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undergraduate thesis
Proizvodnja kašastih sokova
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:227379
Knezović, Iva
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

Knezović, I. (2018). Proizvodnja kašastih sokova (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:227379

Knezović, Iva. "Proizvodnja kašastih sokova." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:227379

Knezović, Iva. "Proizvodnja kašastih sokova." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:227379

Knezović, I. (2018). 'Proizvodnja kašastih sokova', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:227379

Knezović I. Proizvodnja kašastih sokova [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:227379

I. Knezović, "Proizvodnja kašastih sokova", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:227379

Metadata
TitleProizvodnja kašastih sokova
Title (english)Production of nectars
AuthorIva Knezović
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kašasti sokovi su vrlo specifični u odnosu na ostale sokove jer osim tekuće faze sadrže i čvrste, netopljive sastojke ploda. Po izgledu i viskoznosti podsjećaju na kašu, te su po tome i dobili ime. Sukladno važećem Pravilniku, u radu su prikazane odredbe vezane za definiranje ove grupe proizvoda, zatim sirovine koje se koriste za preradu u kašaste sokove, proces proizvodnje kašastih sokova od voća i povrća, kao i novija tehnološka rješenja. Kao i u drugim tehnologijama, tako i u proizvodnji kašastih sokova vlada trend obogaćivanja sokova vrijednim nutrijentima, antioksidansima i fitokemikalijama.
Abstract (english)
The nectars are very specific in relation to the other juices because they contain solid, insoluble ingredients oft he fruit, besides the fluid phase. By appearance and viscosity, they are reminiscent oft he pulp, and by that they got the name. According to the current regulations, the paper presents the provisions relating to the definition of this product group, raw materials used for processing into nectars, production of nectars from fruits and vegetables, as well as recent technological solutions. As in other technologies, the production of nectars also has a trend of enrichment with valuable nutrients, antioxidants and phytochemicals.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:227379
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
Terms of useLicence In copyright icon
Created on2018-10-26 11:51:15