prikaz prve stranice dokumenta Alkoholna i bezalkoholna pića dobivena fermentacijom
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undergraduate thesis
Alkoholna i bezalkoholna pića dobivena fermentacijom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:797888
Piščević, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Piščević, M. (2021). Alkoholna i bezalkoholna pića dobivena fermentacijom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:797888

Piščević, Martina. "Alkoholna i bezalkoholna pića dobivena fermentacijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:797888

Piščević, Martina. "Alkoholna i bezalkoholna pića dobivena fermentacijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:797888

Piščević, M. (2021). 'Alkoholna i bezalkoholna pića dobivena fermentacijom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:797888

Piščević M. Alkoholna i bezalkoholna pića dobivena fermentacijom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:797888

M. Piščević, "Alkoholna i bezalkoholna pića dobivena fermentacijom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:797888

Metadata
TitleAlkoholna i bezalkoholna pića dobivena fermentacijom
Title (english)Fermented Alcoholic and Non-Alcoholic Beverages
AuthorMartina Piščević
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Fermentacije su jedan od najstarijih i najekonomičnijih načina proizvodnje i čuvanja hrane. Raznovrsnost fermentiranih proizvoda koji se širom svijeta svakodnevno proizvode i konzumiraju, uključujući alkoholna i bezalkoholna pića, kruh, fermentirano meso, ribu, povrće, mliječne proizvode i začine, govore u prilog važnosti fermentacija u životu ljudi. U užem smislu fermentacije se opisuju kao anaerobni procesi kojima se dobiva energija, pri čemu su najpoznatiji primjeri alkoholna fermentacija i mliječno-kisela fermentacija. U proizvodnji hrane, pojam „fermentacije“ koristi se u širem smislu za sve biološke procese (odnosno procese koje provode mikroorganizmi) koji rezultiraju odgovarajućom, željenom modifikacijom polazne sirovine. Najpoznatija pića dobivena fermentacijom uključuju alkoholna pića vino i pivo, ali osim njih postoji i cijeli niz bezalkoholnih pića dobivenih fermentacijom sirovina na bazi mlijeka i žitarica. Često se radi o tradicionalnim napitcima, karakterističnima za određena geografska područja ili etničke skupine. Cilj rada je dati pregled najpoznatijih alkoholnih i bezalkoholnih pića dobivenih fermentacijom.
Abstract (english)
Fermentations are one of the oldest and most economical methods of producing and preserving food. The variety of fermented products produced and consumed daily throughout the world, including alcoholic and non-alcoholic beverages, bread, fermented meats, fish, vegetables, dairy products, and spices, speak to the importance of fermentation in human life. In a narrow sense, fermentations are described as energy-producing anaerobic processes. The best-known examples are alcoholic fermentation and lactic acid fermentation. In food production, the term "fermentation" is used in a broader sense for all biological processes (i.e. processes carried out by microorganisms) that lead to a suitable, desired change in the starting material. Among the best known beverages obtained by fermentation are the alcoholic beverages wine and beer, but besides these there is a whole series of non-alcoholic beverages obtained by fermenting raw materials based on milk and cereals. These are often traditional drinks typical of particular geographical areas or ethnic groups. The aim of this work is to provide an overview of the best-known alcoholic and non-alcoholic beverages obtained by fermentation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:797888
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 on2021-09-28 15:03:08