P4-0234 — Annual report 2010
1.
Invited lecture about meat for healthy nutrition

The main ingredients of meat, proteins, lipids and some minerals, in terms of healthy nutrition are described in this article. It seems that presence of cholesterol oxidation products in meat and meat products is more harmful to human health than amount of cholesterol. Hem iron from meat is a very important trace element in healthy diet (prevent anaemia), although some researchers tried to prove demonstrate its procancerogenic effect.

B.04 Guest lecture

COBISS.SI-ID: 3836024
2.
Publication of textbooks for the new studies

Significant contribution of our programme group is based on education of new BSc, MSc and PhD. students. The content of the research programme is embedded in the under- and post graduate study programmes of Food technology and nutrition in almost all technological, analytical and nutritional subjects.

COBISS.SI-ID: 249446400
3.
Mentorship of prof. dr. Rajko Vidrih to Ph.D. student Sebastijan Filip

In his PhD thesis candidate studied the influence of natural antioxidants (extract of rosemary, lutein) on the quality changes of sunflower oil during heat treatment. It was found out, that the addtition of both antioxidants inhibit deterioration processes, first of all the formation of trans fatty acids. Lutein was found to be more effective as compared to rosemary extract.

D.09 Tutoring for postgraduate students

COBISS.SI-ID: 250675456
4.
Mentorship of prof. dr. Janez Hribar to Ph.D. student Boris Pašalić

In the thesis candidate monitored biochemical-physiological characteristics of apple fruits during on-tree ripening. A certain regularity was manifested inter-ralation of of fruit position within tree canopy on bearing branches or exposure of fruits. According to the results of individual aroma compunds, fruits of superior quality were found on the outer part of canopy.

D.09 Tutoring for postgraduate students

COBISS.SI-ID: 3855992
5.
Mentorship of prof. dr. Terezija Golob to Ph.D. student Vasilij Valenčič

The influence of two production technologies on table olives quality and on the amount of biophenols, hydroxytyrosol, tyrosol, and antioxidant activity was studied. Spontaneous fermentation of table olives was carried out with yeast; some species of yeast were isolated and identified. Sensory characteristics of table olives were determined.

D.09 Tutoring for postgraduate students

COBISS.SI-ID: 3752056