undergraduate thesis
Water and its importance for the stability of food

Saška Đunđa (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleVoda i njen značaj za stabilnost hrane
AuthorSaška Đunđa
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Voda je glavni spoj svih živih organizama. Uz lipide, proteine i ugljikohidrate, voda je jedan od osnovnih sastojaka hrane. Prehrambeni proizvodi posjeduju vodu u većoj ili manjoj količini ovisno o tome koja je namirnica u pitanju. U hrani voda ima vrlo značajnu ulogu. Sudjeluje u kemijskim, biokemijskim i enzimskim reakcijama koje se odvijaju u kompleksnom matriksu hrane a utječu na kvalitetu prehrambenog proizvoda. U reakcijama važnim za kvalitetu hrane sudjeluje ili kao reaktant ili nastaje kao produkt navedenih reakcija. Prisustvo vode ima značajan utjecaj na rast mikroorganizama, podložnost hrane kvarenju, a ne samo na senzorske karakteristike hrane, što je definirano aktivitetom vode.
Keywordswater water structure and properties water in food water activity
Parallel title (English)Water and its importance for the stability of food
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-02-22
Parallel abstract (English)
Water is the main circuit of all living organisms. Next to lipids, proteins and carbohydrates, water is one of the main food ingredients. Food products contain water in higher or lower amount, depending on the type of food. In food, water has very important role. It can participate in biochemical, chemical and enzymatic reactions influencing food product quality. In those reactions water can participate as reactant or it can be product of those reactions. Water doesn’t have only influence on sensory properties of foods, but also it has significant influence on growth of microorganisms and susceptibility of food to decay. To explain influence of water on microorganism’s growth and reaction rate, water activity is defined.
Parallel keywords (Croatian)voda struktura i svojstva vode voda u hrani aktivitet vode
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:825188
CommitterIvana Šuvak