6 research outputs found
Influence of high hydrostatic pressure (HHP) on color parameters of apple juice
Svrha ovog rada bila je detaljno pretražiti literaturu o utjecaju obrade visokim hidrostatskim tlakom (VHT) na parametre boje sokova od jabuke. Jabuke su od velikog interesa za proizvoÄaÄe sokova i opÄenito proizvoda od jabuke zbog osebujnog nutritivnog sastava (fenolni spojevi, vitamini, vlakna) i povoljnih uÄinaka na degenerativne, kardiovaskularne, pa i neke maligne bolesti. Obrada VHT-om, kao nova ne toplinska metoda obrade, ima sve veÄu primjenu u proizvodnji sokova od jabuka jer ne dovodi do znaÄajnih promjena hranjivih, funkcionalnih i senzorskih svojstava hrane. Ovom tehnologijom uÄinkovito se inaktiviraju mikroorganizmi Äime se poveÄava sigurnost i produženi rok trajanja, a pored toga povoljno utjeÄe na parametre boje sokova jer inaktivira enzime koji su zaslužni za procese posmeÄivanja.The aim of this work was to review the scientific literature on the topic of high pressure processing (HPP) effects on the color parameters of apple juices. Apples are of great interest to juice producers due to their nutritional composition (phenolic compounds, vitamins, fibers) and proven beneficial effects on degenerative, cardiovascular and some malignant diseases. HPP has established itself as one of the most suitable nonthermal technologies applied to fruit juices primarily due to minimal on the nutritional, functional and sensory properties of food. This technology enables microbial inactivation, thus improve the food safety and prolong shelf-life of juices. In addition, HPP constitutes as an effective technology to inactivate the enzymes in fruit juices, therefore could have positive effects in the color stability
Influence of high hydrostatic pressure (HHP) on color parameters of apple juice
Svrha ovog rada bila je detaljno pretražiti literaturu o utjecaju obrade visokim hidrostatskim tlakom (VHT) na parametre boje sokova od jabuke. Jabuke su od velikog interesa za proizvoÄaÄe sokova i opÄenito proizvoda od jabuke zbog osebujnog nutritivnog sastava (fenolni spojevi, vitamini, vlakna) i povoljnih uÄinaka na degenerativne, kardiovaskularne, pa i neke maligne bolesti. Obrada VHT-om, kao nova ne toplinska metoda obrade, ima sve veÄu primjenu u proizvodnji sokova od jabuka jer ne dovodi do znaÄajnih promjena hranjivih, funkcionalnih i senzorskih svojstava hrane. Ovom tehnologijom uÄinkovito se inaktiviraju mikroorganizmi Äime se poveÄava sigurnost i produženi rok trajanja, a pored toga povoljno utjeÄe na parametre boje sokova jer inaktivira enzime koji su zaslužni za procese posmeÄivanja.The aim of this work was to review the scientific literature on the topic of high pressure processing (HPP) effects on the color parameters of apple juices. Apples are of great interest to juice producers due to their nutritional composition (phenolic compounds, vitamins, fibers) and proven beneficial effects on degenerative, cardiovascular and some malignant diseases. HPP has established itself as one of the most suitable nonthermal technologies applied to fruit juices primarily due to minimal on the nutritional, functional and sensory properties of food. This technology enables microbial inactivation, thus improve the food safety and prolong shelf-life of juices. In addition, HPP constitutes as an effective technology to inactivate the enzymes in fruit juices, therefore could have positive effects in the color stability
NUTRITIONAL ASSESSMENT OF PATIENTS WITH PRIMARY PROGRESSIVE DEMENTIA AT THE TIME OF DIAGNOSIS
Background: patients with different types of dementia may experience changes in nutritional status, which are manifested by
specific eating habits. The aim of this study was to determine the nutritional status and eating habits of patients at the time of
confirmed diagnosis of primary progressive dementia.
Subject and methods: The study included 40 outpatients (63% women) diagnosed with either form of dementia. The mean age at
diagnosis was 776 years and the mean time between the onset of first symptoms of the disease and diagnosis was 3-36 months.
Nutritional assessment was determined at the time of confirmed diagnoses and included dietary habits (non-quantitative modified
food frequency questionnaire (FFQ)), anthropometric (body weight and height and body mass index-BMI) and biochemical
parameters (serum concentrations of vitamin B12, folic acid and 25-hydroxy vitamin D). Dietary habits were collected over a 12-
month period with the help of a spouse or close family member.
Results: The results showed that none of the outpatients were malnourished, the largest number of outpatients (43%) were in the
normal body mass category followed by 33% in the overweight category. The results of this study confirmed previous findings of
higher preference for sweet foods observed in 53% of patients with dementia. Low status of vitamin B12 was observed in 57% of
outpatients, folic acid in 24% and 25 (OH) D in 75% of outpatients. Lower frequency of consumption of dark green leafy vegetables
and lower consumption of poultry meat, fish and eggs could have an impact on nutrient deficiency.
Conclusions: The poor nutritional status of outpatients with primary progressive dementia is associated with unhealthy dietary
habits that may lead to micronutrient deficiencies. Dietary monitoring and intervention should be initiated immediately after the
diagnosis of primary progressive dementia with the goal of reducing nutritional deficiencies and preventing further and more severe
impairment of cognitive function
NUTRITIONAL ASSESSMENT OF PATIENTS WITH PRIMARY PROGRESSIVE DEMENTIA AT THE TIME OF DIAGNOSIS
Background: patients with different types of dementia may experience changes in nutritional status, which are manifested by
specific eating habits. The aim of this study was to determine the nutritional status and eating habits of patients at the time of
confirmed diagnosis of primary progressive dementia.
Subject and methods: The study included 40 outpatients (63% women) diagnosed with either form of dementia. The mean age at
diagnosis was 776 years and the mean time between the onset of first symptoms of the disease and diagnosis was 3-36 months.
Nutritional assessment was determined at the time of confirmed diagnoses and included dietary habits (non-quantitative modified
food frequency questionnaire (FFQ)), anthropometric (body weight and height and body mass index-BMI) and biochemical
parameters (serum concentrations of vitamin B12, folic acid and 25-hydroxy vitamin D). Dietary habits were collected over a 12-
month period with the help of a spouse or close family member.
Results: The results showed that none of the outpatients were malnourished, the largest number of outpatients (43%) were in the
normal body mass category followed by 33% in the overweight category. The results of this study confirmed previous findings of
higher preference for sweet foods observed in 53% of patients with dementia. Low status of vitamin B12 was observed in 57% of
outpatients, folic acid in 24% and 25 (OH) D in 75% of outpatients. Lower frequency of consumption of dark green leafy vegetables
and lower consumption of poultry meat, fish and eggs could have an impact on nutrient deficiency.
Conclusions: The poor nutritional status of outpatients with primary progressive dementia is associated with unhealthy dietary
habits that may lead to micronutrient deficiencies. Dietary monitoring and intervention should be initiated immediately after the
diagnosis of primary progressive dementia with the goal of reducing nutritional deficiencies and preventing further and more severe
impairment of cognitive function
Nutritional status and eating habits in patients with primary progressive dementia
Kod bolesnika s demencijom uoÄene su specifiÄne patoloÅ”ke promjene u prehrambenom ponaÅ”anju koje posljediÄno smanjuju raznolikost prehrane i dovode do neuravnoteženog unosa hranjivih tvari.Cilj ovog rada bio je ispitati te promjene kod bolesnika s primarnom progresivnom demencijom s naglaskom na Alzheimerovu bolest. Ukupno je bilo ukljuÄeno 40 bolesnika koji se lijeÄe u NeuroloÅ”koj poliklinici u Ambulanti za demencije i opÄoj neuroloÅ”koj ambulanti te u SavjetovaliÅ”tu za prehranu u KB Dubrava. Prikupljeni su podaci o njihovim prehrambenim navikama putem nekvantitativnog modificiranog upitnika o uÄestalosti konzumiranja pojedinih namirnica te antropometrijski i biokemijski podaci. Rezultati ovog istraživanja potvrdili su dosadaÅ”nje spoznaje o veÄoj sklonosti prema slatkoj hrani koja je uoÄena kod 42 % bolesnika s demencijom, a kod petine bolesnika uoÄen je deficit vitamina B skupine. Kod veÄine pacijenata uoÄen je nedovoljno uÄestali unos namirnica s potencijalnim protektivnim uÄinkom, stoga bi valjalo obratiti pažnju na veÄi uÄestali unos namirnica poput masne plave ribe, maslinova ulja, zelenog lisnatog povrÄa te bobiÄastog voÄa.Specific pathological changes in dietary behaviour have been observed in patients with dementia which consequently reduce the diversity of diet and lead to unbalanced nutrient intake. The aim of this study was to examine these changes in patients with primary progressive dementia with a focus on Alzheimer's disease. A total of 40 patients enrolled in this study are treated at the Neurological Polyclinic in the Clinic for Dementia and general neurological clinic and at the Nutrition Department in the University Hospital Dubrava. Non-quantitative modified questionnaire was used to collect their eating habits, while anthropometric and biochemical data were collected from their medical file. The results of this study confirmed the previous findings on a higher preference for sweet food, which was observed in 42 % of patients with dementia and a fifth of patients had a deficiency of vitamin B. Insufficiently frequent intake of food with a potential protective effect was noticeable in most patients; therefore attention should be paid to a higher and more frequent intake of food such as fatty bluefish, olive oil, green leafy vegetables and berries
Nutritional status and eating habits in patients with primary progressive dementia
Kod bolesnika s demencijom uoÄene su specifiÄne patoloÅ”ke promjene u prehrambenom ponaÅ”anju koje posljediÄno smanjuju raznolikost prehrane i dovode do neuravnoteženog unosa hranjivih tvari.Cilj ovog rada bio je ispitati te promjene kod bolesnika s primarnom progresivnom demencijom s naglaskom na Alzheimerovu bolest. Ukupno je bilo ukljuÄeno 40 bolesnika koji se lijeÄe u NeuroloÅ”koj poliklinici u Ambulanti za demencije i opÄoj neuroloÅ”koj ambulanti te u SavjetovaliÅ”tu za prehranu u KB Dubrava. Prikupljeni su podaci o njihovim prehrambenim navikama putem nekvantitativnog modificiranog upitnika o uÄestalosti konzumiranja pojedinih namirnica te antropometrijski i biokemijski podaci. Rezultati ovog istraživanja potvrdili su dosadaÅ”nje spoznaje o veÄoj sklonosti prema slatkoj hrani koja je uoÄena kod 42 % bolesnika s demencijom, a kod petine bolesnika uoÄen je deficit vitamina B skupine. Kod veÄine pacijenata uoÄen je nedovoljno uÄestali unos namirnica s potencijalnim protektivnim uÄinkom, stoga bi valjalo obratiti pažnju na veÄi uÄestali unos namirnica poput masne plave ribe, maslinova ulja, zelenog lisnatog povrÄa te bobiÄastog voÄa.Specific pathological changes in dietary behaviour have been observed in patients with dementia which consequently reduce the diversity of diet and lead to unbalanced nutrient intake. The aim of this study was to examine these changes in patients with primary progressive dementia with a focus on Alzheimer's disease. A total of 40 patients enrolled in this study are treated at the Neurological Polyclinic in the Clinic for Dementia and general neurological clinic and at the Nutrition Department in the University Hospital Dubrava. Non-quantitative modified questionnaire was used to collect their eating habits, while anthropometric and biochemical data were collected from their medical file. The results of this study confirmed the previous findings on a higher preference for sweet food, which was observed in 42 % of patients with dementia and a fifth of patients had a deficiency of vitamin B. Insufficiently frequent intake of food with a potential protective effect was noticeable in most patients; therefore attention should be paid to a higher and more frequent intake of food such as fatty bluefish, olive oil, green leafy vegetables and berries