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undergraduate thesis
Biološko konzerviranje povrća
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:239679
Harmadi, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Harmadi, K. (2018). Biološko konzerviranje povrća (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi, Kristina. "Biološko konzerviranje povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi, Kristina. "Biološko konzerviranje povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi, K. (2018). 'Biološko konzerviranje povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:239679

Harmadi K. Biološko konzerviranje povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:239679

K. Harmadi, "Biološko konzerviranje povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:239679

Metadata
TitleBiološko konzerviranje povrća
Title (english)Biological presevration of vegetables
AuthorKristina Harmadi
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fermentirani proizvodi imaju važnu ulogu u prehrani svjetske populacije na svim kontinentima. Danas postoje brojni primjeri kontrolirane fermentacije u konzerviranju i procesiranju hrane kao što su fermentirano povrće, ocat, mliječni i drugi proizvodi. Iako se opća načela i postupci za mnoge fermentirane proizvode od povrća baziraju na mliječnoj i octenoj kiselini koje svojom aktivnošću stvaraju bakterije, kvasci i plijesni, reakcije nisu kvantificirane za svaki proizvod, vrlo su složene i uključuju niz mikroorganizama, koji djeluju zajedno ili jedan za drugim, kako bi se dobio gotovi proizvod. Biološki konzervirano povrće ima veliki značaj u prehrani zbog svoje hranjive vrijednosti (vitamini, minerali, pigmenti, prehrambena vlakna), te zbog izuzetnih organoleptičkih svojstava. U radu su opisane najznačajnije vrste sirovina koje se konzerviraju ovom metodom, proces proizvodnje biološki konzerviranog povrća, te novije spoznaje o toj tehnologiji.
Abstract (english)
Fermented products have an important role in the diet of the world population on all continents. Today there are numerous examples of controlled fermentation in food preservation and food processing such as fermented vegetables, vinegar, milk and other products. Although the main principles and procedures for many fermented vegetable products based on lactic acid and acetic acid, which by their activity produce bacteria, yeasts and molds, the reactions are not quantified for each product, they are extremely complex and include a variety of microorganisms acting together or one the other, to get the ready product. Biologically preserved vegetables have a great importance in nutrition due to their nutritional value (vitamins, minerals, pigments, food fibers) and uncommon organoleptic properties. In this paper, the most important raw materials that can be preserved by this method, biological preservation of vegetables and recent knowledge of this technology are described.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:239679
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 on2018-10-31 14:00:43