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master's thesis
Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:845170
Marić, Maja
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

Marić, M. (2019). Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:845170

Marić, Maja. "Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:845170

Marić, Maja. "Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:845170

Marić, M. (2019). 'Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:845170

Marić M. Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:845170

M. Marić, "Utjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:845170

Metadata
TitleUtjecaj dodatka hidrokoloida i skladištenja na polifenolne i aromatične spojeve u kremi od vina
Title (english)The Influence of Hydrocolloid Addition and Storage on Phenolic and Aromatic Compounds in Wine Cream
AuthorMaja Marić
MentorAnita Pichler (mentor)
MentorIvana Ivić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati utjecaj dodatka hidrokoloida na aromatične i fenolne spojeve u kremi od vina. U tu svrhu pripravljena je krema od crnog vina Cabernet Sauvignon s dodatkom hidrokoloida guara, karboksimetilceluloze ili ksantana. U uzorcima je određen sadržaj fenolnih i aromatičnih spojeva, a dobiveni rezultati su uspoređeni međusobno i s netretiranim vinom te s vinom kuhanim bez dodataka. Uzorci su skladišteni na temperaturi od 25 °C kroz tri mjeseca te se u istima također odredio sadržaj fenolnih i aromatičnih spojeva. Polifenoli, antocijani i antioksidacijska aktivnost određeni su spektrofotometrijski, a određivanje kvantitativnog udjela aromatičnih sastojaka provedeno je na plinskom kromatografu tvrtke Agilent 5890B s maseno-selektivnim detektorom Agilent 5971A. Za uzorkovanje korištena je metoda mikroekstrakcije na čvrstoj fazi (SPME).
Abstract (english)
The aim of this paper was to examine the effect of hydrocolloid addition on aroma and phenolic compounds in wine cream filling. For this purpose, Cabernet Sauvignon red wine cream filling was prepared with the addition of hydrocolloids guar, carboxymethylcellulose or xanthan. Phenolic and aroma compounds in samples were determined and compared mutually, to the untreated wine and to the wine cooked without additives. The samples were stored at 25 °C for three months and phenolic and aroma compounds were determined again. Polyphenols, anthocyanins and antioxidant activity have been determined spectrophotometrically and the quantitative determination of aroma compounds was carried out on Agilent 5890B gas chromatograph with an Agilent 5971A mass-selective detector. For sampling, solid phase microextraction (SPME) method was used.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:845170
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-10-16 15:22:41