Statistical modelling of anthropometric characteristics evaluated on nutritional status

Kurtanjek, Želimir; Kljusurić, Jasenka Gajdoš

doi:10.1002/9781118434635.ch16

Cited by 4 publications

(5 citation statements)

References 27 publications

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“…2B) considering samples that were not treated with plasma. Those findings are in accordance with the multivariate theory which advises to repeat the procedure without outliers (Kurtanjek & Gajdoš Kljusurić , 2014).…”

Section: Principal Component Analysissupporting

confidence: 88%

Gas phase plasma impact on phenolic compounds in pomegranate juice

et al. 2016

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Section: Principal Component Analysissupporting

confidence: 88%

Gas phase plasma impact on phenolic compounds in pomegranate juice

et al. 2016

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“…1) significantly contribute to the first major component and they clarify 64.33 % variation (F1) in the observed data set, the remaining treatments A and D, explains 22.31 % variations in the observed set of sensory milk ratings, which are also dominant in the second major component (F2). F1 and F2 together explain 86.64 % variation in the observed set of sensory evaluation data depending on milk sample treatments, which is a very acceptable percentage and in accordance with previous study performed under realistic conditions (24). Regardless of the treatment, the grouping of the best-rated milk is important, namely non-treated (whole milk, skimmed milk and skimmed bactofuged milk) and pasteurized milk (P).…”

Section: Resultssupporting

confidence: 88%

“…For the purposes of linking, i.e. establishing similarities and/or differences in a large set of data for each observed feature (treatment by experiment), multivariate statistical methods were applied on the same set of data as well as on the data not belonging to the same set (24).…”

Section: Statistical Data Processingmentioning

confidence: 99%

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Properties of Milk Treated with High-Power Ultrasound and Bactofugation

Juraga

Pavičić

Kljusurić

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation of milk, after which the physico-chemical and sensory properties of the milk were examined, with the primary aim of achieving consistency of the properties of the milk with pasteurization. Experimental approach. Ultrasound power levels of 200 and 400 W and frequency of 24 kHz with constant cycle were used. Milk treatment duration was 2.5, 5, 7.5 and 10 min with sonification at temperature of 20 °C (room temperature) and thermosonification (ultrasound at temperature higher than room temperature) at temperature of 55 °C. The purpose of this study was to investigate application of high power ultrasound, combined with a slightly increased temperature on: whole cow milk; skimmed cow milk and skimmed cow milk that passed bactofugation process. Results and conclusions. The best sensory grade was achieved when milk was treated with ultrasound power of 200 W, at 20 °C and the processing time was max. 7.5 min. This research shows potential of applications of high-power ultrasound in dairy industry, when combined with bactofugation technology as a pre-treatment for milk and with a slightly increased temperature (up to 55 °C). Novelty and scientific contribution. The application of these two technologies leads to milder processing conditions than pasteurization, an economical and more environmentally friendly technological process preferred by costumers and consumers, but also to a nutritionally beneficial composition of milk.

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“…), and minimum and maximum values for each experiment (18). In order to connect, ie determine similarities and/or differences in a large data set for each observed characteristic (treatment, according to the experiment), multivariate statistical methods were applied (19). STATISTICS (data analysis software system) v. 8 was used for data processing (20).…”

Section: Determination Of the Total Number Of Living Cells Of Microorganisms And Statistical Data Processingmentioning

confidence: 99%

The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk

Juraga

Stulić

Pavičić

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. The application of high power ultrasound, combined with a slightly increased temperature on raw whole cow milk, skimmed cow milk, and skimmed cow milk that passed the bactofugation process were analyzed. A combination of those techniques, ultrasound and the bactofugation of milk was conducted to achieve the microbiological accuracy that is usually achieved by the pasteurization process. Experimental approach. The milk samples (200 mL) were treated for 2.5, 5, 7.5 and 10 minutes with high-power ultrasound (200 W and 400 W) with a frequency of 24 kHz. The treatments were conducted with a constant duty cycle of 100 %. Temperature levels during the treatments were 20 °C, and 55 °C. The count of somatic cells was analyzed for the aerobic mesophilic bacteria, as well the number of Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus cells. Results and conclusions. The best result from the perspective of the reduction of the total count of bacteria was achieved by high-power ultrasound with a power of 400 W treated for 10 minutes. High reduction of Enterobacteriaceae, E. coli, and S. aureus cells was achieved in ultrasound treatment of raw whole, skimmed, and skimmed cow milk with a power of 200 and 400 W regardless of a treatment time. Novelty and scientific contribution: High-power ultrasound with a combination of bactofugation as a pretreatment for milk and with a slightly increased temperature (up to 55 °C) is much more economical than the pasteurization process, while it preserves the sensory and physical-chemical properties of milk.

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Statistical modelling of anthropometric characteristics evaluated on nutritional status

Cited by 4 publications

References 27 publications

Gas phase plasma impact on phenolic compounds in pomegranate juice

Gas phase plasma impact on phenolic compounds in pomegranate juice

Properties of Milk Treated with High-Power Ultrasound and Bactofugation

The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk

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