated that cultivation system and ethylene treatment following by storage have the potential to enhance the accumulation of health?beneficial food compounds in kiwi fruit and changes of the binding properties.
Culturable microorganisms during fermentation of Veltlínske zelené (Grüner Veltliner) ice wine
ŽENIŠOVÁ, K. – BUČKOVÁ, M. – PUŠKÁROVÁ, A. – KRAKOVÁ, L. – PIKNOVÁ, Ľ. – PANGALLO, D.
Limited information related to the microbial communities responsible for fermentation of central European ice wine made by Veltlínské zelené grape is available in the scientific literature. In this study, various culture media for fungi and bacteria were used to isolate a large and diverse panel of microorganisms occurring in frozen berries and in two steps of wine fermentation. The isolated microorganisms were clustered through internal transcribed spacer polymerase chain reaction (ITS-PCR) and consequent electrophoretic amplicons separation by QIAxcel system (Qiagen, Hilden, Germany).