Primjena stateškog upravljanja u malim hrvatskim poduzećima

U radu su analizirane značajke strateškog upravljanja malim poduzećima važne za njihov razvoj i izgradnju konkurentske prednosti te ostvarenju poslovne izvrsnosti. Rad se temelji na empirijskom istraživanju provedenom među malim poduzećima u svim granama privrede od ožujka do svibnja 2009. godine. Podaci su obrađeni uz pomoć SPSS statističkog programa 13.0. Rezultati istraživanja pokazuju da najveći udio malih poduzeća ima strategiju, makar ih tek nešto više od trećine temelji strategiju na detaljnoj strateškoj analizi. Mala poduzeća koja temelje strategiju na strateškoj analizi ostvaruju veću konkurentnost (mjerenu produktivnošću i profitabilnošću) u odnosu na poduzeća koja ne provode stratešku analizu. Gotovo dvije trećine malih poduzeća usmjereno je konkurentskoj strategiji diferencijacije, dok su ostala poduzeća usmjerena strategiji niskih troškova, što je očekivano s obzirom na teškoće u iskorištenju ekonomije obujma. Prema rezultatima istraživanja, poduzeća sa strategijom diferencijacije ostvaruju veću konkurentnost u odnosu na poduzeća usmjerena niskim troškovima. Također, analizirana poduzeća, najčešće primjenjuju strategiju rasta. Među različitim resursima,znanjima i sposobnostima koji utječu na konkurentnost, najveći utjecaj na stvaranje konkurentske prednosti dodijeljen je ljudskom resursu, znanjima i sposobnostima. U radu su analizirane najčešće snage i slabosti te prilike i prijetnje malih poduzeća

Volatile Profile of Croatian Lime Tree (Tilia sp.), Fir Honeydew (Abies alba) and Sage (Salvia officinalis) Honey

Volatile profiles of lime tree (Tilia sp.), fir honeydew (Abies alba) and sage (Salvia officinalis) honey produced in Croatia have been studied by using headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Melissopalynological and sensory characterization have been performed in order to check the reliability of botanical origin of the samples. In case of sage honey, sensory characteristics are reported for the first time and are rather uniform including: colour characterized as beige to jade, depending on the consistency; odour characterized as between light and medium intensity, slightly pungent and wooden; taste characterized as low sweetness, expressive acidity and apple caramel, with persistent fruity aftertaste. Characteristic volatile profiles of the analyzed honeys are described. Taking into consideration similarities with lime and fir honey volatile profiles reported in literature, characteristic volatile compounds resulting from qualitative data evaluation are proposed. Sage honey volatile profile has been reported for the first time and it was found quite different compared to the other studied honeys showing the lowest number of peaks among the studied honeys, 34. Several compounds belonging to the sage honey volatile profile have been identified for the first time in honeys. They include tetrahydro-2,2,5,5-tetramethylfuran, 3-hexenyl ester of butanoic acid, 2-methylbenzene, maltol, methyl ester of 3-furanocarboxylic acid and benzeneacetic acid. Based on the obtained results and with the lack of comparative literature data, they are proposed as characteristic volatiles for the volatile pattern of sage honey

Profil hlapljivih tvari hrvatskih medova lipe (Tilia sp.), medljikovca jele (Abies alba) i meda kadulje (Salvia officinalis)

Volatile profiles of lime tree (Tilia sp.), fir honeydew (Abies alba) and sage (Salvia officinalis) honey produced in Croatia have been studied by using headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Melissopalynological and sensory characterization have been performed in order to check the reliability of botanical origin of the samples. In case of sage honey, sensory characteristics are reported for the first time and are rather uniform including: colour characterized as beige to jade, depending on the consistency; odour characterized as between light and medium intensity, slightly pungent and wooden; taste characterized as low sweetness, expressive acidity and apple caramel, with persistent fruity aftertaste. Characteristic volatile profiles of the analyzed honeys are described. Taking into consideration similarities with lime and fir honey volatile profiles reported in literature, characteristic volatile compounds resulting from qualitative data evaluation are proposed. Sage honey volatile profile has been reported for the first time and it was found quite different compared to the other studied honeys showing the lowest number of peaks among the studied honeys, 34. Several compounds belonging to the sage honey volatile profile have been identified for the first time in honeys. They include tetrahydro-2,2,5,5-tetramethylfuran, 3-hexenyl ester of butanoic acid, 2-methylbenzene, maltol, methyl ester of 3-furanocarboxylic acid and benzeneacetic acid. Based on the obtained results and with the lack of comparative literature data, they are proposed as characteristic volatiles for the volatile pattern of sage honey.Profili hlapljivih tvari meda lipe (Tilia sp.), medljikovca jele (Abies alba) i meda kadulje (Salvia officinalis), proizvedeni u Hrvatskoj, istraživani su najprije metodom mikroekstrakcije na čvrstoj fazi (head space solid phase microextraction, HS-SPME), a zatim s plinskom kromatografijom i masenom spektrometrijom (gas chromatography-mass spectrometry, GC-MS). Botaničko porijeklo uzoraka meda potvrđeno je melisopalinološkom i senzorskom analizom. Prvi su put opisana senzorska svojstva meda od kadulje koja su ovisno o konzistenciji bila prilično ujednačena: od svijetlosmeđe do svijetlozelene boje; miris od slabijeg do srednjeg intenziteta, blago rezak i po drvu; postojani blago slatkasti (po pečenim jabukama) i kiselkasti okus. Opisani su karakteristični sastojci hlapljivih tvari analiziranih medova. Uzimajući u obzir sličnosti profila hlapljivih komponenata meda lipe i medljikovca jele s onima opisanim u literaturi, na temelju kvalitativne analize podataka predloženi su karakteristični hlapljivi sastojci. Profil hlapljivih tvari meda kadulje prikazan je po prvi put, a ustanovljeno je da se poprilično razlikuje od ostalih vrsta proučavanih medova, te da sadrži najmanji broj pikova (34). Identificirano je nekoliko dosad neutvrđenih spojeva u medu kadulje: tetrahidro-2,2,5,5-tetrametilfuran, 3-heksenilni ester maslačne kiseline, 2-metilbenzen, maltol, metilni ester 3-furan-karboksilne kiseline i benzenoctena kiselina. S obzirom na dobivene rezultate, te nedostatak usporedivih literaturnih podataka, ti su spojevi predloženi kao karakteristični hlapljivi spojevi meda kadulje

Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates

Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimised to reduce product cost and improve overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soy isolate, caseinate) and different amounts of transglutaminase (TG ; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein

Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates

Different enzymes and other proteins are used to improve the quality of gluten-free breads, but their combinations and relative amounts need to be optimised to reduce product cost and improve overall consumer acceptability. This paper aimed to investigate the feasibility of using extruded flours (rice, potato, corn, buckwheat) in combination with various proteins (egg-white powder, soy isolate, caseinate) and different amounts of transglutaminase (TG ; 1 IU and 10 IU TG per gram of protein) to produce technologically and nutritionally improved gluten-free breads that may be useful for enhancing the diet of celiac sufferers. Recipe and protein addition interacted to significantly affect all physical properties of bread. TG addition reduced gluten content and increased crumb hardness and chewiness. The bread with the most desirable properties was prepared with extruded buckwheat extrudate, egg-white powder and 10 IU TG per gram of protein