This study investigates the impact of structural modifications of chocolate ganaches by changes in technological processing and by addition of emulsifier, milk fat, milk protein, and guar gum. ...Ganaches were evaluated by textural analysis, differential scanning calorimetry, frequency sweep rheology, and optical microscopy. Chocolate pralines were manufactured from studied ganaches, followed by sensory and microbial tests for consumer acceptability and shelf-life stability, respectively. Ganache subjected to a 3-min emulsification process exhibited optimal properties and was sensorially rated as the most preferred. Notably, neither the emulsifier application nor extended 6-min emulsification had significant effect on the measured properties. The addition of milk proteins and guar gum resulted in a firm and complex water-binding structure, confirmed by higher viscoelasticity and lower water activity, and resulted in a better shelf-life stability. The preparation process minimally affected melting profiles measured by DSC, however, sample with guar gum exhibited a slight shift to higher temperatures.
•Optimal emulsification time for ganache preparation was found to be 3 min.•The ganache's structure affected viscoelastic properties.•Increasing ganache firmness reduced the sensory preferences of products.•Guar gum or dried milk addition showed potential to prolong microbial stability.
The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability ...properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by the amount of CMG applied and by the storage period. Hence, from a concentration 0.05% (w/w) of CMG up to 0.20% (w/w) the hardness of the samples decreased, followed by an increase (up to 0.40%, w/w) and a rapid decrease in hardness was again recorded. With the prolonging of the storage period the hardness of all samples increased. Furthermore, the results obtained by the rheological analysis and meltability were analogous to those of hardness analysis.
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; ...85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological ...effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.
The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) ...and evaluate their viscoelastic properties and sensory quality. Sample properties were monitored during 28 d (6 ± 2 °C). During storage a slight decrease in the pH of the samples was monitored. Furthermore, the increasing addition of κ- and ι-carrageenan resulted in complex modulus (G*) and gel strength (AF) values increase (P < 0.05). In all samples, regardless of the type and concentration of carrageenan, a significant increase in the values of firmness was observed during storage. In general, the G* and AF were higher in the samples with κ-carrageenan compared to products to which ι-carrageenan was applied (P < 0.05). Moreover, all samples were characterised as homogenous and no water release and no off-flavour (P ≥ 0.05) were detected. The suggested concentration of both tested carrageenans in order to obtain products with desired properties lies in the range of 0.050–0.125 g/100 g.
•Kappa-carrageenan was evaluated as a more effective thickening agent.•Significant increase in the firmness of cream desserts was observed during 28 d of storage.•Firmness of cream desserts was higher in products with κ-carrageenan addition.•Iota-carrageenan cream desserts presented a more viscous-like character.•Higher concentration of applied carrageenans resulted in firmer products.
Regarding the fast growing importance of tourism for the gross domestic product and generation of jobs, it is necessary to make professional language preparation of future workers in the tourism ...industry more efficient. This does not only concern terminology and its relation to general language or creation of new terms reflecting changes in our life-style,changes in demand but this also concerns other language levels, such as so- called functional language and ESP grammar. The tourism industry is developing hand in hand with our changing demands for spending our leisure, speed and comfort during travelling, etc. All this is reflected in the fast development of professional language as a communication tool among all players.
The aim of the thesis is to determine influence of social media and hotel review sites on quality of services of Louren Hotel *** in Prague and their major role in the marketing activities of the ...hotel. The first part deals with these media in general, their benefits, potential risks and advice, how to use them in practice. The second part examines the use of these media in selected hotel. Research of perception of hotel review sites amoung costumers of Hotel Louren is also part of the work. The research was processed on the basis of a questionnaire survey. The aim of the investigation was to determine whether the hotel guests follow reviews and what meaning it has for them. This work shows a position of social media and review sites in the current hotel marketing and their possible impact on the improvement of services in the hotel.
Metformin is considered the first-line treatment in all subjects with type 2 diabetes mellitus (T2DM) not having a contraindication for its use. Patient compliance with metformin is not optimal; ...however, objective compliance data are scarce. The aim of our study was to analyse the adherence to metformin treatment by determining its plasma levels and to identify its determinants in a broad spectrum of T2DM patients.
In total, 309 patients with T2DM from a single tertiary diabetes centre (mean age 66.5 ± 9.0 years, HbA1C 57.2 ± 13.1 mmol/mol, BMI 30.8 ± 4.9 kg/m2) using standard or XR (sustained release) form of metformin were included in the study. Blood sampling for metformin together with a short questionnaire were performed during a regular outpatient visit. Hydrophilic interaction chromatography and high-resolution mass spectrometry (Q Exactive Plus instrumentation) were used to quantify metformin levels. Values below 100 ng/ml were deemed sub-therapeutic.
Out of 309 patients, sub-therapeutic values were measured in 4.2% and zero levels in 1.9% of subjects. The use of XR form did not increase compliance (16.7 vs. 15.4 vs. 13.8% of subjects for zero vs. sub-therapeutic vs. therapeutic range, n.s.), while all subjects using combination preparation with another antidiabetic agent (11.0%) were in therapeutic range. Zero levels of metformin were associated with a trend to increased HbA1C, higher number of other antidiabetic drugs and more frequent insulin use, whereas age, BMI and diabetes duration had no effect on metformin compliance. Adherence to metformin also increased with education status while not being affected by smoking or alcohol use.
In conclusion, in a tertiary diabetes centre the compliance with metformin treatment was greater than 93% and increased with the use of combination preparations, lower number of antidiabetic drugs and higher education status. The XR form was not associated with increased adherence rate.
Disclosure
I. Lankova: None. I. Miskova: None. S. Frankova: None. D. Kobrova: None. T. Cajka: None. J. Hricko: None. M. Paucova: None. V. Hrádková: None. Z. Vlasakova: None. T. Pelikanova: None. M. Mraz: None. M. Haluzik: Advisory Panel; Self; Lilly Diabetes, Sanofi. Consultant; Self; Ethicon US, LLC. Speaker’s Bureau; Self; AstraZeneca, Mundipharma International, Novartis AG, Novo Nordisk A/S.
Funding
Institute for Clinical and Experimental Medicine (00023001); RVOVFN64165
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