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Selenium (Se), essential natural trace element for various organisms recently attracts attention due to its potential beneficial effects in various fields, i.e. biomedicine, electronics and some other industrial applications. However, depending on the dose, it can exhibit adverse effects. Current opinion is that possible Se toxicity could be reduced if Se is applied in the form of nanoparticles. Despite this, little is known about possible negative impact of SeNPs on different organisms. In general, when addressing nanotoxicity, aquatic organisms are of major interest, since majority of engineered nanoparticles are released through waters into environment. In aquatic ecosystem microalgae acts as a major vector of Se transport from water to filter-feeders and other consumers. With the aim to determine safety of their use in cosmetic, food and pharmaceutical industry the influence of SeNPs on growth of freshwater microalgae Chlorella vulgaris and marine microalgae Dunaliella tertiolecta was compared to the influence of sodium selenite (NaSe2O3), inorganic Se source. SeNPs were synthesized by solution phase synthesis and characterized using powder X-ray diffraction. The hydrodynamic diameter and zeta potential of SeNPs were determined by dynamic and electrophoretic light scattering. Obtained results may contribute to the understanding of SeNPs toxicity and their biotechnological potential.

Waste lignocellulosic raw materials are by- products of agriculture, forest and wood industry, and represent a valuable alternative for the production of biofuels and different biochemicals. Since lignocellulose is highly resistant to microbial degradation, the aim of this work was to conduct alkali pre-treatment of wheat straw and to determine the optimum conditions for wheat straw pre-treatment with sodium hydroxide solution. Pretreatment of wheat straw was performed in high-pressure reactor. The reactor was filled with 500 g of wheat straw (% w/w ; reduced in size to 5 mm pieces) and 10 L of 2 % (w/w) sodium hydroxide solution and homogenized. Pre-treatment was performed at 120, 160, 180 and 210°C and residence time of 1, 10 and 20 minutes. After pretreatment two phases were obtained, liquid and solid phase (pre-treated wheat straw). Composition of these phases was determined according to NREL method (Sluiter et al., 2011). Glucan content in the pretreated wheat straw ranged from 23.5 % to 86.1 %, while xylan and arabinan content ranged from 1.6 % to 24.8 % and 0.00 % to 11.4 %, respectively. Also, in these pretreatments 55.8 % to 97.1 % of lignin was removed. The highest glucan content (86.1 %) in solid phase was determined at 210°C and a residence time of 10 minutes while maximum lignin removal (97.1 %) in contrast to wheat straw composition was determined at 210°C and 20 minutes residence time.

Although many more or less successful virgin olive oil (VOO) varietal characterization and differentiation studies have been conducted based on the composition of sensory-active compounds in conjuction with sensory analysis data, the concept of VOO varietal typicity has received almost no attention up to date. The aim of this study was to investigate if the existent anecdotal varietal typicity concepts for two among the most important Istrian (Croatia) monovarietal VOOs can be scientifically explained and supported. VOO samples were sorted according to typicity grade by an internationally recognized sensory analysis panel, and put in relation with descriptive sensory and compositional analysis data for volatiles and phenols using univariate and multivariate statistics. Clear inter- and intra-varietal differences with respect to typicity were established. The complex odor typical for Buža VOO coincided with the abundance in lipoxygenase- derived (LOX) volatiles, especially (Z)-3- hexenal, combined with particular hydrocarbons, terpenes, and benzenoids. The typical Buža VOO gradually increasing pungency was tentatively related to the elevated level of pinoresinol. The simpler green odor typical for Istarska bjelica VOO coincided with the lower amounts of the majority of LOX volatiles, while the predominant role of p-HPEA-EDA in the formation of its intense bitterness and burning pungency was assumed. Intra-varietal typicity grades correlated strongly with hedonic liking, as well as with general VOO positive sensory attributes related to key C5 and C6 volatiles and phenols.

Novel biobased intelligent films (chitosan, CS ; carboxymethyl cellulose, CMC) with blueberry (B) and red grape pomace (P) extracts, as sources of anthocyanes were developed as pH indicators. Intelligent indicators are shown to be great tools to alert the consumer when the product reach the end of their shelf- life. The accent in this study was made on eco-friendly character with edible film properties contributing to the reduction of generally wasted material, fruit pomace. METHODOLOGY CS and CMC films were produced with B and P as active agents (1, 2 and 4% w/v). Influence of extract type and its concentration on functional and physicochemical (colour, solubility and water vapour permeability) properties was done. Intelligent films were applied on fresh poultry in order to check its pH response due to the meat spoilage during 48 hours. RESULTS AND DISCUSSION Both film matrixes were not significantly changed to influence water vapour barrier, while film solubility in water slightly increased. Active formulations were visually significantly different than neat films (for both polymers and both extract types).Visible and significant colour changes occurred with pH changes of poultry. Films with highest extract conc. showed good colour response as function of spoiled meat (measured by pH). CONCLUSIONS Eco-friendly intelligent and edible films were successfully produced showing good potential to be used in real food systems. Significant colour changes (violet to pink in CMC4B and dark green to yellow-green in CS4B) occurred after 48h due to the increased pH of poultry (5.9 to 6.5).

Salt reduction in food products is a complex process. To maintain their own quality mark, food industry invented and patented their own salt substitute. This research presents partially reformulation process in which sensory profile of product with different approach in salt reducing was analysed. Flavour profile was used as a method for describing the sensory attributes and differences between four samples of Cream of mushroom soup. Trained sensory panel evaluated samples monadically on a 15-point scale. Second method used was Time Intensity to evaluate the effect of time on the intensity of selected attributes. Statistical analysis was performed in SPSS (IBM SPSS v 19.0.) and MS EXCEL (Microsoft Excel 2013). Results showed that the reference soup samples (made with table salt having ‘’as usual’’ salt content) had the highest intensity of saltiness. There was a statistical difference (p

Peas (Pisum sativum L.) are becoming an important vegetable source of proteins and a potential alternative to soybean in Europe. Besides the nutritional and health-promoting advantages of the legumes, it is well known that the use of legumes, is limited due to the presence of various antinutritional factors such as trypsin inhibitors that reduce nutrient utilization or food intake, and also cause pancreatic hypertrophy. The trypsin inhibitor content of peas is similar to that of the filed bean, but is only 10% of the level found in soybeans. Pea seed trypsin inhibitors belong to the the Bowman-Birk family so they have similar structure to the well-characterised soybean Bowman-Birk trypsin inhibitors. Proteomic analysis is emerging as a highly useful tool in food research, including studies of food allergens, antinutritional factors, the protein digestibility and the effect of technological treatments. In this work, 15 domestic peas were submitted for protein analysis, with special regard to the trypsin inhibitors. The objective of this study was to identify the isoinhibitors of the different pea species, and monitor the fate of the proteins’ digestibility by the means of static in vitro digestion modelling in order to reveal the suitability of the pea types for human consumption, especially for functional food production. Selection of the right cultivars that contain more unstable isoforms may require less heat treatment, with more suitable nutritional value for human consumption and lower processing costs.

Objective: School meals contribute to the daily energy and nutrient intake of children. Plate waste in schools does not only represent a loss of resources and money, but may also lead to the child’s dietary intake being inadequate. The objective of the study was to assess lunch plate waste and meal acceptance among school children, while identifying reasons of food waste. Methods: The lunch plate waste assessment was conducted among 137 elementary school children. Three randomly chosen portions of the lunch meal were weighted before serving, while after the meal each plate’s leftovers were weighted separately. Meal acceptance was assessed with the Taste and Rate method, and the reasons for food waste were determined with a short questionnaire. Results: On average, 41% of bread, 27% of leek stew, 23% of meat and 7% of pudding was wasted. On a scale from 1 (“I didn’t like it at all”) to 5 (“I liked it a lot”), the majority of children (69%) graded the stew with high grades, with an average of 4.0 ± 1.2. Among children who did not finish the stew the most common reasons were that they disliked the taste (36%), the portion size was too large (36%) or they did not eat that meal at home (22%). Conclusion: This study confirms previous findings that food preferences are a good predictor of food consumption, with family habits also influencing school meal acceptance through dietary habits and food exposure. School meals should be revised and adjusted in order to minimize plate waste and meet the dietary needs of schoolchildren.

The BIOECO-Research Driven Innovation project focuses on the core idea of the use of biomass from agricultural fisheries and forestry waste and residues with the purpose to foster green reconversion, multi-functioning, technology innovation, cross-sectoral integration. BIO- Economy aims at developing a Regional Innovation System for the Adriatic-Ionian area based on a structured bio- economy sector though the development of Research Driven Innovation (RDI) strategy at the regional and transnational level. It will improve the situation by: - creating a collaborative network among Adrion regions, enterprises and academia for collaborative research, knowledge transfer and skills development - supporting enterprises and clusters in the transition process toward an industrial model with higher level of innovation and international collaboration - boosting the integration between Green chemistry and Agri-food cluster according to the circular economy approach - creating an Adriatic-Ionian bio-based product market - bridging the gap among the existing wide regional disparities - activating a mutual learning process among regions with different levels of RDI and bioeconomy business maturity Project main outputs are: BIOECO-RDI strategies supporting regions in increasing bio-economy RDI level and cluster maturity, as well as BIOECO-RDI international network as the reference framework to develop innovation process.

Razvijena je i validirana HPLC metoda za određivanje policikličkih aromatskih ugljikovodika (PAH) u jestivom ulju izoliranih na DACC (eng. donor-acceptor complex chromatography) koloni i analiziranih HPLC sustavom s fluorescentnim detektorom. Ulje je ekstrahirano iz ploški prženog krumpira, a krumpir je prije termičke obrade bio minimalnoprocesiran, tretiran 1 %-tnom otopinom natrijeva klorida ili 2 %-tnom otopinom natrijeva askorbata, pakiran u uvjetima modificirane atmosfere i vakuuma te pržen 2., 4., i 8. dan skladištenja. Cilj rada bio je odrediti kako navedeni uvjeti utječu na količinu apsorbiranog ulja u krumpiru nakon prženja pri 180 °C te na formiranje PAH-ova. Nema velikih razlika u udjelu apsorbiranog ulja s obzirom na navedene uvjete. Mnogi PAH-ovi su ispod limita detekcije i limita kvantifikacije razvijene metode, a određene koncentracije su vrlo niske. ANOVA je pokazala da postoji statistički signifikantan utjecaj samo za različite tretmane (NaCl i Na-ask.) na udjel fluorena p < 0,05. HPLC method for determining polycyclic aromatic hydrocarbons (PAHs) in edible oil on a DACC (donor-acceptor complex chromatography) column and HPLC system with a fluorescence detector has been developed and validated. The oil was extracted from fried potato slices and prior to thermal treatment potatoes were minimally processed, treated with 1 % sodium chloride solution or 2 % sodium ascorbate solution, packed under modified atmosphere and vacuum, fried on 2nd, 4th and 8th day of storage. The aim of this work was to determine how these conditions affect the amount of absorbed oil in the potatoes after frying at 180 °C and the formation of PA. There were no major differences in the proportion of absorbed oil with respect to the stated conditions. Many PAHs were below the detection limit and the quantification limit of the developed method and certain concentrations were very low. ANOVA has shown that there is statistically significant effect only for different treatments (NaCl and Na-ask.) on fluorene p

Cilj ovog rada bio je napraviti Elaborat tehničko-tehnološkog rješenja vinarije za proizvodnju vina vrhunske kvalitete te je opisan tehnološki postupak proizvodnje crnog vina. Tehnološki postupak proizvodnje prikazan je tekstualno kao i pomoću blok-sheme uz prikaz potrebnih uređaja i opreme. S obzirom na zahtjeve proizvodnje određena je makrolokacija i mikrolokacija vinarije, energetska i materijalna bilanca te potreban broj zaposlenika. Zgrada u kojoj se nalazi pogon za proizvodnju crnog vina projektirana je tako da su proizvodni i neproizvodni dio zgrade odvojeni kako bi se omogućila neometana manipulaciju sirovina i konačnog proizvoda te neometano kretanje zaposlenika i posjetitelja. Svi proizvodni i neproizvodni prostori zgrade prikazani su tlocrtno. Vinarija nudi vrhunska vina sorte Merlot i Blatina. The aim of his study was to create Elaborate of technical-technological solution of winery for the production of red wine and to describe the technological process of the production of red wine. The technological process of production is displayed textually as well as using a block diagram showing the necessary machinery and equipment. With regard to production requirements, macro location and layout of winery, energy and material balance, and required number of employees were determined. The building that contains processing plant for the production of red wine is designed so that the production and non-production areas are separated in order to allow smooth manipulation of raw materials and finished products and allow unobstructed movement of employees, vehicles. All production and non-production areas are presented by the layout. Winery offers top quality Merlot and Blatina wines.

Pršut je prehrambeni proizvod koji je dobro poznat diljem svijeta. Ipak, različite zemlje i područja imaju svoje stilove proizvodnje pršuta. Dalmatinski pršut je autohtoni proizvod zbog svoje karakteristične arome i okusa te ga štiti oznaka zemljopisnog podrijetla. Najvažnije faze u tehnološkom procesu proizvodnje pršuta jesu kontrola kvalitete, soljenje, prešanje, dimljenje i sušenje, zrenje te pakiranje gotovog proizvoda. Za transformaciju sirovog svinjskog buta u Dalmatinski pršut potrebno je 12 mjeseci. Na temelju projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju pogona i pratećih objekata za danu tehnologiju. Na osnovu zahtjeva proizvodnje određena je ukupna materijalna i energetska bilanca te potrebna radna snaga. Godišnji kapacitet proizvodnje iznosi 7000 pršuta. Dry-cured ham is a traditional meat product which is well known all over the world. Dalmatian prosciutto is an indigenous product because of its characteristic aroma and flavour, and is protected with certificate of geographical origin. The most important phases of technological process of dry-cured ham manufacture are quality control, salting, pressing, smoking and drying, ripening and final product packaging. For the transformation of raw pork into Dalmatian dry-cured ham at least 12 months are needed. Based on the terms of reference were selected macrolocations and microlocations for plant and ancillary facilities for a given technology. Based on the project mission, gross material and energy balance and the necessary work force were determined. Annual production capacity is 7000 dry-cured hams.

Posljednjih desetak godina zabilježena je sve veća potražnja za proizvodima od aronije na tržištu zbog njihovih visokih nutritivnih vrijednosti i pozitivnih učinaka na zdravlje čovjeka. U svrhu iskorištavanja spomenutog potencijala te obzirom na ekonomičnost projekta, izrađen je Elaborat tehničko – tehnološkog rješenja pogona za proizvodnju džema, soka i čaja od aronije. U njemu su navedeni tehnološki opisi suvremene proizvodnje uz potrebne uređaje i tehnološku opremu. Na osnovi projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju pogona i svih pratećih objekta. Zgrada pogona sadrži proizvodne i neproizvodne prostorije koje su projektirane prema zahtjevima proizvodnje te u skladu s određenim zakonskim propisima, da omoguće nesmetan promet ljudi, materijala i vozila. U sklopu Elaborata određen je tlocrtni raspored svih glavnih i pomoćnih proizvodnih te neproizvodnih sadržaja pogona. In the last decade, there has been an increasing demand for aronia products in the market due to their high nutritional value and positive effects on human health. In the purpose of exploiting the mentioned potential and given the project's economy, technical-technological design of aronia jam, juice and tea production plant is designed. It includes technical descriptions of modern manufacturing with the list of necessary machinery and technological equipment. On the basis of project assignment macrolocation and microlocation for the construction of the plant and auxiliary facilities were chosen. The plant includes manufacturing and non-manufacturing facilities designed to meet the requirements of manufacturing and in compliance with certain legal regulations to enable the smooth transport of people, materials and vehicles. Within the design, the layout of all main and auxiliary production and non-production contents of the plant were chosen.

Zanimanje za omega-3 masne kiseline i njihovu ulogu u ljudskom zdravlju sve više raste unatrag nekoliko desetljeća, a ujedno se javlja i povećana potražnja za uljima visoke raspoloživosti esencijalnih masnih kiselina. Ovim radom izrađen je elaborat tehničko-tehnološkog rješenja pogona za proizvodnju hladno prešanih i nerafiniranih ulja s visokim udjelom nezasićenih, posebice omega-3 masnih kiselina. Tekstualno i pomoću blok-shema prikazan je tehnološki opis proizvodnje uz potrebne strojeve i tehnološku opremu. U sklopu elaborata, prema zahtjevima proizvodnje te u skladu s određenim zakonskim propisima i smjernicama higijensko-sanitarne proizvodnje, određen je tlocrtni raspored svih glavnih i pomoćnih proizvodnih te neproizvodnih sadržaja pogona uljare. U uljari će se proizvoditi hladno prešano konopljino i laneno ulje, te nerafinirano ulje oraha, a mljevenjem pogače nakon prešanja i njihova brašna. Na temelju projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju pogona i svih pratećih objekata. Interest in omega-3 fatty acids and their role in human health is increasing rapidly over the last few decades together with an increasing demand for oils with high availability of essential fatty acids. This paper contains elaborate of technical-technological solution of plant for the production of cold press oils and unrefined oils with high levels of omega-3 fatty acids. Technical description of production process is given in textual form and also using the block diagrams together with the list of necessary machinery and technological equipment. Within the study, according to production requirements, it is necessary to predict the spatial distribution of all the main and auxiliary production and non-production contents of the oil mill with an emphasis on respecting all regulations and guidelines of hygienic-sanitary production. Cold-pressed hemp and linseed oil and unrefined walnut oil, will be produced in the oil plant and also their flours by grinding a cake after pressing will be produced. On the basis of terms of reference macro location and layout of facilities for production and ancillary facilities scheduled for construction were chosen.

Posljednjih godina se sve više javlja potreba za mliječnim formulacijama za dojenčad, kako u Europi i Sjedinjenim Američkim Državama, tako i u Aziji, ponajviše u Kini, gdje je sve veća potražnja za gotovim proizvodima na bazi mlijeka za prehranu dojenčadi. Ovim radom je opisana proizvodnja tekućih mliječnih formulacija i mliječnih formulacija u prahu te je na osnovu suvremene tehnologije izrađen tehnološki projekt za izradu istog. U njemu su dana tehnološka rješenja i smještaj linija za zaprimanje mlijeka, preradu mlijeka, obogaćivanje mlijeka kako bi se približio sastav mliječne formulacije majčinom mlijeku, proizvodnju mliječnih formulacija u prahu i tekućih mliječnih formulacija te skladištenje proizvoda. Na osnovi projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju glavnog proizvodnog objekta i pratećih objekata za danu tehnologiju. Zgrada u kojoj se nalazi pogon za proizvodnju sadrži proizvodne i neproizvodne prostorije u svrhu tehnologije, odnosno da omogućuju nesmetanu manipulaciju sirovina i gotovog proizvoda i što efikasnije odvijanje proizvodnog procesa. In recent years, there is a trend of increased need for milk formulation for infants in Europe, United States of America and likewise in Asia, especially in China where there is increased need for milk based products for infants. This work describes the technology for the production of liquid milk formulations and powder milk formulations creating a technological project based on a modern technology. This work includes technological solutions and placement of production lines for milk receiving, milk processing, enrichment of milk so it could achive similar composition as breast milk, production of powder milk formulations, fluid infant formulas and storage of products. On the basis of project assignment macro location and layout of facilities for production and ancillary facilities scheduled for construction were chosen.The building processing plants includes production and nonproduction facilities for the purpose of technology, which allows smooth handling of raw materials and finished products and more efficient operation of the production process.

Posljednjih par godina povećao se trend proizvodnje i inovacija kvalitetnih čokoladnih proizvoda visoke nutritivne vrijednosti u konditorskoj industriji od strane proizvođača i potrošača. Ovim radom izrađen je elaborat tehničko - tehnološkog rješenja pogona za preradu čokolade te je opisan tehnološki postupak proizvodnje čokoladnih tabli i pralina. Dana su tehnološka rješenja za dvije proizvodne linije koje proizvedu dnevno 1300 kg čokoladnih tabli i pralina. S obzirom na zahtjeve proizvodnje određena je energetska i materijalna bilanca, potreban broj zaposlenika te makrolokacija i mikrolokacija za izgradnju glavnih i pratećih proizvodnih prostora i neproizvodnih prostora. Glavna zgrada je konstruirana na temelju građevinskih i arhitektonskih zahtjeva te zahtjeva struke, dok su ostali objekti na čestici raspoređeni tako da omoguće nesmetan promet ljudi, vozila i materijala. In the last couple of years factory and innovations of quality chocolate products with high nutritional value in the confectionery industry from producer and consumer site is in uptrend. In this work is described study of technical solutions for chocolate processing plant, and as well the technological procedure of making chocolate plates and pralines. The work gives you technological solutions for two factory lines which are producing 1300 kg of chocolate plates and pralines on a daily basis. In consideration of production demand the energy and material balance. Sheet has been given, as well the number of employees and micro/macro location for building the production and non-production modules and other supporting spaces. The main building has been constructed on building and architectonic basis and on professional demand, while other objects on the parcel are situated so that they allow unobstructed movement of people, vehicles and materials.

Trpkoća je taktilni osjet vina koji definiramo kao osjet suhoće u ustima te neugodan i grub osjet skupljanja i stezanja tkiva u usnoj šupljini. Kondenzirani tanini (proantocijanidini) su polifenolni spojevi odgovorni za senzorsko svojstvo trpkoće. U ovom radu proveden je razvoj i trening panela za kvantitativnu deskriptivnu analizu (QDA) intenziteta trpkoće vina numeriĉkom skalom od 0 do 7. Selekcija i trening kušaĉa provedeni su primjenom triangl, ranking testova i testova QDA, a kao referentni standardi trpkoće korišteni su aluminijev sulfat i enološki tanini pripremljeni u razliĉitim koncentracijama u model otopini vina, a potom u samom vinu. Nakon treniranja, analiza intenziteta trpkoće bijelih, rosé i crnih vina provedena je homogenom panel grupom od 14 kušaĉa. Utvrđene su znaĉajne razlike u intenzitetu trpkoće između bijelih, rosé i crnih vina, te jaka pozitivna korelacija između intenziteta trpkoće i koncentracije ukupnih tanina (r=0,984, p