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undergraduate thesis
Minimalno procesirani proizvodi od krušaka
2021. urn:nbn:hr:109:153150
Tisai, Patricija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Tisai, P. (2021). Minimalno procesirani proizvodi od krušaka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:153150

Tisai, Patricija. "Minimalno procesirani proizvodi od krušaka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:153150

Tisai, Patricija. "Minimalno procesirani proizvodi od krušaka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:153150

Tisai, P. (2021). 'Minimalno procesirani proizvodi od krušaka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:153150

Tisai P. Minimalno procesirani proizvodi od krušaka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:153150

P. Tisai, "Minimalno procesirani proizvodi od krušaka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:153150

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Metadata
TitleMinimalno procesirani proizvodi od krušaka
Title (english)Minimally Processed Pear Products
AuthorPatricija Tisai
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 country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Budući da se dugotrajnom termičkom obradom voća i povrća bitno mijenjaju prehrambena vrijednost i organoleptička svojstva proizvoda, sve se više primjenjuju postupci minimalnog procesiranja. Danas industrija minimalno procesiranog voća i povrća ima brži rast od svih ostalih segmenata prerade voća i povrća, te se širi na nova tržišta diljem svijeta. Zbog sve većeg interesa potrošača za gotovim, već pripremljenim, tzv. „ready to use“, „ready to eat“ proizvodima, na tržištu je prisutan veliki izbor proizvoda od voća i povrća, ponajviše gotovih salata, svježih i rezanih plodova voća i povrća. Prerada kruške u minimalno procesirane proizvode predstavlja poseban izazov, kako zbog sklonosti kruške enzimskom posmeđivanju i omekšavanju tkiva tijekom skladištenja, tako i zbog mikrobiološkog kvarenja. U radu će biti opisani minimalno procesirani proizvodi od krušaka kao što su tzv. „fresh-cut“ proizvodi, salate, sokovi i dr., sredstva koja se koriste tijekom procesiranja, te značaj pojedinih čimbenika koji utječu na kvalitetu prerađevina.
Abstract (english)
Since long-term heat treatment of fruits and vegetables significantly changes the nutritional value and organoleptic properties of the product, minimal processing procedures are increasingly used. Today, the industry of minimally processed fruits and vegetables is growing faster than all other segments of fruit and vegetable processing markets around the world. Due to the growing interest of consumers for ready-made, already prepared, so-called "ready to use", "ready to eat" products, the market has a large selection of fruit and vegetable products, mostly ready-made salads, fresh and sliced fruits and vegetables. Processing pears into minimally processed products is a special challenge, both due to the tendency of pears to enzymatic browning and soften tissues during storage, and due to microbiological spoilage. The paper will describe minimally processed pear products such as the so-called "fresh-cut" products, salads, juices, etc., agents used during processing, and the importance of certain factors that affect the quality of processed products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:153150
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 on2021-10-04 09:35:19