Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P < 0.05, 0.01,...

During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual strain, occurred in South Wales. A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P = 0.002), doner kebabs (odds ratio 7.9, 95 % confidence interval 1.5-20.5, P = 0.02) and kebabs with yoghurt based relish (odds ratio undefined, P = 0.009) but not with eat...

The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin in Aspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which result...

The aim of this study was to assess the association between some dietary factors and prevalence of H. pylori infection or strain virulence in 294 adult asymptomatic blood donors. Methods. Seroprevalence was evaluated using ELISA. Logistic regression was used. Results. Anti-H. pylori IgG prevalence was 72.4%, and CagA IgG seroprevalence was 49.3%. In the multivariate analyses, the frequent (>5 d...

Very simple and selective methods are presented to determine the amino acid tryptophan (Trp) and the biogenic amine tryptamine (Tryp), both compounds with an indole-type molecular structure by the methodology named Heavy Atom Induced-Room Temperature Phosphorescence (HAI-RTP) which constitutes the first time that HAI-RTP has been used to detect compounds with non-naphthalenic structures in thei...

Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...

Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV) heating process was also tested. In order to meet consumers' expectations with regard to texture and sensory properties, the yoghurts wer...

BACKGROUND The objective of this study was to investigate if food intake (dairy, snacks, caloric beverages, bread, cheese, margarine/butter, potato/rice/pasta/grains, red meat, fish and fruit/berries/vegetables) is associated with gestational weight gain (GWG) in Swedish women. METHODS Four day food records from 95 pregnant Swedish women were collected in the last trimester. GWG was calculate...