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undergraduate thesis
Enzimsko i neenzimsko posmeđivanje
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:102172
Vincek, Margareta
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

Vincek, M. (2014). Enzimsko i neenzimsko posmeđivanje : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:102172

Vincek, Margareta. "Enzimsko i neenzimsko posmeđivanje : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:102172

Vincek, Margareta. "Enzimsko i neenzimsko posmeđivanje : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:102172

Vincek, M. (2014). 'Enzimsko i neenzimsko posmeđivanje : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:102172

Vincek M. Enzimsko i neenzimsko posmeđivanje : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:102172

M. Vincek, "Enzimsko i neenzimsko posmeđivanje : 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:109:102172

Metadata
TitleEnzimsko i neenzimsko posmeđivanje : završni rad
Title (english)Enzymatic and non - enzymatic browning
AuthorMargareta Vincek
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 country2014-02-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reakcije posmeđivanja su jedne od najvažnijih reakcija koje se odvijaju u hrani tijekom prerade i skladištenja, a utječu na kvalitetu prehrambenih proizvoda. Reakcije posmeđivanja uključuju reakcije enzimskog i neenzimskog posmeđivanja. Enzimsko posmeđivanje se odvija u voću, povrću i morskim plodovima te uzrokuje pozitivne ili negativne promjene. Za odvijanje reakcije potrebni su supstrat, enzim i kisik, a samim time metode koje se primjenjuju za sprječavanje enzimskog posmeđivanja usmjerene su na inhibiranje i prevenciju djelovanja enzima polifenol oksidaze, ali i uklanjanje komponenata neophodnih za odvijanje reakcije. Neenzimsko posmeđivanje predstavlja najkompleksnije reakcije u hrani zbog velikog broja različitih komponenata koje u tim reakcijama sudjeluju kroz različite mehanizme, dajući velik broj kompleksnih produkata. U neenzimske reakcije ubrajaju se Maillard-ove reakcije, karamelizacija i neenzimsko posmeđivanje uzrokovano degradacijom askorbinske kiseline. Inhibicija neenzimskog posmeñivanja u hrani važna je u slučajevima kada nastali produkti negativno utječu na boju odnosno aromu.
Abstract (english)
Browning reactions are one of the most important reactions that occur during the processing and storage of different kinds of food, and have high impact of food product quality. Browning reactions can be enzymatic and nonenzymatic. Enzymatic browning occurs in fruit, vegetables and seafood and it can cause positive or negative changes. Substrate, enzyme and oxygen are required for this kind of reaction. Therefore the methods used to prevent enzymatic browning are focused on inhibiting and preventing the activity of the polyphenol oxidase enzyme and the removal of the components which are required for these reactions. Nonenzymatic browning are the most complex reactions in food due to the large number of different components which are involved in these reactions through a variety of mechanisms, giving a large number of complex products. The Maillard reaction, caramelization and nonenzymatic browning caused by the degradation of ascorbic acid are all nonenzymatic reactions. Inhibition of nonenzymatic browning of food is significant in cases when formed compounds negatively influence on colour and flavour of foods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:102172
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 15:06:28