- Type of paper
: Paper in book
Title: AGRICULTURAL PRODUCTS PROCESSING
- Authors:
- Ugarčić, Žaneta (126592)
- Hardi, Jovica
- Editors
- VAJIĆ, IVO
Publisher: NAKLADNI ZAVOD GLOBUS
ISBN: 382.432
Year: 1992
Pages: from 280 to 283
Language: hrvatski
Summary: Here are described models ( cereals processing) which
includenine basic models with more variants selections. Thise arespecial
types of bread and rolls, pizza dough, differentpastas (fresh, dried,
stuffed with eggs and without eggs, withadditions), cakes made of raised
dough, leafy dough, crispdough and rolls made of crisp dough, stable sweet
cakes andcopper coins, cakes made of stretched dough, wafer products
andsnacks. The necessary technological-technical indicators for theselected
capacity, including the description of products with thespecification of
necessary equipments and the spaces, the powerloads, the normatives and the
bilances as well as statedinvestment depositings are defined in all models.
Keywords: Cereals processing, bread production, pasta production, cakes production
- Type of paper
: Paper in book
Title: Production investing programmes
- Authors:
- Ugarčić-Hardi, Žaneta
- Editors
- VAJIĆ, IVO
Publisher: Centar za poduzetništvo d.o.o., Mladost
Year: 1994
Pages: from 267 to 269
Language: hrvatski
Summary: Described models (cereals processing) include production of
special types of bread and rolls, different pastas and wafer
products. The necessary technological-technical indicators for
the selected capacity, including the description ofproducts with
the specifications of necessary equipments and the spaces, the
power loads, the normatives and the bilances as well as started
investment depositings are defined in all models.
Keywords: ereal processing, bread and rolls production, pasta production, vafer production
- Type of paper
: Paper in journal
Title: STUDY OF THE POSSIBILITY OF USSING DEFATTED SOYBEAN FLOUR
IN BREADMAKING
- Authors:
- Ugarčić, Žaneta (126592)
- Davidović, Snežana
- Ferić, V
- Krišto, Jasminka
Journal: HRANA I ISHRANA
Number: 4
ISSN: 0018-6872
Volume: 32
Year: 1991
Pages: from 201 to 203
Number of references: 6
Language: hrvatski
Summary: The high nutritional quality of the proteins contained in
soybeanflour has popularized its use in the manufacture of
flour-basedfoods.In addition to high protein concentration (40-50%),
itsbiological value is also very important. Soybean flour is rich
inessential aminoacids (lysine,tryptophan, methionine, cysteine),which are
lacking in wheat flour. The possibilites of usingdefatted soybean flour in
wheat flour in bread-making aredecribed, as well as the influence of the
addition of 5, 10 i 15%of soybean flour on the technological indicators of
the qualityof wheat flour types T-500 and T-850. The results show that,
withthe addition of up to 10% of soybean flour to wheat flour, it isposible
to produce a bread with higher nutritional andorganoleptic qualities.
Keywords: Wheat flour, soybean flour, breadmaking.
- Type of paper
: Paper in journal
Title: THE EFFECTS OF ADDING THE WHEAT GERM ON RHEOLOGICAL AND
BAKING QALITIES OF WHEAT FLOUR
- Authors:
- Ugarčić, Žaneta (126592)
- Davidović, Snežana
- Ferić, Velimir
- Brođanac, Marko
Journal: ZNANOST U PROIZVODNJI
Number: 18
ISSN: 0018-6872
Volume: 4
Year: 1991
Pages: from 90 to 99
Number of references: 8
Language: hrvatski
Summary: This paper deals with possibilities of using the raw germ
inbread production, as well as with the effects of germ ontechnological
indicators of wheat flour quality.testing materialincluded T-500 and T-850
flour, produced by grinding wheat inflour mill at PIK Đakovo.The amount of
wheat flour was 5, 10 and15%, respectively.The contents of moisture, ash,
protein, starch,fat and cellulose were determined. The rheological
measurementswere carried out using farinograph and extensograph, where as
thebaking tests were conducted at PIK Đakovo.Yield of bread volume,bread
yield and organoleptic characteristics weredetermined.Obtained results
indicated that adding of wheat germhad a negative effect on rheological
quality of flour, it alsoled to decrease in bread yield and yield of bread
volume at onesade, and to improvement of organoleptic characteristics at
theother. From the achieved results it can be concluded that addingof the
wheat germ (5%) may lead to the production of satisfactoryquality but
certainly of better nutritive and organolepiiccharacteristics.
Keywords: Wheat flour, wheat germ, rheological properities, baking quality.
- Type of paper
: Paper in journal
Title: TEHNOLOGICAL QUALITY OF FLOUR MIXTURES OF WINTER WHEAT
VARIETIES
- Authors:
- Ugarčić, Žaneta (126592)
- Hackenberger, Dubravka
Journal: GETREIDE, MEHL UND BROT
Number: 10
ISSN: 0367-4177
Volume: 46
Year: 1992
Pages: from 298 to 300
Number of references: 4
Language: njemački
Summary: The most simple and economically improvement of bread
quality canbe made with using the mixture of flour of wheat varieties
whichhave different qualities. In this parer, the chages of thereological
and baking characteristics of high-quality flour wereexamined when
low-quality flour was added. The examinationincluded the flour of eight
winter wheat varieties ofsatisfactory technological quality and mixtures of
those flourswith 30% of low-quality wheat flour. The reological
testswerecarried out using the farinograph and the extenzograph,where as
the baking characteristics were determined from bakingtests. The yield of
bread volume, the height of bread, breadyield and the organoleptics were
determined. The least amount ofchanges in farinographic and extensographic
values were found inthe flour produced from Ana and Pitoma, and Ana and
Marijavarieties, respecitively. The results of the baking test showedthet
the least disturbance of the quality was detected in flourproduced from
Žitarka, Đerdanka, Pitoma and Ana varieties. Fromthe above-mentioned
results, it can be concluded that the mixtureof flour produced from
low-quality wheat varietis affects cerainwinter wheat varieties in a
different way.
Keywords: Flour mixtures, winter wheat varieties, technological quality of flour.
- Type of paper
: Paper in journal
Title: THE INFLUENCE OF WORK EFFICIENCY OF SEPARATE MILL CLEANSER
MACHINES ON EFFICIENCY OF CLEANING WHEAT
- Authors:
- Ugarčić, Žaneta (126592)
- Kordovan, Darko
- Škrabal, Svjetlana
Journal: ZNANOST I PRAKSA U POLJOPRIVREDI I PREHRAMBENOJ TEHNOLOGIJI
Number: 3
ISSN: 0352-1346
Volume: 22
Year: 1992
Pages: from 437 to 456
Number of references: 6
Language: hrvatski
Summary: This paper deals with the analysis of the results of
workefficiency of each separate machine wich is included in thecleaning
process in the mill "Požežanka" in Požega. The testingswere managed in five
tines (5 tests). For every test,samples were taken every two hours in the
process of cleaning 200000 kg of wheat at the egress of every machine and
elevator. Thesamples were defined in the laboratory and the contens
ofingredient, moisture and ash were defined. The obtained resultsindicated
that all machines do not shou the same degree ofutilization. Anew diagram
is proposed for the purpose of betterwheat cleaning and for the shortening
of the cleaning process.
Keywords: Wheat cleaning, mill cleanser
- Type of paper
: Paper in journal
Title: STRATEGY OF RENEWAL AND DEVELOPMENT OF FOOD INDUSTRY BASED
ON PROCESING OF VEGETABLE ORIGIN RAW MATERIAL
- Authors:
- Ugarčić, Žaneta (126592)
- Pozderović, Andrija
- Piližota, Vlasta
Journal: ZNANOST I PRAKSA U POLJOPRIVREDI I PREHRAMBENOJ TEHNOLOGIJI
Number: 3
ISSN: 0352-1346
Volume: 22
Year: 1992
Pages: from 518 to 538
Number of references: 10
Language: hrvatski
Summary: Dominat place of agricultural production in the economic
systemof Eastern Croatia, i. e. Slavonia and Baranja, insures themost
significant raw material basis in the Republic of Croatiafor the
development of food industry, first of all in thisregion. Although
significant capacities in the food industryexisted in this region before
the war, it was not satisfactory asregards the raw material basis and the
production possibilitiesof now less represented agricultural products, and
consequently,the appropriate processing food industries. In this work
theautors proceed from the analysis of raw material basis for thefood
industry, food industry capacities, product assortment offood industry
before the war and analysis of the present state.Based on these analyses
and modern solutions and knoledge in thefield of food technology, the
authors have suggested a renewaland development strategy of the part of
food industry that iscovered by this study. The basic coclusions are that
the renewalof food industry has to be in the development function, which
hasto be directed to the increase of food product finalizationlevel,
increase of assortments, increase of economy, increase ofproduct quality
according to European standards and introductionof new technologies.
Keywords: Food industry, renewal and development, vegetable origin raw material
- Type of paper
: Paper in journal
Title: A CONTRIBUTION TO A STUDY OF TECHNOLOGICAL QUALITY IN
SEVERAL WHEAT VARIETIES AND THEIR MIXTURES
- Authors:
- Hackenberger, Dubravka
- Ugarčić, Žaneta (126592)
Journal: ZNANOST I PRAKSA U POLJOPRIVREDI I PREHRAMBENOJ TEHNOLOGIJI
Number: 1
ISSN: 0352-1346
Volume: 23
Year: 1993
Pages: from 105 to 133
Number of references: 7
Language: hrvatski
Summary: This paper examied technological, chemical and
rheologicalproperties of the Zrinka, Zagrepčanka, Duga and
Adrijanavarieties, as well as their optimum ratio in mixtures for
theimprovement in the quality of each one. The highest percentage ofmilling
in separated experiments was found with the Duga variety.However, it
brought about a lower increase in milling in othervarieties in comparison
to the Zrinka wariety. The largestincrease in the sedimentation value being
the gluten qualityindicator was observed in the poorest variety Adrijana
led to theimprovement in the quality and, consequently group in
mixtureswith the Zagrepčanka and Adrijana varieties. The
extensographicexperiments have provided the best results in testing the
mixtureof the Zagrepčanka and Zrinka varieties, which have attained thebest
results even when tested without any addition. The Zrinkaand Duga varieties
may be used as an additive in improving thequality parametres of the
Zagrepčanka variety (50:50) and of theAdrijana variety with the ratio
70:30.
Keywords: Technological quality of wheat, winter wheat varieties, wheat mixtures
- Type of paper
: Paper in journal
Title: APPLICATION OF ENZYME AT PRODUCTION OF CHAMOMILE ESSENTIAL
OIL
- Authors:
- Stanić, Rada
- Vernački, Zdenka
- Bočkinac, Dragan (81050)
- Ribarić, Željko
Journal: ZNANOST U PROIZVODNJI
Number: 18
ISSN: 0351-2134
Volume: 18
Year: 1992
Pages: from 106 to 111
Number of references: 14
Language: hrvatski
Summary: The experiments used enzymes for production of
chamomileessential oil aiming at better and faster extraction and
recoveryof this oil in comarison with the control sample (vithoutenzyme).
Enzymatic pretreatment of chamomile to attain easier oilextractoin, was
oserved regarding the effects of temperature,enzime quantity, pH and
lasting of enzymatic process.Distillatoin of oil by means of water vapour
under the laboratoryconditions followed after the enzymatic treatment of
chamomile.On the basis of conducted research and obtained results
thehighest oil recovery was attained with application of enzymes
attemperature of 45-50 C, pH=5, duration of enzymatic process of 2hand
enzyme quantity of 1%. It was also established that theprocess should be
stopped after 8 hours, uf the conditions wereset as above mentioned, what
led to optimum of 95% of possiblequantity with regard to maximally obtained
oil quantity, i. e. by8,3% more essential oil than with the control sample.
Keywords: Chamomile essential oil, enzymes, distillation
- Type of paper
: Paper in journal
Title: INVESTIGATING THE POSIBILITIES OF AROMATIZATION OF THE
EXTRUDED PRODUCTS WITH MAIZE GRITS AS A BASE BY USING THE AROMES OF THE
EMMENTALER CHEESE
- Authors:
- Hardi, Jovica
- Ugarčić, Žaneta (126592)
Journal: Podravka Koprivnica
Pages: from 0 to 0
Language: hrvatski
Summary: This paper investigated the possibilities of flips
aromatizationby using the aroma of the emmentaler cheese in a
directprocedure, as well as in an additional aromatization
procedureperformed by wrapping up the extruded product in a
rotatingcylinder (the external aromatization). The natural
concentratedaroma of the emmentaler cheese, produced on a
proteinconcentrated by applying several microorganism srtains chosen wasfor
the aromatization. The optimum level of aroma of 1 to 3%necessary for the
direct aromatization was determed byorganoleptic tests and the headspace
method of the gaschromatography. The level of aroma for the external
aromatizationwas found to range from 1 to 2%. The results obtained showed
andconfirmed that it is possibile to do the high-quality flipsaromatization
with a natiral concentrated aroma of the emmentalercheese by applying both
the direct and the external aromatizationprocedures. The external
aromatizarion is the procedure preferedto the direct aromatization.
Keywords: Extruded products, aromatization, aroma of the emmentaler chees, ags chromatograph
- Type of paper
: Paper in journal
Title: The test production of Durum wheat in PPK Kutjevo and they
application in pasta production
- Authors:
- Ugarčić, Žaneta (126592)
- Šnajder, Antun
Journal: Hrvatski pekar
Number: 14
ISSN: 1330-1977
Volume: 3
Year: 1995
Language: hrvatski
Summary: This paper diels with the technological qualiti factors of
durum wheat, of Brevidur type harvested in 1992. and 1993. Produced pasta
was evaluated and the parallel values for the flours of common wheat and
their blands in ratio 70:30 were also given. On the basis of the given
results it could be concluded, that durum wheat variety produced, in
Croatia present a good raw material for the production of high quality
pasta and they posses unquestion able adventages in relation to the common
wheat.
Keywords: Durum wheat, pasta production, technological parameters of wheat quality
- Type of paper
: Paper in journal
Title: With "Diva" to the better pasta
- Authors:
- Ugarčić, Žaneta (126592)
Journal: Hrvatski pekar
Number: 12
ISSN: 1330-1977
Volume: 3
Year: 1995
Pages: from 5 to 7
Language: hrvatski
Summary: The quality of new wheat wariety "Diva" flour was
investigated, as well as the applying possibillities in pasta production.
The results obtained have shown that the pasta was made from wheat types
"Diva" flour, was similar to the pasta produced from durum wheat, regarding
the quality characteristic . New wheat variety "Diva" can be recomended as
a wheat assigned to the pasta production.
Keywords: Flour quality, new wheat variety, durum wheat, pasta production
- Type of paper
: Paper in journal
Title: Production of filled pasta
- Authors:
- Ugarčić-Hardi, Žaneta
Journal: Hrvatski pekar
Number: 12
ISSN: 1330-1977
Volume: 3
Year: 1995
Pages: from 7 to 9
Language: hrvatski
Summary: This paper described production of filled pasta different
shape. The filling was made from meat, meat product, cheese and vegetable.
The filled pasta production included process of pasterization. The pasta
was paced by applying of modified air.
Keywords: Filled pasta, pasterization process, modified air
- Type of paper
: Paper in journal
Title: Production and quality of some special types of bread and
rolls
- Authors:
- Ugarčić-Hardi, Žaneta
Journal: Hrvatski pekar
Number: 14
ISSN: 1330-1977
Volume: 3
Year: 1995
Language: hrvatski
Summary: The bread and rolls consumers in Croatia preferd the white
bread, produced from Type-500 flour, whereas the bread types of higher
nutritional value were less consumed. In the aim of consumer introduction
wirh some new types of bread, the formulation and preparation process for
germ bread, bran bread, soybean bread and rye bread were investigated.
Keywords: Gearm bread, soybean, bran bread, rye bread
- Type of paper
: Paper in journal
Title: Quality of flour from donation
- Authors:
- Ugarčić-Hardi, Žaneta
Journal: Hrvatski pekar
Number: 12
ISSN: 1330-1977
Volume: 3
Year: 1995
Pages: from 16 to 18
Language: hrvatski
Summary: In this paper were investigated the technological, chemical
and rheological properties of of donated flour (Italy, SAD) types T-500 i
T-850. Also, the fermentation activity of dry yeast was investigated.
Domestie produced flours and yeasts have been used as control samples. The
results show that, the quality properties of donated flours were inferior
(quality group B2 and C1) and for the bread making from this flours must be
applied the additives or improvers.
Keywords: Flour quality , yeast fermentation activity
- Type of paper
: Paper in journal
Title: Composition of Muscle and Abdominal Fatty Tissue According
to Sex of Broilers
- Authors:
- Kralik, Gordana
- Lovrić, Tomislav
- Karuza, ljiljana
- 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, muscle tissue, fatty tissue, sex, fatty acids
- Type of paper
: Paper in journal
Title:
- Authors:
- Grgesina, Dragica
- Lovrić, Tomislav
- Karuza, ljiljana
- Karuza, Ljiljana
- Bočkinac, Dragan (81050)
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, flavonoids, essential oil
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Lovrić, Tomislav
- Primorac, Ljiljana
- Uzelac, Branko
- Sudar, Rezica (73593)
- Editors
- DE BARBER, C. BENEDITO
- COLLAR, C.
- MARTINEZ-ANAYA, M.A.
- MORELL, J
Proceedings title: PROGRES IN FOOD FERMENTATION
Language: engleski
Place: VALENCIA, SPAIN
Year: 1993
ISBN/ISSN: 84-604-7038-5
Pages: from 576 to 581
Meeting: EURO FOOD CHEM VII
Held: from 09/20/93 to 09/22/93
Summary: The objective of this paper was to find out the shelf-life
ofpancakes at room temperature and stored in refrigerator both withand
without preservatives, with the aim to extend distributionand sale. Two
preservatives were tested: sorbic acid andcalcium-propionate. The control
samples were the pancakes free ofpreservatives. The shelf-life of pancakes
was determined bysensory evalution and microbiological analysis. The
sensorievalutions were done by scoring method, according to the ISO/TC34/SC
12, 19OE 1985. Appearance, smell, favour and consistencywere evaluated.
Microbiological analysis was done with regard tothe number of
micro-prganisms in 1g sample, in addition to theanalysis of pathogenic
bacteria. The research was carried out intwo series of samples, and the
samples were analyzed daily. Thepancakes free of preservatives, kept at
room temperature wereacceptable for 24 hours both sensory and
microbiologically; afterthis time the presence of mould, yeasts and
increased number oftotal bacteria were noted. The samples wirh
preservatives weresensory consumable for 48 hours. Both the pancakes
containingpreservatives and those without it, kept in refrigerator,
wereconsumable for 5 days according to the sensory evaluation; afterthis
period the white bubbles appeared. At this temperature thepancakes with
preservatives as well as those without them weremicrobiologically
acceptable even on the seventh day. In spite ofthe preservatives the
shelf-life of pancakes is not extended; thetemperature of storage appears
to be a more important factor.
Keywords: Pancakes, sensoryc changes, microbiological changes, storages
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Hardi, Jovica
- Ugarčić-Hardi, Žaneta
- Editors
- Sontag, G.
Proceedings title: Proceedings of Euro food chem VIII
Language: engleski
Place: Beč, ustrija
Year: 1995
ISBN/ISSN: 3-900554-17X
Pages: from 361 to 364
Meeting: Current status and future trends
Held: from 09/18/95 to 09/20/95
Summary: This paper investigated the possibilities of extruded
products
aromatization by using the aroma of the Emmental cheese in a
direct procedure, as well as in an additional aromatization
procedure performed by wrapping up the extruded product in a
rotating drum mixer (the external aromatization). The applied
natural concentrated aroma of the Emmental cheese was produced on
a protein concentrat by applying several chosen microorganisms
strains. The aroma addition level, wich was necessary for gatting
a snack with a satisfying sensory quality, was 3 % and was
achieved by the direct aromatization procedure. The amount of
aroma addition for the external aromatizationranged from 1 to 2
%. The obtained results confirmed, that it is possible to make
the high-quality extruded product aromatization with a natural
concentrated aroma of the Emmental cheese by applying both the
direct and the external aromatization procedures. The extrnal
aromatization is the procedure prefered to direct aromatization.
Keywords: Extruded products, aromatization, Emmental cheese aroma, gas chromatography, head space
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Ugarčić-Hardi, Žaneta
- Hackenberger, Dubravka
- Halt, Marija
- Perić, Ljiljana
- Editors
- Boenke, A.
Proceedings title: The role of cereals in future nutrition
Language: engleski
Place: Beč, ustrija
Year: 1995
Pages: from 59 to 59
Meeting: ICC JUBILEE CONFERENCE 1995
Held: from 05/21/95 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
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 griding 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 carried
out using Brabender farinograph, extensograph and amilograph.
Crackers were organolepticaly evaluted 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 crackers productions
with satisfactory quality.
Keywords: Pectin, quality of baked wheat products
- Type of paper
: Summary in proceedings
Title: The influence of the composition of wheat flour lipids on
the rheological properties of dough
- Authors:
- Hackenberger, Dubravka
- Ugarčić-Hardi, Žaneta
- Dreisner, Georg
- Perić, Ljiljana
- Editors
- Lovrić, Tomislav
Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa,biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 50 to 50
Meeting: 2.Hrvatski kongrs prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
Summary: Wheat flour lipids have a significant impact on the
technological quality of flour despite being present in small quantities.
The reasearch has shown that polar lipids have positive effects on the
rheological properties of dough. The research was carried out on the winter
wheat which had various technological characteristics. Rheological
properties were examined by a farinograph and exrensograph. Lipids were
extraced by a mixture of chloroform and ethanol at room temperature and by
2-propanol at the temperature of 75 C. Separation of polar and nonpolar
lipids was done by a thinlayer chromatography. The resalts of the research
showedthat the absorbance ratio of polar and nonpolar lipids is essential
for the evaluation of the technological quality of flour.
Keywords: Wheat flour, rheological properties, lipids
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Ugarčić-Hardi, Žaneta
- Hackenberger, Dubravka
- Editors
- Van der Kamp, Jan Willem
Proceedings title: Quality cereals in a changing world
Language: engleski
Place: Hag, Norveška
Year: 1994
Pages: from P1.5
Meeting: 14th ICC Congress
Held: from 09/05/94 to 06/09/94
Summary: Being a raw-material for the production of pasta, Durum
wheat has not been grown in Croatia so far, although there are favourable
conditions. Domestic pasta is produced mainly of flour of Triticum vulgare,
which has negative effects on the quality of pasta produced. Experimental
production of Durum wheat was introduced in Croatia in 1992 for the first
time. This paper examined quality parameters of Durum wheat harvesed in
1992 and 1993 respectively. The hectolitre weight, the absolute weight, the
vitreosness, the falling number, the protein content, the ash content as
well as the performance at cooking have been determined. The results
obtained have shown that the Durum wheat variety tested can be grown in
Croatia as a high raw-material in pasta production.
Keywords: Durum wheat, pasta production, quality parametres
- Type of paper
: Summary in proceedings
Title:
- Authors:
- Lovrić, Tomislav
- Grgić, Jerica
- Mandić, Zlatko
- Hasenay, Damir
- Grgić, Zlatko
- Karuza, Ljiljana
Proceedings title: 7th European Nutrition Conference: Book of Abstracts
Language: engleski
Place: Vienna, Austrija
Year: 1995
Pages: from 76 to 76
Meeting: 7th 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, breast milk
- Type of paper
: Summary in proceedings
Title: Chemical Composition of Some Parts of Chamomile
(Matricaria recutita L.)
- Authors:
- Grgesina, Dragica
- Karuza, Ljiljana
- Lovrić, Tomislav
- Bočkinac, Dragan (81050)
- Klapec, Tomislav (900702)
- 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 kongrs prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 05/15/94 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., flavonoids, essential oil
- Type of paper
: Summary in proceedings
Title: Relation Between Measured and Calculated Activity of Water
of Brie and Camembert Cheeses
- Authors:
- Sudar, Rezica (73593)
- Primorac, Ljiljana
- Jurković, Zorica
- Mandić, Zlatko
- 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 kongrs prehrambenih 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:
- Authors:
- Adam-Perl, Marija
- Mandić, Zlatko
Proceedings title: 7th European Nutrition Conference
Language: engleski
Place: Vienna, Austrija
Year: 1995
Pages: from 81 to 81
Meeting: 7th 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, nutrition, war
- Type of paper
: Other
Title:
- Authors:
- Ugarčić-Hardi, Žaneta
- Perić, Ljiljana
Type of work: Rad na popularizaciji struke
Language: hrvatski
Summary: The program included cereal processing models and described
production of bread and rolls making, pasta production, filled pasta
production wafer production. The necessary equipment and the spaces, the
normatives and the bilanees as wellas stated investment depositings are
defined in all models.
