<abstract xmlns="http://www.w3.org/1999/xhtml">In this paper, the determinants (return gross margin on inventory, return gross margin on sales, inventory turnover ratio, firm size, capital intensity) of inventory management efficiency in Serbian trade are investigated. An econometric approach is used. The research established that the key factors in the efficiency of inventory management in Serbian trade are: return gross margin on sales (gross margin/sales) and inventory turnover ratio (sales/inventories). Their effective control can achieve the target profit of food retailers in Serbia.</abstract>

Inventory management in food retail in Serbia

<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical composition and oxidative stability of chicken breast meat fat. FF was prepared by the process of fungal solid-state fermentation. Application of FF into the commercial feed mixtures resulted in increased content of gamma-linolenic and oleic acid in broiler breast meat (P &lt; 0.05). Oxidative stability of meat fat was significantly higher in experimental broilers group fed diet with the addition of 10% FF (P &lt; 0,05) after storage period of samples for seven days at temperature of 4 °C.</abstract>

Department of food hygiene, technology and safety

University of veterinary medicine and pharmacy in Košice

Department of pharmacology and toxicology

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

<abstract xmlns="http://www.w3.org/1999/xhtml">A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products – both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and hedonic test of gluten-free bakery products were performed by 18 trained panellists, consisting of academic staff and students of University of Veterinary Sciences Brno, Czech Republic. The results were statistically evaluated by means of principal component analysis. A close correlation between descriptors of surface colour, saltiness, and overall pleasantness of the sample was established. Descriptors of surface colour (1.36–5.75), saltiness (1.22–4.12), sweetness (1.78–5.08), and yeastiness (1.93–4.52) showed the highest degree of variability in the evaluation of individual samples. Statistically highly significant differences were observed between the individual groups of samples of gluten-free bakery products. Based on hedonic testing, the group comprising samples of unpacked bakery products was evaluated as the best; in contrast, the group comprising packed bakery products was evaluated as the worst. The group comprising samples baked from purchased baking mixes was characterized by statistically significantly lower pleasantness of appearance and taste.</abstract>

Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network

<abstract xmlns="http://www.w3.org/1999/xhtml">One of the most important environmental factors, which affects the environment of a healthy life is diet. About 75% of new diseases that have occurred since 2000 in the population of Bosnia and Herzegovina have come from animals or products of animal origin. So-called zoonoses are diseases that can be transmitted from animals to humans most often through food. In addition to zoonoses, contamination of soil, water, air and plants also affects, to a large extent, directly or indirectly the environment of a healthy life. Soil, air, water and plants can be contaminated with pollutants such as heavy metals in the soil or dangerous substances that produce certain types of mushrooms, all of which are transferred in many ways to food production processes. The research define the characteristics of a healthy living environment complemented with healthy food, then explain and demonstrate, on appropriate examples, what are the hazards or hazardous places in food production and show how to reduce the likelihood of their occurrence using the standard and applicable regulations.</abstract>

Assessing the risks in food processing to a healthy living environment

<abstract xmlns="http://www.w3.org/1999/xhtml">Resveratrol is one of the phenolic compounds with high antioxidant activity. It occurs in nature in two forms, cis- and trans-. The cis- form occurs in grapes, but after being processed into wine, the trans- form is now present. The presence of resveratrol has been demonstrated in more than 72 plant species, mainly in the skins and on the surface of these plants. The physiological function is not completely known, but the highest values of resveratrol have been found in plants infected with microorganisms. Resveratrol is also a phytoalexin, a plant antibiotic that has a protective function in plants. A positive effect of resveratrol has also been observed in humans. According to research, the recommended daily dose should be 12.5 mg/kg body weight, which, according to the levels of resveratrol found in food, cannot be achieved with wine or any other food. Due to very poor bioavailability, where almost three quarters of resveratrol are metabolized in the body, consumption of the recommended daily dose is highly unrealistic. Despite its very low bioavailability, resveratrol has been shown to be an important cardioprotectant, has antitumor activity, is effective in the fight against aging and diabetes, and also acts as a neuroprotective agent. The main method for determining the resveratrol content in food is by high performance liquid chromatography. The aim of the review was to make an overview about chemical properties of resveratrol found in wine.</abstract>

Resveratrol content in wine – resveratrol biochemical properties

<abstract xmlns="http://www.w3.org/1999/xhtml">Native to China, hemp (<italic>Cannabis sativa</italic> L.) is an annual herb whose anatomical parts are widely used by for technical, food, and medical purposes. Hemp is traditionally considered a controversial crop due to its cannabinoid content. For industrial and food usage, however, the content of psychoactive tetrahydroxycannabinol (known as THC) is limited by EU Regulation (0.2%). In some countries, including the Czech Republic, the supportive and therapeutic effect of THC has led to the legalization of controlled cultivation (Elkoplast Slušovice, hemp with 6–19% THC) and the use of hemp on prescription. Due to the high content of proteins, fats, and fibre in hemp seeds, they are suitable for increasing the nutritional value of food. For cereal products, it is recommended to use wholemeal or defatted flour in dosages limited by the sensory quality of the final products, e.g., up to 10% for pastry. The use of the leaf and flower part in powdered form is acceptable in the amount of 4% max. Within the laboratory production of hemp-enriched cut-out biscuits and bread buns of standard consumer quality, the expected rise in the content of protein and dietary fibre was confirmed.</abstract>

University of Chemistry and Technology Prague

Nutrition and health functionality of hemp products in wheat cereal products – butter cut-out biscuits and leavened pastry

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. 