SVIBOR - Papers quoted in CC - project code: 4-07-116
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Papers quoted in Current Contents on project 4-07-116
Quoted papers: 19
Other papers: 18
Total: 37
Title: Spectrofluorometric method for determination of the total
mercury content in natural waters
- Authors:
- Balint, Lazar (1835)
- Vedrina-Dragojević, Irena (51686)
- Horvatić, Marija (16182)
- Murati, Ivo
Journal: Z Lebensm Unters Forsch
ISSN: 0044-3026
Volume: 198
Year: 1994
Pages: from 29 to 32
Number of references: 11
Language: engleski
Summary: A simple and highly selective spectrofluorometric method
for thedetermination of the total mercury in natural waters is
decribed.Fluorescence quenching of rhodamine B with Hg(II) in the
presenceof iodide, after a concentration step, has been made the basis
ofthis sensitive method. Organic and inorganic Hg compounds inwater samples
were decomposed with sulphuric acid and potassiumpermanganate. Hg(II) was
reduced by tin(II)chloride and Hg vapourdriven by an air stream into an
apsorption solution. The methodgives reliable results down to a
concentration of 0.5 ug Hg perlitre of water.
Keywords: Spectrofluorometric method, total mercury, rhodamine B, natural waters, fluorescence quenching.
Title: Molar ratio of phytic acid and zinc during industrial
cereal flake production
- Authors:
- Gruner, Matilda (14742)
- Horvatić, Marija (16182)
- Gačić, Milica
- Banović, M
Journal: J. Sci. Food Agric.
Volume: 58
Year: 1995
Number of references: 22
Language: engleski
Summary: The phytic acid content and distribution of phosphorus
during cereal flaking were determined as well as the level of some minerals
and the molar ratios of phytic acid/zinc were calculated. Statistical
analyses showed that there were no differences in the amount of total
phosphorus, between oat and wheat and between rye and barley. The
phytic/nonphytic phosphorus ratio was about 3 in wheat and oat, about 2 in
barley and about 13 in rye. The technological processing did not affect
(p<0.05) phytic acid content. The molar ratio of phytic acid/zinc for the
flakes was only slightly below the whole grain, indicating that the
technological process, primarily a hydrothermal treatment and flaking, did
not improve zinc availability.
Keywords: cereal flakes, phytic acid, minerals
Title: Relationship among the phytic acid and protein content
during maize grain maturation
- Authors:
- Horvatić, Marija (16182)
- Balint, Lazar (1835)
Journal: J. Agronomy and Crop Science
ISSN: 0931-2250
Volume: 174
Year: 1995
Number of references: 11
Language: engleski
Summary: The accumulation of phytic acid with relation to the
deposition of the protein component in grain during maturation of three
maize varieties grown under the same topographical and agrotechnical
conditions over 2 crop years was investigated. Phytic acid was determined
by the spectrophotometric method of Mohamed et al (1986). Phytic acid
content increased significantly (P=0.05) up until the late stage of dough
grain maturity. Afterwards, until full grain maturity, no significant
changes of phytic acid content have been obtained. At the same time,
changes of phytic acid content expressed on dry matter basis correlate
highly significantly (P=0.01) and negatively with total nitrogen in both
vegetation years (r= -0.848 and r= -0.845) and alpha-aminonitrogen content
(r= -0.799 and r= -0.792) but highly significantly (P=0.001) and
possitively with prolamine content (r=0.823 and 0.654). Grain maturation
under conditions of increased moisture and lower temperature resulted in
lower phytic acid level.
Keywords: maturation of maize, phytic acid
Title: Wheat flour starch granule-size distribution and
rheological properties of dough. Part 1. Granulometric analysis of starch
- Authors:
- Šebečić, Blaženka (80894)
- Šebečić, Berislav (101226)
Journal: Die Nahrung
Number: 2
ISSN: 0027-769
Volume: 39
Year: 1995
Pages: from 106 to 116
Number of references: 36
Language: engleski
Summary: The quantitative microscopic method for measuring wheat
flour starch granule size, i.e. determination of granule-size distribution,
directly in wheat flour microscopic thin-selection by means of polarisation
microscope was described. Wheat flour starch granule-size distribution was
described bz application of some granulometric and statistic parameters
commonly used in interpretation of granulometric analyses results in
sedimentology as well as by parameters of distribution of grouped data
(sorting, skewness, kurtosis, mean, mode etc.). A normal, mostly bimodal
distribution with platykurtic or leptokurtic positively skewed curves were
found. Data show that the investigated qualitatively different wheat flour
samples differed as related to applied granulometric and statistic
parameters of distribution as well.
Keywords: wheat flour starch, granulometry, method
Title: Wheat flour starch granule-size distribution and
rheological properties of dough. Part 2. Extensographic measurements
- Authors:
- Šebečić, Blaženka (80894)
- Šebečić, Berislav (101226)
Journal: Die Nahrung
Number: 2
ISSN: 0027-769
Volume: 39
Year: 1995
Pages: from 117 to 123
Number of references: 13
Language: engleski
Summary: To examine the interdependence of granulometric composition
of wheat flour starch and rheological properties of dough, the content of
starch fractions, i.e. the granulometrical and statistical parameters of
granule-size distribution were correlated with extensograms evaluated after
AACC and ICC criteria as well as after recently proposed criteria by BALINT
et al. (Nahrung 35 (1991) 721). Data show that smaller granules
significantly increase the extensibility of dough and decrease resistance
to extension as well as the ratio between resistance and extensibility.
Significant correlation between parameters of extensograms and different
statistical, i.e. granulometrical parameters of granule-size distribution
suggests the possibility that granule-size distribution can influence the
visco-elastic properties of dough under the conditions of extensographic
measurements, as well.
Keywords: wheat starch granule-size distribution, rheology of dough, extensographic measurements
Title: Estimation of dietary intake of lead and cadmium in the
general population of the Republic of Croatia
- Authors:
- Sapunar-Postružnik, Jasenka
- Bažulić, Davorin
- Kubala, Helena
- Balint, Lazar (1835)
Journal: The Science of the Total Environment
Year: 1995
Number of references: 12
Language: engleski
Summary: The level of lead and cadmium in foodstuffs in the Republic
of Croatia was determined by the method of atomic absorption
spectrophotometry from the beginning of 1988 to mid 1993. Mean weekly
dietary intake of these toxic metals was then estimated on the basis of the
level of contamination and consuption of the foodstuffs concerned. The
results show that mean weekly dietary intake of lead is 701 ug/person and
121.4 ug of cadmium/person. With respect to the provisional tolerable
weekly intake (PTWI), these values are equal to 19.9 % for lead and 24.4 %
for cadmium.
Keywords: lead, cadmium, dietary intake, provisional torelable, weekly intake, Republic of Croatia.
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