prikaz prve stranice dokumenta Maillard-ove reakcije
Access restricted to students and staff of home institution
undergraduate thesis
Maillard-ove reakcije
2011. urn:nbn:hr:109:186750
Grgić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Grgić, M. (2011). Maillard-ove reakcije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić, Maja. "Maillard-ove reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić, Maja. "Maillard-ove reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić, M. (2011). 'Maillard-ove reakcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:186750

Grgić M. Maillard-ove reakcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:186750

M. Grgić, "Maillard-ove reakcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:186750

Please login to the repository to save this object to your list.
Metadata
TitleMaillard-ove reakcije
Title (english)Maillard reactions
AuthorMaja Grgić
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 country2011-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Maillard-ove reakcije, reakcije neenzimskog posmeđivanja, se odvijaju između slobodne amino skupine i karbonilnog spoja te kao produkti nastaju smeđi pigmenti melanoidini. Maillard-ove reakcije opisuje mehanizam kroz tri stadija kojim se odvijaju reakcije. Ovisno o kojem stadiju je riječ, nastaju neobojeni, bezbojni ili žuto obojeni produkti, te smeđe obojeni produkti visoke molekulske mase poznati kao melanoidini. Čimbenici koji utječu na odvijanje Maillard-ovih reakcija su pH, aw, visoki tlak, temperatura, vrijeme zagrijavanja te tip reaktanta. Nastajanje arome i boje su najvažnije posljedice Maillard-ovih reakcija. Međutim, iako ovim reakcijama dolazi uglavnom do razvoja ugodne arome i karakteristične boje za određenu namirnicu (miris i boja tosta), ponekad se razvija i nepoželjna arome i/ili boja (smeđa boja i miris zagorenog mlijeka). U tom slučaju je Maillardove reakcije potrebno usporiti ili zaustaviti što se uspijeva skladištenjem pri niskim temperaturama, dehidratacijom, kontroliranjem aw, dodatkom sulfita ili isključivanjem jednog ili oba reaktanta iz kemijske reakcije.
Abstract (english)
Maillard reactions, reactions of nonenzymic browning, occur between free amino group and a carbonyl compound, and as products brown pigments melanoidins result. Maillard reactions are divided into 3 types of reactions. Depending on reaction type, products could be colourless, colourless or yellow, or highly coloured which refer to high molecular compounds known as melanoidins. Factors that effect Maillard reactions are: pH, aw, high pressure, temperature, heating time and reactant type. Flavours and colour formation are essential in Maillard reactions. However, although these reactions result in pleasant aroma and characteristic colour for certain foodstuff (toast flavour and colour) sometimes these reactions result in undesired aroma and/or colour (odour and colour of scorch brown milk). In that case is necessary to retard or block Maillard reactions which can be achieved by refrigeration, dehydration, aw control, sulphite adjunction, either one or both reactant removal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:186750
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 on2015-10-06 14:28:43