undergraduate thesis
Additives in food

Veronika Brkan (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAditivi u hrani
AuthorVeronika Brkan
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Aditivi su različite tvari ili smjesa tvari koje se dodaju hrani kako bi se poboljšala određena svojstva. Neizbježan su sastojak hrane i danas se u prehrambenoj industriji koristi nekoliko tisuća različitih aditiva. Mogu imati funkciju konzervansa, antioksidansa, poboljšavati senzorska svojstva, te mnoge druge funkcije koje će se opisati u ovom radu. Uporaba aditiva ima svoje dobre i loše strane. Poboljšanje kvalitete i trajnosti proizvoda, olakšana priprema hrane i poboljšani izgled su dobri učinci aditiva. Meñutim, uporaba aditiva u većim količinama od zakonom dopuštenih može naštetit zdravlju ljudi. Vrste i količine aditiva koje se koriste u prehrambenoj industriji su strogo kontrolirane zakonom i prolaze brojne testove kako bi se spriječili negativni učinci aditiva na zdravlje.
Keywordsadditives food food industry health
Parallel title (English)Additives in 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 date2013-07-09
Parallel abstract (English)
Additives are various substances or mixture of substances that are added to food to enhance some properties. They are inevitable as food ingredients and today food industry uses thousands of different additives. Additives can have function as preservatives, antioxidants, to improve the sensory properties and many other functions that will be described in this paper. The use of additives has its good and bad sides. Improving the quality and durability of the product, facilitated the preparation of food and better appearance are good effects of additives. However, the use of additives in larger quantities than allowed, can greatly harm human's health. The types and amounts of additives used in the food industry are strictly controlled by law and pass a number of tests in order to prevent negative effects.
Parallel keywords (Croatian)aditivi hrana prehrambena industrija zdravlje
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:109:527003
CommitterIvana Šuvak