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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Valentina Tuščić; Darko Preiner; Željko Andabaka; Domagoj Stupić; +6 Authors

    Numerous studies have been dealing with the polyphenolic composition of grapes and wine, mostly due to the influence of individual polyphenols on the sensory properties of wine and their beneficial effect on human health. Due to climate change, which is becoming more frequent, we are increasingly facing the problem of phenolic ripeness of grapes. Therefore, the aim of the study was to determine the influence of inactive yeasts on the ripening of Plavina grapes and phenolic maturity. At the beginning of the veraison, a part of the grapes was treated with inactive yeasts (Lalvigne mature), and as a control variant, Plavina grapes were used, which were not treated. Basic physicochemical analysis and analysis of aromatic and polyphenolic composition were performed in grape samples. A significant difference was observed in the concentrations of petunidin-3-O-glucoside and peonidin-3-O-glucoside as well as kemferol-3-O-rutinoside and procyanidin B1 in the treated grapes while the total acidity was more pronounced in the control treatment. In the aromatic profile, treated grapes had higher content of monoterpenes, while sesquiterpenes were more present in the control treatment. Given the production characteristics of the Plavina variety such as thin skin, susceptibility to disease, compact grapes and large berries with less possibility of dry matter accumulation, which most often produce lighter, weaker colored wines, less rich in polyphenols, the applied technology indicates the possibility of improvement qualitative properties of the Plavina variety and thus of the wine. Polifenolni sastav grožđa i vina predmet je brojnih istraživanja, ponajviše zbog utjecaja pojedinačnih polifenola na senzorna svojstva vina te njihovog blagotvornog učinka na ljudsko zdravlje. Zbog klimatskih promjena koje postaju učestalije sve više se susrećemo s problemom fenolne zrelosti grožđa. Stoga je cilj istraživanje bio utvrditi utjecaj inaktivnih kvasaca na dozrijevanje grožđa Plavine te postizanje optimalne fenolne zrelosti. Na početku fenofaze šare dio grožđa tretiran je inaktivnim kvascima (Lalvigne mature), a kao kontrolna varijanta poslužilo je grožđe sorte Plavina na kojoj nije proveden tretman. U uzorcima grožđa provedena je osnovna fizikalno-kemijska analiza te analiza aromatskog i polifenolonog sastava. Značajna razlika uočena je u koncentracijama petunidin-3-O-glukozida i peonidin-3-O-glukozida kao i kemferol-3-O-rutinozida te procijanidina B1 kod tretiranog grožđa dok je ukupna kiselost bila izraženija u kontrolnom tretmanu. U aromatskom profilu tretirano grožđe izdvojilo se većim sadržajem monoterpena dok su seskviterpeni bili zastupljeniji u kontrolnom tretmanu. S obzirom na proizvodna svojstva sorte Plavina kao što su tanka kožica, osjetljivost na bolesti, zbijen grozd i velike bobice s manjom mogućnosti nakupljanja suhe tvari, od kojih se najčešće proizvedu laganija, slabija obojena vina, manje bogata polifenolima, primijenjena tehnologija ukazuje na mogućnost unaprjeđenja kvalitativnih svojstava sorte Plavina a time i vina. Plavina, grožđe, polifenoli, inaktivni kvasci

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ HRČAK - Portal of sc...arrow_drop_down
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ HRČAK - Portal of sc...arrow_drop_down
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
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    Authors: Croatian Food Agency;

    Results from three years monitoring (2014 – 2016) of mycotoxin patulin occurrence in apple juice were obtained by Croatian Food Agency (HAH) and summarized in this scientific opinion. In total there were 122 samples which contained 5 samples (4,1 %) above maximum permitted levels and 26 samples (21,3 %) in which patulin was quantified at average concentrations: 6,61, 8,57 and 10,54 μg/kg (depending on scenarios used for dealing with left-censored data). Data on consumption of apple juices were obtained from National food consumption survey in Republic of Croatia which determined an average consumption of 66 g/day (0,88 g/kg b.w./day). For the purposes of dietary exposure assessment of consumers to patulin, the “Improrisk” (a model built in MS Excel) was used. Calculations obtained from “Improrisk” showed that no consumer exceeded the toxicological limit, i.e. established Provisional maximum tolerable daily intake, PMTDI for patulin of 0,4 μg/kg b.w. Worst case scenario, which uses “Scenario 3” (all values reported as below limit of quantification were replaced by their respective limit of quantification) and exposure at 95th percentile, estimated exposure of 0,025 μg/kg b.w., which is 16 times lower than PMTDI for patulin. Therefore, it was concluded that risk from patulin was negligible. Croatian Food Agency, based on its records of monitoring results published “Code of practice for the prevention and reduction of patulin contamination in apple juice and apple juice ingredients in other beverages”. This code of practice is for all stakeholders, but mainly for manufacturers as an education tool about measures which can be taken during manufacture, processing and storage of apples and apple products. KEY WORDS patulin, mycotoxins, apple juices, risk assessment, Improrisk

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ ZENODOarrow_drop_down
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    Other literature type . 2017
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
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      Other literature type . 2017
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  • image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Authors: Drenški, Jelena;

    Tijekom posljednjih godina neizmjerno se promijenio način na koji se konzumiraju hotelske usluge. Zbog razvijanja očekivanja kupaca, inovativne tehnologije i velike konkurencije hoteli su prisiljeni pružiti potpuno jedinstveno i personalizirano iskustvo putem nove digitalne tehnologije i putem mobilnih uređaja kroz personaliziranu hotelsku aplikaciju. Uz pomoć digitalizacije hotelskih procesa hotel sada može komunicirati s gostom na različitim dodirnim točkama tijekom boravka u svako doba. Uz pomoć napredne tehnologije gosti mogu dobiti odgovor na bilo koje pitanje i to 0/24, 365 dana u godini. Glavna potreba današnjeg gosta je biti zadovoljan uslugama koje hotel pruža. Proces rezervacije mora se izvršiti brzinom svjetlosti, treba biti jasan i jednostavan, doslovno u pokretu. Novi digitalni alati sa svojim impresivnim mogućnostima savršen su pomagač za postizanje ciljeva u hotelijerstvu, a to su zadovoljenje potreba gosta, stjecanje lojalnosti i profita. Novi alati osiguravaju lakoću rezervacije zahvaljujući umjetnoj inteligenciji putem koje se hotelsko osoblje zamjenjuje ''digitalnim osobljem'', a na taj se način sprječava čekanje u redovima kod prijave, odjave, plaćanja i ostalih usluga. Razvoj digitalizacije konačno je dosegnuo razinu na kojoj se uistinu može postići isplativost i održivost hotelske industrije. In recent years, the way hotel services are consumed has changed uncertainly. Due to the development of customer expectations, innovative technology and high competition, hotels are forced to provide a completely unique and personalized experience through new digital technology and mobile devices through a personalized hotel application. With the help of digitization of hotel processes, the hotel can now communicate with the guest at various points of contact during the stay at any time. With the help of advanced technology, guests can get an answer to any question, 0/24, 365 days a year. The main need of today's guest is to be satisfied with the services provided by the hotel. The booking process must be done at the speed of light and it should be simple and unique. New digital tools with their impressive capabilities are the perfect helper to achieve goals in the hospitality industry, which are to meet the needs of the guest, gaining loyalty and profit. The new tools ensure ease of booking thanks to artificial intelligence, which replaces hotel staff with "digital staff", thus preventing queues for check-in, check-out, payment and other services. The development of digitalization has finally reached a level where the profitability and sustainability of the hotel industry can truly be achieved.

    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Repository of the Un...arrow_drop_down
    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
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    Authors: Salamon, Dragica; Blaskovic, Lucija; Dzidic, Alen; Varga, Filip; +2 Authors

    Aiming to get insight into data literacy of agricultural sector at the University of Zagreb we have investigated presence of education on open data (OD), and using OD for learning in undergraduate and graduate studies. ECTS catalogue of Faculty of agriculture was subjected to document analysis, in order to identify early adopters educating on OD, or using it as educational material. Limited education on OD and OD usage was found. Qualitative descriptive design was used to classify semi-structured interviews with the chosen early adopters, and document analysis of their course materials. Thematic analysis focusing on data skills and knowledge showed that the lowest number of interviews and course materials is connected to developing digital competences of the students, and developing data literacy of the lecturers. The greatest number of references in the interviews and the documents was relating to technical and conceptual skills required to understand and effectively use data, as well as to combine domain knowledge with data literacy. Using the existing frameworks to support the OD usage in learning could broaden the learning activities, develop public usage of OD in the agricultural sector in Croatia, and bring momentum to smart and predictive agriculture, precision agriculture, and climate change mitigation. pp. 33-34

    image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ ZENODOarrow_drop_down
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    Presentation . 2020
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    Other literature type . Article . 2020
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      Presentation . 2020
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Nino Rotim;

    Due to favorable climatic conditions, the area of Herzegovina is suitable for growing mulberry trees whose presence has been known since ancient times. In the past, silkworm was also bred in this climate to produce cocoons wrapped in silk threads.Organized planting of mulberry trees for the purpose of the development of silk growing was recorded in Herzegovina in the middle of the XIX century. With the arrival of the First World War, silk production stagnated and its revitalization occurred at the end of the 1920s. The emergence of artificial fibers and the consequences of World War II were devastating for silk production and in the following years this economic activity in Herzegovina ceased. Zbog povoljnih klimatskih prilika područje Hercegovine pogodno je za uzgoj duda čija je prisutnost poznata od davnina. U prošlosti se na ovom podneblju uzgajao i dudov svilac radi proizvodnje kokona (čahura) obavijenih svilenim nitima. Organizirana sadnja stabala duda u svrhu razvoja svilarstva evidentirana je u Hercegovini polovicom XIX. stoljeća. Početkom Prvog svjetskog rata proizvodna svile stagnira da bi do revitalizacija svilarstva došlo koncem dvadesetih godina XX. stoljeća. Pojava umjetnih vlakana i posljedice Drugog svjetskog rata bile su pogubne za svilarstvo te se u nadolazećim godinama prestalo sa ovom gospodarskom djelatnosti na području Hercegovine.

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    Authors: Iva Babić; Ana Jeromel; Ana Marija Jagatić Korenika;

    The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, Blaufränkisch grapes were used and three variants in controlled fermentation were compared. The control and the first variant were inoculated with Saccharomyces sp., commercial yeast strains of Uvaferm BDX™ and Ionys WF™. In another variant, sequential inoculation was performed with the non-Saccharomyces yeast species Lachancea thermotolerans (Laktia™), in the role of starter, and Uvaferm BDX™ yeast, whose role was to carry out the fermentation to the end. The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. Based on the obtained results, it is possible to justify the use of sequential inoculation in extremely warm years or in warmer climates where the problem of acid deficiency in grapes and must occurs. Cilj ovog istraživanja bio je utvrditi učinke primjene različitih sojeva kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na osnovni kemijski sastav, koncentracije pojedinačnih organskih kiselina, fenolnih spojeva i glicerola u vinu. U istraživanju provedenom 2018. godine, grožđe sorte ´Frankovka´ korišteno je za fermentacije s komercijalnim sojevima kvasca Saccharomyces cerevisiae (Uvaferm BDX™ i Ionys WF™) i sekvencijalnu inokulaciju s Lachancea thermotolerans (Laktia™) u ulozi startera, te Uvaferm BDX™ kvasca, čija je uloga bila provesti fermentaciju do kraja. Rezultati potvrđuju utjecaj kvasca Uvaferm BDX™ na pojačanu ekstrakciju antocijana i tanina, te utjecaj kvasca Ionys™ na povećanu sintezu glicerola u vinu. Iako je došlo do zastoja u fermentaciji, potvrđen je učinak sekvencijalne inokulacije na povećanje ukupne kiselosti te boju i strukturu vina temeljem više koncentracije ukupnih fenola što potencijalno može opravdati njenu primjenu u ekstremno toplim godinama ili toplim klimatima.

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    Authors: Croatian Agency for Agriculture and Food;

    Confectionery cakes are products obtained by mixing, shaping, baking, or other suitable processing procedures of two or more ingredients, giving the characteristic sensory properties of the product. They can be filled or topped with fruit, chocolate and other creams or toppings. The chemical composition and high content of water make the confectionery cakes suitable for growth and multiplication of various microorganisms. Since contamination can occur at all stages of the production process, conducting good hygiene practices is necessary to obtain a product safe for consumption. The aim of this study was to provide insight into the contamination of confectionery cakes in the Republic of Croatia by potentially pathogenic microorganisms and microorganisms as indicators of hygienic production. The cakes were sampled in 2017. and analysed according to the microbiological criteria prescribed by Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs and as recommended by the Guideline of Microbiological Criteria (Ministry of Agriculture, 2011). As a result of the study no pathogenic bacteria whose presence could have an adverse health effects, were identified in confectionery cakes and there was no need to make a risk characterization for the results obtained. Continuation of the research was focused on a more detailed study of enterobacterial species. In 2018, sampling of cakes was repeated in the area of the City of Zagreb and the following types of enterobacteria were identified: Enterobacter kobei, Enterobacter cloacae, Pantoea agglomerans, Serratia liquefaciens, Enterobacter asburiae, Klebsiella oxytoca, Buttiauxelinia galaia Cedecea neteri. Some of them were reported as a cause of disease, but under circumstances other than possible transmission by confectionery cakes or food in general, and these bacteria have been described as potentially pathogenic but the risk was not shown through adverse health effects. It was described as a risk of possible exposure to these bacteria in the case of consumption of confectionery cakes. No pathogenic microorganisms for which testing was prescribed in accordance with the requirements of Regulation 2073/2005 were present in any sample of confectionery cakes.

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    Authors: Josip Mesić; Antonija Vuković; Anita Pichler; Ivan Ivić; +2 Authors

    The aim of the research was to determine the influence of barrique barrels of different ages on the quality of sensory characteristics of Babić, Plavac mali and Tribidrag wines. The research was conducted at the Galić d.o.o. winery from Kutjevo. The grapes used for wine production originate from Jadrtovac, a location in the surroundings of Šibenik. The organoleptic analysis of the wine was carried out using the descriptive and 100-point methods. The results of the 100 points method were processed statistically. Prior to the actual descriptive evaluation of the samples, in addition to the pre-set general descriptors, specific descriptors for each varietal wine were determined by tasting the samples. The evaluation was carried out by a panel of evaluators trained as part of the "Uncorking rural inheritance" project. Significant differences regarding the quality of aroma and the overall evaluation of the Babić wine variety were found, with the wine from the new barrique barrel achieving a better result. A statistically significant difference was found in the taste quality of Plavac mali and Tribidrag wines. The taste quality of the Plavac mali wine from a new barrel was rated as better, while the quality of the Tribidrag wine variety was better when treated from a previously used barrel. Cilj istraživanja je bio utvrditi utjecaj barrique bačava različite starosti na kakvoću senzornih karakteristika vina Babić, Plavac mali i Tribidrag. Istraživanje je provedeno u vinariji Galić d.o.o. iz Kutjeva. Grožđa od kojeg je proizvedeno vino potječe iz okolice Šibenika s položaja Jadrtovac. Organoleptička analiza vina provedena je deskriptivnom i metodom 100 bodova. Rezultati metode 100 bodova obrađeni su statistički. Prije same deskriptivne evaluacije uzoraka uz unaprijed postavljene opće deskriptore degustacijom samih uzoraka određeni su specifični deskriptori za svako pojedino sortno vino. Ocjenjivanje je proveo panel ocjenjivača educiran u sklopu projekta „Uncorking rural herirage“. Utvrđene su opravdane razlike u svojstvu mirisa i ukupne ocjene vina sorte Babić pri čemu je bolji rezultat postiglo vino iz nove barrique bačve. Utvrđena je statistički opravdana razlika kod svojstva kakvoće okusa vina sorta Plavac mali i Tribidrag. Bolje je ocjenjena kakvoća okusa vina Plavac mali iz nove bačve dok je kod vina sorte Tribidrag bolja kakvoća kod tretmana iz već korištene bačve.

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    Authors: Aleksandar Mešić; Anamarija Bokulić Petrić; Tomislav Soldo; Boris Duralija;

    Plants’ secondary metabolites have an important role in the plant’s response to abiotic and biotic stress. Some of the bioactive components have pronounced insecticidal properties, so they are called insecticidal plants such as Dalmatian (Tanacetum cinerariifolium /Trevir./ Sch. Bip.) and Caucasian pyrethrum (Tanacetum coccineum (Willd.) Grierson) (active components - pyrethrins), tobacco (nicotine), neem (azadirachtin), etc. Botanical insecticides are generally having shorter persistence. Based on their chemical structures, more stable synthetic insecticides have been developed – pyrethroids and neonicotinoids. With the restrictions in use of chemical insecticides, botanical insecticides are gaining an increasingly significant role in conventional plant protection, not only ecological. Natural pyrethrins are especially important. Due to their quick decomposition, they have a short withdrawal period, which is often a shortcoming, but it is also suitable for protecting plants before harvesting, which is especially suitable for spotted wing drosophila’s control. Sekundarni metaboliti biljaka imaju važnu ulogu u reakciji biljaka na abiotički i biotički stres. Neke od bioaktivnih komponenti imaju izražena insekticidna svojstva, pa onda govorimo o insekticidnim biljkama poput dalmatinskog (Tanacetum cinerariifolium /Trevir./ Sch. Bip.) i kavkaškog buhača (Tanacetum coccineum (Willd.) Grierson) (aktivne komponente - piretrini), duhana (nikotin), neema (azadirahtin) i dr. Botanički insekticidi su uglavnom kraće perzistentnosti, pa su na osnovi njihove kemijske strukture razvijeni stabilniji sintetski insekticidi – piretroidi i neonikotinoidi, S ograničavanjem primjene kemijskih insekticida, botanički insekticidi dobivaju sve značajniju ulogu i u konvencionalnoj zaštiti bilja, ne samo ekološkoj. Posebno su značajni prirodni piretrini. Zbog brze razgradnje imaju kratku karencu što je često nedostatak, ali je i prikladno za zaštitu bilja prije same berbe, što je posebno prikladno kod suzbijanja octene mušice ploda.

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    Authors: Željko Andabaka; Katarina Anzulović; Darko Preiner; Domagoj Stupić; +5 Authors

    Prosušivanje grožđa jedan je od ključnih postupaka u proizvodnji prošeka, desertnog vina s dugom tradicijom proizvodnje u Hrvatskoj. Tradicionalne sorte koje su se koristile u proizvodnji prošeka su autohtone sorte Dalmacije. Jedna od sorata koja se zbog svoje rasprostranjenosti i karakteristika može koristiti u proizvodnji prošeka je autohtona sorta 'Plavina'. Tradicionalna proizvodnja prošeka uključuje prosušivanje grožđa na zraku, međutim razvojem tehnologije otvorile su se i mogućnosti sušenja u kontroliranim uvjetima. Stoga je cilj rada bio utvrditi promjene kakvoće grožđa sorte 'Plavina crna' u kontroliranim uvjetima sušenja. Rezultati su pokazali kako je sušenjem došlo do koncentriranja sadržaja bobice te se povećao sadržaj šećera i organskih kiselina. Prosušivanjem se smanjio sadržaj polifenolnih i hlapljivih spojeva. Kako bi se utvrdio točan utjecaj na konačni proizvod, potrebna su daljnja istraživanja Grape drying is one of the key processes in prošek production, a sweet wine with long production history in Croatia. Traditional grape varieties use din prošek produsction are Dalmatian native varieties. One of the varieties that can be used due to its characteristics and cultivation area is 'Plavina'. Traditional prošek production includes sun-drying. However, with technology development the drying in contolled conditions was enabled. Thus, the aim of this work was to determine the changes in the grape quality of 'Plavina' during the drying in controlled conditions. Results showed that during the drying process the berry content was concentrated due to which sugar content and total acidity increased. On the other hand, the polyphenolic and volatile compounds decresed. To determine specific influences on final product, further research is necessary.

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    Authors: Valentina Tuščić; Darko Preiner; Željko Andabaka; Domagoj Stupić; +6 Authors

    Numerous studies have been dealing with the polyphenolic composition of grapes and wine, mostly due to the influence of individual polyphenols on the sensory properties of wine and their beneficial effect on human health. Due to climate change, which is becoming more frequent, we are increasingly facing the problem of phenolic ripeness of grapes. Therefore, the aim of the study was to determine the influence of inactive yeasts on the ripening of Plavina grapes and phenolic maturity. At the beginning of the veraison, a part of the grapes was treated with inactive yeasts (Lalvigne mature), and as a control variant, Plavina grapes were used, which were not treated. Basic physicochemical analysis and analysis of aromatic and polyphenolic composition were performed in grape samples. A significant difference was observed in the concentrations of petunidin-3-O-glucoside and peonidin-3-O-glucoside as well as kemferol-3-O-rutinoside and procyanidin B1 in the treated grapes while the total acidity was more pronounced in the control treatment. In the aromatic profile, treated grapes had higher content of monoterpenes, while sesquiterpenes were more present in the control treatment. Given the production characteristics of the Plavina variety such as thin skin, susceptibility to disease, compact grapes and large berries with less possibility of dry matter accumulation, which most often produce lighter, weaker colored wines, less rich in polyphenols, the applied technology indicates the possibility of improvement qualitative properties of the Plavina variety and thus of the wine. Polifenolni sastav grožđa i vina predmet je brojnih istraživanja, ponajviše zbog utjecaja pojedinačnih polifenola na senzorna svojstva vina te njihovog blagotvornog učinka na ljudsko zdravlje. Zbog klimatskih promjena koje postaju učestalije sve više se susrećemo s problemom fenolne zrelosti grožđa. Stoga je cilj istraživanje bio utvrditi utjecaj inaktivnih kvasaca na dozrijevanje grožđa Plavine te postizanje optimalne fenolne zrelosti. Na početku fenofaze šare dio grožđa tretiran je inaktivnim kvascima (Lalvigne mature), a kao kontrolna varijanta poslužilo je grožđe sorte Plavina na kojoj nije proveden tretman. U uzorcima grožđa provedena je osnovna fizikalno-kemijska analiza te analiza aromatskog i polifenolonog sastava. Značajna razlika uočena je u koncentracijama petunidin-3-O-glukozida i peonidin-3-O-glukozida kao i kemferol-3-O-rutinozida te procijanidina B1 kod tretiranog grožđa dok je ukupna kiselost bila izraženija u kontrolnom tretmanu. U aromatskom profilu tretirano grožđe izdvojilo se većim sadržajem monoterpena dok su seskviterpeni bili zastupljeniji u kontrolnom tretmanu. S obzirom na proizvodna svojstva sorte Plavina kao što su tanka kožica, osjetljivost na bolesti, zbijen grozd i velike bobice s manjom mogućnosti nakupljanja suhe tvari, od kojih se najčešće proizvedu laganija, slabija obojena vina, manje bogata polifenolima, primijenjena tehnologija ukazuje na mogućnost unaprjeđenja kvalitativnih svojstava sorte Plavina a time i vina. Plavina, grožđe, polifenoli, inaktivni kvasci

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    Authors: Croatian Food Agency;

    Results from three years monitoring (2014 – 2016) of mycotoxin patulin occurrence in apple juice were obtained by Croatian Food Agency (HAH) and summarized in this scientific opinion. In total there were 122 samples which contained 5 samples (4,1 %) above maximum permitted levels and 26 samples (21,3 %) in which patulin was quantified at average concentrations: 6,61, 8,57 and 10,54 μg/kg (depending on scenarios used for dealing with left-censored data). Data on consumption of apple juices were obtained from National food consumption survey in Republic of Croatia which determined an average consumption of 66 g/day (0,88 g/kg b.w./day). For the purposes of dietary exposure assessment of consumers to patulin, the “Improrisk” (a model built in MS Excel) was used. Calculations obtained from “Improrisk” showed that no consumer exceeded the toxicological limit, i.e. established Provisional maximum tolerable daily intake, PMTDI for patulin of 0,4 μg/kg b.w. Worst case scenario, which uses “Scenario 3” (all values reported as below limit of quantification were replaced by their respective limit of quantification) and exposure at 95th percentile, estimated exposure of 0,025 μg/kg b.w., which is 16 times lower than PMTDI for patulin. Therefore, it was concluded that risk from patulin was negligible. Croatian Food Agency, based on its records of monitoring results published “Code of practice for the prevention and reduction of patulin contamination in apple juice and apple juice ingredients in other beverages”. This code of practice is for all stakeholders, but mainly for manufacturers as an education tool about measures which can be taken during manufacture, processing and storage of apples and apple products. KEY WORDS patulin, mycotoxins, apple juices, risk assessment, Improrisk

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    Authors: Drenški, Jelena;

    Tijekom posljednjih godina neizmjerno se promijenio način na koji se konzumiraju hotelske usluge. Zbog razvijanja očekivanja kupaca, inovativne tehnologije i velike konkurencije hoteli su prisiljeni pružiti potpuno jedinstveno i personalizirano iskustvo putem nove digitalne tehnologije i putem mobilnih uređaja kroz personaliziranu hotelsku aplikaciju. Uz pomoć digitalizacije hotelskih procesa hotel sada može komunicirati s gostom na različitim dodirnim točkama tijekom boravka u svako doba. Uz pomoć napredne tehnologije gosti mogu dobiti odgovor na bilo koje pitanje i to 0/24, 365 dana u godini. Glavna potreba današnjeg gosta je biti zadovoljan uslugama koje hotel pruža. Proces rezervacije mora se izvršiti brzinom svjetlosti, treba biti jasan i jednostavan, doslovno u pokretu. Novi digitalni alati sa svojim impresivnim mogućnostima savršen su pomagač za postizanje ciljeva u hotelijerstvu, a to su zadovoljenje potreba gosta, stjecanje lojalnosti i profita. Novi alati osiguravaju lakoću rezervacije zahvaljujući umjetnoj inteligenciji putem koje se hotelsko osoblje zamjenjuje ''digitalnim osobljem'', a na taj se način sprječava čekanje u redovima kod prijave, odjave, plaćanja i ostalih usluga. Razvoj digitalizacije konačno je dosegnuo razinu na kojoj se uistinu može postići isplativost i održivost hotelske industrije. In recent years, the way hotel services are consumed has changed uncertainly. Due to the development of customer expectations, innovative technology and high competition, hotels are forced to provide a completely unique and personalized experience through new digital technology and mobile devices through a personalized hotel application. With the help of digitization of hotel processes, the hotel can now communicate with the guest at various points of contact during the stay at any time. With the help of advanced technology, guests can get an answer to any question, 0/24, 365 days a year. The main need of today's guest is to be satisfied with the services provided by the hotel. The booking process must be done at the speed of light and it should be simple and unique. New digital tools with their impressive capabilities are the perfect helper to achieve goals in the hospitality industry, which are to meet the needs of the guest, gaining loyalty and profit. The new tools ensure ease of booking thanks to artificial intelligence, which replaces hotel staff with "digital staff", thus preventing queues for check-in, check-out, payment and other services. The development of digitalization has finally reached a level where the profitability and sustainability of the hotel industry can truly be achieved.

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    Authors: Salamon, Dragica; Blaskovic, Lucija; Dzidic, Alen; Varga, Filip; +2 Authors

    Aiming to get insight into data literacy of agricultural sector at the University of Zagreb we have investigated presence of education on open data (OD), and using OD for learning in undergraduate and graduate studies. ECTS catalogue of Faculty of agriculture was subjected to document analysis, in order to identify early adopters educating on OD, or using it as educational material. Limited education on OD and OD usage was found. Qualitative descriptive design was used to classify semi-structured interviews with the chosen early adopters, and document analysis of their course materials. Thematic analysis focusing on data skills and knowledge showed that the lowest number of interviews and course materials is connected to developing digital competences of the students, and developing data literacy of the lecturers. The greatest number of references in the interviews and the documents was relating to technical and conceptual skills required to understand and effectively use data, as well as to combine domain knowledge with data literacy. Using the existing frameworks to support the OD usage in learning could broaden the learning activities, develop public usage of OD in the agricultural sector in Croatia, and bring momentum to smart and predictive agriculture, precision agriculture, and climate change mitigation. pp. 33-34

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    Authors: Nino Rotim;

    Due to favorable climatic conditions, the area of Herzegovina is suitable for growing mulberry trees whose presence has been known since ancient times. In the past, silkworm was also bred in this climate to produce cocoons wrapped in silk threads.Organized planting of mulberry trees for the purpose of the development of silk growing was recorded in Herzegovina in the middle of the XIX century. With the arrival of the First World War, silk production stagnated and its revitalization occurred at the end of the 1920s. The emergence of artificial fibers and the consequences of World War II were devastating for silk production and in the following years this economic activity in Herzegovina ceased. Zbog povoljnih klimatskih prilika područje Hercegovine pogodno je za uzgoj duda čija je prisutnost poznata od davnina. U prošlosti se na ovom podneblju uzgajao i dudov svilac radi proizvodnje kokona (čahura) obavijenih svilenim nitima. Organizirana sadnja stabala duda u svrhu razvoja svilarstva evidentirana je u Hercegovini polovicom XIX. stoljeća. Početkom Prvog svjetskog rata proizvodna svile stagnira da bi do revitalizacija svilarstva došlo koncem dvadesetih godina XX. stoljeća. Pojava umjetnih vlakana i posljedice Drugog svjetskog rata bile su pogubne za svilarstvo te se u nadolazećim godinama prestalo sa ovom gospodarskom djelatnosti na području Hercegovine.

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    Authors: Iva Babić; Ana Jeromel; Ana Marija Jagatić Korenika;

    The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, Blaufränkisch grapes were used and three variants in controlled fermentation were compared. The control and the first variant were inoculated with Saccharomyces sp., commercial yeast strains of Uvaferm BDX™ and Ionys WF™. In another variant, sequential inoculation was performed with the non-Saccharomyces yeast species Lachancea thermotolerans (Laktia™), in the role of starter, and Uvaferm BDX™ yeast, whose role was to carry out the fermentation to the end. The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. Based on the obtained results, it is possible to justify the use of sequential inoculation in extremely warm years or in warmer climates where the problem of acid deficiency in grapes and must occurs. Cilj ovog istraživanja bio je utvrditi učinke primjene različitih sojeva kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na osnovni kemijski sastav, koncentracije pojedinačnih organskih kiselina, fenolnih spojeva i glicerola u vinu. U istraživanju provedenom 2018. godine, grožđe sorte ´Frankovka´ korišteno je za fermentacije s komercijalnim sojevima kvasca Saccharomyces cerevisiae (Uvaferm BDX™ i Ionys WF™) i sekvencijalnu inokulaciju s Lachancea thermotolerans (Laktia™) u ulozi startera, te Uvaferm BDX™ kvasca, čija je uloga bila provesti fermentaciju do kraja. Rezultati potvrđuju utjecaj kvasca Uvaferm BDX™ na pojačanu ekstrakciju antocijana i tanina, te utjecaj kvasca Ionys™ na povećanu sintezu glicerola u vinu. Iako je došlo do zastoja u fermentaciji, potvrđen je učinak sekvencijalne inokulacije na povećanje ukupne kiselosti te boju i strukturu vina temeljem više koncentracije ukupnih fenola što potencijalno može opravdati njenu primjenu u ekstremno toplim godinama ili toplim klimatima.

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    Authors: Croatian Agency for Agriculture and Food;

    Confectionery cakes are products obtained by mixing, shaping, baking, or other suitable processing procedures of two or more ingredients, giving the characteristic sensory properties of the product. They can be filled or topped with fruit, chocolate and other creams or toppings. The chemical composition and high content of water make the confectionery cakes suitable for growth and multiplication of various microorganisms. Since contamination can occur at all stages of the production process, conducting good hygiene practices is necessary to obtain a product safe for consumption. The aim of this study was to provide insight into the contamination of confectionery cakes in the Republic of Croatia by potentially pathogenic microorganisms and microorganisms as indicators of hygienic production. The cakes were sampled in 2017. and analysed according to the microbiological criteria prescribed by Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs and as recommended by the Guideline of Microbiological Criteria (Ministry of Agriculture, 2011). As a result of the study no pathogenic bacteria whose presence could have an adverse health effects, were identified in confectionery cakes and there was no need to make a risk characterization for the results obtained. Continuation of the research was focused on a more detailed study of enterobacterial species. In 2018, sampling of cakes was repeated in the area of the City of Zagreb and the following types of enterobacteria were identified: Enterobacter kobei, Enterobacter cloacae, Pantoea agglomerans, Serratia liquefaciens, Enterobacter asburiae, Klebsiella oxytoca, Buttiauxelinia galaia Cedecea neteri. Some of them were reported as a cause of disease, but under circumstances other than possible transmission by confectionery cakes or food in general, and these bacteria have been described as potentially pathogenic but the risk was not shown through adverse health effects. It was described as a risk of possible exposure to these bacteria in the case of consumption of confectionery cakes. No pathogenic microorganisms for which testing was prescribed in accordance with the requirements of Regulation 2073/2005 were present in any sample of confectionery cakes.

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    Authors: Josip Mesić; Antonija Vuković; Anita Pichler; Ivan Ivić; +2 Authors

    The aim of the research was to determine the influence of barrique barrels of different ages on the quality of sensory characteristics of Babić, Plavac mali and Tribidrag wines. The research was conducted at the Galić d.o.o. winery from Kutjevo. The grapes used for wine production originate from Jadrtovac, a location in the surroundings of Šibenik. The organoleptic analysis of the wine was carried out using the descriptive and 100-point methods. The results of the 100 points method were processed statistically. Prior to the actual descriptive evaluation of the samples, in addition to the pre-set general descriptors, specific descriptors for each varietal wine were determined by tasting the samples. The evaluation was carried out by a panel of evaluators trained as part of the "Uncorking rural inheritance" project. Significant differences regarding the quality of aroma and the overall evaluation of the Babić wine variety were found, with the wine from the new barrique barrel achieving a better result. A statistically significant difference was found in the taste quality of Plavac mali and Tribidrag wines. The taste quality of the Plavac mali wine from a new barrel was rated as better, while the quality of the Tribidrag wine variety was better when treated from a previously used barrel. Cilj istraživanja je bio utvrditi utjecaj barrique bačava različite starosti na kakvoću senzornih karakteristika vina Babić, Plavac mali i Tribidrag. Istraživanje je provedeno u vinariji Galić d.o.o. iz Kutjeva. Grožđa od kojeg je proizvedeno vino potječe iz okolice Šibenika s položaja Jadrtovac. Organoleptička analiza vina provedena je deskriptivnom i metodom 100 bodova. Rezultati metode 100 bodova obrađeni su statistički. Prije same deskriptivne evaluacije uzoraka uz unaprijed postavljene opće deskriptore degustacijom samih uzoraka određeni su specifični deskriptori za svako pojedino sortno vino. Ocjenjivanje je proveo panel ocjenjivača educiran u sklopu projekta „Uncorking rural herirage“. Utvrđene su opravdane razlike u svojstvu mirisa i ukupne ocjene vina sorte Babić pri čemu je bolji rezultat postiglo vino iz nove barrique bačve. Utvrđena je statistički opravdana razlika kod svojstva kakvoće okusa vina sorta Plavac mali i Tribidrag. Bolje je ocjenjena kakvoća okusa vina Plavac mali iz nove bačve dok je kod vina sorte Tribidrag bolja kakvoća kod tretmana iz već korištene bačve.

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    Authors: Aleksandar Mešić; Anamarija Bokulić Petrić; Tomislav Soldo; Boris Duralija;

    Plants’ secondary metabolites have an important role in the plant’s response to abiotic and biotic stress. Some of the bioactive components have pronounced insecticidal properties, so they are called insecticidal plants such as Dalmatian (Tanacetum cinerariifolium /Trevir./ Sch. Bip.) and Caucasian pyrethrum (Tanacetum coccineum (Willd.) Grierson) (active components - pyrethrins), tobacco (nicotine), neem (azadirachtin), etc. Botanical insecticides are generally having shorter persistence. Based on their chemical structures, more stable synthetic insecticides have been developed – pyrethroids and neonicotinoids. With the restrictions in use of chemical insecticides, botanical insecticides are gaining an increasingly significant role in conventional plant protection, not only ecological. Natural pyrethrins are especially important. Due to their quick decomposition, they have a short withdrawal period, which is often a shortcoming, but it is also suitable for protecting plants before harvesting, which is especially suitable for spotted wing drosophila’s control. Sekundarni metaboliti biljaka imaju važnu ulogu u reakciji biljaka na abiotički i biotički stres. Neke od bioaktivnih komponenti imaju izražena insekticidna svojstva, pa onda govorimo o insekticidnim biljkama poput dalmatinskog (Tanacetum cinerariifolium /Trevir./ Sch. Bip.) i kavkaškog buhača (Tanacetum coccineum (Willd.) Grierson) (aktivne komponente - piretrini), duhana (nikotin), neema (azadirahtin) i dr. Botanički insekticidi su uglavnom kraće perzistentnosti, pa su na osnovi njihove kemijske strukture razvijeni stabilniji sintetski insekticidi – piretroidi i neonikotinoidi, S ograničavanjem primjene kemijskih insekticida, botanički insekticidi dobivaju sve značajniju ulogu i u konvencionalnoj zaštiti bilja, ne samo ekološkoj. Posebno su značajni prirodni piretrini. Zbog brze razgradnje imaju kratku karencu što je često nedostatak, ali je i prikladno za zaštitu bilja prije same berbe, što je posebno prikladno kod suzbijanja octene mušice ploda.

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    Authors: Željko Andabaka; Katarina Anzulović; Darko Preiner; Domagoj Stupić; +5 Authors

    Prosušivanje grožđa jedan je od ključnih postupaka u proizvodnji prošeka, desertnog vina s dugom tradicijom proizvodnje u Hrvatskoj. Tradicionalne sorte koje su se koristile u proizvodnji prošeka su autohtone sorte Dalmacije. Jedna od sorata koja se zbog svoje rasprostranjenosti i karakteristika može koristiti u proizvodnji prošeka je autohtona sorta 'Plavina'. Tradicionalna proizvodnja prošeka uključuje prosušivanje grožđa na zraku, međutim razvojem tehnologije otvorile su se i mogućnosti sušenja u kontroliranim uvjetima. Stoga je cilj rada bio utvrditi promjene kakvoće grožđa sorte 'Plavina crna' u kontroliranim uvjetima sušenja. Rezultati su pokazali kako je sušenjem došlo do koncentriranja sadržaja bobice te se povećao sadržaj šećera i organskih kiselina. Prosušivanjem se smanjio sadržaj polifenolnih i hlapljivih spojeva. Kako bi se utvrdio točan utjecaj na konačni proizvod, potrebna su daljnja istraživanja Grape drying is one of the key processes in prošek production, a sweet wine with long production history in Croatia. Traditional grape varieties use din prošek produsction are Dalmatian native varieties. One of the varieties that can be used due to its characteristics and cultivation area is 'Plavina'. Traditional prošek production includes sun-drying. However, with technology development the drying in contolled conditions was enabled. Thus, the aim of this work was to determine the changes in the grape quality of 'Plavina' during the drying in controlled conditions. Results showed that during the drying process the berry content was concentrated due to which sugar content and total acidity increased. On the other hand, the polyphenolic and volatile compounds decresed. To determine specific influences on final product, further research is necessary.

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