This article is intended to be a simplified guide for the efficient use of e-mail in business and private communication in English. E-mailing is frequently used as a substitute for other kinds of ...communication in today’s working environment, due in particular, to the fact that messages are transmitted instantly, irrespective of the distance of the recipient. Due to the speed and volume of e-mail, mastering the art of effective e-mail writing includes the knowledge of Network Etiquette or ‘Netiquette’ and it is therefore important that whether it be for business or private use, the basics of e-mail etiquette are followed. When writing an e-mail it is important to consider the recipient. Careful consideration will determine the content and style of the e-mail. No less important is knowing the points of detail in writing e-mail. That is, to be clear and concise in the specific information that the e-mail should contain. Furthermore, abbreviations, acronyms and emoticons are frequently found in e-mail and their use should also be considered. An e-mail is a valuable communication tool and it is essential to use it effectively in order to improve both professional and private communication.
This article is intended to be a simplified guide for the efficient use of e-mail in business and private communication in English. E-mailing is frequently used as a substitute for other kinds of ...communication in today’s working environment, due in particular, to the fact that messages are transmitted instantly, irrespective of the distance of the recipient. Due to the speed and volume of e-mail, mastering the art of effective e-mail writing includes the knowledge of Network Etiquette or ‘Netiquette’ and it is therefore important that whether it be for business or private use, the basics of e-mail etiquette are followed. When writing an e-mail it is important to consider the recipient. Careful consideration will determine the content and style of the e-mail. No less important is knowing the points of detail in writing e-mail. That is, to be clear and concise in the specific information that the e-mail should contain. Furthermore, abbreviations, acronyms and emoticons are frequently found in e-mail and their use should also be considered. An e-mail is a valuable communication tool and it is essential to use it effectively in order to improve both professional and private communication.
Ovaj rad je zamišljen kao jednostavan vodič za uspješno pisanje e-maila u poslovnoj i privatnoj komunikaciji
na engleskom jeziku. U radnom okruženju e-mail često zamjenjuje druge vrste komunikacije, ...ponajviše jer
omogućava brzi prijenos poruka neovisno o udaljenosti sugovornika.
Vještina uspješnog pisanja e-maila uključuje i kulturu komuniciranja putem interneta. Važno je, bez obzira
na to radi li se o poslovnoj ili privatnoj komunikaciji, slijediti bonton emaila. Pišući e-mail, moramo znati komu ga upućujemo. Pažljivo promišljanje odredit će mu sadržaj i stil. Veoma je važno znati i neka opća pravila o pisanju e-maila koja uključuju jasnoću i preciznost njegovoga sadržaja.
Skraćenice, akronimi i ikone raspoloženja također se koriste pri pisanju e-maila i stoga ih je poželjno poznavati.
E-mail je zasigurno vrijedan komunikacijski alat, stoga je bitno znati pravilno ga koristiti i tako olakšati i unaprijediti poslovnu i privatnu komunikaciju.
Hrvatska je, nakon sklapanja sporazuma o stabilizaciji i pridruživanju, stekla status kandidata za punopravno članstvo u Europskoj Uniji. Stoga je usklađivanje
nacionalnog prava s europskim, ...poznavanje jezika struke i vještina interkulturalne komunikacije imperativ svim profi lima pravnih stručnjaka. No, engleski jezik pravne struke često je problem neizvornim govornicima.
Kako je pravni jezik težak za razumijevanje zbog stručnog nazivlja,terminologiziranih sintagmi i pravnog žargona, za dostupnost i razumljivost ne samo pravnoj struci već i onima koji se moraju njime služiti, preporučena je uporaba jednostavnoga pravnog jezika. U uvodnom dijelu rada opisan je povijesni razvoj engleskog jezika pravne struke, a zatim su dani neki praktični savjeti za razumijevanje vještine pisanja i uporabe pravne terminologije te je predloženo što izbjegavati pri pisanju pravnog teksta. Neupitna je važnost pravnog jezika, stoga smo ovim radom pokušali doprinijeti njegovom boljem korištenju i lakšem razumijevanju.
The paper deals with some ways the new technologies are applied in teaching and knowledge assessment of the specialist studies, practical and theoretical levels of English language knowledge ...assessment and possibilities of their application in the studies of specialist subjects at the College in Pozega. Computer programme (programme tool) MOODLE has been used for this purpose. The aim of the paper has been to test technological, organisational and methodological aspects of the selected programme solution and identify advantages and disadvantages of information technology application in testing of the acquired knowledge. PUBLICATION ABSTRACT
In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in ...the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 °C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties.
Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (
L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon ...balm (
L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (
OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of finished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confirmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to
L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC
values, kombucha beverages exhibited higher antioxidant activities compared with
L. and
L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.
•Sour cherry pomace extract was encapsulated in whey and soy protein.•Sour cherry encapsulates were incorporated in cookies replacing 10 and 15% of flour.•Storage caused polyphenols increase, ...anthocyanins and antioxidant activity decrease.•Colour parameters of cookies were influenced by the colour of encapsulates.•Encapsulates positively influenced sensory and functional properties of cookies.
One of the potential sources of valuable bioactives is pomace, a by-product from fruit juice processing industry. In the presented study, bioactive compounds extracted from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of flour. Total polyphenols, anthocyanins, antioxidant activity and colour characteristics of enriched cookies were followed during 4months of storage. Total polyphenols of WE10, SE10, WE15 and SE15 have shown a slight increase (23.47, 42.00, 4.12 and 1.16%, respectively), while total anthocyanins (67.92, 64.33, 58.75 and 35.91%, respectively) and antioxidant activity (9.31, 24.30, 11.41 and 12.98%, respectively) decreased. Colour parameters (L∗, a∗ and b∗) of cookies were influenced by the colour of encapsulates. Fortified cookies received satisfactory sensory acceptance as well. Encapsulated sour cherry pomace bioactives have positively influenced functional characteristics of fortified cookies and their preservation.
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