474 research outputs found
Chapter 11 - Valorization of waste and by-products from food industries through the use of innovative technologies
No full textFood waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and economic potential of food waste and by-products, as well as the application of innovative technologies (i.e., electrotechnologies, ultrasound, high hydrostatic pressure, nanotechnology, pressurized fluids) in food waste and by-products valorization. Such technologies improve the perspectives regarding waste utilization, paving the ways toward sustainable industrial development, which is one of the basic pillars for public health.Fil: Zhu, Zhenzhou. Universidad Politécnica de Wuhan. Facultad de Ciencias e Ingeniería de los Alimentos; República Popular de China.Fil: Gavahian, Mohsen. Centro de investigación de productos y procesos. Instituto de investigación y desarrollo de la industria alimentaria; República Popular de China.Fil: Barba, Francisco J. Universidad de Valencia. Facultad de Farmacia. Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal; España.Fil: Roselló-Soto, Elena. Universidad de Valencia. Facultad de Farmacia. Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal; España.Fil: Danijela Bursać Kovačević. Universidad de Zagreb. Facultad de Tecnología y Biotecnología de los Alimentos; Croacia.Fil: Putnik, Predrag. Universidad de Zagreb. Facultad de Tecnología y Biotecnología de los Alimentos; Croacia.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Animals and philosophers: Preface to my critics
No full textThe author is here seeking to expose his book Philosophical Animal zoographical persuasion to philosophy, to his own remorseless analysis - and that way defend the book from potential criticism by the others. On the other hand, the author believes that this will open up the space for discussion about the book and themes that book provokes. This discussion is not going to be mere neatly registered response and/or appropriate praise but a contribution inspired by the book, resonating back to it
Application of additive technology in the production of functional fruit juices
No full textZadnjih godina sve je veća potražnja za funkcionalnim proizvodima. Voćni sokovi predstavljaju odličnu bazu za razvoj ovakvih proizvoda obzirom da se mogu obogatiti s različitim funkcionalnim sastojcima kao što su antioksidansi, prebiotici, probiotici, višestruko nezasićene masne kiseline, fitosteroli, i drugi. S druge strane, u prehrambenoj industriji sve se više razvija i primjenjuje aditivna tehnologija, posebice 3D printanje. Primjenom 3D printanja moguće je potpuno definirati i dizajnirati funkcionalan proizvod, od sastava do konačnog oblika. Postoje različiti načini printanja hrane: na principu ekstruzije, selektivnog laserskog sinteriranja, pomoću tekućeg vezivnog sredstva i na principu tintnih pisača. Na kvalitetu konačnog proizvoda značajno utječu svojstva printera, kao i svojstva materijala. Kod printanja voćnih sokova potrebno je prvotno podesiti udio vode u soku, što se najčešće provodi dodavanjem prirodnih zgušnjivača. U ovom radu obuhvaćen je pregled rezultata najnovijih istraživanja s primjenom aditivne tehnologije u proizvodnji funkcionalne hrane s naglaskom na funkcionalne voćne sokove.Recently, there has been a growing demand for functional food products. Fruit juices are excellent for development of such products, because they can be enriched with antioxidants, prebiotics, probiotics, polyunsaturated fatty acids, phytosterols etc. Additive technology, especially 3D printing, is increasingly being developed and applied for food industry. By applying 3D printing, it is possible to fully designed functional product and assemble it to the final shape. There are different ways of printed food: on the principle of extrusion, selective laser sintering, using liquid binders and main inkjet printers. Properties of the printer, as well as the properties of the material, affect the quality of the final product. When printing fruit juices, it is necessary to adjust water contents, which is usually done by adding natural thickeners. This thesis reviews the latest research with applications of additive technology for production of functional foods with an emphasis on functional fruit juices
Kanabinoidi u proizvodima od industrijske konoplje
No full textIndustrijska konoplja (Cannabis sativa L.) je biljka koja u svom sastavu ima preko 100 vrsta
kanabinoida. Zakonom o izmjenama i dopunama o suzbijanju zlouporabe droga (NN 39/2019)
industrijskom konopljom se smatraju vrste koje su na Zajedničkoj sortnoj listi Europske Unije s
do 0,2% tetrahidrokanabinola (THC-a). Glavni predstavnici fitokanabinoida su THC sa svojim
psihoaktivnim djelovanjem na endokanabinoidne receptore i kanabidiol (CBD) koji nema
psihoaktivno djelovanje. Oni se u biljci nalaze u svojim kiselim oblicima koji se dekarboksiliraju
na povišenim temperaturama. Zbog svojeg sastava, industrijska konoplja ima široku primjenu u
raznim granama industrije, a njezino sjeme koristi se za proizvodnju ulja, brašna, proteina i sl. Za
identifikaciju i kvantifikaciju kanabinoida najčešće se koriste kromatografske metode. Za analizu
velikog broja spojeva od interesa najučinkovitijom se pokazala tekućinska kromatografija visoke
djelotvornosti (HPLC) u kombinaciji s različitim detektorima gdje se u jednoj analizi može
identificirati i kvantificirati strukturno slične kanabinoide te njihove pripadajuće derivate
Strategies for achieving balanced and healthy dieting: sugar reduction
No full textMeđu svjetski raširenim zdravstvenim problemima pretilost je jedna od najčešćih, stoga se njezina prevencija, kao i liječenje drže ključnim za poboljšanje kvalitete života pojedinca. Iako je mnogo faktora koji utječu na ovaj problem, prekomjerna konzumacija šećera od iznimnog je utjecaja na zdravlje. Zdravstvene organizacije intenzivno rade na strategijama za smanjenjem njegove konzumacije, kao i na povećavanju svijesti o zdravstvenim opasnostima koje pretilost nosi. Šećer kao dio svakodnevne prehrane ima svoj doprinos u uravnoteženoj prehrani, no istodobno je faktor rizika u razvoju nekih bolesti, poput dijabetesa, bolesti zubi i usne šupljine, kardiovaskularnih bolesti i drugo. Uporabom zaslađivača kao zamjene za stolni šećer, provođenjem edukacije te primjenom strategija među širom populacijom može se postići razumna i sigurna konzumacija šećera, a time i kvalitetna uravnotežena prehrana, te na koncu i očuvanje zdravlja u globalu.Among the world's widespread health problems obesity is one of the most common, so its prevention and treatment are the key to improving the quality of life of an individual. Although there are many factors that affect this problem, excessive sugar consumption has a profound impact on health. Health organizations are intensively working on strategies to reduce their consumption as well as raising awareness of the health hazards that obesity carries. Sugar as a part of daily diet has its contribution to a balanced diet, but also the risk of some diseases, such as diabetes, tooth and laryngeal diseases, cardiovascular diseases and the like. By using a sweeteners as a substitute for sugar, education and the implementation of other strategies across the population, it is possible to achieve a reasonable and safe sugar consumption and thus a quality balanced diet, and ultimately to preserve global health
HACCP u industriji pilećeg mesa
No full textU prehrambenoj industriji HACCP predstavlja sustav kontrole koji prepoznaje i
definira potencijalne opasnosti koje se mogu pojaviti u proizvodnji i rukovanju
hranom te određuje što je potrebno da bi se osigurala zdravstvena ispravnost i
sigurnost prehrambenog proizvoda. Ukratko, HACCP je sustav analize opasnosti i
kontrole te nadzora kritičnih kontrolnih točaka. Validacijom kritičnih kontrolnih
točaka u industriji pilećeg mesa provjerava se način praćenja i učinkovitost praćenja
kritičnih granica za pojedine parametre (npr. temperatura proizvoda i/ili omjeri
plinova u modificiranoj atmosferi pakiranog proizvoda).
U ovom Završnom radu općenito se opisuje HACCP sustav te koja je vaţnost
njegove primjene u rasijecanju i pakiranju svjeţeg pilećeg mesa, pakiranju pilećih
iznutrica i mariniranog pilećeg mesa
Consumer perception of additive 3D printing technology
No full textRad je izrađen sa svrhom ispitivanja potrošačke percepcije aditivne tehnologije 3D ispisa za što je provedena anketa napravljena putem Google Forms servisa, u sklopu EU Projekta „From Edible sprouts to hEalthy food – FEED“ (Prima Call 2022, Prima Section 2 – Multi Topic 2022, Topic 2.3.1 (RIA) Enabling the transition to healthy and sustainable dietary behaviour) (HORIZON 2020 Programme). U praktičnom dijelu rada objašnjena je struktura ankete koja se sastoji od tri dijela, zatim su navedene metode analize. Osim toga, u dijelu „Analiza rezultata i rasprava“ detaljno su opisani rezultati provedenog istraživanja. Od 194 ispitanika njih 47% je odgovorilo pozitivno na pitanje da su čuli da postoji 3D ispisana hrana. Većina ispitanika koji su čuli za 3D ispisanu hranu su stalno zaposlene (62%) žene (64%) u dobi od 23-51 godine, prosječno sa srednjoškolskim obrazovanjem (35%). U zaključku, informiranost potrošača o aditivnoj tehnologiji 3D ispisa je niska te zbog toga treba provoditi edukacije potrošača o ovoj inovativnoj i perspektivnoj prehrambenoj tehnologiji.The manuscript was created with the purpose of examining consumer perception of additive 3D printing technology, for which a survey was conducted through Google Forms, as part of the EU Project "From Edible sprouts to hEalthy food – FEED" (Prima Call 2022, Prima Section 2 – Multi Topic 2022, Topic 2.3.1 (RIA) Enabling the transition to healthy and sustainable dietary behavior) (HORIZON 2020 Programme). In the practical part of the paper, the structure of the survey was explained, which consists of three parts, then the methods of analysis were listed. In addition, the section "Analysis of results and discussion" describes the results of the conducted research in details. Of the 194 respondents, 47% answered positively when asked had they heard that 3D printed food existed. The majority of respondents who have heard of 3D printed food were full-time employees (62%), women (64%) aged 23-51, with an average of secondary education (35%). In conclusion, consumer awareness of additive 3D printing technology was low, which is why consumer education should be conducted about this innovative and promising food technology
Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
No full textDanas su glavni zdravstveni problemi u svijetu pretilost i nezarazne kronične bolesti poput dijabetesa, raka, neurodegenerativnih i kardiovaskularnih bolesti. Etiološki se povezuju sa smanjenom konzumacijom voća i povrća te s povećanim unosom šećera. Voće i povrće vrijedan su i neizostavan dio uravnotežene prehrane zahvaljujući širokom spektru bioaktivnih komponenata, a za koja su dokazana brojna pozitivna fiziološka djelovanja. U trendu „brze hrane i brzog života“, raznim se strategijama pokušava educirati opću populaciju o povećanju unosa bioaktivnih komponenata iz voća i povrća u svakodnevnu prehranu. Te strategije primarno uključuju: (i) edukaciju populacije o nutritivnim alatima, (ii) korištenje naprednih netermalnih tehnologija u preradi i (iii) proizvodnju hrane iz obnovljivih izvora (nusproizvoda zaostalog nakon prerade) uz sudjelovanje svih dionika u prehrambenom lancu (roditelja, vlade, industrije itd.). U ovom radu obuhvaćen je pregled trenutno najznačajnijih vrsta voća i povrća u smislu nutritivne vrijednosti, dokazanih pozitivnih bioloških djelovanja njihovih bioaktivnih komponenti te potencijala za industrijsku preradu.The main world health problems are obesity and chronic diseases, e.g. diabetes, cancer and cardiovascular problems. They are etiologically linked with reduced consumption of fruits and vegetables and increased intake of sugars and sugary beverages. Various strategies for educating the public tend to increase bioactives from fruits and vegetables in dieting while creating affordable and nutritious foods from sustainable raw materials. These strategies include educating the public about dietary tools, industrial use of advanced non-thermal food processing and production technologies from renewable sources (e.g. food waste and by-products) with overall involvement of all stakeholders in food chain (parents, governments, industries, etc.). This thesis focuses on fruits and vegetables (apples, berries, onions, peach pears, pumpkins and citrus fruits) as they represent interesting raw materials for the food industry. More so, as they are rich and valuable source of bioactive compounds for improving health and reducing the risks of non-communicable chronic diseases
"Author Meets Critics: Predrag Cicovacki, Author of Gandhi's Footprints, Meets Critics Sanjay Lal and Carlo Filice"
No full textTwo critics respond to Predrag Cicovacki’s book, Gandi’s Footprints. Cicovacki opens the discussion by presenting his motivations for exploring a paradox, that Gandhi’s work is widely revered but not widely emulated. Cicovacki explores a resolution to the paradox by suggesting how Gandhi’s promising visions may be followed without being imitated, especially Gandhi’s insight that we must seek spiritual grounding for life in a materialistic world. Critic Sanjay Lal affirms Cicovacki’s insight but suggests that precisely because Gandhi’s aspirations for spiritual life were profoundly transformative we should take care not to dilute them into our conventional wisdoms. Critic Carlo Filice asks how Gandhi’s commitment to unified reality could be more clearly articulated once a distinction is drawn between spirit and matter, also how Gandhi’s nonviolence could manage to embrace important exceptions. In reply to critics, Cicovacki proposes an approach to Gandhi informed by the insights of Tagore
Consumer perception of additive 3D printing technology
No full textRad je izrađen sa svrhom ispitivanja potrošačke percepcije aditivne tehnologije 3D ispisa za što je provedena anketa napravljena putem Google Forms servisa, u sklopu EU Projekta „From Edible sprouts to hEalthy food – FEED“ (Prima Call 2022, Prima Section 2 – Multi Topic 2022, Topic 2.3.1 (RIA) Enabling the transition to healthy and sustainable dietary behaviour) (HORIZON 2020 Programme). U praktičnom dijelu rada objašnjena je struktura ankete koja se sastoji od tri dijela, zatim su navedene metode analize. Osim toga, u dijelu „Analiza rezultata i rasprava“ detaljno su opisani rezultati provedenog istraživanja. Od 194 ispitanika njih 47% je odgovorilo pozitivno na pitanje da su čuli da postoji 3D ispisana hrana. Većina ispitanika koji su čuli za 3D ispisanu hranu su stalno zaposlene (62%) žene (64%) u dobi od 23-51 godine, prosječno sa srednjoškolskim obrazovanjem (35%). U zaključku, informiranost potrošača o aditivnoj tehnologiji 3D ispisa je niska te zbog toga treba provoditi edukacije potrošača o ovoj inovativnoj i perspektivnoj prehrambenoj tehnologiji.The manuscript was created with the purpose of examining consumer perception of additive 3D printing technology, for which a survey was conducted through Google Forms, as part of the EU Project "From Edible sprouts to hEalthy food – FEED" (Prima Call 2022, Prima Section 2 – Multi Topic 2022, Topic 2.3.1 (RIA) Enabling the transition to healthy and sustainable dietary behavior) (HORIZON 2020 Programme). In the practical part of the paper, the structure of the survey was explained, which consists of three parts, then the methods of analysis were listed. In addition, the section "Analysis of results and discussion" describes the results of the conducted research in details. Of the 194 respondents, 47% answered positively when asked had they heard that 3D printed food existed. The majority of respondents who have heard of 3D printed food were full-time employees (62%), women (64%) aged 23-51, with an average of secondary education (35%). In conclusion, consumer awareness of additive 3D printing technology was low, which is why consumer education should be conducted about this innovative and promising food technology
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