undergraduate thesis
Influence of carbohydrates on the quality of food products

Sabina Karzalko (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda
AuthorSabina Karzalko
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Ugljikohidrati su jedan od glavnih prehrambenih sastojaka. Ova kategorija sastojaka uključuje šećere, škrob i vlakna. Ugljikohidrati se mogu klasificirani kao jednostavni ili složeni. Primarna funkcija ugljikohidrata je osigurati energiju tijelu, ali imaju i široku primjenu u prehrambenoj industriji. Ugljikohidrati u hrani imaju određena funkcionalna svojstva kroz koja utječu najvećim djelom na teksturu prehrambenih proizvoda. Također, kroz čitav niz interakcija sa drugim sastojcima hrane utječu na boju i aromu proizvoda. Vrlo često se koriste za enkapsulaciju tvari boje i arome kako bi se ta svojstva što duže očuvala tijekom skladištenja. Ukupno gledano, ugljikohidrati imaju vrlo velik i značajan utjecaj na kvalitetu prehrambenih proizvoda, te je neophodno postići uvjete kroz koje pozitivna svojstva ugljikohidrata dolaze do izražaja.
Keywordscarbohydrates functional properties colour aroma texture
Parallel title (English)Influence of carbohydrates 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 date2012-02-07
Parallel abstract (English)
Carbohydrates are one of the main dietary components. This category of ingredients includes sugars, starches, and dietary fiber. The body uses carbohydrates for energy for cells, tissues and organs, but also they have wide application in food industry. Due to their functional properties they mostly influence texture of food products. Also, through interactions with other food ingredients, they have impact on colour and aroma of food products. Very often they are used for encapsulation of colour and aroma to enhance those properties during storage. Overall looking, carbohydrates have huge impact on food product quality, thus it is necessary to achieve conditions in food matrix which will enable that all positive effect of carbohydrates would be obtained.
Parallel keywords (Croatian)ugljikohidrati funkcionalna svojstva boja aroma tekstura
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:109:615713
CommitterIvana Šuvak