Broadband Dielectric Spectroscopy (BDS) was used to study the dielectric relaxation processes of semolina doughs. The properties were analyzed as a function water content, and, additionally, effects NaCl presence and characteristics investigated. dough prepared using three different varieties semolina. BDS measurements conducted custom-made Rheo-dielectric tool composed Dielectric/Impedance Spe...

The aim of this work was to select and identify the best markers aromatic hydrocarbon mineral oil (MOAH) in food packaging. For purpose, a series oils initially analysed. Polycyclic Aromatic Hydrocarbons (PAHs) alkylated isomers Methylnaphthalene (MNS), Diisopropylnaphtalene (DIPNs), Dibenzothiophenes (DBTS), Methyldibenzothiophene (MDBTs), Dimethyldibenzothiophenes (DMDBTs) Benzonaphthiophenes...

Upcycling and repurposing of side streams from food processing have become a necessity to merge our world into more sustainable future. Brewers spent grain (BSG) is highly abundant nutrient rich by-product the brewing industry. The aim this study was investigate effect fermentation on BSG (FBSG) while also examining effects including fibre FBSG ingredients techno-functional nutritional properti...

This work deals with the electromagnetic characterization of Carasau bread doughs, in microwave range region. The microstructure, texture, product quality and dielectric properties were investigated, jointly a thorough thermogravimetric analysis. goal is to link physical process variables. variation during dough leavening studied. raw materials (water, yeast, salt semolina) measured from 500 MH...

The aim of this study was to investigate the distribution of total yellow pigments, total phenolic compounds, and their antioxidant activities in various durum wheat milling fractions. Carotenoid composition of yellow pigment extract was also examined using UPLC. The ABTS radical scavenging activity of the milling fractions decreased in the order of short bran/bran > feed flour > flour/semolina...

Broa is a maize bread highly consumed and appreciated, especially in the north and central zones of Portugal. In the manufacturing of broa, maize flour and maize semolina might be used, besides other cereals such as wheat and rye. Considering the needs for genetically modified organism (GMO) traceability in highly processed foods, the aim of this work was to assess DNA degradation, DNA amplific...

Shelf life (nematode survival) of Steinernema carpocapsae (strain All) nematodes at 21 C in "Pesta" granules, made by a pasta-like process, was increased from 8 to 26 weeks by incorporating low concentrations of formaldehyde. Pesta samples containing an average of 427,000 nematodes/g were prepared with wheat flour (semolina or bread flour), kaolin, bentonite, peat moss, nematode slurry, and for...

Absorbed dose in food product is determined and controlled by several parameters of the LINAC irradiation facility as well as those of the product. Standardization of the parameters characterizing the facility parameters, process load and the irradiation conditions collectively termed as ‘process parameters’ are important for successful dose delivery to the food products. In the present study, ...

RŮŽIČKOVÁ J., ŠUSTOVÁ K. (2006): Determination of selected parameters of quality of the dairy products by NIR spectroscopy. Czech J. Food Sci., 24: 255–260. The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity)...