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A case is presented of a patient with anorexia nervosa at risk of refeeding syndrome. The patient was severely undernourished, with extremely low BMI of 10.6 kg/m 2. Because of the risk of refeeding syndrome development, at the beginning of nutritional therapy energy intake was only 5 kcal/kg BW/day, while laboratory parameters of phosphates, potassium, magnesium, sodium, chloride and calcium were measured continuously. Multivitamin supplement, which contains recommended dosages of vitamins, was administered parenterally. Oligomeric enteral formulas were administered via nasogastric tube and later orally. Special modified diet therapy was introduced after corrections of serum electrolytes. Reasonable and gradual increase of energy intake, together with adequate use of vitamins and minerals allowed for prevention of refeeding syndrome development. Source

Jakovljevic T.,Hrvatski sumarski Institute | Gradecki-Postenjak M.,Hrvatski sumarski Institute | Redovnikovic I.R.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu
Sumarski List

The stone pine (Pinus pinea L.) is typically Mediterranean tree species found along the Mediterranean basin. In Croatia the stone pine is natively distributed on the island of Mljet, the locality Saplunara. The use of these seeds is extensive in the trade, the ecology, the landscape as well as in the nutrition. In the forestry it is used for the reforestation of degraded stands of the Mediterranean Karst region in Croatia. The umbrella shaped crown gives it very decorative form interesting in horticulture. The chemical composition is the reason for nutritive and health values. The seeds are rich in proteins, vitamins A, B, C, D and E, iron, magnesium, phosphorus, zinc, unsaturated fatty acids and polyphenols. In this research qualitative properties of seed (germination capacity, 1000 seed weight, moisture content), the chemical composition and antioxidant properties of seed coat and the seed (amount of total sulphur, total nitrogen and crude protein, phosphorus, potassium, calcium, magnesium, copper, zinc, iron, manganese and total polyphenols) were investigated. Source

Salamon B.S.,NaturaLab d.o.o. Ispitni Laboratorij za Kontrolu Kakvoce | Bozanic R.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Dobsa J.,Fakultet Organizacije i Informatike Sveucilista u Zagrebu

In this research variables which influence microbiological quality in fresh cheese production with respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination during fermentation and whey drainage. Following variables were monitored: total number of aerobic mesophilic bacteria AMB in rinsing water, total number of yeasts and moulds in rinsing water, total number of AMB in pasteurized milk, total number of AMB in air and total number of yeasts and moulds in air. These variables were analysed by methods of descriptive statistics, principal component analysis, and the method of artificial intelligence - decision tree. By the method of principal component analysis it is shown that the greatest impact on the quality of the final product have variables connected to microbiological cleanness of air. The method of decision tree has resulted in determination of new internal standards for total number of AMB and yeasts and moulds in the air. Source

Matijevic B.,Veleuciliste u Karlovcu | Bozanic R.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Tratnik L.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu

The objective of this research was to decrease the duration of whey fermentation and to analyze the impact of whey protein concentrates (WPC) addition on growth and activity as well as on survival of mixed ABT-5 culture bacteria (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus) during 28 days of fermented whey cold storage (5 °C). Whey fermentation was observed at 37 °C with and without 1.5 and 3 % WPC addition. Whey fermentation with mixed ABT-5 bacterial culture took about 6.5 hours, and WPC did not affect the fermentation dynamics, regardless of the added amount. The viable cell count of Lactobacillus acidophilus was higher in fermented whey with WPC (about 7.13 log CFU/mL) compared to whey without WPC (about 6.63 log CFU/mL). WPC addition did not affect the growth of bacteria Bifidobacterium spp. and Streptococcus thermophilus nor the survival of ABT-5 culture bacteria in fermented whey during 28 days of cold storage (5 °C). Source

Vinko I.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Bozanic R.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Golem Z.,Dukat mlijecna industrija d.d. Lactalis JI Europa | Kesner-Koren I.,Dukat mlijecna industrija d.d. Lactalis JI Europa | Mahnet S.,Dukat mlijecna industrija d.d. Lactalis JI Europa

The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose yogurt, bifido milk, sour cream and sour milk. The enzymatic method for determination of lactose has been used. The biggest change in lactose and lactic acid content, according to study results, has happened in the process of fermentation, as expected. About 16-20% of lactose has been converted by mesophilus, while significantly bigger part (round 30%) of lactose to lactic acid has been converted by thermophilus. The smallest part of lactose conversion was performed by Bifidobacterium therapy culture (just 15% after the first day and 19% on 28th day of cold storage) which is due to the greater adjustment period of Bifidobacterium in milk for lactose fermentation. Source

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