Tehnološki postupak iskorišćenja karbotacionog mulja otpada iz procesa proizvodnje šećera kao katalizatora u proizvodnji biodizela

Registrovan patent na nacionalnom nivou. Rešenje o priznatom patentu 990, broj: 2021/11636–П–2019/0713 od 28.09.2021. godine. Prethodno prihvaćeno kao tehnološko rešenje 30.07.2020. od strane MNO za biotehnologiju i poljoprivredu, korisnik Vladimir Kovač iz Novog Sada

MINERAL SUBSTANCES IN SUGAR BEET MOLASSES

Molasses, a byproduct of the sugar industry, presents multicomponent system of complex chemical composition and a suitable raw material for a range of food technology. The composition of molasses is conditioned by the sugar beet quality, applied beet processing technology and used aids. The main parts of molasses consists carbohydrates, primarily sucrose. Significant percentage of nonsucroses presents the compounds whose qualitative and quantitative composition is essential for estimation the benefits of molasses as a raw material in the processing and fermentation industries. Non sucrose molasses substances are divided into inorganic (mineral) compounds, organic compounds with nitrogen and organic compounds without nitrogen. The research work has dealt with ivestigations of molasses mineral substances, which was produced in the sugar beet processing of Serbian factories. The analysis included the impact of the processing conditions on content and composition of molasses nonsucrose substances

Use of sugar beet molasses in processing of gingerbread type biscuits: Effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron

In order to investigate the possibility of using sugar beet molasses in creating nutritionally improved gingerbread type biscuits, several biscuit variants were prepared in which 25%, 50%, or 100% of honey was replaced with molasses. The substituted biscuits were significantly higher in proteins and ash. Both partial and total replacement of honey with molasses resulted in significant increase of K, Ca, Mg, and Fe content in relation to the control. Total potassium and calcium contents in the enriched variants were in range of 409.1–1177.3 g/100 g d.b. (meeting 7.8–22.4% of DRIs for K) and 70–112 g/100 g d.m. (6–10% of DRIs for Ca), respectively, whereas control contained 150.4 g/100 g d.b. K and 31.17 g/100 g d.b. Ca. In the modified biscuits, iron content increased by 25–132%. Relative bioavailabilities varied from 26.58–39.37% for iron and approximately 28% for calcium. In relation to the control, relative Ca availability increased by 20%, whereas relative Fe bioavailability decreased by approximately 32% in the variant with totally replaced honey. Considering all investigated quality traits, substitution of up to 50% of honey in gingerbread biscuit formulation could be recommended

Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour

In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc

Global variability of the human IgG glycome.

Immunoglobulin G (IgG) is the most abundant serum antibody which structural characteristics and effector functions are modulated through the attachment of various sugar moieties called glycans. Composition of the IgG N-glycome changes with age of an individual and in different diseases. Variability of IgG glycosylation within a population is well studied and is known to be affected by both genetic and environmental factors. However, global inter-population differences in IgG glycosylation have never been properly addressed. Here we present population-specific N-glycosylation patterns of IgG, analyzed in 5 different populations totaling 10,482 IgG glycomes, and of IgG's fragment crystallizable region (Fc), analyzed in 2,579 samples from 27 populations sampled across the world. Country of residence associated with many N-glycan features and the strongest association was with monogalactosylation where it explained 38% of variability. IgG monogalactosylation strongly correlated with the development level of a country, defined by United Nations health and socioeconomic development indicators, and with the expected lifespan. Subjects from developing countries had low levels of IgG galactosylation, characteristic for inflammation and ageing. Our results suggest that citizens of developing countries may be exposed to environmental factors that can cause low-grade chronic inflammation and the apparent increase in biological age

Mortality after surgery in Europe: a 7 day cohort study

Background: Clinical outcomes after major surgery are poorly described at the national level. Evidence of heterogeneity between hospitals and health-care systems suggests potential to improve care for patients but this potential remains unconfirmed. The European Surgical Outcomes Study was an international study designed to assess outcomes after non-cardiac surgery in Europe.Methods: We did this 7 day cohort study between April 4 and April 11, 2011. We collected data describing consecutive patients aged 16 years and older undergoing inpatient non-cardiac surgery in 498 hospitals across 28 European nations. Patients were followed up for a maximum of 60 days. The primary endpoint was in-hospital mortality. Secondary outcome measures were duration of hospital stay and admission to critical care. We used χ² and Fisher’s exact tests to compare categorical variables and the t test or the Mann-Whitney U test to compare continuous variables. Significance was set at p<0·05. We constructed multilevel logistic regression models to adjust for the differences in mortality rates between countries.Findings: We included 46 539 patients, of whom 1855 (4%) died before hospital discharge. 3599 (8%) patients were admitted to critical care after surgery with a median length of stay of 1·2 days (IQR 0·9–3·6). 1358 (73%) patients who died were not admitted to critical care at any stage after surgery. Crude mortality rates varied widely between countries (from 1·2% [95% CI 0·0–3·0] for Iceland to 21·5% [16·9–26·2] for Latvia). After adjustment for confounding variables, important differences remained between countries when compared with the UK, the country with the largest dataset (OR range from 0·44 [95% CI 0·19 1·05; p=0·06] for Finland to 6·92 [2·37–20·27; p=0·0004] for Poland).Interpretation: The mortality rate for patients undergoing inpatient non-cardiac surgery was higher than anticipated. Variations in mortality between countries suggest the need for national and international strategies to improve care for this group of patients.Funding: European Society of Intensive Care Medicine, European Society of Anaesthesiology