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undergraduate thesis
Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:570136
Herceg, Filip
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

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Herceg, F. (2015). Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:570136

Herceg, Filip. "Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:570136

Herceg, Filip. "Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:570136

Herceg, F. (2015). 'Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:570136

Herceg F. Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:570136

F. Herceg, "Antioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:570136

Metadata
TitleAntioksidacijska svojstva i stabilnost boje tijekom ubrzanog i prirodnog starenja piva tamnih piva
Title (english)Antioxidative properties and color stability in forced and naturally aged beers
AuthorFilip Herceg
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Engineering
Abstract
Pivo je piće dobiveno alkoholnom fermentacijom sladovine, većinom pripravljene samo od ječmenog slada, no mogu se dodati i neslađene žitarice, kao što su kukuruz, pšenica ili riža. Smatra se dobrim izborom polifenola kojima je izvorište u ječmenom sladu i hmelju. U ovom je radu određivan oksidacijski profil dva različita tipa hrvatskih tamnih piva podvrgnutih ubrzanom postupku starenja (6 dana pri 42 oC) i prirodnom starenju (4 mjeseca pri sobnoj temperaturi). U uzorcima su određivani udjel ukupnih polifenola, sposobnost vezanja slobodnih radikala (DPPH), redukcijska snaga i stabilnosti boje piva tijekom istraživanja. Rezultati ubrzanog starenja piva su pokazali da se nije dogodila promjena u udjelu ukupnih polifenola i antioksidacijskog kapaciteta. Piva koja su prirodno starila imala su smanjeni udjel polifenola, smanjenu reducirajuću snagu i antioksidacijski kapacitet. Za smanjenje moguće nestabilnosti boje piva preporučeno je skladištenje piva bez prisustva kisika pri niskim temperaturama.
Abstract (english)
Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, wheat or rice. It can be considered a good source of polyphenols derived from barley malt and hops. This study evaluated the oxidative profile of two different types of Croatian dark beer submitted to a forced aging process (6 days at 42 oC) and natural aging (4 months at room temperature). The applied tests were: total polyphenol content, free radical scavenging ability (DPPH), reducing power and beer color stability. Results showed no changes in total polyphenol content or antioxidant capacity during forced aging. Beers aged naturally showed a decrease in their polyphenol content, reducing power and antioxidant capacity. Beer storage in the absence of oxygen and at low temperature is recommended so as to minimize beer color instability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:570136
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-15 11:23:43