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undergraduate thesis
Vitamin E: stabilnost i važnost u prehrambenim proizvodima
2012. urn:nbn:hr:109:575506
Dominković, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Dominković, M. (2012). Vitamin E: 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:109:575506

Dominković, Marina. "Vitamin E: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković, Marina. "Vitamin E: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković, M. (2012). 'Vitamin E: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković M. Vitamin E: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:575506

M. Dominković, "Vitamin E: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:575506

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Metadata
TitleVitamin E: stabilnost i važnost u prehrambenim proizvodima
Title (english)Vitamin E: stability and importance in food products
AuthorMarina Dominković
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 country2012-10-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Vitamin E pripada grupi vitamina topljivih u mastima, a čini ga čitava grupa spojeva koju nazivamo tokoferolima. Najaktivniji je α-tokoferol koji ima najveću nutritivnu i biološku vrijednost. Glavna uloga vitamina E je antioksidativni učinak, odnosno sudjeluje u zaštiti od djelovanja slobodnih radikala. Tijekom obrade hrana je izložena destruktivnim utjecajima kisika, svjetlosti, topline, i metalnih iona. Stoga, obrađena i procesirana hrana ima manju količinu vitamina E u odnosu na svježe namirnice. Skladištenje sirove i prerađene hrane može imati značajan utjecaj na smanjenje sadržaja vitamina E. Metode pakiranja i korišteni materijali, vrijeme i temperatura skladištenja, svojstva hrane i njena podložnost lipidnoj oksidaciji, dostupnost prirodnih ili sintetičkih antioksidanasa u hrani, kao i mnogi drugi čimbenici igraju važnu ulogu na stabilnost vitamina E tijekom skladištenja.
Abstract (english)
Vitamin E belongs to a group of fat-soluble vitamins, and makes it a whole group of compounds which are called tocopherols. The most active is α-tocopherol, which has the highest nutritional and biological value. The main role of vitamin E is an antioxidant effect. Vitamin E participates in protection against free radicals. During processing, the food is exposed to the destructive influences of oxygen, light, heat, and metal ions. Therefore, refined and processed foods are variable and usually less predictable sources of vitamin E than whole fresh foods. Storage of row and processed foods can produce significant decreases in vitamin E level. Packaging methods and materials, length and temperature of storage, characteristics of the food and its susceptibility to lipid oxidation, availability of other natural or synthetic antioxidants in the food, and many other factors affect the stability of vitamin E during storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:575506
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 on2015-10-06 11:06:13