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Gluten refers to a complex mixture of gliadins and glutenins. It can cause numerous foodborne disorders. In sensitive individuals gluten can lead to celiac disease (CD), wheat sensitivity and allergy. Gliadin proteins are one of the gluten fractions. The aim of this paper was to examine how different conditions, mixing time (2.5, 5, 7.5, and 10 min) of the sample with the most commonly solvent 70% (v/v) ethanol and 70% (v/v) isopropanol and incubation time (15, 20, 25, and 30 min) affect the efficiency of gliadin determination with the ELISA method. A commercial kit was used to determine gliadin concentrations, and absorbance was measured at 450 nm, using the ELISA reader. Based on the obtained results, the optimal mixing time of the sample with the solvents was 5 minutes and the incubation time was 25 minutes. Under these conditions, the extraction efficiency is the best, i.e., the highest gliadin concentration is obtained. The results of research can be of fundamental importance in the study of gluten proteins and the impact of technological procedures on their change and the possibility of reducing the allergic effect.

Training of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system. Companeis very offten has a problem with assessing food safety knowledge because in standards are not defined methodlogy for this assessment. In this research we try to explore level of knowledge obout food safety amnog HACCP team members and food handlers in Bosnia and Herzegovina. A structural food safety knowledge questeionarie was developed for assessing knowledge separate for HACCP team members ad food handlers. Data were collected from 80 HACCP team members and 740 food handlers. A majoriti of HACCP team members (70,0%) has food safety training in previous three years Also, food handlers in most cases has apropriate food safety training in previous three years (80,1%). The overall test result were 83,63 % of correct answers for food handlers and 72,33% for HACCP team members. It is also sigificant that the HACCP team members has a better result in companies who are certify according one of GFSI approved certification sheme. It is recommended to companies, associations of companies, scientific institutions, consulting organisations to develop specific food safety training on higher level for HACCP team members and methodology for official assessment of food safety knowledge.

Among the most emphasized consequences of pandemic COVID-19 influence is a negative trend of economic development and lock down of many production companies. One of areas where sanitary engineers can be engaged is drinking water safety and safety of wastewater. The new situation requires the change of actual teaching content during the teaching process of sanitary engineers, with the purpose of their training for inclusion in activities on prevention of virus spreading and controlling subjects in charge of people health protection, food safety and protection of living environment. It is very important that higher school institution authorities become familiar with knowledge gaps, potential implications on food, water and environment safety, research direction and other issues related to virus control, among which is also SARS–COV-2. The aim of this work is to encourage wider discussion on promotion of the actual study programs on higher institutions in Bosnia and Herzegovina and neighbouring countries as well as development of content proposals, which can lead to knowledge promotion, and competence of graduated students. During the recent discussion, we came to conclusion that it is necessary to develop studies, which have multidisciplinary approach, including the area of public health system, quality, food safety, environment protection and administrative law. Apart from that, students should obtain the necessary knowledge level in area of organization, management and economy, and with the purpose of enabling continuous production and income creation. We should also develop student research capabilities.

Gluten contains two fractions, which are represented in equal amounts. These are soluble gliadins and insoluble glutenins. Glutenin fraction is responsible for the dough and gluten viscoelastic properties. The dominant type of protein in glutenins are LMW glutenins. The aim of this paper was to examine the influence of solvent type and column temperature on the separation effectiveness of LMW glutenins. Extraction was performed with 50% (v/v) ethanol, 1-propanol and isopropanol to which Tris-HCl (0.05 mol/l, pH=7.5), urea (2 mol/l) and dithioerythritol (1%) were added. Separation of LMW glutenins was performed on HPLC Agilent Techologies 1260 Infinity apparatus. After the extraction with 50% (v/v) ethanol, 1-propanol and isopropanol to which Tris-HCl (0.05 mol/l, pH=7.5), urea (2 mol/l) and dithioerythritol (1%) were added, the highest number of proteins was observed after extraction with 50% (v/v) 1-propanol and at a column temperature of 40°C (Xsr=20, respectively RC=69.56%), and the lowest number at a column temperature of 45°C (Xsr=14.17, respectively RC=66.42%). The obtained results were read at a wavelength of 210 nm. After the extraction of LMW glutenins with 50% (v/v) ethanol, 1-propanol and isopropanol to which Tris-HCl (0.05 mol/l, pH=7.5), urea (2 mol/l) and dithioerythritol (1%) were added and detected at a wavelength of 280 nm, the highest number of proteins was observed after extraction with 50% (v/v) isopropanol and at a column temperature of 50°C (Xsr=24.17, RC=56.47%) and the lowest number of proteins after extraction with 50% (v/v) ethanol and at a column temperature of 50°C (Xsr=12.17, RC=56.45%).

Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing of meat and its storage in the frozen state, various chemical reactions take place causing changes in the proteins. The aim of this paper was to examine the influence of the freezing rate and thawing methods on the changes and behaviour of thymosin proteins in pork meat (M. longissimus thoracis et lumborum) during storage. Protein analyses were performed using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h to 1.43 cm/h). The samples were tested at different times during 60 days of storage at -20oC (after 1, 15, 30, 45, 60 days). Before the analysis, the samples were thawed in the refrigerator, at room temperature and in the microwave. After one day of storing frozen meat samples, the relative concentration of thymosin was less than 1% in all tested samples. During 60 days of storage, most samples had a slight increase in the relative concentration of thymosin. The highest relative concentration of thymosin after 60 days of storage (1.67%) was recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in a microwave oven.

HACCP means a prevention-based food safety system that identifies and monitors specific food safety hazards which can adversely affect the safety of food products. Food business companies in northern Serbia have worked on the implementation of HACCP systems for 10 years. This paper analyzes degree of implementation of HACCP, degree to which workers in production understand the importance of HACCP and how the food business companies are applying HACCP procedures in practice. The study was conducted through a survey that included 642 employees in 191 food business companies in northern Serbia. Efficiency of food safety management system application, such as, knowledge about food safety management systems, benefits of implementing food safety management system, barriers for implementation of food safety management systems, priorities of companies for implementation of food safety management systems etc). Results presented in this paper are the results of surveys conducted in food businesses in northern Serbia.

Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modified atmosphere packing have focused on finding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfill these goals, food industry developed modern technology of using modified atmosphere for food packaging.

Functional foods contain the ingredients that have been proven to have a beneficial physiological effect on the human body. Vegetable fibers include: carbohydrates, cellulose, pectin, lignin, plant resins, rubber and so on. They are not digestible, but when in the body, they act in a specific way. This paper describes the effects of adding vegetable fibers (wheat, potatoes and peas) to textural and sensory properties of boiled sausages. Control sau­sages were made according to the producer's specification. Functional sau­sages were made partially replacing the fatty tissue with the fibers of vegetable origin in the amount of 5 %, 10 % and 15 %. The hardness of sausages was determined with the machine Texture Analyzer TA.XT plus (Stable Micro Systems) by using the Warner Bratzler cell cutting (knife blade HDP / BSK) with a load cell of 25 kg. Sensory characteristics of the produced sausages were analyzed by a descriptive sensory analysis. The substitution of fat with vegetable fibers increased the hardness of boiled sausages. The addition of 5 % and 10 % of vegetable fibers had a positive effect on the color, taste and smell, while the substitution with 15 % of fibers (potatoes and peas) had a negative effect on the quality and speed of changes in the sensory properties of boiled sausages during storage.

New technologies had been developed to prolong postharves sustainability of horticultural crops. Technologies as hot air treatment or iridation with UV-C spectral emissions are among them. Al of them have positive and negative effects on quality of horticultural crops. Increasingly under research for decontamination of foods is cold plasma technology, especially fresh fruits and vegetables. Possibility of creating cold plasma under atmosferic presures (ACP) offers new preservation tool to reduce microbial infections of vegetable crops. Effects of atmosferic cold plasma on food quality, however, remains under researched.. In this study, tomato is treated with air ACP generated with an dielectric barrier discharge reactor (DBD). Changes in textural and color characteristics of two tomato fruit varieties after cold plasma treatment were analysed by performing TPA test and color measurements. The effect of air ACP on tomato texture and color was insignificant.

The period of adolescence is a period of rapid biological, physical and social changes. Diet of adolescents is based on eating large amounts of fast food. The aim of this research was to determine the relationship between high school students in several cities of the Republic of Srpska (Banja Luka, Gradiška, Srbac, Teslić and Čelinac) and their attitude towards food and the consumption of fast food, as well as food products that are commonly found in their menu. In this paper, a survey among high school students of both sexes, aged between 15 and 19 was conducted. The survey included 12 questions that can be classified into three groups: general information about the students, the data on physical activities of adolescents who consume “fast food” in their diet and information about their knowledge about the impact of the diet on their overall health. A great number of students (89.90%) do not think that fast food belongs to the group of “healthy” food, and they think (82.70%) that it has impact on their overall health. More than half of the students (52.90%) are satisfied with their body weight. There is about the same number of students who think that they are overweight (23.90%) or underweight (23.20%). The vast majority of students (92.80%) have not still had acute health problems due to the consumption of fast food. 58.60% of the students are partially satisfied with their diet, 31.10% are satisfied with their diet, and 61.3% of them would like change their diet.

The period of adolescence is characterized by rapid physical, biological and social changes, which is reflected in a specific daily rhythm of work, behavior and diet. Diet of adolescents is characterized by eating large amounts of fast food. Social changes of population that have occurred in recent years affect the behavior of adolescents and their eating habits. The aim of the research in this paper was to determine the attitude of high school students from several towns in the Republic of Srpska (Bosnia and Herzegovina) toward eating and consumption of fast food as food products that are commonly found in their menu. In this paper, a survey is conducted among high school students of both sexes aged between 15 and 18. The survey included 12 questions that can be classified into two groups: knowledge of fast food and eating habits.Half of the interviewees (49.73%) believe that there is no particular reason for choosing fast food, while one-third (33.78%) choose this kind of food products because of their taste. 51.60% is careful about the amount of fast food that they eat. Over half of the interviewees (58.09%) do not have a reason to give up consuming fast food, and 31, 58% do it so because they think that this diet is harmful to health.For breakfast 19,11% of the interviewees eat croissants and buns, sandwiches or candies that they buy on their way to school. During and after meals 33.62% of the interviewees usually drink water, and 21.53% drink refreshing fizzy drinks or fruit juices (21.02% of responses). The amount of fizzy drinks that the interviewees drink during the day goes from one glass (30,09%) to 2-3 glasses (24.7%). The interviewed students mostly like eating meat and vegetables (37.82%), fruit (23.06%), but they do not like eating vegetarian dishes (31.04%), strongly flavored dishes (18.07% ) and meatless dishes (17.24%).

Heat treatment of meat causes different changes in the structure of meat, for example, decimation of cell films, tearing of muscle strands, tearing and disintegration of the connective tissue proteins, coagulation and gel development of the myofibrillar and sarcoplasmic proteins.The aim of the study presented in this paper was to investigate the effect of heat treatment by roasting and cooking at atmospheric pressure on cook loss of M. Longissimus dorsi of pork in the temperature range between 50°C and 100°C. Consequently were analyzed and the drip losses seen as a result of freezing and thawing of meat before heat treatment.The observed parameters amid tests indicated steady measurably critical change (P

Recent studies indicate that 2-4% of the world population is sensitive to the presence of allergens in foods. It is estimated that there are 5-8% allergic children in Europe.This paper presents an overview of the analytical methods which are used in risk analysis and for making decisions in the management of foods that cause allergies in humans.Depending on the purpose of analysis, a variety of analytical techniques can be used: Enzyme-linked immunosorbent assay (ELISA) is recommended for quantitative determination of the composition of ingredients and final products, Lateral flow test (LFD) can be used during routine control of the efficiency of purification and determination of the composition of final products, PCR (polymerase chain reaction)-ELISA and real-time PCR are used to confirm the ELISA results for samples with a low content of allergens or where it is not possible to apply other tests. Mass spectroscopy (MS) can be used as a method for confirming the results of the routine tests and in detecting of small amounts of the allergens. This paper gives an overview of these techniques by listing the advantages and disadvantages of routine food analysis.

A heat-treated beet is defined as a food that is subject to a temperature, high enough to destroy microorganisms and to preserve all the nutrients. The aim of the study presented in this paper was to investigate the effect by cooking on the properties of heat threated beetroot in the temperature range between 75 °C and 115 °C during the 40, 50 and 60 minutes of cooking. In order to determine the optimal conditions for the implementation of various heat treatment procedures consequently, was followed the influence of heat treatment conditions (temperature/time) on the composition, rheological properties, pH, color change (L*, a*, b*) and sensory characteristics during the development of the “pasteurized/sterilized” beet product. This study has shown that the optimum time and temperature for processing of beetroot is 105 °C at 50 minutes. Samples of beetroot, processed under these conditions had the best softness, the most acceptable taste and color (sensory and instrumentally determined).

Purpose - The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage “sucuk” type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C. Design/methodology/approach - Samples were produced in industrial conditions, seven experimental model samples with selected antioxidants added separately to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (∆E), the kinetics of colour change, chemical composition and pH value were determined. Findings - The cross section colour of all samples significantly changed (p

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p

Summary: Through this paper survey on attitudes of workers employed in restaurants and other food bussines operators (storages, distribution and market – sales and catering) has been performed. Survey covered cca 600 workers employed in 130 companies. It has been performed in several municipalities in Republic of Serbia (AP Vojvodina and Central Serbia).

Snail meat is used daily in the human diet. Snails are used in human nutrition daily in some regions of the world. According to measurable attributes of proteins and lipids quality, snails fall into the middle category of this source of nutrients. The paper describes nutritive attributes of snail’s quality from the aspect of macro and micro nutrients. In the composition of essential amino acid leucine and lysine are dominant, and tryptophan is missing. Essential fatty acids are relatively high in snails, especially linolenic and arahidonic acid, but some polyunsaturated omega-3 fatty acids, such as EPA. Out of mineral material copper, iron and magnesium take an important place. With regard to methods of diet and residence snail meat can be loaded to certain heavy metals, residues of radioactive substances and pesticides. These are reasons to control the snails before processing in order to increase safety of the obtained product.

Water is the basic ingredient necessary for the maintenance of life of people and makes 60 - 70% of body weight. It is the most important ingredient in the tissue of plants and animals. In addition, water is one of the most important raw materials in industry. Due to irresponsible use of water in the past, there is great danger that humanity will have serious problems in the future, both in terms of water quantity and in terms of water quality. It is still not too late that from this point forward, all of humanity take austerity measures and water conservation as a strategic raw material in the future. Every individual and every community, both individual and joint efforts can at least mitigate this problem. Quality and hygiene of drinking water and water as raw materials in the food industry today are the parameters of quality of life, of which each local community must take more into account. The paper analyzes the situation in water abstraction from the wells that supplied Srbac drinking water, and chemical and microbiological quality of water in the aquifer, the water supply network and the reach of water consumption in the period from 2005-2009. The results obtained in this paper suggest that the appreciation of the applicable regulations in this area and conscientious work of all participants in the supply chain can affect the water today for the needs of the population can provide a satisfactory water quality, and at the same time can preserve water reserves for future generations.

This paper analyzes the chemical composition and organoleptic properties of 5-made industrial products that are declared as “yogurt” with 2,8% fat and 5 products made by traditional technology, which are known as traditional products called “sour milk”. Tests were conducted to determine the differences between the two products (which are very similar), and attempt to execute the standardization of “sour milk” made according to traditional technology, and to determine the acceptability of these products by consumers.

Under industrial conditions of slaughtering of pigs, cattle and poultry inedible by-products are obtained besides meat. A lot of these by-products represent a possible source for production of feed ingredients of animal origin and technical fat. For better utilization of animal materials and production of qualitative products it is necessary to recognize well characteristics of these materials.This study shows results of investigations of basic chemical composition, nitrogen fractions and amino acid composition, of some inedible by products from slaughtering of animals, with aims of indication of their high potentials.Obtained results indicate that the examinated inedible by-products of slaughtered pigs (blood, intestines without their contents, mixed meat-fatty wastes and confiscates (lungs)) represent potent source of nutritive materials for production of valuable feeds. Mixed meat-fatty wastes are characterized by their high fat content (38%), and blood can be seen as significant source of essential amino acids. Chemical composition of examined bovine bones show that fresh bones are a good medium for processing into a raw material for the production of gelatin and bone marrow for chemical industry.

This paper analyzes the role of meat in human nutrition. Meat and meat products have been one of the main foodstuffs in human nutrition worldwide for centuries. Type and quantity of consumed meat were influenced by different factors (religion, social status, and offer) in the past. Meat and meat products are the foodstuffs, which are the most important for its composition and nutritive value. People who consume meat are provided with proteins which have balanced ratio of essential amino acids, B complex vitamins, micro elements (iron, zinc, copper) and energy. On the other hand, meat contains significant quantity of fats in which dominate saturated fatty acids and cholesterol. During technological process table salt is added to meat, thereby high concentrations of sodium enter the body.Researches in the last 30 years pay more and more attention to the impact that certain type of meats in human nutrition have on heart diseases and cardiovascular diseases, appearance of high blood pressure, stroke and colon cancer and to possibility if processing procedure would be changed, fats content, cholesterol and sodium would decrease, thus lowering the risk of mentioned diseases. The aim of this paper is to review existing literature for both the risks and benefits of meat consumption, focusing on case-control and prospective studies. Researches in the science of meat and meat technology gave results and meat products are obtained with lower sodium content, lower content of saturated fatty acids and higher content of poly-unsaturated fatty acids. Thus, meat and meat products will stay the most important foodstuffs in future centuries due to its nutritive, culinary and sensory traits.