This research was focused on the evaluation of selected parameters of coffee quality, regarding the beverage preparation method, using high-performance liquid chromatography. Samples of Coffea arabica from South America were analyzed. For the preparation of the final beverage were used filtration and moka methods. All samples roasted at medium dark roasting level Full City ++, contained less than 5% of moisture. The values of pH and dry matter content did not show a significant difference. The lowest content of chlorogenic acid reached value (1.41 g·100 g−1) prepared from filtration and 1.49 g·100 g−1 prepared from moka method. The highest content of chlorogenic acid ranged from 2.94 g. 100 g−1 filtration method and 3.36 g. 100 g−1 moka. Similarly, caffeine content, showed lower values using the filtration method. Values ranged from 1.37 to 1.57% (filtration) and from 1.54 to 1.78% (moka). However, PCA didn’t show a significant difference.

Slovak bryndza" is a traditional Slovak cheese manufactured by milling a lump of matured ewe's cheese or by milling a mixture of lump ewe's cheese and lump cow's cheese. The percentage of lump ewe's cheese is greater than 50% w/w dry matter. Differences in the purchase prices of ewe's and cow's milk create the potential for adulteration. The detection of cow's milk compounds by isoelectric focusing of γ-caseins after plasmolysis is a suitable method for the determination of adulteration of this traditional cheese. The analysis and final results may be affected by factors affecting laboratory activity and biological factors. Biological factors are manifested primarily as variations in the casein content of ewe's and cow's milk. Despite this variation, this method may also be used for quantification purposes. We were able to establish a reliable calibration line from the internal reference materials prepared in our laboratory. The mean composition of Slovak bryndza cheese determined in our research was protein 18.7 ± 1.9 g 100 g −1 , fat 24.0 ± 1.8 g 100 g −1 , lactose 1.5 ± 1.9 g 100 g −1 , ash 4.5 ± 0.3 g 100 g −1 , fat in dry matter 49.3 ± 2.6 g 100 g −1 , casein 18.4 ± 1.9 g 100 g −1 , gamma casein 0.60 ± 0.19 g 100 g −1, and bovine-to-ovine gamma casein ratio 0.65 ± 0.12 g 100 g −1 .

Milk testing and quality control should be carried out at all stages of the dairy chain. Milk can be tested for quantity, organoleptic characteristic, compositional characteristic, physical and chemical characteristics, hygienic characteristics, adulteration or drug residues. The content of the major constituents of raw milk is important for milk payment system. Enzymes naturally present in the milk can change the chemical composition of raw milk. Also, enzymes secreted by bacteria or enzymes from somatic cells can degrade the raw milk composition. Products of these degradation reactions can have undesirable effects on milk structure, smell and taste. It is very important that farm-fresh raw milk be cooled immediately to not more than 8 °C in the case of daily collection, or not more than 6 °C if collection is not daily. During transport the cold chain must be maintained. An authorized person, properly trained in the appropriate technique, shall perform sampling of bulk milk in farm. Laboratory samples should be dispatched immediately after sampling to the dairy company and consequently to the testing laboratory. The time for dispatch of the samples to the testing laboratory should be as short as possible, preferably within 24 h. Laboratory samples shall be transported and stored at temperature 1 to 5 °C. Higher temperatures may adversely affect the composition of the laboratory sample and may cause disputes between the farmer, the dairy company and the laboratory. The effect of refrigerated storage at temperature 4 °C during 24 h on the composition of raw milk were investigated in this work, because we wanted to know how the milk composition will be changed and how the laboratory results will be affected. In many cases, the samples are not preserved with chemical preservants like azidiol, bronopol, potassium dichromate or Microtabs. We found, that the composition of raw cows' milk after 24 was changed significantly (p >0.005). We found an average decrease in the fat content of -0.04 g/100g, increase in the protein content of +0.02 g/100g, increase in the lactose content of +0.02 g/100g, increase in the solid-not-fat content of +0.02 g/100g and decrease in the total solid content of -0.02 g/100g. It is necessary to cool the raw cows' milk after the milking to decrease the changes in milk composition caused mainly due to the lipolytic activity of lipase.

Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products. The heating process directly affects the molecular structure of whey proteins by the process of denaturation. It leads to the formation of a whey protein–casein polymer complex. Based on these facts, milk heat-treatment conditions should be controlled during milk processing. This work focuses on describing the whey protein denaturation process and formation of the complex of whey protein with casein. The effect of heat treatment on individual milk protein fractions alpha-casein (α-cas), beta-casein (β-cas), kappa-casein (κ-cas), beta-lactoglobulin (β-lg) and alpha-lactalbumin (α-la) was studied by SDS-PAGE. Formation of the whey protein–casein polymer complex increased significantly (p < 0.05) on increasing the temperature and duration of the heat treatment.

The aim of study was to evaluate the relation between selected nutrients in the breast and thigh muscles after the application of different phytogenic additives in the diet of broiler chickens and between same indicators of meat disregarding additive and parts of carcass, from which muscles originate. We realized an in vivo experiment on the Zámostie Company poultry test station with deep litter breeding system. The experiment included 100 pcs of one-day-old hybrid chickens Cobb 500 divided into 2 groups (n = 50): the 1st experimental group with an application of feed additive from chestnut tree and lemon fruit extracts and the 2nd experimental group with an application of feed additive from citrus fruits extract. We used a cereal and soybean basal diet and we divided the fattening period into four phases: starter (1 - 10 days), grower I (11 - 20 days), grower II (21 - 28 days) and finisher (29 - 42 days). We applied a powder form feed mixtures. Nutritive value of feed mixtures was the same in each experimental group during the whole experiment and in accordance with the physiological needs of broiler chickens. We fed the 1st experimental group with a basal diet enriched by feed additive from chestnut tree and lemon fruit extracts (50 g/100 kg). As for the 2nd experimental group, we applied feed additive from citrus fruits extracts through the drinking water (100 mL/100 L). In the 2nd part of our experiment, we compared results obtained from two experimental groups with other four groups of diet. We applied other phytogenic additives to these four groups and we did not take into account the origin of the meat sample. We measured indicators of the chemical composition of protein, fat, water and cholesterol on a sample (50 g) of breast and thigh muscle without skin by the method of FT IR by use of the apparatus Nicolet 6700. Detected relations between nutrients of breast and thigh muscles were defined by correlation coefficient of -0.6 ≤ r ≥ +0.6. When additive with chestnut tree and lemon fruit extracts was used, we detected a negative correlation (p ≤0.01) between protein and cholesterol of breast muscle. In thigh muscle, the negative correlation was observed between protein and energy (p ≤0.05), protein and fat (p ≤0.01) as well as fat and water. The only positive correlation was detected between protein and cholesterol of breast muscle (p ≤0.01), with additive citrus fruits extract. When nutrition and parts of carcass, from which muscles originate, were disregarded, protein of meat increased, energy and fat decreased (p ≤0.001). When fat of meat increased, energy increased (p >0.05) as well, but water decreased (p ≤0.05; p ≤0.001).

Invasive plants are introduced multicellular organisms of the kingdom Plantae, which produce their food by photosynthesis. An invasive plant has the ability to thrive and spread aggressively outside its native range. A naturally aggressive plant may be especially invasive when it is introduced to a new habitat. The basic literature emphasizes mainly the ecological and environmental effects of invasive plants. Impacts of these plants on the food production have never been studied in details. The direct and indirect or potential effects of occurrence of invasive plants on food production have been analysed on basis of published data according to eight selected criteria: food, fodder for animals, food and drink additives, indirect support for food production, weeds on arable lands, meadow weeds, allergenic plants in food and toxic plants. The principal components analysis of habitat preferences of invasive plants in the Nitra river basin showed that the majority of invasive plants growing along rivers is edible (Fallopia spp., Helianthus tuberosus, Impatiens glandulifera) and invasive plants preferring drier agricultural fields or grasslands are toxic and/or allergenic with low or zero level of edibility (Ambrosia artemisiifolia, Heracleum mantegazzianum). The plants living in drier conditions may produce more toxins to protect the sources (eg. water) in their tissues than plants near water flows where there is abundance of sources.