undergraduate thesis
Importance of Lipids and their Impact on the Quality of Food Products

Tea Ljiljanić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleVažnost lipida i njihov utjecaj na kvalitetu prehrambenih proizvoda
AuthorTea Ljiljanić
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Lipidi su vrlo važni spojevi u ljudskom organizmu. Sudjeluju u velikom broju procesa koji se svakodnevno dešavaju u našem organizmu. Zaslužni su primjerice za transport nutritivnih sastojaka i vitamina topljivih u mastima, služe kao izvor energije za organizam, izgrađuju stanične strukture i slično. Osim što imaju veliku ulogu u ljudskom organizmu, važan su sastojak različitih prehrambenih proizvoda. Oni sudjeluju u određivanju kvalitete prehrambenih proizvoda kao što su senzorske karakteristike uključujući aromu, teksturu i boju. Lipidi su nestabilni te tijekom procesiranja i/ili skladištenja mogu podlijeći različitim kemijskim reakcijama što dovodi do degradacije lipida, a samim time i do kvarenja prehrambenih proizvoda. Poznavajući moguće negativne kemijske reakcije i njihove mehanizme moguće je spriječiti nastajanje negativnih promjena ili ih barem svesti na minimum.
Keywordslipids
Parallel title (English)Importance of Lipids and their Impact on the Quality of Food Products
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
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2013-10-02
Parallel abstract (English)
Lipids are very important compounds in the human body. They participate in a number of processes that occur daily in our body and are responsible for example for transport of nutrients and lipophilic vitamins, as an energy source, build cell structures etc. In addition to playing a major role in the human body, lipids are important ingredients in various food products. They participate in determining the quality of food products such as sensory qualities including flavour, texture and colour. Lipids are unstable, and during processing and/or storage various chemical reactions can occur, leading to the degradation of lipids, and consequently deterioration of food products. Knowing the possible negative chemical reactions and their mechanisms we can help prevent negative changes or at least minimized.
Parallel keywords (Croatian)lipidi
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:109:050290
CommitterIvana Šuvak