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master's thesis
Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:666568
Šplajt, Ivana
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

Šplajt, I. (2024). Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:666568

Šplajt, Ivana. "Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:666568

Šplajt, Ivana. "Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:666568

Šplajt, I. (2024). 'Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:666568

Šplajt I. Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:666568

I. Šplajt, "Proizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:666568

Metadata
TitleProizvodnja i karakterizacija piva s dodatkom suhog cvijeta industrijske konoplje
Title (english)The Production and Characterization of Beer with the Addition of Dry Hemp Flower
AuthorIvana Šplajt
MentorKristina Mastanjević (mentor)
MentorKrunoslav Aladić (komentor)
Committee memberStela Jokić (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
Committee memberVinko Krstanović (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 country2024-01-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U današnje vrijeme sve se više otkrivaju blagodati konzumacije različitog bilja pa tako i konoplje koja se zadnjih godina počela uzgajati u medicinske i industrijske svrhe. Upotreba industrijske konoplje u proizvodnji piva, popularizirala je još više piće koje se konzumira tisućama godina. Cilj ovog diplomskog rada je bio proizvesti pivo sa dodatkom suhog cvijeta industrijske konoplje. Nakon proizvedenog piva, provela se fizikalno- kemijska analiza koja je potvrdila pretpostavku kako će buduće pivo zbog dodatka suhog cvijeta industrijske konoplje imati povećan udio polifenola. Također, među ispitanicima provela se senzorska analiza kako bi se procijenila prihvatljivost proizvedenog piva među potrošačima.
Abstract (english)
Nowadays, the benefits of the use of various plants, including hemp, which has been cultivated for medical and industrial purposes in recent years, are being increasingly investigated. The use of Industrial hemp in brewing beer has even more popularized a beverage consumed for thousands of years. The goal of this graduate thesis was to produce beer with the addition of hemp dry flower. After the beer was made, a physical-chemical analysis was carried out which confirmed the assumption that the final beer due to the addition of dried industrial hemp flowers would have an increased polyphenol content. Also, a sensory analysis was carried out among panellists to assess the likability of the produced beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:666568
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-01-23 12:02:24