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undergraduate thesis
Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:335199
Ligutić, Petra
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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Ligutić, P. (2021). Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:335199

Ligutić, Petra. "Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:335199

Ligutić, Petra. "Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:335199

Ligutić, P. (2021). 'Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:335199

Ligutić P. Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:335199

P. Ligutić, "Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:335199

Metadata
TitleUtjecaj procesa sušenja na antioksidacijsku aktivnost bundeve
Title (english)Influence of drying process on antioxidant activity of pumpkin
AuthorPetra Ligutić
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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Zbog bogatog nutritivnog sastava, niske kalorijske vrijednosti i povoljnog učinka na zdravlje čovjeka bundeva se smatra funkcionalnom hranom. Obiluje polifenolnim spojevima i karotenoidima kojima je dokazano antioksidacijsko djelovanje. Za konzerviranje i produljenje trajnosti bundeve često se koristi sušenje, najstarija metoda konzerviranja hrane. Sušenje može značajno utjecati na nutritivni sastav, a posebno na antioksidacijsku aktivnost namirnice. Cilj ovog završnog rada je prema rezultatima do sada objavljenih znanstvenih radova prikazati utjecaj pojedinih procesa sušenja na antioksidacijsku aktivnost bundeve. Najčešće korišteni procesi sušenja bundeve su konvekcijsko, mikrovalno, osmotsko i sušenje zamrzavanjem, a često se koristi i kombinacija navedenih procesa. Rezultati ukazuju da je uz izbor odgovarajućeg procesa, kao i uvjeta sušenja, moguće zadržati antioksidacijska svojstva bundeve nakon sušenja.
Abstract (english)
Valuable nutritive composition, low calories and great benefits for human health classifies pumpkin as functional food. It is rich in polyphenols and carotenoids, compounds with proved antioxidant activity. Drying, the oldest method for food preservation is very often used to prolong shelf life and pumpkin preservation. Drying may affect nutritive composition, especially antioxidant activity of food. According previous published scientific data, the aim of this bachelor thesis is to present results about impact of some used processes for pumpkin drying on antioxidant activity of pumpkin. Most commonly used processes for pumpkin drying are convective, microwave, osmotic and freeze drying. Very often is used the combination of these processes. Results indicate that appropriate drying process, as well as drying conditions can preserve antioxidant activity of pumpkin after drying.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:335199
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-27 09:06:40