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master's thesis
Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:395915
Baterl, Paula
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

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Baterl, P. (2024). Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:395915

Baterl, Paula. "Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:395915

Baterl, Paula. "Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:395915

Baterl, P. (2024). 'Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:395915

Baterl P. Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:395915

P. Baterl, "Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:395915

Metadata
TitlePrimjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane
Title (english)Application of near-infrared spectroscopy in the qualitative analysis of hedonistic and utilitaristic foods
AuthorPaula Baterl
MentorJasenka Gajdoš Kljusurić (mentor)
Committee memberAna Jurinjak Tušek (predsjednik povjerenstva)
Committee memberMarija Badanjak Sabolović (član povjerenstva)
Committee memberIrena Keser (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2024-06-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Prilikom odabira hrane, potrošači se mogu voditi hedonističkim i utilitarističkim motivima. Hedonistički pristup podrazumijeva konzumiranje hrane ponajprije radi užitka, a u većoj mjeri zanemaruje energetski status pojedinca, dok se utilitaristički pristup bazira na zadovoljavanju nutritivnih i energetskih potreba. Cilj ovog rada bio je analizirati i usporediti energetsko-nutritivni sastav odabrane hrane iz utilitarističke i hedonističke kategorije te primijeniti blisko-infracrvenu (NIR) spektroskopiju u praćenju kvalitete hrane iz spomenutih kategorija. Kvalitativna analiza obuhvatila je ukupno 38 uzoraka hrane i pića, a u tu svrhu korištena su dva uređaja, laboratorijski i prijenosni NIR uređaj. Uz energiju i kemijski sastav, za kvalitativnu analizu korišteni su i sljedeći parametri: nutritivna (Nutri score) i ekološka klasifikacija (Eco score) te stupanj procesiranja (NOVA) koji su pridruženi snimljenim NIR spektrima. Primijenjeni su alati multivarijatne analize kako bi se ispitao kvalitativni i kvantitativni potencijal oba uređaja. Utvrđene su sličnosti i razlike između uzoraka te su razvijeni modeli koji su pokazali izvrstan kvantitativni potencijal (R2 > 0,9) za laboratorijski NIR uređaj.
Abstract (english)
When choosing food, consumers may be guided by hedonistic and utilitarian motives. The hedonistic approach implies consuming food primarily for pleasure, and largely ignores the individual's energy status, while the utilitarian approach is based on satisfying nutritional and energy needs. The aim of this study was to analyze and compare the energy-nutritional composition of selected food from the utilitarian and hedonic categories and to apply near-infrared (NIR) spectroscopy in monitoring the quality of food from the aforementioned categories. The qualitative analysis included a total of 38 food and beverage samples, and for this purpose two devices were used, a laboratory and a portable NIR device. In addition to energy and chemical composition, the following parameters were used for qualitative analysis: nutritional (Nutri score), ecological classification (Eco score) and level of processing (NOVA), which were then associated with recorded NIR spectra. The tools of multivariate analysis were applied in order to examine the qualitative and quantitative potential of both devices. Similarities and differences between the samples were determined, and models were developed that showed excellent quantitative potential (R2 > 0.9) for a laboratory NIR device.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:395915
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-07-24 10:18:59