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undergraduate thesis
Stabilnost eugenola u modelnim sustavima ksantan/šećeri
2018. urn:nbn:hr:109:824631
Balen, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Balen, I. (2018). Stabilnost eugenola u modelnim sustavima ksantan/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen, Ivana. "Stabilnost eugenola u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen, Ivana. "Stabilnost eugenola u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen, I. (2018). 'Stabilnost eugenola u modelnim sustavima ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen I. Stabilnost eugenola u modelnim sustavima ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:824631

I. Balen, "Stabilnost eugenola u modelnim sustavima ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:824631

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Metadata
TitleStabilnost eugenola u modelnim sustavima ksantan/šećeri
Title (english)The stability of eugenol in xanthan/sugar model systems
AuthorIvana Balen
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 country2018-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su ispitivani modelni sustavi ksantan/saharoza i ksantan/trehaloza s dodatkom eugenola. Cilj rada bio je odrediti antioksidacijsku aktivnost modelnih sustava i utvrditi utjecaj tipa šećera na antioksidacijsku aktivnost eugenola u modelnim sustavima te odrediti parametre teksture. Osim toga, ispitivan je i utjecaj skladištenja na antioksidacijsku aktivnost eugenola u modelnim sustavima. Antioksidacijska aktivnost određena je DPPH, ABTS i CUPRAC metodom. Najveće vrijednosti antioksidacijske aktivnosti otopine eugenola dobivene su ABTS metodom, a najmanje CUPRAC metodom. Tip šećera, ali i metoda utjecali su na dobivene vrijednosti antioksidacijske aktivnosti. Od parametara teksture određeni su čvrstoća, elastičnost i adhezija. Vrsta šećera imala je utjecaj na parametre teksture.
Abstract (english)
This paper examined the model systems of xanthan/sucrose and xanthan/trehalose with the addition of eugenol. The aim of the work was to determine the antioxidant activity of the model systems and influence of sugars on the eugenol antioxidant activity in the model systems. Also, textural parameters were determined. Antioxidant activity was determined using DPPH, ABTS and CUPRAC method. The highest values of eugenol antioxidant activity were obtained by ABTS method and the lowest by CUPRAC method. Sugar type as well as method for evaluation of antioxidant activity affected results. Hardness, elasticity and adhesion were determined as textural parameters. Textural parameters were dependent on the type of sugar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:824631
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 on2018-10-23 09:58:49