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undergraduate thesis
Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:759212
Jurković, Marijana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Jurković, M. (2017). Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković, Marijana. "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković, Marijana. "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković, M. (2017). 'Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković M. Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:759212

M. Jurković, "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:759212

Metadata
TitleStabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama
Title (english)Effect of non-thermal technologies on vitamin C stability in pomegranate juices
AuthorMarijana Jurković
MentorDanijela Bursać Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Svrha ovog istraživanja bila je odrediti stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama skladištenim 7 dana na 4°C. Sokovi su tretirani zasebno ultrazvukom i hladnom plazmom te kombinacijom tih dviju tehnika. Izvori varijacija bili su amplituda i vrijeme (za ultrazvuk), frekvencija i vrijeme (za hladnu plazmu) te svi ovi parametri za kombinirane tretmane. Rezultati svih tretmana uspoređeni su sa svježim i pasteriziranim sokovima (90 °C/1 min). Dobiveni rezultati su statistički obrađeni te rezultati svih primijenjenih tretmana u odnosu na netretirani uzorak (svježi sok) obzirom na sadržaj askorbinske kiseline pokazuju da među tretmanima, bilo toplinskim (pasterizacija) ili netoplinskim (ultrazvuk i hladna plazma, zasebno te kombinirano), nije bilo signifikantne razlike u sadržaju askorbinske kiseline u sokovima šipka. Ipak, pogledaju li se svi utjecaji netoplinskih tehnika ponaosob ili u kombinaciji, dobiveni rezultati pokazuju da svi izvori varijacija značajno doprinose stabilnosti vitamina C.
Abstract (english)
The aim of the study was to evaluate effects of non-thermal technologies on vitamin C stability in pomegranate juice during 7 days of storage at 4°C. The juices were treated separately with sonication and cold gas plasma and with a combination of those two technologies. Outcomes of separate and combined treatments were observed at different operating conditions: treatment time and amplitude for ultrasonic treatment and treatment time. All results were compared with fresh (untreated) and pasteurised pomegranate juices (90 °C/1 min). Statistical analysis showed that there were no significant differences in the content of ascorbic acid in pomegranate juices between thermal treatments (pasteurisation) and non- thermal treatments (sonication and cold gas plasma, applied separately or combined). However, taking all influences of non thermal technologies (applied separately or combined) into account, the obtained results show that all sources of variations significantly contribute to the stability of vitamin C in pomegranate juices.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:759212
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-18 11:31:50