- Type of paper
: Paper in journal
Title:
- Authors:
- Primorac, Ljiljana (111126)
- Filajdić, Mirko
- Martinušić, Vesna
Journal: Prehrambeno-tehnološka i biotehnološka revija
Number: 4
ISSN: 0352-9193
Volume: 32
Year: 1994
Pages: from 191 to 193
Number of references: 4
Language: engleski
Summary: The aim of this paper was to suggest an appropriate way of
following and presenting the sensory quality of biscuits and similar
products. This method would enable simple control of production.
The sensory quality of 10 products of the Biscuit and Bread Factory in
Osijek was analyzed. The scoring system with different scales (different
number of intervals) for each characteristic was applied for the sensory
evaluation of the products.
The results of rating were expressed by 0 to 5 score applying weighting
factors. The average scores and confidence interval were calculated for
each property.
The results are shown graphically, by a polar diagram, in which the
properties are presented by coordinates and the scores by concentric
circles.
The average score and confidence interval for each sensory property were
plotted on appropriate coordinate, so the quality diagrams of the selected
products were obtained.
From these diagrams one gets an immediate insight into the quality of food
products. When presented on a transparent sheet they could be used as a
standard to compare the results of daily production.
Keywords: Biscuits, quality diagram, sensory properties
- Type of paper
: Paper in journal
Title: Contamination of Cereals, Flour and Pastry with Mould
Species Aspergillus flavus and Aflatoxin B1 in the Region of Slavonia and
Baranja
- Authors:
- Halt, Marija (76414)
Journal: Prehrambeno-tehnološka i biotehnološka revija
Number: 1
ISSN: 0352-9193
Volume: 32
Year: 1994
Pages: from 21 to 25
Number of references: 56
Language: hrvatski
Summary: The paper presents research results regarding
contamination level of cereals, flour and pastry (548 samples) with mould
species of Aspegillus flavus, the known aflatoxin producer. This species
was found in 58 out of 465 analyzed samples of flour and pastry. Presence
of aflatoxin B1 with a mass fraction of 2 to 10 ppb was detected in 62 % of
flour samples contaminated by A. flavus. Presence of aflatoxin B1 of 2 ppb
was detected in just two out of 15 pastry samples which were contaminated
by mould species of A. flavus. Mould species of A. flavus was detected in
32 out of 83 analyzed samples of corn and barley. 27 samples, proved to
contain A. flavus, contained also aflatoxin B1 with a mass fraction of 5 to
20 ppb.
Keywords: Cereals, flour, pastry, Aspergillus flavus, aflatoxin B1
- Type of paper
: Paper in journal
Title: Composition of Muscle and Abdominal Fatty Tissue According
to Sex of Broilers
- Authors:
- Kralik, Gordana
- Mandić, Milena L. (73751)
- Karuza, Ljiljana (68574)
- Kušec, Goran
Journal: Znanost i praksa u poljoprivredi i prehrambenoj tehnologiji
Number: 1
ISSN: 0352-1346
Volume: 24
Year: 1994
Pages: from 88 to 93
Number of references: 17
Language: hrvatski
Summary: Chemical composition of the white and red meat (m.
pectoralis thoracicus, thigh and drumsticks, respectively) as well as of
the abdominal fatty tissue of Ross 208 broiler chickens is presented in
this paper. The broilers were slaughtered at the age of 42 days. Results of
the research on the shares of water, fat, protein and ash showed that
chemical composition depends on the kind of meat and the sex of chickens.
Female chickens have a significantly (P<0.05) higher content of water and a
lesser content of proteins in the white meat, while male chickens have more
proteins in the red meat. The GC analysis of the fatty tissue was made and
the following fatty acids were determined: myristic (C 14:0), palmitic (C
16:0), palmitoleic (C 16:1), stearic (C 18:0), oleic (C 18:1), linoleic (C
18:2) and linolenic (C 18:3) acid.
Statistically significant (P<0.05) bigger shares of palmitic and oleic
acids were established in the fatty tissue of the female as compared to the
male chickens.
Keywords: Broilers, abdominal fatty tissue, muscle fatty tissue, fatty acids
- Type of paper
: Paper in journal
Title:
- Authors:
- Grgesina, Dragica
- Karuza, Ljiljana (68574)
- Mandić, Milena (73571)
- Bočkinac, Drago
- Klapec, Tomislav (900702)
Journal: Prehrambeno-tehnološka i biotehnološka revija
Number: 2-3
ISSN: 0352-9193
Volume: 33
Year: 1995
Pages: from 111 to 113
Number of references: 21
Language: engleski
Summary: In this paper, the quantity and composition of
essential oil and flavonoids from camomile grown in Eastern Croatia were
assayed. The mentioned quality parameters were determined in the flower
heads, but also in some parts of the plant - yellow florets, petals and,
stems and leaf. Essential oil content was determined by steam distillation
(Clevenger's apparatus), and the oil was then analyzed by a gas
chromatograph. Flavonoids were determined spectrophotometrically after the
formation of chelates between flavonoid aglycones and Al3+-ions.
Keywords: Matricaria chamomilla, essential oil, flavonoids
- Type of paper
: Summary in proceedings
Title: Medium-chain Triacylglycerols Effect Fatty Acid
Modification in Rat's Kidney
- Authors:
- Glavaš-Obrovac, Ljubica (162671)
- Popović, Milivoj
- Steiner-Biočić, Ivka (78315)
Proceedings title: HB 94 Annual Meeting of Croatian Biochemists with International Partipation
Language: engleski
Place: Opatija
Year: 1994
Pages: from 74 to 74
Meeting: HB94 Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Held: from 10/03/94 to 10/05/94
Summary: The purpose of this paper was to analyze the influence of
short time MCTD therapy of lipid profiles on kidney tissues and
to summarize metabolic effects of this.
Two groups of Fischer rats were fed by diet containing
medium-chain triacylglycerols - MCTD (18.7% MCT, 16.5 kJ/g dry
mater) and isoenergetic control diet - CD (standard rat
chow),respectively, during 14 days. After the diet, total lipids and
individual lipid classes: PC,Sph, PEA, FFA,TG, CE, Col were
measured from isolated kidney tissue. Thin-layer chromatography
revealed no significant changes in the individual lipid classes.
Determination of fatty acids of investigated lipid classes was
done by gas chromatography.
Our results showed that short time application of MCTD
indicated decrease in C/P ratio (14%) and high saturations in all
investigated kidney lipid fractions, specially sphyngomieline
fractions (450%).
Due to the results of our investigation we can conclude that the cell
accepted environment conditions, nutritient components of
diet, and tried to keep its own physiological function.
Keywords: Medium-chain triacylglycerols, fatty acids, rat's kidney
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Grgić, Jerica
- Grgić, Zdravko (2792)
- Halt, Marija (76414)
- Mandić, Milena (73571)
- Mandić, Zlatko (103471)
- Karuza, Ljiljana (68574)
Proceedings title: Seventh European Nutrition Conference - Book of Abstracts
Language: engleski
Place: Vienna, Austria
Year: 1995
Pages: from 76 to 76
Meeting: Seventh European Nutrition Conference
Held: from 05/24/95 to 05/28/95
Summary:
The aim of this paper was to research if there had been any
statistically significant difference in the content of Cu and Zn in human
milk depending on the social status of women (refugee and non-refugee),
age, number of deliveries, days after delivery, weight that nursing women
put on during pregnancy and smoking habits, as well as if the infants had
received sufficient quantities of these elements. The elements were
determined by flame atomic absorption spectroscopy. The samples were
collected in the Clinical Hospital Osijek, and Refugee Centre Nabrde, near
Osijek, Eastern Croatia. Cu in human milk ranged from 0.27 mg/l to 1.35
mg/l, and Zn from 0.62 mg/l to 15.0 mg/l. The mean levels of Cu and Zn for
each group, formed according to the results of the questionnaire were
presented, too. Calculated daily dietary intake of these elements is in
close concordance with the RDA.
Keywords: Copper, zinc, human milk
- Type of paper
: Summary in proceedings
Title: Relation Between Measured and Calculated Activity of Water
of Brie and Camembert Cheeses
- Authors:
- Sudar, Rezica
- Primorac, Ljiljana (111126)
- Jurković, Zorica
- Mandić, Milena (73571)
- Editors
- Lovrić, Tomislav
Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 119 to 119
Meeting: 2.hrvatski kongresprehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
Summary: Water activity and soluble components (ash, NaCl, soluble
nitrogen and non- protein nitrogen) were determined in 20 samples of
surface mould ripened soft Brie and Camembert cheeses by linear regression
and multiple linear regression from the measured water activity and the
content of soluble components (g/100 g water). The equations were set up on
the basis of which the water activity can be calculated. There was no
significant difference between the measured water activity and the
calculated one. The highest negative correlation was found between the
measured activity and non-protein nitrogen (r=-0.54) by linear regression.
The highest coefficient of multiple determination (R2=0.55) was established
between the measured water activity and all soluble components.
Keywords: Activity of water, cheese, Brie, Camembert
- Type of paper
: Summary in proceedings
Title: Chemical Composition of Some Parts of Chamomile
(Matricaria recutita L.)
- Authors:
- Grgesina, Dragica
- Karuza, Ljiljana (68574)
- Mandić, Milena (73571)
- Bočkinac, Drago
- Karuza, Ljiljana (68574)
- Editors
- Lovrić, Tomislav
Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 118 to 118
Meeting: 2.hrvatski kongresprehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
Summary:
In this paper, the quantity and composition of essential oil and
flavonoids from camomile grown in Eastern Croatia were assayed. The
mentioned quality parameters were determined in the flower heads, but also
in some parts of the plant - yellow florets, petals and, stems and leaf.
Essential oil content was determined by steam distillation (Clevenger's
apparatus), and the oil was then analyzed by a gas chromatograph.
Flavonoids were determined spectrophotometrically after the formation of
chelates between flavonoid aglycones and Al3+-ions.
??
Keywords: Matricaria recutita L., essential oil, flavonoids
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Ugarčić-Hardi, Žaneta
- Hackenberger, Dubravka
- Halt, Marija
- Perić, Ljiljana
Proceedings title: ICC Jubilee Conference - The Role of Cereals in Future Nutrition, Book of abstra
Language: engleski
Place: Vienna, Austria
Year: 1995
Meeting: ICC Jubilee Conference
Held: from 05/22/95 to 05/24/95
Summary:
The main components of dietary fibre are cellulose,
hemicellulose, lignin and pectin, each one having different
physiological effects on man. Due to its absorption and water
binding ability, it does not only have a considerable effect on
digestion, but also enhances the keeping properties of bread.
Pectin is primarily used as a gelling agent in foods. The aim of this
presentation was to determine the influence of using pectin in crackers
production. Testing material included T-500 and T-850 wheat flour produced
by grinding wheat in a flour mill. The
amount of pectin added to wheat flour was 5, 10, 15 and 20 %. The content
of moisture, ash, protein, starch, fat and cellulose were determined. The
rheological dough characteristics were determined using Brabender
farinograph, extensograph and amilograph.
Crackers were organoleptically evaluated for the following
properties: crumb, elasticity, pore evenness, crust colour and
thickness. The obtained results show that the addition of 10 %
pectin to wheat flour can be used in the production of crackers
giving a satisfactory end quality of the product.
Keywords: Pectin, wheat bakery products
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Adam-Perl, Marija
- Mandić, Milena L. (73751)
Proceedings title: 7th European Nutrition Conference - Book of Abstracts
Language: engleski
Place: Vienna, Austria
Year: 1995
Pages: from 81 to 81
Meeting: Seventh European Nutrition Conference
Held: from 05/24/95 to 05/28/95
Summary:
This study has been done in Osijek Clinical Hospital, Croatia. The
purpose of this paper is at first place to point to the problems which one
could meet on nutritional department in the case of war, and how to solve
them. Another aim is to present the oscillation of the number of meals, and
food consumption, as well as the problems of their acquisition. It has been
described for the period from May 1, 1991 till April 30, 1992.
During the war the number of hospitalized people was very reduced, so in
the period of the strongest enemy activity only 19% of peacetime meals were
prepared. The lowest decreasing can be expected on psychiatric, neurologic
and surgery departments and the greatest on children, urology, gynaecology
and internal departments. Food consumption shows irregularity, what is in
large degree the consequence of great oscillation of the number of meals
for staff.
Keywords: Hospital diet, war
- Type of paper
: Mentorship
Title:
Faculty: Prehrambeno-bitehnološki fakultet Sveučilište u Zagrebu
Mentor: MANDIĆ MILENA
Date of defense: 07/11/91
Number of pages: 104
Author: Trstenjak Petrović znanstveni asistent Željka
Degree level: M.A.
- Type of paper
: Other
Title: Modification of Lung Fatty Acids by Parenteral Nutrition