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Pravim čajevima nazivaju se čajevi koji se proizvode od listića biljke Camellia sinensis. U tu skupinu čajeva svrstavaju se: zeleni, bijeli, crni i oolong čaj. Oolong čaj je polufermentirani čaj koji je nastao u provinciji Fujian, u Kini. Spada u posebnu skupinu između nefermentiranih (zelenih) i fermentiranih (crnih) čajeva. Oolong čaj je jedinstveni čaj posebnog okusa i kvalitete. Postupci proizvodnje sastoje se od: venuća svježih listova biljke Camellia sinensis, valjanja, fermentacije te sušenja. Kemijski sastav oolong čaja bitno utječe na boju, aromu i okus čaja. Najvažnije kemijske komponente u oolong čaju su polifenoli, odnosno katehini koji su glavni sastojci u određivanju boje i okusa čaja. Oolong čaj ima pozitivne učinke na ljudsko zdravlje. Koristi se u prevenciji ateroskleroze, bolesti srca i hipertenzije. Smanjuje učestalost karcinogeneze, rast bakterija i replikaciju različitih virusa te pomaže kod mršavljenja. Real teas are teas made from the leaves of Camellie sinensis plant. This group of teas includes: green, white, black and oolong tea. Oolong tea is a semi-fermented tea that originated in Fujian Province, China. It belongs to a special group between unfermented (green) and fermented (black) teas. Oolong tea is a unique tea of special taste and quality. Production processes consist of: wilting fresh leaves of the plant Camellia sinensis, rolling, fermentation and drying. The chemical composition of oolong tea significantly affects the color, aroma and taste of tea. The most important chemical components in oolong tea are polyphenols, or catechins, which are the main ingredients in determining the color and taste of tea. Oolong tea has positive effects on human health. It is used in the prevention of atherosclerosis, heart disease and hypertension. It reduces the frequency of carcinogenesis, bacterial growth and replication of various viruses and helps with weight loss.

Brewer’s spent grain (BSG) represents up to 85% of the total residue from the brewing process (approximately 20 kg/hl of beer), and if including wastewater, it is the second largest by-product in brewing industry. It is usually landfilled or used as animal feed, but as a lot of breweries are situated in urban areas, they often have problems in getting rid of this by-product. Having in mind that approximately 3.4 million tons of BSG is produced in the European Union annually, it is important to consider other applications of this interesting raw material. Some of research has been done on investigating different possibilities of incorporating cereal by-products as functional ingredients of various foods, including breads, cereal bars, extrudates and also pasta. Brewer’s spent grain has very good nutritional properties, not only for livestock, but also for humans. It is lignocellulose material rich in hemicellulose, proteins, cellulose, lipids and lignin, but can also be characterized as a good source of phenolic compounds and some minerals. Considering that, it has a great potential to be used as a good source of dietary fibre in human nutrition. When dried and milled into flour it can easily be used in bakery products as a rich source of functional ingredients. Finding other possible applications for BSG, especially in bread and pastry production, can lead to the minimization of environmental impact, can be beneficial for businesses as a cheap or no-cost material and can have improved value for consumers.

Jedinstvenost i praktičnost ekstruzijskog kuhanja pridonijele su popularnosti ovog procesa na tržištu. Proces ekstruzije omogućuje obradu različitih vrsta sirovina i dobivanje gotovih proizvoda u kratkom vremenskom periodu. U postupku ekstruzije najčešće se koriste sirovine bogate škrobom i proteinima, a jedna od najpopularnijih je kukuruzna krupica. Cilj ovog diplomskog rada bio je odrediti utjecaj vlažnosti zamjesa na svojstva ekstrudiranih brašna različitih sorti kukuruza dobivenih od Poljoprivrednog instituta Osijek. Korištene su vlažnosti od 30 i 35 %. Postupak ekstruzije bio je proveden na laboratorijskom jednopužnom ekstruderu te su ispitivani sljedeći parametri: ekspanzijski omjer, nasipna masa, boja, indeks apsorpcije vode (WAI), indeks topljivosti u vodi (WSI) i reološka svojstva Brabenderovim Mikro-visko-amilografom. Rezultati su uspoređeni s rezultatima za neekstrudirana brašna kukuruza. Dobiveni rezultati pokazali su da povećanje vlažnosti nije značajno utjecalo na porast eksponencijalnog omjera (EO) i nasipnu masu ekstrudata (BD). Proces ekstruzije i povećanje vlažnosti značajno je utjecalo na povišenje indeksa apsorpcije vode (WAI) i indeksa topljivosti ekstrudata u vodi (WSI). U usporedbi s neekstrudiranim uzorcima ekstrudirani uzorci su postigli tamniju i intenzivniju boju, te su svrstani u domenu crvene i žute boje. Procesom ekstruzije također je smanjena viskoznost vrha gotovo svih uzoraka te je potvrđena dobra stabilnost prilikom miješanja na visokim temperaturama, a najveću sklonost retrogradaciji pokazali su neekstrudirani uzorci. Extrusion cooking is one of the most popular process sin the market due to its uniqueness and convenience. The extrusion process enables processing of different types of raw materials and obtaining finished products in a short period of time. Raw materials rich in starch and protein are most commonly used in the extrusion process, and corn grits is one of the most popular. The aim of this thesis was to determine the influence of the moisture content on the properties of extruded flours of different corn obtained from the Agricultural Institute of Osijek. Moisture content of 30% and 35% were used. The extrusion process was performed on a laboratory single screw extruder and the following parameters were tested: expansion ratio, bulk density, color, water absorption index (WAI), water solubility index (WSI), and rheological properties using a Brabender Micro-visco-amylograph. The results were compared with those for non-extruded corn grits. The obtained results showed that the increase in moisture did not significantly influence the increase of the expansion ratio (EO) and the bulk density of the extrudate (BD). The extrusion process and the increase in moisture content significantly influenced the increase in the water absorption index (WAI) and the extrudate solubility index in water (WSI). Compared to non-extruded samples, extruded samples achieved a darker and more intense color and were classified as red and yellow. The extrusion process also reduced the peak viscosity of almost all the samples and confirmed good stability when mixed at high temperatures, with the highest tendency for retrogradation of the non-extruded samples.

Cilj ovog rada bio je ispitati utjecaj dodatka kakao maslac ekvivalenata, odnosno palmine i kokosove masti na svojstva tamne i mliječne čokolade. Za proizvodnju čokolada korišten je laboratorijski kuglični mlin, nakon čega su čokolade temperirane, stavljene u kalupe i ohlađene. Utjecaj dodatka kakao maslac ekvivalenata određen je mjerenjem boje, veličine čestica, viskoznosti i tvrdoće. Istraživanjem je utvrđeno da je do veće ukupne promjene boje došlo kod tamnih čokolada nego kod mliječnih te da je dodatkom kakao maslac ekvivalenata u čokolade došlo do manje ukupne promjene boje u odnosu na uzorke bez palmine i kokosove masti. Utvrđeno je da se tvrdoća tamnih i mliječnih čokolada smanjila dodatkom palmine i kokosove masti. Kod tamnih čokolada dodatkom kakao maslac ekvivalenata došlo je do smanjenja vrijednosti za Casson-ovu plastičnu viskoznost i granicu tečenja te je smanjenje najviše izraženo kod uzorka u koji je dodana kokosova mast. Kod mliječnih čokolada, vrijednost Casson-ove plastične viskoznosti najviša je u uzorku s palminom masti, a Casson-ova granica tečenja najveća je kod uzorka bez dodanih ekvivalenata. Najveće povećanje veličine čestica uočeno je kod tamne čokolade s palminom masti, dok u uzorcima mliječnih čokolada dodatkom kakao maslac ekvivalenata nije došlo do značajnije promjene u veličini čestica. The aim of this study was to investigate the effect of addition of cocoa butter equivalents (palm and coconut oil) on the properties of dark and milk chocolate. Laboratory ball mill was used for the production of chocolates after which the chocolates were tempered, moulded and cooled. The effect of adding cocoa butter equivalents was determined by measuring colour, particle size, viscosity and hardness. The study found that a larger colour change occurred in dark chocolates than in milk ones and that by adding cocoa butter equivalents to chocolate, colour change was minor in comparison to samples without the equivalents. The hardness of dark and milk chocolates was reduced by adding palm and coconut oil. In dark chocolate with the addition of cocoa butter equivalents, Casson's plastic viscosity and yield value decreased, and the decrease was the most pronounced in the sample with coconut oil. In milk chocolates, the value of Casson's plastic viscosity was highest in the sample with palm oil and Casson's yield value was highest in the sample without added equivalents. The largest particle size increase was observed in dark chocolate with palm oil, and milk chocolates did not show significant changes in particle size.

Šećer je neizostavan sastojak hrane, no pretjerana konzumacija dovodi do brojnih štetnih učinaka za organizam, kao što su debljanje, pojava karijesa, dijabetes itd. Od davnina je saharoza poznata kao najčešće upotrebljavani šećer u kućanstvu i industriji. U današnje vrijeme proizvodnja prehrambenih proizvoda nezamisliva je bez uporabe aditiva, alternativnih prirodnih i umjetnih šećera, što zbog boljih tehnoloških svojstava, što zbog manje nutritivne i kalorijske vrijednosti. U mnoštvu korištenih aditiva, veliku važnost imaju sladila, koja su neizostavna prvenstveno u proizvodnji gaziranih pića i konditorskih proizvoda. Sladila su tvari koje izazivaju okus slatkoće, zbog čega se upotrebljavaju kao dodatak hrani i piću kao zamjena za šećer. U pravilu, manje su kalorijske vrijednosti od šećera, tj. saharoze, manje slatkoće i bolje nutritivne vrijednosti. Sladila se generalno dijele na umjetna i prirodna, međutim postoji i bolja podjela, na nutritivna i nenutritivna sladila. Jedna od najomiljenijih namirnica konditorske industrije među potrošačima, definitivno je čokolada. Čokolada je visokovrijedna namirnica koja uz osnovne hranjive sastojke sadrži i niz bioaktivnih sastojaka, za koje je dokazan pozitivan učinak na ljudsko zdravlje. Zbog velikog broja čokoladnih proizvoda na tržištu postoji potreba za razvojem inovativnih, atraktivnih čokoladnih proizvoda s novim, funkcionalnim sastojcima, te uporabom različitih vrsta sladila, kao zamjene za šećer. Cilj ovoga rada je bio je dati pregled sladila koja se najčešće upotrebljavaju u proizvodnji ove slatke namirnice. Sugar is an infallible food ingredient, however the exaggerated usage of latter causes numerous harmful effects for the organism, such as obesity, caries appearance, diabetes etc. Sucrose has been always known as the most used sugar in domestic and industry activities. However, nowadays people and industry take alternative species of natural and artificial sugars because of better technologic properties and less nutritious and calorie value. In the crowd of additives that can be used, sweeteners have great importance, which are primarily unavoidable in production of soft drinks and confectionary product. Sweeteners are substances which provide a sweet taste, which is why they are added to food and drinks as a sugar substitutes. In general, they contain significantly less food energy than sugar i.e. sucrose, less sweetness and better nutritional value. Sweeteners are generally divided in artificial and natural, but better classification is the one in nutritive and non-nutritive sweeteners. One of the favorite foods of the confectionery industry among consumers is definitely chocolate. Chocolate is a highly valuable food, which in addition to basic nutrients also contains a range of bioactive compounds, which exert positive health effects. However, due to the abundant number of different chocolate products on the market, a need has arised for development of innovative, attractive chocolate products with novel, functional properties and using different types of sweetener as a substitute for sugar. The aim of this thesis was to give overview of sweeteners most commonly used in production of these sweet product.

Crni čaj je potpuno fermentirani čaj. Zajedno sa zelenim, bijelim i oolong čajem čini grupu pravih čajeva koji se dobivaju različitim postupcima prerade listića i pupoljaka biljke Camellia sinensis. Proces proizvodnje crnog čaja se sastoji od venuća lišća, kidanja i valjanja te fermentacije. Crni čaj se najviše konzumira u Indiji, a zbog mnogobrojnih blagodati na zdravlje ljudi popularnost mu raste i u drugim krajevima svijeta. Zbog velike količine polifenola, crni čaj ima antioksidacijsko, antikancerogeno, antimutageno i antimikrobno djelovanje. Također služi i kao zamjena za kavu jer sadrži kofein. Black tea is fully fermented tea. Green, white, oolong tea and black tea are considered „true teas“, because they are obtained by various processing methods of leaves and buds of the Camellia sinensis plant. Black tea production process is consist of wither leaves, tearing, rolling and fermentation. Black tea is most consumed in India. Due to many benefits for human health, its popularity grows in many other countries worldwide. As a result of the large amount of polyphenols, black tea has antioxidant, antimutagenic and antimicrobial effects. It also serves as a coffee substitute because it contains caffeine.

U ovom radu ispitivan je utjecaj ekstruzije pri različitim temperaturnim profilima na svojstva kukuruznog škroba. Korišteni temperaturni profili su 90/100/120 °C, 100/115/140 °C i 110/140/160 °C. Ispitivani parametri su boja, kapacitet bubrenja, indeks topljivosti u vodi, bistroća (prozirnost) pasti te reološka svojstva škrobnih pasti određenih Brabenderovim mikro visko-amilografom. Modifikacijom se mijenjaju kemijska i fizikalna svojstva škroba što dovodi do povećanja njegove industrijske primjene. Uspoređujući rezultate nativnog škroba s rezultatima modificiranih škrobova vidljivo je da je ekstruzija uvelike pridonijela poboljšanju svojstava škroba. Povišenjem temperature ekstruzije došlo je do sniženja početne temperature želatinizacije, smanjenja viskoznosti škrobnih pasti, veće stabilnosti pri višim temperaturama i smanjenja stupnja retrogradacije. Kapacitet bubrenja i indeks topljivosti u vodi povećali su se s povišenjem temperaturnog profila ekstruzije. Bistroća škrobnih pasti povećala se proporcionalno s temperaturom ekstruzijskog kuhanja, dok je boja ekstrudata bila sve tamnija pri višim temperaturama. In this paper, the influence of extrusion cooking at various temperature profiles on the properties of corn starch was studied. The temperature profiles used in study were 90/100/120 °C, 100/115/140 °C and 110/140/160 °C. Examined parameters were color, swelling capacity, water salubility index, paste clarity (transparency), and rheological properties of starch determined by Brabender's micro visco-amylograph. With modification the physical and chemical properties of starch are changed, which leads to an increase in the industrial use of starch. Comparing the results of native starch with the results of modified starches it is apparent that extrusion greatly contributed to the improvement of starch properties. Increasing the extrusion temperature resulted in lowering the initial gelatinization temperature, decreasing the viscosity of starches, higher stability at higher temperatures and decreasing the retrogradation rate. Swelling capacity and water solubilty index increased with increament of the extrusion temperature profile. Paste clarity increased proportionally to the temperature of extrusion cooking, while the higher extrusion temepratures resulted in darker color of starches.

Aside from its usage as a staple food, wheat could be used as a dietary supplement as well. Wheatgrass consists of young shoots of wheat that are rich in chlorophyll, bioflavonoids, essential amino acids, vitamins, minerals, and antioxidants. Due to its chemical composition, wheatgrass has numerous positive effects on human health, such as the detoxification of the organism, the strengthening of the immune system, the improvement of blood test results, and others. In this study, forty winter wheat genotypes (23 Croatian, 8 Hungarian, and 9 Serbian) were investigated for total Ca, Mg, Fe, Mn, and Zn concentrations in fresh wheatgrass juice (WGJ) and their in vitro bioaccessibility. In vitro digestion was conducted according to Kiers et al. (2001). Total and bioaccessible concentrations of minerals were determined by the ICP-OES technique. The mean values of total mineral concentrations in WGJ varied from 249 to 533 mg L -1 Ca, 156 to 272 mg L -1 Mg, 2.26 to 5.16 mg L -1 Fe, 2.78 to 4.45 mg L -1 Mn, and 1.54 to 2.98 mg L -1 Zn. The percentages of bioaccessibility calculated on the basis of total and in vitro bioaccessible concentrations were as follows: 86% Mg, 84% Mn, 77% Ca, 40% Fe, and 32% Zn. The investigated wheat genotypes differ in total Ca (p

Grain protein composition and content are crucial for wheat baking quality. It is common practice to use late nitrogen (N) application to increase grain protein content (P) of wheat. Whole flours of 8 wheat cultivars were characterised by the quantitative determination of total P and their main groups (albumins and globulins - AG, gliadins – GLI, and glutenins - GLU) using NIT (Infratec 1241) and HPLC procedures. The cultivars were grown at the Agricultural Institute Osijek during two seasons, at two levels of nitrogen (N) fertilisation. The total amount of the applied N was 77 kg ha-1 and 177 kg ha-1 of N, without and with top-dressing, in the 2017 season, and 102 kg ha -1 and 202 kg ha-1 of N in the 2018 season, respectively. On average, the P content under N supply was increased by 15.5% in 2017 and by 13.3% in 2018 (12.0% vs. 13.9% and 12.3% vs. 13.9, respectively). The proportion of AG in 2017 was increased in comparison to 2018. The GLI consistently increased in both years, unlike the GLU that decreased. On average, a significant increase in total P resulted in an increase in the GLI/GLU ratio (1.33 vs. 1.53) due to increased monomeric GLI synthesis after N fertilization. The extent of the N’s effects on proteins was strongly dependent on cultivars.

Proceedings contains 1 review paper, 6 original scientific papers, and 4 professional papers presented at 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Dietetics and Diet Therapy, Functional Food and Dietary Supplements, and Food Analysis

The fruit fillings designed for bakery products are expected to be stable not only at high temperatures, but also under different storage conditions, such as freezing. The aim of this study was to investigate the influence of sugars (trehalose and sucrose) and hydrocolloids (guar gum and xanthan) on thermophysical properties of sour cherry fillings. Sour cherry fillings were prepared by mixing juice with 0.6% of hydrocolloids and 50% of sugars. The thermal analysis of the sour cherry fillings was performed using a differential scanning calorimeter. Samples were analysed by two different methods, depending on the starting temperature of measurement (25 °C or - 60 °C). The parameters of the crystallisation (Tco-onset, Tcp-peak, Tce-endset and enthalpy of crystallisation-ΔHc), glass transition (onset and midpoint temperatures - Tg’o and Tg’m and change of specific heat capacity-Δcp) and melting (Tmo- onset, Tmp-peak, Tme-endset and enthalpy of melting-ΔHm) were monitored. As expected, sour cherry juice had the highest melting temperatures (Tmo, Tmp, Tme ranged from - 5 to 5.7 °C), the highest values of enthalpies (ΔHm ranged from 180.9 to 193.4 J/g ; ΔHc about 180 J/g) and the highest crystallisation temperatures (Tco, Tcp, Tce ranged from - 10 to - 15 °C) in comparison to fillings. The sour cherry fillings with guar addition had lower values of all measured thermophysical parameters in comparison with xanthan preparations. Sugar type had also impact on the evaluated properties. The sucrose-based fillings showed lower Tg’ values compared to the trehalose systems, which emphasizes the importance of trehalose addition in increasing the stability of the system, particularly in glass transition temperature range.

One of the toughest tasks of the 21st century is to solve the difficulties caused by global climate change. Alternating dry and rainy years, long periods with extremely high temperatures, and increased mean temperatures worldwide have substantial negative effects on agricultural production. The most important cereal food in the world is cereal grain. The functional cereal grain quality defines their purpose in the food industry for particular end-use products. Aside from genetic heritage and post-harvest storing, cereal grain quality also depends on the environment conditions. Wheat, along with corn and rice, is the world's most widely used cereal. Therefore, this lecture presents research results from several different surveys about the influence of climatic changes on the wheat quality.

Drying is one of the most energy-intensive industrial processes, regardless of the processing material. In the industrial food production, drying can be used as the only step for food preservation and/or as a preparation stage in food processing. However, the quality of final dried product is a priority that need to be accomplished. This study will present the innovative solutions and development of a low- energy air dryer based on heat pump for application in food drying. The given solution, with a closed circulation of relatively low temperature air (up to 70 °C), proved to be very successful for production of high quality dried food.

Since 2015 in the Republic of Croatia the purchase of mercantile wheat has begun to be applied in accordance with the Codex for the purchase of cereals and oilseeds. The field trial was set in two repetitions in Osijek during four vegetation years 2014/2015-2017/2018. The trials included 21 varieties which were present on more than 82% of total sown area of mercantile wheat. The obtained results show an increase of premium and 1 class share by selecting new high quality wheat varieties.

In front of you are the Proceedings of the International Conference 17th Ružička days: „Today Science – Tomorrow Industry“ that was held in Vukovar, Croatia at September 19-21, 2018. The main goal of this interdisciplinary conference is to promote excellence in science and engineering as well as application of up-to-date research results and technological achievements in industry. In its fifth issue (2011, 2013, 2015, 2017, 2019) the Proceedings continues with publishing of quality scientific and professional full papers in sections Chemical Analysis and Synthesis (2), Chemical and Biochemical Engineering (3), Food Technology and Biotechnology (4), Medical Chemistry and Pharmacy (2), Environmental Protection (9) and Meeting of Young Chemists (4). All the papers were thoroughly reviewed from respectable evaluators, to whom we express our gratitude. We are also thankful to all the authors and participants of the Ružička days, and to all that support and contribute in its organization; especially our international coorganizers EuCheMS, EFFoST and EHEDG, the members of organizing and scientific committee, plenary and invited lecturers, sponsors, and of course our highly skilled and committed associates, which put a lot of effort in preparation of this book.

Wheat (Triticum aestivium L.) is one of the most widely grown crops in the world, with production of 772 million tonnes on 219 million hectares in 2017, providing in average 20% of the total calories in human consumption. Estimated population growth of up to 9 billion people by 2050 clearly demands further wheat production increase. Contrary to these needs, especially in the past few decades, we all have been witnessing increasingly frequent deviations in weather patterns which threaten not only agricultural production but also many other aspects of modern life, and signal that the Earths climate is changing. It seems inevitably that next, in fact already ongoing, long term humanity challenge will be facing with progressive climate changes in order to ensure sufficient food supply. The most direct solution to these challenges in wheat case will be to increase productivity through the adoption of cultivars with improved genetic potential as well as improved response against diverse abiotic and biotic stressors. Wheat yield increase in the past 70 years was driven mainly by new improved cultivars coupled with enhanced agrotechnical measures (fertilizers, pesticides, soil tillage). Nowadays, even greater responsibility has been placed on breeders to create cultivars which will be able to deal with rapidly changing environment. Implementation of integrative and interdisciplinary breeding approach will be necessary to successfully address this issue on both regional and global level. An overview of main breeding objectives, efforts, issues, results and prospects in the Agricultural Institute Osijek wheat breeding programme regarding climate changes are going to be presented.

Lipases are versatile biocatalysts that besides hydrolysis of triacylglycerols, catalyse the reactions of esterification, interesterification, acidolysis and aminolysis under suitable reaction conditions. Due to their versatility, lipases have been widely used in the industry of leather and textile, oil and grease, paper and cosmetic, and also in pharmaceutical and food. Lipases are used in free form as an active supplement to food products such as bakery and pasta, cheeses and dairy products, which affect the quality and flavour enhancement of the final product, or in immobilized form they are used in production of substitutes for human milk and cocoa butter, for the production of specific flavours as food additives, or for the production of omega-3 and omega-6 fatty acids from fish and other oils. While the share of lipases in current industrial production is about 10% of all industrial enzymes, it is expected that their use will be increased due to their versatility. The aim of this paper is to give overview of the current knowledge of industrial use of lipases in the food industry, both as an integral part of the product, and as biocatalysts to obtain food products or alternatives for certain products that can be used as a food or food supplements.

More than two billion people are exposed to malnutrition, with the lack of zinc being the general problem and the lack of selenium a regional problem. Therefore, 36 barley genotypes were grown in a field experiment with biofortification by 5 or 10 g/ha of foliarly applied selenium. The average protein concentration in whole grain flour without selenium application was 9.14% (range 7.95 - 10.05%) and the zinc concentration was 16.71 to 21.90 mg kg-1 (19.17 on average). The analysed genotypes differ significantly in zinc concentrations, irrespective of the selenium application. In addition, the genotypes differed significantly in terms of protein content and selenium concentrations, and the highest variability was determined after biofortification with a higher dose of selenium. The selenium concentration in barley grains without Se application was very low, just 45 μg/kg on average, but the foliar application of 5 and 10 g Se/ha significantly increased the Se in the grain to 178 and 299 μg/kg on average, which are 4 and 6.6 times higher Se concentrations. Moreover, there were significant differences in genotypes regarding the increase in Se concentrations, from 177 to 511 μg/kg after the application of a higher Se dose. At the same time, biofortification with selenium did not affect zinc concentration, but it had a very significant effect on the protein concentration, with the lowest protein content being in the control treatment without selenium. Considering the average Se concentrations in whole grain barley flour, 1.22 kg of regular flour would be needed for the intake of 55 μg of Se as a mean daily recommendation, but just 309 or 184 g of flour biofortified with a lower or a higher Se dose would be enough. These facts and the specificity of barley genotypes indicate the high potential of barley for biofortification.

The aim of this paper was to compare the chemical and sensory properties of the Cabernet sauvignon, Frankovka, Merlot and Pinot noir wines (vintage 2013) for a period of one year. The following chemical parameters were examined in wines: alcohol, total acid, volatile acid, total dry extract, specific weight, and free and total SO2. The sensory evaluation was performed by a 100-point method. The results have shown that certain chemical parameters such as sulfur dioxide decrease over time, and volatile acids as well as total acids, growth. Measurements have shown that as a quality parameter, alcohol is in a mild decrease as well as specific weight, since red wines are subject to deposition over time, which ultimately reflects on the total dry extract. Also, since red wines evolved over time, all wines have got a bit higher rating than at the beginning. Expressed in points, the wines were rated as high quality, little was lacking to be rated as top quality, but with physical-chemical properties could be included in the same category.

Grain samples of two hull-less barley varieties created at the Agricultural Institute Osijek were roller-milled using Bühler MLU 202 laboratory milling equipment. The mill uses a six-roll system to make refined flour fractions, consisting of three break (B1-B3) and three reduction (C1-C3) passages. Six flour fractions were obtained along with the shorts and bran fractions. Individual fraction milling yields were determined as the proportion (%) of the total products the milling recovered. Six flour fractions were combined to create a straight-run flour (B1+B2+B3+C1+C2+C3) yield, and it varied from 31-34%, with higher yield observed for the Osvit variety. The shorts fraction yield (52%) was higher for the Mandatar than for the Osvit (48%) variety, while there was no difference in the bran fraction yield (16%) determined between these two hull-less barleys. The ash content for white flour fractions ranged from 0.82% to 1.33%, with a noticed decrease in ash content from B1 to B3 and from C1 to C3. The reduction flour streams contained higher protein content than the break flour streams, with bran fractions having the highest protein content (>17%). When comparing straight-run flour streams, the highest starch content was found in the third break B3 flour fractions (81-82%) and the lowest in the second reduction C2 flour fractions (73-75%). Generally, flours derived from break rolls had lower ash, protein, and fat contents, and higher starch content than reduction rolls flours.

Sensory perception plays a key role in the consumers’ choice of bread. The addition of legume flour in gluten-free bread can improve its usually low nutritional value, but could have a negative effect on its sensory properties. This study aimed to perform descriptive and hedonic analysis of the odour, taste, aroma, texture, and appearance of gluten-free bread prepared without and with pea flour addition (25%, flour basis). Bread with added pea flour was prepared also with addition of potential improvers – sourdough (10%, 20% or 30%, dough basis), proline and fructose (0.1% and 1%, flour basis, respectively). Sourdough was prepared with Lactobacillus brevis DSM 20054 as a starter, with addition of arginine (0.1%, flour basis) and protease (0.25%, protein basis). According to the descriptive analysis (14 panelists), bread without added pea flour was characterized by less pronounced taste, but more pronounced ‘fresh bread-like’ odour and aroma, lighter crumb/crust colour, lower crumb porosity, more moist and sticky texture. In contrast, bread with added pea flour and improvers was characterized by more pronounced ‘burnt-like’ and ‘caramelised sugar- like’ odour, ‘dough-like’ aroma, ‘pea-like’, ‘nut-like’, ‘fat-like’, sour odour and aroma. Higher sourdough addition led to darker crumb/crust colour, higher crumb porosity, less crumbly texture, less pronounced ‘pea-like’ odour and aroma, more pronounced ‘baked-like’ odour, ‘popcorn-like’ and ‘fresh bread-like’ aroma. Bread with 30% sourdough was the most preferred by consumers (n=58), being graded as ‘moderately liked’. Gluten-free bread with pea flour containing improvement agents has enhanced sensory properties compared to gluten- free bread without pea flour.

Book of abstract contains abstracts of 6 plenary and 11 invited lectures, 9 oral and 6 sponsor advertisement lectures, 6 lectures from workshop and 53 poster presentations, presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19, divided into following sections: Cereal Food Safety, Cereal Processing Technologies, Cereal Waste Management, Cereals and Cereal Product Quality, Cereals and Climat Changes, Cereals and Health.

Commercially important shellfish species such as oysters (Ostrea edulis Linnaeus, 1758) accumulate and ingest microplastic particles what can pose a risk for the final consumers. Farmed populations of oysters were sampled from three shellfish farming sites in the eastern Adriatic Sea (north, middle and south) for the quantification of microplastics items. The analysis showed multiple types of microplastic including fragments (0, 58 MP/g), fibers (0, 7 MP/g) and other items (0, 04 MP/g). The number of total microplastic varied from 0, 33 to 5, 43 items/individual. The mean sizes of the diferent categories of microplastic particles were 20, 55 µm, 31, 88 µm and 456, 57 µm. More comprehensive research should be condacted on microplastic in seafood.

Depression, an increasing public health problem, is often related to unhealthy dietary habits. The aim of this study was to examine the association between processed food dietary pattern and depression in adults. A cross-sectional study was conducted among 132 adult participants, aged 18 – 65. The intake of processed food was assessed using a validated semi-quantitative food frequency questionnaire, while depressive symptoms were evaluated using the Center for Epidemiologic Studies – Depression scale. Depression was determined in 14 participants (10.6%) with no significant differences regarding age (p=0.378), sex (p=0.602), body mass index (p=0.114), educational level (p=0.311), number of people in the household (p=0.753), and physical activity (p=0.689) between participants with and without depression. On the other hand, there were significantly more current smokers among the participants with depression (p=0.004). Pastries (p=0.003), French fries (p=0.033), half-fat cheese (p=0.037), and cream cheese (p=0.025) were consumed more frequently among the participants without depression. There were no significant differences between the studied groups in consumption frequencies of other processed food items. Although the results of the present study did not show significantly increased consumption of processed food among depressed participants, for better understanding of potential relationship between these two factors, further prospective studies with larger sample sizes are needed.

Introduction of catalytic converters in cars plays a vital role in the reduction of harmful emissions (VOCs, CO, NOx) but lead to a new environmental problem since catalysts emit several other elements (Pt, Pd, La, Ce, Nd, etc). In recent years, the utilization of REEs has been widely applied not only in industry and medicine but also in agriculture and forestry. A systematic study on the reaction of plants to PGE and REEs in this part of Croatia has not yet been presented. Using ICP-MS, PGE elements: Ru, Pt, Pd, Ir and REEs elements :Ce, La and Nd have been determined in Taraxacum officinale (dandelion ) samples collected along highways, streets and agricultural lands in eastern Croatia. Rare earth element concentrations in the leaves of dandelion from 28 sites in eastern Croatia showed higher concentrations in the plants from agricultural locations compared to those from nonagricultural. REEs in dandelion samples showed higher (non significant) concentrations in the plants from agricultural locations compared to those from nonagricultural.

Senzorska analiza kvalitete kave od izuzetne je važnosti jer se pomoću nje određuju idealna organoleptička svojstva kave. Senzorska procjena definirana je kao znanstvena disciplina koja potiče, mjeri, analizira i interpretira one odgovore na proizvode koji se zapažaju putem osjetila (vid, njuh, dodir, okus, sluh). Procjena je provedena od strane senzorskih analitičara ili kušača koji raznim metodama ispituju i ocjenjuju kavu te se naposljetku za procjenu prikupljenih podataka koriste odgovarajućim statističkim metodama analize koje omogućuju donošenje zaključka. Senzorska kontrola je jedna od posljednjih kontrola koje se provode nad gotovim proizvodom, pa da bi uspješnost senzorskih kontrola bila što veća potrebno je vršiti kontrolu kvalitete sirovine od samog početka. Stoga, sirova kava prolazi strogu kontrolu po dolasku u tvornički krug pržionice i ukoliko zadovoljava kvalitetom odlazi na liniju čišćenja te naposljetku prženja. Kontinuirano degustiranje i ispitivanje sirove i pržene kave jamči da se u šalici pojavljuju samo najbolja zrna koja omogućuju kvalitetnu aromu i okus kave. Sensory analysis of coffee quality has great importance because it is used to determine the ideal organoleptic properties of coffee. Sensory evaluation is defined as a scientific discipline through which we gain insight into product quality through the senses. Analysts use a variety of methods to examine and evaluate coffee and eventually use the appropriate statistical meta-analysis tools to make the assessment of the collected data. Sensory control is one of the last controls that are carried out over the finished product, but also it is necessary to have the quality control of the raw material from the very beginning. Therefore, raw coffee passes strict control when it arrives at the factory and if it meets the quality it goes to the cleaning line and after that to the roasting process. Continuous tasting and testing of raw and roasted coffee ensures that only the finest grains are shown in the cup and that provide a high quality aroma and coffee flavor.

Although wine is primarily used as a drink, it is also often used as a supplement during cooking, mostly to enhance the flavour of various sauces. In addition to the flavour, the texture, thickness, and colour of such prepared dishes are of great importance for consumers. To achieve the desired thickness, different thickening agents can be added, like modified starches (isolated from waxy maize, tapioca, or potato) and hydrocolloids (guar gum, cellulose, xanthan gum). In this study, modified starches (5%) and hydrocolloids (1%) were added to red wine (Cabernet Sauvignon) and after ten minutes of cooking at 85 °C, red wine cream fiIIing was obtained. The aim was to determine the influence of the addition of thickening agents on the retention of phenolic compounds in the samples mentioned above. The concentrations of total polyphenols and anthocyanins, as well as polymeric colour and antioxidant activity were determined spectrophotometrically, and the resuIts were compared to untreated wine and wine cooked without thickening agents. The resuIts have shown that the samples cooked with hydrocolloids cellulose and xanthan gum had the highest retention of phenolic compounds, followed by the samples cooked with tapioca and waxy maize modified starch. The lowest concentrations of phenolic compounds were found in the samples cooked with hydrocolloids guar gum and with potato modified starch (with the exception of anthocyanin retention, where the sample with potato modified starch had the second highest concentration).

Β-glucan is a dietary fiber present in cereals like barley and oats. It has shown many positive bioactivities in the human organism. One of positive effects of dietary fibers in general, and -glucan in particular, is their interaction with polyphenols, a group of secondary plant metabolites, commonly present in human nutrition. Namely, -glucan has the potential to bind polyphenols, protect them from the degradation, and transfer them to the lower parts of the digestive tract, which may affect bioactivities of polyphenols. Interactions between polyphenols and -glucan can be analysed by studying the adsorption process in which -glucan serves as an adsorbent. The aim of this work was to investigate the adsorption of a quercetin derivatives (quercetin-3-glucoside, quercetin-3-galactoside and quercetin-3-rhamnoside) as a group of polyphenols, onto β-glucan from barley as an adsorbent, at three different temperatures: 25 ° C, 37 ° C and 45 ° C. The concentration of nonadsorbed derivatives of quercetin after equilibration was determined by the spectrophotometric Folin-Ciocalteu method (cₑ, mol l-1), and the adsorption capacity (qₑ, mol g-1) was calculated. Experimental data (cₑ and qₑ) were modeled with the equations of three different adsorption isotherms (Freundlich, Langmuir, and Dubini-Radushkevich) by using nonlinear regression. It has been shown that -glucan can be an efficient adsorbent of quercetin derivatives, and that the temperature and glycosylation affect adsorption process. Namely, quercetin derivatives showed different adsorption capacity at different temperatures. Further studies about the influence of other parameters on adsorption of quercetin derivatives (pH value, ionic strength, kinetic studies) are required.

In most adult populations, cereals are a primary staple food, while in infants they present the primary choice for weaning foods. They are a major source of energy and an important contributor to starchy carbohydrate and dietary fibre intake. They also contribute substantially to the protein intake as well as vitamin B, iron, zinc, and calcium intake. Due to all these contributions, cereals and cereal-based foods are generally considered as a healthy food choice. Snack products, on the other hand, are generally considered as unhealthy, while snacking contributes with almost one-third to the total daily energy intake via “empty calories”. Cereal-based snack products (CBSP) combine advantages of cereals as a staple food and the disadvantages of snacking as a habit, and therefore can be considered health promotors as well as risk factors for certain diseases at the same time. The aim of this lecture is to present the range of CBSP benefits and risks, with the focus on overall energy and nutrient intake, nutrient insufficiencies and excesses, and cardiometabolic health.

Food allergies are becoming a significant public health issue. The presence of unintended allergens in food and unintentional exposure to allergens are the biggest problem for sensitive individuals. In this study, the ELISA (Enzyme-Linked Immunosorbent Assay) method was used for the detection of the presence of unintended milk allergens in total of seventeen cookies and tea biscuit samples from the Zagreb market. Twelve samples were taken from supermarkets, and five from the pastry shops. The obtained results were also compared with food information. Among seventeen analysed samples of cookies and tea biscuits, milk allergens were detected in twelve samples (average 0.58 mg/kg in samples from supermarkets, and 0.14 mg/kg in samples from a pastry shops). Three samples from supermarkets (two of which with the highest milk allergens content ; 0.70 mg/kg) did not contain declared advisory label related to the presence of milk allergens. Food information about the presence of the milk allergens on the analysed samples of cookies and tea biscuits from pastry shops were not highlighted. The results of this study showed the importance of controlling the presence of unintended milk allergens in pre- packed and also in non pre-packed food, as well as the appropriate communication with the consumers facing nutritional allergy.

In the present study volatile compounds and shelf-life of low-sodium breads with the added aromatic plants (ground spices) were studied. The main ingredients of tested breads were wheat flour, water, ground spices (wild thyme, chives and basil), yeast and salt (max. 0.12 g of sodium per 100 g of bread). Volatiles were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/DVB fibre coat followed by gas chromatography mass-spectrometry (GC-MS). A total of 22, 13 and 12 compounds were identified in bread with wild thyme (A), chives (B) and basil (C), respectively. The major compounds in bread A were thymol (50.32%), p-cymene (13.86%), trans-anethole (6.07%), methyl thymyl ether (5.43%), cravacrol methyl ether (5.23%), carvacrol (3.34%) and trans-caryophyllene (3.19%) ; in bread B trans-anethole (45.11%), carvone (12.44%), (E)-hept-2-enal (6.28%), camphor (4.06%), oct-1-en-3-ol (3.34%) and 2-phenylethanol (3.08%) ; in bread C p-allylanisole (24.59%), linalool (21.12%), β-burbonene (19.03%), trans-anethole (13.41%), trans-α-bergamotene (5.43%), undecanal (4.23%) and carvone (3.02%). The identified volatiles were specific for each aromatic plant and thus expected. Breads were stored under ambient temperature (25 ± 1 °C) and their moisture content, water activity and overall acceptability were estimated at 2 days interval for 20 days. The examined aromatic plants extended the shelf-life and showed antifungal activity, and the best effect showed bread with the added wild thyme, then chives and finally basil.

Polyphenolic compounds have shown many beneficial effects. Their bioaccessibility, or the amount that can be accessible for absorption in the digestive tract, is important for these effects. The bioaccessibility of polyphenols can be affected by dietary fibers. Namely, dietary fibers are resistant to digestion and absorption in the human small intestine and they can be fermented partially or completely in the large intestine. That is why they have the potential to interact with polyphenols in the digestive tract, to “carry” them unchanged to the lower parts of the digestive tract and by that affect their bioaccessibility. -glucan is a dietary fiber that can be found in cereals such as barley and oats. Studies have shown that it can interact with polyphenols. Those interactions are affected by the pH value of the environment, the ionic strength, and temperature. To study these processes in vitro, the adsorption processes between -glucan and polyphenols can be investigated. The aim is to describe the interactions between -glucan from cereals and polyphenols, the role of the adsorption processes in the explanation of these interactions, and to explain the role of statistical modeling of experimental data in the adsorption process.

The ultrasound-assisted solid-liquid extraction of phenolic acids from barley husk was optimized using response surface methodology(RSM). A Box- Behnken design was used to investigate the effects of extraction temperature (40-80 °C), solvent concentration(ethanol/water50-90%, v/v), time (10- 30 min) and ultrasonicpower (40-80%), as well as their interaction on the extractability of phenolic acids (3, 4-dihydroxybenzoic, p- hydroxybenzoic acid, p-hydroxyphenylacetic, vanillic, caffeic, syringic, p-coumaric, ferulic, ellagic, o-coumaric acids).Barley husk obtained from winter barley variety“Favorit”(BcInstitute d.d. Zagreb, Croatia)was used.The extraction was performed using the ultrasonic bath at sweep mode and ultrasonic frequency of 37 kHz. Individual phenolic acids from barley husk extracts were quantified by UHPLC and the sumof their content was employed in the optimizationprocedure.RSM analysis showed that solvent concentration had a significant effecton phenolic acids recovery, while the effectsof other factors and their interactions were not significant.The optimal extraction conditions were found to be 80 °C, 50%, v/vethanol/water, 40% ultrasonic power and 10 min. At these conditions, the predicted value ofphenolic acids yield was 134 μg/gdb.

Buckwheat is a pseudocereal with growing popularity in the food industry due to its pleasing nutritive and sensory properties. Buckwheat hulls are a milling by-product of high antioxidant activity, consisting mainly of dietary fibre (91%). The aim of this work was to optimize high intensity ultrasound (HIU) treatment conditions of buckwheat hulls, to obtain buckwheat hulls with enhanced share of free total phenolic, flavonoid rutin, antioxidant activity, increased polyphenol oxidase activity, and water swelling capacity. Increased water swelling indicates improved capacity for reduction of blood cholesterol while polyphenol oxidise catalyses protein crosslinking and could therefore be beneficiary to formation of the protein network in gluten-free bakery products, and fibre enriched bakery products in general. Thirteen HIU treatments of 15 % water suspensions of buckwheat hulls were done according to a central composite design, using a 400 W processor at 100% amplitude and a 22 mm probe, by varying treatment times (5, 10 or 15 min) and initial sample temperatures (at 20, 45, or 70 °C), with 5 replications of the central point. Compared to the untreated sample, best HIU treatment was the one lasting 15 minutes with initial sample temperature 20°C. It caused a significant enlargement of the water swelling capacity (93%), enhancement of polyphenol oxidase activity (114%), and antioxidant capacity (DPPH test 47 %, FRAP test 26%) of buckwheat hulls. Amounts of total phenolics (180 GAE mg/100 g d.w.) and rutin (26 mg/100 g d.w.) were similar to ones found in whole buckwheat flour but remained unchanged after HIU.

Book of abstract contains abstracts of 6 plenary and 11 invited lectures, 9 oral and 6 sponsor advertisement lectures, 6 lectures from workshop and 53 poster presentations, presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19, divided into following sections: Cereal Food Safety, Cereal Processing Technologies, Cereal Waste Management, Cereals and Cereal Product Quality, Cereals and Climat Changes, Cereals and Health.

Fungi are unavoidable food contaminants which are present in all stages of food processing, form field to fork. Cereals represent a primary source of fungi in our food, as well as the source of occupational exposure to fungi. Farm workers, workers in elevators, silos, and mills are often highly exposed to fungi, and in cases of decreased immunity they can develop different types of mycoses. In this survey, we have analysed the air, dust, and cereals in five different silos and five farms, and based on the results, the estimated the risk of developing mycoses in workers. The presence of Aspergillus spp., Alternaria spp., Fusarium spp., and Penicillium spp., known mycotoxin producers, was detected in all of the test samples in all locations. Due to exposure to Aspergillus spp. a well-known cause of Pulmonary aspergillosis, it was recommended that workers wear at least face masks and regularly change their workplace form within the building to the outside, in order to reduce the burden of Aspergilli on lungs, combined with regular annual health examinations.

U suvremenom svijetu teži se za što većim iskorištavanjem, kako glavnih sirovina tako i njihovih nusproizvoda. Cilj ovog rada je opisati mogućnosti iskorištavanja nusproizvoda koji su nastali prilikom prerade ploda kakaovca. Svaki nusproizvod ima specifičan način daljnje obrade i svrhu uporabe. Tako se ljuska kakao ploda može koristiti osušena kao stočna hrana ili za proizvodnju biognojiva, a kada se spali iskorištava se za proizvodnju sapuna. Zbog velike količine šećera sok pulpe kakaovca može se koristiti za proizvodnju alkoholnih i bezalkoholnih pića, a pektin iz soka može se upotrijebiti kao sredstvo za želiranje. Kakao maslac dobiven iz odbačenih kakao zrna može se upotrijebiti za proizvode za lice i usne, a ljuska kakao zrna pri proizvodnji niskokalorične hrane, ali i kao zaštita poljoprivrednih usjeva. Stvaranjem velikih plantaža kakaovca ili osnivanjem poljoprivrednih zadruga olakšala bi se proizvodnja i prerada velike količine nusproizvoda na jednom mjestu. In the modern era, the aim is to exploit not only the raw materials, but also their by-products. The aim of this paper is to describe the possibilities of making greater use of by-products created during the processing of cocoa beans. Each by-product is further processed in a specific way and has a specific intended use. Dried cocoa husks can be used as bio-fertilizers or foodstuff. Once burnt, it is also used in soapmaking. Due to a high sugar content, it is possible to use cocoa pulp juice for production of alcoholic and non-alcoholic beverages and the pectin in the juice can be used as a gelling agent. Cocoa butter extracted from the cocoa beans is often found in cosmetic products, while cocoa bean shells are used in low-calorie food production and for crop protection. Establishing large plantations or agricultural cooperatives would facilitate the production and the processing of a large quantity of by-products on one site.

Pravi čajevi (crni, zeleni, bijeli i oolong) dobiju se od listića biljke čajevca Camellia sinensis koja se uzgaja na plantažama diljem Kine. U procesu proizvodnje bijelog čaja ne provodi se fermentacija, čaj se minimalno obrađuje te se upotrebljavaju najmlađi listići čaja koji obiluju kemijskim komponentama, a to su: voda, enzimi, polifenoli, aminokiseline, ugljikohidrati i ostali sastojci. Listići se najprije beru, a prije venuća i valjanja blago tretiraju parom kako bi se inhibirali enzimi. Na kraju se listići suše te čiste, sortiraju i pakiraju. Zdravstvene prednosti bijelog čaja uključuju smanjeni rizik od raka, kardiovaskularnih bolesti, doprinose poboljšanju oralnog zdravlja, pomaže u održavanju dobrog zdravlja te antioksidacijskim potencijalom može pozitivno djelovati na usporavanje starenja. The true teas (black, green, white and oolong) are obtained from the leafy tea plant Camellia sinensis, which is grown on plantations all over China. In the process of white tea producing, fermentation is not carried out, tea is minimally processed and the youngest tea leaves abound with chemical components such as: water, enzymes, polyphenols, amino acids, carbohydrates and other ingredients are used. Leaves are first harvested, and before withering and rolling, they are treating slightly with steam to inhibit enzymes. Finally, the leaves are dried and cleaned, sorted and packed. The health benefits of white tea include reduced risk of cancer, cardiovascular diseases, contributing to improved oral health, helping to maintain good health, and and antioxidant potential can positively affect aging retardation.

Nedavno opisana autohtona baranjska začinska paprika nema definiranu proizvodnu tehnologiju te nije poznato kako agroekološki uvjeti i gnojidba utječu na rast i razvoj te usvajanje makro- i mikroelemenata biljke. Cilj ovog istraživanja je bio utvrditi utjecaj modela gnojidbe i lokacije na mineralni sastav lista i ploda autohtone baranjske začinske paprike. Istraživanje je provedeno tijekom 2017. godine na tri različite lokacije u Baranji i to u Karancu, Lugu i Branjin Vrhu te su primjenjena četiri različita modela gnojidbe. Tijekom istraživanja su uzorkovani listovi iznad prvog grananja i plodovi po dozrijevanju koji su podvrgnuti analizi mineralnog sastava. Statističkom analizom je utvrđeno da je lokacija značajno utjecala na koncentraciju N, K, Mg, Ca, Cu, Fe i Mn te nije utjecala na koncentraciju Zn u listu i plodu paprike. Model gnojidbe je značajno utjecao na koncentraciju Mg, Cu i Mn u listu te Mg, Ca i Cu u plodu paprike. Iz navedenog se može zaključiti da mineralni sastav lista i ploda autohtone začinske paprike ovisi o modelu gnojidbe te lokaciji tj. opskrbljenosti tla s organskom tvari i hranivima budući da je tlo na lokaciji Karanac analizom okarakterizirano kao najbogatije tlo zalihama hraniva i organske tvari.

In heterogeneous solid-liquid systems mixing needs to ensure complete solid suspension and optimal hydrodynamic conditions regarding product properties and power consumption. In order to find optimal hydrodynamic conditions for copper exchange on zeolite NaX under isothermal conditions (303 K) Taguchi L8 (4 1 2 3 ) method was used. Experiments were carried out in a glass reactor, V = 1.3 dm 3 . Suspension height, H = 0.12 m was equal to reactor diameter, d T . Mixing was performed using pitched blade turbine with four blades (D = 0.05 m). Size of zeolite particles used was in the range from 0.063 - 0.071 mm. Solutions containing copper were prepared by dissolving Cu(NO 3 ) 2 ·3H 2 O or CuCl 2 ·2H 2 O. In the first part of this work the impeller speed that ensures the state of complete suspension (N JS ) was determined by Zwietering’s visual method 1 s at 0.33 impeller off-bottom clearances (C/H) and zeolite mass m = 6.5 g in a reactor with and without baffles. Also, at all examined mixing conditions torque was measured by Lightnin LabMaster LB2 and the power consumption was determined as well. The N JS obtained was used as one of four factors for Taguchi L8 statistical method. Along with N JS , as factors, presence and absence of baffles in the reactor, blade angle of pitched blade turbine (30° and 70°) and two different solutions containing copper, were used. For experimental results obtained, Signal to Noise ratio (S/N – larger the better) were calculated and used to evaluate optimal experimental conditions. Results of Taguchi analysis showed that the most influential factor is anion (copper solution), then blade angle, impeller speed and presence of baffles as last. At optimal conditions kinetic experiment was performed and data obtained were tested with two kinetic models: Morris-Weber (diffusion based model) and Ritchie (reaction based model).

Škrob predstavlja jednu od glavnih nutritivnih makromolekula koja opskrbljuje ljudsku prehranu sa 70 - 80 % kalorija, a nalazi se kao skladišni polisaharid u raznim dijelovima biljaka. Osnovna gradivna jedinica škroba je α-D-glukoza koja je u škrobnoj granuli uklopljena u obliku amiloze i amilopektina. Nativni škrob je izrazito osjetljiv na određene procesne uvjete što ima negativan utjecaj pri proizvodnji, no zbog toga predstavlja izvrsnu sirovinu za modificiranje. Sam pojam „modifikacija“ asocira na promjenu, odnosno poboljšavanje određenih svojstava škroba koja dovode do neželjenih promjena. Modificirati se može na više načina, ovisno o tome kakav se škrob i za koju primjenu želi dobiti. Kao takav, zbog svojih jedinstvenih funkcionalnih i strukturnih svojstava ima velik značaj kako u prehrambenoj, tako i u mnogim drugim industrijama kao što su metalna, tekstilna, kozmetička, industrija papira itd. Starch is one of the main nutritional macromolecules, providing 70 - 80% of calories if we are looking at our daily intake. It is stored as a reserved polysaccharide in various parts of the plant. The basic building block of starch is α-D-glucose, incorporated into the granule as amylose and amylopectin. Native starch is highly sensitive to certain process conditions, which has got negative effect on production, but that creates many opportunities for modification. The term "modification" refers to the change or improvement of certain starch properties that result in unwanted changes. The modification can be conducted in several ways, depending on starch type and its desirable purpose. As such, due to its unique functional and structural properties, it has great impact both in the food industry and many other industries such as metal, textile, cosmetics, paper industry etc.

In recent years, seed bread has become one of the favourite breads for consumers, due to its better taste, nutritional value, and positive health effects. This paper illustrates the process of the microbiological quality analysis of organically grown oilseeds, from which many different products can be obtained by cold pressing, including seeds and their semi-products that can be added to the bread. Since these products are not thermally treated in any way, their microbiological safety is questionable. Therefore, the goal of this paper was to implement microbiological control of those products and to compare the obtained parameters with the norms prescribed by the Food Hygiene and Food Microbiological Laws (NN 81/2013). The conducted microbiological methods conform to the requirements prescribed by Croatian norms which are based on the ISO-9001 quality standards. A total of 40 samples, including 6 samples of cold pressed oils, 9 organic butters, 6 organic protein flours, 8 kinds of seeds and nuts, and 11 mixtures of oilseeds and edible nuts for bread and crackers, were collected and analysed on a number of aerobic mesophyllic bacteria, bacteria of the Enterobacteriaceae family, moulds and yeasts. The samples were also screened for the presence of pathogenic Salmonella and Listeria monocytogenes species, and sulphite-reducing clostridia, dependent on the norms prescribed by the Law. It was shown that the measured values did not exceed the prescribed normative values in all samples.

In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley comprise high protein content (12.3 - 12.9%). Values of extract content from produced malt samples were from 83.92% to 84.46%, fine/coarse extract difference from 7.64% to 8.05%, Kolbach index from 34.1% to 35.2%, viscosity from 1.95 mPas to 2.04 mPas, friability from 33.1% to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 \(mg_{CE}/cm^{3}\) and 316.99 \(mg_{CE}/cm^{3}\) GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 \(mg_{CE}/cm^{3}\) and GZ- 189: 1.25 \(mg_{CE}/cm^{3}\)). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 \(mg_{CE}/cm^{3}\) and GZ-189: 375.540 \(mg_{CE}/cm^{3}\)) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ- 189: 1.24 \(mg_{CE}/cm^{3}\)).

Cilj ovog istraživanja je bio ispitivanje fizikalnih svojstava ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom raženih posija od 10 različitih uzoraka raži prikupljenih slučajnim odabirom od hrvatskih proizvođača te određivanje količine ergot alkaloida pomoću LC/MS-MS metode. Ražene posije su dodavane u kukuruznu krupicu u udjelima 10 i 20 %. Zamjesi s 15 % vlage ekstrudirani su u jednopužnom laboratorijskom ekstruderu, nakon čega su osušeni na zraku i provedene su analize. Utvrđeno je da je dodatak raženih posija u kukuruzne snack proizvode imao veliki utjecaj na fizikalna svojstva i udio ergot alkaloida. Dodatkom raženih posija došlo je do smanjenja ekspanzijskog omjera te povećanja nasipne mase kod gotovo svih uzoraka u odnosu na uzorak kukuruznog snack proizvoda bez dodatka raženih posija. Tvrdoća ekstrudata smanjena je dodatkom raženih posija, dok utjecaj na lomljivost nije bio tako značajan, pri čemu su vrijednosti kod većine uzoraka također smanjene. Dodatak raženih posija i proces ekstruzije imali su značajan utjecaj na promjenu boje, uz izraženiji utjecaj kod većeg udjela posija. Gotovo svi ekstrudirani snack proizvodi imali su manji udio ukupnih ergot alkaloida u odnosu na uzorke sirovih raženih posija, dok se ekstruzijom povećao udio paspalne kiseline. The aim of this study was to investigate the physical properties of extruded snack products based on corn grits with the addition of rye branform 10 different rye samples collected randomly from Croatian manufacturer, and determination ergot alkaloids quantity by using LC/MS-MS method. Rye brans were added to the corn grits in shares of 10 and 20%. Mixtures with 15% moisture content were extruded in a single laboratory extruder and than air-dried and analyzed. It was found that the addition of rye bran in corn snack products had a major influence on the physical properties and the quantity of ergot alkaloids. With the addition of rye bran the expansion ratio decreased, while the bulk density in almost all samples increased compared to the sample of corn snacks without of rye bran. The hardness of the extrudate was reduced by the addition of rye bran, while the influence on the fracturability was not so significant, where the values of most samples also reduced. The addition of rye bran and the extrusion process had a significant effect on the color change, with a more pronounced influence in the higher proportion of bran. Almost all extruded snack products had a lower quantity of total ergot alkaloids, compared to samples of raw rye bran, while with the extrusion process quantity of paspalic acid increased.

Book of abstracts contains abstracts of 6 plenary lectures, 21 oral presentations and 95 abstracts of poster presentations presented at "11th International Scientific and Professional Conference With food to health", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and dietary supplements, Food safety, Food analysis, Production of safe food and food with added nutritional value.

Consumption of fruits, vegetables and cereals is a basic precondition for diverse and nutritionally balanced diet. Whole grains are beneficial for human health and reduce the risk of developing chronic diseases and also contribute to maintaining normal body weight. Oat is a cereal that contains necessary macro- and micro- nutrients, a high proportion of β- glucan, as well as specific polyphenols with strong antioxidant activity. Although world production of oats is steadily falling, there is an increasing demand for oats and oat products. Health benefits of oats to human health have been proven by many researchers, so the EFSA (European Food Safety Authority) has approved four health claims related to oats that can be applied on food products. In addition, oats have been approved by the European Commission as a component of gluten-free foods under certain conditions. The Nordic countries have recognized the benefits of oatmeal diet, and are investing in increasing the share of oats in the diet by developing and promoting healthy Nordic nutrition. Functional foods based on oats are a great challenge and great potential in the food sector, but further efforts are needed in research, marketing and collaboration with health institutions regarding better acceptance of oat products by the consumers. The paper presents the current situation of world and domestic oat production, scientific research and legislative framework related to positive effect of oat to human health.

Proceedings contains 5 Reviews, 11 Original research articles and 2 Professional articles presented at 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17.

Uvod: Mediteranska prehrana podrazumijeva svakodnevni unos cjelovitih žitarica, voća, povrća, maslinovog ulja i orašastih plodova, kao i svakodnevnu umjerenu konzumaciju crnog vina i mliječnih proizvoda, tjedni unos mahunarki, krumpira, ribe, jaja i peradi te vrlo nizak unos crvenog mesa i slatkiša. Cilj istraživanja: Cilj istraživanja bio je ispitati zastupljenost mediteranske prehrane među gimnazijalcima u Splitu. Materijali i metode: Presječno istraživanje provedeno je tijekom svibnja 2018. g. među učenicima trećih razreda gimnazija iz Splita (n=503). Učenici su ispunili upitnik o prehrambenim navikama na temelju kojeg smo izračunali indeks mediteranske prehrane. Rezultati: Ukupno se 6, 2% učenika i 5, 6% učenica hranilo po principu mediteranske prehrane. Učenici su najbolje slijedili preporuke piramide mediteranske prehrane za krumpir (87, 7%). Primjerenu konzumaciju voća imalo je 55, 6% učenika, žitarica njih 30, 5%, dok je svakodnevna konzumacija povrća u najmanje 2 obroka zabilježena u 14, 4% učenika, a maslinovog ulja u 9, 6% učenika. Logističkom regresijom zabilježena je povezanost između mediteranske prehrane i ITM-a (OR 1, 32 ; 95% CI 1, 09-1, 6 ; P=0, 004 ), sati provedenih sjedeći (OR 1, 13 ; 95% CI 1, 01-1, 25 ; P=0, 027) i percepcije sreće (OR 1, 61 ; 95% CI 1, 11-2, 33 ; P=0, 012). Zaključak: Zabilježena je izuzetno niska zastupljenost mediteranske prehrane među gimnazijalcima iz Splita. Potrebno je hitno uložiti napore u promoviranju ovog zdravog načina života.