Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam最新文献_第2页

Identification of bacteria species among Enterobacteriaceae found in confectionery cakes 糕点中发现的肠杆菌科细菌的菌种鉴定

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2023-12-29 DOI: 10.31895/hcptbn.18.3-4.2

Jasenka Petrić, B. Hengl, I. Kovaček, Ksenija Markov, Đ. Ačkar, D. Knežević

{"title":"Identification of bacteria species among Enterobacteriaceae found in confectionery cakes","authors":"Jasenka Petrić, B. Hengl, I. Kovaček, Ksenija Markov, Đ. Ačkar, D. Knežević","doi":"10.31895/hcptbn.18.3-4.2","DOIUrl":"https://doi.org/10.31895/hcptbn.18.3-4.2","url":null,"abstract":"The goal of this research was to identify which Enterobacteriaceae species are present in cakes from confectionery establishments and whether these are species that can be considered pathogenic for humans and what their harmful impact on human health could be. The sampling of confectionery cakes was carried out in the area of the City of Zagreb, and the samples were analysed for the presence of Enterobacteriaceae in accordance with the HRN ISO 21528-2:2017 standard. In cases where the samples contained the number of Enterobacteriaceae greater than 102 CFU/g, the MALDI-TOF method was used to identify individual species of enterobacteria. The results of the analyses determined the presence of 10 Enterobacteriaceae species: Enterobacter kobei, Enterobacter cloacae, Pantoea agglomerans, Serratia liquefaciens, Enterobacter asburiae, Klebsiella oxytoca, Buttiauxella gaviniae, Buttiauxella warmboldiae, Raoultella and Cedecea neteri. All species of Enterobacteriaceae determined in this research, according to the literature, were previously isolated from food or water, and all species except Buttiauxella warmboldiae were isolated from humans and the environment. However, for none of the species of Enterobacteriaceae determined in this research a literature reference to support food as a vehicle in case of human illness was found.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139146564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development, bioactive and sensory analysis of the honey-filled chocolate pralines infused with ground ivy (Glechoma hederacea L.) extract 常春藤（Glechoma hederacea L.）提取物浸泡蜂蜜巧克力果仁糖的开发、生物活性和感官分析

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2023-12-29 DOI: 10.31895/hcptbn.18.1-2.6

Danijela Šeremet, Petra Subotić, K. Marković, Ana Mandura Jarić, Aleksandra Vojvodić Cebin, Nada Vahčić, D. Komes

{"title":"Development, bioactive and sensory analysis of the honey-filled chocolate pralines infused with ground ivy (Glechoma hederacea L.) extract","authors":"Danijela Šeremet, Petra Subotić, K. Marković, Ana Mandura Jarić, Aleksandra Vojvodić Cebin, Nada Vahčić, D. Komes","doi":"10.31895/hcptbn.18.1-2.6","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.6","url":null,"abstract":"Chocolate is consumed largely worldwide and it is known as one of the most craved foods. The market of chocolate products is growing steadily and is expected to continue to grow in the coming years. The aim of the present study was to formulate chocolate pralines with enriched sensory and bioactive attributes by incorporating different types of honey (false indigo, buckwheat, rapeseed, mandarin and sage) and ground ivy (Glechoma hederacea L.) extract as ingredients of the filler. The honey samples were subjected to physico-chemical analysis, sugar analysis using the HPLC-RID methodology, as well as to evaluation of antioxidant capacity. The bioactive and sensory properties and sugar composition of the formulated pralines were determined. Bioactive characterization included the determination of phenolic profile by HPLC-PAD methodology. Buckwheat honey showed the most pronounced antioxidant capacity with the value of 3.21 and 2.06 µmol Trolox/g dmb, determined by ABTS and DPPH assays, respectively, while the lowest values were measured for mandarin honey (0.41 and 0.32 µmol Trolox/g dmb). Specific bioactive compounds of cocoa: epicatechin, theobromine and caffeine, were detected in all formulated chocolate pralines, as well as the most predominant phenolic compounds of ground ivy: chlorogenic, caffeic, rosmarinic acid and rutin. Such enriched bioactive composition contributed to the pronounced antioxidant capacity of chocolate pralines. Finally, chocolate pralines prepared with mandarin honey were sensory evaluated as the sweetest and gained the highest scores for the overall acceptability.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139142814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Imunoenzimske metode u procjeni kvalitete meda i pčelinjih proizvoda

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-12-31 DOI: 10.31895/hcptbn.16.3-4.2

Karla Rotim, Ksenija Marković, Nada Vahčić

引用次数: 0

High Hydrostatic pressure 高静水压力

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-12-31 DOI: 10.31895/hcptbn.16.3-4.3

Marko Škegro, S. Karlović, D. Ježek, T. Bosiljkov, M. Brnčić, Marko Marelja, F. Dujmić

引用次数: 26

Vegetable by-products in the European food legislative framework 欧洲食品立法框架中的蔬菜副产品

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-12-31 DOI: 10.31895/hcptbn.16.3-4.1

N. Knežević, Jasmina Ranilović, Tanja Cvetković, Slavka Grbavac, Marina Palfi

引用次数: 1

Jestivo cvijeće

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-12-31 DOI: 10.31895/hcptbn.16.3-4.4

Marija Badanjak Sabolović, Lucija Jurašinović, Suzana Rimac Brnčić

引用次数: 0

Overview of packaging materials for Dairy packaging 乳品包装材料概述

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-12-31 DOI: 10.31895/hcptbn.16.3-4.5

Irena Barukčić, M. Ščetar, Katarina Lisak Jakopović, M. Kurek, R. Božanić, K. Galić

引用次数: 0

Biological denitrification 生物脱氮

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-06-01 DOI: 10.31895/hcptbn.16.1-2.4

Dijana Grgas, T. Landeka Dragičević, A. Štrkalj, Andrijana Brozinčević, Mirjana Galant, Tea Štefanac

引用次数: 68

Breastfeeding: Health benefits and dietary recommendations 母乳喂养:健康益处和饮食建议

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-06-01 DOI: 10.31895/hcptbn.16.1-2.1

Ines Panjkota Krbavčić, Anja Vukomanović

{"title":"Breastfeeding: Health benefits and dietary recommendations","authors":"Ines Panjkota Krbavčić, Anja Vukomanović","doi":"10.31895/hcptbn.16.1-2.1","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.1","url":null,"abstract":"Breastfeeding is a natural way of feeding a newborn as it provides all the essential nutrients necessary for appropriate growth and development. Also, it is a delicate period when the emotional and physical connection between mother and child is created, providing the child with a sense ofsecurity, relaxation, and tenderness. Under that, the devotion of institutions and various associations to raise social and health awareness and promote the importance of breastfeeding is constantly increasing. World Health Organization (WHO) recommends exclusive breastfeeding during the first six months of an infant’s life, which provides the child many short- and long-term benefits. When talking about benefits, the emphasis is put primarily on the wellbeing of the child, while the focus on the needs of a nursing mother should be of equal importance. The period of lactation and breastfeeding demands the mother’s greater energy intake than the period of the last three-semester of pregnancy to meet all micro- and macronutrient needs of mother and child. The volume and the composition of milk, respectively the quality of infant’s nutrition, partially depends on the quality of the mother’s nutrition, and partially on the mother’s physical supplies from which nutrients are being compensated in the case of a dietary deficit. To avoid the negative effects of lactation and breastfeeding on the nutritional and health status of the mother in upcoming periods of life, it is crucial to give special attention to various, balanced, and energy-satisfying nutrition. Although the primary goal is to achieve the recommended intake of all essential nutrients by food intake, in cases of unbalanced nutrition, health limitations, or practicing restrictive diets, the use of dietary supplementation is needed. Because of the biological needs and fortified deficits, in dietary supplements for pregnant women could often be found iron, calcium, zinc, iodine, folate, and vitamins B12, C and D.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121572916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Aerobni granulirani mulj u obradi otpadnih voda

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2021-06-01 DOI: 10.31895/hcptbn.16.1-2.3

Dijana Grgas, Tibela Landeka Dragičević, Anita Štrkalj, Andrijana Brozinčević, Adelina Ladavac, Tea Štefanac, Mirjana Galant

引用次数: 0