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undergraduate thesis
PROIZVODNJA I KONTROLA KVALITETE DŽEMA
Požega: Polytehnic in Pozega, 2019. urn:nbn:hr:112:004592
Marjanović, Tea
Polytehnic in Pozega

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Marjanović, T. (2019). PROIZVODNJA I KONTROLA KVALITETE DŽEMA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:004592

Marjanović, Tea. "PROIZVODNJA I KONTROLA KVALITETE DŽEMA." Undergraduate thesis, Polytehnic in Pozega, 2019. https://urn.nsk.hr/urn:nbn:hr:112:004592

Marjanović, Tea. "PROIZVODNJA I KONTROLA KVALITETE DŽEMA." Undergraduate thesis, Polytehnic in Pozega, 2019. https://urn.nsk.hr/urn:nbn:hr:112:004592

Marjanović, T. (2019). 'PROIZVODNJA I KONTROLA KVALITETE DŽEMA', Undergraduate thesis, Polytehnic in Pozega, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:112:004592

Marjanović T. PROIZVODNJA I KONTROLA KVALITETE DŽEMA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2019 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:112:004592

T. Marjanović, "PROIZVODNJA I KONTROLA KVALITETE DŽEMA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:112:004592

Metadata
TitlePROIZVODNJA I KONTROLA KVALITETE DŽEMA
Title (english)PRODUCTION AND QUALITY CONTROL OF FRUIT JAM
AuthorTea Marjanović
MentorValentina Obradović (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2019-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Želirani proizvodi su nastali kao rani napor očuvanja voća, kako bi se moglo konzumirati i izvan sezone dozrijevanja. Prirodni pektin koji se nalazi u voću pomaže pri formiranju želiranih proizvoda. S godinama je šećer postajao sve pristupačniji i popularniji te je i njegova dostupnost porasla kao i sama proizvodnja želiranih proizvoda. Cilj ovog rada je opisati postupak proizvodnje ekstra džema od marelice, te provesti kemijske i mikrobiološke analize gotovog proizvoda. Proces proizvodnje ekstra džema proveden je u tvornici Mediteranico d.o.o. Kemijske analize (masti, kolesterol, natrij, ugljikohidrati, vlakna, šećer, bjelančevine, kalcij, kalij i željezo) i mikrobiološke analize (Salmonella, Staphylococcus aureus, Sulfitreducirajuće klostridije, Enterobacteriaceae) su provedene u Centaru za kontrolu namirnica. Svi ispitivani uzorci imali su zadovoljavajuće rezultate provedenih analiza.
Abstract (english)
Jelly products have emerged as an early effort to preserve the fruit, so that it can be consumed even outside maturing season. Natural pectin found in fruit helps to form a jelly product. With years, sugar has become increasingly accessible and popular, and its availability has increased as well as the production of desired products. The aim of this paper is to describe the process of production of extra apricot jam and to carry out chemical and microbiological analysis of the finished product. The process of extra jam production was carried out at the Mediteranico d.o.o. Chemical analysis (fat, cholesterol, sodium, carbohydrates, fiber, sugar, proteins, calcium, potassium and iron) and microbiological analysis (Salmonella, Staphylococcus aureus, Sulfur Reduction Clostridium, Enterobacteriaceae) were conducted by the Food Control Center. All the samples tested had satisfactory results analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:004592
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 on2019-09-25 11:43:12