Your browser doesn't support javascript.
Mostrar: 20 | 50 | 100
Resultados 1 - 4 de 4
Mais filtros

Base de dados
Intervalo de ano de publicação
Plant Foods Hum Nutr ; 71(4): 429-435, 2016 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-27679438


Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 °C. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 °C. Superoxide dismutase activity was also higher at 40 °C in comparison with that at 60 °C. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 °C, TBARS values did not show significant changes during the drying process. The results of this study suggest that drying buckwheat-based cookies at 40 °C retained their good antioxidant properties but represent a potentially serious microbial hazard.

Antioxidantes/farmacologia , Dessecação , Dieta Vegana , Fagopyrum/química , Alimentos Crus/análise , Antioxidantes/análise , Carga Bacteriana , Fagopyrum/microbiologia , Contaminação de Alimentos/análise , Manipulação de Alimentos , Microbiologia de Alimentos , Peroxidação de Lipídeos , Superóxido Dismutase/metabolismo , Temperatura Ambiente , Substâncias Reativas com Ácido Tiobarbitúrico/análise , Água/análise
Food Chem ; 141(1): 548-51, 2013 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-23768392


The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely in 55 cheeses made in small-scale farms and in 57 fermented dairy products. The products were tested at the end of their shelf-life period. Neither tryptamine nor phenylethylamine was detected in the monitored samples; histamine was found only in four cheese samples containing up to 25mg/kg. The contents of spermine and spermidine were low and did not exceed the values of 35 mg/kg. Significant amounts of tyramine, putrescine, and cadaverine occurred especially in cheeses produced from ewe's milk or in long-term ripened cheeses. In about 10% of the tested cheeses, the total concentration of all the monitored biogenic amines and polyamines exceeded the level of 200mg/kg, which can be considered toxicologically significant. In fermented dairy products, the tested biogenic amines occurred in relatively low amounts (generally up to 30 mg/kg) that are regarded safe for the consumer's health.

Aminas Biogênicas/análise , Queijo/análise , Laticínios/análise , Análise de Perigos e Pontos Críticos de Controle , Animais , Bovinos , Queijo/normas , Qualidade de Produtos para o Consumidor/normas , República Tcheca , Laticínios/normas , Leite/química , Leite/microbiologia , Ovinos