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The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

This study assessed factors influencing consumer's preferences on rice attributes in Indonesia using data collected from a sample of 329 consumers in South Sumatra Province in Indonesia. This study used two variables such as independent variables and dependent variables. Independent variables as a predictor of attributes of consumer preferences include social-demographic variables. On another side, dependent variables include attributes of rice-based on the preferences of the consumer. Social demographic factors such as gender, age, number of families, occupation, education, and income are mentioned to influence consumer's preference for rice. Rice attributes such as small broken, chalky grains, higher broken, varieties, family reference, friend reference, suppliers, advertisement, foreign object, residue, packaging, brand, volume expansion, head rice, flavor, aroma soft texture, durability, and whiteness. This study employed the multinomial logistic regression analysis to examine the effects of these variables on rice preference. This study revealed that among household characteristics that influence consumers' preference for rice attributes were household income and the type of occupation of the household head.

We evaluated milk quality during the sheep dairy period in the year 2018. The study was performed at fifteen dairy farms with differed breeds and crossbreds under Slovakian usual practical conditions (milking and pasture). At the first and seventh farm purebred Tsigai (TS) ewes were kept, at the eight to twelve farm there were purebred Lacaune ewes (LC) and the thirteen farm were kept crossbred Improved Valachian x Lacaune ewes (IV/LC, with a higher proportion of Improved Valachian), the fourteen farm crossbred Lacaune x East Friesian ewes and the last farm were ewes of the synthetic population of Slovak dairy ewe (SD). The milk yield recording and milk sampling were performed once a month during evening milking as a part of milk recording services. The basic milk composition was determined by MilkoScan FT120 (Foss, Hillerød, Denmark) and somatic cell count was determined using a Fossomatic 90 (Foss Electric, Hillerød, Denmark) after heat treatment at 40 °C for 15 min. We found the highest incidence of SCC on farm 14 with crossbred LC/EF 3.940 x 103 cells.mL-1. Followed by farms 12 and 9 with purebred LC (SCC value of 3.318 and 2.489 x 103 cells.mL-1). Farm 7 with purebred TS reached the lowest value (831 x 103 cells.mL-1). The highest fat content was reached by the purebred TS, with gradual growth from March to July. Crossbreds and the synthetic population of Slovak dairy ewe (SD) had the lowest average fat content, which could be affected by feeding. Similar tendencies were found in protein content.

Since the 1990s of the 20th century, the Slovak dairy industry has undergone many significant changes which have been related to the reduction of the herds of cattle and milk cows, the decrease of quantity of milked milk, low purchase prices of milk, the decline of a great number of milk producers and processors. The consumption of cow´s milk and dairy products in Slovakia is very low in comparison with the countries of the European Union (about 320 kg), Europe (293 kg), the Czech Republic (280 kg), and the rest of the world. It varies around 170 kg per capita per year, which is also considerably lower consumption than the dose of 220 – 240 kg per capita per year recommended by doctors. Since 1990 the production and consumption of dairy products and cheeses have decreased significantly. In Slovakia, the consumption is twice even three times less than in the developed countries of Europe. The reason for this situation is the behavior of a consumer and the factors having an impact on the consumption of cow`s milk and dairy products. The objective of the paper is to indicate the impact of the personal consumers` characteristics on the purchasing decisions on the market of the products of cow`s milk origin, based on the processed answers of the respondents participating in the questionnaire survey. The primary data were obtained via the questionnaire survey, which was conducted with 786 respondents. The questionnaire consisted of four parts – Eysenck`s personality test, the questions targeted at the detection of factors influencing the consumers` purchasing behavior and decision making, the questions related to expressing opinions about cow`s milk and dairy products, and the classification questions providing the information about the respondents. The data were processed by the methods of quantitative and qualitative statistics – Chi-square statistic χ2 test of square contingency, Chi-square χ2 goodness of fit test, two proportion test, Kolmogorov-Smirnov test, the test of hypotheses of relative proportion.

Children with protein-energy malnutrition (PEM) need a food product that can be easily absorbed by the body because they have impaired nutrient utilization and lipid profile disorder. The provision of fermented products such as tempeh is an alternative approach. Seeds of tree bean (Parkia timoriana (DC) Merr.) are a good source of various nutrients needed by children with PEM. This study aimed to prove the effectiveness of the administration of tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds on the lipid profile in PEM rats. PEM in rats was induced by a zero-protein diet containing granulated sugar (20 g), vegetable oil (1 g), and cornstarch (24 g). The animals were categorized into a normal control group (K+), a PEM group without treatment (K−); a group fed tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds 1.5 g.kg-1 BW (P1); and a group fed tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds 3 g.kg-1 BW (P2). The intervention was administered for 30 days. There was a significant increase in HDL levels (p = 0.001) and significant decreases in cholesterol (p = 0.001), triglyceride (p = 0.001), LDL levels (p = 0.001), and atherogenic index of plasma (AIP) (p = 0.000) in treatment groups. In conclusion, the administration of tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds increases HDL levels and decreases cholesterol, triglycerides, and LDL level, and atherogenic index of plasma (AIP) in rats with PEM.

In water reservoirs, the size and characteristics of fish, in the first place, affect – the composition and clarity of food objects, the number of food competitors and predators, their numbers, industry, and others. Besides, the rate of linear and weight growth are the arteries that determine the value of the species as an object of commercial fishing. The hybrid of silver and bighead carp easily adapts to different growing conditions (from the point of view of the formation of fish-biological indicators), protein in different years depending on feeding conditions, in one reservoir indicators of length and body weight of ribs are inadequate. Evaluating the influence of feeding conditions on the linear growth of the rib, the method of generalized evaluation was used. An indicator equal to the sum of potential fish productivity for phyto-zooplankton was used to characterize the foraging status of a particular condition in a certain period. In terms of the quality of growth indicators, the indicator of the absolute weight of nature with differentiation of farms, age groups, and years was used. The results of the research revealed significant variability in the size and weight characteristics of different groups of silver and bighead carp, which were isolated from ponds and reservoirs. According to the results of experimental studies established for the cultivation of hybrid silver and bighead carp in reservoirs, relatively high rates of linear and weight growth are expected, higher than for similar species, which is provided in the conditions of fish ponds.

A comparative analysis of the seeds ash composition of the breed Rif (Brassica napus L.) rapeseeds grown in the Lipetskaya region was held. The plants were grown in the conditions of the agroecological experiment using mineral (NPK and zeolite) and organic (hen droppings) fertilizers. 6 variants of the experiment were studied – the plants are grown without fertilizers application (the control); the mineral fertilizer (N60:P60:K60) separately and together with zeolite (5 t.ha-1); the zeolite in pure form (5 t.ha-1); hen droppings (5 t.ha-1) separately and together with zeolite (5 t.ha-1). We studied the accumulation of 9 basic elements (in mass %) contained in Brassica napus. seeds ash using the method of energy-dispersive X-ray spectroscopy. The accumulation order of the elements was determined: P ≈ K > Mg ≥ Ca > Mo > S > Zn > Mn > Fe. The proportion of P fluctuated from 10.852 to 11.855 mass %; the proportion of K – from 9.933 till 12.343 mass %. The rapeseeds contained Mg, Ca, and Mo in similar concentrations within the range of 4.0 -5.8 mass %. The combined application of zeolite with organic fertilizer ensured the accumulation of the minerals in the seeds. Correlations between the elements were established. High correlation between elements K and Mo was found (r = 0.96); P and Mg (0.86); P and Fe (r = 0.94); C and Mo (r = 0.86). The positive effect of the combined organic-mineral fertilizers with poultry farms wastes usage on the mineral elements accumulation in rapeseeds was stated. It is noted that the accumulation of P, Ca, Mo, and S in rape seeds leads to a decrease in Zn.

This study aimed at investigating the effects of polishing conditions on the physicochemical properties of polished yellow konjac flour (PYKF) with a centrifugal mill using Central Composite Design-Response Surface Methodology (CCD-RSM). Micro-mill milled yellow konjac flour (MMYKF) mass and polishing cycles were the independent variables, with four observed responses (calcium oxalate, viscosity, degree of whiteness (DoW), and glucomannan). The lower limit (-1) and upper limit (+1) for MMYKF mass in this study are 10 and 15 kg, respectively, while the -1 and +1 for the polishing cycle are three times, and seven times, respectively. The optimum prediction occurred at 10 kg of MMYKF mass and six times the polishing cycle with the following characteristics: 0.52 ±0.00% w.b. calcium oxalate, 20362.00 ±16.00 cP viscosity, 62.22 ±0.01 DoW, and 69.43 ±0.02% d.b. glucomannan content, which agreed with the verification data with p-value >0.05 for all observed responses using the paired T-test. Polishing using a centrifugal mill is feasible and promises to be scaled up to industrial scale for yellow konjac flour polishing before the wet extraction process.

Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products could decrease effectively high cholesterol intake what would be one of the crucial steps in CVD prevention. Thus, this study is aimed at optimization of treatment conditions (mixing speed, time, and temperature) and β-cyclodextrin addition affecting the measure of cholesterol removal in milk. As found, the optimal conditions were identified such as mixing speed 840 rpm, mixing time 10 min, and the temperature of mixing 25 °C while the most effectivity in cholesterol decrease content (98.1%) was observed after 2.0% β-cyclodextrin addition. The cholesterol removal process did not affect considerably the lightness values L* of treated milk, slight differences were noticed in terms of a* and b* color values but ΔE values were statistically insignificant, i.e., the process of cholesterol removal did not affect visual characteristics of treated milk. So, these conditions can be applied for the production of milk base functional foods with the decreased cholesterol content.

At this juncture, more and more attention is drawn to the preservation of the gene pool of local breeds of poultry, which have a set of valuable features, including high-quality eggs. In this study, the quality parameters of eggs (egg weight, weight, and proportion of yolk, weight, and proportion of albumen, yolk-albumen ratio, energy value, lipid and fatty acid content in the yolk) of chickens of Ukrainian selection(such hybrids as Plymouth white, Poltava Clay, Birkivska Barvysta and their interbreed hybrids) and foreign commercial crosses (Tetra SL, Tetra H, Super Harko, Lohmann Brown, Highsex White and Brown, High Line W36), at different ages (26, 34, 44 weeks of age) were studied in the comparative aspect. The average egg weight of Ukrainian breeds and hybrids was 51.9 g, 56.5 g, and 61.2 g at the age of 26, 34, and 44 weeks, respectively, in foreign crosses it was much higher - 59 g, 61.2 g, and 64.5 g, respectively (p

Protein-energy malnutrition still becomes a problem in the world and Indonesia. The enteral formula is needed in the process of fulfilling overall nutrition in the form of a liquid diet in malnourished patients to digest and absorb nutrients without any difficulties. Amino acid lysine, methionine, cysteine, threonine, and tryptophan are often deficits in children's food; even, malnourished children (stunting, wasting, or protein-energy malnutrition) have decreased amino acids. Tempeh gembus, fermented local food, is used as the main ingredient for the enteral formula, and the hydrolysate process is carried out and made into flour, resulting in more amino acids due to the process of protein breakdown. The making of enteral formula from local food fermentation aims to enable the community to optimize local food into more nutritious food so that it can be produced at the household scale. Other supplementary ingredients are isolated soy protein, pumpkin flour, maltodextrin, sugar, and soybean oil. The enteral formula is isocaloric and isoprotein; it is divided into two with different compositions of the hydrolysate of Tempeh gembus flour. This study aims to determine the content of protein, amino acids, and limiting amino acids in the enteral formula. The amino acid analysis was performed using the HPLC method. Amino acid glutamate has the highest content in enteral formulas A and B (2,080 mg.100g-1and 1,950 mg.100g-1). The total amino acid content of enteral formula A is higher than that of enteral formula B with a difference of 210 mg.100g-1. Enteral formula A has a higher average amino acid content (1,400 mg.100g-1) than enteral formula B (1,378 mg.100g-1), and there is no significant difference (p = 0.812) between them. The enteral formula A has a higher amino acid content, but the highest protein content is in enteral formula B. The limiting amino acids in enteral formulas A and B are the methionine amino acids. Enteral formulas A and B can fulfill the needs of amino acids and be an alternative formula for Children with PEM.

Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying.

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-based milk analogues by real and potential consumers and determine the prospects of increasing their assortment. The assortment of plant-based analogues of milk and products made thereof is analyzed. A projection of the almond milk sales was made as one of the most effective product categories. Questioning of consumers conducted to investigate consumer treatment of plant-based milk analogues. The survey covered 436 respondents, of which 37.7% consume plant-based milk regularly and 47.7% of respondents consume this product occasionally. About 15% of respondents have never consumed it. The results show that experimenting with diets and health concerns more often young people (under 30 years of old). Plant-based milk was consumed by men (47.6%) and women (52.4%). Prices for plant-based milk analogues are too high, and its reduction will increase the sales of this product according to respondents. The taste is one of the crucial factors in choosing plant-based milk analogues by respondents. By taste-based preference, the largest shares are with almond milk (20.4%) and oat milk (15.3%). At the same time, 16.2% of the respondents have no preference regarding plant-based milk analogues. It was found that using the titles of traditional milk products for naming plant-based milk analogues is not troublesome for most of the respondents. The derived figures give evidence that consumers, not being sufficiently aware of the origin of plant-based milk analogues, do not understand the differences between traditional products and their plant-based analogues.

Cherry is a stone fruit crop that is valued for its early fruiting, productivity, and high taste and diet properties. The researches in the sphere of compatible scion-stock combinations selection of cherry crops with high winter hardiness and fruits quality were held in Federal State Budgetary Scientific Institution All-Russian Horticultural Institute for Breeding, Agrotechnology, and Nursery (FSBSI ARHIBAN) for these crops introduction in industrial gardening of the Central region of Russia. The mineral composition of four cherry cultivars of FSBSI ARHIBAN selection (Apuсhtinskaya, Rusinka, Volochaevka, and Molodezhnaya) grown on rooted and grafted plants (stocks AVCH-2, Izmaylovskiy, and Moskoviya) was studied for the first time. The influence of scion-stock combinations on 11 elements (Na, P, K, Mn, Fe. Mg, Ca. Co, Zn, Se, Mo) accumulation in the fruits was determined. The greatest proportion of mineral substances in cherry fruits belongs to K. Depending on the scion-stock combination its amount is varied from 13.89 mass % (Apuсhtinskaya/Moskoviya) to 30.52 mass % (Molodezhnaya/Izmaylovskiy). For all cultivars fruits, the amount of K is 1.1 – 1.3 times higher on stock Izmaylovskiy than on rooted plants. The variation coefficient of K is low (V %) 1.37 – 6.91 for the majority of scion-stock combinations that indicate the stable entry of this element inside the fruit. The most content of all the elements under study was found in the fruits ash of Rusinka, Molodezhnaya, and Volochaevka on stock Izmaylovskiy that indicates the stable physiological state of the plants on these stocks. Results show that the cherry fruits analyzed could be an alternative to the supplementing of a mineral diet.

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is caused by impaired insulin secretion or by insulin receptor insensitivity. DM and its complications are often related to increases in the level of oxidative stress. Spirulina is a nutrient-dense food that contains an abundance of antioxidant compounds. In combination with kefir, it may serve as both a nutrient-rich diet and an antioxidant agent that can prevent complications of diabetes. This study aims to investigate the nutritional content of kefir-spirulina and its effect on glycemic status and antioxidant activity in streptozotocin-nicotinamide (STZ-NA) induced diabetic rats. A total of 30 male Sprague Dawley rats were divided into five groups: normal control (K1), diabetic control (K2), pioglitazone treatment (K3), kefir combined with 1% spirulina treatment (P1), and kefir combined with 2% spirulina treatment (P2). All rats were induced by STZ-NA, except for the normal control. Before and after the 28 days of intervention, blood samples were taken and analyzed for fasting plasma glucose, postprandial glucose, and SOD activity. The nutritional content, ethanol content, and total antioxidant capacity of kefir-spirulina were also analyzed. The diabetic rats that were fed with kefir-spirulina (P1 and P2) had a significant decrease in both fasting and postprandial plasma glucose (p

Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.

An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic.

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms. © 2021. Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 4.0. All rights reserved.

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

Tidal swamplands are considered the national food security platform in Indonesia. Residues from the excessive chemical input used in the rice production affecting the environment, farmers’ health, and the safety of the product. Similarly, one can expect that excessive chemical use in tidal swamplands can also threaten rice production system sustainability. This study aimed to assess and identify factors influencing the sustainability of rice farming practices in tidal swamplands of South Sumatra, Indonesia. A survey was carried out to obtain information through direct interviews with 150 farmers in Muara Telang, South Sumatra, Indonesia. The Indonesia rice check was employed as indicators to assess the sustainability of rice farming practices in tidal swamplands. A percentage index was to categorize the sustainability status. A regression analysis with the Tobit model was applied to identify factors influencing the sustainability of rice farming practices. The result showed that the average sustainability index was 25.53%. It indicated rice farming practices in tidal swamplands tend to be unsustainable. The significant factors influencing the sustainability of rice farming practices were farmer’s education and household size. A policy recommendation is proposed to enhance the implementation of sustainable agriculture practices by the rice farmers in tidal swamplands.

The proteostasis system of animals, including various types of protein modification during the growth stage, leads to an almost incomprehensible number of possible forms of protein, and each can regulate numerous functions. In the presented work, the composition of muscle tissue protein from different portions of piglets was studied to understand the main muscle protein formation. Comparative analysis of weaned piglets' main muscle protein from l. dorsi, biceps femoris, and brachiocephalicus were analyzed using two-dimensional electrophoresis. Changes in the staining intensity of protein fractions inherent in different muscles were revealed. As part of this work, candidate groups of pig muscle proteins have been selected. Eleven protein spots were revealed for the longest muscle of the back, and seven for the biceps; the muscles of the neck are characterized by indicators of low protein fraction volume. Among the proteins found, myosin light chains, phosphoglycerate mutase, troponins, and adenylate kinase is most likely present. The obtained results of protein identification in muscle tissues, obtained during the intensive growth period, will allow a more detailed understanding of protein regulation, function, and interactions in complex biological systems, which will subsequently be significantly important for biomonitoring health and predicting farm animals productivity.

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on thequality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90%–21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein:fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%,and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves theelasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.

Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g-1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g-1 DW as compared to 4.03 mg.g-1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g-1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g-1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment.

While eating, people receive energy, as well as the necessary nutrients. However, different food products contain different amounts of macro- and micronutrients, so their consumption can vary significantly depending on eating habits. The diets of 105 people, first-year students of the Peoples` Friendship University of Russia from six different regions of the Earth: CIS countries; Latin America; Central and South Africa; North Africa, the Middle East, and Central Asia; Central and South Asia; Iran and Azerbaijan - were analyzed. Nutrition was evaluated by the frequency method. The median calorie intake among all examined was 2756 kcal per day. At the same time, the proportion of proteins from the total calorie content was 15.3%, from fats – 37.5%, from carbohydrates – 47.1%, from alcohol – 0.5%. It was not possible to detect significant differences in the consumption of macronutrients or their contribution to the energy value of the diet between the regions. The exception was ethanol consumption: students coming from Central and South Africa consumed significantly more alcoholic drinks compared to students from Russia, Ukraine, and Moldova. Due to the extremely high level of dispersion within each of the studied groups, it was not possible to detect significant differences in the consumption of macronutrients, depending on the region of origin of the student. That is, intra-group differences turned out to be significantly more than inter-group differences. At the same time, the share of macronutrients in ensuring the total calorie content of the diet in this study turned out to be close to the data obtained in large cities of other countries and significantly differed from the results of the assessment of diets of rural residents. Probably, the student’s nutrition is formed largely under the influence of the urban environment and individual taste preferences; ethnic and cultural affiliation plays a much smaller role.

Pollen analysis is a method used for verification of the botanical and geographical honey origin. Currently, much effort is being made to introduce automated systems with the use of image analysis programs. The automatic analysis is impeded by the insufficient depth of field of objects when using a light microscope, however, this can be avoided by using image reconstruction from images obtained from different focal planes. In this method, testing was performed on the normal focus (NF) and extended-depth-of-focus (EDF) images. These two methods were compared and statistically evaluated. The number of pollen grains and selected morphometric characteristics were compared. For EDF images, a higher number of pollen grains was obtained for the analysis, and except for the length/width ratio, a statistically significant difference was observed in the characteristics of pollen grains between the compared NF and EDF methods.

In rational nutrition, vegetables play an important role due to their high biological and low energy value. The most widespread vegetables in our country belong to root vegetables. They are grown mainly for bulbs, corms, rhizomes, fleshy roots, and hypocotyl tubers. Root vegetables can be eaten raw or cooked. Carrot (Daucus carota L.) is a basic representative of root vegetables. For the most valuable components counts beta-carotene – the major component of total carotenoids. This paper evaluates changes in total carotenoids, refractometric dry matter, and gravimetric dry matter in three varieties of carrot (Kamaran F1, Komarno F1, Romosa) grown in soil and climatic conditions ex-situ in Nitra. We have evaluated roots grown in non-fertilized soil, soil after application of manure, horticultural compost, and their combinations. The results show that the variants fertilized with compost and a mixture of compost and manure had the most considerable influence on the synthesis and content of total carotenoids as well as the content of dry matter and refractometric dry matter

This study was aimed to analyze the nutrients content, antioxidant activity, and acceptance of the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with various parts of ant nest tubers (Hydnophytum formicarum) plant. Antioxidant activity was found by the DPPH method, nutrient content by the AOAC method, and sensory evaluation analysis by 30 untrained panelists. The results of this study found out that each biscuit formula (35.25 grams/73.60% antioxidant activity) contained 130 kcal of energy, carbohydrates of 59.08 ±0.16%, the protein of 4.13 ±0.06%, fat of 22.17 ±0.19% so that it was able to compensate for 5.97 – 6.57% of total energy requirements based on the Nutrition Adequacy Rate for the Elderly per day. The overall preference level in the biscuit formula by untrained panelists was 4.10 ±0.72 (rather like-like). The addition of 7.5% ant nest tuber powder in the biscuit formula had an antioxidant activity (DPPH) of 73.60 ±0.36%. The most preferred biscuit formula was the C013 biscuit formula (addition of 6% ant nest tuber powder per gram biscuits), with the higher antioxidant activity, and its nutrient content to compensate for the nutrition adequacy rate for the elderly per day.

The paper deals with the evaluation of the effectiveness of the application of aroma marketing describing a few possibilities of using aromatization in practice. Nowadays, many sophisticated tools are used in marketing and consumer behavior, such as sensory marketing and sensory perception. The following is the term of marketing communication and its division into the above-the-line and below-the-line communication, sales promotion, and in-store communication. The paper also focused on the new trends in the place of sale and aroma marketing. The subject of the practical part is the use of the aroma in the food store. An important part consists of a characteristic of the alliance, questionnaire survey, comparison of achieved sales volume and sales before placing the aroma diffuser, and while it was placed in the grocery store. The article aims to find out how the coffee aroma in the store influenced consumer decision-making and stimulated them to impulsive purchase and consequent influence on the company turnover. Concerning the results of our observation and questionnaire survey, we formulate suggestions and recommendations for the business operation and practice. The whole research was made in the grocery store “Môj obchod”.

The production of steamed cheese has a long tradition in Slovakia. Some of these cheeses have even received the PGI designation, which is a designation granted to products with specific geographical characteristics (Slovenská parenica, Zázrivské vojky, Zázrivský korbáčik, and Oravský korbáčik). In our study, eight samples of various unsmoked steamed cheese from small dairy farms (samples D, F, G, and H) and medium-sized farms (A, B, C, and E) were evaluated. Our work aimed to determine whether there are significant differences in sensory characteristics between samples from small and medium-sized dairy farms and whether there are differences in the preferences between these samples for consumers. Samples were evaluated by sensory analysis, where the assessors evaluated the characteristics of color, odor, texture, flavor, and overall appearance on a nine-point hedonic scale. Differences at a statistically significant level in the attributes of odor, texture, flavor, and overall appearance were confirmed (p 0.05). The results were processed using PCA, whereas can be seen from the graphic representation the carriers of all evaluated attributes were samples from medium-sized farms (except for sample D, which belonged to the first group of samples together with samples from medium-sized farms). We constructed a preferential map by combining internal and external mapping, while the internal data were formed by data obtained from assessors using sensory analysis and the external data came from an online questionnaire. Using the preferential mapping technique, we found out that samples from medium-sized dairy farms were classified as the most preferred samples which correspond with the results of sensory analysis.

Palinka production has a long tradition in Hungary and the neighboring countries. Previously, the fruit distillate was produced exclusively using the traditional Pot-Still Double Distillation (PSDD) technology. This distillation method means, in practice, a simple fractional distillation repeated twice. However, in other industries, such as the petroleum industry or the pharmaceutical industry, a continuous, so-called repeated distillation procedure is used (RCDS – Rectification Column Distillation Systems). In the production of palinka, the latter procedure has gained more and more ground in recent years, thus displacing the traditional technology. In the territory of today’s Hungary, there are more than 16,000 registered private palinka distillers. However, based on public databases, it is not possible to know the proportion of the two different palinka making processes used in palinka production. The two processes differ to a large degree. The amount of hearts obtained using the continuous operation plate rectification column (RCDS) is lower, while its alcohol content is very high: 75 – 90 vol%, depending on the fruit. On the other hand, when using the traditional pot-still double distillation (PSDD) method, the amount of hearts is higher, but its alcohol content is lower (60 – 70%). The continuous procedure, also called single-stage, is faster. This is one of the reasons for its popularity because it makes production more economical. The objective of our research was to find out whether a significant difference could be detected between the two plum palinkas produced using the two different distillation technologies, based on current legal requirements. Our research also included sensory testing to determine whether consumers could distinguish between the products manufactured in different ways. Our analyses were carried out in 2019 in the accredited laboratory of the National Food Chain Safety Office and among the students and staff of the Gödöllő campus of Szent István University.

In today's highly competitive era, it is becoming increasingly difficult for businesses to attract and keep customers. Modern marketing strategies focused on examining customer behavior, and possibilities of the business sector in influencing them are becoming increasingly beneficial. Consumer neuroscience has great potential here, as it reveals internal consumer preferences by using innovative techniques. Human senses play an important role in affecting these preferences, and smell has the greatest potential to influence customers subconsciously, and thus support the sale of products, keep customers in the store longer, or build a brand. Aroma marketing is the continuously developing field of consumer neuroscience. The paper aims to examine the use of consumer neuroscience in aroma marketing of a service company. After theoretical analysis, we carried out practical research aimed at examining the impact of aroma marketing in a selected service company – Sport Café in Nitra – to increase the sales of a particular product, and its real impact on the economic indicators of this company through the use of consumer neuroscience tools and questionnaire survey. In aromatization, choosing the right aroma is of the utmost importance, therefore in our research, this selection was done in the Laboratory of Consumer Studies at the Faculty of Economics and Management, SUA in Nitra. The research was carried out through conscious and unconscious testing of selected aromas by a randomly chosen sample of customers. Conscious testing included using a questionnaire method and unconscious testing was done using a face-reading device that provides an objective assessment of emotions based on facial expressions. The choice of aroma was followed by testing in real conditions, by diffusing the aroma in the café. Based on the collected data, we confirmed the positive impact of aromatization on coffee sales. In conclusion, we present some recommendations for service companies, focused mainly on cafés, with emphasis on the importance of aromatization for attracting and keeping customers and improving profitability.

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 degree C at 5.4 log CFU.g-1. During storage, there was an increase (p 0,05). Na počátku skladování (A/0, B/0, C/0) byl počet enterokoků v sýrech 2,3 log KTJ.g -1. Nejvyšší počty enterokoků byly zaznamenány po 49 dnech skladování při 6 stupních C, a to 5,4 log KTJ.g-1. V průběhu skladování byl ve všech typech teplotních režimů zaznamenán nárůst (p

Throughout their life, people are exposed to many different types of milk. First, it is breast milk if infants are breastfed or special formula based on cow milk with modified composition if they are not breastfed. Later in life, it is recommended that humans consume the milk of other mammals as a source of highly valuable protein, calcium, and phosphorus. This work aimed to evaluate the effects of methods and duration of feeding in infancy and consumption of milk or milk alternatives in adulthood on body composition. We used a questionnaire of 21 specific questions to obtain information on breastfeeding and milk consumption. All 84 participants (18 men, 66 women; age 23.26 ±1.36) underwent measurement of body composition, using BIA methods (InBody 720). A comparison of the information from the questionnaire with the information from the body composition measurement was made. Significant differences were observed in visceral fat area (p = 0.048) and waist-to-hip ratio (p = 0.022) according to duration of breastfeeding. Participants who were fed formula for a shorter time than 1 year (until 12 months of age) showed a higher percentage of body fat (p = 0.047). The fat percentage of milk was a significant factor for the waist-to-hip ratio (p = 0.026). Participants consuming plant-based milk alternatives showed significant differences in waist-to-hip ratio (p = 0.031) and body mass index (p = 0.015) and highly significant differences in weight (p

The article considers the solution of problematic issues of engineering management of poly fermentation in the study of fermentation temperature of sour-milk drink with apiproducts. In the development of fermented dairy products, the components that are part of them, changes in their composition, and properties in the interconnection are considered as a technological system. The authors took into account that food technologies based on the use of the pure culture of one microorganism are limited by the capabilities of its fermentation system systems, the ultimate goal may not be achieved even by changing the conditions and parameters of cultivation. To successfully carry out fermentation processes in the technological system, a combination of cultures, associations of microorganisms with a wide range of fermentation products in contrast to one culture is promising to use. All experimental samples on a set of indicators prevailed control ones. The leader was a sample fermented with yeast with an equal ratio of cultures at a temperature of 38 – 40 °C. The authors found that the set of indicators of finished products for the production of sour-milk drinks with a complex of apiproducts, it is necessary to choose a three-strain poly fermentation product with a congruent ratio of cultures and set optimal fermentation regimes 39 ±1ºC for 5.0 ±0.3 hours.

The influence of the nutrition mode on the physiological state, productivity, and quality of the plum harvest of the Stanley variety on the rootstocks of various strengths of growth was investigated. The fertilizer system included the intra-soil application of the complex organic-mineral fertilizer based on peat and non-root dressings combined with the “Novosil” phytoregulator. The nutrition mode of plum plants was studied by the method of gross content diagnostics of elements in leaves and fruits. The significant increase of nitrogen and phosphorus content, number of functional pigments, free amino acids, and protein synthesis, especially in plants on the rootstock Best, was established during the period of the intensive shoot and ovary growth. In the early summer, the increase of calcium content and decrease of secondary metabolite one was found against the background of a decline of growth activity in plum leaves on the dwarf and medium rootstocks. The statistically reliable positive correlation between nitrogen, potassium, calcium and their content in plum fruits on the rootstock VVA 1 (r = 0.68, r = 0.74, r = 0.52) and rootstock Best (r = 0.75, r = 0.84, r = 0.61) was identified against the background of the application of fertilizers during the period of stress influence of abiotic factors in July. The green pigment content was also increased. The decline of protein content in leaves in the trees on the rootstock Best and rootstock PK SK 1 was minimal. At that time maximum losses of shared water were in plants on the rootstock cherry plum seedlings and minimum ones were on the rootstock PK SK 1. In early August the gross content of nitrogen, potassium, and calcium in the leaves of shoots increased with the application of fertilizers. In early September the excess of the sum of amino acids in plum leaves was 26,6-30,8% while the one in plum fruits was 12.5 and 23.5%; 24.2 and 11.5%; 17.3 and 19.6% on the rootstock VVA 1, rootstock Best, rootstock PK SK 1 respectively. The nutrition mode optimization promoted increasing of plant productivity on the rootstock Best and fruit weight on the rootstock VVA 1, rootstock Best, and rootstock PK SK 1.

Malnutrition is caused by inadequate protein intake and affects growth factor. High protein from patin (Pangasius hypophthalmus) fish is a well-known protein source. This study aims to investigate the effect of patin fish protein concentrate (PFPC) in the IGF-1 and IGFBP-3 level of Sprague Dawley (SD) neonate rats-induced malnutrition. Thirty male SD neonate rats were divided randomly into five groups, namely normal control (K1), malnutrition control (K2), malnutrition with PFPC 13.26 mg.g-1 body weight (BW)/day (X1), malnutrition with PFPC 19.89 mg.g-1 BW/d (X2), and malnutrition with casein supplement 13.26 mg.g-1 BW/d (X3). K1 received a standard diet, while the others received a low 8% protein diet (L8PD) since those were born until 21 days. The standard diet was refed for all groups during the intervention (14 days). IGF-1 and IGFBP-3 levels were measured by ELISA. Normal data were analyzed by using One-way ANOVA which then was followed by post-hoc Bonferroni. Meanwhile, the others were analyzed by Kruskal Wallis and followed by Mann-Whitney U-test. Spearman test was used for correlation. PFPC contained 81.07% of protein, 4.08% of fat, 7.24% of moisture, 2.77% of ash, and 4.83% of carbohydrate. These contents had affected the growth factor. As a result, in the PFPC intervention, IGF-1, and IGFBP-3 levels (p

Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitrates contents in selected fruits and vegetables from supermarkets and local farmers' markets. Samples of plums, strawberries, apples, spinach, red peppers and tomatoes were chosen for analysis. Content of vitamin C and nitrates was analyzed by HPLC/DAD. The hypothesis was that local market fruits and vegetables contain more vitamin C and fewer nitrates than samples bought in supermarkets. Laboratory analyses showed that there were differences in vitamin C in the case of strawberries, tomatoes and red peppers. The highest level of ascorbic acid was in red pepper samples (141 mg.100g-1). In the case of fruit, the highest content was in strawberries (70 mg.100g-1). As far as nitrates content is concerned, in three cases out of six, the fruit and vegetables we tested from farmers' markets contained lower concentrations of nitrates than those purchased at supermarkets and the hypothesis was accepted in these cases. There was no significant difference between the nitrate content of the local market and supermarket strawberries and red peppers. Tomatoes had significantly higher nitrate content when purchased at farmers' markets than at supermarkets. Leafy vegetables are considered to be the major source of nitrates, and this was confirmed by this study. The highest content of nitrates was in the spinach sample (2969 mg.kg-1). Among all fruit samples, strawberries had the highest nitrates levels (maximum 131 mg.kg-1). The results of this work showed that the content of ascorbic acid and nitrates differs significantly depending on the type of fruit or vegetables.

Honeybees are important pollinators. As a side product of pollination, honeybees produce honey, as a natural sweetener. The source of honey depends on the hive location. In specific conditions honeybees produce monofloral honey, but more common are polyfloral kinds of honey. In this study honey from the Czech Republic in the 2019 season was evaluated by melissopalynology analysis. The common botanical taxa in the Czech Republic were determined and season impact to pollen taxa was compared for dominant pollen taxa. The taxonomic distribution of pollen in Czech honey was stable during the year. The average number of species was 11.52 taxa per sample. The dominant pollen source in Czech honey was the Brassicaceae family. The high pollen content in honey was confirmed also in the Rosacea family (fruit tree), Ubelliferacae family and Myosotis genus. During the year the pollen taxa were equally distributed in honey. Seasonal effects were confirmed only in Salix genus, Ubelliferacae family and Phacelia genus. Seasonal effects correspond with the blooming season and honeybee handling in the hive was also confirmed. High variability during the season and hive location was confirmed for other taxa.

The results of researches of rheological and adhesion characteristics of marzipan pastes with dry demineralized whey (DDW) and glycerin are given. The positive effect of dry demineralized whey and glycerin on the characteristics of model compositions of marzipan pastes has been established. The component compatibility of DDW and almonds has been confirmed. It has been experimentally established that DDW and glycerin lead to changes in the structural state of marzipan pastes, changing the quantitative values ​​of rheological characteristics. It is confirmed that with increasing DDW concentration, the indicators of deformation and plasticity increase. The indicators of elasticity and resilience of marzipan paste decrease, which in general leads to an increase in molding ability. The surface effect on the properties of marzipan pastes with dry demineralized whey and glycerin was carried out. The technological expediency of using glycerin in the composition of marzipan pastes with DDW to increase their plasticity and pliability while maintaining high molding properties is substantiated. The rational content of glycerin is established, which allows regulating the adhesion properties within the set limits for paste-like finishing semi-finished products from marzipan masses. The rational content of DDW and glycerin in the composition of marzipan pastes while ensuring high functional and technological properties in the application of confectionery flour on the surface is substantiated. Mathematical modeling of adhesion behavior of marzipan pastes is carried out. The adhesive properties of the pastes are mathematically substantiated and their ability to have flexibility under the action of the applied shear stress is confirmed within the established limits. Its currents are considered and substantiated. A study of moisture absorption by flour confectionery when covered with marzipan paste is provided. The wetting angle is considered and the work of adhesion is determined. Based on researches the directions of use of the developed marzipan pastes in confectionery production as finishing semi-finished products for a covering and as a layer for flour confectionery products and modeling of figured products are offered.

Meat-based foods such as beef corned became one of the targets of counterfeiting with pork because relatively cheaper. This becomes a serious problem for Muslims, especially in Indonesia. One method that can be used to detect fat was Fourier transform infrared (FTIR) spectrophotometry. The purpose of this study was to quantitatively analyze and a group of corned beef and corned pork using FTIR spectrophotometry combined with chemometrics. Reference samples corned pork-beef made of 7 various concentration (0%, 25%, 35%, 50%, 65%, 75%, 100%) and 6 product samples purchased in the Umbulharjo, Yogyakarta. Extraction was carried out by the soxhlet apparatus using n-hexane technical solvent for 4 – 5 hours at 69 – 70 °C. Fat analyzed using FTIR spectrophotometry for generating infrared spectral data then processed with Partial least square (PLS) chemometrics for quantitative analysis and Principal component analysis (PCA) for grouping. Results of quantitative analysis chemometrics PLS, selected areas fingerprints for analysis corned pork-beef was 1180 – 730 cm-1 with R2 0.9833; RMSEC 2.06%; RMSEP 1.65% and RMSECV 2.22%. The results of PCA showed groupings in different quadrants between corned pork 100% and corned beef 100%. Results showed that FTIR spectrophotometry combined with chemometrics can be used for quantitative analysis and grouping of pork corned and beef corned on the market but it can not identify pork in corned after choking process.

Honey is a remarkably complex food with a valued place in the human diet. An important indicator of its quality is the presence of microorganisms. This study aimed to monitor the mycological quality of 27 samples of Slovak kinds of honey and honey products with the addition of differently processed blueberries, cranberries, and red currants. Yeast and filamentous microscopic fungi were monitored using the plate dilution method. A total of 21 samples (78%) were positive for the presence of yeasts and 14 samples (52%) were positive for the filamentous microscopic fungi occurrence. In 6 samples (22%) no presence of microscopic fungi was found at all. The highest number of yeasts (3.07 log CFU.g-1) was recorded in one flower honey sample and in other samples, yeast counts did not exceed 3 log CFU.g-1. The highest numbers of filamentous micromycetes (2.39 and 2.44 log CFU.g-1) were recorded in 2 honeydew honey samples. Overall, the following genera have been identified: Alternaria, Arthrinium, Aspergillus (including previously named as Eurotium), Aureobasidium, Cladosporium, Mucor, Penicillium, and Stemphilium. Penicillium spp. were recorded with the highest isolation frequency (41%). Aspergillus species were isolated from 19% of honey samples. In the honey with fruit addition, the yeasts in a range of 1.00 – 3.09 log CFU.g-1 and the filamentous microscopic fungi in a range of 1.00 – 1.39 log CFU.g-1 were found. The study showed that cranberries were the most appropriate addition from a mycological point of view. Dried and lyophilized forms of tested fruits were the most suitable. Except for honey with frozen currants and honey with fresh cranberries, all final products had a water activity below 0.610 and appeared to be stable.

The presented study is focused on the determination of the content of terpenic substances in grapes and subsequently produced a wine of Czech variety Pálava (the Czech Republic, wine region Morava), which is a protected landscape with long-term tradition and culture. The aim of this study was the analysis of the aromatic profile of the cultivar Pálava, which was fermented by the original yeast strains from the Moravian wine region. Larger amounts of flavoring substances occur in grapes as bound flavoring substances, most often in the form of glycosides. One of the basic groups of aromatic substances is monoterpenes. The content of twelve free and bound terpenic substances was measured by the GC-MS method, namely linalool, ho-trineol, α-terpeniol, β-citronellol, nerol, geraniol, furan linalool oxide 1, furan linalool oxide 2, nerol oxide, epoxylinalol 1, epoxylinalol 2 and 2,6-dimethyl-3,7-octadiene-2,6-diol. The results were statistically compared by using a simple descriptive statistical method and ANOVA method. We noted a difference between the content of free and bound terpenes was very significant (p ≤0.05). We found that using uncommercial yeasts could have an effect on the content of the volatile and terpenic compounds in wines. An important finding was that in fresh berry extracts there was a higher proportion of bound terpenes than free terpenes. The results have shown that the production technology of wine and the fermentation process has a clear impact on the content of the substances.

The aim of the study was to investigate the chemical composition, antioxidant, and antimicrobial activity of essential oils (Canarium luzonicum CLEO, Melaleuca leucadenron MLEO, Amyris balsamifera ABEO). There was Gas chromatographic-mass spectrometric analysis used for the characteristic of the semiquantitative composition of the essential oils. The DPPH method was used to determine the antioxidant activity. Minimum inhibitory concentrations (MIC) of essential oils against Stenotrophomonas maltophilia were analyzed in a 96-well plate. The broth microdilution method was used for the minimal inhibitory concentration. A gas-phase antimicrobial assay was used to determine inhibitory concentrations in a food model. CLEO proved to be the best with the lowest MIC 50 and 90 of 6.67 μL.mL-1 respectively 6.81 μL.mL-1 and antioxidant activity of 33.43% among the tested essential oils. The main volatile compounds CLEO were limonene 36.38%, elemol 16.65%, α-fellandren 12.18% and elemicin 9.59%. It showed inhibition of S. maltophilia growth in the food model at the lowest concentrations among the essential oils.

Effective management of any system is impossible without a clear definition of its elements, hierarchical levels, and desired performance indicators. Considering this problem in the context of food security management, the authors set out to create a system of food security indicators at different hierarchical levels. The purpose of the article is to deepen theoretical and methodological provisions and develop a system of indicators as a component of food security management at different levels, which should meet the criteria and dimensions of the SDGs-2030. The methodological basis of the research is the dialectical method and general scientific and special methods of scientific knowledge. The results obtained are of great practical importance in shaping national and regional food security policies (programs) on a sustainable development basis. Proceeding from the results of the research and the scientific and theoretical positions of the epistemological content of the category of the concept “food security”, taking into account the criteria of food security of formation at different hierarchical levels and methodological aspects of its monitoring, it is proposed 54 indicators.

The qualitative parameters of the potatoes tubers may be significantly changed depending on the variety, group of ripening, way, regime, and duration of storage. So, these researches aimed to define the influence of the variety characteristics and duration storage on qualitative parameters of tuber potatoes. Five potato varieties of two ripening groups were used for testing: medium-early (Satina, Red Lady, Mozart) and medium-ripe (Aroza, Sifra). The chemical properties such as dry matters (DM), starch, sugars (total and reducing), crude protein (CP), ascorbic acid (AA), and nitrates content were determined before and after 2, 4, and 6 months of storage. DM lost during the storage of potato tubers, especially during the period from 4 to 6 months. The group of ripening did not influence this index. Potato tubers of all varieties had high starch content and the duration of storage had a light effect on the level of its losses. In the medium-early group, maximum changes of starch were 1% but in the medium-ripe – 1.9%. A strong effect on the quantities of total sugars (TS) had varietal characteristics of the potato but a group of ripening had light influence. The highest content of sugars was Satin (0.65%) and the smallest Sifra (0.22%) and Mozart (0.23%). After 6 months of storage content of TS depending on the variety increased from 2 till 5 times, while the reducing sugars (RS) increased at least five times and at the end of storage were 0.4% to 0.65%. The amount of AA and its losses during storage depended on the variety. The relative losses during the total storage period were 21.9% in the medium-early group and 28.1% in the medium-ripe. Influence ripening group on level changing AA was not detected. Nitrates' content did not exceed the maximum permissible level (250 mg.kg-1). Their quantities after 6 months were 47 – 61 mg.kg-1.

Bee products, such as honey, pollen, and bee bread, are an excellent source of bioactive ingredients, including minerals, having a health-supporting effect. However, due to the specific sensory properties of bee pollen and bee bread, the best way to include them in a diet is to add them to honey. Therefore, the aim of this paper was to evaluate the influence of the added bee pollen or bee bread on selected minerals content in multifloral honey. The mineral content was analyzed using absorption atomic spectrometry (FAAS) with prior dry mineralization. On the basis of obtained results, it was found that the addition of bee pollen or bee bread to honey significantly influences the content of selected macro- and microelements, excluding sodium. The greatest increase in mineral content was observed for magnesium, iron, and zinc. Enrichment of honey with the highest dose of bee pollen or bee bread resulted in an over 20-fold increase in the Mg and Fe content, and an over 14-fold increase in the Zn content. Honey enriched with the maximum addition of bee pollen was characterized by a higher content of K, Ca, Mg, Fe, and Cu compared to honey with bee bread. Due to a fact that both bee pollen and bee bread are good sources of minerals, their addition to honey significantly increases its ability to cover daily demand for macro- and microelements.

The aim of the study was to evaluate the stability of cold-pressed sunflower oil mixed with different seeds and herb. The seeds and herb were added at 1% and 5% concentrations; samples were divided into 2 groups: stored in the dark and light. The primary products of oxidation and chlorophyll content were monitored during 3 months of storage. The results showed very low oxidation stability of experimentally produced cold-pressed oil mixtures/dressings, especially during storage on the light. The samples with 5% of hemp herb addition showed the best stability since they have peroxide value under 20 mekv O2.kg-1, both in the dark and on the light. Other samples, both stored in the dark and on light, were declared as not for human consumption due to high oxidative product development. The research represents an important storability evaluation of products that can be found on the market and that can be found very attractive for consumers.

The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.