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doctoral thesis
Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:867656
Mandić Andačić, Ivana
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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Mandić Andačić, I. (2019). Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:867656

Mandić Andačić, Ivana. "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:867656

Mandić Andačić, Ivana. "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:867656

Mandić Andačić, I. (2019). 'Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:867656

Mandić Andačić I. Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:867656

I. Mandić Andačić, "Primjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:867656

Metadata
TitlePrimjena inovativnih procesnih tehnika radi smanjenja nastanka akrilamida u prženim proizvodima
Title (english)Application of innovative processing techniques with the aim of reducing formation of acrylamide in fried products
AuthorIvana Mandić Andačić
MentorSuzana Rimac Brnčić (mentor)
Committee memberDamir Ježek (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2019-03-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		66 - Chemical technology. Chemical and related industries
Abstract
Obzirom na prisustvo akrilamida u različitim kategorijama prženih proizvoda (krumpir, proizvodi od žitarica i kava), kao i na činjenicu da se navedeni proizvodi svakodnevno konzumiraju diljem svijeta, cilj ovog rada bio je primjenom inovativnih procesnih tehnika djelovati na smanjenje nastanka akrilamida u prženim proizvodima, a istovremeno zadržati poželjna senzorska svojstva gotovog proizvoda. Rezultati praćenja razina akrilamida na području Republike Hrvatske, dobiveni analiziranjem 195 uzoraka iz različitih kategorija hrane, metodom tekućinske kromatografije ultra visoke djelotvornosti s tandemskom spektrometrijom masa (UPLC-MS/MS), pokazali su kako su najveći udjeli akrilamida određeni u prženim proizvodima od krumpira. Obzirom na dobivene rezultate, u ovom radu ispitan je utjecaj inovativnih procesnih tehnika na pet različitih sorti krumpira s ciljem smanjenja nastanka akrilamida u prženim krumpirima. Ovisno prvenstveno o sorti, a nakon toga i o primijenjenim načinima toplinske obrade, postignuta su značajna smanjenja udjela nastalog akrilamida.
Abstract (english)
Due to the presence of acrylamide in different categories of fried products (potatoes, cereal products and coffee), as well as the fact that these products are consumed on a daily basis all over the world, the aim of this study was to reduce formation of acrylamide in fried products by using innovative processing techniques and at the same time retaine desirable sensory properties of finished product. Results of the acrylamide levels monitoring in the Republic of Croatia, obtained by analyzing 195 samples from different food categories, using ultra performance liquid chromatography-tandem mass spectrometry method (UPLC-MS/MS), showed that the highest levels of acrylamide were found in fried potato products. Therefore, the influence of innovative processing techniques at five different potato varieties has been studied with the aim of reducing formation of acrylamide in fried potatoes. Depending primarily on potato variety, and subsequently, on the applied heat treatment significant reduction in the acrylamide levels were achieved.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:867656
Study programmeTitle: Postgraduate PhD Study in Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
Extent174 str. : 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-29 11:11:03