- Type of paper
: Paper in journal
Title: Correlation between lysine, tryptophan and prolamine
contents during maturation of maize kernel
- Authors:
- Horvatić, Marija (16182)
- Balint, Lazar (1835)
Journal: J. Agronomy and Crop Science
ISSN: 0931-2250
Volume: 166
Year: 1991
Pages: from 73 to 80
Number of references: 22
Language: njemački
Summary: A significant decrease (p=0.01) in total nitrogen,
tryptophan andbound lysine content in the dry grain matter was found during
thematuration of normal maize varieties. Relative nutritive qualityof
proteins also decreased during maturation. Prolamine increasedsignificantly
(p=0.01) with kernel maturity. The correlationcoefficients betwen the
contents of prolamine and otherinvestigated components during the ripening
of maize kernel werenegativ and highly significant (p=0.001).
Keywords: Maturation of maize, prolamine, tryptophan, protein bound lysine.
- Type of paper
: Paper in journal
Title: Dynamics of the Biosynthesis of Niacin During Development
to Maturity of Soybean Seed
- Authors:
- Vedrina-Dragojević, Irena (51686)
Journal: J. Agronomy and Crop Science
ISSN: 0931-2250
Volume: 167
Year: 1991
Pages: from 159 to 166
Number of references: 22
Language: engleski
Summary: Dynamics of the biosynthesis of niacin was followed in
developingseed of four soybean genotypes under the defined topographicaland
agrotechnical conditions during the three years was observed.By analysing
the results it can be concluded that despite theinfluence of climatic
factors and certain genetic predispositionthe dynamic of niacin
biosynthesis is conducted by needs of theplant at a specific development of
soybean seed.
Keywords: Dynamics of the biosynthesis, niacin, mature and immature soybean.
- Type of paper
: Paper in journal
Title: Available lysine content of irradiated soya protein
products
- Authors:
- Horvatić, Marija (16182)
- Gruner, Matilda (14742)
- Mulalić, Nedžad
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 available lysine and crude protein of soya
proteinproducts irradiated in a 60 Co-gamma cell at irradiation doses of1,
3 and 5 kGy were unaffected (p=0.05). During 3-month storagethe all
irradiated samples, and after 8-month storage the at 3and 5 kGy irradiated
samples showed no significant (p=0.05)changes of available lysine content.
Immediately afterirradiation the microflora was significantly (p=0.05)
reduced,and nearly 100% after 3-month storage.
Keywords: Soya protein products, gamma irradiation, avialable lysine.
- Type of paper
: Paper in journal
Title: Dynamics of the Cumulation of Macroelements - Phosphorus,
Potassium, Calcium and Magnesium During Development to Maturity of Soybean
Seed
- Authors:
- Slipčević, Vesna
- Vedrina-Dragojević, Irena (51686)
- Balint, Lazar (1835)
Journal: J. Agronomy and Crop Science
ISSN: 0931-2250
Volume: 168
Year: 1992
Pages: from 73 to 84
Number of references: 15
Language: engleski
Summary: By following the dynamics of cumulation of
macroelements-phosphorus, potassium, calcium and magnesium,during the
seeddevelopment of four soybean genotypes grown on the sametopographical
and agrotechnical conditions and under definedclimatic conditions in the
course of three years,it can beconcluded that the intense cumulation of the
tested minerals tookplace during the stage III and IV of the seed
development andthat the some genotype predisposition and the impact of
climaticfactors affect the cumulation of the examined minerals which
isreflected in various concentrations in mature soybean seed.
Keywords: Dynamics of the cumulation, macroelements, phosphorus, potassium, calcium, magnesium, soybean seed.
- Type of paper
: Paper in journal
Title: New approach to the extensogram interpretation
- Authors:
- Balint, Lazar (1835)
- Horvatić, Marija (16182)
- Vedrina-Dragojević, Irena (51686)
Journal: Die Nahrung
Number: 7
ISSN: 0027-769
Volume: 35
Year: 1991
Pages: from 721 to 730
Number of references: 12
Language: engleski
Summary: New criteria for the evaluation of wheat qualitative
propertiesare worked out on the basis of the study of the shape and size
ofthe extensographic curves. Approximating the experimental curves-
extensograms - to the theoretical curves which are the closestto the in
their shape and equal to them in their area, it alsowas possible to
determined their shape perameters. On the basisof the new criteria it is
possible to evaluate accurately theextensographic curves for the first time
as well as to classifywheat into the qualitative range.
Keywords: Exstensographic curves, wheat, ellipse.
- Type of paper
: Paper in journal
Title: Fluorometric method for determination of vitamin B6 in
soya bean
- Authors:
- Šebečić, Blaženka (80894)
- Vedrina-Dragojević, Irena (51686)
Journal: Z Lebensm Unters Forsch
ISSN: 0044-3026
Volume: 194
Year: 1992
Pages: from 144 to 147
Number of references: 28
Language: engleski
Summary: The simple fluorometric method for determination of
addedpyridoxine-HCl in enriched food has been modified fordetermination of
total B6 in soya bean. In comparison to theother fluorometric procedures,
the proposed method is thesimplest one, rapid and easy to perform having
good recovery, lowrelative standard deviation and low total error.
Keywords: B6 vitamin, fluorometric method, soya bean.
- Type of paper
: Paper in journal
Title: Evaluation of Sensory Bread Characteristics Using Modified
Quantitative Descriptive Analytical Method
- Authors:
- Gruner, Matilda (14742)
- Filajdić, Mirko
- Horvatić, Marija (16182)
- Mulalić, Nedžad
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
partialsubstitution with different cereal flakes was made evaluated
bymodified Quantitative Descriptive Analysis. Replacing wheat flourwith
cereal flakes has shown improvement of sensoric attributesof the enriched
breads, especially in volume, flavour and taste.
Keywords: Wheat bread, sensory quality.
- Type of paper
: Paper in journal
Title: Effect of gamma irradiation on lipid components of soya
protein products
- Authors:
- Gruner, Matilda (14724)
- Horvatić, Marija (16182)
- Kujundžić, Diana
- Magdalenić, Branka
Journal: Die Nahrung
Number: 5
ISSN: 0027-769
Volume: 36
Year: 1992
Pages: from 443 to 450
Number of references: 28
Language: njemački
Summary: Irradiation of soya protein products at doses of 3 and 5
kGyinduce significant changes (p=0.05) in the relationship amongfatty
acids, but the 1 kGy dosis did not produce significantchanges. The degree
of lipid oxydation heightened with theincrease in the dose of irradiation.
Content of total carotenoidpigments decreased in the irradiated samples;
the mean relativedecrease ranged from 6.0% to 16.8%.
Keywords: Soya protein products, gamma irradiation, fatty acids, carotenoid pigments.
- 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
- Mulalić, Nedžad
- Gačić, Milica
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 bread samples obtained by adding 3% and 5% of
wheat,barley, rye and oat flakes, zinc, copper, iron, calcium andphosphorus
were determined. The addition of 5% cereal flakesyielded statisticaly
significant increase (p=0.05) for zinc,copper, calcium and phosphorus
compared to the control sample.
Keywords: Wheat bread, mineral content.
- Type of paper
: Paper in journal
Title: Content of some organic acids during cheese ripening
- Authors:
- Slipčević, Vesna
- 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: In the ripened autohtone cheese (under industrial
conditions) wasestablished a significant (p=0.05) decrease in the amounts
oflactose and the greatest dynamic of decrease was in the firsttwo weeks.
Concentration of L- and D-lactic acid increasedsignificantly (p=0.05) in
the first week and decreased in thesecond week. During the remaining time
of ripening D-lactic acidincreased continously and significantly.
Keywords: Ripening of cheese, organic acids.
- Type of paper
: Paper in journal
Title: Re-evalution of simple colorimetric method for damaged
starch determination
- Authors:
- Šebečić, Blaženka (80894)
Journal: Die Nahrung
Number: 4
ISSN: 0027-769
Volume: 36
Year: 1992
Pages: from 333 to 345
Number of references: 24
Language: engleski
Summary: To testify the appropriateness of a simple colorimetric
methodfor wheat flour damaged starch determination,the influence ofdamaged
starch content and protein content on farinographabsorption was
investigated. Data show dominant influence ofdamaged starch content while
effect of protein is related ratherto its properties than to content.As
absorption predicted byregression equations proposed agreed well(r=0.979)
with actualabsorption,the doubt in literarure of its appropriatenes can
berejected.
Keywords: Damaged starch, colorimetric method, farinograph absorption.
- Type of paper
: Paper in journal
Title: Changes of the Methionine Content During Maize Grain
Maturation
- Authors:
- Horvatić, Marija (16182)
- Balint, Lazar (1835)
Journal: J. Agronomy and Crop Science
ISSN: 0931-2250
Volume: 170
Year: 1993
Pages: from 45 to 55
Number of references: 15
Language: engleski
Summary: A significant increase (p=0.01) in the amounts of dry
matter andmethionine, expressed to the original grain matter,
duringmaturation of normal maize hybrids were determined. Themethionine
content in dry matter attained in late stage of milkymaturation the value
being characteristics for mature grain. On atotal-proteins basis, the
methionine content increases up untildough maturity in full maturity of
grain.
Keywords: Maturation of maize, methionine, total nitrogen, dry matter.
- Type of paper
: Paper in journal
Title: Effect of gamma irradiation on methionine and tryptophan
content in soya protein products
- Authors:
- Horvatić, Marija (16182)
- Slipčević, Vesna
Journal: Die Nahrung
Number: 2
ISSN: 0027-769
Volume: 37
Year: 1993
Pages: from 147 to 152
Number of references: 20
Language: njemački
Summary: Irradiation with doses of 1, 3 and 5 kGy caused
significant(p=0.05) decrease of methionine contents in soya
proteinproducts. Parallel with the decrease in methionine also therelative
nutritive quality of proteins is lowered. Tryptophancontent were
significantly (p=0.05) reduced at irradiation dosesof 3 and 5 kGy. The
relative decrease of methionine andtryptophan contents are significantly
correlated (p=0.05) withrelative increase in amount of products by the
irradiationinduced oxydation of lipids.
Keywords: Soya protein products, gamma iradiation, methionine, tryptophan.
- Type of paper
: Paper in journal
Title: Dynamics of the Cumulation of Iron, Copper and Sodium
During Development to Maturity of Soybean Seed
- Authors:
- Slipčević, Vesna
- Vedrina-Dragojević, Irena (51686)
- Balint, Lazar (1835)
Journal: J. Agronomy and Crop Science
ISSN: 0931-2250
Volume: 170
Year: 1993
Pages: from 224 to 233
Number of references: 12
Language: engleski
Summary: Dynamics of the cumulation of iron, copper and sodium
indeveloping seed of four soybean genotypes cultiveted in the
sametopographical and agrotechnical conditions during three years
wasobserved. By analysing the results it can be concluded thatcertain
predispositions of genotype and climatic factors,although they do not
affect the dynamic of cumulation, doconsiderably affect the cumulation of
the investigated mineralsduring a certain seed development stage which is
revealed bytheir various concentrations in mature soybean seed.
Keywords: Dynamics of the cumulation, iron, copper, sodium, soybean seed.
- Type of paper
: Paper in journal
Title: Effect of frozen storage on the degree of vitamin B6
degradation in different foods
- Authors:
- Vedrina-Dragojević, Irena (51686)
- Šebečić, Blaženka (80894)
Journal: Z Lebensm Unters Forsch
Number: 1
ISSN: 0044-3026
Volume: 198
Year: 1993
Pages: from 44 to 46
Number of references: 14
Language: engleski
Summary: Investigation of the effect of freezing and storage at -18
C for5 months on the stability of total vitamin B6 in foods ofdifferent
origin leads to the conclusion that the decrease invitamin B6 content
ranged from 18.92% to 60.26% and that the lossis significantly greater in
food of animal origin (an average of55.0%). Obviously, biostructure, that
is chemical composition isone of the basic factors affecting the
degradation degree ofvitamin B6 in foods preserved by freezing.
Keywords: Vitamin B6, degradation, frozen storage, foods of animal and vegetable origin.
- Type of paper
: Paper in journal
Title: Quantitative relations between farinogram area and new
extensogram characteristics of wheat flour
- Authors:
- Balint, Lazar (1835)
- Horvatić, Marija (16182)
- Vedrina-Dragojević, Irena (51686)
Journal: Die Nahrung
Number: 3
ISSN: 0027-769
Volume: 37
Year: 1993
Pages: from 234 to 240
Number of references: 8
Language: engleski
Summary: In the analysis of farinigraphic curves, it has been
determinedthat the farinogram area is a very reliable indicator of
thequality of wheat flour, if it has been measured 12 min from
theachievement of the maximum. The determined relation
A(far)=k'(E)(E)/A gives a new approch to the farinigraphic
curveinterpretation. Where A(far)=farinogram area measured 12 min fromthe
achievement of the maximum, E=dough extensibility,k'=represents the
farinographic area, A=area of the extensogram.
Keywords: Farinogram area, exstensogram area, dough extensibility.
- Type of paper
: Paper in journal
Title: A study of the inhibitory effect of sodium metabisulphite
on the reaction of adrenaline oxidation in the presence of EDTA and
superoxide dismutase
- Authors:
- Slaveska, Renata
- Balint, Lazar (1835)
- Momirović-Čuljat, Jelena
- Spirevska, Ilinka
Journal: Acta Pharmaceutica
Number: 4
ISSN: 1330-0075
Volume: 44
Year: 1994
Pages: from 339 to 345
Number of references: 12
Language: engleski
Summary: The antioxidative effect of sodium metabisulphite on
adrenaline oxidations in a weak alkaline solution (pH=10.5), in the
presence of the sodium salt of ethylenediaminetetraacetic acid (EDTA) and
superoxide dismutase (SOD) has been investigated by the spectrofluorometric
method. It was found that EDTA in a very low concentration of about 5 x
10-6 mol/L has almost no effect on adrenaline oxidation. However, in the
same concentration, EDTA increases the inhibitory effect of sodium
metabisulphite on adrenaline oxidation. This synergistic effect of EDTA is
probably due to a change in the mechanism of sodium metabisulphite
oxidation which is being discussed. A considerable increase in the degree
of inhibition of the given reaction was determined in the presence of all
the three compounds (SOD, EDTA and Na2S2O5). This model system using
adrenaline basic supstratum, has been proposed for testing the
antioxidative effect of chemical compounds which have been or can be used
in the pharmaceutical practice.
Keywords: antioxidants, adrenaline, EDTA
- Type of paper
: Paper in journal
Title: A study of the inhibitory effect of cysteine and
cysteamine on the reaction of adrenaline oxidation in the presence of EDTA
and superoxide dismutase
- Authors:
- Slaveska, Renata
- Balint, Lazar (1835)
- Momirović-Čuljat, Jelena
- Spirevska, Ilinka
Journal: Acta Pharmaceutica
Number: 4
ISSN: 1330-0075
Volume: 45
Year: 1995
Number of references: 17
Language: engleski
Summary: The effect of cysteine and cysteamine on adrenaline
oxidation has been examined in a weak alkaline medium (pH=10.5) by
spectrofluorometry. It has been found that in comparison with cysteine;
cysteamine has more powerful antioxidative effect on adrenaline oxidation.
An effort has also been made to explain the mechanism of antioxidative
effects of these thiols on adrenaline oxidation, including sodium salt of
ethylenediaminetetraacetic acid (EDTA) and enzyme superoxide dismutase
(SOD) to the reacting mixture. The results obtained have demostrated that
the inhibitory effect of all three compounds (cysteine or cysteamine, EDTA
and SOD) is probably a sum of their individual effects on the reaction of
adrenaline oxidation. This is probably due to generation of O2- during the
oxidation of thiols, but there is no evidence that O2- is directly involved
in the free radical chain mechanism of thiol oxidation.
Keywords: inhibition of adrenaline oxidation, cysteine, cysteamine, EDTA, superoxide dismutase.
- Type of paper
: Paper in proceedings
Title:
- Type of paper
: Paper in proceedings
Title:
- Authors:
- Gruner, Matilda (14742)
- Horvatić, Marija (16182)
- Kujundžić, Diana
- Banović, M
Place: Vienna, Austrija
Meeting: ICC jubilee conference "The role of cereals in future nutrition"
- Type of paper
: Summary in proceedings
Title: Spectrofluorometric method for determination of the total
mercury in environmental samples-waste waters
- Authors:
- Balint, Lazar (1835)
- Vedrina-Dragojević, Irena (51686)
- Horvatić, Marija (16182)
- Šebečić, Blaženka (80894)
- Editors
- Mildner, Boris
Proceedings title: Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Language: engleski
Place: Zagreb
Year: 1995
ISBN/ISSN: 953-6256-16-9
Pages: from 91
Meeting: Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Held: from 09/22/95 to 09/25/95
Summary: A simple and highly selective spectrofluorometric method
for the determination of the total mercury (Hg) in waste waters is
described. Fluorescence quenching of rhodamine B with Hg(II) in the
presence of iodide, after concentration step, has been made the basis of
this sensitive method. All forms of mercury, including organic compounds,
are pre-oxidized to ionic mercury by acidic potassium permanganate. The
final and complete oxidation is achieved by adding potassium persulphate
and heating. Hg(II) was reduced by tin(II) chloride and Hg vapour driven by
an air stream into an absorption solution containing potassium permanganate
and sulphuric acid, using a closed, recirculating air stream. In this
solution fluorescence quenching of rhodamine B at an excitation wavelength
of 485 nm and emission wavelength of 586 nm was measured. The method gives
reliable results down to a concentration of 0.5 ug Hg per litre of waste
water.
- Type of paper
: Summary in proceedings
Title: Influence of light and tempretaure on the degradation of
vitamin C in different fruit species
- Authors:
- Šebečić, Blaženka (80894)
- Balint, Lazar (1835)
- Vedrina-Dragojević, Irena (51686)
- Horvatić, Marija (16182)
- Editors
- Mildner, Boris
Proceedings title: Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Language: engleski
Place: Zagreb
Year: 1995
ISBN/ISSN: 953-6256-16-9
Pages: from 93
Meeting: Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Held: from 09/22/95 to 09/25/95
Summary: Since vitamin C can not be synthesized by humans it should
be taken in through food. Although vitamin C is widely distributed in both
plants and animals, plants i.e. vegetables and fruits are generallz the
best sources. To store and prolonge consumption of those seasonal foods
different conservation techniques have been employed. Thereby, the vitamin
C content can decrease due to the aggregate effects of several processes by
which the vitamin can be destroyed. The destruction degree of vitamin C of
different fruit species upon blanching, drzing at 60 C, exposure to
sunlight and freezing has been researched. Total vitamin C content was
determined using Roe-Oesterling spectrophotometric method. The analysis of
results points at significant decrease of vitamin C content due to drying
and exposure to sunlight of fruits. The loss of vitamin C, depending on
variety and treatment employed, ranged from 1.7 % to 27.3 %.
- Type of paper
: Summary in proceedings
Title: Influence of light and temperature on the degradation of
beta-carotene in different fruit species
- Authors:
- Vedrina-Dragojević, Irena (51686)
- Šebečić, Blaženka (80894)
- Balint, Lazar (1835)
- Horvatić, Marija (16182)
- Editors
- Mildner, Boris
- Mildner, Boris
Proceedings title: Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Language: engleski
Place: Zagreb
Year: 1995
ISBN/ISSN: 953-6256-16-9
Pages: from 94
Meeting: Godišnji sastanak hrvatskih biokemičara s međunarodnim sudjelovanjem
Held: from 09/22/95 to 09/25/95
Summary: Taking into account the important role of carotene in
metabolism and the fact that its stability can be affected by various
factors a decomposition degree of beta-carotene of different fruit species
upon blanching, drying at ambient temperature, exposure to sunlight and
upon a freezing,in order to prolong their consumption time-limit, has been
researched. Beta-carotene was assayed using the Booth's spectrophotometric
method for plants materials. The analysis of results reveals that the
beta-carotene content is significantly decreased after drying and freezing
of fruits and the loss of carotene depending on variety and treatment
ranged from 6.3 % to 21 %.
Keywords: beta-carotene, spectrophotometric, fruit
- Type of paper
: Summary in proceedings
Title: Fluorometric determination of histamine in wine
- Authors:
- Šebečić, Blaženka (80894)
- Vukušić, Jelena
- Editors
- Lovrić, Tomislav
- Grba, Slobodan
- Tripalo, Branko
- Konja, Gordana
- Štrucelj, Dubravka
- Kniewald, Zlatko
- Glancer, M.
- Colić, I.
- Ježek, D.
Proceedings title: 2. hrvtaski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međun
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 120
Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
Keywords: wine, histamine, fluorometric method
- Type of paper
: Summary in proceedings
Title: High pressure liquid chromatographic determination of
carbohydrates in cereal flakes
- Authors:
- Gruner, Matilda (14742)
- Kujundžić, Diana
- Banović, M
- Horvatić, Marija (16182)
Proceedings title: The role of cereals in future nutrition
Language: engleski
Place: Vienna, Austrija
Year: 1995
Pages: from 22
Meeting: ICC jubilee conference "The role of cereals in future nutrition"
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 Carezz 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 reproducible. This procedure was
successfuly applied to several flakes samples (wheat, rye, barley and oat).
Keywords: HPLC, carbohydrates, cereal flakes
- Type of paper
: Summary in proceedings
Title: The influence of light and temperature on the degradation
of beta-carotene in different vegetables
- Authors:
- Vedrina-Dragojević, Irena (51686)
- Balint, Lazar (1835)
- Editors
- Lovrić, Tomislav
- Grba, Slobodan
- Tripalo, Branko
- Konja, Gordana
- Štrucelj, Dubravka
- Kniewald, Zlatko
- Glancer, M.
- Colić, I.
- Ježek, D.
Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međun
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 27
Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
Summary: Since biologically active beta-carotene play significant
role in metabolism and may have a positive role in the prevention of some
types of cancer a composition degree of this precursors of vitamine A in
foods subjected to different processing in order to prolong their
consumption time-limit has been researched. Since vegetables are one of the
principle of beta-carotene a decomposition degree of beta-carotene of
different kind of vegetables upon drying at ambient temperature, exposure
to sunlight and upon a freezing, has been researched. The analysis of
results reveals that the beta-carotene content is significantly decreased
and the loss of carotene depending of variety and treatment ranged from
8.15 % to 96.32 %. The performed tests reveal that some vegetables species
of loss of biological value with reference to beta-carotene regardless of
treatment (drying or freezing) is relatively high. Obviously, chemical
composition is one of the basic factors affecting the stability of
beta-carotene in vegetables stored by drying and freezing.
Keywords: beta-carotene, vegetables, drying, freezing
- 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
- Editors
- Lovrić, Tomislav
- Grba, Slobodan
- Tripalo, Branko
Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međun
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 116
Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Changes of the phytic acid content during maize grain
maturation
- Authors:
- Horvatić, Marija (16182)
- Halusek, Suzana
- Balint, Lazar (1835)
- Editors
- Lovrić, Tomislav
- Grba, Slobodan
- Tripalo, Branko
Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međun
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 142
Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Phytic acid in the hydrothermic treated cereal products
- Authors:
- Horvatić, Marija (16182)
- Skočić, Ružica
- Balint, Lazar (1835)
- Editors
- Lovrić, Tomislav
- Grba, Slobodan
- Tripalo, Branko
Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međun
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 143
Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Protein nutritive quality of hydrothermic treated cereal
products
- Authors:
- Horvatić, Marija (16182)
- Gruner, Matilda (14742)
- Gutterman, Marica
Proceedings title: Quality cereals in a changing world
Language: engleski
Place: The Hague, Netherlands
Year: 1994
Pages: from 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 of 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 processed final product, of its protein component in
particular. 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 scorces of proteins as
follows: oat (48.1) > rye (46.5) >barley (41.0) > wheat (35.1).
Keywords: cereal products, protein nutritive quality.
- Type of paper
: Summary in proceedings
Title: Molar ratio value of phytic acid and some mineral
components during industrial cereal flakes productions
- Authors:
- Gruner, Matilda (14742)
- Horvatić, Marija (16182)
- Gačić, Milica
- Banović, M
Proceedings title: Quality cereals in a changing world
Language: engleski
Place: The Hague, Netherlands
Year: 1994
Pages: from L4.9
Meeting: 14th ICC Congress
Held: from 06/05/94 to 06/09/94
Summary: The presence of phytates /myo-inositol
hexakisdihydrogenphosphat/ in cereal grain deserves special attention,
since cereals generally constitute the bulk of the diet. Ample experimental
evidence ia available to illustrate negative effects of phztates on the
bioavailability of calcium, magnesium, zinc, iron and other trace elements.
The results were statistically analysed by the analysis of variance and
Duncan's 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 hydrothermally 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 flake, phytic acid, zinc, availability.
