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undergraduate thesis
Proizvodi na bazi pektinskog gela
2019. urn:nbn:hr:109:931984
Rukavina, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Rukavina, M. (2019). Proizvodi na bazi pektinskog gela (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:931984

Rukavina, Martina. "Proizvodi na bazi pektinskog gela." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:931984

Rukavina, Martina. "Proizvodi na bazi pektinskog gela." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:931984

Rukavina, M. (2019). 'Proizvodi na bazi pektinskog gela', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:931984

Rukavina M. Proizvodi na bazi pektinskog gela [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:931984

M. Rukavina, "Proizvodi na bazi pektinskog gela", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:931984

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Metadata
TitleProizvodi na bazi pektinskog gela
Title (english)Pectin-based Gel Products
AuthorMartina Rukavina
MentorNela Nedić Tiban (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 country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pektini su važna dijetetska vlakna koja bitno doprinose teksturi voća i povrća. U malim koncentracijama pektini povećavaju viskoznost u otopini, djeluju kao zaštitni koloidi, te stabiliziraju sustave. Pektini se, zbog sposobnosti stvaranja gela, koriste kao sredstvo za želiranje u proizvodnji voćnih želea, džemova, marmelada i sličnih proizvoda, tzv. proizvoda na bazi pektinskog gela. Ovisno o tome da li se proizvode klasični ili niskokalorični proizvodi, odnosno proizvodi snižene energetske vrijednosti treba voditi računa o više čimbenika. Da bi se ostvarilo pravilno želiranje neophodno je poznavanje kemijskog sastava voća, uvjeta potrebnih za pravilno želiranje, kao i poznavanje sastava i svojstava pektina. U radu su prikazane sirovine koje pomažu postići čvrstu „gel“ konzistenciju želiranih proizvoda, opisani su proizvodi, kao i zakonska regulativa kojoj podliježu proizvodi na bazi pektinskog gela.
Abstract (english)
Pectins are important dietary fibers which contribute to the texture of fruits and vegetables. In small concentrations pectins can rise viscosity in the solution, act like protective colloids, and stabilised the systems. Pectins, because of their ability of making gels, are used as agents for gelling in production of fruit jellies, jams, marmelades and the similar products, so-called pectin - based gels. Depending on whether the product is regular or dietary, a product with reduced energy value, it is important to take into account several factors. For the properly gelling it is essential to know chemical composition of the fruits, conditions necessary for correctly gelling, as well as to know the composition and properties of pectin. This work are covers materials which help achieving „gel“ consistency of gelling products, the products themselves, and law regulations for pectin-based gel products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:931984
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 on2019-09-30 12:05:30