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undergraduate thesis
Fermentacijski procesi u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:152137
Vidakušić, Valentin
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vidakušić, V. (2019). Fermentacijski procesi u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:152137

Vidakušić, Valentin. "Fermentacijski procesi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:152137

Vidakušić, Valentin. "Fermentacijski procesi u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:152137

Vidakušić, V. (2019). 'Fermentacijski procesi u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:152137

Vidakušić V. Fermentacijski procesi u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:152137

V. Vidakušić, "Fermentacijski procesi u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:152137

Metadata
TitleFermentacijski procesi u prehrambenoj industriji
Title (english)Fermentation Processes in the Food Industry
AuthorValentin Vidakušić
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fermentacija se može definirati kao svi mikrobni procesi koji se odvijaju bez ili uz minimalno prisustvo kisika. Procesi fermentacije u prehrambenoj industriji se zasnivaju na pretvorbi supstrata (najčešće šećera) u neki proizvod uz pomoć određenog mikroorganizma. Fermentacija u prehrambenoj industriji je od iznimne važnosti. Primjerice, cijela mljekarska, alkoholna industrija te djelomično mesna industrija (suhomesnati proizvodi) ne bi postojale bez procesa fermentacije. U mliječnoj industriji se pomoću fermentacije dobivaju proizvodi bez kojih ne bismo mogli zamisliti život. Primjerice, jogurti, kisela i slatka vrhnja, maslaci, različiti mliječni namazi, sirevi i ostali mliječni proizvodi, osim samoga mlijeka jer mlijeko je u ovome slučaju supstrat. Mesna industrija se služi procesom fermentacije za dobivanje trajnih suhomesnatih proizvoda kao što su: trajne kobasice, kulen, šunka i pršut. Alkoholna industrija se u teoriji i zasniva na fermentaciji. Naime, alkoholna fermentacija se odvija uz pomoć kvasaca koji u anaerobnim uvjetima pretvaraju šećer u alkohol, odnosno etanol.
Abstract (english)
Fermentation can be defined as all microbical processes that take places whitout or with minimal presence of oxygen. Fermentation processes in food industry are based on conversion of the supstrate (most often sugar) into some product with help of a specific microorganism. Fermentation in the food industry is of great importance. For example, whole diary industry, alcohol industry and partly meat industry (dry-fermented products) would not exist without the process of fermentation. In the dairy industry, products whitout we could not imagine our lives, are produced by fermentation. Yoghurts, sour and sweet cream, butter, various dairy spreads and cheese are the most known dairy products, but milk itself, in this case, is a supstrate. The meat industry uses the process of fermentation to produce durable dry-fermented products such as durable sausages, kulen, ham and prosciutto. The alcohol industry is, in theory, based on fermentation. Alcohol fermentation takes place in anaerobic conditions where yeasts are converting sugar into alcohol, ethanol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:152137
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 on2019-09-16 12:55:11