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Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as a natural flavor enhancer for improving organoleptic properties such as meaty, cheesy and savory attributes of different food products. YE is a natural product from the baker’s yeast industry with high nutritional richness containing amino acids, peptides, nucleotides, vitamins and minerals. In this work, the effect of YE, table salt and white sugar content on fermentative activity of yeast and technological properties of spelt bread was investigated by response surface methodology (RSM) aiming to define the optimal conditions for obtaining a new functional product. The addition of YE, salt and white sugar slightly decreased yeast fermentative activity, while CO2 retention in dough was found to depend more on its chemical composition. YE addition (up to 5%) was found to increase volume and decrease firmness of bread prepared from dough with sugar content up to 5%, while the opposite effect was established in bread with higher sugar content. Maximal bread elasticity was obtained for YE content of 1.57%, table salt content of 2.01% and sugar content of 7.15%.

A new type of functional food products-bread supplemented with yeast extract-was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 randomly selected consumers, and their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level of awareness about the importance of product labeling and the impact of food on health, while low requirements for special diets. Bread sensory characteristics were highly acceptable, while the final price of bread with yeast extract was 20% higher than regular bread. Correspondence analysis showed differentiation among categories of consumers and their responses. Despite the high importance of product price and lack of proper marketing, there was a high level of consumers' willingness to change their current bread, and buy this new type.

The aim of this paper is to describe the characteristics of functional products based on cereals and their consumption in the market and tourism, in order to achieve the correlation between food, nutrition and health. All this serves the purpose of building the concept of functional food. This paper presents various technological processes utilized to obtain functional products based on cereals, such as pasta, bread and corn flakes enriched with nutrients (unsaturated fatty acids, mineral elements), probiotics and antioxidants. This paper presents the characteristics of new cereal functional products and different ways to list ingredients. Special emphasis is put on customer reception in the market as a key factor for the successful positioning of a new product.

The effects of yeast extract addition, with varied quantities of salt and sugar, on the chemical and mineral composition, colour and sensory properties of spelt bread, in order to obtain new products were investigated. The addition of 5 % yeast extract positively influenced the mineral characteristics and increased protein content by 30.77 %. As a salt substitution, addition of yeast extract improved appearance without deteriorating texture descriptors and breadcrumb quality, while the taste became more complex, but without increasing salty taste. Addition of sugar in samples with yeast extract, improved most sensory characteristics. The developed mathematical models of bread with yeast extract quality parameters were statistically significant, indicating the satisfactory approximation of the bread quality parameters within the varied formula. Bread samples with addition of 5 % yeast extract, 1.5 % of salt and 0 % sugar were determined as the best from the aspect of overall quality. A new product was obtained with good total quality, higher level of nutritional value and reduced salt content.

New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of bread volume and bread crumb quality.22.9 % of analyzed varieties met all the prescribed parameter values for grading into defined quality groups. The objective of the presented study was to evaluate the quality of the different wheat varieties by integrating physicochemical, rheological and bread characteristics of wheat. Following 13 parameters: test weight, 1000 kernel weight, vitreousness, flour extraction, crude protein content, sedimentation value, wet gluten content, falling number, absorption, farinograph number of quality, extensograph area, yield of bread volume and bread crumb quality were subjected to score analysis. Outcomes may help in better differentiation the quality of wheat varieties. Score analysis has been estimated as a helpful mathematical tool for wheat grading.

This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 34. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey’s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 46005 and Grant no. TR 31027]

This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 46005 an Grant no. TR 31027]

Aromatic plants are one of the most important sources of biologically active secondary metabolites, which possess various antimicrobial characteristics. The aim of this work was to examine the effect of antifungal activities of mint and caraway essential oils against the selected fungi. Eight species of molds were selected for antifungal testing: Alternaria alternata, Aspegillus flavus, A. niger, A. versicolor, Eurotium herbariorum, Penicillium aurantiogriseum, P. chrysogenum and P. expansum. Testing of essential oils antifungal activity against the selected species was conducted using the disc diffusion method by adding mint and caraway essential oils (0.5, 1, 5, and 10 μl per disc). Antifungal activity of essential oils was expressed by the diameter of inhibition zone (mm). The most powerful effect of mint essential oil was recorded against E. herbariorum, as its growth was completely inhibited by the quantity of 5 μl. The weakest inhibitory effect was observed against P. chrysogenum (inhibition zone 13.67 mm) by the quantity of 10 μl. The most powerful antifungal activity of caraway was observed against E. herbariorum as growth was completely inhibited by the quantity of 10 μl. The weakest inhibitory effect was observed against A. niger (inhibition zone 28 mm) by the quantity of 10 μl. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 31029]

This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved ω-6/ω-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of ω-3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively).

As a mechanical, thermal, diffusion and chemical operation, extrusion causes changes in the properties of raw materials mainly due to the characteristics of the extruder and extrusion conditions (temperature, pressure and shear stress). As extruded products based on cereals occupy an important place in modern nutrition, they are suitable carriers of functional components. In every technological process, it is very important to correctly define the parameters of production in order to achieve a good and uniform quality of products with as little as possible losses of the nutritional and functional properties of raw materials. On the basis of the experimental results on the physical, chemical and antioxidant properties of corn flakes, as well as the use of Standard Score analysis, it can be concluded that the optimal drying temperature for corn flakes is 84 °C.

According to the modern nutritionist opinions, cereal products such as flakes and snacks are the most common foods in the daily diet. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addition of dry residue from wild oregano distillation (0.5 g / 100g of sample and 1 g / 100g of sample), on the physical-textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced physical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), as well as texture hardness and the work of compression, 38.1 % and 40.3 %, respectively. Also, oregano significantly changed the color of flakes. Tukey’s HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes in the oregano-added corn flakes compared to the control sample. Principal component analysis has been applied to classify the samples according to differences in the studied parameters. The data pointed out that investigated corn flakes with the addition of wild oregano are new food products with good physical-textural and sensory properties due to a higher level of antioxidant activity. Moreover, it may contribute to the valorization of edible industrial waste in food production. [Projekat Ministarstva nauke Republike Srbije, br. III 46005 i br. TR 31027]

Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snacks. Extrusion technology makes it possibile to apply different sources of ingredients for the enrichment of cereal-based flakes or snacks products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health, therefore attracting the attention of scientists, consumers and food industry experts. This paper investigates the effects of simultaneous addition of dry residue of wild oregano (0.5 % and 1 %), on the physical and colour properties of corn flakes to obtain new products with altered nutritional properties. Post-hoc Tukey's HSD test at 95 % confidence limit showed significant differences between various samples. Addition of dry residue wild oregano positively influenced phisical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), influenced of decrease hardness 38.1 % and work of compression 40.3 % also significantly change the color of flakes product. Presented data point that investigated corn flakes is a new product with good phisical and sensory properties due to higher level of dry residue of wild oregano.

Introduction. Surgical management of massive bone defects is very challenging in terms of estimating possibilities of saving the extremity and adequate method that can make it possible. Selection of methods is additionally limited in the presence of infection at site of defect. Case report. The female patient, diagnosed with Ewing sarcoma was treated by segmental bone resection and implantation of Kotz modular tumor endoprosthesis. After 5 years the signs of infection occured and persisted with low grade intensity. After falling, 12 years following implantation, the patient acquired periprosthetic fracture. Then endoprosthesis was removed, all along with surgical debridement of wound and application of the Ilizarov apparatus. The apparatus was applied, osteotomy of callus and the tibia performed with transport of bone segments, untill reconstruction of defect and arthrodesis of the knee was achieved. Conclusion. The Ilizarov apparatus offered us huge possibilities for management of massive bone defects with natural bone which has superior biomechanical characteristics comparing to the implant. The most frequent complication of this method is a prolonged treatment period that demands good patient selection and preparation and wide surgical experience.

This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products. The nutritive value of proteins in flakes products is expressed by the amino acid score (AAS) and the protein digestibility-corrected amino acid score (PDCAAS). The results obtained indicate that the AAS and PDCAAS values in flakes products increased with an increase in the sunflower share. Sunflower in flakes products positively contributed to the nutritive value of proteins. Flakes products with 9 g/100 g of sunflower are particularly suitable for adults, an AAS of 0.60±0.06 and a PDCAAS of 51.3±0.3.

As extruded cereal products occupy an important place in modern nutrition, they also serve as suitable carriers of functional components. Functional components enhance the nutritional composition of extruded product, which may be useful in relieving certain health disorders. Raising consumer awareness about the importance of the nutritional composition of food products for health care has prompted various innovations in the food industry. Nowadays, the food industry is increasingly focused on improving the quality and safety of health products. Food should provide nutrients while preventing certain diseases and improving the physical and mental well-being of consumers. For the purpose of this paper, consumers' opinions were obtained from a total of 57 inexperienced tasters.

Introduction. Since delay in recognition and effective treatment of necrotizing fasciitis (NF) caused by invasive group A streptococcus increases the mortality and disability, the early diagnosis and management of this disease are essential for a better outcome. We presented a patient with a severe form of streptococcal NF of the left upper limb in whom amputation was performed as a life saving procedure. Case report. A 65-year-old man, previously healthy, suffered an injury to his left hand by sting on a fish bone. Two days after that the patient got fever, redness, swelling and pain in his left hand. Clinical examination of the patient after admission indicated NF that spread quickly to the entire left upper limb, left armpit, and the left side of the chest and abdomen. Despite the use of aggressive antibiotic and surgical therapy severe destruction of the skin and subcutaneous tissues developed with the development of gangrene of the left upper limb. In this situation, the team of specialists decided that the patient must be operated on submited to amputation of the left arm, at the shoulder. After amputation and aggressive debridement of soft tissue on the left side of the trunk, the patient completely recovered. β-hemolytic streptococcus group A was isolated from the skin and tissue obtained during the surgery. Conclusion. In the most severe forms of streptococcal NF of the extremities, adequate multidisciplinary treatment, including limb amputation, can save the life of a patient.

The control system of organic products in Serbia was established on the model of a control system which is prescribed by regulations of the European Union. This paper describes the production processes of organic dried fruits and vegetables with combined drying technology which is developed at the Faculty of Agriculture in Novi Sad. Special attention is given to critical stages of drying that can threaten the organic status of the product. Since the osmotic solution, which is used in the drying process, becomes an integral part of the final product, it also must be organic. As a possible solution, usage of a solution of organic sugar cane or organic fruit syrup is recommended. Another critical point of drying is the process of sulphurisation. Sulphurisation is not allowed in organic production, the refore, in order to preserve the color of the final product, recommended treatments are treatments with ascorbic, citric or other organic acid.

This paper deals with the chemical composition and content of fatty acid in flax and spelt flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with flax flour 10 or 20 %. Gas chromatography with mass spectrometry is used for carrying out a quantitative analysis of flour and pasta liposoluble extracts. Compared to spelt, flax flour i characterized with higher content of linoleic acid (ω-3) and lower content of linolenic acid (ω-6) of 57 % and 16 %, respectively, along with superior ω-6/ω-3 ratio that is 1:4. Flax flour in the share of 10 % and 20 % in spelt is positively contributing to the essential fatty acids daily intake recommended by nutritions and the improvement of ω-6/ω-3 ratio.

In this paper the quality of spelt pasta with addition of inulin HPX, which is positively contributing to the nutritive changes of the product, is investigated. Mixolab characteristics of spelt flour are indicating that it may be a good tool for determining a raw material quality for pasta. Inulin HPX was replacing spelt flour in the quantity of 0.5 or 10%. It is shown that the presence of inulin in pasta can be clearly distinguished from other polysaccharides by 13C MAS NMR spectroscopy. Simultaneous increase in area of the peak positioned at 81, 74, 64 and 58 ppm, obtained during deconvolution analysis of initial spectra, is directly associated with the increase in the content of inulin in the corresponding samples. Obtained data points that NMR spectrum can be used in the quality control for inulin identification, in a new high fibre product with functional properties and altered nutritive characteristics.

Pasta products are consumed daily and widely, this study focuses on consumer attitudes toward pasta as functional food through the performed sensory quality evaluation. The results indicate the presence of significant differences between consumer attitudes regarding gender, age and income. Inulin HPX is functional component, which was used to replace spelt farina in the quantity of 0, 5, 10 or 20%. Pasta with 20 % of inulin is a new functional product with modified nutritional properties with decreased digestible carbohydrates in the amuount of 43.2% and reduced energy of 27.2%. Increased demands after healthier and more nutritious products is a consequence of more conscious consumers which contributes to constant necessity for new products and increased differentiation of product assortment.

Introduction Aircraft cluster bombs can cause severe fractures characterized by extensive destruction of affected tissues and organs. Case Outline We present the methods and results of treatment of multiple fractures (left supracondilar humeral fracture, comminuted fracture of the distal right tibia, fracture of right trochanter major without dislocation and fracture of the right second metacarpal bone) in a 24-year old soldier after multiple wounding by a cluster bomb. After short pre-operative preparation a surgical debridement of all wounds was done in general anesthesia and the fractures of the humerus and tibia were stabilized with the Mitkovic-type external fixator after adequate reposition. For the reconstruction of bone defect of the tibia we used the method of bone transport using the Ilizarov external fixator. Conclusion Radical wound debridement, abundant rinsing, leaving the wound open, administration of antibiotics and antitetanus immunization, external fixation and early reconstruction of soft tissue and bone defects are the basic elements of the treatment of serious fractures caused by war injuries and aimed at saving the extremities. .

The majority of research works dealing with functional food is related to the potential health effects these foods may confer; however, relatively small number of them investigates the reaction of consumers and their perception of functional food. Moreover, modern life style and increased concern over health protection have led to changes in consumers’ attitude towards food. Increased consumers’ conscience and changed structure influenced the growing need for higher quality food products. This study was aimed at analyzing the impact of educational level on consumers’ perception of functional food. The study was performed using questionnaires on the population of 500 randomly chosen subjects on the territory of Novi Sad, Serbia. The subjects were divided into four groups regarding their educational level. The study showed that educational level significantly influenced the consumers’ attitude towards functional food and that increasing knowledge i.e. their education may considerably improve their opinions and orientation.

Problems connected with food safety including health issues are not isolated or regionally, politically or socially restricted; they may appear anywhere in the world in different forms and severities. We should know more about consumers' behaviour, their choices of meals, what deceives them or leads towards healthy food choice. Consumer has a right to know all the facts necessary for proper decision making including regular and protected labelling. In this work, consumers' opinions have been tested on 508 subjects, residents of Novi Sad (Serbia), divided into subdivisions according to age, educational level and gender. On the basis of data on the impact of consumers age and educational level on their perception of health safety information, it is possible to anticipate the demands and model consumer behaviour.

The most complications in patients after the reconstruction of the bone defect of the upper extremities are the fractures of the bone graft and pseudoarthrosis on one of the graft suture with defects of humerus. These complications influence on the primary efficiency of the reconstruction and prolong the recovery period. We registered five fractures, four pseudoarthrosis and two graft angulations in the prospective study on 25 patients where the defect of humerus, radius and ulna was compensated by the vascularized fibular graft. The analysis showed four fractures on the distal part of the reconstructed humerus graft and three pseudoarthrosis on the proximal part of reconstructed ulna. All osteogenic complications, apart from angulations which did not require additional interventions were solved by spongyoplasty according to Phemisters and more efficient postoperative immobilization.

Presented are experiences in the treatment of 6 adolescents with fractures of the distal tibial portion. Treatment was conservative in 4 cases and operative reposition and fixation was performed in 2 cases. Functional and anatomic results were excellent in all 6 patients. This type of fractures in adolescents is not known enough.