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undergraduate thesis
Netermički postupci konzerviranja hrane
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:082910
Kvesić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Kvesić, I. (2009). Netermički postupci konzerviranja hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:082910

Kvesić, Ivana. "Netermički postupci konzerviranja hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:082910

Kvesić, Ivana. "Netermički postupci konzerviranja hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:082910

Kvesić, I. (2009). 'Netermički postupci konzerviranja hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:082910

Kvesić I. Netermički postupci konzerviranja hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:082910

I. Kvesić, "Netermički postupci konzerviranja hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:082910

Metadata
TitleNetermički postupci konzerviranja hrane
Title (english)Nonthermal methods of preservation food
AuthorIvana Kvesić
MentorAndrija Pozderović (mentor)
MBZ: 78161
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2009-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zahtjevi potrošača za novim proizvodima dobre senzorske i nutritivne kvalitete doveli su do razvoja minimalno procesirane hrane. Netermičke metode osiguravaju minimalno procesiranu hranu koja izgleda svježe, te ima minimalni gubitak boje, arome i nutrijenata. Ocjena vrijednosti netermičkih metoda zasniva se na pouzdanoj procjeni njihove učinkovitosti protiv patogenih mikroorganizama i mikroorganizama uzročnika kvarenje hrane. Istraživanje netermičkih postupaka inicijalno je bilo fokusirano na dizajn tehnološkog procesa, karakteristike proizvoda i kinetiku inaktivacije mikroorganizama. No, uspješnost ovih metoda ovisi o napretku u razumijevanju fiziologije mikroorganizama te ponašanje mikrobnih stanica tijekom i nakon tretmana.
Abstract (english)
Customer demands for new products with good senzor and nutrition quality have lead to development of minimal food processing. Nonthermal methods insure minimal procssing food which look fresh and have minimal lose of color, aroma and nutrition. Grade of value nonthermal method are based on reiable valuation their effectivity against pathogenic microorganisms in the mikroorganisms who are cause deterioration of food. Researchin nonthermal methods have initiace been focus on rise technological process, properties of products and kinetic inactivation of microorganisms. But, success of this methods depends on advance in understanding physiology of microorganisms and behavior microbe cells during and after treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:082910
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 on2015-12-17 09:41:59