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Helena Tomić-Obrdalj

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Papers by Helena Tomić-Obrdalj

Research paper thumbnail of P2-02-01 - Children’s acceptance of Pilot program of School meals in rural region of northern Croatia

Research paper thumbnail of Utjecaj uvjeta skladištenja na klijavost sjemena povrtnih vrsta

Sjemenarstvo, 2021

Sjeme povrtnih vrsta namijenjeno vrtlarima hobistima uglavnom je iz uvoza, kategorije standard i ... more Sjeme povrtnih vrsta namijenjeno vrtlarima hobistima uglavnom je iz uvoza, kategorije standard i pakirano u sitnim pakiranjima. Uvoznici koji prepakiravaju sjeme obavezni su nakon pakiranja ispitati klijavost. Neprodane količine sjemena povlače se s tržišta na kraju sezone i plasiraju u iduće dvije do tri sezone bez kontrole klijavosti te se događa da sjeme u prodaji ima lošu klijavost ili uopće nije klijavo. Cilj istraživanja bio je ispitati klijavost sjemena 24 povrtne vrste na uzorcima partija sjemena skladištenih u klimatiziranom skladištu i na uzorcima istih partija koje je na tržištu dvije vegetacijske sezone te usporediti s ispitanom klijavosti nakon uvoza. Istraživanjem je utvrđeno da klijavost sjemena celera listaša (Apium graveolens var. secalinum L.), celera korjenaša (Apium graveolens L.), peršina listaša (Petroselium crispum ssp. crispum L.), poriluka (Allium porrum L.), boba (Vicia faba L.), paprike (Capsicum annuum L.) i špinata (Spinacia oleracea L.)pada neovisno o u...

Research paper thumbnail of The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly

Food Quality and Preference

Research paper thumbnail of Novosti: 9. stručni skup "Okoliš i zdravlje" i obilježavanje 30. obljetnice Društva kemičara i tehnologa Koprivnica

Research paper thumbnail of Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet

Research paper thumbnail of Salt Reduction: Translation of Consumer Expectations into Wishful Taste Product Attribute

ETP International Journal of Food Engineering, 2019

Research paper thumbnail of Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

Brazilian Journal of Pharmaceutical Sciences, 2010

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its poten... more The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that...

Research paper thumbnail of Children's acceptance of Pilot program of School meals in rural region of northern Croatia

Proceedings of the Nutrition Society, 2020

In the rural region of northern Croatian county Koprivnica Krizevci, new school meals program “Sm... more In the rural region of northern Croatian county Koprivnica Krizevci, new school meals program “Smart meals for smart kids” was implemented since the beginning of 2019. Analysis of nutritional quality of standard school meals served in 18 primary schools indicated high consumption of cereal products, meat, particularly meat products, pastry and sweets, and lacking of fruits, vegetables, fish and legumes. New menu was designed with the aim of improving nutritional quality of schools’ meals through a new recipes based on gastronomy heritage, dietary habits and National guidelines, but also education and testing of children's acceptance. Initial step of the project was to test new menu through Pilot program in six schools during two weeks. Process was accompanied by educational activities through originally designed leaflet about healthy diet, new meals and nutritional benefits, and was distributed among all students. Children's acceptance of Pilot menu of 10 meals was analyzed ...

Research paper thumbnail of Utjecaj Poremećaja Osjetila Mirisa I Okusa Na Prehranu Osoba Starije Dobi

Research paper thumbnail of Sadržaj Ukupnih Polifenola I Antioksidacijska Aktivnost Samonikle I Kultivirane Šparoge U Hrvatskoj

Research paper thumbnail of Monografija 25 godina Društva kemičara i tehnologa Koprivnica 1989. - 2014

Research paper thumbnail of Determining the acceptability of non-alcoholic beverages made from orange juice, prepared to meet nutrition and health claims criteria

Research paper thumbnail of Antifungalno djelovanje eteričnih ulja na Botrytis cinera u in vitro uvjetima

Research paper thumbnail of A practical application of sensory and rheological measurement in the development of fish pâté quality attributes

Hrvatski Časopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam - Croatian Journal of Food Technology, Biotechnology and Nutrition, 2021

Research paper thumbnail of Zdravo povrće za zdravo srce: šparoge

Research paper thumbnail of Unapređenje Prehrambenih Navika Zaposlenika

Research paper thumbnail of Izabrane Karakteristike Hrane Za Posebne Medicinske Potrebe

Research paper thumbnail of 9. stručni skup “Okoliš i zdravlje” i obilježavanje 30. obljetnice Društva kemičara i tehnologa Koprivnica

Kemija u Industriji, 2019

Research paper thumbnail of Nutricionistički Aspekti Enteralne Hrane

Research paper thumbnail of Healthy vegetables for healthy heart: asparagus

Sparoga (Asparagus officinalis L.) je povrce koje se uzgaja zbog ukusnih bijelih ili zelenih izbo... more Sparoga (Asparagus officinalis L.) je povrce koje se uzgaja zbog ukusnih bijelih ili zelenih izboja. Iznimne je hranjive i zdravstvene vrijednosti. Jedno serviranje kuhane sparoge odlican je izvor vitamina K, folne kiseline, vitamina C i vitamina A. Od minerala bogat je izvor selena, bakra i mangana. Sparoga je poznata po sastavu fitonutrijenata, karotenoida (capsanthin, caprorubin, zeaxanthin), steroidnih saponina i flavonoida (rutin). Pokazuje jacu antioksidativnu aktivnost od brokule zbog veceg udjela flavonoida. Zahvaljujuci snažnom antioksidativnom kapacitetu pomaže u prevenciji srcanožilnih bolesti smanjenjem nakupljanja homocisteina, prevenciji arterijske hipertenzije, dislipidemije i dr. Potencijalno djeluje na pospjesivanje izlucivanja žucne kiseline i uklanjanje suviska kolesterola.

Research paper thumbnail of P2-02-01 - Children’s acceptance of Pilot program of School meals in rural region of northern Croatia

Research paper thumbnail of Utjecaj uvjeta skladištenja na klijavost sjemena povrtnih vrsta

Sjemenarstvo, 2021

Sjeme povrtnih vrsta namijenjeno vrtlarima hobistima uglavnom je iz uvoza, kategorije standard i ... more Sjeme povrtnih vrsta namijenjeno vrtlarima hobistima uglavnom je iz uvoza, kategorije standard i pakirano u sitnim pakiranjima. Uvoznici koji prepakiravaju sjeme obavezni su nakon pakiranja ispitati klijavost. Neprodane količine sjemena povlače se s tržišta na kraju sezone i plasiraju u iduće dvije do tri sezone bez kontrole klijavosti te se događa da sjeme u prodaji ima lošu klijavost ili uopće nije klijavo. Cilj istraživanja bio je ispitati klijavost sjemena 24 povrtne vrste na uzorcima partija sjemena skladištenih u klimatiziranom skladištu i na uzorcima istih partija koje je na tržištu dvije vegetacijske sezone te usporediti s ispitanom klijavosti nakon uvoza. Istraživanjem je utvrđeno da klijavost sjemena celera listaša (Apium graveolens var. secalinum L.), celera korjenaša (Apium graveolens L.), peršina listaša (Petroselium crispum ssp. crispum L.), poriluka (Allium porrum L.), boba (Vicia faba L.), paprike (Capsicum annuum L.) i špinata (Spinacia oleracea L.)pada neovisno o u...

Research paper thumbnail of The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly

Food Quality and Preference

Research paper thumbnail of Novosti: 9. stručni skup "Okoliš i zdravlje" i obilježavanje 30. obljetnice Društva kemičara i tehnologa Koprivnica

Research paper thumbnail of Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet

Research paper thumbnail of Salt Reduction: Translation of Consumer Expectations into Wishful Taste Product Attribute

ETP International Journal of Food Engineering, 2019

Research paper thumbnail of Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

Brazilian Journal of Pharmaceutical Sciences, 2010

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its poten... more The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that...

Research paper thumbnail of Children's acceptance of Pilot program of School meals in rural region of northern Croatia

Proceedings of the Nutrition Society, 2020

In the rural region of northern Croatian county Koprivnica Krizevci, new school meals program “Sm... more In the rural region of northern Croatian county Koprivnica Krizevci, new school meals program “Smart meals for smart kids” was implemented since the beginning of 2019. Analysis of nutritional quality of standard school meals served in 18 primary schools indicated high consumption of cereal products, meat, particularly meat products, pastry and sweets, and lacking of fruits, vegetables, fish and legumes. New menu was designed with the aim of improving nutritional quality of schools’ meals through a new recipes based on gastronomy heritage, dietary habits and National guidelines, but also education and testing of children's acceptance. Initial step of the project was to test new menu through Pilot program in six schools during two weeks. Process was accompanied by educational activities through originally designed leaflet about healthy diet, new meals and nutritional benefits, and was distributed among all students. Children's acceptance of Pilot menu of 10 meals was analyzed ...

Research paper thumbnail of Utjecaj Poremećaja Osjetila Mirisa I Okusa Na Prehranu Osoba Starije Dobi

Research paper thumbnail of Sadržaj Ukupnih Polifenola I Antioksidacijska Aktivnost Samonikle I Kultivirane Šparoge U Hrvatskoj

Research paper thumbnail of Monografija 25 godina Društva kemičara i tehnologa Koprivnica 1989. - 2014

Research paper thumbnail of Determining the acceptability of non-alcoholic beverages made from orange juice, prepared to meet nutrition and health claims criteria

Research paper thumbnail of Antifungalno djelovanje eteričnih ulja na Botrytis cinera u in vitro uvjetima

Research paper thumbnail of A practical application of sensory and rheological measurement in the development of fish pâté quality attributes

Hrvatski Časopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam - Croatian Journal of Food Technology, Biotechnology and Nutrition, 2021

Research paper thumbnail of Zdravo povrće za zdravo srce: šparoge

Research paper thumbnail of Unapređenje Prehrambenih Navika Zaposlenika

Research paper thumbnail of Izabrane Karakteristike Hrane Za Posebne Medicinske Potrebe

Research paper thumbnail of 9. stručni skup “Okoliš i zdravlje” i obilježavanje 30. obljetnice Društva kemičara i tehnologa Koprivnica

Kemija u Industriji, 2019

Research paper thumbnail of Nutricionistički Aspekti Enteralne Hrane

Research paper thumbnail of Healthy vegetables for healthy heart: asparagus

Sparoga (Asparagus officinalis L.) je povrce koje se uzgaja zbog ukusnih bijelih ili zelenih izbo... more Sparoga (Asparagus officinalis L.) je povrce koje se uzgaja zbog ukusnih bijelih ili zelenih izboja. Iznimne je hranjive i zdravstvene vrijednosti. Jedno serviranje kuhane sparoge odlican je izvor vitamina K, folne kiseline, vitamina C i vitamina A. Od minerala bogat je izvor selena, bakra i mangana. Sparoga je poznata po sastavu fitonutrijenata, karotenoida (capsanthin, caprorubin, zeaxanthin), steroidnih saponina i flavonoida (rutin). Pokazuje jacu antioksidativnu aktivnost od brokule zbog veceg udjela flavonoida. Zahvaljujuci snažnom antioksidativnom kapacitetu pomaže u prevenciji srcanožilnih bolesti smanjenjem nakupljanja homocisteina, prevenciji arterijske hipertenzije, dislipidemije i dr. Potencijalno djeluje na pospjesivanje izlucivanja žucne kiseline i uklanjanje suviska kolesterola.

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