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undergraduate thesis
Polifenolne tvari u kakaovu zrnu i čokoladi
2020. urn:nbn:hr:109:599107
Tremski, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Tremski, M. (2020). Polifenolne tvari u kakaovu zrnu i čokoladi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:599107

Tremski, Marija. "Polifenolne tvari u kakaovu zrnu i čokoladi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:599107

Tremski, Marija. "Polifenolne tvari u kakaovu zrnu i čokoladi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:599107

Tremski, M. (2020). 'Polifenolne tvari u kakaovu zrnu i čokoladi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:599107

Tremski M. Polifenolne tvari u kakaovu zrnu i čokoladi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:599107

M. Tremski, "Polifenolne tvari u kakaovu zrnu i čokoladi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:599107

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Metadata
TitlePolifenolne tvari u kakaovu zrnu i čokoladi
AuthorMarija Tremski
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polifenoli su molekule koje su prisutne posvuda u prirodi. To su mnogobrojni spojevi različitih kemijskih struktura. Oni su, također, prisutni i u biljkama. Jedna od biljaka bogatih polifenolnim tvarima je kakaovac. Kakaovo zrno u sebi sadrži veliku količinu polifenola, ali prilikom njegove obrade količina se uvelike smanjuje. Istraživanja su pokazala da fermentacija i sušenje, kao i postupci vezani uz proizvodnju čokolade, imaju negativan učinak na količinu polifenola u kakaovu zrnu. Stoga se danas nameće sve veća potreba za pronalaskom metoda obrade kakaova zrna i tehnologija u proizvodnji čokolade koje će sačuvati što više polifenola u gotovom proizvodu. Razlog tome je što istraživanja pokazuju kako polifenoli imaju pozitivne učinke na ljudsko zdravlje.
Abstract (english)
Polyphenols are molecules that are present everywhere in nature. They represent numerous compounds of different chemical structures. They are also present in plants. One of the plants rich in polyphenols is cocoa. Cocoa bean contains a large amount of polyphenols, but during its processing this amount is greatly reduced. Studies have shown that fermentation and drying of cocoa bean, as well as a chocolate production processes, have a negative effect on the amount of polyphenols in cocoa beans. Therefore, there is an increasing need for finding of cocoa bean processing methods and chocolate production technologies that will preserve as much polyphenol as possible in the finished product. The reason for that is the results of researches which show that polyphenols has very positive effects on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:599107
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 11:45:39