prikaz prve stranice dokumenta Utjecaj začina i aromatskog bilja na mliječne proizvode
  Download
PDF 425.23 KB
undergraduate thesis
Utjecaj začina i aromatskog bilja na mliječne proizvode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:635959
Antolić, Lora
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

Antolić, L. (2024). Utjecaj začina i aromatskog bilja na mliječne proizvode (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:635959

Antolić, Lora. "Utjecaj začina i aromatskog bilja na mliječne proizvode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:635959

Antolić, Lora. "Utjecaj začina i aromatskog bilja na mliječne proizvode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:635959

Antolić, L. (2024). 'Utjecaj začina i aromatskog bilja na mliječne proizvode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:635959

Antolić L. Utjecaj začina i aromatskog bilja na mliječne proizvode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:635959

L. Antolić, "Utjecaj začina i aromatskog bilja na mliječne proizvode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:635959

Metadata
TitleUtjecaj začina i aromatskog bilja na mliječne proizvode
Title (english)Effect of spices and herbs on milk products
AuthorLora Antolić
MentorRajka Božanić (mentor)
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 country2024-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Začini i aromatsko bilje imaju široku primjenu u prehrambenoj industriji te se ponajprije koriste u cilju razvijanja karakteristične boje, okusa i arome proizvoda. Također, zbog prisutnih fenolnih spojeva, antioksidacijskih i antimikrobnih svojstava predstavljaju prirodne agense za konzerviranje te produže tak trajnosti prehrambenih proizvoda. Inkorporacija začina i aromatskog bilja u mliječne proizvode uvelike je pridonijela razvitku karakterističnih tradicionalnih proizvoda različitih zemalja te se nove spoznaje dobivene njihovom analizom primjenjuju u tvorbi novih i raznolikih proizvoda. Ovim se ra dom uz korištenje dostupne i relevantne literature daje pregled primjene začina i aromatskog bilja u mliječnim proizvodima te spoznaje o utjecaju začina na proizvode.
Abstract (english)
Spices and herbs have a wide range of usage in food production. They are used mainly to develop specific color, taste and aroma of a product. Because of their abundance with phenolic compounds, antioxidant and antimicrobial properties they pose as a natural additive for preserving food. Incorporating spices and herbs into milk products led to a development of traditional products that have been consumed all over the world. Data given by analyzing traditional products is used for creating new and diverse products. With a usage of relevant and accessible literature, this undergraduate thesis gives an overview of integrating spices and herbs into milk products and effects spices and herbs can have on products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:635959
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-09-23 09:13:20