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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:961434
Bolarić, Kim
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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Bolarić, K. (2018). Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:961434

Bolarić, Kim. "Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:961434

Bolarić, Kim. "Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:961434

Bolarić, K. (2018). 'Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:961434

Bolarić K. Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:961434

K. Bolarić, "Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:961434

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke
Title (english)Influence of high hydrostatic pressure (HHP) on color parameters of apple juice
AuthorKim Bolarić
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 country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je detaljno pretražiti literaturu o utjecaju obrade visokim hidrostatskim tlakom (VHT) na parametre boje sokova od jabuke. Jabuke su od velikog interesa za proizvođače sokova i općenito proizvoda od jabuke zbog osebujnog nutritivnog sastava (fenolni spojevi, vitamini, vlakna) i povoljnih učinaka na degenerativne, kardiovaskularne, pa i neke maligne bolesti. Obrada VHT-om, kao nova ne toplinska metoda obrade, ima sve veću primjenu u proizvodnji sokova od jabuka jer ne dovodi do značajnih promjena hranjivih, funkcionalnih i senzorskih svojstava hrane. Ovom tehnologijom učinkovito se inaktiviraju mikroorganizmi čime se povećava sigurnost i produženi rok trajanja, a pored toga povoljno utječe na parametre boje sokova jer inaktivira enzime koji su zaslužni za procese posmeđivanja.
Abstract (english)
The aim of this work was to review the scientific literature on the topic of high pressure processing (HPP) effects on the color parameters of apple juices. Apples are of great interest to juice producers due to their nutritional composition (phenolic compounds, vitamins, fibers) and proven beneficial effects on degenerative, cardiovascular and some malignant diseases. HPP has established itself as one of the most suitable nonthermal technologies applied to fruit juices primarily due to minimal on the nutritional, functional and sensory properties of food. This technology enables microbial inactivation, thus improve the food safety and prolong shelf-life of juices. In addition, HPP constitutes as an effective technology to inactivate the enzymes in fruit juices, therefore could have positive effects in the color stability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:961434
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 on2018-07-19 09:05:12