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master's thesis
Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:634514
Žerjav, Marko
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

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Žerjav, M. (2024). Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:634514

Žerjav, Marko. "Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:634514

Žerjav, Marko. "Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:634514

Žerjav, M. (2024). 'Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:634514

Žerjav M. Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:634514

M. Žerjav, "Antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:634514

Metadata
TitleAntioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva
Title (english)Antioxidant properties and color stability of indigenous međimurje wines and craft beers
AuthorMarko Žerjav
MentorSunčica Beluhan (mentor)
Committee memberBlaženka Kos (predsjednik povjerenstva)
Committee memberVesna Zechner-Krpan (član povjerenstva)
Committee memberAndreja Leboš-Pavunc (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2024-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu ispitivana su antioksidacijska svojstva i stabilnost boje autohtonih međimurskih vina i craft piva. Istraživanja su provedena na tri vrste craft piva (svijetlo, crveno i tamno) te tri autohtona međimurska vina (bijelo, rose i crveno). Cilj je bio utvrditi utjecaj ukupnih polifenola na antioksidacijski kapacitet uzoraka, uz praćenje promjena u udjelu polifenolnih spojeva tijekom vremena. Promatrana je i promjena boje uzoraka tijekom 120 dana skladištenja na temperaturama od 4 °C i 37 °C. Također, praćena je redukcijska snaga uzoraka tijekom normalnog i ubrzanog starenja. Rezultati istraživanja doprinose boljem razumijevanju kvalitativnih promjena u međimurskim vinima i pivu, s naglaskom na stabilnost boje i antioksidacijski potencijal tijekom različitih uvjeta skladištenja i starenja.
Abstract (english)
This study investigates the antioxidant properties and color stability of indigenous Međimurje wines and craft beers. The research was conducted on three types of craft beer (light, red, and dark) and three indigenous Međimurje wines (white, rosé, and red). The aim was to determine the impact of total polyphenol content on the antioxidant capacity of the samples, while monitoring changes in polyphenol content over time. The color change of beer samples was also observed during 120 days of storage at temperatures of 4 °C and 37 °C. Additionally, the reduction power of the samples was monitored during normal and accelerated aging. The results contribute to a better understanding of the qualitative changes in Međimurje wines and beers, with an emphasis on color stability and antioxidant potential under different storage and aging conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:634514
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-10-24 09:37:02