prikaz prve stranice dokumenta Klorofil: stabilnost i važnost u prehrambenim proizvodima
Access restricted to students and staff of home institution
undergraduate thesis
Klorofil: stabilnost i važnost u prehrambenim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:800756
Grgić, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Grgić, J. (2010). Klorofil: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, Jelena. "Klorofil: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, Jelena. "Klorofil: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, J. (2010). 'Klorofil: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić J. Klorofil: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:800756

J. Grgić, "Klorofil: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:800756

Metadata
TitleKlorofil: stabilnost i važnost u prehrambenim proizvodima
Title (english)Chlorophyll: the importance of stability in food products
AuthorJelena Grgić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2010-11-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Klorofil daje različite nijanse različitim dijelovima plodova. To je najrasprostanjeniji biljni pigmenti, koji je pretežno prisutan u lišću, zelenom povrću i voću. U stanicama se nalaze u specifičnim nakupinama – kloroplastima, vezani u obliku lipoproteinskog kompleksa (netopljivog) dispergiranog u vodenoj fazi stanice. Neki od čimbenika koji utječu na stabilnost klorofila su pH medija, temperatura, enzimi (klorofilaze). Pod utjecajem slabih ili jačih kiselina Mg se zamjenjuje H+ ionom i stvaraju se smeđa obojenja - feofitini, dok pri povišenoj temperaturi u blago kiselom mediju dolazi do hidrolize, izdvajanja fitola, Mg ostaje u molekuli a spojevi koji nastaju – klorofilidi su sličnog zelenog obojenja, ali su nestabilniji od klorofila. U ovom radu posebna pažnja usmjerena je na važnost i stabilnost klorofila, stvaranje uvjeta i korištenje različitih metoda i tehnologija koje se koriste kako bi se dobili stabilni proizvodi s bojom koja je prihvatljiva svakom kupcu.
Abstract (english)
Chlorophyll pigments give different shades of different parts of the fruit. These are the most widespread pigments, which are mostly present in the leaves, green vegetables and fruits. In cells they are located in specific clusters - chloroplasts, linked in the form of lipoprotein complexes (insoluble) dispersed in the aqueous phase of the cell. Some of the factors that influence the stability of chlorophyll are the pH media, temperature, enzymes (chlorophyllase). Under the influence of weak or strong acid Mg is replaced by H+ ions and produce the brown colour - pheophityn, while at elevated temperature in slightly acidic medium leads to hydrolysis, separation of phytol, Mg remains in the molecule, and compounds that arise – chlorophyllid are similar green colour, but are less stable than chlorophyll. In this paper special attention is directed to the importance of chlorophyll and stability, creating conditions and using different methods and technologies used to obtain stable products with paint that is acceptable to every customer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:800756
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-23 07:54:09