Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.3-4.2
Jasenka Petrić, B. Hengl, I. Kovaček, Ksenija Markov, Đ. Ačkar, D. Knežević
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.
{"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}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.6
Danijela Šeremet, Petra Subotić, K. Marković, Ana Mandura Jarić, Aleksandra Vojvodić Cebin, Nada Vahčić, D. Komes
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.
{"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}
Pub Date : 2021-12-31DOI: 10.31895/hcptbn.16.3-4.2
Karla Rotim, Ksenija Marković, Nada Vahčić
Imunoenzimska ELISA metoda (engl. Enzyme-Linked ImmunoSorbent Assay) se istražuje u posljednje vrijeme kao brza, jednostavna i visokospecifična analitička metoda za unaprjeđenje i standardizaciju kvalitete meda i pčelinjih proizvoda. Med i pčelinji proizvodi se osim zbog nutritivne vrijednosti učestalo koriste i zbog brojnih pozitivnih bioloških učinaka, a ELISA metoda svoju primjenu u standardizaciji njihove kvalitete može pronaći kod utvrđivanja autentičnosti, botaničkog podrijetla te razlikovanja uzoraka prirodnog meda. Metoda se razvija u svrhu određivanja pčelinjih proteina i peptida, kao što su apalbumin-1 i defensin-1, a koji mogu predstavljati biljege izvornosti. Imunoenzimska ELISA metoda primjenu pronalazi i u određivanju peludi određene biljne vrste u svrhu utvrđivanja botaničkog podrijetla, te pri procjeni kvalitete određivanjem enzima, kao i u svrhu razlikovanja uzoraka prirodnog meda određivanjem specifičnih proteina.
{"title":"Imunoenzimske metode u procjeni kvalitete meda i pčelinjih proizvoda","authors":"Karla Rotim, Ksenija Marković, Nada Vahčić","doi":"10.31895/hcptbn.16.3-4.2","DOIUrl":"https://doi.org/10.31895/hcptbn.16.3-4.2","url":null,"abstract":"Imunoenzimska ELISA metoda (engl. Enzyme-Linked ImmunoSorbent Assay) se istražuje u posljednje vrijeme kao brza, jednostavna i visokospecifična analitička metoda za unaprjeđenje i standardizaciju kvalitete meda i pčelinjih proizvoda. Med i pčelinji proizvodi se osim zbog nutritivne vrijednosti učestalo koriste i zbog brojnih pozitivnih bioloških učinaka, a ELISA metoda svoju primjenu u standardizaciji njihove kvalitete može pronaći kod utvrđivanja autentičnosti, botaničkog podrijetla te razlikovanja uzoraka prirodnog meda. Metoda se razvija u svrhu određivanja pčelinjih proteina i peptida, kao što su apalbumin-1 i defensin-1, a koji mogu predstavljati biljege izvornosti. Imunoenzimska ELISA metoda primjenu pronalazi i u određivanju peludi određene biljne vrste u svrhu utvrđivanja botaničkog podrijetla, te pri procjeni kvalitete određivanjem enzima, kao i u svrhu razlikovanja uzoraka prirodnog meda određivanjem specifičnih proteina.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124921704","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}
Pub Date : 2021-12-31DOI: 10.31895/hcptbn.16.3-4.3
Marko Škegro, S. Karlović, D. Ježek, T. Bosiljkov, M. Brnčić, Marko Marelja, F. Dujmić
Proces obrade visokim hidrostatskim tlakom, kao netoplinski proces, se koristi za inaktivaciju mikroorganizama uz minimalnu preinaku same namirnice. Postiže se jednaki standard sigurnosti hrane kao kod toplinske pasterizacije te se zadovoljavaju zahtjevi potrošača za svježim i minimalno procesiranim proizvodima uz kraće vrijeme obrade za razliku od konvencionalnih tehnika. U novijim istraživanjima, visoki tlak se smatra zaslužnim za promjene u strukturi stanice i biopolimera u stanicama obrađivanih namirnica što rezultira boljem vezivanju vode, procesima želiranja te nastanku novih tekstura i proizvoda. Ovaj rad prezentira upotrebu visokog hidrostatskog tlaka kod procesiranja crvenog mesa i mesnih prerađevina, voća i povrća te utjecaj na mikroorganizme u namirnici. Uz pasterizaciju, proces se koristi i za ekstrakciju bioaktivnih tvari iz sirovina, uz značajno bolje prinose i kvalitetu u usporedbi s konvencionalnim metodama ekstrakcije.
{"title":"High Hydrostatic pressure","authors":"Marko Škegro, S. Karlović, D. Ježek, T. Bosiljkov, M. Brnčić, Marko Marelja, F. Dujmić","doi":"10.31895/hcptbn.16.3-4.3","DOIUrl":"https://doi.org/10.31895/hcptbn.16.3-4.3","url":null,"abstract":"Proces obrade visokim hidrostatskim tlakom, kao netoplinski proces, se koristi za inaktivaciju mikroorganizama uz minimalnu preinaku same namirnice. Postiže se jednaki standard sigurnosti hrane kao kod toplinske pasterizacije te se zadovoljavaju zahtjevi potrošača za svježim i minimalno procesiranim proizvodima uz kraće vrijeme obrade za razliku od konvencionalnih tehnika. U novijim istraživanjima, visoki tlak se smatra zaslužnim za promjene u strukturi stanice i biopolimera u stanicama obrađivanih namirnica što rezultira boljem vezivanju vode, procesima želiranja te nastanku novih tekstura i proizvoda. Ovaj rad prezentira upotrebu visokog hidrostatskog tlaka kod procesiranja crvenog mesa i mesnih prerađevina, voća i povrća te utjecaj na mikroorganizme u namirnici. Uz pasterizaciju, proces se koristi i za ekstrakciju bioaktivnih tvari iz sirovina, uz značajno bolje prinose i kvalitetu u usporedbi s konvencionalnim metodama ekstrakcije.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114855886","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}
Pub Date : 2021-12-31DOI: 10.31895/hcptbn.16.3-4.1
N. Knežević, Jasmina Ranilović, Tanja Cvetković, Slavka Grbavac, Marina Palfi
Vegetable by-products are a source of many useful bioactive compounds, dietary fiber, fatty acids and proteins that have a great potential in the development of new food products and the promotion of the circular economy and sustainability.Considering processed pepper by-products as an example, the aim of this paper is to provide an overview of EU food legislation that should be taken into account before placing such products on the market, as well as of the voluntary labeling of functional, nutritional and sustainability benefits important for consumers.
{"title":"Vegetable by-products in the European food legislative framework","authors":"N. Knežević, Jasmina Ranilović, Tanja Cvetković, Slavka Grbavac, Marina Palfi","doi":"10.31895/hcptbn.16.3-4.1","DOIUrl":"https://doi.org/10.31895/hcptbn.16.3-4.1","url":null,"abstract":"Vegetable by-products are a source of many useful bioactive compounds, dietary fiber, fatty acids and proteins that have a great potential in the development of new food products and the promotion of the circular economy and sustainability.Considering processed pepper by-products as an example, the aim of this paper is to provide an overview of EU food legislation that should be taken into account before placing such products on the market, as well as of the voluntary labeling of functional, nutritional and sustainability benefits important for consumers.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"87 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121003733","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}
Pub Date : 2021-12-31DOI: 10.31895/hcptbn.16.3-4.4
Marija Badanjak Sabolović, Lucija Jurašinović, Suzana Rimac Brnčić
Jestivo cvijeće dio je tradicionalne medicine već stoljećima, ali se koristi i za pripremu različitih jela poput juha i salata te kao dekoracija. U zadnje vrijeme, jestivo cvijeće postaje kulinarski trend. Sve veći interes za jestivo cvijeće u kulinarstvu potiču kuharice, kulinarski članci te televizijske emisije s naglaskom na njihove hranjive i funkcionalne sastojke. Cilj ovog rada je dati pregled dosadašnjih spoznaja o najzastupljenijim vrstama jestivog cvijeća na tržištu vezano uz njihovu nutritivnu vrijednost, antioksidacijsku aktivnost, funkcionalnost, a obuhvaća cvjetove ukrasnog i začinskog bilja.
{"title":"Jestivo cvijeće","authors":"Marija Badanjak Sabolović, Lucija Jurašinović, Suzana Rimac Brnčić","doi":"10.31895/hcptbn.16.3-4.4","DOIUrl":"https://doi.org/10.31895/hcptbn.16.3-4.4","url":null,"abstract":"Jestivo cvijeće dio je tradicionalne medicine već stoljećima, ali se koristi i za pripremu različitih jela poput juha i salata te kao dekoracija. U zadnje vrijeme, jestivo cvijeće postaje kulinarski trend. Sve veći interes za jestivo cvijeće u kulinarstvu potiču kuharice, kulinarski članci te televizijske emisije s naglaskom na njihove hranjive i funkcionalne sastojke. Cilj ovog rada je dati pregled dosadašnjih spoznaja o najzastupljenijim vrstama\u0000jestivog cvijeća na tržištu vezano uz njihovu nutritivnu vrijednost, antioksidacijsku aktivnost, funkcionalnost, a obuhvaća cvjetove ukrasnog i začinskog bilja.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131362404","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}
Pub Date : 2021-12-31DOI: 10.31895/hcptbn.16.3-4.5
Irena Barukčić, M. Ščetar, Katarina Lisak Jakopović, M. Kurek, R. Božanić, K. Galić
Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials. The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products.
{"title":"Overview of packaging materials for Dairy packaging","authors":"Irena Barukčić, M. Ščetar, Katarina Lisak Jakopović, M. Kurek, R. Božanić, K. Galić","doi":"10.31895/hcptbn.16.3-4.5","DOIUrl":"https://doi.org/10.31895/hcptbn.16.3-4.5","url":null,"abstract":"Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials.\u0000The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129421319","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}
Pub Date : 2021-06-01DOI: 10.31895/hcptbn.16.1-2.4
Dijana Grgas, T. Landeka Dragičević, A. Štrkalj, Andrijana Brozinčević, Mirjana Galant, Tea Štefanac
Ubrzani napredak industrije, poljoprivrede i domaćinstva su pogodovali povišenim koncentracijama dušika u vodenom ekosustavu, što uzrokuje eutrofikaciju. Dušik se iz otpadne vode uklanja procesom biološke denitrifikacije. U ovom preglednom radu dan je osvrt na denitrifikaciju, s aspekta mikroorganizama, koncentracije otopljenog kisika, donora i akceptora elektrona.
{"title":"Biological denitrification","authors":"Dijana Grgas, T. Landeka Dragičević, A. Štrkalj, Andrijana Brozinčević, Mirjana Galant, Tea Štefanac","doi":"10.31895/hcptbn.16.1-2.4","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.4","url":null,"abstract":"Ubrzani napredak industrije, poljoprivrede i domaćinstva su pogodovali povišenim koncentracijama dušika u vodenom ekosustavu, što uzrokuje\u0000eutrofikaciju. Dušik se iz otpadne vode uklanja procesom biološke denitrifikacije. U ovom preglednom radu dan je osvrt na denitrifikaciju, s aspekta\u0000mikroorganizama, koncentracije otopljenog kisika, donora i akceptora elektrona.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"1 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":"117279647","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}
Pub Date : 2021-06-01DOI: 10.31895/hcptbn.16.1-2.1
Ines Panjkota Krbavčić, Anja Vukomanović
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.
{"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}
Aerobni granulirani mulj (AGS, engl. Aerobic Granular Sludge) predstavlja obećavajuću tehnologiju u obradi otpadnih voda kućanstva i industrije. Aerobne granule su samoimobilizirane mikrobne nakupine, bez nosača, a karakterizira ih kompaktna gusta struktura, visoko zadržavanje biomase, visoka učinkovitost uklanjanja onečišćenja i svojstvo brzog taloženja. Na formiranje i stabilnost aerobnog granuliranog mulja utječu brojni čimbenici, poput koncentracija otopljenog kisika, vrijeme prozračivanja, vrsta izvora ugljika, sile smicanja, period gladovanja, vrijeme taloženja. Zbog slojevite strukture granule, sa vanjskim aerobnim slojem i anoksičnim i anaerobnim zonama prema središtu granule, moguće je istovremeno uklanjanje C, N i P. AGS tehnologija ima potencijal smanjenja infrastrukture i operativnih troškova pročišćavanja otpadnih voda. Ovaj rad daje pregled najnovijih spoznaja iz literature o mehanizmu granulacije i svojstvima aerobnih granula.
{"title":"Aerobni granulirani mulj u obradi otpadnih voda","authors":"Dijana Grgas, Tibela Landeka Dragičević, Anita Štrkalj, Andrijana Brozinčević, Adelina Ladavac, Tea Štefanac, Mirjana Galant","doi":"10.31895/hcptbn.16.1-2.3","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.3","url":null,"abstract":"Aerobni granulirani mulj (AGS, engl. Aerobic Granular Sludge) predstavlja obećavajuću tehnologiju u obradi otpadnih voda kućanstva i industrije.\u0000Aerobne granule su samoimobilizirane mikrobne nakupine, bez nosača, a karakterizira ih kompaktna gusta struktura, visoko zadržavanje biomase,\u0000visoka učinkovitost uklanjanja onečišćenja i svojstvo brzog taloženja. Na formiranje i stabilnost aerobnog granuliranog mulja utječu brojni\u0000čimbenici, poput koncentracija otopljenog kisika, vrijeme prozračivanja, vrsta izvora ugljika, sile smicanja, period gladovanja, vrijeme taloženja.\u0000Zbog slojevite strukture granule, sa vanjskim aerobnim slojem i anoksičnim i anaerobnim zonama prema središtu granule, moguće je istovremeno\u0000uklanjanje C, N i P. AGS tehnologija ima potencijal smanjenja infrastrukture i operativnih troškova pročišćavanja otpadnih voda. Ovaj rad daje\u0000pregled najnovijih spoznaja iz literature o mehanizmu granulacije i svojstvima aerobnih granula.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"62 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":"123841605","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}
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