Published papers on project 4-07-022

• Paper in journal 25
  
• Paper in proceedings 4
  
• Summary in proceedings 31
  
• Ph.D. 1
  
• Mentorship 39
  

1. Type of paper: Paper in journal
   

   Title: Sensory evaluation of cheese quality by scoring system
   

   Authors:

   Ritz, Milana (41154)

   Vojnović, Vera (52882)

   Vahčić, Nada (125475)

   Journal: Mljekarstvo
   Number: 5
   ISSN: 0026-704
   Volume: 41
   Year: 1991
   Pages: from 127 to 135
   Number of references: 6
   Language: hrvatski
   Summary: Numerous methods are used,for quality evaluation of food products,sensoric evaluation being one of more significant.Practical realization of sensoric evaluation of soft (type Camembetr) and semi-hard (Trapist) cheese samples is presented using scoring system (20-point scale) and ponderable factors.Property sheets were made for each group of cheese samples.Scored quality parameters were evaluated in two successive session by a panel of 5 experts.Results are statistically interpreted,precission and ability of the assessors established and samples classiffied in quality categories according to achieved scores.
   Keywords: sensoric evaluation of cheese
   

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2. Type of paper: Paper in journal
   

   Title: Statistical methods in quality control of milk and dairy pšroducts.1.Determination of random errors relative to analytical data.
   

   Authors:

   Filajdić, Mirko (58)

   Ritz, Milana (41154)

   Vahčić, Nada (125475)

   Journal: Mljekarstvo
   Number: 4
   ISSN: 0026-704
   Volume: 41
   Year: 1991
   Pages: from 87 to 96
   Number of references: 6
   Language: hrvatski
   Summary: On the 28th Symposium of the Milk Industry (1990) the Analytical section was established,and necessity appeared to extend or renew the state of knowing applied statistical methods and interpretation of experimental data in relation to quality control of milk and dairy products.First part of paper involves some practical examples for determination of random error,when results are expressed as continuous or discrete values.
   Keywords: random error,continuous or discrete values
   

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3. Type of paper: Paper in journal
   

   Title: Statistical methods in quality control of milk and dairy products.2.Calculation of random errors of analytical data expressed as discrete values.
   

   Authors:

   Filajdić, Mirko (58)

   Vojnović, Vera (52882)

   Vahčić, Nada (125475)

   Journal: Mljekarstvo
   Number: 4
   ISSN: 0026-704
   Volume: 41
   Year: 1991
   Pages: from 97 to 111
   Number of references: 6
   Language: hrvatski
   Summary: Four examples from analytical usage are given.Accuracy is examined of analytical determination of pasteurized milk containers air-hightness and determination of confidence intervals computed following Poisson and binomial distribution.
   Keywords: random error
   

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4. Type of paper: Paper in journal
   

   Title: Statistical methods in quality control of milk and dairy products.3.Comparison of analytical data relative to constituents and products quality.
   

   Authors:

   Filajdić, Mirko (58)

   Gruner, Matilda (14742)

   Vujanić, Diana (133950)

   Journal: Mljekarstvo
   Number: 5
   ISSN: 0026-704
   Volume: 41
   Year: 1991
   Pages: from 115 to 126
   Number of references: 7
   Language: hrvatski
   Summary: Third part deals with values of parameters and comparison is madeof experimental data from several treatments,as well as results of discrete values.Optimal sample size is determined.
   Keywords: statistically comparison of analytical data
   

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5. Type of paper: Paper in journal
   

   Title: Content of available lysine in irradiated soya protein products.
   

   Authors:

   Horvatić, Marija (16182)

   Gruner, Matilda (14742)

   Mulalić, N.

   Journal: Zeitschrift fur Ernahrungswissenschaft
   ISSN: 0044-264
   Volume: 30
   Year: 1991
   Pages: from 307 to 312
   Number of references: 17
   Language: njemački
   Summary: The content in avaliable lysine of irradiated soya protein products in a 60Co-gamma cell were investigated.The results indicate that available lysine content and crude protein content at irradiation doses of 1,3 and 5 kGy were unaffected at the 95 % significance level.During 3-month storage the irradiated samples showed no significant (p=0,05) changes of available lysine content.In samples with high contentof lecithine,which were irradiated at l kGy as well as non-irradiated the content of available lysine was significantly (p=0,05) reduced after 8-month storage;the other products as well as the at 3 and 5 kGy irradiated samples showed nosignificant decrease.Immediately after irradiation the microflora was significantly (p=0,05) reduced.Under the effect of radiation treatment at 3 and 5 kGy the microflora was reduced to nearly 100% after 3-month storage.
   Keywords: soya protein products,gamma irradiation,available lysine
   

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6. Type of paper: Paper in journal
   

   Title: Evaluation of Sensory Bread Characteristics Using Modified Quantitative Descriptive Analytical Method
   

   Authors:

   Gruner, Matilda (14742)

   Filajdić, Mirko (58)

   Horvatić, Marija (16182)

   Mulalić, N.

   Journal: Prehrambeno-tehnološka i biotehnološka revija
   Number: 3
   ISSN: 0352-9193
   Volume: 29
   Year: 1991
   Pages: from 167 to 170
   Number of references: 32
   Language: hrvatski
   Summary: The sensory quality of wheat breads prepared by partial substitution of white flours with 3,5,7 and 9 % of wheat flakes,rye flakes,barley flakes and oat flakes was investigated.Evaluation of sensory characteristics of enriched breads was made by modified Quantitative Descriptive Analysis(QDA).The results were presented in a quality diagram.Scoring was carried out on a 5-point scale (renge 5-1).The obtained results in polar coordinates were recorded for each attribute of bread samples (volume,crust,crumb,flavour, taste),and sensory characteristics of the enriched breads were compared with control breads.Replacing wheat flour with 3 and 5 % of the cereal flakes,has shown improvement of sensoric attributes of the enriched breads,especially in volume,flavour and taste.With respect to crumb and crust attributes,the samples of enriched breads were of poorer quality than control bread.The use ofoat flakes showed the lowest difference in sensory attributes as compared with the control sample of bread.This way of presenting the results with a scoring system is efficient,because it enables simple and quick sensory evaluation of bread.
   Keywords: wheat bread,sensory characteristics
   

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7. Type of paper: Paper in journal
   

   Title: The identifrication of risks and critical points in the hygiene and technology of milk production
   

   Authors:

   Magdalenić, Branka (160590)

   Anić, Nada

   Journal: Mljekarstvo
   Number: 3
   ISSN: 0026-704
   Volume: 41
   Year: 1991
   Pages: from 71 to 76
   Number of references: 7
   Language: hrvatski
   Summary: The HAACP scheme indicates vulnerable points in production process,with reference to spots where defects and potential risks shuld be dealt with so as to ensure a hygienically sound product.This applies also to production conditions of milk for human consuption,and affects the approved heat treatment of milk production and storage.The paper presents the results of bacteriological tests carried out during pasteurized milk production,using the HAACP scheme,which identifies major contamination,potential contamination and the effective limited control of milk production.
   Keywords: risks and critical points,milk production
   

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8. Type of paper: Paper in journal
   

   Title: Determination of nitrites in cheese
   

   Authors:

   Gruner, Matilda (14742)

   Vujanić, Diana (133950)

   Filajdić, Mirko (58)

   Journal: Prehrambena industrija
   Number: 1
   ISSN: 0353-6564
   Volume: 2
   Year: 1991
   Pages: from 22 to 25
   Number of references: 3
   Language: hrvatski
   Summary: The determination of nitrite content in cheese was carried aut by spectrophotometric method ISO 6739.The influence of five factors (preparation dilemmas) was tested by design 2(5-2).The effect ofthe factors was established by regression analysis.Only one of those five factors was statistically significant on p=0,05 level.This conclusion was taken into account in the procedure for nitrite determination in cheese.In this way the reasons for large dispersion in further determination in variety of laboratory settings were eliminated.
   Keywords: Cheese control,nitrit content,spectrophotometric method.
   

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9. Type of paper: Paper in journal
   

   Title: Copper and iron content in wines
   

   Authors:

   Dikanović-Lučan, Željka (160606)

   Palić, Angelina (34665)

   Vahčić, Nada (125475)

   Gačić, Milica (25823)

   Journal: Rivista di viticoltura e di enologia
   Number: 4
   ISSN: 0370-7865
   Volume: 45
   Year: 1992
   Pages: from 29 to 33
   Number of references: 18
   Language: engleski
   Summary: Atomic absorption spectrophotometry was used for copper and iron determination in 27 wine samples obtained from Croatian market.Values of 0,13-0,77 and 1,54-5,88 mg/l were found for copper and iron,respectively.All samples were also analyzed for pH(16,14-19,37) values.The qualitative relation between redox potential, as a dependet,and copper and iron content as two independnt variables was expressed in a form of multiple regression method.The efficiency of calculated equation was 99,63%.
   Keywords: wine,copper,iron,redox-potential,pH
   

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10. Type of paper: Paper in journal
    

    Title: Mathematical evaluation of relationships betweencopper,iron,ascorbic acid and redox potential of milk
    

    Authors:

    Vahčić, Nada (125475)

    Palić, Angelina

    Ritz, Milana (41154)

    Journal: Milchwissenschaft
    Number: 4
    ISSN: 0026-3788
    Volume: 47
    Year: 1992
    Pages: from 228 to 230
    Number of references: 13
    Language: engleski
    Summary: By analysis of 72 milk samples a correlation between redox potential and copper, iron and ascorbic acid contents as well as microbial count was estimated. A quantitative dependence was expressed by equations where the redox potential represents the dependent variable, while copper, iron and ascorbic acid were independent variables. The efficiency of the calculated equation was 98.88, 99.99 and 99.98% for raw, pasterized and sterilized milk samples, respectively.
    Keywords: copper, iron, ascorbic acid, redox potential, correlation
    

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11. Type of paper: Paper in journal
    

    Title: Sensory evaluation of dessert mlik products
    

    Authors:

    Ritz, Milana (41154)

    Vojnović, Vera (52882)

    Vahčić, Nada (125475)

    Mahnet, Stjepan

    Journal: Mljekarstvo
    Number: 1
    ISSN: 0026-704
    Volume: 42
    Year: 1992
    Pages: from 53 to 60
    Number of references: 8
    Language: hrvatski
    Summary: The quality of a product is compromise between many factors,one of which is high level of sensory appel.Of major importance among factors determining marketing success of a new product is consumers acceptability.Two kinds of new dessert milk product based on whey proteins were studied.Consumers (60 persons) tasted samples using nine-point hedonic scale.Quality was evaluated as wel using sensory scoring method and 20-point scale.Fresh samples and cold stored samples (4 C,85% R.H.)were evaluated every 7 days (during 35 days) at room temperature (20 C) by a panel composed of 5 members.Data of sensory and hedonic evaluation of quality were statistically analysed.The results of hedonic scale application showed high consumers acceptability (above 95%) of new products.Sensory scoring pointed out significant changes in quality of both soft albumin cheeses during storage, that was not fast and strong enough to rech cut-off level (< 11.2 points) during 35 days of storage.Concluding it is possible to state that quality level of new products was very high as according to consumers or sensory analists opinion.
    Keywords: Soft albumin cheese,soft chocolate albumin chesse,hedonic evaluation of quality,sensory scoring.
    

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12. Type of paper: Paper in journal
    

    Title: Construction of acceptance plans for inspection by variables in the quality control of glass containers
    

    Authors:

    Filajdić, Mirko (58)

    Ritz, Milana (41154)

    Vahčić, Nada (125475)

    Journal: Kemija u industriji
    Number: 12
    ISSN: 0022-9830
    Volume: 41
    Year: 1992
    Pages: from 487 to 492
    Number of references: 7
    Language: hrvatski
    Summary: The lot acceptance sampling plan has the following objectives: -to protect the producer against having any lot rejected if his product is adequate, -to protect the consumer against acceptance of a bad lot, i.e. to specify the consumer's risks, -to minimize the cost of sampling,inspection and administration.To chief sampling plans are attributive and with variables.In practice,there are some well known collections of sampling plans,such as MIL-STD 105, ISO 2859/1 and 2859/2, Codex Alimentarius CAC/RM 42-1969 for atributive and MIL-STD 414, ISO3951 for sampling by variables.In this article, the authors wish to describe the procedure for designing and sampling plan with variables,a plan that is not present in any known collection of sampling plans.The plan has set parameters AQL=0.03 RQL=0.21 and risks (alfa)=0.05 and (beta)=0,10 with a constructed OC-function and computed two-sided Acceptance Region.The sample size (n) and acceptability constant (K) were calculated by formulas 1,2 and 3.The OC-function was calculated using formula 4, with the results in table 2.The OC-curve relating defect fractions of the sampling plan for variables is plotted in Figure 1.Calculation of defect fractions was made using formula 4,but from set probabilities.The results are presented in table 1.The algorithm for percentiles of normally distributed variates was used according to Abramowitz and Stegun with TI-74 calculator programmes.Application of the constructed sampling plan isillustrated on the example of glass bottles (250 ml) using a random sample of n=14 bottles with the arithmetic mean x=250,7 ml and standard deviation s=2,20 ml.In designing the two-sided criterion, K=1,28 and n=14 have been obtained by the use of equations (2,3).The specification limits were 243 ml(lower) and 257 ml (upper) limit.First,IQL was arbitrarily divided into two parts Pk and Pkk.Then Kpk and Kpkk were obtained.Finally ,mean and s for each point were computed using formula 7 and 8.The resulta are given in table 3 and the acceptance curve for combined double specification limits by the S method in figure 2.The result of the random sample n=14 with mean=250,7 ml and s=2,20 fitted in the acceptance region of figure 2, and thus the lot could be accepted.
    Keywords: sampling plan with variables ,AQL,RQL,alpha and beta risks
    

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13. Type of paper: Paper in journal
    

    Title: Nitrate and nitrite content in meat products
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Palić, Angelina

    Journal: Hrana i ishrana
    Number: 1
    ISSN: 0018-6872
    Volume: 32
    Year: 1991
    Pages: from 23 to 25
    Number of references: 14
    Language: hrvatski
    Summary: The examination in this article has been directed to the determination of nitrates and nitrites quantities on more samples of specific sausages,from different manufacturers,which have been daily present on the Zagreb market.The spectrophotometric method with Greiss reagent and by metalic-Cd reduction of the nitrate to the nitrite was used.The results of analysis of nitrite and nitrate quantities were within the tolerant range of errors.The knowledge about the nitrate and nitrite quantities of food producs is very important from the point of view of the "Acceptable Daily Intake (ADI)" for health protection of the consumer,ensuring fair practices in the food trade and facilitating international trade.
    Keywords: nitrate,nitrite,meat products
    

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14. Type of paper: Paper in journal
    

    Title: The determination of physical,chemical and sensorial parameters of cider vinegar quality
    

    Authors:

    Vojnović, Vera (52882)

    Vujanić, Diana (133950)

    Journal: Hrana i ishrana
    Number: 1
    ISSN: 0018-6872
    Volume: 32
    Year: 1991
    Pages: from 11 to 13
    Number of references: 5
    Language: hrvatski
    Summary: In order to compare quality of the cider vinegar produced by individual and industrial producers,physical,chemical and sensorical parameters of quality in many samples were determined.The results showed that the quality of cider vinegars from individual producers were much better than vinegars from industrial producers.
    Keywords: cider vinegar,quality of
    

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15. Type of paper: Paper in journal
    

    Title: Content of some organic acids during cheese ripening
    

    Authors:

    Gruner, Matilda (14742)

    Horvatić, Marija (16182)

    Journal: Mljekarstvo
    Number: 3
    ISSN: 0026-704
    Volume: 42
    Year: 1992
    Pages: from 203 to 213
    Number of references: 8
    Language: njemački
    Summary: Autochtone cheese,produced under industrial conditions ripened for 6 weeks stored at 12 C and at 85 % of relative humidity.The change of lactose,free L- and D- lactic acid,citric acid and malic acid was established by the enzyme methods.There was a significant (p<0,05) decrease in the amounts of lactose during the whole ripening time of cheese,but the greatest dinamic of decrease was observed in the first two weeks.Concentration of L-and D- lactic acid increased significantly (p<0,05) in the first week,and decreased in the second week.During the remaining time of ripening L-lactic acid decreased compared to D-lactic acid which was increasing continuosly and significantly.This caused a relation in flavour of D-lactic acid.The greatest amount of citric acid was found after the pressing and it decreased significantly during the two weeks of ripening.Low amount of malic acid was discovered after the first week of cheese ripening and this amount was continuosly low.
    Keywords: repening of "Zdenački" cheese,L- and D- lactic acid,citricacid,malic acid
    

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16. Type of paper: Paper in journal
    

    Title: Determination of zinc,iron,copper,calcium and phosphorus in wheat bread ashes with added flakes of different cereals
    

    Authors:

    Gruner, Matilda (14742)

    Horvatić, Marija (16182)

    Filajdić, Mirko (58)

    Mulalić, N.

    Gačić, Milica (25823)

    Journal: Prehrambeno-tehnološka i biotehnološka revija
    Number: 1
    ISSN: 0352-9193
    Volume: 30
    Year: 1992
    Pages: from 31 to 34
    Number of references: 16
    Language: hrvatski
    Summary: In the ashes of bread samples,mineral components,such as zinc,copper and calcium were determined by the atomic absorption method.Phosphorus and iron content was determined spectrophotometrically.By adding alternatively 3 and 5 % of wheat,barley,rye and oat flakes to wheat flour (type 500) five varieties of bread were obtained:one without (control) and four with various flakes.Experimental data expressed as mass fractions of zinc,iron,copper,calcium and phosphorus (mg/kg dry matter) for samples with 3 and 5 % added flakes are presented in table 1.The results were statistically analyzed by Duncan's multiple range test for determining the significance of differences between samples of control and treated breads.The same statistical analysis method was applied to the changes of zinc,iron,copper,calcium and phosphorus content in control sample and samples with 3 and 5 % added flakes.Detailed statistical data are presented only for zinc.The results for bread samples with 3 and 5 % added flakes are shown in tables 2 and 3,respectively.The addition of 3 % flakes yielded statistically significant differences (p<0,05) as compared to the control sample for the following cereals and minerals: wheat flakes-Zn and Ca;rye flakes - Zn,Cu and Ca;oat flakes-Ca,Cu and P.The addition of 5 % flakes yilded statistically significant differences(p<0,05) for the following cereals and minerals:wheat flakes-Zn,Ca,Cu and P;rye flakes - Zn,Cu and Ca;oat flakes-Zn,Cu,Ca,P; barley flakes-Zn and Cu. The addition of various cereals didn't result in any statistically significant changes in mass fraction of Fe (mg/kg) as compared to the control sample.
    Keywords: wheat bread,mineral content
    

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17. Type of paper: Paper in journal
    

    Title: Effect of gamma-irradiation on lipid components of soya protein products
    

    Authors:

    Gruner, Matilda (14742)

    Horvatić, Marija (16182)

    Kujundžić, Diana

    Magdalenić, Branka (160590)

    Journal: Die Nahrung
    Number: 5
    ISSN: 0027-769
    Volume: 36
    Year: 1992
    Pages: from 443 to 450
    Number of references: 28
    Language: njemački
    Summary: The study deals with the effects of gamma irradiation at doses of 1,3 and 5 kGy on lipid components of soya protein products.Though the above irradiation doses do not induce changes in lipid and phospholipid content,the effect significant changes in the relationship among fatty acids.Compared with untreated samples,irradiation doses of 3 and 5 kGy caused significant changes (p<0,05 and p<0,01) in the correlation between fatty acids.The 1 kGy dosis did not produce significant changes in the correlation between fatty acids.The degree of lipid oksidation heightened with the increase in the dose of irradiation.Compared with controls ,the content of total carotenoid pigments decreased in the irradiated samples;the mean decrease ranged from 6,0 % to16.8 % .The irradiation treatment applied significantly reduced total germinating bacteria count and those of aerobic sporogenic bacteria and mold spores.
    Keywords: soya protein products,gamma irradiation,fatty acids,carotenoid pigments
    

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18. Type of paper: Paper in journal
    

    Title: Determination of sorbic acid in cheese
    

    Authors:

    Stojak, Ljubica (44984)

    Gačić, Milica (25823)

    Lešić, Ljerka (25812)

    Journal: Mljekarstvo
    Number: 1
    ISSN: 0026-704
    Volume: 42
    Year: 1992
    Pages: from 41 to 52
    Number of references: 6
    Language: hrvatski
    Summary: According to actual law there is no permission in our country to use additional substances with purpose to conserve milk products inclusive cheese.In some foreign countries protection of cheese surface from moulds is tolerated and sorbic acid or its salts used.Appearance of sorbic acid treated cheeses on our market pointed out the necessity to state its presence and to determine very small quantities of sorbic acid in cheese.In this study were chosen two spectrophotometric methods,fast and simple for execution in normally equiped laboratories.Both methods were used to determine sorbic acid in experimental,produced in laboratory,and commercial cheese samples added strictly part of preservative.The results of these methods applied on cheese samples produced in laboratory conditions were statisfying,and the value of blind commercial sample great,declining from expecting results.Basing on results of this study the recomendation is proposed to change law rules so that:parts of 10mg/kg sorbic acid in cheese should not be considered as addition of preservative.
    Keywords: sorbic acid in cheese-methods of determination ,protection of cheese surface using preservative not permitted,recommandation to change law rules
    

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19. Type of paper: Paper in journal
    

    Title: Selection of determination medium for Campylobacter jejuni in raw cow's milk
    

    Authors:

    Magdalenić, Branka (160590)

    Journal: Mljekarstvo
    Number: 3
    ISSN: 0026-704
    Volume: 43
    Year: 1992
    Pages: from 139 to 142
    Number of references: 10
    Language: hrvatski
    Summary: Significant point in evaluation of good quality raw cow's milk in investigation assigned to prove presence of Campylobacter jejuni indicator of fecal contamination.In samples of raw cow'milk Campylobacter jejuni was identified using Skirrow and Preston media after preliminary enrichment.Investigation data indicated Preston medium as better with regard to small number of Campylobacter jejuni present in raw cow's milk.
    Keywords: Campylobacter jejuni-methods of determination in milk , Skirrow and Preston media, fecal contamination
    

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20. Type of paper: Paper in journal
    

    Title: Sensory evaluation of whey-based fruit beverages
    

    Authors:

    Vojnović, Vera (52882)

    Ritz, Milana (41154)

    Vahčić, Nada (125475)

    Journal: Die Nahrung
    Number: 3
    ISSN: 0027-769
    Volume: 37
    Year: 1993
    Pages: from 246 to 251
    Number of references: 9
    Language: engleski
    Summary: In this article practical realization of sensoric evaluation of some whey-based fruit beverages is presented.Samples have been made from pasteurized whey permeate and five kinds of fruit juices at 20-40 % with the addition of some corrigens (sucrose and ascorbic acid at 7 and 10 % and 0,2 and 0,4 %respectively).Property sheets for the sensoric characteristics of these beverages were made.Sensory evaluation was carried out by assessors (panel's groups of 5 experts) using scoring system (20-point scale) and weighted factors.The results of investigation showed good sensoric quality of prepared whey beverages and the fact that the permeate obtained as a by-product during cheesemaking can be sucessfully used to produce permeate based beverages.
    Keywords: sensoric evaluation ,whey-based fruit beverages
    

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21. Type of paper: Paper in journal
    

    Title: Proposition of sampling methods for milk and milk products
    

    Authors:

    Filajdić, Mirko (58)

    Gruner, Matilda (14742)

    Journal: Mljekarstvo
    Number: 1
    ISSN: 0026-704
    Volume: 43
    Year: 1993
    Pages: from 67 to 80
    Language: hrvatski
    Summary: Proposition of sampling methods for milk and milk products
    Keywords: milk, milk products, sampling
    

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22. Type of paper: Paper in journal
    

    Title: IDF STANDARD 50B:1985.Sampling methods of milk and milk products
    

    Authors:

    Gruner, Matilda (14742)

    Filajdić, Mirko (58)

    Journal: Mljekarstvo
    Number: 3
    ISSN: 0026-704
    Volume: 43
    Year: 1993
    Pages: from 223 to 257
    Language: hrvatski
    Summary: Proposition of sampling methods for milk and milk products
    Keywords: IDF Standard 50B,milk,milk products,sampling
    

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23. Type of paper: Paper in journal
    

    Title: The estimate of OC-functions for attributive sampling plans
    

    Authors:

    Filajdić, Mirko (58)

    Ritz, Milana (41154)

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Journal: Mljekarstvo
    Number: 3
    ISSN: 0026-704
    Volume: 43
    Year: 1993
    Pages: from 215 to 222
    Number of references: 7
    Language: hrvatski
    Summary: IDF-organization has two standards for sampling milk and milk products:IDF-Standard 50B (1980) as a guide to sampling techniques and IDF-Standard 113 (1982) as standard for sampling by attributes.(IDF-STANDARD 50B,1980:IDF-STANDARD 113,1982).The last one is identical to ISO-5538:1987 Standard "Milk and milk products-sampling-Inspection by attributes".(ISO-5538,1987).The sampling theory used in these standards is based on classifying a unit as "good" or "defective".A "good" unit is one which meets reqirements of a standard,a "defective" unit is one which does not.(Montgomery,1985).Since these standards do not offer explanation of how to make a construction for OC-functions of the given sampling plans,and these functions are very important in practise, the procedure for construction of the OC-curve for agiven AQL,RQL,alfa- and beta- probability willbe demonstrated in this article if anyone does not want or does not have the possibility to use the shemes from standards.The calculation of sample size (n), as an acceptance number (c) and OC-function's plan by arcsin transformation was made by Graf (1987) and Guenther (1977) iterative algorithme,while the OC-function of the plans was reached by Binomial distribution.The comparison of the calculated crucial plan's parameters with those given by the contract of two partners,(table 2) shows in favour, to attributive sampling plan.L(P/20:1).
    Keywords: Standards for milk and milk products,sampling,the sampling theory,sampling plans,atributive sampling plan,procedure for construction of the OC-curve,sample's size calculation,acceptance number c calculation.
    

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24. Type of paper: Paper in journal
    

    Title: Consumers acceptability of commercial plain yogurt using hedonic scale
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Vojnović, Vera (52882)

    Hruškar, Mirjana (190205)

    Journal: Mljekarstvo
    Number: 2
    ISSN: 0026-704
    Volume: 43
    Year: 1993
    Pages: from 153 to 159
    Number of references: 9
    Language: hrvatski
    Summary: Consumers (70 members) evaluated commercial plain yogurt for acceptance on the Zagreb market.Objectives included determination of consumers' panel responses for overal lliking,appearance,consistency,sweetness and sourness usinga nine-piont hedonic scale.Consumers' responses for overal lliking were correlated with other attribute ratings.The data were analyzed statistically.Consumer hedonic scores for overall liking varied from 6.7 to 7.8.Samples were significantly different(p=0.05).Appearance liking ranged from 6.6 to 7.6; consistency varied from 6.4 to 8.0.Sweetness and sourness showed values from 6.1 -7.6 and 6.5-7.5 respectively.Hedonic ratings for consistency,sweetness and sourness positively correlated with overall liking.Overall liking showed the lowest correlatoin with appearance liking.The results of hedonic scale showed high consumer acceptability for all samples (ranged from 88.6 to100.0%).
    Keywords: hedonic evaluation of yogurts,consumers' panel hedonicscoring,products acceptability.
    

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25. Type of paper: Paper in journal
    

    Title: Sensoric changes some of confectionary products during storage in controlled atmosphere
    

    Authors:

    Vahčić, Nada (125475)

    Vojnović, Vera (52882)

    Ritz, Milana (41154)

    Journal: Podravka
    Number: 1
    ISSN: 0352-1753
    Volume: 10
    Year: 1993
    Pages: from 15 to 21
    Number of references: 4
    Language: hrvatski
    Summary: The aim of this study was observing durability of some confectionary products during storage under different conditions.Only sensoric evaluation was used as an eqal quality indicator of food products because it gives accurateland precise results.Scored quality parameters were evaluated by a panel of 7 experts using scoring system with the weighted factors in the 20-point scale.Results are statistically analysed and interpreted.The investigated samples were classified in quality categories,according to achieved scores,and their "keeping time" was established too.
    Keywords: confectionary products,sensory evaluation,scoring system withweighted factors
    

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26. Type of paper: Paper in journal
    

    Title: Effect of gamma irradiation on methionine and tryptophan content in soya protein products
    

    Authors:

    Horvatić, Marija (16182)

    Gruner, Matilda (14742)

    Journal: Die Nahrung
    Number: 2
    ISSN: 027 - 769
    Volume: 37
    Year: 1993
    Pages: from 147 to 152
    Number of references: 20
    Language: njemački
    Summary: Effect of gamma irradiation on the content of methionine and tryptophan in soya protein products were investigated.Irradiation with doses of 1,3 and 5 kGy caused significant (p=0.05) decrease of methionine contents.Parallel with the decrease in methionine also the relative quality of proteins is lowered.Tryptophan content were significantly reduced (p=0.05) at irradiation dosesof 3 and 5 kGy.The relative decrease of methionine and tryptophan contents are significantly correlated (p=0.05) with relative increase in amount of products by the irradiation induced oxidation of lipids;correlation coefficients were 0.576 and 0.715.
    Keywords: soya protein products,gamma irradiation,methionine,tryptophan
    

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27. Type of paper: Paper in journal
    

    Title: Comparison of two methods for lactose determination in whey
    

    Authors:

    Gruner, Matilda (14742)

    Filajdić, Mirko (58)

    Hanser, Damir

    Journal: Mljekarstvo
    Number: 1
    ISSN: 026-704
    Volume: 43
    Year: 1993
    Pages: from 49 to 54
    Number of references: 8
    Language: hrvatski
    Summary: In this article gravimetric (A) amd enzymatic (B) methods for lactose determination have been compared in 7 samples of whey and two repetitions.The statistical difference betveen these two methods was established by analysis of variance.As relatively few laboratories in our milk factories use enzymatic method,this article describes calculation procedure which would make possible to convert the results obtained by gravimetric method into those which be expected using enzymatic one.The calculation by matrices algebra in linear and quadratic models has generated as follows:Y(1)=- 0.2754 + 1.0736 (xi) (1) Y(2)=2.4613 - 0.2975 (xi) na kvadrat (2) where:xi>=mass fractions (g/100g) of lactose determined by gravimetric method,Y(1) and Y(2) are calculated results which would be expected if using enzymatic method.
    Keywords: lactose determination,methods- gravimetric,enzymatic,calculative results' convert
    

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28. Type of paper: Paper in journal
    

    Title: The importance of test results Listeria monocytogenes in milk and milk products
    

    Authors:

    Magdalenić, Branka (160590)

    Journal: Mljekarstvo
    Number: 1
    ISSN: 0026-704
    Volume: 43
    Year: 1993
    Pages: from 11 to 21
    Number of references: 22
    Language: hrvatski
    Summary: Listeria monocytogenes has been isolated from milk,cheese,meat,fish and vegetables.In contrast to most other pathogenic bacteria,L.monocytogenes is able to grow at refrigeration temperatures,and seems to be more thermoresistant than other monosporulating food piosoning bacteria.This paper deals with behavior of L.monocytogenes in fluid milk products,fermented dairy products,cheeses,and other dairy products.The use of appropriate hygienic procedures during the milk processing should reduce the likelihood of listeriosis outbreaks associated with dairy foods.
    Keywords: Listeria monocytogenes in milk and dairy products,food poisoning,survival in dairy products,proving the presence
    

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29. Type of paper: Paper in journal
    

    Title:
    

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30. Type of paper: Paper in journal
    

    Title:
    

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31. Type of paper: Paper in proceedings
    

    Title: Application of "Evolutionary operation"(EVOP) in the fat and oils industry
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Filajdić, Mirko (58)

    Proceedings title: Savjetovanje o unapređenju uljarstva Jugoslavije
    Language: hrvatski
    Place: Beograd, Jugoslavija
    Year: 1991
    Pages: from 383 to 398
    Meeting: Savjetovanje o unapređenju uljarstva Jugoslavije
    Held: from 05/08/91 to 05/10/91
    Summary: Evolutionary operation (EVOP) is a simple technique that allows operators of industrial processes to continually improve efficiency during routine production.It must be emphasized that "EVOP" is a routine method for permanent process operation,not an experimental procedure,and that it is used on the plant,rather than pilot scale.In this article the EVOP-procedure on the workersheets for two-variable EVOP programme with added reference conditions was described.The EVOP programme with three cycles was interpreted by two independent factors and as a dependent variable was used solid glycerides content in the prosess of crystallization of beef lard in solvent.
    Keywords: evolutionary operation technique
    

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32. Type of paper: Paper in proceedings
    

    Title: Sensory evaluation as an adequate measure of heating oil quality
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Editors

    Baltes, W.

    Eklund, T.

    Fenwick, R.

    Pfannhauser, W.

    Ruiter, A.

    Thier, H.P.

    Proceedings title: Strategies for food quality control and analytical methods in Europe
    Language: engleski
    Place: Hamburg, Njemačka
    Year: 1991
    ISBN/ISSN: 3-86022-004-7
    Pages: from 619 to 624
    Meeting: EURO FOOD CHEM VI
    Held: from 09/22/91 to 09/26/91
    Summary: The purpose of this work was to correlate the more commonly used quality tests with sensoric properties of the heating oil.Refined corn oil was heated in a fryer at three different temperatures for 36 hours.The oil samples were taken every 4 hours and iodine value,free fatty acids,p-anisidine value,polar compounds and diene content were determined.The oil samples were also qualified by sensoric evaluation which was performed by a panel of 5 assessors,using 20-point scoring method.Statistically significant correlation was obtained between sensoric evaluation and all physico-chemical parameters.High values of linear correlation coefficient have been obtained between most of investigated physico-chemical parameters too.The results of this study showed that sensoric evaluation is an adequate measure of heating oil quality.
    Keywords: sensory evaluation,heating oil quality,correlation
    

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33. Type of paper: Paper in proceedings
    

    Title: Correlation of expert and consumer panel ratings for commercial plain yogurts
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Vojnović, Vera (52882)

    Hruškar, Mirjana (190205)

    Editors

    De Barber, Benedito

    Collar, C.

    Martinez-Anaya, M.A.

    Morell, J.

    Proceedings title: Progress in food fermentation
    Language: engleski
    Place: Valencia, Španjolska
    Year: 1993
    ISBN/ISSN: 84-604-7038-5
    Pages: from 104 to 109
    Meeting: EURO FOOD CHEM VII
    Held: from 09/20/93 to 09/22/93
    Summary: Yogurt quality can be assessed in two ways:sensory evaluation and laboratory analysis with the measurement of chemical physical and microbiological properties.The purpose of this study was to determine consumet and expert panel ratings for ten commercial brands of plain yogurt and to establish correlation between them.Sensory analysis was conducted by a 5 member expert panel trained in the examination of dairy products.The expert panel used a scoring system with weighted factors in the 20-point scale.Objectives also included determination of consumer panel responses for overall liking,appearance and consistency using a nine-point hedonic scale.Data of sensory and hedonic evaluation were statistically analysed.Overall liking was positively correlated with weighted scores by expert panel(r=0,88).Consumers responses for appearance and consistency were correlated with expert panel ratings for the some descriptors (0,88 and 0,89 respectively).The pH value were correlated with expert panel ratings and overall liking by consumers,which were important to acceptability of products (0,95 and 0,87 respectively).Statistically significant differences were found between yogurts by both panels but all of them had a high levelof acceptability.
    Keywords: plain yogurts,correlation,expert panel ratings,consumer panelratings,
    

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34. Type of paper: Paper in proceedings
    

    Title: Metals in food-laws and regulations
    

    Authors:

    Vojnović, Vera (52882)

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Hruškar, Mirjana (190205)

    Editors

    Grgić, Zdravko

    Proceedings title: Metali u hrani i okolišu
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 55 to 60
    Meeting: Metali u hrani i okolišu
    Held: from 06/01/94 to 06/03/94
    Summary: Over time the contamination of food with toxic chemicals has increased steadily, so that today it is difficult to find a food product which does not contain one or more kinds of contaminants.Paradoxical as it may seem, food whose principal function is the maintenance of life and well-being is also the source or cause of toxic injuries,which in many cases are devastating and fatal.In this article are shown recent results of systematic monitoring of metals in various countries of the world.The article gives a review of Joint FAO/WHO recomandations for levels of contaminants in various foods as well as weekly and daily intake.It also discuses laws and regulations in our country and gives recomandations for introducing modern consumers health protection.
    Keywords: metals in food, laws and regulations
    

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35. Type of paper: Summary in proceedings
    

    Title: Sensoric quality of the new milk dessert products
    

    Authors:

    Ritz, Milana (41154)

    Vahčić, Nada (125475)

    Mahnet, Stjepan

    Proceedings title: Nutritional scienses:New developments of consumer concern
    Language: engleski
    Place: Atena, Grčka
    Year: 1991
    Pages: from 179 to 179
    Meeting: Sixth European Nutrition Conference
    Held: from 05/25/91 to 05/28/91
    Summary: The quality of a finished product is a compromise between many factors , one of each is a high level of sensory appeal.The current interest of milk industry is to utilise all secondary product,especially a whey.In this work new milk products based on the whey proteins were studied.Among the factors that determine the marceting succes of a new food product consumer acceptability is of major importance.Therefore,consumers (60 persons) were tasted two samples of new milk dessert product by the nine-point hedonic scale.Sensoric quality was also evaluated by scoring method using weighting factors with 20-point scale.Fresh samples and samples stored under refrigerated conditions (4 C;85 %R.H.) has been evaluated at 20 C by a panel composed of a seven members.Statistical analysis of the data was carried out.The results of hedonic scale showed high consumer acceptability (above 95 %).Sensory scoring method used in this study pointed out that there was no significant changes quality during storage.Finally,it can be concluded that quality level of investigated products were very high as by consumers and so by sensory analists.
    Keywords: sensoric quality,hedonic scale,scoring method,
    

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36. Type of paper: Summary in proceedings
    

    Title: Quality evaluation of heated fats
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Hruškar, Mirjana (190205)

    Proceedings title: Nutritional sciences:New developments of consumer concern
    Language: engleski
    Place: Atena, Grčka
    Year: 1991
    Pages: from 161 to 161
    Meeting: Sixth European Nutrition Conference
    Held: from 05/25/91 to 05/28/91
    Summary: The purpose of the present work was to show changes occuring during heating as a function of time and temperature.Therefore,rafined corn oil,which is one of the most commonly used edible fats in household,was heated in a fryer at different temperatures for 36 hours in absence of foodstuff.The oil samples were taken every 4 hours and the following indices were determined:iodine value,free fatty acids,p-anisidine value,polar compounds and spectrophotometric measurement of absorbance at 232 nm.The oil samples were also qulaified by sensoric evaluation according to recommendation of EOQC.Chemical analysis were done according to IUPAC and AOAC methods.The results of this study showed decrease in iodine value and significant increase in the other investigated parameters.Degradation become more and more intense when the samples were heated on higher temperatures.In several countries there are regulations establishing cut-off levels to indicate that frying fat is deteriorated to the discard point.According to this regulations the investigation showed that after 32,24 and 20 hours of heating ,respectively,corn oil samples reach the end point and must be discarded.
    Keywords: quality control of heated fats
    

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37. Type of paper: Summary in proceedings
    

    Title: Sensory evaluation of cereal products for breakfast
    

    Authors:

    Ritz, Milana (41154)

    Vojnović, Vera (52882)

    Vahčić, Nada (125475)

    Proceedings title: First international multidisciplinary conference of food choise
    Language: engleski
    Place: Brussels, Belgija
    Year: 1992
    Pages: from 106 to 106
    Meeting: First food choice conference
    Held: from 07/27/92 to 07/30/92
    Summary: In recent years whole grain cereal products are very popular particularly as a component of breakfast meals.To obtain a measure of consumer reaction,like a product acceptability and preference a considerable number of persons is therefore desirable.In this article consumers (60 persons) have examinated three samples of mixed breakfast cereals from different producers,by the hedonic scale with nine point.The results from use of this scale are very informative.Statistical analysis and interpretation of the data was carried out.Analysis of variance showed that difference (in liking) between products was no statistically significant.Results indicate that all investigated samples were desirable and consumer acceptability have rangedfrom 90,0 to 96,7 %.
    Keywords: sensory evaluation ,hedonic scale,consumer acceptability,cereal products
    

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38. Type of paper: Summary in proceedings
    

    Title: Some physical,chemical and organoleptic properties of apple after fluidized bed drying
    

    Authors:

    Vrač, Nevenka (38300)

    Gruner, Matilda (14742)

    Proceedings title: First international multidisciplinary conference on food choice
    Language: engleski
    Place: Brussels, Belgija
    Year: 1992
    Pages: from 109 to 109
    Meeting: First food choice conference
    Held: from 07/27/92 to 07/30/92
    Summary: Dices of three varieties of apples:Idared,Golden Delicious and Jonathan were dried in a fluidized bed drier.Apples were cleaned,cored,peeled and cut into 10 x 10 x 10 mm cubes,or into slices 5 x 3 mm thich and 40mm lenght.A part of the apples sample was diped for three minutes prior to drying in o,1 % ascorbic acid solution.Drying temperature was 80 C.Influence of drying of some physical,chemical and organoleptic properties were determined.Moisture content,glucose,fructose,sucrose,malic acid,citric acid,ascorbic acid,acidity,pH were determined both before and after drying for each variety.Rehydratation ratio and organoleptic characteristics were determined in dried apples.Organoleptic properties were judged by laboratory panels.All results were tabulated and analysed by the analysis of variance.Dried samples of Idared variety were showed better physical,chemical and organoleptic properties in comparison with other two varieties.
    Keywords: apples,fluidized bed drying of apples,properties of dried apples
    

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39. Type of paper: Summary in proceedings
    

    Title: The applying non-destructive methods of analysis for determination dry matter of whey
    

    Authors:

    Mišanović, Silva

    Mišanović, Đuro

    Banović, Mara (83392)

    Gruner, Matilda (14742)

    Editors

    Rogelj, Irena

    Proceedings title: Mleko in mlečni izdelki
    Language: engleski
    Place: Domžale, Slovenija
    Year: 1995
    Pages: from 75 to 75
    Meeting: Prvi slovenski međunarodni kongres "Mleko in mlečni izdelki"
    Held: from 09/20/95 to 09/22/95
    Summary: Possibility of applying non-destructive methods for determination of dry matter of whey was investigated. The non-desructive methods were used as follows: infrared spectroscopy, cryoscopy, conductometry and as referent method to be compared gravimetric method. With statistical interpretation of results the stohasticle relation of variable between independent (investigated method) and dependent (referent method) was established. The stohasticle relation showed satisfactory dependency of variables with linear equation Y,=boxo+b1x1+E. Dispersion of experimental and evaluated values by analysis of variance were calculated. Efficacy of models were verified with determination coefficient. Infrared spectroscopy and cryoscopy were showed like succcessful methods for determination of dry matter of whey. Results bz conductometry are less precise.
    Keywords: Whey, dry matter of whey, infrared spectroscopy, cryoscopy, conductometry
    

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40. Type of paper: Summary in proceedings
    

    Title: High Pressure Liquid Chromatographic Determination of Carbohydrates in Cereal Flakes
    

    Authors:

    Gruner, Matilda (14742)

    Kujundžić, Diana

    Banović, Mara (83392)

    Horvatić, Marija (16182)

    Proceedings title: The role of cereals in future nutrition
    Language: engleski
    Place: Schwechat, Austria
    Year: 1995
    Pages: from 22 to 22
    Meeting: ICC Jubilee Conference
    Held: from 05/21/95 to 05/24/95
    Summary: Because of modern nutrition and present interest in nutrition of cereal flakes an accurate method for determining the sugars was needed. The purpose of our study was to use of HPLC as an established and prefered method for the determination of individual sugars in mentioned samples. The sugars from samples were extracted with water, and for clarification we used Carrez I and II. For separation and determination of sugars (mono-, di- and tri-saccharides) in flakes we used Pye Unicam HPLC, with Aminex HPX 42C column and water as a mobile phase. Quantification was by refractive index detector (Pye Unicam PU 4025) and digital integrator. Retention times and peaks area were repeatable. This procedure was successfuly applied to several flakes samples (wheat, rye, barley and oat).
    Keywords: High Pressure Liquid Chromatography, carbohydrates, cereal flakes
    

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41. Type of paper: Summary in proceedings
    

    Title:
    

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42. Type of paper: Summary in proceedings
    

    Title:
    

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43. Type of paper: Summary in proceedings
    

    Title: Protein nutritive quality of hydrothermic treated cereal products
    

    Authors:

    Horvatić, Marija (16182)

    Gruner, Matilda (14742)

    Gutterman, Marica

    Editors

    De Vrijer, Flora

    Proceedings title: Quality cereals in a changing world
    Language: engleski
    Place: Zeist, Netherlands
    Year: 1994
    Pages: from P 4.4 to P 4.4
    Meeting: 14th ICC Congress
    Held: from 06/05/94 to 06/09/94
    Summary: Whole grain-based cereal products such as flakes are considered to be growing importance for human nutrition. Besides other nutritients cereals are often the predominant source of protein. Physical and chemical parameters of processing might affect the chemical composition and nutritive value of the processed final product, of its protein component in particular. The objective of this investigation was to determine the protein nutritive quality during a technological processing (in defined conditions) of wheat, rye, barley and oat flakes. Each cereal was tested by selecting two series of samples. Total nitrogen was determined according Kjeldahls method and available lysine by method of Carpenter. Experimental data were subjected to analysis of variance in order to determine statistical significance. The crude protein content were significantly (p<0.05) different in both series of samples whereas the differences between particular processing phases were nonsignificant. The amount of available lysine as well as the protein nutritive quality of the investigated kinds of flakes, obtained on the available lysine basis relative to the amino acid requirements for the human (NAS 1980), were not significantly (p<0.05) lower compared to the corresponding raw material. Comparing the various cereal flakes on the average protein contents the following relationship has been observed: oat (18.3%)> wheat (14.4%)> rye (11.4%)> barley (11.4%), and on the chemical scores of proteins as follows: oat (48.1)> rye (46.5)> barley (41.0)> wheat (35.1).
    Keywords: Cereal flakes, protein, lysine, nutritive quality, hydrothermic treatment
    

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44. Type of paper: Summary in proceedings
    

    Title: Molar ratio value of phytic acid and some mineral components during industrial cereal flakes production
    

    Authors:

    Gruner, Matilda (14742)

    Horvatić, Marija (16182)

    Gačić, Milica (25823)

    Banović, Mara (83392)

    Editors

    De Vrijer, Flora

    Proceedings title: Quality cereals in a changing world
    Language: engleski
    Place: Zeist, Netherlands
    Year: 1994
    Pages: from P 4.6 to P 4.6
    Meeting: 14th ICC Congress
    Held: from 06/05/94 to 06/09/94
    Summary: The presence of phytates (myo-inositolheksakis dihidrogenphosphat) in cereal grain deserves special attention, since cereals generally constitute the bulk of the diet. Ample experimental evidence is available to illustrate negative effects of phytates on the bioavailability of calcium, magnesium, zinc, iron and other trace elements. The objective of this study was to determinate the effection oh hydrothermic treatment on the molar ratio of phytic acid/ (Fe, Cu, Zn, Ca, Mg and P) of wheat, rye, barley and oat flakes. In the ashes of samples (whole grain, hydrothermic treated grain and flakes), mineral components were determined by atomic absorption method. Phosphorus and phytic acid were determined spectrophotometrically. The results were statistically analysed by the analysis of variance and Duncans multiple range test for determination of the significance between samples and molar ratio value. Statistically significant differences (p<0.05) between molar ratio values for hidrothermally treated samples compared with raw grains and flakes were not found. The molar ratio value for phytic acid/zinc was also high (average for wheat flakes 35.59; for rye 31.05; for barley 15.61 and for oat 34.77) so we concluded that by hydrothermic treating cereals we were not able to observe any improvement of bioavailability.
    Keywords: Cereal flakes, phytic acid, mineral components,bioavailability
    

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45. Type of paper: Summary in proceedings
    

    Title: Quality assurance systems
    

    Authors:

    Filajdić, Mirko (58)

    Editors

    Lovrić, T.i sur.

    Proceedings title: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 111 to 111
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/95 to 06/17/95
    

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46. Type of paper: Summary in proceedings
    

    Title: Availability of zinc in bread with addition of different flakes
    

    Authors:

    Gruner, Matilda (14742)

    Horvatić, Marija (16182)

    Gačić, Milica (25823)

    Editors

    Lovrić, T.i sur.

    Proceedings title: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 116 to 116
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    Summary:
    

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47. Type of paper: Summary in proceedings
    

    Title: Application of QDA (Quantitative Descriptive Analyse) in sensoric quality evaluation of "bitter" chocolate
    

    Authors:

    Banović, Mara (83392)

    Carić, Marija

    Filajdić, Mirko (58)

    Editors

    Lovrić, T.i sur.

    Proceedings title: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologe i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 125 to 126
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    

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48. Type of paper: Summary in proceedings
    

    Title: Quality diagram in evaluation of biscuits sensory characteristics
    

    Authors:

    Primorac, Ljiljana

    Filajdić, Mirko (58)

    Martinušić, V.

    Editors

    Lovrić, T.i sur.

    Proceedings title: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 126 to 127
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    Keywords: Biscuits, polar diagram, sensoric analyse
    

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49. Type of paper: Summary in proceedings
    

    Title: Phytic acid in the hydrothermic treated cereal products
    

    Authors:

    Horvatić, Marija (16182)

    Skočić, R.

    Gruner, Matilda (14742)

    Editors

    Lovrić, T.i sur.

    Proceedings title: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 143 to 143
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    

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50. Type of paper: Summary in proceedings
    

    Title: Microbiological control of UHT milk
    

    Authors:

    Magdalenić, Branka (160590)

    Editors

    Rogelj, Irena

    Proceedings title: Mleko in mlečni izdelki
    Language: engleski
    Place: Domžale, Slovenija
    Year: 1995
    Pages: from 108 to 108
    Meeting: Prvi slovenski međunarodni kongres "Mleko in mlečni izdelki"
    Held: from 09/20/95 to 09/22/95
    Summary: The purpose of this work is to compare 2 microbiological methods for control of UHT milk. Sterility control has been examined on 800 milk samples. The milk samples have been examined on nutrition agar for the total number of microorganisms after 48 hours and 5 days incubation period, respectively. The goal of this research is to determine the earliest possible microbiological contamination of the UHT milk.
    Keywords: UHT milk, sterility control, methods
    

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51. Type of paper: Summary in proceedings
    

    Title: Potential risk causing microorganisms identification in soft cheese production by means of the HACCP system
    

    Authors:

    Magdalenić, Branka (160590)

    Proceedings title: Zbornik sažetaka XXI hrvatskog simpoyija mljekarskih stručnjaka
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 14 to 14
    Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
    Held: from 11/16/94 to 11/18/94
    Summary: Developing new production technologies food industry makes efforts to create new high-quality products. Quality protection is required in all stages of food production and storage. GMP (Good Manufacturing Practice) is leading principle of HACCP system (Harard analysis critical control point). As a result, potential contamination risks in production must be eliminated in advance. Contamination of food through risk microorganisms presence such as Salmonella, Clostridium perfrigens, Eschericia coli, Listeria monocytogens etc. is frequent in recent years caosing food poissoning. It is extremely important, before all, to checkup regulary raw materials, as wel as production and storage processes. Identification of critical control points (CCP) and application of protection measures can lead to elimination of potentially harmful microorganisms. The paper deals with the principle of risk microorganisms identification in production of soft cheese.
    Keywords: Potential risks causing microorganisms, HACCP system, soft cheese
    

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52. Type of paper: Summary in proceedings
    

    Title: Effect of physical and chemical characteristics of goat milk on quality of fermented goat milk products
    

    Authors:

    Magdalenić, Branka (160590)

    Proceedings title: Zbornik sažetaka XXXI hrvatskog simpozija mljekarskih stručnjaka
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 22 to 22
    Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
    Held: from 11/16/94 to 11/18/94
    Summary: Due to its composition goat milk is a nutritionally very worthy product. This study concerns effect of various goat milk components on goat milk yogurt. Goat milk samples of known characteristics have been pasteurized (85 degrees of C), cooled (45 degrees of C), inoculated with 2% of yogurt culture and incubated ( 42 degrees of C). Coagulation speed was recorded during fermentation.Yogurt produced was stored at 8 degrees of C. Rheological changes due to viscosity values and organoleptic features were observed during 3,7 and 14 days. Organoleptic changes are closely connected with rheological features. The effect of goat milk composition on finished product quality can be appreciated in this way.
    Keywords: Goat milk, fermented goat milk products, physical and chemical characteristics
    

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53. Type of paper: Summary in proceedings
    

    Title: Stability investigation of dried infant milk formulas
    

    Authors:

    Kulier, Ignac

    Vrač, Nevenka (38300)

    Editors

    Lovrić, T.i sur.

    Proceedings title: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 60 to 61
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    Keywords: Baby food, stability
    

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54. Type of paper: Summary in proceedings
    

    Title: Metals in fruit vinegars
    

    Authors:

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Gačić, Milica (25823)

    Proceedings title: Metali u hrani i okolišu
    Language: hrvatski
    Place: Stubičke toplice, Hrvatska
    Year: 1994
    Pages: from 290 to 290
    Meeting: Metali u hrani i okolišu
    Held: from 06/01/94 to 06/03/94
    

    ---

55. Type of paper: Summary in proceedings
    

    Title: Determination of coffee by weight in products of coffee and coffee substitutes
    

    Authors:

    Goldoni, Luka

    Ritz, Milana (41154)

    Filajdić, Mirko (58)

    Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa,biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 117 to 117
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    

    ---

56. Type of paper: Summary in proceedings
    

    Title: Possibilities for lactose determination
    

    Authors:

    Hruškar, Mirjana (190205)

    Vojnović, Vera (52882)

    Vahčić, Nada (125475)

    Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa,biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 120 to 120
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    

    ---

57. Type of paper: Summary in proceedings
    

    Title: Sensoric evaluation of canned fish
    

    Authors:

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Hruškar, Mirjana (190205)

    Proceedings title: 2.hrvatski kongres prehrambenih tehnologa,biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 127 to 127
    Meeting: Drugi hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
    Held: from 06/15/94 to 06/17/94
    

    ---

58. Type of paper: Summary in proceedings
    

    Title: Lactose and lactic acid contents changes in yogurt during storage
    

    Authors:

    Hruškar, Mirjana (190205)

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Proceedings title: Zbornik sažetaka XXXI. hrvatskog simpozija mljekarskih stručnjaka
    Language: hrvatski
    Place: Opatija
    Year: 1994
    Pages: from 18 to 19
    Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
    Held: from 11/16/94 to 11/18/94
    Summary: The aim of investigation was to establish the changes in lactose and lactic acid contents (as essential quality parameters) in yogurt samples during ten days storage at two different temperatures (+4 C;+20 C).Investigation included seven samples of yogurt from different manufacturers purchased on Zagreb market.Two determination methods were used:HPLC and enzimatic method.According to results during the storage at both temperatures lactose content decreased significantly and lactic acid content increased slightly.It was obvious that lactose content decreasing and lactic acid increasing were marked at higher storage temperature.All results determined using enzimatic method were lower but more accurate than HPLC method s results.Enzimatic method could be suggested as simple,fast and specific determination method not requiring expensive apparatus.
    Keywords: lactose content,yogurt during storage,lactic acid content,HPLC method,enzimatic method
    

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59. Type of paper: Summary in proceedings
    

    Title: Sensory evaluation of processed cheese
    

    Authors:

    Ritz, Milana (41154)

    Vojnović, Vera (52882)

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Proceedings title: Zbornik sažetaka XXXI.hrvatskog simpozija mljekarskih stručnjaka
    Language: hrvatski
    Place: Opatija
    Year: 1994
    Pages: from 19 to 20
    Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
    Held: from 11/16/94 to 11/18/94
    Summary: Sensory methods are becoming more important in evaluation of foodstuffs quality.European Organization for Quality Control (EOQC),Food Section,has initiated a procedure developing unique scoring method of sensoric evaluation for all kinds of food products.In this article,according to EOQC recommendation, a new scoring system is applied using weighted factors in 20-points evaluation scale for sensorial quality of processed cheese.Authors established requiring sheets for these products sensoric assessment.Scores were awardedfor the appearance,consistency,odour and flavour.A panel of 5 qualified persons evaluated 10 samples of processed cheese from different manufacturers (fresh and stored in refrigerator at +4 C during 90 days).Average results for processed fresh cheese samples sensory evaluation point out that most of them achieved high total scores (17,6 points).Sensory scoring pointed out significant changes in quality of all samples during storage,but not enought substantial during 90 days of storage, to reach cut-off level (11,2 points).
    Keywords: processed cheeses,sensory evaluation
    

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60. Type of paper: Summary in proceedings
    

    Title: Guidelines for choice of sensory technique
    

    Authors:

    Filajdić, Mirko (58)

    Ritz, Milana (41154)

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Proceedings title: Zbornik sažetaka XXXI.hrvatskog simpozija mljekarskih stručnjaka
    Language: hrvatski
    Place: Opatija
    Year: 1994
    Pages: from 20 to 20
    Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
    Held: from 11/16/94 to 11/18/94
    Summary: In this review some reasons are done for accomplishing of sensory tests.Whole explanation was given as follows:defining the project objective,defining the test objective,reissuing project and test objectives-revising chosen test desing.Subject matter is done in five tables:Table 1.Types of problems encountered in sensory analysis;Table 2.Application area of difference tests:Does a sensory difference exist between samples?;Table 3.Application area of atribute difference tests:How does attribute X differ between samples?;Table 4.Application area of affective tests used in consumers testing and employment acceptance tests;Table 5.Application area of descriptive tests
    Keywords: sensory analysis,sensory techniques
    

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61. Type of paper: Summary in proceedings
    

    Title: Quality of heated olive oil
    

    Authors:

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Ritz, Milana (41154)

    Proceedings title: Nutrition et sante autour de la mediterranee
    Language: engleski
    Place: Marseille, Francuska
    Year: 1995
    Pages: from A-06
    Meeting: Congres scientifique Nutrition et sante autour de la Mediterranee
    Held: from 02/16/95 to 02/18/95
    Summary: It is known that during frying or heating process changes occur in the oil that may affect flavour and nutritional value of foods.A complex series of chemical reactions including thermal oxidation,hydrolysis,polymerization,isomerization and cyclization lead to the formation of a great number of breakdown products,certain of which can be nutritionally harmful,depending of the level of intake.The extent and nature of decomposition products are affected by some frying parameters such as fat and food composition,frying conditions (temperature,oxygen exposure,heating time,turnover rate) and design and material of frying equipment.The aim of this study was to show the deterioration of olive oil as a function of time and temperature.Olive oil,which is one of the most commonly used deible oils in Croatian coastal area was heated in dimestic deep-fat fryer at three different temperatures for 32 hours.The oil samples were taken at 4-h intervals for each temperture and the alteration was evaluated by measuring the following parameters:total polar components,oxidized fatty acids,iodine value,peroxide value,p-anisidine value and free fatty acids.Factorial design 3 was used to establish polynomial equations which are called response surface and it could be used to predict investigated chemical parameters at intermediate levels of time and temperature or to find the levels of these factors thet minimize the change of chemical parameters that reflect changes in the quality of olive oil during heating.The efficienci of calculated equation were above 90 %.
    Keywords: heated olive oil,factorial design,
    

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62. Type of paper: Summary in proceedings
    

    Title: Mercury content in tuna fish from the Croatian coast of the Adriatic
    

    Authors:

    Ritz, Milana (41154)

    Gačić, Milica (25823)

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Proceedings title: Congres scientifique Nutrition et sante autour de la mediterranee
    Language: engleski
    Place: Marseille, Francuska
    Year: 1995
    Pages: from A-07
    Meeting: Congres scientifique Nutrition et sante autour de la Mediterranee
    Held: from 02/16/95 to 02/18/95
    Summary: Large amounts of mercury enter the environment each year as a consequence of human activity.The widespread dispersal of this toxic element in the ecosystem expectedly has resulted in the increased level of this contaminant in foodstuffs especially in seafood that are obtained in areas near sources of mercury-containing waste discharges.The danger posed to human health by this formof contamination comes mainly from the ability of this element to accumulate in progressively large quantities in the tissues of sea organisms.International recommendations for levels of contaminants in various foods as well as weekly and daily intake gives the Joint FAO/WHO.The main purpose of this paper is to give basic data on the total mercury level of tuna from the middle Croatian coastal area in relation to the size of fish.Over two years 24 samples of tuna fish tissues were collected and analyzed using AAS.Mercury level showed different amounts( from 0,267 to 2,308 mg/kg) in relation to the weight of fish.In Croatian legislation a draft tolerance level is set for the total mercury content at 1,0 mg/kg for long-life fish.The results indicated that Hg-content of 10 samples are higher (samples weight above 40 kg).It can be concluded that only scare data exist about Hg-content in tuna from Croatian coast and considering future monitoring program for this toxic metal pollution is recommended.
    Keywords: mercury content in tuna fish
    

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63. Type of paper: Summary in proceedings
    

    Title: Quality of used frying oils from restaurants
    

    Authors:

    Vahčić, Nada (125475)

    Hruškar, Mirjana (190205)

    Ritz, Milana (41154)

    Proceedings title: Seventh European Nutrition Conference
    Language: engleski
    Place: Beč, Austrija
    Year: 1995
    Pages: from 69 to 69
    Meeting: Seventh european nutrition conference
    Held: from 05/24/95 to 05/28/95
    Summary: Deep fat frying is one of the most commonly used procedures for the preparation of foods.It is known that during frying a complex series of chemical reactions lead to formation and accumulation of a great number of decomposition products certain of which can be nutritionally harmful particulari when frying oil is highly abusted.The aim of this study was to establish the deterioration of used frying oils from Zagreb s restaurants.The alteration was evaluated by measuring the totel polar components and oxidized fatty acids by standard IUPAC methods.The oil samples covered a wide quality range.The amount of polar components varied from 7,71 to 39,33 %.The content of oxidized fatty acids were ranged from 0,05 to 2,79 %.A common recomendation in some European countries is to discard frying oils when contains 27 % or more polar materials and 1 % petroleum ether insoluble oxidized fatty acids,respectively.According to this reccomendations the study showed that in twenty restaurants oil samples reach the endpoint and must be discarded.Unfortinately, tehse oil samples were instantaneous in use for prepering food and exist a possibility of harmful influence on human health.
    Keywords: quality of used frying oils
    

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64. Type of paper: Summary in proceedings
    

    Title: Acidophilus milk-trend in nutrition
    

    Authors:

    Hruškar, Mirjana (190205)

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Proceedings title: Seventh european nutrition conference
    Language: engleski
    Place: Beč, Austrija
    Year: 1995
    Pages: from 69 to 69
    Meeting: Seventh european nutrition conference
    Held: from 05/24/95 to 05/28/95
    Summary: Acidophilus milk isn t new product on Croatian market but last few months production and consumption of this fermented milk significantly increased.The purpose of investigation was to establish actuel portion of this product in the nourishment of different groups and compare it with previous such kind of researches.Consumers and sensory analysts also gave our opinion about quality and acceptability of acidophilus milk.Sixty menu random selected from hospitals and kindergartens in period of three months were statistically analysed.Consumers (100) were tasted samples of acidophilus milk using nine-point hedonic sacle.Quality was evaluated as well as using sensory scoring method and 20-point scale with panel s group of 5 experts.The results showed that two examined population groups (children,petients) eat acidophilus milk no more than before.The results of hedonic scale showed high consumer acceptability (above 95 %).Sensory scoring pointed out high sensoric quality level(total weighted scores from 18,6 to 19,8).Concluding it is posible to state that quality level of acidophilus milk is very high as according to consumer s or sensory analists opinion.Consumers buying daily acidophilus milk in store are these who were increased the consumption.The facts about high biological and nutritive values were reached in consumers consciousness.
    Keywords: acidophilus milk
    

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65. Type of paper: Summary in proceedings
    

    Title: Aroma profiles and sensory evaluation of yogurt during storage
    

    Authors:

    Hruškar, Mirjana (190205)

    Vahčić, Nada (125475)

    Ritz, Milana (41154)

    Editors

    Rogelj, Irena

    Proceedings title: 1.Slovenski međunarodni kongres "Mleko in mlečni izdelki"
    Language: engleski
    Place: Domžale, Slovenija
    Year: 1995
    Pages: from 77 to 77
    Meeting: Prvi slovenski međunarodni kongres "Mleko in mlečni izdelki"
    Held: from 09/20/95 to 09/22/95
    Summary: It is known that more than 100 chemical compounds have been isolated from yogurt and related milk products but only a few (acetaldehyde,ethanol,aceton,diacetil and butanon-2) have a high impact on the desired product flavour.The concentration of these typical flavour compounds changed during storage depending on duration and temperature in depot.In this article six commercial brands of plain yogurt were stored within a 10 days on two different temperatures and every two days changes in acetaldehyde,diacetyl and ethanol was established.At the same time sensory evaluation was carried out too.Acetaldehyde and ethanol concentration was determined by aldehyde dehydrogenase and alcohol dehydrogenase method.Diacetyl was measured by a modification of the Hill s colorimetric method.Sensory analysis was conducted by a five member panel,using a scoring system with weighted factors in the 20-point scale.Expert panel ratings were regressed against the concentrations of aroma compounds for both temperature levels and linear relationship among them were determined.The most pronounced relationship expressed as correlation coefficients (r) between expert panel ratings and concentrations of individual compounds was observed with ethanol (r=-o,996) in yogurt sample stored at +4 C.Coefficients of correlation were generally high (from 0,824 to -0,996) and consequently very accurately predicting equations were obtained by regression analysis.
    Keywords: aroma compounds,acetaldehyde,diacetyl,ethanol,sensory evaluation,correlation
    

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66. Type of paper: Ph.D.
    

    Title:
    

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67. Type of paper: Mentorship
    

    Title: Method improvement of sensory evaluation of biscuit quality according to European Organization for Quality Control
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: FILAJDIĆ MIRKO
    Date of defense: 07/02/93
    Number of pages: 99
    Author: Primorac Ljiljana
    Degree level: M.A.
    

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68. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 09/29/95
    Number of pages: 50
    Author: Tomašević dipl.ing. Inga
    Degree level: D.A.
    

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69. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 05/05/95
    Number of pages: 41
    Author: Tomac ing. Vesna
    Degree level: D.A.
    

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70. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 05/05/95
    Number of pages: 60
    Author: Šeparović ing. Željka
    Degree level: D.A.
    

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71. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: GRUNER MATILDA
    Date of defense: 12/09/93
    Number of pages: 80
    Author: Mišanović mr.sci. Silva
    Degree level: M.A.
    

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72. Type of paper: Mentorship
    

    Title:
    

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73. Type of paper: Mentorship
    

    Title:
    

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74. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 04/25/91
    Number of pages: 50
    Author: Hruškar dipl.ing Mirjana
    Degree level: D.A.
    

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75. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 05/21/91
    Number of pages: 56
    Author: Šipka Vesna
    Degree level: D.A.
    

    ---

76. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 05/21/91
    Number of pages: 34
    Author: Žmire Ante
    Degree level: D.A.
    

    ---

77. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 06/20/91
    Number of pages: 39
    Author: Lučić Mladen
    Degree level: D.A.
    

    ---

78. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 06/27/91
    Number of pages: 46
    Author: Lisjak Ljiljana
    Degree level: D.A.
    

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79. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 06/27/91
    Number of pages: 78
    Author: Veselinović Vesna
    Degree level: D.A.
    

    ---

80. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 09/24/92
    Number of pages: 52
    Author: Vugrinčić Lidija
    Degree level: D.A.
    

    ---

81. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 07/07/92
    Number of pages: 77
    Author: Primorac Ljiljana
    Degree level: D.A.
    

    ---

82. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 07/07/93
    Number of pages: 31
    Author: Mikić Ksenija
    Degree level: D.A.
    

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83. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 10/28/93
    Number of pages: 51
    Author: Šagovac Nataša
    Degree level: D.A.
    

    ---

84. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 11/30/93
    Number of pages: 54
    Author: Kiseljak Nikolina
    Degree level: D.A.
    

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85. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 02/01/94
    Number of pages: 44
    Author: Zuber Nataša
    Degree level: D.A.
    

    ---

86. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 02/01/94
    Number of pages: 69
    Author: Sokolović Sanja
    Degree level: D.A.
    

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87. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 02/24/94
    Number of pages: 49
    Author: Petras Slađana
    Degree level: D.A.
    

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88. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 12/02/93
    Number of pages: 57
    Author: Nišević Goranka
    Degree level: D.A.
    

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89. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 03/31/94
    Number of pages: 66
    Author: Diminić Marina
    Degree level: D.A.
    

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90. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 04/28/94
    Number of pages: 44
    Author: Kolarić Jasmina
    Degree level: D.A.
    

    ---

91. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 05/26/94
    Number of pages: 66
    Author: Janeković Vlatka
    Degree level: D.A.
    

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92. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 12/23/93
    Number of pages: 57
    Author: Kožić Snjažana
    Degree level: D.A.
    

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93. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: VOJNOVIĆ VERA
    Date of defense: 06/27/94
    Number of pages: 39
    Author: Bojčić Maja
    Degree level: D.A.
    

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94. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 09/29/94
    Number of pages: 50
    Author: Jukić Igor
    Degree level: D.A.
    

    ---

95. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 06/02/95
    Number of pages: 56
    Author: Štembal Tamara
    Degree level: D.A.
    

    ---

96. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 06/02/95
    Number of pages: 39
    Author: Vrbanić Lidija
    Degree level: D.A.
    

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97. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 10/04/94
    Number of pages: 43
    Author: Iharoš Tamara
    Degree level: D.A.
    

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98. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 06/07/95
    Number of pages: 63
    Author: Šuk Tajana
    Degree level: D.A.
    

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99. Type of paper: Mentorship
    

    Title:
    Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
    Mentor: RITZ MILANA
    Date of defense: 07/12/95
    Number of pages: 45
    Author: Smoljan Julija
    Degree level: D.A.
    

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100. Type of paper: Mentorship
     

     Title:
     Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
     Mentor: RITZ MILANA
     Date of defense: 12/23/93
     Number of pages: 38
     Author: Verica Dragović
     Degree level: D.A.
     

     ---

101. Type of paper: Mentorship
     

     Title:
     Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
     Mentor: RITZ MILANA
     Date of defense: 09/29/95
     Number of pages: 38
     Author: Ljuboja Vladislava
     Degree level: D.A.
     

     ---

102. Type of paper: Mentorship
     

     Title:
     Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
     Mentor: RITZ MILANA
     Date of defense: 10/05/93
     Number of pages: 35
     Author: Svečnjak Branka
     Degree level: D.A.
     

     ---

103. Type of paper: Mentorship
     

     Title:
     Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
     Mentor: RITZ MILANA
     Date of defense: 02/26/93
     Number of pages: 78
     Author: Kepec Mirjana
     Degree level: M.A.
     

     ---

104. Type of paper: Mentorship
     

     Title:
     Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
     Mentor: RITZ MILANA
     Date of defense: 07/10/93
     Number of pages: 69
     Author: Kos-Rosandić Ljubica
     Degree level: M.A.
     

     ---

105. Type of paper: Mentorship
     

     Title:
     Faculty: Prehrambeno-biotehnološki Sveučilište u Zagrebu
     Mentor: RITZ MILANA
     Date of defense: 11/25/93
     Number of pages: 157
     Author: Beker mr.sci. Dubravka
     Degree level: Ph.D.
     

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