prikaz prve stranice dokumenta Proizvodi od krumpira
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undergraduate thesis
Proizvodi od krumpira
2013. urn:nbn:hr:109:801013
Vidaković, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Vidaković, K. (2013). Proizvodi od krumpira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:801013

Vidaković, Kristina. "Proizvodi od krumpira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:801013

Vidaković, Kristina. "Proizvodi od krumpira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:801013

Vidaković, K. (2013). 'Proizvodi od krumpira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:801013

Vidaković K. Proizvodi od krumpira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:801013

K. Vidaković, "Proizvodi od krumpira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:801013

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Metadata
TitleProizvodi od krumpira
Title (english)Potato Products
AuthorKristina Vidaković
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2013-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Prerada krumpira i zamjena potrošnje svježeg krumpira različitim oblicima konzerviranog, proteklih je desetljeća u razvijenim zemljama neprekidno rasla. Kakvoća proizvoda u velikoj mjeri ovisi o sortnim značajkama krumpira, o specifičnoj masi (težini) i kemijskom sastavu, prije svega o udjelu ukupne suhe tvari, škroba i (reducirajućih) šećera, te o uvjetima čuvanja (skladištenja) do trenutka prerade. U radu su opisani proizvodi od krumpira i njihova namjena, upravo iz razloga što potrošači sve više povećavaju zahtjeve za hranom koja omogućuje što jednostavniju pripremu i malo utrošenog vremena. Ovim zahtjevima se udovoljava razvojem i poboljšanjem procesa proizvodnje te povećanjem količine samih proizvoda, u čemu prednjače smrznuti proizvodi, osobito pommes frites. Također je opisan postupak proizvodnje minimalno procesiranog krumpira, koji danas zauzima sve značajnije mjesto.
Abstract (english)
Potato processing and replacing the consumption of fresh potato with different types of potato products continued to grow in developed countries over the last decades. Product quality largely depends on the varietal characteristics of potatoes, on the specific gravity and chemical composition, particularly the proportion of dry matter, starch and (reducing) sugar and the storage conditions until processing. This paper describes the potato products and their uses, mostly because consumers have been increasing the demands for food that provides the simplest and shortest preparation. These requirements are being fulfilled with development and improvement of production processes and increasing amounts of the products, in which frozen products dominate, particularly French fries. Minimally processed potato production is also described, because nowadays it is getting more and more important.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:801013
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-01 14:35:31