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undergraduate thesis
Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:948528
Bašić, Lana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

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Bašić, L. (2019). Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:948528

Bašić, Lana. "Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:948528

Bašić, Lana. "Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:948528

Bašić, L. (2019). 'Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:948528

Bašić L. Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:948528

L. Bašić, "Utjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:948528

Metadata
TitleUtjecaj sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća
Title (english)The influence of sous-vide cooking on the sensory and nutritional properties of different vegetables
AuthorLana Bašić
MentorMarija Badanjak Sabolović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Inovativna termička metoda pripreme hrane sous-vide karakterizirana je vakuumskim zatvaranjem hrane u termostabilne vrećice koje se uranjaju u medij za kuhanje, vodu ili vodenu paru, a sve se odvija u točno definiranim uvjetima temperature i vremena. Cilj ovog završnog rada je prema dostupnoj literaturi prikazati rezultate dosadašnjih istraživanja o utjecaju sous-vide kuhanja na senzorska i nutritivna svojstva različitog povrća (teksturu, boju, antioksidacijsku aktivnost, sadržaj vitamina C, mineralnih tvari i pepela) te prikazati prednosti i nedostatke metode u pripremi povrća u odnosu na druge tradicionalno korištene metode. Rezultati znanstvenih istraživanja pokazuju da sous-vide priprema osigurava bolju senzorsku kvalitetu povrća te čuva njegovu nutritivnu vrijednost u usporedbi s ostalim metodama termičke obrade.
Abstract (english)
Sous-vide, the innovative thermal method of food preparation, is characterized by the vacuum closure of food into thermostable bags and their immersion in cooking medium, water or water vapor, all taking place in precisely defined conditions of temperature and time. The aim of this final work is to present, according previous published data, results about impact of sous-vide cooking on sensory and nutritional properties of different vegetables (texture, color, antioxidant activity, vitamin C, minerals and ash content) as well as present advantages and disadvantages of this food preparation method in regard to other, traditional used methods. The results of scientific research indicate that sous-vide preparation of vegetables provide better sensory and preserves nutritional properties of vegetables compared to other thermal food preparation method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:948528
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 on2019-09-13 08:54:57