<abstract xmlns="http://www.w3.org/1999/xhtml">

Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensorially well discernible. In addition, slightly reduced chewability was described for samples with a higher addition of whole-grain flour. No problems with cohesiveness, increased hardness or unpleasant taste were perceived in the experimental samples. More significant differences were perceived in terms of color intensity. Hedonic ratings for taste, aroma and texture were within narrow ranges and in all cases reached values corresponding to a rather positive evaluation. All experimental samples of breads containing whole-grain flour were rated better from a hedonic point of view compared to the control made from conventional low-milled wheat flour. The addition of 30% whole-grain flour appears to be the most optimal.
</abstract>

Effect of whole-grain flour addition on bread sensory quality

<abstract xmlns="http://www.w3.org/1999/xhtml">

The polymerase chain reaction (PCR) is the canonical DNA analysis technique that has enabled the understanding of the complexity of organisms and significantly advanced achievements in the field of biological sciences. Today, the method is still widely used in basic science research, but PCR-based diagnostics are becoming increasingly important in industries such as food and agriculture. This method provides high sensitivity because it requires trace amounts of template DNA to generate enough copies for detection. Using primers specific to the DNA sequence ensures the high specificity of the test. The advantages of the method are time – and cost-effectiveness and reproducibility. PCR-based techniques have found favor in areas where food traceability is important, whether from an economic, legal, health, or religious-cultural point of view. This review outlines the most important aspects in which the PCR method has been successfully applied, namely in the protection of human health by enabling the identification of foodborne pathogens or allergens. Furthermore, the use of PCR in the so-called green criminology, a branch that deals with tracking illegal practices such as food adulteration, compliance with the labeling rules, and detection of food products containing GMO material or other undeclared food ingredients, was also described.
</abstract>

Polymerase chain reaction: a powerful analytical tool in the field of food safety

<abstract xmlns="http://www.w3.org/1999/xhtml">
Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production.
</abstract>

Utilization of Oak (genus <italic>Quercus</italic>) tree parts in food industry: a review

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This comprehensive review delves into the extensive application of response surface methodology (RSM), a prominent mathematical and statistical technique, for modeling and optimizing the extraction of food-grade bioactive compounds from plant sources. The paper elucidates the optimization approach, covering experimental design, empirical models for response prediction, and the utilization of the desirability function for multiple response optimization. RSM provides a contemporary means to concurrently analyze and optimize various factors, presenting mathematical models for enhancing extraction processes efficiently. The review showcases RSM applications in traditional extraction techniques such as classical solvent extraction, Soxhlet extraction, and hydrodistillation, with a focus on factors like extraction time, temperature, ratio of plant material to solvent, and solvent concentration. The economic feasibility of RSM-optimized extraction processes is discussed, encompassing considerations of processing time, solvent consumption, and overall cost reduction. Critical aspects and challenges related to RSM implementation in extraction optimization are addressed, underscoring the significance of appropriate experimental design, model accuracy, and the incorporation of multiple responses for comprehensive optimization. The review concludes by emphasizing the pivotal role of RSM in guiding rational and efficient extraction processes for various valuable natural compounds from plant materials.
</abstract>

Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review

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Currently, coffee is among the most consumed non-alcoholic beverages in the world. Due to the increased consumer demand for coffee, there is an excessive production of waste arising during this beverage preparation. The accumulated waste from coffee consumption is in literature named spent coffee grounds (SCG). The accumulation of SCG can adversely affect the environment. When significant amounts of SCG are disposed of inlandfills, their anaerobic degradation occurs, which leads to the formation and emissions of greenhouse gases such as methane and carbon dioxide. Furthermore, chemical substances are released into the environment, such as tannins, polyphenols or caffeine, which can affect soil fertility. In order to reduce the undesirable impact on the environment, various repeated methods of this by-product utilization and their application on the market are being studied. The aim of the work was to create an up-to-date overview of the use of SCG invarious branches of industry. The information obtained can be considered usable foundation and base for further research about SCG.
</abstract>

Ways to Reuse Spent Coffee Ground: a Brief Overview

AHEAD OF PRINT

Volume 13 (2023): Issue 1 (November 2023)

Volume 12 (2022): Issue 1 (October 2022)

Volume 11 (2021): Issue 1 (May 2021)

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Maso International – Journal of Food Science and Technology is a journal of the University of Veterinary Sciences in Brno, under the Faculty of Veterinary Hygiene and Ecology in the Czech Republic. This journal was launched by the Faculty of Veterinary Hygiene and Ecology in 2011 on the base of its maternal Czech version – journal Maso. One open volume is published yearly with at least 20 science research articles and reviews. The Authors from all countries with novel manuscripts are welcomed to submit their work in the field of food science and technology (including also issues concerning food economic and ecological problems) to our Journal.  The authors bear full responsibility for the contents of their contribution. The Editorial Board reserves the right to reject manuscripts that are not in the scope of the journal, or do not meet the requirements for publication.  The articles are submitted, and a peer review process is conducted by at least two international reviewers. The process of peer review is double-blinded, fast, fair, constructive, and the quality of accepted manuscripts is improved by them.  Why subscribe and read  Maso International – Journal of Food Science and Technology is a premier source of high-quality articles that have valuable information about a broad number of food issues, since authors are coming from worldwide countries. All articles are published in English language and all articles are open access. Open access is the guarantee that published articles will achieve the biggest possible citation scores.  Why submit  10 years of tradition in publishing scientific articles in all areas of food science.  Peer review is fast, fair, constructive, and improving the quality of submitted manuscripts.  Language-correction services for manuscripts submitted in English language are provided by English native speaker. The manuscripts submitted in Czech and Slovak languages are translated for free to English language.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism  Policy The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 13 (2023): Issue 1 (November 2023)

Effect of whole-grain flour addition on bread sensory quality

Polymerase chain reaction: a powerful analytical tool in the field of food safety

Utilization of Oak (genus Quercus) tree parts in food industry: a review

Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review

Ways to Reuse Spent Coffee Ground: a Brief Overview

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