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undergraduate thesis
Proizvodi od rajčice
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:884682
Čeple, Dunja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Čeple, D. (2014). Proizvodi od rajčice : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:884682

Čeple, Dunja. "Proizvodi od rajčice : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:884682

Čeple, Dunja. "Proizvodi od rajčice : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:884682

Čeple, D. (2014). 'Proizvodi od rajčice : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:884682

Čeple D. Proizvodi od rajčice : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:884682

D. Čeple, "Proizvodi od rajčice : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:884682

Metadata
TitleProizvodi od rajčice : završni rad
Title (english)Tomato products
AuthorDunja Čeple
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-06-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Iako je prihvaćena tek prije nešto više od 150 godina u ljudskoj prehrani, rajčica je danas jedno od najraširenijih vrsta povrća na svijetu. U sklopu konzerviranja i prerade voća i posebno povrća, proizvodi od rajčice uvijek su zauzimali vrlo važno mjesto zbog organoleptičkih i kulinarskih svojstava tih proizvoda, te nutritivne vrijednosti rajčice kao sirovine. Vrijednost rajčice kao sirovine za preradu ocjenjuje se na osnovi mehaničkog i kemijskog sastava, tj. količine otpada i pogodnosti samog ploda za preradu, kao i intenzitetu promjena kemijskog sastava proizvoda u odnosu na polaznu sirovinu. U usporedbi sa drugim vrstama povrća rajčica ima veliko iskorištenje, kao nekih sorti čak preko 90 %. Rajčica se vrlo uspješno prerađuje kao pasirana rajčica, koncentrati, konzervirani cijeli plodovi (pelati), sok, umaci, te dehidratirani proizvodi. Uz navedene danas se na tržištu mogu pronaći raznovrsni proizvodi, od kojih su neki modifikacija navedenih (sjeckana rajčica, fileti, smrznuta rajčica, biološki konzervirana rajčica i sl.).
Abstract (english)
Although it has been accepted in human nutrition more than 150 years ago, tomato is today one of the most common type of vegetables in the world. Within preservation and processing of fruit and especially vegetables, tomato products still occupy a very important place for sensory and culinary properties of these products, and nutritional value of tomatoes as raw material. Value of tomatoes as raw material for processing is assessed on the basis of mechanical and chemical composition, the amount of waste and the benefits for processing, as well as the intensity of changes in the chemical composition of the product compared to the starting raw material. Compared with other types of vegetables tomatoes have a high yield, as some varieties even over 90%. Tomato are very successfully processed as crushed tomato, puree and paste, whole peeled plum tomato, as well as juice, sauces, and dehydrated products. With this listed today on the market we can find a variety of products, from which are a modifications of the above (chopped tomato, fillets, frozen tomatoes, canned tomatoes biological, etc.).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:884682
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-23 14:48:29