Czech Journal of Food Sciences

29/01/2025

Read this interesting article: "Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine"

Authors: Mengke Wang master, Hongrui Zhang, Hongfei Lv, Chengye Liu, Jinhuan Xu, Xiangdong Li

Doi: https://doi.org/10.17221/109/2024-CJFS

27/01/2025

Read this intereesting artice: "Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes"

Yang Gao, Yu-Chao Zhao, Chen-Kun Jiang, Chao-Man Kan

Doi: https://doi.org/10.17221/139/2024-CJFS

Yang Gao, Yu-Chao Zhao, Chen-Kun Jiang, Chao-Man Kan

21/01/2025

Are you passionate about advancing food science and technology? The Czech Journal of Food Sciences (CJFS) invites researchers, scholars, and professionals to share their latest findings with a global audience. As a leading open-access journal, CJFS publishes high-quality research in areas such as food safety, nutrition, biotechnology, and innovative processing methods.

Join a community of esteemed authors and contribute to shaping the future of food sciences. Submit your manuscript today and make your work accessible to readers worldwide!

📖 Learn more and submit: https://cjfs.agriculturejournals.cz/

09/01/2025

Subject: Statement on Copyright and Publication Ethics Violation

Dear Readers,

We wish to inform our readers, authors, and partners that we have identified a serious infringement of copyright and publication ethics involving the unauthorized replication of articles originally published by us. These articles have been reproduced without permission, with changes to author names and formatting, in publications of another publisher. Such actions represent a clear violation of international copyright laws and ethical standards in academic publishing.

We are addressing this matter with the utmost seriousness and have already initiated formal steps to ensure the removal of the unauthorized content. At the same time, we are working to implement safeguards that will prevent similar issues in the future.

As a trusted academic publisher, we are committed to upholding the highest standards of integrity and ethics. We are collaborating with relevant authorities and oversight bodies to resolve this situation transparently and effectively, while continuing to protect the intellectual property of our authors and the academic community.

We deeply appreciate the trust and support of our authors and readers as we navigate this challenging situation. Please rest assured that we remain dedicated to fostering a publishing environment built on respect, ethical practices, and academic excellence. For further inquiries or updates, please do not hesitate to contact us directly.

…………………………………….. ……………………………………

prof. Ing. Radim Vácha, Ph.D. Ing. Hana Urbancová, Ph.D., DBA

Chairman of the Publishing Board Director of the CAAS, statutory body

20/12/2024

Dear authors, reviewers, colleagues and friends,

As we close another year, we extend our heartfelt thanks for your valuable contributions to the success of our journals.

May this holiday season bring you peace, joy, and cherished moments with loved ones. Wishing you a Merry Christmas and a prosperous New Year filled with happiness and success!

Warm regards,
The Agriculture Journals Team

Visit the unique collection of the scientific agricultural open access journals published by the Czech Academy of Agricultural Sciences: https://agriculturejournals.cz

20/12/2024

We are pleased to announce that Isssue 6/2024 of the Czech Journal of Food Sciences has been published online!

Link: https://cjfs.agriculturejournals.cz/magno/cjf/2024/mn6.php

Thank you for sharing :)

Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans
Deden Fardenan, Dian Angraini Suroto, Supriyadi Supriyadi

Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice
Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman

Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus
Everton da Silva Santos, Gabriela Krausová, Ivana Hyršlová, Maria de Fátima Pires da Silva Machado, ArildoJosé Braz de Oliveira, Gizem Özlük, Regina Aparecida Correia Gonçalves

Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
Yingying Cao, Huaiyu Li, Fubing Wang

Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
Giang Phan Thi Hang, Markéta Husáková, Petr Kaštánek, Petra Patakova

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters
Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu, Di Zhao

Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain
Luisa Fernanda Madrigales, Cuauhtémoc Reyes, Maribel Jiménez, Roberto Gutiérrez, Janitzio Xiomara Korina Perales

Kinetics and mathematical models of date paste dried using a convective infrared dryer
Mahmoud Younis, Khaled Abdel Wahed Ahmed, Isam Ali Mohamed Ahmed, Hany Mohamed Yehia, Diaeldin Omer Abdelkarim, Ahmed Elfeky

International open access peer-reviewed journal published by the Czech Academy of Agricultural Sciences . Original research, critical review articles, and short communications dealing with food technology and processing (including food biochem...

15/12/2024

Read this interesting article: "The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters"

Authors: Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu, Di Zhao

Doi: https://doi.org/10.17221/164/2024-CJFS

11/12/2024

Read this interesting article: "Kinetics and mathematical models of date paste dried using a convective infrared dryer"

Mahmoud Younis, Khaled Abdel Wahed Ahmed,
Isam Ali Mohamed Ahmed, Hany Mohamed Yehia, Diaeldin Omer Abdelkarim, Ahmed
Elfeky

Doi: https://doi.org/10.17221/66/2024-CJFS

06/12/2024

Publish in the agricultural scientific journals published by the Czech Academy of Agricultural Sciences!

A unique collection of 11 peer-reviewed scientific journals covering most of the branches of agricultural and food production areas!

Indexed in main world databases: Web of Science (10), Scopus (all), DOAJ (all), and many others.

Read and publish in the CAAS journals: www.agriculturejournals.cz

29/11/2024

Read this interesting article: "Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin"

Authors: Yingying Cao, Huaiyu Li, Fubing Wang

Doi: https://doi.org/10.17221/133/2024-CJFS

Yingying Cao, Huaiyu Li, Fubing Wang

29/11/2024

Read this interesting article: "Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans"

Authors: Deden Fardenan, Dian Angraini Suroto, Supriyadi Supriyadi

Doi: https://doi.org/10.17221/60/2024-CJFS



Universitas Gadjah Mada

Deden Fardenan, Dian Angraini Suroto, Supriyadi Supriyadi

18/11/2024

Read this interesting article: "Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus"

Authors: Everton da Silva Santos, Gabriela Krausová, Ivana Hyršlová, Maria de Fátima Pires da Silva Machado, ArildoJosé Braz de Oliveira, Gizem Özlük, Regina Aparecida Correia Gonçalves

Everton da Silva Santos, Gabriela Krausová, Ivana Hyršlová, Maria de Fátima Pires da Silva Machado, Arildo José Braz de Oliveira, Gizem Özlük, Regina Aparecida Correia Gonçalves

18/11/2024

Read this interesting article: "Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice"

Authors: Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman

Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman

14/11/2024

Workshop "Eating with Sense III": discussion on current topics in the field of nutrition and food safety

On Wednesday 14 November 2024, a workshop entitled "Eating with Reason III" was held at the House of Agricultural Education in Prague. The event, organized by the Czech Academy of Agricultural Sciences (ČAZV) in cooperation with the Department of Food Technology and Engineering and the Department of Public Nutrition and Food Quality, attracted experts and the general public. It was possible to discuss interesting topics such as mushroom poisoning, the pitfalls of a vegan diet or the risks associated with the consumption of meat, sweeteners or coffee.

The Czech Journal of Food Sciences was presented to the participants in the form of promotional materials.

Journal website: https://cjfs.agriculturejournals.cz/

30/10/2024

Dovolujeme si Vás pozvat na workshop „Jíme s rozumem III“, který pořádá ČAZV, Odbor potravinářské technologie a techniky a Odbor výživy obyvatelstva a jakosti potravin ČAZV.

Workshop se koná dne 14. 11. 2024 od 9,30 do 12,00 hod. ve Velkém sále Domu zemědělské osvěty 100/7 na Praze 2.

1. Úvodní slovo – Ing. Petr Roubal, CSc., Ing. Slavomíra Vavreinová, CSc.
2. Otravy z potravy – doc. Mudr. Pavel Dlouhý, Ph.D., 3. LF UK
3. Úskalí veganské stravy – prof. Ing. Jana Dostálová, CSc., VŠCHT, Společnost pro výživu
4. Čokoláda a cukrovinky v naši stravě – prof. Ing. Jana Čopíková, CSc., VŠCHT
5. Něco o sladidlech – Bc. Martina Krejčí, ČZU
6. A co káva? – prof. Ing. Dr. Zdeňka Panovská, Ph.D., VŠCHT
7. Diskuze

Přijďte diskutovat na zajímavá témata týkající se správné výživy a stravování. Těšíme se na Vás.

Prosíme o potvrzení účasti na workshopu na emailovou adresu [email protected].

Budeme rádi za sdílení pozvánky dále. Děkujeme :)

28/10/2024

Read this interesting article: "Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage"

Han Wu, Xiayidan Maimaiti, Ying Wang, Anthony Pius Bassey, Nurgvl Rahman, Xiaoli Liu

Doi: https://doi.org/10.17221/125/2024-CJFS

28/10/2024

Read this interesting article: "Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes"

Authors: Azusa Takeda, Masataka Saito, Takeshi Nagai

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