prikaz prve stranice dokumenta Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna
Access restricted to students and staff of home institution
master's thesis
Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:531845
Sigeti, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Sigeti, A. (2016). Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti, Ana. "Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti, Ana. "Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti, A. (2016). 'Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti A. Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:531845

A. Sigeti, "Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:531845

Metadata
TitleUtjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna
Title (english)Influence of different blanching methods on physico-chemical properties of green beans
AuthorAna Sigeti
MentorDanijela Bursać Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2016-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je odrediti utjecaj konvencionalnih i novih postupaka blanširanja na fizikalno- kemijska svojstva zelenih mahuna. Blanširanje mikrovalovima i i ultrazvučno blanširanje mahuna provedeno je kao alternativa konvencionalnim postupcima blanširanja (blanširanje u vrućoj vodi i blanširanje vodenom parom). Promjene nakon blanširanja praćene su određivanjem kemijskih (udio vitamina C, udio pigmenta klorofila a i b, udio karotenoida, udio pepela i suhe tvari) i fizikalnih svojstava (boja i tekstura). Svi parametri određeni su neposredno nakon blanširanja te nakon mjesec dana skladištenja pri -18C i kuhanja. Rezultati istraživanja su pokazali da se bolje očuva nutritivna vrijednost te boja i tekstura mahuna nakon primjene mikrovalnog i ultrazvučnog blanširanja.
Abstract (english)
The aim of this study was to determine the influence of conventional and new blanching methods on the physico-chemical properties of green beans. Microwave blanching and ultrasound blanching of green beans were carried out as an alternative to conventional methods of blanching (blanching in hot water and steam blanching). Chemical (content of vitamin C, content of chlorophyll a and b pigment, content of carotenoids, ash and solid matter) and physical properties (colour and texture) were determined immediately after blanching and after a month of storage at -18 °C and cooking. Microwave and ultrasound blanching of green beans result in better nutrient retention and product quality with respect to physical properties (colour, texture).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:531845
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 12:37:49