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Your search keyword '"Đorđević, Brižita"' showing total 6 results
Start Over Author "Đorđević, Brižita" Publisher drustvo za ishranu srbije, beograd
6 results on '"Đorđević, Brižita"'

1. Effect of salting and thermal treatment on fatty acid characteristics of pork (M. Longissimus dorsi)

Author

Đorđević, Brižita, Đorđević, Brižita, Miletić, Ivanka, Šobajić, Slađana, Stanković, Ivan, Đuričić, Ivana, Đorđević, Brižita, Đorđević, Brižita, Miletić, Ivanka, Šobajić, Slađana, Stanković, Ivan, and Đuričić, Ivana

Abstract

Thermal treatment represents an usual way of food preparation, resulting in better sensory properties and development of characteristic flavour prolonged shelf life, destruction of microbes and toxic substances. Beside positive effects, thermal treatment results in decreased bioavailability some unfavourable nutrients' interactions and even their loss. Lipids are among the most vulnerable nutrients affected by the treatment. The aim of the research was to determine the influence of thermal treatment common in house­holds on fatty acid composition of pork's meat (Musculus Longissimus dorsi), as well as oxidative stability determined as TBA value. Some treatments (roasting of unsalted meat samples and microwave treatment of salted meat samples) provoked significant decrease in PUFA content. Combination of microwaving and salting resulted in maximum decrease of PUFA content (31%). Salting procedure adversely influenced oxidative stability provok­ing substantial increase of TBA-reactive substances content. All applied treatments also induced the increase of the content of oxidative products in meat, especially during grilling and microwaving., Hrana koju čovek konzumira obrađuje se različitim postupcima koji najčešće podrazumevaju i termički tretman. Tretman namirnica uključuje svaki postupak koji menja ili pretvara sirovine biljnog ili životinjskog porekla u siguran jestiv i, često, ukusniji proizvod. Različite pojave tokom pripreme, prerade i čuvanja hrane su veoma složene, usled hemijske heterogenosti namirnica i kompleksnih reakcija zbog interakcija osnovnih nutrimenata. Posebno osetljivi nutrimenti na delovanje termičkog tretmana su lipidi. U raduje praćen uticaj različitih vrsta termičkih tretmana, uobičajenih u domaćinstvu, na sastav masnih kiselina svinjske pečenice (Musculus Longissimus dorsi) i na oksidativnu stabilnost svinjskog mesa, praćenog primenom tzv. testa tiobarbiturne kiseline (test TBK). Pojedini primenjeni tretmani (soljenje, grilovanje neusoljenih i mikrotalasni tretman usoljenih uzoraka) uticali su na smanjenje sadržaja polinezasićenih masnih kiselina. U mikrotalasno tretiranim, usoljenim uzorcima mesa ovo smanjenje iznosi čak 31%. Na oksidativnu stabilnost sirovog svinjskog mesa nepovoljno je delovao proces soljenja, kojim su značajno povećane vrednosti TBK reagujućih supstancija (p lt 0,0). Primenjeni termički tretmani su takođe značajno povećali sadržaj proizvoda oksidacije lipida u mesu, posebno postupci grilovanja i mikrotalasnog pečenja.

Published
2006

2. Quality of honey in Braničevo and Podunavlje districts

Author

Milošević, Marina, Pavlović, Zoran, Šobajić, Slađana, Đorđević, Brižita, and Đurić, Svetlana

Subjects
quality, physicochemical parameters, med, honey, fizičko-hemijski parametri, kvalitet
Abstract

The present study was undertaken to determine the physicochemical parameters of honey samples produced in Branicevo and Podunavlje Districts of Republic Serbia. During period 2010- 2012 the total 226 samples were analysed in Institute for Public Health Požarevac for parameters including moisture, acidity, diastase activity, hydroxymethylfurfural (HMF), invert sugar, sucrose, ash and water-insoluble solids. 4 of 107 (3.7%) floral honey samples were of unacceptable quality based on recommended criteria of diastase activity (2 of 107, 1.9%), HMF (3 of 107, 2.8%) and acidity (1 of 107, 0.9%) by Serbian Regulation on honey quality. Also 1 of 105 (0.01%) acacia honey samples wasn't in accordance with Serbian Legislation because of increased content of HMF and decreased diastase activity. All 8 analysed linden honey and 6 honeydew were found to meet the Serbian Regulations. Total 97.8% of analyzed honey samples are in line with the European and Serbian standards which indicated good quality of honey produced in Branicevo and Podunavlje Districts. Cilj ovog istraživanja je ispitivanje kvaliteta meda proizvedenog u braničevskom i podunavskom okrugu. U periodu od 2010-2012. godine u Zavodu za javno zdravlje Požarevac analizirano je 226 uzoraka na sadržaj redukujućih šećera, saharoze, sadržaj hidroksimetilfurfurola, aktivnost dijastaze, sadržaj vode, kiselost, mineralnih materija i materija nerastvorljivih u vodi. Rezultati pokazuju da 4 od 107 (3,7%) uzoraka cvetnog meda ne zadovoljava uslove koje propisuje Pravilnik o kvalitetu meda zbog povećanog sadržaja HMF-a u 3 uzorka (2,8%), smanjene aktivnosti dijastaze u 2 uzorka (1,9%), i zbog povećane kiselosti u jednom uzorku (0,9%). Od ukupno 105 uzoraka bagremovog meda, jedan (0.01%) ne ispunjava uslove propisane Pravilnikom zbog smanjene aktivnosti dijastaze i povećanog sadržaja HMF-a. Svih 8 uzoraka lipovog meda i 6 uzoraka medljikovca u skladu su sa zahtevima Pravilnika. Rezultati pokazuju da je od ukupnog broja analiziranih uzoraka 97,8% ispravno, na osnovu čega se može zaključiti da je med proizveden na području braničevskog i podunavskog okruga dobrog kvaliteta.

Published
2013

3. Relevance of some nutrients in the pre­vention and treatment of hypertension

Author

Ilić, Katarina, Hadžibegović, Senka, and Đorđević, Brižita

Subjects
prevencija, antioksidansi, hypertension, antioxidants, prevention, nutrients, hipertenzija, elektroliti, electrolytes, nutrijenti
Abstract

Oxidative stress, which develops due to imbalance of free radicals and antioxidant factors, has an important role in oxidative stress. The combination of different antioxidants can act sinergistically in the neutralization of free radicals, nitric oxide increase, improvement of vasodilatation and lowering blood pressure. This paper reviews the impact of certain food ingredients (vitamins, oligoelements, proteins) on prevention of hypertension and blood pressure lowering. Literature was found by searching the Medline database from 1995 to 2010 by using the following keywords: hypertension, prevention of hypertension, antioxidants, electrolytes, and nutrients. Excesive natrium intake as well as insufficiency of microelements in nutrition such as calcium, magnesium, zink and selenium contributes to the development of hypertension. A numerous nutritients used in prevention and treatment of hypertension (hydrolisates of soy proteins, whey, sardines, wheat germs, ω-3 and ω-6 unsaturated fatty acids, green and black tea, mushrooms, vitamin B6, L-arginine, flavonoids, taurine, allicin from garlic, active principles of hawtorn) have effects similar to certain groups of antihipertensive drugs (diuretics, beta blockers, calcium channel blockers, ACE inhibitors, angiotensin receptors blockers, central α-agonists, direct vasodilatators). Natural components are of importance in the prevention of hypertension but their potency is not sufficient to lower high blood pressure. However, certain individual components of natural food in combination with antihypertensive drugs may act synergistically, and with proper diet drug therapy can achieve a better effect. Hipertenzija je masovno oboljenje sa visokom stopom smrtnosti od komplikacija koje nastaju. Promena stila života, posebno načina ishrane ima značajnu ulogu u prevenciji nastanka hipertenzije i u odlaganju pojave komplikacija. Ovaj rad razmatra uticaj pojedinih sastojaka hrane (vitamina, oligoelemenata, proteina) na prevenciju i smanjenje povišenog krvnog pritiska. Literatura je pronađena pretraživanjem Medline baze u periodu od 1995. do 2010. godine korišćenjem sledećih ključnih reči: hipertenzija, prevencija hipertenzije, antioksidansi, elektroliti, nutrijenti. Razvoju hipertenzije doprinosi i prekomeran unos natrijuma, kao i nedostatak elektrolita i mikroelemenata u ishrani, kao što su: kalijum, magnezijum, kalcijum, cink i selen. Brojni nutrijenti koji se koriste u prevenciji i tretmanu hipertenzije (hidrolizati proteina soje, surutke, sardine i pšeničnih klica, ω-3 i ω-6 polinezasićene masne kiseline, zeleni i crni čaj, pečurke, vitamin B6, L-arginin, flavonoidi, taurin, alicin iz belog luka, aktivni sastojci gloga) imaju dejstvo slično pojedinim grupama antihipertenzivnih lekova (diuretici, β-blokatori, blokatori kalcijumskih kanala, ACE inhibitori i blokatori angiotenzinskih receptora, centralni α-agonisti, direktni vazodilatatori). Prirodne komponente su od značaja u prevenciji hipertenzije, ali njihova potentnost nije dovoljna da smanji povećani krvni pritisak. Međutim, pojedine prirodne komponente hrane u kombinaciji sa antihipertenzivnim lekovima mogu delovati sinergistički, te se uz odgovarajuću ishranu medikamentoznom terapijom može postići bolji efekat.

Published
2011

4. Determination of ethanol in dietetic supplements syrups type

Author

Peruničić-Lučić, Marina, Peruničić-Lučić, Marina, Bašić, Zorica, Đorđević, Brižita, Vidović, Bojana, Peruničić-Lučić, Marina, Peruničić-Lučić, Marina, Bašić, Zorica, Đorđević, Brižita, and Vidović, Bojana

Abstract

Dietary supplements are intended to supplement normal nutrition and they are concentrated sources of vitamins, minerals and other substances with nutritional and physiological effects. Because of large use of dietary supplements, which often contain ethanol, we have to educate health workers, as well as consumers in this area, and hope that the use of dietary supplements will become safe, controlled and rational. Ethanol is used for extraction, and it is also important as a stabilizer in a significant number of dietary products in the form of syrup. Because of that, a lot of dietary products contain ethanol, and often it is not declared. One more problem is the fact that users who read the declaration cannot conclude that ethanol is present in these products. Also, some of these syrups can be ordered through the internet without information of percentage of ethanol, which is worrying. Besides that, some syrup contains concentrations of ethanol in the amount that is the same as is in spirit drinks. We used liquid chromatography with a refractometer detector and carbohydrate column, temperature 90◦C, for the detection of ethanol in a dietary supplements syrup-type between 2007 to 2016. Then we ordered concentration of ethanol by external standard method. Content of ethanol was from lt 0,05% to 28,35%. We analyzed 76 syrups and 67% of them did not have ethanol on a declaration. 8% of syrups with ethanol declaration did not have the same amount of ethanol as remarked on the declaration. Also, 66% of all tested syrups had alcohol higher than 1,2% [12]. Syrups are traditionally used in our country, and often used in combination with some drugs, and that can lead to different adverse reaction., Dijetetski suplementi su namenjeni dopuni normalne ishrane i predstavljaju koncentrovane izvore vitamina, minerala i drugih supstanci sa hranljivim i fiziološkim efektom. Zbog velike upotrebe dijetetskih preparata, koji često sadrže etanol, moraju se edukovati zdravstveni radnici, kao i potrošači koji ih konzumiraju, kako bi upotreba dijetetskih suplemenata postala sigurna, kontrolisana i racionalna. Etanol se koristi za ekstrakcije, i takodje je važan kao stabilizator u velikom broju dijetetskih suplemenata u obliku sirupa. Zbog toga, veliki broj dijetetskih proizvoda sadrži etanol, a često se dešava da nije ni deklarisan. Još jedan problem je i činjenica da potrošači koji čitaju deklaraciju ovih proizvoda ne mogu da zaključe da je etanol prisutan. Takođe, neki od ovih sirupa se mogu naručiti putem interneta, bez informacije o sadržaju etanola, što je zabrinjavajuće. Osim toga, neki sirupi sadrže istu koncentraciju etanola, kao što je to i u alkoholnim pićima. Koristili smo tečnu hromatografiju, refraktometrijski detektor, ugljeno-hidratnu kolonu, temperaturu 90°C, za detekciju etanola u dijetetskim suplementima, tipa sirupa, tokom 2007 do 2016. godine. Zatim smo određivali koncentraciju etanola eksternom standardnom metodom. Koncentracija etanola se kretala u opsegu od lt 0,05% do 28,35%. Od 76 analiziranih sirupa 67% nije imalo deklarisan etanol. 8% od sirupa sa deklarisanim etanolom, nije imalo istu koncentraciju kao što je deklarisano. Takodje, 66% od svih analiziranih sirupa je imalo alkohol veći od 1,2% [12]. Sirupi se tradicionalno koriste u našoj zemlji, a često i u kombinaciji sa drugim lekovima, što može izazvati različite neželjene reakcije.

Published
2015

5. Vitamins' and minerals' dietary supplements for children

Author

Miletić, Ivanka, Stanković, Ivan, and Đorđević, Brižita

Subjects
dietary supplements, dijetetski suplementi, children, vitamini, mineralne supstancije, vitamins and minerals, deca
Abstract

Dietary supplements are foodstuffs the purpose of which is to supplement the normal diet and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect, marketed in dose forms (capsules, tablets, potions, etc) designed to be taken in measured small unit quantities. This food category is well regulated in USA, while in EU harmonization of the laws on food supplements of member states is not finished yet. Dietary supplements for children are specially prepared concerning both specific composition and adequate pharmaceutical formulation. Information and education of parents about constituents of these products, as well as of importance of supplementation of particular nutrients is very important that they can, alone or with the help of a pharmacist, choose most adequate dietary supplements that can fulfill specific nutritional requirements of their child. Dijetetski suplementi su namirnica koje dopunjuju normalnu ishranu I predstavljaju koncentrovane izvore nutrijenata (vitamina, mineralnih i drugih supstancija sa hranljivim Hi fiziološkim efektom), a u prometu su u doziranim farmaceutskim oblicima, dizajnirane da se uzimaju u odmerenim pojedinačnim količinama (kapsule, tablete, kapi i si). Ova kategorija namirnica je detaljno regulisana u SAD 1994. godine, a u EU harmonizacija propisa zemalja članica o dijetetskim suplementima još nije završena. U našoj regulativi ne postoji kategorija dijetetskih suplemenata. Dijetetski suplementi za odojčad i decu su posebno pripremljeni u pogledu specifičnog sastava hranljivih sastojaka i u pogodnom farmaceutskom obliku prilagođenom uzrastu, da bi deca mogla lako da ih konzumiraju. Potrebno je da roditelji budu dovoljno edukovani i pravilno informisani o sastojcima preparata i značaju suplementacije pojedinih nutrijenata da bi sami Hi uz pomoć farmaceuta u apoteci mogli da odaberu dijetetske suplemente koji ce najadekvatnije da zadovolje specifične potrebe njihovog deteta.

Published
2005

6. Functional and novel food legislature

Author

Stanković, Ivan and Đorđević, Brižita

Subjects
functional food, nekonvencionalna hrana, genetski modifikovani organizmi, genetically modified organisms, funkcionalna hrana, novel food
Abstract

Market of functional and novel food is constantly growing and consumers are interested in buying safe foods and demand relevant information about ingredients, origin, nutritional and health effect, as well as about eventual risks of consuming such foodstuffs. In EU, as well as in FR Yugoslavia functional food is not particularly regulated category, and production, trade and control of these foodstuffs is regulated as conventional, novel or dietary foods. Novel foods and novel food ingredients are classified in EU in six categories (Regulation EC 258/97). Substantial equivalency concept is introduced for assessment of safety of novel foods. Production, trade, control and ecological aspect of using genetically modified organisms are regulated in EU with particular directives and in our country Law for genetically modified organisms (SI. list SRJ 21/2001) represents framework for future regulations concerning genetically modified foodstuffs. Tržište funkcionalne i nekonvencionalne hrane je sve veće i potrošači su s pravom zainteresovani da kupuju zdravstveno ispravne namirnice i da budu pravilno informisani o sastojcima, poreklu, nutritivnom i zdravstvenom efektu, kao i o eventualnim rizicima upotrebe ovih namirnica. U Evropskoj uniji kao i u SRJ funkcionalna hrana nije zakonski posebno regulisana kategorija, a proizvodnja, promet i kontrola ovih namirnicama regulišu se propisima za konvencionalne, nekonvencionalne ili dijetetske namirnice. Nekonvencionalna hrana i sastojci hrane se prema Evropskoj regulativi (regulativa EC 258/97) klasifikuju u šest kategorija. Za procenu zdravstvene bezbednosti nekonvencionalne hrane uveden je koncept supstancijalne ekvivalencije. Posebnim direktivama regulisani su proizvodnja, promet kontrola i ekološki aspekt korišćenja genetski modifikovanih organizama. U SRJ Zakonom o genetički modifikovanim organizmima (SI, list SRJ 21/2001) stvoreni su uslovi za donošenje posebnih propisa kojima će se detaljnije regulisati korišćenje genetski modifikovanih organizama u proizvodnji hrane.

Published
2002

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