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undergraduate thesis
Uloga enzima u preradi voća i povrća
2020. urn:nbn:hr:109:609727
Galušić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Galušić, K. (2020). Uloga enzima u preradi voća i povrća (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:609727

Galušić, Katarina. "Uloga enzima u preradi voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:609727

Galušić, Katarina. "Uloga enzima u preradi voća i povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:609727

Galušić, K. (2020). 'Uloga enzima u preradi voća i povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:609727

Galušić K. Uloga enzima u preradi voća i povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:609727

K. Galušić, "Uloga enzima u preradi voća i povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:609727

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Metadata
TitleUloga enzima u preradi voća i povrća
Title (english)Role of Enzymes in Fruit and Vegetable Processing
AuthorKatarina Galušić
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 country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U voću i povrću enzimi su prisutni kao autohtoni ili nativni (prisutni u stanicama voća i povrća) i mikrobni enzimi (nalaze se na površini sirovina). Enzimi sudjeluju u procesima metabolizma svježeg voća i povrća, ali vrlo je važno i njihovo poželjno i nepoželjno djelovanje tijekom prerade voća i povrća. Njihova uloga usmjerena je ponajprije na povećanje iskorištenja na sirovini, kao i postizanje određenih svojstava proizvoda. U radu je opisano podrijetlo i uloga enzima, te njihov utjecaj na parametre kvalitete proizvoda, kao što su boja, aroma i tekstura proizvoda. Također je obuhvaćen pregled utjecaja tzv. novih tehnologija na inaktivaciju enzima u voću i povrću. Navedena je i primjena komercijalnih enzima, koja je neophodna u nekim tehnologijama prerade voća i povrća.
Abstract (english)
Enzymes are present in fruits and vegetables as autochthonous or native (present in fruit and vegetable cells) and microbial enzymes (found on the surface of raw materials). Enzymes are involved in the metabolic processes of fresh fruits and vegetables, but their desirable and undesirable action during the processing of fruits and vegetables is also very important. Their role is primarily aimed at increasing the yield on raw materials, as well as achieving certain product properties. The paper describes the origin and role of enzymes, and their influence on product quality parameters, such as colour, flavour and texture of products. The paper also includes an overview of the impact of the so-called new technologies for inactivation enzymes in fruits and vegetables. The application of commercial enzymes, which is necessary in some technologies for processing fruits and vegetables, is also mentioned.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:609727
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 on2020-10-07 07:32:39