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professional thesis
Nutritivne karakteristike umaka od rajčice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:111520
Španiček Piplović, Tihana
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Španiček Piplović, T. (2013). Nutritivne karakteristike umaka od rajčice (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:111520

Španiček Piplović, Tihana. "Nutritivne karakteristike umaka od rajčice." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:111520

Španiček Piplović, Tihana. "Nutritivne karakteristike umaka od rajčice." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:111520

Španiček Piplović, T. (2013). 'Nutritivne karakteristike umaka od rajčice', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:111520

Španiček Piplović T. Nutritivne karakteristike umaka od rajčice [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:111520

T. Španiček Piplović, "Nutritivne karakteristike umaka od rajčice", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:111520

Metadata
TitleNutritivne karakteristike umaka od rajčice
Title (english)Nutritional characteristics of tomato sauce
AuthorTihana Španiček Piplović
MentorVerica Dragović-Uzelac (mentor)
Committee memberNada Vahčić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2013-11-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rajčica je jedna od najraširenijih kultura u svijetu koja se koristi u svježem stanju ili prerađena, zahvaljujući svojoj mnogostrukoj uporabi u pojedinim kuhinjama i samoj prehrani čovjeka. U ovom radu je analiziran utjecaj tehnološkog procesa i uvjeta skladištenja proizvoda pri dvije različite temperature –sobnoj(25°C) i temperaturi 5°C na nutritivne vrijednosti tijekom deklariranog roka trajnosti. Tijekom tehnološkog procesa proizvodnje nutritivna vrijednost proizvoda (masti, bjelančevine, šećeri, vlakna, natrij) kao i količina bioaktivnih spojeva (likopen, β-karoten) nije se značajnije mijenjala. Skladištenje tijekom 18 mjeseci na sobnoj temperaturi i na 5°C nije značajno utjecalo na smanjenje nutritivnih sastojaka, dok se količina likopena i β-karotena smanjila 10-35% ovisno o temperaturi skladištenja.
Abstract (english)
Tomato is one of the most widespread culture in the world which is used in fresh or processed, thanks to its many uses in the various kitchen and in human diet. This work analyzes the impact of technological processes and storage conditions of the product at two different temperatures-ambient (25 ° C) and the temperature of 5 ° C on the nutritional value (fat, protein, sugars, fibres, sodium) and bioactive components (lycopene, β-carotene) of the entire shelf life. Storage for 18 months at room temperature and at 5 ° C had no significant effect on reducing the nutritional value while the amount of lycopene and β-carotene decreased from 10-35% depending of storage conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:111520
Study programmeTitle: Postgraduate Specialist Studies in Food Quality and Safety
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-17 08:42:08