FLOUR-BREAD '13
BRAŠNO-KRUH '13.
7th INTERNATIONAL CONGRESS
FLOUR – BREAD ‘13
9th CROATIAN CONGRESS
OF CEREAL TECHNOLOGISTS
OPATIJA, CROATIA
October 16 - 18, 2013
7. MEĐUNARODNI KONGRES
BRAŠNO – KRUH ’13.
9. HRVATSKI KONGRES
TEHNOLOGA PROIZVODNJE
I PRERADE BRAŠNA
OPATIJA, HRVATSKA
16. - 18. listopada 2013.
ORGANIZERS
JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK
FACULTY OF FOOD TECHNOLOGY OSIJEK (PTFOS)
INTERNATIONAL ASSOCIATION FOR CEREAL SCIENCE AND
TECHNOLOGY (ICC)
ORGANIZATORI
SVEUČILIŠTE JOSIPA JURJA STROSSMAYERA U OSIJEKU
PREHRAMBENO-TEHNOLOŠKI FAKULTET OSIJEK (PTFOS)
MEĐUNARODNA UDRUGA ZA ZNANOST I TEHNOLOGIJU
ŽITARICA (ICC)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Under the auspices of:
Ministry of Science, Education and Sports of the Republic of Croatia
Ministry of Agriculture of the Republic of Croatia
Josip Juraj Strossmayer University of Osijek
Croatian Parliament - Agriculture Committee
Croatian Academy of Sciences and Arts
Croatian Chamber of Economy
Croatian Academy of Engineering
Pokrovitelji:
Ministarstvo znanosti, obrazovanja i sporta Republike Hrvatske
Ministarstvo poljoprivrede Republike Hrvatske
Sveučilište Josipa Jurja Strossmayera u Osijeku
Hrvatski sabor - Odbor za poljoprivredu
Hrvatska akademija znanosti i umjetnosti
Hrvatska gospodarska komora
Akademija tehničkih znanosti Hrvatske
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
SCIENTIFIC COMMITTEE / ZNANSTVENI ODBOR
Marko Jukić - President
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Croatia
Joël Abécassis
French National Institute for Agricultural Research (INRA), France
Marina Carcea
National Research Institute on Food and Nutrition, Italy
Duška Ćurić
Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Krešimir Dvojković
Agricultural Institute Osijek, Croatia
Vlado Guberac
Faculty of Agriculture in Osijek, Josip Juraj Strossmayer University of Osijek, Croatia
Midhat Jašić
Faculty of Technology, University of Tuzla, Bosnia and Herzegovina
Zorica Jurković
Agricultural Institute Osijek, Croatia
Jan Willem van der Kamp
Netherlands Organisation for Applied Scientific Research (TNO), The Netherlands
Daliborka Koceva Komlenić
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Croatia
Dragan Kovačević
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Croatia
Meinolf G. Lindhauer
Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Germany
Jasna Mastilović
Institute of Food Technology in Novi Sad, Serbia
Friedrich Meuser
Institute of Food Technology and Food Chemistry, Technical University of Berlin, Germany
Roland E. Poms
International Association for Cereal Science and Technology (ICC), Austria
Cristina M. Rosell
Institute of Agrochemistry and Food Technology (CSIC), Spain
Drago Šubarić
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Croatia
Zvonimir Zdunić
Agricultural Institute Osijek, Croatia
Žaneta Ugarčić
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Croatia
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
ORGANIZING COMMITTEE / ORGANIZACIJSKI ODBOR
Marko Jukić (President)
Roland E. Poms (Vice-President)
Mirela Planinić (Vice-President)
Jurislav Babić
Ana Bucić-Kojić
Sandra Budžaki
Daliborka Koceva Komlenić
Indira Kosović
Dragan Kovačević
Jasmina Lukinac Čačić
Krešimir Mastanjević
Lidija Obad
Vlasta Piližota
Ivica Strelec
Drago Šubarić
Žaneta Ugarčić
Croatia
Austria
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
Croatia
INVITED LECTURERS / POZVANI PREDAVAČI
Joël Abécassis
Midhat Jašić
Jan Willem van der Kamp
Jasna Mastilović
Friedrich Meuser
Roland E. Poms
Cristina M. Rosell
France
Bosnia and Herzegovina
The Netherlands
Serbia
Germany
Austria
Spain
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
PROGRAMME
The Congress will include invited lectures, oral presentations, posters and exhibition
of process and laboratory equipment, cereal industry products and publications.
The topics of the Congress are:

Breeding and quality of cereal grains

Grain storage and milling technology

Analytical and rheological methods

Baking technology

Improvers and additives

Starch and modified starch

Extrusion and pasta production

Biscuit and pastry products

Nutritional quality of cereals

Cereal food safety

Cereal based functional foods

Others
PROGRAM
Kongres obuhvaća pozvana predavanja, usmena priopćenja, priopćenja na posteru, te
prezentaciju industrijske i laboratorijske opreme, popratnih publikacija i proizvoda na
bazi žitarica.
Teme Kongresa:

Oplemenjivanje i kvaliteta žitarica

Skladištenje i tehnologija mljevenja

Analitičke i reološke metode

Pekarstvo

Poboljšivači i aditivi

Škrob i modificirani škrobovi

Ekstrudirani proizvodi i tjestenina

Keksarski i slastičarski proizvodi

Nutritivna kvaliteta žitarica

Sigurnost proizvoda od žitarica

Funkcionalni proizvodi od žitarica

Ostalo
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
PROGRAMME FLOUR-BREAD ’13
PROGRAM BRAŠNO-KRUH ’13.
Tuesday, October 15th, 2013
Utorak, 15. listopada 2013.
18:00-20:00 Registration of Participants
Prijava sudionika
19:00-19:30 Welcome Reception
Dobrodošlica
Wednesday, October 16th, 2013
Srijeda, 16. listopada 2013.
8:00 Registration of Participants
Prijava sudionika
9:30 Opening Ceremony
Otvaranje Kongresa
10:30-11:00 Break for Posters, Exhibition and Coffee
Sponsored by TIM ZIP d.o.o., Zagreb
Stanka za razgledavanje postera, izložbe tvrtki i kavu
Sponzorstvo tvrtke TIM ZIP d.o.o., Zagreb
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Chairmanship / Predsjedništvo:
R. E. Poms, H. Glattes, M. Jukić
11:00-11:25 PROCESSING POSSIBILITIES OF LEFT-OVER BREAD
FROM AN ECONOMICAL AND TECHNICAL POINT OF
VIEW
F. Meuser (Germany)
Invited Keynote Speech
11:25-11:45 THE BRABENDER® GLUTOPEAK. A NEW AND RAPID
METHOD
M. Löns (Germany)
BRABENDER® GmbH & Co.KG (TRGOPAK d.o.o.)
11:45-12:05 IMPROVED LABORATORY TOOL FOR MEASURING GAS
PRODUCTION AND RETENTION AS WELL AS DOUGH
RISING DURING PROOFING
A. Dubat (France)
CHOPIN (AGRIONICA d.o.o.)
12:05-12:25 PRODUCTION TECHNOLOGY OF FLAT AND HOLLOW
WAFER
K. Tiefenbacher (Austria)
FRANZ HAAS WAFFELMASCHINEN GmbH
(TIM ZIP d.o.o.)
12:25 Lunch Break
Stanka za ručak
Chairmanship / Predsjedništvo:
F. Meuser, D. Ćurić, D. Koceva Komlenić
14:30-14:55 NOVEL TECHNOLOGIES FOR WHEAT BRAN
FRACTIONATION
J. Abécassis, C. Barron, F. Mabille, X. Rouau, V. Lullien-Pellerin
(France)
Invited Keynote Speech
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
14:55-15:20 INFLUENCE OF VARIETY AND LOCATION ON MINERAL
COMPOSITION OF WHEAT AND FLOUR AND THE
DISTRIBUTION OF MINERALS IN WHEAT MILLING
FRACTIONS
J. Mastilović, Ž. Kevrešan, A. Torbica, M. Vukić, M. Ivanović
(Serbia, Bosnia and Herzegovina)
Invited Keynote Speech
15:20-15:40 FROM THE FIELD TO THE TABLE
G. Navisotchnig (Switzerland)
BÜHLER AG
15:40-15:55 TECHNOLOGICAL SOLUTIONS PREPARATION AND
MILLING WHEAT IN "LJUBAČE" MILL TUZLA
G. Avdić, D. Miličević (Bosnia and Herzegovina)
15:55-16:25 Break for Posters, Exhibition and Coffee
Stanka za razgledavanje postera, izložbe tvrtki i kavu
Chairmanship / Predsjedništvo:
J. Abécassis, J. Mastilović, A. Dubat
16:25-16:50 MICROSTRUCTURE ANALYSIS TOOLS TO SUPPORT
BREAD RESEARCH
C. M. Rosell, R. Garzón, R. Altamirano-Fortoul (Spain)
Invited Keynote Speech
16:50-17:05 OPTIMISATION OF TEST BAKING PROCEDURE AND
DEVELOPMENT OF OBJECTIVE BAKING PROPERTIES
EVALUATION SYSTEM
D. Živančev, J. Mastilović, A. Torbica, Ž. Kevrešan, J. Tomić, S. Rakita
(Serbia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
17:05-17:20 RHEOLOGICAL BEHAVIOUR AND BAKING
PERFORMANCE OF ALEURONE-RICH WHEAT MILLING
FRACTION COMPARED TO OTHER CEREAL FLOUR TYPES
B. Bucsella, D. Molnár, M. Nagy, A. H. Harasztos, A. Bagdi,
S. Szendi, S. Tömösközi (Hungary)
17:20-17:35 INFLUENCE OF FUNCTIONAL INGREDIENTS ON THE
QUALITY, MICROSTRUCTURE AND SENSORY
ATTRIBUTES OF PITA BREAD – RESPONSE SURFACE
METHODOLOGY
Y. Galali, G. Rees, V. Kuri (United Kingdom, Iraq)
17:35-17:50 INVESTIGATION OF RELATIONSHIPS BETWEEN BREAD
VOLUME AND SOME QUALITY PARAMETERS
A. Kaplan Evlice, A. Pehlivan, T. Şanal, K. Karaca, A. Keçeli, A.
Salantur (Turkey)
17:50-18:05 SPELT – INFLUENCES OF VARIETY AND LOCATION ON
QUALITY
G. Unbehend, K. Münzing, Lj. Unbehend (Germany)
18:05-18:35 Posters and Exhibition
Razgledavanje postera i izložbe tvrtki
21:00 Cocktail Party
Sponsored by TRGOPAK d.o.o., Zagreb
Koktel
Sponzorstvo tvrtke TRGOPAK d.o.o., Zagreb
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Thursday, October 17th, 2013
Četvrtak, 17. listopada 2013.
Chairmanship / Predsjedništvo:
G. Juodeikiene, M. Pojić, K. Jukić
9:00-9:15 CEREALS STRAW - VALUABLE BIOTECHNOLOGICAL
SUBSTRATE
M. Tišma, N. Velić, M. Panjičko, B. Zelić (Croatia)
9:15-9:30 PRODUCTION CAKE FROM HARD WHEAT FLOUR
H. M. Al-Dmoor (Jordan)
9:30-9:50 AERATION OF CREAMS, CHOCOLATES AND OTHER
MASSES IN FOOD PRODUCTION
B. Peters (The Netherlands)
HAAS – MONDOMIX B.V. (TIM ZIP d.o.o.)
9:50-10:05 SALT INTAKE THROUGH BAKERY PRODUCTS IN
SLAVONIA REGION
M. Jurković, D. Marijanović-Vincetić, Z. Jurković, M. L. Mandić,
D. Sokolić-Mihalak (Croatia)
10:05-10:25 GUSTAL®, SOLUTION TO REDUCE SALT IN BREAD
R. Turčin, A. Smajlović, J. Penić (Croatia)
KVASAC d.o.o.
10:25-10:45 Break for Posters, Exhibition and Coffee
Sponsored by Kvasac d.o.o., Zagreb
Stanka za razgledavanje postera, izložbe tvrtki i kavu
Sponzorstvo tvrtke Kvasac d.o.o., Zagreb
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Chairmanship / Predsjedništvo:
M. Hrušková, A. M. Torbica, M. Planinić
10:45-11:10 TOWARDS THE PRODUCTION OF REFERENCE
MATERIALS FOR FOOD ALLERGEN AND GLUTEN-FREE
ANALYSIS FOR IMPROVED FOOD SAFETY
MANAGEMENT
R. E. Poms (Austria)
Invited Keynote Speech
11:10-11:30 METHODS FOR THE ROUTINE ANALYSIS OF
MYCOTOXINS IN CEREALS AND FLOUR
M. Marc (Slovenia)
LABENA d.o.o.
11:30-11:45 TRANSFER OF HEAVY METALS FROM CEREALS AND
FLOUR INTO FOOD CHAIN
S. Miloš, Z. Lončarić, A. Gross-Bošković (Croatia)
11:45-12:00 NOVEL ANTIFUNGAL LACTIC ACID BACTERIA
BIOPRODUCTS FOR HEALTH OF CEREAL GRAINS
G. Juodeikiene, D. Cizeikiene, D. Cernauskas, D. Vidmantiene,
L. Basinskiene, S. Suproniene, R. Semaskiene, A. Mankeviciene
(Lithuania)
12:00-12:20 HYGIENIC FILLING OF BULK AND GRANULATED FOOD
PRODUCTS INTO VALVE AND OPEN MOUTH BAGS
H. Roters (Germany)
BEHN + BATES Maschinenfabrik GmbH & Co. KG
(ASKON INTERNACIONAL d.o.o.)
12:20 Lunch Break
Stanka za ručak
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Chairmanship / Predsjedništvo:
V. Guberac, M. Tišma, I. Strelec
14:30-14:50 A REVOLUTIONARY ECOLOGICAL APPROACH IN
ENHANCING AND STIMULATING PLANT GROWTH
T. Jerger (Croatia)
VITAFLORA d.o.o.
14:50-15:05 WHEAT ENZYMES STATUS INFLUENCED BY CLIMATE
CHANGES
A. Torbica, J. Tomić, I. Strelec, Lj. Popović, Ž. Vaštag, D. Živančev,
M. Pojić (Serbia, Croatia)
15:05-15:20 QUALITY INDICATORS OF THE NEW BC INSTITUTE
VARIETIES OF WINTER WHEAT
I. Ikić, K. Jukić, R. Mlinar, M. Maričević, M. Bukan (Croatia)
15:20-15:35 SOME ASPECTS OF WHEAT BREEDING AT THE
AGRICULTURAL INSTITUTE OSIJEK
K. Dvojković, G. Drezner, D. Horvat, V. Španić, D. Novoselović,
R. Šimek , K. Lutrov (Croatia)
15:35-15:50 COMPETITIVITY OF CROATIAN MILLING INDUSTRIES;
DOMESTIC RESOURCE COST APPROACH
K. Zmaić, D. Balaž (Croatia)
15:50-16:20 Break for Posters, Exhibition and Coffee
Stanka za razgledavanje postera, izložbe tvrtki i kavu
Chairmanship / Predsjedništvo:
C. M. Rosell, K. Dvojković, M. Pestorić
16:20-16:45 THE HEALTHBREAD EU PROJECT – NEW OPTIONS FOR
NATURAL, NUTRITIONALLY ENRICHED AND SENSORY
ATTRACTIVE BREAD
J. W. van der Kamp, M. Noort (The Netherlands)
Invited Keynote Speech
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
16:45-17:00 WHEAT COMPOSITE FLOUR WITH HEMP, TEFF AND
CHIA
M. Hrušková, I. Švec (Czech Republic)
17:00-17:15 STUDY OF BREAD QUALITY ENRICHED WITH
(BROMELIN) FROM PINEAPPLE (Ananas comosus).
DECANTER WASTE AS A NOVEL FUNCTIONAL
INGREDIENT
C. Z. Hassan, K. Ramli, S. Ismail (Malaysia)
17:15-17:30 EFFECT OF BREAD TYPE CHOICE ON NUTRITION
QUALITY IN ELDERLY
D. Kenjerić, I. Divković, I. Banjari, M. L. Mandić (Croatia)
17:30-17:45 A COMPARATIVE ANALYSIS OF TRADITIONAL AND
E-MARKETING POTENTIALS IN THE BAKING INDUSTRY
B. Dukić, I. Ružić, S. Dukić (Croatia)
17:45-18:15 Posters and Exhibition
Razgledavanje postera i izložbe tvrtki
20:00 Dinner Party
Svečana večera
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Friday, October 18th, 2013
Petak, 18. listopada 2013.
Chairmanship / Predsjedništvo:
J. W. van der Kamp, Đ. Ačkar, A. Bucić-Kojić
9:30-9:55 BETA-GLUCAN AS BIOLOGICALLY ACTIVE FOOD
INGREDIENT
M. Jašić, D. Šubarić (Bosnia and Herzegovina, Croatia)
Invited Keynote Speech
9:55-10:10 DURUM WHEAT AND KAMUT® BREAD
CHARACTERISTICS: INFLUENCE OF CHEMICAL
ACIDIFICATION
F. Balestra, A. Gianotti, D. Taneyo Saa, G. G. Pinnavaia (Italy)
10:10-10:25 ANTI-INFLAMMATORY IN VITRO ACTIVITY OF BREADS
ENRICHED WITH CHENOPODIUM QUINOA LEAVES
U. Gawlik-Dziki, D. Dziki, M. Świeca, A. Durak, Ł. Sęczyk (Poland)
10:25-10:40 PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF
CONVENTIONAL AND ORGANIC CEREAL GRAINS
M. Krpan, S. Ajredini, N. Čukelj, B. Smerdel, I. Vrana Špoljarić,
M. Hruškar, D. Ćurić (Croatia)
10:40-11:10 Break for Posters, Exhibition and Coffee
Stanka za razgledavanje postera, izložbe tvrtki i kavu
Chairmanship / Predsjedništvo:
M. Jašić, J. Lukinac Čačić, S. Budžaki
11:10-11:25 SCIENCE AND NEW TECHNOLOGIES IN PRODUCTION
OF AUTOCHTHONOUS PRODUCTS
J. Đugum, M. Krvavica, N. Knežević (Croatia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
11:25-11:40 STARCH MODIFICATION FOR FOOD INDUSTRY
APPLICATION
Đ. Ačkar, D. Šubarić, J. Babić, A. Jozinović, B. Miličević, I. Nedić
(Croatia)
11:40-11:55 INFRARED STABILIZED RICE BRAN: NUTRICIOUS
BREADMAKING INGREDIENT
N. Barış Tuncel, N. Yilmaz, A. Uygur, H. Kocabiyik (Turkey)
11:55-12:10 PHYSICOCHEMICAL PROPERTIES AND ACCEPTIBILITY
STUDY OF HIGH ENERGY CEREAL BAR MADE FROM
MALAYSIAN PUFF GLUTINOUS RICE WITH HALAL
INGREDIENTS
C. Z. Hassan, A. F. Jamal, Kal-Kausar Binti Md. Amin (Malaysia)
12:10-12:25 INNOVATION: THE USE OF NIXTAMALIZED CORN
FLOUR IN THE DEVELOPMENT OF GLUTEN FREE
PRODUCTS
S. Segura, M. Rivas, M. Carmona, E. Guadarrama, E. Hernandez,
L. Ortiz, A. Pacheco (México)
12:10 Congress Closing
The Best Poster Awards Ceremony
Zatvaranje Kongresa
Proglašenje najboljih postera
12:40 Lunch Break
Stanka za ručak
14:00-20:00 Excursion
Izlet
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
POSTERS / POSTERI
1. EFFECT AND OPTIMIZATION OF CONCENTRACION DIFFERENT
ENZYMES ON THE VISCOELASTICITY OF SUBSTANDARD WHEAT
DOUGH
O. Šimurina, B. Filipčev, M. Bodroža-Solarov, J. Brkljača, J. Grbić, Z. Nježić,
M. Košutić
(Serbia)
2. SINGLE LABORATORY VALIDATION OF ACOUSTIC METHOD FOR
SCREENING MYCOTOXINS IN CEREALS
G. Juodeikiene, L. Basinskiene, D. Vidmantiene, D. Cernauskas, A. Petrauskas,
E. Bartkiene, W. J. de Koe
(Lithuania, The Netherlands)
3. A METHODOLOGY FOR CHARACTERIZATION OF VOLATILE AND
AROMATIC PROFILE OF DRY SOURDOUGH AND THEIR RELATED
BREAD
C. Pétel, B. Onno, A. Villière, C. Fillonneau, J. Rouillé, C. Prost
(France)
4. DEVELOPMENT OF SPECIFIC PROFILE IN MIXOLAB FOR STARCHPROTEIN CHARACTERIZATION OF WHEAT GENOTYPES IN
GENETIC BREEDING PROGRAMS
M. Zavariz de Miranda, C. M. Rosell
(Brazil, Spain)
5. INFLUENCE OF INGREDIENTS ON THE RHEOLOGICAL
PROPERTIES OF SUNFLOWER SPREAD
T. Moslavac, A. Pozderović, A. Pichler, K. Popović, T. Nosić
(Croatia)
6. THE ADVANTAGES OF SOLID STATE FERMENTATION TO
DEVELOP NOVEL PLANT PRODUCTS FOR WHEAT BAKED GOODS
WITH A HIGHER NUTRITIONAL VALUE AND SAFETY
G. Juodeikiene, L. Basinskiene, D. Eidukonyte, D. Vidmantiene, S Naujokaityte,
A. Maruska, O. Ragazinskiene, E. Bartkiene
(Lithuania)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
7. INCORPORATION OF TWO TYPES OF FIBERS INTO A BAKERY
PRODUCT: EFFECT ON THERMAL, STRUCTURAL AND SENSORIAL
CHARACTERISTICS.
F. Balestra, P. Rocculi, G. G. Pinnavaia
(Italia)
8. EFFECT OF WATER, EGG ALBUMEN, MODIFIED CASSAVA STARCH
AND ENZYME MALTOGENIC AMYLASE ON QUALITY OF LOAF
BREAD BASED ON RICE FLOUR
O. P. de Almeida, Y. K. Chang
(Brazil)
9. CHARACTERISTICS OF BREAD PREPARED FROM WHEAT FLOUR
AND SEVERAL KINDS OF RICE FLOUR
L. Fei, M. Tao, R. Wentao, L. Xinhua, X. Zhigang
(China)
10. EFFECT OF POTATO PASTE ON STALLING OF BARBARI BREAD
N. Akbari, J. M. Milani, B. Alaedini
(Iran)
11. EFFECT OF POTATO PASTE ON QUALITY OF BARBARI BREAD
N. Akbari, J. M. Milani, B. Alaedini, E. Pouladi
(Iran)
12. EFFECT OF BARLEY MALT ON THE STALLING OF BARBARI BREAD
N. Ravanfar, J. M. Milani, Z. R. Amiri
(Iran)
13. PHYSICAL AND SENSORY PROPERTIES OF BREAD CONTAINING
BROCCOLI SPROUTS POWDER
D. Dziki, U. Gawlik-Dziki, M. Świeca, R. Różyło, J. Tomiło
(Poland)
14. STUDY OF OXIDATIVE IMPROVERS ON RHEOLOGICAL
PROPERTIES OF DOUGH
M. Vukić, J. Mastilović, A. Torbica
(Bosnia and Herzegovina, Serbia)
15. IS IT POSSIBLE TO PRODUCE TRADITIONAL GLUTEN-FREE
BAKERY FOODS? A JOINT RESEARCH PROJECT
C. Fadda, A. M. Sanguinetti, P. Conte, S. Fois, P. Catzeddu, C. Collar, A. Piga
(Italy, Spain)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
16. INCORPORATION OF EMULSIFYING STARCH IN BREAD
PROCESSING: IMPACT ON DOUGH AND BREAD PERFORMANCE
M. Pojić, T. Lucas, T. Dapčević Hadnađev, M. Hadnađev, M. Musse, D. Grenier,
C. Rondeau, J. Tomić, M. Cambert, S. Quellec, A. Torbica, F. Mariette
(Serbia, France)
17. INFLUENCE OF HYDROCOLLOIDS AND PROTEINS COMBINATION
IN GLUTEN FREE BREAD CRUMBS ASSESSED BY DIGITAL IMAGE
ANALYSIS
R. Garzón, C. M. Rosell
(Spain)
18. EFFECTS OF DEFATTED SOY FLOUR, XANTHAN GUM AND
PROCESSING TEMPERATURES ON QUALITY CRITERIA OF
SPAGHETTI
A. Ansari, A. Kalbasi-Ashtari
(Iran)
19. PHYSICOCHEMICAL PROPERTIES OF TAGLIATELLE ENRICHED
WITH BUCKWHEAT FLOUR
D. Jambrec, M. Pestorić, N. Nedeljković, Đ. Psodorov, D. Plavšić, A. Mišan,
I. Milovanović
(Serbia)
20. EFFECT OF APPLE BY-PRODUCT AS A SUPPLEMENT ON
ANTIOXIDANT ACTIVITY AND QUALITY PARAMETERS OF THE
PASTA
A. Lončarić, I. Kosović, M. Jukić, Ž. Ugarčić, V. Piližota
(Croatia)
21. QUALITY PARAMETERS OF PASTA ENRICHED WITH CHESTNUT
FLOUR
I. Kosović, A. Jozinović, M. Jukić, Đ. Ačkar, D. Koceva Komlenić, D. Šubarić
(Croatia)
22. PHYSICAL PROPERTIES OF DOUGH FOR COOKIES WITH
CHESTNUT FLOUR
J. Maksimović, B. Pajin, D. Šoronja Simović, D. Šubarić, J. Babić, A. Fišteš,
I. Lončarević
(Serbia, Croatia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
23. RHEOLOGICAL AND TEXTURE PROPERTIES OF DOUGH FOR
COOKIES WITH DIETARY FIBERS
Lj. Dokić, I. Nikolić, B. Pajin, Z. Šereš, V. Krstonošić
(Serbia)
24. INVESTIGATION OF STRESS RELAXATION PARAMETERS DURING
THE STORAGE OF GINGERBREAD COOKIES MADE FROM SPELT
WHEAT
B. Filipčev, O. Šimurina, M. Bodroža-Solarov, J. Grbić
(Serbia)
25. TOTAL PHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF
WHEAT BISCUITS RELATED TO FLOUR TYPE
S. Oručević, A. Begić-Akagić, N. Omerhodžić
(Bosnia and Herzegovina)
26. INFLUENCE OF NON-EXTRUDED AND EXTRUDED SPELT ON
DOUGH PROPERTIES AND QUALITY OF COOKIES
H. Hodžić, A. Jozinović, Đ. Ačkar, J. Babić, D. Šubarić, D. Miličević
(Bosnia and Herzegovina, Croatia)
27. INFLUENCE OF COOKIES COMPOSITION ON TEMPERATURE
CHANGE DURING BAKING
S. Budžaki, D. Koceva Komlenić, J. Lukinac Čačić, F. Čačić Kenjerić, M. Jukić,
Ž. Kožul
(Croatia)
28. CONSUMER ACCEPTANCE OF THE COOKIES ENRICHED WITH A
DIGESTION STIMULATING MEDICINAL PLANT MIXTURE
M. Pestorić, A. Mišan, O. Šimurina, D. Jambrec, B. Filipčev, M. Sakač, M. Pojić
(Serbia)
29. QUALITY INSPECTION OF COOKIES USING COMPUTER VISION
F. Čačić Kenjerić, J. Lukinac-Čačić, S. Budžaki, D. Koceva Komlenić
(Croatia)
30. THE USE OF FACE READING TECHNOLOGY TO PREDICT
CONSUMER ACCEPTANCE OF BAKED GOODS
G. Juodeikiene, L. Basinskiene, D. Vidmantiene, D. Klupsaite, E. Bartkiene
(Lithuania)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
31. IMPORTANCE OF PSEUDOCEREALS IN GLUTEN-FREE DIET
N. Gaćina
(Croatia)
32. ORGANOLEPTIC EVALUATION AND QUALITY OF WHEAT BREADS
BAKED WITH ADDITION OF ALTERNATIVE FLOUR
A. Krzewinsk, J. Regula, A. Bac
(Poland)
33. WHAT KIND OF CEREALS STUDENTS FROM UNIVERSITY OF
ZAGREB EAT FOR BREAKFAST?
V. Fontana, M. Bituh, I. Panjkota Krbavčić, I. Colić Barić
(Croatia)
34. ULTRASOUND ASSISTED EXTRACTION OF SOLUBLE DIETARY
FIBER FROM CEREAL BRAN
I. Vrana Špoljarić, B. Smerdel, N. Čukelj, F. Dujmić, M. Brnčić, D. Ćurić
(Croatia)
35. A COMPLIANCE OF THE BAKERY AND CONFECTIONERY
PRODUCTS WITH THE CONTEMPORARY FOOD CONSUMPTION
HABITS
D. Đ. Psodorov, J. S. Živkovic, Đ. B. Psodorov, V. V. Banjac
(Serbia)
36. USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE
FORMULATION OF THE GLUTEN FREE MEATBALLS
K. Mastanjević, M. Jukić, Ž. Ugarčić, D. Kovačević, I. Kosović, D. Koceva Komlenić
(Croatia)
37. POTENTIAL APPLICATION OF BACTERIOCIN PRODUCING
Lactococcus lactis SUBSP. lactis, AND FERMENTATION PRODUCTS
TO INCREASE THE SHELF LIFE AND SAFETY OF CRUMPETS
R. Koy, D. Merrifeild, V. Kuri
(United Kingdom, Iraq)
38. MOLDS PRESENT IN WHOLEGRAIN FLOURS USED IN GLUTENFREE PRODUCTS
D. V. Plavšić, Đ. B. Psodorov, G. R. Dimić, D. Đ. Psodorov, Lj. Ć. Šarić,
A. O. Varga, M. B. Sakač
(Serbia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
39. INVESTIGATION OF QUANTITY, QUALITY AND USAGE OF
LEFTOVER BREAD IN HUMAN AND ANIMAL NUTRITION
J. Živković, Z. Nježić, B. Cvetković, O. Šimurina, B. Filipčev
(Serbia)
40. EFFECT OF FLOUR TYPES AND SACCHARIDES ON ACRYLAMIDE
FORMATION IN BISCUITS
L. Marková, E. Basil, A. Bednáriková, K. Kukurová, Z. Ciesarová, P. Šimko
(Slovakia, Czech Republic)
41. THE ISEKI_FOOD PROJECT 4 NETWORK
P. Pittia, H. Glattes
(Italy, Austria)
42. INFLUENCE OF ANTIOXIDANTS ADDITION ON THE OXIDATIVE
STABILITY OF A MIXTURE OF SUNFLOWER AND CORN OILS
T. Moslavac, A. Pozderović, A. Pichler, K. Popović, T. Nosić
(Croatia)
43. RELATIONSHIP OF BREAD INTAKE AND BLOOD LIPID PROFILE IN
WOMEN
I. Rumbak, V. Žižić, I. Keser, I. Rumora Samarin, I. Višekruna, I. Colić Barić
(Croatia)
44. ANTIOXIDANT AND SENSORY PROPERTIES OF RICE-BUCKWHEAT
GLUTEN-FREE COOKIES
M. Sakač, M. Pestorić, A. Mišan, A. Mandić, N. Nedeljković, D. Jambrec,
P. Jovanov, V. Banjac
(Serbia)
45. COMPARISON OF ANTIOXIDANT ACTIVITY OF DIFFERENT
FLOURS DETERMINED BY DPPH AND ABTS METHOD
M. Kopjar, N. Resiga, T. Požrl, V. Piližota
(Croatia, Slovenia)
46. THE POTENTIAL BIOAVAILABILITY OF CALCIUM FROM
GLUTEN - FREE BREADS WITH ADDITIVE POWDERED MILK
J. Regula, J. Suliburska, Z. Kedzior, Z. Krejpcio
(Poland)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
47. CEREALS AND CEREAL PRODUCTS CONSUMPTION RELATED TO
FOLATE INTAKE IN OLDER WOMEN ACCORDING TO DENTURE
WEARING
I. Beganović, I. Keser, I. Rumbak, I. Rumora Samarin, A. Ćatović, I. Colić Barić
(Croatia)
48. CEREALS AND THEIR PRODUCTS AS SOURCE OF FOLATE IN
REPRODUCTIVE WOMEN CONSUMING VEGETARIAN AND
OMNIVOROUS DIETS
I. Rumora Samarin, I. Colić Barić
(Croatia)
49. OPTIMIZATION OF EXTRACTION CONDITIONS OF TOTAL
PHENOLIC COMPOUNDS FROM WHEAT GRAIN USING RESPONSE
SURFACE METHODOLOGY
A. Bucić-Kojić, M. Planinić, N. Pavić, S. Tomas, M. Karakaš, A. Jakšetić
(Croatia)
50. EXTRACTION OF TOTAL FLAVONOIDS FROM BARLEY GRAIN
USING HIGH-TEMPERATURE/HIGH-PRESSURE REACTOR
A. Bucić-Kojić, A. A. Casazza, M. Paini, M. Planinić, P. Perego
(Croatia, Italy)
51. ANTIOXIDANT ACTIVITY, PROTEIN, PEPTIDE AND POLYPHENOL
CONTENT OF BARLEY AS AFFECTED BY EXTRACTION pH
L. Kučko, M. Molnar, M. Čačić, T. Kovač, I. Strelec
(Croatia)
52. FEATURES AND CHARACTERISTICS OF IFS FOOD STANDARD
IMPLEMENTATION IN THE MILLING INDUSTRY
M. Gadanec, S. Šušnić, N. Mrduljaš, G. Krešić
(Croatia)
53. THE PRODUCTION OF MAGLICA
D. Miličević, G. Avdić, A. Selimović, D. Mehić
(Bosnia and Herzegovina)
54. HMW-GS AS PROTEIN MARKERS IN DIFFERENTIATION OF WHEAT
CULTIVARS
D. Horvat, G. Drezner, G. Šimić, K. Dvojković, R. Sudar, K. Lutrov
(Croatia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
55. CULTIVAR AND ENVIRONMENTAL VARIATIONS OF BARLEY
β - GLUCAN CONTENT AND β-GLUCANASE ACTIVITY
G. Šimić, A. Lalić, D. Horvat, I. Abičić
(Croatia)
56. DEVELOPMENT OF ENZYMATIC POWER IN WHEAT GRAIN
DURING GERMINATION PROCESS
K. Habschied, B. Šarkanj, V. Krstanović, M. Tišma, M. Kramarić
(Croatia)
57. VARIABILITY OF GLUTENIN AND GLIADIN LOCI IN WINTER
BREAD WHEAT GERMPLASM
I. Rukavina, S. Marić, V. Guberac, S. Petrović, T. Čupić
(Croatia)
58. VARIABILITY OF QUALITY TRAITS IN WINTER WHEAT
GERMPLASM
S. Marić, V. Guberac, S. Petrović, Đ. Ačkar, S. Guberac, D. Kovačić, D. Šubarić
(Croatia)
59. FREE AMINO GROUP DISTRIBUTION BETWEEN BARLEY ALBUMIN
AND GLOBULIN PROTEIN AND NON-PROTEIN FRACTIONS
I. Strelec, T. Kovač, L. Kučko
(Croatia)
60. CORRELATIONS VALUE AND HERITABILITY OF INDIRECT
INDICATORS OF QUALITY AND RHEOLOGICAL PROPERTIES OF
REDUCED (N80) AND OPTIMAL (N180) NITROGEN FERTILIZATION
LEVELS
K. Jukić, I. Ikić, R. Mlinar, M. Maričević, T. Ivanušić, M. Bukan, A. Lovrić,
H. Šarčević
(Croatia)
61. INTERRELATION OF GRAIN YIELD, QUALITY AND BIOCHEMICAL
TRAITS IN WINTER WHEAT GENOTYPES
V. Strazdina, S. Zute, N. Bobere, I. Jakobsone
(Latvia)
62. EFFECT OF TRIBOMECHANICAL MICRONISATION AND
ACTIVATION TREATMENT ON TEXTURAL AND
THERMOPHYSICAL PROPERTIES OF WAXY CORN STARCH GELS
V. Batur, Z. Herceg, A. Režek Jambrak, J. Babić, Đ.Ačkar
(Croatia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
63. EFFECT OF FLAXSEED GUM ON THE PASTING, THERMAL AND
RHEOLOGICAL PROPERTIES OF RICE STARCH
S. Hussain, M. S. Alamri, A. A. Mohamed
(Saudi Arabia)
64. FUNCTIONALITY OF ENZYMATICALLY TREATED CORN STARCHES
ABOVE GELATINIZATION TEMPERATURE
A. Dura, A. Calviño, C. M. Rosell
(Spain)
65. STARCH CHARACTERISATION USING SPECTROPHOTOMETRY
AND DIRECT POTENTIOMETRY
N. Sakač, K. Habschied, M. Karnaš, L. Regušić, V. Slačanac, N. Velić
(Croatia)
66. EFFECT OF HIGH INTENSITY ULTRASOUND ON PROPERTIES OF
STARCH PASTES
B. Smerdel, I. Vrana Špoljarić, N. Čukelj, T. Bosiljkov, M. Brnčić, A. Hrstić,
D. Ćurić
(Croatia)
67. EFFECT OF MALTODEXTRIN AND ULTRASOUND ON OSMOTIC
DEHYDRATION OF ORANGE PEEL
N. Nedić Tiban, A. Lončarić, S. Papac, V. Piližota
(Croatia)
68. A KNOWLEDGE MANAGEMENT MODEL AIMED AT CONTINUOUS
QUALITY ASSURANCE IN BAKERIES
B. Dukić, J. Mesarić, S. Dukić
(Croatia)
FLOUR-BREAD '13
BRAŠNO-KRUH '13.

Posters will be exhibited in the lobby of the Congress Hall, during the entire
Congress. It is planned that authors will be at participants’ disposal at least
during the breaks.
The Congress traditionally grants three Best Poster awards to the authors
who display and present their work most effectively. Award winners chosen
by the committee jury will be announced during the Congress Closing on
Friday, October 18th, 2013.

Posteri će biti izloženi u predvorju kongresne dvorane tijekom cijelog
vremena održavanja Kongresa. Molimo autore da budu uz postere tijekom
stanki.
Stručni žiri Kongresa tradicionalno dodjeljuje nagrade za tri najbolja
postera. Nagrade pobjednicima biti će dodijeljene tijekom Zatvaranja
Kongresa u petak, 18. listopada 2013.
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
GENERAL INFORMATION
Hotel Accommodation
Grand Hotel Adriatic
M. Tita 200, HR-51410 Opatija, Croatia
Phone: +385 51 719 010 (000); Fax: +385 51 719 015;
E-mail: info@hotel-adriatic.hr; Web Site: www.hotel-adriatic.hr
The Grand Hotel Adriatic complex consists of two buildings, Adriatic I (4 stars)
and Adriatic II (3 stars), having a joint reception and other hotel facilities. Rooms
for all Congress participants have been booked at a reduced price for the
working days of the Congress in the Grand Hotel Adriatic.
Hotel room prices (per person/per day):
Adriatic I **** - Superior
1/1
1/2
Bed & Breakfast
61 €
40 €
Half Board
66 €
45 €
Full Board
79 €
58 €
Adriatic II*** - Standard
1/1
1/2
Bed & Breakfast
50 €
30 €
Half Board
55 €
35 €
Full Board
68 €
48 €
Rates are quoted in EUR, payable in Croatian kuna.
You can pay by cash or credit card before your departure.
VAT is included in the prices.
Visitor’s tax is not included in the price (€ 1.00 per person/day).
Registration Fees
Full registration fee:
250 €
Student's fee (certified):
180 €
Daily registration:
130 €
Registration fee can be paid directly at the Congress Registration Desk (payable in
Croatian kuna).
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Full and student registration fee covers: admission to all scientific sessions and
exhibitions, full set of congress materials and Book of Abstracts. Social activities
(welcome cocktail, cocktail party, congress dinner, coffee during the breaks;
excluding excursion) are free of charge for all participants with paid full and
student registration fee. Participants do not have to make dinner reservation for
October 17th. Please note that all other meals are not covered by the organizers.
Daily registration does not include Congress dinner and Congress Proceedings.
Proceedings
The Congress Proceedings will be published in English language after the
Congress and sent to all participants with paid full registration.
Only papers (oral and poster presentations) where at least one author has paid
full registration fee will be published. Max. 2 papers per full registration fee will
be considered for publication.
Official Languages
The official languages of the Congress are English and Croatian. Simultaneous
translation is provided. The speakers are kindly asked to submit electronic
version (ppt) and printed copy of the presentation at the Congress Registration
Desk for the preparation of simultaneous translation, at least two hours before
the start of the relevant session.
Badges and identification
Upon registration, each participant will receive a name badge, to be worn all
times during Congress activities and social events. Invitation card for dinner
party will be collected on entry.
Registration desk
The registration desk will be open during the following hours:
Tuesday
Wednesday
Thursday
Friday
October 15
October 16
October 17
October 18
18:00 – 20:00
08:00 – 18:30
08:30 – 18:15
09:00 – 14:00
All participants are requested to check in at the registration desk.
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
SOCIAL ACTIVITIES
Tuesday, October 15
19:00
Welcome Reception
Wednesday, October 16
21:00
Cocktail party
Thursday, October 17
20:00
Dinner party
Friday, October 18
14:00
Excursion
An afternoon excursion is organized to the Labin, one of the
oldest towns of the area. Excursion will be paid extra.
All additional information is available at the congress
registration desk. Congress participants are kindly asked to
register for excursion no later than 12:00 p.m. Thursday,
October 17th.
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
OPĆE OBAVIJESTI
Mjesto održavanja Kongresa
Grand Hotel Adriatic
M. Tita 200, HR-51410 Opatija, Croatia
Tel.: +385 51 719 010 (000); Fax: +385 51 719 015;
E-mail: info@hotel-adriatic.hr; Web stranice: www.hotel-adriatic.hr
Smještaj
Kompleks Grand hotela Adriatic sastoji se od dvije zgrade, Adriatic I (****) i
Adriatic II (***), sa zajedničkom recepcijom i hotelskim sadržajima. Za sve
sudionike kongresa osiguran je smještaj u Grand Hotelu Adriatic po nižim
cijenama za vrijeme trajanja kongresa.
Cijene hotelskih soba (po osobi/po danu)
Adriatic I **** - Superior
1/1
1/2
Noćenje s doručkom
61 €
40 €
Polupansion
66 €
45 €
Puni pansion
79 €
58 €
Adriatic II*** - Standard
1/1
1/2
Noćenje s doručkom
50 €
30 €
Polupansion
55 €
35 €
Puni pansion
68 €
48 €
Sve su cijene izražene u EUR, plativo u kunama prema važećem
tečaju. Hotelski smještaj sudionici plaćaju direktno u hotelu,
gotovinom, građanskim ili kreditnim karticama.
Uključen PDV. Boravišna pristojba nije uključena u cijenu
(7,00 kn po osobi/po danu)
Kotizacija
Puna kotizacija:
1.900,00 kn
Studenti (uz potvrdu):
1.350,00 kn
Dnevna kotizacija:
1.000,00 kn
Kotizacija se može platiti i izravno na Kongresnoj recepciji.
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
Puna i studentska kotizacija uključuju: pristup znanstvenim izlaganjima i
izložbenom prostoru, kongresne materijale i Zbornik sažetaka. Zajednička
druženja (koktel dobrodošlice, koktel party, svečana večera i osvježenja tijekom
stanki, izuzev izleta) su besplatna za sve sudionike s plaćenom punom i
studentskom kotizacijom. Sudionici ne trebaju rezervirati večeru za četvrtak,
17. listopada. Ostali obroci nisu pokriveni od strane organizatora. Dnevna
kotizacija ne uključuje svečanu večeru i Zbornik radova.
Zbornik radova
Zbornik radova na engleskom jeziku biti će recenziran i objavljen poslije
Kongresa te poslan svim sudionicima s plaćenom punom kotizacijom.
U Zborniku će se objaviti samo radovi (usmena priopćenja i radovi na posterima)
čiji je najmanje jedan autor uplatio punu kotizaciju. Za Zbornik radova će se u
obzir uzimati maksimalno 2 rada po plaćenoj punoj kotizaciji.
Službeni jezici
Službeni jezici kongresa su hrvatski i engleski uz simultani prijevod. Usmeni
izlagači se mole da svoje prezentacije u tiskanom i elektronskom obliku (ppt)
obliku dostave na kongresnu recepciju, zbog pripreme simultanog prevođenja,
najmanje dva sata prije početka izlaganja.
Identifikacijske kartice
Prilikom prijave, svaki sudionik će dobiti identifikacijsku karticu sa svojim
imenom koju treba nositi tijekom kongresnih aktivnosti i zajedničkih druženja.
Na svečanu večeru potrebno je ponijeti pozivnice.
Kongresna recepcija
Kongresna recepcija će biti otvorena u sljedeće vrijeme:
Utorak
15. listopada
18:00 – 20:00
Srijeda
16. listopada
08:00 – 18:30
Četvrtak
17. listopada
08:30 – 18:15
Petak
18. listopada
09:00 – 14:00
Svi sudionici kongresa se moraju prijaviti na kongresnoj recepciji.
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
ZAJEDNIČKA DRUŽENJA
Utorak, 15. listopada
19:00
Dobrodošlica
Srijeda, 16. listopada
21:00
Koktel
Četvrtak, 17. listopada
20:00
Svečana večera
Petak, 18. listopada
14:00
Izlet
Organiziran je izlet u Labin, jedan od najstarijih gradova u
okolici. Izlet se plaća posebno.
Dodatne informacije su dostupne na kongresnoj recepciji.
Sudionici kongresa se mole da prijavu izvrše na kongresnoj
recepciji najkasnije do četvrtka, 17. listopada do 12 h.
FLOUR-BREAD '13
BRAŠNO-KRUH '13.
EXHIBITORS/IZLAGAČI:
KVASAC d.o.o, Croatia
BRABENDER GmbH & Co. KG, Germany (TRGOPAK d.o.o., Croatia)
BÜHLER AG, Switzerland
CHOPIN Technologies, France (AGRIONICA d.o.o., Croatia)
TIM ZIP d.o.o., Croatia
BEHN+BATES, Germany (ASKON INTERNACIONAL d.o.o., Croatia)
LABENA d.o.o., Croatia
NOACK d.o.o., Croatia
VITAFLORA d.o.o., Croatia
V.I.A. d.o.o., Slovenia
ICC-MoniQA-HealthGrain-ISEKI-PlantLibra
SPONSORS/SPONZORI
GOLD/ZLATNI
MINISTRY OF SCIENCE,
EDUCATION AND SPORTS OF THE
REPUBLIC OF CROATIA
MINISTARSTVO ZNANOSTI,
OBRAZOVANJA I SPORTA
REPUBLIKE HRVATSKE
MINISTRY OF AGRICULTURE
MINISTARSTVO POLJOPRIVREDE
CROATIAN ACADEMY OF
SCIENCES AND ARTS
HRVATSKA AKADEMIJA
ZNANOSTI I UMJETNOSTI
CROATIAN CHAMBER OF
ECONOMY
HRVATSKA GOSPODARSKA
KOMORA
SILVER/SREBRNI
TRGOPAK d.o.o.
KVASAC d.o.o.
TIM ZIP d.o.o.
HYPO ALPE-ADRIA-BANK d.d.
GRAND HOTEL ADRIATIC OPATIJA
AGROKOR d.d.
BELJE d.d.
ZVEČEVO d.d.
OSJEČKA PIVOVARA d.d.
BRONZE/BRONČANI
INSPECTO d.o.o.
PEKARSTVO KADULJA d.o.o.
TOURIST BIRO OF CITY OPATIJA
RADNIK d.d. Opatija
PRIVREDNA BANKA ZAGREB d.d.
NOX Night&Caffe Bar Osijek

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