Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese

Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60°C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow’s milk and soy drink. Milk fermentation was carried out at 25ºC and 40ºC, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60ºC/3 min). All the samples produced had a creamy consistency. The sensory properties of probiotic fresh cheese were evaluated by a group of 15 assessors. The acceptability of probiotic fresh cheese was evaluated by a group of 40 consumers. The samples were evaluated after 1, 7 and 14 days of storage. The addition of soy drink and the combination of microbial starter cultures had an influence on the improvement of the sensory properties of probiotic fresh cheese, which was confirmed by statistical analysis of the results

Reološka svojstva mliječnog proizvoda na bazi svježeg sira i voća

Cilj rada je bio ispitati reološka svojstva mliječnog proizvoda na bazi svježeg sira i voća, u ovisnosti o udjelu mliječne masti i upotrjebljenih starter kultura. Reološka svojstva su ispitana na Physica MCR 301 reometru (Anton Paar, Austria). Rezultati reoloških ispitivanja su pokazali razlike u modulima elastičnosti G\u27 i viskoznosti G\u27\u27 u ovisnosti o sadržaju suhe tvari, masti i mikrobnoj starter kulturi. Mliječni proizvod je proizveden upotrebom mikrobnih starter kultura CHN 22, XT - 303 i mješavina CHN-22 i Lyofasf SAB 440 B u omjeru 2:1, a svježi sir koji je korišten za dobivanje mliječnog proizvoda je proizveden od obranog (0.9% m.m.) i djelomično obranog mlijeka (1.5% m.m.). Produkcija egzopolisagarida od strane mikrobne sarter kulture Lyofast SAB 440 B je utjecala na manje vrijednosti G \u27, G "i G * u uzorcima koji su dobiveni inokulacijom sa ovom kulturom u kombinaciji sa CHN 22

A Baking Function Depending Upon Storage Condition and a Type of Flour

Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 °C and defined humidity. Each fl our sample was analyzed determining its chemical contents and farinograph characteristics immediately after milling and after 10 and 21 day, and baking test was done on those days. The obtained results proved that storage conditions significantly affected the chemical composition of composite fl ours, as well as baking functions of fl our and characteristics of baked bread

Prijeoperacijska brzina protoka femoralne vene u maksimalnoj fleksiji je prediktor za duboku vensku trombozu u bolesnika podvrgnutih totalnoj artroplastici kuka

The aim of the study was to investigate if preoperative blood flow velocity in femoral vein in different positions of the hip during total hip arthroplasty (THA) is a predictor of postoperative deep vein thrombosis (DVT). In patients undergoing THA, blood flow velocity and diameter of proximal femoral vein on THA side were measured preoperatively in four flexion positions of the hip. After THA, patients were followed up for 42 days for DVT occurrence, and clinical features of patients with and without postoperative DVT were compared. The mean blood flow velocity in maximal flexion (90º+) preoperatively was significantly lower in patients with postoperative DVT (19/103) compared to patients without it (8.4±2 cm/s vs. 10.6±2.3 cm/s; p<0.001). Using the receiver operating characteristic curve analysis, the cut-off value for blood flow velocity during maximal flexion was 8.24 cm/s. In addition, anesthesia duration, duration of surgical position of the patient, body mass index, amount of blood transfused after surgery, and clinical signs of DVT were markedly different between patients with and those without postoperative DVT. Blood flow velocity in femoral vein in maximal flexion of the hip (90º+) measured prior to THA is an independent predictor of postoperative DVT.Cilj ove studije bio je istražiti je li prijeoperacijska brzina protoka krvi u femoralnoj veni u različitim položajima kuka tijekom potpune artroplastike kuka (total hip arthroplasty, THA) prediktor poslijeoperacijske duboke venske tromboze (DVT). U bolesnika koji su podvrgnuti THA brzina protoka krvi i promjer proksimalne femoralne vene na strani THA bili su prijeoperacijski izmjereni u četiri položaja kuka. Nakon THA bolesnici su praćeni 42 dana radi provjere nastanka DVT i uspoređeni su klinički podaci bolesnika s poslijeoperacijskom DVT i onih bez DVT. Srednja brzina protoka krvi u maksimalnoj fleksiji kuka (90º+) prijeoperacijski je bila znatno niža u bolesnika s poslijeoperacijskom DVT (19/103) u usporedbi s bolesnicima bez DVT (8,4±2 cm/s prema 10,6±2,3 cm/s; p<0,001). Analizom ROC (receiver operating characteristic curve) dobivena je granična vrijednost brzine protoka krvi tijekom maksimalne fleksije od 8,24 cm/s. Uz to, trajanje anestezije, trajanje kirurškog položaja bolesnika, indeks tjelesne mase, količina transfundirane krvi nakon operacije i klinički znakovi DVT bili su značajno različiti između bolesnika s poslijeoperacijskom DVT i bolesnika bez DVT. Brzina protoka krvi u femoralnoj veni u maksimalnoj fleksiji kuka (90º+) izmjerena prije THA je nezavisni prediktor za poslijeoperacijsku DVT

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

Brašno - Kruh '13

The "Flour-Bread '13“ Congress topics were the following: breeding and quality of cereal grains, grain storage and milling technology, analytical and rheological methods, baking technology, improvers and additives, starch and modified starch, extrusion and pasta production, biscuit and pastry products, nutritional quality of cereals, cereal food safety and cereal based functional foods