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undergraduate thesis
Proizvodnja majoneze i reološka svojstva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:710209
Jurašinović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jurašinović, M. (2017). Proizvodnja majoneze i reološka svojstva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović, Marijana. "Proizvodnja majoneze i reološka svojstva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović, Marijana. "Proizvodnja majoneze i reološka svojstva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović, M. (2017). 'Proizvodnja majoneze i reološka svojstva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:710209

Jurašinović M. Proizvodnja majoneze i reološka svojstva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:710209

M. Jurašinović, "Proizvodnja majoneze i reološka svojstva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:710209

Metadata
TitleProizvodnja majoneze i reološka svojstva
Title (english)Production of mayonnaise and its rheological properties
AuthorMarijana Jurašinović
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu prikazan je tehnološki postupak proizvodnje majoneze te utjecaj reoloških svojstava majoneze na sam proces proizvodnje. Postoje različite vrste majoneze ovisno o sirovinama koje će se upotrebljavati pri procesu proizvodnje. Isto tako ovisno o vrsti majoneze postoje i različiti tehnološki postupci proizvodnje pomoću različitih uređaja. Majoneza je proizvod koji mora imati odgovarajuću teksturu, konzistenciju i stabilnost s obzirom da je podložna kvarenju. Kako bi se to osiguralo nužno je poznavati reološka svojstva prilikom proizvodnje. Važno je znati koji čimbenici utječu na reološka svojstva kako bi ih se moglo pravilno postaviti da se dobije proizvod željene kvalitete.
Abstract (english)
In this paper the mechanical process of the production of mayonnaise and the influence of rheological properties of mayonnaise on the production are discussed. There are various types of mayonnaise depending on the raw materials which will be used in the process of the production. Furthermore, depending on the type of mayonnaise, there are various mechanical processes of the production which include various equipments. Mayonnaise is a product which is characterized by an adequate texture and stability due to the fact that it is perishable. To ensure these properties of mayonnaise it is necessary to be familiar with rheological properties during the production. It is important to know which factors influence rheological properties. This will help in proper adjustment of rheological properties in order to get a product of desired quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:710209
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 conditionsAccess restricted to students and staff of home institution
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Created on2018-01-12 15:01:46