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MASO-INTERNATIONAL

Volume 02/2019

Antioxidant and Antimicrobial Activity of Extract of Achillea Millefolium

Authors: Bojan Antonic
Keywords: AAI, Achillea millefolium, DPPH, antimicrobial activity, antioxidant activity

The study aimed to prove the assumption that Achillea millefolium has antioxidant and antimicrobial activity. Achillea millefolium, harvested in a suburban area of Banja Luka, was the subject of the study. Two types of extracts were made: one aqueous extract, and one which was made by the separation of aqueous extract with ethyl acetate. For … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Determination of sulfonamides in honey: model study for method optimization

Authors: Sandra Dluhošová, Lenka Kaniová, Ivana Borkovcová and Lenka Vorlová
Keywords: acid hydrolysis, drug residues, liquid chromatography, mass spectrometry

The study was focused on optimization of methods for the determination of chemotherapeutics from the group of sulfonamides (sulfadiazine, sulfathiazole, sulfamethoxazole, sulfadoxin) in honey by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Three working processes were selected for the optimization: water, acid hydrolysis 1, acid hydrolysis 2. The aim of the study was to determine … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Ebitda margin analysis in food retail

Authors: Radojko Lukic and Srdjan Lalic
Keywords: amortization, depreciation, interest, net profit, tax

Both theoretical and practical importance have recently been attached to an analysis of the EBITDA margin or earnings before interest, taxes, depreciation and amortization as a measure of the long-term performance of companies. In the integrated financial reporting it is presented through various indicators based on it. In view of this, we have made a … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

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

Consumer preferences and coffee market supply survey in the South Moravian region

Authors: Alexandra Tauferová and Bohuslava Tremlová
Keywords: coffee assortment, questionnaire, shop format, shopping habits

The coffee market is an important and constantly evolving segment of the world market. On a global scale, there is a significant trend of increased coffee consumption; the increase is especially noticeable for specialty coffee of high quality and coffee produced with regard to the socioeconomic conditions of growers. This dynamic affects both consumers and … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Rheological properties of naturally gluten-free materials contrasted with gluten-free blend and wheat flour

Authors: Ivan Švec, Anna Horáčková and Pavel Skřivan
Keywords: dough, gluten-free flour, mixolab, rheological behavior, starch retrogradation

In industrial bakeries and confectioneries, the rate of usage of non-traditional plant material is still increasing, so exploration of their rheological behavior may help to avoid changed machinability of sponge and fermented dough types. One of the latest apparatuses designed for such measurements is the Mixolab developed by the French company Chopin. Combining description of … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

The Technological Challenges Faced by Halal Slaughter Procedures

Authors: Fouad Ali Abdullah Abdullah
Keywords: halal criteria, ritual slaughter, technological means

The halal meat industry in Europe is progressing to meet the demands of the local consumer or alternatively it’s proceeding towards the goal of being exported to the Islamic world. The modern technology which is used in the meat industry is constantly evolving and updating to keep pace with modernization and to meet the needs … [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

The role of enzymes in honey

Authors: Matej Tkáč, Lenka Vorlová, Lenka Kaniová, Sandra Dluhošová and Iva Steinhauserová
Keywords: diastase activity, electrical conductivity, hydroxymethylfurfural, moisture content

This study focused on the analysis of diastase activity, hydroxymethylfurfural, moisture content and electrical conductivity in honey samples from stores in Brno. We collected and analysed 34 honey samples. We proceeded in accordance with the “Harmonised Methods of the International Honey Commission” (Bogdanov 2009). Three of the blossom honey samples were labelled “Czech Honey”. Of … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Advantages and disadvantages of 3D food printing

Authors: Karolina Těšíková
Keywords: 3D printing, extrusion-based printing, jetting based techniques, selective sintering

3D printing is a production that can transfer a 3D virtual model to material structure. It is one of the fastest growing production processes in many industries. The advantage of 3D printing lies in the creation of original and unusual objects nutritionally adapted to the needs of the individual. On the contrary, the disadvantage is … [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

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