Zbrinjavanje otežanog dišnog puta u Kliničkom bolničkom centru “Sestre milosrdnice”

Difficult airway has gained increasing interest due to a relatively high number of adverse effects following unsuccessful intubation. Besides traditional techniques, several alternative methods are available today. It is crucial for the anesthesiologists and intensive care physicians to maintain sufficient oxygenation and ventilation of the patient. Hypoxia is one of the most frequent causes of death or severe neurologic defects in anesthesia. Therefore, it is necessary to have an easy alternative to secure the airways in critical situations.Otežani dišni put izaziva sve veće zanimanje zbog relativno velikog broja različitih rezultata nastalih neuspješnom intubacijom. Uz tradicionalne tehnike danas na tržištu postoje i alternativne metode. Veoma je važno za anesteziologa i liječnika u Jedinici intenzivnog liječenja održavanje dostatne ventilacije i oksigenacije u bolesnika. Hipoksija je jedan od najčešćih uzroka smrti ili neuroloških ispada u anesteziji. Stoga je iznimno važno imati alternativno rješenje zbrinjavanja otežanog dišnog puta u hitnim stanjima

APPLICATION OF COCOA BEAN SHELL EXTRACTS IN THE PRODUCTION OF CORN SNACK PRODUCTS

Extruded snacks products are group of products that are consumed by all age groups in significant amounts. Although these products are mainly made from raw materials rich in starch (corn grits, wheat grits, etc.), recently nutritional values is improved by adding various supplements which contain components like polyphenols, food fibers, vitamins, etc. The aim of this study was to examine the possibility of application of extracts from cocoa shell, which is by-product in the processing of cocoa beans, in production of corn snack products. The expansion ratio, bulk density, color, hardness and fracturability, total polyphenol content and antioxidant activity were tested for the obtained extrudates, thereby determining the quality of the obtained products. It has been found that there is a reduction in the expansion ratio and increase in bulk density, as well as increased hardness and reduced fracturability of tested extrudates with te addition of extracts from cocoa shell. Also samples with the addition of extracts were darker. Addition of cocoa shell extracts resulted in increased polyphenol content and antioxidant activity

APPLICATION OF COCOA BEAN SHELL EXTRACTS IN THE PRODUCTION OF CORN SNACK PRODUCTS

Extruded snacks products are group of products that are consumed by all age groups in significant amounts. Although these products are mainly made from raw materials rich in starch (corn grits, wheat grits, etc.), recently nutritional values is improved by adding various supplements which contain components like polyphenols, food fibers, vitamins, etc. The aim of this study was to examine the possibility of application of extracts from cocoa shell, which is by-product in the processing of cocoa beans, in production of corn snack products. The expansion ratio, bulk density, color, hardness and fracturability, total polyphenol content and antioxidant activity were tested for the obtained extrudates, thereby determining the quality of the obtained products. It has been found that there is a reduction in the expansion ratio and increase in bulk density, as well as increased hardness and reduced fracturability of tested extrudates with te addition of extracts from cocoa shell. Also samples with the addition of extracts were darker. Addition of cocoa shell extracts resulted in increased polyphenol content and antioxidant activity