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undergraduate thesis
Organske kiseline i njihove soli: suvremeni obećavajući konzervansi
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:810275
Nikolić, Nika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nikolić, N. (2024). Organske kiseline i njihove soli: suvremeni obećavajući konzervansi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:810275

Nikolić, Nika. "Organske kiseline i njihove soli: suvremeni obećavajući konzervansi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:810275

Nikolić, Nika. "Organske kiseline i njihove soli: suvremeni obećavajući konzervansi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:810275

Nikolić, N. (2024). 'Organske kiseline i njihove soli: suvremeni obećavajući konzervansi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:810275

Nikolić N. Organske kiseline i njihove soli: suvremeni obećavajući konzervansi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:810275

N. Nikolić, "Organske kiseline i njihove soli: suvremeni obećavajući konzervansi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:810275

Metadata
TitleOrganske kiseline i njihove soli: suvremeni obećavajući konzervansi
Title (english)Organic Acids and Their Salts as Modern Promising Preservatives
AuthorNika Nikolić
MentorValentina Bušić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U našem svijetu koji se neprestano mijenja, nutricionistički zahtjevi postaju sve složeniji. Potrebna nam je hrana koja nije samo ukusna i hranjiva, već i bez patogena i štetnih aditiva. Tradicionalni načini obrade i konzerviranja hrane postaju neadekvatni u situacijama gdje je produženi rok trajanja gotove hrane ključan. Stoga se istražuju mogućnosti korištenja organskih kiselina za antimikrobno konzerviranje hrane. Ovi agensi se pažljivo ispituju s različitih aspekata njihove primjenjivosti kao konzervansa za hranu. Istraživanja obuhvaćaju mogućnost razvoja otpornosti mikroorganizama, potencijalnu upotrebu organskih kiselina u kombinaciji s drugim prirodnim spojevima, te njihovu primjenjivost u industriji. Ponašanje mikroorganizama u odgovoru na organske kiseline također se proučava kroz molekularne tehnike. Unatoč napretku, mnogi izazovi ostaju, posebno u širokoj primjeni organskih kiselina. Većina istraživanja fokusirana je na in vitro laboratorijske studije, dok praktična uporaba organskih kiselina kao konzervansa za hranu zahtijeva daljnje empirijske dokaze.
Abstract (english)
In our ever-changing world, nutritional requirements are becoming increasingly complex. We need food that is not only tasty and nutritious but also free of pathogens and harmful additives. Traditional methods of processing and preserving food are becoming inadequate, particularly when extended shelf life for ready-made foods is crucial. As a result, researchers are exploring the use of organic acids for antimicrobial food preservation. These agents are being carefully examined from various perspectives regarding their effectiveness as food preservatives. Research includes evaluating the potential for microorganisms to develop resistance, exploring the use of organic acids in combination with other natural compounds, and assessing their industrial applicability. The behavior of microorganisms in response to organic acids is also studied using molecular techniques. Despite the progress made, many challenges remain, especially concerning the widespread application of organic acids. Most research focuses on in vitro laboratory studies, and further empirical evidence is needed to determine the commercial feasibility of organic acids as food preservatives.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:810275
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 on2024-09-25 14:38:31