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undergraduate thesis
Proizvodnja veganskog sladoleda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:700733
Stanić, Ema
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Stanić, E. (2023). Proizvodnja veganskog sladoleda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:700733

Stanić, Ema. "Proizvodnja veganskog sladoleda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:700733

Stanić, Ema. "Proizvodnja veganskog sladoleda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:700733

Stanić, E. (2023). 'Proizvodnja veganskog sladoleda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:700733

Stanić E. Proizvodnja veganskog sladoleda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:700733

E. Stanić, "Proizvodnja veganskog sladoleda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:700733

Metadata
TitleProizvodnja veganskog sladoleda
Title (english)The Production of Vegan Ice Cream
AuthorEma Stanić
MentorMirela Lučan Čolić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Smrznuti deserti, na tržištu poznatiji kao mliječni sladoled, krem sladoled, sladoled, smrznuti aromatizirani desert te smrznuti voćni desert, proizvode se postupkom smrzavanja, najčešće uz dodavanje zraka. Sladoled na bazi mlijeka bio je i ostao najpopularniji desert svih vremena. Pojava veganstva i veganskih trendova uvelike mijenja ovu situaciju. Briga i pažnja potrošača za proizvode s visokim udjelom masnoća, šećera i aditiva zahtjeva od tržišta veću proizvodnju biljnih napitaka bez mliječnih proizvoda te veganski smrznutih proizvoda kao zamjenu. Biljno mlijeko bez mliječnih proizvoda, koje se uglavnom proizvodi od voća i sjemenki kao što su soja, kokos, bademi, riža, kikiriki, lupina, indijski orah i konoplja, može zamijeniti konvencionalne mliječne proizvode. Cilj ovog završnog rada je prikazati prednosti i opisati glavne karakteristike veganskog sladoleda te načine na koje se mliječni sastojci mogu zamijeniti ne mliječnima.
Abstract (english)
Frozen desserts, better known on the market as milk ice cream, cream ice cream, ice cream, frozen flavored dessert and frozen fruit dessert, are produced by the freezing process, usually with the addition of air. Milk-based ice cream was and remains the most popular dessert of all time. The emergence of veganism and vegan trends greatly changes this situation. The concern and attention of consumers for products with a high content of fat, sugar and additives requires the market to produce more plant-based drinks without dairy products and vegan frozen products as a substitute. Dairy-free plant-based milks, which are mainly made from fruits and seeds such as soy, coconut, almonds, rice, peanuts, lupins, cashews and hemp, can replace conventional dairy products. The goal of this final paper is to show the advantages and describe the main characteristics of vegan ice cream and the ways in which dairy ingredients can be replaced by non-dairy ones.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:700733
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 on2023-10-11 11:55:24