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Dr. Jasna Bertoncelj received her Ph.D. in Food Science in 2008 at the University of Ljubljana. She is an Associate Professor of Nutrition at Biotechnical Faculty, Slovenia. Her research activities include food quality assessment (food composition; food analytical methods; food regulation and legislation; food labelling), bee products characterization and quality, sensory analysis (sensory methods; analytical tests for food quality assurance; sensory tests with consumers; food acceptability) and nutrition (healthy and balanced diets for various population groups; diet planning; nutrition and health policies, nutrient profiling). Since 2002, Prof. Bertoncelj coauthored about 60 publications in WoS/Scopus-indexed journals and proceedings of international conferences. She serves as a reviewer for several scientific journals and is a member of the International Honey Commission’s (IHC) working group for sensory assessment.
Bee pollen contains proteins, amino acids, carbohydrates, fats, fatty acids, vitamins, polyphenols, and mineral nutrients that make it useful as a good nutritional supplement in the human diet. It has the richest elemental composition among bee products which is not uniform and consequently varies greatly depending on botanical and geographical origin. In polyfloral and selected monofloral bee pollen samples: sweet chestnut, maple, dandelion, rapeseed, flowering ash, buckwheat, common ivy, and plantain, the concentrations of P, S, Cl, K, Ca, Mn, Fe, Zn, Br, Rb, and Sr were determined. A non-destructive energy dispersive X-ray fluorescence spectrometry was used for elemental fingerprinting. The most abundant elements in Slovenian bee pollen are K, P, S, Ca, and Cl followed by Fe, Mn, Zn, Rb, Br, and Sr. Several statistically significant differences in the content of analysed elements were found between studied groups according to the botanical and geographical origin which can be related to soil and plant elemental composition and plant metabolism. The obtained data extend our previous chemical profiling of Slovenian bee pollen and contribute to a more precise evaluation of some essential mineral nutrients in bee pollen to cover recommended dietary allowances in human nutrition. Additionally, this work contributes to a better understanding of mineral nutrient requirements in honey bee nutrition and of the environmental and agricultural impact of this product.
Nataša Lilek; Andreja Kandolf Borovšak; Jasna Bertoncelj; Katarina Vogel Mikuš; Marijan Nečemer. Use of EDXRF elemental fingerprinting for discrimination of botanical and geographical origin of Slovenian bee pollen. X-Ray Spectrometry 2021, 1 .
AMA StyleNataša Lilek, Andreja Kandolf Borovšak, Jasna Bertoncelj, Katarina Vogel Mikuš, Marijan Nečemer. Use of EDXRF elemental fingerprinting for discrimination of botanical and geographical origin of Slovenian bee pollen. X-Ray Spectrometry. 2021; ():1.
Chicago/Turabian StyleNataša Lilek; Andreja Kandolf Borovšak; Jasna Bertoncelj; Katarina Vogel Mikuš; Marijan Nečemer. 2021. "Use of EDXRF elemental fingerprinting for discrimination of botanical and geographical origin of Slovenian bee pollen." X-Ray Spectrometry , no. : 1.
The COVID-19 pandemic caused a large and involuntary shift to work from home (WFH) or teleworking, and widespread adoption of web-based platforms. This study aims to uncover the attitude and perception of WFH and online education among students and employees of the University of Ljubljana. A web-based questionnaire survey was conducted in November 2020, and more than 1300 valid responses were received. The lack of daily commuting, improved eating habits, and more time available for a family were the main reported advantages of WFH. The main issues, highlighted by respondents, were higher stress levels, lower study/work efficiency, and poorer working environment at home. When comparing the online educational process with the traditional one, the absence of traditional laboratory work, inadequate social interactions, and limitations of online knowledge assessment were identified as drawbacks by both students and educators. A significant difference between students and educators was observed in their opinion on the efficiency of online lectures compared to traditional ones, with the former being significantly more favored by students than educators. Overall, the majority of the respondents from all groups wish for the pre-COVID-19 study/work mode to be established as soon as possible. This implies that the perceived drawbacks of online education outweigh its advantages.
Varineja Drašler; Jasna Bertoncelj; Mojca Korošec; Tanja Pajk Žontar; Nataša Poklar Ulrih; Blaž Cigić. Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic. Sustainability 2021, 13, 5118 .
AMA StyleVarineja Drašler, Jasna Bertoncelj, Mojca Korošec, Tanja Pajk Žontar, Nataša Poklar Ulrih, Blaž Cigić. Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic. Sustainability. 2021; 13 (9):5118.
Chicago/Turabian StyleVarineja Drašler; Jasna Bertoncelj; Mojca Korošec; Tanja Pajk Žontar; Nataša Poklar Ulrih; Blaž Cigić. 2021. "Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic." Sustainability 13, no. 9: 5118.
Growing demand for healthy meat products and the contemporary focus on the role of dietary fibre in nutrition have resulted in the development of reformulated meat products. This study investigated the enrichment of chicken bologna type sausages with 3% and 6% inulin, oat fibre or psyllium, while decreasing the fat content. Enrichment with 3% inulin or oat fibre was most suitable due to the comparable colour (a*: 10.96 vs. 10.16 for control, b*: 9.28 vs. 8.94 for control), texture parameters (adhesiveness: 0.26 vs. 0.38 for control, gumminess: 55.51 vs. 54.74 for control, cohesiveness: 0.72 vs. 0.70 for control, hardness: 77.45 vs. 78.03 for control, springiness 0.94 vs. 0.93 for control, resilience: 0.39 vs. 0.37 for control, chewiness: 52.16 vs. 50.93 for control) and sensory properties to the control. Psyllium was less suitable regardless of the amount added to the bologna type chicken sausages. Enrichment with 6% dietary fibre had negative effects on the instrumental and sensory parameters. Sensory evaluation by consumers showed comparable acceptability for chicken bologna type sausages enriched with 3% inulin or oat fibre; however sausages enriched with psyllium or 6% inulin or oat fibre were less acceptable.
Ferjančič Blaž; Kugler Saša; Korošec Mojca; Polak Tomaž; Bertoncelj Jasna. Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium. International Journal of Food Science & Technology 2020, 1 .
AMA StyleFerjančič Blaž, Kugler Saša, Korošec Mojca, Polak Tomaž, Bertoncelj Jasna. Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium. International Journal of Food Science & Technology. 2020; ():1.
Chicago/Turabian StyleFerjančič Blaž; Kugler Saša; Korošec Mojca; Polak Tomaž; Bertoncelj Jasna. 2020. "Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium." International Journal of Food Science & Technology , no. : 1.
Florijan Cajzek; Jasna Bertoncelj; Ivan Kreft; Nataša Poklar Ulrih; Tomaž Polak; Tomaž Požrl; Igor Pravst; Ivana Polišenská; Kateřina Vaculová; Blaž Cigić. Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley. International Journal of Food Science & Technology 2019, 55, 681 -689.
AMA StyleFlorijan Cajzek, Jasna Bertoncelj, Ivan Kreft, Nataša Poklar Ulrih, Tomaž Polak, Tomaž Požrl, Igor Pravst, Ivana Polišenská, Kateřina Vaculová, Blaž Cigić. Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley. International Journal of Food Science & Technology. 2019; 55 (2):681-689.
Chicago/Turabian StyleFlorijan Cajzek; Jasna Bertoncelj; Ivan Kreft; Nataša Poklar Ulrih; Tomaž Polak; Tomaž Požrl; Igor Pravst; Ivana Polišenská; Kateřina Vaculová; Blaž Cigić. 2019. "Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley." International Journal of Food Science & Technology 55, no. 2: 681-689.
Eier sind nahrhafte Lebensmittel von hohem biologischem Wert. Sie sind eine gute Quelle von Eiweiß, essentiellen Fettsäuren und Aminosäuren, Vitaminen und Mineralstoffen. Die Eigelbfarbe ist einer der wichtigsten Faktoren für die Beurteilung der Qualität von Eiern und wird von der Zusammensetzung der Geflügelfuttermittel, hauptsächlich dem Gehalt an Pigmenten, dem Zuchtsystem von Legehennen und den genetischen Auswirkungen beeinflusst. In dieser Studie wurde die Farbe des Eigelbs untersucht, das mit verschiedenen Hühnerzuchtmethoden hergestellt wurde. Zur Bestimmung des Gesamtcarotingehalts wurden der Farbfächer der Firma DSM, das Minolta-Farbmessgerät und die AOAC-Methode verwendet. Die Ergebnisse zeigten, dass es Unterschiede in der Farbe des Eigelbs in Abhängigkeit von der Methode der Hühnerzucht gibt. Die offensichtlichsten Unterschiede wurden zwischen Eiern aus dem ökologischem Anbau und Eiern aus der Käfigaufzucht festgestellt. Das Eigelb aus dem ökologischen Anbau war am hellsten und enthielt den geringsten Anteil an Carotinen, während das Eigelb aus der Käfigzucht am dunkelsten war und den höchsten Gehalt an Carotinen aufwies. Die Eigelbfarbe wurde darüber hinaus durch eine sensorische Analyse bewertet. Das Team für die sensorische Bewertung bestand aus jungen Verbrauchern - Studenten, die die Proben nach Intensität und Ähnlichkeit der Dotterfarbe klassifizierten. Die Studenten bevorzugten die orange-gelben Eidotter. Die Ergebnisse eines kurzen Fragebogens zum Verzehr und zum Kauf von Eiern haben gezeigt, dass die betroffenen Studenten Eier nicht häufig konsumieren. Das wichtigste Kriterium für den Kauf ist das Eiproduktionssystem, bevorzugt werden Eier aus der Freiland- oder Bodenzucht mit einer intensiveren Farbe.
Jasna Bertoncelj; Anja Gašperlin; Mojca Korošec. Yolk colour of eggs from different housing systems. Meso 2019, 21, 378 -385.
AMA StyleJasna Bertoncelj, Anja Gašperlin, Mojca Korošec. Yolk colour of eggs from different housing systems. Meso. 2019; 21 (4):378-385.
Chicago/Turabian StyleJasna Bertoncelj; Anja Gašperlin; Mojca Korošec. 2019. "Yolk colour of eggs from different housing systems." Meso 21, no. 4: 378-385.
Honey samples from the seven most common honey types in Slovenia were screened for total phenolic content by the modified Folin–Ciocalteu method, for potential antioxidant activity using the ferric reducing antioxidant power (FRAP) assay and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method for antiradical activity. In addition the colour characteristics of honey samples were analysed. The results of the study showed that total phenolic content, antioxidant activity and colour parameters differ widely among different honey types. Phenolic content expressed as gallic acid equivalent ranged from 44.8 mg/kg in acacia honey to 241.4 mg/kg in fir honey. Antioxidant activity was the lowest in the brightest acacia and lime honeys and the highest in darker honeys, namely fir, spruce and forest. The colour of the Slovenian honeys, analysed in this study was very variable and ranged from pale yellow to dark brown. Correlations between the parameters analysed were found to be statistically significant (p < 0.05).
J Bertoncelj; U Dobersek; M Jamnik; T Golob. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry 2007, 105, 822 -828.
AMA StyleJ Bertoncelj, U Dobersek, M Jamnik, T Golob. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry. 2007; 105 (2):822-828.
Chicago/Turabian StyleJ Bertoncelj; U Dobersek; M Jamnik; T Golob. 2007. "Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey." Food Chemistry 105, no. 2: 822-828.