521. The role of health-related claims and health-related symbols in consumer behaviour : design and conceptual framework of the CLYMBOL project and initial resultsSophie Hieke, N. Kuljanic, J. M. Wills, Igor Pravst, Asha Kaur, Monique Raats, Johannes Cornelia Maria van Trijp, Wim Verbeke, Klaus G. Grunert, 2015, original scientific article Keywords: consumer behaviour, food choice, food labelling, health claim, health symbols
Published in DiRROS: 18.11.2025; Views: 166; Downloads: 80
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522. The nutritional quality of foods carrying health-related claims in Germany, the Netherlands, Spain, Slovenia and the United KingdomAsha Kaur, P. Scarborough, Sophie Hieke, Anita Kušar, Igor Pravst, Monique Raats, Mike Rayner, 2016, original scientific article Abstract: BACKGROUNG/OBJECTIVES: Compares the nutritional quality of pre-packaged foods carrying health-related claims with foods that do not carry health-related claims. SUBJECT/METHODS: Cross-sectional survey of pre-packaged foods available in Germany, The Netherlands, Spain, Slovenia and the United Kingdom in 2013. A total of 2034 foods were randomly sampled from three food store types (a supermarket, a neighbourhood store and a discounter). Nutritional information was taken from nutrient declarations present on food labels and assessed through a comparison of mean levels, regression analyses and the application of a nutrient profile model currently used to regulate health claims in Australia and New Zealand (Food Standards Australia New Zealand's Nutrient Profiling Scoring Criterion, FSANZ NPSC). RESULTS: Foods carrying health claims had, on average, lower levels, per 100 g, of the following nutrients, energy-29.3 kcal (P<0.05), protein-1.2 g (P<0.01), total sugars-3.1 g (P<0.05), saturated fat-2.4 g (P<0.001), and sodium-842 mg (P<0.001), and higher levels of fibre-0.8 g (P<0.001). A similar pattern was observed for foods carrying nutrition claims. Fortythree percent (confidence interval (CI) 41%, 45%) of foods passed the FSANZ NPSC, with foods carrying health claims more likely to pass (70%, CI 64%, 76%) than foods carrying nutrition claims (61%, CI 57%, 66%) or foods that did not carry either type of claim (36%, CI 34%, 38%). CONCLUSIONS: Foods carrying health-related claims have marginally better nutrition profiles than those that do not carry claims; these differences would be increased if the FSANZ NPSC was used to regulate health-related claims. It is unclear whether these relatively small differences have significant impacts on health.
Keywords: foods, nutritional quality, health-related claims
Published in DiRROS: 18.11.2025; Views: 184; Downloads: 74
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523. Effect of hydrothermal treatment on the structure and foaming of waste glassUroš Hribar, Matjaž Spreitzer, Jakob Koenig, 2026, original scientific article Abstract: This study explores the potential of hydrothermally treated waste glass for producing foamed glass using a carbonaceous foaming agent (glycerol) in an air atmosphere. The objective was to assess the feasibility of this alternative route for producing sustainable, lightweight materials with reduced energy and material inputs by repurposing cathode ray tube panels (CRT), flint glass (FG), and mixed-color container glass (MCG). Investigated glass powders were treated in a saturated steam atmosphere inside a pressure vessel and characterized using Xray diffraction and Fourier-transform spectroscopy to identify structural changes. The foaming behavior of hydrothermally treated waste was analyzed through heating stage microscopy and thermogravimetric analysis coupled with mass spectrometry. The foamed glass samples were further assessed for density and thermal conductivity. The results demonstrate that hydrothermal treatment significantly influences the foaming process. Glass powders with higher content of structurally bonded water exhibit lower sintering temperature and pronounced expansion after the hydrothermal treatment. A higher hydration level reduced the onset foaming temperature and facilitated higher expansion. Additionally, combining hydrothermally treated powders with glycerol as a foaming agent enabled effective expansion, even in an air atmosphere, achieving density as low as 108 kg m-3. The results of this study suggest that hydrothermal treatment of waste glasses enables the implementation of carbonaceous foaming agents in the air atmosphere and could thus offer an alternative route for the foaming of glass.
Keywords: foamed glass, waste glass, hydrothermal treatment
Published in DiRROS: 18.11.2025; Views: 146; Downloads: 63
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524. Total and free sugar content of pre-packaged foods and non-alcoholic beverages in SloveniaNina Mikec, Krista Miklavec, Anita Kušar, Katja Žmitek, Nataša Fidler Mis, Igor Pravst, 2018, original scientific article Keywords: free sugar, sugars, food composition, sales data, nutrition label, Slovenia
Published in DiRROS: 18.11.2025; Views: 182; Downloads: 75
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525. Optimizing foamed glass production with machine learningUroš Hribar, Sintija Stevanoska, Christian Leonardo Camacho Villalón, Matjaž Spreitzer, Jakob Koenig, Sašo Džeroski, 2025, original scientific article Abstract: Foamed glass is a lightweight material commonly used for insulation. However, optimizing its properties remains a challenge due to the large number of synthesis parameters involved in its production. While previous studies have investigated synthesis conditions, a comprehensive study applying machine learning approaches is lacking in the literature. In this paper, we apply machine learning methods, i.e., random forests of predictive clustering trees and a multilayer perceptron, training them on 124 experimental data points to accurately predict the apparent density and closed porosity of foamed glass. We then apply a multiobjective optimization algorithm together with the multilayer perceptron to find optimal values for the process parameters used in foamed glass production. Our results show that the combination of machine learning and multiobjective optimization is an effective proxy for the development of novel foamed glass materials.
Keywords: process optimization, machine learning, foamed glass
Published in DiRROS: 18.11.2025; Views: 178; Downloads: 75
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526. Influence of surface pretreatments on composition, structure and corrosion performance of zirconium conversion coating applied to AA7075-T6Gavrilo Šekularac, Janez Kovač, Ingrid Milošev, 2025, original scientific article Abstract: The effect of chemical pretreatment of aluminium alloy 7075-T6 on the composition, morphology, and structure of zirconium conversion coatings (ZrCC) was investigated. Chemical pretreatments included: (i) alkaline etching and desmutting using commercial reagents, (ii) alkaline etching using sodium hydroxide, (iii) acidic etching using nitric acid, (iv) desmutting using a commercial reagent and boiling in deionised water, and (v) alkaline etching and desmutting using nitric acid. ZrCCs were deposited at room temperature from a 200 ppm H2ZrF6 solution of pH 4.8. A commercial SurTec® coating containing zirconium and trivalent chromium was used as a benchmark. The electrochemical behaviour was evaluated using potentiodynamic polarisation measurements and electrochemical impedance spectroscopy conducted over a minimum of 5 days and up to 15 days in 0.1 M NaCl. Corrosion resistance was further assessed through immersion testing. Microstructural characterisation was performed using scanning electron microscopy with energy-dispersive spectroscopy, X-ray photoelectron spectroscopy, and time-of-flight secondary ion mass spectrometry. The SurTec® pretreatment of AA7075-T6 activated the self-sealing of the subsequently deposited ZrCC, about 40 nm thick, which exhibited the highest degree of compactness and uniformity. This study showed a significant impact of surface chemical pretreatment on the microstructural and protective properties of ZrCCs deposited on 7075 alloy.
Keywords: surface pretreatment, etching, desmutting
Published in DiRROS: 18.11.2025; Views: 182; Downloads: 78
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528. Compartment fire dynamics in taller timber buildings : guidance for performance-based fire safety engineeringIan Pope, Antonela Čolić, Chamith Karannagodage, Ahmed Ahmed Ali Awadallah, Andrea Lucherini, 2025, independent scientific component part or a chapter in a monograph Abstract: In comparison to non-combustible construction materials commonly used for taller buildings, timber elements can significantly alter the fire dynamics in a compartment. This fundamentally challenges many of the conventional fire safety strategies and design approaches for mid-rise and high-rise buildings. Consequently, many building industry practitioners are questioning the limitations of existing methodologies, while searching for additional ways to account for this different fire behaviour in the design, construction, and operation of timber buildings. In seeking to address these questions, this chapter describes the state-of-the-art and recent advances in understanding the fire behaviour in compartments with areas of exposed timber (e.g., engineered wood products), and protected timber elements that may contribute to the fire if their encapsulation fails. Relevant experimental findings and engineering approaches to date are summarised and discussed, and design guidance is provided in relation to the typical phases of realistic or ‘natural’ fires, namely the growth phase, the fully-developed phase, the fire decay, and the cooling phase. Critical fire phenomena and their impacts on the fire safety strategy are addressed, such as fire spread; active fire suppression; heat induced delamination and char fall-off; and self-extinguishment.
Keywords: timber, fire dynamics, fire safety, self-extinguishment, heat induced delamination, char fall-off
Published in DiRROS: 18.11.2025; Views: 160; Downloads: 72
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529. Free sugar content in pre-packaged products : does voluntary product reformulation work in practice?Nina Mikec, Maša Hribar, Nataša Fidler Mis, Igor Pravst, 2019, original scientific article Keywords: free sugar, ultra-processed food, food composition, sales data, nutrition label, Slovenia
Published in DiRROS: 18.11.2025; Views: 166; Downloads: 71
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