Our hypothesis was that in advanced stages of beef ageing increases the amount of mutagenic/carcinogenic heterocyclic amines in grilled beef, due to an increase of precursors, especially free amino acids. In this study two HAs were determined: MeIQx and PhIP. The content of HAs increases with ageing. At lower Ti more MeIQx was formed, at higher Ti more PhIP was formed. MeIQx was present in all samples while PhIP was found only in samples grilled to higher Ti.
COBISS.SI-ID: 3417720
The research showed that the values of analyzed parameters are type specific. It was confirmed, that antioxidant activity and the colour of honey are correlated: dark honeys (forest, fir and chestnut honey) have significantly higher antioxidant activity than bright ones (acacia and lime honey). Data on antioxidant activity and phenolic content are important for classification of honey as a functional food. The research results are a useful tool in characterization of Slovenian honey as well.
COBISS.SI-ID: 3277176
Honey types significantly differed in the content of minerals. The highest mineral content was determined in forest honey and the lowest in acacia honey. Results of the research are important data used in classification of Slovenian honey samples. The results represent an important part of a database on physico-chemical, microscopic and sensory properties of honey. The database, which is complied in cooperation with co-workers from Josef Stefan Institute, will enable the determination of criteria for proving the authenticity of honey and confirmation of its botanical and geographical origin.
COBISS.SI-ID: 3030648
We published a research paper in the classical top-level journal. The purpose of the study was to determine the content of intramuscular fat, the fatty acid composition and the cholesterol content of a feral red deer (two muscles of stags, hinds and calves) from a forest area in Slovenia.Findings of this article are significant for the real image on fatty acid composition and content of cholesterol in red deer meat of Slovenian origin.
COBISS.SI-ID: 3423096
Treatment with 1-MCP showed non-retarding effects on colour stability of cherries but reduced sweet cherry rot. Sweet cherry individual anthocyanins and hydroxycinnamic acids were not affected by the storage time nor by the 1-MCP treatment. Findings published in the paper support the evidence that 1-MCP has no function as a ripening suppressor in cherries, as it has in climacteric fruit.
COBISS.SI-ID: 456955