• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Author: Dani Dordevic

The ways of food contamination by aluminum

Authors: Dani Dordevic and Hana Buchtová
Keywords: aluminum, cooking, diet, food

Aluminum foil is used broadly in food preparation, mainly due to its usage simplicity and manipulation in the kitchen. The simplicity of aluminum foil usage and manipulation can be seen through the facts that aluminum foil is protecting food from the direct influence of heat and consequently it is slowing or stopping food drying, or … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

The use of a pectin–cannabis flour coating on freshly cut apple pieces

Authors: Simona Jančíková and Dani Dordevic
Keywords: Granny Smith, cannabis flour, cut apple pieces, pectin

The aim of the research was to measure the quality properties of cut apple pieces dipped in a pectin–cannabis flour coating during storage. The Granny Smith apple cultivar was used as the material in the research. Cut apple samples were stored in a refrigerator at +4 °C. During 4 days of storage, polyphenol content, antioxidant … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

The color measuring of apple pieces packaged in the edible pectin coating with the addition of hemp flour extract

Authors: Simona Jančíková, Dani Dordevic and Zdeňka Javůrková
Keywords: RGB, color parameters, edible packaging, fruit

The aim of this study was color measuring of apple pieces packaged in the coating prepared from pectin and hemp flour water extract (HFE). The apple pieces of Granny Smith apples were packaged in the coating consisted of 1, 3 and 5 % of pectin, which was solved in the 5 % HFE. The color … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Microorganisms present in cow’s, sheep’s and goat’s colostrum

Authors: Dani Dordevic and Simona Jančíková
Keywords: bioactive acolostrum proteins, pH, pathogens, temperature

Colostrum is a substance, very often called „the first milk“, since in it produced 72 hours after delivery. The consumption of colostrum has increased recently due to its health beneficial composition. The health beneficial properties of colostrum are mainly connected with the content of bioactive colostrum proteins (IgG1, IgG2, IgM, IgA). These biologically active substances … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Antioxidant profile and stability of spread made of watermelon seed kernels

Authors: Bojan Antonic and Dani Dordevic
Keywords: DPPH, lipid oxidation, novel spread product, total phenolic content, watermelon by-products

A large amount of by-product is created annually in the processing of watermelons and are being disposed of in most of the cases. The present study aimed to create a non-traditional product made of watermelon seed kernels and to analyse its stability and antioxidant potential during the 28 days of refrigerated storage. The obtained initial … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Influence of hotness and acidity of food on sweet taste perception

Authors: Lachin Huseynli, Bojan Antonic, Vendula Hebláková and Dani Dordevic
Keywords: chilli pepper, hot pepper, rice, vinegar, wasabi

The sweet taste plays an important role in overall liking and enjoyment of food. The present study aimed to investigate the impact of spice addition on consumers‘ colour perception, smell and sweetness. The gradually sweetened rice (1 %, 3 % and 5 % of sugar added), as the main ingredient was supplemented with hot pepper, … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Current knowledge of honey adulteration – proof methods

Authors: Dani Dordevic
Keywords: consumption, price, sugar syrup, time usage

The main aim of the review was to evaluate and emphasize the main current knowledge about honey adulteration and to list possible proof methods. The importance of this issue is best explained by the fact that honey consumption is increasing constantly, same as honey price. This situation on the market is making a template conditions … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2019

Current knowledge of the adulteration of milk and milk products – proof method

Authors: Dani Dordevic and Simona Jančíková
Keywords: artificial milk, inexpensive, melamine, nitrogen rich compounds

The aim of the work was to overview main issues and aspects of milk adulteration. Milk is certainly belonging to the staple type of food that is broadly worldwide consumed due to its nutritional properties. These nutritional properties are favorable for consumers when they consume milk as drink product or when milk is included to … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2018

Meat consumption and its influence on humans’ health

Authors: Dani Dordevic
Keywords: beef meat, consumption, fish meat, pork meat, poultry meat, sheep meat

Meat consumption has been increasing constantly, not only because of more habitants but increment in per capita consumption is also noticeable. Meat is a good source of highly quality proteins, iron, other nutrients and bioactive substances. At the same time there are some concerns about adverse influence of meat on human’s health. The biggest concerns … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

Correlation between olive oil color and present pigments: case study with color methods

Authors: Marcela Matějů, Dani Dordevic, Hana Běhalová, Zdeňka Javůrková, Matej Pospiech, Bohuslava Tremlová and Piotr Kulawik
Keywords: industrial camera, olive oil color, personal camera, pigments

The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2025 MASO-INTERNATIONAL.