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The use of sour whey in the production of ice cream
No full textSladoled na bazi jogurta je na tržištu sve prisutnija namirnica dodane nutritivne vrijednosti. Okus, sastav i pH kisele sirutke vrlo su slični jogurtu, stoga ona može biti potencijalna zamjena za jogurtnu osnovu takvih vrsta sladoleda. Cilj istraživanja bio je utvrditi utjecaj zamjene jogurta kiselom sirutkom na svojstva sladoleda. Proizvedene su 2 pokusne skupine sladoleda: I) Sladoled na bazi jogurta (kontrolna skupina) II) Sladoled u čijem sastavu je jogurt zamijenjen kiselom sirutkom. Analize sladoledne smjese obuhvatile su određivanje udjela suhe tvari, mliječne masti, proteina, laktoze, saharoze, mliječne kiseline, vitamina B2, pH vrijednosti, viskoznosti i boje. Panel skupina od 5 stručnih ocjenjivača ocijenila je senzorna svojstva sladoleda koristeći sustav bodovanja s maksimalnom ocjenom 20, dok je skupina od 32 potrošača ocijenila senzorna svojstva sladoleda s maksimalnom ocjenom 9.
Kisela sirutka je značajno (P<0,01) utjecala na fizikalno- kemijska svojstva, boju te viskoznost sladoledne smjese. Sladoledna smjesa s kiselom sirutkom imala je niži sadržaj proteina (što je rezultiralo nižom viskoznošću sladoledne smjese) i niži udio mliječne kiseline, dok je sadržaj laktoze i vitamina B2 bio veći (što je utjecalo na jači intezitet zelene boje) u odnosu na sladoled s jogurtnom osnovom. Kisela sirutka ima potencijal zamjene jogurta u proizvodnji sladoleda s obzirom da potrošači i stručna panel skupina nisu uočili značajan negativan utjecaj kisele sirutke na senzorna svojstva sladoleda, osim za svojstvo boje od strane potrošača.Yoghurt-based ice cream is an increasingly present food with added nutritional value on the market. The taste, composition and pH value of sour whey are very similar to yoghurt, so it can be a possible substitute for the yoghurt base of such ice creams. The aim of this research was to determine the effects of replacing yogurt with sour whey on the properties of ice cream. Two experimental groups of ice cream were produced in the laboratory of the Department of Dairy Science, University of Zagreb Faculty of Agriculture: I) Yoghurt-based ice cream (control group) II) Ice cream in which the yoghurt was replaced with sour whey. The analyses of the ice cream mix included the determination of the proportion of dry matter, milk fat, protein, lactose, sucrose, lactic acid, vitamin B2, pH value, viscosity and colour. A 5- member panel of experts assessed the sensory properties of the ice cream using a scoring system with a maximum score of 20, while a group of 32 consumers evaluated the sensory properties of the ice cream with a maximum score of 9.
Sour whey had a significant effect (P<0,01) on the physico-chemical properties, colour and viscosity of the ice cream mix. The ice cream mix with sour whey had a lower protein content (resulting in a lower viscosity of the ice cream mix) and a lower proportion of lactic acid, while the lactose and vitamin B2 content was higher (which affected the intensity of the green colour). Sour whey is a potential substitute for yoghurt, as consumers and the panel group did not find any significant negative effect of sour whey on the sensory properties of ice cream, with the exception of the colour property by consumers
Prostorno-vremenska dinamika organske tvari tla na opožarenom zemljištu primjenom spektroskopije i daljinskog istraživanja
No full textWildfires of low intensity and severity are part of the natural dynamics of the Mediterranean ecosystem. However, the recorded severe wildfires caused by anthropogenic influences and climate change have negative, often long lasting, effects on the environment and, in particular, on soils. Organic matter is an integral part of the soil and one of the most important indicators of soil quality. The changes in soils after a low-severity wildfire are often ephemeral and include decreased microbial respiration and enzyme activity, as well as the increase of soil pH and soil organic matter (SOM) content. High severity wildfires lead to soil degradation, such as volatilization of soil carbon (C), nitrogen (N), phosphorous (P) and sulphur (S) - the most vital soil nutrients. However, due to the heterogenous molecular nature of SOM it is difficult to draw straightforward conclusions regarding its post-fire dynamic and recovery in different environmental conditions.
The main purpose of the research was to apply soil spectroscopy, remote sensing and geostatistic methods in the pedological and climatic conditions of Mediterranean Croatia to test and develop an advanced, cost-effective and applicable methodology for monitoring of post-fire effects on SOM. The study was conducted in Zadar county, Croatia (44° 05′ N; 15° 22′ E; 72 m a.s.l.), on approximately 13.5 ha of wildfire affected mixed forest of Quercus pubescens Willd. and Juniperus communis L. The severity of the wildfire was medium to high, and the soil type was determined as chromic Cambisol. Soil samples were georeferenced which allowed for periodic soil sampling at the same microsite every 3 months. A total of 1080 samples were taken during the 2-year study period. Linear (PLSR) and non-linear (ANN) SOM prediction models based on spectral reflectance were developed and compared. Furthermore, geostatistical mapping of SOM was performed using two different interpolation methods. For univariate interpolation, ordinary kriging (OK) was used, and for multivariate interpolation, ordinary cokriging (OCK) was used. The covariates for OCK were soil pH, electrical conductivity (EC), and CaCO3 content.
The results showed that high severity (HS) areas had a 35 to 48% increase in average SOM content, while medium severity (MS) areas did not record a significant change compared to unburned (C) areas. Spectral reflectance analysis indicated that soil reflectance is greatly influenced by changes in SOM content caused by different wildfire severities. Specifically, HS samples had the highest average SOM content, and therefore lowest average reflectance throughout the study period, whereas C areas had the lowest average SOM content causing highest average reflectance. The greatest spectral differences between C, MS and HS were found in green/yellow to red (500-700 nm) region, which indicates this region carries the majority of information on SOM that could be useful in developing universal models for estimating SOM in soils affected by wildfires.
ANN models generally proved to be superior to PLSR models (PLSR RPD = 1.35 to 2.29; ANN RPD = 1.74 to >2.5), thus confirming previous results that learning non-linear ANN algorithms are able to correlate complex spectral information with the target variable (SOM content), especially in the conditions of complex post-fire SOM dynamics.
Promising results were achieved in using ANN models and remotely sensed, multispectral data provided by ESA Sentinel-2 satellite sensors (Sentinel-2 ANN RPD = 1.48). In the future, freely available Sentinel-2 data could significantly reduce operational costs of future research. By comparing the accuracy and precision of univariate (OK) with multivariate spatial models (OCK), the results showed that univariate spatial models show lower spatial dependency than multivariate ones, which was assessed by interpreting nugget/sill ratio of the calculated experimental variograms (OKnugget/sill=10-74%, OCKnugget/sill=0.002-37%). Results obtained from this research provided the basis for understanding post-fire soil processes and the direction of SOM recovery and present the first step towards creation of a soil spectral database that will enhance post-fire soil survey in Mediterranean conditions.Požari niskog intenziteta dio su prirodne dinamike mediteranskog ekosustava. Međutim, jaki požari uzrokovani antropogenim utjecajima i klimatskim promjenama imaju negativne, često dugotrajne učinke na okoliš, a posebice na tla. Organska tvar je sastavni dio i jedan od najvažnijih pokazatelja kakvoće tla. Promjene u tlu nakon požara manje jačine često su kratkotrajne i uključuju smanjenu mikrobiološku i enzimatsku aktivnost, kao i povećanje pH tla i sadržaja organske tvari (eng. SOM) u tlu. Jaki požari dovode do degradacije tla, kao što je volatilizacija ugljika (C), dušika (N), fosfora (P) i sumpora (S) - najvažnijih hranjivih tvari u tlu. Međutim, zbog heterogene molekularne prirode SOM teško je izvući jednostavne zaključke o njenoj dinamici nakon požara i oporavku u različitim okolišnim uvjetima. S obzirom na navedeno, iznimno je važno kontinuirano pratiti i stjecati nova saznanja o promjenama nakon požara, posebice u slučaju kvalitete tla, kako bi se prilagodili promjenjivim uvjetima okoliša i razvili održive prakse gospodarenja koje će ublažiti degradaciju tla. Praćenje i modeliranje oporavka okoliša na prirodne katastrofe omogućuje nam temeljitu analizu njihovih kratkoročnih, ali i dugoročnih posljedica.
Daljinska istraživanja u tloznanstvu relativno su novo područje istraživanja s velikim potencijalom za praćenje i kartiranje velikih površina. Daljinsko istraživanje tla može se provoditi sa zemlje, zraka ili svemira. Zemaljska daljinska istraživanja obično se provode pomoću ručnih senzora ili senzora montiranih na vozilo. Daljinska istraživanja iz zraka provode se senzorima montiranim u zrakoplovu. Daljinska istraživanja iz svemira provode se pomoću satelitskih senzora. Posljednjih godina ispituje se potencijal multispektralnih i hiperspektralnih podataka dobivenih putem satelitskih senzora (npr. Sentinel-2, Hyperion) i terenske spektroskopije u istraživanju tla, monitoringu i kartiranju, a podaci dobiveni takvim senzorima pružaju nam mogućnost analize, točnog predviđanja, klasificiranja i mapiranja različitih svojstava tla velikih područja korištenjem geostatističkih metoda. Kartiranje putem daljinskih istraživanja ključno je za razumijevanje prostorno-vremenske dinamike svojstava tla nakon požara. Do sada u pedološkim i klimatskim uvjetima Sredozemne Hrvatske nije provedeno praćenje prostorno-vremenskih promjena kvalitete tla nakon požara.
Glavna svrha ovog istraživanja je primjena spektroskopije tla, daljinskog istraživanja i geostatističkih metoda u pedološkim i klimatskim uvjetima Sredozemne Hrvatske za ispitivanje i razvoj napredne, isplative i primjenjive metodologije za praćenje učinaka požara na SOM tla. Glavni ciljevi istraživanja su: a) pratiti vremenski i prostorni raspored sadržaja organske tvari u tlu nakon požara, b) odrediti odnos spektralne refleksije i sadržaja organske tvari u tlu pomoću linearnih i nelinearnih kalibracijskih modela, c) usporediti točnost i preciznost hiperspektralnih modela predviđanja SOM usporedbom analitičkih i in-situ mjerenja te satelitskih slika i d) usporediti točnost i preciznost univarijatnih s multivarijatnim prostornim modelima.
Istraživanje je provedeno u Zadarskoj županiji (44° 05′ N; 15° 22′ E; 72 m n.v.) na približno 13,5 ha požarom zahvaćene mješovite šume Quercus pubescens Willd. i Juniperus communis L. Jačina požara bila je srednja do jaka, a tip tla utvrđen je kao smeđe na dolomitu i vapnencu (ili chromic Cambisol prema klasifikaciji WRB, 2015). Uzorci tla georeferencirani su što je omogućilo periodično uzorkovanje tla na istoj mikrolokaciji svaka 3 mjeseca. Tijekom dvogodišnjeg razdoblja istraživanja uzeto je ukupno 1080 uzoraka tla.
Razvijeni su i uspoređeni linearni (parcijalna regresija najmanjih kvadrata - PLSR) i nelinearni (neuralne mreže - ANN) modeli predviđanja SOM temeljeni na podacima spektralne refleksije. Spektralni podaci dobiveni su putem spektroskopije tla i iz satelitskih snimaka preuzetih neposredno nakon požara. Nadalje, geostatičko kartiranje SOM provedeno je pomoću dvije različite metode interpolacije. Za univarijatnu interpolaciju korišten je obični kriging (OK), a za multivarijatnu interpolaciju korišten je obični kokriging (OCK). Kovarijable za OCK bile su pH tla, elektrovodljivost (EC) i sadržaj CaCO3.
Rezultati su pokazali da je šumski požar visoke jačine (HS) uzrokovao povećanje prosječnog sadržaja SOM od 35 do 48%, dok požar srednje jačine (MS) nije uzrokovao značajnu promjenu u usporedbi s neizgorenim (C) područjima. Analiza spektralne refleksije pokazala je da na refleksiju tla uvelike utječu promjene u sadržaju SOM uzrokovane različitim jačinama požara. Konkretno, uzorci HS imali su najviši prosječni sadržaj SOM, a time i najmanju prosječnu refleksiju tijekom cijelog razdoblja istraživanja, dok su C uzorci imali najniži prosječni sadržaj SOM što je uzrokovalo najveću prosječnu refleksiju. Najveće spektralne razlike između C, MS i HS zabilježene su u zeleno/žutom do crvenom (500-700 nm) elektromagnetskom valnom području, što ukazuje da ovo područje nosi većinu informacija o SOM koje bi mogle biti korisne u razvoju univerzalnih modela za procjenu SOM u na opožarenim zemljištima.
ANN modeli pokazali su se općenito uspješnijima od PLSR modela (PLSR RPD = 1,35 do 2,29; ANN RPD = 1,74 do >2,5), čime se potvrđuju prethodni rezultati da učeći nelinearni ANN algoritmi mogu korelirati složene spektralne informacije s ciljnom varijablom (sadržaj SOM), posebno u uvjetima složene dinamike SOM nakon požara.
Obećavajući rezultati postignuti su upotrebom ANN modela i daljinski očitanih multispektralnih podataka proizašlih iz obrade satelitskih slika (Sentinel-2 ANN RPD = 1,48). Besplatno dostupni podaci Sentinela-2 mogli bi značajno smanjiti operativne troškove budućih istraživanja. Usporedbom točnosti i preciznosti univarijatnih (OK) s multivarijatnim prostornim modelima (OCK), rezultati su pokazali da univarijatni prostorni modeli pokazuju manju prostornu povezanost od multivarijatnih, što je procijenjeno interpretacijom omjera nugget/sill izračunatih eksperimentalnim variogramima (OKnugget/sill = 10-74%, OCKnugget/sill = 0,002-37%).
Rezultati dobiveni ovim istraživanjem dali su osnovu za razumijevanje procesa u tlu nakon požara i smjera oporavka organske tvari u tlu, te predstavljaju prvi korak prema stvaranju spektralne baze podataka tla koja će poboljšati istraživanje tla nakon požara u mediteranskim uvjetima
Detection of disease resistance genes in seedlings created by crossing autochthonic and resistant vine varieties
No full textVinova loza jedna je od najstarijih i najrasprostranjenijih voćnih vrsta na svijetu. Plemenita vinova loza (Vitis Vinifera L.) nema izražene gene za otpornost što je karakterizira kao vrlo osjetljivu na ekonomski značajne gljivične bolesti kao što su pepelnica (Erysiphe necator syn. Uncinula necator, anamorf Oidium tuckeri) i plamenjača (Plasmopara viticola). Oplemenjivački program Agronomskog fakulteta ima za cilj razvoj otpornih sorata temeljen na autohtonim sortama vinove loze. Ovim istraživanjem nastojalo se utvrditi prisutnost gen lokusa povezanih sa otpornošću na plamenjaču Rpv1, Rpv3, Rpv12 i Run1, Ren3 i Ren9. Run1/Rpv1 lokusi koji se vezano nasljeđuju nisu utvrđeni ni u jednom od istraživanih genotipova. Ostali lokusi potvrđeni su kod značajnog broja križanaca, pri čemu je najzastupljeniji bio Rpv12 lokus utvrđen kod svih križanaca. Istraživanjem je prvi put potvrđena prisutnost Ren9 lokusa u sorti 'Panonia' , a s obzirom da je i kod drugog genotipa korištenog kao izvora otpornosti utvrđena prisutnost lokusa Rpv3, Ren3 i Ren9, postignuto je i homozigotno stanje ovih gen lokusa kod šest analiziranih križanaca.The grape is one of the world's oldest and most widely grown fruit varieties. The noble grape variety (Vitis Vinifera L.) does not have a pronounced resistance gene which characterizes it as highly susceptible to economically significant fungal diseases such as ash borer (Erysiphe necator syn. Uncinula necator, anamorph Oidium tuckeri) and downy mildew (Plasmopara viticola). The storage conditions and stability of heat treatment are indicated in the directions for the additives and premixtures. The breeding program of the Faculty of Agronomy aims at the development of resistant varieties based on native grapevine varieties. This study aims to determine the presence of resistance-related gene loci on flammable Rpv1, Rpv3, Rpv12, and Run1, Ren3, and Ren9. Run1/Rpv1 loci which are linked, have not been identified in any of the studied genotypes. Other loci have been confirmed in many genotypes, the most common being the Rpv12 locus found in all genotypes. The study confirmed for the first time the presence of the Ren9 locus in the variety 'Panonia' and, since the presence of the Rpv3, Ren3, and Ren9 locus was also detected in the second genotype used as a source of resistance, a homozygous state of these locus genes was also achieved in the six genotypes
Effect of different maceration treatments on the concentration of aromatic and phenolic compounds, bioactive, and sensory properties of Malvazija istarska wines (Vitis vinifera L.)
No full textProizvodnja bijelih vina uglavnom se odvija standardnom tehnologijom prerade grožđa koja ne obuhvaća maceraciju masulja, a tako proizvedena bijela vina prepoznatljivih su senzornih svojstava. Nedostatak ovakvog načina proizvodnje očituje se manjkom biološki aktivnih spojeva vina, kao i ostalih spojeva uglavnom sadržanih u čvrstim dijelovima bobice grožđa. Umjerena konzumacija vina bogatih biološki aktivnim spojevima potencijalno može povoljno utjecati na zdravlje potrošača. Primjenom maceracije masulja u proizvodnji bijelih vina moguće je utjecati na sastav i koncentraciju spojeva koji određuju konačnu kvalitetu vina i njegov bioaktivni potencijal. Glavni cilj ovog istraživanja bio je utvrditi utjecaj primjene pretfermentacijske maceracije, fermentacijskih i produljenih poslijefermentacijskih maceracija masulja autohtone hrvatske sorte 'Malvazija istarska' (Vitis vinifera L.) na osnovni fizikalno-kemijski sastav, koncentraciju aromatskih i fenolnih spojeva, vitamina, makroelemenata i mikroelemenata, antioksidacijski potencijal te senzorna svojstva proizvedenih vina. Istraživanje je obuhvaćalo sljedeće tretmane: brza prerada grožđa bez maceracije masulja (kontrolni tretman, K), dvodnevna pretfermentacijska maceracija masulja na temperaturi od 8 °C (CRIO), sedmodnevna maceracija masulja na temperaturi od 16 °C (M7), 14-dnevna maceracija masulja na temperaturi od 16 °C (M14), 21-dnevna produljena poslijefermentacijska maceracija masulja na temperaturi od 16 °C (M21) te 42-dnevna produljena poslijefermentacijska maceracija masulja na temperaturi od 16 °C (M42). Osnovni fizikalno-kemijski sastav vina određen je standardnim metodama prema Međunarodnoj organizaciji za vinovu lozu i vino (OIV). Pojedinačni fenolni spojevi analizirani su primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) dok je koncentracija ukupnih fenola određena UV-Vis spektrofotometrom. Primjenom UV-Vis spektrofotometrije analizirana je i antioksidacijska aktivnost vina metodama FRAP i ORAC. Tekućinskom kromatografijom visoke djelotvornosti određene su koncentracije vitamina C te vitamina B skupine dok je za analizu makroelemenata i mikroelemenata korištena multielementarna metoda određivanja elemenata (ICP-OES). Ekstrakcija hlapljivih spojeva arome vina provedena je tehnikom mikroekstrakcije na čvrstoj fazi (SPME), a identifikacija i kvantifikacija spojeva provedena je pomoću vezanog sustava plinski kromatograf – spektrometar masa (GC-MS). Vina su senzorno ocijenjena metodom kvantitativne deskriptivne senzorne analize i O.I.V. metodom 100 bodova. Dobiveni rezultati razjasnili su utjecaj pretfermentacijske, fermentacijske i produljene poslijefermentacijske maceracije na kemijski sastav te bioaktivna i senzorna svojstva vina sorte 'Malvazija istarska'. Više koncentracije fenolnih spojeva, makroelemenata i mikroelemenata te vitamina B skupine utjecale su na porast antioksidacijske aktivnosti vina, a samim time i na njegova bioaktivna svojstva u tretmanima fermentacijske i produljene poslijefermentacijske maceracije. S obzirom na proporcionalan porast navedenih spojeva s duljinom trajanja maceracije, najviše se istaknuo tretman produljene poslijefermentacijske maceracije u trajanju od 42 dana. Suprotno, niže koncentracije fenolnih spojeva u tretmanu pretfermentacijske maceracije rezultirale su slabijom antioksidacijskom aktivnosti vina ali i manje izraženim osjetima gorčine i astringencije od ostalih tretmana maceracije, dok su za izraženiju voćnost pretfermentacijskog tretmana zaslužne više koncentracije etilnih estera. Primjena postupka maceracije tijekom i/ili nakon završene fermentacije, također je pozitivno utjecala na senzorni profil vina kojim su dominirali mirisi suhog/prosušenog i orašastog voća, bilja i začinskog bilja te dojam punog tijela i aftertaste-a. Neovisno o duljini maceracije, sva vina zadržala su karakteristike sorte te ostavila snažniji ukupni dojam od vina kontrolnog tretmana. Dobiveni rezultati omogućili su identifikaciju spojeva odgovornih za promjene u bioaktivnim i senzornim svojstvima vina te su pružili uvid u dinamiku njihovog oslobađanja i međusobne interakcije. Značaj dobivenih rezultata proizlazi iz mogućnosti odabira odgovarajuće tehnologije s ciljem proizvodnje visokokvalitetnih vina specifičnih bioaktivnih i senzornih svojstava, uz maksimalno iskorištavanje potencijala sorte 'Malvazija istarska'.White wine production is mainly carried out by standard grape processing technology, without the mash maceration process. White wines produced using such technology exhibit recognisable sensory characteristics and are acceptable among consumers. However, the drawback of this production approach manifests in a deficiency of wine bioactive compounds, and other compounds predominantly located in the solid parts of the grape berry. The maceration process plays a crucial role in shaping the character of white wines, contributing positively to their biochemical composition and distinctive sensory properties. While maceration is more commonly associated with red winemaking, it has found a valuable place in the production of certain white wines. During maceration, the grape solids are in contact with the juice, allowing the extraction of aromatic compounds, nutrients, and bioactive compounds such as phenolic compounds, vitamins and minerals. This extended contact not only enhances the wine's antioxidant potential but also imparts a depth of flavour and a nuanced aromatic profile. Maceration can bring forth floral, fruity, but also herbal notes that contribute to the overall complexity of the wine. As a result, white wines that undergo maceration exhibit a unique combination of bioactive compounds and sensory characteristics, offering consumers a more enriched product. In addition, moderate consumption of wines rich in bioactive compounds potentially has a favourable effect on consumer health. Therefore, the main goal of this research was to determine the influence of pre-fermentative, fermentative, and prolonged post-fermentative mash macerations of autochthonous Croatian variety Malvazija istarska (Vitis vinifera L.) on the basic physicochemical composition, aromatic and phenolic compounds concentration, vitamins, macroelements and microelements, antioxidant activity and sensory properties of the produced wines. The experiment was performed during vintages 2019 and 2020, using a white grape variety Malvazija istarska (Vitis vinifera L.), the second most widespread autochthonous variety in Croatia. Six different vinification treatments were carried out: fast grape processing without maceration (control treatment, K), pre-fermentative two-day maceration at 8 °C (CRIO), seven-day maceration at 16 °C (M7), 14-day maceration at 16 °C (M14), prolonged post-fermentative 21-day maceration at 16 °C (M21), and prolonged post-fermentative 42-day maceration at 16 °C (M42). The basic physicochemical composition of the wines was determined by standard methods according to the International Organization of Vine and Wine (OIV). Individual phenolic compounds were analysed using high-performance liquid chromatography (HPLC), while total phenolic content was determined using a UV-Vis spectrophotometer. The antioxidant activity of the wines was assessed spectrophotometrically using the FRAP and ORAC methods. Concentrations of vitamin C and B-group vitamins were determined by HPLC, and a multi-element method using inductively coupled plasma optical emission spectrometry (ICP-OES) was employed for the analysis of macroelements and microelements. The extraction of volatile aroma compounds in the wines was conducted using a solid-phase microextraction (SPME) technique, and compound identification and quantification were performed using a gas chromatograph-mass spectrometer (GC-MS) system. The wines were subjected to sensory evaluation using quantitative descriptive sensory analysis (QDA) and the O.I.V. 100-point evaluation method. Statistic data elaboration was performed using a one-way analysis of variance (ANOVA) and Fischer’s least significant difference test (LSD) to compare the mean values (n = 3) at the level of significance p ˂ 0,05. Multivariate data analysis was performed by principal component analysis (PCA) to obtain an overview of the natural data grouping and Pearson’s correlation was used to investigate the relationship between certain variables. The results indicate that the application of maceration in the production of Malvazija Istarska wines resulted in significant changes in the physicochemical composition of the wine, concentration of aromatic and phenolic compounds, vitamins, as well as macroelements and microelements compared to the control treatment, without maceration. The maceration process significantly influenced the increase in total phenolic content and the majority of individual phenolic compounds compared to the control treatment, where prolonged post-fermentation maceration for 42 days (M42) stood out the most, especially regarding hydroxybenzoic acid and flavan-3-ol concentrations. Regardless of the maceration duration, a positive effect was noted on the increase in macroelements and microelements in wines compared to the control treatment. B-group vitamin content increased as the maceration duration progressed, and the highest concentrations of total B vitamins were achieved in the M42 treatment. It was also observed that the antioxidant activity of the wines, due to higher concentrations of bioactive compounds, increased proportionally with maceration duration, with the M42 treatment being particularly prominent. Maceration also influenced the volatile aroma compounds by increasing monoterpenes, alcohols, and certain esters, especially in those treatments where prolonged post-fermentation maceration was applied (M21 and M42). In one experimental year, an increase in total C13-norisoprenoids was observed in all maceration treatments. However, maceration also led to a decrease in fatty acids, ethyl and acetate esters. Except for fruity and floral characteristics, which were also noted in the control treatment, sensory characteristics of wines produced with maceration were best described by the scents of dried and nutty fruits, as well as herbal and spicy aromas. Such aromas were most prominent in the fermentation and prolonged post-fermentation maceration treatments (M14, M21, and M42). Maceration led to a stronger perception of bitterness and astringency in wines but did not negatively impact the impression of tannin quality and presence in these wines. Maceration during fermentation and prolonged post-fermentation maceration also stood out in terms of the intensity and quality of aftertaste, as well as wine body/fullness perception. Wines produced by the two-day pre-fermentation maceration treatment at 8°C (CRIO) displayed less pronounced bitterness and astringency but a more accentuated floral character. This pre-fermentation procedure also influenced a lesser reduction in concentrations of fatty acids, as well as ethyl and acetate esters due to maceration compared to the other maceration treatments, in comparison to the control treatment where the highest concentrations of these compound groups were recorded. Regardless of the differences in individual taste and aroma properties, wines produced from maceration treatments generally retained the varietal characteristics and were sensory rated higher than wines from the control treatment, where maceration was not performed. The results facilitated the identification of compounds most responsible for changes in the bioactive and sensory properties of wines, providing insight into the dynamics of their release and their interactions depending on the applied maceration procedure. The significance of the obtained results lies in the selection of appropriate technology to produce high-quality wines with specific bioactive and sensory properties, while maximizing the potential of Malvazija istarska variety
The quality of the football field turfs
No full textU uvodnom dijelu ovog diplomskog rada istražuju se umjetni (antropogenizirani) sportski
travnjaci nogometnih terena, s posebnim naglaskom na njihovu kvalitetu, pokazatelje kvalitete i
čimbenike koji na njih utječu. Opisane su sve operacije i tehnike održavanja travnjaka te način
njihove provedbe. Također, obrađeni su postupci postavljanja travnjaka na nogometnim terenima,
s posebnim naglaskom na biljne vrste koje čine nogometni travnjak i njihove ekološke
karakteristike, poput visoke otpornosti na gaženje i brzih sposobnosti regeneracije.
U radu su prikazani rezultati ankete provedene među profesionalnim, poluprofesionalnim
i amaterskim igračima, koji se odnose na utjecaj terena na njihovu sposobnost rada s loptom,
kretanja bez lopte i općenito na čimbenike koji su im važni tijekom igre na terenu. Drugi dio ankete
odnosi se na perspektivu gledatelja, odnosno na čimbenike koji su važni za praćenje nogometne
utakmice iz njihove perspektive. Osim ankete, proveden je i upitnik među tehnolozima -
voditeljima održavanja stadiona i nogometnih igrališta u Hrvatskoj i inozemstvu (s navedenim
državama uključenima u istraživanje). Tehnolozi su odgovarali na pitanja o načinu održavanja
travnjaka te tehnologijama koje im omogućuju uspješno upravljanje travnjacima u klubovima.
Od švicarskih prvoligaša anketirani su FC Luzern i FC Saint Gallen, dok su od hrvatskih
prvoligaša anketirani HNK Hajduk i HNK Gorica. Također, anketiran je i amaterski klub NK
Kuzmica iz Požeško-slavonske županije. Uspoređeni su sezonski zahvati na prirodnim i hibridnim
nogometnim igralištima. Na kraju rada istražene su neke od najsuvremenijih tehnologija za
održavanje nogometnih igrališta, kao i njihova primjena u krajobraznoj arhitekturi.
Anketa provedena među igračima potvrdila je da profesionalni nogometni travnjaci u
Švicarskoj, zahvaljujući naprednoj tehnologiji i boljim uvjetima održavanja, dobivaju više ocjene
u pogledu ravnine i tvrdoće terena, što su ključni faktori za optimalnu igru. Istraživanje također
naglašava razlike u razini obrazovanja i stručnosti između švicarskih i hrvatskih stručnjaka za
održavanje travnjaka, što se odražava na kvalitetu i sigurnost nogometnih terena.In the introductory part of this thesis, artificial (anthropogenic) sports lawns of soccer fields
are investigated, with special emphasis on their quality, quality indicators and factors that influence
them. All lawn maintenance operations and techniques are described, as well as how they are
implemented. Also, the procedures for laying turf on soccer fields are covered, with special
emphasis on the plant species that make up the soccer turf and their ecological characteristics, such
as high resistance to trampling and fast regeneration capabilities.
The paper presents the results of a survey conducted among professional, semi-professional
and amateur players, which relate to the influence of the field on their ability to work with the ball,
move without the ball and in general on the factors that are important to them during the game on
the field. The second part of the survey refers to the perspective of the spectators, that is, to the
factors that are important for following a football match from their perspective. In addition to the
survey, a questionnaire was also conducted among technologists - managers of the maintenance of
stadiums and football fields in Croatia and abroad (with the mentioned countries included in the
research). Technologists answered questions about how to maintain lawns and the technologies
that enable them to successfully manage lawns in clubs.
From the Swiss first division, FC Luzern and FC Saint Gallen were surveyed, while from
the Croatian first division, HNK Hajduk and HNK Gorica were surveyed. Also, the amateur club
NK Kuzmica from Požega-Slavonia County was also surveyed. Seasonal operations on natural
and hybrid football pitches were compared. At the end of the work, some of the most modern
technologies for the maintenance of football fields were investigated, as well as their application
in landscape architecture.
The survey conducted among players confirmed that professional football pitches in
Switzerland, thanks to advanced technology and better maintenance conditions, receive higher
ratings in terms of field evenness and hardness, which are key factors for optimal play. The
research also highlights the differences in the level of education and expertise between Swiss and
Croatian turf maintenance specialists, which affects the quality and safety of football fields
Changes in the breed composition of cattle in the area of Šibenik-Knin County after the Republic of Croatia's entry into the European union
No full textPristupanje Hrvatske Europskoj uniji donijelo je značajne promjene u govedarstvu
Šibensko-kninske županije, posebno u pasminskom sastavu. Integracija je omogućila pristup
novim tržištima i stvorila poslovne prilike, ali je također uvela strože standarde. Uvoz visokoproduktivnih
pasmina doveo je do postupnog smanjenja udjela autohtonih pasmina, dok su lokalni uzgajivači prepoznali potencijal za povećanje prinosa mlijeka i mesa. Unatoč pozitivnim trendovima, izazovi kao što su npr. povećane tržišne konkurencije, prilagodbe uzgojnih praksi i smanjenja genetske raznolikosti postali su ključni problemi. Istraživanje od 2013. do 2022. godine ukazalo je na porast broja krava, osobito simentalske pasmine, te smanjenje broja posjednika, što upućuje na koncentraciju proizvodnje. Autohtona pasmina buša zadržala je i dalje značajan udio, naglašavajući potrebu za očuvanjem genetske raznolikosti, uslijed porasta konkurencije drugih pasmina.Croatia's accession to the European Union brought significant changes to the cattle
farming sector in the Šibenik-Knin County, particularly in the breed composition. Integration
provided access to new markets and created business opportunities but also introduced
stricter standards. The import of highly productive breeds led to a gradual reduction in the
share of indigenous breeds, while local farmers recognized the potential to increase milk and
meat yields. Despite positive trends, challenges such as increased market competition,
adjustments in breeding practices, and the reduction of genetic diversity became key issues.
Research from 2013 to 2022 showed an increase in the number of cows, particularly of the
Simmental breed, along with a decline in the number of cattle owners, indicating a
concentration of production. The indigenous Buša breed maintained a significant share,
highlighting the need to preserve genetic diversity amidst the rising competition from other
breeds
Formation of aroma during the ripening of "Paški sir" cheese from the island Pag
No full textAromatski profil Paškog sira, hrvatskog tvrdog sira s zaštićenom oznakom izvornosti
(PDO), proizvedenog od sirovog ovčjeg mlijeka, analiziran je u četiri faze zrenja (0., 30., 60. i
90. dan) primjenom metode SPME-GC/MS. Analizom je identificirano ukupno 73 spoja,
uključujući 20 alkohola, 14 ketona, 12 aldehida, 12 kiselina, 10 estera i 5 terpena. Alkoholi su
predstavljali najzastupljeniju skupinu spojeva, pri čemu je njihova koncentracija rasla tijekom
zrenja, dosegnuvši 15,59% na 60. dan, a potom opadajući na 5,25% na kraju zrenja. Alkoholi
čine 27,4% profila hlapljivih aromatskih spojeva (HAS), a najzastupljeniji alkoholi su 3-metil-1butanol,
etanol i 2,7-dimetil-4,5-oktanediol. Esteri čine 27,4% profila HAS i značajno doprinose
aromi sira zbog niskih pragova detekcije mirisa. Najzastupljeniji esteri su etil acetat, etil
heksanoat i etil laktat, koji siru daju voćnu aromu. Aldehidi čine 16,4% profila HAS i doprinose
različitim aromama, uključujući citrusne, zelene i arome kakaa. Ketoni čine 19,2% profila HAS,
a najzastupljeniji ketoni u siru su acetoin, 2-pentanon i 2-heptanon, koji pridonose
karakterističnoj aromi sira. Slobodne masne kiseline čine 12,4% profila HAS, pri čemu su
octena, butanska i heksanska kiselina najzastupljenije, dajući oštru i kiselkastu aromu. Terpeni
čine 6,9% profila HAS, a među njima su najzastupljeniji D-limonen, 1R-α-pinen i β-citronelol,
koji doprinose citrusnoj aromi s mirisnim notama mente i naranče.The aromatic profile of „Paški sir“ cheese, a Croatian hard cheese with a Protected
Designation of Origin (PDO), made from raw sheep's milk, was analyzed at four aging stages
(0, 30, 60, and 90 days) using the SPME-GC/MS method. 73 compounds were identified,
including 20 alcohols, 14 ketones, 12 aldehydes, 12 acids, 10 esters, and 5 terpenes. Alcohols
were the most prevalent group of compounds, with their concentration increasing during
aging, reaching 15.59% on day 60, and then decreasing to 5.25% by the end of aging. Alcohols
account for 27.4% of the volatile aromatic compounds (VAC) profile, with the most abundant
alcohols being 3-methyl-1-butanol, ethanol, and 2,7-dimethyl-4,5-octanediol. Esters also
make up 27.4% of the VAC profile and significantly contribute to the cheese's aroma due to
their low odor detection thresholds. The most prevalent esters are ethyl acetate, ethyl
hexanoate, and ethyl lactate, which impart a fruity aroma to the cheese. Aldehydes constitute
16.4% of the VAC profile and contribute various aromas, including citrus, green, and cocoa
notes. Ketones represent 19.2% of the VAC profile, with the most prevalent ketones being
acetoin, 2-pentanone, and 2-heptanone, which contribute to the cheese's distinctive aroma.
Free fatty acids make up 12.4% of the VAC profile, with acetic, butyric, and hexanoic acids
being the most abundant, providing sharp and acidic aromas. Terpenes account for 6.9% of
the VAC profile, with the most prevalent being D-limonene, 1R-α-pinene, and β-citronellol,
which contribute citrus aromas with notes of mint and orange
Bioash and the possibility of use in amelioration of agricultural soil
No full textBiopepeo, kao nusproizvod sagorijevanja biomase u raznim postrojenjima, pokazuje značajan potencijal za primjenu u poljoprivredi. Njegov bogat sastav fitonutrijentima poput kalcija (Ca), kalija (K), fosfora (P) i magnezija (Mg) čini ga korisnim za poboljšanje fizikalno-kemijskih svojstava tla, osobito u kontekstu melioracija kiselih tala i povećanja njihove pH reakcije. Ova svojstva omogućuju bolju apsorpciju hranjivih tvari, što može dovesti do povećanja prinosa poljoprivrednih kultura. Međutim, potrebno je uzeti u obzir i moguće ekološke rizike, uključujući prisutnost teških metala i drugih toksičnih elemenata. Varijabilnost kemijskog sastava biopepela, koja ovisi o vrsti biomase i tehnologiji proizvodnje, naglašava važnost provođenja analize prije primjene. Dugoročna istraživanja su također ključna za određivanje optimalnih doza biopepela za različite tipove tla i kulture. Uz pravilnu primjenu, biopepeo može postati održiva alternativa sintetskim gnojivima, doprinoseći smanjenju troškova i zaštiti okoliša.Bioash, as a byproduct of biomass combustion in various facilities, shows significant potential for application in agriculture. Its rich composition of phytonutrients such as calcium (Ca), potassium (K), phosphorus (P), and magnesium (Mg) makes it useful for improving the physical and chemical properties of soil, especially in the context of amelioration in acidic soils and increasing soil pH levels. These properties enable better nutrient absorption, which can lead to increased yields of agricultural crops. However, it is also necessary to consider potential ecological risks, including the presence of heavy metals and other toxic elements. The variability in the chemical composition of bio ash, which depends on the type of biomass and the production technology, highlights the importance of conducting analyses prior to application. Long-term studies are also crucial for determining the optimal doses of bio ash for different soil types and crops. With proper application, bio ash can become a sustainable alternative to synthetic fertilizers, contributing to cost reduction and environmental protection
The relationship between architecture and landscape: principles and practices of reconstructing abandoned water mills
No full textOvaj rad analizira odnos između arhitekture i krajobraza na primjeru rekonstrukcije napuštenih vodenih mlinova u Livnu, sa posebnim fokusom na rijeku Bistricu. Istraživanje obuhvaća povijesni razvoj vodenica, njihove arhitektonske karakteristike, te ekološki i kulturni značaj koji imaju za lokalnu zajednicu. U radu se opisuju moguće metode obnove, uključujući očuvanje autentičnosti struktura i primjenu modernih tehnologija u skladu s održivim praksama. Analiza je pokazala da obnova mlinova može unaprijediti kulturni identitet Livna i doprinijeti ekološkoj održivosti područja. Rad također pruža smjernice za dalje istraživanje i razvoj strategija za integraciju obnovljenih vodenica u urbani i ruralni kontekst Livna.This paper examines the relationship between architecture and landscape through the example of reconstructing abandoned water mills in Livno, with a specific focus on the Bistrica River. The study covers the historical development of the mills, their architectural features, and their ecological and cultural significance for the local community. The paper elaborates on restoration methods, including preserving the authenticity of structures and applying modern technologies in line with sustainable practices. The analysis indicates that restoring the mills can enhance Livno’s cultural identity and contribute to the ecological sustainability of the area. The paper also provides guidelines for further research and development of strategies to integrate the restored mills into the urban and rural context of Livno
The use of aromatic herbs in the production of alcoholic beverages
No full textAromatično bilje ima značajnu ulogu u proizvodnji jakih alkoholnih pića, doprinoseći njihovim specifičnim okusima i mirisima. Bilje poput pelina, kadulje, ružmarina, anisa i korijandera često se koriste za aromatiziranje rakija, likera, i drugih alkoholnih pića. Aromatično bilje se koristi za davanje jedinstvenih okusa pićima, često kroz proces maceracije ili destilacije, ali i kombinacije tih procesa. Osim aroma, mnoge biljke dodaju se zbog svojih ljekovitih svojstava odnosno bioaktivnih komponenti koje sadrže, što neka alkoholna pića čini popularnima za konzumaciju u malim količinama kao digestivi. Korištenje aromatičnog bilja u alkoholnim pićima ima dugu tradiciju u mnogim kulturama, gdje su recepti često pažljivo čuvani i prenošeni kroz generacije. Gotovo svaka zemlja Europe ima neku vrstu specijalne rakije sa svojstvenim aromatičnim biljem te dugogodišnjom tradicijom proizvodnje. U Hrvatskoj se kao najpoznatije izdvajaju travarica i pelinkovac čije recepture variraju od proizvođača do proizvođača. Dodavanjem lokalnog bilja pićima se daje autentičan okus regije iz koje potječu, što ima ulogu u marketingu, ali i kao gastronomska ponuda specifična za neko područje. Osim izbora bilja, potrebno je odabrati i kvalitetnu sirovinu odnosno tip rakije u kojem će se aromatično bilje destilirati i macerirati. Kao najčešće bazne rakije koriste se komovica, lozovača te jabukovača.
Primjena aromatičnog bilja u proizvodnji jakih alkoholnih pića obogaćuje pića raznolikim okusima i mirisima, dok istovremeno dodaje zdravstvene koristi i doprinosi kulturnom naslijeđu.Aromatic herbs play a significant role in the production of strong alcoholic beverages, contributing to their distinctive flavors and aromas. Herbs such as wormwood, sage, rosemary, anise, and coriander are frequently used to flavor brandies, liqueurs, and other spirits. These plants are utilized to impart unique tastes to the drinks, often through the process of maceration or distillation, or a combination of both. Besides their aromatic qualities, many herbs are added for their healing properties and bioactive compounds, making some spirits known for consumption in small amounts as digestifs. The use of aromatic herbs in alcoholic drinks has a long tradition in many cultures, where recipes are often carefully preserved and passed down through generations. Nearly every European country has some type of special brandy infused with distinctive herbs and a long-standing production tradition. In Croatia, the most renowned examples are "travarica" and "pelinkovac," whose recipes vary from one manufacturer to another. Adding local herbs gives these beverages an authentic taste of the region they originate from, which plays a role in marketing and offers a unique gastronomic experience specific for that area. Besides selecting the herbs, it is essential to choose high-quality base brandy in which the herbs will be distilled and macerated. The most commonly used base brandies are "komovica," "lozovača," and apple brandy.
The use of aromatic herbs in the production of strong alcoholic beverages enriches them with diverse flavors and aromas, while also adding health benefits and contributing to cultural heritage