prikaz prve stranice dokumenta Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda
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undergraduate thesis
Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda
2012. urn:nbn:hr:109:615713
Karzalko, Sabina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Karzalko, S. (2012). Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:615713

Karzalko, Sabina. "Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:615713

Karzalko, Sabina. "Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:615713

Karzalko, S. (2012). 'Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:615713

Karzalko S. Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:615713

S. Karzalko, "Utjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:615713

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Metadata
TitleUtjecaj ugljikohidrata na kvalitetu prehrambenih proizvoda
Title (english)Influence of carbohydrates on the quality of food products
AuthorSabina Karzalko
MentorMirela Kopjar (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 country2012-02-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:615713
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 on2015-10-05 08:03:39