Quality evaluation of bread with addition of sunflower seeds, olives and turmeric

This paper will show that adding some spices and other raw materials can increase the nutritional value of bread and provide a product that will be acceptable for consumption. Sunflower seeds, olives or turmeric are added in amounts up to 10 %, relative to the total amount of flour. Nutritional value of bread was determined, the sensory analysis was performed and the durability or preservation of freshness was monitored

Change in the quantity of ascorbic acid after thermal processing of potato

Potato isn’t eaten raw, it has to be thermally processed which influences the presence of the vitamin C considering its sensitivity, fast degradability, and a great loss of vitamin C is expected. Many different ways of thermal processing are used such as boiling, frying, baking and similar. The vitamin C loss depends on the different processing ways and potato preparation.&nbsp;This paper aims to show how much quantity of ascorbic acid that is kept in the potato after boiling it in its skin, without the skin and when cut into pieces, as well as after frying and baking in an oven and baking in a foil. The goal of thermal processing is to keep as many nutritional ingredients as possible, and this paper will show which way of processing and preparation is the most convenient for eating.</p

Quality evaluation of bread with addition of sunflower seeds, olives and turmeric

This paper will show that adding some spices and other raw materials can increase the nutritional value of bread and provide a product that will be acceptable for consumption. Sunflower seeds, olives or turmeric are added in amounts up to 10 %, relative to the total amount of flour. Nutritional value of bread was determined, the sensory analysis was performed and the durability or preservation of freshness was monitored

Comparative analysis of the antioxidant capacity of some natural and synthetic antioxidants added to palm oil

Various synthetic and natural antioxidants are used to reduce oxidation and its negative impact on the oil during the food frying process. Considering that some studies show the negative impact of synthetic antioxidants on the health of consumers, natural alternatives are being used more and more. BHA and BHT are synthetic antioxidants that are widely used in the food industry and a large number of natural compounds such as phenols, anthocyanins, flavonoids, vitamins, etc. show antioxidant properties. In this study, the antioxidant capacity of oregano and rosemary essential oil was tested and compared with the antioxidant capacity of BHA and BHT. The antioxidant capacity was evaluated by the removal of DPPH radicals and by iron reduction (FRAP). The results of this study showed that the studied essential oils exhibited antioxidant capacity. These oils have a high antioxidant capacity, however, compared to synthetic antioxidants, they show a significantly lower antioxidant capacity but they can be used as natural antioxidants during food processing

Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings

Dear colleagues, we are extremely honoured to present to you the Proceedings of the international conference 19th Ružička Days, which was successfully held on September 21–23, 2022, in Vukovar, Croatia, in the hometown town of our famous Croatian scientist and first Nobel laureate, professor Leopold (Lavoslav) Ružička. The main goals of the Conference were to promote excellence, originality and innovation of interdisciplinary scientific research as well as the practical application of the obtained results through collaboration with industry, emphasizing thus the recognizable slogan of the Ružička Days conference: "Today Science – Tomorrow Industry". In addition, the Conference gave the opportunity for meetings, exchanging the ideas, opinions, experiences and cooperation among participants from different working surroundings. It is also important to point out that since 2008, within the international conference Ružička Days, Meeting of Young Chemists has also been held, where high school students, with the help of their mentors, present papers in the field of chemistry, with the aim to direct students and young people to the technical and natural sciences, especially chemistry. In its seventh issue (2011, 2013, 2015, 2017, 2019, 2021) the Proceedings publishes scientific and professional full papers of high quality in the following sections: Chemical analysis and synthesis (10), Chemical and biochemical engineering (3), Food technology and biotechnology (4), Chemistry in agriculture and forestry (1), Environmental protection (9) and 8th Meeting of Young Chemists (3). Full-length papers were subjected to an international review procedure done by eminent experts from the corresponding fields, to whom we express our gratitude, but they were not subjected to linguistic proofreading. On behalf of the Scientific and Organizing Committee of the 19th Ružička Days we cordially thank all the authors, reviewers, participants, lecturers, organizers, especially the international organizers EuCheMS and EHEDG, auspices and sponsors, and all the others who, in any way, supported the Conference and contributed to the preparation of the Proceedings, especially to our highly skilled and committed associates, who have put a lot of effort in the preparation of these Proceedings. At the very end, special thanks to our young, future scientists and their mentors who are faithful participants of the Meeting of Young Chemists of the Ružička Days conference. Enjoy the extremely interesting scientific and professional papers contained in these Proceedings, until the next 20th jubilee of Ružička Days in 2024! We are looking forward to meeting you again in Vukovar! Yours sincerely, Chief Editors Jurislav Babić Vesna Ocelić Bulatović Dajana Kučić Grgi