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The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, αlinoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p

Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to study the influence of partial or complete replacing of skim milk powder (SMP) with hazelnut press cake flour (HPCF) in varying ratios (0%, 25%, 50%, 75%, and 100%) on the physicochemical properties and sensory attributes of milk ice cream. The replacement modified the chemical composition of the ice cream mixture, resulting in a reduction (p < 0.05) of milk solids non-fat (MSNF), protein, and carbohydrates content, while simultaneously elevating the hazelnut content, and total fat content. This modification influenced the rheological characteristics of the ice cream mixtures, leading to an increase in the consistency coefficient from 1.32 to 7.66 Pa sn. Furthermore, a decline in overrun values (from 26.99% to 15.85%), an increase in hardness (from 6881.71 to 23,829.30 g), retarded melting properties, and variations in colour attributes were observed with higher concentrations of HPCF. In the sensory evaluation test, it was found that consumer acceptance was enhanced for the samples with partial substitution of SMP when compared to standard milk ice cream. The findings suggest that a replacement of milk powder with hazelnut cake by up to 75% is achievable, in order to obtain functional ice cream with adequate physicochemical and sensorial qualities.

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

This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality.

The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins and flavonoids than WRF. A higher amylose content in BRF than in WRF resulted in flour mixtures with slower starch digestion and a lower glycemic response depending on the BRF ratio added. Differences in the chemical composition of WRF and BRF led to improved composition of the flour mixtures depending on the BRF ratio. The presence of anthocyanidins and phenolic acids in higher concentrations in the BRF resulted in a red–blue color shift within the flour mixtures. The deconvoluted FTIR spectra showed a higher proportion of α-helixes in the amide I band of BRF proteins, indicating their tighter folding. An analysis of the FTIR spectra revealed a more compact starch structure in BRF than in WRF. By processing reflection spectra, nine optically active compound groups were distinguished in rice flour, the proportion in BRF being 83.02% higher than in WRF. Due to co-pigmentation, the bathochromic shift to higher wavelengths was expressed by the proanthocyanins and phenolic acids associated with the wavelengths 380 nm to 590 nm and at 695 nm. Anthocyanins, protein–tannin complexes, methylated anthocyanins and acylated anthocyanins, associated with wavelengths 619, 644 and 668 nm, exhibited a hypsochromic effect by shifting the wavelengths to lower values. This research represents a first step in the development of rice-based products with increased nutritional value and a lower glycemic index.

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.

Grape pomace is a byproduct of wineries and a sustainable source of bioactive phenolic compounds. Encapsulation of phenolics with a well-chosen coating may be a promising means of delivering them to the intestine, where they can then be absorbed and exert their health-promoting properties, including antioxidant, anti-inflammatory, anticancer, cardioprotective, and antimicrobial effects. Ionic gelation of grape pomace extract with natural coatings (sodium alginate and its combination with maltodextrins, gelatin, chitosan, gums Tragacanth and Arabic) was performed, and the resulting hydrogel microbeads were then air-, vacuum-, and freeze-dried to prevent spoilage. Freeze-drying showed advantages in preserving the geometrical parameters and morphology of the microbeads compared to other drying techniques. A good relationship was found between the physicochemical properties of the dried microbeads and the in vitro release of phenolics. Freeze-dried microbeads showed the highest cumulative release of phenols in the intestinal phase (23.65–43.27 mgGAE/gMB), while the most suitable release dynamics in vitro were observed for alginate-based microbeads in combination with gelatin, gum Arabic, and 1.5% (w/v) chitosan. The results highlight the importance of developing encapsulated formulations containing a natural source of bioactive compounds that can be used in various functional foods and pharmaceutical products.

Cathepsin V is a human lysosomal cysteine peptidase with specific functions during pathological processes and is as such a promising therapeutic target. Peptidase inhibitors represent powerful pharmacological tools for regulating excessive proteolytic activity in various diseases. Cathepsin V is highly related to cathepsin L but differs in tissue distribution, binding site morphology, substrate specificity, and function. To validate its therapeutic potential and extend the number of potent and selective cathepsin V inhibitors, we used virtual high-throughput screening of commercially available compound libraries followed by an evaluation of kinetic properties to identify novel potent and selective cathepsin V inhibitors. We identified the ureido methylpiperidine carboxylate derivative, compound 7, as a reversible, selective, and potent inhibitor of cathepsin V. It also exhibited the most preferable characteristics for further evaluation with in vitro functional assays that simulate the processes in which cathepsin V is known to play an important role. Compound 7 exerted significant effects on cell proliferation, elastin degradation, and immune cell cytotoxicity. The latter was increased because compound 7 impaired conversion of immunosuppressive factor cystatin F to its active monomeric form. Taken together, our results present novel potent inhibitors of cathepsin V and provide new hit compounds for detailed development and optimization. Further, we demonstrate that cathepsin V is a potential target for new approaches to cancer therapy.

This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers’ ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties.

Grape pomace is a by-product of winemaking characterized by a rich chemical composition from which phenolics stand out. Phenolics are health-promoting agents, and their beneficial effects depend on their bioaccessibility, which is influenced by gastrointestinal digestion. The effect of encapsulating phenol-rich grape pomace extract (PRE) with sodium alginate (SA), a mixture of SA with gelatin (SA-GEL), and SA with chitosan (SA-CHIT) on the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was studied. A total of 27 individual phenolic compounds (IPCs) were quantified by UHPLC. The addition of a second coating to SA improved the encapsulation efficiency (EE), and the highest EE was obtained for SA-CHIT microbeads (56.25%). Encapsulation affected the physicochemical properties (size, shape and texture, morphology, crystallinity) of the produced microbeads, which influenced the delivery of phenolics to the intestine and their BI. Thus, SA-GEL microbeads had the largest size parameters, as confirmed by scanning electron microscopy (SEM), and the highest BI for total phenolic compounds and IPCs (gallic acid, 3,4-dihydroxybenzoic acid and o-coumaric acid, epicatechin, and gallocatechin gallate) ranged from 96.20 to 1011.3%. The results suggest that encapsulated PRE has great potential to be used as a functional ingredient in products for oral administration.

SARS-CoV-2 is an emerging human beta-coronavirus that caused the COVID-19 (Coronavirus Disease − 19) pandemic, the most significant health and social crisis in the last 100 years. SARS-CoV-2 is not only a respiratory virus; the symptoms of COVID-19 can include gastrointestinal, neurological, renal, cardiovascular and other complications. A large part of SARS-CoV-2 infected individuals are asymptomatic or have mild symptoms, around 20% of COVID-19 cases require hospitalization, and 5% can become critically ill. This review summarizes data on the biology of the virus and its pathological manifestations, antiviral immune response, information on the experimental models used in the related studies, treatment approaches and vaccine strategies.

The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow quantification of high α-amylase activity in malt flour. The modifications were performed in two ways: using different amounts of malt flour (0.05, 0.1, 0.2, and 0.3 g) or by using malt extracts (0.5, 1, 2, 3, 4, 5, and 6 mL). In both cases, 6 g of standard wheat starch was used as substrate. The results of the modified methods were compared with the α-amylase activity determined by the standard Ceralpha method. Linear and nonlinear exponential regression was used to calculate the predicted amylase activity, and Bland-Altman analysis was used to measure the agreement between standard and modified methods. The modifications of the FN method using 0.1 g of malt flour showed that the modified method was able to accurately measure high levels of α-amylase activity in malt flour, and the results obtained by the modified method were in agreement with the results obtained by the standard Ceralpha method.

Grape pomace is a byproduct of wineries and a rich source of phenolic compounds that can exert multiple pharmacological effects when consumed and enter the intestine where they can then be absorbed. Phenolic compounds are susceptible to degradation and interaction with other food constituents during digestion, and encapsulation may be a useful technique for protecting phenolic bioactivity and controlling its release. Therefore, the behavior of phenolic-rich grape pomace extracts encapsulated by the ionic gelation method, using a natural coating (sodium alginate, gum arabic, gelatin, and chitosan), was observed during simulated digestion in vitro. The best encapsulation efficiency (69.27%) was obtained with alginate hydrogels. The physicochemical properties of the microbeads were influenced by the coatings used. Scanning electron microscopy showed that drying had the least effect on the surface area of the chitosan-coated microbeads. A structural analysis showed that the structure of the extract changed from crystalline to amorphous after encapsulation. The phenolic compounds were released from the microbeads by Fickian diffusion, which is best described by the Korsmeyer–Peppas model among the four models tested. The obtained results can be used as a predictive tool for the preparation of microbeads containing natural bioactive compounds that could be useful for the development of food supplements.

Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.

Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

Digestion of starch affects the glycemic index and it is important to know the percentage of starch digestion (degradation) in the body. The aim of this study was to investigate In vitro starch digestion of biscuits produced from wheat and barley flour in different ratios (100:0, 70:30, 50:50, 30:70, 0:100) with the addition of various sweeteners (sucrose, glucose solution and a mixture of sucrose and a glucose solution). In vitro starch digestion was evaluated after 0, 60, 120 and 180 min. It has been established that digestion of starch increases over time of hydrolysis. The results indicated that all types of biscuits produced from wheat and barley flour (in different ratio) had the slowest In vitro digestion when sucrose was used as a sweetener. The most rapid In vitro digestion was observed when a glucose solution was used as a sweetener, except in biscuits produced from 100% barley flour where the most rapid digestion was noticed for biscuits with a mixture of sucrose and glucose solution.

The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products.

The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.

Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

Objective. To investigate cases of potential medical futility treatment in intensive care unit (ICU). Materials and Methods. Retrospective review of 1567 charts of patients treated during the three-year period (2012 - 2014) in the ICU of the University Hospital Centre Split, Croatia, was conducted. More detailed analysis of the deceased patients’ (n=429) charts was performed to identify cases of potential medical futility treatment. There were 99 patients for which ICU treatment was questionable due to their low Glasgow coma scale (GCS) score. For those patients types and duration of treatment were analyzed. Results. Among patients who were treated during that period, 27% had died. Treatment of 99 patients (6.3% of the deceased) was considered a potential medical futility. Mean age of those 99 patients was 68±14 years and the mean stay in the ICU was 14±11 days. They spent 1302 patient days in the ICU, of which 52% days they had GCS 3 score. They were treated with catecholamines during 40% of the patient days. Minimal therapy was provided during 44% of the patient days. Conclusions. Analysis of the deceased patients’ charts in the ICU indicated that a certain percentage of patients did not need prolonged ICU treatment. Instead, they were supposed to be treated in a palliative care unit. To avoid medical futility treatment in ICUs, palliative care unit needs to be established, as well as protocols for determining medical futility cases and ethical committee that will decide which patients will be transferred to palliative care.

Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins).

The aim of this study was to investigate the possibility of predicting the concentration of β-glucan from starting barley and malt, as well as malt and wort for different types and purpose of barley groups. The strength of the correlation between types and purpose of barley groups was determined between the values of β-glucans and other indicators of cytolytic degradation. Statistically significant correlations were obtained for β-glucans in barley-malt (r = 0.9717) and barley-wort (r = 0.9998) for brewing (B w-tr) and brewing/feed winter two-row (B/Fe w-tr) varieties, and for brewing/brewing feed/feed spring varieties (B/B-Fe/Fe w-tr) between barley and Δm (Δm = β-glucan difference between barley and malt) (r = 0.8779). For the dual-purpose varieties (B/Fe w-tr), a strong correlation for β-glucans was found between malt and wort (r = 0.8188), malt and Δm* (Δm* = % of degraded β-glucan in malt in regard to the starting β-glucan in barley) (r = −0.9099), as well as Δm and Δm* (r = 0.9951). The results indicate that the starting concentration of β-glucan in barley and malt can be used as predictors of their concentration in wort only in brewing and dual-purpose (brewing-feed) varieties.

The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product.

Beers are differentiated mainly according to their visual appearance and their fermentation process. The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel. Important visual attributes of beer are foam appearance (volume and persistence), as well as the color and clarity. To replace manual inspection, automatic, objective, rapid and repeatable external quality inspection systems, such as computer vision, are becoming very important and necessary. Computer vision is a non-contact optical technique, suitable for the non-destructive evaluation of the food product quality. Currently, the main application of computer vision occurs in automated inspection and measurement, allowing manufacturers to keep control of product quality. This paper presents an overview of the applications and the latest achievements of the computer vision methods in determining the external quality attributes of beer.

Fungi, yeasts, and bacteria are common microorganisms on cereals used in malting and brewing industries. These microorganisms are mostly associated with the safety and quality of malt and beer, but also with the health safety of by-products used in animal nutrition. The real problem is their harmful metabolites—toxins that, due to their thermostable properties, can easily be transferred to malting and brewing by-products. Besides fungal metabolites, other toxins originating from plants can be harmful to animal health. Precise and accurate analytical techniques broadened the spectrum of known toxins originating from microorganisms and plants that can pose a threat to animal health. Multi-(myco)toxin analyses are advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate yet unregulated, but highly occurring, microbial and plant toxins in malting and brewing by-products used for animal feed.

Today’s beer differs in many ways from the original hazy brew made from grains and water left in the sun to ferment. The development of brewing procedures introduced filtration and colloidal stabilization as key elements in beer preservation and stability. Colloidal stability of beer is the most important factor in beer quality. Colloidal particles significantly shorten beer’s storage time, but most importantly, also influence its appearance. Colloidal stabilization involves one or more procedures that are applied at different stages during production and result in colloidal stability of the final product. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other properties; specifically, beer has to be able to remain clear without any signs of precipitation. Since colloidal stability is of primary importance for the consumer, retail requirements have resulted in many solutions for this issue. Stabilization agents have to be reliable during the filtration and stabilization processes. Additionally, renewable agents are highly desirable. The level of colloidal stability required depends on the desired storage time and temperature after the beer has been packed. Consumers have higher and higher expectations that the industry has to follow.

The aim of the study was to determine the influence of honey addition on fermentation of goat and cow milk with Bifidobacterium lactis Bb-12. Additionally, inhibitory potential of honey-sweetened fermented goat and cow milk against Listeria monocytogenes strain was examined. Two monofloral honey types, dark-colored chestnut and light-colored acacia honey were added. The basic hypothesis of this study was that addition of honey could have influence on the growth of Bifidobacterium lactis during the fermentation of goat and cow milk. Furthermore, higher inhibitory potential caused by honey addition against Listeria monocytogenes has been assumed. Compared to cow milk, higher acidity and CFU of Bifidobacterium lactis Bb-12 were noted in the fermented goat milk in all phases of the fermentation process. The results of this study show that both types of honey enhanced growth and acidity of the Bifidobacterium lactis Bb-12 in both milk types during fermentation. A disc assay has shown that development of growth inhibition zones depends on the type and concentration of honey, as well as on the milk type. The chestnut honey had generally higher inhibitory effect than acacia honey.

Blood pressure is crucial for the tissue perfusion, oxygenation andelimination of metabolites in normal tissue. In septic patients itmay be altered by several mechanisms. Endothelial lesions andimpaired vasoregulation resulting from bacteriemia may producevasodilatation, hypotension, tissue hypoxia and decrease in theblood velocity. These events may favour disseminated intravascularcoagulation in septic patients, and thus pronounce perfusionmisdistribution. Since hypotension is commonly treated byvasoactive drugs to increase vascular tone toward normal values,more pronounced peripheral tissue ischemia may result. Duringthe process of blood pressure regulation in septic patients a diversityof physiological parameters should be encountered, i.e. age,body weight, core temperature, overall patients’ cardiovascularperformance, anemia, and protein status. In a healthy, adult person,in the absence of other causes of hypotension systolic bloodpressure of > 90 mmHg or mean arterial pressure ≥ 70 mmHgshould maintain adequate tissue perfusion. Together with specificantibiotics, therapeutic procedures like haemodilution, use of vasoconstrictors,vasopressin and its analogue terlipressin, corticosteroidsare currently used to improve outcome of hypotensive septicpatients. Numerous studies were undertaken to point the valuesof the biochemical tests suggesting a need for prompt intervention.The arterial lactate, cortisol response, TNF, interleukin (IL)6, IL-12p70 and IL-12p40 production, together with submucosal(gastric intramucosal or sublingual) CO2 values were proven as indicative.These may suggest whether microcirculatory impairmentis reversible or not, and which therapeutic maneuver should beappropriate.

The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by means of conventional laboratory equipment. Common wheat flour supplemented with 1% lecithin powder, 20% extruded maize flour, 20% maize flour, 10% defatted soy flour, 20% defatted soy and maize flour blend (1:1), and 7.5% wheat straw was used. The produced pasta was dried at 55&grad;C in a laboratory dryer (Instrumentaria, Croatia) to 13.0% moisture. Pasta colour was evaluated with fresh pasta by measuring L*, a*, b* parameters by means of a reflectance colorimeter (CR 300 Chroma-metter, Minolta, Japan). The following parameters of cooked noodles were determined: volume increase coefficient, water uptake (g/g), optimum cooking time (min), and cooking loss (%). Sensory quality was evaluated on a scale of 1-5 for: odour, external appearance, flavour and mouth feel, and total quality scores. The noodles made with extruded maize flour, maize flour, and wheat straw supplements had the highest total sensory score. Cooking losses of these samples were below 10%. Regardless of the fact that the sample with lecithin had the lowest cooking loss, it was not acceptable for the panel members. Supplementation with extruded maize, maize and defatted soy flours, and wheat straw could be used to produce pasta without eggs, with a reduced cholesterol content, enriched with dietary fibre and possessing a lower glycemic index.

Background: The aim of the present study was to investigate the correlation between standard laboratory parameters of human semen, men’s age and sperm DNA fragmentation. We have also examined an impact of sperm DNA damage on embryo quality after IVF/ICSI procedures. Methods: Semen samples from 102 men have been analysed as a part of diagnostic semen analysis and fertility evaluation by using conventional microscopic semen analyses. In each sample, the concentration, motility, morphology and vitality of spermatozoa were evaluated. Sperm DNA damage was determined by using Halosperm test with threshold value of DNA fragmentation index (DFI) at 30 %. Embryo quality was evaluated in 32 couples undergoing assisted reproduction technique (ART) procedures at our clinic. Results: Results indicate that the patient group with DFI ≥ 30 % had significantly lower values of standard semen parameters than the group of patients with DFI < 30 % (sperm motility: 20 ± 16 vs. 35 ± 17; p < 0.001, morphology: 16 ± 19 vs. 45 ± 15; p = 0.006 and vitality: 63 ± 16 vs. 72 ± 12; p = 0.002, respectively). Negative correlations were found between DNA fragmentation and motility (r = -0.41, p < 0.001), morphology (r = -0.32, p = 0.001) and vitality (r = -0.36, p < 0.001). Weak positive correlation was found between DNA fragmentation and male age (r = 0.27, p = 0.007). We also found that in the group of patients with DFI index < 30 % there were significantly more embryos of better quality. Conclusions: In men with poorer semen quality, evaluated by standard semen parameters, a higher proportion of sperm with damaged DNA can also be expected. Higher sperm DNA damage, established by Halosperm test, also had an impact on embryo quality in this group of patients.