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The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with or without 0.02 % black pepper and compared with the control ice cream sample. Samples were analysed for proximate composition, pH value, water activity (aw), rheological properties, overrun, fat destabilization, hardness, melting properties, and colour parameters. The results of the study showed that the addition of spices significantly increased pH values (from 6.66 to 6.73), total solids (from 36.43 to 37.53 %), and carbohydrate contents (from 21.47 to 22.53 %) of the samples. Furthermore, this enrichment leads to an increase in the viscosity (from 0.44 to 0.70 Pa s) and thixotropic behaviours of ice cream mixes. Enriched ice creams had higher air incorporation, lower fat destabilization degree, and softer texture. In terms of melting properties, the melting resistance of ice cream samples was enhanced with the addition of spices. The colour properties of ice creams were significantly (p<0.05) affected by turmeric addition, while there was no difference between samples with and without black pepper. To conclude, turmeric powder and black pepper can be used for the development of functional turmeric-black pepper ice cream with acceptable physicochemical properties., U ovom radu ispitivan je utjecaj dodatka praha kurkume te njene kombinacije s crnim paprom na fizikalno-kemijska svojstva sladoleda. Proizvedeni uzorci s dodatkom kurkume u koncentracijama 0,5 %, 1,0 % i 2,0 %, sa ili bez dodatka 0,02 % crnog papra, uspoređivani su s kontrolnim sladoledom. Provedena su ispitivanja kemijskog sastava, pH vrijednosti, aktiviteta vode (aw), reoloških svojstava, razine povećanja volumena, indeksa destabilizacije masti, tvrdoće, svojstava topljenja te parametara boje uzoraka. Rezultati istraživanja pokazali su da dodatak začina značajno povećava pH vrijednosti (od 6,66 do 6,73), udio suhe tvari (od 36,43 do 37,53 %) te udio ugljikohidrata (od 21,47 do 22,53 %). Nadalje, dodatak začina doveo je do povećanja viskoznosti (od 0,44 to 0,70 Pa s) i tiksotropnog ponašanja sladolednih smjesa. Sladoledi obogaćeni začinima imali su veću inkorporaciju zraka, niži stupanj destabilizacije masti te mekšu teksturu. Otpornost topljenju bila je poboljšana nakon dodatka začina u sladoled. Dodatak kurkume značajno (p<0,05) je utjecao na parametre boje sladoleda, ali razlike između uzoraka sa i bez dodatka papra nisu zamijećene. Dakle, može se zaključiti da se prah kurkume i crni papar mogu koristiti u proizvodnji funkcionalnog sladoleda koji u konačnici ima prihvatljiva fizikalno-kemijska svojstva.

Small cell neuroendocrine carcinoma of the cervix (SCNCC) is considered to be an extremely rare, highly invasive and aggressive subtype of squamous cell carcinoma. It is particulary rare during pregnancy. Here we report a case in which a 32-year-old patient who was admitted to our Department at 27 completed weeks of gestation with intermittent vaginal spotting and a large amount of malodorous vaginal discharge. Gynecological examination revealed a 2 cm exophytic polypoid tumor coming out of the cervix. On rectal examination there was no clinically evident parametrial invasion. Biopsy of the cervix was performed and the diagnosis of small cell neuroendocrine carcinoma was established. We reviewed and discussed the features, diagnosis, treatment and prognosis of SCNCC diagnosed during pregnancy.

The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10% had a significant effect, and the amount of 2% HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04% HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2% DPPH inhibition to 111.16 mg GAE/mL to and 55.6% DPPH inhibition in probiotic yoghurt with 10% HPCF., Cilj ovog rada bio je istražiti mogućnost proizvodnje probiotičkog jogurta obogaćenog brašnom pogače industrijske konoplje u različitim udjelima (2 %, 4 %, 6 %, 8 % i 10 %). Jedan od nusproizvoda koji nastaje pri proizvodnji hladno prešanog ulja industrijske konoplje (Cannabis sativa L.) iz njezinih sjemenki je pogača industrijske konoplje. Provedena analiza glavnih komponenti pokazala je da dodatak brašna pogače industrijske konoplje u udjelu od 4 do 10 % ima značajan učinak na fizikalno-kemijska svojstva probiotičkog jogurta, dok dodatak u manjim udjelima (2 %) nema utjecaja. Dobivenim regresijskim modelom i algoritmom linearnog programiranja utvrđeno je da je dodatak brašna pogače industrijske konoplje u udjelu od 4,04 % optimalan za proizvodnju ove vrste probiotičkog jogurta, što je u skladu sa senzorskom analizom. Količine ukupnih polifenola i antioksidacijska aktivnost u uzorcima probiotičkih jogurta značajno su se povećale proporcionalno s povećanjem dodatka brašna pogače industrijske konoplje s 41,46 mg GAE/mL i 32,2 % inhibicije DPPH na 111,16 mg GAE/mL do 55,6 % inhibicije DPPH (u jogurtu s 10 % brašna pogače industrijske konoplje).

Background: As a extremely traumatic experience, captivity may cause other mental disorders in addition to posttraumatic stress disorder, which is highly prevalent among ex-prisoners of war, and which often occurs in comorbidity with at least one other mental disorder. This objective of this study is to identify the incidence of comorbid mental disorders in Homeland war veterans exprisoners of war affected by posttraumatic stress disorder, as well as to identify the factors that influenced psychiatric comorbidity. Subjects and methods: The study sample comprised 264 subjects, all of whom were Croatian Homeland War veterans with combat experience in the defence of the Republic of Croatia, and all of whom fulfilled clinical criteria for posttraumatic stress disorder at the time of the study. The subjects were divided into two groups: the experimental group was composed of ex- prisoners of war, and the control group of veterans who had never been prisoners of war. The methods of sociodemographic questionnaire, posttraumatic stress disorder self-report checklist and the Harvard Trauma Questionnaire were used in the study. Psychiatric comorbidity data were retrieved from the subjects’ anamnesis and medical records. Results: The results showed that ex- prisoners of war were exposed to a statistically much higher number of traumatic events, and had a significantly higher total number of psychiatric comorbidities (p<0.01) than the control group. The incidence of acute and transient psychotic disorders, generalized anxiety disorders and psychological and behavioural factors associated with disorders or diseases classified elsewhere was significantly higher among ex- prisoners of war. There was no statistically significant difference in overall posttraumatic stress disorder intensity between the two groups (p<0.05). Conclusions: The results of the study confirm our hypothesis that the incidence of psychiatric comorbidity is higher in exprisoners of war.