prikaz prve stranice dokumenta Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva
  Download
PDF 975.21 KB
master's thesis
Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:927406
Petrović, Matija
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

Petrović, M. (2023). Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:927406

Petrović, Matija. "Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:927406

Petrović, Matija. "Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:927406

Petrović, M. (2023). 'Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:927406

Petrović M. Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:927406

M. Petrović, "Utjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:927406

Metadata
TitleUtjecaj pulsirajućeg električnog polja na senzorsku stabilnost piva
Title (english)Influence of Pulsating Electric Field on Sensory Stability of Beer
AuthorMatija Petrović
MentorKristina Mastanjević (mentor)
MentorAnte Lončarić (komentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Stabilnost piva ima više aspekata; koloidna, mikrobiološka, fizikalno-kemijska, senzorska. Ispitivanje utjecaja pulsirajućeg električnog polja na stabilnost piva tema je koja se istražuje u recentnim studijama. Utjecaj pulsirajućeg električnog polja na stabilnost piva često se karakterizira kao negativan na senzorska svojstva, ovaj rad bavio bi se promatranjem na senzorska svojstva industrijski proizvedenog lager piva u usporedbi sa zanatski proizvedenim pivom koje nije prošlo procese stabilizacije (filtracija, pasterizacija). Cilj rada je usporediti utjecaj pulsirajućeg električnog polja na senzorska svojstva sa osvrtom na koncentraciju polifenolnih komponenti piva te utvrditi može li se ova tehnologija primijeniti za stabilizaciju zanatskih piva.
Abstract (english)
Beer stability has several aspects; colloidal, microbiological, physical-chemical, sensory. Examining the effect of a pulsating electric field on the stability of beer is a topic that has been investigated in recent studies. The influence of a pulsating electric field on the stability of beer is often characterized as negative on the sensory properties, this paper would deal with the observation of the sensory properties of industrially produced lager beer compared to craft beers that did not undergo stabilization processes (filtration, pasteurization). The aim of the work is to compare the impact of a pulsating electric field on sensory properties with reference to the concentration of polyphenolic components of beer and to determine whether this technology can be applied to stabilize craft beers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:927406
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-09-27 15:51:52