Damir Magdić

University of Osijek - Faculty of Food Technology Osijek, Croatia · Department of Process Engineering

The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volume, pH value, color, bitterness, polyphenols, turbidity (haze), dissolved oxygen, carbon dioxide, an...

Field experiments were conducted, aiming to evaluate whether the late-season foliar urea application (35 kg N ha−1) is effective in improving grain yield and protein-related quality in ten common wheat cultivars during two consecutive growing seasons. On average, late urea application significantly (p < 0.05) increased grain yields, thousand kernel...

The Osijek-Baranja County, with the surface of 4152 km2, have 264 settlements wich are supplied with drinking water obtained from 21 water-wells. In this paper, the results of descriptive statistical analysis reveal the basic characteristics of groundwater samples. The results show uniform values of temperature and pH in water samples. By comparing...

This research aimed to evaluate the influence of different packaging materials (glass bottle, PET bottle, aluminium can and keg) on eleven (acetaldehyde, dimethyl sulphite, ethyl acetate, isoamyl acetate, propanol, isobutanol, isoamyl alcohol, diacetyl, higher alcohols, esters and pentanedione) industrial pale lager beer volatile compounds concentr...

The aim of this study was to compare effi ciency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantifi cation regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat qu...

The aim of this research was to create mathematical models for describing the changes in beer properties by using two chemometric methods applied on the experimental data. The models are intended to be useful and trustworthy for calculating four beer properties based on three easily measured ones. For that purpose, lager and malt beer were packaged...

RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential fo...

Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, α- GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural i...

The crude protein and protein components of fourteen commercial bread wheat cultivars grown in Eastern Croatia over two years and three locations were evaluated. Protein components were measured by reversed phase – high pressure liquid chromatography. A dominant effect of genotypes was obtained for the proportion of albumins and globulins, γ- gliad...

Data on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base f...

Gluten proteins composed of gliadins and glutenins are important contributors to the wheat quality properties. Twenty-eight winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia, in growing season 2006/2007. The HMW-GS composition and gliadin contents wer...

The aim of this research was to find the most effective antibrowning agent for apple samples based on colour changes, rehydration characteristics and drying kinetics under uniform drying conditions. Colour changes were observed with two different methods, using image analysis system and using chromameter. 'Florina' cultivar apple samples were pre-t...

Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 s...

Wheat storage proteins of twelve winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek in 2009 were studied for their contribution to the baking quality. Composition of high molecular weight glutenin subunits (HMW-GS) was analyzed by SDS-PAGE method, while the proportions of endosperm storage proteins were dete...

The end-use quality of ten winter wheat cultivars was evaluated during the two year period 2004 and 2005 and through multi location trials. A better end-use quality of cultivars was noticed in 2004 compared with 2005. The highest protein, sedimentation value and wet gluten were realized at location Nova Gradiška, while at location Osijek the highes...

Contamination of cereals by Fusarium spp. and their mycotoxins may affect grain yield and quality for baking and feeding and represent a potential risk to human and animal health. Wheat (Triticum aestivum L.) samples differing in baking quality and their resistances to Fusarium disease were collected from experimental field of the Agricultural Inst...

Shape and color are key factors in quality evaluation of fresh asparagus (Asparagus maritimus L.). Typical green color of asparagus comes from the chlorophyll, pigment which has been degradated during drying process. The aim of this paper was to compare color changes of asparagus dried in laboratory tray drier equipment at different temperatures (4...

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glute-nin subunits linked together with disulphide bonds and having higher (HMM-GS) and lo-wer (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour processing properties. Seven bread wheat genotypes with contras...

The influence of an oxidizing bread improver on dough rheology and bread properties of the wheat (Triticum aes-tivum L.) flours with different gluten characteristics was investigated. The effect of bread improver on extenso-graphic parameters was more pronounced in comparison with farinographic ones. In accordance with evaluated gluten characterist...

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation of the influence of HMM-GS on flour processing properties. Seven bread wheat genotypes with contrasti...

Abstract Background and Purpose: The objective of this study was to estimate the effect of high molecularweight glutenin subunits(HMW-GS) composition of the Glu-1 loci on the quality of winter wheat cultivars created at the Agricultural Institute Osijek. Materials and Methods: Ten winter wheat cultivars were grown in 4 different locations during tw...

Summary Factor analysis and multivariate chemometric modelling for rapid assessment of bak- ing quality of wheat cultivars from Slavonia region, Croatia, have been applied. The culti- vars @itarka, Kata, Monika, Ana, Demetra, Divana and Sana were grown under controlled conditions at the experimental field of Agricultural Institute Osijek during thr...

The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient m...

Factor analysis and multivariate chemometric modelling for rapid assessment of baking quality of wheat cultivars from Slavonia region, Croatia, have been applied. The cultivars Žitarka, Kata, Monika, Ana, Demetra, Divana and Sana were grown under controlled conditions at the experimental field of Agricultural Institute Osijek during three years (20...

Colour changes on fruit during storage from brighter to darker nuances are caused by chemical reactions which oft en have degradative changes as a consequence. In this paper, evaluation of colour changes was done in CIE Lab colour model by using Minolta colorimeter CR-300 and in RGB colour model by applying digital image analysis method. In the aim...

High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfatpolyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 lo...

The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method...

High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 l...

The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method...

The aim of this work is to investigate functional relationships among wheat proper-ties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE) and subse...

Fourteen physical and chemical properties of flours obtained from eleven Croatian wheat cultivars, eleven physical dough properties, seven standard bread quality tests, and a computer image analysis of bread porosity are investigated by chemometric analysis. Determination of bread making quality of wheat is difficult due to complexity of sensory ev...

The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunit fractions and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE) a...

The fuel saving calculated according to defined model for wasted air temperature from 40 and 50 °C with applying solar collector and recuperating heat exchanger. In function of burnt gas amount reduction in energy plant at dryer for camomile and mint, pollution of human environment reduction, and at the end environmental air the reduction of fuel c...

The aim in this research was to determine the optimal drying parameters for the production of dried apple slices of good texture, good rehydration ability and suitable color. Organic apple samples variety "Florina" were pretreated and dried in laboratory tray drier at different temperatures. Different chemical pretreatments were applied on samples...

In accordance with evaluated gluten characteristics, the analyzed cultivars were classified into two groups. Cultivars Žitarka, Golubica and Janica with higher exstensibility, lower resistance and optimal elasticity were characterized as group with medium gluten. Cultivars Srpanjka, Soissons and advance line Osk. 266/03 with lower extensibility, hi...

Chemometric model based on principal component analysis (PCA) of eleven Croatian wheat cultivars by evaluation of statistics of residuals is assessed. Evaluated are samples of (selected at Agricultural Institute Osijek, Croatia) and cultivar Divana (Jost-Seeds Research, Križevci, Croatia) produced from harvest in 2000. The model is derived from exp...

Improving diet is a critical component for cardiovascular disease risk reduction in all around world strategies. Specific goals in this paper was to design diet rich in vegetables and fruits, whole grains, high fiber food, fish with minimum salt, fat (especially reduced amounts of saturated fatty acids) and cholesterol. Model was based on generally...

Apple varieties Gloster, Jonagold, Idared, Melrose and Mutsu from the production region of North-western Croatia were picked at technological maturity and cool stored at an average temperature of 2.0 oC and relative humidity of 98 % until consumable maturity. Apple fruits intended for drying were cleaned and cut into 1x1x1 cm cubes. Analyzed variet...

Shape and color are key factors in quality evaluation of fresh asparagus (Asparagus maritimus L.). Typical green color of asparagus comes from the chlorophyll, pigment which has been degradated during drying process. The aim of this paper was to compare color changes of asparagus dried in laboratory tray drier equipment at different temperatures (4...