The impact of distribution channels on the bargaining position of Croatian wine producers

This paper presents an exploratory study of the relationship between wine producers and distributors in the Croatian wine sector. It focuses on the impact of distribution channels on the bargaining position of wine producers, thereby adding to the growing body of research seeking to determine the factors that influence the growth potential of the traditional agricultural sector. Due to the fragmentation on the production side of the market and a high level of concentration on the distribution side, the wine sector provides a suitable context for studying the bargaining power of agricultural (wine) producers and hypothesizing on future outcomes in terms of industry structure and growth potential. Presuming that the share of value retained by the wine producer depends on his bargaining position, two hypotheses were tested: H1: A higher degree of self-reliance improves a wine producer’s bargaining position and H2: A higher number of distribution channels improves a wine producer’s bargaining position. After a brief review of relevant scientific literature, five regression models were created and tested on a sample of 124 Croatian wine producers, which yielded statistically significant results confirming the hypotheses. the final model controls for production volume, number of labels and respective region. The paper ends with some general conclusions and recommendations for future research

Development of smart governance in Croatian cities - the size of a city as a determinant of smart governance

Purpose: The paper discusses the role and importance of smart governance as a modern form of urban development, identifies the key determinants of smart governance, analyzes models, evaluation and measurement indicators in smart and sustainable cities, and ranks 127 Croatian cities, regardless of city size. Methodology: A comprehensive database was prepared for the preparation of the study, including ten indicators of key smart governance determinants related to political participation of citizens, delivery of quality services to citizens, and sustainable functioning of city administration, in line with a review of models and indicators from previous studies. Results: The main goal of this research is to determine a correlation between the size of the city according to the number of inhabitants and statistically significant indicators of smart governance and, based on the value of the correlation coefficients, to determine the weights for the indicators in the process of city ranking. By aggregating the weighted z-scores, the Smart Governance Index was created for all Croatian cities and that index is not related to the size of a city. Conclusion: Statistically significant indicators for the formation of the Smart Governance Index for 127 cities in Croatia are the indicators of political participation and sustainable functioning of city administration. It is necessary to include as many indicators as possible in the future period so that the ranking results are as relevant as possible

Understanding the role of context in shaping the development of business systems

The paper addresses the issue of strategic misconceptions in creating a national framework for an industry of strategic importance. In this paper, the shipbuilding industry was chosen as a model for analysing the strategic adjustments of decision makers in business entities and on national level before EU accession and its consequences on the national economy as a whole. The importance of the topic arises not only from benefits that national economy once had from this base industry, but from the fact that shipbuilding is still one of European strategic industries, even though its concepts and values have changed significantly with the technological development and rise of the Eastern emerging markets. The main hypothesis of the paper is that shipbuilding has a broad extent of externalities in the national economy, and therefore, by leading it properly, especially in times of high unemployment and low level of GDP growth, it can act as an important generator of economic growth. Considering the potential size of the system, the economy can enjoy positive externalities such as a high multiplier effect or spill-overs, no matter whether the shipyards are privatized or state owned. It is ultimately the States responsibility to ensure the infrastructure for industries declared as strategic, i.e. vital to national economic development. This study reports on a survey of Croatian shipyards decision makers done in 2009 and the strategic line of reasoning the management had 5 years ago, during the pre-accession period. The findings will be compared to the present state of the industry. These findings are put into the context of the Croatian government shipbuilding development strategy, EU recommendations for the development of shipbuilding industry and their impact on the financial, organizational and managerial issues in Croatian shipyards. The presented results are part of scientific projects: “Poslovna prilagodba hrvatskih gospodarskih subjekata tržišnom natjecanju u EU” (No 13.02.1.3.11) and "Koncepti i metode troškovnog i upravljačkog računovodstva u javnom sektoru Republike Hrvatske" (No 13.02.1.2.09)

Personalized medicine industry model development

Health care is a growing business, but its trajectory patterns are hard to decipher at the moment. This paper provides a short overview of issues important for developing business models for the personalized medicine sector (PM). The paper draws on institutional theory, particularly transaction costs economics (TCE) in an attempt to draft a conceptual framework applicable for identifying relationship patterns among institutional entities, i.e. industry actors in the Personalized Medicine (PM) field. According to the theory, relationships among industry actors are expected to evolve depending on the manifestation of many contextual factors and their developments: investment activity, public interests, technology development, market structure, regulatory environment, demographic factors, personal preferences, natural factors, etc. In our belief, a descriptive model of an industry should include a broader scope of entities besides directly competing firms. Our rationale is that market actors, in a resource dependent environment, sustain their activity by engaging in (bargaining) relationships with other entities with vested interests in the industry. Basically, we believe that predictions of future industry and particular entities’ business model development would be a function of available resources, power relations and regulation

EFFECTS OF ENTREPRENEURSHIP EDUCATION ON ENTREPRENEURIAL SELF-EFFICACY, DESIRABILITY OF ENTREPRENEURSHIP AND ENTREPRENEURIAL INTENTIONS OF STUDENTS

U nastojanjima poticanja gospodarskog razvoja te smanjenja nezaposlenosti i suzbijanja siromaštva sve se više prepoznaje uloga poduzetništva. Ističu se njegove brojne prednosti te se sve češće raspravlja o potrebnim poduzetničkim kompetencijama i njihovom razvoju. Glavni cilj ovog istraživanja bio je ispitati efekte edukacije o poduzetništvu na poželjnost poduzetništva, poduzetničku samoefikasnost i poduzetničke namjere studenata. U istraživanju je sudjelovalo 48 ispitanika (eksperimentalna i kontrolna skupina), a mjerenje je provedeno prije i nakon edukacije o poduzetništvu. Rezultati pokazuju da polaznici nakon edukacije značajno bolje procjenjuju svoje poduzetničke vještine i sposobnosti, međutim, na skali poželjnosti poduzetništva ostvaruju niže rezultate u odnosu na prvo mjerenje. U istraživanju su ispitivane razlike s obzirom na spol te je utvrđeno da u oba mjerenja studenti u odnosu na studentice ostvaruju statistički značajno više rezultate na svim korištenim skalama. Uspoređujući studente/ice ekonomskih i neekonomskih usmjerenja utvrđeno je kako studenti/ice ekonomskih usmjerenja ostvaruju više rezultate na jednom aspektu poduzetničkog potencijala (poduzetnička svjesnost) te skali poželjnosti poduzetništva, skali poduzetničkih namjera i skali stupnja razvijenosti poduzetničkih znanja, vještina i sposobnosti.In the efforts to stimulate economic development, reduce unemployment and tackle poverty, the role of entrepreneurship is increasingly recognized. Its numerous benefits are emphasized and it is increasingly discussed about the necessary entrepreneurial competencies and their development. The aim of this study was to examine the effects of education program on entrepreneurship desirability, entrepreneurial self-efficacy and entrepreneurial intentions of students. In total 48 students participated in the study (experimental and control group). All measurements were carried out before and after the entrepreneurship education program. The results indicate that attendees significantly improve their entrepreneurial skills and abilities after their education. However, on the scale of entrepreneurial desirability they achieve lower results after the program. The gender differences were investigated and the results indicated that male students achieved statistically significant higher results on all scales used, at both measurements. By comparing students of economic and non-economic orientation, it was established that the students of economic orientation achieve higher results in one aspect of entrepreneurial potential (entrepreneurial awareness) as well as at the desirability of entrepreneurship scale, entrepreneurial intentions scale and at the development of entrepreneurial skills and abilities scale

Personalized medicine industry model development

Health care is a growing business, but its trajectory patterns are hard to decipher at the moment. This paper provides a short overview of issues important for developing business models for the personalized medicine sector (PM). The paper draws on institutional theory, particularly transaction costs economics (TCE) in an attempt to draft a conceptual framework applicable for identifying relationship patterns among institutional entities, i.e. industry actors in the Personalized Medicine (PM) field. According to the theory, relationships among industry actors are expected to evolve depending on the manifestation of many contextual factors and their developments: investment activity, public interests, technology development, market structure, regulatory environment, demographic factors, personal preferences, natural factors, etc. In our belief, a descriptive model of an industry should include a broader scope of entities besides directly competing firms. Our rationale is that market actors, in a resource dependent environment, sustain their activity by engaging in (bargaining) relationships with other entities with vested interests in the industry. Basically, we believe that predictions of future industry and particular entities’ business model development would be a function of available resources, power relations and regulation

La conservación de los crustáceos usando el dióxido de azufre y los sulfitos (E 220 – E 228)

Prehrambeni aditivi su tvari poznatog kemijskog sastava, koji se ne konzumiraju kao hrana, niti su tipičan sastojak hrane, bez obzira na prehrambenu vrijednost, već se dodaju hrani sa svrhom poboljšanja tehnološkog učinka i zadržavanja određenih senzorskih svojstava. U aditive koji imaju široku primjenu u prehrambenoj industriji ubrajaju se sumporni dioksid (SO2) i sulfiti (E 220 – E 228). Sumporni dioksid i njegovi derivati dodaju se u hranu sa svrhom inhibiranja i kontrole rasta mikroorganizama, sprječavanja neenzimskog posmeđivanja, inhibiranja reakcija kataliziranih enzimima te kao antioksidansi i sredstva za redukciju. Hrana u koju se dodaju su većinom različite vrste sušenog voća, neke vrste rakova i mekušaca, neke vrste voćnih sokova, pivo, vina i drugi proizvodi. Štetni učinci sumpornog dioksida i sulfita najčešće se povezuju s alergijskim reakcijama iz hrane, stoga je nužno potrošačima pružiti informaciju o njihovom prisustvu u hrani, čak i onda kad se u hrani nalaze u vrlo malim količinama, jer niti tada nije isključena mogućnost alergijske reakcije. Primjena sumpornog dioksida i sulfita kod prerade rakova (škampa, kozica, jastoga) opravdana je njihovim djelovanjem kao konzervansa koji usporavaju rast bakterija i sprječavaju nastanak melanoze, koja se očituje nastankom crnih točki na oklopu rakova uslijed djelovanja enzima polifenol oksidaze. Sumporni dioksid i sulfiti regulirani su Uredbom (EZ) br. 1333/2008 Europskog parlamenta i Vijeća od 16. prosinca 2008. o prehrambenim aditivima koja je izmijenjena Uredbom (EZ) br. 1129/2011 o izmjeni Priloga II. Uredbi 1333/2008 Europskog parlamenta i Vijeća o popisu Unije prehrambenih aditiva. Međunarodna agencija za istraživanje raka (IARC) svrstala je 1993. godine sumporni dioksid i sulfite u grupu 3, što znači da se ne mogu klasificirati kao karcinogeni za ljude. U Znanstvenom mišljenju o ponovnoj evaluaciji sumpornog dioksida (E 220), natrij-sulfita (E 221), natrij bisulfita (E 222), natrij metabisulfita (E 223), olovo metabisulfita (E 224), kalcij sulfita (E 226), kalcij bisulfita (E 227) i olovo bisulfita (E 228) kao aditiva za hranu Europska agencija za sigurnost hrane (EFSA) potvrdila je dosadašnji prihvatljivi dnevni unos (ADI) za sulfite izražene kao SO2 od 0,7 mg/kg tjelesne mase.Food additives are substances of known chemical composition that are neither consumed as food nor typical food ingredients, regardless of their nutritional value, but are instead added to foodstuffs to perform certain technological functions and retain certain sensory properties of food. Additives that are widely applied in food industry include sulphur dioxide (SO2) and sulphites (E 220 – E 228). Sulphur dioxide and its derivatives are added to foodstuffs in order to inhibit and control the growth of microorganisms, for the purpose of prevention of non-enzymatic browning and inhibition of enzyme-catalysed reactions, as well as antioxidants and reducing agents.Food to which they are most often added includes various dried fruits, certain species of crabs and molluscs, fruit juices, beer, wine and other products. Since harmful effects of sulphur dioxide and sulphites are most commonly associated with allergic reactions to food, it is, therefore, necessary to inform consumers of their presence in food, even when they are present in very small quantities, because their quantity itself does not exclude the possibility of an allergic reaction. The use of sulphur dioxide and sulphites in the processing of crabs (scampi, shrimp, and lobster) is justified by their preservative effect on slowing the growth of bacteria and preventing the formation of melanomas that manifest by the emergence of black spots on crab shell caused by the polyphenol oxidase enzyme activity. Sulphur dioxide and sulphites are regulated by Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives as amended by Commission Regulation (EU) No. 1129/2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. In 1993, the International Agency for Research on Cancer (IARC) classified sulphur dioxide and sulphites as Group 3, meaning they are not classifiable as to their carcinogenicity to humans. The European Food Safety Authority (EFSA) has, in its Scientific Opinion on the re-evaluation of sulphur dioxide (E 220), sodium sulphite (E 221), sodium bisulphite (E 222), sodium metabisulphite (E 223), potassium metabisulphite (E 224), calcium sulphite (E 226), calcium bisulphite (E 227) and potassium bisulphite (E 228) as food additives, confirmed that the current acceptable daily intake (ADI) of 0.7 mg SO2 equivalent/kg of body weight per day would remain adequate.Lebensmittelzusatzstoffe sind Stoffe mit einer bekannten chemischen Zusammensetzung, die weder als Nahrung konsumiert werden noch typischer Bestandteilung von Nahrung sind, ungeachtet ihres Nährwerts. Sie werden Lebensmitteln zugegeben, um die technologische Wirkung zu verbessern und bestimmte sensorische Eigenschaften zu erhalten. Zu den Zusatzstoffen, die in der Lebensmittelindustrie weit verbreitet sind, zählen Schwefeldioxid (SO2) und Sulfite (E 220 – E 228). Schwefeldioxid und seine Derivate werden den Lebensmitteln zugegeben, um Mikroorganismen zu inhibieren und ihr Wachstum zu kontrollieren, die nicht-enzymatische Bräunung zu verhindern, die Reaktion von katalysierten Enzymen zu inhibieren und als Antioxidantien und Reduktionsmittel. Lebensmittel, welchen sie zugegeben werden, sind vorwiegend diverse Sorten von Trockenobst, einige Krebs- und Weichtiersorten, einige Fruchtsaftsorten, Bier, Weine und andere Produkte. Die schädlichen Wirkungen von Schwefeldioxid und Sulfiten werden am häufigsten mit allergischen Reaktionen gegenüber Nahrung in Verbindung gebracht. Daher ist es sehr wichtig, die Verbraucher über ihre Anwesenheit in der Nahrung zu informieren, auch dann, wenn es sich um geringe Mengen handelt, weil auch in diesem Fall die Möglichkeit einer allergischen Reaktion nicht ausgeschlossen werden kann. Die Verwendung von Schwefeldioxid und Sulfiten bei der Behandlung von Krebsen (Scampi, Garnelen, Hummern) ist dadurch gerechtfertigt, dass sie als Konservierungsstoffe wirken, die das Wachstum von Bakterien verlangsamen und die Entstehung von Melanosen verhindern, die sich als schwarze Flecken auf dem Panzer der Krebse äußern und infolge der Wirkung des Enzyms Polyphenoloxidase entstehen. Schwefeldioxid und Sulfite sind in der Verordnung (EG) Nr. 1333/2008 des Europäischen Parlaments und des Rates vom 16. Dezember 2008 über Lebensmittelzusatzstoffe geregelt, geändert durch die Verordnung (EU) Nr. 1129/2011 zur Änderung des Anhangs II der Verordnung (EG) Nr. 1333/2008 des Europäischen Parlaments und Rates im Hinblick auf die Liste der Lebensmittelzusatzstoffe der Europäischen Union. Die Internationale Agentur für Krebsforschungen (IARC) hat Schwefeldioxid und Sulfite in 1993 in die Gruppe 3 eingeordnet, was bedeutet, dass sie als nicht kanzerogen für Menschen klassifiziert werden können. In der Wissenschaftlichen Stellungnahme zur erneuten Evaluation von Schwefeldioxid (E 220), Natriumsulfit (E 221), Natriumbisulfit (E 222), Natriummetabisulfit (E 223), Blei-Metabisulfit (E 224), Kalziumsulfit (E 226), Kalziumbisulfit (E 227) und Blei-Bisulfit 228) als Lebensmittelzusatzstoffe hat die Europäische Behörde für Lebensmittelsicherheit (EFSA) die bisher zulässige tägliche Aufnahmemenge (ADI) für Sulfite bestätigt, ausgewiesen als SO2 pro 0,7 mg/ kg Körpergewicht.Gli additivi alimentari sono sostanze aventi una composizione chimica nota che non sono consumati come alimenti e non sono un ingrediente alimentare tipico, indipendentemente dal loro valore nutrizionale, ma sono aggiunti agli alimenti per migliorare l’efficienza tecnologica e mantenere determinate proprietà sensoriali. L’anidride solforosa (SO2) e i solfiti (E 220 – E 228) sono tra gli additivi che hanno una vasta applicazione nell’industria alimentare. L’anidride solforosa e i suoi derivati sono aggiunti agli alimenti allo scopo di inibire e controllare la crescita di microorganismi, prevenendo l’imbrunimento non enzimatico e inibendo la reazione di enzimi catalizzati e agendo come antiossidanti e agenti riducenti. Gli alimenti cui i suddetti additivi vengono aggiunti sono principalmente diversi tipi di frutta secca, alcuni tipi di crostacei e molluschi, alcuni tipi di succhi di frutta, birra, vino e altri prodotti. Gli effetti dannosi dell\u27anidride solforosa e del solfito sono per lo più associati a reazioni allergiche da alimenti, pertanto è necessario fornire ai consumatori informazioni sulla loro presenza negli alimenti, anche se presenti nei prodotti alimentari in piccolissime quantità, perché anche allora non è esclusa la possibilità di razione allergica. L’applicazione di anidride solforosa e solfito nella lavorazione dei crostacei (scampi, gamberetti, aragoste) è giustificata dalla loro azione conservante che rallenta la crescita dei batteri e impedisce l’apparizione di melanosi, che si manifesta con la comparsa di macchie nere sulla crosta dei crostacei dovuta all’azione dell’enzima polifenolo-ossidasi. L’anidride solforosa e solfiti sono disciplinati dal Regolamento (CE) n. 1333/2008 del Parlamento europeo e del Consiglio del 16 dicembre 2008 sugli additivi alimentari modificato dal Regolamento (CE) n. 1129/2011 sulle modifiche Allegato II al Regolamento n. 1333/2008 del Parlamento europeo e del Consiglio sull’elenco comunitario degli additivi alimentari. L’agenzia internazionale per la ricerca sul cancro (IARC) ha classificato, nel 1993, l’anidride solforosa e i solfiti nel gruppo 3, il che significa che non possono essere classificati come cancerogeni per l’uomo. Nel suo parere scientifico sulla rivalutazione dell’anidride solforosa (E 220), solfito di sodio (E 221), bisolfito di sodio (E 222), metabisolfito di sodio (E 223), piombo di metabisolfito (E 224), solfito di calcio (E 226), bisolfito di calcio (E 227) e piombo di bisolfito (E 228) come additivi alimentari, L’Agenzia europea per la sicurezza alimentare (EFSA) ha confermato la dose giornaliera ammissibile (DGA) fino ad ora applicabile per i solfiti come SO2 di 0,7 mg/kg di massa corporea.Los aditivos alimentarios son sustancias de la composición química conocida y no son consumidos como alimentos, tampoco son un ingrediente alimentario típico, a pesar del valor nutritivo, sino son añadidos a los alimentos con el fin de mejorar el efecto tecnológico y para el mantenimiento de algunas características sensoriales. El dióxido de azufre (SO2) y los sulfitos (E 220 – E 228) están dentro del grupo de los aditivos con la aplicación amplia en la industria alimentaria. El dióxido de azufre y sus derivados son añadidos a la comida con el fin de inhibir y controlar el crecimiento de los microorganismos, para prevenir el alisado no enzimático, inhibir las reacciones catalizadas de enzimas y como antioxidantes y agentes reductores. Se añaden generalmente en diferentes tipos de fruta seca, algunos tipos de crustáceos y moluscos, algunos tipos de jugos de frutas, cervezas, vinos y otros productos. Los efectos dañosos del dióxido de azufre y de los sulfitos son a menudo asociados con las reacciones alérgicas a la comida y por eso es necesario informar los consumidores de su presencia en la comida, incluso cuando su cantidad es muy pequeña porque la posibilidad de la reacción alérgica no está excluida. La aplicación del dióxido de azufre y de los sulfitos en el procesamiento de los crustáceos (las cigalas, camarones y langostas) está justificada por su efecto conservador que ralentiza el crecimiento bacteriano y previene la formación de melanosis, manifestada por la aparición de manchas negras en la armadura de cangrejos debido a la actividad de la enzima polifenol oxidasa. El dióxido de azufre y los sulfitos son regulados por Reglamento (CE) No 1331/2008 del Parlamento Europeo y del Consejo de 16 de diciembre de 2008 por el que se establece un procedimiento de autorización común para los aditivos, las enzimas y los aromas alimentarios, modificado por Reglamento (UE) No 1129/2011 de la Comisión de 11 de noviembre de 2011 por el que se modifica el anexo II del Reglamento (CE) No 1333/2008 del Parlamento Europeo y del Consejo para establecer una lista de aditivos alimentarios de la Unión. El Centro Internacional de Investigaciones Sobre Cáncer (IARC) agrupó en 1993 el dióxido de azufre y los sulfitos en el grupo 3, lo que significa que no se pueden clasificar como carcinógenos para los humanos. En el Dictamen sobre la evaluación repetida del dióxido de azufre (E 220), sulfito de sodio (E 221), bisulfito de sodio (E 222), metabisulfito de sodio (E 223), metabisulfito de plomo (E 224), sulfito de calcio (E 226), bisulfito de calcio (E 227) y bisulfito de plomo (E 228) como aditivos alimentarios, la Autoridad Europea de Seguridad Alimentaria (EFSA) confirmó la Ingesta Diaria Aceptable (IDA) de los sulfitos SO2 establecida en 0,7 mg/kg de peso corporal SO2

El uso, la importancia y los contaminantes en las especias y en las hierbas en la producción de los productos cárnicos sin tratamiento térmico

Začini imaju snažno antimikrobno i antioksidativno djelovanje koje je različito i ovisi o koncentraciji i vrsti aktivnih komponenti. Zahvaljujući ovim učincima začini produžuju trajnost proizvoda sprječavajući rast i razmnožavanje patogenih bakterija koji uzrokuju kvarenje hrane, stoga je sve veća svjesnost potrošača o njihovim učincima dovela do veće upotrebe začina u proizvodnji hrane umjesto primjene kemijskih konzervansa. U posljednje vrijeme primjena začina u proizvodnji toplinski neobrađenih mesnih proizvoda sve je značajnija i učestalija, iako, povijesno gledano, upotreba začina i začinskog bilja upravo za ovakvu svrhu nije nepoznata. Začini se dodaju u tehnološkim fazama proizvodnje toplinski neobrađenih mesnih proizvoda zbog poboljšanja mirisa, okusa i probavljivosti pri čemu se, ovisno o vrsti proizvoda i interakcijama drugih fizikalno-kemijskih komponenti tijekom pojedinih faza proizvodnje, formira aroma kao prepoznatljiva odlika finalnog mesnog proizvoda. Sa stajališta zakonodavstva i sigurnosti hrane definirane su najveće dopuštene količine pojedinih kontaminanata za određene vrste začina, kao i maksimalne razine ostataka pesticida, kako bi se osigurala njihova ispravnost, kao i sigurnost konačnog proizvoda.Spices have a strong antimicrobial and antioxidant effect that is different and depends on the concentration and the type of active compounds. Due to these effects, spices prolong durability of the products by preventing the growth and reproduction of pathogenic bacteria that cause food spoilage. Therefore, increasing consumer awareness on their effects led to greater use of spices in the production of food instead of using chemical preservatives. Recently, the use of spices in the production of heated unprocessed meat products become more and more popular, although historically, the use of spices and herbs for this purpose is not unknown. Spices are added in the technological stages of production of heat-untreated meat products due to flavor, taste and digestibility, depending on the type of product and the interactions of other physical-chemical components during certain production phases. They form aroma as a recognizable characteristic of the final meat product. Based on the legislation and food safety requirements, the maximum levels of certain contaminants are defined for certain types of spices, as well as the maximum residue levels of pesticide, to ensure their safety and the safety of final product.Gewürze haben eine starke antimikrobielle und antioxidative Wirkung, die sich je nach Konzentration und Art der Wirkstoffe unterscheidet. Dank dieser Wirkung verlängern Gewürze die Haltbarkeit der Produkte, indem sie das Wachstum und die Vermehrung pathogener Bakterien verhindern, die zum Verderb von Lebensmitteln führen. Dieses zunehmende Bewusstsein der Verbraucher über deren Auswirkungen hat zu einer stärkeren Verwendung von Gewürzen anstatt von chemischen Konservierungsstoffen in der Nahrungsmittelproduktion geführt. In der letzten Zeit ist die Anwendung von Gewürzen bei der Herstellung von nicht wärmebehandelten Fleischprodukten bedeutender und häufiger, obwohl historisch gesehen, die Verwendung von Gewürzen und Kräutern nur für diesen Zweck nicht unbekannt ist. Gewürze werden in den Herstellungsstufen der nicht wärmebehandelten Fleischprodukte zur Verbesserung des Aromas, Geschmacks und der Verdaulichkeit hinzugefügt, wobei, abhängig von der Art der Produkte und den Wechselwirkungen von physikalisch-chemischen Komponenten in bestimmten Herstellungsphasen, das Aroma die erkennbare Eigenschaft des fertigen Fleischprodukts ist. Vom Standpunkt der Gesetzgebung und der Lebensmittelsicherheit wurden für bestimmte Gewürzsorten die zugelassenen Höchstmengen bestimmter Schadstoffe sowie die zugelassenen Höchstmengen der verbliebenen Pestizide festgelegt, die die Sicherheit der Gewürze und des Endprodukts sicherstellen.Le spezie hanno un potente effetto antimicrobico e antiossidante di tipo diverso che dipende dalla concentrazione e natura delle sostanze attive. Per merito di questi effetti le spezie prolungano la durata del prodotto impedendo la crescita e la riproduzione di batteri patogeni che causano deterioramento degli alimenti. La consapevolezza dei consumatori sempre più grande dei loro effetti ha portato a un maggiore uso di spezie nella produzione alimentare sostituendo conservanti chimici. Recentemente, l’uso delle spezie nella produzione di prodotti a base di carne non trattata termicamente sta diventando sempre più frequente, anche se, visto storicamente, l’uso di spezie ed erbe da condimento a questi fini non è una cosa sconosciuta. Le spezie sono aggiunte durante certe fasi tecnologiche della produzione di prodotti a base di carne non trattata termicamente per migliorare il loro profumo, spore e digeribilità che secondo il tipo di prodotto e delle interazioni con gli altri componenti fisico-chimici durante particolari fasi della produzione, formano uno specifico tipo di aroma come caratteristica riconoscibile del prodotto di carne finale. Per quanto riguarda la legislazione in materia di sicurezza alimentare sono definite le quantità massime consentite di alcuni contaminanti per determinati tipi di spezie come anche i livelli massimi di residui di antiparassitari, per garantire la loro adeguatezza e la sicurezza del prodotto finito.Las especias tienen un fuerte efecto antimicrobiano y antioxidante, diferente y dependiendo de la concentración y el tipo de los componentes activos. Gracias a estos efectos, las especias extienden la durabilidad de los productos previniendo el crecimiento y la reproducción de las bacterias patógenas que causan el deterioro de los alimentos, por lo que la creciente conciencia de los consumidores sobre sus efectos ha llevado a mayor uso de las especias en la producción de los alimentos en vez del uso de los conservantes químicos. Últimamente el uso de las especias en la producción de los productos cárnicos sin tratamiento térmico es cada vez más importante y frecuente aunque, históricamente, el uso de las especias y de las hierbas está conocida precisamente para este uso. Las especias se añaden durante las fases del proceso tecnológico de la producción de los productos cárnicos sin tratamiento térmico para refinar el aroma, el sabor y para mejorar la digestibilidad, dependiendo del tipo del producto y de las interacciones físico-químicas de otros componentes durante cada fase del proceso tecnológico, mientras tanto se forma el aroma como una característica reconocible del producto final cárnico. Desde el punto de vista de la legislación y de la seguridad alimentaria, están definidas las cantidades máximas permitidas de ciertos contaminantes para diferentes tipos de especias y también el límite máximo de plaguicidas para asegurar su seguridad y la seguridad del producto final

With food to health : proceedings of the 9th International scientific and professional conference

Proceedings contains 7 original scientific papers, 8 professional papers and 1 review paper which were presented at "9th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Food safety, Food analysis, Production of safe food and food with added nutritional value