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master's thesis
Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:514529
Rešetar, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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

Cite this document

Rešetar, I. (2021). Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:514529

Rešetar, Ivana. "Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:514529

Rešetar, Ivana. "Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:514529

Rešetar, I. (2021). 'Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:514529

Rešetar I. Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:514529

I. Rešetar, "Primjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:514529

Metadata
TitlePrimjena jestivih filmova s biljnim ekstraktim u proizvodnji polutvrdih sireva prema HACCP načelima
Title (english)Application of edible coatings with plant extracts in the production of semi-hard cheeses according to HACCP principles
AuthorIvana Rešetar
MentorIrena Barukčić (mentor)
Committee memberMarina Krpan (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2021-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Potrošnja sira značajno se povećala zbog značajne raznolikosti sira, raznovrsnosti proizvoda i promjena u životnim stilovima potrošača. Kvarenje polutvrdih sireva može se potaknuti njihovim razdobljem sazrijevanja i/ili dugim rokom trajanja. Stoga studije očuvanja imaju temeljnu ulogu u održavanju ili povećanju njihova roka trajanja i od velike su važnosti za mliječni sektor. Sigurnost i kvaliteta hrane kod aktivnih pakiranja ovise o kemijskim interakcijama hrane i jestivog filma. Prirodni dodaci kao ekstrakti bogati polifenolima mogu promijeniti strukturu i morfologiju jestivog filma što utječe na njihovu biodostupnost. Kombiniranjem funkcionalnih i/ili bioaktivnih svojstava može se predvidjeti funkcionalnost ovakvih jestivih filmova. Cilj ovog diplomskog rada bio prikazati najvažnije spoznaje dostupne iz područja razvoja i primjene jestivih filmova u sirarstvu te primijeniti načela Hazard Analysis and Critical Control Point (HACCP) standarda u generičkom modelu proizvodnje sireva s jestivim filmovima kako bi se provela analiza rizika i utvrdile potencijale kritične kontrolne točke u tom procesu.
Abstract (english)
Cheese consumption has increased significantly due to significant cheese diversity, product variety and changes in consumer lifestyles. The spoilage of semi-hard cheeses may be due to their ripening period and/or long shelf life. Therefore, conservation studies have a fundamental role to play in maintaining or increasing their shelf life and are of great importance to the dairy sector. Food safety and quality in active packaging depend on the chemical interactions of food and language film. Natural additives such as extracts rich in polyphenols can change the structure and morphology of edible film, which affects their bioavailability. By combining functional and/or bioactive properties, the functionality of such edible films can be predicted. The aim of this Master's Thesis was to present the most important knowledge available in the field of development and application of edible films in cheese and apply the principles of Hazard Analysis and Critical Control Point (HACCP) standards in a generic model of edible cheese production to conduct risk analysis and identify critical potentials. checkpoints points in the process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:514529
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2022-01-31 14:08:45