Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu

Zagreb, Croatia

Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu

Zagreb, Croatia
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Gudelj I.,HIPALAB D.o.o. | Hrenovic J.,Prirodoslovno matematicki Fakultet Sveucilista U Zagrebu | Dragicevic T.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Delas F.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | And 2 more authors.
Arhiv za Higijenu Rada i Toksikologiju | Year: 2011

Intense industrial development has been accompanied by the production of wastewaters of very complex content, which pose a serious hazard to the environment, put at risk sustainable development, and call for new treatment technologies that would more effectively address the issue. One particular challenge in terms of science and technology is how to biodegrade xenobiotics such as azo dyes, which practically do not degrade under natural environmental conditions. These compounds tend to bioaccumulate in the environment, and have allergenic, carcinogenic, mutagenic, and teratogenic properties for humans. Removal of azo dyes from effluents is mostly based on physical-chemical methods. These methods are often very costly and limited, as they accumulate concentrated sludge, which also poses a significant secondary disposal problem, or produce toxic end-products. Biotechnological approach may offer alternative, lowcost biological treatment systems that can completely biodegrade and detoxify even the hard-to-biodegrade azo dyes.


Cacic J.,Ministarstvo poljoprivrede | Gajdos Kljusuric J.,Prehrambeno biotehnoloski fakultet Sveucilista u Zagrebu | Banovic M.,Prehrambeno biotehnoloski fakultet Sveucilista u Zagrebu | Rumora I.,Prehrambeno biotehnoloski fakultet Sveucilista u Zagrebu | Cacic D.,Hrvatski zavod za poljoprivrednu savjetodavnu sluzbu
Poljoprivreda | Year: 2010

The accession process of The Republic of Croatia towards the membership in the European Union demands preparation and adjustment of the whole economy including agriculture. Wine sector, as one of the most complex agriculture sectors regarding European legislation framework, is finding itself on the point of rapid changes. The wine producers as well as the state have to adjust themselves to the new rules and to the new legal framework. The paper has analysed the current situation in the Croatian wine sector,explored the needfor establishment of an institution that could help producers in wine marketing as well as the role of the government. According to the survey 73.6% wine producers sell their wine exclusively on the domestic market and 26.4% producers sell it on both domestic and international market. The results have indicated that 53.6% of the producers expect wine sale difficulties after Croatia enters the EU. According to the producers' opinion the government should establish the institution that could help producers in marketing and consulting activities.


Pollak L.,Hrvatski Zavod za Javno Zdravstvo | Antunovic B.,Poljoprivredni Fakultet Sveucilista J.J. Strossmayera | Poljak V.,Hrvatski Zavod za Javno Zdravstvo | Krbavcic I.P.,Prehrambeno Biotehnoloski Fakultet Sveucilista u Zagrebu | And 5 more authors.
Mljekarstvo | Year: 2010

People with celiac disease represent susceptible population that can be cured only by "gluten-free" diet, while dairy products have been recognized as exceptionally recommended. Therefore, it is very important for dairy products not to contain gluten in concentrations that could be harmful for them. The aim of this research was to investigate risk exposure to gluten from dairy products for the population with celiac disease in the Republic of Croatia by usage of referent analytical methods and scientifically based methods of risk assessment. Total number of 19 subgroups of standard dairy products (n=40) and four subgroups of "gluten-free" dairy products (n=53) labelled with crossed cereal or quotation "glutenfree" and without quantity of gluten labelled were analysed by ELISA-R5 method. Adult population with celiac disease (n=57) was interweaved on eating habits, while intake of dairy products for infants and children was calculated based on recommended intakes and menus. The results have shown that number of standard dairy products that according to their nature should not contain gluten, as well as "gluten-free" dairy products contain certain amount of gluten that can be estimated in certain unfavourable scenarios and in susceptible subpopulations as risky to sick individuals. Dairy products represent very low risk to adult population with celiac disease and can be consumed in quantities that do not differ from the recommended quantities for healthy population. On the other side, dairy products for infants in the age from 6 to 12 months represent increased risk for infants with celiac disease and require implementation of risk management activities in order to reduce risk. Dairy products for infants and children from 1 to 6 years represent moderate risk depending on eating habits. The obtained results point out neediness of risk management methods implementation through information and education of population with celiac disease, as well as producers of dairy products.


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
Mljekarstvo | Year: 2010

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.


Matijevic B.,Veleuciliste u Karlovcu | Bozanic R.,Prehrambeno Biotehnoloski Fakultet Sveucilista u Zagrebu | Tratnik L.,Prehrambeno Biotehnoloski Fakultet Sveucilista u Zagrebu
Mljekarstvo | Year: 2010

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).


Sulejmanovic L.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Vranesic-Bender D.,KBC Zagreb | Pavic E.,KBC Zagreb
Pharmaca | Year: 2011

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.


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
Mljekarstvo | Year: 2011

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.


Jakovljevic T.,Hrvatski sumarski Institute | Gradecki-Postenjak M.,Hrvatski sumarski Institute | Redovnikovic I.R.,Prehrambeno biotehnoloski fakultet Sveucilista u Zagrebu
Sumarski List | Year: 2011

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.


Brncic S.R.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Lelas V.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Herceg Z.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Badanjak M.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu
Mljekarstvo | Year: 2010

Moisture sorption isotherms describe the relation between the moisture content of the dry material (food) and relative humidity of the surrounding environment. The data obtained are important in modelling of drying process conditions, packaging and shelf-life stability of food that will provide maximum retaining of aroma, colour and texture as well as nutritive and biological value. The objective of this research was to establish the equilibrium moisture content and water activity, as well as monolayer value of two commercial powdered whey protein isolates before and after tribomechanical micronisation and enzymatic hydrolysis, respectively. At the same time it was necessary to evaluate the best moisture sorption isotherm equation to fit the experimental data. The equilibrium moisture contents in investigated samples were determined using standard gravimetric method at 20 °C. The range of water activities was 0.11 to 0.75. The monolayer moisture content was estimated from sorption data using Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models. The results have shown that tribomechanically treated whey protein isolates as well as protein hydrolizates had lower monolayer moisture content values as well as higher corresponding water activity. Therefore, in spite of the fact that they have lower moisture content, they can be storage at higher relative humidity compared to untreated samples. BET model gave better fit to experimental sorption data for a water activity range from 0.11-0.54, while GAB model gave the closest fit for a water activity to 0.75.


Batur V.,Prehrambeno tehnoloska Skola | Lelas V.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Jambrak A.R.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Herceg Z.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu | Badanjak M.,Prehrambeno biotehnoloski Fakultet Sveucilista U Zagrebu
Mljekarstvo | Year: 2010

This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm) of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.

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