undergraduate thesis
Minimally Processed Foods

Monika Bušnja (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleMinimalno procesirana hrana
AuthorMonika Bušnja
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Minimalno procesirana hrana je ona u kojoj su u najvećoj mjeri sačuvane izvorne organoleptičke i nutritivne značajke sirovine, koja je prikladna za brzu pripremu i konzumaciju. Miris, okus, aroma, konzistencija, vizualni izgled, boja, tekstura, nutritivna vrijednost kao kvalitete prehrambenih proizvoda mogu se očuvati primjenom tehnologija minimalnog procesiranja. Minimalno procesiranje moguće je primijeniti na velikom broju prehrambenih proizvoda. Znanstvena istraživanja na području prehrambene tehnologije bave se proučavanjem operacija i procesa kojima je svrha proizvesti proizvode što više nutritivne vrijednosti i što boljih organoleptičkih svojstava. Takve nove tehnike proizvodnje primjenjuju se u različitim fazama proizvodnje s različitom svrhom. Za minimalno procesiranu hranu po pravilu se poradi produženja njezine trajnosti posebna pozornost mora usmjeriti odabiru ambalažnog materijala, odabiru načina pakiranja te uvjetima čuvanja. Potrošači su ti koji sve više zahtijevaju hranu (posebno voće i povrće) koja ima osobine slične svježoj hrani (koja je u većoj mjeri zadržala svojstva i sastav sirovine te sadrži samo prirodne sastojke), zatim koja se lako upotrebljava, tj. minimalno procesirana hranu.
Keywordsminimally processed foods food consumers
Parallel title (English)Minimally Processed Foods
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
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 date2013-09-05
Parallel abstract (English)
Minimally processed foods is one in which the largely preserved the original organoleptic and nutritional characteristics of raw material, which is suitable for the rapid preparation and consumption. Smell, taste, aroma, consistency, visual appearance, color, texture, nutritional value as food quality can be maintained using minimal processing technologies. Minimal processing can be applied to a large number of food products. Scientific research in the field of food technology concerned with the study of the operations and processes that aim to produce products more nutritional value and what better organoleptic properties. Such new manufacturing techniques are used in various stages of production with a different purpose. For minimally processed foods as a rule, because of its durability prođuženja special attention must be focused selection of packaging materials, selection of packaging and storage conditions. Consumers are the ones who are increasingly demanding foods (especially fruits and vegetables), which has properties similar to fresh food (which is largely maintained properties and composition of raw materials and contains only natural ingredients), then that is easy to use, that is minimally processed foods.
Parallel keywords (Croatian)minimalno procesirana hrana prehrambeni proizvodi potrošači hrana
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:109:222111
CommitterIvana Šuvak