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undergraduate thesis
Proizvodnja bezalkoholnog piva
2023. urn:nbn:hr:109:219623
Štivić, Klara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Štivić, K. (2023). Proizvodnja bezalkoholnog piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:219623

Štivić, Klara. "Proizvodnja bezalkoholnog piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:219623

Štivić, Klara. "Proizvodnja bezalkoholnog piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:219623

Štivić, K. (2023). 'Proizvodnja bezalkoholnog piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:219623

Štivić K. Proizvodnja bezalkoholnog piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:219623

K. Štivić, "Proizvodnja bezalkoholnog piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:219623

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Metadata
TitleProizvodnja bezalkoholnog piva
Title (english)Production of Alcohol-Free Beer
AuthorKlara Štivić
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pivo je univerzalno piće koje se konzumira diljem svijeta. Sa sve većim interesom za zdravlje i vođenja brige o težini te upozorenja o zlouporabi alkohola raste i sklonost potrošača za konzumacijom bezalkoholnog piva i piva sa smanjenim udjelom alkohola. Također, postoje zemlje u kojima je konzumacija alkohola u potpunosti zabranjena. Potrošači tada imaju želju za konzumacijom pića što sličnijem standardnom pivu gledajući senzorna svojstva, osobito okus. Međutim, bezalkoholno pivo pati od slabog i umjetnog okusa. Najčešći način proizvodnje bezalkoholnih piva je modificiranje normalnog procesa kuhanja tako da je fermentacija ograničena i da se gotovo uopće ne proizvodi etanol. Biološke metode koje se koriste za proizvodnju piva bez alkohola obično ne zahtijevaju dodatno postrojenje, već zahtijevaju dodatnu kontrolu procesa kako bi se spriječila prekomjerna proizvodnja alkohola.
Abstract (english)
Beer is a universally popular beverage, consumed worldwide. With greater interest in health and concern about weight and considering the warnings about alcohol abuse consumer preference for low-alcohol and alcohol-free beer is increasing. Also, there are countries where alcohol consumption is completely forbidden. Consumers in such conditions are willing to consume products as close as possible to the conventional types, from a sensory point of view, especially flavor. However, non-alcoholic beer suffers from artificial and dull flavor. The most common way to produce non-alcoholic beers is to modify the normal brewing process so that fermentation is limited and almost no ethanol is produced. The biological methods used to produce alcohol-free beers do not usually require special extra plant, but rather a more accurately controlled process to prevent an overproduction of alcohol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:219623
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 on2023-09-14 15:39:57