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U teoriji kategorija, koherencija koja je vezana za određeni tip kategori- ja, u najgrubljem smislu znači komutiranje dijagrama sastavljenih od kanonskih strelica tih kategorija... In category theory, the term coherence of a particular type of the category indicates in the broadest sense that the diagrams composed of its canonical arrows commute...

Brza hrana se definiše kao visokoenergetska hrana, koja svojim osobinama privlači konzumente svih starosnih kategorija, među kojima su najviše ugroženi adolescenti. Ispitivana ciljna grupa u okviru ovog istraživanja obuhvatala je 1000 adolescenata starosti od 15 do 19 godina. Učesnici su se izjasnili da im je najvažniji parametar brze hrane bio ukus, a zatim kvalitet. Ocena kvaliteta statistički se značajno razlikovala u odnosu na pol ispitanika. Ispitivanjem pice i hamburgera utvrđena je sličnost u hemijskom sastavu. Hamburger sadrži više masti, amanje ugljenih hidrata i soli, dok je sadržaj proteina približno isti. Potrebno je edukovati omladinu o značaju pravilne ishrane. Fast food is de6ined as high-energy food, with characteristics that attracted consumer of all ages, including the most vulnerable adolescents. The study target groups within this study contained 1,000 adolescents age from 15 to 19 years. The participants declared that the most important parameter of fast food was taste, then quality. Quality rating was signi6icantly different compared to the sex of the respondents. The study of pizza and burgers was determined similarity in chemical composition. Hamburger contains more fat, low in carbohydrates, and salt, whereas the protein content is approximately the same. It is necessary to educate the youth about the importance of healthy food. Zbornik kratkih sadržaja

Etarska ulja predstavljaju smešu aromatičnih i lako isparljivih jedinjenja male molekulske mase, koje se rastvaraju u lipidima i organskim rastvaradima i uglavnom ekstrahuju destilacijom, ekspresijom i ekstrakcijom rastvaračima iz različitih biljnih organa. Primena određenih sintetskih aditiva moze dovesti do trovanja, mutagenih i kancerogenih promena kao i alergija koje predstavljaju sve značajniji problem na globalnom nivou, zbog čega se poslednjih godina javlja sve veća potreba za prirodnim aditivima koji se mogu koristiti u prehrambenoj indusiriji. Etarska ulja ispoljavaju veliki broj bioloških efekata, a zbog antimikrobnih i antioksidativnih osobina posebno se radi na njihovoj upotrebi u proizvodima od mesa. Meso kao namirnica bogata visoko vrednim proteinima, polinezasićenim masnim kiselinama, vitaminima i mineralnim materijama predstavlja nezamenjiv izvor u ishrani ljudi, ali i pogodni medijum za razvoj kako mikroorganizama kvara tako i patogenih mikroorganizama koji i pored mere prevencije i kontrole predstavljaju rastući zdravstveni i ekonomski problem. Rezultati istraživanja pokazuju da različita etarska ulja, ukljuiujuii etarsko ulje origana, timijana, majorama, ruzmarina, bosiljka, karanfilića, crnog bibera uspešno suprimiraju rast različitih bakterija uzročnika bolesti prenosivih hranom, kao i da spreiavaju ili odlaZu oksidacione promene u mesu i proizvodima od mesa. I pored antioksidativnih i antimikrobnih osobina koje poseduju etarska u|ja, njihova upšotreba u praksi je ograničena pre svega zbog njihovog efekta na organoleptičke osobine namirnica u koje se dodaju. I dok jedni rezultati ispitivanja pokazuju pozitivan efekat etarskih ulja na senzorne osobine, drugi pokazuju da je njihov uticaj na miris i ukus namirnica limitirajuci faktor za njihovu upotrebu. Pre upotrebe etarskih ulja na ljudima, bilo kao aromaterapije, kozmetičkih preparata, upotrebom u medicinske svrheili kao konzervansa u hrani, neophodno je utvrditi bezbednost njihove primene. Veliki broj etarskih ulja smatra se bezbednim za upotrebu kao aromatične supstance u hrani i kategorisana su kao GRAS- generally recognized as safe. Zbornik radova

Prema podacima Svetske zdravstvene organizacije (WHO), bolesti prenosive hranom predstavljaju narastajuši problem javnog zdravlja u zemljama u razvoju, zemljama u tranziciji, ali i u razvijenim zemljama. Najţešši izazivaţi alimentarnih infekcija poreklom iz mesa su: Salmonella spp., Campylobacter spp., Yersinia enterocolitica, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Escherichia coli, Shigella. Jersinioza ljudi je oboljenje koje se dovodi u vezu sa svinjskim mesom i proizvodima od svinjskog mesa. U svetu je zabeleţen porast sluţajeva ovog oboljenja. Posle salmoneloze i kampilobakterioze uzroţnik jersinioze sa svrstava na treše mesto po uţestalosti infekcije. Zbog toga prema preporukama Evropske agencije za bezbednost hrane (EFSA) utvrŤivanje prisustva Yersinia enterocolitica bi trebalo da bude jedna od ţetiri biološke opasnosti, pored Salmonella spp., Toxoplasma spp. i Trichinella spp. koja še biti obavezan deo inspekcijskog pregleda trupova svinja. Zbog poboljšanja kvaliteta i duţe odrţivosti sirovog mesa vešina proizvoŤaţa koristi razliţita pakovanja. Vakuum pakovanja i pakovanja sa modifikovanom atmosferom (gde je odnos gasova taţno definisan) mogu uticati na kvalitet i bezbednost sirovog mesa. Cilj istraţivanja u okviru ove doktorske disertacije bio je utvrŤivanje uticaja razliţitih naţina pakovanja (vakuum i razliţite modifikovane atmosfere) sirovog svinjskog mesa na rast Yersinia enterocolitica i mikrobiološki status (ukupan broj bakterija, broj bakterija mleţne kiseline i broj bakterija iz familije Enterobacteriaceae), promena pH vrednosti, sadrţaja ukupnog isparljivog azota i promena senzornih osobina. Mleveno meso svinja je kontaminirano referentnim sojem Yersinia enterocolitica (ATCC 9610), zatim pakovano u vakuum i dve razliţite modifikovane atmosfere (20%O2, 50%CO2 i 30%N2-MAP 1 i 20%O2, 30%CO2 i 50%N2- MAP 2). Kao kontrola sluţilo je nekontaminirano mleveno meso svinja koje je pakovano na isti naţin kao i kontaminirano... According to the World Health Organization (WHO), foodborne diseases represent a growing public health problem in developing countries, countries in transition, but also in developed countries. The most frequent causes of foodborne infections originating from the meat: Salmonella spp., Campylobacter spp., Yersinia enterocolitica, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Escherichia coli, Shigella. Yersinia of people is a disease that is associated with pork and pork products. The world saw a rise in cases of the disease. After salmonellosis and campylobacteriosis causes yersiniosis with ranks in third place in the incidence of infection. Therefore, as recommended by the European Food Safety Agency ( EFSA ) to establish the presence of Yersinia enterocolitica should be one of the four biological hazards, in addition to Salmonella spp., Toxoplasma spp. and Trichinella spp. which will be a compulsory part of the inspection of carcasses of pigs. To improve the quality and more sustainable raw meat most manufacturers use different packages. Vacuum packaging and packaging with modified atmosphere (where the ratio of gases accurately defined ) may affect the quality and safety of raw meat. The aim of the research within this dissertation was to determine the effect of different ways of packaging (vacuum and different modified atmospheres) raw pork on the growth of Yersinia enterocolitica and microbiological status (total number of bacteria, the number of lactic acid bacteria and the number of bacteria in the family Enterobacteriaceae), pH changes values of total volatile nitrogen and changes in sensory properties. Minced meat that is contaminated with reference strain of Yersinia enterocolitica (ATCC 9610), and then packed in two different vacuum and modified atmosphere ( 20%O2 , 50%CO2, 30 %N2- MAP 1 and 20%O2 , 30%CO2, 50%N2 - MAP 2 ). The control group was uncontaminated minced meat that is packaged in the same manner as the contaminated. Samples were stored at 4 °C, and successively tested (testing the number of Yersinia enterocolitica, the total number of bacteria, the total number of bacteria in the family Enterobacteriaceae, lactic acid bacteria determination, and measuring the pH value, the content of total volatile nitrogen and sensory analysis)...

У овом истраживању на основу примарног циља дефинисане су моделне карактеристике различитих индикатора експлозивне силе опружача ногу врхунских спортиста оба пола. На основу секундарних циљева су утврђене разлике у факторској структури, функционалног и полног диморфизма, нивоа развијености и повезаности индикатора за процену експлозивности опружача ногу. У истраживању је учествовало 378 испитаникa распоређених у 8 група према полу и специфичности тренажног процеса којем су подвргнути: врхунски спортисти из групе брзинско-снажних спортова (мушкарци N=40 и жене N=34), врхунски спортисти из групе спортова с комплексним испољавањем свих моторичких својстава (мушкарци N=99 и жене N=43), врхунски спортисти из групе спортова издржљивости (мушкарци N=64 и жене N=33) и контролна група сачињена од нетренираних особа мушког и женског пола (мушкарци N=33 и жене N=32). Мерни опсег дефинисан је на основу 81 варијабле подељених у 6 димензија које се односе на контрактилне карактеристике изометријске силе опружача ногу и то: 1) ниво испољене силе мерене уни и билатерално, 2) интензитет прираста силе или експлозивности мерене уни и билатерално, 3) времена потребног за достизање дате силе мерене уни и билатерално, 4) нивоа билатералног дефицита, 5) нивоа функционалног диморфизма, 6) нивоа полног диморфизма; покривајући простор општих, специфичних и специјалних карактеристика мишићне силе и експлозивности опружача ногу. За процену максималне изометријске силе опружача ногу (билатерално и унилатерално) коришћена је стандардизована опрема, тј. справа металне конструкције за мерење изометријске силе опружача ногу, тензиометријска сонда и стандардизован тест у седећој позицији... This research, based on its primary goal, defines model characteristics of the explosive force indicators of leg extensors in top level athletes, both males and females. Based on its secondary goals, the differences in factor structure, functional and sexual dimorphism, level of development and coherence of indicators that can evaluate leg extensors explosiveness were determined. The research included 378 examinees divided into 8 groups based on gender and training process distinctiveness they have been subjected to: top level athletes from the speed-strength sports (male N=40 and female N=34), top level athletes from the sports with complex exertion of all motoric properties (male N=99 and female N=43), top level athletes from the endurance sports (male N=64 and female N=33) and controls consisting of healthy untrained adults, both genders (male N=33 and female N=32). Measurement range was defined by 81 variables divided into 6 dimensions regarding the contractile characteristics of leg extensors isometric force: 1) level of exerted force, measured both uni- and bilateral, 2) rate of force development or the explosiveness, measured both uni- and bilateral, 3) the time necessary to reach the given force, measured both uni- and bilateral, 4) bilateral deficiency level, 5) functional dimorphism level, 6) sexual dimorphism level; covering the range of basic, specific and special indicators of muscle force and leg extensors explosiveness. To evaluate maximal isometric leg extensors force (unilateral and bilateral), standardized equipment was used, i.e. metal device for measuring leg extensors isometric force, a tensiometric probe and standardized “seating leg extension” test...

У циљу задовољења све већих захтева везаних за безбедност меса и производа од меса, индустрија паковања развија се изузетно брзо. Интересовање за нове технологије (активни и „интелигентни“ системи паковања меса и производа од меса) нарочито је порасло у последњих неколико година. Активна паковања укључују адитиве, апсорбере кисеоника, апсорбере и емитере угљен-диоксида, агенсе за контролу влаге, као и антимикробне агенсе који доприносе побољшању квалитета меса и производа од меса и утичу на продужење рока употребе. In order to meet growing demands regarding safety of meat and meat products, to extend shelf life of products packaging industry is developing rapidly. The interest in new technologies (active and "intelligent" packaging systems of meat and meat products) has increased in recent years. Active packaging includes additives, oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and antimicrobial packaging technologies that improve the quality of meat and meat products and extend shelf life of products and provide information about food quality during storage and packaging.

This research examined the sample of 79 pre-school boys 6 and 7 years old, of which 40 participants in experimental group and 39 in control group, the present condition of the postural status and body composition, and their relationship after implemented six months treatment of fitness exercising in the experimental group of participants in order to examine the effect of the same. The experimental group, in addition to regular programme activities in the children school of sport (three times per week) had two more classes per week in 48 additional training classes 6 months in duration in sport fitness clubs. To estimate the body components the following variables have been applied obtained by the Bio-electric impedance In Body 230: muscle mass, percentage of muscle mass, body fat mass, percentage of the body fat mass, fat free mass, percentage of fat free mass. For the estimation of the postural status characteristics in the sagittal and frontal planes and foot vault decrease the following variables are used by the application of the device 3D analysis of the backbone Spinal Mouse and Foot Disc: degree of curvature in thoracic spine, degree of curvature in lumbar spine, spine inclination, and degree of the foot vault decrease. The findings obtained by the double ANOVA are small to moderate and they show that the experimental group had significantly higher advancement than the control group. Regarding the individual findings of the eta coefficient in relation with each group separately between measurements it is visible that value of obtained effects differentiates between groups in favour to the experimental one. Results of this research should serve the function of the most informative indicators that will enrich technological process of managing, monitoring, control improving, and optimizing the programmed exercising in the given population. Permanent implementation of the proposed programme could contribute improvement of the final postural status in children and prevent development of bad postures and later deformities.

Cilj ispitivanja ove doktorske disertacije odnosio se na mogućnosti inaktivacije Yersinia enterocolitica u fermentisanim kobasicama. Za potrebe eksperimenta proizvedene su kobasice kontaminirane sa Yersinia enterocolitica, sa i bez dodate starter kulture. Kontrolne grupe kobasica nisu bile kontaminirane a proizvedene su takođe sa i bez dodate starter kulture. U toku zrenja praćene su promene mikrobiološkog statusa fermentisanih kobasica i fizičko- hemijskih osobina. Za sva ispitivanja korišćene su standardne metode. U fermentisanim kobasicama užeg i šireg dijametra sa i bez dodate starter kulture u toku zrenja broj bakterija Y. enterocolitica se smanjivao. Broj bakterija Y. enterocolitica bio je svih dana ispitivanja statistički značajno manji u uzorcima kobasica kojima je dodata starter kultura. U uzorcima kobasica užeg dijametra dvanaestog dana, a u uzorcima kobasica šireg dijametra dvadesetpetog dana zrenja nije utvrđeno prisustvo Y. enterocolitica. Prosečan broj enterobakterija u toku zrenja u uzorcima fermentisanih kobasica užeg i šireg dijametra se statistički značajno smanjivao i bio je izraženiji u uzorcima kobasica kontrolne i ogledne grupe sa dodatkom starter kultura. Kod kobasica užeg dijametra enterobakterije nisu dokazane dvanaestog dana, kao i na kraju procesa zrenja, a u uzorcima kobasica šireg dijametra enterobakterije nisu dokazane dvadesetpetog dana, kao i na kraju procesa zrenja. Prosečan broj aerobnih mezofilnih bakterija u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra je statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Kao i kod broja aerobnih mezofilnih bakterija, tako je i broj bakterija mlečne kiseline u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra, statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Vrednost pH svih ispitivanih grupa uzoraka fermentisanih kobasica se u toku procesa zrenja statistički značajno smanjivala i na kraju zrenja bila je statistički značajno niža u uzorcima kobasica šireg dijametra, odnosno kod uzoraka kobasica kod kojih su korišćene starter kulture. U toku procesa zrenja, kontrolnih i oglednih grupa uzoraka fermentisanih kobasica užeg i šireg dijametra aw vrednost se statistički značajno smanjivala i bila je manja u uzorcima kobasica u kojima su korišćene starter kulture. Na kraju proizvodnog procesa uzoraka fermentisanih kobasica kontrolnih, odnosno oglednih grupa, kobasica užeg i šireg dijametra nisu utvrđene značajnije razlike između ispitivanih hemijskih parametara kvaliteta kobasica. The aim of these doctoral dissertation concerned the possibility of inactivation of Yersinia enterocolitica in fermented sausages. For the purposes of the experiment produced sausages contaminated with Yersinia enterocolitica, with and without add starter culture. Control groups of sausages were not contaminated and are also produced with and without add starter culture. During ripening are accompanied by changes in the microbiological status of sausage and physical-chemical properties. For all tests, the standard method. The fermented sausages narrower and wider diameter with and without add starter culture during the ripening bacteria Y. enterocolitica decreased. The number of bacteria Y. enterocolitica was all the days of tests statistically significantly lower in samples of sausages which added starter cultures. In samples of sausages inner diameter of the twelfth day, and in samples of sausages wider diameter twenty-fifth day of ripening were not confirmed Y. enterocolitica. The average number of enterobacteria during ripening in samples of fermented sausages narrower and wider diameter significantly decreased and was more pronounced in samples of sausages control and experimental group with the addition of starter cultures. When the inner diameter of the sausage enterobacteria not proven the twelfth day, and at the end of the ripening process, and in samples of sausages wider diameter enterobacteria not proven twenty-fifth day as well as at the end of the ripening process. Average number of aerobic bacteria in samples of fermented sausages narrower, or wider diameter was significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. As with the aerobic mesophilic bacteria, so the number of lactic acid bacteria in samples of fermented sausages narrower, or wider diameter, significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. The pH value of all the tested groups of samples of fermented sausages during the ripening process significantly decreased at the end of ripening was significantly lower in samples of sausages wider diameter, or in samples of sausages in which the starter cultures used. During the ripening process, the control and experimental groups of samples of fermented sausages narrower and wider diameter aw value is significantly decreased and was lower in samples of sausages which were used starter culture. At the end of the production process control of samples of fermented sausages, and experimental groups, sausage narrower and wider diameter were no significant differences between the chemical parameters of the quality of sausages.

U ovom istraživanju, na osnovu primarnog cilja definisani su uticaji morfoloških i kinetičkih parametara na visinu skoka kod odbojkašica različite takmičarske uspešnosti. Na osnovu sekundarnih ciljeva, utvrđeno je u kojoj meri morfološki i kinetički parametri utiču na visinu različitih skova u odnosu na nivo utreniranosti, i definisani su modeli predikcije različitih skova na osnovu morfoloških i kinetičkih varijabli. U istraživanju je učestvovalo 63 ispitanice, podeljene u tri grupe. Prvu grupu ispitanica činilo je 18 vrhunski treniranih odbojkašica. Odbojkašice su bile aktivne elitne takmičarke, članice seniorske reprezentacije Srbije (OS) i učesnice na Evropskom ili Svetskom prvenstvu, odnosno na Olimpijskim igrama. Drugu grupu ispitanica činilo je 20 odbojkašica aktivnih takmičarki u nacionalnim klubovima Super lige Srbije (SL). Treću, Kontrolnu grupu (KG) ispitanica činilo je 25 sportsko-rekreativno aktivnih studentkinja Univerziteta u Beogradu. Merni opseg definisan je na osnovu 65 varijabli podeljenih u 3 dimenzije to: 1) telesni sastav, 2) dinamički pokazatelji, 3) kontraktilne karakteristike izometrijske sile mišića opružača nogu. Protokol testiranja sastojao se od tri sesije izvedene u jednom danu. U prvoj sesiji meren je telesni sastav pomoću bioelektrične impedanse (BIA), primenom osmopolarne multifrekventne metode (InBody720, Biospace Co., Seoul, Korea). U drugoj sesiji, merene su dinamičke performanse (različiti skokovi uvis). Zadatak ispitanica je bio da ostvari maksimalnu visinu skoka, u skladu sa svojom ličnom tehnikom. Izvršeno je merenje visine različitih skokova i to: skok uvis bez zamaha rukama, skok uvis sa zamahom rukama, skok u blok, skok uvis sa prethodnim saskokom sa klupice visine 40 cm. U trećoj sesiji, merena je kontraktilna karakteristika mišića opružača nogu u izometrijskim uslovima naprezanja. Zadatak ispitanica je bio da u sedećem položaju ostvare maksimalni izometrijski mišićni napor tj. tenziju, u što kraćem vremenskom periodu (pozicija bilateralnog guranja nogama). Testiranje je vi realizovano u izometrijskim uslovima naprezanja pri uglu natkolenice i potkolenice od 120°, odnosno pri uglu potkolenice i stopala od 90°... This research set as the primary goal to define the influences of morphological and kinetic parameters on the jump height of female volleyball players of different levels of competitiveness. On the basis of secondary goals, the level of influence of morphological and kinetic parameters on the jump height compared to the level of training has been determined, and models for predicting various jumps on the basis of morphological and kinetic variables have been defined. The research included 63 female examinees, divided into three groups. The first group comprised 18 top trained volleyball players. The players were active elite competitors, members of Serbian senior selection (OS) and participants at the European or World championships, or at the Olympic Games. The second group comprised 20 volleyball players that were active competitors at the national clubs of the Super league of Serbia (SL). The third, control group (KG) comprised 25 female students of the University of Belgrade that practiced physical exercises for recreation purposes. Testing range has been defined on the basis of 65 variables divided into 3 dimensions: 1) body composition, 2) dynamic indicators, 3) contractile characteristics of leg extensors isometric force. Testing protocol comprised three sessions performed on the same day. The first session measured body composition using bioimpedance (BIA) and 8-polar multifrequency method (InBody720, Biospace Co., Seoul, Korea). In the second session, dynamic performances (different jump heights) were measured. The examinees had the task to achieve maximum jump height by using their personal preferred technique. Height of different jumps had been measured, in particular: jump without arm swing, jump with arm swing, block jump, jump with previous pre-jump from a 40 cm high bench. The third session measured contractile characteristics in isometric conditions of extension. The task of the examinees was to achieve a maximum isometric muscle effort, i.e. tension in the shortest amount of time (the position of ix bilateral leg press). The testing has been realized in isometric conditions of force with their thigh and lower leg at an angle of 120°, and lower leg and foot angle at an angle of 90° respectively...