prikaz prve stranice dokumenta Primjena visokog tlaka na minimalnom procesiranom voću i povrću
Access restricted to students and staff of home institution
undergraduate thesis
Primjena visokog tlaka na minimalnom procesiranom voću i povrću
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:615613
Ljubas, Ana
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

Cite this document

Ljubas, A. (2019). Primjena visokog tlaka na minimalnom procesiranom voću i povrću (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas, Ana. "Primjena visokog tlaka na minimalnom procesiranom voću i povrću." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas, Ana. "Primjena visokog tlaka na minimalnom procesiranom voću i povrću." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas, A. (2019). 'Primjena visokog tlaka na minimalnom procesiranom voću i povrću', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas A. Primjena visokog tlaka na minimalnom procesiranom voću i povrću [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:615613

A. Ljubas, "Primjena visokog tlaka na minimalnom procesiranom voću i povrću", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:615613

Metadata
TitlePrimjena visokog tlaka na minimalnom procesiranom voću i povrću
Title (english)Application of high pressure on minimally processed fruits and vegetables
AuthorAna Ljubas
MentorBranka Levaj (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 country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je istražiti utjecaj visokog hidrostatskog tlaka na minimalno procesiranom voću i povrću. Zbog sve veće osviještenosti potrošača o zdravlju, popularnost minimalno procesiranog voća i povrća je sve veća. Tijekom procesa prerade dolazi do mehaničkog oštećenja tkiva te oslobađanjem enzima dolazi do reakcija enzimskog posmeđivanja. U posljednje vrijeme sve je više znanstvenih istraživanja koja proučavaju nove metode netermičke obrade namirnica. Među popularnijim metodama je primjena visokog tlaka koja omogućuje ravnomjernu i brzu obradu namirnice visokim tlakom uz antimikrobni učinak.
Abstract (english)
The purpose of this paper was to investigate the effect of high hydrostatic pressure on minimally processed fruits and vegetables. Due to increasing consumer awareness of health, the popularity of minimally processed fruits and vegetables is increasing. During processing, there is mechanical damage to the tissue and the release of enzymes results in reactions of enzymatic browning. Lately, there is a growing number of scientific research examining new methods of non-thermal food processing. Among the more popular methods is the application of high pressure, which allows even and fast processing of high pressure foods with antimicrobial effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:615613
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-24 08:38:40