Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam最新文献

{"title":"A study on the bıoactıvıty of plant extracts obtaıned from Arum maculatum leaves by dıfferent extractıon technıques","authors":"N. Comlekcioglu, Sevilay Çolak, A. Aygan","doi":"10.31895/hcptbn.16.1-2.6","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.6","url":null,"abstract":"Arum maculatum is a highly known plant worldwide for traditional use. The aim of this study is to evaluate the bioactivity of the plant extract\u0000obtained using different techniques and solutions. Total fenolic, flavonoid components and antioxidant, antimicrobial and enzyme inhibition activity\u0000of the plant extracts (Boiling in water, fermenting in water and USB in methanol) were investigated. Additionally, oil components of the extracts\u0000was analysed in GC-MS. As a result of the GC-MS analysis, 18 different fatty acid were determined. Major fatty acid components of extracts were\u0000palmitic acid (19.57%), oleic acid (15.25%), linoleic acid (21.84%) and alpha-linolenic acid (15.95%). The plant extracts were also found to be\u0000consisting of omega 3-6-9 fatty acid. The results showed that methanolic extracts in USB is produced better and more effective findings than the\u0000other extracts. According to the antimicrobial activity experiments, E. coli and S. aureus were the only strains inhibited by the all extracts obtained\u0000three different methods. The highest inhibition was recorded against Bacillus subtilis with USB methanol extracts. The only antifungal activity\u0000was observed against C. albicans with extracts obtained by boiling in water. Enzyme inhibition activity was very limited with all extracts. Amylase\u0000activity was slightly inhibited (14.1%) up to 30 min.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"30 4 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":"128998593","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}

{"title":"Opstati ili umrijeti – regulacija stanične smrti","authors":"M. Miletić, Teuta Murati, A. Slavica, Ivana Kmetič","doi":"10.31895/hcptbn.16.1-2.2","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.2","url":null,"abstract":"Stanično umiranje je temeljni biološki proces, koji je u fiziološkom smislu embrionalnoga razvoja i obnove tkiva, te kao patološki odgovor na ozljedu\u0000stanica i infekciju patogenima, uključen u mehanizme koji kontroliraju razvoj, homeostazu i imunološku regulaciju višestaničnih organizama.\u0000Stanice mogu umrijeti slučajnom (biološki nekontrolirani procesi) ili reguliranom (genetski kontrolirani molekularni procesi) staničnom smrću.\u0000Stanična smrt odvija se različitim mehanizmima koji dovode do pojave različitih morfoloških promjena u stanicama zahvaćenim tim procesima.\u0000Nedavna otkrića u tom području i detekcija sve većeg broja novih oblika regulirane stanične smrti, rezultirala su novom sustavnom klasifikacijom\u0000i nomenklaturom različitih tipova stanične smrti. U ovom preglednom radu dan je uvid u sustav klasifikacije, mehanizme i obilježja glavnih tipova\u0000stanične smrti: nekroze, apoptoze i autofagije.","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":"115116164","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}

{"title":"The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin","authors":"A. Mandura, Evan Cazalens, D. Komes, Aleksandra Vojvodić Cebin, Robert Pudić, Danijela Šeremet, Marion Natucci Pasquino","doi":"10.31895/hcptbn.16.1-2.5","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.5","url":null,"abstract":"Through the decades, coffee has been representing one of the most consumed beverages worldwide and consequently, during the coffee cherry\u0000processing, significant amount of coffee byproducts is generating, thus ending as an agro- industrial waste. Besides macro and micronutrient\u0000content, coffee cascara and coffee silverskin are coffee by-products which can have valuable bioactive potential. For that purpose, ethanol extracts\u0000and water infusions (beverages) of green coffee, roasted coffee, coffee cascara and coffee silverskin were analysed for total phenolic content,\u0000antioxidant capacity and individual identification of polyphenolic compounds by High Performance Liquid Chromatography Analysis paired with\u0000Photo-Diode Array detector (HPLC- PDA), with further sensory analysis of beverages. Results showed that beverages were generally evaluated with\u0000the higher bioactive potential than ethanol extracts, while roasted coffee beverages exhibited the highest content of TPC and antioxidant capacity\u0000in comparison to the ethanol extract. Among all samples, green coffee beverage was evaluated as the most valuable source of 5-caffeoylquinic\u0000acid (36.7 mg/g dw), while coffee cascara (9.2 mg/g dw) contained the highest content of caffeine. Although roasted beverage expectedly scored as\u0000the highest acceptable (6.2), silverskin and cascara were evaluated with relatively satisfactory results of the overall acceptability (4.6- 5.2), thus\u0000showing the potential for the improvement in terms of preparation and, furthermore, greater consumer acceptance.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"39 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":"124211510","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}

{"title":"Quality protein maize (Zea mays L.) fortified with vegetable biomaterials based breakfast cereal","authors":"Abiodun Victor Ikujenlola, Foyinsade Omorinola Onireti","doi":"10.31895/hcptbn.16.1-2.8","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.8","url":null,"abstract":"The aim of this study was to determine the functional properties and sensory characteristics of flour blends and flaked ready-to-eat breakfast cereals\u0000produced from quality protein maize, cowpea and garden egg. The flour blends and flaked breakfast cereal were analysed for functional properties\u0000and sensory characteristics respectively using standard methods. The results showed that loose and packed bulk density (0.41-0.38 g/ml; 0.63-0.71\u0000g/ml), reconstitution index (75.67-59.68) reduced with the increase in garden egg proportion, while the swelling (1.29-2.99 g/g), water absorption\u0000(132.00-263.33%) and oil absorption (95.67-133.00 g/ml) capacities increased with garden egg and temperature increase. The trough (1.21 to\u00005.00 RVU) and final viscosity (1.79 to 11.59 RVU) increased with increase levels of garden egg to the blends. The mean scores for taste (6.07-4.07)\u0000and aftertaste (6.60-2.87) by the panelists showed a decline with increase in the level of garden egg addition when the flaked breakfast cereal was\u0000served alone. The mean scores for texture ranged from 7.67-4.87, 6.73-5.46 and 6.87-5.33 for breakfast cereal served alone, served with water\u0000and consumed with milk respectively. The overall acceptability of the ready-to-eat breakfast cereal from cowpea and maize alone ranked best of\u0000all the blends and compared favourably with the commercial sample. Meanwhile, sample containing cowpea and maize compared favourably with\u0000commercial sample in all the parameters assessed. The study concluded that addition of cowpea and garden egg improved some selected functional\u0000properties. Ready-to-eat breakfast cereal of good acceptability to the panelists was produced from the selected biomaterials. This will also promote\u0000the utilization of cowpea and garden egg thereby ensuring food security.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"4 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":"121665737","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}

{"title":"Optimization of processing parameters on the proximate properties of maize and soybean extrudates","authors":"Adefemiwa Ayobami Adekunle, Samuel Olusegun Awonorin, Olajide Philip Sobukola, Olawale Usman Dairo, Oladipupo Olaosebikan Ogunleye","doi":"10.31895/hcptbn.16.1-2.9","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.9","url":null,"abstract":"Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were\u0000maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface Methodology consisting\u0000five factors (maize to soybean-water weight ratio -X1, soybean to water weight ratio -X2, barrel temperature (120, 160 and 200oC) -X3, die diameter\u0000(6, 8 and 10mm) -X4 and screw speed (120, 160 and 200rpm) -X5 at three levels was used to determine the optimum process condition for the\u0000proximate properties of the extruded products. The process parameters significantly influenced the dependent variables at p<0.05. The coefficients\u0000of regression (R2) for the response equations ranged between 0.967 and 0.999 which is an indication that the variables were adequately fitted to\u0000the regression equation and could predict the proximate values of the extrudates. The optimum process condition at desirability index of 1 were X1\u0000(0.99), X2 (1.10), X3 (190oC), X4 (124rpm) and X5 (10mm).","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"30 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":"128158139","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}

{"title":"Determination of honey quality in the context of physico-chemical and microbiological data in Bosnia and Herzegovina","authors":"V. Landeka, H. Kurtagić, Jovica Pažin, E. Sarić","doi":"10.31895/hcptbn.16.1-2.10","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.10","url":null,"abstract":"The aim of this study was to examine the correlation of the obtained results and the overall quality of honey by testing some physico-chemical and\u0000microbiological parameters of honey quality. The quality of honey is determined by it’s organoleptic, biological, physicochemical and microbiological\u0000properties. The purpose of this study was to evaluate the relationship between physico-chemical properties and microbiological properties and for\u0000the purpose of determining honey quality.\u0000Samples were submitted by honey producers in Bosnia and Herzegovina (B&H) in 2018. A total of 14 samples of various categories of honey\u0000from different geographical areas of B&H were taken for testing. Microbiological analysis was performed for recommended microorganisms:\u0000aerobic mesophilic bacteria, bacteria from the family Enterobacteriaceae, sulfite-reducing clostridia and yeasts and molds from the guidelines\u0000for microbiological criteria for food in B&H (FSA B&H 2013), which is adapted to EU regulations. Of the total number of samples examined,\u0000all complied with the regulations. In 50% of the examined honeys, the presence of predominant microorganisms within the permissible deviation\u0000was recorded. The presence of yeasts and molds was found in 35% of honey samples at a concentration of 10 to 100 cfu/g, while the presence of\u0000aerobic mesophilic bacteria was recorded in 15% of the sample over a concentration of 100 cfu/g and in them 15% at a concentration of 10 to 100\u0000cfu/g, Enterobacteriaceae and sulfito-reducing clostridia were not isolated and counted. From the physico-chemical parameters, the following were\u0000examined: the content of reducing sugars, sucrose and total sugars, electrical conductivity, the content of mineral substances, the content of free\u0000acids and the content of moisture (dry matter). All physico-chemical parameters are in accordance with the required quality of the Rulebook on\u0000honey quality (Official Gazette of B&H, 37/09).\u0000Given the very diverse complexity of honey composition, it is very difficult to say the actual source of microbiological activity of the honey samples\u0000tested in this study. Considering that the parameters of possible antimicrobial activity have not been examined and considering the obtained results,\u0000it is not possible to say with certainty whether and which of the tested physicochemical parameters affects the total microbiological activity of honey.\u0000The microbiological presence in the samples indicates the necessity of production, handling and storage of honey, according to the rules of good\u0000hygienic practice.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"16 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":"132521667","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}

{"title":"Combining hand grip strength with nutritional screening tools in elderly patients with chronic kidney disease","authors":"Anja Vukomanović, I. Vrdoljak, Ines Panjkota Krbavčić, Tea Vrdoljak Margeta, Martina Bituh","doi":"10.31895/hcptbn.16.1-2.7","DOIUrl":"https://doi.org/10.31895/hcptbn.16.1-2.7","url":null,"abstract":"Malnutrition in vulnerable patient populations must be rapidly detected using techniques that are easy to incorporate into everyday clinical practice.\u0000The new recommendations defined the 7-point Subjective Global Assessment (SGA) as optimal for nutritional assessment in chronic kidney disease\u0000(CKD), while Geriatric Nutrition Risk Index (GNRI) demands additional examination in elderly. This study aimed to determine the accuracy of\u0000several concise tools used in the clinical practice and the correlation of this tools with functional method hand grip strength (HGS) in elderly patients\u0000with CKD. In this cross-sectional study, anthropometric and functional data for 50 elderly hemodialysis patients were analyzed using numerous\u0000survey-based tools for screening nutritional status (Malnutrition Screening Tool – MST, Nutritional Risk Screening 2002 - NRS2002, Malnutrition\u0000Universal Screening Tool - MUST, Mini Nutritional Assessment - MNA, GNRI), which we compared to the standard 7-point SGA nutritional\u0000assessment tool. The sensitivity, specificity, and accuracy of these tools for detecting malnutrition were compared with the standard by using receiver\u0000operating characteristic (ROC) curve analysis. 7-point SGA classified 36.6% of participants as well nourished, and 63.4% as mildly to moderately\u0000malnourished, while the simplest alternative methods showed lower accuracy, classifying much higher proportions of participants as well nourished\u0000(MST, 92.0%; NRS2002, 80.4%). MNA had the highest accuracy based on receiver operating characteristic curves. HGS correlated moderately with\u00007-point SGA (r = 0.331), MNA (r = 0.410), and GNRI (r = 0.320). Our small study suggests that MNA is the best tool for malnutrition risk screening\u0000in elderly with CKD. Combining HGS with concise tools, such as GNRI, may provide better results and unburden healthcare professionals.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"2 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":"132355490","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}

{"title":"Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups","authors":"A. Raji, R. Akinoso","doi":"10.31895/hcptbn.15.3-4.2","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.2","url":null,"abstract":"Traditional soups are culturally acceptable soups that are rich in nutrients, but conventional preservation methods such as reheating after\u0000use and frozen storage diminish their nutrient qualities. Freeze drying\u0000is a dehydration method which has a great ability to retain food nutrients, but there is scanty of scientific data on its application to Nigerian soups preservation. Soups (Ila, Ewedu, Ogbono and Kuka) were prepared using standard recipes, freeze-dried, packaged in polyvinylchloride and stored at ambient condition for 8 weeks. Moisture,\u0000protein, fat, crude fibre, ash, carbohydrate, iron, calcium, sodium, potassium, phosphorus and vitamins were determined at 14 days interval using standard methods. Data were analysed using ANOVA at p = 0.05. Moisture, protein, fat, crude fibre, ash and carbohydrate contents of the soups ranged from 6.33-7.57%, 25.93-43.86 %, 7.19-43.86 %, 13.52-17.16 %, 8.45-10.80 % and 0.65-27.97 % respectively. Iron, calcium, sodium, potassium and phosphorus varied from 9.26-13.47 mg/100g, 73.57-245.23 mg/100g, 150.78-281.72 mg/100g, 209.22-352.07 mg/100g and 286.18-363.52 mg/100g respectively. The predominant vitamins\u0000(mg/100g) were A (66.69-137.49), B (22.73-88.74) and E (64.20-207.23). Freeze-drying reduced soups moisture contents by 90.0-90.8 %, thus increased the concentrations of other constituents. The nutrients quality of the freeze dried soups was well maintained for a storage period of two months, but cannot be further guaranteed due to slight decrease in their fat contents which indicates an increase in lipid oxidation.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132870489","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}

{"title":"Effect of accelerated solvent extraction conditions on the isolation of bioactive compounds from fennel (Foeniculum vulgare Mill.) seeds","authors":"M. Repajić, Sara Ekić, V. Kruk, V. Uzelac","doi":"10.31895/hcptbn.15.3-4.7","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.7","url":null,"abstract":"This study focused to establish the optimal conditions of accelerated solvent extraction (ASE), i.e., temperature, static extraction time and number of extraction cycles, for the isolation of fennel (Foeniculum vulgare Mill.) seeds phenols and pigments using 96% ethanol as an extraction solvent. Hence, extraction conditions of temperature (80 and 110 °C), static extraction time (5 and 10 min) and number of extraction cycle (1, 2, 3 and 4) were varied. Obtained extracts were spectrophotometrically analyzed for the content of total phenols (TP), total chlorophylls (TCHL) and total carotenoids (TCAR). Applied extraction conditions had a significant (p<0.01) influence on the yields of analyzed compounds, except for static extraction time on TCAR (p=0.11). Based on the results of statistical analysis, the highest levels of TP and TCHL were achieved at the most invasive conditions (110\u0000°C/10 min/4 cycles), while shorter period was sufficient to reach the highest TCAR yield (110 °C/5 min/3 cycles). In summary, ASE demonstrated\u0000to be effective extraction technique for the isolation of fennel seeds hydrophilic and lipophilic bioactive compounds.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117235943","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}

{"title":"Effect of selected starter cultures on production, properties and shelf life of fresh type cheese","authors":"Irena Barukčić, Marta Keškić, Katarina Lisak Jakopović, S. Karlović, R. Božanić","doi":"10.31895/hcptbn.15.3-4.4","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.4","url":null,"abstract":"The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral\u0000content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125572918","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}