USPOREDBA HRVATSKOG I MAKEDONSKOG MEDLJIKOVCA

The aim of this research was to compare physicochemical characteristics of honeydew honeys originating from Croatia and Macedonia. 11 samples of Macedonian and 17 samples of Croatian honeydew honey were collected during the harvest season 2005 and 2006, respectively. All collected samples were subjected to the melissopalynological analysis, and afterwards physicochemical characteristics were determined. In comparison with Croatian samples, the samples of Macedonian honeydew honey show statistically significant higher electrical conductivity, prolin content, free and total acidity, glucose and sucrose, as well as fructose and glucose content (F + G), and lower specific rotation, almost negative values. Croatian samples have higher content of maltose (with celobiose and trehalose) and raffinose, until melezitose (with erlose) content in both sample groups is low.Zadatak ovog istraživanja bio je usporedba fizikalno-kemijskih parametara medljikovca podrijetlom iz Hrvatske i Makedonije. Prikupljeno je 11 uzoraka proizvedenih u Makedoniji 2005. i 17 uzoraka proizvedenih u Hrvatskoj 2006. godine. Po provedenoj melisopalinološkoj analizi, određeni su fizikalno-kemijski parametri uzoraka. U usporedbi s hrvatskim uzorcima, makedonski uzorci pokazuju statistički značajno višu električnu provodnost, udio prolina, slobodnu i ukupnu kiselost, udio glukoze i saharoze, udio fruktoze i glukoze (F + G), te nižu specifičnu rotaciju, uglavnom negativnu. Hrvatske uzorke karakterizira viši udio maltoze (sa celobizom i trehalozom) i rafinoze, dok je udio melecitoze (sa erlozom) u obje skupine uzoraka nizak

Our experience in the implementation of computer tomography quality control program ˗ a multidisciplinary approach

Prema članku 33. Zakona o radiološkoj i nuklearnoj sigurnosti (NN 141/13, 39/15, 130/17, 118/18) te člancima 14., 15. i 16. Pravilnika o uvjetima i mjerama zaštite od ionizirajućeg zračenja za obavljanje djelatnosti s izvorima ionizirajućeg zračenja (NN 53/18), radiološki odjeli u Hrvatskoj koji provode dijagnostičke i intervencijske postupke u medicini upotrebom ionizirajućeg zračenja, obvezni su provoditi program osiguranja i kontrole kvalitete električnih uređaja koji proizvode ionizirajuće zračenje. Parametri koji moraju biti mjereni definirani su u Prilozima 3. do 12. koji su sastavni dio Pravilnika o uvjetima i mjerama zaštite od ionizirajućeg zračenja za obavljanje djelatnosti s izvorima ionizirajućeg zračenja (NN 53/18). U Klinici za infektivne bolesti „Dr. Fran Mihaljević” u Zagrebu dnevne testove provode radiološki tehnolozi, dok složenije procedure mjesečno i godišnje provode medicinski fizičari. Tijekom provođenja testova kontrole kvalitete, upotrebljava se različita oprema za evaluaciju parametara uređaja. U slučaju odstupanja od preporučenih rezultata, moraju se poduzeti korektivne mjere kako bi se ispravila odstupanja. Sve procedure moraju biti pohranjene, a izvješća upućena kompetentnim osobama i institucijama. Cilj je ovog rada prikazati multidisciplinarni pristup u provođenju programa kontrole kvalitete uređaja za kompjutoriziranu tomografiju u Klinici za infektivne bolesti „Dr. Fran Mihaljević” u Zagrebu od ožujka do rujna 2018. godine. Multidisciplinarni tim sastojao se od radioloških tehnologa i radiologa iz Klinike za infektivne bolesti „Dr. Fran Mihaljević” u Zagrebu, studenata radiološke tehnologije Zdravstvenog veleučilišta u Zagrebu i medicinskih fizičara iz Kliničkog bolničkog centra u Rijeci. Fizičari savjetuju radiološke tehnologe o tehničkim poboljšanjima kako bi postigli najbolje rezultate u provođenju svakodnevnih procedura kontrole kvalitete. Svi testirani parametri bili su u granicama prihvatljivosti, osim detekcije prstenastih artefakata. Da bi se otklonili prstenasti artefakti, pročelnica Zavoda za radiologiju i ultrazvuk Klinike i glavni radiološki tehnolog stupili su u kontakt s ovlaštenim servisom za održavanje uređaja. Servisni inženjeri proveli su kalibraciju detektora (s odgovarajućim fantomom) za točnost CT brojeva i uklanjanje prstenastih artefakata na snimkama.According to the Article 33 of the Act on Radiological and Nuclear Safety (Official Gazette 141/13; 39/15; 130/17; 118/18), Articles 14, 15 and 16 of the Ordinance on the conditions and measures of ionising radiation protection for performing activities involving ionising radiation sources (Official Gazette 53/18), radiological departments in Croatia that conduct diagnostic and interventional procedures in medicine using X-ray units should establish a Quality Assurance/Quality Control (QA/QC) programme for sources of ionizing radiation. Parameters that should be measured are defined in the Annexes 3-12 of the Ordinance on the conditions and measures of ionising radiation protection for performing activities involving ionising radiation sources (Official Gazette 53/18). Daily tests are performed by radiologic technologists, while more complex procedures are conducted by medical physicists, monthly or annually. While performing QC procedures, different scanning equipment is used to evaluate device parameters. In case of deviations from the recommended results, corrective measures for irregularity correction should be applied. All procedures must be registered and reported to the competent persons and institutions. The aim of this paper is to present a multidisciplinary approach in the QC program for the computed tomography (CT) scanner at the University Hospital for Infectious Diseases (UHID) in Zagreb, from March to September 2018. A multidisciplinary team consisted of radiologic technologists and a radiologist from UHID, radiologic technology students from the University of Applied Health Sciences in Zagreb and medical physicists from the Clinical Hospital Center Rijeka. Physicists advise radiologic technologists on the technical improvements in order to achieve the most efficient performance in their everyday QC procedures. All tested parameters were acceptable except for the detection of ring artefacts. To eliminate ring artefacts the head of the Department of Radiology and Ultrasound of the UHID and the principal radiologic technologist contacted the company certified for CT technical service and maintenance. Service engineer performed detector calibration procedure (with CT calibration phantoms) for CT number adjustment and image ring artefacts correction

Textural changes of guar gum/sugars model systems

Prehrambeni proizvodi mogu se okarakterizirati specifičnom bojom, aromom i teksturom, a u ovom radu ispitivana je tekstura modelnih sustava guar/šećeri. U ovom radu ispitivan je utjecaj vrste šećera (saharoze i trehaloze) i količine dodanog šećera (30, 40 i 50 %) na parametre teksture modelnih sustava guar/šećeri. Ispitivani parametri teksture su bili: čvrstoća, konzistencija, kohezija i indeks viskoznosti. Rezultati istraživanja su pokazali da je povećanjem dodane količine šećera (40 % i 50 %) došlo do povećanja svih parametra teksture (čvrstoća, konzistencija, kohezija i indeks viskoznosti). Utvrđeno je da je čvrstoća veća u modelnim sustavima s dodatkom trehaloze u usporedbi s modelnim sustavima s dodatkom saharoze. Rezultati istraživanja pokazali su važanost odabira komponenata, u ovom slučaju šećera, prilikom proizvodnje ili formuliranja nekog prehrambenog proizvoda.Food products can be characterized by its specific colour, flavour and texture, and in this study texture of model systems guar/sugars was evaluated. The aim of this work was to examine the influence of sugars (sucrose and trehalose) and the amount of added sugars (30, 40 and 50%) on the textural parameters of guar gum/sugars model systems. Evaluated textural parameters were firmness, consistency, cohesiveness and index of viscosity. By increasing the added amount of sugar (40% and 50%) all textural parameters increased (firmness, consistency, cohesiveness and viscosity index). Comparison of sugar types, firmness of model systems with addition of trehalose were higher than firmness of model systems with the addition of sucrose. Results of this study showed importance of ingredients choice, in this case sugar, for preparation or formulation of food products

Textural changes of guar gum/sugars model systems

Prehrambeni proizvodi mogu se okarakterizirati specifičnom bojom, aromom i teksturom, a u ovom radu ispitivana je tekstura modelnih sustava guar/šećeri. U ovom radu ispitivan je utjecaj vrste šećera (saharoze i trehaloze) i količine dodanog šećera (30, 40 i 50 %) na parametre teksture modelnih sustava guar/šećeri. Ispitivani parametri teksture su bili: čvrstoća, konzistencija, kohezija i indeks viskoznosti. Rezultati istraživanja su pokazali da je povećanjem dodane količine šećera (40 % i 50 %) došlo do povećanja svih parametra teksture (čvrstoća, konzistencija, kohezija i indeks viskoznosti). Utvrđeno je da je čvrstoća veća u modelnim sustavima s dodatkom trehaloze u usporedbi s modelnim sustavima s dodatkom saharoze. Rezultati istraživanja pokazali su važanost odabira komponenata, u ovom slučaju šećera, prilikom proizvodnje ili formuliranja nekog prehrambenog proizvoda.Food products can be characterized by its specific colour, flavour and texture, and in this study texture of model systems guar/sugars was evaluated. The aim of this work was to examine the influence of sugars (sucrose and trehalose) and the amount of added sugars (30, 40 and 50%) on the textural parameters of guar gum/sugars model systems. Evaluated textural parameters were firmness, consistency, cohesiveness and index of viscosity. By increasing the added amount of sugar (40% and 50%) all textural parameters increased (firmness, consistency, cohesiveness and viscosity index). Comparison of sugar types, firmness of model systems with addition of trehalose were higher than firmness of model systems with the addition of sucrose. Results of this study showed importance of ingredients choice, in this case sugar, for preparation or formulation of food products

Economics of Digital Transformation

The papers published in this monograph present best papers presented at the first conference of the Faculty of Economics and Bussiness of University of Rijeka organized on the topic of “Economics of digital transformation” from 2nd to 4th of May, 2018 in Opatija, Croatia (www.edt- conference.com). During the three days of the conference more than 50 researchers from European region contributed with their presentations. We are particularly proud on the results of our doctoral workshop where nine young researchers presented their research while five papers were published in the monograph. In this way we are building our future research capacities and expose young researchers to rigorous scientific challenge

Economics of Digital Transformation

The papers published in this monograph present best papers presented at the first conference of the Faculty of Economics and Bussiness of University of Rijeka organized on the topic of “Economics of digital transformation” from 2nd to 4th of May, 2018 in Opatija, Croatia (www.edt- conference.com). During the three days of the conference more than 50 researchers from European region contributed with their presentations. We are particularly proud on the results of our doctoral workshop where nine young researchers presented their research while five papers were published in the monograph. In this way we are building our future research capacities and expose young researchers to rigorous scientific challenge